Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Quinoa & Kale Stem Pesto
Ingredients
1 cup Ancient Harvest quinoa, cooked according to package directions
2 cups water or vegetable broth
Sea salt
1/2 cup scallions (white part), chopped
3 kale stems
1 sweet potato
2/3 cup fresh basil leaves, chopped
3 tablespoons pine nuts (lightly toasted)
1/4 cup olive oil
Method
1. Place the quinoa in a small pot with the water or broth and pinch of sea salt. Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.
2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.
3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.
4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.
5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Quarantine is the perfect time to try those recipes that you’ve been meaning to get to! Since the kids are home, you can get them to help you too (but we can’t say they’ll help with the cleaning part). Check out this perfect cupcake recipe that is not only fun to make but will help you get Easter-ready for this Sunday.
Lake Champlain makes it easy to make holidays festive and delicious with their holiday chocolate bunnies, eggs, and more!
Ingredients
1 box cupcake mix (you will need more ingredients to make this but they will vary per brand)
1 container vanilla frosting
1 packet of blue food coloring
1 packet of yellow food coloring
Lake Champlain Chocolate eggs (pick your favorite flavor or pick them all!)
Method:
1. Follow the instructions on the box to make cupcakes.
2. Once cupcakes are finished baking, place in refrigerator to cool cupcakes completely before covering with icing to keep the tops from becoming sticky, about 30 minutes.
3. While cupcakes are cooling, mix the yellow and blue coloring packets in the white icing. Use as little or as much coloring as you desire!
4. Once the cupcakes are cooled, it’s time to ice them. Time to let your creativity flow! Use a piping bag, plastic bag, fork and knife, or whichever tools you have in order to make the icing grass. After cupcakes are completely covered in icing, add a Lake Champlain chocolate egg (you may have to add more icing around the eggs to create a “hidden egg” effect).
5. Serve to your cupcake lovers and enjoy!
Before you enjoy your Easter Egg Cupcakes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!
Immunity Broth
Makes about 12 cups
Ingredients
2 6-inch pieces of kombu seaweed
8 ounces fresh shiitake mushrooms
1 – 2 teaspoons dried astragalus root
3 cloves garlic
A few sprigs fresh thyme
1 onion (red or yellow), chopped into 4 pieces
1 burdock root, cut into a few pieces
4 small carrots, chopped in half
3 stalks celery, chopped in half
1 bunch parsley
Fresh ginger (about 3 inches) (optional)
Sea salt (optional)
Water to cover everything
Method
1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!
Creamy Carrot Soup
Serves 6
Ingredients
2 parsnips, peeled and chopped
5 carrots, scrubbed really well and/or peeled
1 bunch scallions
20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)
13.66 ounce can coconut milk
Vegetable broth to cover the vegetables, or about 5 cups
1 teaspoon sea salt
Equipment: Immersion blender or regular blender
Method
1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them.
2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.
3. Chop the green part of the scallions to use for a soup garnish.
4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.
Mixed Leafy Greens Stir-Fry
Serves 6-8
Ingredients
1 small head napa cabbage, cut in half length-wise
1 bunch scallions
1 leek
1 baby bok choy
5 leaves green kale
1 tablespoon olive oil
Splash of water
Sea salt
Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor
Method
1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock.
2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.
3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.
4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.
2. Cook and stir for 3 to 5 minutes, or until the onions have softened. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.
3. Cook and stir for a few minutes, then cover for a few more minutes.
4. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.
5. Add the cabbage, Pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green. Serve hot, over cooked quinoa or rice. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Serves 4-6
A colorful, heart-healthy salad that highlights seasonal vegetables.
Ingredients
Salad:
½ head radicchio, chopped
½ cup chopped fennel bulb
1 mandarin orange, sliced
2 tablespoons sliced almonds
2 heads Belgian endive, cored and sliced
3 heirloom rainbow carrots, peeled and diced
5 cups chopped romaine lettuce
Dressing:
½ cup olive oil
⅓ champagne vinegar
1 tablespoon maple sugar
½ teaspoon sea salt
1 teaspoon prepared yellow mustard
Juice of one small orange
Method
1. Combine all salad ingredients in a large bowl.
2. In a small bowl, combine all dressing ingredients. Whisk well to blend.
3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Want to celebrate the new year with a sweet treat? This delicious homemade salted caramel hot chocolate featuring Lake Champlain filled chocolate is how we want to celebrate the end of a year and a decade! Simple and sweet- what else could we ask for?!
Ingredients
1 bar Lake Champlain caramel filled chocolate bar, chopped
1 cup almond milk, or more to taste
Marshmallows, optional
Method
1. In a saucepan, continuously stir almond milk over medium-low heat.
2. Add chocolate and continue to stir until chocolate is melted and well blended, about 5 minutes. Make sure you don’t boil your milk! Remove from heat and add more milk if desired.
3. Serve in a mug and add marshmallows if desired. Enjoy!
Before you enjoy your homemade salted caramel hot chocolate, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite organic market, Basil Bandwagon Natural Market! #basilbandwagon
On sale this week (9/23-9/29): Organic Green Beans $1.49 lb!
Are you missing some southern comfort food? You need to try this recipe today! It’s an easy dish that you can serve as a side or even an entree.
Bonus- Pacific Vegetable Broths are on sale for $2.99 each until the end of this month!
Ingredients
1 Tablespoon Olive Oil
1 Small Onion, chopped
3 Cloves Garlic, minced
1 Pound Fingerling Potatoes, cut into quarters or halves
1 Teaspoon Liquid Aminos
1 Teaspoon Smoked Paprika
2 Cups Vegetable Broth, or 2 cups water plus 1 veggie bouillon cube
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Salt, or to taste
1 Tablespoon non-dairy butter, optional
Method
1. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring.
2. Stir in potatoes, paprika, cayenne, liquid aminos, and vegetable broth.
3. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
4. Add green beans and cook for 15 more minutes or until tender. Stir in butter if preferred.
5. Season with salt and pepper and enjoy!
Before you enjoy your delicious vegan southern green beans and potatoes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On sale this week (9/16-9/22): Organic Cluster Tomatoes $1.99 lb!
Don’t want summer to end? Are you sad it’s the end of tomato season in Jersey? Celebrate with this amazing recipe featuring our farm-to-market cafe’s orzo salad and organic tomatoes!
Ingredients
1 1/2 Cups Orzo Salad from Basil Bandwagon Cafe
6 Tomatoes on the Vine
Pinch of Parsley
Shredded Cheese, optional
Method
1. Preheat oven to 350 degrees F.
2. Cut tops off tomatoes and scoop out pulp.
3. Warm orzo salad in microwave or stove top.
4. Fill tomatoes with orzo salad and top with cheese if preferred. Bake for 15 minutes.
5. Take out of oven, sprinkle with a little parsley and enjoy!
Before you enjoy your incredible orzo stuffed tomatoes, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On sale this week (9/9-9/15): Organic Granny Smith Apples $1.99 lb!
Fall is coming around the corner and what better way to celebrate than with baked apples! Luckily for us, Granny Smith apples are on sale this week. Plus, the aroma of this delicious dessert will get your entire house in the fall spirit! They can be served as a breakfast, sweet treat, and even dessert!
Bonus- Coombs Family Farms Maple Syrup (12 oz bottle) is on sale this month for $7.99 each! Drizzle on top before serving & enjoy!
Ingredients
3 Large Granny Smith Apples
3 Tablespoons Butter, melted
3 Tablespoons Brown Sugar, unpacked
3 Tablespoons All-Purpose or Gluten Free Flour
6 Tablespoons Quick Oats (if making recipe gluten free, make sure your oats are too!)
2 Pinches of Cinnamon, or to taste
Method
1. Preheat oven to 350 degrees F.
2. Cut apples in half and remove core and seeds with small paring knife or spoon.
3. In small bowl, combine butter, brown sugar, flour, oats, and cinnamon. Spoon on top of apple halves and sprinkle with cinnamon.
4. Place on a cookie sheet and bake in oven for 30 minutes.
5. Serve warm with scoop of ice cream or maple syrup if desired and enjoy!
Before you enjoy your delightfully baked granny smith apples, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
On sale this week (8/26-9/1): Organic Raspberries $3.99 each!
This quick and easy chocolate raspberry bark recipe is just what you need this school year! It’s the snack that every kid will want to trade their whole lunch for. The added benefit- you can enjoy it so many ways! Use as an edible decoration, eat it by itself, or add to your favorite dessert for a bonus treat.
Bonus- Justin’s Almond Butter (16oz jar) is also on sale until the end of this month for $8.99 each!
Ingredients
3/4 Cup Cacao Butter
1/4 Cup Maple Syrup
1 lb. Dark Chocolate, chopped
1/4 Cup Unsweetened Almond Milk
2 Tablespoons Almond Butter (also found in our bulk section!)
6 Ounces Raspberries
Flaky Salt
Method
1. Line a baking pan with parchment paper.
2. Combine cacao butter and maple syrup in small saucepan and warm over medium heat until completely melted.
3. Add chocolate and stir until incorporated. Once combined, remove from heat.
4. Add almond milk and nut butter into mixture and whisk until smooth and glossy.
5. Pour chocolate mixture into prepared pan and spread into an even layer.
6. Sprinkle with raspberries and flaky salt and freeze for about 1 hour or until set.
7. Once set, take out of freezer and allow to come to room temperature.
8. Break or cut chocolate bark into pieces and enjoy!
Before you enjoy your quick and easy chocolate raspberry bark, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
