Tag: recipes

  • Continuing Mother’s Day Traditions Thanks to Made Good

    Continuing Mother’s Day Traditions Thanks to Made Good

    We all wanted Mother’s Day to be different this year, but we didn’t think it would be this different- thanks to COVID-19.

    Thankfully, Basil Bandwagon and Made Good helped me keep my family’s traditions alive and well. Growing up, my mom would always make rice cereal treats. Creating them with different cereals, fun colors and shapes; you name it and she did it.

    Well a couple of months ago, I moved into my own home. It was a difficult adjustment to not annoy her with videos or pictures to show her from social media, hug her every chance I could get, or ask her “what’s for dinner?” Because let’s be honest, when you try to make food living on your own, it never tastes as good as if your parents made it. So to save myself the time (and my mom from tasting poorly made food), I was able to grab a box of Vanilla Crispy Squares from Made Good.

    My mom isn’t a huge fan of sugary foods or anything that tastes like butter, and with having a compromised immune system, I knew that having the individually wrapped squares inside was perfect for her (plus, I can hear about when my dad will eat one and blame my younger sister for leaving the wrapper around. As an older sibling, you have to take every chance to torture your younger siblings, especially when you’re not living at home).

    So not only was I able to give my mom something that I knew she’d enjoy, but we were able to keep our tradition going during these tough times (all while staying 6 feet apart). Added bonus- the selfie photo shoot with her because we never take pictures together since we both hate it. Thanks Mom!

    Check out some of Made Good products on sale this month!

    Feel up to the challenge to make your own cereal squares?

    Check out this recipe featuring Made Good granola:

    Ingredients:

    2 Tablespoons + 2 teaspoons butter

    2-2/3 cups mini marshmallows

    3-1/3 cups granola

    Method:

    1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

    2. Add granola. Stir until well coated.

    3. Using buttered spatula or waxed paper, press mixture evenly and firmly into 13×9 inch pan. Cut into 2×2 inch squares or in different shapes when cool. Enjoy!

    Here are some more delicious recipes featuring Made Good products*:

    Banana Chia Oats Pudding

    Ingredients:

    2/3 cup old-fashioned oats

    1-1/3 cups unsweetened almond milk

    1 tablespoon chia seeds

    pure vanilla extract

    1 large banana, mashed

    2 tablespoons unsweetened creamy no-nut butter

    Method:

    1. In a jar combine old-fashioned oats, unsweetened almond milk, chia seeds, splash of pure vanilla extract, mashed banana, and unsweetened creamy no nut butter.
    2. Stir well. Refrigerate overnight.
    3. In the morning split into 2 bowls. Top with sliced banana, and Made Good granola (any flavor). Enjoy!

    Tropical Smoothie Bowl

    Ingredients:

    3/4 cup pineapple juice

    1 cup frozen mango

    1 cup blackberries

    1 banana

    1/4 cup shredded coconut (if you’re not allergic)

    Method:

    1. Combine pineapple juice, frozen mango, blackberries, banana & shredded coconut in a blender.

    2. Add into bowl. Top with granola, more coconut & fresh fruit. Enjoy!

    “Hey there, teddy bear!”

    My parents also thought it would be fun to join in on the ‘bear hunt’ for the neighborhood kids! Make sure you check out your neighbor’s windows and see if you can find some.

    If you have no idea what I mean about ‘bear hunt,’ check out this article from the NY Times:

    https://www.nytimes.com/2020/04/03/style/teddy-bear-scavenger-hunt.html

    *Recipes found on Made Good Instagram account

  • Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch with Christine Waltermyer

    Simple Sunday Brunch

    with Christine Waltermyer

    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.”

    Avocado Sourdough Toast

    An Easy, Healthy Breakfast or Snack!

    Serves 2-3

    Ingredients

    1 teaspoon lemon juice (about the juice of ½ lemon)

    1 avocado, pitted

    Sea salt

    3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)

    Optional: black pepper or cayenne

    Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt

    Method

    1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.

    2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.

    3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.

    4. Enjoy!

    Pantry Granola

    Kid-Friendly & No Refined Sugar!

    Makes about 6 cups

    Ingredients

    1/2 teaspoon cinnamon

    1/2 cup barley flour (or other flour of your choice)

    1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)

    ⅓ cup avocado oil (or coconut oil)

    1 teaspoon pure vanilla extract

    1/2 cup chopped walnuts

    4 cups rolled oats

    ⅓ cup currants or any other dried fruit of your choice

    Method

    1. Preheat the oven to 350 degrees F.

    2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well. 

    3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.

    4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.

    5. Enjoy this granola with your favorite yogurt or milk.

    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!

  • Tips for Staying Healthy This Flu Season

    Tips for Staying Healthy This Flu Season

    UPDATE 5/5/2020: Here is the latest important information:

    • Due to supply issues, we are limiting certain items as follows (we are unavailable to special order these items as well):
      • LIMIT 2 PER CUSTOMER:
        • Yeast
      • LIMIT 4 PER CUSTOMER:
        • Eggs

    UPDATE 4/30/2020: Here is the latest important information:

    • Due to high demand with curbside orders, our phone extensions have changed! Please listen to our NEW phone menu as they have changed for ALL stores.

    UPDATE 4/17/2020: Here is the latest important information:

    • Due to supply issues, we are limiting certain items as follows (we are also unavailable to special order these items as well):
      • LIMIT 1 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
        • Whole chickens
      • LIMIT 2 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
        • Protein staples, and beef products
        • Chicken, eggs, milk
        • Yeast
      • LIMIT 4 PER CUSTOMER:
        • Cascade toilet paper

    UPDATE 4/15/2020: Here is the latest important information:

    • In order to shop inside all of our stores, state mandated masks must be worn inside.
    • The coffee/tea stations and nut butter machines are no longer self-service. To use these areas, please ask an associate for help.
    • Want to change up your routine at home, check out our blog, social media accounts and our Pinterest page for fun ideas! There is something new everyday! Make sure you check out Women’s Voice magazine & the Non-GMO Project’s streaming of the award-winning documentary film Modified, available for FREE until April 22nd! For more information, check out our social media pages (Facebook and Instagram).

    UPDATE 4/11/2020: Here is the latest important information:

    • Please wear a mask if you leave your house. All of our team members are wearing masks and we are encouraging all customers to wear masks when they shop inside with us.
    • All stores will be closed tomorrow for Easter and we will reopen on Monday.
    • Our Curbside Pick-Up program will be unavailable from 6pm tonight until Monday morning. If you have a Curbside order in process or ready for pick-up, you must come get it before 8pm on Saturday as we will be CLOSED on Sunday for Easter and you will have to wait to pick-up on Monday. However, all stores will remain open until 8pm tonight if you need to grab a couple of last minute groceries for tomorrow!
    • Regarding our Curbside Pick-Up program, orders may take more than 24 hours to fulfill. Please check your email for receipt of order and kindly DO NOT place a repeat order to insure we got your first one- it confuses the system too much. Thanks for your patience.

    UPDATE 4/9/2020: Here is the latest important information:

    • Please be patient with us! In order to practice proper social distancing, we are limiting the number of customers in the store at a given time.
    • Curbside orders may take extra time to be fulfilled – we thank you for your patience and cooperation. Our stores are still open for walk-in business but please practice proper social distancing.

    UPDATE 4/7/2020: Here is the latest important information:

    • Effective today, 4/7/2020, our cafe hours have changed! Cafes will be open from 9am-4pm everyday. If you would like to place an order, you can place the order inside, call or order online through www.shopbasil.com.
    • Please be aware of certain policies for our Curbside Pick-Up program:
      • We will process orders as quickly as possible, but please understand that it might take us several hours (or longer) before your order is ready for pick up.
      • Depending on volume, some orders may not be available for collection until the following day.
      • Orders placed after 6pm will ONLY be available for collection the following day.
      • Orders are available for pickup from 9am-7pm daily.
      • All orders are final. We currently do not have the ability to revise the order after it is submitted.

    UPDATE 3/31/2020: Here is the latest important information:

    • We’re online! You can now place your orders for our Curbside Pick-Up program online through our website by clicking here or visiting www.basilbandwagon.com/curbside-pick-up/.
    • Need a quick and easy dinner for two? We now offer F2M Dinner for 2 for only $19.99! To see what’s on the menu, please call the stores directly:
      • Flemington: 908-788-5737
      • Clinton: 908-735-3822
      • Lambertville: 609-460-4500

    UPDATE 3/23/2020: Here is the latest important information:

    • Regarding our Curbside Pick-Up program, your tips are applied to our round-up program as generous gift to our local organizations. Each of our stores are “rounding-up” at the registers for different local groups (as follows):
      • Flemington = The Flemington Food Pantry
      • Clinton = The Open Cupboard Food Pantry
      • Lambertville = Fisherman’s Mark
    • Our cafés are still open! To order from the café, you can come in, call ahead, or order online by visiting www.shopbasil.com!
    • We are asking all customers to follow these guidelines in order to help our staff and community stay as healthy as possible:
      1. Practice social distancing (6 feet) at all times (and when possible)
      2. Shop quickly
      3. Please limit shopping to one family member when possible
    • Due to supply issues, we are limiting certain items as follows (we are also unavailable to special order these items as well):
      • LIMIT 1 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
        • Whole chickens
      • LIMIT 2 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
        • Protein staples, and beef products
        • Chicken, eggs, milk
      • LIMIT 4 PER CUSTOMER:
        • Cascade toilet paper
    • We’re working on our checkout terminals so that physical touching of pinpads are limited. What do we mean by this? When paying with a card (debit or credit), all cards are to run as credit. This means that for debit transactions, customers must press ENTER when prompted for a pin (but DO NOT enter your pin).
    • Until further notice, CASH BACK IS SUSPENDED.

    UPDATE 3/20/2020: Here is the latest important information:

    • Starting Saturday 3/21/2020, the first hour (8am-9am) of all stores will be open solely to seniors (62+), pregnant mothers and immunocompromised individuals. If you do not fit under any of these, please wait to shop until after 9am!
    • In an effort to protect our most vulnerable Community Members, we are now offering curbside pick-up. Please call us directly at the following numbers to place a phone order:
      • Flemington: 908-788-5737
      • Clinton: 908-735-3822
      • Lambertville: 609-460-4500
    • Unfortunately, we do not have our catalogue online currently available. However, you can place a cafe order for pick-up at shopbasil.com. We are working on getting the rest of our catalogue online.
    • Our curbside pick-up is a work in progress and we greatly appreciate your support and patience with us as we work through the “kinks” of this program! We are trying to process orders within a timely manner.
    • We are not selling self-serve kombucha until further notice.
    • We are also “rounding up” at the registers for local food pantries in the area. The following stores that we are “rounding up” are for the following food pantries:
      • Flemington = Flemington Food Pantry
      • Clinton = Open Cupboard Food Pantry
      • Lambertville = Fisherman’s Mark

    UPDATE 3/19/2020: In support of a healthy community, we are updating some store policies:

    • Please be expedient with your purchases and exit the building. While you are shopping in the building, we appreciate the practice of social distancing (maintaining a distance of about 6 feet from others) when possible.
      • To limit the time it takes to wait for your cafe orders, you can place your order, pay for it, and select a pick-up time online! To do so, please visit www.shopbasil.com. Please make sure that you select the correct store before ordering!
    • If you’re feeling “under the weather,” please be mindful of others and stay home.
    • We have temporarily suspended our refund and return policies. To ensure the health and safety of our employees and customers, ALL sales are final.
    • In order to reduce the spread of germs, we are asking that all customers and staff to not bring in any reusable containers, drinkware, or bags. However, if you are using a reusable bag, we would like to ask you to bag your own items.
    • Due to supply issues, we are limiting certain items as follows (we are also limiting special orders of these items as well):
      • LIMIT 1 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
      • LIMIT 2 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
        • Whole chickens, protein staples, and beef products
        • Chicken, eggs, milk

    If you’re staying home and would like to invest in a future purchase with us (once we all nip this thing in the behind), please consider ordering a gift card! You can purchase a gift card at shopbasil.com!

    We appreciate your cooperations and your local support!

    UPDATE 3/17/2020: This is an evolving situation that we will continue to closely monitor on a daily basis. When updates arise, we will notify our staff and customers as soon as possible. We want to thank our staff and customers for the endless love and support that we have received over the past couple of days. We appreciate your understanding of our various supply issues and our constant updates. Here are the updates as of today:

    • We have sent out a company wide update informing all team members of CDC recommendations for preventing the spread of germs. In that same communication we are putting a strong emphasis on team members adhering to the Basil Bandwagon Handbook sick policy, which reiterates many of the CDC’s recommendations.
    • As always, our team members will continue to frequently wash their hands and will be wearing gloves at checkout lanes. Cashiers will also have cleaning supplies at the registers to frequently wipe down checkout lanes, pin pads and other frequently touched surfaces.  Our teams will also be wiping down frequently touched surfaces throughout the store, including doorknobs and handles.
    • All seating areas have been removed.
    • All cafés will continue to have take-away service.
    • We will not be offering any food samples and all vendor demos have been cancelled in an effort to reduce the spread of germs and reduce person-to-person contact. We have also removed all testers (grocery, wellness, and beauty areas) from the shelves and will replace with new ones in the future.
    • All kombucha stations are no longer self-serve. We ask that all customers do not refill your personal growlers at this time. Please ask an associate to fill a growler or cup. We will be providing free growlers soon- until then, please use to-go cups only.
    • Our staff is working hard to keep the store fully stocked as possible. We are working with our distributors to maintain inventory, although we may experience temporary out of stock issues with some essentials. This is an unprecedented event and volume of sales.
    • Due to supply issues, we are limiting certain items as follows (we are also limiting special orders of these items as well):
      • LIMIT 2 PER CUSTOMER:
        • Hand sanitizers and related products (glycerine, tea tree oil, etc.)
        • All immune-related and anti-viral supplements
      • LIMIT 3 PER CUSTOMER:
        • All household cleaning products, toilet paper, etc.
      • LIMIT 4 PER CUSTOMER:
        • All meat and protein staples, eggs, milk

    UPDATE 3/7/2020: Hey there Basil Bandwagon shoppers! We know coronavirus is the talk of the town lately and while we don’t want to make light of it, we want to remind everyone that there’s no reason to panic! Even in China where most cases have occurred, there is only 1 case for every 85,000 residents that live there. And the other good news is that in 80% or more of those cases, symptoms are like a bad cold.

    How is Basil Bandwagon Natural Market Doing Their Part to Limit the Spread of Germs?

    Cashiers have wipes at the registers to frequently wipe anything that may be touched by our shoppers (keypad, register belts, etc.). As always, our employees will continue to frequently wash their hands with hot water and soap, and we will continue to make sure that café tables and other frequently touched areas of the store will be washed and disinfected to help avoid the spread of germs.    

    Tips for Staying Healthy in General:

    • Wash Your Hands – Frequent hand washing with just soap and warm water is important for protecting against all infectious diseases and use hand sanitizers and disinfectants when soap and water are not available. Hand sanitizer is becoming harder to find as distributors cannot keep up with such high demands. Click here for some DIY recipes you can make at home!
    • Disinfect Surfaces – Coronaviruses can persist on surfaces for up to 9 days! Make sure you disinfect surfaces in your home, especially if you think someone might be infected.
    • Strengthen Immunity – Unfortunately those folks who are older and/or are immune compromised have a much higher rate of death from all viruses, and so doing what you can to strengthen your immune system is vital.

    Strategies to Boost your Immune System

    Exercise, stress relief, a balanced diet and certain supplements are all effective ways to boost your immune system:

    • Exercise – Regular exercise mobilizes T cells, a type of white blood cells which guard the body against infection. However, continuous rigorous workouts can actually weaken the immune system, so moderation is a key.  
    • Sleep – A solid 7-8 hours is needed to avoid reducing the activities of T cells in your body.
    • Less Stress – Stress can release the hormone cortisol, which negatively affects T cell reproduction. Try yoga, meditation or deep breathing each day to reduce your stress levels. If you would like some recommendations, ask some of our staff members – there are lots of local businesses who would love to work with you!
    • Moderate Alcohol Intake – while moderate consumption of alcohol can positively affect overall health, excess intake (more than 2 drinks/day) can negatively affect the immune system.
    • Stop Smoking – Smoking impairs the immune system, and you have a significantly higher chance of being seriously affected by virus infections.
    • Healthier Diet – Vegetables, fruits, seeds and nuts are loaded with nutrients essential to immune health. A diet rich in colorful food typically will be higher in valuable vitamins. These foods all can help you strengthen your immune system: citrus, red bell peppers, broccoli, garlic, ginger, spinach, yogurt, almonds, turmeric, green tea, kiwi, poultry, and sunflower seeds to name a few!
    • Herbs, Vitamins and Supplements – While the hope is you can get many needed nutrients from your diet, supplementing can help improve your immune system.  Here are just a few things you may want to include in your daily regime:
      • Echinacea, Elderberry, Andrographis, Colloidal Silver, Monolaurin & Zinc
      • Vitamins A, B6, C, D & E all help strengthen your immune system, and especially Vitamin C, which you can get from citrus fruits, spinach and strawberries. And although it’s cold here now, consider getting outside during sunny days to help your body produce more Vitamin D. Even just 15 minutes in the sunlight will help!
      • Mushrooms and mushroom supplements – rich in essential nutrients and very good for your immune system.
    • Herbs, Vitamins, & Supplements
    • Household Cleaners
    • Healthier Diet

    We all hope that the spread of Covid-19 is curtailed as soon as possible and if so, great, but if not, we look forward to helping you as you reduce stress, improve your diet and strengthen the ever important immunity system.  All of which is good regardless of what season we are in!    

    For more information:

    https://www.cdc.gov/handwashing/when-how-handwashing.html

    https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html

    https://www.who.int/gpsc/5may/Guide_to_Local_Production.pdf

    https://www.cdc.gov/coronavirus/2019-ncov/index.html

    https://www.lifeextension.com/protocols/infections/2019-novel-coronavirus-sars-cov2-covid-19

    https://www.npr.org/2020/02/27/810016611/coronavirus-101-what-you-need-to-know-to-prepare-and-prevent

    https://www.washingtonpost.com/health/2020/02/26/how-to-prepare-for-coronavirus/?arc404=true

    https://healthcareinamerica.us/for-a-stronger-immunity-natural-ways-to-boost-the-immune-system-d7aba9ae599b

    https://www.cdc.gov/coronavirus/2019-ncov/index.html?utm_source=Good+Harvest+Contact+List&utm_campaign=407de02845-EMAIL_CAMPAIGN_2018_06_05_08_19_COPY_01&utm_medium=email&utm_term=0_ae16396593-407de02845-109654375

  • DIY Hand Sanitizer Recipes

    DIY Hand Sanitizer Recipes

    Flu season is no joke! Check out these simple DIY Hand Sanitizer Recipes below to help keep those germs away.

    All recipes yield 2 oz of hand sanitizer, however, recipes can be altered to make more or less if desired. If final product is too thick, add more alcohol/vodka; if it is too thin, add more aloe vera/vegetable glycerin.

    Shake final product well before each use and apply generously. The final product should last several months.

    The CDC recommends hand sanitizers contain at least 60% alcohol.

    Pranarom Hand Purifier

    Ingredients:

    3 tablespoons neutral grain alcohol or high-proof vodka (Everclear)

    2 teaspoons aloe vera gel or vegetable glycerin

    24-36 drops Pranarom Good Samaritan or Immunity Boost Wellness Formula essential oils

    2 oz glass spray bottle

    Method:

    Combine all ingredients in a 2 oz glass spray bottle. Shake well. To use, spray into palms, then massage into hands until fully absorbed. Use as often as desired.

    Aura Cacia Cleansing Hand Gel Spray

    Ingredients:

    8 drops of Aura Cacia Cinnamon Leaf essential oil

    8 drops of Aura Cacia Bergamot essential oil

    8 drops of Aura Cacia Tea Tree essential oil

    1/3 cup aloe vera gel or vegetable glycerin

    2/3 cup neutral grain alcohol or high-proof vodka (Everclear)

    2 oz glass spray bottle

    Method:

    Combine all ingredients in a 2 oz glass spray bottle. Shake well. To use, spray into palms, then massage into hands until fully absorbed. Use as often as desired.

    Wyndmere Hand Defense

    Ingredients:

    8 drops of Wyndmere Defend Naturally essential oil

    1/3 cup aloe vera gel or vegetable glycerin

    2/3 cup neutral grain alcohol or high-proof vodka (Everclear)

    2 oz glass spray bottle

    Method:

    Combine all ingredients in a 2 oz glass spray bottle. Shake well. To use, spray into palms, then massage into hands until fully absorbed. Use as often as desired.

    Aura Cacia Stress-No-More Hand Spray

    Ingredients:

    5 drops Aura Cacia Lavender essential oil

    15 drops of Aura Cacia Tea Tree essential oil

    1.5 oz neutral grain alcohol or high-proof vodka (Everclear)

    1/2 oz aloe vera gel or vegetable glycerin

    1/8 teaspoon Jason Vitamin E Oil

    2 oz glass spray bottle

    Method:

    Combine all ingredients in a 2 oz glass spray bottle. Shake well. To use, spray into palms, then massage into hands until fully absorbed. Use as often as desired.

    For more information:

    https://www.cdc.gov/handwashing/when-how-handwashing.html

    https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html

    https://www.who.int/gpsc/5may/Guide_to_Local_Production.pdf

    https://www.cdc.gov/coronavirus/2019-ncov/index.html

    https://www.lifeextension.com/protocols/infections/2019-novel-coronavirus-sars-cov2-covid-19

    https://www.npr.org/2020/02/27/810016611/coronavirus-101-what-you-need-to-know-to-prepare-and-prevent

    https://www.washingtonpost.com/health/2020/02/26/how-to-prepare-for-coronavirus/?arc404=true

  • Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

    Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

    ALL Health-Ade Kombucha on sale this month (1/1/2020-1/31/2020) 2 for $6!

    Yields one small jar of dressing

    INGREDIENTS

    1/4 cup Health-Ade Blood Orange Carrot Ginger Kombucha

    3/4 cup olive oil

    1 teaspoon raw honey

    1/2 teaspoon sea salt

    1/4 teaspoon black pepper

    1 clove garlic, finely minced

    METHOD

    1. Combine all ingredients in a small jar and whisk vigorously to combine.

    2. Taste dressing and season with more salt and pepper, if desired.

    3. Dressing will keep in an airtight jar in the refrigerator for up to five days.

    Yields 4 servings

    INGREDIENTS

    1 bottle (1 pint) Health-Ade Cayenne Cleanse

    Juice from 4 blood oranges, plus 1 sliced blood orange for garnish

    1 cup carrots, peeled and chopped

    Juice from 1/2 lemon plus zest for garnish

    1 cup ice cubes

    Cayenne pepper, for sprinkling

    METHOD

    1. Combine Cayenne Cleanse, orange juice, carrots, lemon juice, and ice into a high-powered blender. Blend on low, slowly increasing to high speed. Blend on high for 1 minute or until smooth consistency is reached.

    2. Strain drink through a fine mesh sieve once or twice. Divide drink equally between 4 cocktail glasses. Pour over ice if desired.

    3. Use a vegetable peeler to peel 4 long ribbons of lemon zest. Place 1 ribbon into each glass.

    4. Slice remaining blood orange in wheels and place one face up in each glass.

    5. Sprinkle a pinch of cayenne pepper into each glass. Enjoy cold. Refrigerate up to 2 days.

    Yields 1 serving

    INGREDIENTS

    1/4 cup crystallized ginger, for rim

    2 teaspoons sea salt, for rim

    2 ounces grapefruit juice

    1 ounce freshly squeezed lemon juice (from 1 large lemon)

    4 ounces Health-Ade Ginger Lemon Kombucha

    2 ounces club soda (optional)

    Grapefruit wheel or wedge, for garnish

    METHOD

    1. Place candied ginger and sea salt in the bowl of a food processor. Give it a few good pulses, until ginger and salt are combined and powder-like.

    2. Run a lemon wedge around the rim of a chilled highball glass. Dip glass in ginger-salt mixture to coat. Fill glass with a handful of ice cubes.

    3. In a cocktail shaker, add grapefruit juice, lemon juice, Ginger Lemon Kombucha, and a handful of crushed ice. Very gently shake and strain into a prepared glass. Top with club soda if desired.

    4. Garnish with a grapefruit wheel or wedge and serve.

    Yields 2 servings

    INGREDIENTS

    1.5 cups diced mango (about 1 mango)

    1 cup dried pineapple

    1/2 cup cold water

    1 cup Health-Ade Ginger Lemon Kombucha

    2-3 ounces rum or vodka (optional)

    METHOD

    1. Add mango, pineapple, and water to a blender and blend until smooth.

    2. Strain mixture through a mesh strainer, scraping with the back of a spatula to get all of the juice.

    3. Mix fruit puree with kombucha and optional alcohol, and serve over ice.

    4. Garnish with sliced pineapple and basil.

    All recipes and information above are provided from INFRA and Health-Ade Kombucha.

    Independent Natural Food Retailers Association (INFRA) is a purchasing cooperative owned and governed by independent natural and organic food retailers of all sizes working together to leverage our voice in the industry. They unite their members for the purpose of providing operational support, leveraging purchasing power, and engaging in shared marketing activities.

    Working together is how we compete and differentiate ourselves in the marketplace, and gives us a higher chance of success. The level of integrity and commitment of the retailers who are INFRA members helps us shape a future together where we will be able to continue to bring high quality organic food to our individual communities, because we have a shared vision and commitment.

  • Winter Holiday Heroes with Christine Waltermyer

    Winter Holiday Heroes with Christine Waltermyer

    WINTER HOLIDAY HEROES

    with Christine Waltermyer

    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.”

    MENU

    Immunity Soup

    Keto Refrigerator Fudge

    Pomegranate Sweet Potato Bruschetta

    Loaded Sweet Potatoes

    Immunity Soup

    Serves 2-3

    Ingredients

    2 tablespoons olive oil

    1 onion, diced (1 1/2 cups)

    Sea salt

    1 teaspoon fresh ginger root, peeled and minced

    2-3 cloves garlic, minced

    3/4 cup fresh maitake mushrooms, chopped

    2 stalks celery, chopped

    2 small carrots, chopped

    1-inch piece kombu, soaked in cold water to cover for 10 minutes

    4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

    2 bay leaves

    4 cups vegetable broth* (recipe below: astragalus, kombu, veg scraps)

    A pinch ground turmeric

    2 cups chopped kale

    1 13-oz. jar Jovial brand chickpeas, drained

    2-3 tablespoons light colored miso (such as South River Chickpea miso)

    Lotus Foods brown rice ramen noodles (2 cakes), cooked

    Method

    *If making vegetable broth from scratch, use the recipe below.

    1. Heat a soup pot over medium heat. Add the olive oil. Add the onion and a pinch of sea salt. Cook and stir for 5 minutes.

    2. Add the ginger and garlic. Cook and stir for another minute or two. Add the maitake mushrooms. Cook a few more minutes. Add the celery and carrot, and cook and stir for a few minutes.

    3. Add the kombu (whole or chopped), thyme, bay leaves, and the vegetable broth. Bring to a boil then lower heat to simmer on low, covered, for about 20 minutes. Add the turmeric, chopped kale, and chickpeas. Cook a few more minutes.

    4. Remove the bay leaves, thyme sprigs and kombu (if a whole piece). Place the miso in a small bowl and add a few tablespoons of water. Stir until diluted. Add this to the soup and stir. Add the cooked ramen noodles just before serving. Enjoy!

    *Immune-Boosting Vegetable Broth Recipe*

    1. In a large soup pot, place 4 cups leftover vegetable scraps (ends of carrots, ends of celery, cabbage hearts, kale stems, parsley stems, etc.) OR 2 whole carrots, 2 celery stalks, 1 handful parsley and 1 onion.

    2. Add 1-2 teaspoons dried astragalus root, 2 bay leaves and a 2-inch piece of kombu sea vegetable.

    3. Add 4 cups of water.

    4. Bring to a boil, then lower heat to cook on low for 1 hour. Strain and use.

    Keto Refrigerator Fudge

    Serves 8

    Ingredients

    1/2 cup carob powder OR cocoa powder OR cacao powder

    1/2 teaspoon Sweetleaf Sweet Drops liquid stevia – Vanilla Creme Flavor

    1/2 cup virgin coconut oil, softened

    1/2 cup sprouted almond butter

    1/8 teaspoon sea salt

    Topping:

    2 tablespoons coconut oil, softened

    2 tablespoons almond butter

    Flaked sea salt (optional)

    Method

    1. Using a whisk, fork or electric hand mixer, combine the carob powder, liquid stevia, 1/2 cup coconut oil, 1/2 cup almond butter, and 1/8 teaspoon sea salt. Mix until smooth.

    2. Spread the mixture evenly into a parchment paper-lined 8×4-inch loaf pan. In a small bowl, mix together the 2 tablespoons coconut oil with 2 tablespoons almond butter. You can add a drop or two of stevia sweetener if you life. Mix well, then drizzle onto the top of your fudge. Use a toothpick to swirl it around and make a marbled surface.

    3. Chill for 1 to 2 hours. Top with some flaked sea salt. Slice, serve and enjoy!

    Pomegranate Sweet Potato Bruschetta

    Serves 8

    Ingredients

    1 16oz bag Caulipower Frozen Sweet PotaTOASTS (frozen Sweet Potato slices)

    Sunflower seed “cheese” spread:

    1/2 cup sunflower seeds

    1/4 cup water

    1/4 cup chopped scallions

    1/2 teaspoon garlic powder

    1/2 teaspoon onion powder

    1/4 – 1/2 teaspoon sea salt

    1 tablespoon lemon juice

    1 tablespoon miso

    Garnish:

    D’Vash sweet potato nectar

    The seeds of 1 pomegranate

    1/2 cup chopped walnuts

    Fresh sprigs of thyme or rosemary

    Method

    1. Preheat oven to 350 degrees F. Spread the sweet potaTOASTS in an even layer on a parchment paper-lined baking sheet. Bake for 15 minutes. For more well done slices, brush with a little olive oil and bake 5 minutes longer.

    2. Meanwhile, make the sunflower seed “cheese” spread. Place the sunflower seeds, water, scallions, garlic powder, onion powder, sea salt, lemon juice and miso in a food processor. Process until a spreadable consistency, stopping to scrape down the sides a few times. The consistency does not need to be perfectly smooth.

    3. Remove the baked sweet potaTOASTS from the oven and let them cool to room temperature. Spread each one with a rounded tablespoon of the sunflower seed “cheese” spread. Top with some walnuts, pomegranate seeds, thyme sprigs and a drizzle of sweet potato nectar. Enjoy!

    Loaded Sweet Potatoes

    Serves 4

    Ingredients

    2 sweet potatoes or yams

    Olive oil

    One onion, diced

    8 ounces mushrooms, sliced

    2 cloves garlic, minced

    Sea salt and pepper

    White wine

    1/2 teaspoon dried thyme

    4 cups chopped kale

    2 teaspoons maple syrup

    1 teaspoon prepared mustard

    1 teaspoon Worcestershire sauce

    Squeeze of lemon juice or balsamic vinegar

    Sauce:

    1/4 cup sesame tahini

    2 tablespoons apple cider vinegar

    1 tablespoon maple syrup

    A few pinches sea salt

    3-5 tablespoons water

    Garnish:

    Fresh chives, chopped

    Method

    1. Preheat oven to 400 degrees F. Poke the sweet potatoes with a fork a few times. Place whole sweet potatoes or yams in a covered casserole or you can wrap the sweet potatoes individually with foil and place them on a baking sheet instead of a covered casserole. Place them in the oven and bake for 60 minutes, or until easily pierced with a fork. When finished remove from oven, keep covered and set aside.

    2. Meanwhile, prepare sautéed vegetable topping. In a skillet, warm 1 tablespoon of the olive oil over medium heat. Add the diced onion and a pinch of salt, cook and stir for five minutes.

    3. Add the mushrooms, garlic and thyme. If the onions are sticking to the pan, add a small splash of white wine. Cover and cook for five more minutes or until the mushrooms have softened. Add the kale and another splash of white wine. Cover and cook for five more minutes. Add remaining seasonings: maple syrup, mustard, lemon juice or balsamic vinegar, Worcestershire sauce and cook and stir for a few more minutes. Cook until the liquid has mostly evaporated.

    4. To make the sauce, combine all ingredients in a small bowl and whisk well together. The consistency should be something like ketchup.

    5. Slice the cooked sweet potatoes or yams in half lengthwise and evenly distribute the sautéed vegetables on top of each one. Drizzle with a couple tablespoons of the sauce and serve topped with chives. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!

  • Fall Favorites with Christine Waltermyer

    Fall Favorites with Christine Waltermyer

    FALL FAVORITES

    with Christine Waltermyer

    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.”

    MENU

    Creamy Squash Apple Soup

    Healthy Organic Pumpkin Pie with Einkorn Crust

    Butternut Squash Ravioli

    Paleo Pumpkin Pie

    Creamy Squash Apple Soup

    Serves 4

    Ingredients

    2 cups vegetable broth

    1 onion, diced

    1/2 teaspoon sea salt, or to taste

    1 large butternut squash, peeled and cut into 1/2 inch chunks

    13.5 oz can full fat coconut milk

    2 apples, cored, peeled and chopped

    1/4 teaspoon nutmeg

    A few grinds of cracked black pepper

    Apple cider

    Toasted pumpkin seeds, to garnish

    Method

    1. Heat a soup pot over medium heat. Add a splash of vegetable broth.

    2. Add the onion and add a pinch of sea salt. Cook and stir for 5 minutes.

    3. Add the squash and apple and stir. Pour in the coconut milk.

    4. Pour in the remaining vegetable broth, the black pepper, remaining sea salt, and nutmeg. Add enough apple cider to almost cover the squash and apples.

    5. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking.

    6. Shut off the heat. Using an immersion blender, carefully puree the soup.

    7. Serve hot, garnished with toasted pumpkin seeds. Enjoy!

    Healthy Organic Pumpkin Pie with Einkorn Crust

    Serves 8

    Ingredients

    FILLING:

    2 teaspoons pumpkin pie spice

    2 tablespoons Einkorn flour or unbleached white flour

    1/2 cup organic sugar

    1/2 cup organic brown sugar

    15 oz organic pumpkin puree

    1 1/4 cup almond milk

    1 whole egg, at room temperature

    3 egg yolks, at room temperature

    PIE CRUST:

    1 1/2 cups Einkorn flour

    8 tablespoons cold butter

    1/2 teaspoon sea salt

    1 tablespoon sugar

    4 tablespoons ice cold water

    Method

    1. To make the filling, in a large bowl, whisk together the sugar and the pumpkin puree. Add the eggs and egg yolks, beating them into the pumpkin mixture. Then add almond milk, pumpkin pie spice and add the 2 tablespoons of flour. Mix well until smooth, blending in a blender or with an immersion blender if needed, to remove the little flour lumps.

    2. Prepare the pie crust by putting the 1 1/2 cups flour in the food processor. Add the butter and sugar and blend it all together. Gradually add the ice water one teaspoon at a time as you blend. Once it forms a ball, prepare a cutting board by dusting it with flour. Transfer the dough to the board and form it into a flattened disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Chilled dough will give you a nice flaky pie crust.)

    3. After 30 minutes of refrigeration, you can roll out your pie dough. You can either roll out the dough on a floured surface or between two sheets of parchment paper. If using the floured board method-first dust your board with flour and then unwrap the chilled dough and place it on the board. Using a rolling pin, roll out the dough large enough to cover your pie plate. Grease/oil a 9-inch pie plate. Place the rolled out circle of dough into the pie plate and add some crimping on the edges of the pie.

    4. Pre-bake your pie crust for 10 minutes at 350 degrees F. After pre-baking, add the filling. Use a crust protector and bake for 60 minutes. Cool completely, then refrigerate for at least an hour (up to a couple of days) before serving. Enjoy!

    Butternut Squash Ravioli

    Serves 4

    Ingredients

    2 packs Rising Moon Butternut Squash Ravioli

    Olive oil

    1 pack of your favorite sausage (lots of great plant-based options out there!)

    1 onion, diced

    2 small bunches baby broccoli (or broccolini or broccoli rabe), steamed until tender

    1/4 cup your favorite pesto

    1 teaspoon minced garlic

    Mirin rice wine or white wine

    1 tablespoon currants

    1/2 teaspoon sea salt

    Black pepper to taste

    1/4 cup toasted pine nuts

    Method

    1. Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

    2. Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.

    3. Serve topped with lightly toasted pine nuts. Enjoy!

    Paleo Vegan Pumpkin Pie with a Keto Option

    Makes one 8 or 9-inch pie

    Ingredients

    CRUST:

    1 cup almond flour

    2 tablespoons coconut flour

    2/3 cup tapioca flour/starch (or arrowroot flour)

    1 tablespoon coconut sugar or maple sugar

    1/2 teaspoon baking powder

    1/2 cup palm oil shortening

    1/4 cup ice water

    FILLING:

    15 oz can pumpkin puree

    2/3 cup full fat coconut milk (I love Native Forest Simple/No Guar)

    1/2 cup maple syrup (KETO option: Instead of maple syrup, substitute 1/2 cup coconut milk + 1/2 teaspoon pure monk fruit sweetener or 1/2 teaspoon stevia leaf powder)

    4 teaspoons olive oil (or a neutral oil such as avocado oil)

    1 teaspoon vanilla extract

    1-2 teaspoons pumpkin pie spice

    1/2 teaspoon sea salt

    1 1/2 teaspoons agar powder

    3 tablespoons cornstarch

    OPTIONAL WHIPPED TOPPING:

    1 can Let’s Do Organic Heavy Coconut Cream, chilled overnight

    1 tablespoon powdered sugar (KETO option: Substitute a pinch pure monk fruit powder or stevia leaf powder for the powdered sugar

    TO SERVE:

    ground nutmeg

    Method

    1. To make the pie crust, in a large bowl, whisk together the dry ingredients: almond flour, coconut flour, tapioca flour/starch, maple sugar, and baking powder. Cut in the shortening until incorporated. Gradually add the ice water, mix well without overmixing, then form into a flat disk. Wrap in parchment paper and chill in the refrigerator for 20 minutes.

    2. To make the filling, in a large bowl or saucepan, combine all filling ingredients. Pre-cook the filling on the stovetop: warm over medium heat for 5-10 minutes, whisking often, until thick, smooth and creamy. (*SEE KETO OPTION ABOVE)

    3. Preheat oven to 375 degrees F. Once the pie dough has chilled for 20 minutes, wipe your work surface with a damp sponge. Place a sheet of parchment paper on top. Unwrap your chilled pie dough and flip it onto the other piece of parchment paper. Roll it out to a thin circle of dough. Flip the dough onto an oiled pie plate. Chill again if necessary to easily remove the sheet of parchment from the pie dough, being careful as you work with it.

    4. Moisten your fingers and crimp the edge of your pie crust. Bake the crust by itself for 10 minutes. Add the filling. Add a silicone pie crust protector and bake at 350 degrees f. for an additional 10-20 minutes. Cool separately and chill before serving with optional whipped topping below and a sprinkle of ground nutmeg.

    5. To make the optional coconut whipped topping, scoop out the solidified solid fat from the top of the chilled coconut cream. Reserve the liquid part and place the coconut fat in a food processor. Add the powdered sugar. Blend until creamy and smooth, adding a small amount of the liquid from the can if needed to achieve the right consistency.

    6. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals that are affordable, full of nutrients, and simple to make at home!

  • Dark Chocolate Caramel Shortbread Cookies

    Dark Chocolate Caramel Shortbread Cookies

    Dairy-Free, Gluten-Free, Soy-Free, & Vegan – *Contains Coconut*

    Cocomels are the perfect sweet treat that you can eat straight out of the bag or add into any dessert- just in time for the holiday season! They are the perfect vegan, gluten-free, dairy-free, and soy-free candy.

    BONUS SALES IN RECIPE: Coomb’s Maple Syrup $7.99; Wholesome Powdered Sugar $3.29; & Enjoy Life Chocolate Chips $4.29!

    Ingredients

    Shortbread Cookie:

    • 1 Cup Butter
    • 1/2 Cup Powdered Sugar
    • 1/4 Cup Maple Syrup
    • 1 Teaspoon Vanilla
    • 2 1/4 Cup Flour
    • Salt

    Caramel Layer:

    • 2 3.5oz Bags of Cocomels, unwrapped (mix up the flavors!)
    • 1 Tablespoon Milk

    Chocolate Layer:

    • 1 Cup Chocolate Chips
    • 1 Teaspoon Coconut Oil

    Method

    A. To make the Shortbread Cookies:

    1. Preheat oven to 350 degrees F.
    2. In large bowl, mix butter until creamy. Then add maple syrup, vanilla, and powdered sugar and mix until smooth.
    3. Add flour and salt and mix until a dough forms.
    4. Transfer dough onto parchment paper and roll into 1/4″-1/2″ thick slab. Cut into circles (or your favorite cookie cutter shapes).
    5. Spread cookies on parchment paper on sheet tray so that they are equally spaced. Use a fork to poke 3 sets of holes into the cookies to avoid bubbling.
    6. Bake for 14 minutes. Cookies should be pretty firm and the edges should be slightly golden brown.
    7. Move cookies to cooling rack.

    B. To make the Caramel Layer:

    1. Place unwrapped Cocomels in a microwave safe bowl with 1/2 tablespoon of milk.
    2. Microwave in 20 second intervals, stirring after each time, until they are completely melted.
    3. Allow caramel to sit for a little bit to thicken. Don’t wait too long or the caramel will be too hard to spread!
    4. Using a spoon, spread the caramel mixture evenly over each cookie. Place in refrigerator for 5-10 minutes or until caramel is solid.

    C. To make the Chocolate Layer:

    1. While the caramel layer is setting up, melt chocolate chips and coconut oil in a microwave safe bowl for 30 second intervals, stirring after each time.
    2. Remove the cookies from fridge and spoon chocolate evenly over the top of the cookies.
    3. Return cookies to fridge for 10-15 minutes or until the chocolate layer is firm.

    D. Once cookies are complete, ENJOY!

    Before you enjoy your incredible Dark Chocolate Caramel Shortbread Cookies, 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

    For more information about Cocomels, visit this link: https://jjssweets.com/

    Adapted from: https://justwhatweeat.com/coconut-caramel-twix-cookies/

  • PRODUCE RECIPE OF THE WEEK: ROASTED BROCCOLI WITH PARMESAN CHEESE

    PRODUCE RECIPE OF THE WEEK: ROASTED BROCCOLI WITH PARMESAN CHEESE

    On sale this week (9/2-9/8): Organic Broccoli $2.49 each!

    Tis’ the season for roasting vegetables! The best part about roasting vegetables is that it’s quick and simple, you can use them as a side, or even as an entree. You can add all of your favorite autumn vegetables like butternut squash, pumpkin, sweet potatoes, and more!

    Bonus- Napa Valley Extra Virgin Olive Oil is on sale this month for $9.49 each!

    Ingredients

    1 1/2 Pounds Broccoli, cut into florets of even size

    3-4 Tablespoons Extra Virgin Olive Oil

    1 Tablespoon Fresh Lemon Juice (about half a lemon)

    Kosher Salt

    2-3 Garlic Cloves, minced

    Freshly Ground Black Pepper

    1/4 Cup Grated Parmesan Cheese, or to taste (try our Italian imported cheese!)

    Method

    1. Preheat oven to 425 degrees F.

    2. In a large bowl, toss broccoli and garlic with olive oil and lemon juice until lightly coated. Sprinkle salt and toss to coat.

    3. On a lined baking sheet (use olive oil, parchment paper, or aluminum foil), arrange the broccoli in a single layer.

    4. Roast for 16-20 minutes until cooked through (check by poking with a fork) and lightly browned. If you see some charring, don’t worry- those are the best parts!

    5. Put roasted broccoli back in large bowl and toss with freshly ground black pepper and grated parmesan.

    6. Serve immediately and enjoy!

    Before you enjoy your delicious roasted broccoli with imported parmesan, 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

    For more ideas and pictures of this recipe, click here: https://www.simplyrecipes.com/recipes/roasted_broccoli/

  • PRODUCE RECIPE OF THE WEEK: BLUEBERRY HEMP VINAIGRETTE & LOCAL GREENS SALAD

    PRODUCE RECIPE OF THE WEEK: BLUEBERRY HEMP VINAIGRETTE & LOCAL GREENS SALAD

    On sale this week (6/3-6/9): Organic Blueberries (pint) $4.99 each!

    Happy Hemp History Week! To celebrate #ReturnOfThePlant, we decided to make a light and refreshing blueberry hemp vinaigrette to pair with our local greens salad. This vinaigrette is not only light, sweet, and refreshing, but it pairs perfectly with a veggie or fruit salad. So we thought, why not combine it with the AMAZING spring greens mix from our local Cabbage Throw Farm right here in Hunterdon County!

    BONUS SALE– Manitoba Harvest Shelled Hemp Hearts (7oz) bag is on sale this month for $6.29!

    Ingredients

    Vinaigrette

    -1/2 Cup Blueberries

    -1/2 Cup Shelled Hemp Seeds

    -1/2 Cup Water

    -4 Tablespoons Turbinado Sugar (or Agave Nectar)

    -2 Tablespoons Balsamic Vinegar

    -1/2 Teaspoon Salt

    Salad

    -5 Ounces Spring Mix (Buy Local! We used spring mix from Cabbage Throw Farm)

    -1 Cup Blueberries

    -3/4 Cup Pecans, chopped

    -4 Ounces Feta Cheese, chopped small or grated

    Method

    1. In a high speed blender, mix all vinaigrette ingredients together and blend to a smooth and creamy texture.

    2. In a large bowl, mix all salad ingredients together.

    3. Drizzle vinaigrette onto salad mix and enjoy!

    Before you enjoy your light and refreshing local greens salad with blueberry hemp vinaigrette, 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