Tag: recipes

  • Clean & Safe Home Care Recipes with Aura Cacia Essential Oils!

    Clean & Safe Home Care Recipes with Aura Cacia Essential Oils!

    Summertime calls for fresh, clean scents- even though our homes may not be. Check out these clean and safe cleaning recipes made with Aura Cacia Essential Oils!

    Air Freshening Spray

    Ingredients

    -12 drops Aura Cacia Lemon Essential Oil

    -12 drops Aura Cacia Tea Tree Essential Oil

    -2 Ounce Mist Bottle

    -2 Fluid Ounces Water

    Method

    1. Into bottle, combine all ingredients, replace lid and shake until well blended.

    2. To use, shake bottle and spray into airspace.

    General Cleaning Spray

    Ingredients

    -1/2 Teaspoon Aura Cacia Lavender Essential Oil

    -1/2 Teaspoon Aura Cacia Tea Tree Essential Oil

    -1 Teaspoon Unscented Liquid Soap

    -15 Fluid Ounces Water

    -16 Ounce Spray Bottle

    Method

    1. In bottle, combine soap and essential oils.

    2. Top with water, replace lid and shake until well blended.

    3. To use, spray on surface and wipe clean with damp cloth.

    Pet Home Cleaning Spray

    Ingredients

    -1 2/3 Cups Water

    -1/2 Teaspoon Sodium Borate

    -1/4 Teaspoon Unscented Liquid Soap

    -1 1/2 Teaspoon Aura Cacia Lemon Essential Oil

    -1 1/2 Teaspoon Aura Cacia Peppermint Essential Oil

    -16 Ounce Plastic Spray Bottle

    Method

    1. In bottle, combine all ingredients. Replace lid and shake until well blended.

    2. To use, shake bottle and spray into a cloth, sponge, or onto surface and wipe area clean.

    *NOTE: Test on an inconspicuous area before general use.

    No matter which product or recipe you use, let us know! Leave us a note, email us, or tell us in person! #basilbandwagoncares

  • PRODUCE RECIPE OF THE WEEK: COLD SESAME NOODLES WITH BROCCOLI & KALE

    PRODUCE RECIPE OF THE WEEK: COLD SESAME NOODLES WITH BROCCOLI & KALE

    On sale this week (4/1-4/7): Organic Broccoli $2.99 each & Green Kale $1.99 each!

    Spring time is the perfect season for new and refreshing recipes, just like this one! BONUS– Not only is it healthy and organic, but there are more savings on top of our produce sales! Also on sale this month, Sky Valley Sriracha for $4.79 each and Lotus Foods Rice Ramen Packets (3oz.) for $1.29 each! DOUBLE BONUS– If you don’t want to buy the large bag of sesame seeds from Shiloh Farms, we also carry them in our bulk section; you can even use your own containers from home too!

    Ingredients

    1 Large Head of Broccoli, cut into large florets

    2 Garlic Cloves, 1 grated finely, 1 sliced thin

    1 1/2 Teaspoons Sriracha (we used Sky Valley)

    1 Tablespoon Plus 1/2 Cup Red Wine Vinegar (we used Napa Valley)

    3/4 Cup Avocado Oil (we used Spectrum)

    Salt

    Black Pepper

    3 Scallions, sliced thin

    1 3-inch Piece Ginger, peeled, cut into 1-inch matchsticks

    4 Cups Kale, chopped

    2 Packages (3oz.) Dried Ramen Noodles (we used Lotus Foods)

    Mint Leaves, torn

    Sesame Seeds, toasted (we used Shiloh Farms but they’re also in our bulk section)

    Method

    1. Preheat oven to 450 degrees F.

    2. Toss broccoli with grated garlic, sriracha, 1 tablespoon vinegar, and 1/4 cup avocado oil on rimmed baking sheet.

    3. Season with salt and pepper. Roast, toss occasionally, until tender and browned in spots (about 20-25 minutes).

    4. Mix scallions, ginger, sliced garlic, salt, pepper, and remaining 1/2 cup vinegar and 1/2 cup avocado oil in large bowl.

    5. Add kale and toss to coat thoroughly. Let sit at room temperature at least 15 minutes.

    6. Cook noodles according to package directions. Drain and rinse under cold water.

    7. Add noodles and warm broccoli to kale and toss to coat entirely.

    8. Divide among bowls and top with mint, sesame seeds, and more scallions.

    9. Enjoy!

    Before you enjoy your refreshing cold sesame noodles with broccoli & kale, 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

  • PRODUCE RECIPE OF THE WEEK: BRAISED GREEN CABBAGE

    PRODUCE RECIPE OF THE WEEK: BRAISED GREEN CABBAGE

    On sale this week (3/11-3/17): Organic Green Cabbage $0.99 lb!

    St. Patrick’s Day is literally right around the corner and we couldn’t be more excited! Not only do we have organic green cabbage on sale for $0.99 lb, but we also have antibiotic-free corned beef from Garrett Valley Farm! This recipe is perfect for your traditional St. Patrick’s Day meal with your family. BONUS– EPIC Bone Broth is also on sale for $5.29 each! DOUBLE BONUS– We are selling homemade Traditional and Gluten Free/Vegan Irish Soda Bread this Friday Evening (3/15), All Day Saturday (3/16) & Sunday (3/17)!

    Ingredients

    2 Tablespoons Melted Ghee (for coating baking dish) (we used Organic Valley Ghee)

    1 Head Green Cabbage

    1 Red or Yellow Onion, peeled and thickly sliced

    2 Large Carrots, peeled and cut in 1/4-inch coins

    1/4 Cup Bone Broth or Water (we used EPIC Bone Broth)

    1/4 Cup Melted Ghee (we used Organic Valley Ghee)

    Salt and Pepper

    Aged Balsamic Vinegar, to taste (we used O Aged Balsamic Vinegar)

    Method

    1. Preheat oven to 325 degrees F. Make sure rack is set in the middle.

    2. Coat baking dish with melted ghee.

    3. Cut the tough stem end of the cabbage and split into 6-8 wedges. You want to make sure to keep the core attached so the wedges stay intact after cooking (the core will become super tender during cooking as well).

    4. Lay the cabbage wedges in a single layer on the greased baking dish. Toss onions and carrots onto wedges and drizzle with bone broth and the melted ghee.

    5. Season well with salt and pepper. Cover tightly with foil and place in oven.

    6. Leave cabbage to cook (undisturbed) for 1 hour. After that hour, crack open the foil cover and flip over each wedge carefully. Reseal dish tightly and braise for another hour or until fork-tender.

    7. Remove cabbage to cool and store in fridge until you’re ready to enjoy (up to 4 days). When you’re ready to serve, bake cabbage in oven until browned (about 15 minutes) at 425 degrees F.

    8. Drizzle with aged balsamic vinegar, serve immediately, and enjoy!

    Before you enjoy your St. Patrick’s Day braised green cabbage, 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

  • Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    Produce Recipe of the Week: Maple Bacon Tempeh Brussels Sprouts

    On sale this week (2/25-3/3): Organic Brussels Sprouts $2.49 lb!

    Brussels sprouts are one of those vegetables that give parents a hard time when feeding to their kids. Filled with lots of nutrients and antioxidants, brussels sprouts are essential for every diet. Check out this recipe that will make your kids ask for more!

    Ingredients

    2 lbs. Brussels Sprouts, trimmed and halved

    5 Tablespoons Avocado Oil

    1 Teaspoon Sea Salt

    2 Tablespoons Organic Maple Syrup

    2 Tablespoons Balsamic Vinegar

    1/2 Cup Dried Cranberries (Found in our Bulk Section)

    1 Package Lightlife Fakin’ Bacon Tempeh, Cut into 1/2″ Pieces

    Method

    1. Preheat oven to 400 degrees F.

    2. Toss brussels sprouts, 2 tablespoons of avocado oil and sea salt in large bowl. Spread onto large baking sheet.

    3. Bake until tender and caramelized (about 20-30 minutes).

    4. In large skillet, warm remaining 3 tablespoons avocado oil over high heat. Arrange tempeh in single layer and cook until browned and crisp (about 5-6 minutes). Make sure to stir tempeh occasionally.

    5. Add roasted brussels sprouts to skillet, pour in maple syrup and balsamic vinegar. Stir to coat brussels sprouts evenly and cook for an additional 3 minutes.

    6. Stir in cranberries, transfer to a serving bowl, and top with fresh ground black pepper to taste.

    7. Enjoy!

    Before you enjoy your delicious maple bacon tempeh brussels sprouts, 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

  • Nourish Your Body: Recipes We LOVE!

    Nourish Your Body: Recipes We LOVE!

    You know there are better choices, but in the dreariness of winter, it can be hard to turn down comfort food.

    We’ve collected some inspiring recipes from around the internet that have our stomachs growling. These recipes will not only feed the craving, but NOURISH your body on several levels. Go for nutrient density in everything you eat!

    Lets start with a common craving: CHEESEBURGERS.

    Yes, I know- these are everywhere. You can get one in 5 minutes or LESS if you’re driving. You can throw one together easily at home with good ingredients, but theres a way to make it quick, tasty and full of good stuff. Put it all in a bowl!

    http://brihealthy.com/2017/01/cheeseburger-bowl/

    Next up- a easy comfort staple: NACHOS.

    How could these possibly be ok to eat? Well, you could load them up with veggies, of course, but there are some creative swaps on ingredients that turn this simple snack-y favorite into a meal.

    Paleo Chicken Skillet Nachos with Avocado Sauce

    A good old CASSEROLE.

    Maybe you hate them or maybe they remind you of your childhood. This recipe is creamy, satisfying and full of nutrients. (and Whole 30 approved- which is a plus!)

    https://paleoglutenfree.com/recipes/creamy-whole30-bacon-garlic-spaghetti-squash/

    ICE CREAM.

    We all love ice cream, but it doesn’t always love us. I’m sure you’ve heard of Nice Cream- but maybe you haven’t tried it yet. Here’s a nice little collection of variations that will tempt you to give this healthy alternative a shot.

    https://chocolatecoveredkatie.com/2016/08/22/banana-ice-cream-healthy/

  • Stuffed Delicata Squash

    Stuffed Delicata Squash

    We love Delicata Squash because it’s SO easy to prepare. No peeling- just slice in half and scoop out the seeds. It cooks fast and tastes similar to sweet corn- so even people who aren’t squash fans will enjoy it!

    We choose to stuff it with savory mushrooms, Italian chicken sausage and top it with parmesan cheese.

    Stuffed Delicata Squash

    • 4 large delicata squash, ends cut off, sliced vertically and deseeded
    • 1 package of Bilinski’s Organic Mild Italian Chicken Sausage
    • ½ small onion, diced
    • 3/4 cup of  chopped Crimini Mushrooms
    • 2 garlic cloves, minced
    • 4 stalks of celery, minced
    • 6 tbsp. of Organic Valley shredded Parmesan Cheese
    • 1 teaspoon salt
    • your favorite fresh herbs to taste

     

    Preheat oven to 400°F. Brush the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.

    Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned.

    We used a food processor to chop the sausage and mushrooms to get a uniform texture.

    Add the onion and celery; cook until celery is soft, about 8 to 10 minutes. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.

    Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

  • Strawberry Rhubarb Yogurt Pops

    Strawberry Rhubarb Yogurt Pops

    Rhubarb is full of vitamin C, B  vitamins, vitamin K, potassium, calcium, manganese, and many other essential vitamins and minerals. Combine this with sweet strawberries and creamy Greek Yogurt and you have a not-too-sweet treat!

    Ingredients: 

    1 lb. strawberries, hulled and minced

    3/4 cup fresh orange juice

    1/4 tsp. kosher salt

    3 stalks rhubarb, trimmed and minced

    1/2 cup of plain Greek Yogurt (2% or whole)

    1/2 cup of your favorite local Honey.

    Bring strawberries, rhubarb, juice and salt to a simmer in a 4 quart saucepan. Cook until fruit begins to break down, about 3-4 minutes. Let cool! Transfer fruit mixture to a blender; add yogurt and honey puree until smooth. Divide mixture between individual ice-pop molds. Freeze at least 4 hours and enjoy!

  • 10 Smoothies You’ll Never Get Tired Of

    10 Smoothies You’ll Never Get Tired Of

  • Winter Citrus & Beet Salad

    Winter Citrus & Beet Salad

    Fresh, Sweet Satsuma Mandarins pair with Beets and Goat Cheese for this refreshing salad. It’s easy to put together and packs well for lunch!

     

    We chose to use cooked beets from Love Beets. These little jewels make quick work of all kinds of recipes. Baby Romaine is soft and plays nice with all the bold flavors going on. We used our raw walnuts from our bulk section, and Raw Goat Feta from Mt. Sterling  Co-Op Creamery.

    No need to measure- it’s all up to your flavor preferences. Peel the mandarin, chop the beets, crumble the cheese and toss together. Top with the dressing of your choice- we like simple balsamic vinegar and oil.

  • Apple LOVE Recipes!

    Apple LOVE Recipes!

    It’s FALL and while it’s still warm enough to be comfortable outside, we have all things warm and comforting on the brain!

    This month, we are featuring some of our favorite apple recipes that AREN’T pies! (don’t worry, we’ll share some pies soon enough). Apples are versatile and easy to work with, and they love being combined with almost anything!

    We will continue to add more recipes…stay tuned!

    ravioli-with-apple-walnut

    harvest-salad