Tag: spring

  • Spring Dumpling Soup

    Spring Dumpling Soup

    Spring Dumpling Soup

    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 quarts vegetable or chicken broth
    • 1 small onion quartered
    • 2 inch piece of ginger sliced
    • 2 garlic cloves halved
    • 1 small cinnamon stick
    • ½ tablespoon coriander seeds
    • 2 whole star anise
    • 1 cardamom pod
    • 3 whole cloves
    • 2 tablespoons fish sauce
    • 16-20 dumplings
    • 1 pound zucchini spirals (aka zoodles) about 4 cups
    • Cilantro leaves for garnish

    Method
     

    1. In a large pot, combine broth, aromatics, and spices (all recipe ingredients up to and including fish sauce). Bring to a gentle simmer for 25 minutes to infuse. Strain broth and return to the pot.
    2. Add dumplings to the pot and cook based on the package instructions.
    3. To serve, place zucchini spirals into serving bowls and ladle hot broth over. Place dumplings on top of broth and garnish with cilantro.

    Notes

    3 hours (if making broth from scratch) OR 40 minutes (if using store bought)
  • Kick seasonal allergies to the curb

    Kick seasonal allergies to the curb

    Kick seasonal allergies to the curb

    Magnifying the immune response

    Seasonal allergies plague sufferers with aggravating symptoms, which can reduce productivity, incur expenses, and have a negative impact on health-related quality of life. Having seasonal allergies also increases the risk of developing related conditions, such as asthma, chronic sinusitis, and nasal polyps. Those with seasonal allergies may wonder, why me?

    Staying immune

    The immune system is overworked and underpaid. It’s constantly responsible for scanning the body for precancerous cells, sensing and fighting infection, and regulating inflammation. The immune system must also maintain tolerance to the body’s own cells and tissues, as well as to antigens from food and the environment.

    Immune tolerance is the prevention of an immune response against a certain antigen. This is important for maintaining overall balance in the body and preventing autoimmune and allergic reactions. But when it comes to seasonal allergies, tolerance to a normally harmless environmental antigen, such as grass or birch pollen, is lost.

    What’s in a name?

    Also known as hay fever, allergic rhinitis symptoms include nasal congestion, runny nose, frequent sneezing, and itchy nose and eyes. Allergic rhinitis may result from both seasonal and perennial allergies.

    Seasonal allergens are airborne particles from the environment that, in those who are hypersensitive, trigger allergic rhinitis upon inhalation. Symptoms wax and wane with the season. Common seasonal allergens include pollen from grass, trees (including birch), ragweed, and mold.

    Perennial allergens are unrelated to the season and may cause allergic rhinitis in hypersensitive individuals all year long. Common perennial allergen sources include pet dander, house dust mites, and cockroaches.

    Treatment options

    If over-the-counter allergy medications just aren’t cutting it, consider asking for help. Allergists may offer skin prick testing and other forms of assessment. Treatment may include an intranasal, oral, or ocular antihistamine or corticosteroid, or a combination of both.

    Allergen immunotherapy (“allergy shots”) may be indicated for patients with persistent symptoms. This involves administering a small amount of allergen into the skin or under the tongue to stimulate an allergic response, with the goal of building tolerance over time.

    Acupuncturists and naturopaths can also provide individualized treatments for seasonal allergy sufferers.

    Lifestyle strategies

    • Wear a hat, glasses, and nasal filters when outdoors.
    • Shower upon return from work or a walk.
    • Irrigate nasal passageways via neti pot with distilled water and salt.
    • Keep windows closed.
    • Wash curtains, carpets, and bedding regularly.
    • Mop floors regularly.
    • Use HEPA air filters.
    • Eradicate mold.

    Supplements for seasonal allergies

    The following supplements may reduce symptom severity:

    • quercetin
    • green tea
    • propolis
    • bee pollen
    • probiotics
    • vitamin c

    Remember, always check with your health care practitioner before taking a new supplement.

    By Dr. Cassie Irwin, ND

    Article Courtesy of Alive Magazine

  • How foods help us detoxify

    How foods help us detoxify

    How foods help us detoxify

    Nutrition for spring cleansing

    Have you ever tried to do a detox or cleanse that left you feeling weak and irritable? You might not have had your nutritional basics in place!

    Without sufficient key nutrients from foods, the body can’t fully recruit its own pathways of metabolic detoxification. When this happens, our detoxification organs—mainly the liver, kidneys, colon, and skin—can’t do their jobs to the best of their ability.

    Compared with doing a three-week crash diet, regularly eating foods rich in nutrients that naturally activate detoxification pathways is far more effective for keeping the body’s toxic burden low and overall well-being high.

    Biotransformation

    More commonly known as metabolic detoxification (or “detox”), biotransformation is the process of converting toxicants from the environment and from the body itself into compounds that can be safely mobilized and excreted from the body.

    A properly functioning detoxification system maintains a proper balance of hormones, metabolizes medications, and processes harmful substances from the environment to ensure overall health and well-being. An accumulation of toxins is associated with obesity, type 2 diabetes, and cardiovascular disease.

    Nutrients for detoxification

    Since our regular food choices affect the activity of detoxification pathways to help with toxin biotransformation, they also affect the body’s sensitivity to toxic substances.

    • New research suggests that diets rich in phytonutrients (nutrients from plant-based foods) may offset toxicity from pollutants and reduce disease risks associated with environmental toxicity. Polyphenols are one type of phytonutrient and are particularly high in berries, cloves, cacao, nuts, and vegetables such as artichokes.
    • Cruciferous vegetables, including broccoli, cauliflower, and Brussels sprouts, have been shown to increase the activity of enzymes used in the detoxification process.
    • Glutathione is the master antioxidant of the liver. Vitamin B6, the minerals selenium and magnesium, and the amino acid cysteine are key building blocks for producing glutathione. For the richest sources of vitamin B6, opt for chickpeas, skipjack tuna, wild salmon, and chicken breast. Pumpkin seeds, almonds, legumes, and leafy greens provide ample magnesium. Cysteine is found in protein-rich animal meats such as pork chops, beef, and chicken breast.

    Sleep for detox support

    The glymphatic system provides the brain and central nervous system with a deep cleaning of metabolic waste. Impaired glymphatic function has been associated with Alzheimer’s disease and Parkinson’s disease.

    Since the glymphatic system is most effective during sleep, consider prioritizing sleep as a key pillar for supporting full-body detoxification. Resist binging on your favorite show and instead cultivate a calming bedtime routine to make sure you clock enough hours.

    Supplements for detox support

    Always ask your health care practitioner before trying a new supplement, to make sure it’s right for you. Likewise, always check with your health care practitioner before embarking on any cleanse or detox program.

    Here are a few supplements that may help support our bodies’ natural detoxification systems.

    • n-acetylcysteine
    • probiotics
    • fiber
    • spirulina
    • milk thistle
    • turmeric
    • ginger
    • whey protein

    By Dr. Cassie Irwin, ND

    Article Courtesy of Alive Magazine

  • Salads, reimagined

    Salads, reimagined

    Salads, reimagined

    Warm salads to bowl you over

    Like their cool counterparts, warm salads can be packed with the nutrient-dense ingredients you’re trying to eat more of. Pivot to these cozy early spring salads that are, without question, hot stuff. They’re most certainly not your standard bowl o’ greens!

    Bistro Salad with Caramelized Vegetables

    This virtuous salad is reminiscent of what you’d be served at a well-reviewed bistro. For a special finishing touch, garnish egg with a pinch of smoked salt.
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 2 large carrots cut into ½ inch chunks
    • 2 large parsnips cut into ½ inch chunks
    • 3 cups cubed celery root
    • 1 tbsp grapeseed or avocado oil
    • 4 large eggs
    • 3 tbsp olive oil
    • 2 tbsp apple cider vinegar
    • 1 tbsp grainy mustard
    • 1 garlic clove peeled and grated or very finely minced
    • ¼ tsp salt
    • 8 cups frisee and/or tender salad greens torn into bite-sized pieces
    • ⅓ cup almonds preferably toasted, coarsely chopped

    Method
     

    1. Preheat oven to 425°F and place rimmed baking sheet in oven as it heats.
    2. In large bowl, toss carrots, parsnips, and celery root with grapeseed or avocado oil and season with salt and pepper, if desired. Spread out on hot baking sheet and roast until vegetables are golden and tender, about 30 minutes, stirring once halfway.
    3. Meanwhile, in large saucepan, bring 3 inches of water to a simmer (the point when you see bubbles coming up to the surface, without full rolling bubbles). Into small bowl, crack an egg, then gently ease egg into simmering water. Repeat with remaining eggs, waiting until white of egg in water is opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to paper towels as they are done.
    4. In small bowl, whisk together olive oil, cider vinegar, mustard, garlic, and salt.
    5. In large bowl, toss frisee or salad greens and roasted vegetables with dressing. Divide salad among 4 plates and top each with a poached egg. Sprinkle with chopped almonds.

    Chicken Farro Salad with Chunky Blueberry Dressing

    The blueberry dressing is a wonderful counterpoint to the earthy elements of this simple yet satisfying salad. If farro is not available, other grains, including spelt berries, sorghum, or quinoa, can be used.
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 1 cup farro
    • 2 tsp olive oil
    • 1 shallot peeled and chopped
    • 2 garlic cloves peeled and chopped
    • 2 cups fresh or frozen blueberries
    • 2 tsp lemon zest
    • ½ tsp dried thyme
    • ¼ tsp dried red pepper flakes
    • ¼ tsp salt
    • 2 tbsp balsamic vinegar
    • 8 cups baby spinach or mesclun mix
    • 1 large red bell pepper thinly sliced
    • 1 lb cooked chicken sliced
    • ½ cup chopped parsley

    Method
     

    1. In medium-sized saucepan, place farro and 3 cups water. Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, or until grains are tender. Drain well.
    2. In small saucepan, heat oil over medium heat. Add shallot and garlic; heat for 30 seconds. Add blueberries, 2 Tbsp water, lemon zest, dried thyme, red pepper flakes, and salt; heat for 3 minutes, or until blueberries have softened and released some of their juices. Stir in balsamic vinegar.
    3. Divide greens, farro, bell pepper, and chicken among 4 serving plates. Top with warm blueberry dressing and scatter parsley overtop.

    Broccoli Confetti Lentil Salad

    Black, pearly lentils serve as a springboard for a highly nutritious salad that seems more sophisticated than its ease of prep would suggest. French green lentils also hold their shape with cooking, so they would be an adequate substitution for black lentils.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup black lentils
    • 2 tsp grapeseed or avocado oil
    • 1 cup chopped onion
    • 2 garlic cloves peeled and chopped
    • 1 large head broccoli florets finely chopped
    • Juice of ½ lemon
    • ½ tsp salt
    • ½ tsp dried red pepper flakes
    • 1 cup sliced roasted red pepper
    • ½ cup chopped dill
    • 2 tbsp capers
    • ¼ cup pumpkin seeds

    Method
     

    1. In medium-sized saucepan, place lentils, 4 cups water, and a couple pinches of salt, if desired. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not mushy, about 20 minutes. Drain well.
    2. In large skillet, heat oil over medium. Add onion and heat until softened and beginning to darken. Stir in garlic and heat for 30 seconds. Add broccoli and heat, stirring a couple of times, for 5 minutes. Pour in 2/3 cup water; cover and heat until broccoli is bright green and liquid has absorbed, about 3 minutes. Stir in lentils, lemon juice, salt, and red pepper flakes; heat for 1 minute. Stir in roasted red pepper, dill, and capers.
    3. Serve topped with pumpkin seeds.

    By Matthew Kadley, MSc, RD

    Article Courtesy of Alive Magazine

  • The Skin Breathes with evanhealy

    The Skin Breathes with evanhealy

    The Skin Breathes with evanhealy

    “Remember: our skin is alive, it breathes, it is our largest organ. It has a rhythm, an inhalation, and an exhalation.⁠” Plants and our skin speak the same language – and it should be a clean one. Check out one of their latest blog posts here to learn more about this natural connection.

    Have you ever wondered where evanhealy sources their herbal ingredients from?

    They source ingredients from remarkable human beings who share their values – “stewards of the Earth with a reverence for the sacredness of nature and human connection, who have a passion for the work they do.” That’s why they work directly with small family farms around the United States and Europe, and women’s co-ops & co-op villages in Africa.

    Every year, they invite their teams to witness and participate in the harvest and distillation of their own organic, artisan distilled hydrosouls. Want to take a look? Check out the video below!

    Want to try them for yourself? Purchase any of their products before their 20% OFF sale ends April 30, 2023!

    Resources

    https://www.evanhealy.com/blogs/stories/plants-and-skin-speak-the-same-language

    https://www.evanhealy.com

    https://www.evanhealy.com/blogs/stories/plants-and-skin-speak-the-same-language

    https://www.instagram.com/p/CqTfjKTyQM0/

  • “Spring” into a Better Skincare Routine with evanhealy

    “Spring” into a Better Skincare Routine with evanhealy

    Meet evanhealy

    evanhealy is a holistic skin care line created and formulated to work with the rhythms and physiology of the body, and to support long-term skin health and radiance.

    Holistic skin + body + cosmetics that go beyond organic

    Whole plant oils, waters and butters, as well as earthen clays, are our tools and allies. They source them directly from small family farms, women’s co-operatives and co-operative villages around the world.

    Inspired by ancient beauty practices, nature and its cycles, ayurveda, homeopathy and traditional western herbalism, their approach is a fusion of modalities centered around the goal of realigning skin with its highest potential and awakening its innate resilient, adaptable nature.

    The act of engaging in truly holistic beauty is an intimate one and through it we are working to transform, evolve, and reshape the modern perception of beauty, as well as our individual relationships with our skin and ourselves.

    Daily Spring Skin Ritual

    Cleanse

    • Begin by moistening your skin with three to four splashes of warm water.
    • Mix one pump of cleanser with a couple dribbles of warm water to dilute. Blend in your palms and then massage all over the skin, working in upward circular motions. 
    • Rinse with cool water and pat dry.

    Hydrate & Nourish

    • After cleansing, saturate your face with Rose Geranium HydroSoul.
    • In the palm of your hand, combine one to three pumps of Neem Immortelle Purifying Infusion with a couple of sprays of the HydroSoul. Blend the two together, then gently and slowly press the warmed emulsion into your skin.
    • Mist face with HydroSol and press in again

    Are you a visual person? Check out their YouTube page for how-to’s, product reviews, and more! https://www.youtube.com/c/evanhealyskin/videos

    Interested? Purchase any of their products for 20% OFF before this sale expires May 31st, 2021! Available in-store or online!

    Resources:

    https://www.evanhealy.com/

    https://www.evanhealy.com/pages/our-mission

    https://www.evanhealy.com/blogs/stories/springtime-skin?fbclid=IwAR1Ofc7Z7RD_PAbcGiJQO6DT0LPp4y7SmQsZUSopaAueQjkTGeHkiG9t3xA

  • Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Christine Waltermyer’s Quinoa Power Bowl with Orange Tahini Dressing

    Quinoa Power Bowl with Orange Tahini Dressing

    thanks to Christine Waltermyer!

    Christine Waltermyer is a local and renowned 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 subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    What comes to mind when you think about the first day of spring? For us, it’s bright, fresh, fruits and vegetables to help energize us through the day. Thanks to Christine Waltermyer, we can combine all of that into a delicious & nutritious power bowl that’s perfect for lunch or dinner! Check out the recipe below…

    Print Pin

    Quinoa Power Bowl with Orange Tahini Dressing

    Course Main Course
    Keyword dressing, power bowl, quinoa, vegan

    Equipment

    • Baking pan
    • Small saucepan
    • Large skillet
    • Medium bowl

    Ingredients

    • 1 large sweet potato or yam peeled and diced (½-inch dices)
    • 2 tablespoons avocado oil (or vinegar or vegetable broth)
    • Sea salt and black pepper to taste
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 cup quinoa (I used the pre-rinsed kind)
    • 2 cloves garlic minced
    • ½ red onion thinly sliced
    • 16 ounces sliced button mushrooms
    • 1 medium zucchini cut into half moons
    • ½ cup corn kernels
    • 2-4 tablespoons sesame tahini
    • 2 tablespoons maple syrup
    • 2 tablespoons apple cider vinegar
    • The juice of one orange
    • 1 avocado pitted and diced
    • 13 ounces cooked kidney beans (I used the Jovial brand)
    • Fresh parsley chopped, as a garnish (optional)

    Instructions

    • Preheat the oven to 425 degrees F.
    • Place the peeled and chopped sweet potato in a baking pan. Lightly drizzle it with 1 tablespoon of the avocado oil. Add sea salt and black pepper to taste. Sprinkle with onion powder and garlic powder. Mix the seasoning into the sweet potato with your hands. Bake for 30 to 40 minutes, or until fork-tender.
    • Meanwhile prepare the quinoa. In a small saucepan, place the quinoa. Add 2 cups water or vegetable broth. Bring to a boil over high heat. Add an optional pinch of sea salt. Reduce the heat to simmer on low, covered, for 15 to 20 minutes.
    • Heat a large skillet over medium heat. Add a tablespoon of the avocado oil. Add the onion and cook and stir for a minute or two. Add the mushrooms and a pinch of sea salt. Cook and stir for a minute, then cover with a tight-fitting lid to help release the moisture from the mushrooms. Cook for several minutes over medium heat. If it seems to be dry on the bottom you can add a teaspoon or so of water.
    • Add the garlic, corn and zucchini to the mushrooms. Cook and stir briefly, then season with salt and pepper. Cover and cook for a few more minutes. Uncover and stir.
    • Make the dressing: In a medium bowl, combine the tahini, maple syrup, apple cider vinegar and fresh orange juice. Whisk together and add more tahini if a thicker consistency is desired.
    • Place the avocado in a small bowl. If not serving the bowls right away you can toss it with a little lemon juice, lime juice or vinegar to prevent browning.
    • Now arrange the bowls. In two serving bowls, place a scoop of the cooked quinoa (there will be leftovers or enough for a third or fourth bowl), a portion of kidney beans, some sweet potato and the sautéed mushrooms, zucchini and corn. Add some avocado as well.
      Bonus! If you want to add a teaspoon of raw sauerkraut or another raw pickle that adds a nice touch.
    • Wipe the edges of the bowls if needed. Top with a drizzle of the tahini dressing over all of the ingredients. Sprinkle with optional chopped parsley.

    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!

  • RECAP: NEW PRODUCT WEDNESDAY 5/1/19

    RECAP: NEW PRODUCT WEDNESDAY 5/1/19

    Check out our NEW products this week!

    Brew Dr. Kombucha: Strawberry Basil, Mint Lemonade, & Mint Lemonade 4-pack
    Cocomels: On sale all month long!
    DEEBEE’S Organics: Superfruit Freezer Bars
    The Essential Baking Company: Original Crust
    Follow Your Heart Dairy-Free Yogurt: Peach, Plain, & Vanilla Bean
    Mina: Preserved Lemons & Moroccan Nana Mint Tea
    Para Kito Mosquito Repellent Bands: Party, Adult, & Kids
  • Spring Fever Cooking with Christine Waltermyer

    Spring Fever Cooking with Christine Waltermyer

    Spring Fever Cooking

    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:

    Arugula Beet Salad with Fennel

    Spring Quinoa with Chickpeas

    Spring Roasted Vegetables

    Gluten Free Vegan Carrot Cake Cupcakes

    https://vimeo.com/331080882

    Arugula Beet Salad with Fennel

    If you love salads this one is a winner! The combination of sweet beets with crunchy fennel and refreshing radicchio, combined with a lovely olive oil vinaigrette make it the perfect spring salad.

    Ingredients

    Salad:

    3 Red Beets, boiled and peeled

    1 Pink Lady Apple, cored and diced

    1 Endive, core removed and sliced

    1 Fennel Bulb, core removed and sliced

    1 Head Radicchio, cored and sliced

    1 Pack Baby Arugula (I love Olivia Organic pre-washed)

    Dressing:

    Juice of 1 Orange

    1/4 Cup Olive Oil

    1/4 Teaspoon Sea Salt

    3 Tablespoons Apple Cider Vinegar

    1 Tablespoon Maple Syrup

    Optional: 1 teaspoon prepared mustard

    Method

    1. Peel beets and dice. Place all salad ingredients in a large salad bowl.

    2. Separately, combine all salad dressing ingredients and whisk together.

    3. When ready to serve, pour the dressing over the salad and toss.

    https://vimeo.com/330827631

    Spring Quinoa with Chickpeas

    This is a light and lovely side dish to serve at your favorite gatherings!

    Ingredients

    5 Cups Cooked Quinoa (I love Ancient Harvest Traditional Quinoa)

    4 Tablespoons Olive Oil

    1 Leek, sliced thinly (just the white bottom part)

    8 Ounces Shiitake Mushrooms, destemmed and sliced

    1 Bunch Dandelion Greens, chopped (just the leafy part)

    Water

    13 Ounces Cooked Chickpeas (Jovial brand is great)

    1 Generous Handful of Fresh Parsley, destemmed and chopped

    2-3 Tablespoons Fresh Lemon Juice

    1/2 Teaspoon Sea Salt

    Optional: Black pepper and crushed red pepper flakes

    Method

    1. Place the quinoa in a large bowl and set aside.

    2. In a large skillet, warm 1 tablespoon of the olive oil over medium heat. Add the leeks and cook for 5 minutes with a pinch of sea salt. If it starts to stick to the pan, add a small splash of water.

    3. Add the shiitake mushrooms and cook for another 5 minutes. Add the dandelion greens and another pinch of sea salt and small amount of water if needed.

    4. Cover and cook until the greens are tender but still bright green, or about 4 minutes. Remove the cover and take the pan off the heat.

    5. To the cooked quinoa, add the chickpeas and parsley. Add the sautéed vegetables. Add remaining olive oil, lemon juice and sea salt. Serve warm.

    https://vimeo.com/330175843

    Spring Roasted Vegetables

    What a nice combination of vegetables, just in time for Spring celebrations!

    Ingredients

    1/2 Medium Size Celery Root

    8 Carrots

    8 Ounces Baby Bella Mushrooms

    1 Cup Brussels Spouts, sliced in half

    10 Ounces Trimmed Green Beans

    1-2 Tablespoons Avocado Oil

    1 Teaspoon Sea Salt

    1 Teaspoon Onion Powder

    1 Teaspoon Minced Fresh Rosemary

    Juice of 1 Lemon (1 teaspoon added before roasting, reserve the other teaspoon to add later)

    Balsamic Glaze

    Method

    1. Preheat oven to 350 degrees F.

    2. Thinly slice the carrots diagonally. Arrange on parchment paper-lined baking sheet. Remove the stems from the mushrooms. Cut into quarters and add to the baking sheet, along with the trimmed green beans and brussels sprouts. Peel and cut the celery root into cubes

    3. Roast prepared vegetables in preheated oven for 25 to 30 minutes.

    4. Add the remaining lemon juice to the roasted vegetables and drizzle with the balsamic glaze. Serve hot or leftovers go great on a salad.

    https://vimeo.com/330162124

    Gluten Free Vegan Carrot Cake Cupcakes

    Ingredients

    Dry:

    2 Cups Gluten Free Flour (such as Bob’s Red Mill 1 to 1 Baking Mix)

    2 Teaspoons Cinnamon

    1/4 Teaspoon Nutmeg

    1/4 Cup Brown Sugar

    1/2 Teaspoon Sea Salt

    1 1/2 Teaspoons Baking Powder

    1 1/2 Teaspoons Baking Soda

    Wet:

    1/3 Cup Plant-Based Milk (i.e. coconut milk)

    1/2 Cup Maple Syrup

    1/2 Cup Avocado Oil

    1 Tablespoon Apple Cider Vinegar

    2 Tablespoons Applesauce

    2 Teaspoons Vanilla Extract

    2 Flax Eggs (Mix 2 tablespoons flax meal + 6 tablespoons water; let sit for 10 minutes)

    Add:

    1 Cup Coarsely Shredded Carrots

    1/4 Cup Currants

    Vegan Cream Cheese Frosting:

    1 8-oz. Container Vegan Cream Cheese

    1 Container Simple Mills Organic Vanilla Frosting

    1/4 Cup Maple Syrup

    1 Teaspoon Vanilla Extract

    Method

    1. Preheat oven to 350 degrees F.

    2. In a large mixing bowl, whisk together flours, spices, brown sugar, sea salt, baking powder, and baking soda. Separately, combine the plant-based milk, maple syrup, avocado oil, apple cider vinegar, applesauce, vanilla extract and flax eggs. Whisk to blend.

    3. Pour wet into dry ingredients and stir or whisk together to form a smooth batter. Add the carrots and currants. Mix well but do not overmix.

    4. Line a muffin pan with unbleached muffin liners. Using and ice cream scoop, evenly distribute the cupcake batter among the 12 cups.

    5. Bake at 350 degrees F. for 25 minutes. While the cupcakes are baking, prepare the frosting.

    6. Place all frosting ingredients together in a food processor and process until smooth. Refrigerate for 30 minutes before frosting the cupcakes. Decorate top with optional nuts (walnuts or pecans).

    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!

  • It’s World Water Day! Are you hydrated?

    It’s World Water Day! Are you hydrated?

    World Water Day celebrates the importance of freshwater and the sustainable management of freshwater resources. Not only are we celebrating just freshwater itself today, but we are also celebrating all of the ways that we can hydrate our bodies and the amazing options that we have in store. Water comes in all shapes and sizes. What’s an added bonus is that it doesn’t matter the how you drink it, as long as it gets in your body, you’re one step closer to becoming hydrated!

    “Make every drop count” and check out our numerous water options available at both Basil Bandwagon locations!

    Water Favorite

    Eagle’s Peak Spring Water is by far a customer favorite. As soon as we get it in stock, by the end of the day it’s all gone! Next time you’re in store, make sure you grab one (or a case of 6) while you can!

    Bottled Water

    Our water selection is very large and awesome! There are two waters that are special on our shelves right now. One company is CBD Living Water. Not only is it refreshing but it contains 5mg of CBD per bottle! Another company is WAIĀKEA. WAIĀKEA was founded to create a positive change in the world; for the environment and the people. For every liter of WAIĀKEA that you buy, they will donate 1 week of clean drinking water to those in need!

    Water Additions

    Are there some days where you don’t feel like drinking plain water? Get spontaneous and add one of these to your water! Laird Superfood has a hydrate coconut water line (which we carry ALL four of their flavors). This line consists of freeze-dried coconut water that you can add and voila, instant coconut water (their flavors are matcha, turmeric, beet, and original). Another option is from SweetLeaf. They have a liquid form called WaterDrops in multiple flavors (we carry raspberry lemonade and peach mango) that is perfect to keep in your bag 24/7.

    Water Containers

    No matter how you drink it, just make sure you look “cool” when you do! We have many options- one is EcoVessel! Not only does EcoVessel keep your water cold, but they have bottles with strainers and infusers to add water or tea to! Another option we have is our very own Basil Bandwagon Stainless Steel bottles! You can never go wrong so make sure you hop on our bandwagon and grab yours today.

    Water Accessories

    When you’re on-the-go, you have to make sure that your water is accessible. Sometimes when you’re driving and your bottle is too large to fit in the cup holder, you have to throw the bottle on the passenger seat. So when you make a turn, your bottle goes rolling onto the floor and then you have to go forever without drinking. We’ve all been there but we have the solution! It’s called BottlePro and trust us, you’ll thank us later. We also have rePETe bags from ChicoBag! Not only do they come in easy to carry on-the-go little bags that transform into water carriers, but the bags are made from recycled materials! Very Earth friendly!

    Regardless of how you drink your water, make sure you tell us how much you’re in love with your hydrating product! Leave us a note, email us, or tell us in person! #basilbandwagoncares