Sweet, spicy, crisp, and refreshing. Forget your usual potluck sides and make this watermelon jicama salad instead! It’s both hydrating and delicious! We love the juicy melon mixed with a slightly spicy dressing. You can control the heat by using less serrano pepper or amp it up by using the seeds and ribs. It may get spicier over time as the peppers marinate in the dressing, so be careful if you’re prepping this ahead of time. Don’t have any jicama? Daikon radish, a green apple, or even a firm pear will work here.
These vegan breakfast tacos are so easy to make, you won’t know what to do with all your new free time, except eat more tacos. Even better? They’re 100% plant-based!
We all know and love the classic crispy rice bar. Take it up a notch by adding natural peanut butter and fair-trade chocolate for these chocolate peanut butter crispy rice treats. The result? A portable treat that you can take to picnics by the water, camping under the stars, or your next backyard barbecue.
Melt butter in pan over low heat. Add agave to the pan and stir together until combined. Add peanut butter. Stir to combine.
Let this mixture cook on low for three to four minutes, stirring frequently. It should start to thicken slightly but still be a liquid when you take it off the heat. Take pan off heat. Add vanilla extract. Stir to combine.
Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together.
Let set in the fridge for one hour. Chop roasted and salted peanuts. Set aside.
Melt chocolate in microwave in 20 second increments. Stir well between each increment. Stop microwaving when there is still a bit of solid chocolate remaining.
Pour the chocolate over the top of the rice crispy treats. Spread out evenly with a spatula or the back of a spoon. Sprinkle chopped nuts on top while chocolate is liquid.
Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
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!
Not only does inflammation cause discomfort and pain, but it could lead to other health conditions ranging from Arthritis to IBS (Irritable Bowel Syndrome). Certain foods from our diet contribute to inflammation in our bodies – however, not everyone will experience the same flare-ups. One way to help control them is to eat a diet that’s rich in anti-inflammatory foods – like salads! You can mix and match your favorite toppings to make a powerhouse meal that’s delicious, nutritious and full of added health benefits. Check out Christine Waltermyer and the Natural Kitchen Cooking School’s favorite anti-inflammatory salad recipe below – Mesclun Salad with Walnuts & Blueberries!
Place in a large salad bowl: mesclun salad mix, walnuts, blueberries, oranges and fennel.
In a small glass jar with a lid, place all of the dressing ingredients. Shake well.
Pour the dressing over the salad, toss and serve.
Enjoy!
Notes
If not serving the salad right away, store the dressing and covered salad separately until ready to serve.
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!
With Christine Waltermyer & The Natural Kitchen Cooking School!
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!
Summer is the time for graduation parties, Father’s Day cookouts, backyard BBQs and so much more! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can WOW your guests with plant-based spins on traditional BBQ favorites.
2cupscooked white beans (Great Northern or Navy beans)
4stripsLightlife tempeh smoky bacon
Instructions
Preheat the oven to 350 degrees F.
In a medium saucepan, warm 1 tablespoon of the olive oil over medium heat. Add the onion and a pinch of the sea salt. Cook and stir for five minutes.
To the saucepan, add the apple butter, maple syrup, apple cider vinegar, Worcestershire sauce, molasses, brown sugar, mustard and cooked beans. Stir until all of the ingredients are well combined.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the Lightlife tempeh smoky bacon strips and fry for a few minutes on one side, until golden. Turn the strips to fry the other side for a few minutes.
Pour the baked bean mixture into a lightly greased medium size casserole dish. I used an 8 x 8-inch dish. Top with the strips of tempeh bacon. I baked my beans uncovered, but feel free to cover them with a lid or aluminum foil if you like your beans more moist and less dry. Bake for 1 hour. Serve warm.
Enjoy!
Notes
If you prefer to use less variety of sweeteners, you can substitute an equal amount of one for another. For example, instead of using the 2 Tbsp. of brown sugar, you could increase the maple syrup by 2 Tbsp.
2teaspoonsarrowroot flour, mixed with 1 tablespoon cold water
Smoked paprika
Instructions
In a medium size pot place the cauliflower florets, the water, onion powder, turmeric and dry mustard. Bring to a boil over medium high heat. Cover and reduce the heat to simmer on low for 10 minutes, or until fork-tender.
Meanwhile, heat a large pot of water to boil the pasta. Once it comes to a boil, add the pasta and cook according to package directions. Drain the pasta.
Carefully pour the cooked cauliflower mixture into a high speed blender. Puree until smooth. Pour the sauce back into the pot. Add the miso, sea salt, lemon juice, arrowroot flour and a shake of the smoked paprika. Cook for another few minutes on medium low heat. Whisk continuously until nicely thickened.
Pour the cauliflower sauce over the pasta and enjoy warm, sprinkled with a little extra smoked paprika.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School
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!
Do you have a hard time cooking rice? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, you can learn the best tips and tricks for making the perfect, fluffy rice – just like your favorite restaurants do!
What could make this even better? Learning how to make Chipotle-Inspired Vegan Bowls!
All ingredients – including Lotus Foods Rice (on sale!) – can be found at your favorite Basil Bandwagon Natural Market today.
1cupLotus Foods pink riceor other uncooked rice of your choice
1tablespoonlime juice
1tablespoonsliced scallion
3tablespoonschopped cilantro
Carrot Pico De Gallo
2large carrotsdiced (about 2 cups)
¼cupdiced red onion
Sea salt to taste
1tablespoonlime juice
Guacamole
2avocados
2teaspoonslime juice
1tablespoondiced red onion
2teaspoonschopped cilantro
Sea salt
Pumfu & Mushrooms
1tablespoonolive oil
8ouncesbutton mushroomssliced
8ouncesPumfudiced
For The Bowls
Shredded lettuce
8ouncesdairy-free sour cream (I used Kite Hill)
4ouncesshredded vegan cheese or cheese of your choice (I used Nuts for Cheese Black Garlic)
Fresh cilantrochopped
Primal Kitchen Cilantro Lime
Instructions
Cook the black beans according to package directions.
Rinse the rice. Bring a medium size pot of water to a boil. Add the rinsed rice. Boil it for a few minutes. Drain through a strainer and rinse. Place the rice back in the pot and add 1 ¾ cup fresh water. Bring to a boil over medium high heat. Reduce the heat to low and cover. Cook for 40 minutes or until tender. Place in a bowl to cool. Add the lime juice, scallion and cilantro. Stir well.
Place the diced carrots in a medium pot. Add 1 cup water. Bring to a boil over medium high heat. Reduce the heat to low and cook, covered, for 20 minutes. Drain any remaining water and place the carrots in a bowl. Add the remaining Pico De Gallo ingredients. Stir well. Set aside.
Make the guacamole. Remove the pits from the avocados. Scoop out the avocado and place it in a large bowl. Partially mash the avocado. Add the remaining guacamole ingredients and stir to combine.
Prepare the Pumfu and mushrooms: Heat a large skillet over medium heat. Add the sliced mushrooms and a pinch or two of sea salt. Cook and stir for a few minutes. Add a tablespoon of the dairy-free sour cream. Cook and stir for a few minutes. Add the Pumfu. If you want to add seasonings like fajita seasoning, add it at this point. Cook for 5 more minutes.
Assemble your bowls: Add a scoop of cilantro lime rice to each bowl. You can arrange the ingredients in rows or scoops around the bowl. Add a portion of beans, lettuce, guacamole, carrot pico de gallo, and Pumfu-mushroom mixture. Top each bowl with a dollop of sour cream, shredded cheese and a drizzle of dressing. Sprinkle with some cilantro.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School
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!
Friday, February 18th is National Drink Wine Day and what better way to celebrate than pairing your favorite wine with a Vegan Charcuterie Board! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to put together the perfect selection of fresh fruits, vegetables, vegan cheeses, crackers, and savory & sweet accompaniments. Looking for an extra special item to wow your guests? Check out our vegan meat selection – including vegan fig salami! All ingredients – including almost the entire portfolio of local Unionville Vineyard wines – are available at your favorite local Basil Bandwagon Natural Market location.
Nut Cheeses & Spreads or Other Spreadable Cheese of Your Choice
Jams
All-fruit raspberry jam
All-fruit apricot jam
Black Olives
Crackers
Gluten-Free Pita Bread
Parsley Sprigs
Instructions
Prep ahead: Use a cutting board that you will not be using as your presentation board. Cut up all of the fruit and vegetables. Place the hummus, olives and jams in serving bowls. Pre-slice any block cheeses.
Assemble the board: Wipe down a large wooden cutting board. Place the bowls onto the board. Next, add the sliced fruits and vegetables, building around the bowls. Arrange the crackers as well.
Fill in the gaps: Add little piles of nuts, seeds and dried fruits in any open areas. Place garnishes of fresh parsley sprigs as the final touch. Serve right away or cover the board with plastic wrap and refrigerate.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local 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!
Are you looking for sweets and treats for your Valentine this year? Thanks to Christine Waltermyer and the Natural Kitchen Cooking School, here are three simple better-for-you snack recipes that you can make in 5 minutes or less! All ingredients can be found at your favorite local Basil Bandwagon Natural Market location.
Place all of the ingredients in a food processor and blend until creamy. Serve as is or topped with your favorite toppings such as chocolate chips and fresh sliced strawberries.
Store leftovers in the freezer. Before serving, let the strawberry sorbet at room temperature for at least 30 minutes to help it soften. It becomes very hard when frozen!
Lightly toast or grill the bread slices. If using a grill pan you can brush with olive oil.
Cut the grilled bread into heart shapes using a sandwich cutter: Line up the sandwich cutter in the center of a slice of bread. Press down firmly, until it cuts through completely, leaving you with a heart-shaped piece of bread.
Spread one slice of the prepared bread with 3 tablespoons of the hummus. Layer on top half of the lettuce, carrots and avocado. Repeat with the remaining ingredients.
1teaspoonchopped scallions (only the white bottom part)
2tablespoonswater
Olive oil for drizzling
Optional garnishes for serving
Chopped parsley
Chopped pistachios
Fresh lemon zest
Za'atar
Flaked sea salt
Instructions
Place the cooked beets in a food processor.
Add the tahini, lemon juice, sea salt and scallions. Blend until smooth, adding just enough of the water to reach desired consistency.
Serve drizzled with olive oil and sprinkled with any garnishes you like, such as chopped parsley, chopped pistachios, fresh lemon zest, za’atar, and/or flaked sea salt.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local 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!
Holidays can be hectic, which is why we love these easy MOCKTAIL recipes thanks to Christine Waltermyer and the Natural Kitchen Cooking School. Featuring ingredients found at your local Basil Bandwagon Natural Market, these recipes can be enjoyed all year round!
Pink food coloring (I used 1 teaspoon of Supernatural food colors pink shade)
16ouncesMingle Mocktails Cranberry Cosmo
Garnishes
⅓cupfresh pomegranate seeds
½cupfresh cranberries
A few fresh rosemary sprigs
2-4strips orange peelcurled around a chopstick
Instructions
In a glass jar, combine the pomegranate juice, orange juice and food coloring. Shake well to combine. Add to the Mingle Mocktails Cranberry Cosmo and stir well. Pour into two martini glasses. To each glass add a few pomegranate seeds, some cranberries, a rosemary sprig and fresh orange peel.
16ounces+ ½ cup Mingle Mocktails Blackberry Hibiscus Bellini
Juice of one lime
1-2tablespoonspure maple syrup
Purple or blue food coloring (I used 1 teaspoon of Supernatural food colors purple shade)
Garnishes
½cupfresh blueberries
A few fresh basil sprigs
Fresh lime wedges
Colorful straws
Instructions
In a glass measuring cup, combine 16 ounces of the Mingle Mocktails Blackberry Hibiscus Bellini with the lime juice and maple syrup. Stir to combine.
Add some ice to two glasses. Pour in enough of the mocktail to fill two third’s full.
In a glass jar combine another ½ cup of the Mingle Mocktails Blackberry Hibiscus Bellini with the food coloring. Stir well or place a lid on the jar and shake well. Divide this mixture evenly between the two glasses. Stir to combine.
Garnish the glasses with the fresh blueberries, basil sprigs, lime wedges and colorful straws.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
Christine Waltermyer is a local 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!
‘Tis the season for delicious food and family gatherings! These flavorful stuffed mushrooms will add a nice touch to your holiday entertaining buffet. Featuring ingredients found at your local Basil Bandwagon Natural Market.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Finely chop the mushroom stems. Place the cleaned and de-stemmed mushroom caps on the prepared baking sheet. Lightly brush with the avocado oil. Bake, stem side facing up, for 8 to 10 minutes.
Make the filling mixture: In a large skillet over medium high heat, add the olive oil and the shallot. Cook and stir for a few minutes. Add the carrot and a pinch of the sea salt. Cook and stir for a few more minutes. Add the mushroom jerky. Cook a few more minutes, then add the parsley. If the vegetables stick to the skillet you can a splash of white wine or vegetable broth. Add the mushroom stems and another pinch of sea salt. Cook and stir for another minute or two. Add the walnuts and cook for another minute. Add the cooked black rice, Worcestershire sauce, black pepper and scallions. Cook and stir a few minutes more.
Remove the mushrooms from the oven. Drain out any liquid from the centers of the mushrooms. Fill each mushroom cap with a rounded tablespoon of the filling mixture. Press the filling firmly, squeezing it over the mushroom cap.
Bake the stuffed mushrooms for 10 more minutes at 375 degrees F. Serve warm or cooled to room temperature. Serve garnished with fresh parsley. Optional: Drizzle with a little balsamic glaze just before serving.
Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
