Thursday, April 17, 2014

DIY: Healthy Granola

We sell a lot of lovely granolas at the Healthy Home Market, but sometimes it's nice to make something from scratch and it doesn't get much easier than granola! We have given you a great basic recipe below, courtesy of Elizabeth Rider, but get creative and try out lots of combos! Get the kids involved and let them pick out what they would like to include! Post your favorite recipes in the comments! Enjoy!


2 cups raw, whole rolled oats (aka old fashion oats)
½ cup raw nuts, chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great)
½ cup unsweetened dried fruit, chopped (optional)
2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
2 tbsp virgin coconut oil or other healthy cooking oil
½ tsp vanilla extract or almond extract
1 large pinch fine sea salt or Himalayan salt


1. Preheat the oven to 300º F.
2. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
3. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
4. Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.


Monday, April 14, 2014

Meatless Monday: Beet Casserole


4 cups sliced fresh beets
1 tbsp sugar (or substitute)
3/4 tsp salt
1/4 tsp paprika
1 tbsp butter
1 tbsp lemon juice
Sliver of fresh ginger
1/3 cup water
1 tbsp grated onion


1. Pre-heat the oven to 400 degrees.
2. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar (or substitute), salt and paprika. Dot the beets with the butter, then add the lemon juice, ginger, water and onion.
3. Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.


Thursday, April 10, 2014

Beautiful Weather + Healthy Grilling = Perfection

It's finally getting warm out! Time to get outside and do some grilling! Rest assured that all of Healthy Home Market's meats are antibiotic and hormone free! We source our beef from local, Grayson Natural Farms, our deli bacon is cut in house, our deli meats are ground in house, we create our deli sausages and much of our seafood in wild caught in or around the United States!

Not a meat eater? That's cool! We have tons of delicious veggie "meats!" We recognize that many people didn't quit eating meat bc they don't like the taste and these make great substitutes!

Not into the "faux" meats? We have a great selection of organic veggies that are just begging to be put on the grill! And have you tried grilled pineapple?! Mouth watering!

Bet, whatever you do...don't forget the spices...

Or the condiments....

And definitely don't forget the beer (if you're into that sort of the thing!)

Happy grilling everyone!
Please share with us your favorite grilling recipes in the comments below!

Monday, April 7, 2014

Meatless Monday: Vegetarian Lettuce Wraps


2 tsps olive oil
1 pkg firm tofu
2 ears corn (or 1 1/2 Cups Frozen Corn Kernels)
1/4 tsp chili powder (more To Taste)
1/4 cup soy sauce
Romaine lettuce (Hearts)
2 whole avocado (Sliced)
1 tsp balsamic vinegar


1. Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
2. Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
3. Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
4. Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!


Friday, April 4, 2014

Beers to You, Friends!

Historic South End is now officially the Beer Capitol of the World! Well okay, maybe not...but the beer scene has grown by leaps and bounds in recent times! We are now the proud home of multiple microbreweries and retail locations offering a plethora of delicious beers! We don't want to brag, but we kinda feel like we possibly, maybe, might have, you know...started the whole beer trend in South End! Either way, we've been providing unique beer to the area since 2003! Be sure to follow us on Facebook and Twitter to stay up-to-date on seasonals and hard-to-find brews. Our merchandiser, Brian, is always sourcing new and awesome choices for you guys. We offer local beers, domestics, imports, ciders, meads, high-gravity beers, etc. etc. And if you're having trouble deciding, you can always build your own six pack! It's a great way to try new things! If beers not your thing, we have a massive wine/champagne/prosecco/sake selection, but that's another subject, for another day.
Not in the South End area much? Don't fret...our Davidson location has a rockin' beer selection too! And the Independence and Galleria locations' beer sections have just been revamped and expanded! And just in time for all this beautiful, patio-sippin' weather! Now, you'll have to excuse's getting to be about that know what they say, "It's 5 o'clock somewhere!"

So, are you convinced yet?

Tuesday, April 1, 2014

Tempeh Tuesday: Tempeh Menudo


1 & 1/2 lb. tempeh, cut in bite sized pieces
8 ounces potatoes, cut in bite sized pieces
1 teaspoon sweet paprika powder
1 tablespoon soy sauce
1/4 teaspoon black pepper
Juice from 1/2 lime
2 tablespoons olive oil
1 tablespoon minced garlic
3 tablespoons tomato paste
2 large onions, sliced
2 large red bell peppers, cut into triangles
2 tablespoons raisins or sultanas
Salt to taste


1. Make the marinade by mixing the soy sauce, olive oil, black pepper, sweet paprika powder, garlic and lime juice.
2. This meal is traditionally served with white rice. It is wise to prepare the white rice at this time.
3. Cut the tempeh in bite sized pieces and place in a shallow bowl.
4. Add the marinade and stir gently to mix.
5. Allow the tempeh to marinate while you prepare the vegetables.
6. Clean the potatoes. If they are organic, leave the skins on, if not peel. Cut the potatoes into bite sized pieces.
7. Slice the onions and separate into rings.
8. De-seed the bell peppers and slice into triangles.
9. Heat the oil in a large frying pan.
10. Add the potatoes and saute until the begin to soften and get a light crunchy outer edge.
11. When the potatoes have gotten soft, add the red bell pepper pieces, mix and sauté.
12. When the bell pepper pieces have softened, add the onions.
13. When the onions have become glassy, add the marinated tempeh.
14. Stir in the tomato paste and add a bit of water if needed.
15. Add the raisins and gently mix all the ingredients as they are cooking.
16. Season to taste with salt.
17. Serve the tempeh menudo with rice and a lime wedge as garnish and to squeeze onto the meal.

Source: vegalicious

Monday, March 24, 2014

Meatless Monday: Tex-Mex Zucchini and Rice Casserole with Spicy Tofu


1 large onion, chopped
1 cup rice
2 & 1/2 cups water
1 vegetable bouillon cube
2 cups prepared spicy tofu pieces
2 cups zucchini, grated
1 can cubed tomato chunks
2-3 tablespoons chili peppers, seeded and chopped
1 tablespoon taco seasonings
1 teaspoon dried basil
1/8 teaspoon black pepper
1/2 cup cheese, grated or in pieces


1. Cook the rice in a medium saucepan with the water and vegetable bouillon cube.
2. Bring to a boil, then reduce the heat and cover.
3. Simmer for 20 minutes, then remove from the heat.
4. Chop the onion.
5. Place the can of tomato chunks in a medium bowl, add the onions.
6. Add the chopped chili peppers.
7. Add the grated zucchini, basil and taco seasonings and mix well.
8. Preheat the oven to 425 F / 218 C.
9. Fluff the rice and add the tofu pieces.
10. Mix in the tomato-zucchini mixture and season to taste.
11. Transfer the mixture to an oiled oven-proof casserole dish.
12. Sprinkle the cheese on top and optionally decorate with a few jalapeño pepper slices.
13. Bake in the oven for 15 minutes or until the vegan cheese has melted.
14. Remove and allow the casserole to stand for 5 minutes before serving.


Friday, March 21, 2014

Join Us Tomorrow for Celebration of Curls: A Natural Hair Fair at South End!

We have had a great turnout for all of the lectures this week and we already know that tomorrow is going to be phenomenal! The fist 100 attendees at tomorrow's Celebration of Curls: A Natural Hair fair will receive a complimentary gift bag full of goodies! You can begin lining up at 12:30pm folks! We will also hold gift basket drawings! We are so exited to have so many great people joining us for this event! See you all tomorrow!

Hair 180°, Acure Organics, Alaffia, Beautiful Curls, Design Essentials, Barlean's, Alyjah with Headwraps, Charlotte Natural Hair Meetup, Jane Carter Solution, Natural Girls Rock, Queen of Shea, Design & Co. Jewelry, Nordic Naturals, Natural Factors, Gabriel/ZuZu Cosmetics, Decca, Black Wear Co., Rooted-N-Nature, King Bio, Aubrey Organics, TGIN, NuDred, Alicia McDaniel Fine Art, Christal's Creations, Kinkabands, Bellamazon Design, Nubian Heritage, Genesis Today, Beloved Blossoms, Ivy Pure and Coco Curls.

Food and Drink
Daisy Gale's Delights, Tavern Cheese Spread, Dilworth Coffee and Coco Life

Arsena Schroeder and DJ Y.O.U.

Monday, March 17, 2014

Meatless Monday: "Beef" and Guinness Stew


Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or oil
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste


1. Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside.
2. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or oil for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
3. Add more salt and pepper if desired and enjoy!


Thursday, March 13, 2014

Details for Davidson's Health Fair, this Saturday

Have you all been enjoying the nice warm days as much as we have?! It's going to be 67° on Saturday and the perfect day to come out to our Annual Health and Wellness Fair at our Davidson location! Check out the great vendors and practitioners who will be set up and don't forget to sign up to win a gift basket while you're here! We can't wait to see you all!

Food Vendors
Boar's Head, Dick Stevens Jerky MixThe Naked Tart, CoCo Life, King of Pops, and Lenny Boy Kombucha. Plus, various food samples throughout the store!

Olde Mecklenburg Brewery and Ararat Distributing.

Vitamin/HBA Vendors
Country Life, IV Pure Pads, Acure OrganicsGaia HerbsKing Bio, Garden of Life, Alaffia, Natural Factors, Source Naturals and HealthForce Nutritionals.

Dr. Seth Moliver of Moliver Chiropractic, Massage Therapist Tori Shepherd, Foot Reflexologist Temma McMillan Sturdivant and Randall Mardus with the Cookbook Calculator smartphone app.

Calvin Edwards Trio

Monday, March 10, 2014

Meatless Monday: Okonomiyaki – Japanese Cabbage Pancakes


For the pancakes

4 cups cabbage, finely shredded
1/2 cup carrots, shredded
4 spring onions, finely sliced
2 cups four
Pinch of salt
3 tablespoons cornstarch
2 egg replacements
1/2-1 cups water
1 tablespoon miso
Splash of rice vinegar
Oil, for frying
Sliced spring onions and black sesame seeds as garnish

For the Okonomiyaki sauces
1/2 cup tomato ketchup
1-2 tablespoons sweet tamari sauce
1/2 cup vegannaise
1 tablespoon mirin


To make the pancakes
1. Combine the shredded cabbage, carrots and most of spring onions in a large bowl (reserve some of the smaller green portions of spring onion slices for garnish later).
2. In a second bowl mix the flour, salt and cornstarch.
3. Reconstitute the egg replacement add the miso and 1/2 cup water and mix well.
4. Add the egg mixture to the flour mixture. Mix well. You may need to thin it out with the rest of the cup of water.The batter should liquid enough to pour over the cabbage, but not too thin. The same consistency as pancake batter.
5. Pour the batter over the cabbage and mix well.
6. Heat the oil in a frying pan and scoop about 2 tablespoons of the cabbage mixture onto the frying pan. As the bottom of the pancake becomes golden brown, flip to cook the other side.
7. Meanwhile, warm the oven to keep the pancakes warm while you continue using up the batter.

To make the 2 sauces
1. Mix the ketchup and the sweet tamari sauce n a small bowl.
2. In a second bowl, mix the vegannaise and the mirin. You don’t want this to be too thin.

To serve the pancakes
1. Spread the ketchup sauce on the top of each pancake.
2. Then decorate the vegannaise sauce back and forth over the top in long thin stripes.
3. Sprinkle the rest of the spring onions and sesame seeds on top as garish.


Monday, March 3, 2014

Healthy Recipes for St. Patrick's Day!

St. Patrick's Day is almost here! A holiday celebrated far and wide by the Irish and non-Irish alike. Methods of celebrating vary, but most tend to wear green, enjoy a good beer and some delicious Irish food! With that in mind, we present to you a few recipes for a healthy St. Patrick's Day meal! And of course, you all know that HHM has the best selection of beer in town!

Meatless Monday: Cajun Lentil Po’ Boy Subs


1 cup lentils
1 leek, white parts and finely chopped
2 celery stalks, finely chopped
1 clove garlic, minced
½ tablespoon chopped fresh thyme
1 teaspoon salt
1½ – 2 cups tomato puree
Italian herbs
Cajun seasonings
Lemon juice
Tabasco sauce
Salt and pepper to taste
Vegan cheese slices
4 Hoagy rolls or hot dog buns or baguettes


To prepare the lentil balls
1. Cook the lentils in 2-3 cups of lightly salted water.
2. Once the lentils are soft, allow to cool.
3. Meanwhile, chop the leek, celery and mince the garlic.
4. Mix the vegetables with the lentils.
5. Form balls from the mixture about the size of walnuts. If you wish, you can roll the balls in bread crumbs.

To prepare the tomato sauce
1. Place the tomato puree in a small saucepan.
2. Add the Italian herbs, Cajun seasonings, lemon juice, hot sauce and salt and pepper as needed.
3. Heat the sauce on a low fire.

To make the subs
1. Fry the lentil balls in a small amount of oil until they are brown on each side.
2. Slice each roll or bun. Place a slice of vegan cheese on one side.
3. Then put a spoonful of tomato sauce on the inside of the bun.
4. Lay 3 or 4 lentil balls in the bun, depending on the size of the bun.
5. Top with another layer of tomato sauce.
6. Continue in the same way making 4-5 lentil-ball subs.


Monday, February 24, 2014

Meatless Monday: Raw Pumpkin Tagliatelle with Beet Alfredo Sauce


1 med. butternut squash or Uchi Kuri pumpkin, peeled

For the “Alfredo” sauce
1 cup almonds or pine nuts, soaked overnight
1/2 cup water
1/2 cup pistachio (optional)
2 tablespoons sesame oil
Handful parsley, chopped
Handful cilantro, chopped
1/2 red bell pepper
1/2 jalapeno or serrano chili pepper, de-seeded and sliced
1/4-1/2 teaspoon salt
1/2 teaspoon minced lemongrass
1/2 teaspoon horseradish
Agave or mirin or other sweetener
1 medium beet, grated
1/4 cup nutritional yeast flakes


1. The day before soak the almonds or pine nuts in water overnight in the refrigerator.
2. The next day: Blend and puree all the “Alfredo” ingredients in a blender.
3. To make the pasta, peel away the outside of the pumpkin or squash.
4. Then using a Spiralo cut the pasta, or if you do not have a Spiralo, then continue with a vegetable peeler.
5. Serve the pasta with the Alfredo sauce over.


Wednesday, February 19, 2014

Sometimes You Just Need to Un-Wine!

We hope you all enjoyed the snow last week, but if you're like us, it wasn't all just fun and games. The snow meant we were closed for a day and a half and had some catching up to do when we got back. And then there was the shoveling and scraping! What better way to relax after getting thrown off schedule than to taste some lovely wines and beers, eat some tasty treats and mingle with some cool people? We can't think of one! Won't you join us this Saturday and 'Un-Wine' with us? Stop by between 1pm - 4pm and enjoy the following:


Ararat, Empire Distributors, Country Vintner, WoodMill Winery, Skyland Distributing Company and Mother Earth Brewing


Tito's Specialty Foods, KW Collards, Carolina Pie Company, Daisy Gale's Delights, Cheese Creations Tavern Cheese Spread, Zico Coconut Water and various cheeses and snacks


Garden of Life, Acure Organics and Natural Health International

Monday, February 17, 2014

Meatless Monday: Cabbage, Red Potato and "Bratwurst" Stew


1 lb. shredded cabbage
8-9 red “new” potatoes, cleaned and cut in bite-sized chunks
4 green onions thinly sliced
1 tablespoon oil
1 12-14 ounce package vegan "bratwursts"
1/4-1/2 teaspoon fresh thyme leaves
1 quart vegetable stock
Salt ad pepper to taste
Thyme as garish


1. Prepare the vegetables.
2. Slice the vegan "bratwursts" in bite sized pieces.
3. Heat the oil in a large soup pot.
4. Add the chopped potatoes and green onions.
5. Add the shredded cabbage and thyme.
6. Add the vegetable stock and the "bratwurst" pieces.
7. Bring the stew to a boil and then turn the heat down to simmer.
8. The stew is ready when the potatoes are soft.
9. Adjust the seasonings to taste with more salt and pepper and perhaps some more thyme.


Monday, February 10, 2014

Meatless Monday: Vegan "Hearty" Ravioli


For the filling
450 grams of spinach, large stems removed and chopped
1 tbs. grainy mustard
1 teaspoon sesame oil
1/2 teaspoon nutmeg
2 tbs. bread crumbs
Pinch of salt

For the Raviolis
1 c. semolina four
2 tsp. olive oil
1/2 cup water
Pinch salt

For the Sauce
1 can crushed tomatoes
1 onion, minced
1 tbs. olive oil
1 clove garlic, minced
Various Italian herbs (fresh would be best)
Salt and pepper to taste
Dash of lemon
Pinch of cayenne pepper


For the Ravioli Dough
1. In a bowl, combine the pasta dough ingredients to make a dough.
2. Wrap in a towel and let sit for 30 minutes.

For the Filling
1. Wash the spinach and remove the large tough stems.
2. Chop the spinach and steam or saute in water. (sweat)
3. Place in a large mixing bowl.
4. Add the mustard, salt and bread-crumbs and mix well.
5. Season further with salt, cayenne and pepper.

For the Sauce
1. Saute the minced onion in the olive oil until the onion is glassy.
2. Add the minced garlic and saute.
3. Add the tomatoes and reduce heat to simmer.
4. Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
5. Season to taste with additional salt, pepper and cayenne.

Making the Ravioli
1. Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you've rolled the dough out very thin.
2. Cut out your ravioli hearts and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.
3. If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.
4. Meanwhile, bring a large pot of salty water to boil.
5. Put your ravioli into the salty water and cook. They are ready when they come floating to the top. I would suggest cooking only a few raviolis at a time.
6. Place the first cooked raviolis in the oven to keep warm until they are all ready.
7. When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.
8. You can garnish with some fresh cut herbs or if you have vegan cheese, you can dust some on top.


Friday, February 7, 2014

Be Awesome This Valentine's Day - Save Money and Impress with Your Culinary Skills!

Valentine's Day can be very expensive (and very cheesy), but it doesn't have to be! What's more romantic and heart-felt than a nice home-cooked meal? Light some candles, put on some good music and enjoy each other's company over a delicious meal! Alternatively, enjoy a sweet dinner with the whole family! Everyone knows that eating at home is cheaper than going out to eat and it's even cheaper when you get items on sale. The following recipes contain ingredients that we have on sale this month at our stores! The sale items are listed in parenthesis). For a full list of sale items, please visit our website! We've included recipes for cooks of every caliber. Not much of a cook? That's okay; we've got you covered! Surprise your loved one(s); they'll appreciate the effort and sentiment!

Pomegranate Margaritas (using PureGranate Juice)
Harvest Salad with Apple Cider Vinaigrette (using Bragg Apple Cider Vinegar, Dried Cranberries)
Lemony Shrimp Salad w/ Avocado, Hearts of Palm and Feta (using Avocado)
Chicken and Wild Rice Soup (using the Whole Cooked Chicken)
Loaded Baked Potato Mac and Cheese (using Annie's Shells & White Cheddar)
Tuna Casserole w/ Cream Cheese (using Natural Sea White Albacore Tuna)
Smart Ground Shepherd's Pie (using Lightlife Smart Ground)
Easy Roasted Beef Tenderloin (using natural Beef Tenderloin)
Homemade "Twinkie" Muffins (using European Gourmet Bakery Organic Vanilla Cake Mix)
Vegan No-Bake Cookies (using Organic Rolled Oats, Organic Shredded Coconut, Wholesome Sweeteners Organic Raw Blue Agave)

Happy Valentine's Day to all of you lovers out there!

Monday, February 3, 2014

Meatless Monday: Roasted Sweet Potato Steaks With Horseradish-Dill Topping


4 large sweet potatoes
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated horseradish (or prepared horseradish)
2 tablespoons finely chopped fresh dill
2 tablespoons flat-leaf parsley leaves
1 tablespoon apple cider vinegar
1 teaspoon sugar


1. Preheat the oven to 400°F.
2. Prick the sweet potatoes all over with a fork, then wrap in aluminum foil with a sprinkle of salt. Roast the potatoes on the oven rack until they are very tender, 1 to 1 1/4 hours. Unwrap, and let stand until cool enough to handle. Gently peel the skins, and place the whole potatoes on a serving platter. Sprinkle with salt and pepper.
3. Stir together the horseradish, dill, parsley leaves, vinegar, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the topping over the sweet potatoes and serve.


Thursday, January 30, 2014

Super Bowl Super Menu!

Are you ready for some football?! We rounded up 12 yummy, healthy recipes to try this weekend for Super Bowl (or anytime)! Also, we have wing platters available through our South End and Davidson locations. And don't forget the libations; we have an exceptional selection of beers, including local and gluten free, plus plenty of wine, champagne and sake! Enjoy the game Sunday and be safe!

Caprese Skewers
Oven "Fried" Pickles
Hot Cheesy Roasted Brussels Sprouts Dip
Simple Sweet Potato Skins
Shrimp Salad Stuffed Tomatoes
Apple Chicken Quesadillas
Buffalo Cauliflower "Wings" w/ Blue Cheese
Mini Chipotle Field Roast "Sausage" & Sweet Potato Burritos
Phyllo-Wrapped Asparagus and Prosciutto
Mini Gorgonzola Turkey Burgers
Peanut Butter Bacon Football Dip
5 Ingredient Vegan Rice Crispy Treats

Monday, January 27, 2014

Meatless Monday: Naughty and Nice Vegan Enchilada Casserole


8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)
1 tsp olive oil
1 red onion, chopped
1 medium jalapeno pepper, seeded and chopped
3 bell peppers, chopped
1-3 tbsp taco seasoning mix, to taste
1 can black beans (or 2 cups cooked), drained and rinsed
1.5-2 cups enchilada sauce
1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
1 cup chopped green onions
Salt & pepper, to taste
20 tortilla chips (about 2 handfuls), crushed
Avocado, salsa, sour cream, etc, to garnish


1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook for 7-8 minutes. Be careful not to overcook the pasta or it will get mushy in the casserole. Drain and rinse with cold water to stop the cooking process.
2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.
3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.
4. Stir in the cheese, pasta, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.
5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.
6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa


Monday, January 20, 2014

Meatless Monday: Quinoa Peanut Soup


2 teaspoons oil (your choice)
3/4 cup chopped onion
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced potatoes
1/2 cup quinoa
4 cups vegetable broth
1/2 cup chopped red bell pepper
1/2 cup natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon hot sauce
Freshly ground pepper to taste
Squeeze of fresh lime juice


1. Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
2. Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.

Source: Adapted from

Thursday, January 16, 2014

Here's the Low Down on the Health and Wellness Fair this Saturday at South End!

So, here we are already! This Saturday we will be holding our 8th Annual Health and Wellness Fair at our South End location! This is bitter sweet for all of us, as it will be the last health fair held at this location. Next year, we'll all be celebrating over at the Plaza Midwood store! So, let's go out with a bang and let that momentum carry us into the future and the many exciting things that lay ahead for Healthy Home Market and all of you! Check out the great vendors and practitioners who will be here this Saturday and don't forget to sign up to win a gift basket while you're here! We can't wait to see you all!

Food Vendors
Duke's Bread, KW Collards, Grayson Natural Farms, Bushelle Seasonings, Tito's Specialty Foods, Boar's Head, Sadie's Fishcakes, Roots Hummus, Cruncha Ma-me, Rooster Hill Farms, Udi's Gluten Free and Glutino.

Vitamin/HBA Vendors
Country Life, IV Pure Pads, Buried Treasure, Nordic Naturals, Neutraceutical, MegaFood, Acure Organics, Hair 180°, Gaia Herbs, Harmony Acres Soap, Barlean's Oils, King Bio, Cardio4Life and Ionways Alkaline Water!

Practitioners (Upstairs)
Hipple Acupuncture, Lisa Merrick with Natural Healing Waters, Valeria Gregory with Innergyworks, Claire Comber of Claire's Healing Touch offering Rossiter, Aqua Chi Detox Foot Baths, EFT Tapping, Migun Wellness Center, Alpha-Stim and Avalon Light Therapy.

Practitioners (Downstairs)
Parker Autism Foundation, Happy Family, Maximized Living Chiropractic, Brain Balance, Dynamic Health and Pain Management, The Well-Being Advocate and Dr. Stephanie Mottola.

Monday, January 13, 2014

Meatless Monday: Simple Vegan Cheesy Chia Seed Soup


1 cup vegetable broth
2 tbsp nutritional yeast
2 tbsp chia, ground


1. Heat vegetable broth in a small stock pot over medium high heat; stir in nutritional yeast and chia. Enjoy!


Friday, January 10, 2014

What's Cooking for the Playoffs?

Our Panthers are on the road to the Super Bowl! And If you're not one of the lucky fans going to the game you'll probable watching the game from the comfort of a living room on Sunday! What goes great with football? Beeeer! But also food! We've put together some healthy game day recipes for you and your fellow watchers to enjoy and don't forget, we have one of the best beer/wine/champagne/sake selections in town!

Hot Cheesy Roasted Brussels Sprouts Dip
Caramelized Onion Tartlets
Roasted Jalapeno Deviled Eggs
Salmon Dip with Endive Leaves
Southwestern Layered Bean Dip
Crispy Pork Spring Rolls
Parmesan Eggplant Fries w/ Basil Ketchup
BBQ Chicken Tenders
Tex-Mex Hashbrown Casserole
Black Bean and Quinoa Chili
Cinnamon Peanut Butter Chocolate Chunk Cookies 
Caramel Apple Brownies
Apple Sangria


Monday, January 6, 2014

Meatless Monday: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki


1 cup plain Greek yogurt
3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced
1 cucumber (about 8 ounces), peeled, seeded, and shredded
6 (6-inch) whole-wheat pitas, halved
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices


1. Preheat oven to 350°.
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.


Tuesday, December 31, 2013

Tofu Tuesday: Miso Baked Tofu


1 container firm tofu, well pressed
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp oil (olive, sesame or vegetable)
Dash of cayenne pepper (optional)
Sesame seeds (optional)


1. Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
2. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
3. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven.
4. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!


Saturday, December 28, 2013

New Year's Day Recipes for a Prosperous 2014!

People all over the world celebrate each new year by eating meals which are said to bring luck and wealth. Get together with friends and family and try out these recipes in celebration of new beginnings! We at Healthy Home Market wish you all a happy and healthy 2014!

These drinks don't necessarily bring luck or wealth, but they might bring happiness! They're also great for those who over-indulged on New Year's Eve! Drink responsibly.

Spicy Citrus Bloody Mary

Black Eyed Peas and lentils represent coins, collard greens represent paper money and cornbread represents gold; these foods are said to bring wealth. Pork represents progress and growth and is said to bring luck!

Ringed or round dessert eaten on New Year's Day symbolize coming full circle and completion of a year. Vasilopita is a Greek dessert with a quarter hidden inside. The person who receives the slice with the quarter inside will have a particularly lucky year.

Baked Whole Wheat Donuts

If you don't think you will have it in you on New Year's Day, stop by Healthy Home Market and pick up some delicious prepared KW Collards, Eden Organic Black Eyed Peas, Cornbread Mix and Zing Zang Bloody Mary Mix. Better yet, ask our deli department to prepare something for you!