What's Going on at Customer Appreciation Day Tomorrow? All Four Locations!

Customer Appreciation Day is finally here...well, almost! We are very excited and hope you all are too! Healthy Home Market has grown and thrived in the Charlotte area since 1979 and that's all because of loyal customers like YOU! We want to thank you for all of the support you have given to all of our stores over the past 30+ years through your patronage and appreciation of all things local. This is the day when we take care of YOU and your family as our way of saying thank you for taking care of us all these years. All practitioners will be offering their services for free tomorrow! And please be sure to enter to win one of many awesome health-filled gift baskets! This event is happening simultaneously at all four stores, so you can visit your favorite! Here's what you can expect at each location:


South End - 80's Theme
Food Samples: Tavern Cheese Spread, Novel Sweets, Grayson Natural Farms, Breadsmith Artisan Bakery, Bushelle Seasonings, Tito's Specialty Foods, Organic Valley Cheese, Udi's Gluten Free and King Cliff BBQ and Steak Sauce
Wine Tastings: Ararat Wines and Juice Wine Purveyors
Vitamin Demos: Gabriel/ZuZu Luxe Cosmetics, Barleans, Ultra Labs, TGIN, HealthForce, Country Life, New Chapter, Gaia Herbs and Garden of Life
Practitioners: Migun Wellness Center, The Natural Response Acupuncture and Wellness Center, Reiki and Crystal  Light Therapy, Cornerstone Health Center, Art of Massage, Katie Hastings Holistic Health and Wellness Coach and Moga Charlotte
Additional: Jewelry by Crispin, SkyeTurtle Designs, Parker Autism Foundation and Trusleep Organics
Entertainment: Jeff Brown Around Town and face painting
Grill Out: Southern Style Plate (2 piece grilled chicken (leg and thigh) with Lexington slaw, baked beans and a dinner roll) Vegetarian Special (Veggie burger (mushroom based) with lettuce, tomato and onions, side of grilled asparagus and rice chips)

Davidson - Summer Fun Beach Theme
Food Samples: NumNum Sauce , KW Collards, EnergMax, Grammie's Salsa, Hearth Strings, Udi's Gluten Free, Uncle Scott's Root Beer, Coco Life Coconut Water, Our Daily Bread, Boar's Head, Tito's Specialty Foods, Farm 430, The Naked Tart and Novel Sweets
Beer/Wine Tastings: Mutual Distributing Company and Tryon Distributing
Vitamin Demos: Barlean's Organic Oils, Country Life, MegaFood and Nordic Naturals
Practitioners: Acupuncture Center for Balance and Healing
Entertainment: Calvin Edwards and a bounce house
Grill Out: grassfed hamburgers, homemade sausage and split-chicken grillers

Independence - Around the World Theme
Food Samples: KW Collards, Hain Celestial, Roots Hummus, fruit cups, Elderberry Life and pet food samples
Vitamin/HBA Demos: Buried Treasure, Genesis Today and Hair 180
Practitioners: Massage Therapist
Entertainment: DJ Stampede, face painting, sidewalk chalk and hula hooping
Grill Out: grassfed hamburgers, hot dogs and veggie options

Galleria
Food Samples: KW Collards
Vitamin/HBA Demos: Amazing Grass, Nutraceutical, Jarrow Formulas, Garden of Life and Gaia Herbs
Practitioners: Vital Yoga Center
Entertainment: Sergio Agraz

Tofu Tuesday: Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Ingredients

Tofu and Veggies

1 block organic, extra firm tofu, pressed 1 hr - overnight
2 Tbsp + 2 tsp adobo seasoning
1 Tbsp + 2 tsp olive oil
2 fresh zucchini, sliced
1 onion, quartered and cut into chunks
5 oz. button mushrooms

Adobo Seasoning
2 tsp garlic powder
2 tsp black pepper
2 tsp onion powder
2 tsp cumin
2 tsp dried oregano
1 tsp chili powder
1 Tbsp paprika
2 Tbsp salt

Fresh Citrus Salsa
2 tomatoes, chopped
1 navel orange, peeled and chopped
1/4 red onion, chopped
Juice 1 lime
1 avocado, seeded and chopped
1/4 cup cilantro, chopped
Dash coarse sea salt

Cilantro Sunflower Seed Pesto
1 cup fresh cilantro
1 Tbsp chopped onion
2 Tbsp olive oil
1/2 cup roasted sunflower seeds
1/8 - 1/4 tsp coarse sea salt (depending on taste)
1/4 cup water

Directions

1. Mix 2 Tbsp adobo seasoning and 1 Tbsp olive oil in a large bowl; cut tofu into chunks and add to bowl; toss to coat and set aside for at least an hour or the day.
2. Preheat grill to medium high; season the vegetables with remaining 2 tsp adobo seasoning and 2 tsp olive oil; toss to coat.
3. Thread veggies and tofu onto skewers in an alternating pattern; spray with organic, non-stick spray.
4. Grill until nice char marks appear and vegetables are soft but not mushy; 5-10 minutes on one side and 5 or so minutes on the next.
5. While grilling, mix salsa ingredients in a bowl and blend together Cilantro Sunflower Seed Pesto ingredients in a blender, bullet or food processor.
6. Serve items together and enjoy!

Source: floridacoastalcooking.com

The Benefits of Grassfed Beef

Healthy Home Market is proud to offer local, grassfed beef from Grayson Natural Farms. But what exactly are the benefits of this beef vs. conventional factory farm raised beef? Well, let's start with the obvious, local grassfed beef just tastes better! It's miles fresher and when the cows are treated humanely, the beef is much more tender. Plus, you can feel better about your choice because not only do the animals live a peaceful life in a pasture, but everything about the process is better for the environment. Now, let's compare the health benefits of grassfed vs. grainfed. Grassfed is much leaner, lower in fat, contains healthy Omega 3's and CLA, plus more vitamins and minerals, including B's, C, E, Beta Carotene, Calcium, Potassium, Magnesium, Iron and Selenium. And then there's what's not in it, such as, growth hormones, steroids, antibiotics, GMO corn and food industry waste. Seems like a clear choice right? Here's a handy infographic if you're still having trouble deciding!

Meatless Monday: Curried Lentils

Ingredients

1 cup orange lentils, washed

4 cups + 1 TBS vegetable broth
1 medium onion, chopped
3 medium cloves garlic, chopped
2 medium carrots, diced into 1/4-inch pieces
2 medium celery stalks,diced into 1/4-inch pieces
2 cups finely chopped kale
2 tsp curry powder
1 15 oz can diced tomatoes (do not drain)
3 TBS chopped fresh cilantro
Salt and black pepper to taste

Directions

1. Rinse lentils in strainer and sort through, removing debris.
2. Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
4. Add garlic, carrots, and celery. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor.
5. Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 5 minutes. Add kale and simmer for another 5 minutes. Add cilantro and season with salt and pepper to taste.

Source: whfoods.org

Cinco de Mayo: A Little History + Recipes

Saturday is Cinco de Mayo, a day celebrated not only in Mexico, but throughout the US as well. Many people wrongly believe that Cinco de Mayo is Mexican Independence Day, when in fact, it is a celebration of Mexico's triumph over French occupation. The United States strongly supported the Mexican government’s resistance to the French occupation and the people of Mexico never forgot this. In gratitude, thousands of Mexicans crossed the border after the attack on Pearl Harbor to join the U.S. Armed Forces. As recently as the Persian Gulf War, Mexicans flooded American consulates with phone calls, trying to join in and help fight with the U.S.

While many are unaware of the true meaning behind the May 5th holiday, people everywhere sure love to celebrate it, usually with Mexican (or a variation of) food and beer, and often with friends! This Saturday, try your hand at some of these delicious, often unique, healthy versions of Mexican (or a variation of) fare. Your family, friends, guests, you...whoever...are sure to be impressed! Please also take some time to reflect on what we are all celebrating. Esperamos que disfrute estas recetas y tener una celebración segura y saludable!

Pineapple- Chipotle Salsa

Coctel de Camarones

Vegetarian Tortilla Soup

Crab Stuffed Jalapenos with Guacamole

Huevos Rancheros Verdes

Charred Chile Relleno w/Green Rice
Chicken Breasts w/Green Chili-Almond Cream Sauce
Adobado Pork Tenderloin
Blueberry-Lime Margarita
Passion Colada

Meatless Monday: Veggie Sausage Gumbo

Ingredients

1 cup frozen okra

16 ounces veggie sausage links, cut into 1" pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper, chopped
2 cloves fresh garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 16-ounce can diced tomatoes
1 cup celery, chopped
5 cups vegetable stock
Salt to taste (if desired)
Tabasco sauce to taste (if desired)
2 cups cooked rice

Directions

1. Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.
2. Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
3. Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.

Source: yeahthatvegansh*t.com

Support Local. We Do: Spoon Farms

Our South End location is now offering a new product and it is delicious: Spoon Farms' Herbal Ginger Tea! It's a unique blend of fruit extracts, herbs, tea and ginger root and it is only the first product from this company with many more planned! Spoon Farms is the creation of Jason Witherspoon, together with his wife. They started the company here in Charlotte in 2010. Jason graduated from Auburn University in 2005 with a Bachelors in Industrial Design. Upon being laid off from an architectural firm in 2008, Jason began cutting hair at Farrer's Barber Shop and is still at it today. Jason was inspired to start Spoon Farms after suffering from digestive problems. He wanted to heal himself naturally and so began brewing batches of tea for himself. According to Jason the first batches were "horrible and disgusting," but they made him feel much better! He then began working on the taste and was fortunate enough to meet someone in the beverage industry who shared his knowledge with him. In the future, they plan to introduce new flavors of tea, including: Strawberry Ginger, Ginger Lemonade, Apple Ginger Lemonade and Ginger Ale, as well as, children's snacks and granola. Until then, we have the Herbal Ginger Tea to enjoy! It's great hot or cold and features fresh juiced lemons, apples and oranges, fresh mint leaves and fresh ginger root! Available at our South End location! Enjoy!

Meatless Monday: Raw Coconut Mango Pad Thai

Ingredients

3 cups peeled and deseeded mango

3 cups soft young coconut (or firm avocado)
3 cups seeded cucumber
3 tablespoons fresh lime juice
1/2 teaspoon salt
3 red jalapeño peppers, finely julienned
6 mint leaves, cut into long fine strips
1/2 pound arugula, for garnish
1 tablespoon sesame seeds, for garnish

Directions

1. Cut mango, coconut, and cucumber into long, thin julienne strips, resembling noodles.
2. Combine remaining ingredients and toss gently with noodles.
3. Arrange arugula on individual plates and pile each with a serving of Pad Thai. Sprinkle with sesame seeds and serve.

Source: vegnews.com

Meatless Monday: 5 Spice Onion Soup

Ingredients

Onion Broth

1 medium onion, chopped
1 TBS + 6 cups vegetable broth
1/2 inch fresh peeled ginger, sliced
6 whole cloves
1 cinnamon stick, about 4 inches long
3 star anise
1/2 tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 TBS soy sauce
1 TBS blackstrap molasses

Additional Soup Ingredients
2 onions, cut in half and sliced thin
6 cloves garlic, sliced
Salt and white pepper to taste

Directions

1. Chop 1 onion. Thinly slice two onions and garlic, which will later be added.
2. To prepare onion broth, heat 1 TBS vegetable broth in medium soup pot. Healthy Sauté chopped onion over medium heat for 5 minutes, stirring frequently, until translucent. Add 6 cups of vegetable broth and remaining onion broth ingredients and stir. Bring to a boil, reduce heat to medium low, and simmer ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavor from the ingredients.
3. In a separate medium sized stainless steel skillet, heat 1 TBS of the onion broth over medium heat. Healthy Sauté sliced onions over medium low heat in broth, stirring often for about 5 minutes, until translucent. Add garlic and sauté for another minute.
4. After cooking broth for 20 minutes strain while it is still hot and return liquid to pan.
5. Slice mushrooms (and discard rest of strained ingredients) and return to broth.
6. Add sautéed onions and garlic and season with salt and white pepper to taste.

Source: whfoods.org

Support Local. We Do: Tito's Specialty Foods

Healthy Home Market is very excited to now be offering Tito's Specialty Foods! Tito's is a local company based out of Hendersonville, NC which offers various Hummus flavors (Red Pepper, Garlic and Jalapeno), Pimento Cheese and Harmony, which is an amazing mixture of hummus and pimento cheese! Tito Micucci is the man behind the products, originally a native of New Hampshire. Before becoming an entrepreneur, Tito was a member of the United States Air Force and worked as a Customs and Border Protection Officer for thirteen years. Dissatisfaction with many factors in his former position led him to take the big leap and start his own business. And so far, so good! Tito's currently has a few employees and big plans for the future! Plans include partnering with other companies and communities to make sure that healthy food, including Tito's products, is getting to the mouths of hungry children. If you haven't tried the products for yourself yet, you're missing out! Fresh, preservative free and delicious!

DIY: Naturally Dyed Eggs

Dying Easter eggs is a beloved tradition in many families, but it can also be a toxic tradition. Artificial colors have been linked to allergic reactions, tumors, cancer and ADHD among other things. Luckily, nature has given us many beautiful colors that are perfectly safe to smell, touch and eat! And obviously a better choice for our environment. Here is a good method to follow for making colorful, natural eggs, followed by a handy dye chart from about.com.

1.Place the eggs in a single layer in a pan. Add water until the eggs are covered.
2.Add approximately one teaspoon of vinegar.
3.Add the natural dye. Use more dye material for more eggs or for a more intense color.
4.Bring water to a boil.
5.Reduce heat and simmer for 15 minutes.
6.If you are pleased with the color, remove the eggs from the liquid.
7.If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.
8.Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry.

Color	Ingredients
Lavender	Small Quantity of Purple Grape Juice Violet Blossoms plus 2 tsp Lemon Juice Red Zinger Tea
Violet Blue	Violet Blossoms Small Quantity of Red Onions Skins (boiled) Hibiscus Tea Red Wine
Blue	Canned Blueberries Red Cabbage Leaves (boiled) Purple Grape Juice
Green	Spinach Leaves (boiled) Liquid Chlorophyll
Greenish Yellow	Yellow Delicious Apple Peels (boiled)
Yellow	Orange or Lemon Peels (boiled) Carrot Tops (boiled) Celery Seed (boiled) Ground Cumin (boiled) Ground Turmeric (boiled) Chamomile Tea Green Tea
Golden Brown	Dill Seeds
Brown	Strong Coffee Instant Coffee Black Walnut Shells (boiled) Black Tea
Orange	Yellow Onion Skins (boiled) Cooked Carrots Chili Powder Paprika
Pink	Beets Cranberries or Juice Raspberries Red Grape Juice Juice from Pickled Beets
Red	Lots of Red Onions Skins (boiled) Canned Cherries with Juice Pomegranate Juice Raspberries

Meatless Monday: Vegan Fiesta Taco Salad

Ingredients

1/2 cup raw walnuts
½ cup barley
6 ribs romaine lettuce, chopped
1 bag organic blue corn chips

Seasoning
1 Tbsp Tamari, soy sauce or liquid aminos
1 tsp ground cumin
1 tsp ground chili powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1 Tbsp olive oil

Salsa
1 avocado
1/2 lime, juiced
¼ red onion
1 tomato
Dash of coarse sea salt

Directions

1. Rinse barley in a fine mesh strainer; soak barley in 2 cups water overnight; drain; add to a medium pot with 1 1/2 cups water or veggie broth; bring to a boil, reduce heat, cover and simmer for 15 minutes. Reserve 1/2 cup cooked barley for recipe and save the rest for another use.
2. Place walnuts in a food processor; mix seasoning ingredients in a small bowl and add to walnuts; pulse until well combined; stir in cooked barley.
3. Mix salsa ingredients in a small bowl. Lay a few chips on each plate; top with 1 rib chopped romaine, crumble 2 Tbsp walnut barley mixture and 2 Tbsp salsa.

Source: floridacoastalcooking.com

Meatless Monday: Easy Creamy Spinach Enchiladas

Ingredients

1 10-ounce package frozen chopped spinach, thawed & squeezed dry
1 cup frozen corn, thawed
6 ounces Cheddar, grated (1 1/2 cups)
2 4.5-ounce cans chopped green chilies
1 cup heavy cream
Kosher salt and black pepper
8 6-inch corn tortillas, warmed
1/4 small red cabbage, thinly sliced (about 4 cups)
2 scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons olive oil
2 tablespoons fresh lime juice

Directions

1. Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.

Source: realsimple.com

7th Annual Health and Wellness Fair, this Saturday, March 16 at Davidson!

This Saturday, March 16 from 1pm-4pm, we are holding the Davidson location's 7th Annual Health and Wellness Fair!  And we guarantee it's going to be a good time for all who attend! Check out all of the great vendors and practitioners who will be here this year:

Food

Rooster Hill Farms, Empanadas 2 Go, Bushelle Seasonings, Sadie's Fish Cakes, Grayson Natural Farms, Lenny Boy Kombucha, Tavern Cheese Spread, Udi's Gluten Free, Glutino Gluten Free, Honey Butter Bakery, Uncle Scott's All Natural Root Beer, Tito's Hummus and KW Collards!

Supplements/Health and Beauty

Garden of Life, Nordic Naturals, Barleans, Vibrant Health, Bluebonnet Nutrition and Himilaya Herbal Healthcare.

Practitioners

Aqua Chi Detox Footbaths with Aleesha Ashlie, Davidson Green School, Renewed Wellness Massage, Acupuncture Center for Balance and Healing, Cornerstone Health Center, Brain Balance of Charlotte and Cornelius, Moliver Chiropractic, Certified Holistic Health Councelor Rebecca Duerr and Training Ground at Davidson.

While you're here register to win a Kindle Fire HD or one of many product filled gift baskets! Plus, taste various beers and wine! See you Saturday!

Meatless Monday: Tempeh "Crab" Cakes

Ingredients

12 oz tempeh
1-2 c water
1 t kombu + ½ t salt OR 1½ t salt
1¾ c bread crumbs
1 stalk celery, minced
2 scallions, minced
½ carrot, minced
2 t parsley, chopped
¼ c mayonnaise or tofu mayonnaise
4 cloves garlic, minced
¼ t sherry vinegar
2 t lemon juice
1 t Worcestershire sauce
¼ t dry mustard
1/8 t hot pepper sauce
1/8 t pepper
1 t oil

Directions

1. Place tempeh in bowl and pour enough water to cover on top, plus kombu or 1 t salt. Let soak at least 2 hours (preferably overnight).
2. Crumble tempeh and mix with ¼ c bread crumbs, celery, scallions, carrot, and parsley. Place remaining bread crumbs in a shallow bowl. In a third bowl, whisk together everything else except oil, then stir into the tempeh.
3. Place wax paper on cookie sheet.
4. Form tempeh mixture into smallish, ½-inch thick patties. Dip in bread crumbs, then place on wax paper. Refrigerate 30 min to 2 hours.
5. Heat oil in pan over medium heat. Fry "crab" cakes until golden brown (about 3 minutes), turn, and repeat. Serve immediately with sherry sauce and lemon wedges.

Source: theveggietable.com

Meatless Monday: Quick and Easy Creamy Vegan Tomato Mushroom Pasta

Ingredients

2-3 servings of pasta
1 tsp extra virgin olive oil
1 small sweet onion, diced
3 garlic cloves, minced
8-oz sliced mushrooms (2-3 cups sliced)
1-1.5 cups canned diced tomatoes, to taste
3/4 cup fresh basil leaves, chopped
1/4-1/3 cup nutritional yeast, to taste
1.5 tbsp tomato paste
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1/2 tsp fine grain sea salt, or to taste

Directions

1. Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes. 2. Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent. 3. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.
4. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.
5. Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately with Cheezy Garlic Bread if you’d like.

Source: ohsheglows.com

¡Mañana! ¡Latinas Saludables! (Healthy Latin Women) Everyone is Welcome!

Healthy Home Market is very excited to host ¡Latinas Saludables!, an event geared towards women in the Latin community, tomorrow morning from 10am-12pm! We will have interpreters on hand at each station for our Spanish speaking customers. Of course, this event is open to anyone who is interested in learning more about natural health for themselves and their family. There will be free samples, product demonstrations and practitioners on hand, including an iridologist, wellness advocate Margaret H. Thornton, Dogwood Hill Pickles and Salsa, Migun Wellness Center and Dr. Brandan of Family Healing Chiropractic!
Make sure to bring the kids with you, as we will have a kid's room set up with face painting and coloring! Plus, Erma the Book Worma will be here from Promising Pages, passing out wrapped books for all of the kids to open!
While you're here, enter to win gift baskets and stop by the La Raza 106.1 tent! Once again, everyone is invited, but please do share this with all of your Spanish speaking friends! Our goal is to educate everyone in our community about the benefits of clean, healthy living!

Mercado de Vivienda Saludable es muy emocionados de acoger ¡Saludables Latinas!, Un evento dirigido a mujeres de la comunidad latina, mañana por la mañana a partir de 10 a.m.-12 p.m.! Tendremos intérpretes a la mano en cada estación para nuestros clientes de habla hispana. Por supuesto, este evento está abierto a cualquiera que esté interesado en aprender más acerca de la salud natural para ellos y su familia. Habrá muestras gratuitas, demostraciones de productos y profesionales en la mano, como un iridólogo, bienestar defensor Margaret H. Thornton, Pickles Dogwood Hill y Salsa, Centro Migun Bienestar y el Dr. Brandan de Family Chiropractic Healing!
Asegúrese de traer a los niños con usted, ya que tendremos habitación de un niño creado con pintura de la cara y el color! Además, Erma la Worma libro estará aquí desde Páginas Prometedores, repartiendo libros envueltos para todos los niños a abrir!
Mientras esté aquí, entrar a ganar canastas de regalos y pasar por la tienda La Raza 106.1! Una vez más, todo el mundo está invitado, pero por favor compartir esto con todos tus amigos de habla hispana! Nuestro objetivo es educar a todos en nuestra comunidad acerca de los beneficios de una vida limpia y sana!

Meatless Monday: Avocado Cucumber Maki and Sweet Potato Nigiri.

Ingredients

2 1/2 cups cooked brown rice
1 lemon, juiced
1 1/2 tablespoons agave
3 nori sheets
1 avocado, cut into sticks
1 cucumber, cut into sticks
Sprinkle toasted sesame seeds
1 sweet potato, peeled, sliced and boiled

Directions

1. Cook the rice according to the package directions. When the rice is ready, stir in the lemon juice and agave using a metal spoon (not a fork, or else it will become too fluffy). Chill the rice for about 1/2 hour or until cold enough to hold its shape well.
2. For "right side out" maki, use a cutting board or a bamboo mat, and lay 1 sheet nori smooth side down on the board. Grab a handful of the sushi rice and plop it in the middle of the sheet (have a bowl of water nearby, your hands will get a bit sticky).
3. Spread a very thin layer of rice, line up avocado and cucumber at 1 end of the nori sheet, and just start rolling it up! The nori will soften from the moisture of the rice so be careful not to rip it! Chill in the fridge to let it "set" and then cut into pieces with a sharp, non-serrated knife. Wet the knife every now and then to get the stickiness off.
4. For inside out maki rolls, lay a piece of plastic wrap onto cutting board or mat. Then place the nori on top, this time rough side down. Spread a thin layer of rice onto the smooth side and then flip over only the nori, leaving the plastic wrap on the board. Line up fillings and roll using the plastic wrap to protect your hands. Sprinkle the roll with toasted sesame seeds and cut into pieces.
5. For the nigiri, cut the cooked sweet potato slices into rectangles and chill in the fridge until cold. Mold the remaining sushi rice into small rectangular prisms and chill in the fridge. When you are ready to eat the nigiri, simply place a sweet potato slice onto the rice shape.

Source: vegweb.com

Meatless Monday: Vegan Fettuccine Alfredo on a Portobella

Ingredients

2 large portobella caps
1/4 c. balsamic vinegar
1/4 c. Yellowtail shiraz wine
1-2 t. rosemary
1 box fettucine noodles
Vegan Fettuccine Sauce
One fistful of basil leaves
One dozen cherry/grape tomatoes
1/4 c. pine nuts, toasted

Directions

1. Place vinegar and wine in a large container with the rosemary. Add your portobella caps and allow to marinate for at least a few hours.
2. Boil your noodles according to the directions on the package.
3. Whip up your alfredo sauce.
4. Toss your marinated 'shroom caps into a Foreman grill (or onto a grill-top hubcap on your stove) and grill until tender.
5. Roll your basil leaves into small cylinders and then cut them into tiny slivers. (There's some sorta frenchy-term for this, but I can't remember what it is. So we'll call it "voulez vous-ing" the basil.) Cut your cherry/grape tomatoes in half.
6. Place a mushroom cap on a plate. Top with noodles and alfredo. Sprinkle basil, tomatoes, and pine nuts on top to taste.

Source: yeahthatveganshit.blogspot.com

DIY Valentine's Gift: Custom Tea Bags with Heart Tags

Valentine's Day is only two days away, but there is still time to make your loved  one(s) a special homemade gift! Tea bags are great for tea lovers of course, but they can also be used in the bath! The bags are easy to create and can be completely customized! We sell everything you need to get started with the exception of paper and thread! Empty tea bags come in packs of 40 for $3.99 and can be sealed easily using an iron or curling iron. We also have reusable cotton bags with drawstrings. We carry many loose teas and herbs, so that you can completely customize the bags for the recipient. Some suggestions include, eucalyptus, pink or red rose buds, chamomile, jasmine, rosehips, calendula, lavender, peppermint, yerba mate, even dried fruit...the combination possibilities are endless! Once you have customized the bags, cut little hearts out of paper and attach them to the bags with string and a needle. Write sweet little notes on each tag. You can be punny and write things such as, "You're Tea-riffic!" and "You're My Cup of Tea!" or be keep it simple with "I Love You." or "Mi Amore." Package up the teas in a recycled box or tin, a mug, etc. This is a great gift for anyone on your list, teachers, significant others, siblings, parents, possibly even children! Have fun with this one!

Meatless Monday: Spicy Potato and Black Bean Burritos

Ingredients

2 small yellow-skinned potato, unpeeled, 1” pieces
1/2 large sweet potato, peeled and chopped
1 tsp extra virgin olive oil
1 cup diced red onion
1 jalapeno pepper, seeded and diced
1 small tomato, chopped
1/2 tsp chili powder
1 tsp ground cumin
1 tbsp fresh lime juice
1 cup shredded dinosaur kale, large stems removed
1.5 cups cooked black beans (or 15-oz can), drained, rinsed
Fine grain sea salt (or Herbamare) & ground pepper, to taste
Toppings: Avocado slices, salsa, cilantro

Directions

1. In a medium-sized pot, add the chopped potatoes and cover with water. Bring to a boil and then reduce heat to medium. Gently boil/simmer for about 12-15 minutes, or until just tender.
2. Meanwhile, preheat a large skillet with 1 tsp oil and sauté the red onion over medium heat for a few minutes. After boiling the potatoes, drain and gently mash them up a bit, leaving some chunks for texture.
3. Add potatoes to the skillet mixture and sauté for another 5-10 minutes or so, reducing heat if necessary.
4. Add in the diced jalapeno, tomato, chili powder, lime, and cumin. Season
generously with salt and pepper and stir well, heating for a few minutes more.
5. Finally, stir in the kale and black beans and sauté until heated through. Adjust seasonings to taste and portion on large or x-large tortilla wraps. Top with avocado, cilantro, and salsa…or whatever you wish! Use leftovers on a salad for a fun twist.

Source: ohsheglows.com

Will You Be our Valentine for the Wine and Cheese Tasting this Saturday?

This Saturday, February 9 (1pm-4pm), Healthy Home Market at South End, will be hosting our annual Wine and Cheese Tasting! Come out and enjoy some of the finest wines from local and national vendors. We will be pairing each selection with tasty bites and tempting treats to help inspire you for that special Valentine's Day dinner. Try new varietals that tease the palette and leave you thirsty for more.

Wine/Beer Vendors
Tryon Distributing, Ararat Import, Widmer Brothers Brewing (Gluten Free), local NC Raylen Vinyards, Freedom Beverage Company, Moonstone Crossing Winery and The Country Vintner.


Food Demos
KW Collards, Sadie's Fishcakes, Runa Tea and Tavern Cheese Spread.

Supplement Demos
Amazing Grass, Barlean's Omega Swirl, Garden of Life and Ultima Refresher.

Plus, we will have passive food demos throughout the store, including Dancing Deer Baking Co. treats, coffee, fruit, various chocolates and a selection of fine cheeses from Tree of Life, plus delicious vegan cheeses! Jeff Brown will be on hand to serenade us and Scentsey Candles will be there to set the mood! See you all Saturday!

Tempeh Tuesday: Tempeh and Wild Mushroom Fricassee

Ingredients

Cooking spray
12 ounces tempeh, cut into 1/2-inch cubes
1/4 cup dry white wine
2 tablespoons low-sodium soy sauce
4 cups thinly sliced leek (about 4 large)
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups diced shiitake mushroom caps (about 4 oz)
2 (4-inch) portobello mushroom caps, gills removed, chopped
1 tablespoon all-purpose flour
1/3 cup celery leaves
2 thyme sprigs
1 parsley sprig
1/2 cup thinly sliced garlic (about 20 cloves)
1 (14 1/2-ounce) can vegetable broth
1 tablespoon fresh lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon rind (optional)

Directions

1. Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; saute 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
2. Add leek and mushrooms to pan; saute 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie the celery leaves, thyme sprigs, and parsley sprig together securely with string. Add herbs, garlic, and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat, and simmer 15 minutes.
3. Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt, and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.

Source: cookinglight.com