Monday, January 31, 2011

Meatless Monday: Vegan Chicken Noodle Soup


6 cups water
1 tablespoon vegan chicken base bouillon
1/2 small onion, chopped
1 medium leek, white and a little of the green part, sliced into 1/8″ rounds
2 medium carrots, sliced into 1/8″ rounds
2 celery stalks, sliced
2 bay leaves
1/2 teaspoon granulated onion powder
Salt and pepper to taste
1 teaspoon olive oil
1 7-ounce package Gardein chick’n filets, diced
2 tablespoon fresh parsley, chopped
4 ounces dried whole wheat linguine noodles


1. Dissolve the bouillon in one cup of boiling water, set aside.
2. Heat the oil in a soup pot over medium heat. Add the onions and leeks, sauté until translucent. Add the carrots and celery and sauté for 2 minutes.
3. Add the bouillon broth and the rest of the water, bay leaves, granulated onion and salt and pepper to taste. Increase the heat to bring to a boil, then turn down to simmer for about 5 minutes.
4. Add the veggie chicken pieces, parsley and the noodles broken into thirds. Bring to a boil and reduce to simmer for 10 minutes. Discard the bay leaves before serving.

Note: Frontier's "Chicken" Flavored Broth Powder can be substituted for the boullion and Quorn (Non-Soy) "Chicken" Tenders can be substituted for the Gardein Chick'n.

Monday, January 24, 2011

Meatless Monday: Portabello Mushroom Burgers


4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese


1.Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2.Preheat grill for medium-high heat.
3.Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Note: These are great topped with raw or sauteed onions, roasted red peppers, mixed greens and avocado. Also, if you don't have a grill or don't feel like braving the cold, these are just as good broiled in the oven or toaster oven. Enjoy!

Thursday, January 20, 2011

Annual Health and Wellness Fair This Saturday at South End!

It's that time again! Every year, we here at Healthy Home Market, our customers and people within our community look forward to this event, our biggest of the year. This year is no different! The event begins at 1:00 pm this Saturday and runs until 4:00 pm. You can expect plenty of food samples, wine tasting, product demonstrations, product samples, practitioners, gift basket giveaways, a blood drive and a drawing for an Apple iPad! We are also excited to announce that we will be running event only specials!

We will have representatives from the following companies:

Vibranz Kombucha, Greenfield Farms, Dilworth Coffee, Barbara's Canin Cafe, MerryLiving IVPure, KW Collards, Bushelle Seasonings, Sadie's Caribbean Fish Cakes, Cara B Naturally, ZuZu Luxe Cosmetics, Nutraceuticals, Eclectic Institute, Renew Life, Jarrow Formulas, Flora, Green Magma, Gaia Herbs, Solgar, Nordic Naturals, King Bio, Ultima Replenisher, MyChelle Dermaceuticals, Barleans

We will also have the following practitioners on site:

Maximized Living Chiropractors, Scalar Wave Face Lifts w/ Susan Kotraba and Dr. Eap, Chair Massage w/ Barbara Brown, EPFX/SCIO Quick Peeks w/ Joy Fanning and Maeya Carr, Blood Pressure Screenings w/ Judy Viscount, ProHealth Dynamics Microscopist Dr. Jason Fowler, Applied Kinesiology w/ John Winstead, Rositer Massage w/ Clair Comber, Ionic Charge Machine w/ Marcia Swanberg, Soul Card Reading w/ Val DeLong, Migun Bed and Hand Machine w/ Carolanne, Acudetox w/ Marini, Crystal Healing w/ Kat, Hypnotherapy w/ Sherry Habib, Emotional Freedom Technique w/ Jan Luther's advanced students, Jin Shin Jyutsu w/ Jan Moeller, Tellington Touch for people w/ Christina Natichioni, Holistic Nail Care Services w/ Twila Adams, Avalon Light Effect Therapy w/ Carol Calvert, Reiki w/ Bill and Mae Yin

And you can look forward to tasting wines from the following:

Bring your friends and family! This will be our biggest Health and Wellness Fair yet! See you all Saturday!

Monday, January 17, 2011

Meatless Monday: Thai Basil Eggplant


2 tbsp olive oil
2 cloves garlic, minced
1 eggplant, chopped
1/2 tsp red pepper flakes
2 tbsp soy sauce
1/3 cup fresh basil, chopped


Saute the garlic in olive oil for about 2 minutes. Add eggplant, soy sauce and red pepper flakes and allow to cook for 3 to 5 more minutes.
Add the basil, stirring well, and cook for another minute, or until eggplant is done.
Serve over Jasmine Rice.

Friday, January 14, 2011

Getting Started on the Master Cleanse

It's a new year and a great time for a clean start! If your resolution is to get healthy or lose weight, you may consider starting with a whole body detox! The Master Cleanse, also known as the Lemonade Diet was created by Stanley Burroughs in 1941. This method has been used by many for years and has been steadily gaining in popularity. We have included the recipe below and we would be happy to put together a kit for you if you call ahead. Happy Cleansing!

•To dissolve and eliminate toxins and congestion that has formed in any part of the body. •To cleanse the kidneys and the digestive system. •To purify the glands and cells throughout the entire body. •To eliminate all unusable waste and hardened material in the joints and muscles. •To relieve pressure and irritation in the nerves, arteries, and blood vessels. •To build a healthy blood stream. •To keep youth and elasticity regardless of our years.

When to Use It
•When sickness has developed - for all acute and chronic conditions •When the digestive system needs a rest and a cleansing. •When overweight has become a problem. •When better assimilation and building of body tissue is needed.

How Long and Often?
Follow the diet for a minimum of 10 days or more - up to 40 days and beyond may be safely followed for extremely serious cases. The diet has all the nutrition needed during this time. Three to four times a year will do wonders for keeping the body in a normal healthy condition. The diet may be undertaken more frequently for serious conditions.

How to Make Lemonade
•2 Tbsp lemon or lime juice (approx. 1/2 lemon) •2 Tbsp genuine maple syrup (not maple flavored sugar syrup) •1/10 Tsp cayenne pepper (red pepper) or to taste •Water, medium hot (spring or purified water) Combine the juice, maple syrup, and cayenne pepper in a 10 oz. glass and fill with medium hot water. (Cold water may be used if preferred.) Use fresh lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice. Use organic lemons when possible.

Blend a part of the lemon skin and pulp with the lemonade in a blender for further cleansing and laxative effect. (Note: commercially procured lemons may have had their skins dyed with yellow coloring and may have been subjected to poisonous insect sprays - be sure to peel off the outer skin if you cannot get uncolored, organically grown lemons.) The properties in the lemon skin also act as a hemostatic to prevent excess bleeding and to prevent clotting internally should there be any such prevailing condition. (Don't worry - normal conditions will continue during the menstrual periods.) Adding the cayenne pepper is necessary as it breaks up mucus and increases warmth by building the blood for an additional lift. It also adds many of the B and C vitamins. Mint tea may be used occasionally during this diet as a pleasant change and to assist further in the cleansing. Its chlorophyll helps as a purifier, neutralizing many mouth and body odors that are released during the cleansing period. Read More

Friday, January 7, 2011

Stock Your Kitchen and Stick to Your Resolutions!

If you're like many, you may have resolved to eat healthy this year, lose weight and/or save money. A great way to do all of these things is to eat more meals at home. You will save bundles by not eating out and you will know exactly what is going into your body! The best way to get started is to have a well stocked kitchen. You may have the best intentions, but after a long day at work, it's easy to succumb to fast food temptation if preparing it yourself seems like too much work. If you always keep the staples and plenty of easy to prepare foods on hand, meals will be a breeze!  Guarantee better success and use Sundays to portion out your meals for the week. To make it easy on you, we have prepared a list of nutritious and reasonably priced foods to keep in your kitchen. Get creative, preparing meals can be fun and rewarding! There is nothing like the taste of a home cooked meal! Don't forget, if you work or go to school, you should be bringing your lunch as well! Please add in anything we missed in the comments.

Herbs and Spices
Salt and Pepper are a staple at almost every person's house, as they should be. Try Sea Salt and Peppercorns for the most nutrition and flavor. Other great spices to have on hand include Turmeric, Basil, Dried Chilis and/or Cayenne powder, Garlic powder, Celery Salt, Dill, Lemon Peel or Lemon Pepper, Paprika, Curry, Dry Mustard, Rosemary, Thyme, Cumin, Cinnamon and Ginger. In season, purchase fresh herbs, you can always dry any extra out for later use.

Oils and Vinegars
Always keep Extra Virgin Olive Oil on hand, it may seem expensive, but it actually breaks down to pennies per use. Avoid vegetables oils as they become rancid quickly and are highly processed, use Grapeseed Oil for sauteing. Coconut Oil is a great choice as it very healthy and shelf stable. For flavor try sesame or walnut oil. Balsamic Vinegar is extremely flavorful and great as a marinade or on salads. Apple Cider Vinegar is chock full of nutrients and can be used in numerous applications.

A must have in any kitchen is a stock of grains, buy them in bulk to save money and keep them in tightly sealed glass jars for maximum freshness. Brown rice is a must and Brown Basmati and Brown Jasmine rice are also good choices, along with the highly nutritious Quinoa, quick cooking Bulgar Wheat, Barley, Buckwheat, Whole Wheat Couscous and Steel Cut Oats for a hearty breakfast. Whole Wheat pastas cook quickly and leave lots of room for creativity.

As with grains, buy beans and lentils in bulk and store appropriately. Legumes are inexpensive and an excellent source of protein, fiber and various vitamins and minerals. Lentils cook up quickly and Beans can be soaked overnight for quick cooking the following day. Both can be sprouted for added nutrition (research which can be eaten raw and which shouldn't)!

Nuts and Seeds
Again, buying in bulk is your best value. Nuts and seeds are also packed full of nutrients and healthy fats. Keep these on hand for snacking, add to salads, smoothies or breakfast grains. Flax Seeds are extremely popular and for good reason, they are full of heart and brain healthy Omegas and help with regularity! For best results, grind Flax just before usage.

Keep lots of fruit on hand, dried, fresh and frozen! Keep fresh in-season fruits for easy snacking, juicing, smoothies, additions to breakfast grains, salads and desserts. Frozen fruits are good when your favorites are not in season and for quick smoothies making. Dried fruits have a long shelf life and can be used in many of the same ways as fresh fruit and are great added to nuts for a healthy snack. Bake fruit filled muffins and have breakfast all week long!

Staples to have on hand include Garlic, Onions, Potatoes, and Sweet Potatoes. Buy fresh in-season vegetables such as Mixed Greens, Kale, various kinds of Squash, Asparagus, Carrots, Celery and Green Beans. These veggies go a long way and can always be chopped and frozen for easy use later.

Buy your meats and seafood once a week and use within the week or keep frozen. For vegetarians, it can be very handy to have frozen "beef" crumbles, "meatballs" and "chicken" strips on hand for various incarnations. A block of tofu or tempeh are also great additions.

Eggs last a long time, cook quickly and provide lots of protein. Hard cheeses, such as Parmesan or Manchego, also last much longer than soft or shredded cheeses. Another important staple is Plain Yogurt, it contains the calcium and protein of dairy, but with the addition of probiotics or "friendly bacteria" which help with digestion and different types of infections. Plain yogurt can be used in place of sour cream, milk in some recipes and even frozen for a dessert-like treat! It's great anytime of the day!

If you enjoy baked goods, such as muffins, breads, cakes, etc, you should always keep Whole Wheat Flour, All Purpose Flour, Wheat Germ, Baking Soda, Baking Powder, raw Cacao powder, Vanilla Extract and Unrefined Sugar on hand. However, you can always substitute other natural sweeteners for sugar, such as Xylitol, Stevia, Molasses, Honey or Agave Nectar. Applesauce and Banana also make great sweetener substitutes!

Additional Staples
Hot Sauce, Nut Butters, Breadcrumbs, Jars of Sauces (Marinara, Pesto, Curries, Salsas etc.), Dried Mushrooms, Whole Grain Crackers, Olives, Broth (Veggie, Chicken, etc.), Low Sodium Tamari, Non-GMO Cornmeal, Cornstarch or Potato Starch, Whole Wheat Tortillas, Non-GMO popcorn kernels and frozen tortellini and/or ravioli.

Note: For those of you following a Gluten-Free Diet, we have an extensive selection of Gluten-Free items to replace any items above which may be restricted for you.

Monday, January 3, 2011

Meatless Monday: Winter Vegetable Hash


3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage


1.Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.

2.Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!