Saturday, December 29, 2012

New Year's Day Recipes for a Prosperous 2013!

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 2013!

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!

Friday, December 21, 2012

Holiday Recipes from Healthy Home Market

The Holidays are upon us! Whether you're cooking for a large gathering of family and/or friends, just you and your significant other or enjoying a quiet evening alone, we have put together a selection of delicious, sure to impress recipes for the main event! Healthy Home Market wishes you all a healthy and happy holiday!


Four-Juice Holiday Punch
Homemade Cinnamon Hot Chocolate
Homemade Egg Nog


Roasted Chestnuts
Polenta Triangles


Main Courses


Wine-Poached Pears
White Chocolate and Cherry Bread Pudding
Cranberry-Pecan Tart

Monday, December 17, 2012

Meatless Monday: Bean Burgers with Chipotle Spread


For Chipotle Spread
½ cup nonfat mayonnaise or ½ cup dairy free alternative
1 tablespoon fresh lime juice
2-3 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers

For Bean Burgers
A little oil or cooking spray, to prepare the baking sheet

1 14 ounce can black beans, drained and rinsed
½ red bell pepper
½ onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1-2 teaspoons chili sauce or hot sauce*
¾ cup bread crumbs
4 whole wheat buns, toasted


For Chipotle Spread
In a food processor, combine the mayonnaise, lime juice, chipotle chilies and adobo sauce. Pulse until smooth and well blended.

For Bean Burgers
1. If baking the bean burgers: Preheat the oven to 375 degrees. Prepare a baking sheet with a light coating of oil or cooking spray.
2. In a medium bowl, mash the beans with a fork until they form a thick paste, but retain some lumps for texture.
3. Add the bell pepper, onion and garlic to a food processor. Pulse until finely chopped. Stir the veggie mixture into the mashed beans.
4. Stir the egg, chili powder, cumin, salt and chili sauce together in a small bowl.
5. Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together. Divide the mixture into four patties.
6. Place the bean patties on a baking sheet and bake for about 10 minutes on each side or place the patties on foil and grill over medium heat for about 8 minutes on each side.
7. Spread a thin layer of the chipotle mayonnaise over the toasted buns. Place a bean burger and your favorite burger veggies on one toasted bun. Close with the other bun and enjoy.


Tuesday, December 11, 2012

DIY: Healthy Gingerbread House

Gingerbread – Graham crackers are commonly used in place of gingerbread as a healthier and easier option. Look for crackers without high fructose corn syrup and minumal ingredients or if you are feeling adventurous, make your own using this recipe!

•3/4 cup + 1 Tbsp whole wheat flour
•3/4 cup white flour
•2 Tbsp sucanant or brown sugar
•1/2 tsp salt
•1/8 tsp ginger
•2 tsp cinnamon
•1/8 tsp nutmeg
•1/2 tsp baking soda
•3 Tbsp extra virgin olive oil
•Flax egg: 1/2 Tbsp ground flax + 1 Tbsp warm water
•3 1/2 Tbsp almond milk
•2 Tbsp pure maple syrup
•3 Tbsp blackstrap molasses

Preheat the oven to 350*F and line a baking sheet with parchment paper. In a small bowl mix together flax egg and set aside for 5 minutes. In a large bowl, whisk together the first 8 ingredient. In a small bowl, whisk together last 5 ingredients (stir flax egg again before adding). Combine the wet ingredients with the dry ingredients and mix together with a spoon. You will need to use your hands to knead the dough when stirring becomes too difficult.

Form dough into a ball and place on a lightly floured surface. Roll the dough with a rolling run into a 1/8-inch thick rectangle. Use cookie cutters or a knife to shape the crackers into desired shapes. Place crackers on baking sheet 1 inch apart and pierce each cracker with a fork several times. Sprinkle with coarse sugar (like turbinado) if desired. Bake for 15 minutes rotating the pan halfway through. Allow crackers to cook for 10 minutes and enjoy!

Icing – Most icing recipes call for shortening, butter and tons of sugar. Use this recipe to limit your fat and sugar intake this year!

•1/2 cup Earth Balance butter stick, softened
•1 3/4 cup confectioner’s sugar
•1 tsp pure vanilla extract
•1 Tbsp blend spices of your choice (I love cinnamon, nutmeg, and cloves for Christmas)
•1 Tbsp almond milk as needed (to thin out icing to desired consistency)

Whip Earth Balance with a mixer until smooth. Add half of the sugar and blend well. Add in the vanilla, spices, and almond milk (if needed). Mix well. Add in the remaining sugar and blend for several minutes. You can even use food coloring to make the icing festive colors!

Toppings – Typical gingerbread houses are loaded with unhealthy sugary candy. Opt for healthier options like these!

•Nuts: pecans, walnuts, almonds (even chocolate covered ones will do!)
•Seeds: pumpkin seeds, sunflower seeds
•Dried fruit: raisins, banana chips, gogi berries, fruit leathers
•Pretzels and whole grain cereal

Reposted with gratitude from:

Monday, December 10, 2012

Meatless Monday: Seitan "Beef" Stew


2 tbsp. oil
1 lb. seitan, cubed
2 cup vegetable stock or water
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves OR 1 tsp. oregano
1 tbsp. soy sauce
½ cup burgundy or other strong red wine
1 tbsp. maple syrup
Dash pepper
Dash paprika
Dash allspice, cloves, or nutmeg
1 lb. carrots, sliced
1 lb. potatoes, cubed
1 stalk celery, sliced
1 tbsp. flour


1. Heat the oil, add seitan, and sauté until nicely brown, stirring occasionally.
2. Meanwhile, bring stock to a boil. Add remaining ingredients except flour. Cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.
3. Transfer a couple tbsps. of liquid from the stew in to bowl. Whisk in the flour until dissolved, then add to stew. Cook another 3-4 minutes, until thickened.
4. Stir in the seitan and serve.


Thursday, December 6, 2012

DIY: Healthier Eggnog


6 eggs
4 cups milk, divided
3/4 cup real maple syrup
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
3/4 cup heavy whipping cream


1. In a large saucepan, whisk together eggs, 2 cups of milk, maple syrup, and sea salt. Cook and stir over medium heat until the mixture reaches 160°. Remove from heat. Stir in cinnamon, nutmeg, vanilla, and the remaining two cups of milk. Mix well. Pour mixture into a jar, cover, and refrigerate overnight or until chilled.
2. Whip 3/4 cup cream until it is thick, but not yet “whipped cream”. Stir the thickened cream into the eggnog mixture. Serve in glasses. Top with additional whipped cream and sprinkles of nutmeg if desired.


Monday, December 3, 2012

Meatless Monday: Vegan Roasted Butternut Alfredo


1/2 pound pasta (see note)

For the Sauce
1/2 cup cashews, soaked for at least 2 hours
1 1/2 cup vegetable broth
1 1/2 cups roasted butternut squash (see note)
2 tablespoons mellow white miso
2 tablespoons nutritional yeast (optional)
1 tablespoon fresh lemon juice

For the Rest
1 tablespoon olive oil
1 medium yellow onion, quartered and thinly sliced
3 cloves garlic, minced
1 teaspoon dry rubbed sage
3/4 cup dry white wine
Several dashes fresh black pepper
1/2 teaspoon salt, or to taste

For Garnish
Extra roasted squash
Pepitas, or chopped pecans, walnuts or hazelnuts


1. Once the squash has roasted, bring a salted pot of water to boil for the pasta. When boiling, cook pasta according to package directions, drain and set aside.
2. Meanwhile, drain the cashews and place them in a blender with the vegetable broth. Blend until very smooth. Rub sauce between your finger and when hardly any grittiness remains, add the roasted butternut, miso, nutritional yeast (if using) and lemon juice. Puree until smooth, scraping down the sides with a rubber spatula to make sure you get everything.
3. While the sauce is blending, start the onions. Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned. Add the garlic and saute for 30 seconds or so, just until fragrant. Mix in the sage and pepper. Then add the wine and salt and turn the heat up to bring wine to a boil. Let boil for about two minutes, to reduce a little.
4. Turn down the heat to medium low. Now add the butternut cream to the pan, and stir to incorporate the onions and everything. Heat through, stirring occasionally, for about 5 minutes. The sauce should thicken a bit. Taste for salt and seasonings.


Thursday, November 29, 2012

Support Local. We Do: Hair 180° Organic

Nikki Rushing started Hair 180° after no longer being able to purchase the hair products that she had been using for years. After an all out search for her beloved product, she began looking for a replacement, but all of the big words on the bottles meant nothing to her. She began to educate herself about natural and organic products, but found there to be a void of products for her hair type. That's when her husband suggested that she try making her own and the rest is history!

Nikki is a native Charlottean believe it or not! She graduated from UNC-Chapel Hill in 1991 and has spent the last 21 years working in the Human Service Field, which has mainly consisted of working with adults that were homeless, in shelters and halfway houses, had mental health and/or substance abuse issues, were incarcerated or had a combination of said challenges. She is currently working in the child and adolescent arena. She feels her life's work is a calling and a gift. Hair 180° is a passion, that developed into a business opportunity and she says that she is able to keep going while working full-time because of "God and my customer's feedback." It's all worth it when she hears how much impact her products have had on someone's hair, self-esteem and lifestyle. She also wants everyone to know that she is available to help educate people about natural hair care, whether you buy her products or not.

About the products:
Nikki was very careful about the ingredients that she chose in the developmental phase. She was adamant about not including any sulphates, petroleum or its derivatives such as mineral oil/ paraffinum liquidum and parabens and instead infused her products with pure and certified organic ingredients. At Healthy Home Market, we carry the Hair 180° Revitalizing Shampoo, Nourishing Hair Serum, Leave-in Conditioner and Detangler, Whipped Shea Butter, Curly Custard and Styling Creme. Check out the ingredients and usages below.

Nikki owned a salon earlier in her career and hopes to open a new salon within the next year. You can currently find her products at South End and very soon at Independence and Galleria! Check out this Hair 180° video shot at South End, featuring some of our employees!

Monday, November 26, 2012

Meatless Monday: Creamy Polenta with Balsamic Roasted Brussels Sprouts


1 1/2 cups water or vegetable stock
1 1/2 cups milk
1 cup polenta (not the quick cooking type. Suggestion: Bob’s Red Mill)
1 tablespoon butter
1/4 cup grated parmesan cheese

Brussels Sprouts
12 brussels sprouts
3/4 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 clove garlic, peeled (Optional)
3 thyme sprigs (Optional)
Cracked black pepper


1. In a large pot, bring the milk and water or vegetable stock and some salt to a boil. As soon as it begins to boil, pour the poelnta/corn meal in a steady stream, while whisking. Continue to whisk till it is incorporated.
2. Let the polenta cook on medium heat for about 30 minutes or till the polenta is cooked and no longer gritty. Stir the polenta every 10 minutes so it doesnt burn in the bottom. Be cautious, the polenta can bubbles and splutter as it cooks.
3. When polenta is done, butter and parmesan. Serve immediately with roasted brussels sprouts.
4. Polenta will tighten up as it cools. To reheat, add a little water to it.

Brussels Sprouts
1. While the polenta is cooking, work on th roasted brussles sprouts.
2. Pre heat oven to 375f
3. Cut and discard the brussles sprouts stems. Peel away any yellow leaves. Cut each brussels sprout in half lengthwise.
4. Place brussles sprouts in a bowl with all other ingredients and toss well.
5. Spread out on a baking sheet lined with parchment paper. Make sure the brussels sprouts are in a single layer.
6. Bake in a 375f for about 20 minutes or till the brussels sprouts are browned. Half way through, toss the brussels sprouts and return to the oven, so they brown evenly on all sides.
7. Serve hot with creamy polenta.


Friday, November 23, 2012

Thanksgiving Leftovers Casserole


2 tablespoons butter
1 onion, chopped
2 cups of leftover greenbean casserole
2 cups of leftover stuffing
2 cups leftover turkey (or any other meat)
2 cups leftover mashed potatoes
1 cup shredded cheddar cheese
1/2 cup of carnberry sauce (if you're feeling adventurous)
2 eggs


1. Preheat the oven to 350 degrees F.
2. Melt the butter in a skillet over medium heat and saute the onion until soft and translucent, about 5 minutes. Stir in the remaining vegetables and the turkey. Mix together and remove from heat.
3. In a casserole dish (9x13-inch), spread the stuffing over the bottom. Add the turkey and vegetable mixture and spread evenly on top of the stuffing. If using, add the can of cream of mushroom soup and spread on top of the meat and vegetable mixture. In a medium bowl, mix together the mashed potatoes and the eggs until thoroughly combined. Spread this on top of the turkey and vegetable mixture (or the cream of mushroom soup, if you used it). Top with the shredded cheese.
3. Bake for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.

Source: Adapted from

Monday, November 19, 2012

Meatless Monday: Rustic Greenmarket Veggie Tofu Pot Pie


Roasted Veg, Carrots/Onion:
1 1/2 cups carrots, sliced into thin rounds
1 medium red onion, chopped
2 Tbsp olive oil
A few sprigs of fresh herbs (oregano, marjoram, thyme or rosemary)
1/4 tsp coarse sea salt

Baked Tofu Cubes:
2 cups extra firm tofu, drained and sliced into cubes
1/4 cup nutritional yeast
1 Tbsp agave syrup
1 Tbsp 24-seasoning blend (or similar dried spices)
1/2 tsp coarse sea salt
Fresh pepper, a few dashes
Drizzle olive oil
2 tsp apple cider vinegar

Toss in's:
1 medium sweet potato, baked, cooled, peeled and chopped into cubes
1/4 - 1/2 cup edamame beans (frozen)

1 1/2 cups whole wheat flour
1 tsp baking powder
1/3 cup sweet potato, mashed/cooled
2 tsp roasted pumpkin seeds
1/2 tsp pepper
1/2 tsp salt
1-2 Tbsp olive oil
1 Tbsp nutritional yeast
1/2 cup water
1/2 cup soymilk
Extra water for loosening dough (if needed)
Extra flour for dusting/rolling

Roux/Liquid Base:
1 1/4 cups soy milk, plain
1 tsp olive oil (opt'l)
3 Tbsp flour
1 Tbsp spice blend or pinch of fresh herbs

1. The first step is optional, but it is helpful make the sweet potato cubes perfectly square as opposed to 'falling apart' in your filling. Bake your sweet potato in the oven until tender. Then place the potato (skin still on) in the fridge until chilled. You can do this the night before you make your pie.
2. Start your pie about 2+ hours before you may want to serve it. First, turn your oven to 400 degrees. Prep your onion/carrot mixture. Chop the veggies and toss them with the oil and herbs. Lay them flat on a baking sheet and roast until tender and the onions are caramelized. When they are done, pull the sheet out of the oven and set aside.
3. While your veggies are still roasting you can get started on your tofu cubes. Drain your tofu, and dry well with a paper towel. Slice into small cubes. Toss the cubes with the 'baked tofu' ingredients. Lay your tofu on a baking sheet and place in the heated 400 degree oven. Bake your tofu until the edges start the brown. Usually around 30 minutes. When it is ready, pull it out and set aside.
4. Now that you have your tofu/veggie cooling on the counter, you can get started on your crust. Combine all the ingredients in a bowl and then knead on a floured surface by hand. Knead until most of the crushed sweet potato is well combined into the dough. Remember, you can simply add more water or more flour if you need to adjust the texture of the dough. Roll into a dough ball and place back in your bowl. Douse with a drizzle of oil to coat. Place your dough in the freezer for about 20 minutes while you work on the Roux/filling mixture.
5. Start on the roux by adding the soymilk, oil, spics and flour to a soup pot over low heat. Stir in the flour so it does not clump. Keep stirring until the roux becomes a thick gravy texture. You can turn the heat up to med-high to get it boiling a bit. But turn back down to med-low when you start the next step.
6. Add in your edamame to the roux/liquid. You can add directly from the freezer and warm in the bubbling mixture. Next, fold in the tofu cubes. Then the roasted veggies. Fold well until the ingredients are coated with the sauce. Lastly, pull your sweet potato from the fridge, peel it and slice it into large cubes. Then fold those into the mixture, gently. Once the filling is made, set it aside while you assemble your pie crust.
7. Pull your dough from the freezer and break into two rounds (one for top crust and one for the bottom). Roll out the first round on a floured surface using a rolling pin. Grab your pie mold and lightly oil the inside with EVOO. Lay the bottom crust flat inside. Poke a few holes in the crust to let it breath. Use your fingers to press it into place. It does not have to be perfect! :)
8. Next, pour in your filling. Pile it high and fill it deep.
9. Lastly, roll out your top crust, lay it over the filling and seal it on the sides with your fingers. Slice a "V" for vegan in the top to let the crust breath. You can brush a drizzle of EVOO on top of the crust if you'd like.
10. Bake your pie for 30 minutes at 375 degrees. In 30 minutes check on your pie. When your top crust is starts to brown and is a bit crisp to touch, it is done. Turn off the oven and let the pie cool on the counter for at least 30 minutes before serving.


Friday, November 16, 2012

This Holiday, Be Good to Your Body and Your Wallet!

A healthy Thanksgiving does not have to be expensive! Healthy Home Market has some great deals this month on holiday foods! And there is always the option of letting us do all of the work! We are offering roasted and smoked (at our Davidson location) turkeys, sliced spiral ham, prime rib and prepared sides; check out the prices below! Or if you prefer to do the cooking, we have fresh all natural turkeys available for pre-order right now. Vegetarian? We have Tofurky Vegetarian Roasts on sale this month for only $9.99! Plus, Celebration RoastHazelnut Cranberry Roast En Croute, Quorn Turk'y Roast, and Vegetarian Plus Vegan Whole Turkeys. Now for the appetizers, sides and desserts! Check out these great sales:  New Crop Georgia Pecans $7.99 lb., Newman's Own Organic Raisins $3.99, Local Sweet Potatoes 99¢ lb., Cascadian Farm Organic Cut Green Beans 2/$3, Field Day Organic Free Range Chicken Broth 2/$4, Horizon Organic Salted Butter $4.99, Woodstock Organic Brown Sugar 2/$5Imagine Organic Free Range Chicken Broth 2/$5, Roasted Mixed Nuts $7.99 lb., Organic Date Coconut Rolls $3.49 lb., Organic Cranberries $4.59 lb., Coconut Bliss Naked Ice Cream $5.99, Truwhip Organic Whipped Topping $2.39 and Wholly Wholesome Pumpkin Pies $5.99!

Tuesday, November 13, 2012

Support Local. We Do: Uncle Scott's Root Beer

Uncle Scott's Root Beer has been a favorite among customers and employees since Healthy Home Market began carrying it several years ago! Uncle Scott's is an all natural, 98% organic (water is not organic) craft root beer with complex flavors and a smooth burn, brewed by Uncle Scott himself in Mooresville, NC! Scott Ramsey has been brewing root beer since he was a kid and in 2007, he and his wife Suzanne decided to turn his hobby into a business venture. They brought in an old friend, Jeff Fleenor, as third business partner and Scott and Jeff took on the responsibility of delivery, while Suzanne works on the marketing aspect.
About the owners: Scott originally hails from Pittsburgh and moved to the Charlotte are in 1988. He met Suzanne while in her home state of New Mexico where she was an entrepreneur and radio show host before moving to North Carolina. The pair met when Scott was booked as a guest on her show. Scott and Suzanne not only sell root beer together, they have also written a book, The Aztec Incident: Recovery at Hart Canyon. Pretty cool!
Besides his contract work for Uncle Scott's, Jeff builds race cars and knows Scott from his past racing days. What a fun group!
Be on the look out for the crew sampling their delicious brew at our upcoming events and check out their website for some great recipes!

Monday, November 12, 2012

Meatless Monday: Roasted Acorn Squash Pieces with Lemon, Herbs and Garlic


1 acorn squash
1 clove garlic, diced
1/2 tsp salt
1/4 tsp pepper
Zest of one lemon
2 tbsp chopped parsley or cilantro
2 tbsp chopped dill
Olive oil for brushing


1. Wash the squash to remove any dirt, and cut it in half. No need to peel it. Scoop out the seeds, and then slice the squash into 3/4-inch pieces.
2. Brush a large baking sheet with olive oil lightly, and place the slices evenly on the sheet (place the edge pieces skin side-down). Brush the tops of the slices with oil.
3. Combine the chopped garlic, herbs, salt, pepper, and lemon zest in a small bowl and press into the tops of the squash slices to coat thickly.
4. Bake in preheated 325 degree oven for 35 minutes, or until the squash is tender.


Thursday, November 8, 2012

See What's Happening at South End's Annual Holiday Food Tasting this Saturday!

It's that time of year! The leaves are changing, it's getting dark early, it's getting chilly and we are starting to prepare for the holidays. While this season can be stressful for many, Healthy Home Market is here to help! While we can't guarantee that your in-laws are going to be nice, we can help make sure that dinner is healthy, delicious and free from mental break-downs!
This Saturday, South End will be hosting our Annual Holiday Food Tasting from 1pm-4pm. As always, the deli will be sampling smoked and roasted turkey, spiral ham, Celebration Roast (vegan), Tofurky (vegan), cranberry relish, green beans, veggie casserole, carrots, stuffing and raw pumpkin pie! The best part is that all of these things are available for pre-order and can be picked up the day before Thanksgiving. Let us do the work for you!
Besides Healthy Home Market's fare, we will have local favorites out with samples of their own, including: KW Collards, Sadie's Fishcakes, Bushelle Seasonings, Tavern Cheese SpreadUncle Scott's Roost Beer and Taste of Sunrise. Plus, demos from Dr. Brandan Lee, Acure Organics, Scentsy Wickless Candles, EPFX/Scio Quantum BiofeedbackRay Mercurio, Nordic Naturals and HealthForce Nutritionals.Plus, we will have lots of beer and wine samples and our friend Jeff Brown will be providing the entertainment!
This is an event that both our customers and employees look forward to and this year is no exception! Tell your friends and family and we will see you all this Saturday!

Wednesday, November 7, 2012

New Crop Pecans Are in the House!

Our new crop pecans have finally arrived, fresh from Georgia! We have halves and pieces for only $7.99 lb! 30 lb. cases are also available at a 10% discount. Pecans are great in many holiday recipes, sweet and savory. Also, leave them out for guests to munch on, just make sure you get enough because they're addictive! Pecans also make great gifts; stuff them in a stocking or in a decorative tin as a host/hostess gift. Not only are they really tasty, but also nutritionally abundant and cholesterol free. As a matter of fact, studies have shown that they may actually lower LDL cholesterol! Pecans are chock full of thiamine, copper, iron, calcium, magnesium, phosphorous, manganese, potassium, zinc, vitamin C, vitamin K, vitamin E, riboflavin, niacin, vitamin B6, folate, pantothenic acid, selenium, fiber and healthy fats, as well as antioxidants. Antioxidants which can help protect against cell damage and help fight diseases like heart disease, Alzheimer's, Parkinson's and cancer. Plus, they're beneficial to your immune system, prostate health and weight loss. How can you go wrong!? Enjoy!

Monday, November 5, 2012

Meatless Monday: Spicy Sauteed Tofu with Sea Vegetables


1 TBS dried arame or hijiki sea vegetables
12 oz firm tofu, cut into 1/2 inch cubes
3/4 cup chopped scallion
1 TBS minced fresh ginger
4 dried shiitake mushrooms
2 TBS soy sauce
2 TBS mirin rice wine
Pinch of red chili flakes to taste
Salt and white pepper to taste


1. Soak dried shiitake mushrooms in 1/2 cup water until soft (about 15 minutes). Slice, removing the stem. Retain mushroom soaking water.
2. Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.
3. Rinse and soak sea vegetables in warm water while preparing rest of ingredients. Squeeze out excess water before adding.
4. Add the mushroom water to a 10-inch stainless steel skillet and bring to a boil. Add ginger, sea vegetables, mushrooms, scallion, mirin, and tofu, and simmer for 10 minutes.
5. Add soy sauce, red pepper flakes, salt and pepper. Simmer for about 5 minutes.


Friday, November 2, 2012

Support Local. We Do: Bushelle Seasonings

Olive Stewart of Bushelle Seasonings has been a friend of HHM for a long time. If you have ever attended any of our larger events, you have most likely seen her sampling out her delicious products and hopefully you have been lucky enough to try them! Olive's products are a blend of fresh herbs, spices and vegetables which can be used in various recipes, spread on crackers or bread, use as a dip and so much more! She has three flavors, Rosemary & Clove, Garlic & Habanero and Green Onions & Habanero. Bushelle Seasonings are packed with natural vitamins and minerals, are low in sodium (sea salt), contain no preservatives, no calories, are gluten free and 100% vegan! Bushelle Seasonings was born in 2006 in the beautiful Caribbean island of Barbados. Olive says, "Whenever we visited my in-laws, my father-in-law would use his special blend of fresh herbs and spices from his garden, to make a crisp and fragrant seasoning blend. He would use his herb blend to marinade and season chicken, fish, beef and vegetables. He especially uses it to season the local favorite dishes of “Pudding and Souse” and “Bajan Fish Cakes”.  On one trip, her father-in-law, Robert, was kind enough to share his recipe. Upon returning home, Olive began to create her own seasoning creations and the reception was so good from friends and family, that she decided to try selling her products at local farmer's markets and soon made her way to HHM! Bushelle is named for her father-in-law, of course!  Check out Bushelle Seasonings recipe ideas here and watch the video below! Also, stop by South End on November 10 for the Holiday Food Tasting and sample her three wonderful flavors if you haven't already!

Monday, October 29, 2012

Meatless Monday: Mummy Dogs

It's almost Halloween! Are you in the spirit yet?


Biscuit Dough
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening (or butter)
3/4 cup soy, rice, or almond drink (or milk)

Package of veggie dogs
1/4" strips of cheese (or vegan cheese)
Mustard for decoration

Ketchup for dipping


Biscuit Dough
1. Sift all the dry ingredients into a bowl and stir them well with a fork. Cut the shortening (or butter) into bits and stir it into the mix. It should not look very good yet.
2. Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much. Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into 4 rectangles
3. With a kitchen knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces.

Mummy Dogs
1. Lay and a 1/4" slice of cheese on veggie dogs.
2. Wrap 4 pieces of dough around each veggie dog to look like bandages, stretch to completely cover veggie dog.
3. About 1/2 inch from each veggie dog end, separate bandages so veggie dog shows through for eyes. On ungreased large cookie sheet, place wrapped veggie dogs (cheese side down), and spray dough lightly with cooking spray or olive oil.
4. Bake 13-16 minutes or until dough is light golden brown and dogs are hot.
5. With mustard, add eyes.
6. Serve with ketchup dip, the mummy blood!

Adapted from: and

Wednesday, October 24, 2012

Claws and Paws: A Day for Our Fuzzy Friends! Animal Lovers, You Don't Want to Miss this Event!

This event is happening this Saturday at our South End location from 1pm-4pm! We are so thrilled to have so many wonderful organizations involved! Some of you may not even know about our huge selection of natural and organic pet foods (wet and dry), treats and bones, homeopathic and herbal remedies and supplements, shampoos, stain and odor removers, natural litter, Wonderboxes and toys that we offer! This day is about awareness of superior products and services for your pet, as well as, awareness of all of the homeless animals in the area that need loving homes. Plus, we just want to have a fun day where pets and their owners can meet and mingle! Below is a rundown of who will be here and what will be going on. Please share this event with friends and family! There will be freebies and discounted services for all two and four legged creatures!

*TarHeel Dog Treats: Bringing samples, coupons and information.
*All Wags Doggie Daycare and Boarding: Bringing foster dogs available for adoption plus information.
*Barbara's Canine Catering: Bringing samples, information and coupons.
*K9 Playland: Bringing dog treats, candy for the kid in all of us, info AND dressing up!
*RescuedMe: Bringing adoptable rescued animals and information about fostering opportunities.
*Paws and Relax: Kat Meyers will provide massage and reiki for all pets.
*Hope For All Dogs Rescue: Bringing adoptable mature dogs, information and more.
*Rubs and Walkies: Local entrepreneur Deb will mingle and give info about her services.
*Paws 'R' Us: Dog Training; examples and information.
*Friends of Feral Felines: Bringing adoptable cats and information.
*Commonwealth Animal Hospital and Project Halo: Will be offering $10 microchipping! This is a HUGE savings!

And on top of all of that, we will be having a Howl-O-Ween Costume Contest! Dress up your well-behaved pets and enter to win a $50 HHM Gift Card! We will be taking pictures in our Fall themed photo area and posting them online for our fans to vote on. Voting will end at midnight on Halloween and the winner will be announced on November 1!
*Your pet does not have to be dressed up to take advantage of the free photos! This is going to be a GREAT event and we can't wait to share the day with you all!

Monday, October 22, 2012

Meatless Monday: Zesty Mexican Soup


1 medium onion, minced
4 medium cloves garlic, chopped
2 TBS red chili powder
3 cups + 1 TBS vegetable broth
1 small to medium green bell pepper, diced small
1 small zucchini, diced into 1/4-inch pieces
1 cup finely chopped collard greens
1 15 oz. can diced tomatoes
2 cups or 1 15 oz. can black beans, rinsed
1 cup frozen yellow corn
1 4 oz. can diced green chili
1 tsp dried oregano
1 tsp ground cumin
1/4 cup chopped pumpkin seeds
1/2 cup chopped fresh cilantro
Salt and pepper to taste


1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer. (Simmering uncovered enhances the flavor.)
4. Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt, and pepper.

Suggestion: Serve with Romaine & Avocado Salad