Thursday, June 28, 2012

Sales and Recipes for a Healthlicious 4th of July

Summer is here and the 4th of July is just around the corner! It's grilling season! If you just can't imagine the 4th with out burgers and dogs, we have got you covered with healthy versions of the old stand-bys! July sales include Applegate Farms Organic Hot Dogs, Shelton's Uncured Turkey FranksGardein Ultimate Beefless Burger, Organic Ezekiel 4:9 Sprouted Grain Hot Dog Buns, Rudi's Organic Wheat Hamburger Buns, Muir Glen Organic Tomato Ketchup, and Bubbies Saurkraut!  
But if you're bored with the usual burgers and dogs, take a break and try some healthier, more unique recipes! Of course, as with most recipes, these can be adapted to suit dietary needs and preferences.

For the Grill
Ginger Brew Chicken
London Broil with Horseradish
Halibut with Grilled Red Pepper Harissa
BBQ Tempeh Burgers
Sriracha-Grilled Tofu
Cilantro Lime Sweet Corn
Campfire Potatoes

No Grilling Required
Healthier Seven Layer Dip
Caprese Salad Kabobs
Kale Salad with Oranges, Almonds and Avocado
Pina Colada Fruit Salad
Pineapple Zucchini Cake with Cream Cheese Frosting
Red, White and Blue Sangria

We have the following items for recipes above on sale in July: All Natural London Broil, Local Watermelons and Nasoya Extra Firm Tofu.
Hurry to get these items before the sale end this Saturday, June 30: All Natural Ground Beef Chuck, Local Peaches, Local Blueberries, Galaxy American 'Cheese" Rice SlicesAmy's California Veggie Burgers and Barbara's Bakery Original Cheese Puffs.
Barbeque's can be taxing on the environment, lighten your footprint with these sale items: Preserve Recycled Reusable Plates (sale ends June 30), Handi Foil Eco Friendly BBQ Utility Pan, Fuji EnviroMax AA Batteries and Nature's Grilling 100% Natural Hardwood Briquettes. For more tips on environmentally friendly grilling and party throwing, please check out these past blogs: Throw a Green BBQ this 4th of July and Game Day Done the Green Way!

FYI - HHM will be open from 10am-6pm this Independence Day.

Tuesday, June 26, 2012

Tofu Tuesday: Asian Tofu Wraps


1 14 ounce package extra firm tofu, pressed
Low sodium tamari or soy sauce, to taste
2 tablespoons olive oil
2 tablespoons sesame oil
1 bell pepper, chopped
1 cup carrots, chopped
1 5 ounce can water chestnuts, sliced in half
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
White cooking wine, to taste
Chili oil, to taste
6 scallions, sliced
2 tablespoons cilantro, chopped
4 large Boston bibb lettuce leaves
4 whole grain tortillas
Sesame seeds, as garnish


1. Preheat an oven to 350 degrees.
2. After pressing the tofu, cut the block into 8 slices and coat the pieces in tamari or soy sauce to taste. Place the seasoned tofu pieces on a baking sheet, and bake for 15 minutes, flip with a spatula, and bake on the other side for another 15-20 minutes, or until the tofu reaches desired consistency.
3. Place the olive oil and sesame oil in a large skillet over medium heat. Add the bell pepper, carrots and water chestnuts to the skillet. Season with the garlic, ginger and white wine and chili oil to taste. Cook for about 15 minutes, or until the vegetables become soft. Stir in the chopped scallions and cilantro.
4. Put a separate skillet on the stove over medium heat. Place a tortilla in the skillet and cook 1-2 minutes per side, or until the tortilla becomes soft and easily foldable. Repeat with the remaining tortillas.
5. To assemble the Asian Tofu Wraps, divide the veggie mixture in 4 equal parts onto the softened tortillas. Top with a large lettuce leaf on each wrap and the slices of tofu on top of the lettuce. Taste for seasoning and adjust with more chili oil, soy sauce or sesame seeds if desired. Fold like a burrito and enjoy.


Monday, June 18, 2012

Meatless Monday: Vegan Club Sandwich


3 slices soft seeded grain bread
4-5 ounces tempeh bacon
2 large leaves of curly red lettuce
1 slice vegan cheese
1 tsp vegan buttery spread
1 tsp Dijon Mustard
1 Tbsp Vegenaise mayo spread
2 slices sweet onion
2 slices tomato
Fresh black pepper
4 green olives with pimentos
4 toothpicks


First, toast the bread to a light-dark brown.
Spread vegan buttery spread on both sides of the middle stacked slice of bread.
Spread mustard on the inside of top slice.
Spread Vegenaise on inside of bottom slice.
Spread any leftover Vegenaise on both sides of middle slice of bread.
Start the layering:
Bottom: Bread.
Next, onion.
Next, a layer of tempeh bacon.
Some pepper.
One lettuce leaf.
More pepper.
The middle bread slice.
A layer of vegan cheese.
Next, the tomato slices.
Another layer of tempeh bacon.
A bit of pepper.
The last leaf of lettuce.
A tad more pepper.
The top layer of bread.
Next, stick 4 toothpicks in the sandwich. One for each triangle slice.
Now carefully slice the sandwich into the triangles.
Stick one olive in each toothpick.
Arrange on plate however you wish!

Source: Picture and Recipe from 100% Vegan Healthy, Happy Life

Friday, June 15, 2012

DIY: Sparkling Strawberry Mint Lemonade


1 1/2 cups of sugar
3 cups of water 
1 cup of loosely packed fresh mint leaves, plus 6 sprigs for garnish
Juice of 6 lemons 1 cup coarsely chopped fresh strawberries; plus 6 whole strawberries for garnish
2 liters sparkling spring or mineral water, chilled


1. In a small sauce pan, combine the sugar and water. Bring to a boil and cook for 5 minutes.
2. Add the mint leaves, lemon juice and chopped strawberries.
3. Remove from the heat and let cool. Cover and refrigerate until ready to use.
4. To serve, strain and discard the strawberries and mint leaves.
5. Mix with the mineral water. Serve over ice and garnish with whole strawberries and mint springs.

Monday, June 11, 2012

Meatless Monday: Stuffed Zucchini


1 zucchini
2 tsp. olive oil
1 clove garlic, minced or pressed
2 tbsp. minced onions
½ - 1 tsp. dried oregano, to taste
½ - 1 tsp. dried basil, to taste
Salt and pepper, to taste
½ cup tomato or spaghetti sauce
2 tbsp. breadcrumbs
2 tsp. Parmesan cheese or nutritional yeast


1. Bring a large pot of salted water to the boil.
2. Cut off the knobby ends of the washed zucchini and trim off any remaining blemishes on the skin with a knife.
3.When water on stove is boiling, carefully place zucchini in with tongs.
4. Boil for 10 minutes, or until a fork easily pierces the zucchini.
5. Meanwhile, preheat the oven to 350ºF (180ºC).
6. Using tongs, carefully remove zucchini from water and let sit until cool enough to handle.
7. While zucchini is cooling, heat olive oil in a medium skillet over medium-high heat.
8. Add onion and garlic and stir well to avoid burning. Sauté for 2-3 minutes.
9. Add tomato or spaghetti sauce and heat through.
10. Stir in breadcrumbs, oregano, basil, salt and pepper to taste.
11. Cut cooled zucchini in half, lengthwise. Using a spoon, scoop out the insides (seeds and flesh) and save in a small bowl. Chop any pieces that are larger than bite-sized.
12. Add zucchini pulp to sauce mixture.
13. Fill the empty zucchini shells with the sauce mixture and top each with Parmesan cheese or nutritional yeast, if desired.
14. Bake on a baking sheet or stone for 15 minutes or until cheese is browned.


Thursday, June 7, 2012

Come See HHM at Taste of Charlotte This Weekend!

HHM is very excited to have a booth this year at the Taste of Charlotte Festival uptown! Never been to Taste? Here is the lowdown: Admission to Taste of Charlotte is free. Guests can purchase coins for their food samples and beverages. Enjoy delicious food while you stroll along Tryon Street visiting local and national sponsors. The festival offers entertainment that is enjoyable for all ages! This City's Got Taste!
So, what can you expect at the HHM booth? We are proud to offer slammin' good greens from local KW Collards, jerk sauces and spices from local Anntony's Caribbean Cafe, Brad's Raw Kale Chips, and three flavors of handmade Olli Salumeria Salame, Calbrese, Norcino and Chorizo! Don't worry, we will have bags for you to tote away all this good stuff in! We will also have various product samples and lots of great information for everyone! Check us out at Booth #114, right across from the mainstage at Trade and Tryon! We can't wait to see you all out there!

Monday, June 4, 2012

Meatless Monday: Peachy Chili Bean Tacos



For the peachy chili beans:
2 15 ounce cans pinto beans, drained, rinsed
2 peaches, sliced into sixths
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons Mexican oregano
½ teaspoon sweet paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
2 cups water
A drizzle coconut oil
Salt and pepper to taste

To complete the peachy chili bean tacos:
3 ears corn, grilled then cut off the cob
A little canola or olive oil, for grilling
8 ounces mushrooms, preferably maitake or shiitake, grilled and sliced
16 corn tortillas
½ bunch cilantro, chopped


To grill the corn:
1. Gently pull back the husks of the corn cobs, but don’t remove them entirely. Remove the silk and cut off the other end. Soak the cobs of corn in cold water for about 30 minutes. Bring a grill to medium-high heat.
2. Dry the corn and drizzle with a little canola or olive oil. Fold the husks back down and tie or twist the ends. Place the corn cobs on grill over medium-high heat for about 5 to 7 minutes, rotating frequently, or until the corn is grilled and tender. Set aside to cool.
3. When the corn has cooled, place a cob over a large bowl and remove the grilled kernels with your knife cutting in a downward motion towards the bowl. Repeat process until all grilled kernels have been cut from all 3 corn cobs. Set aside.

To make the peachy chili beans:
1. Place the peaches and mushrooms in a grill pan. Drizzle the mushrooms with a dash of canola or olive oil. Grill the peaches for about 3 minutes, or until they have caramelized grill marks. Flip and repeat on the other side of the peach slices. Grill the mushrooms for 4-5 minutes, stirring occasionally. Set aside the mushrooms and the peaches in separate bowls.
2. In a medium pot over medium-high heat, sauté the onion in a drizzle of coconut oil for 3-5 minutes, or until softened. Add the garlic and tomato paste and cook for 2-3 minutes more, stirring occasionally, until the onion tomato and garlic is well mixed and bubbling.
3. Season the onion garlic tomato mixture with chili powder, paprika, cayenne, oregano and cumin. Add the beans, water and epazote if using.
4. Cut the grilled peaches into a large dice and add them to the bowl of beans along with their grilling juices that have collected in the pan. Bring the beans to a slow simmer and cook for 5-7 minutes, or until the liquid has reduced and the beans have a nice thick consistency. Season with salt and pepper to taste.

To complete the peachy chili bean tacos:
1. Sprinkle some water over the cold corn tortillas. Warm the corn tortillas on the grill for 2-4 minutes, or until the corn tortillas have softened and warmed.
2. Fill each corn tortilla with a portion of peachy beans topped with grilled corn and mushrooms. Garnish the top of the tacos with chopped cilantro and enjoy!