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


Friday, October 19, 2012

Support Local. We Do: Outta the Park BBQ Sauce

Outta the Park BBQ Sauce hit the shelves in 2009, but the roots were planted back in 2002 after a family health crisis. Co-founders, Beth and Scott Granai of Cary, NC, did a complete pantry overhaul after the scare and began purchasing natural and organic foods, cooking from scratch and replacing their conventional pantry staples with new favorites that were free of chemical additives and GMO ingredients. Beth was successful in replacing most everything except their favorite BBQ sauce. The natural options just didn't compare to their favorite chemical laden sauce. So, Scott began making the family's sauce, using what ingredients they had on hand each time. While, they were all good, they were still lacking something. In 2008 things changed when Scott made the first batch of what would become Outta the Park BBQ Sauce. He decided to throw in some fresh jalapenos and fresh ginger that were in the produce drawer. After the third bite, Beth proclaimed, "We could sell a million bottles of this!" Over the next year, Scott continued to make the sauce for the family, but when he was laid off in 2009, they decided the time was right to start a family business and Outta the Park BBQ sauce hit shelves soon after! For Beth and Scott, "Outta the Park" is all about celebrating REAL food and great tasting convenience foods made with clean ingredients. Their slogan from day one has been, "It's Real. It's Good. It's Gone! It's Outta the Park!" (And it really is!)

About the Owners
Scott is a prize-winning home chef and a fan of great-tasting foods. He grew up in Norwell, MA, and is a class of 1991 Harvard graduate. Beth is from Matthews, NC, and graduated from UNC-Chapel Hill in 1990. She is passionate about organic and nutrient-dense foods and natural health and wellness.

Monday, October 15, 2012

Meatless Monday: Polenta Lasagna with Portabello Mushrooms and Kale


1 18-ounce package prepared polenta
1/2 large onion, chopped
1 large portabello mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped intobite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
Salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
Vegan parmesan

"Cheese" sauce
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch


* If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit together to fit your baking dish.

1. Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
2. Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
3. Sauté the onions and portabellos in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
4. Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
5. Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
6. Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.


Thursday, October 11, 2012

Support Local. We Do: MyHoneyChild Natural Hair Care

Healthy Home Market is proud to have one of the largest selections of Natural Hair Care products in the area, with many of our brands being locally produced! One of our newest brands is MyHoneyChild, owned and operated by Krika Bradsher. Krika has been a Cosmetologist for 22 years and a Cosmetology Instructor for 17 years. Krika's first business venture was Sophia Sunflower Salon, located in Raleigh, NC. The name growing out of Krika's connection with the character Sophia in the movie The Color Purple and her love for sunflower seeds. After achieving success with her salon, Krika wanted to help more women (or men) who wear their hair naturally like her and so in 2000, MyHoneyChild was born! People often ask her what makes her line of products different from others, her answer? "I know hair, and I know the textures because I have been doing hair for many years, and the most common problem I hear from clients is dryness, breakage and how to increase moisture. MyHoneyChild products deliver." But Krika isn't stopping there! In November, she is opening up Raleigh's first natural hair school, NC Natural Hair Resource Academy! Check out Krika's ventures on Facebook and visit our South End location to purchase products!

Monday, October 8, 2012

Meatless Monday: Teriyaki Quinoa


1 cup quinoa
2 cups water
1/4 onion, chopped
1/2 carrots, chopped
1/2 cup pineapple bits (or fresh chopped pineapple)
5 oz broccoli (2 cups), chopped
1/2 cup Teriyaki Sauce
2 Tbsp peanut butter
1/4 cup ginger chews (Crystallized ginger), chopped


1. Rinse quinoa in a fine mesh strainer. Add to large pot with 2 cups water, onion, carrots and pineapple. Bring to a boil, reduce heat, and cover. Cook 5 minutes; add broccoli, recover and cook an additional 10 minutes.
2. Remove from heat for 5 minutes; stir in Teriyaki, peanut butter and ginger chews.

Source: and

Thursday, October 4, 2012

This October is Very EVENTful at HHM!

Stay tuned for information on a great event at the end of the month at South End!

Claw and Paws
October 27 * 1pm - 4pm

More details to follow!

Monday, October 1, 2012

Meatless Monday: Mushroom Wellington


For the mushroom gravy
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic
1 cup sliced mushrooms
2 tablespoon whole-wheat pastry flour
1 cup water or low-sodium vegetable stock
1 tablespoon low sodium soy sauce
1/2 teaspoon molasses
1/4 teaspoon savory
1/4 teaspoon thyme
Dash of pepper

To complete the Mushroom Wellington
1/4 cup basmati rice
1 lemon, zested
A little oil, for preparing the sauté pan
1 onion, finely chopped
2 1/4 cup brown cap mushrooms, sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1/4 cup dried unsweetened cranberries
Salt and freshly ground black pepper, to taste
1 large sheet puff pastry
1 tablespoon non-hydrogenated margarine, melted


To make the mushroom gravy
1. Place the vegetable oil in a saucepan over medium-high heat. Add the onion and sauté 3-5 minutes, or until the onion begins to soften. Add the garlic and continuing sautéing 2 minutes more, or until the onion is soft and fragrant.
2. Turn the heat down to low, add the mushrooms and cook for 5 minutes, or until the mushrooms have softened. Stir in the flour and cook over medium heat for 2 minutes more. Add the water or stock, soy sauce and molasses. Cook, stirring constantly, for about 3-4 minutes, or until the gravy has thickened. Season with savory, thyme and pepper and set aside until the Mushroom Wellington is complete.

To complete the Mushroom Wellington
1. Place the basmati rice in a large pot of water over medium-high heat and cook according to package instructions until tender. Drain and stir in the lemon zest.
2. Prepare a sauté pan with a light coating of oil over medium-high heat. Add the onion and mushrooms and cook for 3-4 minutes, or until softened. Add the cooked basmati rice and stir to combine. Season with the parsley, tarragon, cranberries and salt and pepper to taste.
3. Cut an 8 x 12 inch rectangle from the puff pastry. Spoon the rice mushroom mixture down the center of the pastry rectangle. Bring the sides of the pastry together until it forms a package around the basmati mushroom mixture. Using a pastry brush, seal the sides of the pastry package together with the melted margarine. Chill for 30 minutes.
4. Bake for 30 minutes, or until the pastry has become crisp and golden-brown. Cut into 6 slices, place on separate plates, top with mushroom gravy and enjoy.