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!