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.