Tuesday, December 31, 2013

Tofu Tuesday: Miso Baked Tofu


1 container firm tofu, well pressed
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp oil (olive, sesame or vegetable)
Dash of cayenne pepper (optional)
Sesame seeds (optional)


1. Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
2. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
3. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven.
4. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!

Source: Blogher.com

Saturday, December 28, 2013

New Year's Day Recipes for a Prosperous 2014!

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 2014!

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!

Monday, December 23, 2013

5 Seriously Last-Minute DIY Food Gifts

Shared from Punk Domestics:

Wait, Christmas is when? Don't panic. If your canning pantry is paltry, there's still time to bang out a few DIY food gifts that will delight your giftee. Best of all, each of these can be done in mere hours, requiring ingredients that are readily available this time of year.

Tea Liqueur
Tea Liqueur
Liqueurs can take days or even months to make, but a simple tea liqueur can be done in just a few hours. Try it with chai, genmai cha, Earl Grey, jasmine green or whatever tea is to your taste.
Pomegranate Molasses
Pomegranate Molasses
This deeply sweet and sour syrup is often found in Middle Eastern cooking and can be used in dressings, glazes, sauces and drinks. It's also ridiculously easy to make. (Or, for the cocktailian in your life, whip up some grenadine.)
Diy Garlic Powder
DIY Garlic Powder
Many foodies look down on garlic powder as a stale, cheap substitute for the real thing. It's a shortcut for lazy cooks, goes this reasoning, but not something a serious chef would consider. But when you make your own, it's a revelation. Show your friends the light.
Seasoning Salts
Seasoning Salts
A sprinkle of high-quality salt can elevate any dish from so-so to sublime, but when that salt is infused with flavor, it takes it to a higher level still. Here's a few of our favorite finishing salts that are quick and easy to make, and make great gifts.
Bacon Jam
Bacon Jam
Sweet, savory, sumptuous and sometimes spicy, this porky condiment is a fantastic counterpart to burgers, eggs, or just slathered on toast. Here's a few variations.

Monday, December 16, 2013

Meatless Monday: Whole Wheat Spaghetti with Hazelnuts and Asparagus

John Kernick

1 bunch asparagus, ends trimmed
12 ounces whole-wheat spaghetti
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan


1. With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
2. Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
3. Drain the spaghetti and asparagus and return them to the pot.
4. Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
5. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

Source: realsimple.com

Thursday, December 12, 2013

DIY: Christmas in a Bag

Are you looking for a useful, aesthetically pleasing, easy and thoughtful DIY gift to make this year? How about the gift of the Christmas scent? These easy to assemble bags are great for stocking stuffers, teacher gifts, hostess gifts, etc. All the recipient has to do is add water and simmer on the stove (or wood stove) and their house will fill with the delicious smell of the holidays!


5 cinnamon sticks
1 dried lemon slice
1 dried orange slice
1/2 cup whole cloves
1 tbs. nutmeg
1/4 cup whole allspice
1 tbs. bay leaf pieces
3 dried apple slices

Bonus: A couple of sprigs of fresh pine needles


1. Slice your apples, lemons and oranges into thin slices and either dehydrate them or bake them on non-stick parchment paper in the oven at 200° until dry, approximately two hours.
2. Assemble bags with the amount of items listed above.
3. Attach a tag with directions to add water and simmer.

Adapted from: dandee-designs.com

Monday, December 9, 2013

Meatless Monday: Spaghetti Squash with Lemon and Capers


2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced zucchini (rind only)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato (peeled and seeded)


1. Preheat the oven to 400 degrees F.
2. Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
3. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
4. In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
5. In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

Source: foodnetwork.com

Wednesday, December 4, 2013

Support Local. We Do: Barbara's K9 Catering

We all read food labels for ourselves, but do you know what you're feeding your pet? Healthy Home Market is proud to offer locally made Barbara's K9 Catering treats! Barbara began baking homemade all natural dog treats in 1995, when her dog, TJ, developed allergies to commercial dog treats. In 1997, she decided to open up a pet treat bakery in Pineville and she began to educate her customers on the importance of feeding their pets an all natural diet. In 2004, Barbara partnered with Meredith who was living in Dilworth and knew first hand the lack of local, natural pet supply shops anywhere near the Uptown area. They decided to move the shop from Pineville to Historic South End and turned it into a pet boutique! Fast forward six years and Barbara's K9 Catering and Canine Cafe was ready to expand into a larger space. They now reside just across the street from our South End location, on the corner of South Blvd. and Remount Rd. Stop in to one of our stores or the cafe to pick up something delicious and healthy for the four legged member(s) of your family!

Monday, December 2, 2013

Meatless Monday: Vegetable Shepherd's Pie


  • 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 parsnips, peeled and sliced 1/4 inch thick
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 medium fennel bulbs, cut into a 1/2-inch dice
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon black pepper
  • 1 14.5-ounce can vegetable broth
  • 3 cups fresh spinach or torn Swiss chard leaves (optional)
  • Pinch ground nutmeg


  1. Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
  2. Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.
  3. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.
  4. Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Saturday, November 30, 2013

Attention Fans and Followers: THIS is Important!

We have decided to simplify things a little bit for you guys and for ourselves. With the changes happening within the company, ie: South End closing and Plaza Midwood opening up, we thought it would be a good idea to have all of our Healthy Home Market fans in one place. As of the new year, we will only have one Facebook page for all of our locations. Don't worry, if you only shop at one of our stores, we will always specify which store we are talking about. If you are currently only a fan of our Davidson, Independence or Galleria page, you will need to switch over to the Healthy Home Market page in order to continue to receive info on store events, demos, health articles, store specials, etc. If you are already a fan of that page, great, stay right right where you are! We, of course, will be sending out reminders, but we would appreciate it if you would take just a minute and go ahead with the switch right now. We don't want to lose any of you! Exciting things are happening within our company and we want to keep you all in the loop! We appreciate your support and hope that this is not too much of an inconvenience for you. We think that this will be easier for all of us in the future! Thanks again!

Wednesday, November 20, 2013

We Are Taking Holiday Pre-Orders! Place Yours Today!

We are accepting pre-orders for the holidays! Place an order today with a $10 deposit and pay the remainder when you pick it up, at your convenience! Just call your preferred location and ask to speak with a store manager; it's that easy! We source our all natural, free-range turkeys from Grateful Harvest, so can you can be assured that the turkeys have been treated humanely, free-range, grain-fed, have never been fed animal by-products and are free of hormones, antibiotics, preservatives and additives! We will even smoke or roast the turkey for you! If you would like organic turkey, please order our turkey breasts. Not a fan of turkey? We are also offering Ham and Prime Rib, as well as, holiday dinner sides. Please see below for pricing.

Monday, November 11, 2013

Meatless Monday: Polenta Stuffed Poblano Peppers


4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
4 poblano peppers, halved lengthwise and seeded
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup instant polenta
1 10-ounce package frozen corn
1/4 cup soft goat cheese (2 ounces)
4 scallions, sliced


1. Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
2. Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
3. In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
4. Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Source: realsimple.com

Thursday, November 7, 2013

What You Can Expect at This Year's Holiday Food Tasting

We're all very excited about our upcoming Holiday Food Tasting this Saturday! We hope you all are as well! This year the event will be held at both our South End and our Davidson locations from 1pm-4pm. As always, we will be serving up turkey, prime rib, Field Roast Celebration Roast, Tofurky, stuffing, gravy, veggies and pumpkin pie! Here are other happenings that you can expect at each location:

South End

Food Demos: The Naked Tart, Tito's Specialty Foods, Honey Butter Bakery, Grayson Natural Farms, Lenny Boy Kombucha, Bushelle Seasonings, Sadie's FishCakes, Rooster Hill Farms, HolmMade Cookies, Cheese Creations, Dilworth Coffee, Roots Food, Beelers Pure Pork, Kerrygold, Boone Bar, Luna's Living Kitchen and Bumbalooza + passive food demos throughout the store
Beer/Wine Samples: Adams Distributing, Tryon Distributing, Ararat Import Export and The Country Vintner
Vitamin/HBA Demos: Acure Organics, Amazing Grass, Europharma and Green's Plus
Entertainment by: Jeff Brown Around Town
Parker Autism Foundation will also have a table set up.


Food Demos: Lenny Boy Kombucha, KW Collards, Udi's, Glutino, Uncle Scott's Root Beer, Coco Life Coconut Water, Boar's Head and Cheese Creations + passive food demos throughout the store
Beer/Wine Samples: Olde Mecklenburg Brewery, Mutual Distributing, Freedom Beverage Co., Empire Distributors, NoDa Brewing Co. and Johnson Brothers Carolina Distributing Co.
Vitamin/HBA Demos: Country Life
Entertainment by: Calvin Edwards Trio

Monday, November 4, 2013

Meatless Monday: Curried Cauliflower Soup


2 heads small-medium cauliflower
1 medium onion, finely chopped
3 to 4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground fenugreek
5 cups low sodium veggie broth


1. Cut 1 head of cauliflower into rough chunks (this part is going to be pureed so don't get caught up in making nice pieces - just chop it up!). Cut the second head of cauliflower into bite-sized pieces.
2. In a saucepan, sauteing the onion and garlic until soft and translucent. Add the curry powder and fennugreek to the onion mixture and toast for just a minute. Add the veggie broth and rough chunks of cauliflower. Bring to a boil and simmer until the cauliflower is soft.
3. Puree the cooked mixture (with a hand blender if you have it or in a regular blender. You can just mash down the cauliflower with a masher as well if you want but the result won't be as smooth/rich tasting.)
4. Return smooth soup to the saucepan and the second head of cauliflower that was cut into bite-sized pieces.
5. Cover and simmer until the cauliflower chunks are soft. Add a little water or broth if it gets too thick. Serve!

Source: vegweb.com

Thursday, October 31, 2013

DIY: Beeswax Candles

Homemade items make great gifts for the Holidays! And who doesn't like candles?! They make great hostess gifts, teacher's gifts, etc! These are really quite simple to make and you can use any jars you happen to have around. We carry beeswax loose in-bulk in our Vitamin/HBA department, along with essential oils if you decide to add a scent! Add a ribbon or twine and a cute handwritten tag to complete the homemade look!


Candle wick 
Masking tape


1. Begin by heating up the wax on the stove in a pot to 140°F. You don't want the temperature to exceed 185°F. 
2. Pour a small layer into the base of a jar and place a piece of candle wick into the center of the jar. 
3. Hold this in place until the wax is dry enough to where the the wick stays in place. 
4. Next, make an X with tape over the top of the jar, poke a hole through the top and pull the wick through. Fill up the jar with melted wax til the desired height.
5. After the wax is completely solid, cut the wick so that it's 1/2 inch tall.

If you would like to add a scent to your candle, drop a few drops into the wax and mix well before pouring into the jar.

Adapted from: abeautifulmess.com

Monday, October 28, 2013

Meatless Monday, Halloween Edition: Spooky Calzone Snake


For the Dough
 1 teaspoon white sugar
 1 cup warm water
 1 (.25 ounce) package active dry yeast
 2 tablespoons olive oil
 1 1/2 teaspoons kosher salt
 3 cups all-purpose flour, divided
 1 egg
 1 tablespoon water

For the Filling
 1 cup ricotta cheese
 2 cups shredded mozzarella cheese
 1/4 cup grated Parmesan cheese, or to taste
 1 tablespoon chopped fresh parsley
 1/2 teaspoon Italian seasoning
 1/2 cup sliced black olives (optional)
 1/2 green bell pepper, cut into strips (optional)
 1/2 cup sliced fresh mushrooms (optional)


1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
4. Combine the ricotta, mozzarella, and Parmesan cheeses, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Source: allrecipes.com

Meatless Monday: Polenta, Onion and Gorgonzola Pizza


3/4 cup polenta
2 1/2 cups water
1 TBS vegetable broth
3 medium onions, sliced thin
4 cloves garlic, minced
1 TBS chopped fresh thyme
4 oz gorgonzola cheese
Salt and black pepper to taste


1. Bring lightly salted water to a boil in a medium pot.
2. Slice onions and let them sit for at least 10 minutes to bring out their hidden health benefits.
3. When water comes to a boil, add polenta slowly while stirring, and reduce heat to low. Continue stirring polenta and cook for about 10 minutes until it thickens. Wooden spoon should almost stand up in polenta. Spread evenly in shallow 8 "x 8" cake pan, or 9" tart pan. Let sit to firm up.
4. Preheat oven to 350°F (175°C).
5. Heat 1 TBS broth in a medium-size stainless steel skillet. Sauté onions in broth over medium heat for 10 minutes, stirring often.
6. Add garlic to onions and continue to sauté for another minute, stirring constantly. Season with salt and pepper. Add chopped thyme and mix.
7. Spread onions evenly over polenta and top with crumbled cheese. Place in oven until cheese melts, about 10 minutes.

Source: whfoods.org

Friday, October 25, 2013

Healthy Treats for a Killer Halloween Party

Throwing a Halloween party? Here are a few healthy party food ideas, some are creepy and some are seasonal, but they're all delicious! For tips on throwing a green Halloween party, check out this blog post. We wish everyone a fun, safe Happy Halloween!


Hot Apple Cider
All Eyez on Me
Blood Orange Margaritas


Jack O' Lantern Sandwiches
Carrot Fingers and Ranch Dressing
Cheese Ball Goblin
Spiders Nest Dip
Coagulated Blood Dip

Sweet Treats

Pecan-Caramel Spiders
Pumpkin Seed Brittle
Caramel Apples

Wednesday, October 23, 2013

Tips for a Green Halloween

Halloween is certainly one of the most fun holidays of the year, however, it can also be wasteful and unhealthy. Here are a few tips for having a green Halloween this year:

  • Trick or Treat with a Reusable Container - Pillow cases or cloth grocery bags work great. Or if you already have a plastic bucket, keep using it!
  • Reuse Costumes - Never throw away a costume after one use! Change it up for another year or pass it on to someone who can use it. Trading can also be fun and exciting!
  • Make Your Own Costume - Utilize things you already have around the house or visit a thrift store, instead of purchasing something new.
  • Avoid Toxic Make-up/Hair Spray/Nail Polish - They can contain lead and other metals, plus numerous chemicals. Opt for natural options, we have plenty to choose from.
  • Give Eco-friendly Treats - Our stores carry a variety of Organic chocolates, lollipops and other healthy candies. Another option is to distribute fun, but useful, items such as pencils, erasers and stickers.
  • Walk Rather Than Drive - If possible, trick or treat in an area close enough to walk to. It will be cheaper, better for the environment, great exercise and a fun experience for the whole family!
  • Decorate Consciously - Grow pumpkins and use them for decoration before eating. Gourds and hay make great decor. Scarecrows can be made from pine straw and old clothes. Ghosts can be made from sheets and everything listed can be used from year to year!
  • Party Properly - Serve healthy, local food and treats, local, organic beer, light eco-friendly candles and decorate accordingly (see above). Opt for reusable tableware and provide recycling bins. See our Green Tailgating blog for more ideas for eco-friendly partying!

Monday, October 21, 2013

Meatless Monday: Fall Veggie Pot Pie with Rosemary Biscuit Crust


6 Cups vegetable stock
2 Very large carrots, peeled, quartered lengthwise & cut into 1/2-inch pieces
1 Large celeriac, peeled & cut into 1/2-inch pieces
2 Large parsnips, peeled, quartered lengthwise & cut crosswise into 1/2-inch pieces
1 Large rutabaga, peeled & cut into 1/2-inch cubes
1 Turnip, peeled & cut into 1/2-inch cubes
1 Ounce dried porcini mushrooms, torn into 1/2-inch pieces & rinsed
3 Tablespoons unsalted butter
3 Cups chopped onion
4 Large cloves garlic, chopped
1 1/2 Teaspoons minced fresh rosemary
1 Teaspon minced fresh thyme
1/2 Cup all-purpose flour
1/4 Cup heavy cream
2 Tablespoons dry Sherry
1/3 Cup chopped fresh flat-leaf parsley
Freshly-ground pepper

2 1/4 Cups unbleached all-purpose flour
1 Tablespoon baking powder
2 Teaspoons minced fresh rosemary
1 Teaspoon salt
6 Tablespoons chilled unsalted butter, diced
1 1/3 Cups+ chilled buttermilk
Freshly-ground pepper


1. In a large pot over medium-high heat, bring vegetable stock to a boil. Stir in carrots, celeriac, parsnips, rutabaga, turnip and mushrooms. Season with salt and pepper. Turn heat down to low, and simmer for 7-10 minutes, until the vegetables are tender. Place a fine-meshed sieve inside a large bowl. Drain and reserve broth, and transfer vegetables to another large bowl.
2. Preheat oven to 400 degrees F. Grease a 13x9x2-inch baking dish with butter.
3. In the same pot over medium heat, melt butter. Stir in onions and sauté for about 10 minutes, until the onions begin to town. Stir in garlic, rosemary and thyme and sauté for another 2 minutes. Stir in flour, stirring constantly for about 1 minute. Carefully whisk in broth, about 1 cup at a time, and continue whisking. Whisk in cream and sherry. Whisk often for about 8 more minutes, until the mixture has thickened and has reduced to just about 4 cups. Stir in vegetables and parsley; season with salt and pepper to taste.
4. Transfer filling to greased baking dish; cover with foil. Bake for about 50 minutes, until the filling is bubbling. Remove from oven, and do not turn the oven off.
5. While the filling is in the oven, make biscuits. Place flour, baking powder, fresh rosemary and salt in a large bowl. Stir to combine well. Add chilled butter pieces. Working with your fingertips, combine butter into dry mixture until it takes on a coarse, mealy texture. Add buttermilk gradually; toss mixture with a fork. When the dough is evenly moistened, it’s ready to go; you may need to add a little more buttermilk if the dough is too dry.
6. Top hot filling with biscuit dough by the heaping tablespoonful. No need to make it look pretty, it’s not going to! Season with a little pepper. Bake, uncovered, for another 45 minutes, until a toothpick comes out clean when tested on the biscuits. Let cool for 15 minutes before serving.

Source: Care2.com

Tuesday, October 15, 2013

Big Announcement! The Healthy Home Market Family is Growing Again!

We are very excited to announce that by the Fall of next year, Healthy Home Market will have a new location! We have signed a lease and are beginning the work at our newest location on Central Ave. in Plaza Midwood, between the Family Dollar and Bistro La Bon! The Discount Uniform Shop will be relocating within the shopping center and that area will become a part of our store as well. While the opening is still a ways away, we can tell you that this location will contain a full deli with a Juice/Smoothie/Coffee Bar, Salad/Soup/Hot Bar and a Meat department. Plus, there will be an outdoor seating area and, of course, all of the other great things that we are known for, including an extensive Vitamins/HBA department, the largest Bulk selection in town, Grocery with loads of Gluten-Free options and a fresh Produce department with plenty of local items! And of course, we will hold our awesome store-wide events at this location, as well! Stay tuned to our Facebook and Twitter pages for updates, pictures of our progress, employment opportunities and Grand Opening announcements! We look forward to seeing familiar faces in the aisles, and also, welcoming new customers from the surrounding neighborhoods! If you have any ideas for the new store, please feel free to share them with us in the comments section! Cheers to healthy living and new beginnings!

Monday, October 14, 2013

Meatless Monday: Sweet Potato Quinoa Salad with Fall Fruits and Curry Candied Walnuts


1 cup quinoa
2 medium size sweet potatoes
3/4 cups pomegranate seeds
I cup persimmons, cubed
1/3 cup green onions, chopped
i medium- large sweet onion, chopped
1/2 cup walnuts, toasted
3 tbsp sugar
1 1/2-2 tbsp curry powder
1 1/2 cups vegetable stock
Olive Oil


1.Skin and cube the potatoes.  Put about a tsp of olive oil in a pan and saute the potatoes for about 10 minutes or until they are soft.
2. In a big cooking pot, saute the onions over medium with olive oil until soft,  about 8 minutes.
3. Add the garlic let it saute for another 1 or 2 minutes.
4. Add the vegetable stock and quinoa.  Cover and let it cook for about 10 minutes.  Stir it 2 or 3 times during the 10 minutes it cooks.
5. Add the sweet potatoes and let it cook for another five minutes. Put it in a serving bowl.
6. Lightly toast the almonds in a nonstick pan over medium heat. Bring the heat down to low and sprinkle in a tbsp of sugar.  Constantly mix the sugar and walnuts. Mix in another tbsp of sugar while constantly mixing. Make sure not to let the sugar burn. If you don’t see a nice layer of liquidated sugar coating your walnuts, add one more tbsp of sugar and keep mixing. When they look nice and sugar coated, sprinkle in your curry and toss/mix it in really well so everything gets a nice layer.
7. Add the walnuts and remaining ingredients to the serving bowl and mix everything together. Enjoy!

Source: asparagustozucchini.com

Friday, October 11, 2013

October is Non-GMO Month! Healthy Home Market Supports Your Right to Know!

First things first! Our stores do carry products that contain GMO's. Unfortunately, not all natural products companies have switched over to non-gmo ingredients. However, many companies have and many are already verified by the Non-GMO Project or are in the process. This month is officially Non-GMO Month and we will be celebrating by sharing pictures of verified products on our FacebookTwitter and Pinterest pages, as well as, other information! We believe that consumers have the right to know where their food comes from and what it contains. For a complete list of brands and products that are verified, please visit this page. Please also note that not all non-GMO brands are verified yet, but most note that their product is GMO free on the packaging. Happy Non-GMO month! How are you celebrating?

Monday, October 7, 2013

Meatless Monday: Mushroom Tikka Masala


For the sauce
3 tablespoons vegetable oil
2 teaspoons cumin seeds
2 large onion, minced
1/2 teaspoon salt, or to taste
1 tablespoon garlic and ginger paste
6 medium sized ripe tomatoes, pureed
1/2 cup - 1 cup  whole Greek yogurt
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder or according to taste
1/2 teaspoon garam masala powder
4 tablespoons dry kasoori methi
4 tablespoons heavy cream, optional

For the vegetables
16 oz fresh white button mushrooms (about 25 mushrooms, or two packages)
Ghee (clarified butter) for sautéing (can substitute with coconut oil)
2 tablespoons oil (for frying bell peppers)
1 large green bell pepper, cubed
1 large red bell pepper, cubed
Chopped cilantro, to taste


For the sauce
Heat oil in a large saute pan. When the oil ripples on the surface add the cumin seeds. Once they begin to sizzle add the onions and the salt. Cook on medium heat till onions turn brown. Then add the garlic and ginger paste and stir for about a minute or two until the smell of the raw paste disappears. Pour in the tomato puree and let it cook till the oil separates from the tomato sauce and the tomato sauce thickens a bit, about 5-8 minutes.

For the vegetables
1. While the sauce is cooking, work on the mushrooms. Some button mushrooms come in pre-washed packages but you can wipe the mushrooms clean with a paper towel or brush them off if you wish. You can also rinse them in a colander or submerged in water in the sink if you can plug your drain. Slice the mushrooms into quarters or thirds.  Thinner sliced mushrooms will make for a successful sauté.
2. Put another sauté pan on medium high heat and ladle on a tablespoon of ghee or your preferred oil.  Keep the oil pretty hot but not to the smoking point. Drop in a handful of mushrooms. Make sure all the mushrooms are touching the hot pan so be careful not to overcrowd the pan.  The mushrooms will sizzle and brown on one side, this will take 2-3 minutes.  Once they are golden brown and have a bit of a crust on them from the sauté, flip each and every mushroom piece over and sauté the other side.  Once that handful of mushrooms are beautifully golden and crusty, move them out to the sides of the pan where the heat is less and add another handful. You can also just spoon out the finished mushrooms and drop them into the sauce but only if your sauce is finished. Continue until all the mushrooms are cooked.
3. While your mushrooms are sautéing, start preparing the bell peppers.  Heat another sauté pan on medium-high heat. Once it is hot (but not smoking), add the olive oil (you can substitute it with another high-heat cooking oil if you wish). Dice the bell peppers into bite-sized cubes and add them to the oil.  Stir the bell peppers occasionally until they fry evenly (about 8-10 minutes).

The Finishing Touches
Once all your mushrooms and bell peppers are finished, add them to your sauce.  Crumble and crinkle the kasoori methi over the sauce by placing it in the palm of your hand and then rolling and crushing the leaves between your palms, letting the powdered leaves fall into the sauce. Cook on medium heat for about 3 minutes. Sprinkle on the garam masala and mix well, let it cook for a minute.  Be sure to taste test and adjust the spices if necessary. Turn off heat and stir in heavy cream if you choose to use it. Garnish with chopped cilantro.