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.


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!