Thursday, January 31, 2013

DIY Valentine's Gift: Rosemary Mint Shaving Cream

This is a great gift for just about any Valentine.....except maybe children or those who don't shave! But, whether your valentine is your boyfriend, girlfriend, husband, wife, mom, dad, sister, brother, friend....well, you get the point....this gift feels heartfelt, but is also practical! Plus, it smells delicious and everyone loves a gift that smells good!


1/3 cup shea butter
1/3 cup virgin coconut oil
1/4 cup jojoba or sweet almond oil
10 drops rosemary essential oil
3-5 drops peppermint essential oil


1. In a small saucepan over low heat, combine the shea butter and coconut oil, stirring until just melted. Remove from the heat and transfer to a heat-safe bowl. Add in the jojoba oil and the essential oils. Stir to mix.
2. Place the bowl in the refrigerator and chill until solid. Remove from the refrigerator and whip using a hand beater or a stand mixer until light and fluffy. Spoon into a jar. Lid and keep in a cool, dry place.

Makes 8 ounces.

Tip: Pair with a  Preserve razor and natural loofa or sponge, all available at Healthy Home Market!

Please see Food for My Family for more tips!

Monday, January 28, 2013

Meatless Monday: Jerk Sloppy Joes With Coconut Creamed Spinach


For the Sloppy Joe:
1 tablespoon plus 1 teaspoon coconut oil, divided
1 medium onion, diced medium
1 pound seitan, chopped into bite sized pieces
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh thyme
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon cinnamon
Several dashes fresh black pepper
14 oz can crushed tomatoes
2 tablespoon pure maple syrup
1 tablespoon fresh lime juice
2 teaspoons yellow mustard

For the spinach:
2 teaspoons coconut oil
2 cloves minced garlic
1 lb spinach, washed well, stems removed
1 cup coconut milk (regular or light)
2 star anise
1/4 teaspoon salt

To serve:
4 to 6 big sandwich buns


Prepare the Sloppy Joe:
1. Preheat a large, heavy bottomed pan over medium-high heat. Saute onion in one tablespoon coconut oil and a pinch of salt, until translucent, 3 to 5 minutes.
2. Add the seitan and cook for about 10 minutes, until nicely browned, stirring often. Push the seitan and onions to one side of the pan so that you have space to quickly saute the garlic and ginger. Put the remaining teaspoon of coconut oil in the pan and toss in the garlic and ginger, stirring as it sizzles, for about 15 seconds. Then mix it up with the seitan and onions.
3. Add thyme, paprika, salt, allspice, red pepper flakes, cinnamon and black pepper and toss to coat everything and cook the spices a bit.
4. Add the tomatoes, and cook for about 10 more minutes, tossing often. Lastly, mix in the maple syrup, lime juice and mustard. Let cook for a minute or so, then taste for salt and seasonings, and serve.

Prepare the spinach:
1. Preheat a large, heavy bottomed pan over medium heat. Quickly saute the garlic in coconut oil, just so it sizzles for a few seconds, being careful that it doesn’t burn. Add the spinach in batches, tossing with tongs, until it is all wilted and fits in the pan. Cook for about 3 minutes, until a lot of moisture is released.
2. Now we’re going to get rid of the excess moisture, but try not to lose any garlic or spinach in the process. Shove the spinach off to one side, and carefully lift the pan and drain the excess water into the sink. The spinach might all just behave itself and stay on one side of the pot, but use the tongs to keep it from falling into the sink just in case.
3. Now return to the heat, add the coconut milk, star anise and salt. Bring coconut milk to a boil and stir often, for about 5 minutes, so that the star anise releases its flavor. Turn the heat off and let it rest for 10 minutes or so, soaking up the coconut milk.

Source: Post Punk Kitchen

Wednesday, January 23, 2013

DIY Valentine's Gift: Hot Sauce for a Hot Holiday!

Valentine's Day is coming up on us quickly! This year, ditch the cheesy cards, red roses and balloons and give your loved one(s) something that comes from your heart...and hands! In the coming weeks, we will post various DIY gifts that will surely impress the recipient! This first gift may not be for everyone, but for those who like things a little more fiery, they're going to love it! Find a cute jar to package the sauce in and attach a little tag that says: "Hot Sauce for a Hot _____!" (Lady, Stud, Mama, Papa, BFF, etc.)


2 cups hot peppers (your choice), stems and seeds removed
3/4 cup of apple cider vinegar
1 to 3 teaspoons of sea salt

1 tablespoon of  honey
1 to 3 cloves of garlic, chopped


1. First sterilize the bottle and cap by boiling them in a pot of water for at least 5 minutes. Add all the ingredients to the blender and blend on high for about a minute. When done, let it rest a few minutes to let any bubbles settle. Place in a pot on the stove and simmer for 5-7 minutes.
2. Remove from heat, you will see bubbles on top of the mixture. You can wait awhile for it to settle down or just go ahead to the next step.
3. Using a funnel, poor the mixture in the bottle, seal it, and place it in your refrigerator. If possible, allow to sit in the fridge for a week to improve flavor.

Tips: *Wear gloves when cutting peppers and keep your hands away from your face. *Shake well before using. *Play with the ingredients and choice of peppers if necessary to get your desired taste.

Monday, January 21, 2013

Meatless Monday: Caprese Tofu Melts


1 block extra firm tofu, pressed and sliced into 1/4” thick rectangles

For marinade:
2 T extra virgin olive oil
1 large bunch basil, 1/2 roughly chopped, 1/2 saved for the sandwich
1 T thyme (fresh or dried)
2 T fresh lemon juice
1 T minced garlic
Pinch salt & pepper

For sandwich:
English muffin (Ezekiel is good)
2 large tomato slices
Remainder of basil (about 8 leaves)
1/4 cup shredded mozzarella cheese (or alternative)
Salt & pepper


1. Marinate sliced tofu overnight. When ready to cook, preheat oven to 400 degrees. Place tofu on baking sheet lined with aluminum foil. Bake for 1 hour, turning carefully, halfway through, until golden brown. Allow to cool for a few minutes while assembling sandwich.
2. Place 3-4 basil leaves on each (inside-up) muffin half, then sprinkle with mozzarella cheese. Toast both halves until cheese melts and muffin becomes slightly crispy. Top with 2 slices of tofu, a slice of tomato and then 2-3 basil leaves.


Wednesday, January 16, 2013

Check Out What's Happening at the 7th Annual Health and Wellness Fair, This Saturday at South End!

Can you believe it? It's that time of year again! Time for our 7th Annual Health and Wellness Fair! And just in time to help you keep those New Year's resolutions or help you turn over a new leaf in 2013! This year's event is talking place this Saturday, January 19, at South End from 1pm to 4pm. And we guarantee it's going to be a good time for all who attend! Check out all of the great vendors and practitioners who will be here this year:



Supplements/Health and Beauty


Plus, Jeff Brown Around Town, will be here for your listening pleasure during the event! While you're here register to win a Kindle Fire HD or one of many product filled gift baskets! Bring your friends, family and neighbors and we will see you all this Saturday!

Monday, January 14, 2013

Meatless Monday: Vegan Cauliflower Gratin


½ c olive oil, divided
1 clove garlic, minced
3-4 cups cauliflower, broken into florets
¼ c water
4 oz smoked tofu, diced
2 tbsp. flour
2 c nut milk
1 tsp. dried herbs
½ tsp. nutmeg
½ c fresh bread crumbs


1. Heat ¼ c olive oil in the saucepan over medium heat, add garlic, and stir for about 30 seconds. Add cauliflower and water, stir well, and cover. Cook for 10-15 minutes, stirring occasionally, until the cauliflower is starting to color and the liquid is pretty much gone.
2. Meanwhile, heat 2 T oil in the frying pan, add tofu, and fry until golden brown. Transfer tofu to another dish, then heat remaining 2 T oil in the same pan. Whisk in flour and cook for about a minute, until dry and slightly brown, then slowly add milk, whisking constantly. Cook until thickened, then stir in herbs and spices.
3. Preheat oven to 400.
4. Cover the bottom of the pie plate with sauce and layer the cauliflower on top, then sprinkle with tofu and top with the rest of the milk. Jiggle the plate slightly to help the milk settle around the cauliflower. Sprinkle with bread crumbs, drizzle with a bit more olive oil, and bake for 20 minutes, until golden brown.


Thursday, January 10, 2013

Support Local. We Do: SkinFare

HHM is very excited to be carrying SkinFare Organic Skincare Sticks (formerly known as SkinFood)! This little product line out of Asheville has a big mission! Kara Errickson and her husband, Tyler, returned from Bali, Indonesia after living there for three years. In that time, they birthed their daughter, Kaia and the idea for their future company!
Kara is a Florida native who attended Haywood Community College, just outside of Asheville, and went on to receive a degree in Industrial Design from the Rhode Island School of Design. Her three years in Bali were spent working for the Environmental Bamboo Foundation. During her pregnancy, the future became a little clearer. The Indonesian people embraced Kara and Tyler as family and shared cultural beliefs and traditions, including the massive health benefits and countless uses of coconut oil. She decided that she wanted to use her design skills and bamboo to create a sustainable product with big impact!
Upon returning, Kara and Tyler started CoCoChi Incorporated, a company focused on the development of personal care products with organic formulas and sustainable packaging. The first product? SkinFare, a coconut oil guessed care product using only organic, agricultural ingredients. Even better, the products are packaged in recycled paper tubes designed to biodegrade, as are the displays! In 2010, Kara won the VERVE Magazine Business Plan Competition allowing her to properly launch SkinFare! This author has personally tried the product and loved it! It is very soothing and healing! And it absorbs quickly and leaves your skin feeling wonderfully soft and healthy! All of our stores, with the exception of Hickory, currently carry all five varieties: Topical Nourishment (defend, balance, repair), Verdant Remedy (tone, restore, brighten), Heirloom Elixer (invigorate, tighten, refresh), Thunder Cake (energize, relieve, protect) and Apothecary Prime (heal, soothe, clarify). For more information about the Erricksons, their products and their vision, check out the video below!

Monday, January 7, 2013

Meatless Monday: Crispy Fried Polenta with Baby Kale and Oven Dried Tomatoes


1 litre of homemade or good quality vegetable stock
1 cup of polenta
350g (12oz) roma tomatoes, sliced in half (substitute these with brought sundried tomatoes to save time if you prefer)
2 tbs olive oil
120g (4oz) baby Kale
75g (2½oz) baby spinach
1-2 avocados, sliced and drizzled with lemon juice
¼ cup sunflower seeds

For the dressing
3 tbs egg-free or traditional mayonnaise
3 tbs good quality olive oil
1 tbs apple cider vinegar
1-2 tsp grated horseradish (to taste)
½ tsp honey or agave nectar


1. To prepare the polenta bring the stock to boil in a large saucepan. Once boiling add the polenta in a steady stream and whisk over a low heat for 2-3 minutes until thick and smooth. Transfer to an approximately 6 litre capacity lightly greased baking dish, smooth over the top and refrigerate for about an hour until set.

2. Meanwhile preheat the oven to 130°C/266°F and place the halved tomatoes into a baking dish. Drizzle with the olive oil and season with salt flakes and fresh cracked pepper. Place in the oven and roast at the low temperature for 1½ – 2 hours. Keep warm.
3. To make the dressing whisk all the ingredients together until combined and season to taste. Set aside.
4. Once the polenta is set turn it out of the dish and cut into pieces around 2-3cm square. Dust each piece with extra polenta and fry in batches over a medium heat in a frying-pan, using oil or butter depending on what you prefer.
5. Transfer the fried polenta pieces onto absorbent paper and keep warm.
6. Once the polenta and tomatoes are cooked toss them together with the kale, spinach, avocado and sunflower seeds in a large bowl. Just before serving pile the prepared salad onto a serving plate and drizzle over the dressing.

Source: Trudy at