Thursday, March 28, 2013

DIY: Naturally Dyed Eggs

Dying Easter eggs is a beloved tradition in many families, but it can also be a toxic tradition. Artificial colors have been linked to allergic reactions, tumors, cancer and ADHD among other things. Luckily, nature has given us many beautiful colors that are perfectly safe to smell, touch and eat! And obviously a better choice for our environment. Here is a good method to follow for making colorful, natural eggs, followed by a handy dye chart from

1.Place the eggs in a single layer in a pan. Add water until the eggs are covered.
2.Add approximately one teaspoon of vinegar.
3.Add the natural dye. Use more dye material for more eggs or for a more intense color.
4.Bring water to a boil.
5.Reduce heat and simmer for 15 minutes.
6.If you are pleased with the color, remove the eggs from the liquid.
7.If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.
8.Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry.

LavenderSmall Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea
Violet BlueViolet Blossoms
Small Quantity of Red Onions Skins (boiled)
Hibiscus Tea
Red Wine
BlueCanned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice
GreenSpinach Leaves (boiled)
Liquid Chlorophyll
Greenish YellowYellow Delicious Apple Peels (boiled)
YellowOrange or Lemon Peels (boiled)
Carrot Tops (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Chamomile Tea
Green Tea
Golden BrownDill Seeds
BrownStrong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea
OrangeYellow Onion Skins (boiled)
Cooked Carrots
Chili Powder
Cranberries or Juice
Red Grape Juice
Juice from Pickled Beets
RedLots of Red Onions Skins (boiled)
Canned Cherries with Juice
Pomegranate Juice

Monday, March 25, 2013

Meatless Monday: Vegan Fiesta Taco Salad


1/2 cup raw walnuts
½ cup barley
6 ribs romaine lettuce, chopped
1 bag organic blue corn chips

1 Tbsp Tamari, soy sauce or liquid aminos
1 tsp ground cumin
1 tsp ground chili powder
1 tsp garlic powder
1/8 tsp cayenne pepper
1 Tbsp olive oil

1 avocado
1/2 lime, juiced
¼ red onion
1 tomato
Dash of coarse sea salt


1. Rinse barley in a fine mesh strainer; soak barley in 2 cups water overnight; drain; add to a medium pot with 1 1/2 cups water or veggie broth; bring to a boil, reduce heat, cover and simmer for 15 minutes. Reserve 1/2 cup cooked barley for recipe and save the rest for another use.
2. Place walnuts in a food processor; mix seasoning ingredients in a small bowl and add to walnuts; pulse until well combined; stir in cooked barley.
3. Mix salsa ingredients in a small bowl. Lay a few chips on each plate; top with 1 rib chopped romaine, crumble 2 Tbsp walnut barley mixture and 2 Tbsp salsa.


Monday, March 18, 2013

Meatless Monday: Easy Creamy Spinach Enchiladas


1 10-ounce package frozen chopped spinach, thawed & squeezed dry
1 cup frozen corn, thawed

6 ounces Cheddar, grated (1 1/2 cups)
2 4.5-ounce cans chopped green chilies
1 cup heavy cream
Kosher salt and black pepper
8 6-inch corn tortillas, warmed
1/4 small red cabbage, thinly sliced (about 4 cups)
2 scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons olive oil
2 tablespoons fresh lime juice


1. Heat oven to 400° F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Dividing evenly, roll up the spinach mixture in the tortillas (about ⅓ cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining ½ cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and ¼ teaspoon each salt and pepper. Serve with the enchiladas.


Thursday, March 14, 2013

7th Annual Health and Wellness Fair, this Saturday, March 16 at Davidson!

This Saturday, March 16 from 1pm-4pm, we are holding the Davidson location's 7th Annual Health and Wellness Fair!  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:



While you're here register to win a Kindle Fire HD or one of many product filled gift baskets! Plus, taste various beers and wine! See you Saturday!

Monday, March 11, 2013

Meatless Monday: Tempeh "Crab" Cakes


12 oz tempeh
1-2 c water
1 t kombu + ½ t salt OR 1½ t salt
1¾ c bread crumbs
1 stalk celery, minced
2 scallions, minced
½ carrot, minced
2 t parsley, chopped
¼ c mayonnaise or tofu mayonnaise
4 cloves garlic, minced
¼ t sherry vinegar
2 t lemon juice
1 t Worcestershire sauce
¼ t dry mustard
1/8 t hot pepper sauce
1/8 t pepper
1 t oil


1. Place tempeh in bowl and pour enough water to cover on top, plus kombu or 1 t salt. Let soak at least 2 hours (preferably overnight).
2. Crumble tempeh and mix with ¼ c bread crumbs, celery, scallions, carrot, and parsley. Place remaining bread crumbs in a shallow bowl. In a third bowl, whisk together everything else except oil, then stir into the tempeh.
3. Place wax paper on cookie sheet.
4. Form tempeh mixture into smallish, ½-inch thick patties. Dip in bread crumbs, then place on wax paper. Refrigerate 30 min to 2 hours.
5. Heat oil in pan over medium heat. Fry "crab" cakes until golden brown (about 3 minutes), turn, and repeat. Serve immediately with sherry sauce and lemon wedges.


Monday, March 4, 2013

Meatless Monday: Quick and Easy Creamy Vegan Tomato Mushroom Pasta


2-3 servings of pasta
1 tsp extra virgin olive oil
1 small sweet onion, diced
3 garlic cloves, minced
8-oz sliced mushrooms (2-3 cups sliced)
1-1.5 cups canned diced tomatoes, to taste
3/4 cup fresh basil leaves, chopped
1/4-1/3 cup nutritional yeast, to taste
1.5 tbsp tomato paste
1 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp red pepper flakes (optional)
1/2 tsp fine grain sea salt, or to taste


1. Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes. 2. Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent. 3. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off.
4. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.
5. Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately with Cheezy Garlic Bread if you’d like.


Friday, March 1, 2013

¡Mañana! ¡Latinas Saludables! (Healthy Latin Women) Everyone is Welcome!

Healthy Home Market is very excited to host ¡Latinas Saludables!, an event geared towards women in the Latin community, tomorrow morning from 10am-12pm! We will have interpreters on hand at each station for our Spanish speaking customers. Of course, this event is open to anyone who is interested in learning more about natural health for themselves and their family. There will be free samples, product demonstrations and practitioners on hand, including an iridologist, wellness advocate Margaret H. Thornton, Dogwood Hill Pickles and Salsa, Migun Wellness Center and Dr. Brandan of Family Healing Chiropractic!
Make sure to bring the kids with you, as we will have a kid's room set up with face painting and coloring! Plus, Erma the Book Worma will be here from Promising Pages, passing out wrapped books for all of the kids to open!
While you're here, enter to win gift baskets and stop by the La Raza 106.1 tent! Once again, everyone is invited, but please do share this with all of your Spanish speaking friends! Our goal is to educate everyone in our community about the benefits of clean, healthy living!

Mercado de Vivienda Saludable es muy emocionados de acoger ¡Saludables Latinas!, Un evento dirigido a mujeres de la comunidad latina, mañana por la mañana a partir de 10 a.m.-12 p.m.! Tendremos intérpretes a la mano en cada estación para nuestros clientes de habla hispana. Por supuesto, este evento está abierto a cualquiera que esté interesado en aprender más acerca de la salud natural para ellos y su familia. Habrá muestras gratuitas, demostraciones de productos y profesionales en la mano, como un iridólogo, bienestar defensor Margaret H. Thornton, Pickles Dogwood Hill y Salsa, Centro Migun Bienestar y el Dr. Brandan de Family Chiropractic Healing!
Asegúrese de traer a los niños con usted, ya que tendremos habitación de un niño creado con pintura de la cara y el color! Además, Erma la Worma libro estará aquí desde Páginas Prometedores, repartiendo libros envueltos para todos los niños a abrir!
Mientras esté aquí, entrar a ganar canastas de regalos y pasar por la tienda La Raza 106.1! Una vez más, todo el mundo está invitado, pero por favor compartir esto con todos tus amigos de habla hispana! Nuestro objetivo es educar a todos en nuestra comunidad acerca de los beneficios de una vida limpia y sana!