Monday, March 24, 2014

Meatless Monday: Tex-Mex Zucchini and Rice Casserole with Spicy Tofu


1 large onion, chopped
1 cup rice
2 & 1/2 cups water
1 vegetable bouillon cube
2 cups prepared spicy tofu pieces
2 cups zucchini, grated
1 can cubed tomato chunks
2-3 tablespoons chili peppers, seeded and chopped
1 tablespoon taco seasonings
1 teaspoon dried basil
1/8 teaspoon black pepper
1/2 cup cheese, grated or in pieces


1. Cook the rice in a medium saucepan with the water and vegetable bouillon cube.
2. Bring to a boil, then reduce the heat and cover.
3. Simmer for 20 minutes, then remove from the heat.
4. Chop the onion.
5. Place the can of tomato chunks in a medium bowl, add the onions.
6. Add the chopped chili peppers.
7. Add the grated zucchini, basil and taco seasonings and mix well.
8. Preheat the oven to 425 F / 218 C.
9. Fluff the rice and add the tofu pieces.
10. Mix in the tomato-zucchini mixture and season to taste.
11. Transfer the mixture to an oiled oven-proof casserole dish.
12. Sprinkle the cheese on top and optionally decorate with a few jalapeƱo pepper slices.
13. Bake in the oven for 15 minutes or until the vegan cheese has melted.
14. Remove and allow the casserole to stand for 5 minutes before serving.


Friday, March 21, 2014

Join Us Tomorrow for Celebration of Curls: A Natural Hair Fair at South End!

We have had a great turnout for all of the lectures this week and we already know that tomorrow is going to be phenomenal! The fist 100 attendees at tomorrow's Celebration of Curls: A Natural Hair fair will receive a complimentary gift bag full of goodies! You can begin lining up at 12:30pm folks! We will also hold gift basket drawings! We are so exited to have so many great people joining us for this event! See you all tomorrow!

Hair 180°, Acure Organics, Alaffia, Beautiful Curls, Design Essentials, Barlean's, Alyjah with Headwraps, Charlotte Natural Hair Meetup, Jane Carter Solution, Natural Girls Rock, Queen of Shea, Design & Co. Jewelry, Nordic Naturals, Natural Factors, Gabriel/ZuZu Cosmetics, Decca, Black Wear Co., Rooted-N-Nature, King Bio, Aubrey Organics, TGIN, NuDred, Alicia McDaniel Fine Art, Christal's Creations, Kinkabands, Bellamazon Design, Nubian Heritage, Genesis Today, Beloved Blossoms, Ivy Pure and Coco Curls.

Food and Drink
Daisy Gale's Delights, Tavern Cheese Spread, Dilworth Coffee and Coco Life

Arsena Schroeder and DJ Y.O.U.

Monday, March 17, 2014

Meatless Monday: "Beef" and Guinness Stew


Approx 14 oz seitan, cut into thin strips
2 tbsp soy sauce
2 tbsp olive oil
1 tbsp steak sauce
3 tbsp butter or oil
1 onion, diced
3 ribs celery, chopped
2 carrots, chopped
2 medium potatoes chopped into 1 inch pieces
3 cloves garlic, minced
2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth
2 tbsp flour
1 tbsp chopped fresh thyme
1 tsp brown sugar (optional)
Salt and pepper to taste


1. Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside.
2. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or oil for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.
3. Add more salt and pepper if desired and enjoy!


Thursday, March 13, 2014

Details for Davidson's Health Fair, this Saturday

Have you all been enjoying the nice warm days as much as we have?! It's going to be 67° on Saturday and the perfect day to come out to our Annual Health and Wellness Fair at our Davidson location! Check out the great vendors and practitioners who will be set up and don't forget to sign up to win a gift basket while you're here! We can't wait to see you all!

Food Vendors
Boar's Head, Dick Stevens Jerky MixThe Naked Tart, CoCo Life, King of Pops, and Lenny Boy Kombucha. Plus, various food samples throughout the store!

Olde Mecklenburg Brewery and Ararat Distributing.

Vitamin/HBA Vendors
Country Life, IV Pure Pads, Acure OrganicsGaia HerbsKing Bio, Garden of Life, Alaffia, Natural Factors, Source Naturals and HealthForce Nutritionals.

Dr. Seth Moliver of Moliver Chiropractic, Massage Therapist Tori Shepherd, Foot Reflexologist Temma McMillan Sturdivant and Randall Mardus with the Cookbook Calculator smartphone app.

Calvin Edwards Trio

Monday, March 10, 2014

Meatless Monday: Okonomiyaki – Japanese Cabbage Pancakes


For the pancakes

4 cups cabbage, finely shredded
1/2 cup carrots, shredded
4 spring onions, finely sliced
2 cups four
Pinch of salt
3 tablespoons cornstarch
2 egg replacements
1/2-1 cups water
1 tablespoon miso
Splash of rice vinegar
Oil, for frying
Sliced spring onions and black sesame seeds as garnish

For the Okonomiyaki sauces
1/2 cup tomato ketchup
1-2 tablespoons sweet tamari sauce
1/2 cup vegannaise
1 tablespoon mirin


To make the pancakes
1. Combine the shredded cabbage, carrots and most of spring onions in a large bowl (reserve some of the smaller green portions of spring onion slices for garnish later).
2. In a second bowl mix the flour, salt and cornstarch.
3. Reconstitute the egg replacement add the miso and 1/2 cup water and mix well.
4. Add the egg mixture to the flour mixture. Mix well. You may need to thin it out with the rest of the cup of water.The batter should liquid enough to pour over the cabbage, but not too thin. The same consistency as pancake batter.
5. Pour the batter over the cabbage and mix well.
6. Heat the oil in a frying pan and scoop about 2 tablespoons of the cabbage mixture onto the frying pan. As the bottom of the pancake becomes golden brown, flip to cook the other side.
7. Meanwhile, warm the oven to keep the pancakes warm while you continue using up the batter.

To make the 2 sauces
1. Mix the ketchup and the sweet tamari sauce n a small bowl.
2. In a second bowl, mix the vegannaise and the mirin. You don’t want this to be too thin.

To serve the pancakes
1. Spread the ketchup sauce on the top of each pancake.
2. Then decorate the vegannaise sauce back and forth over the top in long thin stripes.
3. Sprinkle the rest of the spring onions and sesame seeds on top as garish.


Monday, March 3, 2014

Healthy Recipes for St. Patrick's Day!

St. Patrick's Day is almost here! A holiday celebrated far and wide by the Irish and non-Irish alike. Methods of celebrating vary, but most tend to wear green, enjoy a good beer and some delicious Irish food! With that in mind, we present to you a few recipes for a healthy St. Patrick's Day meal! And of course, you all know that HHM has the best selection of beer in town!

Meatless Monday: Cajun Lentil Po’ Boy Subs


1 cup lentils
1 leek, white parts and finely chopped
2 celery stalks, finely chopped
1 clove garlic, minced
½ tablespoon chopped fresh thyme
1 teaspoon salt
1½ – 2 cups tomato puree
Italian herbs
Cajun seasonings
Lemon juice
Tabasco sauce
Salt and pepper to taste
Vegan cheese slices
4 Hoagy rolls or hot dog buns or baguettes


To prepare the lentil balls
1. Cook the lentils in 2-3 cups of lightly salted water.
2. Once the lentils are soft, allow to cool.
3. Meanwhile, chop the leek, celery and mince the garlic.
4. Mix the vegetables with the lentils.
5. Form balls from the mixture about the size of walnuts. If you wish, you can roll the balls in bread crumbs.

To prepare the tomato sauce
1. Place the tomato puree in a small saucepan.
2. Add the Italian herbs, Cajun seasonings, lemon juice, hot sauce and salt and pepper as needed.
3. Heat the sauce on a low fire.

To make the subs
1. Fry the lentil balls in a small amount of oil until they are brown on each side.
2. Slice each roll or bun. Place a slice of vegan cheese on one side.
3. Then put a spoonful of tomato sauce on the inside of the bun.
4. Lay 3 or 4 lentil balls in the bun, depending on the size of the bun.
5. Top with another layer of tomato sauce.
6. Continue in the same way making 4-5 lentil-ball subs.