Meatless Monday: Falafel with Cucumber Sauce

Ingredients

For the cucumber sauce:
Cheesecloth
6 ounces nonfat greek yogurt
½ small cucumber, peeled & seeded
1 garlic clove, minced
¾ tablespoon extra virgin olive oil
Salt, to taste

For the Falafel with Cucumber Sauce:
3/4 cup onion, chopped
4 cloves garlic, peeled
2 tablespoons lemon juice
1 tablespoon tahini butter
Handful fresh cilantro
1/2 cup breadcrumbs
15oz can chickpeas, drained
2 teaspoons cumin
1 teaspoon coriander
Dash cayenne pepper
Dash ground black pepper
A little olive oil, for preparing the grill
6 cups fresh greens, torn bite size
1 red onion, sliced
½ cucumber, sliced
2 ounces Feta cheese, crumbled

Directions

To make the cucumber sauce:
1. To strain the yogurt, tie it in a pouch made from 2 layers of cheesecloth. Hang the pouch over the sink and let the excess liquid drain out for about 2 hours, or until the yogurt has reached the consistency of sour cream. Place the drained yogurt in a small bowl and set aside.
2. Grate the cucumber, squeezing out the juice into another small bowl with your hands.
3. Pour the cucumber juice into the yogurt. Add the minced garlic and extra virgin olive oil. Stir to combine and season with salt to taste.

To complete the Falafel with Cucumber Sauce:
1. Place the onion, garlic, lemon juice and tahini butter in a food processor. Puree until nearly smooth.
2. Add the cilantro, breadcrumbs and chickpeas to the food processor. Season with the cumin, coriander, cayenne pepper and black pepper. Pulse until the chickpeas are chunky, but not yet pureed.
3. Form the chickpea mixture into 6-8 falafel patties with your hands.
4. Prepare a skillet or griddle with olive oil. Place the skillet over medium high heat or turn the griddle on to medium high heat.
5. Cook the falafel patties for 6 minutes, flip and cook 6 minutes more, or until a crunchy crust forms and the patties are heated through.
6. Serve 1-2 falafel patties per plate over fresh greens. Top with the onion and cucumber slices. Drizzle with cucumber sauce, sprinkle with feta cheese and enjoy!

Source: Meatlessmonday.org

Meatless Monday: BBQ Udon Noodles with Plum

Ingredients

Asian-style Barbecue Sauce:
1 cup hoisin sauce
½ cup low sodium vegetable broth
¼ cup white miso
¼ cup sake
¼ cup double-concentrated tomato paste
¼ cup ponzu sauce
2 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 cinnamon stick
2 star anise

To complete the dish:
1 10 ounce package udon noodles
6 plums, cut into six wedges each
3 broccoli stalks, peeled of outer layer and cut into planks
A little canola oil, to coat the pan
4 carrots, cut into oblong slices
1 celery stalk, cut into oblong slices
1 large bunch kale, stems removed and cut into shreds
Sesame seeds, for garnish

Directions

To make the Asian-style Barbeque sauce:
In a medium pot combine hoisin sauce, vegetable broth, white miso, sake, tomato paste, ponzu sauce, chili garlic sauce, sesame oil, cinnamon stick and star anise. Place over medium heat and let simmer for 15 minutes. Set aside until ready to use.

To complete the BBQ Udon Noodles with Plum:
1. Put a large pot of water on the stove to boil. If you have dry udon noodles then cook them according to package directions. If you are using pre-cooked, use the water to warm them. Drain and set aside.
2. Heat a grill pan or grill over medium high heat and place the plum wedges and broccoli planks in the pan. Cook on each side until the plums and broccoli have caramelized grill marks. Remove to a plate and set aside.
3. Drizzle some canola oil in a large wok-style pan over on medium high heat. Place the carrots and celery to the pan and stir fry for about 2-4 minutes, or until vegetables begin to become tender. Add the kale to the pan and cook for 2-3 minutes, or until wilted but still vibrantly green.
4. Add barbecue sauce to the cooked and drained noodles and mix well. Toss the noodles with the sautéed carrots, celery and kale. Serve topped with the grilled plums and broccoli stalks and sprinkle with sesame seeds.

Source: meatlessmonday.org

Meatless Monday: Roasted Eggplant with Cilantro Yogurt

Ingredients

6 cups baby eggplant, halved
2 tablespoons curry powder
1/4 cup extra virgin olive oil
1 teaspoon salt
1 cup plain Greek yogurt
2 garlic cloves, peeled
1/4 cup fresh cilantro, plus more for garnish
Juice of 1 lemon
1 serrano or jalepeno pepper*, chopped
Salt, to taste

Directions

1. Preheat your oven to 375 degrees.
2. Toss the baby eggplant halves with the olive oil, curry powder and salt in a large baking dish. Arrange the baby eggplant in a single layer, cut side up. Cover with aluminum foil and bake for 20 minutes.
3. Uncover the dish and roast for another 20-30 minutes, or until the eggplant are tender and lightly browned. Remove from the oven and set aside to cool.
4. Place the Greek yogurt, garlic, cilantro, lemon juice and hot pepper, if using, into a food processor. Pulse until smooth and season with salt to taste.
5. Place each eggplant half cut side up and top with cilantro yogurt to taste.


Source: meatlessmonday.com

Beer Tasting at HHM South End this Saturday for Craft Beer Week!

Meatless Monday: California Melt

Ingredients

4 slices whole-grain bread, lightly toasted
1 avocado, sliced
1 cup sliced mushrooms
1/3 cup sliced toasted almonds
1 tomato, sliced
4 slices Swiss cheese
Black pepper to taste
Alfalfa sprouts
Balsamic vinegar for drizzling

Directions

1. Preheat the oven broiler.
2. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Sprinkle with black pepper. Top each with a slice of Swiss cheese.
3. Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.
4. Top with desired amount of alfalfa sprouts and drizzle with balsamic vinegar if desired.

Adapted from allrecipes.com

Tofu Tuesday: Tofu Cutlets Marsala

Ingredients

1/4 cup plus 2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch
thick slices
4 tablespoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini, or white mushrooms (about 10 ounces)
1/2 cup dry Marsala wine
1 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon tomato paste

Directions

1.Preheat oven to 300°F.
2.Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4.Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
5.Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.


Source: eatingwell.com

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! Starting next week, we will have corned beef for $6.99 lb. and South End will have Irish Bangers for $3.99 lb. And of course, you all know that HHM has the best selection of beer in town!

Brown Soda Bread

Corned Beef and Cabbage

Irish Colcannon and Thyme Leaf Soup

Oven-Fried Fish and Chips

Irish Coffee

Vegan Irish Stew

Vegan Shepherd's Pie

Dublin Coddle and Vegan Irish Sausage

Meatless Monday: Chorizo-style Breakfast Quesadilla

Ingredients

1 Field Roast Mexican Chipolte Sausage
1 c crumbled firm tofu
1/4 cup yellow onion, diced
1 tbsp oil
1/4 tsp cumin
1/8 tsp oregano
1/2 tsp garlic, fresh, chopped
3 oz vegan cheddar cheese
1 large flour tortilla
2 tbs fresh salsa
Sprig of fresh cilantro for garnish

Directions

Saute onion in oil until translucent, add spices and garlic and cook until just fragrant. Add sausage and cook until browned. About 5 minutes. Add crumbled tofu and stir until incorporated into sausage/onion mixture. Prepare quesadilla by sprinkling grated vegan cheese over tortilla. Place tortilla on a sheet pan beneath a broiler until vegan cheese melts. Place sautéed sausage & tofu mixture on half of the tortilla and fold in half. Garnish with fresh cilantro and salsa.

Source: fieldroast.com

DIY: Sriracha Sauce

Ingredients

1 lb coarsely chopped red chiles
8 cloves garlic
2 tsps kosher salt
2 cups distilled white vinegar
1/4 cup palm sugar

Directions

The night before: place chiles, garlic, salt & white vinegar in a jar to mellow the pepper’s heat.

1. In a small saucepan over high heat, bring mixture and sugar to a boil. Lower the heat and let simmer for about 5 minutes. Remove saucepan from heat and let cool.
2. Once mixture is at room temperature, blend in blender for 5 minutes, or until smooth and a red-orange color. Run it through a strainer. Make sure as much “juice” is out of the mixture as possible.
3. Refrigerate before using. Makes about 3 cups.

Join Us for a Health and Wellness Fair at Davidson! This Saturday!

Davidson will be holding their annual Health and Wellness Fair this coming Saturday from 1pm-4pm! We will have a full house with a wonderful variety of vendors and practitioners! And as usual, the festivities are free!

Vitamin and Health and Beauty Care Vendors
Natural Factors, Garden of Life, Gaia Herbs, MegaFood, Acure, New Chapter, Cara B Naturally, Europharma, Barlean's, Nutraceutical, Vega and Nordic Naturals

Wine and Beer Tasting
KST Georgian Wines, Mutual Distributing and Olde Mecklenburg Brewery

Food Tasting
Boquete Mountain Coffee, Rooster Hill Farms, Udi's Food, EnerGMax Bars and Bushelle Seasonings. Plus, samples throughout the store!

Practitioners
Lake Norman Health and Wellness, EPFX Quantum Biofeedback "Quick Peeks", Cornerstone Health Center, Carol and Margaret with The Avalon Effect Light Therapy, Aleesha with Aqua Chi Footbaths, Rossiter with Julie Nelson, Brain Balance Achievement Center, Quantum Energy Healing with John Winstead, Hypnotherapy with Ralph Broom, "Balance Your Life Forever" with Sherri and Carolinas Natural Health Center.

Meatless Monday: Tuscan Kale and White Bean Pasta

Ingredients

2 tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
2 1/2 pounds kale, chopped into 1-inch pieces
2 cups fresh or canned tomatoes, chopped
1 1/2 cups vegetable broth
Salt and freshly-ground black pepper to taste
2 cups canned or cooked white cannellini beans
3/4 oil-cured black olives, pitted and coarsely chopped
1 12-ounce package pasta, whole wheat preferred
1/4 cup grated Parmesan cheese (optional)

Directions

1. In a large heavy-bottomed skillet over medium high heat, heat the oil and saute the onion about 5 minutes, until softened. Add garlic, pepper flakes, and half of the kale and cook about 2 minutes, stirring occasionally, until the greens are wilted and the garlic is fragrant.
2. Add remaining kale, tomatoes, and salt to taste, then cover and bring to a boil. Reduce heat to medium and cook until soupy, about 15 minutes, stirring occasionally. Add beans and olives, stirring to combine.
3. Cook pasta in a pot of boiling salted water according to package directions. When al dente, drain pasta and add it to the kale mixture. Cook about 2 minutes over medium heat, then sprinkle with Parmesan, if using, season to taste with salt and pepper, and serve.

Source: care2.org

Meatless Monday: Polenta Tamale Pie

Ingredients

1 pound ground vegan meat
Safflower oil, for sauteing
1 (16 ounce) jar salsa
1 (15 ounce) can black beans, rinsed
6 ounces vegetable broth
Cayenne pepper, to taste
Ground cumin, to taste
Garlic salt, to taste
1/2 cup cilantro, chopped, divided
1 (1 pound) roll prepared polenta, sliced into 1/3" thick rounds
12 ounces vegan cheese

Directions

1. Preheat oven to 350 degrees F. Defrost and saute vegan meat in a bit of safflower oil for around 5 minutes, or until heated through over medium heat. Add salsa, black beans, broth, cayenne, cumin, garlic salt and 1/2 the cilantro and simmer until mixture thickens.
2. Oil a 9x9" glass baking dish. Place approximately 1/3 the polenta in bottom of dish. Cover with 1/3 vegan meat mixture and then 1/3 vegan cheese.
3. Repeat layering twice more (a total of 3 layers), top with remaining cilantro and bake for 40 minutes. You may choose to broil for 30 seconds or so in order to crispify top layer of vegan cheese.

Source: vegweb.com

Wine and Cheese Tasting This Saturday at HHM South End!

Join us this Saturday at South End for a Wine and Cheese Tasting. Just in time for Valentine's Day, we are here to help you decide on that perfect wine, cheese, coffee, dinner and dessert for a romantic evening with someone special, friends, family or even a cozy evening alone. We will be offering over twenty varieties of wine to sample from vendors Tryon Distributing, Fine Wine Trading Company, Dionysus Wine Distributors, 17th Street Distributing, KST Georgian Wines, and local Woodmill Winery! Nada Vergili of Nada's Italy will be on hand to help with wine and dinner pairings. Plus, local Boquete Mountain Coffee will be in the house, along with favorites KW Collards, Two Moms in the Raw Granola, Coconut Bliss Ice Cream and Chef Troy Gagliardo with local Motown Spice Provisions. We will have various food samples throughout the store, plus you will be able to sample fine cheeses and meats from our deli and Albert's Organics and local artisan bread from Breadsmith. Looking for that unique, special gift? We have many beautiful, local gifts to choose from, including Cooper's Pens and Things handmade wooden pens and jewelry from SkyTurtle Designs. Penelope, the designer, will be on hand with some of her wonderful new creations! We also have lovely clothing, reusable glass and stainless steel bottles, various cookware, candles and incense (romance themed and otherwise), and health and beauty care. As a matter of fact, a representative will be on hand from Gabriel ZuZu Luxe Cosmetics to help you decide on the perfect shade and look for yourself or someone else. And don't forget, February is Heart Health Month! With that in mind, we will also have product demos and samples from Cheribundi and Cardio4Life. To bring it all together, Sergio Agraz will be serenading patrons as they taste, learn, mingle and shop. What a lovely way to spend a Saturday!

Meatless Monday: Lemon Garlic Fava Beans and Mushrooms

Ingredients

2 teaspoons olive oil
1 small red onion, cut into thin half moons
3 cloves garlic, minced
1 tablespoon fresh chopped thyme
8 oz cremini mushrooms, sliced in half
2 tablespoons breadcrumbs (plain or seasoned)
2 cups vegetable broth
1/2 teaspoon salt
Juice and zest of 1/2 a lemon
Lots of fresh black pepper
3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)

Optional: Slivered green onions for garnish

Directions

1. Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add garlic and thyme, and saute one minute. Add mushrooms and cook to release moisture, about 5 minutes.
2. Add bread crumbs, toss to coat everything and toast crumbs for 3 to 5 minutes. Add veg broth, black pepper, salt, lemon zest and juice and fava beans. Bring to a boil. Let reduce and thicken, 7 minutes or so. Taste for salt and seasoning and serve, topped with green onions.

Source: theppk.com

DIY: Kale Chips

Healthy Home Blog has posted about the numerous health benefits of kale in the past and now we want to share with you an easy recipe for those addictive kale chips that we all love! Haven't tried them yet? You are missing out! Even if you are not a fan of this hearty green, you will be surprised at just how light and flavorful these chips can be!

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees
C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and dry kale thoroughly (preferably with a salad spinner.)
3. Massage kale with olive oil and sprinkle with seasoning salt.
4. Bake until the edges are brown, but are not burnt, 10 to 15 minutes.

Try flavoring your kale with different seasonings such as: nutritional yeast for a cheesy flavor, smoked paprika, vinegar, cayenne, garlic, onion powder, lemon or lime juice, tahini, sesame seeds or anything else you want to try! We have bulk seasonings at all of our stores, so you purchase as little or as much as you like and try experiment with flavors! Do you have a favorite kale chips recipe? Please share it with us in the comments!

Print Recipe

Meatless Monday: Spiced Coconut Lentil Soup

Ingredients

1/2 large red onion
1/2 red chili
Thumbsize piece of peeled ginger
1 clove garlic
1 cup red lentils
1 can coconut milk
3 cups filtered water
1 scant tsp vegan vegetable bouillon
1 tsp ground coriander
1 tsp paprika
1 tsp cumin
Pink Himalayan salt to taste
Black pepper to taste
Juice of 1 lime
1 heaped tsp coconut oil


Directions
1. Finely chop the red onion.
2. Heat the coconut oil in a heavy based saucepan. Add the onion, season, cover and allow to soften for several minutes.
3. Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavors begin to infuse – your kitchen should be full of wonderful aromas by now.
4. Rinse and sort the red lentils and add to pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk and water. Sprinkle in the vegetable bouillon and lightly season with some pink Himalayan salt and freshly ground black pepper.
5. Cover, bring to the boil and then lower to a gentle simmer for forty minutes, ensuring to stir frequently.
6. Juice the lime and set aside.
7. When the lentils have softened and almost disintegrated to form a thick, creamy soup, take off the heat, pour in the lime juice, taste for seasoning and serve with a few fresh coriander leaves for garnish.


Source: marcussamuelsson.com

Top 3 Health Benefits of Vitamin D

With Winter in full force, most of us are spending less time outdoors and are therefore receiving less natural vitamin D from the sun. And Winter is probably the season when we can benefit from vitamin D the most. During colder months, natural sunshine can be replaced with vitamin D supplements and/or eating foods rich in vitamin D. Here are just three of the many health benefits of vitamin D.

Immune Support
Vitamin D triggers and arms the body's T cells, the cells in the body that seek out and destroy any invading bacteria and viruses. An article on Care2 states:

Numerous immune compounds depend on vitamin D, including PCL-gamma1, a molecule that activates immune cells so they’re capable of fighting infections. In addition, lung cells are among those that secrete 1a-hydroxylase, an enzyme that converts inactive vitamin D to its active form, helping fight respiratory infections. The vitamin D then turns on genes involved in immunity and boosts levels of cathelicidin, a powerful germ-fighting compound.

Strengthens Bones and Muscles

Vitamin D is essential for calcium absorption. Taking a calcium supplement alone is not enough for normal bone formation and strengthening. Vitamin D also plays a role in normal muscle production. A vitamin D deficiency can lead to weakened muscles, loss of range of motion and physical frailty. After analyzing 20 studies, which included more than 44,000 patients, Bischoff-Ferrari wrote in Osteoporosis International that 1,800 to 4,000 IU of vitamin D could greatly reduce the risk of falls in seniors.

Lower Risk of Cancer
Researchers from around the world have linked low vitamin D levels to to a higher risk of breast, ovarian, kidney, pancreatic and aggressive prostate cancer. Taking a vitamin D supplement, eating foods rich in vitamin D and/or spending time in the sunshine has been proven to lower your risk of developing these types of cancer. Research performed at the University of California determined that the incidence of colon cancer in the United States and Canada could be cut in half if people took 2,000 IU of vitamin D daily, and that women would reduce the incidence of breast cancer by half if they took 3,500 IU of vitamin D daily.

Source: care2.org

Meatless Monday: Refried Bean Burgers

Ingredients

1 16 oz. can vegetarian refried beans
1 4 oz. can chopped green chiles
1 egg, beaten
½ cup plain bread crumbs
¼ cup onion, finely chopped
¼ cup shredded cheddar cheese
½ teaspoon salt
2 tablespoons vegetable oil
Chili powder, garlic powder and cumin to taste

Directions

Mix all ingredients in large bowl. Wet hands and form batter into round patties, about ½ inch thick. A single batch should make about 5 patties. Place on cookie sheet. Broil until tops are browned. Flip and broil on other side until browned. Total cooking time should be about 20 minutes, depending on your oven.

Meatless Monday: Unbeef Stew

Ingredients

1 pound extra firm regular tofu,
frozen and thawed
1 large onion, chopped
4 cups vegetable broth
5 tablespoons vegan Worcestershire sauce
1 tablespoon tamari
2 cloves garlic, finely chopped
4 large carrots
4 potatoes, peeled and coarsely chopped
1 tomato, seeded and diced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon basil
3 tablespoons margarine
5 tablespoons cornstarch mixed with water until not lumpy

Directions

1. Preheat oven to 200 degrees F. Drain the water from the tofu, and cut into slices and squeeze more water out.
2. Then cut the slices into chunks and bake on an ungreased cookie sheet while chopping the rest of the ingredients (check the tofu about every 10-15 minutes so that it doesn't get browned - it should just be dried out, not burned).
3. The tofu should be well dried out, like croutons. Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6-8 hours, stirring occasionally. The stew is ready when it is thick and brown. It makes a lot!

Serves: 8, Preparation time: 30-45 min. for preparing ingredients, then 8 hrs. to stew

Source: vegweb.com

6th Annual Health and Wellness Fair - Saturday, January 21 at South End!

Studies have found that approximately 35% of New Year's resolutions fail before the end of January! Don't let his happen to you! We are here to help! Healthy Home Market will be holding our 6th annual Health and Wellness Fair on Saturday, January 21 from 1pm - 4pm, at the South End location. This is always our biggest event of the year, so you don't want to miss out! We will hold our ever-popular gift basket drawings and one lucky customer will receive an iPad 2 courtesy of Garden Of Life! The floor, as well as, the Community Room will be filled with vendors, educators and practitioners, all here to help you bring your mind, body and spirit into a state of balance of well being!


Food/Wine Vendors - Free Samples
Twin Cakes Bakery, Thumann's All Natural Deli Meats, KW Collards, Roots Hummus, Pink Chocolate Cupcakes, Bushelle Seasonings, Coconut Bliss Ice Cream, Daisy Gales' Delights Brickle, Iron Brew Coffee, Wisdom Beverage, Fine Wine Trading Company and Dionysus Wine Distributors.


Vitamin Vendors - Free Demos and Samples
IonWays Alkaline Water, Nutraceutical, MegaFood, Country Life, Garden of Life, Nordic Naturals, Himalaya, Gaia Herbs, Cellfood, Jarrow, Ultra Lab, Barlean's, Michael's and Eclectic Institute.


Practitioners in the Community Room - Learn About and Participate in Various Alternative Healing Modalities
Reflexology with Theresa, Blood Pressure Checks with Judy, Iridology with Cyrilla, CranioSacral Therapy with Kelly, Scalar Wave Laser with Dr. Leang Eap, Nutritional Microscopy with Jason Fowler of ProHealth Dynamics, EPFX/SCIO with Joy Fanning, Ear Candling with Georgia Bush and Neuromuscular Therapy Massage with Jess Houston, both of MC3 Salon and Wellness Center, Amethyst Bio Mat with Susan, AllerCease Technique with Dr. Kristien, Migun Beds of Charlotte with Tom.


Practitioners on the Sales Floor - Learn About Various Alternative Healing Modalities
Dr. Brandan Lee of Family Healing Chiropractic, Vortex Magnetic Energizer with Susan, Medical Screening Services with Ray Fritsch, The Blood Guy, Acupuncture and Reiki with Mei Yin, Mike Love with Carolina CranioSacral Therapy Exchange, Quantum Body Work with John Winstead and Joseph with Hillard and Associated Soy Candles.

Meatless Monday: Marinara "Meatball" Sub

Ingredients

10-12 ounces vegan meatless meatballs
8 ounces marinara or pizza sauce
2 long submarine sandwich or French rolls, sliced lengthwise
1 large handful fresh spinach
Handful fresh basil leaves
1/2 cup shredded mozzarella cheese (or vegan alternative)

Directions

1. Preheat oven to broil. Cook meatballs on the stovetop according to package. In a large sauce pan, pour in marinara sauce then add in warm meat balls and stir to submerge them.
2. Cover and let simmer on medium-low for 10 minutes, stirring gently occasionally. Lay out both sides of cut roll on a cookie sheet.
3. Arrange spinach (and optional basil) on 1 side of each roll. Scoop finished balls with extra sauce on spinach side.
4. Top with cheese. Broil for about 3 minutes, or until bread is toasty and cheese is melted. The meatballs won't be very firm, but will be very delicious.
Source: vegweb.com

Liven Up Your Kids' Lunches!

We are now in the latter half of the 2011/2012 school year and if you have been packing lunches everyday, you may be losing steam or running out of ideas. Or you may be hearing "I'm tired of peanut butter and jelly sandwiches everyday..." So, to help you and your kid(s) get through the rest of the school year, we have put together a list of quick, healthy, kid-friendly ideas to liven things up a bit!


Try some new sandwiches!
How about Strawberries and Cream Cheese, Almond Butter with Dried Cranberries and Almond Slivers, Fresh Mozzarella and Tomato, Apple Butter and Apple Slices, Hummus with Sliced Peppers or an awesome sub sandwich? Or ditch the bread, try their favorite sandwiches on a pita, in a tortilla, on a bagel, in between soft pretzels or waffles!


Breakfast for Lunch!
Speaking of waffles...kids love breakfast. Wrap sausage in a pancake or send a breakfast burrito! Pack fresh fruit on the side!


Smoothies in a Thermos!
Create smoothies out of your child's favorite ingredients and put them in a thermos or stainless steel bottle. They will keep until lunch time, especially in an insulated lunch bag.


Make a Rainbow!
Try to include foods from as many different colors of the rainbow as possible! Natural colors from the Earth of course.


Include "Cool" Foods!
Older kids may feel embarrased by healthy lunches, especially when so many of their peers are eating Lunchables and Doritos. Try healthy junk food alternatives such as Stonyfield Farms YoKids Sqeezers, Fig Newmans or Annie's Cheddar Bunnies.


Surprise Them Once in a While!
Maybe on a Friday or when they're doing particularly well in school, surprise them with a special "kids meal." Chicken, fish nuggets or mini corn dogs (or vegetarian alternatives), tater tots or fries (available here in organic), sliced apples and an organic soda or soda alternative such as Izze. Include a prize. It doesn't have to be something new from the store, just surprise them with something they will like. It will give them something to strive for.

Meatless Monday: BBQ Black Eyed Peas and Collard Green Rolls

Happy New Year everyone! Here in the south, there is a tradition of eating black eyed peas and collard greens on New Year's day to bring prosperity and luck in the new year. Hoppin' John is also a favorite and when eaten the day after New Year's day, it is called Skippin' Jenny. Here is a great recipe to finish up those black eyed peas and collard greens left over from yesterday. You can wrap the Skippin' Jenny in the leaves in place of the black eyed peas, if you have it left over.

Ingredients

1 bunch of collard greens, 12 of the leaves set
aside for rolling (pick out the biggest, nicest leaves of the bunch)
1 tablespoon oil
8 ounces mushrooms, sliced thinly (your choice)
4 cups chopped collards
1 15 ounces black-eyed peas or Hoppin' John
3 cups BBQ Sauce

Directions

1. Slice off the stems of 12 nice collard leaves (run a knife alongside either side of the stem and then cut it out of the leaf). Boil a large pot of water. Submerge the 12 collard leaves into the boiling water and cook for 6 minutes. When done, use tongs to transfer them to a strainer and let cool. Handle with care!
2. Preheat a large skillet over medium, and cook the mushrooms in the oil for 5 minutes. Add the chopped collards. Cook for 7-10 minutes until the moisture has cooked off. Add the peas and cook through. Pour on 2 cups of the BBQ sauce and cook until the wateriness is gone. (5-10 minutes). Let cool.
3. Place a collard on a flat work surface with the side that has not been sliced facing you. Place some of the black-eyed peas mixture in the lower third of the collard. (The recipe says to put 2 tablespoon in each roll, but you may be able to generously use 1/4 cup in each, with some of the black-eyed pea mix still left over. It'll all depend on the size of your leaves though.) Fold the bottom up over the mixture, then fold in the sides. Roll the collard up, gently but firmly.
4. Roll all the collards. When ready to serve, spoon extra BBQ sauce over the rolls.

Source: Veganomicon cookbook by Isa Chandra Moskowitz and Terry Hope Romero