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.
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.
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
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
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!
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
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
Ingredients
