DIY: Beeswax Candles

Homemade items make great gifts for the Holidays! And who doesn't like candles?! They make great hostess gifts, teacher's gifts, etc! These are really quite simple to make and you can use any jars you happen to have around. We carry beeswax loose in-bulk in our Vitamin/HBA department, along with essential oils if you decide to add a scent! Add a ribbon or twine and a cute handwritten tag to complete the homemade look!

Supplies

Beeswax 
Jars 
Candle wick 
Scissors
Masking tape
Pot

Directions

1. Begin by heating up the wax on the stove in a pot to 140°F. You don't want the temperature to exceed 185°F. 
2. Pour a small layer into the base of a jar and place a piece of candle wick into the center of the jar. 
3. Hold this in place until the wax is dry enough to where the the wick stays in place. 
4. Next, make an X with tape over the top of the jar, poke a hole through the top and pull the wick through. Fill up the jar with melted wax til the desired height.
5. After the wax is completely solid, cut the wick so that it's 1/2 inch tall.

If you would like to add a scent to your candle, drop a few drops into the wax and mix well before pouring into the jar.

Adapted from: abeautifulmess.com

Meatless Monday, Halloween Edition: Spooky Calzone Snake

Ingredients

For the Dough
 1 teaspoon white sugar
 1 cup warm water
 1 (.25 ounce) package active dry yeast
 2 tablespoons olive oil
 1 1/2 teaspoons kosher salt
 3 cups all-purpose flour, divided
 1 egg
 1 tablespoon water

For the Filling
 1 cup ricotta cheese
 2 cups shredded mozzarella cheese
 1/4 cup grated Parmesan cheese, or to taste
 1 tablespoon chopped fresh parsley
 1/2 teaspoon Italian seasoning
 1/2 cup sliced black olives (optional)
 1/2 green bell pepper, cut into strips (optional)
 1/2 cup sliced fresh mushrooms (optional)

Directions

1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
4. Combine the ricotta, mozzarella, and Parmesan cheeses, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Source: allrecipes.com

Meatless Monday: Polenta, Onion and Gorgonzola Pizza

Ingredients

3/4 cup polenta
2 1/2 cups water
1 TBS vegetable broth
3 medium onions, sliced thin
4 cloves garlic, minced
1 TBS chopped fresh thyme
4 oz gorgonzola cheese
Salt and black pepper to taste


Directions

1. Bring lightly salted water to a boil in a medium pot.
2. Slice onions and let them sit for at least 10 minutes to bring out their hidden health benefits.
3. When water comes to a boil, add polenta slowly while stirring, and reduce heat to low. Continue stirring polenta and cook for about 10 minutes until it thickens. Wooden spoon should almost stand up in polenta. Spread evenly in shallow 8 "x 8" cake pan, or 9" tart pan. Let sit to firm up.
4. Preheat oven to 350°F (175°C).
5. Heat 1 TBS broth in a medium-size stainless steel skillet. Sauté onions in broth over medium heat for 10 minutes, stirring often.
6. Add garlic to onions and continue to sauté for another minute, stirring constantly. Season with salt and pepper. Add chopped thyme and mix.
7. Spread onions evenly over polenta and top with crumbled cheese. Place in oven until cheese melts, about 10 minutes.

Source: whfoods.org

Healthy Treats for a Killer Halloween Party

Throwing a Halloween party? Here are a few healthy party food ideas, some are creepy and some are seasonal, but they're all delicious! For tips on throwing a green Halloween party, check out this blog post. We wish everyone a fun, safe Happy Halloween!

Drinks

Hot Apple Cider
All Eyez on Me
Blood Orange Margaritas



Snacks

Jack O' Lantern Sandwiches
Carrot Fingers and Ranch Dressing
Cheese Ball Goblin
Spiders Nest Dip
Coagulated Blood Dip

Sweet Treats

Pecan-Caramel Spiders
Pumpkin Seed Brittle
Caramel Apples

Tips for a Green Halloween

Halloween is certainly one of the most fun holidays of the year, however, it can also be wasteful and unhealthy. Here are a few tips for having a green Halloween this year:

• Trick or Treat with a Reusable Container - Pillow cases or cloth grocery bags work great. Or if you already have a plastic bucket, keep using it!
• Reuse Costumes - Never throw away a costume after one use! Change it up for another year or pass it on to someone who can use it. Trading can also be fun and exciting!
• Make Your Own Costume - Utilize things you already have around the house or visit a thrift store, instead of purchasing something new.
• Avoid Toxic Make-up/Hair Spray/Nail Polish - They can contain lead and other metals, plus numerous chemicals. Opt for natural options, we have plenty to choose from.
• Give Eco-friendly Treats - Our stores carry a variety of Organic chocolates, lollipops and other healthy candies. Another option is to distribute fun, but useful, items such as pencils, erasers and stickers.
• Walk Rather Than Drive - If possible, trick or treat in an area close enough to walk to. It will be cheaper, better for the environment, great exercise and a fun experience for the whole family!
• Decorate Consciously - Grow pumpkins and use them for decoration before eating. Gourds and hay make great decor. Scarecrows can be made from pine straw and old clothes. Ghosts can be made from sheets and everything listed can be used from year to year!
• Party Properly - Serve healthy, local food and treats, local, organic beer, light eco-friendly candles and decorate accordingly (see above). Opt for reusable tableware and provide recycling bins. See our Green Tailgating blog for more ideas for eco-friendly partying!

Meatless Monday: Fall Veggie Pot Pie with Rosemary Biscuit Crust

Ingredients

Filling
6 Cups vegetable stock
2 Very large carrots, peeled, quartered lengthwise & cut into 1/2-inch pieces
1 Large celeriac, peeled & cut into 1/2-inch pieces
2 Large parsnips, peeled, quartered lengthwise & cut crosswise into 1/2-inch pieces
1 Large rutabaga, peeled & cut into 1/2-inch cubes
1 Turnip, peeled & cut into 1/2-inch cubes
1 Ounce dried porcini mushrooms, torn into 1/2-inch pieces & rinsed
3 Tablespoons unsalted butter
3 Cups chopped onion
4 Large cloves garlic, chopped
1 1/2 Teaspoons minced fresh rosemary
1 Teaspon minced fresh thyme
1/2 Cup all-purpose flour
1/4 Cup heavy cream
2 Tablespoons dry Sherry
1/3 Cup chopped fresh flat-leaf parsley
Freshly-ground pepper

Biscuits
2 1/4 Cups unbleached all-purpose flour
1 Tablespoon baking powder
2 Teaspoons minced fresh rosemary
1 Teaspoon salt
6 Tablespoons chilled unsalted butter, diced
1 1/3 Cups+ chilled buttermilk
Freshly-ground pepper

Directions

1. In a large pot over medium-high heat, bring vegetable stock to a boil. Stir in carrots, celeriac, parsnips, rutabaga, turnip and mushrooms. Season with salt and pepper. Turn heat down to low, and simmer for 7-10 minutes, until the vegetables are tender. Place a fine-meshed sieve inside a large bowl. Drain and reserve broth, and transfer vegetables to another large bowl.
2. Preheat oven to 400 degrees F. Grease a 13x9x2-inch baking dish with butter.
3. In the same pot over medium heat, melt butter. Stir in onions and sauté for about 10 minutes, until the onions begin to town. Stir in garlic, rosemary and thyme and sauté for another 2 minutes. Stir in flour, stirring constantly for about 1 minute. Carefully whisk in broth, about 1 cup at a time, and continue whisking. Whisk in cream and sherry. Whisk often for about 8 more minutes, until the mixture has thickened and has reduced to just about 4 cups. Stir in vegetables and parsley; season with salt and pepper to taste.
4. Transfer filling to greased baking dish; cover with foil. Bake for about 50 minutes, until the filling is bubbling. Remove from oven, and do not turn the oven off.
5. While the filling is in the oven, make biscuits. Place flour, baking powder, fresh rosemary and salt in a large bowl. Stir to combine well. Add chilled butter pieces. Working with your fingertips, combine butter into dry mixture until it takes on a coarse, mealy texture. Add buttermilk gradually; toss mixture with a fork. When the dough is evenly moistened, it’s ready to go; you may need to add a little more buttermilk if the dough is too dry.
6. Top hot filling with biscuit dough by the heaping tablespoonful. No need to make it look pretty, it’s not going to! Season with a little pepper. Bake, uncovered, for another 45 minutes, until a toothpick comes out clean when tested on the biscuits. Let cool for 15 minutes before serving.

Source: Care2.com

Big Announcement! The Healthy Home Market Family is Growing Again!

We are very excited to announce that by the Fall of next year, Healthy Home Market will have a new location! We have signed a lease and are beginning the work at our newest location on Central Ave. in Plaza Midwood, between the Family Dollar and Bistro La Bon! The Discount Uniform Shop will be relocating within the shopping center and that area will become a part of our store as well. While the opening is still a ways away, we can tell you that this location will contain a full deli with a Juice/Smoothie/Coffee Bar, Salad/Soup/Hot Bar and a Meat department. Plus, there will be an outdoor seating area and, of course, all of the other great things that we are known for, including an extensive Vitamins/HBA department, the largest Bulk selection in town, Grocery with loads of Gluten-Free options and a fresh Produce department with plenty of local items! And of course, we will hold our awesome store-wide events at this location, as well! Stay tuned to our Facebook and Twitter pages for updates, pictures of our progress, employment opportunities and Grand Opening announcements! We look forward to seeing familiar faces in the aisles, and also, welcoming new customers from the surrounding neighborhoods! If you have any ideas for the new store, please feel free to share them with us in the comments section! Cheers to healthy living and new beginnings!

Meatless Monday: Sweet Potato Quinoa Salad with Fall Fruits and Curry Candied Walnuts

Ingredients

1 cup quinoa
2 medium size sweet potatoes
3/4 cups pomegranate seeds
I cup persimmons, cubed
1/3 cup green onions, chopped
i medium- large sweet onion, chopped
1/2 cup walnuts, toasted
3 tbsp sugar
1 1/2-2 tbsp curry powder
1 1/2 cups vegetable stock
Salt
Olive Oil

Directions

1.Skin and cube the potatoes.  Put about a tsp of olive oil in a pan and saute the potatoes for about 10 minutes or until they are soft.
2. In a big cooking pot, saute the onions over medium with olive oil until soft,  about 8 minutes.
3. Add the garlic let it saute for another 1 or 2 minutes.
4. Add the vegetable stock and quinoa.  Cover and let it cook for about 10 minutes.  Stir it 2 or 3 times during the 10 minutes it cooks.
5. Add the sweet potatoes and let it cook for another five minutes. Put it in a serving bowl.
6. Lightly toast the almonds in a nonstick pan over medium heat. Bring the heat down to low and sprinkle in a tbsp of sugar.  Constantly mix the sugar and walnuts. Mix in another tbsp of sugar while constantly mixing. Make sure not to let the sugar burn. If you don’t see a nice layer of liquidated sugar coating your walnuts, add one more tbsp of sugar and keep mixing. When they look nice and sugar coated, sprinkle in your curry and toss/mix it in really well so everything gets a nice layer.
7. Add the walnuts and remaining ingredients to the serving bowl and mix everything together. Enjoy!

Source: asparagustozucchini.com

October is Non-GMO Month! Healthy Home Market Supports Your Right to Know!

First things first! Our stores do carry products that contain GMO's. Unfortunately, not all natural products companies have switched over to non-gmo ingredients. However, many companies have and many are already verified by the Non-GMO Project or are in the process. This month is officially Non-GMO Month and we will be celebrating by sharing pictures of verified products on our Facebook, Twitter and Pinterest pages, as well as, other information! We believe that consumers have the right to know where their food comes from and what it contains. For a complete list of brands and products that are verified, please visit this page. Please also note that not all non-GMO brands are verified yet, but most note that their product is GMO free on the packaging. Happy Non-GMO month! How are you celebrating?

Meatless Monday: Mushroom Tikka Masala

Ingredients

For the sauce

3 tablespoons vegetable oil

2 teaspoons cumin seeds

2 large onion, minced

1/2 teaspoon salt, or to taste

1 tablespoon garlic and ginger paste

6 medium sized ripe tomatoes, pureed

1/2 cup - 1 cup  whole Greek yogurt

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder or according to taste

1/2 teaspoon garam masala powder

4 tablespoons dry kasoori methi

4 tablespoons heavy cream, optional

For the vegetables

16 oz fresh white button mushrooms (about 25 mushrooms, or two packages)

Ghee (clarified butter) for sautéing (can substitute with coconut oil)

2 tablespoons oil (for frying bell peppers)

1 large green bell pepper, cubed

1 large red bell pepper, cubed

Chopped cilantro, to taste

Directions

For the sauce

Heat oil in a large saute pan. When the oil ripples on the surface add the cumin seeds. Once they begin to sizzle add the onions and the salt. Cook on medium heat till onions turn brown. Then add the garlic and ginger paste and stir for about a minute or two until the smell of the raw paste disappears. Pour in the tomato puree and let it cook till the oil separates from the tomato sauce and the tomato sauce thickens a bit, about 5-8 minutes.

For the vegetables
1. While the sauce is cooking, work on the mushrooms. Some button mushrooms come in pre-washed packages but you can wipe the mushrooms clean with a paper towel or brush them off if you wish. You can also rinse them in a colander or submerged in water in the sink if you can plug your drain. Slice the mushrooms into quarters or thirds.  Thinner sliced mushrooms will make for a successful sauté.

2. Put another sauté pan on medium high heat and ladle on a tablespoon of ghee or your preferred oil.  Keep the oil pretty hot but not to the smoking point. Drop in a handful of mushrooms. Make sure all the mushrooms are touching the hot pan so be careful not to overcrowd the pan.  The mushrooms will sizzle and brown on one side, this will take 2-3 minutes.  Once they are golden brown and have a bit of a crust on them from the sauté, flip each and every mushroom piece over and sauté the other side.  Once that handful of mushrooms are beautifully golden and crusty, move them out to the sides of the pan where the heat is less and add another handful. You can also just spoon out the finished mushrooms and drop them into the sauce but only if your sauce is finished. Continue until all the mushrooms are cooked.
3. While your mushrooms are sautéing, start preparing the bell peppers.  Heat another sauté pan on medium-high heat. Once it is hot (but not smoking), add the olive oil (you can substitute it with another high-heat cooking oil if you wish). Dice the bell peppers into bite-sized cubes and add them to the oil.  Stir the bell peppers occasionally until they fry evenly (about 8-10 minutes).

The Finishing Touches

Once all your mushrooms and bell peppers are finished, add them to your sauce.  Crumble and crinkle the kasoori methi over the sauce by placing it in the palm of your hand and then rolling and crushing the leaves between your palms, letting the powdered leaves fall into the sauce. Cook on medium heat for about 3 minutes. Sprinkle on the garam masala and mix well, let it cook for a minute.  Be sure to taste test and adjust the spices if necessary. Turn off heat and stir in heavy cream if you choose to use it. Garnish with chopped cilantro.

Source: thevegetarianrecipes.blogspot.com