Meatless Monday: Veggie "Meat" Loaf

Ingredients

For the loaf
1 large red bell pepper
1 large green bell pepper
2 pounds cremini mushrooms
1 tablespoon olive oil
1 cup 1/2-inch asparagus pieces
1/2 cup chopped red onion
1 cup panko breadcrumbs
1 cup chopped walnuts, toasted
2 tablespoons chopped fresh basil
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces fresh Parmigiano-Reggiano cheese, grated
2 large eggs, lightly beaten
Cooking spray

For the top
2 tablespoons ketchup
1 tablespoon vodka or vegetable broth
1/4 teaspoon Dijon mustard

Directions

1. Preheat broiler to high.
2. To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.
3. Reduce oven temperature to 350°.
4. Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.
5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add asparagus and onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
6. Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.
7. To prepare topping, combine 2 tablespoons ketchup and remaining ingredients in a small bowl; brush ketchup mixture over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.

Source: Cookinglight.com

The Healthy Home Hour has Moved to Sunday!

As many of you may already know, WGIV 103.3FM The Soul Of Charlotte is now Streetz 103.3FM. In the reformatting process, the amount of talk shows on the station was greatly reduced. We are proud to say that the Healthy Home Hour made the cut and is one of four talk shows still included in their programming! We have all of you loyal listeners to thank for that! For you guys and for our new listeners, here is everything you need to know:

Make the switch to Sunday! Listen in to the Healthy Home Hour Sundays at 9:00. Enjoy the same station, same time, and same host, Holli Adams, on the Healthy Home Hour on WGIV 103.3 FM, 1370/1490 AM. Learn what it takes to be well for the rest of your life. Be savvy and know what’s new and classic in the world of health and wellness. It’s more attainable than you think with host Holli Adams and the wide range of health professionals brought to you by the Healthy Home Market with four stores in and around Charlotte. Every Sunday, 9-10:00 am Holli interviews the experts, educators, doctors, healers and entrepreneurs that have one goal in mind - your long term health. Learn about discounts, free classes and events, health foods and supplements offered at The Healthy Home Market, as well as what to avoid in the booming health industry. Start your Sunday by blessing your body, mind and spirit with Holli Adams!

You can listen to past shows here. And listen in live here.

Meatless Monday: Toaster Oven Baked Eggplant with Miso

Ingredients

2 medium eggplant or 1 large, washed & cut into 1/2-inch discs
2 tbsp white miso paste
2 tbsp water
1 tbsp honey
2 tsp olive oil
1 tbsp soy sauce
1 tbsp plus 1 1/2 t. lemon juice
Salt and pepper, to taste

Directions

1. Remove the toaster oven tray, line it with foil, and arrange the eggplant slices on it.Turn the heat to broil.
In a bowl, stir together the miso paste, water, honey, oil, soy sauce, and 1 tablespoon of the lemon juice.
2. Season the slices with salt and pepper and brush them with the miso glaze.
3. Broil for 8-10 minutes until the slices are nicely caramelized and tender.
4. Sprinkle the eggplant with the rest of the lemon juice. Serve & enjoy!

Source: route1farms.com

DIY: Healthy Granola

We sell a lot of lovely granolas at the Healthy Home Market, but sometimes it's nice to make something from scratch and it doesn't get much easier than granola! We have given you a great basic recipe below, courtesy of Elizabeth Rider, but get creative and try out lots of combos! Get the kids involved and let them pick out what they would like to include! Post your favorite recipes in the comments! Enjoy!

Ingredients

2 cups raw, whole rolled oats (aka old fashion oats)
½ cup raw nuts, chopped ¼ cup raw seeds (sunflower or pumpkin seeds are great)
½ cup unsweetened dried fruit, chopped (optional)
2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
2 tbsp virgin coconut oil or other healthy cooking oil
½ tsp vanilla extract or almond extract
1 large pinch fine sea salt or Himalayan salt

Directions

1. Preheat the oven to 300º F.
2. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
3. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.)
4. Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Source: www.elizabethrider.com

Meatless Monday: Beet Casserole

Ingredients

4 cups sliced fresh beets
1 tbsp sugar (or substitute)
3/4 tsp salt
1/4 tsp paprika
1 tbsp butter
1 tbsp lemon juice
Sliver of fresh ginger
1/3 cup water
1 tbsp grated onion

Directions

1. Pre-heat the oven to 400 degrees.
2. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the sugar (or substitute), salt and paprika. Dot the beets with the butter, then add the lemon juice, ginger, water and onion.
3. Cover and bake for 30 minutes or until tender. Remove from the oven once during baking and stir well.

Source: about.com

Beautiful Weather + Healthy Grilling = Perfection

Summer is almost upon us! Let's get outside and do some grilling! Rest assured that all of Healthy Home Market's meats are antibiotic and hormone free! We source our beef from local, Grayson Natural Farms, our deli bacon is cut in house, our deli meats are ground in house, we create our deli sausages and much of our seafood is wild caught in or around the United States!

Not a meat eater? That's cool! We have tons of delicious veggie "meats!" We recognize that many people didn't quit eating meat because they don't like the taste and these make great substitutes!

Not into the "faux" meats? We have a great selection of organic veggies that are just begging to be put on the grill! And have you tried grilled pineapple?! Mouth watering!

But, whatever you do...don't forget the spices...

Or the condiments....

And definitely don't forget the beer (if you're into that sort of the thing!)

Happy grilling everyone!

Please share with us your favorite grilling recipes in the comments below!

Meatless Monday: Vegetarian Lettuce Wraps

Ingredients

2 tsps olive oil
1 pkg firm tofu
2 ears corn (or 1 1/2 Cups Frozen Corn Kernels)
1/4 tsp chili powder (more To Taste)
1/4 cup soy sauce
Romaine lettuce (Hearts)
2 whole avocado (Sliced)
1 tsp balsamic vinegar

Directions

1. Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
2. Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)
3. Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
4. Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

Source: thepioneerwoman.com

Beers to You, Friends!

Historic South End is now officially the Beer Capitol of the World! Well okay, maybe not...but the beer scene has grown by leaps and bounds in recent times! We are now the proud home of multiple microbreweries and retail locations offering a plethora of delicious beers! We don't want to brag, but we kinda feel like we possibly, maybe, might have, you know...started the whole beer trend in South End! Either way, we've been providing unique beer to the area since 2003! Be sure to follow us on Facebook and Twitter to stay up-to-date on seasonals and hard-to-find brews. Our merchandiser, Brian, is always sourcing new and awesome choices for you guys. We offer local beers, domestics, imports, ciders, meads, high-gravity beers, etc. etc. And if you're having trouble deciding, you can always build your own six pack! It's a great way to try new things! If beers not your thing, we have a massive wine/champagne/prosecco/sake selection, but that's another subject, for another day.
Not in the South End area much? Don't fret...our Davidson location has a rockin' beer selection too! And the Independence and Galleria locations' beer sections have just been revamped and expanded! And just in time for all this beautiful, patio-sippin' weather! Now, you'll have to excuse us...it's getting to be about that time...you know what they say, "It's 5 o'clock somewhere!"

So, are you convinced yet?

Tempeh Tuesday: Tempeh Menudo

Ingredients

1 & 1/2 lb. tempeh, cut in bite sized pieces

8 ounces potatoes, cut in bite sized pieces

1 teaspoon sweet paprika powder

1 tablespoon soy sauce

1/4 teaspoon black pepper

Juice from 1/2 lime

2 tablespoons olive oil

1 tablespoon minced garlic

3 tablespoons tomato paste

2 large onions, sliced

2 large red bell peppers, cut into triangles

2 tablespoons raisins or sultanas

Salt to taste

Directions

1. Make the marinade by mixing the soy sauce, olive oil, black pepper, sweet paprika powder, garlic and lime juice.

2. This meal is traditionally served with white rice. It is wise to prepare the white rice at this time.

3. Cut the tempeh in bite sized pieces and place in a shallow bowl.

4. Add the marinade and stir gently to mix.

5. Allow the tempeh to marinate while you prepare the vegetables.

6. Clean the potatoes. If they are organic, leave the skins on, if not peel. Cut the potatoes into bite sized pieces.

7. Slice the onions and separate into rings.

8. De-seed the bell peppers and slice into triangles.

9. Heat the oil in a large frying pan.

10. Add the potatoes and saute until the begin to soften and get a light crunchy outer edge.

11. When the potatoes have gotten soft, add the red bell pepper pieces, mix and sauté.

12. When the bell pepper pieces have softened, add the onions.

13. When the onions have become glassy, add the marinated tempeh.

14. Stir in the tomato paste and add a bit of water if needed.

15. Add the raisins and gently mix all the ingredients as they are cooking.

16. Season to taste with salt.

17. Serve the tempeh menudo with rice and a lime wedge as garnish and to squeeze onto the meal.

Source: vegalicious