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

Tempeh Tuesday: Barbeque Tempeh Sandwiches

Ingredients

1 cup barbecue sauce, your choice
1 (8 ounce) package tempeh, crumbled
1 tablespoon vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium onion, chopped
4 kaiser rolls, split and toasted

Directions

1.Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2.Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3.Spoon the tempeh mixture onto kaiser rolls, and serve.

Source: allrecipes.com

Happy Holidays from Healthy Home Market!

Healthy Home Market will be closing at 6pm on Christmas Eve and closed on Christmas Day! We wish you all a safe, healthy, happy holiday!

Meatless Monday: Vegan Eggnog (Gluten-free too!)

Ingredients

3 cups almonds
4 cups water
1 tablespoon vanilla extract
2 tablespoons agave nectar
2 tablespoons yacon syrup
2 teaspoons nutmeg, ground
¼ teaspoon cinnamon, ground
Pinch cloves, ground

Directions

1.Soak almonds overnight
2.Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
3.Place soaked almonds and 4 cups of water in a food processor
4.Blend on highest speed for 90 seconds
5.Strain milk through a fine mesh paint bag, discarding solids
6.Place almond milk in a half gallon mason jar
7.Add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well
8.Refrigerate until cold and serve


Source: elanaspantry.com

DIY: Healthy Homemade Eggnog

Ingredients

6 beaten egg yolks (free range, organic is best)
2 1/4 cups whole milk (organic is best)
1/3 cup unrefined sugar (like Sucanat, Coconut/Palm sugar, etc.)
1 tsp vanilla
1 cup whipping cream (avoid ultra-pasteurized)
2 Tbsp unrefined sugar, or 1 Tbsp honey, or a few drops or 1/2 packet of Stevia (just enough to add a touch of sweetness)
Ground nutmeg

Directions

1) In a medium pot, mix the egg yolks, milk and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place pot in a sink or bowl of ice water and stir for 2 minutes to cool mixture off a little. Stir in vanilla. Cover and chill for 4-24 hours.
2) When you're ready to serve: Beat the whipping cream and 2 Tbsp of sugar (or sugar alternative) until soft peaks form.
3) Transfer the chilled egg/milk/sugar mixture to a punch bowl. Fold in the whipped cream. Serve immediately. Sprinkle each serving with nutmeg. If you find it a little too thick or too sweet, simply stir in a bit of milk to thin it out.


Source: keeperofthehome.org

Tofu Tuesday: Carmelized Tofu

Ingredients

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Directions


1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
2. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Serves 2 - 3 as a main, 4 as a side

Source: 101cookbooks.com

HHM Green Gift Guide - Updated for 2011

Holiday shopping got you down? Don't fret! Healthy Home Market is here to lighten your load! We have put together a handy holiday shopping list for you. There is something for everyone on your list, not just the greenies in your life!

Food
Who doesn't like good food?

- KW Collards Slammin' Good Greens - delicious and local!
- York's Harvest Organic Acres - Mixed Nuts, Dried Fruit or Snack Mixes
- Gluten-Free Gift Basket - For Celiacs or those on a Gluten-Free Diet
- Chocolate - We have delectable chocolate bars, chocolate covered nuts, chocolate covered coffee beans, chocolate covered pretzels and much more!
- Coffee - Buy in bulk or pick up a bag, we have Holiday blends and Holiday Flavors galore! Pair with one of the mugs listed below!
- Tea - Also available in bulk or prepackaged. Pair loose teas with bulk Charlotte Ritter Apiaries honey or a bottle of Healthy Home Market Honey, a tea ball or mesh tea bags, stainless steel straw and a yerba mate gourd!
- New Crop Georgia Pecans - Fresh pecans are a favorite this time of year, place them in a Holiday tin for a treat!


Spirits
Pair any of these beers (or any of our many other selections) with one of our fun pint glasses. And for wine bottles, we offer wine tool sets and tree-free bags made from stone by Earth Balance!

- Left Hand Brewing Company - Three pack gift set with pint glass!
- Samual Smith - Three pack gift set with pint glass!

- Anchor Brewing Company - Merry Christmas and Happy New Year Beer, available in 6 packs and the ever-popular magnum size (coming soon)!
- Sierra Nevada Celebration Ale - A Gold Medal winner!
- Create Your Own - Taylor a 6 pack just for them! Only $10.99!
- Dennis Vineyards - Wonderful local fruit wines including Holiday, Christmas and White Christmas!
- Woodmill Winery - NC fruit wines including Blue Christmas and Carolina Christmas flavors!
- Georges Duboeuf Beaujolais - 2011 is here! A classic!
- Gambino Wine - 2 Bottles in a lovely box!

Housewares
Practical and fun items for the home or on the go!

- 10" Bamboo Steamer - A must have for the health conscious person! And makes a unique dinner!
- Cooper's Pens and Things - Beautiful local, handcrafted, wooden pens!
- Barrier Eco Water Filter Pitcher - For your health and the health of the environment!
- Lunchopolis Lunch Boxes - lead-free, insulated and reusable! Contains four containers, plus a drink bottle!
- Rosetto EZ-SERV Cereal Dispenser - For the kitchen gadget collector!
- Stainless Steel Bottle - We carry far too many to list! Several sizes and awesome designs!

- Vessel Drinkware Porcelain Tumbler - Cool Designs! Pair with Coffee or Tea!
- Vessel Drinkware Glass Bottle - Cool Designs! Refillable with drinks hot or cold!
- Vessel Drinkware Acrylic Tumbler - When you purchase this reusable cup, you will receive a free smoothie! And the recipient will receive a smoothie for $1.00 off each time they bring in their cup to any HHM store!
- Larry's Beans Coffee Mug or Pint Glass - Pair with Larry's Beans fun, themed coffee!
- Handy Pantry Organic Wheatgrass Kit - Grow your own!
- Green Sprouts Baby Bottle - BPA and PVC free for baby's health!
- Reusable Shopping Bags - We carry a variety, including our HHM 100% cotton bags which zip up into a small pouch for easy storage and transportation!
- Healthy Chef 4in1 Super Appliance - It's a dehydrator, steamer, rice cooker and yogurt maker!

- Ancient Secrets Himalayan Salt Tea Light Holder - They are aesthetically pleasing and produce negative ions for clean air; it's a win-win gift! We carry one, two and three candle sizes!
- Candles - We have candles from local
Simple Purity, Crystal Journey (Reiki charged), Mrs. Meyers, Seed Candles by Soy Inspirations and more!
- Incense and Incense Holder - We have a fantastic selection of both!


Wearables
We have a several clothing options, purses, bags and pins to choose from, as well as...

- Trion:Z Necklace or Bracelet - Contains magnets for pain and negatives ions for protection!
- Andes Gifts - Hats, mittens, arm warmers, scarves and more! Cute animal hats and gloves for the kids! The sales benefit impoverished women and help them to support their families!
- Gypsy Rose Goods - Awesome hat/scarf combos, purses and clothing!
- SkyeTurtle Designs Earrings or Hair Pins - Beautiful, unique and local!

Health and Beauty Care
Everyone loves to be pampered! These gifts will make the special women or men in your life feel loved!

- Harmony Cone Ear Candles - Everyone loves clean ears! These would be a great stocking stuffer or addition to a spa gift basket!
- Earth Therapeutics Products - We offer many spa sets and individual items for indulgence!

- Zum Bath Products - We carry many products, including bulk Zum Jujucuzzi bath salts and holiday scented mists!
- Aura Cacia Bubble Baths - Amazing aromatherapy scents for women or men!
- Shea Natural - Sumptious whipped shea butters with delicious scents! Only $9.99!
- Natural Makeup - Help someone in your life say no to chemical makeup! We have mineral makeup, lipstick and gloss, foundation, powder, blush, eye shadow, mascara, you name it!

- Nail Polish - Formaldehyde, Toluene and cruelty free in classic and fun colors!
- Natural Oil Perfume - Lovely scents without all of the toxins!

Pets
For your beloved pets or the animal people in your life, we have an expanded selection of collars, leashes, treats, supplements and food!

Batteries 
For all the toys and electronics this season, go green! We carry Perf GoGreen biodegradable alkaline batteries and Fuji EnviroMAX batteries!

HHM Gift Cards
These make great gifts or stocking stuffers! Purchase any increment you like starting at $5.00!

Gift Baskets
Our Galleria location has some beautiful vitamin/health and beauty/houseware gift baskets already made up, and any of our other locations would happy to create a basket to suit your needs!

Note: Our stores do not all carry the same products. Please call ahead to make sure that your preferred location carries the item or items that you are looking for. If not, please ask about having your item(s) transferred. Happy Shopping!

Meatless Monday: Roasted Vegetable Lasagna

Ingredients

2 medium red, green or yellow bell peppers
1 medium onion
1 large zucchini (2 cups)
1 eggplant sliced
8 roma tomatoes sliced ¼ inch thick
¼ cup minced garlic
1 package (8 ounces) whole mushrooms, cut in half
2 tsp olive oil
1/2 tsp ground black pepper
½ tsp ground white pepper
2 tsp chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles
15 oz. ricotta cheese
1/2 cup chopped basil
1 egg, slightly beaten
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese

Directions

1. Heat oven to 425º. Oil bottom and sides of jelly roll pan
2. Place bell peppers, onion, zucchini, eggplant, mushrooms, tomatoes, oil, garlic, salt, pepper and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
3. Reduce oven temperature to 350º. Oil bottom and sides of rectangular baking dish. Cook and drain noodles as directed on package. Mix ricotta cheese and egg.
4. Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
5. Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 5 minute before cutting. Cut into squares and serve