Fun Ideas for the Holiday Weekend!

Many of you have Monday off from work for the Memorial Day holiday and the kids are out of school, so what is one to do with three days off in a row? We have some ideas! No matter what you are in to, make the most of this beautiful weekend!

Go Camping!
Take you friends, family and pets and get out in nature! Whether you go to the mountains or just down the road to McDowell Park. Camping can be an inexpensive and highly enjoyable activity! There is something so relaxing about just sitting outside listening to the breeze or the sound of a running creek, staring at a fire or taking a walk through the woods. Grab your tent, sleeping bag, water and some snacks and you're ready to go! Don't forget the watermelon! We have local, organic watermelons on sale right now for only $5.99.

Hit a festival!
There are lot's of activities going on this weekend in the surrounding areas! Check out Freedom Weekend Aloft, an annual hot air balloon festival in Simpsonville, SC, NC Hops and Roots Festival in Pittsboro, NC featuring regional food, beer and wine, White Squirrel Festival in Brevard, NC with live music, a parade, local food and brews and the 5K/10K Squirrel Race, spend the day at the U.S. Whitewater Center on Sunday rafting, climbing or ziplining, then stick around for free music and fireworks or get your Nascar fix at Speed Street in uptown Charlotte, Run or walk the 5K at the Go the Extra Mile Patriot Festival at South Park's Symphony Park, or listen to gospel and ride the rides at JoyFest at Carowinds!

Head to the Ballpark!
There are four Charlotte Knights this holiday weekend, with fireworks after the game on Saturday and free admission for active and veteran military personnel to Monday's game, also followed by fireworks. Knights games are fun for the whole family! Click here for more information.

Check out Bass Pro Shop!
Bass Pro Shop in Concord is hosting a Summer Kickoff event. Take a family "camping" pictures, let the kids can create nature inspired art and compete in several challenges. More information can be found here.

Alternative Ideas!
Have a picnic, read a book, visit a museum, try some diy projects, go swimming, have a cookout, take a hike, rent a boat, get some r&r, stargaze, go to the park, plant some flowers, go to the zoo, take advantage of Medical Screening Services at HHM South End, play in a sprinkler, check out the Carolina Raptor Center, the possibilities are endless! Let us know in the comments what you end up doing this weekend!

Meatless Monday: Lemon Mint Quinoa Salad

Ingredients

1 cup quinoa, rinsed & cooked by directions
3 green onions, sliced with tough ends removed
1 tablespoon extra virgin olive oil
1 clove garlic, crushed in a garlic press
1 tablespoon fresh-squeezed lemon juice
3 tablespoons fresh mint leaves, chopped
Salt and lemon-pepper, to taste
¼ cup almonds, chopped

Directions

1. After quinoa has finished cooking, remove from heat and cool on a cookie sheet.
2. Place the cooked and cooled quinoa, green onions, olive oil, garlic and lemon juice together in a large bowl. Stir until combined. Season with mint, salt and lemon-pepper. Mix well.
3. Top the salad with the chopped almonds. Serve chilled or at room temperature.

Source: meatlessmonday.org

Customer Appreciation Day, this Saturday! All Five Locations!

Please join us this Saturday at Customer Appreciation Day! We have some great things going on at all five of our locations! Fun for the whole family and tons of giveaways! Sign up for our E-Newsletter here to receive a big announcement tomorrow evening, regarding Customer Appreciation Day!



South End
Products samples and demonstrations: Garden of Life, vegan and local KW Collards gluten-free My Dad's Cookies, vegan and local Pink Chocolate Cupcakes, local Sadie's Fish Cakes, Ultima Replinisher, Healthforce Nutritionals, gluten-free Taste of Sunrise Pancakes, local Boquete Coffee, raw, vegan and local Luna's Living Kitchen, local Lenny Boy Kombucha, local Elaine's Slices of Heaven Bakery, local Villa Antonio, vegan and local Chelly's Cake-N-Pastries and local Boone Barr.
Beer and wine tasting: Tryon Distributing, Freedom Beverage Co., Dionysus Wine Distributors and Global Wine Distributors.
Local practitioners: Maximized Living, Jubilation Acupuncture, Reiki Education and Research Institute, Evolution Fitness, Yoga, Martial Arts, Avalon Light Therapy and Kamati Massage and Yoga.
Plus: Food samples through out the store, raw and vegan samples from our very own Chefs Rian and Ami, delicious treats from Chef Mike and Crispin, a smoothie demo by FYI Cynthia Hill, local handmade jewelry from SkyeTurtle Designs, entertainment from Jeff Brown, gift basket drawings and a cookout in front of the store featuring all natural beef burgers, veggie burgers, natural chips, natural sodas and handmade sausages. Meals only $2.99!


Galleria
Product samples and demonstrations: local Beam Family Farms, local KW Collards, Nordic Naturals, Nutraceutical, Curamin and ZuZu Luxe.
Beer and wine tasting: Olde Mecklenburg Brewery and 17th Street Wine Distributors.
Local practitioners: Maximized Living and chair massage with Montse Ferragut
Plus: Lite 102.9 will be broadcasting live from 12pm-2pm with prizes, HHM gift basket drawings, entertainment and balloons for the kids!


Davidson
Product samples and demonstrations: local Rooster Hill Farms, local Cathy's Homemade Biscuits, local Empanada's 2Go, Honest Tea, gluten-free Taste of Sunrise Pancakes, vegan and local KW Collards, local Elaine's Slices of Heaven Bakery, Garden of Life and Buried Treasure.
Local practitioners: Maximized Living
Beer and wine tasting: Tryon Distributing, Global Wines Distribution, Ararat Import and 17th Street Wine Distributors.
Plus: food samples through out the store from Chifles Plantain Chips, EnerGMax Bars and local Hearth Strings Foods, gift basket drawings and an iPad 2 giveaway, courtesy of Garden of Life.


Independence
Product samples and demonstrations: vegan and local KW Collards, New Chapter, Greens Plus and Curamin.
Local practitioners: chair massage with Raymond.
Plus: food samples through out the store, gift basket drawings and a cookout in front of the store featuring all natural beef burgers, all natural hot dogs, natural chips and natural sodas.

Hickory
Product samples and demonstrations: local Tarheel Dog Treats, vegan and local KW Collards, local Beam Family Farms, and Wild Bee Honey.
Wine tasting: local Woodmill Winery.
Local practitioners: massage with Lisa Kemerait, iridology with Myndi Patrie, nutritionist Corrine Lewis, life coach Liz Sakatos and Robb Worthington of Foothills Transition.
Plus: gift basket drawings and samples through out the store!

Tofu Tuesday: Green Bean Ginger Spaghetti Stir Fry

Ingredients

4 cups green beans, ends trimmed
1 (16 ounces)box spaghetti
2 tablespoons vegetable or canola oil, divided
1 (14 ounce) block extra firm tofu, 1 inch cubes
1/4 cup low sodium tamari soy sauce, divided
2 tablespoons toasted sesame oil, divided
2 inches fresh ginger, minced
4 cloves garlic, peeled and minced
1/4 teaspoon red pepper flakes
6 green onions or scallions, sliced, divided
1 bell pepper, cut into strips

Directions

1. Bring 2 large pots of salted water to a boil over high heat. Prepare a large bowl of ice water. When the first pot of water boils, add the green beans and cook for 3-4 minutes, or until the beans turn bright green, but still maintain their crunch. Using a slotted spoon, transfer the green beans to the ice water bath to immediately stop the cooking process. Transfer the green beans to a plate after they cool.
2. Add the pasta to the other pot and cook according to package instructions, or until the pasta is just cooked. Drain, taking care to reserve 1/4 cup of the pasta’s cooking water. Transfer the pasta back to the pot.
3. Place 1 tablespoon of the oil into a large skillet over medium-high heat. Add the tofu and brown on all sides for about 5-7 minutes. Drizzle the tofu with 2 tablespoons of the tamari and 1 tablespoon of the sesame oil. Stir to ensure that the tofu cubes are evenly seasoned. Taste the tofu and adjust its seasoning if desired. Transfer the tofu to a plate.
4. Add the remaining tablespoon of olive oil to the same pan that you cooked the tofu in. Add the ginger, red pepper flakes, garlic and 3/4 of the sliced scallions to the pan. Cook, stirring, for about 2 minutes, or until the ginger and garlic begin to become fragrant. Add the blanched green beans and bell pepper strips to the pan. Stir fry for about 3-4 minutes, or until the veggies are just cooked through.
5. Pour the remaining soy sauce and toasted sesame oil over the green beans. Add the tofu and cooked pasta to the pan, tossing to ensure all ingredients are evenly seasoned.
6. Remove the pan from heat. Sprinkle each serving with the remaining sliced scallions.

Source: meatlessmonday.org

Meatless Monday: Brie and Egg Strata

Ingredients

2 teaspoons olive oil
2 cups chopped onion
1 1/2 cups diced unpeeled Yukon gold potato
1 cup chopped red bell pepper
1 cup halved grape tomatoes
1 teaspoon salt, divided
3/4 pound ciabatta, cut into 1-inch cubes, toasted
cooking spray
4 ounces brie cheese, rind removed and chopped
1 cup egg substitute
2 large eggs
1 teaspoon herbes de Provence
1/4 teaspoon freshly ground black pepper
3 cups 1% low-fat milk
2 tablespoons chopped fresh parsley


Directions
 
1. Coat a 13 X 9 inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato and bell pepper and sauté 4 minutes or until tender.
3. Stir in tomatoes and sauté for 2 minutes. Season with 1/2 teaspoon salt.
4. Combine onion mixture and bread.
5. Place half of bread-onion mixture in greased baking dish. Sprinkle with 2 ounces of the brie. Top with remaining bread-onion mixture and the other half of the brie.
6. Place egg substitute and eggs in a medium bowl. Season with remaining 1/2 teaspoon salt, herbes de Provence and pepper. Add milk, stirring with a whisk until well blended.
7. Pour egg mixture over bread-onion mixture. Let casserole stand for 30 minutes.
8. Preheat oven to 350°.
9. Bake for 50 minutes or until casserole is set. Sprinkle with parsley and serve immediately.

Source: meatlessmonday.org

Cinco de Mayo: A Little History + Recipes!

Saturday is Cinco de Mayo, a day celebrated not only in Mexico, but throughout the US as well. Many people wrongly believe that Cinco de Mayo is Mexican Independence Day, when in fact, it is a celebration of Mexico's triumph over French occupation. The United States strongly supported the Mexican government’s resistance to the French occupation and the people of Mexico never forgot this. In gratitude, thousands of Mexicans crossed the border after the attack on Pearl Harbor to join the U.S. Armed Forces. As recently as the Persian Gulf War, Mexicans flooded American consulates with phone calls, trying to join in and help fight with the U.S.
While many are unaware of the true meaning behind the May 5th holiday, people everywhere sure love to celebrate it, usually with Mexican (or a variation of) food and beer, and often with friends! This Saturday, try your hand at some of these delicious, often unique, healthy versions of Mexican (or a variation of) fare. Your family, friends, guests, you...whoever...are sure to be impressed! Please also take some time to reflect on what we are all celebrating. Esperamos que disfrute estas recetas y tener una celebración segura y saludable!

Pineapple- Chipotle Salsa
Coctel de Camarones
Vegetarian Tortilla Soup
Crab Stuffed Jalapenos with Guacamole
Huevos Rancheros Verdes
Charred Chile Relleno w/Green Rice
Chicken Breasts w/Green Chili-Almond Cream Sauce
Adobado Pork Tenderloin
Blueberry-Lime Margarita
Passion Colada

Meatless Monday: Blackened Tempeh with Avocado

Ingredients

For the blackened tempeh:
1/2 cup olive oil
8 oz tempeh, cut into 2×2 inch squares, 1/4-1/2 inch thick
1/3 cup Cajun seasoning
1/3 cup lime juice

For the lime sauce:
1/4 cup of light mayonnaise or egg-free mayonnaise substitute
1 ½ teaspoons of lime juice
1 teaspoon of salt

To complete the dish:
1 avocado, cut into cubes

Directions

To make the blackened tempeh:
1. Make an assembly line with a bowl containing the remaining ¼ cup of olive oil mixed with the lime juice, a bowl containing the Cajun seasoning, an empty plate for holding and a plate with paper towels for after the tempeh is cooked.
2. Preheat ¼ cup of the olive oil in the pan on medium-high heat.
3. Quickly dip each side of the tempeh in the lime-oil mixture then drench each side in the Cajun seasoning. Put each piece of seasoned tempeh on the holding plate.
4. Once all of tempeh pieces are prepared, take them over to the pan, and fry them for 1 minute on all sides, or until golden or blackened to taste. Remove the completed tempeh with a slotted spoon and set to drain on the paper towels. Dab the cooked tempeh on top with more paper towels to remove any excess oil.

To make the lime sauce:
In a medium sized bowl, whisk together the mayonnaise, lime juice and salt.

To complete the dish:
Place finished tempeh on a clean plate. Garnish each piece with a dab of lime sauce and a cube of avocado on top and enjoy.

Source: meatlessmonday.com

Stand Up for Real Food (Infographic)

 

Meatless Monday: Pho Chay

Ingredients

6 cups water
6x4 in. piece of kombu
6 dried shiitake mushrooms
2 whole anise stars
2 whole cloves
1 in. piece ginger cut lengthwise
1 medium onion, sliced
1 lb fresh vegetables: carrots, bok choy, nappa cabbage and scallions
1/2 teaspoon salt
1/4 cup soy sauce
1 package seitan or tofu, cubed
Rice noodles, cooked

Garnish: fresh basil, fresh cilantro, lime wedges, bean sprouts, hot peppers and homemade sriracha sauce (if desired)

Directions

1. Soak the kombu and mushrooms in the water for at least 3 hours. Remove the mushrooms; slice them and add them back to the pot. Heat the water; when its almost boiling remove the kombu and discard.
2. Place the anise and cloves in a tea infuser. Add the: tea infuser, ginger and onions to the broth. Reduce heat and simmer for 30 minutes.
3. Meanwhile, lightly steam the vegetables in a large sauce pan. Use a small amount of the broth for liquid. Salt the vegetables.
4. When the broth has finished, remove the ginger and tea infuser. Add the soy sauce and seitan or tofu. Turn off burner.
5. Place noodles in individual bowls. Top with vegetables and add hot broth. Top with garnishes. Soup is best when eaten hot.

Adapted from seemore-vegan.blogspot.com

Garden of Life Protein Powders: Raw, Vegan, Organic!

Meatless Monday: Summer Tomato Cilantro Spaghetti

Ingredients

3 tablespoons olive oil, divided
1 yellow onion, diced
4 cloves garlic, minced
10 ripe tomatoes off the vine
1 1/2 cups cilantro, roughly chopped
1 pound whole wheat spaghetti, cooked according to package instructions
Salt, to taste

Directions

1. Place 1 of the tablespoons olive oil in a large saucepan over low heat. Add the diced onion, cover with a tight fitting lid, and sweat for 6-8 minutes, or until the onions are translucent and soft.
2. Increase the heat to medium-low and add the garlic. Cook for garlic for about 1 minute, or until the garlic begins to become fragrant.
3. Add the tomatoes, stir and bring to a simmer. Simmer for about 15 minutes, or until the fresh tomatoes have broken down and become integrated into the sauce. Add the remaining 2 tablespoons olive oil, stir and season with salt and pepper to taste. Turn off heat.
4. Add the chopped cilantro to the tomato onion mixture and stir, taking care to ensure that the cilantro is evenly distributed. Season with salt to taste.
5. Divide the pasta into 6 portions. Top each with the tomato cilantro sauce and enjoy!

Source: meatlessmonday.org

Hunger Hits Home: A New Documentary About Childhood Hunger in America

This 1-hour special takes a first-hand look at the crisis of childhood hunger in America through the eyes of the parents, children, activists, educators and politicians on the frontlines of the battle. The program is presented by Food Network and Share Our Strength’s No Kid Hungry Campaign.

Change begins with you. See it. Share it. Support it. Foodnetwork.com/hungry

Autism Workshop this Saturday at South End! Join Experts on this Topic!

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.