This Holiday, Be Good to Your Body and Your Wallet!

A healthy Thanksgiving does not have to be expensive! Healthy Home Market has some great deals this month on holiday foods! And there is always the option of letting us do all of the work! We are offering roasted and smoked (at our Davidson location) turkeys, sliced spiral ham, prime rib and prepared sides; check out the prices below! Or if you prefer to do the cooking, we have fresh all natural turkeys available for pre-order right now. Vegetarian? We have Tofurky Vegetarian Roasts on sale this month for only $9.99! Plus, Celebration Roast, Hazelnut Cranberry Roast En Croute, Quorn Turk'y Roast, and Vegetarian Plus Vegan Whole Turkeys. Now for the appetizers, sides and desserts! Check out these great sales:  New Crop Georgia Pecans $7.99 lb., Newman's Own Organic Raisins $3.99, Local Sweet Potatoes 99¢ lb., Cascadian Farm Organic Cut Green Beans 2/$3, Field Day Organic Free Range Chicken Broth 2/$4, Horizon Organic Salted Butter $4.99, Woodstock Organic Brown Sugar 2/$5, Imagine Organic Free Range Chicken Broth 2/$5, Roasted Mixed Nuts $7.99 lb., Organic Date Coconut Rolls $3.49 lb., Organic Cranberries $4.59 lb., Coconut Bliss Naked Ice Cream $5.99, Truwhip Organic Whipped Topping $2.39 and Wholly Wholesome Pumpkin Pies $5.99!

Support Local. We Do: Uncle Scott's Root Beer

Uncle Scott's Root Beer has been a favorite among customers and employees since Healthy Home Market began carrying it several years ago! Uncle Scott's is an all natural, 98% organic (water is not organic) craft root beer with complex flavors and a smooth burn, brewed by Uncle Scott himself in Mooresville, NC! Scott Ramsey has been brewing root beer since he was a kid and in 2007, he and his wife Suzanne decided to turn his hobby into a business venture. They brought in an old friend, Jeff Fleenor, as third business partner and Scott and Jeff took on the responsibility of delivery, while Suzanne works on the marketing aspect.
About the owners: Scott originally hails from Pittsburgh and moved to the Charlotte are in 1988. He met Suzanne while in her home state of New Mexico where she was an entrepreneur and radio show host before moving to North Carolina. The pair met when Scott was booked as a guest on her show. Scott and Suzanne not only sell root beer together, they have also written a book, The Aztec Incident: Recovery at Hart Canyon. Pretty cool!
Besides his contract work for Uncle Scott's, Jeff builds race cars and knows Scott from his past racing days. What a fun group!
Be on the look out for the crew sampling their delicious brew at our upcoming events and check out their website for some great recipes!

Meatless Monday: Roasted Acorn Squash Pieces with Lemon, Herbs and Garlic

Ingredients

1 acorn squash
1 clove garlic, diced
1/2 tsp salt
1/4 tsp pepper
Zest of one lemon
2 tbsp chopped parsley or cilantro
2 tbsp chopped dill
Olive oil for brushing

Directions

1. Wash the squash to remove any dirt, and cut it in half. No need to peel it. Scoop out the seeds, and then slice the squash into 3/4-inch pieces.
2. Brush a large baking sheet with olive oil lightly, and place the slices evenly on the sheet (place the edge pieces skin side-down). Brush the tops of the slices with oil.
3. Combine the chopped garlic, herbs, salt, pepper, and lemon zest in a small bowl and press into the tops of the squash slices to coat thickly.
4. Bake in preheated 325 degree oven for 35 minutes, or until the squash is tender.

Source: multicuriousity.com

See What's Happening at South End's Annual Holiday Food Tasting this Saturday!

It's that time of year! The leaves are changing, it's getting dark early, it's getting chilly and we are starting to prepare for the holidays. While this season can be stressful for many, Healthy Home Market is here to help! While we can't guarantee that your in-laws are going to be nice, we can help make sure that dinner is healthy, delicious and free from mental break-downs!
This Saturday, South End will be hosting our Annual Holiday Food Tasting from 1pm-4pm. As always, the deli will be sampling smoked and roasted turkey, spiral ham, Celebration Roast (vegan), Tofurky (vegan), cranberry relish, green beans, veggie casserole, carrots, stuffing and raw pumpkin pie! The best part is that all of these things are available for pre-order and can be picked up the day before Thanksgiving. Let us do the work for you!
Besides Healthy Home Market's fare, we will have local favorites out with samples of their own, including: KW Collards, Sadie's Fishcakes, Bushelle Seasonings, Tavern Cheese Spread, Uncle Scott's Roost Beer and Taste of Sunrise. Plus, demos from Dr. Brandan Lee, Acure Organics, Scentsy Wickless Candles, EPFX/Scio Quantum Biofeedback, Ray Mercurio, Nordic Naturals and HealthForce Nutritionals.Plus, we will have lots of beer and wine samples and our friend Jeff Brown will be providing the entertainment!
This is an event that both our customers and employees look forward to and this year is no exception! Tell your friends and family and we will see you all this Saturday!

New Crop Pecans Are in the House!

Our new crop pecans have finally arrived, fresh from Georgia! We have halves and pieces for only $7.99 lb! 30 lb. cases are also available at a 10% discount. Pecans are great in many holiday recipes, sweet and savory. Also, leave them out for guests to munch on, just make sure you get enough because they're addictive! Pecans also make great gifts; stuff them in a stocking or in a decorative tin as a host/hostess gift. Not only are they really tasty, but also nutritionally abundant and cholesterol free. As a matter of fact, studies have shown that they may actually lower LDL cholesterol! Pecans are chock full of thiamine, copper, iron, calcium, magnesium, phosphorous, manganese, potassium, zinc, vitamin C, vitamin K, vitamin E, riboflavin, niacin, vitamin B6, folate, pantothenic acid, selenium, fiber and healthy fats, as well as antioxidants. Antioxidants which can help protect against cell damage and help fight diseases like heart disease, Alzheimer's, Parkinson's and cancer. Plus, they're beneficial to your immune system, prostate health and weight loss. How can you go wrong!? Enjoy!

Meatless Monday: Spicy Sauteed Tofu with Sea Vegetables

Ingredients

1 TBS dried arame or hijiki sea vegetables
12 oz firm tofu, cut into 1/2 inch cubes
3/4 cup chopped scallion
1 TBS minced fresh ginger
4 dried shiitake mushrooms
2 TBS soy sauce
2 TBS mirin rice wine
Pinch of red chili flakes to taste
Salt and white pepper to taste

Directions

1. Soak dried shiitake mushrooms in 1/2 cup water until soft (about 15 minutes). Slice, removing the stem. Retain mushroom soaking water.
2. Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.
3. Rinse and soak sea vegetables in warm water while preparing rest of ingredients. Squeeze out excess water before adding.
4. Add the mushroom water to a 10-inch stainless steel skillet and bring to a boil. Add ginger, sea vegetables, mushrooms, scallion, mirin, and tofu, and simmer for 10 minutes.
5. Add soy sauce, red pepper flakes, salt and pepper. Simmer for about 5 minutes.

Source: whfoods.com

Support Local. We Do: Bushelle Seasonings

Olive Stewart of Bushelle Seasonings has been a friend of HHM for a long time. If you have ever attended any of our larger events, you have most likely seen her sampling out her delicious products and hopefully you have been lucky enough to try them! Olive's products are a blend of fresh herbs, spices and vegetables which can be used in various recipes, spread on crackers or bread, use as a dip and so much more! She has three flavors, Rosemary & Clove, Garlic & Habanero and Green Onions & Habanero. Bushelle Seasonings are packed with natural vitamins and minerals, are low in sodium (sea salt), contain no preservatives, no calories, are gluten free and 100% vegan! Bushelle Seasonings was born in 2006 in the beautiful Caribbean island of Barbados. Olive says, "Whenever we visited my in-laws, my father-in-law would use his special blend of fresh herbs and spices from his garden, to make a crisp and fragrant seasoning blend. He would use his herb blend to marinade and season chicken, fish, beef and vegetables. He especially uses it to season the local favorite dishes of “Pudding and Souse” and “Bajan Fish Cakes”.  On one trip, her father-in-law, Robert, was kind enough to share his recipe. Upon returning home, Olive began to create her own seasoning creations and the reception was so good from friends and family, that she decided to try selling her products at local farmer's markets and soon made her way to HHM! Bushelle is named for her father-in-law, of course!  Check out Bushelle Seasonings recipe ideas here and watch the video below! Also, stop by South End on November 10 for the Holiday Food Tasting and sample her three wonderful flavors if you haven't already!

Meatless Monday: Mummy Dogs

It's almost Halloween! Are you in the spirit yet?

Ingredients

Biscuit Dough
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening (or butter)
3/4 cup soy, rice, or almond drink (or milk)

Filling
Package of veggie dogs
1/4" strips of cheese (or vegan cheese)
Mustard for decoration
Ketchup for dipping

Directions

Biscuit Dough
1. Sift all the dry ingredients into a bowl and stir them well with a fork. Cut the shortening (or butter) into bits and stir it into the mix. It should not look very good yet.
2. Add the liquid and stir until a dough forms. Gather the dough into a large ball, without kneading it much. Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick. Cut it into 4 rectangles
3. With a kitchen knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces.

Mummy Dogs
1. Lay and a 1/4" slice of cheese on veggie dogs.
2. Wrap 4 pieces of dough around each veggie dog to look like bandages, stretch to completely cover veggie dog.
3. About 1/2 inch from each veggie dog end, separate bandages so veggie dog shows through for eyes. On ungreased large cookie sheet, place wrapped veggie dogs (cheese side down), and spray dough lightly with cooking spray or olive oil.
4. Bake 13-16 minutes or until dough is light golden brown and dogs are hot.
5. With mustard, add eyes.
6. Serve with ketchup dip, the mummy blood!

Adapted from: 365halloween.com and justapinch.com

What Does Organic Really Mean?

Claws and Paws: A Day for Our Fuzzy Friends! Animal Lovers, You Don't Want to Miss this Event!

This event is happening this Saturday at our South End location from 1pm-4pm! We are so thrilled to have so many wonderful organizations involved! Some of you may not even know about our huge selection of natural and organic pet foods (wet and dry), treats and bones, homeopathic and herbal remedies and supplements, shampoos, stain and odor removers, natural litter, Wonderboxes and toys that we offer! This day is about awareness of superior products and services for your pet, as well as, awareness of all of the homeless animals in the area that need loving homes. Plus, we just want to have a fun day where pets and their owners can meet and mingle! Below is a rundown of who will be here and what will be going on. Please share this event with friends and family! There will be freebies and discounted services for all two and four legged creatures!

*TarHeel Dog Treats: Bringing samples, coupons and information.
*All Wags Doggie Daycare and Boarding: Bringing foster dogs available for adoption plus information.
*Barbara's Canine Catering: Bringing samples, information and coupons.
*K9 Playland: Bringing dog treats, candy for the kid in all of us, info AND dressing up!
*RescuedMe: Bringing adoptable rescued animals and information about fostering opportunities.
*Paws and Relax: Kat Meyers will provide massage and reiki for all pets.
*Hope For All Dogs Rescue: Bringing adoptable mature dogs, information and more.
*Rubs and Walkies: Local entrepreneur Deb will mingle and give info about her services.
*Paws 'R' Us: Dog Training; examples and information.
*Friends of Feral Felines: Bringing adoptable cats and information.
*Commonwealth Animal Hospital and Project Halo: Will be offering $10 microchipping! This is a HUGE savings!

And on top of all of that, we will be having a Howl-O-Ween Costume Contest! Dress up your well-behaved pets and enter to win a $50 HHM Gift Card! We will be taking pictures in our Fall themed photo area and posting them online for our fans to vote on. Voting will end at midnight on Halloween and the winner will be announced on November 1! *Your pet does not have to be dressed up to take advantage of the free photos! This is going to be a GREAT event and we can't wait to share the day with you all!

Meatless Monday: Zesty Mexican Soup

Ingredients

1 medium onion, minced
4 medium cloves garlic, chopped
2 TBS red chili powder
3 cups + 1 TBS vegetable broth
1 small to medium green bell pepper, diced small
1 small zucchini, diced into 1/4-inch pieces
1 cup finely chopped collard greens
1 15 oz. can diced tomatoes
2 cups or 1 15 oz. can black beans, rinsed
1 cup frozen yellow corn
1 4 oz. can diced green chili
1 tsp dried oregano
1 tsp ground cumin
1/4 cup chopped pumpkin seeds
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Directions

1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
2. Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer. (Simmering uncovered enhances the flavor.)
4. Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt, and pepper.

Suggestion: Serve with Romaine & Avocado Salad

Source: whfoods.org

Support Local. We Do: Outta the Park BBQ Sauce

Outta the Park BBQ Sauce hit the shelves in 2009, but the roots were planted back in 2002 after a family health crisis. Co-founders, Beth and Scott Granai of Cary, NC, did a complete pantry overhaul after the scare and began purchasing natural and organic foods, cooking from scratch and replacing their conventional pantry staples with new favorites that were free of chemical additives and GMO ingredients. Beth was successful in replacing most everything except their favorite BBQ sauce. The natural options just didn't compare to their favorite chemical laden sauce. So, Scott began making the family's sauce, using what ingredients they had on hand each time. While, they were all good, they were still lacking something. In 2008 things changed when Scott made the first batch of what would become Outta the Park BBQ Sauce. He decided to throw in some fresh jalapenos and fresh ginger that were in the produce drawer. After the third bite, Beth proclaimed, "We could sell a million bottles of this!" Over the next year, Scott continued to make the sauce for the family, but when he was laid off in 2009, they decided the time was right to start a family business and Outta the Park BBQ sauce hit shelves soon after! For Beth and Scott, "Outta the Park" is all about celebrating REAL food and great tasting convenience foods made with clean ingredients. Their slogan from day one has been, "It's Real. It's Good. It's Gone! It's Outta the Park!" (And it really is!)

About the Owners
Scott is a prize-winning home chef and a fan of great-tasting foods. He grew up in Norwell, MA, and is a class of 1991 Harvard graduate. Beth is from Matthews, NC, and graduated from UNC-Chapel Hill in 1990. She is passionate about organic and nutrient-dense foods and natural health and wellness.

Meatless Monday: Polenta Lasagna with Portabello Mushrooms and Kale

Ingredients

1 18-ounce package prepared polenta
1/2 large onion, chopped
1 large portabello mushroom, cut into 1/4-inch pieces (about 2 cups, chopped)
4 cloves garlic, minced or pressed
1/2 bunch kale (about 8 ounces after trimming), center rib removed and chopped intobite-sized pieces (may substitute spinach or other greens)
1 teaspoon dried basil
Salt and pepper to taste
Cheese sauce (below)
1 1/4 cups marinara sauce (homemade or in a jar)
1/4 cup pitted kalamata olives, chopped
Vegan parmesan

"Cheese" sauce
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch

Directions

* If you use packaged polenta, slice it into 18 thin slices. If you make your own polenta, spread the cooked polenta out on a baking sheet and use a spoon or your moistened hands to spread it no thicker than 1/4 inch. When it has solidified, either cut it in half and use each half as one layer or cut it into an even number of pieces that you can fit together to fit your baking dish.

1. Preheat oven to 375° F. Spray the bottom and sides of a 8x8-inch baking dish with non-stick spray and set aside.
2. Place the cheese sauce ingredients into a blender or food processor and puree until completely smooth. Set aside.
3. Sauté the onions and portabellos in a non-stick skillet until the mushrooms begin to exude their juices. Add the garlic and sauté for one more minute.
4. Add the kale, basil, and 1/4 cup water. Sauté until the kale is wilted and tender and the water has evaporated. Add the cheese sauce and cook, stirring, until thickened. Check seasoning and add salt and pepper if needed. Remove from the heat.
5. Cut the polenta into 1/4-inch thick slices. Line the bottom of the baking dish with half of the slices, overlapping slightly if possible. Spread 1/2 cup of the marinara sauce over the polenta, and then spread the kale mixture over the sauce. Sprinkle the chopped olives over the kale and top with the remaining polenta. Spread the remaining marinara sauce over the top and sprinkle with soy parmesan.
6. Bake for 25 minutes. Remove from oven and allow to cool for 5 or 10 minutes before serving.

Source: tribe.net

Support Local. We Do: MyHoneyChild Natural Hair Care

Healthy Home Market is proud to have one of the largest selections of Natural Hair Care products in the area, with many of our brands being locally produced! One of our newest brands is MyHoneyChild, owned and operated by Krika Bradsher. Krika has been a Cosmetologist for 22 years and a Cosmetology Instructor for 17 years. Krika's first business venture was Sophia Sunflower Salon, located in Raleigh, NC. The name growing out of Krika's connection with the character Sophia in the movie The Color Purple and her love for sunflower seeds. After achieving success with her salon, Krika wanted to help more women (or men) who wear their hair naturally like her and so in 2000, MyHoneyChild was born! People often ask her what makes her line of products different from others, her answer? "I know hair, and I know the textures because I have been doing hair for many years, and the most common problem I hear from clients is dryness, breakage and how to increase moisture. MyHoneyChild products deliver." But Krika isn't stopping there! In November, she is opening up Raleigh's first natural hair school, NC Natural Hair Resource Academy! Check out Krika's ventures on Facebook and visit our South End location to purchase products!

Meatless Monday: Teriyaki Quinoa

Ingredients

1 cup quinoa
2 cups water
1/4 onion, chopped
1/2 carrots, chopped
1/2 cup pineapple bits (or fresh chopped pineapple)
5 oz broccoli (2 cups), chopped
1/2 cup Teriyaki Sauce
2 Tbsp peanut butter
1/4 cup ginger chews (Crystallized ginger), chopped

Directions

1. Rinse quinoa in a fine mesh strainer. Add to large pot with 2 cups water, onion, carrots and pineapple. Bring to a boil, reduce heat, and cover. Cook 5 minutes; add broccoli, recover and cook an additional 10 minutes.
2. Remove from heat for 5 minutes; stir in Teriyaki, peanut butter and ginger chews.

Source: floridacoastcooking.com and nativesunjax.com

This October is Very EVENTful at HHM!

Stay tuned for information on a great event at the end of the month at South End!

Claw and Paws

October 27 * 1pm - 4pm

More details to follow!

Meatless Monday: Mushroom Wellington

Ingredients

For the mushroom gravy
1 tablespoon vegetable oil
1/2 onion, chopped
1 clove garlic
1 cup sliced mushrooms
2 tablespoon whole-wheat pastry flour
1 cup water or low-sodium vegetable stock
1 tablespoon low sodium soy sauce
1/2 teaspoon molasses
1/4 teaspoon savory
1/4 teaspoon thyme
Dash of pepper

To complete the Mushroom Wellington
1/4 cup basmati rice
1 lemon, zested
A little oil, for preparing the sauté pan
1 onion, finely chopped
2 1/4 cup brown cap mushrooms, sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped
1/4 cup dried unsweetened cranberries
Salt and freshly ground black pepper, to taste
1 large sheet puff pastry
1 tablespoon non-hydrogenated margarine, melted

Directions

To make the mushroom gravy
1. Place the vegetable oil in a saucepan over medium-high heat. Add the onion and sauté 3-5 minutes, or until the onion begins to soften. Add the garlic and continuing sautéing 2 minutes more, or until the onion is soft and fragrant.
2. Turn the heat down to low, add the mushrooms and cook for 5 minutes, or until the mushrooms have softened. Stir in the flour and cook over medium heat for 2 minutes more. Add the water or stock, soy sauce and molasses. Cook, stirring constantly, for about 3-4 minutes, or until the gravy has thickened. Season with savory, thyme and pepper and set aside until the Mushroom Wellington is complete.

To complete the Mushroom Wellington
1. Place the basmati rice in a large pot of water over medium-high heat and cook according to package instructions until tender. Drain and stir in the lemon zest.
2. Prepare a sauté pan with a light coating of oil over medium-high heat. Add the onion and mushrooms and cook for 3-4 minutes, or until softened. Add the cooked basmati rice and stir to combine. Season with the parsley, tarragon, cranberries and salt and pepper to taste.
3. Cut an 8 x 12 inch rectangle from the puff pastry. Spoon the rice mushroom mixture down the center of the pastry rectangle. Bring the sides of the pastry together until it forms a package around the basmati mushroom mixture. Using a pastry brush, seal the sides of the pastry package together with the melted margarine. Chill for 30 minutes.
4. Bake for 30 minutes, or until the pastry has become crisp and golden-brown. Cut into 6 slices, place on separate plates, top with mushroom gravy and enjoy.

Source: meatlessmonday.org

Meatless Monday: Thai Tempeh Balls with Green Beans

Ingredients

1 stalk lemongrass

2 cups apple juice
1/3 cup onion or leek, thinly sliced
2 cloves garlic, minced
1/4 cup cilantro
1 Thai chili, seeded and thinly sliced
1 inch fresh ginger, peeled and finely diced
1 tablespoon ground flax seed
8 ounces tempeh
1/4 cup low sodium tamari or soy sauce
Juice from 1/2 lime
A little canola oil, for baking the tempeh
1 pound green beans, trimmed
1 tablespoon light miso
Sesame seeds, for garnish

Directions

1. Prepare a baking sheet with parchment paper. Preheat an oven to 350 degrees.2. Peel the outer layer from the lemongrass and set aside. Thinly slice the inner stalk and set aside in a separate bowl.
3. Place the apple juice in a large saucepan over medium high heat. Add the outer layer of lemongrass and bring to a gentle boil. Cook for about 10-15 minutes, or until the apple juice has been reduced by half.
4. While the juice is reducing, place the sliced inner layer of lemongrass, onion or leek, garlic, cilantro, chili, ginger and flax seed into a food processor and pulse until well combined.
5. Add the tempeh, soy sauce or tamari and lime juice to the food processor. Pulse to combine, taking care to intermittently scrape down the processor’s walls with a spatula to ensure all ingredients are evenly distributed. If using flax seed, let the tempeh mixture rest for 10 minutes before baking.
6. Roll the tempeh mixture into balls the size of large marbles and place them on the baking sheet. Spray with a light layer of canola oil. Place the baking sheet in the oven and bake for 30 minutes, or until the tempeh is well browned.
7. Preheat a steamer filled with water. When the steamer is heated, steam the green beans for 5-7 minutes, or until cooked through, but still crisp.
8. Remove the lemon grass stalk from the reduced apple juice. Add the miso powder to the lemongrass apple glaze, stirring until fully incorporated.
9. Add the steamed green beans and spiced tempeh balls to the saucepan. Toss taking care to ensure the green beans and tempeh are coated in lemongrass apple glaze. Divide into 4 servings, garnish with a sprinkle of sesame seeds and enjoy!

Source: meatlessmonday.org

Support Local. We Do: Elderberry Life

We are excited to welcome Elderberry Life to HHM, a fairly new brand to our product line! Their products include: Pure Elderberry Peach Juice, Elderberry Aid, Elderberry Jelly, Seedless Elderberry Jam, Elderberry Juice and Elderberry Herbal Cordial. Owner, Rodger Lenhardt, grew up in Missouri, but now resides in North Carolina. He began his foray into the world of elderberries, when his father asked him to take over the family farm. Previously, they had grown soybeans, but Rodger wanted to try something different. He decided to go with elderberries with the intention of selling them to a local vineyard. When that didn't pan out, they decided to press the berries into juice and sell it themselves. The products were first marketed throughout the Midwest as Coop Brand and as demand grew, so did the original farm, from 1 1/2 acres to 37 acres! Soon, Lenhardt began teaching other farmers his system and they now have over 30 independent growers, including two in North Carolina! Being a resident of NC, Rodger decided to create a regional brand, working with the local farmers, and Elderberry Life was born. We are very excited to have them in our stores! For more information about the products and the health benefits of elderberries, please visit their website! We plan to have Rodger back to our stores soon to sample, so make sure you stop in for future store events! 

Meatless Monday: Mushroom, Tomato, Basil Frittata

Ingredients

1/2 medium onion, minced
3 medium cloves garlic, pressed
1 TBS +1 TBS vegetable broth
1 cup thinly sliced mushrooms
1/2 medium tomato, seeds removed, diced
3 large eggs (our local eggs are delicious)
3 TBS chopped fresh basil
Salt and black pepper to taste

Directions  

1. Mince onions and press garlic and let sit for 5 minutes to bring out their hidden health benefits.
2. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat for 3 minutes, stirring frequently.
3. Add garlic and mushrooms and continue to sauté for another 2 minutes.
4. Add 1 TBS broth, tomato, salt, and pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
5. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.

Source: whfoods.com

The Advantages of Buying Bulk Herbs and Spices

In case you don't know, HHM has a phenomenal bulk herb and spice section at each of our locations! Admittedly, the selections are smaller at our smaller stores (Hickory and Galleria), but they carry all of our top sellers and are happy to place special orders!

Advantages of Buying in Bulk

* Bulk buying contributes to your pocketbook. By not paying for all that individual packaging, labeling and advertising, you’re getting more product for your money.
* It's a green way to buy. Statistics from the Environmental Protection Agency show we generate about 80 million tons of waste from packaging and containers every year. This is almost 1/3 of the country's municipal solid waste. In addition to the waste products themselves, the manufacturing of them wastes energy and resources. When you buy in bulk and reuse storage containers, it’s a positive contribution to our planet's health.
* You can often find the product you want in bulk and purchase the exact amount you want. We can also place special orders for larger amounts.
* Without the restriction of buying a minimum amount, you may feel compelled to try new things!
* By buying from the bulk section, you can assess for yourself the color, aroma and texture of the products you're buying.

Tips for Buying in Bulk

* You might want to organize your cupboards a bit — to make room for your bulk products. Look in your cupboards to see what items you usually purchase in containers or cans that you can now purchase in bulk. If you really want to get organized, purchase some nice, airtight glass jars (safer than plastics for food storage), and some labels so you can keep track of what you have. Containers can be purchased at the store or recycle old spice containers, spaghetti sauce jars etc.
* Find those items that you already purchasing in the bulk section. But also explore a bit, maybe trying one or two new items each visit! You can purchase many other items in bulk, beyond just herbs and spices: beans, cereals, flours, grains, nut butters, oils, pastas, sweeteners, teas and coffees (Fair Trade), and household and toiletry items like laundry detergent and soaps.
* If you brought your own containers to the store, remember to weigh them before filling them (you'll find scales in the bulk section too), so you don't get charged for the weight of the containers when the products are weighed at checkout. Note this weight, as well as, the plu number on the container, bag or sticker.

Meatless Monday: Vegan Pesto Stuffed Shells

Ingredients

½ (12oz package) jumbo shells
½ cup cashew
¾ cup water
2 tsp onion powder
1 tsp garlic powder
2 Tbsp nutritional yeast flakes
1 tsp arrowroot starch
1 tsp sea salt
1 lb extra firm tofu mashed
1 cup asparagus lightly steamed and chopped
1 (24 ounce) jar marinara sauce

Pesto
¼ cup walnuts
2 Tbsp extra virgin olive oil
2 cloves garlic chopped
¼ basil chopped
1 Tbsp lemon juice
½ tsp sea salt
Pinch of cayenne pepper

Directions

Cook pasta in salted water in salted water, drain and set aside. Preheat oven 350 degrees Fahrenheit. In a blender blend cashew, water, onion powder, garlic powder, nutritional yeast flakes, sea salt and arrowroot until smooth. In a bowl place mashed tofu along with cashew sauce and asparagus. In a food processor process the pesto ingredients and mix with the tofu mixture. Line a 9x13 casserole pan with marinara sauce. Spoon tofu mix into individual shells (about 1 tablespoon) and place in pan until all are stuffed. Drizzle marinara sauce over stuffed shells, cover with foil and bake for 25 minutes.


Source: healthiersteps.com

Support Local. We Do: Lenny Boy Kombucha

Did you know that our South End location has Kombucha on tap? We do and it's delicious! We also sell it in bottles at all other locations! Lenny Boy Kombucha is locally brewed by Townes Mozer, a Charlotte native and founder of the company. Some of you may be wondering what Kombucha even is. Well, in short (sort of), Kombucha is a fermented beverage made from sugar, tea, water, and a symbiotic culture of bacteria and yeast. During the fermentation process the bacteria and yeast convert the sugar into organic acids. In addition, gluconic, lactic and folic acids are a byproduct of the fermentation. This ancient elixir is an all natural, organic detoxifying drink; most who drink it say it gives them an extra boost of energy. After fermenting, the tea is full of probiotics that work with your body to boost the immune system, stimulate your metabolism, and rejuvenate your mind. Kombucha has been enjoyed around the world for ages and has been popularized here in the states in more recent years. Townes first discovered the health giving tea on a trip to Oregon, while still in college at UNCW. Townes says "With the first few sips of Kombucha Tea, I felt the amazing effect on both my mind and my body. I knew I found my answer." Upon returning he began to brew it for friends and family. After graduation, he spent roughly a year working on an organic farm in Asheville and furthering his knowledge of herbs at the Appalachia School of Holistic Herbalism. Upon returning to Charlotte, Townes was ready to share his Kombucha with the world (or at least the Charlotte area!) He chose the name Lenny Boy as a tribute to his best dog friend Lennox! Today, he brews many flavors and puts out seasonal choices, which of course, you can purchase at HHM! We will announce new deliveries and flavors via Twitter, so be on the look out. Enjoy!

Meatless Monday: Vegan Scalloped Potatoes with Eggplant Bacon

Ingredients

1 cup whole cashews soaked in water for 2 hours or up to overnight
2 cups vegetable broth
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
3 ribs celery, thinly sliced
1/4 cup store-bought breadcrumbs (if using homemade, increase to 1/3 cup)
2 tablespoons fresh lemon juice
Fresh black pepper
3/4 teaspoons salt
2 lbs russet potatoes, peeled, thinly sliced (about 3 large)
1 recipe Eggplant Bacon
Chopped flat leaf parsley for garnish (optional)

Eggplant Bacon
1 pound eggplant, cut into 1/8 inch thick strips
1/4 cup soy sauce (or tamari if you’re gluten free)
1 teaspoon liquid smoke
Cooking spray



Directions

1. Place the drained cashews and vegetable broth in a food processor and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take 5 minutes.
2. In the meantime, preheat a large pan over medium heat. Saute the onions and celery in the oil, along with a dash of salt. Cook until onions are nice and brown, about 10 minutes. Add the breadcrumbs and toss to coat onions and celery. Cook until the breadcrumbs turn a few shades darker, about 3 minutes. Now is a good time to preheat your oven to 350 F.
3. Pour the cashew mixture into the pan and lower heat a bit. Mix well. Add lemon juice, several dashes black pepper and salt. Let cook for 2 minutes, it should begin to thicken. Taste for salt and adjust seasoning if needed.
4. Lightly spray a 2 quart casserole rectangular with cooking spray (or lightly grease with olive oil). Pour half of the sauce into the casserole. Now arrange potatoes and eggplant into the casserole, dredging potatoes in sauce a bit as you layer. They should be in slightly overlapping layers, with a slice of bacon in between each potato.
5. Pour the remaining sauce over the potatoes. They should be mostly submerged. Use a rubber spatula to spread the sauce on if needed.
6. Seal tightly with tin foil and bake for about 45 minutes, or until potatoes are easily pierced with a fork. Remove foil and bake for an additional 15 to 20 minutes, until nice and brown.
7. Garnish with fresh chopped parsley and serve!

Eggplant Bacon

1. Preheat oven to 425 F. Line 2 large baking sheets with parchment paper.
2. Prep the eggplant while the oven is preheating. Eggplants vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into 1/8 inch thick circles. If using large eggplants, first cut in half lengthwise, then slice the halves into 1/8 inch thick halfmoons. Now what we’re going to do is bake it at a high temperature with just a bit of cooking spray oil, then let it cool, then give it smoky salty flavor and reheat.
3. Cover baking sheets in parchment paper and spray lightly with cooking spray. Arrange eggplant pieces in a single layer and spray lightly once more. Place in oven and bake for about 8 minutes, keeping a close eye. Rotate pans about halfway through baking.
4. Remove from oven and flip slices. They should be browning already, and if any are slightly burnt, don’t worry. Just move them to a plate to cool. Return remaining strips to the oven for about 3 minutes.
5. Remove from oven. Eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.
6. Lower oven to 350 F. Mix soy sauce and liquid smoke together in a large bowl. Dip eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through. Serve! Keeps well for a few more hours, but definitely use these the day of.

Source: Post Punk Kitchen