Sizzlin' Summer Seafood Recipes

We post a lot of Meatless Monday blogs here, but we also recognize that many of our customers enjoy meat! For those customers, we offer the following delicious seafood recipes! These are great for gatherings or a nice, easy night on the patio. They all feature fresh summer fruit, veggies and/or herbs! Enjoy!

Halibut with Ginger and Scallions
Chili-Crusted Scallops with Cucumber Salad
Shrimp and Orzo with Cherry Tomatoes
Southwestern Salmon Cobb Salad
Lemon Fish with Puree of Sweet Peas
Low Country Shrimp Pilaf
Grilled Tuna with Basil Pesto
Scallop Mango Ceviche
Grilled Calamari and Arugula Salad
Crab-Stuffed Mushrooms

Meatless Monday: Collard Greens with Pinto Beans

Ingredients

1 medium-sized onion, chopped
4 cloves garlic, chopped
1-1/2 lbs collard greens
3 TBS + 1/2 cup vegetable broth
15 oz can of diced tomatoes, drained
2 cups pinto beans or 1 15 oz can pinto beans, drained
2 TBS lemon juice
1 TBS olive oil
Salt and pepper to taste

Directions

1. Chop onion and garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
2. Remove stems from colllard greens, rinse and chop the greens. Let sit for 5-10 minutes.
3. Heat 3 TBS vegetable broth in large sauté pan. When the broth begins to steam, add onions, and Healthy Sauté for 3 minutes.
4. Add garlic and continue to sauté for another minute.
5. Add 1/2 cup vegetable broth, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil.
6. Add collard greens and simmer for 5 minutes. Season with salt and pepper.
7. Remove from heat and stir in olive oil and lemon juice. Serve hot.

Source: whfoods.org

Meatless Monday: Spinach and Sweet Potato Saute

Ingredients

1 medium onion, chopped

4 medium cloves garlic, minced
1 cup + 1 tbs vegetable broth
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp cardamom
1 tbs fresh lemon juice
2 cups sweet potatoes, peeled and cubed
6 oz frozen spinach, thawed
2 tbs chopped fresh cilantro
Salt & pepper to taste

Directions

1. Chop onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
2. Heat 1 tbs broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
3. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes.
4. Press water out of spinach and add to sweet potatoes. Cook uncovered for a 3-4 more minutes to allow sauce to thicken. Add cilantro, salt, and pepper.

Source: whfoods.org

Support Local. We Do: Reiki Education and Research Institute

The Reiki Education and Research Institute is one of many local practitioners that we work with on a regular basis. Perhaps you have seen them at one of our store events or maybe you have attended one of their many Reiki Stress Management Clinics in our Community Room at South End. If not, there will be plenty of opportunity in the future. The Reiki Institute is a non-profit organization based in Charlotte. They are a grassroots, community based organization that promotes the healing benefits of Reiki and makes it affordable to those in Charlotte and the surrounding areas. Their mission is to improve quality of life by increasing awareness of Reiki, an energy healing treatment method that can reduce stress and enhance the healing process. The clinic conducts public awareness events, community outreach programs, Reiki research and Reiki clinics. Healthy Home Market generally hosts clinics once per month. Check our in-store calendars or our website for dates and times. In addition, the 4th Annual Reiki retreat is coming up September 26-29 in Black Mountain, NC. The Reiki retreat is the perfect opportunity to refresh and rejuvenate your body, mind and spirit, reconnect with the source of energy, deepen your understanding of Reiki and its practice, Meet and share Reiki with like minded people and relax, enjoy and have fun! For more information, please see their website.

Meatless Monday: Garlic Dip with Crudités

Ingredients

2 cups cooked or canned garbanzo beans
1 TBS fresh lemon juice

3 cloves garlic, chopped
1/4 cup vegetable broth
3 TBS extra virgin olive oil
Sea salt and pepper to taste


Directions

1. Combine all ingredients in a blender and blend until smooth.
2. Serve with sliced carrots, cucumbers, celery and/or sliced red bell peppers, or any raw vegetable of your choice.

Source: whfoods.org

Meatless Monday: Tom Yum Soup

Ingredients

1 tablespoon groundnut oil
250g tofu cut into half inch cubes
2 stalks lemon grass peeled and bashed
8 oz. tomatoes
Half a cup dry Thai jasmine rice, cooked

Directions

1. Place rice in rice cooker (or just cook rice).
2. Place cubed tofu on a lightly oiled baking pan and bake in a medium oven for 20-30 minutes, turning occasionally.
3. Meanwhile, sauté onion, garlic, lemon grass and chillies in oil until onion is cooked through.
4. Add tomatoes, stock and coconut milk, bring to light boil and then simmer. When tofu is cooked, (it should be a bit dried out and maybe starting to brown a little), remove from oven.
5. Fish out the lemon grass stalks and discard. If you have a handheld blender, whizz the soup until smooth (optional). Then add the tofu and coriander.
6. Spoon some rice into a bowl and top with the tom yum and serve.

Source: vegweb.com

Meatless Monday: Mediterranean Lentil Salad

Ingredients

3/4 cup dried green lentils (you want to end up with 2 cups cooked)

2 cups water
3 oz canned/jar roasted bell peppers*, chopped
2 TBS finely minced onion
2 medium cloves garlic, pressed
1/2 cup chopped fresh basil
1/3 cup coarsely chopped walnuts
3 TBS balsamic vinegar
1 TBS fresh lemon juice
2 TBS + 2 TBS extra virgin olive oil
Salt and cracked black pepper to taste
1 bunch young dandelion leaves or arugula, chopped
* If you prefer, you can roast the bell peppers yourself

Directions

1. Wash lentils, remove any foreign matter, and drain.
2. Combine lentils and 2 cups lightly salted water in medium saucepan. Bring to a boil. Reduce heat, and cook at low temperature for about 20 minutes, or until lentils are cooked but still firm. Cook gently so lentils don't get mushy. When done, drain any excess water, and lightly rinse under cold water. Continue to drain excess water.
3. Mince onion and press garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
4. Place lentils in a bowl and add peppers, onion, garlic, basil, walnuts, vinegar, and 2 TBS olive oil. Season with salt and pepper to taste. Marinate for at least 1 hour before serving.
5. Toss dandelion or arugula with 2 TBS olive oil, 1 TBS lemon juice, salt and pepper. Serve on plate with lentils.

Source: whfoods.com

An Apple a Day...15 Health Benefits of Apples

We all know that apples are healthy and delicious, but what makes them so good for us? Actually, lots of things! Apples have been shown to reduce the risk of heart disease, cancer, asthma, Type 2 Diabetes and so much more! Here are 15 health benefits that apples provide:

1. Get whiter, healthier teeth - An apple won’t replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria.

2. Avoid Alzheimer’s - A new study performed on mice shows that drinking apple juice could keep Alzheimer’s away and fight the effects of aging on the brain. Mice in the study that were fed an apple-enhanced diet showed higher levels of the neurotransmitter acetylcholine and did better in maze tests than those on a regular diet.

3. Protect against Parkinson’s - Research has shown that people who eat fruits and other high-fibre foods gain a certain amount of protection against Parkinson’s, a disease characterized by a breakdown of the brain’s dopamine-producing nerve cells. Scientists have linked this to the free radical-fighting power of the antioxidants contained therein.

4. Curb all sorts of cancers - Scientists from the American Association for Cancer Research, among others, agree that the consumption of flavonol-rich apples could help reduce your risk of developing pancreatic cancer by up to 23 per cent. Researchers at Cornell University have identified several compounds—triterpenoids—in apple peel that have potent anti-growth activities against cancer cells in the liver, colon and breast. Their earlier research found that extracts from whole apples can reduce the number and size of mammary tumours in rats. Meanwhile, the National Cancer Institute in the U.S. has recommended a high fibre intake to reduce the risk of colorectal cancer.

5. Decrease your risk of diabetes - Women who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes than those who don’t eat apples. Apples are loaded with soluble fibre, the key to blunting blood sugar swings.

6. Reduce cholesterol - The soluble fibre found in apples binds with fats in the intestine, which translates into lower cholesterol levels and a healthier you.

7. Get a healthier heart - An extensive body of research has linked high soluble fibre intake with a slower buildup of cholesterol-rich plaque in your arteries. The phenolic compound found in apple skins also prevents the cholesterol that gets into your system from solidifying on your artery walls. When plaque builds inside your arteries, it reduces blood flow to your heart, leading to coronary artery disease.

8. Prevent gallstones - Gallstones form when there’s too much cholesterol in your bile for it to remain as a liquid, so it solidifies. They are particularly prevalent in the obese. To prevent gallstones, doctors recommend a diet high in fibre to help you control your weight and cholesterol levels.

9. Beat diarrhea and constipation - Whether you can’t go to the bathroom or you just can’t stop, fibre found in apples can help. Fibre can either pull water out of your colon to keep things moving along when you’re backed up, or absorb excess water from your stool to slow your bowels down.

10. Neutralize irritable bowel syndrome - Irritable bowel syndrome is characterized by constipation, diarrhea, and abdominal pain and bloating. To control these symptoms doctors recommend staying away from dairy and fatty foods while including a high intake of fibre in your diet.

11. Avert hemorrhoids - Hemorrhoids are a swollen vein in the anal canal and while not life threatening, these veins can be very painful. They are caused by too much pressure in the pelvic and rectal areas. Part and parcel with controlling constipation, fibre can prevent you from straining too much when going to the bathroom and thereby help alleviate hemorrhoids.

12. Control your weight - Many health problems are associated with being overweight, among them heart disease, stroke, high blood pressure, type 2 diabetes and sleep apnea. To manage your weight and improve your overall health, doctors recommend a diet rich in fibre. Foods high in fibre will fill you up without costing you too many calories.

13. Detoxify your liver - We’re constantly consuming toxins, whether it is from drinks or food, and your liver is responsible for clearing these toxins out of your body. Many doctors are skeptical of fad detox diets, saying they have the potential to do more harm than good. Luckily, one of the best—and easiest—things you can eat to help detoxify your liver is fruits—like apples.

14. Boost your immune system - Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you're stressed out.

15. Prevent cataracts - Though past studies have been divided on the issue, recent long-term studies suggest that people who have a diet rich in fruits that contain antioxidants—like apples—are 10 to 15 per cent less likely to develop cataracts.

Adapted from besthealthmag.ca

Meatless Monday: Savory Vegetable Pancakes

Ingredients

3 small zucchini, shredded

1 cup onion, finely chopped
2 small red potatoes, shredded
2 carrots, peeled and shredded
½ cup corn, frozen or fresh
4 eggs
6 tablespoons flour
1 ¼ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon basil, dried
1/2 teaspoon granulated garlic
½ teaspoon granulated onion
½ cup white sharp cheddar cheese, shredded
Oil for frying
Sour cream or salsa (optional)

Directions

1. Mix eggs, flour, seasonings and cheese in large bowl.
2. Add vegetables to bowl and mix well.
3. In frying pan, heat ¼ inch of oil to medium-high.
4. With a slotted spoon, drop vegetable mixture by 1/3 to ½ cup per pancake, depending on how large you want the pancakes. Fry until edges brown, then flip over and fry another two minutes.
5. Drain on paper towels. Serve plain or with topping of your choice.

Source: Care2.com

Healthy Home Market Sales for Your 4th of July Cookout!

KJ, South End Produce Associate with our local watermelons!

Can you believe it? July 4 is next Thursday! No doubt many of you will be celebrating our nation's independence by cooking out with friends or family. Check out the great sales that we have going on during the month of June and July to make your gathering perfect (or at least the food will be)!




On sale now through June 30:
For the Grill: Grayson Farms Local Grass Fed Ground Beef ($4.99 lb.)
For the Vegetarians/Vegans: Gardein Ultimate Beefless Sliders ($2.99), Mori-Nu Firm Silken Tofu and Earth Balance Garlic & Herb Buttery Spread (great on grilled veggies! $3.49)
For a Fruit Salad: Local blueberries (2/$6 pint) and Local Peaches ($1.49 lb.)
For Dessert: Aldens Light Vanilla Ice Cream ($4.99, 48 oz.), Julie's Organic Ice Cream ($3.49 pint), Dancing Deer Chocolate Chunk Brownies ($2.99, 8 oz.), Ah!Laska Organic Chocolate Syrup ($3.99) and Let's Do Gluten Free Sugar Cones ($2.99)
To Drink: Virgil's Zero Root Beer ($3.99, 4/12 fl. oz.), Apple & Eve Fruitables ($3.49, 8/200 ml.), Diamond Creek Alkaline Water (99¢, 16.9 oz.)
Additional Cookout Needs: Pirate's Booty White Cheddar (2/$4), Seventh Generation 2 Ply Unbleached Bath Tissue ($7.99, 12/400 ct.) and Alba SPF 45 Lavender Sunblock (4 fz.)

On sale starting July 3 through July 31:
For the Grill: Grass Fed NY or Ribeye Beef Steaks ($9.99 lb.), Shelton's Chicken Franks (2/$5) and Sol Spicy Black Bean Veggie Burgers ($3.29)
For the Burgers and Dogs: Woodstock Organic Ketchup ($1.89, 14 oz.), Woodstock Organic Mustard ($1.99, 8 oz.), Bubbies Sauerkraut ($4.99, 25 oz.) and Rudi's Organic Wheat Hot Dog Buns (2/$5)
For Sides: Fresh Deli-Made Waldorf Salad ($6.99 lb.), Brad's Raw Organic Kale Chips ($5.99), Barbara's Original Cheese Puffs ($1.99), Ian's Gluten Free Alphatots Fries ($2.49, 12 oz.) and Local Watermelons ($3.99)
For Dessert: Julie's Organic Gluten Free Vanilla Ice Cream Sandwiches ($4.99), Cool Fruits Grape & Cherry Freeze Pops (2/$4, 14 fl. oz.)
To Drink: HHM Natural Spring Water (2/$1, .5 liter) and Blue Sky Natural Soda (2/$5, 6/12 fl. oz)
Additional Cookout Needs: Nature's Grilling 100% Natural Hardwood Briquets ($3.99, 9 lb.), If You Care Recycled Aluminum Foil ($2.99), Ecover Auto Dishwashing Tablets ($3.99), Natural Value 2 Ply 80 Sheet Paper Towels (2/$5, 3 pk.) and Quantum Research Buzz Away Extreme ($8.99)
In Case You Get Burnt: Lily of the Desert Aloe Vera Gelly ($4.99)

Don't forget our awesome selection of Beer, Wine, Champagne and Saki! Gluten Free selections, as well! We, at Healthy Home Market, hope everyone has a safe, healthy and happy 4th of July!

Meatless Monday: Zucchini and Summer Squash Gratin

Ingredients

2 Large leeks, white and light green parts only, sliced into 1/4 inch diagonal rounds, cleaned, and dried

1 Medium zucchini, sliced diagonally about 1/4 inch thick
1 Medium yellow summer squash, sliced diagonally about 1/4 inch thick
3 Tablespoons olive oil, divided, more for brushing on dish
Coarse salt and freshly ground pepper
2 Tablespoons breadcrumbs
2 Tablespoons freshly grated parmesan or pecorino romano
1 Clove garlic, minced
2 Teaspoons fresh thyme leaves

Directions

1. Preheat oven to 425 degrees. With a pastry brush, coat a gratin dish with oil.
2. Add leeks, zucchini and summer squash to a medium bowl, and toss gently. Pour 2 tablespoons of olive oil, along with salt and pepper to taste and toss. Place the veggies on the gratin dish in a single layer, with just a little overlap.
3. Stir bread crumbs, cheese, garlic, thyme and salt and pepper to taste in a small bowl.Then, add the last 1 tablespoon of olive oil and stir some more. The mixture should be a little crumbly. Top the vegetables with the bread crumb mixture in an even layer.
4. Bake for about 25 minutes, or until the vegetables are tender and the bread crumbs are golden. Let sit for a few minutes before serving.

Source: care2.com

Big Sodas, Bad Health (Infographic)

Meatless Monday: Chilled Cucumber Soup

Ingredients

4 cups cucumber, peeled, seeded and grated

2 cups water
2 cups plain yogurt
½ – 1 tsp. salt
Small clove garlic, minced
1 tbsp. fresh dill
1 tbsp. honey (optional)
Fresh herbs for garnish (ex: mint, dill), minced

Directions

1. Mix everything but the garnish in a bowl.
2. Chill for at least an hour.
3. Serve topped with fresh herbs.

Source: theveggietable.com

Support Local. We Do: We Took a Field Trip to Patterson Farm!

Last Wednesday, some of our lucky employees made a visit to Patterson Farm, our supplier for local strawberries. Patterson Farm is located in China Grove, NC and was started three generations ago in 1919. Today, they grow 350 acres of tomatoes, making them one of the largest growers in the state, 36 acres of strawberries, 40 acres of pumpkins and 15,000 poinsettias. This year, they are also growing heirloom tomatoes and will be adding watermelons at the end of the strawberry season! During peak season, Patterson Farm, Inc. and their three divisions – Patterson Farm Repack, Patterson Landscape and Nursery, and Patterson Farm Market and Tours – employ more than 300 people.  They have been Gold Star Farmer Certified since 2000. In 2006, they were named NC Agribusiness of the Year, in 2012, they won the NAFDMA Celebrate Excellence Contest (Winner in the category of Brochure or Specialty Printing for Educational School Tours Brochure. Honorable Mention for "Learn & Grow Discovery Farm" in the New Event Category) and in 2012, they were named NC Strawberry Grower of the Year!

Unfortunately, it was pretty overcast that day, but everyone had a great time! A big thanks to Doug and the Patterson Family for having us out. Please, take a look at some of the great photos that we took on our visit!

If you would like to visit Patterson Farm yourself, please click on their website link above, they offer tours and pick your own produce. Plus, they have a small petting zoo, marketplace and ice cream shop!

Meatless Monday: Vegan Chipotle Mac & Cheese With Roasted Brussels Sprouts

Ingredients

8 oz macaroni (your choice)

1 lb brussels, quartered

1 tablespoon olive oil

For the sauce
1 cup cashews, soaked in water for at least 2 hours
4 chipotles, seeded
1 cup vegetable broth
2 cloves garlic
2 tablespoons nutritional yeast flakes
2 tablespoons miso
Salt to taste

Directions

1. Preheat the oven to 425 F for the brussels, and prepare a pot of salted water for the pasta. In the meantime, prep the brussels and make the sauce.
2. Line a large baking sheet with parchment paper. Toss the quartered brussels sprouts with olive oil and a dash of salt. Bake for 18 minutes, until lightly browned. No need to flip them, just let ‘em roast.
3. To make the sauce: Drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender this could take from one to five minutes.
4. When the macaroni is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt, toss in the brussel sprouts and serve!

Source: theppk.com

Meatless Monday: Green Powerhouse Pesto Plate

Ingredients

1 cup uncooked millet
1 cup uncooked green lentils
2 medium zucchini, sliced (or veg of choice)
3 handfuls spinach

For the Pesto
1/2 large avocado (about 1/3-1/2 cup flesh)
2 small or 1 large garlic cloves
3 tbsp extra virgin olive oil
1/4 cup water
Fine grain sea salt, to taste (I used just over 1/4 tsp)
2 tbsp fresh lemon juice
1 cup lightly packed basil leaves (one entire 40-gram package)

Directions

1. Rinse and drain lentils in a fine mesh sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25-40 minutes. When lentils are tender, remove from heat and drain water if necessary.
2. At the same time, cook the millet. Rinse and drain in a fine mesh sieve and add to a medium pot. Add 2 cups of water or vegetable broth, bring to a low boil, and reduce heat to low-medium. Cover with tight fitting lid and simmer for about 20-25 minutes or until the water has been absorbed. Remove from heat and leave lid on to steam for another 5 minutes. Fluff with a fork.
3. Meanwhile, sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5-10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.
4. To prepare the dressing: Add all dressing ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
5. To assemble: Toss the millet and lentils together in one pot and season with Herbamare and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of dressing and serve!

Source: ohsheglows.com

Support Local. We Do: Rooster Hill Farms

Randy frying eggs at HHM!

Have you tried our all natural, free range, local eggs from Rooster Hill Farms? If not, it's time that you do (unless of course, you're vegan)! We carry hen, duck and quail eggs. Once you taste them, you will never go back to conventional eggs! They are not certified organic, however, all organic techniques are practiced. Rooster Hill Farms is located just up the road in China Grove, NC and is proudly owned by Randy and Cynthia Klocke. Farms is plural because they actually own two seperate farms. They bought the first one in 2007 and the second one, around the corner, in 2008. Today the farms are home to a small flock of Golden Comet hens, 95 ducks (of various breeds), a few phesants, a growing flock of quail, three goats, a donkey named Jenny, and turkey named Tom. Randy is originally from Iowa, where he grew up on a farm. After high school, he joined the Army and then went on to finish college. He has served as a pastor at three churchs, worked as a professor and in 2005, he established NorthGate Academy K-12 in Salisbury, NC. Cynthia grew up in Lacoma, NC and Concord, NC, where she enjoyed a career in medicine.

Meatless Monday: Grilled Eggplant Stacks with Tomato, Feta and Basil

Ingredients

1 cup fresh basil leaves
1/2 cup extra-virgin olive oil
2 medium eggplants
1 large tomato and 2 medium tomatoes
3/4 cup feta, crumbled (or goat cheese if you prefer)
Finely shredded fresh basil leaves for garnish
Freshly ground black pepper
Sea salt

Directions

1. Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
2. Prepare grill for cooking over medium-heat. While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
3. Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
4. Make the stacks — on a baking pan, arrange the 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of the 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
5. Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.

Source: care2.com

What's Going on at Customer Appreciation Day Tomorrow? All Four Locations!

Customer Appreciation Day is finally here...well, almost! We are very excited and hope you all are too! Healthy Home Market has grown and thrived in the Charlotte area since 1979 and that's all because of loyal customers like YOU! We want to thank you for all of the support you have given to all of our stores over the past 30+ years through your patronage and appreciation of all things local. This is the day when we take care of YOU and your family as our way of saying thank you for taking care of us all these years. All practitioners will be offering their services for free tomorrow! And please be sure to enter to win one of many awesome health-filled gift baskets! This event is happening simultaneously at all four stores, so you can visit your favorite! Here's what you can expect at each location:


South End - 80's Theme
Food Samples: Tavern Cheese Spread, Novel Sweets, Grayson Natural Farms, Breadsmith Artisan Bakery, Bushelle Seasonings, Tito's Specialty Foods, Organic Valley Cheese, Udi's Gluten Free and King Cliff BBQ and Steak Sauce
Wine Tastings: Ararat Wines and Juice Wine Purveyors
Vitamin Demos: Gabriel/ZuZu Luxe Cosmetics, Barleans, Ultra Labs, TGIN, HealthForce, Country Life, New Chapter, Gaia Herbs and Garden of Life
Practitioners: Migun Wellness Center, The Natural Response Acupuncture and Wellness Center, Reiki and Crystal  Light Therapy, Cornerstone Health Center, Art of Massage, Katie Hastings Holistic Health and Wellness Coach and Moga Charlotte
Additional: Jewelry by Crispin, SkyeTurtle Designs, Parker Autism Foundation and Trusleep Organics
Entertainment: Jeff Brown Around Town and face painting
Grill Out: Southern Style Plate (2 piece grilled chicken (leg and thigh) with Lexington slaw, baked beans and a dinner roll) Vegetarian Special (Veggie burger (mushroom based) with lettuce, tomato and onions, side of grilled asparagus and rice chips)

Davidson - Summer Fun Beach Theme
Food Samples: NumNum Sauce , KW Collards, EnergMax, Grammie's Salsa, Hearth Strings, Udi's Gluten Free, Uncle Scott's Root Beer, Coco Life Coconut Water, Our Daily Bread, Boar's Head, Tito's Specialty Foods, Farm 430, The Naked Tart and Novel Sweets
Beer/Wine Tastings: Mutual Distributing Company and Tryon Distributing
Vitamin Demos: Barlean's Organic Oils, Country Life, MegaFood and Nordic Naturals
Practitioners: Acupuncture Center for Balance and Healing
Entertainment: Calvin Edwards and a bounce house
Grill Out: grassfed hamburgers, homemade sausage and split-chicken grillers

Independence - Around the World Theme
Food Samples: KW Collards, Hain Celestial, Roots Hummus, fruit cups, Elderberry Life and pet food samples
Vitamin/HBA Demos: Buried Treasure, Genesis Today and Hair 180
Practitioners: Massage Therapist
Entertainment: DJ Stampede, face painting, sidewalk chalk and hula hooping
Grill Out: grassfed hamburgers, hot dogs and veggie options

Galleria
Food Samples: KW Collards
Vitamin/HBA Demos: Amazing Grass, Nutraceutical, Jarrow Formulas, Garden of Life and Gaia Herbs
Practitioners: Vital Yoga Center
Entertainment: Sergio Agraz

Tofu Tuesday: Grilled Adobo Tofu and Veggies over Fresh Citrus Salsa and Cilantro Sunflower Seed Pesto

Ingredients

Tofu and Veggies

1 block organic, extra firm tofu, pressed 1 hr - overnight
2 Tbsp + 2 tsp adobo seasoning
1 Tbsp + 2 tsp olive oil
2 fresh zucchini, sliced
1 onion, quartered and cut into chunks
5 oz. button mushrooms

Adobo Seasoning
2 tsp garlic powder
2 tsp black pepper
2 tsp onion powder
2 tsp cumin
2 tsp dried oregano
1 tsp chili powder
1 Tbsp paprika
2 Tbsp salt

Fresh Citrus Salsa
2 tomatoes, chopped
1 navel orange, peeled and chopped
1/4 red onion, chopped
Juice 1 lime
1 avocado, seeded and chopped
1/4 cup cilantro, chopped
Dash coarse sea salt

Cilantro Sunflower Seed Pesto
1 cup fresh cilantro
1 Tbsp chopped onion
2 Tbsp olive oil
1/2 cup roasted sunflower seeds
1/8 - 1/4 tsp coarse sea salt (depending on taste)
1/4 cup water

Directions

1. Mix 2 Tbsp adobo seasoning and 1 Tbsp olive oil in a large bowl; cut tofu into chunks and add to bowl; toss to coat and set aside for at least an hour or the day.
2. Preheat grill to medium high; season the vegetables with remaining 2 tsp adobo seasoning and 2 tsp olive oil; toss to coat.
3. Thread veggies and tofu onto skewers in an alternating pattern; spray with organic, non-stick spray.
4. Grill until nice char marks appear and vegetables are soft but not mushy; 5-10 minutes on one side and 5 or so minutes on the next.
5. While grilling, mix salsa ingredients in a bowl and blend together Cilantro Sunflower Seed Pesto ingredients in a blender, bullet or food processor.
6. Serve items together and enjoy!

Source: floridacoastalcooking.com

The Benefits of Grassfed Beef

Healthy Home Market is proud to offer local, grassfed beef from Grayson Natural Farms. But what exactly are the benefits of this beef vs. conventional factory farm raised beef? Well, let's start with the obvious, local grassfed beef just tastes better! It's miles fresher and when the cows are treated humanely, the beef is much more tender. Plus, you can feel better about your choice because not only do the animals live a peaceful life in a pasture, but everything about the process is better for the environment. Now, let's compare the health benefits of grassfed vs. grainfed. Grassfed is much leaner, lower in fat, contains healthy Omega 3's and CLA, plus more vitamins and minerals, including B's, C, E, Beta Carotene, Calcium, Potassium, Magnesium, Iron and Selenium. And then there's what's not in it, such as, growth hormones, steroids, antibiotics, GMO corn and food industry waste. Seems like a clear choice right? Here's a handy infographic if you're still having trouble deciding!

Meatless Monday: Curried Lentils

Ingredients

1 cup orange lentils, washed

4 cups + 1 TBS vegetable broth
1 medium onion, chopped
3 medium cloves garlic, chopped
2 medium carrots, diced into 1/4-inch pieces
2 medium celery stalks,diced into 1/4-inch pieces
2 cups finely chopped kale
2 tsp curry powder
1 15 oz can diced tomatoes (do not drain)
3 TBS chopped fresh cilantro
Salt and black pepper to taste

Directions

1. Rinse lentils in strainer and sort through, removing debris.
2. Chop onions and garlic and let sit for 5 minutes to bring out their hidden health benefits.
3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
4. Add garlic, carrots, and celery. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor.
5. Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 5 minutes. Add kale and simmer for another 5 minutes. Add cilantro and season with salt and pepper to taste.

Source: whfoods.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: Veggie Sausage Gumbo

Ingredients

1 cup frozen okra

16 ounces veggie sausage links, cut into 1" pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper, chopped
2 cloves fresh garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 16-ounce can diced tomatoes
1 cup celery, chopped
5 cups vegetable stock
Salt to taste (if desired)
Tabasco sauce to taste (if desired)
2 cups cooked rice

Directions

1. Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.
2. Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
3. Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.

Source: yeahthatvegansh*t.com

Support Local. We Do: Spoon Farms

Our South End location is now offering a new product and it is delicious: Spoon Farms' Herbal Ginger Tea! It's a unique blend of fruit extracts, herbs, tea and ginger root and it is only the first product from this company with many more planned! Spoon Farms is the creation of Jason Witherspoon, together with his wife. They started the company here in Charlotte in 2010. Jason graduated from Auburn University in 2005 with a Bachelors in Industrial Design. Upon being laid off from an architectural firm in 2008, Jason began cutting hair at Farrer's Barber Shop and is still at it today. Jason was inspired to start Spoon Farms after suffering from digestive problems. He wanted to heal himself naturally and so began brewing batches of tea for himself. According to Jason the first batches were "horrible and disgusting," but they made him feel much better! He then began working on the taste and was fortunate enough to meet someone in the beverage industry who shared his knowledge with him. In the future, they plan to introduce new flavors of tea, including: Strawberry Ginger, Ginger Lemonade, Apple Ginger Lemonade and Ginger Ale, as well as, children's snacks and granola. Until then, we have the Herbal Ginger Tea to enjoy! It's great hot or cold and features fresh juiced lemons, apples and oranges, fresh mint leaves and fresh ginger root! Available at our South End location! Enjoy!

Meatless Monday: Raw Coconut Mango Pad Thai

Ingredients

3 cups peeled and deseeded mango

3 cups soft young coconut (or firm avocado)
3 cups seeded cucumber
3 tablespoons fresh lime juice
1/2 teaspoon salt
3 red jalapeño peppers, finely julienned
6 mint leaves, cut into long fine strips
1/2 pound arugula, for garnish
1 tablespoon sesame seeds, for garnish

Directions

1. Cut mango, coconut, and cucumber into long, thin julienne strips, resembling noodles.
2. Combine remaining ingredients and toss gently with noodles.
3. Arrange arugula on individual plates and pile each with a serving of Pad Thai. Sprinkle with sesame seeds and serve.

Source: vegnews.com

Meatless Monday: 5 Spice Onion Soup

Ingredients

Onion Broth

1 medium onion, chopped
1 TBS + 6 cups vegetable broth
1/2 inch fresh peeled ginger, sliced
6 whole cloves
1 cinnamon stick, about 4 inches long
3 star anise
1/2 tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 TBS soy sauce
1 TBS blackstrap molasses

Additional Soup Ingredients
2 onions, cut in half and sliced thin
6 cloves garlic, sliced
Salt and white pepper to taste

Directions

1. Chop 1 onion. Thinly slice two onions and garlic, which will later be added.
2. To prepare onion broth, heat 1 TBS vegetable broth in medium soup pot. Healthy Sauté chopped onion over medium heat for 5 minutes, stirring frequently, until translucent. Add 6 cups of vegetable broth and remaining onion broth ingredients and stir. Bring to a boil, reduce heat to medium low, and simmer ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavor from the ingredients.
3. In a separate medium sized stainless steel skillet, heat 1 TBS of the onion broth over medium heat. Healthy Sauté sliced onions over medium low heat in broth, stirring often for about 5 minutes, until translucent. Add garlic and sauté for another minute.
4. After cooking broth for 20 minutes strain while it is still hot and return liquid to pan.
5. Slice mushrooms (and discard rest of strained ingredients) and return to broth.
6. Add sautéed onions and garlic and season with salt and white pepper to taste.

Source: whfoods.org

Support Local. We Do: Tito's Specialty Foods

Healthy Home Market is very excited to now be offering Tito's Specialty Foods! Tito's is a local company based out of Hendersonville, NC which offers various Hummus flavors (Red Pepper, Garlic and Jalapeno), Pimento Cheese and Harmony, which is an amazing mixture of hummus and pimento cheese! Tito Micucci is the man behind the products, originally a native of New Hampshire. Before becoming an entrepreneur, Tito was a member of the United States Air Force and worked as a Customs and Border Protection Officer for thirteen years. Dissatisfaction with many factors in his former position led him to take the big leap and start his own business. And so far, so good! Tito's currently has a few employees and big plans for the future! Plans include partnering with other companies and communities to make sure that healthy food, including Tito's products, is getting to the mouths of hungry children. If you haven't tried the products for yourself yet, you're missing out! Fresh, preservative free and delicious!