Celebrate World Vegetarian Day!

World Vegetarian Day is Saturday, October ,1 kicking off Vegetarian Awareness Month, which culminates in World Vegan Day on November 1! For those not already vegetarian or vegan, Saturday would be a good day to give it a try! Even if you're not ready to make a lifetime or even month-long commitment, one day without meat is a great place to begin. If you start with the right recipes, you will never even miss the meat! You can start right here on this blog, we list Meatless Monday recipes every, you guessed it, Monday! Except that one time when we accidentally posted on Tuesday...Meatless Monday is a movement that has gained a lot of ground since its start in 2003 and is now practiced in 21 countries and growing. The idea is "cut out meat one day a week." If every person on the planet ate a vegetarian diet one day a week, it would be equivalent to taking 5.7 million cars off of the road each year or planting 4.5 billion trees. Every little bit really does make a difference, but imagine the impact if if it was more than once a week! Plus, in the process, you may discover all kinds of new and delicious foods that you have never had before. These days there are also a multitude of meat alternatives to try, far more than your traditional veggie burger. Healthy Home Market is a great resource for all things vegetarian! Get your friends, family and coworkers involved in Vegetarian Awareness Month...not only will it be easier and more fun to do together, not to mention, healthier for everyone involved and the planet, but participants can win $1000! Click here to take the pledge. Happy meatless eating everyone! Your body, the Earth and animals everywhere will thank you!

Meatless Monday: Vegan "Tuna" Casserole

Ingredients

4 tablespoons vegan margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portobello mushrooms, sliced
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1 1/2 cups unsweetened nondairy milk (I use soy)
2 teaspoons lemon juice
salt and pepper, to taste
paprika, to taste
1 cup canned chickpeas, drained and mashed
8 ounces fusilli pasta
1/2 cup crushed plain potato chips
1/2 cup French fried onions

Directions

1. Preheat oven to 350 degrees F, and prepare an 8x8" glass baking dish with a quick spray of cooking oil. Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
2. In a medium soup pot, melt the remaining 3 tablespoons vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the milk little by little and continue to stir and simmer.
3. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
4. Cook pasta according to package directions, until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.
5. Uncover the dish and sprinkle crushed chips and French fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
Serves: 8, Preparation time: 20-30 minute

Source: vegweb.com

"I'm just one person. What can I do to help the environment?" Part II

A few more of our daily favorites from eco-expert Danny Seo of "Do Just One Thing!"

Did you know that the average shower gel takes up to 200 to 300 years to biodegrade once the sudsy mess has gone down your shower's drain? Wash up in the shower with truly organic body washes, shampoos and soaps. "Natural" smelling soaps and cleansers are usually made with non-organic chemical formulations and synthetic fragrances. Fortunately, some truly green skin-care companies are offering products that work great and are affordably priced. 

In the market for new sneakers? Be sure to recycle your old ones. Bring any old pair of sneakers to any Niketown store; they'll be recycled as part of their reuse-a-shoe program that grinds them down to be used in playing fields and playgrounds. Learn more at nikebiz.com

Because of the recent reports on the dangers of non-stick cooking pans, consider choosing a long-lasting alternative: cast iron. While the actual health risks associated with cooking with non-stick pans are still being debated, why take chances? Cast iron pans are easy to cook with, durable and can be used on the stove and inside the oven. Some cast iron pans even add iron to the food cooked in the pan. Flea markets and your mother's attic may turn up a treasure trove of vintage cast iron cookware.

Reduce, Reuse, Recycle and....Repair? This is the fourth "R" that many of us have long forgotten. When a TV, vacuum or kitchen appliance breaks, the normal reaction is to throw it away and buy a new one. But sometimes a simple repair will fix your broken appliance and make it almost as good as new. When something breaks, look in the phone book for local businesses that can repair it. Many chain stores also have repair centers to help you with everything from computers to lamps. Repairing will also save you money: On average, fixing a broken item costs significantly less than buying it brand new.

When buying office paper for your home or office printer, think 100% post-consumer recycled paper. It's easier than ever before to find recycled paper reams at major office supply stores. This paper is made from old paper that we've put out for recycling and recycled into new paper. And if you think recycled paper means it's dark and gray, think again: The new papers are treated to look almost just as white as virgin stock. the best part? Price. recycled paper is competitively priced and sometimes less than non-recycled.

Make a healthy treat that's good for you too. Popsicle molds are readily available in the kitchen supply section of most stores. Fill the molds with fresh juice or vitamin-fortified drinks; add liquid B-12 vitamin for an extra dose of energy. insert sticks and freeze. It's good for the environment since the popsicles aren't wrapped in plastic packaging and didn't have to be shipped frozen from the manufacturer to the store to the freezer. it's good for you because it's free of excess sugar and artificial color and flavorings.

While drinking tap water is the greenest, least wasteful alternative to bottled water, many people remain skeptical. And sometimes you have the right to be. To find out exactly what's in your tap water, request a free water report from your public utility. It'll list exactly what's in your water and outline the quality of your water. Call the EPA's Safe Drinking Water Hotline at 800.426.4791 to learn more.

Did you know that we're wasting 147 million gallons of gas because of improperly sealed gas caps? It is literally evaporating away. You can help put an end to this by making sure you seal your gas cap and hear a clicking sound at least three times. This will prevent gas from literally evaporating into thin air.

Use an old toothbrush to buff your scratchy CDs with toothpaste. Be sure to use creamy paste (not gel) and rub the scratches out by running the brush from the center out, not around the CD. Be sure to clean the CD well with warm water and dry witha lint-free dish towel. Works great on DVDs too.

"I'm just one person. What can I do to help the environment?" Part I

For eco-expert Danny Seo, the answer is simple: "Do Just One Thing." This daily feature, which offers Danny's simple, convenient tips on eco-friendly living, reminds readers that caring for the environment doesn't have to be expensive or complicated.

We have chosen some our favorite daily tips to share with you! Enjoy!

No need to be too picky when donating clothes to charity. Only about 10% of donated clothes ever end up for resale in thrift shops; the rest are sold to textile recyclers. Ripped jeans, way too faded t-shirts and other worn out clothes are recycled into cleaning cloths and other industrial items by recyclers. They pay charitable organizations like Goodwill and the Salvation Army a fee for the old clothes, which adds up to a significant amount of money for their charitable works. So, clear your closets clean and give away!

Consider replacing your inefficient showerhead with a more water-saving (and sometimes more luxurious) one. Did you know that your daily shower accounts for 1/5 of all indoor water use in your home? An aerating showerhead, which adds air to the water so that pressure is just as good - can cut bathroom use by as much as 50 % and save you money in the long run. Any home improvement store will have the latest, most stylish water-saving devices for you to choose from, many offering spa-like features to turn your bathroom into the ultimate sanctuary.

Small marks, scratches and scuffs on your wooden table, chair or dresser can be covered up with a trip to your pantry. Simply rub a walnut into the scratch; the natural oils in the nut will conceal the scratch marks.

It pays to shop early for the holidays. When buying gifts online, elect for ground shipping instead of overnight/air shipping. Not only does ground shipping use less fuel, but it usually costs less too. Also, have the items shipped to where delivery trucks already go on a regular basis, like your office.

Bring your old eyeglasses to any Lenscrafters store. They will fix them up and give them to visually impaired people in Third World countries as part of their Gift of Sight program. Learn more at lenscrafters.com.

To balance out an uneven chair or table, turn to the junk drawer. Use a sharp knife to slice off a sliver from a wine cork. Glue to the shorter leg of the table or chair to balance it out. You can also make the bottoms of furniture scratchproof with cork too: Just slice four identical slivers of cork and glue them to the bottom of the legs of a sofa, armoire or bed. The cork is soft and will buffer the furniture from scratching the floor when moved around.

One of the greenest gifts is no real gift at all: gift cards! If you have difficulty choosing a gift for someone who is impossible to shop for, avoid choosing the wrong gift, which may go unused or eventually be thrown away, and let them choose. A gift card is a green choice since the recipient can pick and choose exactly what they need or want. Tip: Unused gift cards can also be traded online at Gift Card Buy Back for cash. Go to giftcardbuyback.com.

Car pool time. If you and your neighbors drop your kids off at the same school every day, why not try to set up a car pool schedule? The rule to avoid chaos? Keep it simple. Ask a neighbor to car pool first and split the schedule in half. If more parents want to join, add them one at a time to keep it manageable. Car pooling saves time and natural resources.

If you're shopping for a new computer, consider a refurbished model to save the environment and money too! Many major computer manufacturers often receive returns on computers due to minor technical glitches. Apple, for example, fixes these computers and puts them through a stringent process to restore them to as good as new. All glitches are fixed, all cords and cables are added, and the machines are cleaned, completely tested and come with a one-year warranty. Savings can be up to 50% off the retail price.

Meatless Monday: Vegan Tempeh Reubens

Ingredients

Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered

2 cloves garlic, peeled

1 bay leaf
1 8-oz. pkg. tempeh, sliced

Thousand Island Dressing
1/4 cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup

Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut

Directions

1. To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
2. To make Thousand Island Dressing: Stir together mayonnaise, relish and ketchup in small bowl.
3. To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
4. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

Source: vegetariantimes.com

Tofu Tuesday: Coconut-Crusted Tofu with Peach-Lemongrass Salsa

Unfortunately, we missed Meatless Monday this week, so we thought we would make up for it with Tofu Tuesday!

Ingredients

3 medium peaches, peeled, pitted and diced
1-2 jalapenos, preferably red, seeded and minced
1 2-inch piece fresh lemongrass, minced, or 1 teaspoon dried (see Note)
1 tablespoon chopped fresh basil
1 tablespoon brown sugar
1 tablespoon rice-wine vinegar
3/4 teaspoon salt, divided
1/3 cup unsweetened flaked coconut
2 tablespoons flour
2 tablespoons cornstarch
1 14-ounce package extra-firm water-packed tofu, drained
2 tablespoons canola oil, divided

Directions

1. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
2. Combine peaches, jalapenos, lemongrass, basil, brown sugar, vinegar and 1/4 teaspoon salt in a medium bowl; toss to combine.
3. Mix coconut, flour and cornstarch in a shallow dish. Cut the block of tofu lengthwise into 8 thin steaks. Pat the tofu slices dry with a paper towel, sprinkle with the remaining 1/2 teaspoon salt, then press both sides of each tofu steak into the coconut mixture.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 tofu steaks and cook until golden brown, about 2 minutes per side, adjusting heat as necessary to prevent scorching. Transfer the tofu steaks to the rack-lined baking sheet and place in the oven to keep warm. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; cook the remaining tofu steaks until golden brown, about 2 minutes per side. Serve the tofu with the peach salsa.


Source: eatingwell.com

Meet the Docs and More at Maximized Living Day Tomorrow!

Meatless Monday: Nasi Goreng

Ingredients

2 tablespoons vegetable oil
3 eggs, beaten
1 zucchini, chopped
1 carrot, chopped
8 green onions, sliced
1 clove garlic, crushed
2 cups cooked rice
2 tablespoons dark soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sweet chili sauce
2 tablespoons fresh chives, chopped

Directions

1.Heat half of the oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
2.Heat the remaining oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir fry for three minutes. Add the garlic, rice, soy sauce, sesame oil, and chili sauce; stir thoroughly.
3.Serve immediately, topped with the egg strips and chopped chive.

Tasty Recipes for this Holiday Weekend

Whether you are entertaining at home or headed to a cook out at a friend's house, we have you covered with some delicious and healthy recipes to try! We hope everyone has a safe and enjoyable Labor Day weekend! We will be open regular hours on Monday.

Stuffed Celery Sticks

Roasted Garlic Cheese Dip

Fruit Meet Herbs

Grilled BBQ Bacon Shrimp

Papa's Vinegar Chicken

Asparagus with Mustard Vinaigrette

Vegan Lemon Dill Potato Salad

Poppy Seed Citrus Cake

Five Reasons to Try a Gluten-Free Diet

Over the last several years, Healthy Home Market has really focused on building up our gluten-free selection. And we are proud at the quantity and variety of products that we are now able to offer our customers, with more products becoming available regularly. 1 in 133 people are now said to suffer from Celiac Disease, or gluten intolerance, though some 97% are said to be undiagnosed. Many people also rely on a gluten-free diet to help with Autism and ADHD. It was our interest in gluten-free diets that led us to our partnership with Parker Autism. But there are many reasons to try a gluten-free diet even if you don't suffer from any of these conditions (that you know of). Here are five good reasons to give a gluten-free diet a shot, even if just for a month.

1. Cure Fatigue - A diet free of gluten has been proven to relieve the symptoms associated with fatigue and give you more energy. Many alternative health practitioners believe that wheat can create an imbalance in the minerals of the body which can create a deficiency of magnesium that results in tiredness.

2. Increase Whole Foods Intake - By following a gluten-free diet, you will naturally cut down on processed foods, which often contain bleaches, preservatives, conditioners and additives. In place, there will be lots of room for fresh, whole foods in your daily diet. There is a higher concentration of vitamins, minerals and phytonutrients found in whole foods.

3. Ease Depression - Depression can be triggered by wheat intolerance. Mark Hyman, MD of the UltraWellness Center in Lenox, Massachusetts, said this to Elle Magazine:

"The culprit and cure for most psychiatric disorders lies in the gut," Hyman says. "Allergies and toxins in food, the environment, and drugs damage it, causing it to become inflamed and to “leak,” allowing undigested food and bacteria to slip into our bloodstreams. This leads to autoimmune disorders, malnutrition, and brain damage."

4. Weight Loss - A diet without gluten is very low in carbohydrates. Some of the ingredients found in gluten-free foods have no refined carbs. That means that it is easier to lose weight, lower cholesterol, lower blood sugar, curb cravings and gain energy.

5. Eases Numerous Afflictions - Many diseases and conditions are helped by following a gluten-free diet. Celiac disease, dermatitis herpetiformis, rheumatoid arthritis, joint pain, loss of balance, memory loss, and many other ailments can benefit from this diet.

Sources: thecravingscoach.com, planetgreen.com

Meatless Monday: Tex Mex Stuffed Potato Skins

Ingredients

12 small potatoes, baked and halved, meat scooped out

1-2 tablespoon olive oil, divided

2 garlic cloves, minced

1/2 cup chopped red pepper
1/2 cup chopped onion
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chile in adobo (optional)

1 cup shredded cheese

Directions

1. Preheat oven to 400°F.

2. Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.

3. Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.

4. Puree salsa and beans in a blender with cumin and chipotle pepper.

5. Place skins on a parchment or silicone pad.

6. Fill with bean mixture, top with onion mixture, then with cheese.

7. Bake for 15-20 minutes till bubbly and browned.

South End Mural Ribbon Cutting, This Saturday!

A month and a half ago, work began on a mural on the side of our South End location and now it is complete! We couldn't be happier with the result! A huge thank you goes out to the children from Parker Autism's Camp Dakota, St. Patrick's Boy Scout Troop 9 and all of the other children and adults from the community and employees who contributed to what has been named "Charlotte's Road to a Healthy Home." We are excited to officially cut the ribbon on the finished piece of art and we would like to invite everyone out this Saturday to celebrate the completion! As the theme behind the mural is eating and supporting local, we will have local vendors here offering free food samples, including KW Collards, Bushelle Seasonings, Sadie's Caribbean Fish Cakes, Villa Antonio, Roots Hummus, and Penny's Pimento Cheese. Plus, Olde Mecklenburg Brewery will be here conducting a free beer tasting and everyone will get a slice of local watermelon! Greenfield Farms has generously donated their local, grass-fed beef for us to grill out and we will be offering burger (veggies burgers will be available) plates with natural chips and natural sodas, for only $4.99. $2.49 of every plate sold will be donated to the Parker Autism Foundation. We will have face painting and free balloons for the kids! Plus, Charlotte Energy Solutions will be here with Segways and foldable bikes for everyone to try. And what celebration would be complete without live music? Chris Kollman will be here setting the mood. While you're here, enter our "Name That Pig" contest. The winner will receive a gift basket worth $200! See you all Saturday!

And Galleria Makes Five!

Healthy Home Market is very proud to announce that we are currently hard at work preparing to open our fifth location! Our new store will be located in the Galleria Shopping Center off of Sardis Rd. N., next to Party City. This new location will carry on the tradition of our other stores in providing natural and organic products, supporting local companies and catering to special diets. There will be a focus on bulk products, including herbs and spices, supplements, health and beauty care and gluten free foods. The store will also feature a smoothie bar, with fresh coffee and tea, and carry grab-and-go salads, deli sides, sandwiches, raw food items, etc. Please "Like" our Galleria Facebook page to keep up to date on our progress and Grand Opening information. We hope you all are as excited as we are and we welcome any requests or suggestions!

Meatless Monday: Paneer Manchurian

Ingredients

For the Manchurian base:

1 block of paneer (or tofu), cubed

1 diced chili pepper

1 diced spring onion

1 tsp Soy sauce

2 tsp tomato sauce

2 tsp chopped ginger

2 tsp chopped garlic

1/4 tsp chili sauce

1/4 tsp pepper powder

1 to 2 tsp cornflour
2 tsp oil

1 tbsp water

For the Paneer Marinade:

1 tsp ginger garlic paste or finely chopped ginger-garlic

1/4 tsp pepper powder
1/4 tsp crushed red chillies or red chili powder
Salt to taste
2 tbsp cornflour

Directions

Method for the Manchurian base recipe:

In a pan or wok, heat oil. When the oil becomes hot add the onions. Stir fry the onions on medium to high heat taking care that they do not get burnt. If they heat is too much, then lower the heat and stir fry.

Stir fry for 2-3 mins. Now add the capsicum. Stir fry the capsicum also for 2-3 mins. Add the chopped ginger-garlic. Stir fry for a minute. Now add all the sauces and pepper powder.

For the Dry Paneer Manchurian Recipe:
If you want the paneer manchurian recipe to be to be dry, then do not add any water. Just add the sauces and pepper powder. Stir well. Add the fried paneer pieces. Mix the paneer pieces with the veggies and serve the dry paneer manchurian hot.

For the Paneer Manchurian Gravy Recipe:

For the gravy, you can use 1 tbsp water as I did not want much gravy. If you want more gravy, you could add 1 tbsp or more of water to the stir fried veggies.

Now, in a small bowl, make a paste of cornflour with little water. Add this cornflour paste to the veggies. Simmer for a 3-4 minutes as the cornflour has to cook. Add salt.
Now finally add the paneer pieces to the gravy. Garnish with chopped spring onions.
Serve with Chinese Veg Fried Rice. Paneer Manchurian also goes well with Indian Tandoor Rotis or Naans and even Homemade Indian Chapatis or Parathas. You could also have it with simple plain cooked rice.

Note:
Add the cornflour paste slowly and keep on stirring while adding it so that lumps are not formed.
If you like to have more gravy, you will obviously use more water. So in proportion you will have to increase the cornflour paste.
The cornflour is added to thicken the gravy. If the gravy becomes too thick, then you can thin it by adding little water.

Source: vegrecipesofindia.com

Meatless Monday: Tabouli

Ingredients

2 large tomatoes or 2 Cups Diced tomatoes

1 cup chopped green onion

4 cups finely chopped parsley flat leaf

1 cup yellow onion chopped

5-8 leaves fresh mint

1 or 2 cloves of garlic minced 

1/4 cup bulgar

1 tsp dry mint
1 tsp salt
1/2 Cup lemon juice
1/2 Cup Extra Virgin Olive Oil

1/2 tsp cayenne pepper

Directions

1. Rinse bulgar in a bowl and poor off excess water, let sit for 10 minutes.

2. Rinse and finely chop parsley and fresh mint leaves and place in a bowl. 3. Add chopped tomato, garlic, green onion, yellow onion, and soaked bulgar and combine with parsley.

4. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow bulgar to absorb some of the dressing.

Can be served in individual leaves of lettuce as an appetizer, as a side dish with pita bread, falafel, grape leaves, etc. or add in some additional ingredients to make it a meal!

Many people also enjoy cucumber in their tabouli. Be creative, try different summer veggies and experiment with adding in different types of grains. Add in chick peas or feta cheese for protein and you have a meal!

Adapted from dedemed.com

Meatless Monday: Raw Spaghetti with "Meatballs"

Ingredients

Noodles

1 large zucchini

Sauce

•1 tomato (or 2 plum or 4 Campari)

•1/2 red bell pepper

•1/2 cup sun dried tomatoes, soaked

•1 clove of garlic

•1-2 tablespoons of extra virgin, cold pressed olive oil
•1 teaspoon of dried oregano
•1 teaspoon of dried basil

•A dash of sea salt and pepper

"Meatballs"

•1/2 cup walnuts, soaked for 6 hours in water

•1 stalk celery, chopped

•1 slice onion, chopped

•1/4 red bell pepper, chopped

•1 clove of garlic, crushed

•1 tablespoon extra virgin, cold pressed olive oil

•Dash of oregano, basil, sea salt and pepper

•A squeeze of fresh lemon juice

Directions

Noodles

If you have a spiral slicer, use it to turn your large zucchini into long strands of angel hair pasta. Otherwise, use a julienne slicer or a simple cheese grater to make your noodles. Shred the entire zucchini.

Sauce

Soak the sun dried tomatoes in water for about 30 minutes before making your sauce. Then add all ingredients to your blender or food processor and puree until the sauce reaches the desired consistency. Blend for a shorter period of time for a chunky sauce

Meatballs

1. Start by soaking 1/2 cup of walnuts for 6-8 hours before making your spaghetti. Soaking walnuts makes them softer and easier to work with. You can substitute pecans, but most other nuts do not work as well for meatballs. Try to stick with walnuts or pecans.

2. Blend mixture in a food processor briefly. Scrape any mixture from the sides of the food processor and continue to pulse it until everything is blended.

3. What you want is a chunky mix of walnuts and veggies that clump together easily and can be formed into balls. If it is too chunky, they may not stick and fall apart too easily. If you over-blend, you’ll end up with a pate or mush that won’t hold it’s meatball shape. Be sure to stop occasionally while processing to check the consistency and test to see if you can roll it into a ball in your hand.

Source: incrediblesmoothies.com

DIY: Kombucha Tea

Kombucha is a fermented drink, that for centuries, has continuously helped keep the human body healthy and strong. The delicious and easy-to-make concoction is used as a detoxifying agent for the body and claims to increase energy, sharpen eyesight, aid in joint recovery, improve skin, aid in digestion, and even expedites cancer recovery.
If you’re looking for a fun and interesting way to improve your health for the summer season set aside some time to try a new do-it-yourself-project that will your friends thinking you are now a talented tea maker.

The Necessary Ingredients:

1 kombucha culture (this can bought online. The culture will restore itself with every batch you make, so it’s a one-time buy.)
2 litres of water
3 or 4 tea bags/teaspoons of loose tea (Black works best but green or white can be used)
160 grams of white sugar
2 tablespoons of cider vinegar

The Necessary Equipment:

1 three liter glass Pyrex bowl (or something close to 3 liters)
1 tea towel for covering the bowl (this can be found at a local tea shop or health food store)
1 rubber band to secure the tea towel
1 teapot
1 measuring cup
1 strainer
Some bottles for storing the finished drink (old glass bottles are fine)
PRE-STEP: Make sure everything is clean.
You’re dealing with a live culture of bacteria so you don’t want to mix it with any other substances that could be on your equipment from before.
STEP 1: Make your tea
Make a teapot of boiling water and leave the tea in for about 15-20 minutes. Take out the tea bags and add all the sugar, stirring until it dissolves. Add cold water to bring the tea up to 2 liters. Make sure you use cold water as hot water can kill the culture
STEP 2: Make your brew!
In the class bowl pour the 2 tablespoons of cider vinegar (you can also use 200 Ml of Kombucha.) Pour the cool tea into the bowl. Add the Kombucha culture. It will float or sink—this is not important. If one side is darker put that side facing down.
STEP 3: Fermenting time.
After the tea and culture are in the bowl, place the tea towel over the top and secure it with your rubber band. This keeps contamination and your drunken roommates who think it’s a bobbing for apples game from touching the mixture. Put the bowl in a warm place (70 degrees works best so if you have a radiator that’s perfect). Let it sit.
STEP 4: Taste Testing
The fermentation process typically takes 5-14 days depending on the temperature of the place in which you stored it. After 2-3 days you will notice a think layer of foam forming on the surface. This is the membrane of your new Kombucha culture (if you like science experiments, you’ll probably get a kick out of this). Start tasting the brew after 5 days. Just dip a spoon in and be careful not to disturb the culture too much. If you like it on sweet side, your batch will be ready typically in less then a week. If you like it sour it will take longer.
Step 5: Bottling
With clean hands lift the culture out and place it on a plate (you can immediately start making a second batch with this if you like). Strain your Kombucha into a jug and leave behind 200 Ml for your next batch. Fill your bottles and try it out. For best results, like brewing beer, it’s best to wait a month or so to let the sugar completely ferment. This will give the Kombucha a better taste and add more carbonation. The bottles of Kombucha will sometimes make little cultures within themselves. These are totally normal to drink and happen naturally. They tend to stay right at the top of the bottle so just take a spoon and remove them if you feel so inclined. Enjoy!

Source: Lauren Howland at planetgreen.com

Meatless Monday: Black Bean and Summer Veggie Enchiladas

Ingredients

1 1/2 teaspoons cumin
1/4 teaspoon hot chili powder

1/4 cup flour
1/4 cup tomato paste

14 oz. vegetable stock

1/2 teaspoon kosher salt

2 teaspoons canola oil
3/4 cup red pepper, small dice

1 cup zucchini, small dice

2 cups grated pepper jack cheese
1 cup grated sharp cheddar cheese

15 oz. black beans

3/4 cup corn kernels
3 scallions, thinly sliced
12 (6-inch)flour tortillas

Sour cream, for serving

Directions

1. To make the enchilada sauce, in a small saucepan, combine cumin, chili powder, flour, and tomato paste. Whisk to combine and cook for about 1 minute. Gradually whisk in stock, salt, and 3/4 cup water. Bring to a boil. Reduce heat and simmer for 3 - 5 minutes or until the sauce is slightly thickened. Remove from heat and set aside.
2. Heat a saute pan to medium high heat and add the canola oil. Add the red pepper and zucchini and saute for about 3 - 5 minutes. Remove from heat and place in a large bowl. Cool slightly. Add 1 cup of the pepper jack cheese, the cheddar cheese, black beans, corn, and scallions and stir to combine.

3. To assemble enchiladas, spray a 9 x 13 inch baking dish with cooking spray. Dip tortillas, one at a time, in the sauce. Place on a cutting board and fill with about 1/2 cup of the filling. Roll up tortilla and place seam side down in baking dish. Continue filling and rolling the remaining tortillas. Pour the sauce over the enchiladas and top with the remaining 1 cup of pepper jack cheese.

4. To bake, place uncovered dish in a preheated 400 degree oven for 15 - 20 minutes until the cheese is melted and the enchiladas are heated through. Remove from oven and serve with sour cream if desired.

Source: dinnerforayear.blogspot.com

Our Mural is Coming Along Thanks to the Kids from Parker Autism!

The children from Parker Autism's Camp Dakota were here yesterday morning helping paint the mural! Everyone had a great time and the flowers on the mural are beautiful! Thanks kids! We also had visitors from WCNC, News 14 Carolinas and the Charlotte Observer! We plan to have other children from our community come out and paint also. Please visit http://www.southendmural.com/ for more information! To view the progress so far and all of the pictures from this event, please visit our South End Facebook page!

Meatless Monday: Spicy Gumbo with Greens

Ingredients

2 pounds collard greens, stems removed and chopped

2 cups water

1/4 cup vegetable oil + 2 tbsp

1/4 cup flour

2 onions, diced

1 green bell pepper, diced

4 stalks celery, chopped
3 or 4 tomatoes, chopped
1/4 cup hot sauce
1 tsp file powder
1/4 tsp cayenne pepper (or to taste)
1/2 tsp thyme
1/2 tsp oregano
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
6 cups vegetable broth
2 bay leaves
1 1/2 cups chopped okra
1 16 ounce can kidney beans
Salt and pepper to taste
1 1/2 cups rice, pre-cooked

Directions

1. In a large soup pot, boil the greens in two cups water for about ten minutes. Cover and allow to steam for 5 to 10 more minutes. Reserve the cooking water.
2. In a separate small pot, whisk together the 1/4 cup oil and flour over low heat to form a roux, stirring continuously for about 10 to 15 minutes. Once it turns a dark reddish brown, remove from the heat and set aside.
3. In a large soup or stock pot, sautee the onions, bell pepper, celery and tomatoes for a few minutes in the 2 tablespoons of oil, until just soft. Reduce the heat and add the hot sauce, file powder, cayenne, thyme, oregano, parsley and garlic and cook, stirring for one or two more minutes.
4. Add the four and oil roux and the vegetable broth and stir well to combine. Add the cooking water from the collard greens and the bay leaves. Bring to a simmer, and allow to cook for 15 minutes.

5. Add the collard greens, okra, kidney beans, and rice and cook for 5 more minutes. Remove bay leaves before serving.

2nd Annual Helping Families with Autism Day, This Saturday at South End

Autism is affecting more and more children in America every year. At Healthy Home Market, we are committed to helping families and their children who have been affected. Please join us, in conjunction with the Parker Autism Foundation, for a day of free education on various topics pertaining to Autism. We will have experts, attorneys, physicians and financial planners, plus lots of gluten-free food samples and a Pirates of the Caribbean bounce house and games for the kids! The lecture schedule is as follows:

11:00 am - Introduction with HHM and Parker Autism

11:30am-12:00pm - Nancy Popkin of the Autism Society of NC

12:15pm-12:45pm - Dr. Christy Coury, Mitochondrial Specialist

Break for Lunch

1:45pm-2:15pm - Jason Fowler, Microscopist

2:30pm-3:00pm - Mitzi Kincaid and Ryan Platt, Special Needs Attorneys

For more information on treating Autism naturally and our relationship with Parker Autism Foundation please click here.

Meatless Monday: Vegan Lettuce Wraps

Ingredients

Vegan Lettuce Wraps
8 shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
2 tsp soy sauce
Salt and pepper
2 cups vegetarian crumbles, thawed
5 tbsp vegetable oil
1 tsp fresh ginger, minced
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
8 oz can bamboo shoots, minced
8 oz can water chestnuts, minced
2 cups spinach, chopped
1/2 package thin rice noodles, prepared according to package
1 head lettuce, pulled apart into leaves

Lettuce Wrap Sauce
1 tbsp Hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

Directions

1. Combine all the ingredients for the sauce and set aside. Combine cornstarch, sherry, water, soy sauce, salt, and pepper. Add in soy crumbles. Add 1 tsp of vegetable oil and allow it to marinate for 15 minutes.
2. Heat a wok or large skillet over medium high heat. Add 3 tbsp vegetable oil and vegetarian crumbles and stir fry for 3 minutes and set aside.
3. Add 2 tbsp vegetable oil to pan. Add in ginger, garlic, onion, and chilies; stir fry about a minute or so. Add mushrooms, bamboo shoots, water chestnuts, and spinach; stir fry an additional 2 minutes. Return vegetarian crumbles to pan. Add mixed cooking sauce to pan. Cook until thickened and heated through.
4. Chop cooked cellophane noodles into small pieces, and cover the bottom of serving dish with them. Then pour soy mixture on top of noodles. Spoon into lettuce leaf and dig in.