Meatless Monday: Raw Pumpkin Tagliatelle with Beet Alfredo Sauce

Ingredients

1 med. butternut squash or Uchi Kuri pumpkin, peeled

For the “Alfredo” sauce
1 cup almonds or pine nuts, soaked overnight
1/2 cup water
1/2 cup pistachio (optional)
2 tablespoons sesame oil
Handful parsley, chopped
Handful cilantro, chopped
1/2 red bell pepper
1/2 jalapeno or serrano chili pepper, de-seeded and sliced
1/4-1/2 teaspoon salt
1/2 teaspoon minced lemongrass
1/2 teaspoon horseradish
Agave or mirin or other sweetener
1 medium beet, grated
1/4 cup nutritional yeast flakes

Directions

1. The day before soak the almonds or pine nuts in water overnight in the refrigerator.
2. The next day: Blend and puree all the “Alfredo” ingredients in a blender.
3. To make the pasta, peel away the outside of the pumpkin or squash.
4. Then using a Spiralo cut the pasta, or if you do not have a Spiralo, then continue with a vegetable peeler.
5. Serve the pasta with the Alfredo sauce over.

Source: vegalicious.com

Sometimes You Just Need to Un-Wine!

We hope you all enjoyed the snow last week, but if you're like us, it wasn't all just fun and games. The snow meant we were closed for a day and a half and had some catching up to do when we got back. And then there was the shoveling and scraping! What better way to relax after getting thrown off schedule than to taste some lovely wines and beers, eat some tasty treats and mingle with some cool people? We can't think of one! Won't you join us this Saturday and 'Un-Wine' with us? Stop by between 1pm - 4pm and enjoy the following:



Spirits

Ararat, Empire Distributors, Country Vintner, WoodMill Winery, Skyland Distributing Company and Mother Earth Brewing

Food

Tito's Specialty Foods, KW Collards, Carolina Pie Company, Daisy Gale's Delights, Cheese Creations Tavern Cheese Spread, Zico Coconut Water and various cheeses and snacks

Demos

Garden of Life, Acure Organics and Natural Health International

Meatless Monday: Cabbage, Red Potato and "Bratwurst" Stew

Ingredients

1 lb. shredded cabbage
8-9 red “new” potatoes, cleaned and cut in bite-sized chunks
4 green onions thinly sliced
1 tablespoon oil
1 12-14 ounce package vegan "bratwursts"
1/4-1/2 teaspoon fresh thyme leaves
1 quart vegetable stock
Salt ad pepper to taste
Mustard
Thyme as garish

Directions

1. Prepare the vegetables.
2. Slice the vegan "bratwursts" in bite sized pieces.
3. Heat the oil in a large soup pot.
4. Add the chopped potatoes and green onions.
5. Add the shredded cabbage and thyme.
6. Add the vegetable stock and the "bratwurst" pieces.
7. Bring the stew to a boil and then turn the heat down to simmer.
8. The stew is ready when the potatoes are soft.
9. Adjust the seasonings to taste with more salt and pepper and perhaps some more thyme.

Source: vegalicious.com

Meatless Monday: Vegan "Hearty" Ravioli

Ingredients

For the filling
450 grams of spinach, large stems removed and chopped
1 tbs. grainy mustard
1 teaspoon sesame oil
1/2 teaspoon nutmeg
2 tbs. bread crumbs
Pinch of salt

For the Raviolis
1 c. semolina four
2 tsp. olive oil
1/2 cup water
Pinch salt

For the Sauce
1 can crushed tomatoes
1 onion, minced
1 tbs. olive oil
1 clove garlic, minced
Various Italian herbs (fresh would be best)
Salt and pepper to taste
Dash of lemon
Pinch of cayenne pepper

Directions

For the Ravioli Dough
1. In a bowl, combine the pasta dough ingredients to make a dough.
2. Wrap in a towel and let sit for 30 minutes.

For the Filling
1. Wash the spinach and remove the large tough stems.
2. Chop the spinach and steam or saute in water. (sweat)
3. Place in a large mixing bowl.
4. Add the mustard, salt and bread-crumbs and mix well.
5. Season further with salt, cayenne and pepper.

For the Sauce
1. Saute the minced onion in the olive oil until the onion is glassy.
2. Add the minced garlic and saute.
3. Add the tomatoes and reduce heat to simmer.
4. Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
5. Season to taste with additional salt, pepper and cayenne.

Making the Ravioli
1. Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you've rolled the dough out very thin.
2. Cut out your ravioli hearts and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.
3. If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.
4. Meanwhile, bring a large pot of salty water to boil.
5. Put your ravioli into the salty water and cook. They are ready when they come floating to the top. I would suggest cooking only a few raviolis at a time.
6. Place the first cooked raviolis in the oven to keep warm until they are all ready.
7. When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.
8. You can garnish with some fresh cut herbs or if you have vegan cheese, you can dust some on top.

Source: vegalicious.org

Be Awesome This Valentine's Day - Save Money and Impress with Your Culinary Skills!

Valentine's Day can be very expensive (and very cheesy), but it doesn't have to be! What's more romantic and heart-felt than a nice home-cooked meal? Light some candles, put on some good music and enjoy each other's company over a delicious meal! Alternatively, enjoy a sweet dinner with the whole family! Everyone knows that eating at home is cheaper than going out to eat and it's even cheaper when you get items on sale. The following recipes contain ingredients that we have on sale this month at our stores! The sale items are listed in parenthesis). For a full list of sale items, please visit our website! We've included recipes for cooks of every caliber. Not much of a cook? That's okay; we've got you covered! Surprise your loved one(s); they'll appreciate the effort and sentiment!

Pomegranate Margaritas (using PureGranate Juice)
Harvest Salad with Apple Cider Vinaigrette (using Bragg Apple Cider Vinegar, Dried Cranberries)
Lemony Shrimp Salad w/ Avocado, Hearts of Palm and Feta (using Avocado)
Chicken and Wild Rice Soup (using the Whole Cooked Chicken)
Loaded Baked Potato Mac and Cheese (using Annie's Shells & White Cheddar)
Tuna Casserole w/ Cream Cheese (using Natural Sea White Albacore Tuna)
Smart Ground Shepherd's Pie (using Lightlife Smart Ground)
Easy Roasted Beef Tenderloin (using natural Beef Tenderloin)
Homemade "Twinkie" Muffins (using European Gourmet Bakery Organic Vanilla Cake Mix)
Vegan No-Bake Cookies (using Organic Rolled Oats, Organic Shredded Coconut, Wholesome Sweeteners Organic Raw Blue Agave)

Happy Valentine's Day to all of you lovers out there!

Meatless Monday: Roasted Sweet Potato Steaks With Horseradish-Dill Topping

Ingredients

4 large sweet potatoes
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated horseradish (or prepared horseradish)
2 tablespoons finely chopped fresh dill
2 tablespoons flat-leaf parsley leaves
1 tablespoon apple cider vinegar
1 teaspoon sugar

Directions

1. Preheat the oven to 400°F.
2. Prick the sweet potatoes all over with a fork, then wrap in aluminum foil with a sprinkle of salt. Roast the potatoes on the oven rack until they are very tender, 1 to 1 1/4 hours. Unwrap, and let stand until cool enough to handle. Gently peel the skins, and place the whole potatoes on a serving platter. Sprinkle with salt and pepper.
3. Stir together the horseradish, dill, parsley leaves, vinegar, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Scatter the topping over the sweet potatoes and serve.

Source: takepart.com

Super Bowl Super Menu!

Are you ready for some football?! We rounded up 12 yummy, healthy recipes to try this weekend for Super Bowl (or anytime)! Also, we have wing platters available through our South End and Davidson locations. And don't forget the libations; we have an exceptional selection of beers, including local and gluten free, plus plenty of wine, champagne and sake! Enjoy the game Sunday and be safe!


Caprese Skewers
Oven "Fried" Pickles
Hot Cheesy Roasted Brussels Sprouts Dip
Simple Sweet Potato Skins
Shrimp Salad Stuffed Tomatoes
Apple Chicken Quesadillas
Buffalo Cauliflower "Wings" w/ Blue Cheese
Mini Chipotle Field Roast "Sausage" & Sweet Potato Burritos
Phyllo-Wrapped Asparagus and Prosciutto
Mini Gorgonzola Turkey Burgers
Peanut Butter Bacon Football Dip
5 Ingredient Vegan Rice Crispy Treats

Meatless Monday: Naughty and Nice Vegan Enchilada Casserole

Ingredients

8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)
1 tsp olive oil
1 red onion, chopped
1 medium jalapeno pepper, seeded and chopped
3 bell peppers, chopped
1-3 tbsp taco seasoning mix, to taste
1 can black beans (or 2 cups cooked), drained and rinsed
1.5-2 cups enchilada sauce
1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
1 cup chopped green onions
Salt & pepper, to taste
20 tortilla chips (about 2 handfuls), crushed
Avocado, salsa, sour cream, etc, to garnish

Directions

1. Preheat oven to 350F and grab a 2-quart casserole dish. Add dry pasta to a pot of boiling water and cook for 7-8 minutes. Be careful not to overcook the pasta or it will get mushy in the casserole. Drain and rinse with cold water to stop the cooking process.
2. In a large skillet, sauté the chopped onion, jalapeno, and peppers in the olive oil over medium heat for about 7-8 mins.
3. Add the taco seasoning, drained and rinsed black beans, and 1 cup of the enchilada sauce. Stir well and cook for another 5 mins.
4. Stir in the cheese, pasta, and chopped green onion. Season with salt and pepper to taste and adjust seasonings if necessary.
5. Spread 1/2 cup of enchilada sauce over the bottom of the casserole dish. Scoop on the skillet mixture and spread out evenly. Spoon on the rest of the sauce on top and sprinkle with cheese.
6. Bake for 15-20 mins at 350F until heated through. Sprinkle with crushed nacho chips, chopped avocado, salsa

Source: ohsheglows.com

Meatless Monday: Quinoa Peanut Soup

Ingredients

2 teaspoons oil (your choice)
3/4 cup chopped onion
2 cloves garlic, minced
1 cup sliced carrots
1 cup diced potatoes
1/2 cup quinoa
4 cups vegetable broth
1/2 cup chopped red bell pepper
1/2 cup natural peanut butter
1 tablespoon chopped fresh parsley
1 tablespoon hot sauce
Freshly ground pepper to taste
Squeeze of fresh lime juice

Directions

1. Heat oil in a large saucepan over medium heat. Stir in onion and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic and cook for 30 seconds. Stir in carrots, potatoes and quinoa, then add broth and water. Bring to a boil over high heat.
2. Reduce heat to maintain a simmer, cover and cook until the quinoa is cooked and the vegetables are tender, about 18 minutes. Stir in red pepper and cook, stirring, for about 3 minutes more. Stir in peanut butter until it is combined into the broth. Remove from heat. Stir in parsley, hot sauce and pepper.

Source: Adapted from eatingwell.com

Here's the Low Down on the Health and Wellness Fair this Saturday at South End!

So, here we are already! This Saturday we will be holding our 8th Annual Health and Wellness Fair at our South End location! This is bitter sweet for all of us, as it will be the last health fair held at this location. Next year, we'll all be celebrating over at the Plaza Midwood store! So, let's go out with a bang and let that momentum carry us into the future and the many exciting things that lay ahead for Healthy Home Market and all of you! Check out the great vendors and practitioners who will be here this Saturday and don't forget to sign up to win a gift basket while you're here! We can't wait to see you all!


Food Vendors
Duke's Bread, KW Collards, Grayson Natural Farms, Bushelle Seasonings, Tito's Specialty Foods, Boar's Head, Sadie's Fishcakes, Roots Hummus, Cruncha Ma-me, Rooster Hill Farms, Udi's Gluten Free and Glutino.

Vitamin/HBA Vendors
Country Life, IV Pure Pads, Buried Treasure, Nordic Naturals, Neutraceutical, MegaFood, Acure Organics, Hair 180°, Gaia Herbs, Harmony Acres Soap, Barlean's Oils, King Bio, Cardio4Life and Ionways Alkaline Water!

Practitioners (Upstairs)
Hipple Acupuncture, Lisa Merrick with Natural Healing Waters, Valeria Gregory with Innergyworks, Claire Comber of Claire's Healing Touch offering Rossiter, Aqua Chi Detox Foot Baths, EFT Tapping, Migun Wellness Center, Alpha-Stim and Avalon Light Therapy.

Practitioners (Downstairs)
Parker Autism Foundation, Happy Family, Maximized Living Chiropractic, Brain Balance, Dynamic Health and Pain Management, The Well-Being Advocate and Dr. Stephanie Mottola.

Meatless Monday: Simple Vegan Cheesy Chia Seed Soup

Ingredients

1 cup vegetable broth
2 tbsp nutritional yeast
2 tbsp chia, ground

Directions

1. Heat vegetable broth in a small stock pot over medium high heat; stir in nutritional yeast and chia. Enjoy!

Souce: floridacoastalcooking.com

What's Cooking for the Playoffs?

Our Panthers are on the road to the Super Bowl! And If you're not one of the lucky fans going to the game you'll probable watching the game from the comfort of a living room on Sunday! What goes great with football? Beeeer! But also food! We've put together some healthy game day recipes for you and your fellow watchers to enjoy and don't forget, we have one of the best beer/wine/champagne/sake selections in town!


Hot Cheesy Roasted Brussels Sprouts Dip
Caramelized Onion Tartlets
Roasted Jalapeno Deviled Eggs
Salmon Dip with Endive Leaves
Southwestern Layered Bean Dip
Crispy Pork Spring Rolls
Parmesan Eggplant Fries w/ Basil Ketchup
BBQ Chicken Tenders
Tex-Mex Hashbrown Casserole
Black Bean and Quinoa Chili
Cinnamon Peanut Butter Chocolate Chunk Cookies 
Caramel Apple Brownies
Apple Sangria


GO PANTHERS!

Meatless Monday: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Ingredients

1 cup plain Greek yogurt

3 tablespoons chopped fresh mint
2 teaspoons fresh lime juice
5/8 teaspoon kosher salt, divided
2 garlic cloves, minced
1 cucumber (about 8 ounces), peeled, seeded, and shredded
6 (6-inch) whole-wheat pitas, halved
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground cumin
2 teaspoons Spanish smoked paprika
1/4 teaspoon ground red pepper
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
8 cups loosely packed arugula
12 (1/4-inch-thick) tomato slices

Directions

1. Preheat oven to 350°.
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
5. Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
6. Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.

Source: myrecipes.com

Tofu Tuesday: Miso Baked Tofu

Ingredients

1 container firm tofu, well pressed
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp oil (olive, sesame or vegetable)
Dash of cayenne pepper (optional)
Sesame seeds (optional)

Directions

1. Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
2. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
3. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven.
4. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!

Source: Blogher.com

New Year's Day Recipes for a Prosperous 2014!

People all over the world celebrate each new year by eating meals which are said to bring luck and wealth. Get together with friends and family and try out these recipes in celebration of new beginnings! We at Healthy Home Market wish you all a happy and healthy 2014!

Spirits
These drinks don't necessarily bring luck or wealth, but they might bring happiness! They're also great for those who over-indulged on New Year's Eve! Drink responsibly.

Peach Ginger Bellini

Spicy Citrus Bloody Mary

Meal

Black Eyed Peas and lentils represent coins, collard greens represent paper money and cornbread represents gold; these foods are said to bring wealth. Pork represents progress and growth and is said to bring luck!

Black Eyed Peas

Sauteed Collard Greens

Hoppin' John

Lentils and Hot Sausage

Jalapeno Cheddar Cornbread

Dessert

Ringed or round dessert eaten on New Year's Day symbolize coming full circle and completion of a year. Vasilopita is a Greek dessert with a quarter hidden inside. The person who receives the slice with the quarter inside will have a particularly lucky year.

Baked Whole Wheat Donuts
Vasilopita

If you don't think you will have it in you on New Year's Day, stop by Healthy Home Market and pick up some delicious prepared KW Collards, Eden Organic Black Eyed Peas, Cornbread Mix and Zing Zang Bloody Mary Mix. Better yet, ask our deli department to prepare something for you!

New Year's Eve Party Recipe Guide

Throwing a New Year's Eve party? Ring in the new year happily and healthily with these delicious recipes! Healthy Home Market wishes you a safe and Happy New Year's Eve! Stay tuned for New Year's Day recipes!

Spirits

Mulled Wine

Limoncello Sparkle

Siren's Song
Beaujolais Cocktail

Party Foods

Stuffed Baby Bellas

Sun-Dried Tomato and Pesto Torta

Zucchini Poppers with Sour Cream Dip
Curried Scallop Cakes
Smoked Salmon Rollups with Dilled Lime Cream Cheese
Mustard-Glazed Pork Skewers
Pancetta-Wrapped Dates Stuffed w/ Manchego and Mint

Sweet Treats

Pistachio Torrone
Chocolate-Orange Pots de Creme with Candied Orange Peel
Red Velvet Whoopie Pies

5 Seriously Last-Minute DIY Food Gifts

Shared from Punk Domestics:

Wait, Christmas is when? Don't panic. If your canning pantry is paltry, there's still time to bang out a few DIY food gifts that will delight your giftee. Best of all, each of these can be done in mere hours, requiring ingredients that are readily available this time of year.

Tea Liqueur
Liqueurs can take days or even months to make, but a simple tea liqueur can be done in just a few hours. Try it with chai, genmai cha, Earl Grey, jasmine green or whatever tea is to your taste.

Pomegranate Molasses
This deeply sweet and sour syrup is often found in Middle Eastern cooking and can be used in dressings, glazes, sauces and drinks. It's also ridiculously easy to make. (Or, for the cocktailian in your life, whip up some grenadine.)

DIY Garlic Powder
Many foodies look down on garlic powder as a stale, cheap substitute for the real thing. It's a shortcut for lazy cooks, goes this reasoning, but not something a serious chef would consider. But when you make your own, it's a revelation. Show your friends the light.

Seasoning Salts
A sprinkle of high-quality salt can elevate any dish from so-so to sublime, but when that salt is infused with flavor, it takes it to a higher level still. Here's a few of our favorite finishing salts that are quick and easy to make, and make great gifts.

Bacon Jam
Sweet, savory, sumptuous and sometimes spicy, this porky condiment is a fantastic counterpart to burgers, eggs, or just slathered on toast. Here's a few variations.

Meatless Monday: Whole Wheat Spaghetti with Hazelnuts and Asparagus

John Kernick

Ingredients

1 bunch asparagus, ends trimmed
12 ounces whole-wheat spaghetti
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan

Directions

1. With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
2. Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
3. Drain the spaghetti and asparagus and return them to the pot.
4. Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
5. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

Source: realsimple.com

DIY: Christmas in a Bag

Are you looking for a useful, aesthetically pleasing, easy and thoughtful DIY gift to make this year? How about the gift of the Christmas scent? These easy to assemble bags are great for stocking stuffers, teacher gifts, hostess gifts, etc. All the recipient has to do is add water and simmer on the stove (or wood stove) and their house will fill with the delicious smell of the holidays!

Ingredients

5 cinnamon sticks
1 dried lemon slice
1 dried orange slice
1/2 cup whole cloves
1 tbs. nutmeg
1/4 cup whole allspice
1 tbs. bay leaf pieces
3 dried apple slices

Bonus: A couple of sprigs of fresh pine needles

Directions

1. Slice your apples, lemons and oranges into thin slices and either dehydrate them or bake them on non-stick parchment paper in the oven at 200° until dry, approximately two hours.
2. Assemble bags with the amount of items listed above.
3. Attach a tag with directions to add water and simmer.

Adapted from: dandee-designs.com

Meatless Monday: Spaghetti Squash with Lemon and Capers

Ingredients

2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced zucchini (rind only)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato (peeled and seeded)

Directions

1. Preheat the oven to 400 degrees F.
2. Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
3. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
4. In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
5. In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

Source: foodnetwork.com

Support Local. We Do: Barbara's K9 Catering

We all read food labels for ourselves, but do you know what you're feeding your pet? Healthy Home Market is proud to offer locally made Barbara's K9 Catering treats! Barbara began baking homemade all natural dog treats in 1995, when her dog, TJ, developed allergies to commercial dog treats. In 1997, she decided to open up a pet treat bakery in Pineville and she began to educate her customers on the importance of feeding their pets an all natural diet. In 2004, Barbara partnered with Meredith who was living in Dilworth and knew first hand the lack of local, natural pet supply shops anywhere near the Uptown area. They decided to move the shop from Pineville to Historic South End and turned it into a pet boutique! Fast forward six years and Barbara's K9 Catering and Canine Cafe was ready to expand into a larger space. They now reside just across the street from our South End location, on the corner of South Blvd. and Remount Rd. Stop in to one of our stores or the cafe to pick up something delicious and healthy for the four legged member(s) of your family!

Meatless Monday: Vegetable Shepherd's Pie

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 2-inch chunks

• 1 tablespoon plus 1/2 teaspoon kosher salt

• 6 tablespoons unsalted butter

• 1 large yellow onion, thinly sliced

• 2 parsnips, peeled and sliced 1/4 inch thick

• 2 stalks celery, sliced 1/4 inch thick

• 2 medium fennel bulbs, cut into a 1/2-inch dice

• 2 cups Brussels sprouts, halved

• 2 tablespoons chopped fresh flat-leaf parsley leaves

• 1/2 teaspoon black pepper

• 1 14.5-ounce can vegetable broth

• 3 cups fresh spinach or torn Swiss chard leaves (optional)

• Pinch ground nutmeg
• 
  

Directions

1. Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
2. Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.
3. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.
4. Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Source: realsimple.com

Attention Fans and Followers: THIS is Important!

We have decided to simplify things a little bit for you guys and for ourselves. With the changes happening within the company, ie: South End closing and Plaza Midwood opening up, we thought it would be a good idea to have all of our Healthy Home Market fans in one place. As of the new year, we will only have one Facebook page for all of our locations. Don't worry, if you only shop at one of our stores, we will always specify which store we are talking about. If you are currently only a fan of our Davidson, Independence or Galleria page, you will need to switch over to the Healthy Home Market page in order to continue to receive info on store events, demos, health articles, store specials, etc. If you are already a fan of that page, great, stay right right where you are! We, of course, will be sending out reminders, but we would appreciate it if you would take just a minute and go ahead with the switch right now. We don't want to lose any of you! Exciting things are happening within our company and we want to keep you all in the loop! We appreciate your support and hope that this is not too much of an inconvenience for you. We think that this will be easier for all of us in the future! Thanks again!

We Are Taking Holiday Pre-Orders! Place Yours Today!

We are accepting pre-orders for the holidays! Place an order today with a $10 deposit and pay the remainder when you pick it up, at your convenience! Just call your preferred location and ask to speak with a store manager; it's that easy! We source our all natural, free-range turkeys from Grateful Harvest, so can you can be assured that the turkeys have been treated humanely, free-range, grain-fed, have never been fed animal by-products and are free of hormones, antibiotics, preservatives and additives! We will even smoke or roast the turkey for you! If you would like organic turkey, please order our turkey breasts. Not a fan of turkey? We are also offering Ham and Prime Rib, as well as, holiday dinner sides. Please see below for pricing.

Meatless Monday: Polenta Stuffed Poblano Peppers

Ingredients

4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
4 poblano peppers, halved lengthwise and seeded
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup instant polenta
1 10-ounce package frozen corn
1/4 cup soft goat cheese (2 ounces)
4 scallions, sliced

Directions

1. Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
2. Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
3. In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
4. Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Source: realsimple.com

What You Can Expect at This Year's Holiday Food Tasting

We're all very excited about our upcoming Holiday Food Tasting this Saturday! We hope you all are as well! This year the event will be held at both our South End and our Davidson locations from 1pm-4pm. As always, we will be serving up turkey, prime rib, Field Roast Celebration Roast, Tofurky, stuffing, gravy, veggies and pumpkin pie! Here are other happenings that you can expect at each location:

South End

Food Demos: The Naked Tart, Tito's Specialty Foods, Honey Butter Bakery, Grayson Natural Farms, Lenny Boy Kombucha, Bushelle Seasonings, Sadie's FishCakes, Rooster Hill Farms, HolmMade Cookies, Cheese Creations, Dilworth Coffee, Roots Food, Beelers Pure Pork, Kerrygold, Boone Bar, Luna's Living Kitchen and Bumbalooza + passive food demos throughout the store
Beer/Wine Samples: Adams Distributing, Tryon Distributing, Ararat Import Export and The Country Vintner
Vitamin/HBA Demos: Acure Organics, Amazing Grass, Europharma and Green's Plus
Entertainment by: Jeff Brown Around Town
Parker Autism Foundation will also have a table set up.

Davidson

Food Demos: Lenny Boy Kombucha, KW Collards, Udi's, Glutino, Uncle Scott's Root Beer, Coco Life Coconut Water, Boar's Head and Cheese Creations + passive food demos throughout the store
Beer/Wine Samples: Olde Mecklenburg Brewery, Mutual Distributing, Freedom Beverage Co., Empire Distributors, NoDa Brewing Co. and Johnson Brothers Carolina Distributing Co.
Vitamin/HBA Demos: Country Life
Entertainment by: Calvin Edwards Trio

Meatless Monday: Curried Cauliflower Soup

Ingredients

2 heads small-medium cauliflower
1 medium onion, finely chopped
3 to 4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground fenugreek
5 cups low sodium veggie broth



Directions

1. Cut 1 head of cauliflower into rough chunks (this part is going to be pureed so don't get caught up in making nice pieces - just chop it up!). Cut the second head of cauliflower into bite-sized pieces.
2. In a saucepan, sauteing the onion and garlic until soft and translucent. Add the curry powder and fennugreek to the onion mixture and toast for just a minute. Add the veggie broth and rough chunks of cauliflower. Bring to a boil and simmer until the cauliflower is soft.
3. Puree the cooked mixture (with a hand blender if you have it or in a regular blender. You can just mash down the cauliflower with a masher as well if you want but the result won't be as smooth/rich tasting.)
4. Return smooth soup to the saucepan and the second head of cauliflower that was cut into bite-sized pieces.
5. Cover and simmer until the cauliflower chunks are soft. Add a little water or broth if it gets too thick. Serve!

Source: vegweb.com

DIY: Beeswax Candles

Homemade items make great gifts for the Holidays! And who doesn't like candles?! They make great hostess gifts, teacher's gifts, etc! These are really quite simple to make and you can use any jars you happen to have around. We carry beeswax loose in-bulk in our Vitamin/HBA department, along with essential oils if you decide to add a scent! Add a ribbon or twine and a cute handwritten tag to complete the homemade look!

Supplies

Beeswax 
Jars 
Candle wick 
Scissors
Masking tape
Pot

Directions

1. Begin by heating up the wax on the stove in a pot to 140°F. You don't want the temperature to exceed 185°F. 
2. Pour a small layer into the base of a jar and place a piece of candle wick into the center of the jar. 
3. Hold this in place until the wax is dry enough to where the the wick stays in place. 
4. Next, make an X with tape over the top of the jar, poke a hole through the top and pull the wick through. Fill up the jar with melted wax til the desired height.
5. After the wax is completely solid, cut the wick so that it's 1/2 inch tall.

If you would like to add a scent to your candle, drop a few drops into the wax and mix well before pouring into the jar.

Adapted from: abeautifulmess.com

Meatless Monday, Halloween Edition: Spooky Calzone Snake

Ingredients

For the Dough
 1 teaspoon white sugar
 1 cup warm water
 1 (.25 ounce) package active dry yeast
 2 tablespoons olive oil
 1 1/2 teaspoons kosher salt
 3 cups all-purpose flour, divided
 1 egg
 1 tablespoon water

For the Filling
 1 cup ricotta cheese
 2 cups shredded mozzarella cheese
 1/4 cup grated Parmesan cheese, or to taste
 1 tablespoon chopped fresh parsley
 1/2 teaspoon Italian seasoning
 1/2 cup sliced black olives (optional)
 1/2 green bell pepper, cut into strips (optional)
 1/2 cup sliced fresh mushrooms (optional)

Directions

1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
3. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
4. Combine the ricotta, mozzarella, and Parmesan cheeses, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Source: allrecipes.com