February 21, 2019
It’s finally here: Moonjuice Beauty Shroom vegan collagen, in the Vitamins section!
This blend of skin-protecting superfoods helps preserve your natural collagen while hydrating skin from the inside out.
In our Frozen section, try certified raw vegan chef Ping’s ice creams, made from a base of walnuts, cashews and young coconut, then sweetened with maple syrup. Might we recommend the Maca Maca Creamy Crunch?
These are as local as it gets- literally churned next door at Judahlicious.
Paqui Jalapeno Tropicale chips are a sweet and savory delight. Each chip features a touch of jalapeno pepper for a spicy kick and finishes with a high note of sweet pineapple.
Made with only real ingredients and both vegan and gluten-free, Paqui (pronounced pah-kee) create fierce flavors with nothing artificial.
Our expert tea buyer Tulasi highly recommends Good Medicine Teas. They’re hand-blended in Hood River, OR and ethically sourced from around the globe.
With names like Flower Power, Aphrodite, Wildfire, and Mojo Chai, these wellness blends will invigorate your morning brew. Come take a gander at the best tea section in town!
New in our coffee section at OA are Linea’s Caffe Coffees.
Their varietals–including the Ethiopia Suke Qoto, Peru Alto Mayo, and Brazil Faf Salvia Barretto–and have received international acclaim for exemplary quality and delicious flavors. We could go on, but just try them yourself!
In our 100% organic produce section, we strive to support small and local farms everyday.
If you’re a squash lover, you’ll want to try our newest offering, the Jarrahdale Pumpkin.
This handsome blue-gray squash is not only a stunner on your counter, but boasts fine golden flesh perfect for pies, soups, and roasts.
Come try a new sweet treat with Zuly’s Goodie’s Alfajores. These soft delicate cookies with a creamy filling are VEGAN for goodness’ sake, you gotta try ‘em.
We hear the matcha is the crowd favorite, but also try the pataya (dragonfruit) and ube (purple yam) flavors.
Image Credit: Zuly’s Goodies
If you are looking for a new healthy snack for those 4 pm dark times, try Brami’s sea salt lupini snacks.
Each juicy bean offers tons of protein and fiber, while boasting 80% fewer calories than almonds. Plus, they’re keto, paleo, and soy free.
February 2, 2019
Valentine’s Day is associated with flowers and chocolates filled with sugar and fat—certainly not a recipe for a healthy heart. Medical research shows that a diet high in refined sweeteners and fats can cause hardening of the arteries, which can lead to heart-related illnesses.
What can be better than saying “I love you” by preparing a heart-healthy meal for your loved ones? This meal will warm his/her heart in more than one way.
Here is a partial list of heart-friendly foods and not-so-friendly foods, followed by two health-promoting recipes.
Here are two recipes. Upma, a traditional South Indian breakfast dish, is made with cream of wheat or cream of rice, vegetables and cashews. The other is a chutney (a spicy condiment) made with dried goji berries and cranberries. Both dishes are low in fat and sweeteners. Both are vegan and gluten-free.
Makes four to six servings
2 ½ cups very hot water
1 teaspoon salt
1/4 to 1/3 cup raw or roasted cashews
1 cup cream of rice (the type that is sold in baby food section or Bob’s gluten free rice cereal)
2 tablespoons safflower or sunflower seed oil or vegan spread
½ teaspoon brown or black mustard seeds
½ cup finely chopped onion
1 tablespoon or less minced jalapeno pepper (after removing seeds and inner veins) (optional)
½ cup small cubes of a carrot
½ cup frozen (and thawed) or freshly shelled peas
Juice of ½ lemon or lime (about 2-3 teaspoons)
2 to 3 teaspoons finely chopped cilantro leaves, for garnish (optional)
Heat the water in a sauce pot until it starts boiling. Add the salt and keep the water very hot over a low heat.
In a 10” to 13” stainless steel skillet or an iron pan, toast the cashews while stirring constantly. As the nuts start to turn color, transfer them to a bowl and set aside. (Roasted cashews do not have to be toasted.) Wipe off the skillet and add the cream of rice. Toast the cream of rice, stirring constantly. When the cereal starts to change color (3-5 minutes), transfer it to a platter and set aside.
Place the oil (or vegan spread) in the same pan and add mustard seeds. When the seeds sizzle and spatter, add the onions and cook for 2-3 minutes, stirring all the time. When the onion becomes limp, add the optional jalapeno and stir fry for a minute. Then, add the cream of rice and continue to sauté the mixture for several minutes while adding the carrots, peas and nuts.
When the cereal is well mixed with vegetables and nuts, slowly and carefully add the water with one hand. Careful: it will splash. Using the other hand, stir the mixture with a wooden spoon. Blend the mixture well, breaking lumps and spreading it out. Turn the heat low and continue to cook until all of the water is absorbed. Sprinkle on the lemon juice. Add the optional cilantro leaves. Cover the pan and allow the upma to sit for 10 to 15 minutes.
Next, transfer the upma mound onto a serving plate and pat it down gently, using your palm or a spatula to spread it out into a 8” to 9” circle that is about 1” thick. If you like, form the mound into a heart shape as shown in the photo. The circle or heart shape can be cut into individual servings. Serve upma with goji berry and cranberry chutney (recipe to follow).
Makes 2 cups of chutney
I never grew up with cranberries in India. But in the US cranberries are an essential ingredient, especially for a Thanksgiving dinner. For these holidays, I decided to jazz up the cranberry sauce by creating a cranberry chutney with spices. However, when I wanted to duplicate this red chutney for a valentine dinner in February, there were no cranberries available in the market. So I used dehydrated cranberries and goji berries to make the chutney.
Both goji berries and cranberries are excellent sources of vitamin C and antioxidants- nutrients that can protect us against chronic diseases and prevent growth of cancerous cells. In addition, goji berries can increase good cholesterol (HDL) in our blood and cranberries can enhance digestion.
½ cup dried goji berries
1 cup dried cranberries (sweetened with apple juice – sold in OA’s bulk dept.)
2 cups of hot water
1 tablespoon chopped ginger
¼ teaspoon (or more for hotter version) cayenne powder
½ teaspoon or to taste salt
Cover dried berries with hot water in a bowl and soak them for 30 minutes to an hour. Next, place all of the ingredients into a jar of a food processor including most of the water the berries were soaked in (reserving some water). Process mixture into a puree, adding more of the reserved water, if needed. Serve one or two tablespoons per person with Upma or any grain dish. If refrigerated, leftover chutney can keep for a week.
December 6, 2018
The traditional Native American diet included many seasonal plants, as our native ancestors understood the complex interrelationship between food and climate. Their farming traditions reflected that. They planted three major vegetables—corn, squash, and beans, also known as the “three sisters”—with ecology of land and water in mind; in this method, the corn supports the beanstalks and the squash enjoys the shade below. In addition to being grown interdependently, corn, beans, and squash complement one another nutritionally: corn provides complex carbohydrates, beans provide protein, and squash provides vitamin A and potassium.
-Shanta Nimbark Sacharoff
1 each: small butternut, kabocha, and acorn squashes
3 tablespoons olive oil
½ cup onion, chopped
12 to 15 thin strips red or green bell pepper (from one medium pepper)
1½ cups corn kernels, freshly scraped or frozen and thawed
1½ cups green beans, cut into small (1/2 inch) size pieces
1 teaspoon freshly minced or ¼ teaspoon dried oregano
1 tablespoon cilantro leaves, chopped finely
Salt and freshly ground pepper to taste
Optional: ¼ cup grated Parmesan cheese or vegan alternative for topping
Use a sharp knife to cut each squash in half lengthwise. Remove the fibers and seeds and rinse the squash. Arrange the squash halves in a vegetable steamer with the open sides down. If necessary, cook batches so as not to crowd the steamer. Steam the squash for about 20 minutes or until most of the inner pulp is cooked but the shells are still intact. Some squashes will take longer to cook than others, so check each of them after the first 15 minutes to be sure they are not overdone. Cool the cooked squash for 30 minutes.
Preheat the oven to 350 degrees.
In a frying pan heat 2 tablespoons oil and sauté the onion for several minutes until limp. Add the bell pepper strips and stir-fry for a few minutes. Add the corn and green beans, and stir-fry for 5 minutes. Transfer the cooked vegetables to a mixing bowl and set them aside.
Use a paring knife to carefully scoop out the pulp from the squash without breaking the shells. Cut the pulp into small pieces and mix with the vegetables. Add salt, pepper, oregano, and cilantro, and mix well.
Rub the remaining oil on the insides of the squash shells and on the outer surfaces. Stuff the shells with the vegetable mixture and arrange the “bowls” in two shallow casserole dishes or on a baking sheet that has been lined with a small amount of water (to prevent sticking to the baking sheet). Bake the bowls for 30 minutes (or longer), until they turn golden brown on the edges. Top with the optional Parmesan or vegan alternative.
Makes 8 to 10 servings