Blog

New Products at Healthy Living Market and Cafe Vermont: 9/27/16

By Richie Snyder  •  Tuesday, September 27th, 2016

Produce: 

Organic Asparagus

Organic Peeled and Diced Butternut Squash

Organic Napa Cabbage

Organic Rutabaga

Eco-Grown Cox’s Orange Pippin Heirloom Apples – Scott Farm

Eco-Grown Snow or Famuse Heirloom Apples – Scott Farm

Eco-Grown Claygate Pearmain Heirloom Apples – Scott Farm

Organic Baby Ginger – Last Resort Farm

Organic Carnival Winter Squash – Hazendale Farm

Organic We-Be-Little Pumpkins – Hazendale Farm

Organic Baby Blue Hubbard Winter Squash – Hazendale Farm

Organic Black Kabocha Heirloom Winter Squash – Pitchfork Farm

Organic Brussels Sprouts – Four Pillars Farm

Organic Celeriac – Pitchfork Farm


Wellness:

Herbal Revolution: High quality tonics, all hand crafted in small batches. Herbal Revolution products are made in small batches to ensure the integrity and quality of the herbs that are being used. Every step in the process is taken with great care and respect infusing the herbs and the products with positive intentions of health and wellness. FIRE TONIC, MINERAL TONIC & BITTERS

SOLARAY: Activated coconut charcoal powder. its the new thing. for face masks, cleansing, teeth whitening, cooking, or digestive support. made from non-gmo coconut. Activated charcoal is well known as a  antidote as it adsorbs most organic toxins, chemicals and poisons before they can harm the body.


Grocery & Refridgerated: 

Green Mountain Creamery: Pumpkin Pie yogurt

Lifeway Pumpkin: Spice Kefir-It’s that time of the year. A great healthy option for our guests with the seasonal twist.

Gardein Vegan Scramble Breakfast Pockets: A great Vegan option to start your day. Made with plant protein, and only 200 calories. Comes 4 to pack.

Vermont Bread: Organic hamburger & hot dog buns.

Green Mountain Kindling: Box of kindling will be new for our winter survival displays near the front of the store. This is a seasonal product for the winter and will be stacked near the entrance of the stores.

McFarline Apiaries: New to the honey set will be delicious raw honey out of Fair Haven, VT

Back to the Roots(cereal): The varieties include organic stone ground wheat flakes, organic cocoa, stone ground wheat flakes, organic cinnamon clusters, and organic stone ground purple corn flakes.

Pipcorn: Kettle corn


Beer:

Founders PC Pils 15 pack

Northshire Brewery Sicilian IPA 4 pack 16 oz cans

Zero Gravity Oktoberfest

Northshire Brewery Eqinox Pilsner 4 pack 16 oz cans

Hermit Thrush Stickney Kreik 16 oz can

Wine: 

Vrac Bordeaux

Michel Gassier Nostre Pais Rouge

Molino di Sant Antimo Brunello di Montalcino

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New Products at Healthy Living Market and Cafe Saratoga: 9/27/16

By Richie Snyder  •  Tuesday, September 27th, 2016

Produce: (Local) 

Organic Asparagus

Organic Peeled and Diced Butternut Squash

Organic Napa Cabbage

Organic Rutabaga

Eco-Grown Seckle Pears – Greiner Farms

Eco-Grown Niagara Grapes – Nostrano Vineyards

Ego-Grown Multi-colored Cherry Tomatoes – Radicle Farms

Organic Green Tomatoes – Hepworth Farms

Organic Edamame – Markristo Farms

Organic Celeriac – Juniper Hill

Organic Long Island Cheese Pumpkins – Hepworth Farms


Wellness:

AMOONA BOTANICALS: Palo Santo or ‘holy wood’ is derived from the majestic Palo Santo trees native to Central and South America. The aromatic oil of the wood is naturally secreted only after the trees branches have naturally died, fallen to the ground, and laid in place for 4-10 years. Used during healing ceremony, the woods grounding smoke is used to maintain elevated consciousness and spiritual focus while supporting in ascertaining spiritual messages and cultivating their teachings in daily life.

HERB PHARM: Adrenal Support formula.

SOLARAY: Activated coconut charcoal powder. Used for face masks, cleansing, teeth whitening, cooking, or digestive support. made from non-gmo coconut.

Grocery & Refrigerated:

Vermont Bread: Organic hamburger & hot dog buns

Echo Farms: Spiced Pumpkin Pudding

Death Wish Coffee: Pumpkin spice coffee. Enough Said. This is seasonal and will be available while supplies last.

Green Mountain Creamery: Pumpkin Pie yogurt

Lifeway: Pumpkin Spice Kefir. A great healthy option for our guests with the seasonal twist.

Gardein Vegan Scramble Breakfast Pockets: A great Vegan option to start your day. Made with plant protein, and only 200 calories. Comes 4 to pack.

Back to the Roots(cereal): The varieties include organic stone ground wheat flakes, organic cocoa, stone ground wheat flakes, organic cinnamon clusters, and organic stone ground purple corn flakes.

Pipcorn: Kettle corn


Beer: 

Jack’s Abby Copper Legend (beer)

 Bells Octoberfest: 6 pack

Wine:

Cottonwood Creek Organic Pinot Noir (wine)

Cottonwood Creek Organic Pinot Grigio (wine)

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Healthy Living Market and Cafe Sushi Menu

By Katy Kent  •  Friday, September 23rd, 2016

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New Products at Healthy Living Market Vermont: (9/14/16)

By Richie Snyder  •  Wednesday, September 14th, 2016

Produce: (Local)

Eco-Grown Holstein Heirloom Apples – Scott Farm

Eco-Grown Pitmaston Pine Apple Heirloom Apples -Scott Farm

Eco-Grown Victory Plums – Champlain Orchards

Eco-Grown Macintosh Apples – Shelburne Orchards

Organic Honeycrisp Apples – Dwight Miller Orchards

Organic Macintosh Apples – Dwight Miller Orchards

Organic Orleans Sweet Potatoes – Last Resort Farm

Organic Covington Sweet Potatoes – Last Resort Farm

Organic Burgundy Sweet Potatoes – Last Resort Farm

Organic Russian Fingerling Potatoes – Last Resort Farm

Organic Purple Viking Potatoes – Burnt Rock Farm

Organic Sweet Onions – Four Pillars Farm

Organic Cortland Yellow Onions – Last Resort Farm

Organic Stuttgart Yellow Onions – Last Resort Farm

Organic Spaghetti Squash – Full Moon Farm

Organic Pie Pumpkins – Full Moon Farm

Organic Butternut Winter Squash – Full Moon FarmOrganic Red Kuri Winter Squash – River Berry Farm

Organic Delicata Squash – Rockville Market Farm

Organic Long Island Cheese Pumpkins – Hazendale Farm

Eco-Grown Shinsui Asian Pears – Champlain Orchards

Eco-Grown Silken Apples – Champlain Orchards

Eco-Grown Honeycrisp Apples – Scott Farm

Other NEW produce: 

Organic Pomegranates

Conventional Turmeric

Wellness:

Amoona Botanicals:  Locally harvested sage & incense coming soon to VT .Small & large sage bundles and copal resin incense.

Nubian Heritage: New deodorant scents: patchouli, raw shea, abyssininan oil.

Grocery & Refridgerated: 

Green Mountain Creamery: Pumpkin Pie yogurt

Lifeway: Pumpkin Spice Kefir

Echo Farms: Spiced Pumpkin Pudding

Halo Top Creamery: Birthday Cake, Chocolate Mocha Chip, Strawberry, and Mint Chip.

Green Mountain Creamery Fruit on the bottom: Cherry Chocolate, Coconut Pineapple, Vanilla Blueberry, and Blueberry Cheesecake.

Gardein Vegan Scramble Breakfast Pockets:  A great Vegan option to start your day. Made with plant protein, and only 200 calories. Comes 4 to pack.

Primal Kitchen(NEW LINE): One of the top brands in the Paleo movement, and we will now be carrying select items from them. We will be carrying their mayo – chipotle lime and original, avocado oil – extra virgin and original,nutrition bars – cashew coconut and almond dark chocolate, and the avocado oil based dressings – honey mustard vinaigrette, avocado oil ranch, greek vinaigrette.

Natural Value: Organic canned tomatoes, green beans, hominy, and tomato paste.

Olivado: Organic option of avocado oil.

Natures Bakery: Whole wheat fig bar.

Drew’s: Chipotle Ranch dressing.

Kite Hill Artisan Almond Milk Yogurt: There’s 5 flavors: Plain, Vanilla, Strawberry, Blueberry, and Peach.

Hope Guacamole: Another OG guacamole for our guests. 15oz size of the Spicy and Original.

Xochitl: Classic tortilla chip, and unsalted tortilla chip

OH Snap Pickle Bites: Pickles grab and go style. There’s Dilly and Hottie bites.

Sarson’s: Malt vinegar

Let’s Do Organic:  Organic tapioca starch

Lundberg: Sprouted rice based instant sides. All organic. We will be carrying the following varieties: chili verde, korean bbq, thai red curry, toasted coconut.

Wholesome Sweeteners: Three new frostings for our baking aisle – vanilla, chocolate, and white strawberry

Annie’s Homegrown: Multi-pack: Organic fruit peely snacks

CB’s Nuts Co: Organic flavored U.S. grown pumpkin seeds. Sea salt, naked (out of the shell), savory umami, fiery harissa.

Ian’s GF Breadcrumbs: Ancient grain variety.

Timeless: Organic lentils and grains with – purple barley, beluga lentils, harvest gold lentils, and petite crimson lentils.

Sfoglini: Pastas from Brooklyn NY. We will be carrying the following cuts – malloredus, beet fusilli, trumpets, whole grain reginetti.

JR Watkins: All natural food coloring. Just 1.99 retail for a 4pk!

R.W. Knudsen: Organic carrot ginger turmeric juice.

Epic: Pork rinds and cracklings. Maple bacon pork cracklings, texas bbq pork rinds, and sea salt & pepper pork rinds.

Vermont Coffee Co: Extra dark coffee in 8oz size.

Green Valley Organics Lactose Free Butter: A great option for our lactose intolerant guests

Miyokos Creamery: Organic Vegan Butter. Made with Organic Coconut oil and Organic Cashews they’ve created *butter. It melts, cooks, bakes and spreads.

Heidi Ho: Vegan cheese

Stokes: Sustainable fire starters

Cheese:

 Miyokos Creamery Organic Fresh VeganMozz: Another one we’ve been getting a lot of people asking for in VT is finally on the shelves. Very similar to mozzarella di bufalo, this cashew-based vegan version is great for pizzas, caprese, and paninis. It melts and browns. I’m impressed at how close this is when I tried it. Greats served hot or cold.

Jasper Hill Vault 5 Cave Aged Cheese: It’s a little younger than Cabot Clothbound, and tends to have a creamier texture and some nice fruity notes to it. They don’t wrap it in cloth, they age it to produce a natural rind. This is one of the best cheddars I’ve tasted in a long time. I will definitely use this the next time I make macaroni and cheese.

Agour Fromages Arpea Bethmale Brebis: Washed rind sheep milk cheese from the Basque Pyrenees region of France. The washed rind gives it a softer texture. Great robust and earthy flavor with a slight sour finish.

Forever Cheese Tres Leches: Cow, goat and sheep milk bloomy rind cheese from Cantabria Spain. Made on a tiny family dairy in Camaleno, by a husband and wife with there son and one other employee. This is a creamy and mild cheese with the flavors of fresh cream, tangy goat’s milk, and sweet sheep’s milk.

Forever Cheese IL Vegetale: Thermalized goat milk and thistle flower rennet are the star ingredients in this Italian cheese. Coming from a long line of cheesemakers. Mario Pietro Viola raises his own small flock of goats for the raw milk that goes into this unique cheese. Compact and firm, with hints of the flower in the tangy paste.

Jasper Hill Cellars Lost Nation Willoughby: Washed rind cheese. Has a thin, tender rosy-orange rind. Pudding like texture may become softer with age, but should still be sliceable for a while.

Fourmage: A four milk cheese(buffalo, sheep, goat and cow). Made in the Netherlands in the style of young gouda, it’s rich, creamy, slightly tangy with a typical gouda texture.

Beer:

Narragansett Love Craft Series White IPA

Dogfish Head Punkin

Ayinger Oktoberfest

Firestone Walker Oaktoberfest: 4 pack (16 oz cans)

Narragansett White IPA: 6 pack (16 oz cans)

Shipyard Pumpkinhead: 6 pack

Wine: 

Neyers Left Bank Red

Molino di Sant Antimo Brunello di Montalcino

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New Products at Healthy Living Market Saratoga! (9/14/16)

By Richie Snyder  •  Wednesday, September 14th, 2016

Produce: (Local) 

Eco-Grown Honeycrisp Apple Totes – Greiner Brothers Farm

Eco-Grown Gala Apple Totes – Greiner Brothers Farm

Eco-Grown Ginger Gold Apple Totes – Greiner Brothers Farm

Eco-Grown Jonamac Apple Totes – Greiner Brothers Farm

Eco-Grown Macintosh Apple Totes – Greiner Brothers Farm

Eco-Grown Italian Plums – Wrights Orchards

Organic Green Tomatoes – Hepworth Farms

Organic Celeriac – Juniper Hill Farm

Organic Blue Fingerling Potatoes – Juniper Hill Farm

Organic Long Island Cheese Pumpkins – Hepworth Farms

Organic Sugar Pie Pumpkins – Hepworth Farms

Organic Butternut Squash – Slack Hollow Farm

Eco-Grown Large and Medium Pumpkins – Hand Melon Farm

Eco-Grown Jack-be-Little Pumpkins – Hand Melon Farm

Eco-Grown Shinsui Asian Pears – Champlain Orchards

Wellness:

NUBIAN HERITAGE: New lotion & body wash scents: abyssininan oil with chia

RAD SOAP: Volcanic bar soap, body srub & hand cream

NOW FOODS: BRAIN ELEVATE: Brain & memory formula

NUBIAN HERITAGE: New deodorant scents: patchouli, raw shea, abyssininan oil

Grocery & Refrigerated:

Green Mountain Creamery: Pumpkin Pie Yogurt

Lifeway: Pumpkin Spice Kefir

Echo Farms: Spiced Pumpkin Pudding

Green Mountain Creamery Fruit on the bottom: Cherry Chocolate, Coconut Pineapple, Vanilla Blueberry, and Blueberry Cheesecake.

Gardein Vegan: Scramble Breakfast Pockets  (coming soon)

Primal Kitchen(NEW LINE): One of the top brands in the Paleo movement, and we will now be carrying select items from them. We will be carrying their mayo – chipotle lime and original, avocado oil – extra virgin and original,nutrition bars – cashew coconut and almond dark chocolate, and the avocado oil based dressings – honey mustard vinaigrette, avocado oil ranch, greek vinaigrette.

Natural Value: Organic canned tomatoes, green beans, hominy, and tomato paste.

Natures Bakery: Whole wheat fig bar.

Kite Hill: Artisan Almond Milk Yogurt: There’s 5 flavors: Plain, Vanilla, Strawberry, Blueberry, and Peach

Saratoga Juice Bar Health Shots: The flavors we have are: Hot Beets, Wheatgrass Tropic, and Turmeric Blast.

Xochitl: Classic tortilla chip, and unsalted tortilla chip

Hope Guacamole: Organic Guac: Two flavors: Spicy and Original.

Halo Top Creamery: Birthday Cake, Chocolate Mocha Chip, Strawberry, and Mint Chip.

Sarson’s: Malt Vinegar

Let’s Do Organic: Tapioca starch

Lundberg: New sprouted rice based instant sides, all organic. We will be carrying the following varieties: chili verde, korean bbq, thai red curry, toasted coconut

Wholesome Sweeteners: 3 new frostings: vanilla, chocolate, and white strawberry

Annie’s Homegrown: Organic fruit peely snacks multi-pack

Olivado: Organic option of avocado oil.

CB’s Nuts Co organic flavored U.S. grown pumpkin seeds which are perfect for grab and go snacking. The flavors are: sea salt, naked (out of the shell), savory umami, fiery harissa.

Timeless: Organic lentils and grains with – purple barley, beluga lentils, harvest gold lentils, and petite crimson lentils.

Ian’s gluten free ancient grain bread crumbs: Made with quinoa and amaranth

Sfoglini: Pastas from Brooklyn NY. We will be carrying the following cuts – malloredus, beet fusilli, trumpets, whole grain reginetti.

JR Watkins: Natural food coloring. Just 1.99 retail for a 4pk!

R.W. Knudsen: Organic carrot ginger turmeric juice

Epic: Pork rinds and cracklings. We will carry: maple bacon pork cracklings, texas bbq pork rinds, and sea salt & pepper pork rinds

Beer: 

Modern Times Lomaland

Modern Times Oneida
Firestone Walker Oaktoberfest: 4 pack (16 oz cans)
 
Shipyard Pumpkinhead: 12 pack
 
Bells Octoberfest: 6 pack

Wine:

Rodano Chianti Classico 93 Wine Spectator

Organic Pomegranates

Conventional Turmeric
Cune Rioja Gran Reserva: 94 Points Wine Spectator

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Favorite Fall Dishes from Chef Contos

By Katy Kent  •  Wednesday, September 7th, 2016

hl_taste_maker_2016

As the temperatures begin to change and fall arrives, earthy grains bring comfort and warmth to our cooking. We love to explore Healthy Living’s Bulk section for inspiration and create some of our favorite fall dishes. This recipe is easy and welcomes a nice caponata toping.

Toasted Millet “Polenta”
1 cup of millet, rinsed
4 cups hot water or stock
Sea salt
About 2 tablespoons butter or ghee
Freshly grated Parmesan cheese
Freshly ground pepper
Toast the millet in a dry pan over medium heat: shuffle the pan back and forth slowly until the millet smells warm and inviting and has just begun to color and pop. Immediately pour it into a heavy saucepan and add the water and 1 teaspoon salt. Bring to a boil, cover, turn down the heat to low, and cook for about 25 minutes. Give it a stir every so often to make sure it isn’t sticking. Once it’s soft and the texture is fairly uniform, remove the lid, raise the heat, and stir vigorously until the moisture is fully absorbed. Add the butter and Parmesan to taste and season with salt, if needed, and pepper. The millet should be thick but may not be perfectly smooth.
Eat the millet just as it, warm and soft, or pour it into a baking dish and leave to set. Cut the firm millet into pieces and brown them.
Caponata
1 pound eggplant, diced small
¼ cup extra virgin olive oil
1 onion, diced
3 stalks celery, diced
2 cloves garlic minced
1 tablespoon capers, slightly chopped
¼ cup currants
½ cup olives, chopped
3 tablespoons balsamic vinegar
4 tablespoons tomato paste
¼  cup water
3 tablespoons chopped flat leaf parsley
3 tablespoons roasted pine nuts (roast at 350 degrees for 5 min)
Heat oil in a large sauté pan over medium heat, then cook eggplant, onion and celery until translucent, about 10 minutes, stirring occasionally.   Add garlic and sauté one minute more.  Add currants, capers, olives, vinegar, tomato paste and water; cover and simmer about 20 minutes.  Add parsley and pine nuts and season to taste.  Serve over toasted millet polenta.
By Healthy Living Taste Maker Courtney Contos, of Chef Contos Kitchen and Store
65 Falls Rd., Shelburne, VT 05482
Chef_ContosChef Contos

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New Products at Healthy Living: Week of 8/29/16

By Richie Snyder  •  Wednesday, August 31st, 2016

Produce:

Eco-Grown Red Bartlett Pears – Mead Orchard

Conventional Marquis Grapes – Nostrano Vineyards

Conventional Somerset Grapes – Nostrano Vineyards

Conventional Jupiter Grapes – Nostrano Vineyards

Organic Fingerling Potatoes – Juniper Hill Farm

Organic Shishito Peppers – Hepworth Farm

Organic Honeycrisp Apples

Organic Red Bartlett Pears

Organic Passion Fruit

Organic Papaya

Organic Kiwano Melon

Grocery:

Saratoga Juice Bar Health Shots: Hot Beets, Wheatgrass Tropic, and Turmeric Blast.

Halo Top Creamery:  Birthday Cake, Chocolate Mocha Chip, Strawberry, and Mint Chip.

Green Mountain Creamery: Fruit on the bottom yogurt. Cherry Chocolate, Coconut Pineapple, Vanilla Blueberry, and Blueberry Cheesecake.

Daiya salad dressings: Blue cheeze, creamy caesar, and homestyle ranch.

La Tourangelle: Infused oil – french garlic, herbs de province, basil – and sweet almond oil.

RX Bar: New flavor – maple sea salt.

Bandar: Veggie crisps. Comes in two sizes

Kristal Turkish extra virgin olive oil. 2 types, smooth and fresh,  and rich intense.

Tates gf and regular brownie thins.

Munk Pack has a new flavor, maple pear quinoa oatmeal pouch.

Better Life now makes all purpose wipes, and 2 dryer sheets – unscented and grapefruit.

Mi Nina has 2 new flavors of tortilla chips –  jalapeno agave, and cinnamon sugar churro.

Bob’s Red Mill now makes a paleo blend flour in both 16oz and 32oz sizes.

Hippeas organic chickpea puffs come in 4 flavors – maple, pepper, sriracha, and white cheddar.

The popular Let It Bee honey and honey comb products are back! We will be carrying the 16 oz honey with comb, and the 16 oz. These will live in the honey set while supplies last.

Bow & Arrow cornmeal products: Non-gmo, and are grown and ground by the Ute Mountain Tribe near 4 Corners/Mesa Verde. It’s a great line that supports an even better cause. There are 4 varieties – yellow, white, blue, and a blend.

Mighty Leaf Tea: 3 new organic options – almond spice, emerald matcha, and coconut assam.

One Degree: Organic sprouted granola. 4 types – cinnamon/flax, honey/hemp, cacao, vanilla chai.

Beer & Wine:

Brewmaster Jack
Little Brother Double IPA and Garden of Grass IPA

Stillwater Gose gone wild

Stillwater On Fleek Imperial Stout. Trivia: Did you know on Fleek refers to perfectly groomed eyebrows?

Rushing Duck Zingerbier – Sour brewed with Ginger

Walter Hansel The Meadows Chardonnay – iconic producer of California Chardonnay

Mayu Sauvignon Blanc – value Sauvignon from Chilie

Barefoot Moscato – 1.5 Liters

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New Products at Healthy Living Market: Week of 8/24/16

By Richie Snyder  •  Wednesday, August 24th, 2016

Produce:

Organic Asian Pears

Organic Satsuma Mandarins

Organic Tangelos

Conventional Cotton Candy Grapes

Organic Leeks – Juniper Hill Farm

Wellness:

Rainbow Light: 35+ food-based prenatal vitamin

Amazing Grass: New detox & digest greens

Maroma: Gecko & duck incense holders

Beer & Wine:

Wine: Gueissar Bandol Rouge

Wine: Barbet Chateau De Fleurie

Wine: Mayu Sauvignon Blanc

Sirewalk Easy Jack Can

Telebrew Ipa Cans

Chamorch Cranberry Cider

Kronenbo 1664 Blanc

Austeast Original Cider

Austeast Texas Honey Cider

Jackabby Copper Legend

Nakeflock Draft CiderUrbaches Schnickelfritz

Grimales Super Going

Stilwater Gose Gone Wild

Bnekt Kill All The Golfers

Bnekt Death Unicorn

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Fermented Foods with Gaby Goldberg

By Taste Maker  •  Monday, August 8th, 2016

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gabygoldberg

Fermented food has regained popularity over past years. I’m not sure it went out of style in Vermont considering the history of homesteading. Growing up, I watched my eastern European mother process fresh picked fruits and veggies, leave kefir, kombucha, and kvass on the counter to bubble and fizz, and hunt mushrooms spring through fall. To my dismay, my mother tried to feed me her nutrient and enzyme rich creations. As I got older, I began to have a taste for her sauerkraut and the occasional wild mushroom dish. I was still appalled that she would leave milk out on the counter to ferment and then drank what would later become kefir – pronounced “Ke-fear” in Europe, not “Kee-fir” as you may know it as.

Fast forward to my early twenties when I began to practice yoga and spent time volunteering in yoga centers and ashrams. Here I adopted a vegetarian lifestyle and learned how the practice of yoga integrates food – how we eat and prepare it – into daily living and a spiritual practice. I now see that I had relearned everything my mother had been showing me my entire life. Though I no longer subscribe to vegetarianism alone, I do integrate yogic values and philosophies into how I prepare food and eat which is an overall healthy approach that works for me. My intent of eating healthy and well eventually led me to discover my love for all things fermented or “cultured”.

There are a few reasons I got into eating fermented foods. It started with Kombucha. After yoga, I love to drink a Synergy Trilogy, especially before the entire FDA debacle when the fizz and culture of the drink was so alive! The FDA took my favorite to-go drink off the shelves because there was a lack of alcohol rating on the label. As a young entry-level professional in Burlington…I also was spending anywhere between $4-$25 a week on Synergy drinks. So I decided it was time to brew my own kombucha. I found a recipe, a scoby, and had a brewing consultation call with my mother of course! I still purchased various kefirs at the farmer’s markets and health food stores…I wasn’t ready for that yet.

Fermented foods are good for your gut. The reality of many of our modern day diets is that there are a lot of preservatives and processed foods that literally stop things up and make it hard to absorb nutrients into the body. Fermented foods contain good bacteria that help your micro-biome, or internal ecosystem of the GI tract, stay active and healthy. The good bacteria grows and colonizes in your cultured foods and when you ingest it, there are a number of process that occur but what I notice most, is that I feel my body’s natural rhythm kick up a notch – or a few if I am ingesting all three foods from the fermentation trilogy!

Mindy Kimchi

The three foods of the fermentation trilogy are veggies, kombucha, and kefir. You might recognize the veggies as kimchi, sauerkraut, or any combo of lacto fermented vegetable. Until recently, I had always consumed one or two of the three, but not all three together. When I decided to try all three daily, there was a massive shift in how I felt. Initially, I didn’t feel good…My gastrointestinal tract needed to be cleansed after a long winter of job juggling, eating when I could and whatever I had access too, and high stress paired with poor sleep. Let’s just say I had a good cleanse and my level of energy increased immensely after the first two days of integration. I recommend learning how to create the fermentation trilogy in your own home because:

1. It saves money
2. It’s great for you and your family’s health
3. Immunity boosting
4. An easy way to make healthy food choices

Ease into integrating the fermentation trilogy into your diet. Your home creations tend to be the most wild and potent, feeding off good bacteria from your local organic produce and the air in your home. That means your cultured food might be healthier for you than some of the brands you buy! Start with an ounce of each a day and watch how your body responds. Increase from there – You can really feel the foods effect from mouth to stomach and the whole GI tract!

“Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. These microorganisms are everywhere, and the techniques for fermenting with them are simple and flexible.
Wild fermentation involves creating conditions in which naturally occurring organisms thrive and proliferate. Fermentation can be low-tech. These are ancient rituals that humans have been performing for many generations. They are a powerful connection to the magic of the natural world, and to our ancestors, whose clever observations enable us to enjoy the benefits of these transformations.” SANDOR KATZ

Make your own basic (Americanized) kimchi.Kimchi Ingredients
¼ – ½ lb napa cabbage or any cabbage you like
3 scallions
3-4 inches daikon (julienned)
1-2 carrots (julienned)
3 cloves garlic (to taste- add whole and thin sliced)
1-2 inches ginger (to taste)
non-iodized salt* (1-2 tsp per 32oz of veggies)
crushed red pepper or traditional Korean gochugaru* (to taste)
mason jars or flip top lock jars*
*Found in Healthy Living’s bulk spice section

1. Thoroughly wash all vegetables – do not use soaps or disinfectants of any sort. Just cold clean water. Drain and dry gently
2. Prepare veggies how you like them. Traditionally, the cabbage core is removed and cabbage leaves remain whole. Remove any unpleasing leaves or parts from all veggies. Other ingredients are traditionally the size of a match-stick. If you have time, cut and prep veggies mindfully, making pieces neat and uniform. If you know a mantra, chant it to yourself or out loud to infuse your food with positivity and goodness!
3. Make brine with good salt – non iodized and free of anti-caking agents – add it to your jar with good clean water. Add red pepper or gochugaru. Crush or chop the crushed pepper until semi-fine to fine – This creates more of a paste. Water amount is up to you. Salt will pull water out of the cabbage creating more brine later in the brew process, but less overall. If you like a lot of brine, add more water initially. Traditional kimchi is usually made without brine. Do what you like!
4. Gently mix veggies together in a glass or wooden bowl
5. Add veggies to jars, close jars and gently shake/rotate to cover veggies in brine. Open jar and compress veggies down. Leave 1-2cm on top so it’s hard for bacteria to grow. If you have a lot of brine, compress until there’s only brine above the veggies – This protects the veggies from mold and bad bacteria but in all my cultured creations, I have never seen this happen and am diligent about always using clean utensils and glass
6. Leave kimchi out on your counter or traditionally, out of the sunlight somewhere dark. Open the jar once a day to let the gases release. On day 3, start tasting. If you like the taste put it in the fridge and start enjoying. Let your kimchi ferment for 3-5 days

Next batch, add a little brine from your first batch to kickstart the process. Questions as you brew? Contact me at gabygoldberg@gmail.com. Enjoy your kimchi and have fun with integrating this healthy practice into your daily life!
Things you can do with your kimchi:
• On a sandwich, burger, or in a wrap
• On or in a salad
• Side dish for any meal
• Over eggs/on the side/scramble them in
• Quiche
• Kimchi Butter – http://phickle.com/kimchi-butter/
• Kimchi Pancakes – http://phickle.com/weeknight-dinner-kimchi-pancakes/
• Bloody Kim(chi) – http://phickle.com/bloody-kim-the-kimchi-cocktail-at-the-science-festival/
• Salad dressing, aioli, hummus
• Be creative!

Check out resources that helped me determine how I like to ferment food. These links inspire my kitchen projects.
http://phickle.com/kimchi/ More traditional kimchi recipe with Western adaptations
http://nourishedkitchen.com/kimchi-recipe/ Good basic recipe – Sub sugar out with pear, apple, or banana. Note this recipe is for 4 quarts
http://www.culturesforhealth.com/how-to-ferment-vegetables Ideas for fermenting things other than kimchi.
http://www.wildfermentation.com/ Sandor Katz is amazing, check him out!
http://nourishedkitchen.com/recipe-index/ferments-cultured-food/
http://thestonesoup.com/blog/2014/08/the-number-1-way-to-improve-your-gut-health/

Gaby Goldberg is a seeker, an adventurer, and a liver of life. She is located in the heart of northern Vermont where she regularly teaches yoga and plays on the mountain. She leads yoga and surf retreats in Maine and Central America. Gaby thrives on fresh air, connecting with people, and nourishing food. Her yoga classes offer transformative experiences. Join her in learning how all aspects of your daily life can become an act of yoga, including cooking and eating. Gaby often teaches classes in our Learning Center, including two more parts of her Fermentation Trilogy; look for those classes in September and October. 

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Ensalada Mexican de Nopales (Mexican Nopales Salad)

By Katy Kent  •  Monday, August 8th, 2016

We’re always trying to bring in unique and exciting items into our produce department. Our guest Elvira Tripp-O’Leary sent us this amazing recipe, along with some photos, featuring Nopales that she recently picked up in the store. Thanks Elvira!

Ingredients:
5 Nopales Ears
1 small tomato
1/2 onion
1/4 tea spoon salt
1/2 tea spoon vinegar
salt and pepper to taste

Method:

1.-With a peeler take all the little spots and bumps from the Nopales.

nopales

2.- With a pearling knife cut the nopales in diagonal, making little rectangles about an inch long and 1/4 inch wide.

nopales

3.- Rinse the nopales with cold water and let them soak for  30 minutes.

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4.- On a boiling pot add a 1/4 tea spoon of salt, and 1/2 teaspoon of white vinegar and boil the nopales until tender (about 15 min).
nopales
5.- Rinse the nopales unde cold water, and let them cool down.
When they are completely cold, add cilantro onion and tomato, (salt a pepper to taste).
Enjoy by itself or a corn tortilla or chips.
nopales

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