April 2019 Health Hotline® Magazine Issue 22
Welcome to Natural Grocers’ innovative good4u Health Hotline Magazine. Each month Natural Grocers produces a 32 to 40-page full-color magazine designed to educate our customers about all things that are good4u, good for the environment and good for the economy. Our editorial panel of health and nutrition experts bring you original content that you won’t find anywhere else and that is tailored to your wants, needs, and interest. Enjoy!
- Ladybug Love
- Save The Pollinators!
- Ten Earth Day Resolutions From the Organic Center
- Natural Grocers Strawberry Lemon Coconut Parfait Recipe
- Natural Grocers Mushroom, Bacon and Spinach Frittata Recipe
Make great use of our high-quality eggs with this delicious lemon curd dessert. The combination of strawberry, lemon, and coconut is a summer treat your family will ask for again and again!
- At least one night before, place the unopened can of coconut milk in the refrigerator.
To make the lemon curd:
- Put the lemon juice, lemon extract, honey, butter (cut into cubes), and a pinch of salt into a glass heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water.
- Whisk together until the butter has melted and the ingredients are fully blended.
- In a separate bowl, beat the egg and yolks lightly with a fork.
- Move the bowl of lemon and butter off the heat and very slowly whisk the eggs into the warm lemon mixture.
- Return to heat and cook, stirring regularly, until the mixture thickens and becomes custard-like, 3-5 minutes. The curd should be smooth and creamy. Remove immediately from the heat. (If you leave it on the heat longer, the curd will thicken too much and your curd may become lumpy.)
- Allow to cool to the touch, stirring occasionally. Pour into an airtight container and refrigerate for 1 hour or until chilled.
To make the whipped coconut cream:
- Open the refrigerated can of coconut milk and scoop the solidified cream that has risen to the top into a pre-chilled mixing bowl, saving the remaining liquid for another use (smoothies).
- Beat on low using a whisk attachment with a stand mixer or a hand mixer until light and fluffy. Increase speed to high and continue beating until thick and smooth consistency. Fold in cooled lemon curd, and beat briefly to fully incorporate.
Make the strawberry filling:
- Drain the liquid off the thawed strawberries and combine in a bowl with 2 tablespoons of honey and 1/2 teaspoon vanilla extract. Mash the strawberries with a fork until it reaches a jam-like consistency with small chunks of strawberry.
To assemble the parfaits:
- Evenly spoon the strawberry mixture into four glasses or bowls, followed by a layer of the lemon-coconut cream. Continue layering with the remaining berries and cream mixture, finishing with a layer of cream.
- Top each parfait with lemon zest for garnish, and serve immediately or hold in the refrigerator until ready to serve.
Source: Adapted from: gourmandeinthekitchen.com/2013/strawberry-lemon-coconut-cream-parfait-recipe
The winning combination of bacon, mushrooms, spinach, and cheddar make this frittata a welcome treat for breakfast, lunch, or dinner. It’s hearty, protein packed, and sure to please!
- Preheat oven to 350°.
- Heat a heavy-bottomed, oven-safe skillet (such as a cast iron) over medium heat. Cook the bacon, in batches, if necessary to prevent overcrowding, until cooked to your liking. Transfer the cooked bacon to a paper towel-lined plate and set aside.
- While the bacon is cooking, add the eggs to a large bowl and whisk until well combined. Add 1 cup of the cheese, salt and pepper to taste, and whisk again. Set aside.
- There should be between 1-2 tablespoons of bacon grease left in the pan after the bacon has been cooked. If there is significantly more, remove some, and if there is not at least a tablespoon, add a little olive oil or butter to the pan. Add the mushrooms to the skillet and cook over medium heat until they just start to soften about 3 minutes. Add the spinach and continue to cook, stirring frequently until the mushrooms are cooked through, the spinach is thawed, and some of the excess moisture has cooked away about 5 more minutes.
- Cut the bacon into small bits, add to the mushroom-spinach mixture, and stir to combine. Add the eggs and cook for about one minute. Using a heat-proof spatula, firmly scrape along the bottom and sides of the skillet every thirty seconds, moving the formed curds and allowing liquid egg to run into the empty spaces. Continue for about two minutes before using the spatula to evenly distribute the frittata in the skillet, lightly smoothing the top if necessary. Top with the remaining ½ cup of cheese and place in the oven.
- Bake for 10 minutes, or until the center is just set and the cheese is lightly browned. Remove the frittata from the oven and allow it to rest for 5 minutes before cutting into wedges and serving.
Source: Heather Pratt
Tips for What to Do with Excess Ingredients: Excess frozen spinach can be added to smoothies, eggs, soups, casseroles or used in place of fresh in many recipes. Leftover cheese can be used to top burgers, sandwiches, cut into cubes for a snack, grated and used to top chili, or added to eggs.