April 2021 Health Hotline® Magazine Issue 45

  • Organic Veggie-Loving Minestrone
  • Earth Watch: Hope for a Thirsty World - How Grass-Fed Cows Can Help Restore Health to the Water Cycle
  • For the Love of Organics: The Importance of Biodiversity in Food
  • R(h)oll with the Punches with Rhodiola
  • Air Pollution Is a Killer. Here’s How to Protect Yourself.
  • Simple Organic Roasted Rainbow Carrots
 

Simple Organic Roasted Rainbow Carrots

This simple dish needs no adorning. The colorful rainbow carrots make a visually spectacular display, while roasting brings out the natural sweetness of the carrots. Everyone will love them!

1 pound organic rainbow carrots, scrubbed
1 tablespoon Natural Grocers™ Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Real Salt
  Natural Grocers Brand Bulk Organic Ground Black Pepper
1 tablespoon fresh organic parsley, dill, or thyme , optional

1. Preheat oven to 350° F. Line a baking sheet with parchment for easy clean up if desired.

2. If your carrots have their green tops, trim all but about an inch of the greens, if they don’t have greens, trim the ends. Cut each carrot in half lengthwise. Drizzle the oil over the carrots and use your hands to rub the oil over the surface of each carrot. Generously season with salt and pepper and spread out on the baking sheet cut-side down.

3. Bake for 30 to 35 minutes, until lightly browned and tender, rotating pan halfway through cooking time. Arrange the roasted carrots on a serving dish and sprinkle with the fresh herbs if using.

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Organic Veggie-Loving Minestrone

This rustic Italian soup is a perfect one-pot meal for chilly spring nights. We’ve loaded ours with good4uSM vegetables like carrots, celery, garlic, onion, zucchini, asparagus, and peas, making it easy—and delicious—to eat your vegetables. Don’t let the long list of ingredients scare you—this complete meal comes together easily and is delicious left over too!

2 tablespoons Natural Grocers™ Brand Organic Extra Virgin Olive Oil
1 medium organic onion, diced
2 medium organic carrots, halved lengthwise and sliced into ¼-inch slices
3 medium stalks organic celery, ends trimmed and cut into ¼-inch slices
4 cloves organic garlic, minced
2 (14.5-ounce) cans Natural Grocers Brand Organic Italian Diced Tomatoes
4 cups organic vegetable broth
2 cups water
1 tablespoon Natural Grocers Brand Bulk Organic Italian Seasoning Blend
2 Natural Grocers Brand Bulk Organic Whole Bay Leaves
3⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1 medium organic zucchini, quartered lengthwise and cut into ½-inch pieces
1 (15.5-ounce) can Natural Grocers Brand Organic Great Northern Beans, drained and rinsed
1 1⁄2 cups Natural Grocers Brand Organic Gluten Free White Rice Elbows or Fusilli Pasta
1 bunch organic asparagus, stems trimmed and cut into 1-inch pieces
1 cup Natural Grocers Brand Organic Frozen Peas
  Natural Grocers Brand Organic Parmesan Cheese Shreds , optional for topping

1. Heat a large stock pot over medium heat. Once hot add the olive oil, swirl to coat and then add the onion, carrot, and celery. Sauté, stirring occasionally, until the onions are tender, about 8 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

2. Add the tomatoes, broth, water, Italian seasoning, bay leaves, and salt and stir. Bring the mixture to a boil, reduce heat, and simmer for 10 minutes.

3. Stir in the zucchini, beans, and pasta. Adjust heat as needed to maintain a simmer. Cover and cook for 10 minutes, stirring halfway through. Stir in the asparagus, cover and continue to simmer another 8 minutes, stirring halfway through. Add the peas, cover and cook 2 more minutes, or until pasta is al dente.

4. Remove the bay leaves before serving. Serve hot topped with a sprinkle of Parmesan cheese if desired.  

 

Wine Pairing

Recommended Wine Style: Sauvignon Blanc

  • Bonterra Sauvignon Blanc

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