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August 2026 Health Hotline® Magazine Issue 109
- Up to 51% off on select grocery, body care, and supplement products*
- Even More Affordable Prices℠
- Our 71st Anniversary - The Biggest Sale of the Year!
- Red Velvet Beet Cupcakes Recipe
- For the Love of Organics: Grapes
- Our Kids' Health Is In Trouble
- ....and more!
*Offers valid for {N}power members only. Terms & conditions apply. See store for details.
Articles
Red Velvet Beet Cupcakes
Red velvet is a classic cake that has a deep red crumb contrasted with creamy cream cheese frosting. But the early versions of the cake weren’t technicolor like the ones we see today, made with a hefty dose of red food coloring, a synthetic dye containing concerning ingredients. Our recipe uses pickled beets for the deep red color (the vinegar in pickled beets preserves the color); additionally, when vinegar is mixed with cocoa powder, a natural chemical reaction happens between the acid in the vinegar and anthocyanins found in cocoa, turning it a slightly red color. This rich and moist cake, with a deep red crumb, has a perfectly balanced flavor and no artificial coloring!
1
(6.5-ounce) package Love™ Beets Marinated Organic Baby Beets Classic Vinegar
3⁄4
cup
organic milk or dairy-free alternative
1
tablespoon
Natural Grocers® Brand Organic Apple Cider Vinegar
3
Natural Grocers Brand Regenerative Organic Certified® Pasture-Raised Eggs
2
tablespoons
Natural Grocers Brand Bulk Organic Cocoa Powder
1⁄4
cup
Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted and cooled
1
box Natural Grocers Brand Gluten-Free Vanilla Cake Mix
For the cream cheese frosting
16
ounces
full-fat organic cream cheese, at room temperature
1
teaspoon
organic vanilla extract
3
tablespoons
Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄8
teaspoon
Natural Grocers Brand Bulk Real Salt
- Preheat the oven to 350° F and line a muffin tin with cupcake liners.
- Strain the liquid off the beets and add to a food processor; blend the beets until they are completely broken up into tiny pieces. Scrape down the sides of the food processor as needed.
- Add the milk and vinegar to the beets and process into an applesauce-like consistency, scraping down the sides as needed. Add the eggs and pulse 4-5 times, until combined (do not over blend).
- Scrape the contents into a mixing bowl. Stir in the cocoa powder and melted and cooled coconut oil until well combined. Add the cake mix and stir until well incorporated.
- Divide the batter among the cupcake liners, filling them about ¾ of the way full.
- Bake for 15-25 minutes or until done (a toothpick inserted into the center comes out clean or with a few moist crumbs). Note: The beets lead to a longer baking time because they add moisture and density to the batter; baking time will vary depending on whether the batter is divided into 12 or 16 cupcakes. When they are done, remove and allow to cool.
- While the cupcakes are baking, make the frosting. Use a hand or stand mixer to combine the cream cheese, vanilla, maple syrup, and salt until smooth.
- Once the cupcakes are completely cool, frost them and refrigerate until ready to eat.
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Balsamic Steak with Grape & Blue Cheese Relish
Steak is an easy choice for a quick weeknight meal and with a simple marinade and a fresh relish, it can be elevated to an entirely new level of flavor. Our Balsamic Steak with Grape Relish is rich, juicy, and full of depth. The marinade infuses the steak with bold savory notes, and once grilled to perfection, the steaks are topped with a sweet, savory, and tangy relish, resulting in a perfectly balanced dish that feels both effortless and elevated.
1⁄4
cup
Natural Grocers® Brand Organic Extra Virgin Olive Oil
1⁄4
cup
Natural Grocers Brand Organic Balsamic Vinegar
1⁄8
cup
Worcestershire sauce
1⁄8
cup
Natural Grocers Brand Organic Coconut Aminos (or sub tamari)
2
teaspoons
Natural Grocers Brand Organic Dijon Mustard
1
medium organic garlic clove, minced
1
capsule 400 IU vitamin E, opened--add to marinade (Optional; adding vitamin E oil helps to mitigate problematic compounds such as Heterocyclic Amines)
2
(8-ounce) 100% grassfed New York strip or ribeye steaks
2 1⁄2
cups
organic seedless grapes, halved and then roughly chopped (any color or combo works)
4
organic green onions, root ends removed, thinly sliced
1⁄2
cup
crumbled organic blue cheese
Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
- Make the marinade by adding all of the ingredients through the vitamin E to a small bowl and whisk together.
- Place the steaks in a shallow dish and add 1/2 cup plus 2 tablespoons of the marinade and turn to coat. Reserve the remaining 2 tablespoons of marinade. Cover the steaks and refrigerate for at least two hours; for even more flavor, marinate overnight.
- When you are ready to grill, remove the steaks from the refrigerator and let the excess marinade drip off; place the steaks on a plate. Season both sides of the steaks with salt and pepper to taste. Set aside to bring to room temperature. Note: Before grilling your steaks make sure they are out of the refrigerator for approximately 20-30 minutes. A room-temperature steak will cook more evenly, from edge to center.
- Preheat the grill to 400˚- 450˚F.
- Make the relish: Toss the grapes with green onions and cheese, add the remaining 2 tablespoons of marinade, and gently stir until well combined.
- Once the grill is hot, grill the steaks, covered, for 3-5 minutes on each side, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°F, for medium, 140°F). Do not overcook the steaks—they will continue to cook while resting. Transfer the steaks to a plate, cover with foil, and rest for 10 minutes.
- After the steaks have rested, cut into thin slices against the grain. Spoon the grape relish over the top and serve.
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