February 2019 Health Hotline® Magazine Issue 20

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!

Feb 2019 Health Hotline® Magazine Issue 20


  • For the Love of Organics-Coconuts
  • Isely Letter-February
  • Welcome to the Keto Diet
  • Supercharge Your Life with MCT Oil
  • Coconut Lime Shrimp with Roasted Sweet Potatoes and Asian Slaw
  • Keto Energy Bombs
  • Easiest Guacamole

Sale Prices Valid: 02/01/19 - 03/02/19


Coconut Lime Shrimp with Roasted Sweet Potatoes and Asian Slaw


Break up the winter doldrums by adding a little tropical flair to your week with this simple meal! Succulent shrimp marinated in coconut milk and lime juice, sweet potatoes roasted with pineapple, and tangy slaw come together to make a mouthwatering good4u meal that will brighten up any cold winter day.  

For the shrimp
1 pound frozen peeled and deveined tail-on organic shrimp
1⁄2 cup Natural Grocers Brand Organic Original Coconut Milk
  Zest and juice of 1 organic lime, (about 1 teaspoon zest and 1/4 cup juice)
3 cloves organic garlic
1 tablespoon organic coconut aminos
1⁄4 teaspoon salt
1 teaspoon Natural Grocers Brand Bulk Organic Red Chili Flakes
2 tablespoons Natural Grocers Bulk Unsweetened Organic Coconut Shreds
For the sweet potatoes
1 (10-ounce) package frozen organic sweet potatoes
2 teaspoons Natural Grocers Brand Organic Extra Virgin Coconut Oil , melted
1⁄4 teaspoon salt
1 (14-ounce) can organic pineapple chunks
For the slaw
3 cups shredded organic cabbage, red or napa (about 1/2 of a small head)
1 large organic carrot, shredded
1 bunch organic green onions, thinly sliced
1⁄2 cup Natural Grocers Bulk Organic Cashews, roughly chopped
For the dressing
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 tablespoon organic toasted sesame oil
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 tablespoon organic coconut aminos
1 organic garlic clove, minced or pressed
1 tablespoon Natural Grocers Raw and Unfiltered Clover Honey
1⁄4 teaspoon Natural Grocers Bulk Organic Red Chili Flakes, or up to 1/2 teaspoon, to taste
1⁄4 teaspoon salt
  1. Preheat oven to 400º F. Place frozen shrimp in a bowl of cold water while making the marinade.
  2. In a blender combine the coconut milk, lime juice, and zest, garlic, coconut aminos, salt, and chili flakes and blend until well combined and uniform in texture. Drain the shrimp, place in a shallow bowl, and cover with coconut-lime marinade. Marinate at room temperature for the next 2 steps or longer in the refrigerator.
  3. In a small bowl, coat the sweet potatoes with coconut oil and salt. Drain the pineapple and use a paper towel to absorb additional moisture. Arrange the sweet potatoes and pineapple in a single layer on a baking sheet and roast in the oven for 15 minutes.
  4. While the sweet potatoes roast, make the slaw. Combine the cabbage, carrot, green onions, and cashews in a medium bowl. Combine all dressing ingredients in a small jar with a tight-fitting lid. Shake until well combined, pour over the vegetables, and toss until well combined. Set aside.
  5. After 15 minutes, remove sweet potatoes and pineapple from oven, toss and place back in the oven.
  6. Drain the shrimp and discard the marinade. Arrange the shrimp on another baking sheet in a single layer and sprinkle coconut shreds on top.  Place in the oven with the sweet potatoes and roast until shrimp are opaque and tinged pink, 6-9 minutes. Watch the shrimp closely to ensure they do not overcook. Remove both baking sheets from the oven. Serve the shrimp with slaw and sweet potatoes on the side.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess ingredients: Coconut milk can replace cow's milk in most recipes, and can be used in smoothies and curries. Coconut shreds can be added to yogurt, oatmeal, and trail mix. Cabbage can be added to any salad, and is deliciously sliced and roasted with a pat of butter and a sprinkle of cheese.

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Keto Energy Bombs Recipe


These tasty, tangy snacks give the perfect energy boost for keto dieters. Enjoy as a snack or to fuel a workout!

1 cup Natural Grocers Brand Almond Butter
1⁄2 cup Natural Grocers Brand Organic Extra Virgin Coconut Oil
1 teaspoon organic vanilla extract
1 teaspoon organic lemon flavor extract
1⁄8 teaspoon salt
3⁄4 cup Natural Grocers Bulk Organic Unsweetened Coconut Shreds

1. Use a double boiler to melt the almond butter and coconut oil together, stirring to thoroughly combine, 5-10 minutes.

2. When well combined, remove from heat and stir in vanilla, lemon, and salt. Mix until well combined. Add coconut shreds and mix again until well combined.

3. Refrigerate until solid enough to form into balls.

4. Use clean hands and a heaping teaspoon to form small balls (they should be about one-inch round). Place on a parchment-lined baking sheet and place in the freezer until solid, about 10 minutes. Store in a covered container in the refrigerator for up to one week, or for up to two months in the freezer.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess ingredients: coconut shreds can be used to top yogurt, oatmeal, or fresh fruit.

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Easiest Organic Guacamole Recipe


This creamy fresh guacamole is so quick and simple--great to whip up for a healthy snack or to pair with your next Mexican-inspired meal!

3 ripe organic avocados
1 teaspoon organic lemon juice
2 teaspoons organic lime juice
1 1⁄2 teaspoons salt
3 tablespoons finely chopped organic red onion
1 small organic jalapeño, with seeds, finely chopped, or 1 tablespoon finely chopped pickled jalapeños
1⁄4 cup finely chopped organic cilantro

1. Mash the avocados with a fork in a medium bowl.

2. Add lemon and lime juice and salt. Mix together.

3. Add onion and jalapeño to avocado and stir to combine.

4. Stir in cilantro and taste, adjusting seasoning as necessary.

Tips for What to Do With Excess ingredients: Excess lemon can lime can be added to water or other drinks. The juice can also be used in salad dressing and on steamed vegetables. Excess onion can be added to sandwiches and salads or can be roasted with vegetables.

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