February Health Hotline® Magazine Issue 31

Welcome to February’s good4u Health Hotline Magazine. February is the month of love, and being a leap year, we get a whole extra day of love. To Natural Grocers, this season of love means luxuries, organic, values and empowerment. Luxuries, as in the everyday kind, like taking a luxurious bubble bath or exploring new chocolate bars until you find the one. Organic, because we care about cleaner air and water, our impact on the earth and frankly, it just tastes better! Values, without them we would be lost. Our family values include sustainability, regenerative agriculture, responsibility, empowerment, gratitude and spending time with loved ones. Empowerment, to us this begins with education so we can make informed choices and take charge of our health and wellbeing.

 

To celebrate this season we are offering 25% off select beauty products on Friday, February 14th and a free Chocolove chocolate bar for our {N}power customers. We hope February brings you the things you love, laughter and as much chocolate as you desire, and we hope you enjoy this February’s good4u Health Hotline Magazine.

February Health Hotline Cover

Featuring:

  • Natural Grocers Loaded Tex-Mex Sweet Potatoes
  • Five to Thrive: Foundational Supplements For Health
  • Beat the Winter Weight-Gain Blues with L-Carnitine
  • Natural Grocers Avocado Toast
 

Natural Grocers Loaded Tex-Mex Sweet Potatoes Served with a Quick South-of-the-Border Slaw

Looking for a quick and easy balanced vegan meal that is loaded with flavor? Look no further! This Family Fast recipe is sure to become a go-to on busy weeknights when you’re craving a hearty, flavorful meal with a healthy dose of good4u veggies.

For the sweet potatoes
4 organic sweet potatoes, scrubbed (look for longer sweet potatoes that are equal in size)
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 small organic onion, chopped
1 medium organic red, yellow, or orange bell pepper, stem removed, seeded and chopped
1 (15.5-ounce) can Natural Grocers Brand Organic Black Beans, drained
1 teaspoon Natural Grocers Brand Bulk Organic Salt-Free Mild Chili Powder Blend
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 cup Natural Grocers Brand Organic Mexican Blend Cheese Shreds, or dairy-free alternative
1⁄2 cup prepared organic salsa
1⁄2 cup prepared organic guacamole
For the slaw
1 tablespoon finely diced organic pickled jalapeños
  Juice of one organic lime
3 tablespoons olive or avocado oil-based mayonnaise, or vegan alternative
1 teaspoon Natural Grocers Brand Raw and Unfiltered Clover Honey
1 1⁄2 teaspoons Natural Grocers Brand Bulk Ground Organic Cumin Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1 small head of organic cabbage, halved lengthwise, inner core removed and discarded, and thinly shredded (about 4 cups)
1 large organic carrot, shredded (about 1 cup)
  1. Pierce each sweet potato all over several times with a fork or paring knife. Place the potatoes on a microwave-safe plate and microwave* for five minutes. Turn potatoes and cook another 5-8 minutes, or until they are easily pierced with a fork. Continue with the recipe while the sweet potatoes cook.
  2. Make the slaw. Combine the jalapeños, lime juice, mayonnaise, honey, cumin, and salt in a large bowl. Whisk to combine. Add the cabbage and carrots and mix until evenly distributed and well coated in the dressing. Set aside.
  3. Prepare the stuffing. Heat a large skillet over medium heat. Once hot, add the olive oil and swirl the pan to coat, then add the onion. Sauté until the onion is just starting to soften, 2-3 minutes, before adding the chopped pepper. Continue sautéing, stirring occasionally, until the peppers and onion are cooked through, about 5 minutes. Add the beans, chili powder, garlic, and salt and stir well to combine. Cook until heated through, about 1 minute.
  4. To serve, cut a slit in each potato lengthwise and then gently squeeze the ends toward each other to create a bowl shape. Top each potato with 1 tablespoon of cheese, ¼ of the bean mixture, another tablespoon of cheese, 2 tablespoons of salsa, and 2 tablespoons of guacamole. Serve immediately with the slaw on the side.

*No microwave? No problem. Simply preheat your oven to 400° F, pierce the potatoes all over with a fork or paring knife, and bake for 45 minutes, or until they are tender. Baking the sweet potatoes in the oven will add about 30 minutes to your total time for this recipe. You can also bake the potatoes ahead of time and simply rewarm them in the oven for a fast and easy dinner.

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Natural Grocers Avocado Toast with Onion, Pepper & Greens

Our good4u version of avocado toast is topped with a healthy dose of red onion, red pepper, greens, and an egg prepared just how you like it. This delicious breakfast might also become your favorite snack or lunch too!

2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
1⁄2 organic red onion, thinly sliced
1⁄2 cup organic red pepper, thinly sliced
1 cup organic kale or spinach
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper , to taste
2 slices Natural Grocers Brand Organic Bread
1 organic avocado, pitted and mashed
2 Natural Grocers Brand Organic Pasture Raised Eggs
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
  hot sauce of your choice
Optional topping to use instead of salt and pepper: Sam’s Everything Bagel Seasoning
2 parts Organic Poppy Seeds
1 part Natural Grocers Brand Bulk Organic White Sesame Seeds
1 part Natural Grocers Brand Bulk Organic White Sesame Seeds
2 parts Natural Grocers Brand Bulk Organic Garlic Flakes
2 parts Natural Grocers Brand Bulk Organic Onion Flakes
1 part Celtic Sea Salt
  1. Add 1 tablespoon of olive oil to a skillet over medium-high heat. Add the onion and pepper and sauté for 2-3 minutes, until the veggies soften. Add the greens, stir to incorporate, season with salt and pepper, and sauté for another minute or two until the greens are wilted. Once done, transfer to a bowl and set aside.
  2. Toast the bread, spread the mashed avocado on top, season lightly with salt and pepper, and evenly divide the vegetables over each piece of toast.
  3. In the same skillet the veggies were prepared in, over medium heat, add the remaining tablespoon of olive oil. Once hot, carefully break the eggs into the skillet. Season with salt and pepper and cook to your preferred doneness.
  4. Top each avocado toast with an egg, drizzle with hot sauce, and serve immediately.
  5. For the optional topping: Add all ingredients to a jar with a lid and shake until well combined. Sprinkle lightly over the avocado and egg instead of using salt and pepper.
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