July 2018 Health Hotline® Magazine Issue 14

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!

July 2018 Health Hotline Magazine


  • For the Love of Organics: Berries
  • Benefits of Magnesium
  • How To Eat More Vegetables
  • Ginger Kombucha Marinated Grilled Chicken
  • Retro Strawberry Ice Cream Pie

Deals Valid from 6/29/18 - 7/31/18


Natural Grocers Ginger Kombucha Marinated Chicken and Veggies


Start marinating the chicken before you leave for work in the morning so when you get home, you’ll be able to quickly throw together a super flavorful, crowd-pleasing meal. It’s loaded with veggies too, but you won’t hear any complaints, since grilling brings out their best. Serve it all over a bed of simple cauliflower rice for a complete meal.

4 boneless, skinless Mary’s Free Range chicken breasts
3⁄4 cup ginger kombucha
5 tablespoons organic coconut aminos or tamari, divided
2 teaspoons Natural Grocers Brand raw and unfiltered clover honey, Natural Grocers
4 cloves organic garlic, minced, divided
4 teaspoons Natural Grocers Brand Organic Apple Cider Vinegar
1 tablespoon roasted red chili paste
2 medium organic red onions
1 (8-ounce) package organic button or cremini mushrooms, cleaned and stems trimmed
2 medium organic yellow squash, cut into 1-inch pieces
2 medium organic zucchini, cut into 1-inch pieces
2 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil, melted
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 (10-ounce) package Natural Grocers Brand Organic Frozen Riced Cauliflower
  salt and pepper, to taste
  1. Place the chicken in a glass baking dish with a lid or a resealable plastic bag.
  2. Mix the kombucha, 4 tablespoons coconut aminos, honey, 1 tablespoon garlic (about 3 cloves worth), vinegar, and chili paste in a bowl. Pour about ¾ cup of the marinade over the chicken, making sure it is mostly covered, and refrigerate the chicken and remaining marinade for at least two hours, or preferably 8-12 hours.
  3. Preheat the grill to medium-high.
  4. Peel the onions and trim the ends. Slice three ¼-inch slices off one of the onions and set aside. Cut the remaining onion into 1-inch chunks. Prep the mushrooms, squash, and zucchini and combine with the onion chunks in a large bowl. Pour the reserved marinade over them and stir to coat. Drizzle with coconut oil and lightly season with salt and pepper; stir to combine.
  5. Transfer the chicken from the marinade to a plate and set aside. Pour the remaining marinade from the chicken and the vegetables into a small saucepan, set over medium-high heat, and bring to a boil. Boil the marinade for 5 minutes.
  6. While the marinade is boiling transfer the vegetables to a grill basket and set aside.
  7. Place the chicken on the grill, cover and cook, brushing with the marinade every 4-5 minutes, until the chicken is cooked through, about 10 minutes per side (depending on the thickness), or until the chicken has reached an internal temperature of 170°F.  
  8. Place the vegetables on the grill after the chicken has been cooking for about 5 minutes. Cook for 15-20 minutes, stirring the vegetables occasionally and redistributing them in the basket to ensure even cooking, until they are tender and lightly browned. 
  9. While the chicken and veggies cook, finely dice the reserved onion slices. Heat a large sauté pan over medium heat. Once hot add the olive oil and onions and toss to coat the onions with the oil. Sauté, stirring occasionally, until the onions are just translucent. Add the remaining garlic and sauté until fragrant, 30-60 seconds. Add the riced cauliflower to the pan and stir well. Cover and let cook, stirring occasionally, until the cauliflower is warmed through and softened slightly, about 8 minutes. Add the remaining tablespoon of coconut aminos and stir well.
  10. To serve, divide the cauliflower rice among four serving plates and top evenly with the chicken breasts and veggies. Enjoy!

Note: If you do not have a grill basket, cut the onions into ½-inch rounds and the zucchini and summer squash lengthwise into ¼-½-inch slices. Toss with marinade and coconut oil as directed above. Carefully place the vegetables on the grill so they do not fall through the grates. Use tongs to carefully turn them about halfway through cooking time.

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Natural Grocers Retro Strawberry Ice Cream Pie


Let go of the guilt with this light and fruity update on the classic gelatin and ice cream pie. This low-sugar version uses an easy homemade nut crust with puréed strawberries for real strawberry flavor and nutrition!

1 cup organic cashew pieces
1⁄2 cup organic pitted dates
1⁄4 tablespoon salt
2 teaspoons organic vanilla extract
1 cup almond flour
1 pound ripe organic strawberries, washed and stems removed, 3 set aside for the ladybug garnish
4 teaspoons organic gelatin
1 pint organic vanilla ice cream
Ladybug Garnish
2 tablespoons dark chocolate chips
3 organic strawberries, reserved from the pound for the filling
6 plump organic blueberries
  1. Preheat oven to 350º F and lightly grease a 9 ½-inch pie plate.
  2. Place the cashew pieces in a small bowl and cover with boiling water; set aside to soak. In another small bowl, cover the dates in boiling water and set aside to soak. Allow to soak for about 30 minutes before starting the next step.
  3. Drain the cashews and dates. Roughly chop dates and blend with cashews in a food processor until a chunky paste forms, about 5 minutes. Add salt and vanilla and process until well combined. Add almond flour and process until dough starts to form a ball, about 2 minutes.
  4. Use wet fingers to press the dough evenly into the pie plate and poke throughout with a fork. Place in the preheated oven and bake for 12-15 minutes, or until the top is lightly browned, watching closely to make sure the crust does not burn. Set aside and let cool to the touch.
  5. To make the filling, slice all but three of the strawberries (reserve those three for the ladybug garnish). Purée 1 ½ cups of sliced strawberries in a blender or food processor, setting aside remaining strawberry slices. Measure out ½ cup of purée and mix in the gelatin.
  6. Pour remaining strawberry purée into a small saucepan and warm over medium-high heat until steaming but not boiling, about 2 minutes. Turn off the burner and add strawberry-gelatin mixture and mix until the gelatin is dissolved and no lumps remain.
  7. Mix the strawberry mixture with the ice cream in a medium mixing bowl until the ice cream is melted. Place in the refrigerator to chill for about 10 minutes.
  8. Remove the filling from the refrigerator and whisk to mix thoroughly. Fold in remaining strawberry slices, and smooth into the pie crust. Chill in the refrigerator for at least 30 minutes, or until completely set.
  9. While the pie chills, make the strawberry ladybug garnish. Melt the chocolate over a double boiler. Dry strawberries and blueberries thoroughly. Dip the blueberry in the melted chocolate and press into the cut stem side of the strawberry (this will form the ladybug’s head). Use a spoon to drizzle additional chocolate to hold the blueberry and strawberry together. Repeat with the other two strawberries. Use a toothpick to “paint” a stripe down the center of the strawberry with melted chocolate and add drops of chocolate for the ladybug spots. Chill until hard and use to garnish the pie.

Source: Lani Jacobs-Banner

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