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

Featuring:

  • 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

 

Ginger Kombucha Marinated Chicken Recipe

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Most marinades include an acid, such as vinegar or lemon juice, to tenderize and add flavor, but this unique recipe utilizes ginger kombucha, along with the apple cider vinegar, to pack a flavorful punch. The outcome is a rich savory taste with subtle sweetness and just a touch of heat—a definite crowd pleaser for your summertime barbecue. This flavor-infusing marinade is delicious on pork, poultry, fish, tofu, tempeh, or vegetables.

1 1⁄2 pounds chicken, boneless, skinless breasts and/or thighs
3⁄4 cup ginger kombucha
1⁄4 cup coconut aminos, or tamari
2 teaspoons raw honey, Natural Grocers
4 cloves organic garlic cloves, minced
1 tablespoon plus 1 teaspoon apple cider vinegar, Natural Grocers
1 tablespoon roasted red chili paste
  1. In a bowl whisk together the kombucha, coconut aminos (or tamari), honey, garlic, apple cider vinegar, and chili paste until well combined.
  2. Place the chicken in a Pyrex baking dish with a lid or a resealable plastic bag. Pour the marinade over chicken, making sure all pieces are completely covered, and refrigerate for at least 2 to 4 hours. Overnight is best.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade to a plate. Set aside.
  5. In a saucepan set over medium-high heat, bring the marinade to a boil and boil for 5 minutes. Reduce the heat and continue cooking the marinade until it has thickened and reduced by half, about 8-10 minutes.
  6. Place the chicken on the preheated grill, brush with the reduced marinade every 2-4 minutes, and cook for 6-10 minutes per side, depending on thickness, or until the internal temperature reads 170º F. Close the lid between brushing the chicken with the reduction sauce.
  7. Allow chicken to rest for 5-10 minutes and cut as needed for serving.

Tips for What to Do With Excess ingredients: Left over kombucha can be consumed as a beverage or made into mocktails with sparkling water and fresh lemon or lime juice.

Source: Karen Falbo

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Retro Strawberry Ice Cream Pie Recipe

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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!

Crust
1 cup cashew pieces
1⁄2 cup pitted dates
1⁄4 tablespoon salt
2 teaspoons organic vanilla extract
1 cup almond flour
Filling
1 pound ripe strawberries, washed and stems removed, 3 set aside for the ladybug garnish
4 teaspoons gelatin
1 pint vanilla ice cream
Ladybug Garnish
2 tablespoons dark chocolate chips
3 strawberries, reserved from the pound for the filling
6 plump 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 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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