July 2022 Health Hotline® Magazine Issue 60

July 2022 Health Hotline® Magazine Issue 60


  • Chicken Waldorf Salad
  • Grilled Pineapple, Chicken, and Veggie Kabobs


  • For The Love Of Organics: Grapes
  • Activate Timeless Health with Resveratrol
  • Love the Skin You’re In - Get that healthy glow… from the inside out
  • Earth Watch

Chicken Waldorf Salad

This classic salad is a little creamy, a little crunchy, and bursting with fresh fruit. It is simple to put together and can be served as part of a light family dinner or whipped up on the weekend for healthy lunches during the week. It’s cool and refreshing, perfect for hot summer days! 

1 pound Mary’s Organic Boneless Skinless Chicken Thighs
1 small organic apple, cored and diced
1 cup halved organic grapes
2 large organic celery stalks, thinly sliced
  ¼ - ½ cup olive oil- or avocado oil-based mayonnaise
2 teaspoons Natural Grocers® Brand Organic Apple Cider Vinegar
1⁄2 cup roughly chopped Natural Grocers Brand Bulk Walnuts or Pecans
  Natural Grocers Brand Bulk Redmond Brand Real Salt and Organic Ground Pepper, to taste
1 small head organic lettuce of your choice, washed, dried, and separated into individual leaves (optional)

1. Preheat oven to 350° F. Place chicken thighs in a baking dish just large enough to hold them. Season with salt and pepper and bake for 30 minutes, or until chicken is cooked through. Remove from oven and allow to cool for 10 minutes before cutting into ½-inch cubes.

2. While the chicken cooks, prepare the apple, grapes, and celery. Combine them in a large bowl with ¼ cup mayonnaise and vinegar and stir until evenly dressed. Let rest in the refrigerator until the chicken is cut into cubes.

3. About 5 minutes before the chicken is done, spread the nuts on a baking sheet. Place in oven with the chicken and toast until lightly browned, about 5 minutes. Transfer to a plate to cool.

4. Once the chicken is cubed, combine with the rest of the salad and stir until evenly dressed. Add the extra mayonnaise if a creamier dressing is desired. Season with salt and pepper to taste. Serve immediately on individual lettuce leaves or chill in the fridge for up to 24 hours. Top with nuts right before serving to retain their crunchy texture. 

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Grilled Pineapple, Chicken, and Veggie Kabobs

Elevate your grill with these Hawaiian-inspired kabobs, marinated and served with a simple teriyaki sauce… a little taste of the tropics to liven up any day! A touch of vitamin E helps counter the formation of heterocyclic amines (HCAs), carcinogenic compounds that are formed when meat is cooked at high temperatures.

Simple Teriyaki Sauce
1⁄2 cup Natural Grocers® Brand Organic Coconut Aminos
1⁄3 cup organic pineapple juice, (from can of organic pineapple chunks below)
1 1⁄2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 1⁄2 teaspoons finely grated organic ginger
2 organic garlic cloves, finely grated
1 (400 IU/273 mg) Natural Grocers Brand Vitamin E softgel
1 teaspoon arrowroot powder
  Optional: Natural Grocers Brand Bulk Organic White Sesame Seeds, (for garnish)
1 pound boneless skinless chicken, (breast or thighs), cut into 1-1½-inch cubes
1 medium organic red onion, cut in half around the equator and each half quartered
1 medium organic zucchini and/or summer squash, ends trimmed and cut into ½-inch rounds
1 medium organic bell pepper, (any color), stem and seeds removed, cut into 2-inch squares
8 ounces organic button or cremini mushrooms, wiped clean, ends trimmed
1 cup organic pineapple chunks, (from can of organic pineapple chunks in pineapple juice)
  Olive oil or coconut oil for the grill grates
10 (12-inch) bamboo skewers

1. Combine all sauce ingredients (except arrowroot and vitamin E softgel) in a small saucepan and bring to a boil. Reduce heat to maintain a simmer and cook for 5 minutes. Pour the sauce into a large bowl, carefully pierce one end of the vitamin E softgel with a pin or sharp knife and squeeze the contents into the marinade. Mix thoroughly to incorporate and then transfer to the refrigerator to cool for 5 minutes.

2. Prep the chicken and vegetables while the sauce cooks and cools. Pour about 1/3 of the sauce into another bowl and add the chicken, stir to coat. Add the vegetables to the remaining sauce and stir to coat. Marinate for at least 30 minutes, or up to four hours in the refrigerator, stirring occasionally. Soak the skewers in warm water for 20 minutes before threading.  

3. Preheat grill to 350° F. 

4. Thread a mix of chicken, vegetables, and pineapple (two chunks at a time) onto each skewer. Don’t overcrowd, and leave at least one inch of space at both ends of the skewers. Reserve the marinade from the vegetables. 

5. Brush the grill grates clean and use a paper towel to oil the grill grates with olive oil or coconut oil. Grill the kabobs with the lid down, turning every 5 minutes, for about 20 minutes, or until the chicken is cooked through and the vegetables are tender. 

6. While the kabobs grill, heat the reserved marinade in a small saucepan over medium heat until simmering. Mix a small amount of the sauce with the arrowroot powder until no lumps remain. Add the arrowroot slurry to the sauce while stirring, and continue to simmer, stirring frequently, until sauce has thickened. Remove from heat. 

7. Drizzle a little of the sauce over each kabob just before serving.


Wondering what to do with the rest of the bottle of vitamin E? Take it!
Vitamin E is a powerful antioxidant and promotes optimal health in a variety of ways.

Vitamins K + E: The KEy to Health Lies with These Forgotten Nutrient


Read Article

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