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July 2026 Health Hotline® Magazine Issue 108
- Up to 41% off on select grocery, body care, and supplement products*
- Even More Affordable Prices℠
- July 4th Savings
- Salmon Sushi Bowl Recipe
- Power Dou for Skin Health
- Summer Savings!
- For the Love of Organics: Melons
- Energize Your Health with CoQ10!
- Anniversary is Coming!
- ....and more!
*Offers valid for {N}power members only. Terms & conditions apply. See store for details.
Articles
Grilled Watermelon with Savory Toppings
Fresh juicy watermelon is peak summer, but have you tried grilling it? A quick turn on the grill transforms this classic summer fruit—light charring enhances its natural sweetness and adds a subtle smoky depth that takes the flavor to another level. Top each wedge with a tangy, slightly spicy mix of corn, peppers, red onion, feta, avocado, and fresh mint or basil for a vibrant combination of sweet, savory, and fresh flavors.
1
small (~7 pounds) organic seedless watermelon
1
cup
Natural Grocers® Brand Organic Corn (canned)
1⁄2
cup
diced organic red onion
1⁄2
cup
diced organic red bell pepper
1/4-1/2 teaspoon Natural Grocers Brand Bulk Real Salt
2-4 teaspoons mango habanero hot sauce (or your preferred hot sauce)
1⁄2
cup
crumbled organic feta cheese
1
organic avocado, diced
Chopped organic mint or organic basil leaves, optional for serving
Organic lime wedges, optional for serving
- Preheat the grill to medium-high (400-450˚ F).
- Slice the watermelon into rounds: Lay the watermelon on its side and using a long, sharp, sturdy knife, cut off the ends, then cut the watermelon into even crosswise slices, 1 to 1 ½ inches-thick (you’ll need three rounds for this recipe). Cut each round into four wedges. Set aside the remaining watermelon to cut into cubes and store in the refrigerator for another use.
- Combine the corn, onion, red pepper, salt, and the hot sauce in a medium bowl. Chill until ready to use.
- Grill the watermelon 3-4 minutes per side, or until char marks form.
- Remove and let cool a few minutes, then top with the corn mixture. Sprinkle the feta and avocado over the top before serving. Serve with optional fresh herbs and lime wedges on the side if desired.
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Salmon Sushi Bowl
A quick and nutritious way to satisfy your sushi cravings from the convenience of your home! This bowl can be customized with any of your favorite vegetables to accompany Natural Grocers® delicious canned wild-caught salmon.
For the sushi rice and seasoning sauce
2
cups
Natural Grocers Brand Bulk Organic Sushi Rice*
2
cups
water
1⁄4
cup
organic rice wine vinegar
1
tablespoon
Natural Grocers Brand Raw and Unfiltered Clover Honey
1
tablespoon
organic toasted sesame oil
1
teaspoon
Natural Grocers Brand Bulk Real Salt
For the spicy mayo
1⁄2
cup
organic avocado oil-based mayonnaise
4
tablespoons
sriracha
Toppings
1⁄4
cup
Natural Grocers Brand Bulk Organic Brown Sesame Seeds
1⁄2
large organic English cucumber, cut into matchsticks
1
large organic carrot, peeled and cut into matchsticks
1
bunch
organic green onions, ends removed and thinly sliced at an angle
1
organic avocado, peeled and thinly sliced
1
cup
organic microgreens
1
package roasted seaweed snacks, cut into strips
2
(6-ounce) cans Natural Grocers Brand Wild Pink Canned Salmon, drained
Optional toppings
organic snow peas, organic pickled ginger, thinly sliced organic radish, organic edamame
- Rinse rice under cold water in a fine mesh strainer until water runs clear. Add the rice to a medium saucepan and top with the two cups of water. Cover the pan and cook over medium-high heat; when the water just begins to boil, reduce the heat to simmer. Simmer for 20 minutes, then remove from the heat and let cool, uncovered, for about 10 minutes or until it is no longer steaming.
- While the rice is cooking, add the vinegar, honey, sesame oil, and salt to a small saucepan. Heat over medium-high heat, stirring frequently, just until the salt has dissolved. Pour into a small bowl and place in the refrigerator.
- Mix the mayonnaise and sriracha in a small bowl and place in the refrigerator.
- Place the sesame seeds in a small skillet and heat to medium-high heat. Stir frequently and heat until they are slightly aromatic, 1-2 minutes. Remove from the heat.
- Prepare the vegetables and seaweed and arrange everything on a large plate. Put the salmon in a small serving bowl. Remove the rice seasoning from the refrigerator and pour half of the liquid over the cooled sushi rice. Mix well. Drizzle the remaining seasoning over the prepared vegetables.
- Divide the rice among four bowls and let everyone build their own sushi bowl with the prepared toppings. Finish with a drizzle of the sriracha mayo.
*Sushi rice works best for this recipe, but you can also use prepared brown rice, wild rice, quinoa, or cauliflower rice and only use the seasoning on the vegetables.
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