June 2021 Health Hotline® Magazine Issue 47

  • Chocolate Chia Icebox Tart
  • How to Have Ageless Skin, Naturally
  • 5 Ways to Help Our Children Thrive Mentally
  • Earth Watch: Chemical Sunscreens Are Polluting Our Waterways
  • For the Love of Organics: Cocoa
  • Eat the Rainbow Organic Veggie Salad

Chocolate Chia Icebox Tart

Chocolate Chia Icebox Tart Recipe

This delicious vegan tart is a healthier version of icebox pie, with an almond flour crust and a rich and creamy dairy-free, chocolate-chia pudding filling. It’s the perfect treat for a special occasion like Father’s Day, or whenever you’re feeling like something decadent to satisfy your sweet tooth. This no-guilt dessert is easy to make and will be a crowd pleaser!

1 1⁄2 cups Natural Grocers Brand Bulk Almond Flour
1⁄4 teaspoon baking soda
1⁄2 teaspoon Natural Grocers® Brand Bulk Real Salt, divided
  4-6 tablespoons Natural Grocers Brand Bulk Organic Coconut Sugar , divided
4 tablespoons Natural Grocers Brand Organic Plant Based Buttery Sticks, melted
1 1⁄4 cups Natural Grocers Brand Bulk Organic Bittersweet or Semisweet Chocolate Chips, melted
1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk
2 1⁄2 tablespoons Natural Grocers Brand Bulk Organic Chia Seeds
1 tablespoon organic vanilla extract
  1. Preheat the oven to 325°F. Generously grease a 9-inch springform or deep-dish pie pan.
  2. For the crust: Stir together the almond flour, baking soda, ¼ teaspoon salt, and 2 tablespoons coconut sugar. Add the plant-based butter, stirring until well combined and you have a crumbly texture. Press the mixture evenly into the bottom of the prepared pan. Use a fork and poke holes all around the pie crust. Bake for 10-12 minutes, until just starting to brown. Remove from the oven and let cool for approximately 30 minutes before continuing with the rest of the recipe.
  3. For the filling: Use a double boiler or microwave to melt the chocolate chips.
  4. Add the coconut milk, chia seeds, vanilla extract, remaining salt, and 2-4 tablespoons coconut sugar (depending on your sweetness preferences) to a blender. Blend for approximately 2 minutes, until the seeds are blended smooth and the consistency is pudding-like. Transfer to a bowl and fold in the melted chocolate until well combined.
  5. Once the pie crust is cooled completely, pour the filling into the crust and refrigerate for at least 2 hours (until filling is firm), or leave overnight.  
  6. Just before serving, top with coconut whipped cream, berries, organic powdered sugar and/or miso caramel sauce if desired. For special occasions, use an icing piping tool for the coconut whipped cream to make a pretty design on the tart. Slice and serve

Topping options: coconut milk whipped cream, fresh organic berries, Natural Grocers Brand Bulk Slivered or Sliced Almonds, organic powdered sugar or Miso Caramel Sauce (find the recipe at www.naturalgrocers.com/recipe/organic-miso-caramel-sauce)


Beer Pairing

Recommended Beer Style: Stout 

  • Samuel Smith Organic Chocolate Stout 
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Eat the Rainbow Organic Veggie Salad with Sunny Lemon Dressing


Want to celebrate the rainbow? Try this colorful salad bowl: It’s gorgeous to behold and bursting with good4u summer veggies! Serve it as a side salad or make it a meal by adding grilled or baked chicken or fish, baked tofu, or hard-boiled eggs.

For the Sunny Lemon Dressing
1 teaspoon organic lemon zest
  Juice from 1 organic lemon
3 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
3 tablespoons plain unsweetened organic dairy-free yogurt
1 1⁄2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1 organic garlic clove, minced
1⁄4 teaspoon Natural Grocers® Brand Bulk Real Salt, plus more to taste
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Black Pepper, plus more to taste
For the salad
1 large organic tomato, diced or thinly sliced
1 medium organic orange pepper, diced or matchstick cut
1 small organic yellow summer squash, quartered lengthwise and cut into thin slices
1 head organic green leaf lettuce, washed, dried, and torn into bite-size pieces
1 cup organic blueberries
1 cup finely shredded organic red cabbage
1 medium organic purple carrot, quartered lengthwise and thinly sliced or cut into matchsticks
1⁄2 cup Natural Grocers Brand Bulk Organic Pumpkin Seeds, toasted

1. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine. Taste, and add more salt, pepper, or maple syrup as desired.

2. Lay a bed of lettuce down on a large serving platter or in individual salad bowls. To create a rainbow, start at one edge and top the greens with rows of the vegetables in the following order: tomatoes, orange peppers, yellow summer squash, blueberries, red cabbage, purple carrot. Leave a space between the yellow summer squash and the blueberries to allow the greens to peek through. Top with the toasted pumpkin seeds and serve with a drizzle of dressing. Alternately toss all the vegetables with the dressing in a large bowl and top with the pumpkin seeds just before serving 


Beer Pairing

Recommended Beer Style: Hard Kombucha

  • Flying Embers Pineapple Chili 
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