June 2023 Health Hotline® Magazine Issue 71

June 2023 Health Hotline® Magazine Issue 71


  • Melon Caprese Salad
  • Grilled Salmon Burgers


  • For the Love of Organics: Melons
  • Fueling for Fitness
  • Put Your Best Face Forward with Supplements for Skin Health
  • Earth Watch

Melon Caprese Salad

Image https://www.naturalgrocers.com/sites/default/files/styles/recipe_slider_full/public/media_images/16439_Melon_Caprese_Salad_Web_Recipe_Feature_1024x587.jpg?itok=jOBAW_SN

Summer is for salads, but you don’t always have to fall back on leafy greens! This melon caprese salad combines the sweet juiciness of cantaloupe with salty prosciutto and soft buffalo mozzarella cheese, topped with a drizzle of balsamic vinegar—the perfect combo of sweet, savory, and creamy!

1 (3-ounce) package prosciutto
1 (7-ounce) package buffalo mozzarella ciliegine, drained (if ciliegine is not available, cut the mozzarella ball into cherry size pieces)
1⁄2 medium organic cantaloupe
1⁄2 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 tablespoon Natural Grocers Brand Organic Balsamic Vinegar
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
1 small bunch organic basil, leaves only

1. Tear the prosciutto into strips and lay on a serving plate in a circular pattern.

2. Place the mozzarella balls in a circular pattern over the prosciutto.

3. Using a melon baller or cookie scoop, scoop balls of melon and scatter over the prosciutto and around the mozzarella.

4. Whisk the olive oil and balsamic vinegar together and drizzle over the platter. Garnish with small basil leaves and season with salt and pepper to taste.

See Less

Asian-Inspired Slaw

Image https://www.naturalgrocers.com/sites/default/files/styles/recipe_slider_full/public/media_images/16440_Asian_Inspired_Slaw_Web_Recipe_Feature_1024x587.jpg?itok=q_vc0IGk

Slaw is a summer classic, but can feel a bit heavy with all of the mayo. We’ve lightened it up with this healthy Asian-inspired slaw tossed in a delicious peanut sauce. It’s chock-full of vegetables and can be made a day in advance to let the flavors meld.

For the dressing
1⁄4 cup Natural Grocers® Brand Bulk Organic Peanut Butter or Almond Butter
1 tablespoon Natural Grocers Brand Organic Coconut Aminos
  1-2 tablespoons organic lime juice
1 teaspoon grated organic ginger (from a 1-inch knob)
2 organic green onions, white and green parts, minced
  2-4 tablespoons filtered water, as needed
For the salad
  2-3 pounds organic green and/or purple cabbage, thinly sliced (8-10 cups)
1 large organic red, yellow, or orange pepper, thinly sliced
  1-2 small organic Anaheim, jalapeño, or serrano peppers, seeds and ribs removed, and thinly sliced
1⁄2 cup organic basil, chopped
1⁄2 small organic red onion, thinly sliced
  Natural Grocers Brand Bulk Real Salt, to taste
1⁄4 cup Natural Grocers Brand Bulk Organic Roasted Salted Peanuts, Roasted Salted Cashews, or White Sesame Seeds

1. Prepare the dressing by whisking together all dressing ingredients except water in a medium bowl. If it’s too thick to drizzle over salad, add just enough water to thin.

2. Combine the cabbage, peppers, basil, and red onion in a large bowl. Pour the dressing over the vegetables and toss to coat everything well. Taste and season with salt if desired.

3. Top with the peanuts, cashews, or sesame seeds just before serving.

See Less

Grilled Salmon Burgers

Image https://www.naturalgrocers.com/sites/default/files/styles/recipe_slider_full/public/media_images/16442_Salmon_Burgers_Web_Recipe_Feature_1024x587_0.jpg?itok=qOoqD2gA

Rich in the omega-3 fats and quality protein, these salmon burgers are healthy, easy to make, and delicious too! Made with just a few ingredients, including canned salmon and pantry staples, they can be whipped up in less than 30 minutes.

  Natural Grocers Brand® Organic Extra Virgin Olive Oil, for the grill grates
1 cup gluten-free breadcrumbs, Panko style if available, divided
2 (6-ounce) cans Natural Grocers Brand Wild-Caught Boneless Skinless Pink Salmon, drained
2 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
1 tablespoon Natural Grocers Brand Organic Dijon Mustard
1 tablespoon Natural Grocers Brand Organic Coconut Aminos
4 organic green onions, tops and whites, ends trimmed and thinly sliced
Natural Grocers Brand Bulk seasonings
1⁄2 teaspoon Organic Black Pepper
1⁄2 teaspoon Real Salt
1 teaspoon Organic Garlic Granules
For serving
  toasted burger buns
  tartar sauce and/or mayonnaise
  organic arugula or leafy greens

1. Clean the grill grates and rub with a little olive oil. Preheat to 350-400°F.

2. Add ½ cup breadcrumbs to a dinner plate and set aside.

3. In a medium bowl, whisk the eggs. Add the Dijon mustard, coconut aminos, green onions, and remaining breadcrumbs, and mix until well combined. Add the drained salmon and seasonings. Use a fork to break apart the salmon and thoroughly mix the ingredients together, pressing as you go to ensure no lumps. Divide the salmon mixture (in the mixing bowl) into 4 even mounds.

4. Because the salmon mixture will be wet and doesn’t hold its shape easily until cooked, form the patties next to the grill. Set up your station with the bowl of salmon, the dinner plate with breadcrumbs, and a hand towel for wiping your hands. Pick up one mound at a time, pat into 4-inch wide, ¾-inch thick patties, gently set on the plate to coat both sides with breadcrumbs, carefully reshaping as necessary, then place on the hot grill. Repeat until all patties are on the grill. Cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn carefully and cook until the other side is browned, and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a serving plate.

5. Serve on toasted burger buns, topped with tartar sauce and/or mayonnaise along with organic arugula or leafy greens.

See Less