June Health Hotline® Magazine Issue 35

Welcome to June’s good4u Health Hotline Magazine. It has been a crazy year so far and we are welcoming summertime with open arms. While this summer may not be one of large family gatherings and far away vacations, all we really need for a good time is some sunshine.

Garlic is this month's For the Love of Organics feature. As nature’s original antibiotic, garlic is packed with compounds that reduce inflammation, fight viruses, bacteria, fungus and parasites, helps keep the cardiovascular system healthy and supports detoxification. As always, remember to choose organic to avoid harmful pesticides and get the most benefits possible out of your produce.

This month we have recipes for grilled shrimp-stuffed peppers and mixed berry compote, as well as tips on how to use carotenoids to get a summertime glow without sun damage. Looking for gifts for dad? We’ve got you covered with some environmentally friendly gift suggestions. 

Plus, learn about these five mood-boosting supplements and feel-good foods for a happy brain to ensure your mood is optimal all summer long.  And, as always, we have featured deals on organic products. Happy reading!

Featuring:

  • Grilled Shrimp Stuffed Peppers
  • Carotenoids to the Rescue, Enjoy the Sun Again
  • Feel Good Foods and Mood-Boosting Supplements
  • Nutrition Bytes: Essential Oils May Be Effective Tools Against Influenza & Other Respiratory Viruses
  • Organic Mixed Berry Compote
 

Grilled Shrimp-Stuffed Peppers

Tender, flavorful shrimp stuffed into a sweet little pepper, wrapped in bacon, and grilled to perfection. These flavorful little bites are great as a family dinner or as a crowd-pleasing appetizer. Best of all, you can prepare them up to 24 hours before serving! Just take them out 30 minutes before you plan to grill them.   

6 organic garlic cloves
1 pound organic mini sweet peppers
2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
1 pound frozen organic raw, peeled, and deveined shrimp, thawed
1 teaspoon Natural Grocers Brand Bulk Real Salt
1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
1 teaspoon Natural Grocers Brand Bulk Organic Granulated Garlic
1 teaspoon Natural Grocers Brand Bulk Organic Granulated Onion
1 1⁄2 teaspoons Natural Grocers Brand Bulk Organic Smoked Paprika
  Pinch or two of Natural Grocers Brand Bulk Organic Cayenne Pepper
2 tablespoons olive oil- or avocado oil-based mayonnaise
1 pound Natural Grocers Brand Hickory Smoked Uncured Bacon
  1. Finely mince the garlic. Cut the stem end of each pepper about halfway off (be sure to leave enough for it to remain connected). From that cut, cut a slit down one side of the pepper almost to the tip. Use your hands to carefully open the pepper and remove the seeds and inner membrane. Be gentle so the peppers stay mostly intact. Repeat with the remaining peppers.
  2. Preheat the grill to medium-high. Pat the shrimp dry with a paper towel and remove their tails.
  3. Heat a large sauté pan over medium heat. Once hot add the olive oil, swirl the pan to coat, and add the shrimp and garlic. Cook, stirring occasionally, until the shrimp are no longer pink and just cooked through, 4-5 minutes. Transfer the shrimp to a cutting board and chop. Return chopped shrimp to the pan and add all of the seasonings and mayonnaise. Stir well.  
  4. Stuff each pepper with a spoonful or two of the shrimp mixture; peppers should be full, but still able to almost close. Cut the bacon pieces in half widthwise. Place one pepper on one half piece of bacon and pull the bacon around to meet at the top. Secure with a toothpick. Repeat with the remaining peppers.
  5. Transfer the peppers to the preheated grill. Cover and grill for about 10 minutes; after 10 minutes, turn the peppers every 5 minutes or so to ensure the bacon cooks on all sides. Once the bacon is cooked through and just crisp and the peppers are tender, remove them from the grill. Remove the toothpicks and serve immediately.

 

Beer and Wine Pairings

Beer Style: Pale Ale

  • Odell Pale Ale
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Organic Mixed Berry Compote

Berry compote is simply a cooked, chunky fruit mixture that is made to serve immediately rather than jarred as preserves. This easy-to-make recipe uses frozen berries and is wonderful served warm as a topping for pancakes, waffles, or French toast, or refrigerated to add a delicious touch to yogurt, custard, oatmeal, granola, or ice cream.

1 (16-ounce) package Natural Grocers Brand Organic Frozen Mixed Berries
3 tablespoons water
2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
  Optional: A dash of organic lemon juice; Natural Grocers Brand Bulk Organic Ground Cinnamon or Organic Ground Ginger
  1. Place frozen berries and water in a small saucepan over medium-high heat, cover and cook for about 5 minutes, stirring every couple of minutes. Note: If berries are thawed, omit the water and reduce the total cook time by about half.
  2. Remove the lid, reduce the heat to medium, stir well, and simmer (bubbling gently) for an additional 10 minutes, allowing the mixture to reduce by about a quarter. Adjust the temperature if needed to ensure the liquid reduces, but the compote is not boiling.
  3. Add the maple syrup and any optional ingredients and use a wooden spoon to stir and mash some of the berries. Reduce the heat to medium-low or low, and continue simmering gently for another 5 minutes, stirring every couple of minutes. If there is still more liquid than is preferred, cook until the mixture reduces to the preferred thickness, keeping in mind the compote will continue to thicken as it cools.
  4. Remove from the heat and serve on top of pancakes, waffles, or French toast. Or transfer to a jar with a lid and refrigerate to use as a topping for yogurt, custard, oatmeal, granola, or ice cream.  

 

Beer Pairing

Beer Style: Sour

  • New Image Blackberry Dyad Sour Beer
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