March 2023 Health Hotline® Magazine Issue 68

March 2023 Health Hotline® Magazine Issue 68


  • Deviled Eggs
  • Tomato & Garlic Confit Pasta


  • Think Wisely - Earth Day
  • For the Love of Organics: Garlic
  • Lutein, An Essential Nutrient for Modern Times
  • Say NO to CAFOs
  • Earth Watch

Easy Super-Greens Soup


This soothing soup is healthy, comforting, and chock-full of superfoods. With garlic, ginger, turmeric, tomatoes, and a variety of greens, this soup is full of flavor and so easy to make. It’s perfect for busy nights or to get back on track when you’ve overindulged.

2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 small organic onion, (yellow, white, or red), diced
2 medium organic carrots, chopped
2 stalks organic celery, chopped
2 medium organic garlic cloves, minced
  thumb-sized piece organic ginger, peeled and minced (about 1 ½ tablespoons) or 1 ½ teaspoons Natural Grocers Brand Bulk Organic Ground Ginger
4 cups organic vegetable broth, (or sub chicken or bone broth for non-vegetarian version)
1 (14.5-ounce) can Natural Grocers Brand Organic Petite Diced Tomatoes
1 (15.5-ounce) can Natural Grocers Brand Organic Garbanzo Beans, drained
1 teaspoon Natural Grocers Brand Bulk Organic Turmeric
1 teaspoon Natural Grocers Brand Bulk Real Salt
1 teaspoon Natural Grocers Brand Bulk Ground Organic Black Pepper
1 (5-ounce) container organic Super Greens, (superfood baby greens: red and green Swiss chard, tat soi, arugula and spinach)
1 organic jalapeño, seeded, cut half into thin slices and dice the other half (for extra heat leave the seeds in)
Optional toppings
  sliced organic jalapeño
  Natural Grocers Brand Organic Parmesan Cheese Shreds or vegan alternative
  chopped organic parsley or cilantro

1. Place a large soup pot over medium-high heat and add the olive oil. Once hot, add the onion, carrot, and celery. Sauté, stirring frequently, for 8 minutes. Adjust the temperature if needed to allow the onion to become translucent without browning.

2. Add the garlic and ginger, stir to combine, and cook for 1 minute, stirring frequently, until garlic becomes fragrant (do not brown).

3. Add the broth, canned tomatoes, beans, the seasonings, and the diced jalapeño (reserve the slices for serving). Stir to combine, increase the temperature, cover and bring to a boil; once boiling, immediately reduce to a simmer. Stir and place the lid slightly ajar, allowing steam to escape. Let the soup simmer, stirring occasionally, for 25-30 minutes (until carrot and celery are soft). Add the greens, stir, and simmer for an additional 5 minutes.

4. Serve with optional toppings and crusty bread and butter.


Nutrition per serving:

per one serving (without optional toppings and without bread & butter)

Calories Carbohydrates Protein Fat Fiber
229 kcal 31 g 8 g 9 g 9 g


Beverage Pairing

Recommended Wine Style: Sauvignon Blanc

  • Bonterra Sauvignon Blanc
See Less

Loaded Irish Potatoes


Whether you eat them with a fork and knife or serve them as finger food, these loaded Irish Potatoes are a delicious treat for St Patrick’s Day, or anytime you crave comfort food. If you’ve never had Irish cheese, you’re in for a treat. Ireland is known for its lush green grass and long grazing season, which means milk from Irish cows is especially flavorful! And while the addition of sauerkraut is decidedly not Irish, it is delicious and gives them a little zip, not to mention some microbiome-friendly probiotics. Sláinte!

1 1⁄2 pounds organic potatoes, cut into ¼-inch thick slices
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Real Salt and Organic Black Pepper, to taste
1 1⁄2 tablespoons organic butter
1⁄2 small organic green cabbage, shredded (about 5 cups)
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
1 (6-ounce) package sliced uncured corned beef, or sub pastrami
1 (7-ounce) package Irish cheese, (such as Kerrygold™), grated
1 cup drained sauerkraut, optional
Optional toppings
  thinly sliced organic green onions
  organic sour cream

1. Preheat oven to 400° F. Line two baking sheets with parchment paper for easy clean-up.

2. Toss the potato slices with the olive oil in a large bowl and generously season with salt and pepper; use your hands to ensure the potato slices are evenly coated. Spread them out on the baking sheets in a single layer and bake for 15 minutes. Flip the slices and rotate the pans, and bake an additional 10 minutes, or until potatoes are golden brown.

3. While the potatoes bake, melt the butter in a large skillet over medium heat. When the butter is hot and foaming, add the cabbage and ¼ teaspoon salt and sauté, stirring occasionally, until the cabbage is soft and just starting to brown, about 10 minutes. Set aside.

4. Cut the corned beef into ½-inch pieces (no need to separate into individual slices).

5. Once the potatoes are done baking, push the potatoes on one pan into the center of the pan, overlapping some slightly. Top with about half of the cabbage, corned beef (breaking it up a little as you do), and shredded cheese. Pile the potatoes from the second baking sheet over the first layer and then top with the remaining cabbage, corned beef, and cheese.

6. Turn the oven to broil and place the loaded potatoes back into the oven, a few inches away from the broiler. Broil for 2-4 minutes, or until cheese is melty and bubbly. Watch closely, to avoid burning.

7. Top with sauerkraut, green onions, and sour cream as desired and serve immediately.


Nutrition per serving:

per 1/6th of recipe no optional ingredient

Calories Carbohydrates Protein Fat Fiber
361 kcal 24 g 15 g 23 g 4 g


per 1/6th of recipe with optional ingredients

Calories Carbohydrates Protein Fat Fiber
398 kcal 27 g 16 g 12 g 5 g


Beverage Pairing

Recommended Beer Style: Nitro Milk Stout

  • Left Hand Nitro Milk Stout
See Less