My Store Preferred Store: Select a Store
Careers
Buy a Gift Card
Find a Store
Main Navigation

May 2025 Health Hotline® Magazine Issue 94

May 2025 Health Hotline® Magazine Issue 94

Recipes

  • Strawberry Shortcake Parfaits
  • Healthy Potato Salad with Lemon Parsley Pesto

Articles

  • Think Wisely - Body Care & Beauty Bonanza
  • Nutritional Support for Postpartum Depression
  • 4 Easy Hacks to Keep Blood Sugar in Check
  • For the Love of Organics: Leafy Greens
  • Earth Watch
Read the Magazine
 

Articles

Strawberry Shortcake Parfaits

Gluten Free
Legume Free
Seed Free
Dairy Free
Grain Free Diet
Egg Free
Vegan
Vegetarian
Strawberry Shortcake Parfaits

Strawberry shortcake is the perfect way to celebrate spring, and this make-ahead layered version is so pretty, it’s the perfect dessert for special occasions. We swapped sponge cake for easy-to-make, grain-free shortbread cookies and even made it dairy free and vegan so everyone can enjoy it!

2 hours 30 minutes up to 24 hours
For the shortbread cookies
2 tablespoons Natural Grocers® Brand Bulk Organic Coconut Flour
1⁄2 cup Natural Grocers Brand Bulk Natural Almond Flour
2 tablespoons organic tapioca flour
Pinch of Natural Grocers Brand Bulk Real Salt
2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Coconut Oil
1 teaspoon organic vanilla extract
For the parfaits
1 (16-ounce package) organic strawberries
2 tablespoons Natural Grocers Brand Organic Strawberry Preserves
1 1⁄2 cups non-dairy whipped topping, thawed in the refrigerator for 4 hours
  1. Preheat oven to 350° F. Whisk together the coconut, almond, and tapioca flours and the pinch of salt. Add the maple syrup, coconut oil, and vanilla and use a fork to mix until a smooth dough forms. Roll the dough into twelve 1-inch balls and gently press each ball to form a ½-inch thick cookie. Place on a parchment-lined plate and chill in the freezer for 15 minutes.
  2. Set six strawberries aside for later use and stem and slice the remaining strawberries into ¼-inch thick slices. Transfer the strawberries to an airtight container and store in the refrigerator until ready to use.
  3. Transfer the parchment with the cookies to a baking sheet and rearrange cookies so they are at least two inches apart. Bake for 9-11 minutes, or until cookies are lightly browned. Set aside to cool completely, at least 30 minutes.
  4. Assemble the parfaits: Spread a thin layer of preserves over each cookie and break each cookie into small pieces. Place one cookie’s worth of pieces in the bottom of six small glass containers (wine glasses or half-pint mason jars work well). Add a layer of sliced strawberries, followed by a layer of whipped topping; be sure to spread each layer entirely to the edges of the containers so each layer can be seen. Repeat, adding another layer of cookies, followed by strawberries and whipped topping, finishing with the whipped topping. Lay the reserved strawberries on their sides and use a sharp paring knife to cut 4 or 5 slices vertically, from the end of the berries to just below the stems, leaving the slices attached to the stems. Gently fan the strawberries out and place one on top of each parfait for decoration. Refrigerate for at least one hour and up to 24 before serving.
See Less

Healthy Potato Salad with Lemon Parsley Pesto

Coconut Free
Sugar Free
Gluten Free
Legume Free
Seed Free
Dairy Free
Grain Free Diet
Egg Free
Vegan
Vegetarian
Paleo Diet
Primal
Healthy Potato Salad with Lemon Parsley Pesto

Looking for a healthier potato salad that’s easy to share with a group? This no-mayo take on potato salad relies on parsley pesto for flavor and adds the healthy crunch of kale. It’s a perfect picnic side that will keep folks coming back for more!

45 minutes
1 1⁄2 pounds organic small red potatoes, rinsed and cut into bite-size pieces (about 1 1/2- inch cubes)
1⁄2 cup coarsely chopped Natural Grocers® Brand Bulk Organic Walnut Halves and Pieces
2 bunches organic Italian parsley
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
4 teaspoons organic lemon zest
4 tablespoons organic lemon juice
6 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
1 bunch organic kale, leaves removed from stems and rinsed, roughly torn
1⁄2 organic English cucumber, quartered and sliced
1⁄2 organic red onion, thinly sliced
1 cup organic grape tomatoes, sliced in half
Optional
Thinly sliced organic red radishes
Diced organic red pepper
Natural Grocers Brand Sliced Greek Olives
  1. Add the potatoes to a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Cook until potatoes are tender, about 20 minutes. Drain and set aside to cool.
  2. While the potatoes are cooking, toast the walnuts over medium-low heat in a large sauté pan for 7-8 minutes, stirring frequently, until lightly toasted. Transfer to a plate.
  3. Make the pesto: Remove the parsley leaves from the stems and add them to the bowl of a food processor, discarding the stems. Pulse until the parsley is well chopped. Add the toasted walnuts, salt, and lemon zest and process until the mixture is uniform, scraping down the sides as necessary. With the machine running, slowly add the lemon juice and olive oil.
  4. Place the torn kale leaves into a large serving bowl and add 2-3 tablespoons of the pesto. Massage the leaves for 2-3 minutes. Don’t skip this step—massaging the kale makes it tender and delicious!
  5. Add the remaining vegetables to the serving bowl along with the remaining pesto. Toss until everything is coated with the pesto, then season to taste with salt. Serve immediately or store in refrigerator for up to five days. 
See Less

Get the Health Hotline by Email or Mail

January 13 - December 01
Natural Grocers good4u Health Hotline
Health Hotline