November 2018 Health Hotline® Magazine Issue 18
Welcome to Natural Grocers’ innovative good4u Health Hotline Magazine. Each month Natural Grocers produces a 32 to 40-page full-color magazine designed to educate our customers about all things that are good4u, good for the environment and good for the economy. Our editorial panel of health and nutrition experts bring you original content that you won’t find anywhere else and that is tailored to your wants, needs, and interest. Enjoy!
- For The Love of Organics: Sweet Bell Peppers
- Letter From The Iselys: November
- Healthy Alternatives To Acid Blocking Drugs
- Four Self-Care Strategies To Turn Holiday Stress Into Holiday Bliss
- Rich & Creamy Keto Stuffed Peppers
- Almond Flour Shortbread Cookies
Deals Valid from 11/02/18 - 12/01/18
Peppers stuffed with ground beef and heirloom tomato sauce - perfect comfort food for the soul. The whole family will enjoy these hearty, flavorful, melt-in-your-mouth, keto-friendly, low-carb stuffed peppers.
1. Preheat oven to 350º F.
2. Cut the tops off the peppers and remove the seeds. Place the peppers in a large saucepan and cover with water. Bring to a simmer and cook for 3 minutes, just until the peppers are slightly soft. Drain, rinse with cool water, and set aside on paper towels.
3. Add the oil to a skillet set over medium heat. Once the oil is hot, add the onion and sauté until it turns translucent, about 5 minutes. Add the garlic and sauté for another 1-2 minutes, until the garlic is fragrant. Add the carrots and ground meat and cook, using a spoon to gently break up the meat. Stir and gently toss the ingredients together until well combined and the meat is nicely browned about 7-10 minutes.
4. Add half the pasta sauce, the seasonings, and ½ cup sour cream (if using).
5. Stir well to combine and spoon into the peppers.
6. Mix together the remaining pasta sauce and sour cream (if using).
7. Place the stuffed peppers into a deep skillet or casserole dish and top with the remaining sauce.
8. Cover with foil, place in the oven and bake for 25-30 minutes, until the peppers are soft and completely cooked.
Source: Heather Isely
This almond flour shortbread is sinfully buttery, delectably tender, and oh so rich in flavor! Almond flour is a wonderful addition to this iconic cookie recipe, adding both flavor and nutrition. It has a natural buttery and slightly nutty flavor with a high protein content, providing an ideal texture and taste that’s just divine.
1. Preheat the oven to 300° F.
2. Lightly grease a cookie sheet and set aside.
3. In a mixing bowl, whisk together the dry ingredients (almond flour, arrowroot starch, sugar, and salt) until well combined.
4. Using a pastry cutter or a fork, cut the butter (a few pieces at a time) into the flour-sugar mixture. Repeat the process until all 8 tablespoons are incorporated. At this stage, it is fine to still have some small lumps of butter not fully mixed in.
5. Add the vanilla and almond extracts, stirring to incorporate, and then use your hands to knead the dough until all ingredients, including the butter, are well combined.
6. With your hands, form dough into walnut-size balls, place on baking sheet and bake for 15 minutes. Remove from the oven and use a fork to press down in the middle of the cookies (flatten the center and shape the cookie). Place back in the oven to bake for another 5 minutes, or until golden brown.
7. Let cookies cool completely before removing from the cookie sheet. As the cookies cool, the arrowroot starch acts as a binder preventing the cookies from crumbling. When the cookies have completely cooled, transfer to an airtight container and store in the refrigerator.