November Health Hotline® Magazine Issue 40

Welcome to November’s Good4U Health Hotline, it is one of our favorite times of year – almost winter! As the year 2020 comes to an end we are leaning into an attitude of gratitude and compassion. To those of you who are broken-hearted or grieving due to the events of 2020, we grieve with you. Let's remember to come together, and treat our loved ones and strangers alike - with a helping hand and a little extra empathy. Our crew would like to end this year by raising our mugs in a toast of gratitude, and to everyone’s health and wellbeing in the months ahead. 

 

This month's featured organic is celery. Not only is celery peanut butter's best friend, but it is also full of flavonoids that help protect cells from the everyday enemies of health. These flavonoids have a range of health-supporting benefits, including reducing inflammation. Not sure how to incorporate celery into your life? Try our Simply Delicious Celery Soup recipe, it’s delicious, affordable, and only takes 30 minutes to make!

 

In this month’s issue, we dive into the effects of sugar on the body. Spoiler alert – it’s not good. Healthy blood sugar levels are vital for a healthy immune system, lucky for you we offer foods and supplements you can consume this season to keep your blood sugar, and in turn, your health, in check.

 

Along with all of this, we are also offering discounts on premium organic products, as always. And don’t forget to order your Mary’s Free Range Turkey for the holidays! Happy reading. 

 

Featuring:

  • Organic Simply Delicious Celery Soup
  • What Does Eating Sugar Do to Your Health and Immunity?
  • 3 Ways to Fix Indigestion and Heartburn 
  • Nutrition Bytes: Vitamin D and Omega 3s 
  • For the Love of Organics: Celery 
  • Grain-Free Vegan Pumpkin Bars 
 

Organic Simply Delicious Celery Soup

Creamy, comforting, delicious, and affordable! If you have not tried celery soup, you are in for a wonderful surprise—this plant-based soup is loaded with flavor and is quick and easy to make.

4 tablespoons Natural Grocers Brand Organic Plant Based Buttery Spread , (or 1 stick), divided
1 small organic white onion, diced
2 organic garlic cloves, roughly chopped
1 large bunch organic celery, sliced into ½-inch pieces; reserve some leaves for garnish
4 cups organic vegetable broth, (or 4 cups water + 2 vegetable bouillon cubes)
1 cup water
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 medium organic Yukon gold potatoes, peeled and cut into ½-pieces
  Natural Grocers Brand Bulk Real Salt, to taste
  1. Place a soup pot over medium heat and add 2 tablespoons of buttery spread. Once melted, swirl around the pot and add the onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the onion is translucent.
  2. Add the garlic to the onion and sauté for another 2 minutes, until the garlic is fragrant. Stir as needed.  
  3. Add the celery, broth, water, and pepper to the pot. Increase the heat to bring to a rolling boil.
  4. Add the potatoes to the pot and reduce heat to simmer gently, cover and cook until the potatoes are tender, 10-15 minutes. Give the pot a stir every 5 minutes or so and check the potatoes for doneness after 10 minutes. 
  5. Once the potatoes are tender, use an immersion blender to blend until silky smooth. If you don’t have an immersion blender, use a regular blender: Blend in small batches (filling the blender only about a quarter full), remove the center piece from the cap of the blender to release steam, place a clean folded dishtowel over the blender cap and blend on low until smooth. Transfer to a separate pot and repeat the blending process until all of the soup has been blended.
  6. Stir the remaining buttery spread into the soup and season with salt to taste.
  7. Divide the soup among four bowls or cups. Finely chop the reserved celery leaves for garnish and sprinkle over the soup. Top with a dash of ground pepper and serve.

Beer Pairing

Recommended Beer Style: Pale Ale

  • Samuel Smith Pale Ale
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Grain-Free Vegan Pumpkin Bars

Take your pumpkin game to the next level with these decadent layered pumpkin bars. Grain-free, vegan, and refined-sugar free makes them perfect for anyone following a special diet, but even your not-so-health-conscious friends will adore them!

For the crust
3 1⁄2 cups Natural Grocers Brand Bulk Almond Flour
1⁄2 cup Natural Grocers Brand Bulk Organic Coconut Sugar
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1 stick Natural Grocers Brand Organic Plant Based Butter, melted
For the filling
1 (5.5-ounce) can Natural Grocers Brand Organic Coconut Cream , (chill can in the refrigerator overnight)
3⁄4 cup Natural Grocers Brand Organic Canned Pumpkin
1⁄4 cup Natural Grocers Brand Organic Grade A Dark Maple Syrup
2 teaspoons Natural Grocers Brand Bulk Organic Pumpkin Pie Spice Blend
2 tablespoons Natural Grocers Bulk Almond Butter
1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt
2 1⁄2 tablespoons tapioca flour, (aka tapioca starch)
For the topping
1⁄2 cup Natural Grocers Brand Bulk Organic Coconut Flakes
1⁄2 cup Natural Grocers Brand Bulk Organic Pecan Pieces
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon
  1. Preheat oven to 325° F. Cut a piece of parchment paper about 9-inches wide and press it into a 9 x 9-inch baking dish so the bottom is completely covered and the edges of the parchment overhang two opposite sides of the pan for easy removal.  
  2. Whisk dry crust ingredients together, breaking up any lumps. Add melted plant-based butter and mix to a consistency of crumbs. Press all but 1 cup of the crust mixture (about 1¼ cups) evenly into the bottom of the prepared baking dish. Poke crust all over with a fork. Bake for about 25 minutes, or until just starting to brown.
  3. While the crust bakes, scoop the solid coconut cream off the top of the canned coconut cream and add it and all the other filling ingredients to the bowl of a food processor. Process until smooth, stopping to scrape the sides as necessary.
  4. Make the topping by mixing the coconut flakes, pecans, and cinnamon into the reserved crust mixture until evenly distributed and in large crumbs.
  5. Once the crust has finished baking, increase oven temperature to 350° F. Pour the filling evenly over the crust. Sprinkle about half of the topping mixture evenly over the filling and use your hands to press it lightly into the filling. Sprinkle the rest of the topping over the filling and bake for 30 minutes, or until the topping is lightly browned.
  6. Remove from the oven and allow the bars to cool completely on a cooling rack. For a firmer filling, transfer to the refrigerator once cooled slightly and refrigerate until completely chilled. Cut and serve.

Beer Pairing

Recommended Beer Style: Stout

  • Great Divide Pumpkin Stout Yeti

 

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Keto Menu

Paleo Menu

Traditional Menu

Vegan Menu

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