October 2018 Health Hotline® Magazine Issue 17

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!

Health Hotline - October


October 2018: Issue 17

  • For The Love of Organics: The Cost Of Conventional AG
  • Letter From The Iselys: October
  • Milk Thistle, Your Liver's Best Friend
  • Are You A Savvy Non-GMO Shopper
  • Simple Baked Apples
  • Easy Bacon, Chicken and Kale Stew

Deals Valid from 09/28/18 - 11/03/18


Simple Baked Apples Recipe


Usher in fall with these wholesome, nutrient dense baked apples. They make a great after school snack or can be a part of a healthy breakfast. Add an optional topping to kick it up a notch into a healthy dessert you could serve to company.

4 medium baking apples, (such as Granny Smith, Joangold, Braeburn, or Honeycrisp)
1 tablespoon Natural Grocers bulk shredded coconut
3 tablespoons Natural Grocers bulk pecans or walnuts, chopped
2 tablespoons Natural Grocers bulk raisins, coarsely chopped
1 teaspoon cinnamon
1 pinch sea salt
2 tablespoons Natural Grocers maple syrup, optional
1 1⁄2 tablespoons butter or coconut oil
  Optional toppings:, whipped cream, ice cream, lightly sweetened coconut cream, or vanilla yogurt
  1. Preheat oven to 375°F.
  2. Cut each apple in half and trim away the stem and blossom ends. Using a small spoon, scoop out the center of the apples where the seeds are and discard. Then scoop out some of the apple flesh into a bowl, leaving about a ¼-inch of apple to create a “bowl” from each half. Set apple bowls cut-side down in a baking dish.
  3. To make the filling, coarsely chop the apple pulp you scooped out and combine it with the coconut, nuts, raisins, cinnamon, salt, and maple syrup. Mix the ingredients well.
  4. Divide the filling among the apple bowls, using a spoon to gently press the filling into each bowl. Use all the mixture, heaping it up if necessary.
  5. Place the filled apple bowls carefully into a baking dish. Top each with a thin slice of butter or about ½ teaspoon of coconut oil. Cover the dish with foil and bake for 20 minutes. Carefully remove the foil from the baking dish (watch out for hot steam!) and return the apples to the oven to bake for another 10-15 minutes, until apples are soft and the topping is just browned.

Source: Heather Pratt

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Easy Bacon, Chicken and Kale Stew Recipe


Savory bacon and tender chicken complement the flavors of kale and tomatoes in this easy veggie-rich stew. It’s the perfect belly-warming nourishment for cool fall nights.

5 strips thick-cut bacon, cut into 2-inch pieces
1 pound skinless chicken thighs or breasts
1 medium yellow onion, diced
5 cloves organic garlic cloves, minced or pressed
1 medium potato, diced
32 ounces chicken broth
1 (10-ounce) bag frozen kale, or one bunch fresh kale, stems removed, and leaves torn into bite-size pieces
1⁄2 teaspoon salt
1 (14.5-ounce) can Natural Grocers Brand Organic Diced Tomatoes , drained and rinsed, or 1 cup fresh diced tomatoes
1⁄4 cup heavy whipping cream
  fresh ground pepper, to taste

1. Heat a heavy-bottom stock pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until nicely browned, about 5 minutes. Reduce heat to medium, move the bacon to the sides of the pan, add the chicken and cook for about 3 minutes on each side.

2.  While the bacon and chicken are browning, prepare the vegetables (mince the garlic, dice the onion and potato, and prepare the kale and tomatoes, if using fresh).

3. Remove the chicken from the pot, and add the onion and garlic to the bacon. Sauté for about 3 minutes, or until the onion is translucent. While the onion and garlic are sautéing, dice the chicken and set aside.

5. Add the potato to the pot and sauté another 2 minutes.

6. Add the chicken broth and chicken back to the pot, cover, increase heat to medium high, and bring to a boil. Once boiling, reduce heat to medium, cover, and cook for about 10 minutes.

7. Add the kale, salt, and tomatoes, mix well, and cook covered for another 10 minutes.

8. Remove from heat, stir in the cream and season with fresh ground pepper to taste.

Source: Lani Jacobs-Banner

Tips for What to Do With Excess Ingredients: Bacon can be cooked and added to salads, sandwiches, or eaten on it's own as a snack or part of another meal. Cream can be whipped and served with fresh berries, or added to coffee or tea.

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