October 2019 Health Hotline® Magazine Issue 28
Welcome to October’s good4u Health Hotline Magazine. This is one of our favorite times of year–everything is winding down, the air is crisp, and the leaves are starting to fall. Lean into this cozy weather with some classic comfort food. How about our potato noodle beef stroganoff, anyone? Speaking of stroganoff, one of the key ingredients, mushrooms, are having a moment. Mushrooms are for more than just cooking–they are gaining popularity as a natural remedy to boost your immune system, enhance brain function, and reduce inflammation.
- Natural Grocers Organic Potato Noodle Beef Stroganoff
- For the Love of Organics: Mushrooms
- The Mushroom Health Boom
- A Gluten-Free Diet Done Right
- Natural Grocers Chocolate Turmeric Truffles
Homemade beef stroganoff over potato noodles may sound like a complicated meal, but we promise it’s not. This recipe provides all the flavor of a gourmet meal and it is surprisingly simple to make. The layers of flavor from sautéing the onion, mushrooms, and garlic until the natural sweetness develops and the perfectly seared steak cubes simmered in a savory coconut milk-based sauce will satisfy your taste buds and comfort food desires.
- Place a large pot filled about half to three-quarters full of water over high heat. Add 1 teaspoon salt, cover and bring to a boil.
- Heat an extra-large skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and swirl to coat. Add the onion and mushrooms, sauté for 2 minutes, stir and sauté for another 2-3 minutes, or until the onions are tender. Add the minced garlic, stir to incorporate, and sauté for another 2-3 minutes, until garlic is fragrant. Transfer to a small bowl and set aside.
- In the same skillet or Dutch oven, over medium-high heat, add remaining tablespoon of olive oil, swirl to coat, and add the steak cubes. Season with salt and pepper and cook for 1-2 minutes per side, until lightly browned. Transfer to a bowl and set aside.
- To the same skillet or Dutch oven, add the coconut milk, broth, Italian seasoning, Worcestershire sauce, vinegar, and mustard and whisk together. Season with salt and pepper to taste, add the mushroom-onion mixture back, and stir to combine. Add the potato noodles and gently stir to ensure the potatoes are covered with the sauce. Cover and adjust the heat to medium, and allow the potatoes to cook for about 8-10 minutes, or until the potatoes are starting to soften, stirring every 2-3 minutes to ensure even cooking. When checking the potatoes, if the skillet is too hot and the sauce is bubbling vigorously, reduce the heat to low.
- When the potatoes are beginning to soften, add the beef back to the skillet, gently stir and toss to combine all ingredients. Cover and let cook for 4-5 minutes, stirring every 2 minutes.
- While the beef finishes cooking with the potatoes, add the greens to the boiling water, boil for 3 minutes, strain in a colander, and add back to the pot. Add butter or ghee and salt and pepper to taste. Stir and toss, cover, and set aside until ready to serve.
- To serve, divide the greens evenly among four dinner plates, add the potato noodles and beef stroganoff on top of the greens, spoon additional sauce over the greens, season with fresh ground black pepper, and enjoy!
These truffles, made with coconut cream, are the ultimate chocolate indulgence! They contain a luxurious dark chocolate flavor, are melt-in-your-mouth creamy, and provide just a hint of spice with turmeric and ginger. The perfect treat for special occasions, or when you just want something sweet!
- Break the chocolate into squares, place on a cutting board, and roughly chop into pieces (approximately four pieces per square). Place the chocolate in a medium-size heatproof bowl and set aside.
- Place the coconut cream in a small saucepan over medium heat and heat until it is just under a boil—bubbles should appear along the edges of the pan, but it shouldn’t be bubbling vigorously.
- Pour the hot coconut cream over the chocolate and allow it to sit for a couple of minutes to soften the chocolate. Rinse the saucepan, add a few inches of hot water, and place over medium-high heat. Gently stir the chocolate and coconut cream together until the chocolate has melted as much as it will. Place the bowl over the hot water and stir until all of the chocolate has melted and it becomes a smooth, shiny chocolate ganache.
- Stir in 1 teaspoon turmeric, 1 teaspoon ginger, the salt, and 1 packet Mushroom Elixir.
- Place the ganache in the refrigerator until it is firm enough to scoop and roll, which should take 20-30 minutes. If you wait too long it will be too hard to work with, so it’s best to check it after 15 minutes and every 5 minutes thereafter. If the oils begin to separate give it a gentle stir to recombine. The outer edges may start to harden before the center; if so, give it a stir, lifting the outer edges into the center, to ensure the ganache firms evenly.
- If you are using crystalized ginger, place the ginger in a small bowl and cover with warm water. Let sit for 10 minutes; gently rub the sugar off the ginger pieces, strain, and rinse under cold water. Place the ginger on a clean dish towel or paper towel and rub any remaining sugar off, while dabbing to dry the ginger. Transfer to a cutting board and dice the ginger into tiny pieces (you will need approximately 1/8 teaspoon ginger per truffle) and set aside.
- Pour the cocoa powder, confectioners sweetener, 1 teaspoon turmeric, ½ teaspoon ginger powder, and the remaining packet Mushroom Elixir in a shallow bowl. Stir until well combined.
- Set up your truffle making station: Cover a plate or sheet pan with parchment paper and set the crystalized ginger and cocoa powder-mushroom mixture next to one another.
- When the ganache is ready to form into truffles, dust your hands lightly with the cocoa powder-mushroom mixture. Use a teaspoon to gather a small amount of the ganache, pick up a tiny amount of the crystalized ginger (about1/8 of a teaspoon) if using, and press the ginger into the middle of the ganache. Form the ganache around the ginger and into a small ball by rolling between your hands to make the truffle round. Roll the truffle in the cocoa powder-mushroom mixture, roll in your hands again to smooth the chocolate and allow the ganache to absorb some of the powder, roll in the truffle again in the cocoa powder-mushroom mixture and set on the parchment-covered plate or sheet pan. Repeat this process until all truffles are formed.
- Use the last teaspoon of turmeric to dust the truffles, gently tapping the side of the spoon while sprinkling the turmeric over the truffles. Enjoy immediately or transfer to an airtight storage container and store in the refrigerator. The truffles can be stored in the refrigerator for about two weeks and are best served at room temperature.