October 2022 Health Hotline® Magazine Issue 63

October 2022 Health Hotline® Magazine Issue 63


  • Turkey Curry Pizza
  • Cheezy Broccoli and Quinoa with Garbanzo Beans


  • For The Love Of Organics: Ginger
  • Become Your Healthiest Self with the B Vitamins
  • Supplementing, A Modern Day Must
  • Earth Watch

Turkey Curry Pizza


A delicious new take on pizza, our Turkey Curry Pizza can be on the table in less than 30 minutes! Shortcuts like our frozen Natural Grocers® Brand Organic Wood Fired Pizza Crust and organic ground turkey bring the dish together in no time—but there’s no shortcut on flavor! You might also try it with ground lamb for an interesting variation.

1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil
1 organic red onion, thinly sliced (reserve a little for topping)
2 organic garlic cloves, crushed
1 tablespoon minced organic ginger
1 pound organic ground turkey
2 cups organic baby spinach leaves
3⁄4 cup Natural Grocers Brand Organic Mozzarella Cheese Shreds
1 package Natural Grocers Brand Organic Wood Fired Pizza Crusts, (Note: may substitute 2 gluten-free premade pizza crusts)
Natural Grocers Brand Bulk Seasonings
1 tablespoon Organic Curry Powder
1⁄4 teaspoon Organic Ground Black Pepper
1⁄4 teaspoon Real Salt
Curry Sauce
1 cup organic ricotta cheese
2 tablespoons organic Greek yogurt
1 tablespoon Natural Grocers Brand Bulk Organic Curry Powder
Optional toppings
  reserved sliced red onion
  red pepper flakes
  organic chopped cilantro
  hot sauce

1. Preheat oven to 425°F.

2. Melt the coconut oil in a skillet over medium heat. Add the onion, garlic, and ginger, and sautè, stirring often, until the onion is soft, 3-4 minutes. Add the ground turkey, breaking the meat up as it cooks. Season with 1 tablespoon curry powder, salt, and pepper and cook until no pink remains, 6-7 minutes. 

3. Add the spinach to the hot mixture in the pan, cover, turn off the heat, and cook until wilted, about 1 minute. Once the spinach has wilted, stir to combine.

4. While the meat is cooking, combine the ricotta, yogurt, and 1 tablespoon curry powder in a small bowl. Mix thoroughly then spread over pizza crust, leaving a ½-inch border around the edges.

5. Top the pizza with the spinach and meat mixture, then with mozzarella cheese. Place the pizza directly on the oven rack and cook according to package directions, 8-10 minutes.

6. Remove the finished pizza from the oven and top with the reserved red onion and optional sprinkle of red pepper flakes, chopped cilantro, or hot sauce.


Nutrition per serving

4 servings (2 slices/serving)

Calories Carbohydrates Protein Fat Fiber
585 kcal 56 g 35 g 26 g 6 g


Wine Pairing

Recommended Wine Style: Pinot Gris

  • Cooper Mountain Pinot Gris
See Less

Cheezy Broccoli and Quinoa with Garbanzo Beans


Need a healthy plant-based meal that is super easy and tastes delicious too? Look no further! This vegan-friendly recipe uses the umami flavors of nutritional yeast to add the “cheezy” flavor to this hearty, protein-rich dish. Just throw everything in the pot and walk away while dinner cooks—you’ll be rewarded with a delicious, complete vegan meal.

2 cups organic vegetable broth
1⁄2 cup Natural Grocers® Brand Bulk Nutritional Yeast
1 cup Natural Grocers Brand Bulk Organic White Quinoa, thoroughly rinsed and drained
1 head of organic broccoli or 1 (10-ounce) bag Natural Grocers Brand Organic Frozen Broccoli Florets
1 medium organic red pepper, diced
1 can (15.5-ounce) can Natural Grocers Brand Organic Garbanzo Beans, drained
  Natural Grocers Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Organic Ground Black Pepper
Natural Grocers Brand Bulk seasonings
1⁄2 teaspoon Organic Ground Turmeric Root
1 teaspoon Organic Garlic Granules
  ¼ - ½ teaspoon Real Salt, (depending on the saltiness of your broth)
Optional toppings
1 bunch organic green onions, thinly sliced
1⁄2 cup Natural Grocers Brand Bulk Tamari Pumpkin Seeds

1. Bring the vegetable broth to a boil in a large pot with a tight-fitting lid.

2. While the broth comes to a boil, cut the broccoli into bite-sized florets, peel the stem, and cut into ½-inch pieces, discarding the bottom inch. You should have about 3 cups. Skip this step if using frozen broccoli.

3. Once the broth is boiling, add the nutritional yeast, spices, and quinoa; stir to combine. Scatter the broccoli, diced red pepper, and garbanzo beans over the top and allow it to come back to a boil. Cover and reduce heat to maintain a simmer. Cook for 20 minutes.

4. Turn off the heat and allow to rest for 10 minutes with the lid on. Fluff with a fork and serve topped with a drizzle of olive oil, black pepper, green onion, and pumpkin seeds if desired.  


Nutrition per serving

(without optional pumpkin seeds or green onion)

Calories Carbohydrates Protein Fat Fiber
405 kcal 56 g 22 g 12 g 14 g


Beer Pairing

Recommended Wine Style: IPA

  • Crux Fermentation Gimme Mo IPA
See Less