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October 2025 Health Hotline® Magazine Issue 99

October 2025 Health Hotline® Magazine Issue 99

Recipes

  • Thai-Inspired Pumpkin Curry
  • “Caramel” Apples

Articles

  • Milk Thistle, Your Everyday Health Hero
  • Your Brain on Nootropics - Help your brain work smarter, not harder
  • For The Love of Organics: The Next Generation of GMOs
  • Earth Watch
Read the Magazine
 

Articles

Thai-Inspired Pumpkin Curry

Gluten Free
Legume Free
Seed Free
Dairy Free
Grain Free Diet
Egg Free
Paleo Diet
Primal
Thai-Inspired Pumpkin Curry

Slow-cooked stews are a great way to minimize your time in the kitchen, while maximizing flavor. Creamy coconut milk, warming curry paste, and Natural Grocers® Brand Organic Pumpkin are slow cooked together with chicken in this Thai-inspired curry. Perfect for chilly nights when you want a warm, easy, and delicious one-pot meal.

3 hours 35 minutes
1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk
2 tablespoons organic red curry paste
1 tablespoon organic fish sauce
1 tablespoon Natural Grocers Brand Organic Coconut Aminos
1 tablespoon Natural Grocers Brand Bulk Organic Coconut Sugar
1 teaspoon Natural Grocers Brand Bulk Organic Ground Ginger
1 teaspoon Natural Grocers Brand Bulk Organic Ground Coriander
1 1⁄2 teaspoons Natural Grocers Brand Bulk Real Salt
1 (15-ounce) can Natural Grocers Brand Organic Pumpkin
1 1⁄2 pounds boneless, skinless chicken
1 organic red bell pepper, thinly sliced
4 cups loosely packed organic baby spinach
1 tablespoon organic lime juice
Organic lime wedges, for serving
Optional for topping
Chopped or whole Natural Grocers Brand Bulk Organic Cashews
Minced organic cilantro
Sriracha
  1. Add the coconut milk, curry paste, fish sauce, coconut aminos, coconut sugar, ginger, coriander, salt, and pumpkin purée directly into the slow cooker and gently stir together.
  2. Submerge the chicken in the sauce, cover, and cook on low until the chicken is cooked through, approximately 3 hours. After the chicken has cooked, add the sliced bell pepper and continue cooking for 20-30 minutes, until the pepper has softened.
  3. Remove the chicken from the sauce and shred using two forks.
  4. Stir the spinach into the sauce and add the lime juice. Taste and season with extra salt if desired. Return the shredded chicken to the pot and stir to combine.
  5. Serve over rice, or Spiced Basmati Rice, or, for a paleo and primal version, cauliflower rice, adding optional toppings as desired. This dish is best served with lime wedges. If you prefer a spicier version, top with sriracha.
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“Caramel” Apples

Gluten Free
Seed Free
Dairy Free
Egg Free
Vegan
Vegetarian
“Caramel” Apples

Caution! This “caramel” sauce is dangerously delicious. Made with unrefined, natural ingredients and so easy to make, you’ll want to eat it on everything, but we suggest making a classic fall favorite—caramel apples! And for those who prefer dipping, we’ve also included instructions on building a caramel apple board with dipping sauce. 

15 minutes
8 Natural Grocers® Brand Bulk Organic Medjool Dates, pitted
1 cup boiling water
4 small tart organic apples, such as Granny Smith
2 teaspoons organic lemon juice (if you are using sliced apples)
1⁄2 cup + 2 tablespoons Natural Grocers Brand Bulk Almond Butter
2 tablespoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
1 tablespoon Natural Grocers Brand Organic Extra Virgin Coconut Oil
1 tablespoon organic vanilla extract
Pinch of Natural Grocers Brand Bulk Real Salt (or more for a salty caramel)
Optional toppings suggestions
Natural Grocers Brand Bulk Unsweetened Fine Shredded Coconut
Natural Grocers Brand Bulk Nuts of choice, chopped
Natural Grocers Brand Bulk Organic Fair Trade Semi-Sweet or Bittersweet Chocolate Chips, Melted chocolate (~¼ cup chocolate chips + 1 teaspoon coconut oil melted in a double boiler or small bursts in the microwave)
Natural Grocers Brand Bulk Organic Crystallized Ginger, finely chopped
Mini marshmallows
Crushed gluten-free pretzels
Crushed gluten-free cookies
Naturally colored sprinkles
Chopped freeze-dried fruit
Flaky sea salt
  1. Place the pitted dates in a small bowl and add just enough boiling water to cover them. Let them soak for 5-10 minutes, depending on how dry they are.
  2. While the dates soak, prep the apples by inserting a stick into the end of each apple (popsicle sticks or wooden chopsticks work well) for caramel apples. You can also opt for sliced apples for dipping, simply core and slice the apples. To prevent the slices from browning, fill a medium bowl with water and the lemon juice and soak the apple slices for a few minutes before removing them and setting aside to dry. Prep any toppings you wish to use.
  3. Remove the dates from the water and transfer them to the bowl of a food processor. Process in 5 second intervals to chop the dates, stopping to scrape the sides as necessary. Add the almond butter in dollops over the dates, then add the maple syrup, coconut oil, vanilla, and salt. Process, stopping to scrape the sides and redistribute as necessary, until the sauce is smooth and glossy looking.
  4. For caramel apples: Line a baking sheet with parchment paper. Use a spatula or your fingers to press caramel sauce in an even layer, about 1/8-inch thick, over the entire apple. If drizzling with chocolate, do so next, then sprinkle and gently press other toppings on. If you are not using melted chocolate, press desired toppings onto each apple. Store for up to 24 hours in the refrigerator until ready to serve.
  5. For a caramel apple board: Add the reserved date soaking water to the sauce in 1 tablespoon increments, stirring well in between until you get a thinner, pourable sauce. Place the sauce, apples, and desired toppings in individual bowls and allow guests to build their own caramel apple bowls. Offer forks and knives for those who want to keep their hands clean!

 

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