Denver - Design District - Alameda and Broadway
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Denver, CO 80209
Welcome to September’s good4u Health Hotline Magazine. The summer heat is gone and pear season is upon us. Aside from being delicious, organic pears are an excellent source of fiber, and can help feed your gut bacteria. Mouthwatering yet? You’ll want to flip straight to our organic pear, pecan & goat cheese salad recipe. Sleep is just as important as what you put in your body. Learn how to support your natural circadian rhythm and a normal sleep cycle for a better night’s rest.
September is also one of our favorite months because it’s Organic Month. As always, we always strive to educate on the importance of eating organic. Conventional agriculture was once used to feed millions, but now comes with serious health, economic, and environmental costs. Learn why the future of agriculture is organic. As always, we’ve got deals on organic products this month, and every month!
We hope you enjoy this month’s good4u Health Hotline Magazine.
Sweet pears, crunchy pecans, and creamy goat cheese combine to create a delicious fall salad that comes together quickly and is sure to please!
This shrimp salad makes for a light and refreshing summer dinner that will have your taste buds singing! Serve with a fresh vegetable plate filled with summer’s best harvest for a complete meal that is also keto friendly.
1. Preheat oven to 400°F.
2. Toss the shrimp with the olive oil and spread in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper, squeeze lemon evenly over the shrimp, and bake until opaque, 5 to 7 minutes. Remove from the oven and set aside to cool.
3. While the shrimp are cooking, combine the diced celery with the green onions, shallot, dill, mayonnaise, mustard, and vinegar in a medium bowl and mix well.
4. Remove the tails from the cooked shrimp and add to the dill mixture. Gently fold together until evenly mixed.
5. Combine the sour cream and dip mix in a small bowl. Arrange the remaining celery sticks, carrot sticks, cucumbers, bell peppers, and grape tomatoes on a platter with the dip in the middle.
6. Cut each avocado in half, remove the pit, and lightly season with salt. Plate each avocado and fill with ¼ of the shrimp salad (about ½ cup). Serve with the vegetable and dip plate for a complete meal.