September 2019 Health Hotline® Magazine Issue 27

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.

September HHL Cover

Featuring:

  • Natural Grocers Organic Pear, Pecan & Goat Cheese Salad
  • For The Love of Organics: Pears
  • Healthy Sleep Solutions
  • The Hidden Costs of Conventional Agriculture
  • Natural Grocers Organic Shrimp Salad Stuffed Avocado
 

Natural Grocers Organic Pear, Pecan & Goat Cheese Salad

Sweet pears, crunchy pecans, and creamy goat cheese combine to create a delicious fall salad that comes together quickly and is sure to please!

1⁄2 cup Natural Grocers Brand Bulk Organic Pecan Pieces
3 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
3 tablespoons organic white wine vinegar
2 teaspoons organic dijon mustard
1 teaspoon Natural Grocers Brand Organic Grade A Dark Maple Syrup
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Thyme Leaf
1⁄4 teaspoon each Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
1 (5-ounce) package organic salad greens, (50/50 blend or spring mix both work well)
2 medium organic pears, cored and diced into ½-inch cubes
  Scant ½ cup crumbled organic goat cheese
  1. Toast the pecans in a skillet over medium heat, stirring often, until they are fragrant and lightly toasted, about 5 minutes. Transfer the pecans to a plate to cool.
  2. Combine the olive oil, vinegar, mustard, honey, thyme, salt, and pepper in a small glass jar with a tight-fitting lid. Shake vigorously to emulsify. Set aside.
  3. Place the salad greens and pears in a large bowl and toss with the dressing; finish by topping with the pecans and goat cheese. Serve immediately.
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Natural Grocers Organic Shrimp Salad Stuffed Avocado

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 pound organic peeled and deveined shrimp, thawed
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Real Salt
  Natural Grocers Brand Bulk Organic Ground Black Pepper
1 organic lemon
3 large stalks organic celery, 1 diced, 2 cut into sticks
4 organic green onions, white and light green parts thinly sliced
1 small organic shallot, minced
2 tablespoons chopped fresh organic dill
2 tablespoons organic mayonnaise
1 teaspoon organic dijon mustard
1 teaspoon organic white wine vinegar
1⁄2 cup organic sour cream
3 teaspoons Simply Organic Creamy Dill Dip Mix
2 large organic carrots, cut into sticks
1 medium organic bell pepper, cut into strips
1 medium organic cucumber, cut into rounds
1 pint organic grape tomatoes
2 ripe organic avocados

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.

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