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September 2026 Health Hotline® Magazine Issue 110
- Up to 49% off on select grocery, body care, and supplement products*
- Even More Affordable Prices℠
- Join Us to Celebrate Organic Month!
- Organic Grilled Chicken & Veggie Meal Deal
- Organic Month Think Wisely
- Chili-Lime Chicken and Sweet Potato Skillet Recipe
- Love The Skin You're In
- Hope For A Thirsty World
- For the Love of Organics: Cranberries
- ....and more!
*Offers valid for {N}power members only. Terms & conditions apply. See store for details.
Articles
Cranberry Apple Butter
This beautiful sweet-tart fruit butter is easy to make in the slow cooker and requires only a few ingredients. You’ll love it swirled into yogurt, oatmeal, or chia pudding; slathered on toast; as part of a cheese board; or over pork or chicken. It also makes a great hostess or holiday gift.
2
pounds
organic apples
1
(16-ounce) bag Natural Grocers® Brand Organic Frozen Cranberries
¼ - ½ teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon, (optional)
2-6 tablespoons Natural Grocers Brand Raw and Unfiltered Clover Honey or Organic Grade A Dark Maple Syrup
- Peel and core the apples, then cut them in to 1-inch chunks. Add them to the slow cooker along with the frozen cranberries and ½ cup of water. Cover and cook on high for 1½ to 2 hours, until the apples are tender and the cranberries have started bursting.
- Transfer the apples and cranberries to a blender. Fill the blender only halfway full and remove the center piece from the lid. Cover the opening with a folded kitchen towel and slowly work your way up to high speed. Process until smooth. Work in batches to blend all the apples and cranberries. Taste the butter and see if the texture is to your liking. If you prefer a smoother texture, press the mixture through a fine mesh strainer to remove any bits of cranberry skin that may remain.
- Return the mixture to the slow cooker, partially cover, and add cinnamon if desired. Cook on high, stirring every 30 minutes to thicken the butter. It is done when it is quite thick and holds its shape when spooned, 1 ½ to 2 hours.
- Taste the butter and stir in honey or maple syrup to desired sweetness, starting with 2 tablespoons.
- Allow the butter to cool a little before spooning it into clean glass jars. The butter will keep for two weeks in the refrigerator and up to six months in the freezer. (Be sure to leave about an inch of head room in each jar if you plan to freeze it.)
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Chili-Lime Chicken and Sweet Potato Skillet
A flavorful dinner on the table in 35 minutes with only one pan to wash? Yes please! This simple, quick meal is perfect for busy nights and hungry mouths.
1
pound
boneless, skinless chicken breasts or thighs
Natural Grocers® Brand Bulk Real Salt and Organic Ground Black Pepper
1
tablespoon
+ 1 teaspoon Natural Grocers Brand Bulk Organic Taco Seasoning Blend, divided
2
tablespoons
Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
1
medium organic red onion, diced
1
pound
organic sweet potatoes, cut into ½ – ¾-inch cubes
2
organic bell peppers (any color), cut into ½-inch dice
1⁄2
cup
+ 2 tablespoons organic chicken or vegetable broth
1/2 - 1 teaspoon Natural Grocers Brand Bulk Organic Chipotle Chili Pepper Powder (use the higher amount for more heat)
3⁄4
teaspoon
Natural Grocers Brand Bulk Real Salt
Zest and juice from an organic lime
1
(15-ounce) can Natural Grocers Brand Organic Black Beans, drained and rinsed
1
cup
Natural Grocers Brand Organic Frozen Sweet Kernel Corn (optional)
2-3 handfuls organic baby spinach (optional)
Optional for topping
Chopped organic cilantro, diced or sliced organic avocado, Natural Grocers Brand Organic Mexican Blend Cheese Shreds, organic sour cream
- Cut chicken into one-inch pieces and generously season with salt and pepper and one teaspoon of taco seasoning.
- Heat a large deep-sided skillet over medium heat. Once hot, add one tablespoon of olive oil and swirl to coat. Add the chicken and cook, stirring occasionally, until just cooked through. Transfer the chicken to a plate. (If you have extra time, you can cook the chicken in batches to allow for more browning to build flavor).
- Wipe the skillet out and then return it to medium heat. Add the remaining tablespoon of olive oil and swirl to coat. Add the onion and sauté, stirring occasionally, until translucent.
- Add sweet potatoes, bell peppers, broth, remaining tablespoon of taco seasoning, chipotle powder, salt, and lime zest. Stir to combine, cover, and bring to a simmer. Reduce heat slightly to maintain a strong simmer. Cook covered for 5 minutes.
- Add the black beans and the corn and/or spinach, if using. If the pan starts to look dry, add a tablespoon or two of water. Cover and cook until the vegetables are tender, about 5 more minutes. Add the chicken, cover, and cook for 1 minute to rewarm the chicken.
- Squeeze the lime juice all over and stir. Serve with optional toppings.
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