September Health Hotline® Magazine Issue 38

Welcome to September’s good4U Health Hotline Magazine. September is one of the most delightful months. It still feels like summer, but slowly opens the door to fall. September is the month we celebrate the gold-standard for healthy food – certified organic. 

 

We celebrate organic year-round at Natural Grocers though, it’s an everyday thing for us. We’ve always carried 100% organic produce and we’ve been Certified Organic Food Handlers for over 10 years. Anything you purchase from our shelves is free of artificial colors, flavors, sweeteners, and preservatives.

 

This month’s featured produce is grapes. Whether you are getting your daily dose of grapes through a handful of tasty fruit or a glass of wine, it is equally important to ensure they are organic. Grapes rank number 1 for residual pesticides in the dirty dozen list. Not to mention, organic is rooted in practices that nurture the health of both humans and the planet. 

 

Why should you think zinc? For immunity, mental health and everything in between. With soil mineral depletion on the rise, micronutrients like zinc have declined in our food. This makes it more important than ever to ensure you are supplementing zinc as you may not be getting the proper nutrients from a healthy diet alone. 

 

All of this, plus healthy fall recipes and featured deals on organic products, as always. Happy reading!

Featuring:

  • Chicken Waldorf Salad 
  • The Inextricable Connection Between Human Health and the Environment
  • Earth Watch: Organic Farming Improves Soil Health, Biodiversity & Community Profitability
  • Nutrition Bytes: Optimal Vitamin D Levels for Cardiometabolic Health 
  • Think Zinc for Immunity and Everything In-Between: This Essential Element's Got You Covered
  • Organic Citrusy Beet Salad
 

Chicken Waldorf Salad

This classic salad is a little creamy, a little crunchy, and bursting with fresh fall fruit. It is simple to put together and can be served as part of a light family dinner or whipped up on the weekend for healthy lunches during the week.

1 pound Mary’s Organic Boneless Skinless Chicken Thighs
1 small organic apple, cored and diced
1 cup halved organic grapes
2 large organic celery stalks, thinly sliced
1⁄4 cup olive oil- or avocado oil-based mayonnaise
2 teaspoons Natural Grocers Brand Organic Apple Cider Vinegar
1⁄2 cup Natural Grocers Brand Bulk Walnuts or Pecans, roughly chopped
  Natural Grocers Brand Bulk Real Salt and Organic Ground Pepper, to taste
1 small head organic lettuce of your choice, washed, dried, and separated into individual leaves (optional)
  1. Preheat oven to 350° F. Place chicken thighs in a baking dish just large enough to hold them. Season with salt and pepper and bake for 30 minutes, or until chicken is cooked through. Remove from oven and allow to cool for 10 minutes before cutting into ½-inch cubes.
  2. While the chicken cooks, prepare the apple, grapes, and celery. Combine them in a large bowl with ¼ cup mayonnaise and vinegar and stir until evenly dressed. Let rest in the refrigerator until the chicken is cut into cubes.
  3. About 5 minutes before the chicken is done, spread the nuts on a baking sheet. Place in oven with the chicken and toast until lightly browned, about 5 minutes. Transfer to a plate to cool.
  4. Once the chicken is cubed, combine with the rest of the salad and stir until evenly dressed. Add the extra mayonnaise if a creamier dressing is desired. Season with salt and pepper to taste. Serve immediately on individual lettuce leaves or chill in the fridge for up to 24 hours. Top with nuts right before serving to retain their crunchy texture.

Beer Pairing

Recommended Beer Style: Pilsner

  • Pinkus UR Pilsner
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Organic Citrusy Beet Salad

Roasted beets are surprisingly sweet and delicious. Paired with a bright citrus dressing with a kick, this salad is wonderful any time of year. For a fun splash of color, try using a variety of fresh beets such as red, golden, and the curiously striped chioga.

6 medium organic beets, scrubbed clean
4 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
3 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 teaspoon fresh organic grated ginger
1⁄2 teaspoon zest and 1 tablespoon juice from one small organic orange
1⁄2 teaspoon organic lemon zest
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Cayenne Pepper
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Ground Cinnamon
  Pinch of Natural Grocers Brand Bulk Real Salt
1 head of green leaf, romaine, or butter lettuce
Optional Toppings
  Goat cheese or vegan cheese crumbles
  toasted pine nuts
  slivered almonds
  extra lemon/orange zest
  1. Preheat oven to 425° F. Place beets on a baking sheet and roast for about an hour, or until tender when pierced with a fork. Peel the beets once cool enough to handle; cut off tops and bottoms, then slice.
  2. Whisk remaining ingredients (through salt) in a bowl, gently toss with the beets, and refrigerate for several hours. Serve over a bed of lettuce topped with goat cheese and nuts if desired.
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