Can’t make it on Tuesday? Below are the recipes she will be featuring AND the 2nd Tuesday of every month at 7pm – she’ll be here for you!

Christa’s Healthy Recipes

Garbanzo Bean Salad

1/4 cup fresh mint, finely chopped
1/4 cup fresh basil, finely chopped
2 Tablespoons lemon juice, fresh
6 Tablespoons olive oil
2 cups plum tomatoes, chopped
1 can garbanzo beans, drained
4 ounces goad feta cheese, crumbled
1/2 red onion, chopped
1 fresh or dried chili, chopped
salt & pepper to taste

1. Mix red onion, chili and tomatoes together
2. Add the lemon juice & olive oil
3. Gently heat the chickpeas and then add 90% chickpeas to the tomato mixture
4. Mash up the remaining chickpeas and add the rest to give it a slightly creamy consistency.
5. Season with salt & pepper to taste
6. Just before serving add the chopped basil & mint over the crumbled feta
7. Add the feta and serve

Quinoa Protein Brekkie Bowl
1 cup rinsed quinoa
1/4 cup toasted unsweetened coconut flakes
1/4 cup toasted slivered almonds, walnuts, or pecans
2 Tablespoons hemp seeds
1 teaspoon cinnamon
1 pinch cardamom
1 Tablespoon maple syrup
1 pinch of salt
unsweetened almond milk or coconut milk

1. Cook 1 cup quinoa with 2 cups water
2. When quinoa is cooked mix remaining ingredients
3. Top with almond or coconut milk to taste

Asian Salad with Sesame Crusted Chicken

Chicken:
6 chicken breast halves, skinless and boneless (about 1 ½ pounds)
2 large eggs
1 ¼ teaspoon Himalayan pink salt
1 cup sesame seeds (mixture of black and white work great)
3 Tablespoons grape seed oil
gluten free bread crumbs
salt & pepper to taste
1. Pound chicken to ½ inch thick
2. Whisk together egg in shallow dish
3. In another dish mix the bread crumbs, sesame seeds, salt & pepper
4. Pat dry chicken with paper towel
5. Dip the chicken first in egg mixture, then in sesame seed mixture
6. Heat oil in large skillet over moderate-to-high heat, until hot
7. Reduce heat down to medium and cook three pieces until golden brown (approx. 10-12 mins), turn chicken only once.
8. Remove chicken and browned sesames seeds from the skillet and cook remaining chicken, add more oil if needed

Asian Salad:
Napa Cabbage, sliced thin
Baby Spinach, and/or mixed greens
Sliced almonds, lightly toasted
1 red bell pepper, roasted and skinned
-       Mix all ingredients in a large bowl

Asian Salad Dressing:
1 shallot
1 garlic clove
Juice of 1 lime
¼ cup minced cilantro
2 tablespoons toasted sesame oil
2 tablespoons fish sauce
-       Mix all ingredients together in a salad dressing container

Cowgirl Creamery – delicious cheeses from Northern California with a cheese “cult” following. Sure to be a hit at the table! All organic and very limited production

• Mt. Tam – “smooth, creamy, elegant, triple cream; firm, yet buttery with a mellow, earthy flavor reminiscent of white mushrooms”
• Red Hawk – “Aged for 4 weeks and washed with a brine solution that tints the rind a sunset red-orange” $27.99

For more information visit CowgirlCreamery.com

Jasper Hill Farm – a family-owned dairy farm with a herd of 45 pastured Ayrshire cows in Vermont. Andy and Mateo Kehler have been making cheese since May of 2003.

• Harbison – “bark wrapped bloomy-rind with woodsy, sweet, herbal and bright flavors.” Creamy and delicate, aged for 3-6 weeks. -

For more information visit www.cellaratjasperhill.com

Cuisine Department:

• Summer Corn Salad – Cajun-Lime Dressing with Honey $6.99/lb
• Gazpacho – Garlic, Tomato, Cucumber, Red Wine Vinegar – $3.99/lb
• Sautéed Healthy Greens – greens with garlic, white wine & Olive Oil – $8.99/lb

Dairy Department:

• UPDATE: Raw Milk is back on the shelves!

Wine Department:

• STOLLER Pinot Noir, Dundee Hills, Oregon -  Wine Spectator says: “Light and tangy, with a tangerine note adding interest to the fresh currant fruit.”
• EPOCH Red – 60% Syrah,19% Grenache, 9% Tempranillo, 8% Zinfandel, 4% Mourvedre.  Winery Notes: The five different varieties form a cohesive, expressive wine with great texture, length and longevity in bottle.
• PAPPILLON by Orin Swift – LIMITED ALLOCATION – 78% Cabernet Sauvignon, 14% Merlot, 4% Cabernet Franc, 2% Malbec, 2% Petit Verdot Winemaker Notes: The entry is intense, yet elegant with loads of boysenberry and dark fruit flavors. Well integrated tannin chains provide for a long, soft finish.

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If you missed it, or need a copy of the recipes sampled in today’s tour, here they are:

Homemade Chicken Soup

1 Whole organic Chicken (cut chicken length wise)
1 bag of organic carrots
1 large yellow onion, sliced
1 bunch celery
1 bunch Italian parsley
Sea salt
2 to 3 tablespoons of grape seed oil (or choose any high heat oil)

1. Get stock pot hot add grape seed oil
2. Salt skin side of chicken add to hot pan, sear chicken until golden
3. Add sliced up yellow onion along side of chicken until golden as well.
4. Flip over chicken when gold and crispy, add more salt to inside of chicken,
5. Add celery and continue to sauté for about 5 more minutes
6. Fill top of the stock pot with high quality water and add ½ bag of carrots
7. Bring to boil and reduce heat to a simmer for 6-8 hours
8. Check water level and add more water if it reduces by half
* Cook additional 20 minutes if water is added

Dreamy Raw Almond Hummus

2 ½ cups raw almonds, soaked at least 12 hours
¼ cup + 1 Tablespoon raw tahini
¾ tsp. fresh ground pepper
1 ½ tsp cumin
¼ cup + 2 Tablespoon olive oil
¼ cup + 3 Tablespoon lemon juice
¾ cup water
¾ tsp salt

1. In a food processor, grind down drained and rinsed almonds.
2. Add remaining ingredients minus ½ the water.
3. Begin to puree the ingredients together, adding remaining water
4. Puree until you reach a creamy texture.
5. Taste and adjust any seasonings to your liking.

Arame Saute

½ cup arame
1 teaspoon mirin
1 teaspoon sesame oil
2-3 shallots, diced
2 cups button mushrooms, thinly sliced
1 carrot, sliced into matchstick-shape pieces
3 stalks broccoli, florets and stems diced
2 tablespoons sunflower seeds, lightly toasted
Apple juice
Water
Shoyu

1. Rinse arame well and set aside. It will soften in a few minutes without soaking.
2. Place arame in a small saucepan with enough water to cover halfway.
3. Bring to a boil, cover and cook over low heat for 15 minutes.
4. Season lightly with shoyu and mirin and cook until all the liquid is absorbed.
5. Heat the oil in a skillet over medium heat.
6. Add the shallots and cook; stirring until translucent, about 5 min.
7. Add the mushrooms and cook, stirring until wilted.
8. Add the carrots and cook stirring, for 1-2 minutes.
9. Finally, stir in broccoli and season lightly with shoyu.
10. Cover and cook over low heat until broccoli is bright green, crispy and tender, about 4 minutes.
11. Stir in arame and sunflower seeds.
12. Transfer to bowl and serve warm.

Nicole’s Magic Meatloaf

2 lbs grass fed ground beef or use ground turkey
1 yellow onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
4 tablespoons organic butter
1 teaspoon fresh or dried thyme
1 teaspoon chili flakes
1 ½ cups gluten free bread crumbs
1 cup raw cream or substitute with an egg
1 egg
4 tablespoons organic ketchup
salt to taste

1. Saute onions, carrots and celery until onions are translucent
2. Add garlic and saute a few more minutes
3. Add chili, thyme and salt to taste
4. Soak bread crumbs in cream or egg
5. Using your hands mix meat with sautéed vegetables, soaked bread crumbs
and egg
6. Form into a loaf and set in a 9” X 13” pan
7. Spread ketchup on top of the meatloaf
8. Add about 1 cup of water to the pan
9. Bake in 350° preheated oven for about 1 ½ hours

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