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Sampling This Weekend - October 10th and 11th

Caribbean Jerk Chicken with Red Beans and Rice

Paired with Royal Jamaican Ginger Beer

Jamaican Jerk Chicken with Red Beans and Rice

Jerk is Jamaican barbecue. Prepared in our market kitchen the well rounded flavor of sweet, hot, herbal and spicy chicken served with rice, beans.

PAIRED WITH

Royal Jamaican Ginger Beer

Authentically brewed with locally grown Jamaican ginger, considered to be the finest in the world.  The time-honored Jamaican recipe creates a unique, crisp, refreshing, full bodied ginger taste.

Ada's Turkey Meatballs with Cucina  Pumpkin Pasta Sauce over Field Day Gluten Free Organic Pasta

paired with Santa Julia Chardonnay 2013

Ada's Turkey MeatBalls

Lovingly prepared in our Market kitchen using the very best ingredients available.

Tuscany Pumpkin Sauce Inspired by Italy’s rustic harvest, Chef Neil Fusco brings you Cucina Antica Tuscany Pumpkin Pasta Sauce. His all-natural artisanal blend of peak harvested pumpkin, flavorful San Marzano tomatoes, and an aromatic combination of garlic, rosemary and sage, is simmered with a touch of cream and perfected small batches. With a delicate hint of honey and cinnamon, this soul-warming sauce achieves a well-balanced earthy character robust enough to be tossed with cheese ravioli, and yet light enough to drizzle over a sautéed medley of fresh vegetables. Simmer with cream for a Cream of Pumpkin Soup.The possibilities are endless with a sauce as savory and versatile as this.

Ingredients: pumpkin puree, water, imported Italian San Marzano tomatoes, heavy cream, honey, carrot puree, butter, sea salt, onions, garlic, citric acid, basil, black pepper, parsley, spices, rosemary, cinnamon, sage, xanthan gum (a natural thickener).  CONTAINS MILK

Field Day Gluten Free Brown Rice Pasta Field Day® offers you the delicious taste and perfect texture of our Organic Gluten Free Brown Rice Pastas with the comfort of knowing they are produced in a dedicated, state-of-the-art, gluten free and nut free facility. With just two simple ingredients, life just got easier. 

PAIRED WITH

Santa Julia Chardonnay

Santa Julia Chardonnay 2013 uses only organically grown grapes and offers elegant aromas of tropical fruits, green apple, pear, banana and pineapple on the nose. On the palate, fresh and crisp with a pleasant, long-lasting finish. A great value from Argentina!

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No Guilt - CocoNutty Truffles

No Guilt - CoConutty Truffles

makes 12

4 medjool dates (pitted)

2 dried figs

1 1/2 cups of Organic Shredded Coconut

1 cup PB2 - chocolate!!!! 

Combine all but 1/2 cup of the PB2 in a food processor. I use my NutriBullet  Squeeze the ground mixture into little balls and roll it in the remaining PB2 powder.

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Pumpkin and Butternut Squash are in this creamy Farfalle pasta. It’s topped with mozzarella cheese, toasted pecans and sprinkled with fresh chopped spinach.

Pasta is one of those foods that lends itself to so many combinations of vegetables. In this recipe I was aiming to make a three...

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Grilling today until 5pm

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ZAHLERS KOSHER OMEGA 3 FISHOIL  75% OFF - GO GREEN SAVE GREEN - Ada's Natural Market Super Savings on Wednesday, March 19th

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1 box Annie Chuns Pad Thai noodles 

1 Mori-Nu Organic Tofu cubed (firm) - drained thinly sliced

4 green onions, white parts sliced and kept separate from green

4 cloves garlic, minced

1 tsp. fresh grated ginger

1 fresh red or green chili, sliced

3-4 "heads" of bok choy, or Chinese cabbage, roughly chopped

2-3 cups bean sprouts

1/3 cup fresh coriander/cilantro

1/4 cup chopped unsalted dry-roasted peanuts, OR cashews

1/4 cup vegetable stock 

1/2 to 1 tsp. Sriracha chili sauce 

3 Tbsp. brown sugar, or more to taste

1/8 tsp. ground white pepper

Annie Chun's Pad Thai Sauce

3-4 Tbsp. oil for stir-frying

lime wedges for serving

2 medium carrots julienned for garnish

Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).

Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, ginger, and chili. Stir-fry 1 minute to release the fragrance.

Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.

Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the tofu - thinly sliced.

If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossing a salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy ('al dente') and a little sticky.

Switch off heat and add the bean sprouts and carrots folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too dry add a little vegetable stock. If too sour, sprinkle over a little more sugar, add Sriracha for additional heat if desired ( I like mine spicy)

To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!. (Sriracha sauce can also be served on the side for those who likes their noodles extra spicy).

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Come celebrate our Grand Opening THIS WEEKEND - january 17th, 18th and 19th with samples throughout the store, live music - give-aways and MORE!

click this link for more details

http://myemail.constantcontact.com/Grand-Opening-Celebration----Don-t-Miss-It-.html?soid=1111975387616&aid=VcgfjuaReg4

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Sample Organic Ville Island Teriyaki TODAY

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Ingredients:

1 package Morinaga Silken Tofu - Extra Firm or Firm  1/2 head broccoli  1/2 head cauliflower  3 large carrots  3 parsnips, cut in chunks  1/2 pound brussels sprouts  olive oil  sea salt and freshly ground black pepper

Preparation:

Preheat oven to 400F. Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the UPPER rack.  Cut the vegetables (see Comment) and in the other baking sheet, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the LOWER rack.  Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time. Remove any vegetables that are cooked through. Take out the tofu pan and flip the tofu.  Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking). Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides. Season with sea salt and freshly ground black pepper. 

recipe courtesy of Jaden Hair from http://www.steamykitchen.com

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Spinach Dip

Raw veggies are great for snacking, but they're even better with a yummy dip! Try this one with your next raw veggie tray and watch them disappear.

Ingredients

5 cups spinach

1 1/2 cup sour cream OR 1 large avocado (peeled & pitted) 

½ cup red onion pieces

1 small garlic clove (peeled)

3 tablespoons fresh lemon juice

1 teaspoon unrefined salt

Pinch of cayenne

Pinch of ginger root (optional)

Directions

Combine all ingredients in a blender or food processor and process until creamy.

Add a pinch of ginger root for a little extra zing if desired.

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Chicken Sausage Risotto

Serves 4

1 tablespoon olive oil 16 ounces of Ada's 100% Natural Chicken Sausage 1 cup chopped sweet onion 1 tablespoon minced fresh garlic 1/2 teaspoon dried thyme 1 1/4 cups Arborio rice 1 cup Chardonnay or other dry white wine 3 1/2 cups low-sodium vegetable broth 1 cup sweet peas 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper Directions

In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper. Garnish with parsley and additional cheese. Serve immediately.

Calories

587 kcal

29%

Carbohydrates

70.8 g

23%

Cholesterol

96 mg

32%

Fat

14.2 g

22%

Fiber

3.2 g

13%

Protein

31 g

62%

Sodium

828 mg

33%

* Percent Daily Values are based on a 2,000 calorie diet.

from: http://allrecipes.com/

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Figgie Pudding and Rum Sauce

Serves:  Approx 15 servings- 1 cake 

INGREDIENTS

16 ounces dried figs 1 3/4 cups milk 1 1/2 cups all-purpose flour 1 cup sugar 2 1/2 teaspoons baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon salt 3 eggs 1/2 cup melted butter 1 1/2 cups breadcrumbs 1 tablespoon grated orange peel

DIRECTIONS Preheat oven to 350 degrees F. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs. In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture. Slowly incorporate flour mixture. Beat until just blended. Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down. Place the mold in a roasting pan and place on oven rack. fIll with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan. Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.

Rum Caramel Sauce

INGREDIENTS

3/4 cup sugar 1/4 cup hot water 1 cup plus 1 tablespoon heavy cream 2 tablespoons dark rum 1 teaspoon vanilla extract 2 teaspoons cold unsalted butter

DIRECTIONS

Combine the sugar and hot water in a heavy saucepan, and cook over high heat until the sugar has dissolved, about 1 minute. Continue to cook, swirling the pan occasionally but never stirring the sugar mixture, until the mixture thickens and turns a deep amber color, 5 to 8 minutes. Remove the pan from the heat and immediately add the heavy cream (be careful -- the mixture will splatter). Return the pan to the heat and reduce the heat to medium. Cook until the sauce is thick and creamy, stirring occasionally to help incorporate the cream, about 5 minutes.

Remove the pan from the heat and stir in the rum, vanilla, and butter. Serve warm.

Pudding recipe from from our friends at

FOOD.COM

Rum Caramel Sauce from Martha Stewart

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The Skinny on Weight loss Supplements - Garcina Cambogia

Weight Loss Supplement Weigh in #1 Garcinia Cambogia

The first of my weight loss supplement weigh-ins!  In the fight of the battle of the bulge we can all use a bit of help. So over the next few weeks I'm researching the leading natural supplements on the market to figure out how they work and which one is right for your challenges. 

Garcinia Cambogia is on the scale.

Based on my research the verdict is still out on Garcinia Cambogia. However studies do show that it can be helpful if your challenge in the battle of the bulge is a tendency to over eat. 

Primarily it's claim to fame is that it gives you a feeling of fullness. So ideally, if you take it a reasonable amount of time before you eat, you'll fill full and won't eat as much. Of course, on the flip side that means if you take it 5 min before you eat, unless you're a really….. slow ………nibbler ………….(which i am not)  it probably won't suppress your appetite before you've already finished your meal. 

So if you're the kind of person who I can eat a whole plate of food in under 15 min! "WHAT??? don't look at me like that! I was HUNGRY!" :P

Honestly! be sure to take it 30 - 35 min before you eat in order for it to help you. Seriously it's just a little fruit, it's not a fairly godmother! and if you're the type of person who rushes through a meal unconscious of how you feel.. well...the poor little fruit and the HCA it contains can scream "YOUR FULL, YOUR FULL!" all day long, but you won't hear it. You have to slow down and listen to your body. Remember Thanksgiving??? Don't be a turkey! that is NOT the feeling you're going for here. We're talking a normal moderate amount of fullness.

Expect a weight loss of about 4-8 lbs a month maximum. Remember the weight loss here is a result of you eating less because you feel full, which of course only works if you pay attention to how you feel.  

Remember the less you take in calorically the more your body will have to resort to burning fat for energy. So don't expect rapid weight loss especially without effort on your part. You need to exercise and watch your calorie intake.  This isn't a miracle weight loss pill, and honestly, the health way is the NATURAL way, thankfully there are natural aids that are allies in your battle.

 A person taking Garcina who is actively dieting and exercising looses on average of 4 pound a month ABOVE that of the person not taking the supplement.  If on average you loose a pound a week this could double it. Think about it, if you have a significant amount to loose 8 lbs a month is actually really great! That means by summer of 2014 you could easily be down 40 lbs or more. 40 LBS!! that sounds pretty great to me. I think I may opt for that retro bikini vs the whole piece next summer, Merry Christmas to me. and no thank you, no seconds for me I'm full!

One study showed that it can lower blood sugar so monitor your sugar if you have blood sugar issues.  It also raises seratonin your happy chemical so if you're a stress eater that's not such a bad thing either.

Also be sure to look for one that is at least at least 50 percent HCA (hydroxycitric acid); potassium (for absorption); and zero fillers, binders or artificial ingredients.

For more on Garcinia Camogia 

http://www.doctoroz.com/videos/garcinia-cambogia-hca

http://www.livescience.com/39243-garcinia-cambogia-supplement-facts.html

http://alivebynature.com/whats-the-side-effects-with-garcinia-cambogia-extract/

http://chicago.cbslocal.com/2013/11/25/experts-weigh-the-latest-diet-pill-fad-garcinia-cambogia/

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The skinny on weight loss supplements!

There are so many different supplements on the market to help you loose weight, with famous doctors, supporting research, and customer testimonies there is so much information out there, it's mind boggling.  

I've decided over the next few months to do some research on my own on how each one of them work in the body and share it with you. 

Everybody faces different challenges in the battle of the bulge. Our body chemistry, metabolism, and eating habits play a big part in the journey to optimal health. 

Supplements can help us in area's where our chemistry may need a boost. These supplements are no different than taking vitamin C and zinc when we feel a cold coming on. Sometimes we can use a little help. Still when it comes to metabolism there is no one size fits all supplement. 

Raspberry Ketones, Green Coffee Bean Extract, CLA, Garcinia Cambogia, Brown Seaweed, Saffron Extract, African Mango, Glucomannan and more....How do they work? Which ones right for me? Can I and should i use more than one of them? 

Let's find out. Stay tuned to our blog in the coming weeks as I share my research.

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Meatless Monday Ohhh the MARVELOUS MUSHROOM!

One of the easiest and one of my favorite things to use in place of meat is MUSHROOMS! 

They are not only a marvelous substitute for meat but they are also good medicine.  

Preliminary research has shown some medicinal mushroom isolates to have cardiovascular, anticancer, antiviral, antibacterial, anti parasitic, anti-inflammatory, and anti diabetic properties. immune supporting properties. 

There are 100's of varieties of edible mushrooms, Shiitake , Maitake, Reishi, Chanterelle, Cordyceps, Turkey Tail, Oyster, Lions Main, Enoki, Trumpet, Button, some are strong medicine, some just taste food, but all of them in their beautiful earthiness are a fungi-lorious addition to your healthy lifestyle.

Here are some GREAT Meatless Monday Mushroom recipes 

Philly Cheese "Fake-Steak" Mushroom Sandwich

Garlic Mushroom Mac & Cheese

Mushroom Kale Lasagne Rolls

Mushroom Tikka Masala

Lentil Mushroom Balls with Cranberry-Pear Sauce

FOR MORE simply Marvelous Mushroom Recipes!

Follow our Pinterest Board  - We're MAD! about MUSHROOMS

references and more info on mushrooms

http://articles.mercola.com/sites/articles/archive/2013/05/13/mushroom-benefits.aspx

http://en.wikipedia.org/wiki/Medicinal_mushroom

http://www.medicalnewstoday.com/releases/29068.php

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Get Lean on Protein!

PROTEIN is an essential nutrient used by the body for repairing and building cells. The amino acids it contains play a very important role in metabolism. They are the build blocks of tissues in the body, muscle being one of their primary beneficiaries. 

Speaking of metabolism, as a matter of fact, did you know that building muscle increases your overall metabolism? i.e. building muscle helps you BURN fat! Feel that Burn! - BURN BABY BURN! In fact, the more muscle you build, the more calories your body will naturally burn every day on its own.Your body actually burns more calories maintaining muscle than it does maintaining fat. Which means more muscle...less fat.

Oooo and more lunch :) bring on the pecan PIE!! That workout made me HUNGRY!. There is protein in nuts right?

Yes nuts are full of protein just don't go overboard. There's a lot of sugar in that pie, and sugar isn't your friend in the battle of the bulge. Its full of fast burning calories that can leaves you hungry for MORE. 

Of course another benefit of protein is its appetite reducing ability. You see, the body has to work a bit harder to digest protein. Its a slower metabolic process to break it down, which means you're fuller longer! OK so maybe not more lunch.. but certainly LESS HUNGER!  YAY

Carbohydrates on the other hand, digest quickly, and can leave you feeling hungry,  Carbs are great fast fuel for energy, but carbohydrates cause fluctuations in blood sugar levels that can lead to craving MORE carbohydrates.  I can hear the cookies calling me from the cookie jar as I type this. "You're tired, you need energy FAST, eat us"  HELP!!  Protein packed Chia pudding to the rescue! Whew, sweet tooth satisfied. Full belly... and good energy... OK where was I? (more on the pudding later) 

OK, so if I want to loose some LB's protein is my friend in the race to a smaller waist. But, how much protein do I need, and where do I get it? What are the best protein sources?

First off, how much. They say the average adult needs 46 to 56 grams of protein a day, depending on weight and overall health, men needing more than women.

"They" also say "If you want to increase your muscle mass and loose some weight that you can eat as much as 1 gram to 1.5 grams per pound of body weight" - that's your target weight by the way, not what you weigh WITH the extra fat.  i.e. if you want to weigh 150 pounds, you could eat around 150 grams of protein per day if you want to gain muscle mass. Whoo hooo BRING ON THE PRIME RIB! Wait a minute 150 grams isn't as much as you'd think. that's only a 5 oz piece of meat, btw, so that 16 oz prime rib is 3 TIMES your daily allowance.   Of course to build that muscle you need to utilize that protein your eating and the only way to build muscle is to tear it down. You can't gain it just sitting there. So come on HOP TO IT!. Get moving! 

Is it possible to eat too much protein?

No not generally  -- UNLESS you have kidney or liver problems. If your diet consists mostly of protein and is very low in carbs you go into a state of ketoisis where your body burns primarily fat for energy. Ketosis a product of liver function. The kidneys and liver are working a lot harder than usual, to turn fat into energy. So unless you are in a prolonged state of ketosis protein is your friend.

Protein is an important part of building a strong body, but there is no need to go overboard on protein and eat it to the exclusion of everything else. We need a plethora of nutrients for optimal health. Careful with some of the high-protien low-carb "diets" out there that go to unnecessary extremes.  Avoiding fruits and whole grains means missing out on healthful fiber, vitamins, minerals, and other phytonutrients. If you're upping your protein intake be sure to avoid too much of the BAD FAT (high cholesterol) proteins, and your heart will thank you.  Pick GOOD (lean) proteins, making sure a good portion comes from plant-based foods.  Keep your diet low in saturated fat and you will help your heart AND your waistline.

Here are some great links and list of healthy proteins as well as a recipe for that high protein healthy chia pudding that saved me from the cookies.. thank you OhHowSheGlows, it was yummy!

31 Healthy Portable Protein Snacks

What Should You Eat - Protein - Harvard Public Health

Super Healthy Vegetarian Protein Choices

CHOCOLATE CHIA PUDDING - from OHSHEGLOWS

ADDITIONAL RESOURCES:

http://www.webmd.com/diet/guide/high-protein-diet-weight-loss

http://www.activebeat.com/diet-nutrition/11-best-protein-power-foods-for-healthy-living/

http://www.webmd.com/diet/high-protein-low-carbohydrate-diets000000000

http://authoritynutrition.com/10-things-dietitians-say-about-low-carb-diets/

http://www.hsph.harvard.edu/nutritionsource/protein-full-story/

http://www.aworkoutroutine.com/does-building-muscle-burn-fat/