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  • Healthy Winter Recipes

    Fresh Cilantro Chutney

    1 tsp cumin seeds
    3 T sesame seeds
    1/4 C freshly grated coconut OR chopped almonds
    Slowly dry-roast the above in small skillet till fragrant
    2 C trimmed cilantro, medium-packed
    1 jalapeno chili, seeded and chopped
    1/2 inch piece peeled ginger root, minced
    2 or more Tsp. water – enough to allow blender to work
    3T sour cream, yoghurt or coconut milk (opt)
    3/4 tsp. salt
    3/4 tsp. honey
    Juice of 1/2 lime or lemon

    Combine all in a blender; puree, scraping down sides and adding more water if needed. Should be the consistency of applesauce–not runny.
    Will keep a week in refrigerator.

    Miso Soup

    1 rounded tsp. miso paste (dark is better)
    1 2″ cube tofu
    1 tsp Marigold Swiss low salt vegetable
    2 or 3 inches finely sliced green onion
    2 radishes, sliced wafer thin
    ½ sheet nori seaweed, torn into small pieces
    Shiitake or maitake mushroom, chopped (fresh or dried)
    ½” ginger root, peeled, finely sliced or chopped
    1 clove garlic, crushed

    In 1 cup water, dissolve bouillon; add garlic & ginger. Simmer a minute; add onions, mushrooms, radishes. Remove from heat; blend miso with a little water. Mix all.

    (From Patrick Quillan, Ph.D., RD, CNS)

    No-Cook Chocolate Pie

    2 packages “lite” silken tofu
    ¾ cup raw honey
    3 tsp. vanilla
    ½ cup pure cocoa powder

    Whip tofu smooth. Warm honey gently
    Add cocoa to honey; blend, Combine with tofu; stir well; pour into prepared pie shell
    Garnish with bananas
    and enjoy!