Tuesday, September 9, 2014

Banana Fig Zinger Smoothie

Banana Fig Zinger Smoothie

Banana Fig Zinger Smoothie

Jay created this spicy smoothie recipe as a good kick off to fall. Using Navitas Naturals Acai Powder, bananas, apples, figs and ginger, this is a powerful smoothie to boost your immune system.

Ingredients:

  • 2 Bananas
  • 1 1/2 Apples
  • 1/2 Cup Dried Figs
  • 1 Cup Ice
  • 2 Tablespoons Granulated Ginger
  • 2 Tablespoons Navitas Naturals Acai Powder
  • 1 Cup Water
Instructions:
The order isn't important, just throw it all in a blender & blend until smooth. If you don't like a strong ginger flavor you might want to use half the recommended amount.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Jay demonstrates how easy this yummy smoothie is to create!

Friday, September 5, 2014

French Cheese Tasting at the Co-op

by Jaimie Jusczyk - Marketing Specialist

Heidi took us all for a tour of the French countryside this past Wednesday for the Co-op's monthly Cheesy Wine Down Wednesday tasting class. We were also treated to samples of Tierra Del Fuego wines from The Imported Grape and Caramel Apple Cheesecake from the Bakery Box.
Our beautiful cheese plate with spreads and crackers.

The cheeses we tried were:
Sèvre et Belle - Bucherondin de chevre
Port Salut® - Port Salut®
Fromagerie Guilloteau™ - Saint Angel®
Le Châtelain® - Camembert
Gabriel Coulet - Roquefort
Fromagerie Jean Roussey - Munster Gerome
Tome Fleur Verte Chevrefeuille

While I am not a fan of the barnyardy-ness flavor of goats cheeses in general (you know what I mean?), I was pleasantly surprised by the mild taste of the Tome Fleur Verte Chevrefeuille. The herbs on the scalloped edges really shine through on this fresh goats cheese. If you want to try something out of your comfort zone without taking a huge risk, I would definitely recommend this on your cheese platter. Served with a plain cracker this cheese doesn't need anything else to be enjoyed.

And the wines we tried were a Chardonnay, Merlot, Syrah and Cabernet Sauvignon.

Gus from the Imported Grape kept the wine flowing as usual.
If I had to choose one of these to take to dinner it would probably be the Cabernet Sauvignon. For a dark ruby red wine, this cab sav has a soft and elegant structure that any wine lover would enjoy with a meaty entrée.

My own favorite combination was the Saint Angel® with the Anarchy in A Jar - Fig & Onion Jam on cracker while sipping the Chardonnay. Now that's my idea for the last of the summer wine, a sweet jam with a creamy cheese that sticks in your mouth while you sip a cool glass of grapey white, yum!

What was your favorite combination?
Do you have a suggestion for the next cheese tasting class? Send an email to Suzy, cheese@concordfoodcoop.coop with your requests or questions.

Join us for Cheesy Wine Down Wednesdays on the first Wednesday of the month.
View all the photos in our Facebook album, click here.

The next class is Wednesday, October 1, where we will try some German and Swiss chesses with the Co-op Wine of the Month from Van Ruiten Winery. The Bakery Box will also debut their October Cheesecake of the Month, Chocolate Orange. You don't want to miss it! Register today, tickets are only $6 /person. Click here.

Wednesday, September 3, 2014

Fungi with Benefits: Mushrooms for Food & Health


by Maria Noël Groves, RH (AHG), Registered Clinical Herbalist & Co-op Wellness Educator

In spite of the many cultures in Asia and Europe that adore mushrooms, most Americans are fungalphobes with the exception of an occasional button mushroom gravy smothered steak. This autumn, I encourage you to break out of your plant-loving shell and venture into this amazing kingdom of healing creatures. I consider medicinal mushrooms part of “herbal medicine” even though, genetically, they have more in common with humans than plants. The unique nature of mushrooms is part of the reason why they offer so many healing properties that other remedies and foods do not... read more

Tuesday, September 2, 2014

Mango Chili Smoothie

Mango Chili Smoothie

Mango Chili Smoothie

Kris demonstrates how quick and easy it is to create a Mango Chili smoothie that will put a boost in your step! Find all the ingredients at the Co-op during your next visit, just ask any associate to help...

Ingredients:

  • 2 1/2 Cups Mango
  • 3 Tablespoons Hemp Seeds
  • 2 Tablespoons Goji Berries
  • 1 Teaspoon Chili Powder
  • 1 1/2 Cups Apple Juice
  • 1 Cup Water
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Lacuma Powder
Instructions:
The order isn't important, just throw it all in a blender & blend until smooth.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Jay demonstrates how easy this yummy smoothie is to create!

Tuesday, August 26, 2014

Raspberry Peach Smoothie

Raspberry Peach Smoothie

Raspberry Peach Smoothie

Watch and see how easy Jay's Raspberry Peach Smoothie is to make and enjoy. Filled with lots of goodness from Navitas Naturals like the dried mulberries and chia seeds. Find all the ingredients at the Co-op during your next visit, just ask any associate to help...

Ingredients:

  • 1 1/2 cups raspberries
  • 1 1/2 cups peaches
  • 1/4 cup dried mulberries
  • 1 cup almond milk
  • 2 tablespoons vanilla
  • 2 cups ice
Instructions:
The order isn't important, just throw it all in a blender & blend until smooth.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Jay demonstrates how easy this yummy smoothie is to create!

Monday, August 25, 2014

Turn Over-Ripe Fruit Into Amazing Sorbetto!

by Maria Noel Groves, Clinical Herbalist & Co-op Wellness Educator

Have you noticed the mind-blowing gelatos and sorbettos popping up in the freezer section lately? The Strawberry Balsamic by Gelato Fiasco in Maine really is fabulous, and don't even get me started on the Talenti Salted Caramel... I'm a bit of an ice cream snob, and ever since I went on an informal backpacking "gelato tour" of Italy in '99, I literally dream of standing amidst nearly 100 gelato/sorbetto options lined along two or three walls in Rome. The scoops were golfball small, perfect for layering on unique flavors like watermelon with green tea without blowing the calorie bank before dinner. I still rave about cantaloupe gelato from a park stand in Padova that was so authentic, I had to spit out a few seeds. No dyes or fake flavorings there!

Problem is, no place offers the quality and flavor selection I devoured in Italy back then. Even on last year's trip to Italy, I was utterly disappointed: Only the rosemary-berry from the World's Best Gelato Shop in the Medieval town of San Gimignano satisfied. Everything else was laden with flavorings and colors, with a significant lack of unique flavors (chocolate, vanilla, nutella - boooring!). Have even the Italians lost their standards? American shops favor the rich and creamy (which is great, and  JP Licks and Toscanini's in Boston are pretty dang amazing from a creamy ice cream point of view). But this summer I've been craving those unique, real fruit flavors. So after a series of ice cream dreams, I decided it was time to take matters into my own hands. Join me, and discover a flavor explosion of refreshing frozen delight...

Scanning the food blogs, I discovered Italian sorbetto is pretty easy to master and simple in ingredients: just overripe fruit and simple syrup. Maybe a squeeze of fresh lemon juice (to balance sweetness) and a drizzle of liquor (to soften it).

We're in the middle of Fruit Season in NH. Admit it: you already have dangerously mushy peaches, melons, or berries hanging around the kitchen - not quite bad enough to toss but not ideal for eating. Perhaps you also have an ice cream maker languishing in the closet or collecting frost in your chest freezer? This is the perfect time of year to give it a good wash, and get it chilled and ready to go! (And, if you don't own an ice cream maker, there's a way around it. Or you can buy one for the same price as just 4 or 5 pints of good gelato or sorbetto from the store.)

How to Make Fruit Sorbetto

Chop and puree your fruit. For the popping flavor, use fruit that's as ripe as possible without being rotten.

 

Meanwhile, make simple syrup. I know: sugar is not good for you. But this is the secret to smooth (not ice-chunky) sorbet. Simmer 1 cup of sugar with 1/2 cup water (or equal parts - different people use different recipes). Junky white sugar has a nicer color and flavor, but you can use organic sugar - expect it to come out brown-ish in color and a little more like brown sugar in flavor. You may want to chill the syrup before adding it to fruit, or add it to the fruit and then chill the whole thing (which is what I did).
 

Add your simple syrup using the egg trick. Clean an egg well, then put it in the fruit mix - it should sink to the bottom. Slowly add in simple syrup until the egg floats so that approximately you can see about a quarter-size spot on the egg.


Adding simple syrup


Whoop, there it is! I was shocked by how much sugar it took. Expect to use approximately one cup of sugar/simple syrup per quart. Of course you can use less sugar, but your consistency might not be as good. Ultimately I ended up with enough mix for two quarts of ice cream.


Chill it for an hour or so til it's cold.


Pour it into your pre-chilled ice cream maker. Don't have one? See directions here.



You can eat it right away, but it's better to scoop it into a container (like those 1-quart plastic deli containers) and let it freeze more solid first. It will keep for a few days. If it gets too frosty for you (if it sits for a while in the freezer), you can thaw it all, then throw it back into the ice cream maker - you can't do this with milk-laden ice cream/gelato, though.



Enjoy!
 

Basic Sorbetto Recipe
Ready to get started?
Here's a recipe from Kitchn to get you some vague proportions. Makes 1 quart.
  • 2 pounds fresh fruit or juice (4-5 cups prepped/sliced)
  • 1 cup sugar
  • 1 cup water
  • 1-4 tablespoons of lemon juice, optional

Adding Herbs: Want to infuse some lemon verbena into your lemon ice? Maybe some pineapple sage into your peach sorbetto? Maybe some basil in your blackberry?
Try one of these techniques:
  • When simmering the simple syrup, add herbs to the pot. Turn off heat. Let steep for 30 minutes, strain, and use the syrup for your recipe.
  • Pulverize the herb and toss it in with the fruit.
And in case you're wondering, "sorbet" is the same as "sorbetto" - but I prefer the way the Italians say it! :)

Wednesday, August 20, 2014

Banana Split Date Shake

Kris shows you how easy it is to whip up a healthy and delicious Banana Split Date Shake to enjoy anytime of the day. Her recipe includes Navitas Naturals Maca Powder which is great for combating fatigue. Find all the ingredients at the Co-op during your next visit, just ask any associate to help...

2 Chopped Bananas
1/4 cup Chopped Medjool Dates
1 Teaspoon Maca Powder
2 Scoops Vanilla Coconut Ice Cream
1/2 cup Vanilla Coconut Milk
2 cups ice
Blend until smooth, enjoy! Stop by our Concord store for Smoothie Tuesdays to sample Kris and Jay's latest creations featuring fresh produce and Navitas Naturals. All the ingredients used can be found in the Co-op, just ask any associate to help you find what you need.

Banana Split Date Shake

Banana Split Date Shake

Kris shows you how easy it is to whip up a healthy and delicious Banana Split Date Shake to enjoy anytime of the day. Her recipe includes Navitas Naturals Maca Powder which is great for combating fatigue. Find all the ingredients at the Co-op during your next visit, just ask any associate to help...

Ingredients:

  • 2 Chopped Bananas
  • 1/4 cup Chopped Medjool Dates
  • 1 Teaspoon Maca Powder
  • 2 Scoops Vanilla Coconut Ice Cream
  • 1/2 cup Vanilla Coconut Milk
  • 2 cups ice
Instructions:
The order isn't important, just throw it all in a blender & blend until smooth.
Serves 2
Preparation time: 10 min
Total time: 10 min

Watch the video below as Kris demonstrates how easy this yummy smoothie is to create!