Are you “Special”?

by Lauren, July 29, 2009 | Permalink

It seems that most people these days are abstaining from one or another food (or food additive) including, but not limited to, the top 8 allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat.  While some folks have life-threatening allergies, others claim to feel better when they don’t eat certain things.  There is no need to be ashamed or embarrassed by special dietary needs when shopping at Whole Foods Market.  In fact, we are happy to offer you lots of choices, provide information and even walk you over to specific products that’ll suit your needs & preferences.

If you are one of those people who likes to hit the ground running when you get to the grocery store, then make sure to check our our website for newly updated shopping lists for some of the most common special diets (ie. Gluten Free, Dairy Free, Low Fat).  We have worked hard to verify that products which make “free” claims are in fact safe for the most sensitive consumers.  These lists are a work in progress and will be continually modified as we gather more information and put new products on the shelf.

Another great way to shop efficiently and save money is to have a specific recipe in mind before leaving home.  You could blindly ‘google’ for allergen-free recipes.  However, I’d recommend performing an advanced search at wholefoodsmarket.com/recipes or simply download the Whole Foods Market iPhone app.  Both allow you to specify a special diet and other handy parameters.  Plus, the results are sure to be naturally delicious because they use only ingredients which meet Whole Foods Market quality standards and have been rigorously tested by our culinary team members! 

Looking for a gluten-free, dairy-free, low-sodium and high fiber that is sure to hit the spot on a hot, humid day?  Then check out this recipe for Indian Chickpea Salad.

It’s Wild Salmon Season!

by Lauren, July 11, 2009 | Permalink

The wild Alaskan salmon season is short but sweet (kind of like the local strawberry season).   Previously frozen fish is available year round but is a poor substitute for fresh, in my humble opinion.  The state of Alaska, which is where we get our precious wild salmon, is certified by the Marine Stewardship Council (MSC) due to the stringent regulations imposed by the government on the fishing industry.  We should be thankful for the state’s focus on rebuilding healthy salmon stocks since we might not have any today if it weren’t for the state’s responsible leadership.

I was personally grateful last weekend when I sat down to a delicious meal of sockeye salmon.  The color of the fillets were so striking compared to the farm-raised variety and all the other white-colored fish in the case that I couldn’t resist (I passed up some of my favorites which were on sale).  When I got home and opened up the package, which was tightly wrapped by a conscientious seafood team member; I observed how firm and lean the wild salmon was.   Like a human coach potato, farm-raised fish are “flabby” from lack of exercise.  This was not the case with the wild sockeye I purchased.

The most interesting thing about the wild fish was the way in which it cooked.  After about 8 minutes, I opened up the oven door to check on the specimen.  I was shocked to see that the fillet had curled up taking the tin foil lining the baking sheet with it.  How bizarre?  It wasn’t until I started eating that I realized what the matter was.  There were little white “ligaments” - for lack of a better word - in the tail which had contracted in the oven causing the piece of fish to curl.  I’m sure some people would have gasped at the sight and been foolish enough to throw the salmon away.  But I was enthralled and delighted.  I thought to myself, “this fish actually used its tail to propel itself through the icy waters to spawn during its lifetime.”   I’ll eat to that!

Another distinct difference between this wild sockeye salmon and the farm-raised Atlantic variety was the way in which the fat was distributed.   An Atlantic salmon fillet is a nicely “marbled” piece of fish, kind of like a good steak, with layers of fat tucked in between layers of its muscle meat.   The wild species’, on the other hand, accumulate fat just below their skin to protect it from the icy ocean temperatures.  The fat and even the skin was so mild in flavor (not fishy at all) that I didn’t even bother to cut it away.

Wild Salmon is one of nature’s finest healthy “fast foods” - chock full of healthy omega-3 fats & protein and ready to eat in just about 10 minutes.  Enjoy it while it lasts. 

Here’s how I prepared it:

1 (approx 8 oz.) piece of fillet - I prefer the tail end which has few to no bones

1/2 teaspoon dried herbes de Provence

1 teaspoon fresh lemon zest

1 - 2 teaspoons olive oil

salt & freshly ground black pepper

1. Preheat ove to 425 degrees.  Place salmon in foil-lined baking sheet (which makes for easier clean-up).  Sprinkle with herbs and zest.  Drizzle with olive oil then season with salt & pepper, to taste.

2. Cook for about 10 minutes (cooking time will depend on the thickness of the fish), until it is just cooked through (I like to underdo it a little but not everyone likes a slightly raw interior).

3. Enjoy!  with or without fresh lemon wedges.

The Latest Way to Shop for Groceries

by Lauren, July 1, 2009 | Permalink

Who would have ever predicted that a single techno-gadget could revolutionize the way people behave and even impact shopping habits?  The iPhone has proven to be the sensation that Apple promised before the first generation was released two years ago.   Subsequent technical improvements and cleaver apps have sustained its popularity and kept it on the cutting edge.  

I remember when the first generation of cell phones was released back in the 80s.   You remember, those clunky things which you would dock on the car console.  This was the era before text messaging and bluetooth headsets.  You actually had to hold the phone up to your mouth.  Who would have guessed that consumers would be using their mobile phones as a personal assistant to organize their lives, watch movies, log the number of miles they run per week and much more!

The apps that excite me the most are the foodie ones.  I enjoy downloading anything having to do with recipes, restaurant reviews and nutrition.  You don’t have to be a Whole Foods Market team member to love the new Whole Foods Market Recipe app.  You can search for recipes using various parameters to fit your lifestyle.  Use the filter to find gluten-free, vegetarian, kid-friendly and other categories that suit your needs.  In a hurry?  No problem, just look up recipes that are ”Quick & Easy.”

If purchasing an iPhone was a significant financial burden, then you’ve got even more reason use it to help you save money on groceries.  Since the internet is accessible just about everywhere, check out the store specials and create a shopping list for yourself before you get to the store (Traveling to another city?  The iPhone app can help you find the nearest Whole Foods).

My favorite strategy for saving money is to use as many ingredients that I have on hand as possible.  I keep track of expiration dates on perishables in my fridge and have an organized pantry so meal planning is pretty easy.  Did you know that Americans throw away about one-quarter of the food they purchase?  Think of all the money that could be saved if people ate all the food they bought!  Download the Whole Foods Market app for FREE and start making the most of your groceries!