Goddess Garden, a Boulder-based skincare company, was founded in 2004 by Nova Covington, entrepreneur and mom. As a new mother, Nova was inspired to create organic skincare products initially for her daughter Paige, who was allergic to sulfates, the synthetic soap in traditional bath products. Motivated to develop safe skincare solutions, Nova launched additional natural products, including sunscreen made with over 82% Organic ingredients using pure minerals, zinc oxide and titanium dioxide, as the active agents for sun protection — the highest organic content of any sunscreen on the market.

In 2009, Goddess Garden launched its line of Organic Sunscreen that protects and nourishes without harsh chemicals. This long-lasting SPF 30 sunscreen is made with sheer minerals that reflect 97% of the sun’s harmful UV rays. Goddess Garden’s line of organic suncare products is water resistant, non-greasy, absorb quickly and nourish sensitive skin with the highest percentage of organic ingredients available in a sunscreen—over 82 percent!
Goddess Garden continues to innovate by recently introducing the first organic, chemical-free sunscreen in a spray. Currently Goddess Garden’s family of suncare products include adult, kid’s, baby and facial suncreens in sizes ranging from 0.4 oz travel packs to 8 oz spray bottles.
We have Goddess Garden Suncare on sale now until May 30th so get it while it’s HOT!!

Goddess Garden was founded with a commitment to product excellence while maintaining a low carbon footprint. The woman-owned company provides safe and effective products using environmentally sustainable business practices. Goddess Garden supports organic farmers, local schools and environment and family-friendly organizations.

Mighty-O Donuts  

Seattle based Mighty-O Donuts is this weeks’ vendor profile.  It’s hard to find a decent donut around town, let alone both VEGAN & ORGANIC! Mighty -O uses a classic donut recipe developed from scratch. It took a long time to perfect Mighty-O’s original cake donut recipe. In the early days they were mixing their dry ingredients by hand in small batches from home. Today they mix hundreds of pounds at a time as well as our own glazes and icings. Their donuts are made at their Seattle bakery using certified organic ingredients. They contain no chemical preservatives, no hydrogenated oils (no trans fat), no coloring or artificial flavors, and no animal derived ingredients, which make them cholesterol free! Mighty-O will never compromise their ingredient standards, and will always strive to produce quality donuts that taste AMAZING every time.

Here at Whole Foods on Capitol Hill we sell 4 variations of Mighty-O Donuts: chocolate icing with chocolate donut, raspberry icing with chocolate donut, vanilla icing with chocolate donut, vanilla icing with vanilla donut.

Our bakery team members get up at 4am to come in and bake you fresh donuts & mix up Mighty-O icing every morning and even bake off fresh batches in the afternoon!

Our customers love, love, love these donuts…here’s a customer review:

Katie writes: “Mighty-O donuts are as good as tasty Vegan treats get. I love the Chocolate ones best, but they’re all quite delish. 

After scarfin’ a ‘Mighty-O’, I don’t have that ‘eater’s remorse’ I have after I’ve hogged down a thick buttery round from some of the other lovely, but ‘not-so-booty-friendly’ cake proprietors in this city. 

I love me an ‘O’ in any shape or form. Still talkin’ donuts here, people. They’re a little slice of ‘animal friendly’ heaven!”

Share your review if Mighty-O Donuts in our comments section!  Want to share a review of a product we carry? Go to our facebook page and post a photo and your thoughts:

 The Republic of Tea

Founded in 1992, The Republic of Tea sparked a Tea Revolution. They began by canvassing the most prized tea gardens of the world for their worthiest leaves. Their mission was—and is—to see these teas steaming in the cups of men, women and children everywhere, and to emphasize a Sip by Sip Rather Than Gulp by Gulp lifestyle.

In keeping with their identity as an independent republic, they designate our employees Ministers, sales representatives as Ambassadors, customers as Citizens and retail outlets as Embassies.

With supreme good fortune, The Republic of Tea has progressed—constantly enriching people’s lives through the experience of premium teas, education and innovation. Their award-winning packaging includes teas and herbs available in specially designed air-tight, light-resistant tins containing either full-leaf teas and herbs or their signature round, unbleached tea bags, free of unnecessary envelopes, strings, tags or staples. Decaffeinated (using a natural CO2 method) varieties are also available. Most of their teas are Certified Gluten-Free by the Gluten-Free Certification Organization (GFCO).

A socially and environmentally responsible business, The Republic of Tea is dedicated to sharing their prosperity by developing products to support worthy organizations, including Susan G. Komen for the Cure, the Prostate Cancer Foundation, Sunny Hills Services and Room to Read & are also members of The Ethical Tea Partnership.

The Republic of Tea’s distinguished collection of teas, herbs, brewed iced teas and tea-inspired products are available at over 20,000 gourmet retailers and restaurants throughout the United States, online, through  mail-order catalogue and by calling 1-800-298-4TEA (832).

Health Benefits of Tea

We the people of The Republic of Tea take great delight in the knowledge that tea drinking brings about more than a pleasurable experience. For centuries, tea has been associated with good health. Now more than ever, scientific research supports that connection.

Green tea is especially healthy. With more than 30 polyphenols it affects the human system in the most positive of ways. One catechin in particular, epigallocatechin gallate (EGCg), is found only in green tea.

Good for the spirit, good for the body.

Decaf vs. Regular Tea: The effect of the decaffeination process on the health benefits of green tea depends on the decaffeination process utilized. Research studies conducted have established that the effervescence and water method, like we use, retains about 95% of the original content of various antioxidants in green tea compared to the ethyl acetate method which retains only 30% of the antioxidants.

Naturally decaffeinated green tea contains about 2 milligrams of caffeine per cuppa. An average cup of green tea contains approximately 20-30 milligrams of caffeine depending upon the length of infusion. The longer the infusion time, the more caffeine in the cuppa. You may wonder why a decaffeinated tea would have any caffeine in it at all, but most do. For added information, The Republic of Tea uses only a natural CO2 high-pressure extraction process employing carbon dioxide, one of the most expensive yet effective decaffeination processes. Through this method, the caffeine is selectively eliminated from the tea yet the beneficial components of the tea remain. The CO2 method insures flavor, color and quality expectations are met.

Red Tea: Our health-conscious sippers will rejoice in this all-natural pure mountain brew. Because Red Tea, also known as rooibos tea, is completely free of caffeine, it is possible to enjoy limitless cups multiplying the benefits of its healthful properties.

- Text taken & re-formatted from The Republic of Tea website

Bulumu Granola

About Bulumu

Based in Boulder, Colorado, Bulumu was founded by passionate outdoor athletes to make healthier and better tasting products to help people fuel their passions. We think that living an active lifestyle cannot be separated from caring about our environment.

What does Bulumu mean?

Bulumu originally stood for “Buckle Up, Love you, Miss you”, an email signature that Jasmine used with her mom when racing around the world as a professional triathlete.

“Bulumu” means to: Do YOUR thing. Pursue YOUR dreams. Fuel YOUR passion. Live YOUR adventure. Make YOUR world.

Bulumu’s Mission

Create products that are better for people and the planet, through focusing on quality, community involvement, and our environmental impact.

Core Values

At Bulumu, they believe in doing things that are better for people, communities, and the environment. To do this, they constantly evaluate how to improve and seek out other companies that share similar values. This includes their suppliers, from ingredients to boxes, their distributors, and  retailers – like Whole Foods!

Quality:
Quality and natural ingredients should be good for consumers and good for the environment.

• Bulumu does NOT use ingredients with nasty things such as High Fructose Corn Syrup, hydrogenated or partially hydrogenated oils, acesulfume-K sweetener, artificial sweeteners, artificial preservatives, artificial colors, artificial flavors, irradiated ingredients, bleached flours, MSG, sucralose, or polydextrose.
• Oil will never be Bulumu’s second or third ingredient. Bulumu simply do not think that products with oils as main ingredients are good for consumers or good for the environment, nor do we feel it would be fair to charge a premium price for products with cheap ingredients. We agree!

Environment: There is no doubt that manufacturing of any kind is tough on the environment,that’s why Bulumu is an environmentally responsible company.

• They are members of 1% of the Planet, pledging 1% of their annual revenues to environmental organizations and connecting us with other like-minded companies.
• Source quality and natural ingredients as locally as possible. Always.
• Look for ways to use recycled, recyclable, and/ or compostable materials for packaging. Bulumu’s current box supplier is a supporter of the Sustainable Forest Initiative.

Here at Whole Foods Capitol Hill, you can find both varieties of Bulumu Granola, Red, White + Blueberry & Orange Ginger + Cranberry for only $5.99!  Head to our our cereal aisle to pick up a bag today!

April 2012 Health Starts Here Newsletter:

Check out these healthy & seasonal recipe ideas to experiment with…

Watch and Learn: How to make a Kale Waldorf Salad

28-Day Health Starts Here Challenge Tips…

Handy Guide to Gluten-Free Shopping

Make way for 2012—start with an organized kitchen and pantry. It’s time to re-asses your immediate food environment. Studies out of Cornell University show that the proximity of indulgent treats is directly related to how often and how much cake, cookies, chocolates, etc are consumed. That is, if the cookies are at home, the chances of you resisting the extra calories, fat, and sugar they provide are nil. In the face of a constant tug-of-war between choosing the apple over the Chips Ahoy! cookies, the apple will always win if the cookies aren’t in the pantry at all.The holidays are riddled with small indulgences. Choose your battles wisely in order to truly appreciate and savor the cake or cookie when you do allow yourself a small sampling…at someone else’s house or holiday party. Create and maintain the food environment at home to be one that nourishes and promotes positive eating habits every day.Here are some suggestions for building a healthy pantry:

o Canned beans(black, cannellini, garbanzo, etc)

o Dry lentils Bulk quinoao Bulk brown or wild rice

o 32 oz boxes low-sodium vegetable brotho Bulk rolled oatso Whole wheat pastao Jars unsweetened applesauce

o 32 oz boxes of non-dairy beverageso Canned diced tomatoeso Bulk sundried tomatoes

o Jars pasta sauceo Versatile spices: basil, cinnamon, onion or garlic powder, crushed red pepper, cumin, vanilla extract.Go GREEN!Email

December’s Healthy Recipes:

A Healthy Twist on French Toast

Nothing says winter quite like a hot and cozy weekend breakfast.Try this recipe for a healthy take on a traditional favorite. YUM!

Ingredients

1 cup fresh oat milk

2 Tbsp oat flour

3 Tbsp date paste

2 tsp golden flax meal

2 tsp cinnamon1 Tbsp nutritional yeast

1 ½ Tbsp vanilla extract

6 slices of ‘Health Starts Here bread’ – cinnamon raisin bread preferred

Preheat oven to 350 degrees. Leaving the bread aside, in medium bowl, whisk all remaining ingredients together well. Dip bread in liquid and allow sitting and soaking it for a minute on each side. Once all bread is dipped, and flipped, place evenly on a non stick sheet pan. Allow to bake for 8-10 minutes, carefully flip and bake for 8-10 more minutes or until golden and crisp on each side. Serve hot with fresh berry puree and fresh fruits.

Recipes
*White bean, chard, wild mushroom ragout over brown rice
Serves 6
2 1/2 cups low-sodium vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, finely chopped
1 cup Marsala wine
2 Tablespoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 T reduced-sodium tamari
2 tablespoons whole spelt or whole wheat flour
4 tablespoons nutritional yeast
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves
thinly sliced
1/4 teaspoon ground black pepper
Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook 7 to 8
minutes or until tender. Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates.
Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin
to become tender, stirring once.
Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat. Meanwhile, in a small bowl, whisk together
tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste.
Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking
constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated
through, stirring once. Stir in black pepper and serve over brown rice.
***
*Harvest primavera with mixed vegetables, olives, tofu (or chicken) and whole wheat penne
½ cup white onion diced
4 cloves of garlic fine minced
1 cup vegetable stock
½ c carrots diced
½ c zucchini diced
½ c kale fine chopped
½ cup broccoli florets
½ c olives of choice
1 block of tofu (pressed) and diced, or 1 ½ cup diced chicken breast
2 teaspoons chile flakes
2 cans of San Marzano or Muir Glenn canned tomato sauce, no salt added
1 can of San Marzano or Muir Glenn canned crushed tomatoes, no salt added
3 T balsamic
3 T fresh basil chiffonade
2 T oregano fresh minced
3 T parsley fresh chopped
½ T quality sea salt (optional)
Cracked black pepper to tasteIn large sauté pan, steam fry the onion, and garlic in vegetable stock for 4 minutes or until onions are translucent.
Add the remaining vegetables and tofu (or diced chicken) continuing to cook down for 3 minutes on medium heat until
tender, tossing gently.(if using chicken cook until cooked through). Add canned tomatoes and balsamic and cook on
low‐medium heat for 8‐10 minutes, tossing to be sure it does not stick.
Add fresh herbs and salt and pepper. Remove from heat and toss with cooked penne.
***
*Thai Broccoli with almond chile sauce and soba noodles
Serves 6 to 8
1/2 cup almond butter
1 1/2 tablespoons lemon juice
2 tablespoons chopped pitted dates, raisins or prunes
1 tablespoon chopped fresh ginger
2 cloves garlic, roughly chopped
1/2 teaspoon sea salt or 1 tablespoon reduced-sodium tamari
1/2 small serrano pepper, finely chopped (optional)
1/3 cup water
2 heads broccoli, cut into florets and lightly steamed
1/3 cup chopped cilantro, plus more for garnish
1 1/2 cups mung bean sprouts
In a blender or food processor, purée almond butter, lemon juice, dates, ginger, garlic, salt, pepper and water until smooth.
Transfer dressing to a large bowl, add broccoli and cilantro and toss well. Cover and marinate for up to 1 hour, if you like.
Arrange bean sprouts on a large platter, top with broccoli, garnish with cilantro and serve.
***
*Braised Tempeh
2 packs of Tempeh
6 cups vegetable stock
1 cup Madeira or dry sherry
6 garlic cloves
2 Tbsp. pink peppercorns
Herb bouquet: thyme, rosemary, parsley
Add veg stock and all ingredients except tempeh in small pot and begin to heat. Slice the tempeh on the bias, into 8-10
slices for each tempeh block. Place tempeh in pot/braising pan, covering the tempeh completely with liquid. Bring to a
simmer and cook for 45 min- 1 hour.
*Pecan, Herb Crusted Tempeh
½ cup Whole spelt flour
¼ c nutritional yeast
2 T onion powder
½ t chipotle powder
¼ cup toasted pecans minced
3 T chives minced
3 T rosemary
Hand mix all. With the tempeh still moist, coat the tempeh with the dry batter. (if dredging liquid is needed, use braising
Liquid to moisten). Sear on non stick pan until crisp on both sides, or bake at 350°F for 9-10 minutes

The majority of our sodium intake comes from eating out and processed and packaged foods.  We obtain our sodium needs through food naturally, so we don’t need to add extra sodium.  How much sodium do you think 1 cup of celery has?

Just remember three things when it comes to sodium content.

1)     Look at your ingredient list; you want your sodium in mg to equal the amount of calories.  For example, if the product has 350 calories per serving, then we want the sodium content to be 350 mg per serving.

2)    1 tsp salt = 2,300 mg sodium

ü  Ideally we should be at 1,000mg or less per day

ü  Only salt your food at the end of cooking, not during cooking to keep sodium content down.

3)    Always use sea salt when salting, table salt is like white bread, an empty food, all the minerals have been removed.

Healthy Eating Recipes: Summer Time Treats

Red, White and Blue Fruit SaladServes 8

Ingredients

1 cup (about 4 1/2 ounces) raw, unsalted cashew pieces
2 pitted dates (about 1 1/2 ounces), roughly chopped
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
11 ounces blueberries
1/4 cup roughly chopped mint

Method

Put cashews into a large bowl, cover with water and set aside at room temperature to let soak for 4 hours or overnight; drain well. Transfer to a food processor; add dates, vanilla and 1/2 cup plus 2 tablespoons warm water and purée until smooth. In a large serving bowl, toss together strawberries, blueberries and mint. Serve with cashew cream.

Raw Berry Crisp

Serves 8

Ingredients

6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon

Method

Mix berries and place in a (7- x 11-inch) dish. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.

Strawberry Melon Gazpacho

4.5 2

Serves 8

Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.

Ingredients

2 cups (1-inch cubes) cantaloupe
2 cups (1-inch cubes) seedless watermelon
1 cucumber, peeled, seeded and chopped
1 pound organic strawberries, hulled, divided
1 tablespoon fresh lime juice

Method

Place cantaloupe, watermelon, cucumber, half of strawberries, and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.

Double Grape Slushies

Serves 4

Ingredients

1/2 cup concord grape juice
1 cup seedless red or green grapes
1 cup honeydew melon chunks
2 cups ice cubes

Method

Pour juice into a blender. Drop in fruit and ice. Keep your hands out! Put the lid on and blend until smooth.

Chai Almond Smoothie

3.28571428571429 7

Serves 2

Taking the time to soak the dates ensures that they will puree and sweeten this simple treat. Add ice if you like a thicker smoothie.

Ingredients

6 pitted dates
1 1/2 cups unsweetened almond milk
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon vanilla extract

Method

Place dates and almond milk in a medium bowl or liquid measuring cup and chill for 2 hours to soften dates. Put dates, almond milk, cocoa powder, ginger, cinnamon, cardamom, nutmeg and vanilla in a high speed blender and blend until smooth. Serve immediately.

Lemon Treats

4.59090909090909 22 Makes about 18

Ingredients

1 cup chopped pitted dates
1 cup raw walnuts
1 cup sesame seeds
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1/2 cup unsweetened dried coconut flakes

Method

Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.

Hempseed Apricot Chews

4.08333333333333 12

Serves 24

Ingredients

3 cups (about 1 pound) dried apricots, roughly chopped
1 cup chopped pitted dates
1 cup shelled hempseeds
2 tablespoons lemon juice
1 teaspoon ground nutmeg
1 teaspoon gluten-free vanilla extract

Method

Line an (8-x-8-inch) pan with parchment paper and set it aside.

Pulse all ingredients in a food processor until mixture forms a chunky paste. Transfer to prepared pan and press with a spatula to create an even thickness. Cover and chill until firm, 1 to 2 hours, and then cut into squares for serving.

No-Bake Thumbprint Cookies

Makes about 2 dozen

Ingredients

3/4 cup pitted dates
3 cups rolled oats
1 1/2 cups smooth almond butter
1/2 cup shredded unsweetened coconut
Zest and juice of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot

Method

Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well.

In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.

Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

For additional tips, recipes, and resources be sure to check out our new Health Starts Here™ website at http://www.wholefoodsmarket.com/healthstartshere/

Recipe:

SESAME-ROASTED PORTOBELLOS WITH ASPARAGUS SLAW

Serves 4

Click Here to view July’s The Cap Hill Supper Club Recipes &  Farmers Dinner

Spicy Tomato Salsa

Healthy Eating Recipes: Summer Time Treats

Red, White and Blue Fruit Salad

Serves 8

Ingredients

1 cup (about 4 1/2 ounces) raw, unsalted cashew pieces
2 pitted dates (about 1 1/2 ounces), roughly chopped
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
11 ounces blueberries
1/4 cup roughly chopped mint

Method

Put cashews into a large bowl, cover with water and set aside at room temperature to let soak for 4 hours or overnight; drain well. Transfer to a food processor; add dates, vanilla and 1/2 cup plus 2 tablespoons warm water and purée until smooth. In a large serving bowl, toss together strawberries, blueberries and mint. Serve with cashew cream.

Raw Berry Crisp

Serves 8

Ingredients

6 cups mixed berries, such as blackberries, blueberries, raspberries and sliced strawberries
1 cup raw pecans
1/2 cup raw walnuts
1/2 cup pitted dates, roughly chopped
1/2 teaspoon ground cinnamon

Method

Mix berries and place in a (7- x 11-inch) dish. Put pecans, walnuts, dates and cinnamon into a food processor and pulse until coarsely ground. Scatter nut mixture over berries and serve immediately, or chill until ready to serve.

Strawberry Melon Gazpacho

Serves 8

Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.

Ingredients

2 cups (1-inch cubes) cantaloupe
2 cups (1-inch cubes) seedless watermelon
1 cucumber, peeled, seeded and chopped
1 pound organic strawberries, hulled, divided
1 tablespoon fresh lime juice

Method

Place cantaloupe, watermelon, cucumber, half of strawberries, and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.

Double Grape Slushies

Serves 4

Ingredients

1/2 cup concord grape juice
1 cup seedless red or green grapes
1 cup honeydew melon chunks
2 cups ice cubes

Method

Pour juice into a blender. Drop in fruit and ice. Keep your hands out! Put the lid on and blend until smooth.

Chai Almond Smoothie

Serves 2

Taking the time to soak the dates ensures that they will puree and sweeten this simple treat. Add ice if you like a thicker smoothie.

Ingredients

6 pitted dates
1 1/2 cups unsweetened almond milk
2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground nutmeg
1/8 teaspoon vanilla extract

Method

Place dates and almond milk in a medium bowl or liquid measuring cup and chill for 2 hours to soften dates. Put dates, almond milk, cocoa powder, ginger, cinnamon, cardamom, nutmeg and vanilla in a high speed blender and blend until smooth. Serve immediately.

Lemon Treats

Makes about 18

Ingredients

1 cup chopped pitted dates
1 cup raw walnuts
1 cup sesame seeds
1/4 cup lemon juice
2 teaspoons freshly grated lemon zest
1/2 cup unsweetened dried coconut flakes

Method

Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.

Hempseed Apricot Chews

Serves 24

Ingredients

3 cups (about 1 pound) dried apricots, roughly chopped
1 cup chopped pitted dates
1 cup shelled hempseeds
2 tablespoons lemon juice
1 teaspoon ground nutmeg
1 teaspoon gluten-free vanilla extract

Method

Line an (8-x-8-inch) pan with parchment paper and set it aside.

Pulse all ingredients in a food processor until mixture forms a chunky paste. Transfer to prepared pan and press with a spatula to create an even thickness. Cover and chill until firm, 1 to 2 hours, and then cut into squares for serving.

No-Bake Thumbprint Cookies

Makes about 2 dozen

Ingredients

3/4 cup pitted dates
3 cups rolled oats
1 1/2 cups smooth almond butter
1/2 cup shredded unsweetened coconut
Zest and juice of 1 orange
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot

Method

Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. Reserve 1/2 cup of the soaking liquid, and then drain dates well.

In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.

Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

For additional tips, recipes, and resources be sure to check out our new Health Starts Here™ website at http://www.wholefoodsmarket.com/healthstartshere/

Don’t be lured into the media coverage of the net food that will protect against disease.  If we compiled all articles on ‘superfoods’ what would they all have in common? They would all be of plant origin and naturally rich in nutrients and antioxidants.

Each fruit and vegetable you introduce into your diet makes a tremendous impact on the

amount of vitamins, minerals, phytonutrients and antioxidants your body can use to prevent disease. Lara Ulfers, Healthy Eating Specialist at the Ft. Collins Whole Foods Market, created a handout with the 10 foods she considers her ‘superfoods,’ which happen to be more mainstream than you might expect.

You can find this helpful guide on our Facebook page:

Superfoods

On your next shopping trip, take a risk and buy something you’ve never tried before.  Maybe prepare a food, even as common as broccoli, in a way you never imagined.  Make your food selections rich and vibrant in color, and investigate alternative ways to cook, chop or blend them at home.  Start creating your own

‘Superfood Kitchen’ with plant-based foods you want, need and can use everyday.

If you’re stuck on preparation and recipe ideas, below are a few handy websites:
 http://www.wholefoodsmarket.com/healthst…

 http://www.epicurious.com/

 http://engine2diet.com/

 http://www.eatrightamerica.com/home

 http://drbenkim.com/

Thank you to Lara for contributing to this first blog post!

Please direct any questions to WFMCapHill@wholefoods.com

Happy, healthy eating!

-Ryan Huseby

Healthy Eating & Social Media Specialist

Whole Foods Market – Capitol Hill

Follow @WFMCapHill on and ‘Like’ us on  Facebook to be the first to know our One Day Sale item(s)!

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Don't forget that every Wednesdayis also Chicken Wednesday. Get any flavor rotisserie chicken for only $6.99 hot or cold.  Stop by and see us!

Tony Thompson is a saint to me and quite a few of our Whole Foods – Cap Hill shoppers! This week, I would like to share a customer’s letter of appreciation for Tony.  Deborah, a long-time shopper at our store and a Whole Foods enthusiast, sent a beautifully written letter to our regional president commending both Tony’s professionalism & compassion towards others.

Please read the below excerpts that so eloquently showcase Tony’s magnificent character…Thank you Deborah for sharing, I couldn’t have said it better!

————————————————————————————————————————————————–

…”There is a store manager named Tony Thompson who greatly deserves my respect and true thanks.  Tony has been the manager [of WFM - Cap Hill] since the store converted from being a Wild Oats store into Whole Foods.  In my opinion, he is the example of the ideal Whole foods employee and manager.  I have had the privilege to get to know Tony over the last few years.  He is exceptional .  Ha has not only consistently filled the role of a great store manager, but he has been an example of what anyone could hope for as far as a genuinely good and caring human being.”

…”Tony always took the time with great patience to help me with whatever it was that I needed help with … He was always very, very kind in his dealings with me and the time that he spent explaining about food or whatever questions that I had about your products.  He never said, ‘Well, let me get someone else to explain this to you’.  He is very knowledgeable and willing to help me every time that I asked for his help.  At one point, I was really suffering financially due to my circumstances, and he offered to help me in affording food.”

…”I don’t have a personal relationship with Tony but he treats me as if I am a valuable part of the store.  He always has time to say hello and he is never ever rude. He has the respect of his staff and he treats them as well as [he] treats Whole Foods customers.  I remember when his store was converted from a Wild Oats store into the Whole Foods store.  Tony used to talk about how grateful he was for this change and how wonderful Whole Foods is and what a great change for the better it was.”

…”Not too long ago, Tony has a heart attack and had to take some time off from work. Do you know that he never complained about it, ever.  He is always smiling and keeping busy. You never see him idle, even if he’s suffering. He’s something else!”

…”To me, Tony is someone that represents all that seems to be lost in our society, [our connection and respect for one another].  He has held onto those values that we all like to project that about loving one another but that are disappearing due to everyone thinking that they just don’t have time to do that anymore.”

…”If you haven’t yet met him, I would highly recommend trying to do so sometime. Tony has been a light of hope for me to realize that some people will do what it takes to keep the most important things important for everyone.  I really hope that Whole Foods will always be a grocery chain that will succeed and have people like tony Thompson working for it.  God Bless Tony and all of Whole Foods.”

-Deborah

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Tony owned his own natural foods store – Simple Foods, located in the Denver Highlands, until his labor of love closed in December of 2007.

With Christmas approaching, he was struggling to make ends meet & feeling like he had hit rock bottom.  Tony told me that one night he decided to go to the Brown Palace to cheer up his spirits.  He couldn’t afford a meal or even a cocktail at the hotel so he ended up stumbling upon a few Christmas parties while at the hotel (party crashing)!

Tony went home that night feeling quite merry but knowing this relaxed state was only temporary.   Worried about where he would find work, Tony crawled into bed. Then, the phone rang! On the other line was a manager from Wild Oats, soon to be Whole Foods – Cap Hill, offering Tony the best Christmas gift he could ask for…a job!  Word of Tony’s labor of love at Simple Foods had spread throughout the Whole Foods family & was recognized and appreciated! We just had to have him on our team and even better, he wanted to join in!

When I come into Whole Foods – Cap Hill and see that Tony is also working, I know my day will run smoothly but more importantly, smiles, jokes and other happy shoppers and co-works will have a brighter day too because Tony is in command!

Ryan Huseby,

Healthy Eating & Social Media Specialist

Whole Foods Market, Capitol Hill, Denver, Colorado Phone: 303-832-7701

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• 1^st Course: Creamy Spinach Dip with whole grain crackers & crudités –serves 8

Rich avocado and puréed white beans give this crowd-pleasing, healthy dip its creamy texture. Serve with carrots, celery and red bell pepper for dipping. Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners.

Ingredients

2 fresh jalapeño peppers, chopped (seeds removed, if desired)
1 yellow onion, chopped
1 1/2 cups 365 Everyday Value® Organic Unsweetened Almondmilk
1/4 cup lemon juice
1/4 cup nutritional yeast
3 cups cooked no-salt-added cannellini beans (or 2 15-ounce cans)
1 avocado
1 (16-ounce) package frozen 365 Everyday Value® Chopped Spinach, prepared and squeezed to remove excess liquid

1 box 365 Woven Wheat Crackers

Method

Cook peppers and onion in a large dry skillet over medium heat until browned and softened, 8 to 10 minutes. Add almond milk and simmer, scraping up any browned bits, for 2 minutes more. Carefully transfer contents of skillet to a food processor along with lemon juice, yeast, beans and avocado and purée until smooth. Stir in spinach and serve warm or at room temperature. (To heat dip, spread in an 8-inch baking dish and bake in a 350°F oven until hot throughout, 25 to 30 minutes). Serve with the Woven Wheat Crackers & serve with carrots, celery & bell peppers.

• 2^nd Course: Sweet Potato & Purple Cabbage Soup – serves 4

Ingredients
1 1/2 teaspoons hot or mild curry paste, or cumin, to taste
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 large sweet potato or yam, peeled, diced
1/2 head purple cabbage, shredded
1 large yellow bell pepper, cored, seeded, diced
1 large Anaheim or Cubanelle pepper, seeded, diced
1 14-oz. can white or pinto beans, rinsed, drained
2 cups vegetable broth
1/3 cup natural peanut butter (or sunflower seed butter) melted in a half cup of boiled water or broth
1 14-oz. can light coconut milk
2 tablespoons golden balsamic vinegar
1/4 to 1/2 teaspoon crushed red pepper flakes, for heat, to taste
2-3 tablespoons chopped fresh cilantro
Sea salt and black pepper, to taste

For Garnish: Chopped Fresh Cilantro & lime wedges

Method

Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the veggies for 5 -7 minutes, until softened.

Add the beans, broth, peanut butter, coconut milk, balsamic vinegar, red pepper flakes and cilantro.

Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.

Stir in the lime juice and taste test for seasoning adjustments. Add a little brown sugar, if needed. Season with sea salt and ground pepper, to taste. Warm through.

• 3^rd Course: Superfood Salad with Pomegranate dressing

Ingredients

2 bunch Kale – de-stemmed, rinsed & cut into bite-sized pieces

2 cups thinly sliced cabbage

1 cup chopped red onion

2 cups shredded carrots

1 cup raw, un-salted cashews

1 cup blueberries

1 cup grape tomatoes

1 cup edamame

¼ sunflower seeds

Use Whole Foods Market Health Starts Here ™ Pomegranate Dressing – or an oil, salt & sugar -free dressing of choice

Method

Combine all ingredients, dress & enjoy!

• 4^th Course: California Quinoa Salad – serves 6

Ingredients

2 cups red quinoa

4 cups water

4 mangos

2 red bell peppers, diced small

2 cups sliced, natural almonds

2 cups raisins

3 oz unsweetened coconut flakes

½ cup chopped cilantro

1 cup red onion

¼ cup balsamic vinegar

2 cups shelled edamame

Method

-Rinse quinoa under cold water in a fine mesh strainer until water runs clear.

-Place quinoa in a saucepan with water & cook until water absorbed, stir during cooking

- Cool quinoa to 40 degrees

-Combine quinoa with remaining ingredients, garnish with coconut flakes

• 5^th Course: Raw Blueberry Pie – serves 6

Crust
1 c. almonds (soaked makes a much moister crust; if you want them to help soak up moisture from the filling, then the filling won’t be so runny, you can soak and dehydrate before using.)
1 c. medjool dates

Layer
large handful blueberries

Filling
rest of a pint of blueberries (after handful removed)
1/4 c. coconut
1/4 c. pine nuts
1 T. lemon
3-5 dates Optional, only if sweeter is wanted

To make crust, process almonds and dates. Press into pie dish. You can either dehydrate it or leave as is. Arrange blueberries on top of the crust for a layer between the crust and the filling. To make the filling, process all ingredients until smooth and pour over blueberries/crust.

(You can substitute any fruit for the blueberries.)

The Cap Hill Cocktail Party Recipes

The Cap Hill Supper Club Vegan Thanksgiving Recipes:

October 27th, 2011 Cap Hill Supper Club Recipes