Wellness Tuesday Tips: Intermittent Fasting

By Cathy Smith

Who enjoys being hungry? Almost no one.  Waiting for a certain hour to eat can be a mental challenge, gut gnawing at your  nerves, it can induce a mild panic. We love comfort and to nibble.

However, our bodies can make great use of a break from eating.  And regular breaks can keep those benefits going indefinitely.

My interest in intermittent fasting (IF) started a couple years ago. Rather than jump in alone, a friend and I started together. The buddy nudge got us each motivated -- a good way to go!  Checking in and navigating the trouble spots with a partner reinforced our continued success.

Yes, the health benefits of IF are remarkable, and the feeling of euphoria that sets in after awhile is well worth the gnaw. Here are some key benefits:

  • Cellular repair, cells digest old proteins and built-up waste material

  • Insulin levels drop, making stored fat more accessible and weight loss easier

  • Levels of human growth hormone increase. More muscles and less fat

  • Longevity and protection from disease

Sound good? There are three ways to get there, it may take experimenting to find what fits for you. Any non caloric beverages are allowed while fasting.  

  • 16/8  This means eating for an 8 hour window and fasting for 16. For example, eat between11-7pm and then fast until the next day

  • Once a week day eat only dinner, fast until the next day until dinner. That’s a 23 hour fast.

  • Twice a week, on non consecutive days, eat between 500 and 600 calories. Eat normally the other 5 days

Fasting will also save you time and money. Bonus! Getting past the initial barrier is the tricky part.  Once that’s done and you get into the rhythm you get those great benefits.


Spring Vegetable Stew

Total Time: 45 minutes

Servings: 4

This is a perfect stew to transition from winter to spring after you’ve been eating heavy-hearty stews for the past few months. Traditional stews are usually a mixture of meat and vegetables slowly simmered until all the flavors bind into one. This stew is quick to make, filling, and refreshing. A generous amount of oil and butter will add richness. The root vegetables will thicken the strew slightly, making it feel likes like a soup. The vibrant colors of the mixed vegetables in this Early Spring Vegetable Stew will remind us that shorter days will soon become the longer and colder days will become much warmer. I suggest using basil or mint, but you can use whatever fresh tender herbs you have around. The combination of freshly squeezed lemon juice, parsley, and crème fraîche this will elevate the flavors of the stew. This stew only takes about 45 minutes to make from start to finish. You’ll be able to enjoy more of that spring time sunshine, because you won’t have to wait for hours for your meal to be ready.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons of butter

  • 2 small Yukon potatoes, peeled and cut into 1/4 inch half-moon-wedges

  • 2 medium turnips, peeled and cut into 1/4 inch half-moon-wedges

  • 1 teaspoon of sea salt

  • 1/4 lb of oyster mushrooms, hand torn lengthwise into small strips

  • 1 quart of vegetable stock

  • 1/2 pound asparagus, cut into 1-inch lengths (woody part removed)

  • 1 medium carrots, cut into 1-inch-long sticks

  • 1 medium zucchini, cut into 1/4 inch rounds

  • 1 bunch of scallions, white and light green section only, cut into 1 sections

  • 1/2 cup snow peas, discard the stem end and string

  • Juice from one lemon

  • Salt and pepper to taste

For the garnish:

  • 4 tablespoons crème fraîche or sour cream

  • 1 tablespoon of chopped parsley

  • 4 handfuls fresh mint or basil leaves

Preparation

  1. In a enameled cast-iron dutch oven, heat olive oil on medium heat. Toss in the potatoes and turnips. Stir gently, season with salt, and cook in the oil until the potatoes becomes slightly translucent (about 5-8 minutes).

  2. Add in the mushrooms cook for about 5 more minutes

  3. Poor in the stock. cover with a lid. Turn the head down to a low simmer for about 15-20 minutes, or until the potatoes and turnips are tender.

  4. Remove the lid. Add the asparagus, carrots, and zucchini. Let cook for 5 more minutes uncovered, until the asparagus is cooked through but still retains it’s shape and color.

  5. Toss in the scallions and sugar snap peas. Let simmer on low for a couple more minutes, until the snow peas becomes a bright green color and warms through.

  6. Turn off the heat, add freshly squeezed lemon juice and season with and and pepper.

  7. Divide the soup into four bowls, and garnish each bowl with a dollop of crème fraîche, sprinkle of chopped parsley, and a handful of mint or basil leaves.

Grilled Salmon with Blueberry Salsa

By: Co+op, stronger together

Total Time: 30 minutes

Servings: 4

Break the mold with this fruity salsa atop chipotle pepper-spiced salmon.

Ingredients

  • 4 4-ounce salmon fillets

  • 1/2 teaspoon chipotle pepper powder

  • 1 tablespoon olive oil

  • Pinch of salt

  • 1 cup fresh blueberries

  • 1 large jalapeño pepper, finely chopped

  • 2 tablespoons finely chopped red onion

  • 1/4 cup chopped cilantro

  • 1 tablespoon lime juice

  • 1/4 teaspoon salt

Preparation

  1. Heat the grill. Place the salmon skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand.

  2. In a medium bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice.

  3. When the grill is hot, use tongs to swab the grate with a paper towel dipped in vegetable oil. Place the salmon on the hot grill, skin-side up. Let the salmon cook until it has grill marks and the edges look browned, about 3 minutes. Carefully lift each fillet and turn over. Close the lid of the grill and cook about 4 minutes more for thin, wild-caught fillets, longer for farm-raised salmon. When the fish is just cooked through, transfer to a clean platter. Top each fillet with about a quarter cup of salsa, and serve hot.

Serving Suggestion

Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

Sick of Salmon? Try Steelhead Trout instead! Check out this aweseome Bon Appetit article about substituting Steelhead for Salmon here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Earth Day Bulk Sale 2019!

Bulk Sale

We're celebrating Earth Day this year with a BIG Earth Day Bulk Sale! Coming up Friday, Saturday, Sunday, and Monday, April 19-22 save 20%* on bulk items. Includes bulk pet foods, coffee, wellness soaps and oils, spices, beans, grains, nuts, and more!

Zero Waste Shopping Tours!

Join Zero Waste Boise Institute for an interactive shopping tour to help you make purchasing decisions from a zero-waste perspective.

  • Saturday, April 20 at the Village at 11:30, 1:30, and 3:30

  • Sunday, April 21 at the North End at 11:30, 1:30, and 3:30

Giveaways!

From Friday through Sunday, we’ll be giving away an awesome tool to help you be a greener person—be one of the first 75 customers at 10 am each day to claim your prize!

*limIted to stock on hand • sorry, no rainchecks • cannot be combined with any other offers or discounts • restrictions may apply

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Cathy's Wellness Tips: Digestive health

Have you ever made a poor digestive choice? A quick stop at a drive thru, polishing off a second bowl of ice cream, one too many dips of garden fresh salsa. Whatever the guilty pleasure, there is a remedy, a passport to a calm and happy belly.

I love weird science. I learned in an article in 'National Geographic' that there are trillions of bacteria in our guts that help us digest food. 

These are non-human creatures.

- Will Hobbs

Here is my go-to list of relief:

  • Celery breaks up fatty food, due to the low acid/high fiber content it reduces acid reflux. It ushers out bad cholesterol from the gut. High in vitamin K and folate, it will reduce inflammation while enjoying the watery crunch.

  • DGL is deglyrrhizinated licorice is another fix for acid reflux. The chewable wafers soothe and protect the mucosal lining of the intestinal track, allowing damaged tissues to heal. After using DGL daily for several months I no longer suffer from acid reflux.

  • Bio-K is a drinkable probiotic that will help you when you need it. These little gems are packed with 50 billion bacteria cultures that are fermented to body temperature. Beneficial to everyone, including kids, they work as soon as you need them, which is pretty nice. Available in plain dairy, blueberry organic brown rice and mango soy. If it’s fun for you to geek out on the science, then check this out


Charred Snap Peas with Mint and Lemon

By: Co+op, stronger together

Total Time: 15 minutes

Servings: 5

Slightly charred snap peas, fresh mint and lemon make a bright and tasty side in just minutes.

Ingredients

  • 2 tablespoons olive oil

  • 1 pound snap peas

  • 2 cloves garlic, peeled and minced

  • 2 tablespoons minced fresh mint

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • Salt to taste

Preparation

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.

Serving Suggestion

Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.

Nutritional Information

94 calories, 6 g. fat, 0 mg. cholesterol, 53 mg. sodium, 9 g. carbohydrate, 3 g. fiber, 3 g. protein

To Learn more about snap peas, click here!

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

April Cheese of The Month

The Moon Rabbit.
From Deer Creek Cheese.

Save 20% on This Cheese All Month Long


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Deer Creek’s The MoonRabbit is proof that the moon is truly made of green cheese. We’ve taken our cured, sweet finish Cheddar and bathed it in Green Chartreuse liqueur. The Chartreuse adds a delicate herbal bouquet with hints of cloves, citrus, rosemary, and thyme that beautifully complements the cheese’s creaminess while imparting a light green hue. This special cheese comes in a 22 lb. daisy wheel wrapped in chartreuse colored foil for a unique and unforgettable presentation.

Pairings -

  • Beverages:  Gin on the Rocks, Crisp Unoaked Chardonnay, Rhône Red Wine, Blue Moon Belgian White Ale with a big slice of orange

  • Nibblies:  Crusty French Bread, Pistachios, Rosette De Lyon Sausage, Pears, Fresh Cherries, Orange Wedges, Orange-infused Dark Chocolate

Content Thanks To Deer Creek Cheese

Coffee for a Cause

Drink Coffee.
Do Good.

All our drip coffee now benefits charitable organizations!


For every pound of coffee we purchase for our self-serve coffee bar, our roasters donate to a charitable organization. 

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So now when you shuffle in for the morning cup of joe, you can feel extra perky knowing your coffee benefits an awesome organization.

We have 8 coffees that rotate in our self-serve coffee bar—check out the list below for each coffee and to see who benefits. Special thanks to our roasters for committing to these awesome causes.

Click on the names of the roasters of the organizations for more info about who they are what they do!


Cafe Mule

Dawson Taylor

DOMA

Happy Day

Meet our New Culinary Director!

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We are so excited to add more talent to our organization. We recently hired Jin Yang, former corporate executive chef at Sustainable Restaurant Group (SRG), as our new Culinary Director! Yang has been in the Portland food scene for nearly 10 years, first working with James Beard nominated Gregory Gourdet as his sous chef at Departure in downtown Portland.

“Jin is a huge score and we’re over-the-moon thrilled that we got him to Boise,” said Michelle Andersen, CEO at the Boise Co-op. “He has a big reputation in Portland, and he’s an extraordinary chef. Anytime you have the opportunity to try his food is a real treat.”

Some of his notable accolades:

  • 2015: Portland Iron Chef Overall Winner

  • 2016: Portland Iron Chef People’s Choice Winner

  • 2016: Named one of the most sustainable chefs by Uproxx

We can’t wait to see what awesome new flavors and ideas Jin brings to our Deli! He’s excited to showcase the Treasure Valley’s local flavors in new and interesting ways.

“Boise has everything it needs to be a major food city,” said Yang. “Working with the Boise Co-op gives me the opportunity to drive this change by connecting with the community, local farmers, and restaurateurs.”









Shiitake Miso Soup

Total Time: 30 minutes

Servings: 4

Miso Soup is a healthy and versatile soup that can be served any time of the day. The delicious soup can be easily adapted to any meal by changing up the garnishes make it more complex. A simple yet flavorful dashi is the basic stock, made with dried katsuobushi (bonito fish flakes), that is used extensively in Japanese cuisine. When you’re craving this warm and comforting soup, you’ll be able to make it anytime without having to order Japanese take out.

Ingredients

  • 1/2 cup dried wakame seaweed

  • 4 cups Dashi stock (directions below)

  • 1” piece of daikon radish cut into 1/8-inch half moons

  • 1/2 lb of fresh shiitake mushrooms, stem removed and cut into strips

  • 1/4 cup white miso

  • 1/2 pound soft silken tofu, drained and cut into 1/4-inch cubes

For Dashi stock (makes scant 4 cups):

  • 4 cups water

  • 1/4 cup of sake

  • 1 tablespoon of mirin (sweet rice wine)

  • 2 large pieces of kobu, about 20 g (dried kelp)

  • 2 cups of katsuobushi (dried bonito fish flakes)

For the garnish:

  • 1/4 cup thinly sliced scallion greens

Preparation

Prepare wakame:

  1. Combine wakame and 1 cup of warm water in a small bowl. Let sit, stirring occasionally, until softened, 10 minutes. Strain in a colander and set aside.

Prepare dashi stock

  1. In a pot, bring water, sake, and mirin to a bowl.

  2. Turn heat down to a low simmer and break the kombu half and add add it to the liquid (do not wash the kombu, the white residue is the umami flavor you’re adding to the stock) for about 10-15 minutes.

  3. Remove from heat and fish out the kombu seaweed. Discard.

  4. Add the bonito fakes. Let steep for 5 minutes and sieve the liquid through a mesh strainer. Discard the bonito flakes.

Make soup:

  1. Bring dash stock back upi to a simmer in a saucepan.

  2. Add hydrated wakame, daikon radish, and shiitake. Allow the ingredients to gently simmer for about 5 minutes.

  3. Add tofu.

  4. Remove from the soup from the heat (this helps preserves the macrobiotics in the miso).

  5. Submerge a fine-mesh sieve into the suop, add miso to sieve. Stir until miso dissolves to ensure there are no lumps (discard any chunks of soy beans that doesn’t dissolve).

  6. Divide among four bowls and serve topped with scallion.

Cathy's Wellness Tips: Wrinkles

I often hear people frustrated with aging.  It does take a certain amount of grace and, well, courage.  A friend asked me an interesting question last week. “What can I do to get rid of my forehead wrinkles?” she asked, pressing and rubbing her forehead in circles, as if she could wipe them off.  Later that day a customer asked me the exact same question. Synchronicity.

My answer for both was this:  Sorry, your wrinkles are not going away.  The good news is, facial wrinkles can be softened and diminished by using the right nutrients and protection.  Start by hydrating the body inside and outside:

  • Use a good quality moisturizer

  • Use zinc based sunscreen

  • Apply vitamin C and/or hyaluronic acid serum topically

  • Take collagen peptides internally  

  • Add an Omega 7 fatty acid supplement, I highly recommend New Chapter

  • Do all of these daily, if possible.  

Collagen peptides, when taken in powder form, support our skin, hair, nails, joints and connective tissue, feeding and strengthening, as collagen production slows down as we age.  

Throughout the day, remember to relax your face, run your fingers through your hair and give it a pull.  This relaxes the scalp. Shrug and drop your shoulders a few times, releasing built up tension. All of these will soften the face, and with that reduce the appearance of wrinkles.


Interested in treating yourself to a facelift at home? Yes, please. Check out this video I found.


Because of your smile, you make life more beautiful.

-Thich Nhat Hanh

Every day I feel is a blessing.  And I consider it a new beginning. Yeah, everything is beautiful.

- Prince



Kiwi Chicken Salad

By: Co+op, stronger together

Total Time: 20 minutes

Servings: 4-6

This lively chicken salad features kiwi, oranges and avocados with a simple Greek yogurt dressing.

Ingredients

  • 1 pound cooked chicken breast, chopped

  • 1/2 cup full-fat Greek yogurt

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 large scallions, chopped

  • 2 kiwi fruit, peeled and chopped

  • 1 large orange, peeled and chopped

  • 1 avocado, diced

  • 1/4 cup slivered almonds, toasted

Preparation

  1. Place the chopped chicken in a large bowl. In a cup, stir the yogurt, olive oil, lemon juice, salt and pepper, and pour over the chicken. Add the scallions, kiwi, orange and avocado and toss to mix. Mix in almonds just before serving.

Serving Suggestion

If you are planning on making chicken this week, cook an extra pound and save it to make this salad later. It’s an easy and colorful salad that can be eaten on its own, in a lettuce leaf or in a sandwich.

Nutritional Information

430 calories, 22 g. fat, 100 mg. cholesterol, 410 mg. sodium, 18 g. carbohydrate, 6 g. fiber, 42 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Teriyaki Glazed Salmon

Total Time: 30 minutes

Servings: 4

This salmon teriyaki is a quickest and easiest meal to make, it’s ready in less than minutes. The simple teriyaki sauce is delicious poured over any protein or rice. This recipe is perfect served over steamed noodles or rice with a side of baby bok choy for a no fuss weeknight dinner, but is fancy enough to serve to your guest. This dish will taste like it came straight out of your favorite tepanyaki restaurant. The toasted sesame seeds and green onion are the perfect finishing touches, you won’t be needing any filters when you post photos on Instagram.

Ingredients

  • 2-3 salmon fillets two inches wide slices preferably skin on (approximately 4-6 ounces each)

  • salt and pepper to taste

  • 1 tablespoon grape seed oil (any neutral flavor oil)

For the teriyaki sauce:

  • 1/4 cup sake

  • 1 tablespoon mirin

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon of honey

  • 1 teaspoon toasted sesame oil

  • 2 cloves of garlic

  • 1/2 inch nub of fresh minced ginger

  • 1/2 teaspoon cornstarch + 1 tablespoon of cold water

For the garnish:

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon green onions diced on a bias

Preparation

  1. Make the marinade: In a bowl, mix together sake, mirin (sweet rice wine), soy sauce, brown sugar, honey, and sesame oil. Whisk until the sugar dissolves. With a microplane grater, grate garlic and ginger into the bowl and give it a good mix.

  2. Pour about half of the mixer over the salmon fillets, and set aside.

  3. Pour the rest of the mixture into a sauce pan. Make slurry with mixing the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch slurry mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

  4. Arrange oven rack to the middle and preheat to 400 degrees Fahrenheit. Heat the oil in a large oven safe pan over high heat. Remove salmon from the marinade and wipe off any excess. Season flesh side of the salmon fillets with salt and pepper. Sear the salmon, skin side down in the pan until a nice golden brown crust forms (4-5 minutes). Place the pan with the salmon in the oven and let the fish finish cooking for 10 more minutes .

  5. Remove the salmon from the oven and plate. Pour the teriyaki sauce over the salmon. Sprinkle on the sesame seeds and green onions before serving.

Treefort 2019 Wristband Deals!

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Treefort is a marathon, and we want to help keep you in the race. Stop by the Co-op and show off your wristband for some headliner deals that are worth waiting in line for (sorry, no zipline passes at the register).

Check Out The Lineup:

In The Store:

  • $2 off a whole made-to-order sandwich or burrito
    (no chico burritos, breakfast burritos, or half sandos)

In The Wine Bar:

  • $3 Chambongs
    (limit one per person, per visit)

  • $1 off any glass of wine

  • $1 off any pint of beer

Some restrictions apply. Cannot be combined with other discounts or offers. Limited to stock on hand.

Wellness Tuesday Tips: Sinus Relief

Feeling stuffy in the head? That’s no fun.

I have a quick and simple solution. Let’s explore peppermint and douglas fir essential oils to get you breathing freely and deeply once again. It’s my go-to blend for shrinking sinus tissue and relieving headaches by getting mucus flowing. It will give you an energy boost, too!

First up is my good friend douglas fir. It is the hefty breather of the forest- a favorite conifer for pumping out oxygen. It is a cooling decongestant, purifying with its antimicrobial activity, and is also stimulating to the immune system.

Next, we have peppermint essential oil- tried and true as a remedy for headaches and its beneficial respiratory effects. Expansive and uplifting, it clears the mind and relieves minor pain. Peppermint is an important oil for any first aid kit; I don’t travel without it.

For sinus congestion, apply 2 drops of douglas fir and 2 drops of peppermint oil to the palm of a clean hand and cup your hands around the nose and mouth to make a seal. Take a deep breath in through the nose and a long breath out the mouth, doing this as many times as is comfortable for you. Massage the remaining oil into the back of your neck. Avoid the delicate eye area with this mix as it can be irritating, causing the eyes to water.

Beet Pesto Crostini

By: Co+op, stronger together

Total Time: 35 minutes total; 20 minutes active

Servings: 4

Earthy, vibrant beets combine with garlic and crunchy sunflower seeds in this unusual (and vegan) pesto appetizer. Unlike herb pestos, this keeps refrigerated for a few days, tightly covered.

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Ingredients

  • 3 2-inch beets, about 6 ounces

  • 1 clove garlic, peeled

  • 5 tablespoons sunflower seeds, raw

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon salt

  • 8 slices baguette, toasted

Preparation

  1. Wash the beets, but don't peel them. Place them in a small pot and add water to cover by an inch. Put on high heat and bring to a boil, then reduce to a vigorous simmer. Cook for about 10 minutes, until a paring knife inserted in a beet slips in easily.

  2. Drain the beets and rinse with cold water, then trim the tops and slip the skins off under the cold water. Let cool.

  3. In a food processor, mince the garlic. Add 1/4 cup of the sunflower seeds and pulse to chop finely. Add the beets and process until finely chopped. Add the olive oil and salt and pulse just to mix, don't puree.

  4. To serve, spread about 1 1/2 tablespoons of the beet mixture on each baguette slice.

To learn more about beets, click here!

Nutritional Information

190 calories, 10 g. fat, 0 mg. cholesterol, 470 mg. sodium, 20 g. carbohydrate, 3 g. fiber, 5 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

March Cheese of The Month

FULLY LOADED.
FROM BEEHIVE CHEESE.

Save 20% on This Cheese All Month Long


Fully Loaded is fortified with rye whiskey. Bold and spicy, with hints of cinnamon, anise, and honey. The rye whiskey imparts a complex kick to Beehive’s creamy, Irish-style cow’s milk cheese.

Pairings
Enjoy Fully Loaded with salami or on a chicken avocado sandwich. Pair with a dark ale or a medium-bodied red wine.

Perfect for entertaining, choose from a 4 oz or 12 oz cut of Fully loaded will make a loaded addition to your cheese board. HINT: 12 oz cut of cheese will accommodate between 12-16 guests.

Content thanks to Beehive Cheese


Sweet Chili Glazed Brussels Sprouts

Total Time: 30 minutes

Servings: 4

If you hate Brussels sprouts, your parents probably ruined it for you as a kid. Most likely, your mom served you a plate of soggy grayish-green clusters of what looked like boiled miniature cabbage. There is no need to be afraid of these buds anymore! In this recipe the Brussels sprouts are roasted to bring out the best flavors of the these little morsels. The sweet and sour flavors of the chili sauce mixed with the umami quality of fish sauce creates complex flavors in this quick and easy dish. You won’t be hiding your vegetables underneath your placemat with this recipe!

Ingredients

  • 1½ lbs of Brussels sprouts, halved, ends trimmed, and yellow leaves removed

  • 4 tablespoons of sweet chili sauce

  • 1-2 teaspoons of fish sauce, depending on taste

  • 1 teaspoon of lemon juice

  • 4 tablespoons of grapeseed oil

  • salt and pepper to taste

  • Lemon wedges for garnish

Preparation

  1. Preheat oven to 400 degrees F.

  2. In a small bowl, mix sweet chili sauce, fish sauce, and lemon juice. Set aside.

  3. In a large bowl, toss Brussels sprouts in grape seed oil and season with salt and pepper.

  4. Pour Brussels sprouts onto a large rimmed baking sheet and place on center of oven rack. Try not to crowd them, and have as many of the Brussels sprouts cut side down as possible to caramelize them.

  5. Roast in the preheated oven for 30-45 minutes. Shake the pan and flip the sprouts over about half way through. Brussels sprouts should be dark brown when done. Lower the temperature if they are browning too quickly.

  6. Remove from from the oven. While hot, pour the sweet chili sauce mixture over the Brussels sprouts and toss to coat. Plate and serve immediately with some lemon wedges.

Wellness Tuesday Tips: Skincare in the Dry Season

Let’s talk about skin and how to get your glow on after the season of dryness. The Co-op has the best selection of skin care in the valley. High quality ingredients go into amazing formulas that will improve the appearance of your skin, whatever its current condition. I use an exquisite blend of products that supercharge my skin.


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Dr. Hauschka Night Serum

Light and hydrating, this serum is made from Rose Apple blossoms. Full of pro-vitamin A, vitamin C and B1, B2 and B6, minerals and antioxidants, it is designed to be used at night with no other moisturizer. This enables the skin to breathe and detoxify. Do this and wake up with soft, toned and beautiful skin.

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Trilogy Rosehip Antioxidant + Oil

Gentle as it is effective in brightening, and deeply moisturizing, Rosehip oil lessens the appearance of scars, including fine lines and wrinkles. Vitamins such as beta carotene, E, C and essential fatty acids that support tissue regeneration. Apply in a circular motion to the entire face; I focus on my lips, under my chin and neck.

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Dr. Hauschka Translucent Bronzing Tint

Glow in a bottle, this is it! Simple ingredients make it exceptional, such as olive oil, beeswax and mineral pigments.


Putting it all together:

In the morning, mix together in the palm of your hand and smooth onto clean skin.

  • ½ inch Dr. Hauschka Night Serum

  • ½ dropper of Trilogy Rosehip Antioxidant Oil

  • 1 pump Dr. Hauschka Translucent Bronzing Tint

*Stay tuned for our Keto book club coming in March….