Garnet Yam Burger Patties

By: Co+op, stronger together

Total Time: 45 minutes; 30 minutes active

Servings: 6

Sweet potatoes, chickpeas, millet, and spices team up for a fabulous burger.

Ingredients

  • 1 1/2 cups vegetable broth

  • 1 cup peeled and diced garnet yams or sweet potatoes

  • 1/4 cup diced yellow onion

  • 2 cloves garlic, minced

  • 1/2 cup canned chickpeas, rinsed, drained and smashed

  • 1/2 cup millet

  • 1 teaspoon cumin

  • 1 1/2 teaspoons chili powder

  • 2 teaspoons vegetarian Worcestershire

  • Salt

  • 1 cup bread crumbs (use panko if you can find it), divided

  • 1 egg, beaten

  • 1 to 2 tablespoons vegetable oil

Preparation

  1. Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.

  2. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt and half of the bread crumbs. Stir well and form into 6 even burgers.

  3. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.

  4. Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.

Serving Suggestion

Serve on a toasted whole-wheat bun with Sriracha mayonnaise, sliced pickled jalapeños and crispy lettuce, or sweet pickles, ketchup and mustard if you prefer. Or make this a main course option for vegetarian holiday guests!

Nutritional Information

190 calories, 2.5 g. fat, 0 mg. cholesterol, 230 mg. sodium, 35 g. carbohydrate, 4 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.

Wellness Tuesday Tips: Summer makeup...light and dewy

By Cathy Smith

Summer makeup...light and dewy

Are you habitually late, constantly rushing out the door, always feeling overwhelmed, and frequently stressed because you spend way too much time getting ready in the morning? Do you want to find a quick and easy way to feel pretty and look put-together? With no time to fuss around in the morning, I’d rather spend any opportunity I can get wandering through my garden and sipping my cup of Four Sigmatic Mushroom Coffee. So how to make it look effortless?

Let us go on a journey for radiant skin! This morning routine takes less than 10 minutes and will last you throughout the entire day.

Your skin is the largest organ in your body. To look great and feel great, we need to take great care of our skin. We all have different skin needs, what is your skin trying to tell you? It is important to protect the base before you explore cosmetics:

  1. Post-shower I smooth on a layer of aloe vera gel, (Badger products are my go-to) all over my face, neck, and chest. The cooling and calming sensation will reduce redness and irritation. Your skin will drink it up!

  2. Followed this with a Hyaluronic Acid Serum. This is great if you have a combination skin type because it will lock in moisture without feeling greasy. Hyaluronic Acid Serum absorbs quickly. Your skin will get the hydration it needs while at the same time filling in those fine lines. 

  3. If you have oily skin, choose a lightweight moisturizer such as Dr. Hauschka Quince Day Cream, Kettle Care Balancing Lavender Facial Cream. If you have dry skin, choose an  Argan oil to keep your skin from looking rough and flaky.

  4. Now for the icing on the cake. Top everything off with a zinc-based SPF; look for a BB cream that contains SPF 30. BB creams with SPF will provide coverage and sun protection. The dual action of a tinted SPF will cut the time and cost. 

Remember, when you're feeling put together, you won't worry about the daily nuances. You'll be able to focus on your everyday tasks. Here is my no-fuss makeup regimen for that dewy sun-kissed-skin:

Mascara - Separate and define those lashes with Dr. Hauschka or Mineral Fusion

Eye shadow - Experiment with a shimmery bronze, tan, or silver for some nice highlights.

Blush - Add some depth to your cheeks with Gabriel cream in Dalia or Peony, also works great on your lips 

Lip – For a natural youthful look, pick a natural nude or pink, or a mix of both and choose a shade of coral.

Southwestern Grilled Chicken

By: Co+op, stronger together

Total Time: 15 minutes active; 30 minutes total

Servings: 4

A simple marinade featuring chipotle chili powder, cilantro and lime juice makes this chicken festive and flavorful.

Ingredients

  • 4 6-ounce boneless, skinless chicken breasts

  • 1/2 cup fresh lime juice

  • 1/2 cup vegetable oil

  • 1/4 cup tamari

  • 2 tablespoons fresh cilantro, minced

  • 2 teaspoons granulated garlic

  • 2 teaspoons chipotle chili powder

  • 2 teaspoons dried oregano

  • 1 1/2 teaspoons ground black pepper

Preparation

  1. Preheat grill to medium high.

  2. In a large bowl, whisk together the lime juice, oil and tamari. Add the herbs and spices and mix well. Add the chicken and marinate in the refrigerator for at least 15 minutes or up to 4 hours.

  3. Remove the chicken and discard the marinade. Grill each breast 7-8 minutes per side or until the juices run clear. Insert a meat thermometer into the thickest part of the meat to determine when the chicken is done; the internal temperature should reach 165 degree

Serving Suggestion

Pair this chicken with freshly-made succotash, tangy slaw or bean salad, and use any leftovers to make a chicken hash or burritos. Use boneless skinless chicken thighs instead of breast meat for a more economical meal.

Nutritional Information

Calories: 307, Fat: 9 g, Cholesterol: 145 mg, Sodium: 205 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Protein: 53 g

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

Drinking water isn’t enough

Remember that time that you finished a long run, proud that you'd finally remembered to stop for water and gels, only to feel just as exhausted as when you'd suffered through without any nutrition at all? Or that time you finished a 10k, chugged a bunch of water at the finish line, urinated plenty, but still felt thirsty for the rest of the day?

Most people know that hydration is important, but up to 75% of Americans are chronically dehydrated. Many people have trained themselves to reach for their water bottle on a regular basis, but they don't know water alone isn't enough!

Even if you're certain to drink your 64+ ounces of fluids per day, downing 8 glasses doesn't necessarily mean that you're truly hydrated. Unless your body is getting sufficient levels of electrolytes with your fluids, drinking more water may actually dehydrate you further. Even in small doses, too much water can have a negative impact on your body and state of hydration by diluting your blood, leaching existing electrolytes from your system, and in extreme cases can cause hyponatremia (which can be fatal).

So why are electrolytes so important?

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Electrolytes are essential to fluid and nutrient absorption and play a key role in hydration, sports performance, and health. Your body naturally loses these particles along with fluid through sweat, breath, and urine, making it incredibly important to replenish before, during, and after exercise. Without electrolytes, the water you drink can't be properly absorbed and will make its way through your system quickly and without benefit to your body.

The four main electrolytes that play vital roles in hydration and exercise performance are: sodium, potassium, magnesium, and calcium. Sodium and potassium are needed at greater quantity, due to their important roles in fluid retention and preventing muscle cramping. Magnesium and calcium complete the electrolyte profile by aiding in muscle contraction and movement.

How exactly do they help?

Proper hydration has benefits beyond minimizing muscle cramps, maximizing energy, and helping with an afternoon slump. When fluids and electrolytes are consumed regularly and proper hydration is achieved athletes may notice additional benefits such as a more level heart rate and lower perceived exertion during strenuous exercise, less muscle soreness and fatigue, quicker recovery times, and increased mental acuity.

Be sure to consume fluids with a balanced electrolyte profile for better hydration, better performance, and a healthier body!

Article Courtesy of NUUN

Grilled Peaches with Thyme Oil

Total Time: 15 Minutes

Servings: 6-8

This week’s recipe couldn’t get much simpler. The only equipment you’ll need is a grill or a grill pan. Grilling peaches is magical! The peachy flavor will elevate to a whole other level. If you love peaches, you won’t be able to resist this dish.

If I had to choose a flavor profile for summer, it would be warm, smoky, and fruity with a burst of sweet juicy nectar. This dish is IT! Just remember to have your grill grates really clean, you don’t want your peaches to stick to the grill or have any odd flavors transfer. The added thyme oil will make this the perfect side dish to pair with grilled meats like a juicy pork chop or a savory skirt steak. But why stop there? Do a 180 and knock it out of the ball park. Serve these juicy peaches as a sweet treat. Either way, SMACK! You just hit a home run! My favorite way is to set up a grilled-peach-sundae-station. A light drizzle of honey or balsamic glaze, vanilla ice cream, topped with chopped nuts, just don't forget the cherry on top. The truth is, grilling peaches is stunningly simple, there’s no fuss about it. Peach please, your guest will be asking for another serving!

Ingredients

  • 2 tablespoons of extra virgin olive oil

  • 2 springs of fresh thyme

  • 6 large firm organic peaches

Directions

  1. Clean your grill grates, and preheat grill to medium.

  2. In a small bowl add olive oil and thyme. Use the back of a spoon to muddle and infuse the thyme with the oil. Set aside.

  3. Cut peaches in half, remove the pits (makes sure to use ripe but still firm peaches, you don’t want overripe peaches, because they will get mushy while grilling).

  4. Strain the oil, discard the thyme.

  5. Brush the cut side of each peach half with the thyme oil.

  6. Lay each peach half cut-side down on the hot grill.

  7. Let the peaches cook for 5 mins without disturbing or moving them. You really want to have well defined grill marks, it’s what makes this dish so appealing.

  8. After 5 mins, flip each peach half over with a spatula and a pair of tongs. Let them cook for 3 more minutes on the fuzzy side.

  9. Remove from heat, and serve this side dish any way you’d like, sweet or savory!

July Cheese of the Month

UNIEKAAS MELKBUS® 39 LAVENDER

Uniekaas cheeses are of the finest quality in Holland for one reason: tradition.

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Since the 1950’s our cheeses have been crafted and hand made by Holland’s most respected cheese makers and farmers. Whether you prefer a fresh spring milk aroma, tangy notes of citrus, crunchy protein crystals, or even a traditional creamy gouda… we are certain you will find a cheese or two to satisfy your palette. All Uniekaas cheeses are passionately created to have their own distinctive characteristics that stand out above the rest on your cheese plate, atop a delectable recipe, or on their own.

This refreshing Spring cheese is produced on a typical Dutch Farm in the middle of Holland known as Het Groene Hart or “The Green Heart” of Holland. Melkbus 39 Lavender starts out as a traditional “Kaas van de boerderij” or Raw Milk Farmer Cheese that it is infused with fragrant French Lavender blooms, rosemary, and thyme just prior to pressing and shaping.

After 10 weeks of aging, the lavender’s slightly sweet flair gives this indulgent and creamy cheese just the right balance of floral essence while subduing you into a dreamy state with its herbal garden aroma. Made with raw hormone free unpasteurized cow’s milk. This goes great on a summer cheese plate with some crackers, a healthy mix of fresh fruit or dried fruit, and a drizzle of honey.

Pairings: Creamed Honey, Prosciutto, Dried Cranberries

Content Thanks To Uniekaasusa.com

Rosé Passport

Drink Wine. Win Prizes.

What better way to spend July than discovering the perfect patio wines from all over the world? We are so stoked to partner with 5 other awesome downtown Boise establishments to bring you our first-ever Rosé Passport. Pick up your Passport at any of the participating locations, starting July 1.

How it Works

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  1. Buy a glass of rosé from each participating location. Collect a stamp for each one.

  2. Turn in your card for a completion prize.

  3. Your completed card is an entry into the drawing for one of seven awesome prizes.

  4. Cross your fingers, drink some rosé, and hope for the best.



Completion Prizes

Turn in your completed card to one of the following locations, and receive the prize for that specific location:

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Once you turn in your completed card, you’ll be entered into a drawing for one of seven awesome prizes. Here’s what you might win:


Grand Prize

Approx $500 value

A one night stay at The Modern Hotel, One Co-op Class Pass Voucher for two, One Month Uncorked Wine Club Membership, $60 Txikiteo Gift Card, Bottle of each Garzon Rosé, Chateau Musar, and Isenhower Cabernet Franc Rosé

Less Grand But Still Awesome Prizes

Approx Value of $100 each

  • Modern: Branded Umbrella and Deck of Cards.  Round of cocktails for 4 people with 3 appetizers anytime.

  • Txikiteo: Branded T-Shirt, $40 Gift Card, Bottle of wine of your choosing up to $40.

  • Boise Co-op Uncorked: $35 Gift Card, 2 Branded Govino wine glasses, Corkcicle Canteen, Bottle of Badenhorst Secateurs Rose

  • Diablo and Sons: Diablo Tee, Hat, Branded .5L Mug, Set of 2 Riedel Stemless Glasses

  • Bardenay: 2 T-Shirts, 1 Trucker Hat, 1 Copper Mug, $20 Gift Card

  • The Water Bear: Oyster Social Happy Hour for Four.  Includes a cocktail for each person plus 2 Dozen oysters.

and just in case you’re wondering, here’s the…

Wine Lineup

  • Modern: The Ned, Rosé of Pinot Noir, Marlborough, New Zealand

  • Txikiteo: Astobiza Txakoli Rosé, Álava, Spain

  • Boise Co-op Uncorked: Badenhorst Secateurs Rose, Swartland, South Africa

  • Diablo and Son’s: Garzon, Rosé of Pinot Noir, Uruguay

  • Bardenay: Isenhower Cabernet Franc Rosé, Columbia Valley, Washington

  • The Water Bear: Chateau Musar, Bekaa Valley, Lebanon



    Rosé Responsibly

    Use the code COOPROSE2019 for a $10 credit in the Boise Greenbike network.



Passports must be completed by July 31 to be eligible. 21 + only. Please rosé responsibly.


Cherry Clafoutis

Hello dad, hello mom, Ch Ch Ch Cherry Clafoutis is a sensational way to end a meal with a cherry bomb! If you’ve never experienced a clafoutis before, you’re in for a treat! This French dessert has a creamy, custard-based filled with fresh fruits, or in this case, cherries. Simple, yet impressive, the batter is a one-bowl show-off, you won’t even need to use your stand mixer. If you’re going for tradition–you leave in one single cherry with the pit still intact. Make sure you warn your guest first to avoid any choking hazard! This prevents your dinner guest from eating this dessert too quickly. Traditionally this warm custardy treat is served at the end of dinner, but I like to serve mine during brunch with a side of vanilla bean ice cream or at a picnic with a dollop freshly whipped cream.

Ingredients

  • 2 cups cherries, pitted (optional: leave 1 cherry unpitted)

  • 1 tablespoon brandy

  • 4 large eggs

  • 1/2 cup sugar

  • 2 tablespoons melted butter and slightly cooled (plus more for buttering the pan)

  • 1/2 teaspoon flaky French sea salt

  • 1/2 cup all purpose flour

  • 1 cup buttermilk

  • Zest from 1/2 a lemon

  • 1/2 tablespoon vanilla extract

  • 1 teaspoon almond extract

  • 1 tablespoon sliced almonds

  • Powdered sugar for dusting

Directions

  1. Heat oven to 375 degrees F.

  2. Pit the cherries and place them in a small bowl and with the brandy (optional: toss in one cherry with the pit), and let them hang out while you make the batter.

  3. In a large mixing bowl, beat the sugar, eggs, and butter together until they become pale in color.

  4. Add the flour and salt all at once and whisk until the batter is thick and cake-batter-like.

  5. Next, slowly pour in the buttermilk in 3 stages mixing in between to get everything well incorporated.

  6. Add the vanilla and almond extracts and lemon zest. The batter should be very smooth and shiny.

  7. Scatter the cherries in a buttered 9 inch cast iron skillet (I like using a heavy bottom cast iron skillet because you get more of a crispy edge with a custardy center, but any tart pan or pie pan will work).

  8. Pour the batter over the cherries.

  9. Sprinkle the sliced almonds on top.

  10. Bake 30 to 35 minutes, until slightly browned around the edges and almost completely set in the middle.

  11. Let sit at least 15 minutes before serving for the custard to be fully set before slicing.

  12. Dust with powdered sugar and enjoy!

Wellness Tuesday Tips: Sunscreen

By Cathy Smith

Hey everybody, its sunscreen season!

All year we wait for summer to arrive, counting the days. Sun on the skin, it wakes up the playful kid in me. Jumping into pools, floating rivers, the smell of sunscreen and dirt mixed together is total happiness. Growing up, I used baby oil and iodine to get a deep tan, not understanding how damaging it was to my skin. Now a serious sunscreen advocate, I use the white stuff. You know, zinc oxide? It’s the one you want, dermatologists would agree!

The safest and most effective sunscreen is the physical barrier kind found in products with zinc oxide and titanium dioxide. Minerals sit on the skin surface causing UVA/UVB rays to bounce off, as opposed to chemical SPF that absorb the sun’s aging and burning rays. Minerals do not enter the bloodstream, giving a sleeve of protection you can count on. Ingredients such as oxybenzone, avobenzone, octisalate, homosalate, and octinoxate circulate through the blood. Not so good.

Now, which one do you choose? Ask a helpful staff member and they will light the path for you to healthier sun-exposed skin. The Boise Co-op offers a wide selection of high-quality SPF for daily, facial and sports, including 40-minute and 80-minute water resistant formulas.There are even a few tinted sunscreens available, excellent for evening out skin tones. Nice! Aloe gels with soothing and highly anti-inflammatory properties, great for sunburns, and bug resistant sprays can also be found in the same area.

Check out our photo guide and follow useful links to learn more about protecting your skin.

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EWG’s Guide to Sunscreens

Badger Healthy Body Care Sunscreen Safety in The News

Have a deliciously fun time playing in the warm sunshine. Relax in the shade.

“Ô, Sunlight! The most precious gold to be found on Earth.”

― Roman Payne

Watermelon and Cucumber Salad with Feta and Mint

Total Time: 10 Minutes

Servings: 4

Did you know that watermelons and cucumbers are related? This explains why such a bizarre couple makes a great pair! This recipe is easy to make! In just 10 minutes you 'll have a salad that is refreshing and picnic ready. The dressing for this recipe is just a few ingredients and is very light. Add some mint and feta to the mix, and you’ve got yourself a fresh and colorful summer side dish that kids and adults alike will enjoy!

Ingredients

  • 1 seedless baby watermelon, about 2 lbs

  • 1 English cucumber (If using a slicing cucumber, peel and remove seeds)

  • 3 tablespoons of olive oil

  • 1 tablespoon of fresh squeezed lime juice

  • 1 tablespoon of honey

  • Salt and pepper to taste

  • 4 ounces of feta cheese crumbles

  • Handful of fresh mint leaves

Preparation

  1. Cube the watermelon flesh.

  2. Slice the cucumber in half lengthwise. Cut the cucumber into quarter inch slices.

  3. Arrange the watermelon and cucumbers on a serving plate.

  4. In a mixing bowl, add olive oil, lime juice, honey, and whisk together. Season with salt and pepper (careful with the salt. Feta can be pretty salty already).

  5. Drizzle the dressing over the watermelon and cucumber.

  6. Add the feta crumbles and top with the mint leaves.

  7. Enjoy!

June Cheese of the Month

Graskaas from Beemster Premium Dutch Cheese

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Can you recall the elation you feel when you see the first daffodil of spring, piercing through the last remaining snow drifts? That's how our cows feel when they can finally leave the barns after winter and have the freedom to run and play. Best of all, they can enjoy their first meal of the Beemster Polder’s fresh and delicious grasses. We use their first spring milk to make this limited-edition cheese, and it’s the creamiest cheese of the year. We're pretty sure you can taste the happiness.

Graskaas is made only once a year.

Once Winter has thawed and the spring grass in the Beemster Polder has grown, the cows are let out into the fields. They joyfully run, jump and play - and feast on the first grass of the season.

We make Graskaas from the first milking of Spring. It's the richest, creamiest and sweetest milk of the season. We capture the fresh, sweet, joyful flavor of Spring in Graskaas.

Graskaas is a seasonal and specialty cheese that is aged for 1 month. The texture is extra smooth with a sweet and fresh taste. Pairs really well with Rosé Wines!

RECIPES WITH GRASKAAS:

Content Thanks To Beemster!

Sausage & Egg Stuffed Portobellos

Total Time: 30 Minutes

Servings: 4

Portabellos create the perfect individual serving size vessels that are not only fun but also edible. This unique breakfast recipe is quick, easy, and uses minimal ingredients. If you like any traditional Italian breakfast skillet, you’ll love this Italian Sausage Breakfast & Egg Stuffed Portobellos Recipe

Ingredients

  • 1 tbsp olive oil

  • 4 Large portabello mushrooms caps

  • Salt and pepper to taste

  • 8 oz. Italian sausage, crumbled

  • 1/2 cup Red bell pepper chopped

  • 1/4 cup chopped onions

  • 1/2 tsp Italian seasoning

  • 1/2 cup shredded Italian cheese blend

  • 4 Eggs

  • Freshly chopped chives and parsley for garnish

Preparation

  1. Preheat oven to 400˚ F and line a rimmed baking sheet with parchment paper.

  2. Take off the stem and with a spoon, remove the gills from the underside of mushroom caps to create space for the filling. Lay them on the rimmed baking sheet like little bowls.

  3. Brush the inside of mushroom caps with olive oil, season with salt and pepper, and roast in the oven for about 6 minutes.

  4. While mushrooms are cooking, browning the Italian sausage, breaking up the crumbles spatula. Once the sausage is browned stir in onions and bell peppers and cook for a couple of minutes until most of the moisture is gone. If there is a lot of moisture or oil left, push the mixture to one side, tilt the pan, and use a paper towel to wipe it up to the excess moisture.

  5. Dry off the excess liquid from inside the mushroom caps.

  6. Divide sausage mixture evenly among mushroom caps. Sprinkle each cap with shredded cheese, season with Italian seasoning, and return to the oven for 10 minutes until or until cheese is melted.

  7. Take the mushrooms out of the oven, carefully crack one egg inside each mushroom cap on top of the cheese, and add back to the oven for 10 minutes, or until the egg is to the desired doneness.

  8. Garnish with chopped chives and parsley and served immediately.

We Are Working on becoming a Safe Zone!

The Boise Co-op is a safe and inclusive place for the LGBTQ Community! Why did we announce this? The main reason is that the LGBTQ community often questions whether they will feel safe, accepted, or supported in a new space. We want everyone to feel comfortable being themselves when they’re at the Boise Co-op, and be themselves. Home is always your first space, work your second, and many consider The Boise Co-op a third space. As a communal gathering space, everyone should always feel safe.

We will be displaying Safe Zone stickers and demonstrating the commitment we’re making to creating LGBTQ-inclusive environments. As the Boise Co-op, making our campus a safe zone aligns with our core values of everyone being welcome. Our staff is prepared to take action if anyone, for any reason, feels unwelcome or is discriminated against.

Our goal here is to let the community know that we are allies, we will always be LGBTQ-inclusive, welcoming of everyone, and affirming. Hopefully, we can inspire other local business to be a safe zone and start a Boise Safe Zone Registry.

Wellness Tuesday Tips: Natural Cleaning 2.0

By Cathy Smith

Have you ever stared at a clogged sink and wondered if buying a toxic chemical is worth the environmental impact?

Recently, I wrestled with this dilemma over my bathroom sink. I tried the salt, vinegar and boiling water method. Still, every time I brushed my teeth or washed my hands there remained a murky pool. Stubborn.

Flash…the light bulb went on! What is the best scrubby, bubbly substance? I scooped out the excess water and poured in 2 tablespoons of 35% hydrogen peroxide and watched it go to work. I did this twice more and left it overnight, in the morning the drain was clear. Simple, effective, and non-toxic. What more could I ask for?

Let’s explore some household uses for hydrogen peroxide.

The Co-op sells food grade hydrogen peroxide (H2O2) in 3%, 12%, and 35% concentrations. Do not let 35% peroxide touch your skin -- it is extremely irritating. All recommendations below are utilizing 3%. As my Dad used to say, “Do as I say and not as I do.”

Veggie wash: In a sink of cold water add ¼ cup H2O2 to remove some pesticides and dirt. Allow veggies to sit in the wash for 5-10 minutes; swish and rinse.

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Toothpaste: Mix H2O2 with baking soda and salt for a brilliant smile. Miss the fresh flavor? I add essential oils of peppermint or clove to taste, 2 drops per ¼ cup. Boost the whitening action with a dash of powdered charcoal.

Toothbrush sanitizer: Keep germs at bay by storing your toothbrush in a glass filled with peroxide. Refresh weekly.

Cutting board cleaner: Spray your wood cutting board between uses, especially after chopping meat, rinse when the bubbles subside.

Toilet Bowl: Pour ½ cup in the bowl, let sit 20 minutes, scrub clean.

Ice Chest: Spray to disinfect between camping trips or tailgate parties.

De-skunk pets: Had a bad run in? Remove the offensive odor with this: 16 oz hydrogen peroxide, ½ tsp dish washing liquid, 1/8 cup baking soda, and 32 oz water. Adjust for the size of the animal (or human). Scrub and promptly rinse, the peroxide will lighten fur just as it does hair.

There is a natural solution for nearly everything in life. We here at the Boise Co-op strive to be your resource of healthful information. We love being a vital part of our community!

Summer Broccoli Salad with Grapes

Total Time: 30 Minutes

Servings: 6

This is a great salad to get your kids to eat broccoli. It’s a winning combination of bright green broccoli, sweet and juicy grapes, with crunchy bits of red onion, toasted almonds, and bacon tossed into a tangy, yet slightly sweet honey dressing. Make that classic broccoli salad into this new and improved modern version today! Turn those broccoli-hating-children into little veggie devouring monsters in minutes. The only thing you’ll be mad about with this recipe is...those darn kids didn’t save you any!

Ingredients

  • 4 slices of cooked crispy bacon chopped

  • 1/4 cup of sliced almonds toasted

  • 2/3 cup of mayonnaise

  • 2 tablespoons of apple cider vinegar

  • 1 tablespoon of honey

  • salt sea salt and freshly ground black pepper to taste

  • 1 lb of broccoli (do not discard stem)

  • 1 tablespoon of salt

  • 1 cup of red seedless grapes

  • 1/4 cup of diced red onions

Preparation

  1. Chop and crumble cooked bacon slices. Set aside.

  2. Toast almonds by preheating oven to 350°F. Spread almonds in a single layer on a cookie sheet and bake for 5 minutes. Shake the pan about halfway through to move the almonds around, making sure you check them every minute after the halfway point until they’re at the desired color. Remove from oven and immediately pour onto a plate and let cool in a single layer.

  3. In a mixing bowl whisk together mayonnaise, apple cider vinegar, and honey. Season with salt and pepper to your liking.

  4. Prepare the broccoli. Cut the florets into 1/2 inch pieces. Don’t toss the stem, it’s delicious! Cut about 1/2 off the end of the stem and discard. Peel the reserved broccoli stem with a vegetable peeler and cut it into 1/4 inch slices.

  5. In a large saucepan, bring 5 cups of water to a boil and season with 1 tablespoon of salt. Prepare an ice bath nearby. Blanch the broccoli in the boiling water for about 2 minutes, until the broccoli becomes bright green in color. Shock the broccoli in the ice bath. Drain and gently dry with a towel.

  6. Cut grapes in half.

  7. In a large bowl, toss together broccoli and dressing. Gently add in grapes and red onions. Mix in most of the sliced almonds and bacon, reserving about a tablespoon to sprinkle on top as a garnish. Taste and season with salt and pepper if needed.

  8. Plate and garnish with the remaining almonds and bacon.

Spicy Pineapple Chicken Kebabs

By: Co+op, stronger together

Total Time: 4 hours; 30 minutes active

Servings: 6

A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs.

Ingredients

  • 1 cup coconut milk

  • 1/2 cup pineapple juice

  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 2 tablespoons Sriracha sauce

  • 2 tablespoons soy sauce

  • 2 large red bell peppers

  • 1 small pineapple, peeled and cored

  • 1/2 red onion

  • 4 medium boneless, skinless chicken breasts

Preparation

  1. In a medium bowl, mix the coconut milk, pineapple juice, lime juice, honey, Sriracha sauce and soy sauce. Reserve.

  2. Cut the pepper, red onion, and pineapple into 1 1/2-inch chunks and add to the marinade. Slice each chicken breast into thirds lengthwise and widthwise into 9 similar-sized pieces. Place in the marinade and toss to coat, then refrigerate, covered, for at least 3 hours and up to 24 hours.

  3. Heat the grill and thread the chicken, peppers, onion, and pineapple onto 6 skewers, alternating the ingredients. Put the leftover marinade in a small pot and bring it to a vigorous boil, and cook until a meat or kitchen thermometer reads 165°F and sauce has reduced and thickened. Keep warm until ready to serve.

  4. When the grill is hot, use tongs to dip a wad of paper towel into a tablespoon of vegetable oil and swab the hot grill with it. Place the skewers on the grill and cook for about 5 minutes per side, moving the skewers to a cooler part of the grill if the pineapple and chicken show signs of burning. Serve the skewers drizzled with the sauce.

Serving Suggestion

A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier.

Nutritional Information

130 calories, 7 g. fat, 20 mg. cholesterol, 65 mg. sodium, 16 g. carbohydrate, 0 g. fiber, 1 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.

June Is Idaho Wine Month!

Give Yourself something to "Wine" about, lets Celebrate Idaho Wines and Winemakers in June, so mark calendars. We'll have great deals on Idaho Wine all month long, plus special flights at Uncorked!

What better time to celebrate all the awesome local wines than during Idaho Wine Month?! Save 15% on ALL Idaho wines. We will have weekend tastings at all locations. We'll also be featuring a different Idaho winery in our Tuesday Night Flights. Come meet the folks behind your favorite local wines in a tasting of 3 wines for $10 every Tuesday in June from 5-7 pm. We'll be featuring the following wineries.

Check out other Idaho Wine Month events from the Idaho Wine Commission here!

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Wellness Tuesday Tips: Cleaning with essential oils

By Cathy Smith

I love simplifying house chores. Are you with me on that?

What if it cleaning could be fun and creative using healthy ingredients? Who doesn’t want to make quick work of clearing dirt? You can leave the whole house gleaming while saving money and reducing chemicals and plastic!

White vinegar, witch hazel, and essential oils are my best cleaning friends. Pair with microfiber cloths which are excellent for wiping counters, sinks, mirrors, and glass. Essential oils naturally possess anti-microbial properties while imparting their clean scent into your living space. They can be used undiluted in your garbage disposal and toilet bowl, in the washer when laundering sheets and towels, and mixed with baking soda to freshen rugs and carpet before vacuuming.

Here are some of my favorite combos:

Lavender, peppermint and eucalyptus are wonderful spa-like aromas: simultaneously relaxing and invigorating.

Lemon and tea tree mixed with equal parts water and witch hazel is a terrific disinfectant, a genius at removing oily substances from any surface.

Rosemary, orange, and thyme will brighten your mood, improve mental clarity (I’m all about that), and help give the immune system a boost.

Try making your own blends! Below is a lit of some favorite oils and their properties:

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  • Tea tree: antimicrobial, anti-fungal; deters lice and other pests.

  • Peppermint: a natural deodorizer and the perfect topical solution to stop the itch of a mosquito bite.

  • Lavender: antiseptic and freshens everything; 4 drops on a wool dryer ball or old washcloth instead of dryer sheets.

  • Lemon: antiviral and degreaser to wipe down the fridge; mix with olive oil and white vinegar for polishing wood furniture.

  • Orange: bright and cheerful aroma; great glue and stain remover that won’t discolor fabric.

  • Rosemary: clears stale air, opens clogged sinuses and boosts memory. Mix with peppermint to clean car interiors and inspire a mindful commute.

  • Eucalyptus: fights germs and mites. On laundry day, add to wash water for sheets. Mix with water for a room spray during and after a virus.

  • Thyme: powerful germicide; wipe down cutting boards and add to dish soap.

Want more info and recipes? Visit the link here!

Guava + Cheese Pastelitos

Total Time: 1 hour

Servings: 9 pastries

Guava and cheese pastelitos (guava pastry) are a staple Cuban breakfast item made with just four simple ingredients. Puff pastry, cream cheese, guava fruit paste, and an egg. These sweet guava turnovers look so fancy but are so easy! You can enjoy these warm flaky bites for breakfast, as a tasty snack, or for dessert.

Ingredients

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  • 1 package of puff pasty sheets

  • 4 ounce container of Maui Guava fruit paste

  • 4 ounces of full fat cream cheese

  • 1 egg beaten

Preparation

  1. Thaw the puff pastry according to package directions, usually about 20-30 minutes or overnight in the fridge.

  2. Preheat your oven to 400 degrees F.

  3. Line a cookie sheet with parchment paper.

  4. Open up the package of puff pastry, there should be two sheets folded into thirds. Unfold one sheet and lay it out on the parchment paper and prick the surface of the dough in an even pattern with a fork to prevent the puff pastry from over rising in the oven.

  5. Using the three fold lines on the puff pastry sheet as a guide, divide the guava paste evenly three across and three down, about 2.5 teaspoons of paste per section (you should have nine even sections total).

  6. Cut the cream cheese block into nine even pieces, and place them on top of the guava paste.

  7. Cut along the fold lines, and then divide into thirds, so you get nine individual squares. Place them about 1 inch apart on the baking tray.

  8. Unfold the second sheet of puff pastry, cut along the fold lines, then evenly again into thirds so you get nine even squares again. Take a sharp knife and score 4 lines on top of each square.

  9. Add about 1/2 tablespoon of water to the beaten egg. Brush the egg mixture around the parameter of each square on the baking tray to enclose the guava and cream cheese mixture.

  10. Take each square of puff pastry from the second sheet with the slash side facing up and lay it on top sandwiching the guava and cream cheese mixture between the two layers of dough. Press the sides down gently, it’s not necessary to seal the sides all the way down. Brush the tops of each one with the egg wash.

  11. Bake for about 20-25 minutes or until golden brown and super flaky. The guava filling will be piping hot, so wait a few minutes after the turnovers come out of the oven before biting into them!