Hot News!

Ceiling fan blasting out cold air, a floor fan strategically placed to help circulate the frigid atmosphere further, and tossing off covers in the night have all been strategies to help relieve the waves of heat from hot flashes. However, Derma-E offers "Flash Relief", a product that guarantees to help relieve the symptoms of this unavoidable change. Made with medicinal herbs, such as Black Cohosh and Wild Yam, it helps to alleviate menopausal discomfort. St. John's Wort and Lavender essential oils promote relaxaion while Vitamins C and E nourish with a dose of powerful antioxidant benefits! So if you're feeling the heat, try Derma-E's "Flash Relief"!

Holiday Slow Cooker Potpourri

If I could have my home smell like a bakery 24/7 without having to slave over the actual "baking" part or even having to spend hundreds of dollars on candles, I would be a pretty happy camper. There is nothing like the smell of apple cider mixed with cinnamon, nutmeg, clove and allspice. It's such a warm and inviting scent that is a hint of sweet and a hint of spice.

Our bulk area is loaded with spices to make wonderful slow cooker potpourris. Everything from cinnamon chips to cinnamon sticks, whole nutmeg to allspice berries. We have all the ingredients you need to make these delicious recipes listed below.

Holiday Slow Cooker Potpourri

5 to 6 cinnamon sticks, broken

1 tbsp. lemon peel

1 tbsp. orange peel

1/2 c. whole cloves

1 tbsp. nutmeg

1/4 c. whole allspice

1 tbsp. bay leaf pieces

2 slices dried apples, optional

Combine ingredients. Add to your slow cooker and set to low.

Citrus Vanilla Dream

2 C water

2 T orange peel

1/4 vanilla bean (chopped and split)

5 drops bergamot essential oil

5 drops lemon essential oil

(Essential oils can be found in the Health & Beauty section. They can even be purchased by the drop!)

Combine ingredients. Add to slow cooker and set to low.

Coffee Potpourri

Fresh ground coffee beans
Any or all of the following: vanilla extract, almond extract, cinnamon sticks, orange peel, dried carob, chickory.

Anything that tastes good in coffee will work, (except for creamer and cocoa powder, which don’t simmer very well).

Chai Tea Potpourri

Black tea bags
Vanilla extract

Chai spices include the following, so use any or all of them: cinnamon, cloves, allspice, nutmeg, black pepper, ginger, coriander seed, mace, star anise, fennel, bay leaf.

When you’re done simmering, you could strain this into a cup, add some milk, and enjoy a chai tea latte!

Tips:

Storage: You can refrigerate your simmering recipe and reuse daily for up to one week. Just keep adding water as needed.

Frugal Idea: For apple juice, cranberry juice, herbs and spices that are outdated, don’t throw out–just add to your simmering pot.

Try using parsley, sage, rosemary and thyme. Sprinkle dried versions of these into simmering water and you get a wonderful green herbal scent!

Have fun experimenting! We have a huge variety of herbs, spices, oils, coffees and teas to help you play!

Vegan Wednesday! Halloween Fun!

Halloween is one of my favorite times of year. I love going to Halloween stores, decorating for Halloween, and passing out candy to trick-or-treaters. If you're planning a festive get together this holiday season, here are some ideas for vegan treats:

THE DEVIL'S BREW
Steaming Hot Chocolate
Yield: about 2 to 3 servings
3 cups (720 ml) plain or vanilla soymilk
3 to 4 tablespoons organic sugar
3 tablespoons plus 1 teaspoon unsweetened cocoa powder
2 teaspoons dark brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Combine all the ingredients in a 3-quart (3 liter) stockpot and stir with a wire whip to mix well. Heat to almost boiling over medium high heat, stirring occasionally and watching carefully to prevent a messy boil-over.

Pour the Devil's Brew into mugs and serve immediately.

NOTE: To make enough for 20 people, use the proportions below and heat in a 12-quart (12 liter) crockpot.
2 1/2 quarts (2.5 liters) plain or vanilla soymilk
1 1/4 cups (300 ml) unsweetened cocoa powder
1 cup (240 ml) plus 2 tablespoons to 1 1/2 cups (360 ml) organic sugar
4 tablespoons dark brown sugar
1 tablespoon vanilla extract
1 1/2 teaspoons ground cinnamon

Vegan Caramel Apples
You will need: Granny Smith apples
popsicle sticks or candy apple sticks
2 tbsp. vegan margarine
1 c. lightly packed brown sugar
1/3 c. corn syrup
1 c. sweetened condensed milk (use vegan recipe here )

To prepare, you should poke the wooden stick into your apples and set a cookie sheet covered with wax paper to the side of your work space.

Also, you can dip them into chopped nuts, cookie crumbs, sprinkles, and just about anything else with the same texture if you like.

In a small saucepan over low heat, melt margarine.Stir in sugar and corn syrup.
Bring to the boil and stir in condensed milk.
Stirring constantly, cook over medium heat until boiled and thickened.
Use once it is thick and has cooled slightly. If the caramel has had time to harden, reheat until just melted.
Holding the stick, dip each apple into caramel and turn to glaze each side.
Roll in any nuts or toppings, and then set onto wax paper to cool.

Enjoy, and HAPPY HALLOWEEN!!!

Gluten-Free Tuesday: Safe-to-Eat Halloween Candies!

While dressing up for Halloween, going to parties, and celebrating this goulish holiday is fun for both the young and young at heart, there is one downside to those of us who are dedicated to a gluten-free diet. Determining which mainstream candies are gluten-free as the kids are sorting through their new candy stashes is not always the easiest thing to do. Luckily, more and more manufacturers are making their recipes gluten-free! Click here to download a guide to which candies you (or your kids) are safe to eat*!

Have a happy, and safe, Halloween!

*Please keep in mind that recipes can always change.

Thanks to Jane Anderson at About.com and Alison at Sure Foods Living for doing such wonderful research!

Vegetable Roasting Guide

As the temperatures finally start to fall, I'm starting to crave comfort foods.   Roasted vegetables, like butternut squash and sweet potatoes, provide a nutritious option.   Check out our handy roasting guide here, and start enjoying the bounty of the harvest!

Clay-mania!

Bentonite clay is renowned for its clarifying and deep cleansing properties. Natives realized, thousands of years ago, that ingesting small amounts of the substance with meals acted as a medicine that relieved a wide variety of ailments. Today, we now know that this medicinal clay can be used just as effectively externally as it is internally!

Redmond, a city in Utah, is located near a buried treasure trove of benotonite clay left behind from volcano eruptions long ago. Their clay contains more than 50 trace minerals essential to the human body and its health! Not only do they provide a pure powder form of the clay, excellent for both internal and external use, but they also boast a hydrated clay "Facial Mud" mask! It works wonders to treat and heal the skin by drawing out toxins and removing impurities while toning skin at the same time!



Stop by Food For Thought and try nature's own bentonite clay!

From Jack-O-Lantern to Seeds-O-Health!

Don't throw out that carved masterpiece of pumpkin flesh until you've rescued the seeds!

Toasted pumpkin seeds are easy to make and taste delicious. Besides that they have great health benefits! They not only help with prostate and bladder issues but also help with learning disabilities and depression. They are a great source of omega-3 fatty acids and contain phytosterols, a compound found in plants that is believed to reduce cholesterol levels and prevent some cancers.

Toasted Pumpkin Seed Recipe

Ingredients:

One medium sized pumpkin

Salt

Olive oil

Method:

1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

If you would like to avoid the salt and oil or you just don't want to deal with the gross "interior" of the pumpkin you can always find raw pumpkin seeds in our bulk bins. We also carry a new line called Gerbs Pumpkin Seeds for the more adventurous fans of this seed. They offer flavored varieties including milk and dark chocolate clusters as well as roasted red pepper, onion/garlic and lightly salted!