An Irish Blessing
May troubles be less, and blessings be more.
May nothing but happiness come to your door.
May you have luck wherever you go; your blessings outnumber the shamrocks that grow.
May winds be at your back and sunshine overhead.
May friends be at your side wherever you are led.
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Tried and True Gifts from Mother Nature
A Spotlight on Some of our Favorites
There are some products that stand out as lasting favorites in the world of health food and wellness. This lucky month of March, we feel blessed to have access to some stand-out products. Below are the details of some of our favorites.
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ARNICA GEL
Arnica gel or cream is a topical preparation made from the plant called Arnica Montana using homeopathic dilution practices. It comes as a simple gel containing only arnica; yet, there are many combination preparations, as well. Since the 1500’s, this plant has been known and used to soothe sore muscles, reduce inflammation and heal wounds. Found to trigger a fast healing process, it is also used for sports injuries such as sprains and bruises and the swelling of broken bones.
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Pictured:
Boiron – Arnicare Arnica Gel Pain Relief – 2.6 fl. oz
Boiron Arnicare Cream 1.33 oz Cream
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Not to be put on open wounds, Arnica montana can be used to reduce swelling that may surround wounds. Safe for the bumps and bruises even in young children, this best-selling homeopathic remedy absorbs easily and is non-greasy.
With all of its possible uses, it is easy to see that Arnica Gel or Cream is a great addition to any home first aid cabinet!
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Making a Comeback – Einkorn Ancient Grain!
Known as the oldest variety of “wheat”, einkorn is an ancient grain. Sometimes it is referred to as farro or farro einkorn. First cultivated 5,000 – 10,000 years ago, it is classified as a “diploid” because it only has two sets of chromosomes. Modern wheat varieties have six sets of chromosomes, known as “hexaploid”. The large number of chromosome pairs is due to the long history of hybridization. The oldest hexaploid grain and the predecessor to modern wheat is probably spelt. Ancient grains went through a long history of hybridizations to make them easier to mill and process into our modern day wheat, making them more desirable for bread making with a higher gluten content. Due to increasing prevalence of gluten intolerance, many old grains are making a revival.
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Einkorn is packed with nutrition and contains 3 to 4 times more beta-carotene, 3 to 4 times more lutein, and 4 to 5 times more riboflavin than modern wheat. A rich source of the beta carotene lutein, a powerful antioxidant, einkorn has the highest amount of any other variety of wheat. Also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.
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Einkorn does contain gluten, but there is research to suggest that it may not be toxic to those with a gluten-intolerance. That’s because the gluten is different, and our bodies are better equipped to handle it. It only contains the A Genome and not the D Genome (Genome: a full set of Chromosomes; all the inheritable traits of an organism). We care about that because when testing for gluten (that is known to cause allergies and discomfort), the presence of the D Genome is the thing looked for. So, Einkorn passes the test! Also, because of the chromosomal purity of Einkorn, it’s all-around easier on the digestive system.
Einkorn is one of a few wheats that are “hulled.” In hulled wheats, the grain is tightly enclosed by a kind of husk. This can protect the grain from chemical contamination and insects. This means that einkorn is much easier to grow organically.
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Arrowroot
Arrowroot Powder (sometimes known as Arrowroot Starch) is a fine, white powdered, unmodified food grade starch. It is derived from a tropical South American plant and, like cornstarch, is used as a thickener in sauces, gravies, puddings and fillings.
True arrowroot (Maranta arundinacea) only grows in the rich volcanic soils of the island of St. Vincent in the West Indies. The government of St. Vincent controls the declining production and supply of all true arrowroot.
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Sometimes called a starch and other times a powder, arrowroot is more desirable as a thickener than often-genetically engineered (GE) flour, cornstarch or rice. Completely safe and with no side effects, it’s known to be safe even for baby formula (although there are far superior foods to feed an infant).
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Arrowroot contains several B vitamins, including thiamin, niacin and pyridoxine, and minerals such as copper and iron, manganese, magnesium, phosphorus and zinc, all providing necessary nutrients for your body.
Although it is a starch, it contains no gluten, and studies show it to be highest in protein compared to other native starches and flours.
Arrowroot, with its many valuable compounds, can gift your body with multiple health benefits. It helps balance pH levels, helps with circulation, digestion and lowering cholesterol, helps to prevent heart attacks, high blood pressure and strokes, and promotes oxygen flow to your brain to stimulate brain health, along with several more!
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Why not give this a try tonight – prepare deliciously crunchy, homemade sweet potato fries by tossing them into a mixture of salt, pepper and arrowroot powder before placing them in the oven.
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RECIPES
Nourishing for Your Body and Comforting for Your Soul
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Soba Noodle Broth Bowl with Miso-Butter Mushrooms
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YIELD Serves 4
PREP TIME 10 minutes
COOK TIME 30 minutes
Soba is Japanese for buckwheat, which is a nutritious, grain-like seed that’s gluten-free and, despite its name, unrelated to wheat.
Soba noodles can be made solely of buckwheat flour and water, but sometimes also contain wheat flour and/or added salt.
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Ingredients:
• 6 cups low-sodium vegetable broth
• 1 (3-inch) piece fresh ginger, scrubbed clean, unpeeled, and sliced
• 2 cloves garlic, peeled and crushed
• 2 tablespoons unsalted butter, divided
• 12 ounces fresh shiitake mushrooms, stems removed, caps torn into bite-size pieces
• 1 tablespoon tamari or soy sauce
• 3 tablespoons white or yellow miso, divided
• 4 large eggs
• 8 to 10 ounces dried soba noodles
• 1 cup frozen shelled edamame
• Togarashi or red pepper flakes and sliced scallions, for serving (optional)
Directions:
Place the broth, ginger, and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until fragrant, about 10 minutes. Meanwhile, cook the mushrooms.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the mushrooms in a single layer (it’s okay if a few overlap) and cook undisturbed until browned, about 5 minutes. Add the tamari, 2 tablespoons of the miso, and remaining 1 tablespoon butter and toss, breaking up the miso with a spoon, until evenly dispersed and the butter is melted. Continue cooking until mushrooms are tender and are deeply browned all over, 4 to 5 minutes more. Remove from heat and set aside.
Remove and discard the ginger and garlic from the soup. Remove a ladleful of broth from the pot and transfer to a small bowl or liquid measuring cup; set aside. Return the remaining broth back to a boil. Add the eggs (it’s okay if eggs aren’t completely submerged) and cook 6 to 8 minutes (6 for the runniest yolks, 8 for slightly firmer yolks). Remove the eggs with a slotted spoon; run under cold water until cool to the touch; peel and set aside. (Alternatively, plunge into an ice bath).
Return the broth to a boil. Add the soba and edamame and cook until both are tender, 3 to 4 minutes. Remove from the heat. Whisk the remaining 1 tablespoon miso into the reserved ladleful of broth until smooth. Add to the pot and stir to combine.
Divide the broth, noodles, and edamame between 4 bowls; top with the mushrooms. Slice the eggs in half lengthwise and add to the bowls. Garnish with togarashi and scallions, if desired.
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RECIPE NOTES
Gluten-free: To make this gluten-free, make sure the soba is made of 100% buckwheat.
Make ahead: The broth can be made and stored in the refrigerator up to 1 week ahead. The broth can also be frozen for up to 3 months.
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Slow Cooker Spinach and Artichoke Chicken
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YIELD Serves 4 to 6
Make a big batch while you’re at it! This dish can store in an airtight container in the refrigerator for up to 4 days.
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Ingredients:
• 2 pounds boneless, skinless chicken breasts (about 4 medium)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups frozen or canned artichoke hearts, thawed or drained if needed
• 2 cloves garlic, smashed
• 1 medium shallot, halved and thinly sliced
• 1 medium lemon, cut into 8 wedges
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine, such as pinot grigio
• 3 ounces baby spinach (about 3 packed cups)
• For serving: chopped fresh parsley leaves, cooked pearl couscous, extra-virgin olive oil
Directions:
Season the chicken breasts all over with the salt and pepper. Place the chicken in a single layer in a 6-quart or larger slow cooker. Slice the artichoke hearts in half lengthwise and add to the slow cooker. Scatter the garlic, shallot, and lemon wedges over the chicken and artichokes. Pour in the broth and wine.
Cover and cook on the LOW setting until the chicken is cooked through and registers 165°F on an instant-read thermometer, 2 1/2 to 3 1/2 hours.
Transfer the chicken to a serving dish. Add the spinach to the slow cooker and toss with the artichokes and lemon. Transfer the vegetables to the serving dish. Serve over cooked pearl couscous or barley for a gluten-free option, and garnish with parsley if desired.
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YIELD Serves 4
You can always make this vegetarian by substituting a meat alternative or tempeh. This recipe can be used as a base to play around with various veggies. I like to add pine nuts to my vegetarian fried rice for a crunchy, protein-rich treat.
Ingredients:
• 1 tablespoon vegetable oil
• 3 large eggs, beaten
• 8 ounces bacon, cut into 1-inch pieces
• 1 medium onion, finely diced
• 5 cups cooked rice, fluffed and cooled
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons soy sauce
• Fresh black pepper, to taste
• 3 scallions, chopped
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Directions:
Heat the oil in your wok or non-stick frying pan over medium heat and add beaten eggs. Gently scramble the eggs, remove from the wok, and set aside.
Keeping the heat at medium, add the bacon to the wok and allow it to render down and become crisp. The level of crispiness you achieve here is totally based on personal preference. Once the bacon’s looking good to you, take it out of the wok and set aside, along with the scrambled eggs. Leave the bacon fat in the wok.
Add the diced onion to the wok and stir-fry until translucent. Then add the cooked rice and stir-fry for 2 to 5 minutes. Use your spatula to flatten out and break up any clumps. Add the salt, sugar, soy sauce, and pepper. Give everything a good stir for another minute or so.
When you start to see steam coming off the rice, it’s heated through. If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to large clumps of rice will also help to break them up. To finish the dish, stir in the scrambled eggs, cooked bacon, and scallions. Serve!
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NEW, BACK IN STOCK & SEASONAL ITEMS
DURING FEBRUARY
We want to be YOUR store. Please let us know if there is something we don’t have that you want, and we will do our best to get it in!
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