DECEMBER 2016 EDITION
JULY 2015 NEXT TO MOUNDS PET FOOD IN JANESVILLE, WI BASICS CO-OP NATURAL FOODS - OPEN TO THEEDITION PUBLIC - LOCATED
The Grain Refrain: Gluten Free Entertaining The holiday season is here and that means it’s time to entertain! What happens when a gluten allergy is thrown into the mix? Thankfully, there's no need to panic. Many festive, classic foods are gluten-free. Turkey? Gluten-free. Winter squash? Gluten-free. Chocolate? You guessed it...gluten-free. In fact, all whole fresh meats, fruits and vegetables, as well as beans and rice, are naturally gluten-free. Traces of gluten can exist in processed foods though, so it’s good to pay close attention to labels and avoid anything you’re not sure about. Here are some simple steps you can take to be the ultimate inclusive, gluten-free-friendly host.
wheat, barley, and rye, and those who can’t tolerate it suffer abdominal pain and digestive issues. Does your guest have Celiac Disease, an allergy to wheat, or is it a dietary preference? There’s a difference! You don’t need to be an expert, but when cooking gluten-free, a little information can go a long way.
2. Friends who cook together stay together Invite your guest to plan, shop or cook together. Generally, gluten-free folks are used to guiding the preparation of their food. You'll probably end up with some delicious new recipes! If you’re flying solo, check labels. All packaged food labels are required by law to list if a product contains wheat, but there may be other 1. A little knowledge is a delicious thing ingredients with gluten in them such as malt extract or Understand your guest's intolerance or allergy. Gluten is brewer’s yeast. For a list of ingredients, visit celiac.org. a protein found in (continued on p.2)
Spicy Roasted Garlic Hummus Ingredients
4 garlic cloves, peeled and roasted 1 garlic clove, peeled and minced 1 15-ounce can chickpeas, drained and rinsed 4 tablespoons lemon juice 3 tablespoons tahini 1 seeded and diced jalapeño pepper, or 1 heaping tablespoon nacho jalapeños 1/2 teaspoon ground cumin 1/8 teaspoon salt 2-3 tablespoons olive oil
Prep
In preheated 350 degree oven, roast the garlic for about 30 minutes, until soft but not burnt. In a food processor puree the roasted garlic, raw garlic and jalapeño. Add chickpeas, lemon juice, tahini, cumin and salt. Puree until smooth. With food processor running, slowly add olive oil and blend until smooth. Serve sprinkled with paprika or a pinch of cayenne for extra kick, and accompanied by sliced vegetables and crackers or toasted pita triangles.
Toss 4 peeled garlic cloves in oil. Double wrap in foil. Recipe, photo and article adapted from Co+op, stronger together: www.strongertogether.coop
Welcome, New Amanda Adams Bonnie Anderson Phyllis Arnold Ralph Boegel Erika Bonney Kris Citera Jerilyn Cornellier Margaret Cox Kerry Drake Nell Fleming Connie Goede Amanda Hermanson Marsha Kai Theresa Keller Barbara Kersten Elizabeth Keyes Melody Knudson Margie Lambert Joyce Lang Nedra Lemke Andrea Lewison
Owners! Jessica Locher Lynda Markut Su Mears Ashlyn Meyer Christine Migala Wendy Miller Rebecca Mueller Patricia Pastorius Laura Perez Jean Petri Marie Pike Cynthia Rabe Charles Roberts Dashal Schopen Jessica Severance Nancy Stinemyer-Dietz Linda Turner Thomas Uglam Nina Veenhuis Sally Waller Susan Wuksinich
December Staff Anniversary
Did You Know? FREE health & cooking resources at the co-op Did you know there is a brochure in the baking aisle that tells you exactly how much stevia to substitute for sugar? Tips in the Bulk aisle on how much water to use for a cup of quinoa? Food Brochures Out in the aisles, you will find “All About” brochures with information on selecting and cooking with the different varieties of natural products found at the co-op. Look for “All About” brochures on Oils, Grains, Fish & Seafood, Meat & Poultry, Food Allergy Solutions, Sweeteners, Flour, Natural Cleaners and more. Produce Recipe Stand Our Produce manager, Courtney, makes sure to share seasonal recipes and produce preparation tips in the recipe stand on the Produce counter (near the salad case). There you can also find resource guides on selection, preparation and nutritional values for each fresh produce item.
The Grain Refrain (continued from p. 1)
Bulk Cooking Tips Binder On the workstation near the bulk coffee, take advantage of the red “Bulk Cooking Tips” binder. It contains little slips of paper with preparation tips that you can take home. Who knows off the top of their head how to prepare French lentils? Don’t worry, there’s a first time for everything and we’ve got you covered!
3. Balancing plates Making accommodations for a guest's intolerance or allergy is important, but remember to consider the larger group. There may still be a place for grains at the table. Your Aunt Sue can still enjoy her favorite stuffing. Your gluten-free friends shouldn’t feel singled out by you providing an entirely different dinner.
Free Health Magazines Just after checkout, next to the Customer Service desk, we keep 2 magazine racks filled with healthrelated publications that are free to you! Pick up Good Health, Energy Times, Taste for Life and even locally produced magazines like Conscious Community and 5ive for Women.
Remember, simplicity doesn't have to be bland or boring! Check out a list of gluten-free recipes that everyone will enjoy at http://strongertogether.coop/special-diets/gluten -free. At the end of the day, successful entertaining means listening to your guests, filling bellies with good food and enjoying good company! It’s as easy as (gluten-free) pie.
Your Co-op Staff! And finally, we hope you will never hesitate to take advantage of our well-trained and friendly staff. We can answer nearly any cooking, health or nutrition question you have. If we can’t, we’ll find the answer and get back to you! Serving as a trusted natural health resource for our Owners and community is our #1 goal.
Carolyn 30 years
December 2016 Special Holiday Offers
December 11 - 17
Buy a Basics Gift Card $50 value or higher...get a
FREE $5 Basics Gift Card! Limit 3. Valid in-store only.
December 2016 Events December Super Tuesday Sale Basics Co-op Owners enjoy 5+10% off regular-priced items storewide, the first Tuesday of the month! Not yet a Co-op Owner? Come in and get to know us – enjoy free samples and live demos from vendors and community partners throughout the store. Save 5% on regular-priced items.* 6am-8pm Tuesday, December 6 Empire of Janesville Holiday Recital Students of local instructor Fran Peyer, of Empire of Janesville, LLC, will perform holiday music in the front lounge. 2-4pm Saturday, December 17
Holiday Gift Box & Basket Sale 20%off remaining in-stock gift baskets, WI Cheese boxes and select holiday merchandise. Wed. Dec. 21 - Sat. Dec. 24
Happy & healthy holiday wishes to you from your Basics Co-op staff & board!
Holiday Hours Christmas Eve 6am-6pm Dec. 24 Christmas Day CLOSED Dec. 25 New Year’s Eve 6am-6pm Dec. 31 New Year’s Day 9am-5pm Jan. 1, 2017
*Excludes Shizen Sushi, Loon Lake Deli, consignment, party platters, gift boxes/baskets, alcohol, Owner investments.
Basics Co-op Board of Directors Jim Hutchinson
S. David Roang
Clarice Green
Dr. Carrie Kaiser
S.A. Welch
Please mail all Board correspondence to: Basics Board c/o Basics Cooperative, 1711 Lodge Drive Janesville, WI 53545 Letters to the Board will be opened at the next scheduled meeting.
Basics General Manager Lynnette Wirth gm@basicshealth.com
Co+nnect With Us Basics Cooperative 1711 Lodge Drive Janesville, WI 53545 (608) 754-3925 www.basicshealth.com
Everyone can shop. Owners save more!
Newsletter questions or comments? Amber Glass, basics4amber@gmail.com