Purely Fall Magazine | 2014

october, 2014

purely fall. a purely elizabeth publication.

fall harvest dinner 9 dishes + 3 cocktails for an intimate fall feast

gluten-free rosemary focaccia with pumpkin seed roasted hummus

siggi's pumpkin cheesecake bars with a pumpkin fig granola crust

+

gourmet tailgating

a healthy twist on 8 football classics

in this issue #eatpurely | 5

18

our favorite #eatpurely insta pics

time for... | 6 favorite pins of the season | 7 purely love for fall | 8

a roundup of products we're loving this season

purely chatting | 10 with Food Network star Aida Mollenkamp

fresh for fall | 11 a guide to what's in season

crafting a fall cheese plate | 14 from the cheese gurus at Cow Girl Creamery

purely pumpkin month | 16 Pumpkin Smoothie + Siggi's Pumpkin Cheesecake Bars

gourmet Tailgating a healthy twist on 8 football classics

- chili spiced chickpeas | 19 - baked sweet potato skins | 20 - buffalo roasted cauliflower | 21 - southwestern skillet nachos | 22 - mesquite grilled pizza | 24 - margarita pizza | 24 - veggie chili + skillet baked cornbread | 26 - pumpkin spice donut holes | 28

spice cabinet refresh | 30

32

a guide from the spice specialists at Simply Organic

fall harvest dinner 9 dishes + 3 cocktails for an intimate fall feast

- fruity fall cocktails | 34 tequila cider sunrise, pear pomegranate sparkler, fall sangria

- oven pear crisps | 36 with goat cheese

- fire roasted olives | 36 with pine nuts, golden raisins + rosemary

- rosemary focaccia | 38 with kalamata olives + red seedless grapes

- roasted pumpkin seed hummus | 38 - roasted carrot soup | 40 - kale salad | 42 with with shaved brussels sprouts, roasted cauliflower, pine nuts, pickled apples + honey soy dressing

- gnocchi | 44 with roasted butternut squash, swiss chard + walnut sage pesto

- pecan crusted trout | 46 over leek braised swiss chard + lentils

- warm baked apples | 48 with oatmeal + ice cream

squash 5 ways

- butternut squash salad | 50 - spaghetti squash | 52 - acorn squash | 53 - delicata squash ravioli | 55 - delicata squash macro bowl | 56

the future of farming | 6 Coach Mark Smallwood, Executive Director of Rodale Institute shares the latest on organic farming

diy gold leaf tote | 8 from the craft-masters at Whimseybox

oatmeal 5 ways

- apple gouda oatmeal | 64 - chai oatmeal | 66

with a spiced kabocha swirl

- healing blueberry ginger oatmeal | 67 - 6 grain | 68

with pesto, sun dried tomatoes + kale

- salted caramel apple oatmeal | 70

from farm to shelf, store insider | 72 a chat with Whole Food Market's Northeast buyer

breast cancer awareness month | 74 prevention tips from Edith Sanford Breast Foundation

$1 off coupon | 76 print your coupon and save $1 of any purely elizabeth product in-store

thank you | 77 and see you again this winter!

Copyright Š 2014 by purely publishing, inc.

#eatpurely

@eatspinrunrpt: On the blog now: zucchini noodle salad with creamy avocado dressing - a remake of my fave dish from @heirloomveg in Vancouver...

tag us in your healthy food pics with #eatpurely + we will repost our faves!

@dani_nemeh: Netflix & Pumpkin nice cream for a wild saturday night on the couch. 3 frozen bananas 3/4 cup pure pumpkin 1.5 tsp pumpkin spice 2 tbl pure maple syrup topped with @purely_elizabeth pumpkin fig granola.

@sashayogawellness: lokanta helvetia in beyoglu, istanbul is a small sweet kitchen serving fresh homemade dishes like beets in yogurt, spiced couscous, chickpeas w/ tomatoes + herbed carrots w/ rice...

@goodhealthgoodvibes: Just a littlee behind schedule this morning so my breakfast is coming with me. Once again, the beauty of overnight oats! These are cinnamon chai oats with chia seeds topped with a warmed cinnamon maple...

@tiuprinnays: M1: vanilla soy yogurt with granola, hemp hearts, banana, almond butter, chia seeds and cocao nibs.

DELIGHTFUL! Have a great friday babes! #toneitup...

@amanda_paa: before I start obsessing over winter squash, I'm hanging onto summer. {up close & personal with #zucchini noodles, blistered cherry tomatoes & olive tapenade}...

time for falling leaves, crisp cool nights, flannels, scarves, tailgating, pumpkin spice, butternut squash, apple picking, hot cider, corn mazes, walks in the woods + flushed cheeks.

happy fall!

- elizabeth

when summer meets fall. [ our favorite pins of the season ]

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1. kaufmann mercantile: backpack 2. calepino: pocket notebook 3. owl's brew: tea crafted for cocktails 4. urban out 8. preserve: salt box 9. cotton & flax: patchwork pillow 10. z gallerie: camille tray 11. hard to find: mug 12. analogu pumpkin candle 16. sam edelman: metal fringe necklace 17. illesteva: sunglasses 18. jcrew: geo scarf 19. school h

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tfitters: yoga mat 5. z gallerie: deer ring dish 6. theobjectenthusiast: ceramic dish 7. le creuset: mini round cocotte ue life: tea pot 13. school house electric: wool throw 14. citizenry: palermo leather chair 15. illume: heirloom house electric: log carrier 20. jcrew: beanie 21. shellys london: lovenia boot

purely chatting with

aida

update us on what you currently have in the works.

you’re traveling all the time, how do you manage a healthy work/play balance?

My passion for cooking and sharing good food is always first and foremost but, right now, I’m excited to announce that I’m combining my love for food and travel in a new site—Salt and Wind— that will launch in Fall 2014. I travel about 50% of my time yet have never found that resource for the way I want to travel, you know, something that will really help me taste the world. So, I’m creating Salt and Wind to help fill that void.

Honestly, it’s something I work on constantly. I have days that are more fun and indulgent, then others that are 16-hours long with 4AM wake up calls, so I really just try to achieve an overall balance more than a day-to-day thing. My workout clothes go with me everywhere I travel and I drink so much water, I am my own reservoir. But, really, I think everything comes down to eating whole plant-based foods whenever possible and sleeping as much as possible!

what was the best meal you have had lately and where?

Oh, geez, that’s never an easy question.

I’m not one for fancy restaurants—I respect the craftsmanship but often feel its too stuffy for me—but last year’s meal at the Michelin-starred Mugaritz outside of San Sebastian, Spain really sticks out. Having studied hospitality in undergrad, I feel the best food in the world can be ruined if the ambiance and service are lacking but every detail at Mugaritz was exceptional.

what is the hottest foodie city right now in your mind?

That’s not as clear cut as it was a few years ago because, the creativity of the current food climate means you can find amazing meals everywhere from Columbus, Ohio to Austin, Texas to Paris, France. But, I’m gonna go out on a limb and say Honolulu, Hawaii should be up there. Yes, I’m biased because my boyfriend is from there and I’ve been there countless times in the last 5 years. Even so, what’s amazing is that you can really see Honolulu developing its own food identity right now—in everything from the local farming to handmade artisanal foods to restaurants—and it’s being done in a way that extends way beyond the PacRim food that came out of there in the 80s and 90s.

what is your go-to recipe for entertaining?

That really changes based on the season but, for early fall, it tends to be my Grape Quinoa Chicken Harvest Salad because it’s easy for anything from al fresco harvest meals to impromptu weeknight dinner parties. That said it doesn’t really feel like Fall to me until I’ve made my Ricotta and Balsamic-Herb Roasted Mushroom Pizza!

what in your mind is a hidden gem of a city, that we need to check out?

take it or leave it- hottest trends right now?

Not to keep harping on Basque Country, but that part of Spain and France is hard to beat. This time of year you can still enjoy the last of summer weather and even drive into the hills and wine taste the first of the harvest. I relate to it not just because of its bold, eclectic culture but because it’s world-class surfing means it feels like a bit of Southern California thrown into the best of Spain. Never mind that you can start your evening in San Sebastian with happy hour at the chic Hotel de Londres y de Inglaterra followed by a neverending tapas crawl of Old Town.

My favorite trend right now is how the veggie is the queen of the plate. I’m a true California girl in that I try to eat at least one plant-based meal daily and chefs embracing that trend are making it that much easier for me to travel and eat. Also, I am all about how chefs are cooking in this eclectic, mash-up style that’s more reflective of their life experience than what everyone else has determined as hot.

As for leaving it, I’m still not convinced I need ramen-noodle encrusted everything or that my donuts should double as hamburger buns!

you've worked with top chefs from around the world, who has inspired you the most?

My, my, so many tough questions! A lot of people have inspired me in different ways. Julia Child has my utmost respect because we have similar paths—both from California, both went to Le Cordon Bleu Paris culinary school, and both worked in food media and on TV—but she did it at a time when women didn’t dare be so bold and she did so with humor, wit, and aplomb.

In terms of modern chefs, I respect the mindfulness and execution of Dan Barber’s cooking, love the adventurousness and verve of Danny Bowien, and will always respect the care and creativity of Suzanne Goin.

fresh for fall.

Veggies

Fruits

Pumpkin Butternut Squash Acorn Squash Brussels Sprouts Broccoli Cauliflower Kale Beets Swiss Chard Celery Root Parsnip Carrots Turnips Wild Mushrooms (Chanterelle, Oyster, Porcini)

Apples Grapes Cranberries Pears Pomegranate Persimmon Quince

fresh herbs Rosemary Thyme Parsley Sage

top healthiest fall foods for women: When you eat better, you feel better—nutrition and health go hand in hand. With October being Breast Cancer Awareness Month, we want to highlight some of the top healthiest foods for women and what they do for the female body. Here are six foods that women should be eating, as adapted from Prevention Magazine.

Beans- One cup of cooked beans can provide as much as 17g of fiber. They are also loaded with protein and key nutrients, including some in particular that women need more of—such as calcium, potassium, and magnesium. Studies tie beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast cancers.

Nuts- Your heart loves nuts! USDA researchers say that eating 1 ½ ounces of tree nuts daily can reduce your risk of heart disease and diabetes. Walnuts are rich in omega-3s—essential in lowering artery inflammation. Hazelnuts contain arginine, an amino acid that may lower blood pressure. Almonds have many heart-healthy polyphenols, which help lower LDL cholesterol.

The key is moderation, since they are high in fat.

Sweet potatoes- One of the best ways to get vitamin A— an essential nutrient that protects and maintains eyes, skin, and the linings of our respiratory, urinary, and intestinal tracts. Sweet potatoes are a low calorie side dish to any meal that is easy to make in minutes.

Figs- Six fresh figs have 891 mg of potassium, a blood pressurelowering mineral, which is about double what you would find in one large banana. Figs are also one of the best sources of calcium.

Asian pears- These pears have 10g of cholesterol-lowering fiber—about 40% of your daily need. Research has shown that people who eat high-fiber diets also weigh less and have lower BMIs and waist circumference.

Apples- Most effective at reducing the risk of death from heart disease among post-menopausal women. Other studies have found that apples can lower the risk of cancer and type 2 diabetes.

crafting a fall cheese plate 101 from the cheese gurus at Cow Girl Creamery

What would you suggest as food pairings and accompaniments for the perfect fall cheese plate?

Roasted nuts, poached fall fruits and ripe grapes.

What types of cheeses are great for fall?

Think American. Honor the day by focusing on good local cheeses; one goat milk, one cow milk and one sheep milk cheese. If you can't find local producers, look to some of the outstanding American cheeses available at your local cheese shop, farmers market or at a grocery store that has an expert cheese monger behind the counter.

When selecting your cheeses, create a focus, or a point of view. Maybe New England cheeses celebrating the arrival of the pilgrims at Plymouth Rock—Cabot Clothbound Cheddar, Old Chatham Sheep Milk Camembert and Bijou, a soft ripened goat milk cheese from Vermont Creamery would make a nicely balanced cheese board. Adding a Blue Log from Westfield Farm in Massachusetts will also add visual interest.

The number of options can be overwhelming at the store, do you have any expert buying tips?

Shop at cheese counters that have a cheesemonger (someone attending to the cheese). Ask for a taste. Give the cheesemonger a clue. Do you like strong cheese? Creamy cheese? Sharp cheddar? Blue cheese? Aged English cheese?

If given at least one clue, a good cheesemonger will lead you on a culinary adventure. Build around that first cheese and add two more cheeses with complimentary flavors, or serve just one cheese on the board with accompaniments.

What cheeses go best with white wine and which go best with red?

We’ll need to write a book on this subject to fully address the question. We recommend reading the books by Evan Goldstein who is an expert on pairings. He’s our go-to authority.

What's a good cheese for a fall beer?

What are some tricks for aesthetically arranging everything?

Leave plenty of space between cheeses and have one knife for each cheese. We love to use edible leaves under the cheeses, so if you have fig leaves or grape leaves available, use them. Depending on the season, there are also paper leaves available for purchase in specialty cheese.

Place a handful of roasted nuts right on the board and a small bowl of honey or jam next to it. Also make sure to have a basket of bread or crackers nearby.

What's the best way to store cheese?

We suggest wrapping cheese in butcher paper or parchment paper, then place the cheese in a zip a zip lock bag so that it remains moist and protected from off flavors in the refrigerator.

We recommend washed-rind cheese in the fall. Cowgirl Creamery Red Hawk, Italian Tellegio and French Comté are washed-rind cheeses that pair well with robust fall beers.

What's your favorite cheese?

It all depends on the condition of the cheese, the season, the setting. Fall is a wonderful time for full flavored cheeses, especially pungent blues that pair well with poached pears and a drizzle of honey. Serve with bitter greens as a first course or with a late harvest wine at the end of the meal.

the story behind cowgirl creamery.

Cowgirl Creamery was established in 1997 by Sue Conley and Peggy Smith. They met freshman year at the University of Tennessee where a lifelong friendship and infatuation with food would ensue. In 1976 they arrived in the San Francisco Bay Area, where they became involved in the burgeoning food movement.

They decided to make their own cheese using the milk from neighboring Straus Family Creamery. Two decades, dozens of awards - including induction into the Guilde des Fromagers and Smith's election as the president of the American Cheese Society, the leading organization that supports American cheesemakers and professional - two creameries, two retail stores, and two thousand tons of cheese later, it is apparent that these Cowgirls have helped to pioneer the American artisan cheese movement.

purely

pumpkin month. ...........................

We've deemed October #PurelyPumpkin Month here at purely elizabeth. Check out some of our favorite pumpkin recipes + make sure to look for our pumpkin fig on endcaps at Target stores throughout the month!

share your pumpkin pics with us!

1. tag us: @purely_elizabeth 2. add hashtag: #purelypumpkin

pumpkin coconut smoothie ½ cup pumpkin puree 1 frozen banana ½ tsp pumpkin pie spice 1 cup coconut milk Put ingredients in a high speed blender and combine until smooth.

siggi's pumpkin cheesecake bars with a pumpkin fig granola crust filling 8 oz package cream cheese 1 can pumpkin puree 2 cups Siggi's Pumpkin Spice Yogurt 4 eggs 3/4 cup coconut sugar 1 tbsp pumpkin spice 1 tbsp organic vanilla extract

crust 1 bag purely elizabeth Pumpkin Fig Granola 1/2 cup coconut oil

Directions 1.Preheat the oven to 350°F. In a food processor combine the granola with ½ a cup of coconut oil, pulse until combined. Layer the mixture in a pan lined with parchment paper. Bake for 20 minutes or until golden brown.

2. In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, Siggi’s yogurt and vanilla, then beat in the eggs until just incorporated.

3. Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the granola crust. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center.

Let the cheesecake cool completely. Refrigerate the cheesecake overnight. Cut into bars and serve.

gourmet TAILGATING a healthier twist on the classic football foods we love—so there's no need to feel guilty after game day. pair with refreshing glutenfree ciders + let the games begin!

chili spiced chickpeas 1 can chickpeas 1 tbsp olive oil 1 tsp adobe sauce 1 tsp smoked chili flakes 1 garlic clove, minced Preheat oven to 425째F. In a large bowl, place drained chickpeas and toss with olive oil, adobe, chili and garlic until evenly coated.

On a parchment lined baking sheet, spread the chickpeas in an even layer and bake until crisp, about 15, stir then bake for another 20 minutes.

baked sweet potato skins 4 sweet potatoes 1 head of broccoli, cut into florets 1 tbsp olive oil 1 cup shredded mozzarella cheese Preheat oven to 400째F. On a parchment lined baking sheet, place sweet potatoes and broccoli. Drizzle 1 tbsp of olive oil on broccoli. Pierce potatoes and roast vegetables for 40 minutes. When cooled, take out broccoli and set aside. Slice sweet potatoes lengthwise and scoop out flesh, leaving a thin layer inside. Mix broccoli with sweet potato flesh. Place potatoes back on the baking sheet, drizzle with 1 tbsp of olive oil and bake for 10 minutes with flesh side down. Remove skins from the oven and fill with broccoli, sweet potato flesh and cheese. Bake for additional 10-12 minutes and serve. the chickpeas in an even layer and bake until crisp, about

buffalo roasted cauliflower 1 head of cauliflower 2 tbsp olive oil Buffalo Sauce, such as Wingtime Medium

Preheat oven to 400째F. Cut cauliflower into florets and place on parchment lined baking sheet. Drizzle with olive oil and roast for 30 minutes. In a bowl, toss cauliflower with wingsauce. Place on parchment lined baking sheet and broil for 10 minutes. Serve with celery and vegan ranch sauce.

southwestern skillet nachos Tortillas Chips (such as Late July Chia + Quinoa Chips) 1 can black beans ½ cup salsa 1 cup shredded organic Mexican cheese ½ cup guacamole 2 tbsp green chilis Preheat oven to 350°F. In a cast iron skillet, layer chips, cheese, and beans. Bake in the oven until cheese is melted 12-15 minutes. Serve with guacamole, salsa and green chilies on top.

margarita pizza mesquite grilled pizza with butternut squash,

spinach, caramelized onions + asiago cheese

1 gluten-free pizza crust, such as Udi’s 1 butternut squash, diced and roasted 1 onion, chopped and caramelized 1 tbsp olive oil 4 cups spinach 2 garlic cloves, minced ½ cup asiago cheese Preheat grill with mesquite flavored wood chips smoking at medium to high heat. In a food processor add butternut squash and 1 tbsp olive oil. Puree until smooth. Set aside. Meanwhile, in a medium sized skillet, add 1 tbsp olive oil and garlic.

Sauté until fragrant, 3-5 minutes. Add spinach and sauté until just wilted. Assemble pizza, spreading squash puree on crust, top with spinach and caramelized onions. Sprinkle asiago cheese on top.

Cook pizza in the grill for 12-15 minutes.

1 gluten-free pizza crust, such as Udi’s 1 cup tomato sauce 1 8 oz fresh mozzarella cheese ¼ cup basil Preheat grill with mesquite flavored wood chips smoking at medium to high heat. Assemble pizza, spreading tomato sauce and sliced mozzarella.

Cook pizza in the grill for 12-15 minutes. Serve with fresh basil on top.

veggie chili 1/3 cup olive oil 2 cups mushrooms 1 cup chopped red peppers 1 cup chopped carrots 2 cups chopped onions 3 garlic cloves, minced 1 tsp red pepper flakes 1 tsp cumin 2 1/2 tbsp canned green chilies 2 tsp chili powder 1 QT tomato juice or more if needed 1 cup cooked brown rice 1 15 oz can diced tomatoes 1 20 oz can kidney beans 3 tbsp tomato paste

skillet baked cornbread 2 cups cornmeal 1 tsp salt 1 tsp baking soda 1 egg ¼ cup olive oil 1 ½ cup greek yogurt ¼ cup coconut sugar In a large bowl, combine all ingredients. Whisk together until smooth. Bake for 25 minutes at 400°F.

Heat olive oil in large pot over medium high heat; add mushrooms, red peppers, carrots, onion, garlic and spices. Cook for 7 minutes.

Add remaining ingredientstomato juice, brown rice, diced tomato, kidney beans, and tomato paste. Bring to a boil and stir. Reduce the heat and simmer 20 minutes uncovered. Add salt to taste.

pumpkin spice donut holes ½ cup millet flour ½ cup brown rice flour 4 tbsp almond flour 2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1/8 tsp ground cloves 1/3 cup coconut oil 1/2 cup coconut palm sugar 1 chia egg – (1 tbsp chia, 3 tbsp water) 1 tsp vanilla extract 1 cup pumpkin puree For the coating: 2 tbsp coconut oil melted 1.5 tbsp cinnamon 3 tbsp coconut palm sugar

1. Preheat oven to 350°F. 2. Spray a mini muffin tin (or regular muffin tin) with non-stick spray. Set aside.

3. Combine coconut oil and coconut palm sugar.

4. Add in egg and egg white.

5. Add in vanilla extract.

6. In a separate bowl combine flours, spices, baking powder and salt.

7. Add dry mix to wet and beat until well combined.

8. Stir in pumpkin.

9. Roll into tablespoon sized balls and place into individual muffin tins.

10. Bake for 15 minutes.

11. Let cool for a few minutes.

12. Melt coconut oil for coating and place in a bowl.

13. In a separate bowl combine coconut palm sugar and cinnamon for coating.

14. Dip each donut hole into coconut oil using one hand and roll in cinnamon + coconut palm sugar mixture with the other hand.

15. Store in an airtight container on counter for severals days or longer in the refrigerator.

spice cabinet refresh [ from the spice specialists at Simply Organic ]

When's the last time you purged the old bottles lurking in your spice cabinet? While spices, herbs and other seasonings might not seem to expire like other foods, they do pass their prime at some point. If you're using old seasonings in your cooking, you simply aren't doing your recipe justice, and it's time to clean house.

why is it important to use fresh spices?

It's essential to use the freshest spices, herbs and seasonings to deliver a dish with the correct flavors in the correct proportions.

The intensity and balance of flavor can be noticeably compromised if the seasonings are even a little past their prime.

Imagine if salt lost its saltiness over time or became acrid instead of saline—comparable changes actually occur in spices and herbs.

Just because they're dried and bottled doesn't mean spices and herbs will retain their aromas and flavors forever. Even under optimum storage conditions, your seasonings naturally degrade due to oxidation and evaporation of their constituents as well as infiltration of contaminants such as off odors, mold and even insects.

giveaway 10/14

enter to win a Simply Organic fall spice set— complete with 6 spices + vanilla extract.

Learn more.

Shelf life of herbs and spices: • • • • •

Powdered or ground herbs + spices (ground sage leaf): 1 year Powdered herb + spice blends (curry powder): 1 year Leaves + flowers (dill weed and Herbes de Provence): 1 - 2 years Non-powdered herb + spice seasoning blends (Grilling Seasons): 1 - 2 years Whole seeds + barks (fennel seed and cinnamon sticks): 2 - 3 years

How to store your spices Optimum storage is a matter of creating some conditions and avoiding others.

Create • Stable temperature (70°F) and humidity: Wide fluctuations in heat and humidity rapidly degrade spices.

• Dark environment: The chlorophyll in green herbs and the antioxidant based pigments in brightly colored spices such as cayenne, turmeric and curry powder are rapidly broken down by exposure to light. Store spices in the dark when not in use.

Avoid • Moisture and humidity: Moisture and humidity have the potential to fuel fungal or mold growth, creating musty, off aroma and flavors.

Avoid storing in humid areas, including near steam from cooking or your sink,

dishwasher or refrigerator.

Also, avoid sprinkling directly from the jar over steaming, simmering pots and pans.

• Heat: Heat will accelerate aging and staleness by driving off the volatile oils responsible for aroma and flavor. Avoid storing in hot areas, including near your stove or refrigerator/freezer compressor elements.

• Light: Many herbs and spices are photosensitive to artificial florescent light, as well as the UV radiation found in natural daylight.

The intense light energy of sunlight can build up as damaging heat in sealed glass bottles.

• Contaminants: Avoid dipping your fingers into spices. Instead, use a clean, dry spoon.

How to know if your spices are fresh If in doubt, discard (or re-purpose) any spice, herb or seasoning blend you aren't sure of. Look for a freshness date stamp on the label, lid or under the bottle. Even if the product has not expired, it's a good idea to check it for optimal freshness before using. Visually inspect the product for any contaminants or fading. Pour a small amount into the palm of your hand and crush it then check the aroma. Moisten the tip of your finger and pick up a small amount and taste it. If anything seems off, replace.

fall harvest dinner

tequila cider sunrise ........................

1/2 of a lemon, juiced pinch of cinnamon 2 ounces blanco tequila 1 ounce elderflower liqueur 1 1/2 ounces apples cider 1 cinnamon stick 1 apple, sliced thin for garnish Combine lemon, tequila, elderflower liqueur and apple cider. Shake with ice and pour into a glass. Sprinkle over cinnamon and garnish with a sliced apple and cinnamon stick.

pear pomegranate sparkler ........................

6 oz vanilla vodka 1 1/2 cups champagne 1 cup soda water 2 fresh pears to garnish, thinly sliced 1 cup fresh pomegranate seeds Combine vanilla vodka, soda water and pomegranate seeds. Shake with ice.

Pour into glass, garnish with pears and top with a champagne floater.

fruity fall cocktails

fall sangria ........................

1 bottle dry white wine 2 1/2 cups apple cider 1 cup soda water 3 honey crisp apples, cubed 3 pears, cubed 1 cup fresh pomegranate seeds Combine wine, cider, apples, pear and pomegranate. Let sit in the refrigerator overnight. Add soda water. Stir and serve.

Fall-inspired cocktails crafted from 3 of our favorite fall fruits— apples, pears + pomegranates.

Creative, yet simple concoctions that look just as good as they taste.

oven pear crisps with goat cheese ........................

2 pears goat cheese Preheat oven to 250°F. With a mandolin or sharp knife, thinly slice pears. Place on a parchment lined baking sheet and bake for 1 hour. Flip and continue to bake for 1 hour. Serve with goat cheese.

Fire Roasted Olives with pine nuts, golden raisins + rosemary ........................

1 cup pitted olives, kalamata ½ cup pine nuts ½ cup golden raisin ¼ cup rosemary 1 tbsp olive oil Heat a grill to medium heat. In aluminum foil, add olives, pine nuts, raisins, rosemary and olive oil to the center of the foil. Fold up to create a packet. Grill over medium to high heat for 10-15 minutes.

rosemary focaccia ........................

Roasted Pumpkin Seed Hummus ........................

3/4 cup brown rice flour 1/2 cup sorghum flour 1/2 cup millet flour 1/2 cup tapioca flour 1/2 cup arrowroot flour 1/4 cup potato flour 1 tsp Himalayan sea salt 1 packet of yeast 1 cup warm water 1 tsp apple cider vinegar 3 egg whites 1 tbsp maple syrup 3 tbsp olive oil

Toppings Kalamata olives, pitted red seedless grapes rosemary 2 tbsp olive oil Preheat oven to 375째F. In the bowl of a Kitchen Aid mixer, add flours, salt and yeast. Mix on low for 2-3 minutes using a paddle beater. Add wet ingredients and mix for 5-7 minutes. On a parchment lined pizza stone, shape the dough into a rectangle, using the back of a wet spoon to spread out dough. Brush dough with olive oil and top with olives, grapes and rosemary. Bake for 25- 30 minutes. Serve with pumpkin seed hummus.

1 1/2 cups pumpkin seeds 3 garlic cloves 1 tsp smoked paprika 1 can white beans, drained 1/2 cup olive oil, plus more for drizzling 1 lemon, juiced 1 tsp salt Preheat oven to 350째F. On a parchment lined baking sheet add pumpkin seed and spread evenly.

Roast for 10-15 minutes. In a food processor, add pumpkin seeds, garlic, olive oil, paprika, white beans, lemon and salt. Blend until smooth. Adjust salt/olive oil to desired taste. Serve, drizzled with olive oil and a sprinkle of smoked paprika.

roasted carrot soup ........................

2 tbsp olive oil 1 medium onion, chopped 4 garlic cloves, minced 1/2 tsp cumin 1/4 tsp coriander 2 lbs carrots 4 cups vegetable broth 1 can coconut milk 2 tsp salt Heat two tablespoons olive oil in large pot over medium heat. Add onion, garlic, coriander and cumin and sautĂŠ until fragrant, 3-5 minutes. Add carrots and sautĂŠ for 10-15 minutes. Add broth and coconut milk then cover pot with lid.

Simmer for 30 minutes. Puree soup in a blender or with an immersion blender until smooth.

kale salad with shaved brussels sprouts,

roasted cauliflower, pine nuts, pickled apples + honey soy dressing ........................

4 cups lactino kale, shredded 1 cup shaved brussels sprouts, raw 2 cups roasted cauliflower Âź cup raw pine nuts 1 cup picked apples

Dressing 2 tbsp honey 1 tbsp apple cider vinegar 1 tbsp tamari 1 tbsp olive oil In a large bowl add all salad ingredients.

In a separate small bowl, add dressing ingredients and whisk to combine. Pour dressing ingredients in salad bowl. Toss to combine and serve.

gnocchi with roasted butternut squash, swiss chard + walnut sage pesto ........................

8 oz of gluten-free gnocchi, such as Capellos 1 butternut squash, roasted and diced 2 tbsp olive oil 1 bunch swiss chard leeks

Pesto 1 clove garlic 1 lemon, juiced 1/2 cup fresh sage 3 cups basil 1/4 cup walnuts 1/4 cup olive oil 1/4 cup parmesan 1 tsp salt In a high-speed blender, add pesto ingredients and combine until smooth. Set aside. Meanwhile, in a large sauté pan heat olive oil. Add garlic and leeks and sauté for 3-5 minutes. Add swiss chard, roasted butternut squash and pesto. Sauté for 5 minutes. Stir in cooked gnocchi and serve.

pecan crusted trout over leek braised swiss chard + lentils ........................

1 whole trout, head removed, filleted and de-boned 2 eggs ½ cup almond flour 1 cup crushed pecans 1 tbsp olive oil In a bowl, whisk together eggs and set aside. In two separate bowls add almond flour and pecans.

Dredge the trout in the almond flour then dip into the egg mixture then dredge in the pecans until the entire fish is coated.

In a large sauté pan, add olive oil. Heat to medium – high heat.

Place trout skin side up and pan fry for 5-6 minutes or until cooked through.

lentils + swiss chard 1 tbsp olive oil 2 cloves garlic, minced 1 onion, chopped ½ tsp cumin ¼ tsp coriander 1 cup of black lentils 3 cups vegetable stock 2 beets, roasted, chopped Himalayan Sea Salt ½ cup vegetable broth 1 bunch of swiss chard, stems discarded and chopped 1 leek, chopped 1 clove garlic, minced In a medium sauté pan, add olive oil, garlic, spices and onions.

Saute until fragrant, 3-5 minutes.

Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, 30–40 minutes. Stir in beets and season with salt to taste.

Meanwhile, in a separate pan, add vegetable broth. Add chopped leeks and garlic and sauté for 3-5 minutes. Add swiss chard and sauté for 3-5 minutes or until slightly wilted

warm baked apples with oatmeal + ice cream ........................

6 gala apples 2/3 cup purely elizabeth Organic Original Oatmeal 2/3 cup coconut sugar 1/4 cup coconut oil 1/2 tsp cinnamon 1 tsp vanilla extract 2 cups apple cider

Ice Cream Preheat oven to 400째F. Core the apples, cutting 2/3 of the way down to remove seeds.

In a bowl, combine oatmeal, sugar, oil, cinnamon and vanilla. Mix thoroughly with a fork until it becomes clumped together.

Stuff the mixture inside each apple. If there is mixture leftover, reserve.

Place apples in a large baking dish. Pour apple cider in the bottom of the pan, then bake for about 45 minutes. After 30 minutes, take apples out and spoon the cider overtop of each apple. Sprinkle with additional cinnamon if desired and if you have left over oat mixture add more to each apple. Place back in the oven for 10-15 minutes. Serve immediately with ice cream on top.

squash 5 ways

1.butternut squash salad with quinoa, roasted beets, grapes, arugula chickpeas + miso tahini sauce 5 cups arugula 2 cups roasted butternut squash, diced 2 roasted beets, diced 1 cup red grapes, halved 1 cup cooked quinoa 1 can chickpeas, drained

Miso Tahini Dressing â…“ cup tahini paste 1 garlic clove 1 lemon, juiced 1 tbsp miso paste â…“ cup water salt to taste In a high speed blender, combine dressing ingredients until smooth. Set aside. In a large bowl combine salad ingredients. Toss with miso tahini dressing and serve.

2. spaghetti squash with roasted broccoli, tomato + mozzarella 1 spaghetti squash 2 heads of broccoli, cut into florets 1 cup tomato sauce 8 oz ball of fresh mozzarella 2 tbsp basil, chiffonade

Preheat oven to 400째F. Cut squash in half. Discard seeds.

Drizzle with olive oil. On a parchment lined baking sheet, roast for 25 minutes. Add broccoli and continue roasting for 20 minutes. Take out and let cool. In a large bowl, combine squash, broccoli, and sauce. Stir to combine. Place in a cast iron skillet and top with slices of fresh mozzarella and basil.

Bake for 15 minutes and serve.

3. acorn squash 1 acorn squash 2 tbsp coconut oil 2 clove garlic, minced 1 bunch swiss chard, shredded 1 cup black rice, cooked 1/4 cup pecans, chopped 1/4 cup cherries 1/4 cup feta

Preheat oven to 400°F. Cut squash in half and scoop out seeds.

On a parchment lined baking sheet, place squash, cut side up.

Coat squash with 1 tbsp of coconut oil. Roast for 45 minutes.

Meanwhile, heat a medium sized sauce pan to medium-high heat.

Add 1 tbsp coconut oil and garlic. Sauté until fragrant, 2-3 minutes.

Add swiss chard and sauté until just wilted 3-5 minutes. Mix in rice, pecans, cherries and feta. Stuff squash with filling and serve.

4. delicata squash ravioli with a garlic walnut sage sauce 140g arrowroot starch 85g tapioca flour 65g brown rice flour 40g almond flour 1 tbsp xantham gum 4 eggs 1 tbsp olive oil 1 tbsp water

Squash Filling 1 delicata squash, sliced and roasted ¼ cup feta cheese 1 tbsp olive oil Sea Salt

Sauce 2 tbsp vegan butter ½ cup walnuts, chopped ¼ cup sage, chopped 2 garlic cloves, minced Salt

In the bowl of a Kitchen Aid mixer, mix dry ingredients together using the flat beater. Add eggs, water and olive oil and mix on low speed for 3-4 minutes. Cut the dough into 6 balls. Place the rest of the dough in plastic wrap when not using so dough doesn’t harden. Using a rolling pin coated in flour, roll each ball into rectangles thin enough to go through pasta roller. Put the dough through the pasta roller, and then cut with ravioli cutter.

Meanwhile, in a food processor, add squash, feta, olive oil and salt.

Fill the ravioli, placing a dollop of filling on the pasta, brush water or egg on the edges of the dough, place a layer of pasta on top and press edges together.

In a large pot, bring water to a boil.

Cook the pasta for 3-5 minutes.

Drain and set aside. Meanwhile, in a cast iron skillet, heat butter on medium heat. Add garlic, walnuts and sage, sauté for 3-5 minutes.

Add ravioli and toss to combine.

Serve.

5. delicata squash macro bowl 1 small bunch kale, destemmed, shredded 1/2 delicata squash, sliced and seeded 1/2 cup kimchi 1 1/2 cup black rice, cooked 1 cup cooked black beans

Tahini Sriracha Sauce 1/4 cup tahini 1/4 cup water 1 tbsp rice vinegar 1 tbsp tamari 1/2 tbsp coconut sugar 1 garlic clove, minced Sriracha, add to your liking Bring water to a boil. Cover pot, reduce heat to low.

Add squash and steam for 5 minutes. Add kale and continue to steam for 5-7 minutes. Remove from stove. Meanwhile, in a small bowl, stir together the tahini ingredients adding a tsp at a time of sriracha until desired spiciness. Assemble bowl with kale, squash, kimchi, black rice and black beans. Drizzle with tahini sriracha sauce and serve.

the future of farming We're honored to be allocating this year's annual 1% For the Planet donation to Rodale Institute, a pioneer in the organic food movement. In this eye-opening interview, Coach Mark Smallwood, Executive Director of Rodale Institute shares the latest research on organic farming, GMOs and Rodale's groundbreaking new developments on how to reverse climate change.

Tell us a little about your role at Rodale Institute.

How has organic farming changed over the past 5 years?

As Executive Director of Rodale Institute, I oversee all our research efforts and farm operations. Rodale Institute is truly the center of the Organic Movement in the United States.

We were founded in 1947 by J.I. Rodale at a time when many people were just beginning to recognize our changing food system. He coined the term “Healthy soil, Healthy Food, Healthy People” and, to this day, this is a mantra we live by. On our 333 acre certified organic farm, we conduct research on organic agriculture, help farmers get started farming organically or transition or organic and ensure that the techniques used by organic farmers are effective and efficient.

I’ve noticed that over the past several years, there has been a significant increase in the interest in how soil biology relates to growing.

This is exciting for us at the Rodale Institute as soil biology is truly the impetus of much of our research.

Can organic farming feed the world?

The latest “feed the world” scare tactic has been a really good way for Big Ag folks to shut down arguments for any agricultural path other than the one they promote. And we’re now seeing it repeated verbatim as a fact over the dining room table, across the kitchen counter, and in the grocery store aisles.

Here’s what I know: 1. Chemical farming isn’t “feeding the world” now. Despite more than 70 years of chemicaland petroleum-reliant farming practices, about 1 billion people are malnourished or starving in today’s world.

2. It takes three calories of energy to create one calorie of edible food with conventional farming. These facts from a report from Johns Hopkins Bloomberg School of Public Health don’t even include the energy used in transportation or processing. Our current system relies on practices that actually diminish the resource base that is needed to sustain it.

3. Biotech crops falter and fail without expensive herbicides, pesticides, fertilizers and irrigation. While enormously productive in ideal conditions, biotech crops gobble up incredible amounts of resources to produce that yield.

4. Organic methods can produce harvests 180 percent larger than chemical farming in communities that struggle to feed themselves. Although global population is on the rise, population in the developed world is actually on the downturn. Most of the growth is in the developing world, where organics have been shown to have the most beneficial effects.

5. We could double food production in just 10 years using organic practices and other agroecological farming methods, according to a report from the United Nations. Agroecological practices, such as organic farming, attempt to mimic natural processes and rely on the biology of the soil and environment rather than synthetic sprays and other inputs.

6. Organic farming creates more of the resources on which our food supply relies, while conventional farming destroys them. Conventional farming leeches nutrients from the soil, puts a strain on our water supplies and relies heavily on fossil fuels to make it work; organic farming builds better, more self-sufficient land, creates cleaner water, recycles nutrients, and leaves us with a cleaner atmosphere.

In our 30-year research trial at Rodale Institute we found that for corn and soybeans, organic yields matched conventional yields, organic outperformed conventional in years of drought, and organic farming systems built rather than depleted soil organic matter, used 45% less energy, and were more efficient. Organic fields were more profitable than conventional, and while conventional growers battle herbicide-resistant superweeds with bigger, badder chemicals, the organic crops held their own against weeds, producing just as much food as the conventional fields without the assistance of herbicide.

Even in the face of a rising global population, organic techniques provide a more secure, more stable, and more sustainable food system. A foodproduction system based on organic principles is the only hope the world has, according to a global study produced by the United Nations World Food and Agriculture Organization. We like to say, “Organic has the strength to not only feed the world, but feed the world well.”

What concerns you most about GMOs? GMOs concern me because they are so pervasive in our agricultural community in just a relatively short period of time. Since 1996, the total surface area of land cultivated with GM crops has increased from 4.2 million acres to 395 million acres in 2011. We don’t fully know or understand the effects of genetically modified crops on our health and few organizations outside of those producing the GM crops are doing research on their impact on our land.

That is why Rodale Institute’s Farming Systems Trial is so important. The Farming Systems Trial (FST)® at Rodale Institute is America’s longest running, side-by-side comparison of organic and chemical agriculture. Started in 1981 to study what happens during the transition from chemical to organic agriculture, the FST surprised a food community that still scoffed at organic practices.

After an initial decline in yields during the first few years of transition, the organic system soon rebounded to match or surpass the conventional system. Over time, FST became a comparison between the long term potential of the two systems.

How does organic farming allow for a healthier planet?

Organic farming is based primarily on biology rather than chemistry. Whereas conventional farmers look to synthetic fertilizers to provide their plants with specific nutrients (N-P-K), organic farmers focus on nourishing the living interactions in the soil, water, air, and even wider wildlife and insect communities to create strong, healthy plants. Organic farming recognizes the complicated interactions that go on within the natural world that result in true health—interactions we might not necessarily be able to control by adding or deleting individual nutrients.

As we face uncertain and extreme weather patterns, growing scarcity and expense of oil, lack of water, and a growing population, we will require farming systems that can adapt, withstand or even mitigate these problems while producing healthy, nourishing food. After more than 30 years of side-by-side research in our Farming Systems Trial (FST), Rodale Institute has demonstrated that organic farming is better equipped to feed us now and well into the ever changing future.

Why are organic products healthier for consumers?

Honestly, nutrition research on organic foods is very much in its infancy. We have little long-term research on the health impacts of chronic, low-level pesticide exposures. And the research that is out there is troubling.

Exposure to these toxins has been linked to brain and central nervous system disruption, infertility, cancer, and even changes to our DNA. A number of recent studies have associated prenatal pesticide exposures to ADHD, low birth weight, and lower IQ in children. Have we already forgotten the recommendations of the President’s Cancer Panel, which urged the public to reduce environmental cancer risks by choosing foods grown without pesticides or chemical fertilizers?

And there are more than just pesticides lurking on that apple in your fridge. Agricultural chemicals regularly show up in our water supply well above what are considered “safe” limits.

We believe the water we drink and the air we breathe account for a portion of our health and safety.

The secret is in the soil. And unlike conventional farming, which decimates soil life with toxic synthetic chemicals designed to kill plant and insect life, organic farming techniques improve the soil’s ability to absorb and hold water.

Organic agriculture is about providing plants with a support system so they can thrive.

Fertile soil, rich in organic matter and microscopic life, acts like a sponge, holding on to more water during shortages and keeping it from running off during heavy rains. Rather than total crop failure in times of stress, organic plants can rely on the soil to provide a measure of balance. Organic farming can successfully produce food even during extreme weather conditions.

What is Rodale working on right now?

Right now, we are in the midst of planning the Walk for an Organic Planet. On October 1st, 2014, I’ll be walking from the Rodale Institute in Kutztown, Pennsylvania to Washington, DC – 162 miles. My goal? To bring awareness to Rodale Institute research that proves organic agriculture can reverse climate change.

The process is actually quite simple – green plants use photosynthesis and healthy soil microbiology to capture and sequester carbon.

My hope is that the Walk will bring awareness to this research and that policy makers will begin to take notice and introduce legislation and support and promotes organic farmers.

...

gold leaf tote DIY ...

4. apply the adhesive

I used a foam brush and an upand-down pouncing motion to apply the glue. It's the exact same technique you'd use if you were applying paint, but because it's difficult to see where the glue has been applied you need to be extra careful not to miss any spots because otherwise it will show up in your final design.

5. allow the glue to dry 1. cut out your stencil

I started by cutting out my "it's diy time baby" stencil design out of freezer paper using the new Cricut Explore. The font I used is called Manus. If you don't have a cutting machine, you can print out the design and use an X-acto knife to cut it out by hand.

2. iron your tote bag

Super important - be sure to iron your tote before you get started so that you have a nice smooth surface to apply you design.

3. apply your pencil

Iron your freezer paper stencil to your tote. Be sure to put the waxy side down and use your iron lightly to secure the stencil to the fabric of your tote bag.

Follow the instructions on your glue and allow it to dry to a tacky finish. Then remove the stencil by carefully peeling it away. It should come off easily.

6. apply the gold leaf

Here's where it starts to get fun!

I'm using flakes of leafing so I just grabbed a handful. If you have sheets you can lay them down more carefully one at a time to cover your entire design.

7. press the leaf down

I start by using my hands and gently patting the gold leaf down into the fabric.

8. brush away the excess

Using a brush with medium-firm bristles, start brushing away any excess leaf and you'll see your design start to come out. I move the brush in all different directions to brush away the leafing anywhere there isn't adhesive.

9. pick up the excess leaf

And be sure to save it! I popped it back in my bag of flakes to use for another project. Once I've gotten off the majority of the excess I go back through with the brush again over top of the entire design.

10. pat off the excess

You can treat it just like glitter - pat it off onto a piece of scrap paper and then funnel it back into the container. This was just a spare piece of calligraphy practice lying around the studio, but didn't it make for a pretty shot?!

11. clean up with a lint roller

Even after all the brushing and patting, to get off the final tiny flakes there is no better tool then your common lint roller!

Whimseybox is your source for the best in DIY and craft. Here you can find inspiration for your next DIY project, buy the supplies you need to make it, and connect with a community of makers.

oatmeal

5 ways

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2 fall savory oatmeals from us + 3 sweet from our blogger friends

apple gouda oatmeal

with a touch of honey\

1/3 cup purely elizabeth Organic 6-Grain Oatmeal 1 Âź cup vegetable broth 1/3 cup gala apple, diced Âź cup aged gouda, grated Honey Cook hot cereal according to packaging directions. In the last 5 minutes, add apples, gouda and honey. Serve.

chai oatmeal

with spiced kabocha swirl

from amanda paa.

www.heartbeetkitchen.com

makes 2-3 servings: 1 medium kabocha squash (buttercup or red kuri squash would also work), cut in half and seeds removed 1 tbsp coconut oil 2 organic chai tea bags 2 cups organic almond milk 1/2 cup water

\

3/4 tsp cinnamon 1/4 tsp freshly grated nutmeg 3 tbsp organic coconut sugar 2/3 cup purely elizabeth Organic 6-Grain Oatmeal pure maple syrup for drizzling Preheat oven to 400째F. Rub the inside of squash half with the coconut oil the flesh with the coconut oil. (Use the other half for another meal.) Dampen the tea bags with water, then place them on a rimmed baking sheet.

Cover the tea bags with squash so that they are in the middle of its empty cavity. Roast for 45 minutes or until squash is

Amanda's new book, Smitten with Squash celebrates her love for this often overlooked vegetable, with over 80 fresh and real food recipes that span both summer and winter squash. She also shares tips & tricks for identification & different cooking techniques.

completely tender and can be easily scooped out of its skin.

Meanwhile, bring almond milk, water, cinnamon, nutmeg and coconut sugar to a boil. Add oatmeal, then reduce to a simmer.

Cook for 15-20 minutes, stirring occasionally until it is the consistency you would like it.

When squash is finished roasting, scoop flesh out and add to food processor with three tablespoons of water, then puree until smooth. Add a few more tablespoons of water if you would like it to be a thinner consistency. Stir about 1/3 cup puree into each serving of oatmeal and drizzle with pure maple syrup to the sweetness you desire.

healing blueberry ginger oatmeal

from ksenia avdulova. www.breakfastcriminals.com

1/2 cup purely elizabeth Original Ancient Grain Oatmeal 1/2 cup water 1/2 cup coconut milk (more if using unsoaked oats) 1/3 cup blueberries (fresh or frozen) 1 inch chopped ginger 1/2 tsp chopped lemon peel 1 tsp coconut oil 1/2 tsp cinnamon 1/2 chopped banana

Mix everything except banana in a pot and cook until ready.

Then, top with banana, more blueberries, ginger, bee pollen and coconut chips, if you wish (I'm obsessed with Dang!).

Enjoy the goodness!

6 grain

with p esto sun dried tomatoes and kale 1/3 cup purely elizabeth Organic 6-Grain Oatmeal 1 Âź cup vegetable broth 1 cup kale, shredded Âź cup sun dried tomatoes, diced 2-3 tbsp pesto

Cook hot cereal according to packaging directions. In the last 5 minutes, add kale, sun dried tomatoes and pesto.

Stir to combine and cook.

Serve.

salte apple

ed caramel e oatmeal

from cassandra pisone.

www.almostgettingittogether.com

2/3 cup almond milk 1/2 tsp coconut oil 1/2 apple, chopped 1/3 cup Organic Apple Cinnamon Pecan purely elizabeth oatmeal 2 dates, chopped Squeeze of lemon juice 1/4 tsp vanilla 1/4 tsp cinnamon 1/8 tsp pink Himalayan sea salt Place almond milk in a small sauce pan and bring to a boil. While almond milk is boiling, place coconut oil in a small skillet.

Add chopped apple to small skillet and cook until soft and browned, about five minutes.

Once almond milk is boiling, add oatmeal and bring heat to low. Stir occasionally until it thickens, about two minutes.

When oatmeal is almost fully thickened, add chopped dates and stir well.

Once apples are cooked, add the squeeze of lemon juice, vanilla and cinnamon to the apples.

Place cooked oatmeal in a bowl and top with apple mixture. Place 1/8 tsp of salt on top.

Enjoy!

From farm to shelf, the store insider Ever wonder how your favorite foods make their way to store shelves?

Whole Foods Market's Northeast local buyer gives us some insight into the selection process + what's trending right now.

what is your job position at whole foods?

I work on local sourcing and partnership development across product categories for Whole Foods Market’s Northeast region. The unique and amazing thing about the role is that I’m not limited to one type of food – I work with and buy from farmers, bakers, cheesemakers, craft juice suppliers to ranchers, fisherman and chocolatiers – and strictly with local suppliers. I support these smaller food producers by introducing their products to our markets and in developing their brand or, in the case of agricultural product, their wholesale business across our stores. Beyond product introduction and support, I also oversee our Local Producer Loan

Program for the region, an initiative that offers lowinterest loans to small suppliers who need capital to grow their business. I’m proud to say that Elizabeth was one of the first recipients of a Local Producer Loan in the Northeast region when I started as Local Forager over two years ago.

what are some trending ingredients on the market right now?

I’ve noticed an increase in the number of Japanese ingredients particularly matcha, miso and green tea inserting themselves into otherwise traditionally American products as of late. Brooklyn just saw the opening of its first Matchabar! I’m also seeing a lot of chili-infused items like chili-granola, spicy drinks and

hot honeys in our Grocery department. The other ingredient that’s beginning to take off (and for good reason as the Greek yogurt craze demands it) is whey. We’re selling liquid whey from our dairy departments but are also seeing a lot of products incorporating the byproduct, like whey smoothies and functional drinks.

what do you foresee as the next big food fads?

One trend I’m especially excited about is fermentation outside of soy, with ingredients like chickpeas, sunflower seeds, hemp and legumes. There is a lot of energy around alternatives as consumers discover intolerances and the food world is working to deliver new options to those who can’t or choose not to eat soy, corn or any variety of ingredients. There’s also been an increase in vegetables in all types of sweet foods and I think we’ll continue to see more of that. Last year we saw a lot of savory flavors creeping into sweet dishes or products, like vegetable yogurts; ahead I think you’ll see even more unlikely combinations like veggie-laden ice cream and brownies.

what’s new and exciting at whole foods globally?

The Global buying teams are constantly pulling together amazing initiatives and launching exciting new products nationally! A few recent projects are our efforts around traceability and ethical sourcing. We’ve launched a line of American Tuna that’s MSC-certified, from Pole and Line, packed with sea salt, and the boat from which each fish was caught, is noted right on the can. Another product that shows off the types of partnership and collaboration happening on the global level is the Theo/ CB’s Nuts Peanut Butter cups recently hitting stores. CB’s nuts are a Local Producer Loan recipient out of the Pacific Northwest who grow their own peanuts and pumpkins, for seeds. The organic peanuts are used – with Theo’s Fair Trade dark chocolate – for one of the best Peanut Butter cups you’ve ever tasted and sourced from responsible farms and growers.

Want to be featured? Have your Natural Food Store Buyer featured in our next "Store Insider"! Click here to apply.

5 favorite new products to hit whole foods.

1. Drink More Good Cassia Soda Syrup – it’s very rare for me to drink something outside of water or coffee, especially soda!

But this Cassia syrup brings me back to my younger years when Cream Soda was my absolutely favorite, and DMG’s version is full of flavors derived from their whole source.

2. Hudson Valley Harvest Kale/ Apple Smoothie Base – this product comes from one of our most valuable producers in the region, a cooperative of Hudson Valley Farms who freeze their vegetables at the season’s peak.

The kale and apple combo makes a very easy smoothie starter, coming from local farms, that I use almost daily.

3. Fishers Island Oysters – a shellfish supplier and hatchery that grows out their oysters in Long Island waters. They’re not only tasty but they’re a family-owned operation and the Malinowski’s (owners) are dedicated to environmental stewardship and marine health.

4. Tara Kitchen Moroccan Simmer Sauces – these sauces and marinades are the best thing my fridge has seen in ages.

They’re wonderfully flavorful, a mixture of spices that I couldn’t put together myself and make an excellent addition to any veggie sauté or over grains.

5. MOMO Salad Dressing – the Sesame and no-oil Shiso dressings made by the husband and wife team at MOMO Dressing are phenomenal. They’re deep in flavor, use local ingredients and have added a whole new flavor profile to my raw salads.

breast cancer awareness month October is Breast Cancer Awareness Month—make it meaningful by taking steps to empower yourself and take charge of your health!

Each year, more than 232,000 women in the U.S. are diagnosed with breast cancer. That means that about every two minutes, another woman has her life turned upside down by this disease.

While there’s no surefire way to prevent breast cancer altogether, there are a lot of proactive steps we can take to reduce our risk. According to the Edith Sanford Breast Foundation, a healthy, active lifestyle is linked to a lower risk, as well as better survival rates for those who do face a diagnosis.

To learn more about reducing your risk or to get involved in the fight to eradicate breast cancer, visit edithsanford.org.

You can also join Edith Sanford’s national fundraising team, TeamEdith. It’s a great way to embrace a healthy lifestyle while raising funds to support cutting-edge breast cancer research!

outsmart breast cancer.

Edith Sanford advises women to think about their health holistically + focus on four key areas:

1

MOOD. your emotional fitness.

A stressful day can throw everything out of balance, if we let it. And chronic stress can lead to a number of serious health problems. While no one can escape the demands of home and work life, we can learn to manage our emotions in a productive way so that they don’t drag us down.

3

FOOD. your nutritional fitness.

Fueling your body with a balanced diet gives you the energy and, along with exercise, helps keep off the extra pounds that can be harmful to your health.

2

RECHARGE. your behavioral fitness.

Women are notorious for exhausting all their energy caring for others. But for the sake of our mental and physical well-being, we need to draw the line somewhere. Catching enough sleep and fitting in regular “me” time to breathe and relax aren’t luxuries–they’re necessities.

4

MOVE. your physical fitness.

Studies show that even moderate physical activity, such as one to two hours of brisk walking each week, can help reduce our risk for breast cancer. Sweating it out with vigorous exercise for up to 10 hours each week can reduce risk even further.

All four of these tenets impact your total well-being, and all four interact and influence one another to keep you at the top of your game, and optimize your body’s ability to fight back against cancer. It’s easy to see how a lapse in one area can cause a domino effect, negatively affecting all the other areas.

Other behaviors that affect our risk of developing breast cancer include the following:

Alcohol. Even moderate drinking increases the risk of breast cancer: each 10gram (slightly less than one drink) increase in daily alcohol consumption increases the risk of breast cancer by 7 to 10 percent.

This is a fairly modest, but statistically significant amount, which can translate into many additional cases on a population level.

Breastfeeding. Breastfeeding, and in particular longer-term breastfeeding, has been linked to a reduced risk of breast cancer. get more info from edith sanford on breast cancer prevention.

Postmenopausal hormones.

The effect of postmenopausal hormone therapy on breast cancer risk appears to vary by the type of hormone therapy: combined estrogen plus progestin has been linked with an increased risk of breast cancer, but estrogen alone has not. Because estrogen alone can cause endometrial (uterine) cancer, it is generally only used by women who have had a hysterectomy.

Oral contraceptives. Some studies have reported a small increase in risk of breast cancer among women who use birth control pills, but birth control pills also significantly reduce the risk of ovarian cancer.

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all-natural + organic. gluten-free. non-gmo. made with superfoods + ancient grains. ......................................................................

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