Sprouted Mung Bean and Chard Soup

This soup – full of healthy vegetables, beans and spices – is sure to warm you on even the chilliest of winter days. Enjoy!

Sprouted Mung Bean and Chard Soup

 

1 – 2 Tbs. Napa Valley Grape Seed Oil

1 large yellow onion, diced

1 stalk celery, chopped

2 cloves garlic, diced

1/2 tsp. Frontier Curry powder

1/2 tsp. Frontier turmeric

1/2 tsp Frontier Cumin

1/8 tsp. Frontier Red Pepper Flakes

1 pkg. Imagine No- chicken broth

4-5 Red skinned potatoes, diced (bite-sized)

1/2 Cup Tru Roots Sprouted Mung Beans

1/2 Cup Alter Eco Tri-colored Quinoa, rinsed

 

Saute onion, celery, and garlic in a soup pot.  As onion becomes translucent, stir in spices.  Continue stirring for about a minute.  Add broth, potatoes, mung beans, and quinoa.  Bring to a boil.  Reduce heat and simmer with lid canted on pot until potatoes and mung beans are tender.  Serve.  Leftovers are even better the next day.

February Customer Appreciation Day

This month’s Customer Appreciation Day falls on Valentine’s Day! Come in and get your sweetie some healthy treats and save 10% on your total purchase all day long.
Customer Appreciation Day is always the second Tuesday of each month, and is a thank you to everyone for your continued support of your local health store.

September Customer Appreciation Day

Tuesday,  September 13th    10 a.m. – 6 p.m. nmp logoon main

Customer Appreciation Day


The Second Tuesday of every month we offer a 10% Discount off your entire purchase at Natural Market Place! This is our way of thanking you for supporting your local health food store on Main Street in Jasper.

Don’t miss this chance to save on supplies for your healthy lifestyle!

April Cooking Class

Learn how healthy cooking can be fun and delicious. cooking

No gluten/wheat, No dairy No Charge!

Come Hungry, all the food prepared will be available for you to sample. Seating is limited,

so call 706-253-6933 today or come in the store to reserve your spot!

April 26th 5:30 pm at Natural Market Place on Main St. in Jasper, Ga

Carrot Pudding

cookingThis recipe comes from the February Cooking with David class, with a special thanks to Durrain Porbanbanwala for the inspiration for this recipe.

Carrot Pudding

2 Tbs Spectrum Canola Oil

1 lb. organic carrots, shredded

1 Cup Blue Diamond unsweetened Almond Milk

1/2 Cup local honey

5-6 drops Flavor Organics Gluten-free vanilla

1/3 tsp Frontier cardamom powder or 1 crushed cardamom pod

1/4 cup Bob’s Red Mill grated coconut

In a saucepan, heat canola oil. Add carrots. Stir gently until softened – 2 to 4 minutes. Add almond milk and honey. On medium heat, cook down for 20 minutes. Stir in crushed cardamom and grated coconut.

March Cooking Class

Learn how healthy cooking can be fun and delicious. cooking

No gluten/wheat, No dairy No Charge!

Come Hungry, all the food prepared will be available for you to sample. Seating is limited, so call 706-253-6933 today or come in the store to reserve your spot!

March 26th 1pm at Natural Market Place on Main St. in Jasper, Ga

January: Hot Artichoke Heart and Goat Cheese Dip

Tomato, Cucumber, Garlic And ParsleyHot Artichoke Heart and Goat Cheese Dip

1 jar Mediterranean Organic Artichoke, water packed, drained

1 1/4 Cups mild Organic onions, minced or 1/3 cup Frontier Onion Flakes

1 clove Organic garlic, minced or 1/2 tsp. Emperor’s Kitchen Organic Chopped Garlic

1/2 Cup Vegenaise mayonnaise

1 8 oz package Tofutti cream cheese

1 4 oz package Galaxy/Soyco Rice Grated Parmesan Style

1 8 oz package Mt. Sterling Cheddar goat cheese, shredded

Preheat oven to 350 degrees.

In a food processor, combine the artichoke hearts, onion, garlic,  Vegenaise, cream cheese, Parmesan cheese and goat cheese. Blend, but be sure to leave some texture to the dip.

Spoon into an 8 inch baking dish. (At this point you can refrigerate to minimize preparation at serving time.)

Bake the dip, uncovered, for 30 minutes or until it is brown on top.

Serve hot with toasted Everybody Eats (gluten free) Baguette cut into 1-inch slices or Green Mountain Gringo tortilla strips or Blue Diamond Nut Thins.

Tip: Put into a crock pot to serve warm.

Alternative: Spread the uncooked mixture into a pre-baked pie shell and top with chopped olives and parsley. Bake for 10 minutes at 375 degres. Serve hot.

All of the ingredients for this recipe can be found at Natural Market Place!