We wish you and yours a happy, healthy December. We hope 2015 will be the best year ever for everyone!
We love that you are watching Eat Well Be Happy, our cooking show. If your public access TV station isn’t airing, ask because you pay for programming with your tax dollars. If you don’t have a TV and want to watch on line, go to: http://actontv.org/on-demand/public
We were thrilled to be awarded 2014 Retailer of the Year (Community Engagement) at Natural Product Expo East. A quarter century as your natural market, and now the 2014 Retailer of the Year (Community Engagement) in the US natural products industry. Thank you for walking through our doors.
Mark your calendar – Debra’s Natural Gourmet Turns 25! Birthday Party and Non-GMO FOOD FAIR, Saturday October 18. 10:00-2:00. We will have birthday cake and ice cream, of course, but also a ton of our favorite companies sampling food. Come have a great time and help us celebrate! We’re all grown up! And, as a special treat, our birthday party coincides with Discover West Concord Day, which means the whole neighborhood is celebrating…5% of our sales the whole day will go to The Non-GMO Project.
For those of you who have been asking, we have more Vitamix 7500’s on the way, and you, too, can reserve a black, white or red one at the extraordinary price of $479. Call today so we put your name on your new whirlwind of a machine. This is a great price, and Vitamix has promised they will honor it at least until the end of the year.
When did we start expecting cornbread to taste sweet like cake? When did we start adding other flours in addition to corn meal? Well, this recipe makes a rustic, real-deal cornbread that is not sweet. I’ve used Blue Mountain Organics sprouted corn from blue-purple corn kernels, because the blue purple color means it contains lots of antioxidants that help protect us.
And why sprouted cornmeal? Well, the sprouting makes the corn easier to digest, and all sprouted flours (we sell quite a variety of those) are said to digest more like a vegetable than a starch, which is neat!
Made here with full-fat coconut milk so it’s dairy free. I also love this recipe with cow or goat milk (I’ve been known to also use Highlawn Farm half & half for a really rich, indulgent crème caramel…).
The trick to marking a creamy crème caramel is to steam the custard by putting the ramekins, egg cups or cake pan into a larger lasagna-type pan and adding hot water to that larger pan once you’ve put it into the oven. AND, it’s a life-saver that you can make this recipe way in advance. Crème Caramel keeps in the refrigerator for about a week. Don’t unmold until you’re ready to serve.
We sampled this out at our birthday party, and it got gobbled up! It was a fave. Was it the Eden beans, the Organic India ghee with its rich flavor and deep golden color, or the Arora Creations Bhindi Masala seasoning mix? My guess they come together in a wonderful, perfect storm… Speaking of seasoning mix, there’s no way I could make this myself. Where on Earth would I find amchur? So I keep a few Aurora packets we sell in the store on hand at home for that last minute “What do I make for dinner tonight?”
Do you ever eat too much, and then it hurts? Or maybe you don’t eat too much – but it hurts anyways? Or maybe it’s gas and bloating… reflux… ?
When you eat food, before you absorb its nutrients, you need to digest it first. But what does that mean? Simply put, digesting is the process of breaking big pieces of food down into smaller pieces.
First comes physical digestion, which is sort of like grinding or blending. This is what our teeth are for, and the churning action in our stomachs. Then there’s chemical digestion, where we disassemble food on a molecular level. This is where enzymes come in.
We produce our own digestive enzymes. We produce an enzyme called amylase in our saliva that breaks complex carbohydrates (starches) down into simple carbohydrates (sugars). We produce pepsin, which breaks down protein, in our stomach. We produce a whole variety of enzymes in our pancreas, which get dumped into our small intestine. And we produce even more enzymes in our intestinal walls.
A repeat because we all need sleep, especially around the holidays! Adam Stark
A good night’s sleep is absolutely foundational to good health. This isn’t just your grandma talking. The research is there, too. Yes, it’s hard to separate cause from effect, but it appears that insufficient sleep is linked to slower and fuzzier thinking, a weakened immune system, anxiety and depression, weight gain, heart attacks, and fatal car crashes. Not to mention wrinkles.
Yet so many of us sleep so poorly, or simply don’t sleep enough.