08/02/2024
Hello Everyone!
Remember to scroll down to see the flyer or download it depending on your device. We are continuing with whole line sales on Source Naturals, Planetary Herbals products, BHI Homeopathics and T Relief at 30% off and Carlson vitamins and fish oils at 20% off. The new lines on sale are Mineral fusion cosmetics, Terry Naturally (includes Curamin and Curamed) and Now Brand (non- food items like essential oils, vitamins, stevia, etc.) all at 20% off.
The article this month is about Nikki's Ginger teas which is a new line for us. They are kept in the refrigerator, but the product can also be heated. This is a three generation business with an emphasis on teaching other young people in Detroit about entrepreneurship. The green tea that is also used is decaffeinated and the bottles are BPA free.
We like the new Simply Organic sheet pan mixes. Lois used the zesty ranch with cauliflower and potatoes and I used the umani ginger with salmon. Very easy and flavorful.
Another new product that we just got in this week is Nature's Elements buckwheat cakes. We have plain buckwheat, buckwheat with quinoa or buckwheat with millet. They are organic, have 12 in a package, sell for $3.19 and are like rice cakes. There is one gram of protein in each cake.
The Natural Health Research Institute is a non-profit organization supporting science-based research for natural health and wellness and is committed to educating with peer-reviewed articles on a wide variety of health topics. Their website is naturalhealthresearch.org. I also wanted to mention that as far as resources Life Extension has a Monday podcast called Live Forever . . .ish and a Facebook broadcast call LE Live at 12:00 on Wednesdays.
Something new this month that I don't think I've ever done on the email flyer is share a recipe. I recently went through a stack of papers and discovered this one for Mediterranean Quinoa Salad. It is from Sheela Prakash who is a food editor at TheKitchn.com. I'll list the recipe as given and then how I tweeked it.
For the Salad
1 1/2 cups quinoa
2 3/4 cups water
1/2 teaspoon kosher salt
1 large English cucumber
1 (12 oz) jar roasted red peppers
1 cup pitted Kalamata olives
1/2 cup coarsely chopped fresh parsley leaves
4 ozs. garlic and herb goat cheese
For the Dressing
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Place the quinoa in a fine-mesh strainer and rinse well. Place the quinoa, water and kosher salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork.
Make the dressing:
Place olive oil, red wine vinegar, dried oregano, kosher salt and black pepper in a large bowl an whisk to combine.
Assemble the salad:
Chop the English cucumber into rough 1/2 inch pieces, drain and coarsely chop the roasted red peppers, and coarsely chop the olives. Add everything to the bowl. Add the quinoa (after it has cooled) and toss to combine and evenly coat in the dressing. Coarsely chop parsley leaves and add to the bowl. Crumble the garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.
My tweeking - Since I was the only one who would be eating this, I used half the quinoa and vegetables and slightly less than half the parsley. (3 Tablespoons). I used the full amount of dressing and cheese, substituting feta for the goat cheese.
Enjoy!
Susan and Staff
