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Sacramento Natural Foods Co-op

Locally Owned since 1973

Archives for October 2016

Categories: demo recipes, Recipes

Sweet Rice and Kale Salad

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  1. Cook rice according to the package directions.
  2. Heat 1 tablespoon of the olive oil in a skillet then add the kale and cook until it is bright green, around 5 minutes. Set aside to cool.
  3. In a large bowl combine rice, kale, almonds, figs, vinegar, and olive oil and toss to combine. Season with salt and pepper, to taste.
  4. Serve warm or refrigerate to enjoy chilled later

Categories: demo recipes, Recipes

Sunflower Sprouts & Pea Shoot Salad

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  1. Toss the sunflower greens, pea shoots, sliced onion, and carrots in a bowl
  2. Place on a servicing dish and drizzle desired amount of dressing on top and garnish with toasted pumpkin seeds

Categories: demo recipes, Recipes

Roasted Winter Squash Soup

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  1. Heat oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet.
  2. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
  3. When the squash is cool enough to handle use a large spoon to scoop the flesh into a bowl, set aside.
  4. In a large pot melt butter. Add onion and sage and cook until translucent, about 8 minutes. Add squash and enough broth to cover everything (add additional water if needed).
  5. Bring to a boil then reduce to heat to medium low and simmer for about 15 minutes, stirring occasionally breaking up any large pieces of squash.

Categories: demo recipes, Recipes

Whole Wheat Creste di Gallo Pasta with Roasted Cauliflower, Currants, and Capers

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  1. preheat oven to 425°
  2. In a large bowl, toss the cauliflower with 2 tablespoons of olive oil and add salt and pepper to taste
  3. Place on a large baking sheet and roast for 25 - 30 minutes, until cauliflower begins to turn golden brown and slightly char.
  4. For crispier cauliflower, keep it in the oven for 30 - 35 minutes, careful not to burn.
  5. Bring a large pot of well-salted water to boil over high heat.
  6. Add pasta and cook according to the instructions on the box, remove from heat and drain
  7. While hot, toss with a tablespoon of olive oil and set aside.
  8. When there's about 5 minutes left on the timer for the cauliflower, add the dried currants, campers, and pine nuts to the oven.
  9. You can do this simply by tossing them with the cauliflower on the same sheet (less cleanup!) or tossing them on a greased baking sheet before adding to the oven
  10. Remove when the currants begin to expand and let out juices and the pine nuts turn golden brown, about 5 minutes
  11. Remove the cauliflower, capers, currants, and pine nuts from oven
  12. Add everything to the pasta tin a large bowl, squeeze lemon juice over top and toss to combine
  13. Garnish the parsley and season with salt and pepper, to taste

Categories: demo recipes, Recipes

Devilish Eggs

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  1. Prepare an ice-water bath and set aside.
  2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes.
  3. Using a slotted spoon, transfer eggs to ice-water bath. When eggs are cool, peel, and cut in half lengthwise.
  4. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
  5. Add mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
  6. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Categories: demo recipes, Recipes

Celery Brooms

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  1. Trim roots and cut off leaves of celery; separate stalks and wash.
  2. Cut into 4 inch lengths.
  3. Taper narrow end for broom handle.
  4. Cut other end into many fine strips, 1 inch long to make brush part.
  5. Chill in ice water until brush strips separate and slightly curl.
  6. Use to scoop up your favorite dip or spread with peanut butter.

Categories: demo recipes, Recipes

Cheesy Monster Digits

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  1. Cut each of your string cheese in half. Using a pairing knife, cut a shallow depression in each rounded half where you will insert the fingernail.
  2. Carve out tiny horizontal lines to mark where the knuckles would be.
  3. Cut slices of green bell pepper to size for the fingernails, and attach to the fingers with a small dollop of cream cheese.

Categories: demo recipes, Recipes

Spiced Apple Punch with Floating Shrunken Heads

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Punch
  1. Make your punch with a good quality apple cider like Apple a Day organic juice (really a fresh pressed cider) and a sparkling lemonade or ginger ale.
  2. For adults, add rum of your choice, spiced is nice.
  3. Serve in a large punch bowl or a stock pot. Float the shunken apple heads on top – it is a hit!
Shrunken Apple Heads
  1. Pre heat your oven to 250°.
  2. Mix together 2 tablespoons lemon juice and 2 tablespoons. salt in a medium bowl.
  3. Peel 4-8 apples, and cut them in half, down through the stem. Use a pairing knife and cut small pieces out of each apple for eyes, nose and mouth (on the rounded side of the apple). You can do eyebrows too, if you like and your apples have enough room.
  4. After making a face on each of your apples, put into the lemon salt mixture for one minute, so they do not turn brown. Dry on paper towels.
  5. Place the apples onto a baking sheet lined with parchment and bake about 90 minutes. Remove from oven and cool, then press whole cloves into the eye sockets.

Categories: demo recipes, Recipes

Salty Bones

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  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, ½ cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  4. Preheat oven to 450˚.
  5. In a large bowl, dissolve baking soda in hot water.
  6. When risen, turn dough out onto a lightly floured surface and divide into 24 equal pieces. Roll each piece into a rope. Cut a small slit in each end, and twist into a small ball on each side for the bone shapes.
  7. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with salt. Bake in preheated oven for 8 minutes, until browned.

Categories: demo recipes, Recipes

Spicy Pumpkin Seeds

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  1. Preheat oven to 350.
  2. Place the pumpkin seeds in a large bowl and toss with the oil, chili powder and salt. Mix well.
  3. Spread evenly on a baking sheet and bake for 8-10 minutes, stirring once. Let them cool down and store in an airtight container.

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