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Two Minute Tuna Salad

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Recipe type: Lunch
Author: http://everydaypaleo.com/2012/04/21/two-minute-tuna-salad/
Serves: 3
So maybe it will take you a little bit longer than two minutes; but this salad was crazy fast to make and crazy good to eat! If you already have eggs hardboiled, and your chopping skills are refined, this might just be the fastest meal you’ve ever made – and tasty too!! This salad feeds three hungry adults.
Ingredients
  • 4 – 6oz cans tuna, drained and crumbled
  • 4 hardboiled eggs, diced
  • 1 large head red leaf lettuce (or other lettuce of your choice), torn into small pieces
  • 2 big handfuls of spinach
  • 5 celery stalks, diced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2-3 garlic cloves minced
  • 3 tablespoons capers
  • Sea salt and black pepper to taste
Instructions
  1. In a large salad bowl add your torn lettuce, spinach, and celery.
  2. To the salad bowl, top the lettuce with the crumbled tuna and diced eggs.
  3. In a small bowl, whisk together the the olive oil, vinegar, sea salt, pepper, and minced garlic.
  4. Drizzle the dressing over the salad, add the capers, toss together and serve!!
  5. Enjoy!

Seeds Rant of the Week: Our Health and Wealth, One Nation Under G-d

When I was younger my political views were so clear, however, as I have aged everything has become blurry (including my eyesight). As our country ventures into a new era with the passing of the current administration’s health care reform, I can’t help but wonder if we are moving forward or backwards.

For many years now our nation has been experiencing a decline in health and wealth. Many have focused on our decline, but many have not put forth the view that the two are related…I believe they are. After all, if a person is unable to work due to diet induced diabetic illness, they are affecting the health and the wealth of their home, their community and the entire nation. But who is responsible? Big business for marketing food made in laboratories or the person who chooses to eat the laboratory food? To confuse things even more, our own nation’s pledge recites “one nation under g-d” …if we are to follow the laws set forth by the fathers of this country, then why are we eating food from man and not G-d?

You can see how my politics have become blurred. I cannot find a political home that seems to answer the above questions with social responsibility for business or our ailing population.

One thing is for sure; I have developed a strong belief that social education is the only answer to catapult change. Businesses will mooch off our society as long as they have their wallet open. Our government, to date, won’t hold anyone accountable. It will take the laws of supply and demand for change to happen. When the unemployable person with type 2 diabetes is considered an oddity because they eat from man, not G-d we will see a positive shift in the health and wealth of this country.

What’s your take?

 

Kohlrabi and Salad Greens

Kohlrabi and Salad Greens
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Recipe type: Appetizer
Author: cedarcirclefarm.org
Embrace this unusual veggie with a simple and fresh salad. Kohlrabi is a vegetable that almost no one has heard of, yet everyone should be eating! This stout veggie has the taste of a broccoli stem or cabbage heart, but sweeter. Kohlrabi is very low in Saturated Fat and Cholesterol. It is also a good source of Thiamin, Folate, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin B6, Potassium, Copper and Manganese.
Ingredients
  • 1 medium kohlrabi
  • 1/4 small red onion
  • 1 tsp fresh lemon juice
  • 1 T olive oil
  • 1 T drained capers
  • 4 cups tender greens
Instructions
  1. Peel kohlrabi. Slice the bulb very thin and put in a bowl. Slice the onion very thin, then rinse the slices in a sieve and pat dry. Stir the sliced onion into the kohlrabi. Separately, mix together lemon juice, ¼ teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour this mixture over the vegetables. Toss with greens and serve immediately.

 

Tips for Preparing Grass Feed Beef Like a Chef

When grilling steaks, SEAL not sear, steaks on each side over high heat coals then move to medium to low heat coals to finish cooking- slowly. Grassfed steaks are at their best cooked medium rare. Anything done past this temperature may dry them out, so baste with garlic infused olive oil (see below) or rosemary butter (soften a stick of butter or margerine and stir in one teaspoon of fresh rosemary needles) while grilling.

If you don’t have a grill or don’t wish to grill, do as the restaurants do – put your steaks in a  heated oven proof frying pan on top of the stove, such as cast iron, brushed with olive oil. Seal them on both sides. A gourmet secret to try is the ol’ sugar crust tip. While the pan heats to temperature, rub salt and pepper and 1/4 to 1/2 teaspoon full of sugar on each side. Don’t wait to seal your steak – the sugar melts quickly! Seal steaks for two minutes per side.   The resulting crust will be a nice brown. Remove the pan from heat and brush steaks with garlic infused olive oil (half a minced garlic clove to one teaspoon of oil). Then, place them in a 325 degree preheated oven until their internal temperature reaches 120 to 125 for rare to medium rare. (You may wish to take them out of the oven or off the grill at 10 degrees before done as the steaks will keep cooking for up to 10 minutes after they are removed from heat.) Let rest for 5-10 minutes before slicing.

Grassfed beef must be cooked slower and at lower temperatures than commercial beef. When following recipes, lower the temperature stated by 10 to 20 degrees. Grassfed beef likes to cook leisurely. Roasts are wonderful, coated with minced garlic, sprinkled with pepper and seasoned salt, then crossed with sprigs of fresh rosemary. Place on a rack in a medium sided roasting pan so that the oven’s heat can flow all around the roast. Do not open the oven door unless you absolutely must. Place an accurate, oven proof meat thermometer in the roast before sliding it into the oven. Make sure that you can read it through the glass window of the oven door. Let roasts rest for 5 minutes before carving. Cut all beef across the grain in thin serving pieces. Enjoy!

•Rare — 120F
•Medium Rare — 125F
•Medium — 130F
•Medium Well — 135F
•Well — 140F

Monday, July 16th 2:30-3:30pm

Because of our mild winter, flu season started in May of this year! Naturally protect and heal yourself and your family from a summer cold or flu with herbs. Join us for an exciting and informative class to teach you how to make your own herbal remedies. Supplies will be provided and you will depart with a herbal remedy that you can store in your refrigerator for the summer…hopefully you won’t need it but you will be grateful if you do.

Chanteau McElvin, CHHC, BSW, a Holistic Nutrition and Wellness Coach, Personal Herbalist and owner of Sangoma, a mobile wellness cafe will be your educator.

Class, supplies and remedies to take home $20

Class is limited to 12 participants.

Please R.S.V.P. by July 9th so we can make sure we have enough supplies. R.S.V.P. to Sharon at sharon@seedsnaturalmarket.com

 

 

 

 

Seeds Natural market opened for business as of May 1, 2012.  We are so excited to bring healthy food and education to our community. Come by today to see our current wide selection of grass feed beef, raw cheese, natural and organic eggs, healthy chips, bars, beauty products and suppliments. While visiting relax in our seating area and enjoy a beverage and locally made mouth-watering muffin.

Your Friends at Seeds Natural Market