This Year, Have a (Protein) Ball!

This Year, Have a (Protein) Ball!

Snacks. You love ‘em and you hate ‘em. But either way, you’re most likely having them. According to one study, some 90 % of adults surveyed admitted to snacking at least once daily; 50% nosh 2-3x/day. But what, exactly, are we noshing on? And are we serving our bodies in a way that helps us to stay healthy, strong and satiated? If your snack is too carb heavy, the answer is no—all you’ll get from that is the inevitable sugar crash an hour down the line.

We’ve all been there, and we get it. That’s why when we’re really on our game, we opt for snacks that meet a few key criteria: a) convenience (it’s got to be grab and go for us!), b) a healthy mix of fat, protein and carbs for satiety, strength and blood sugar regulation, and c) it’s got to be tasty.

Make this the year of the no-bake protein bite. A breeze to whip up (most take 15 minutes or less), made from only whole foods, and unlike some other healthy snacks really delicious, they’re the answer to our snack prayers. Plus there are so many different kinds, you’ll never get bored. We’ve included a few recipes here, but there are hundreds of others online (do a search for “protein balls” or energy bites”). Have one or two when you’re in a slump, and they’ll keep you full until your next meal. With zero guilt.

Coconut Lime Energy Bites

Superseed Protein Chocolate Bites

Bluberry Muffin Energy Balls

Raw Protein Energy Balls


Time to Make the Doughnuts (and Cookies and More)

Time to Make the Doughnuts (and Cookies and More)

It’s common knowledge…the amount of holiday cheer you’ll enjoy is directly related to the quality of your TREATS! Whatever you celebrate in December, you’ll want to get your hands on some holiday-specific goodies that’ll really make your season bright. You really want your stuff to sparkle? Make them yourself.

Take a cue from Martha herself and keep it simple with this assortment of kitchen-tested recipes. Come into Rising Tide for all your baking staples, including a ton we’ll have on sale this month for the occasion.

Hanukkah Love
It’s Jewish tradition to eat fried foods in commemoration of the miracle of the Temple oil. Two must-haves on the Festival of Lights: Potato Latkes and Jelly Donuts (sufganiyot).

Warming Cocktails
Ensure your guests are nice and toasty; round out your holiday nosh with a festive hot drink (preferably with a fairly serious hit of booze!). Here are some stylishly delicious options from the folks at Saveur.

Whatever you do, and whatever you serve…we hope all your holiday festivities are healthy, safe, and filled with joy!


Vegan Holidays Made Easy

Vegan Holidays Made Easy

For all our vegan friends out there, we’ve got your back this holiday season! We checked in with Alyson, our Assistant Store Manager (and one of Rising Tide’s resident vegans) to see what ingredients she uses to make all the magic happen for her family on Christmas.

Here are some vegan MUST-HAVES…from Alyson’s holiday table to yours:

If you have any questions about how to “veganize” your traditional holiday favorites, just ask! We have all kinds of ideas for simple swaps that’ll make your holiday meet YOUR needs.


Tried and True Holiday Recipes

Tried and True Holiday Recipes

Sometimes it’s fun to experiment on the holidays, turning your Thanksgiving menu on its head with a lot of new and exotic dishes. Other times, it’s nice to be able to rely on the gold standard of Thanksgiving classics (or if you’re like us, do a combo of the two strategies–that way there’s something for your vegan cousin AND your grandma).

For the more traditional dishes, we look to some of our favorite sources, those that simply never let you down. For the time-tested dishes with a twist, we did a bit more research, but wound up with a vegan side that is destined to be a NEW classic. Bon appetit!
How to Brine and Roast a Turkey

Crunch Into History With Heirloom Apples

Crunch Into History With Heirloom Apples

The history of the apple and human enjoyment goes back thousands of years. Greek literary references mention them at about 800 B.C., while archaeological excavations have dated human related apple remains (um, cores?) back to 6000 B.C. No matter how you slice it, apples have been part of human culture long enough to describe some 17,000 (17,000!) varieties.

Thanks to the efforts of apple enthusiasts everywhere, many of North America’s earliest—or heirloom—apple varieties are still available to us today. And thanks to Bill, our Produce Manager, we’ve got a whole bunch of them here at Rising Tide Market!

While supermarket apples look great (uniformly round and shiny), they often lack in taste. And while heirloom apples sometimes look funky (lumpy, pear-shaped, freckled) they can taste absolutely FANSTASTIC, and boast a complexity flavors that will make you think of the historic apple in a whole new light.

Flavor for Days

Do an experiment. Plan an informal tasting of some of these treasured, old-fashioned apples and you’ll find yourself throwing around words usually reserved for wines: floral, honeyed, spicy, aromatic, tart, crisp, lively flavored…with a dry finish!  It’s the differences among these apples that we should value, as it is their differences that make some great for cider, others for baking, others perfect for snacking all on their own. Bill can tell you which ones are best for each.

Here at Rising Tide, our heirloom apple varieties will change as they become available throughout the season so you’ll be able to try many different kinds.

Some of the HEIRLOOM APPLES in the store today:

Orleans Reinette: An 18th century French apple with great flavor

King David:  Awesome crunch, a little chewy, with a refreshing tart/sweet balance

Cortland: Tart, white flesh and a solid “appley” flavor

Crab Apples: Tiny, sweet and tart with a great crunch

Granny Smith: Tangy-tart, and crunchy

McIntosh: Crimson red with bright white flesh, a pleasant sweetness, and a good crunch

Golden Delicious:  Sweet and fragrant with a crisp flesh…a great all-around apple

(Note: we’ve also got heirloom pears, including the tiny, sweet and lovely Seckel pear and all-around crowd pleasers like the Bartlett.)

By the way, if this sort of thing interests you, there’s a great site called the Heirloom Orchardist ( that will educate you on everything you ever wanted to know about heirloom apples, including the history of each. Fascinating stuff.

And while everyone has their own favorite way to use apples, we’ve got a little something different for you here: a recipe for an Chunky Almond Fruit Spread, adapted from one by Jenny Sugar at POP Sugar Fitness. This simple-to-make snack is healthy, has just three ingredients, and is perfect for lunchboxes or anytime noshing.

Chunky Almond Fruit Spread

Yield: 4 servings

Total time: 5 minutes


apple| 1 medium

raw almonds| 1/8 cup

orange juice| 1 Tbsp


  1. Remove the core from the apple, and cut into chunks.
  2. Place all ingredients in a high-power blender or food processor, and blend until smooth but slightly chunky — not too long or you’ll have applesauce.
  3. Enjoy on crackers, a rice cake or even another fruit. Store leftovers in the fridge in a sealed container.




Courtesy of Sylvia Fountaine, Feasting at Home Blog

Yield: 2-4

Prep time: 10 minutes

Total time: 10 mins. + 50 mins. = 1 hour


spaghetti squash | 1 small, about 2 lbs.

butter | 1 Tbsp

olive oil | 2 Tbsp

onion | 1/2, chopped

sliced mushrooms | 12-16oz, cremini, shittake or chantrelles

garlic cloves | 4-6, finely chopped

fresh, torn sage | 3 Tbsp

salt & pepper | to taste

nutmeg | a generous pinch

grated Roman cheese | 1/4 cup

truffle oil| a drizzle (optional)

toasted pine nuts | optional


  1. Preheat oven to 400 F
  2. Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes – or microwave for 12 minutes.
  3. While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms , turn heat to medium and saute until they begin to release their liquid,about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt and pepper and nutmeg.
  4. Check squash, by piercing with the tip of a sharp knife to see if it’s done.
  5. When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts.


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