June Newsletter

Charity of the Month – Volunteers for Wildlife
Volunteers for Wildlife is a non-profit Wildlife Hospital & Education Center dedicated to the preservation of Long Island’s wildlife. The Center is located on the grounds of Bailey Arboretum in Locust Valley, New York. Each year they accept over 2,000 patients to the Wildlife Hospital who are in need of care, comprised of a variety of birds, mammals, reptiles, & amphibians native to Long Island.

 

Smoothie of the Month
Spark your sunny day with our naturally sweet, rich and filling Summer Date Smoothie. We suggest adding a vanilla protein powder to make it the perfect meal on the go!  Made with Organic Almond Milk, Organic Peanut Butter, Organic Dates, Organic Banana, Sea salt.

 

Father’s Day
We have plenty of gift options for Dad! Take a look at some of our recommendations in our Father’s Day Gift Guide.  And for a Dad-approved BBQ, check out our variety of grilling meats and plant-based options, including our 100% organic produce department.

 

Monthly and Weekly Specials
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.

 

 

We’re Hiring!
As Rising Tide’s Assistant Grocery Manager, you will support the Grocery Manager in executing all promotions, merchandising, buying, and customer service. This job is perfect for someone who loves people, thrives in retail environments, and has a strong interest in the natural food industry. For the right person, there is also ample room for advancement into a full management position. Apply Now

 

Featured

Watermelon Water
Did you know that a watermelon is actually classified as a fruit AND a vegetable? How cool is that!? Come by the store and try our refreshing, electrolyte-packed Watermelon Water! Not only is it so delicious, but Watermelon juice is also believed to relieve muscle tension and is rich in many vitamins.

Kooshoo Hair Accessories
These eco-friendly hair accessories are super stylish and high on quality…and they work great!  Kooshoo Plastic Free Hair Ties and Scrunchies are ethically made from renewable, plant-based material and designed for quality, style and performance.

Alden’s Dairy Free Frozen Dessert
What better way to enjoy warmer days than with a delicious dairy-free, flavor-filled frozen treat!? Alden’s Organic Dairy Free Dessert is SUPER yummy and is made with only the good stuff. We recommend trying the delectable Double Strawberry and the creamy Caramel Almond Crunch! Grab some today in the Rising Tide freezer.

Sweet Nothings Nut Butter Bites
Looking for a tasty yet healthy on-the-go snack made with simple, organic ingredients? Try Sweet Nothings Peanut Butter Bites in Apple Cinnamon Peanut Butter and Chocolate Banana Peanut butter.  These convenient Superfood snacks are plant-based, have no added sugar, and are just perfect for anytime snacking!

Desert Essence Micellar Cleansing Facial Water
Remove makeup and gently cleanse your skin with Desert Essence Cucumber and Aloe Micellar Cleansing Facial Water. Made with pure Australian tea tree oil, cooling cucumber, and hydrating aloe, just one step and your skin is soft and clean!

The sun is getting stronger and the days are getting longer!
Check out our array of safe, natural and effective sunscreens.
Whether you’re looking for natural and safe protection for babies and kids, or more water-resistant sunscreens for surfing & other sports, many of our mineral sunscreens provide safe broad-spectrum protection with zinc oxide.
A few of our favorite brands? Badger, MyChelle, and Alba sunscreen.

 

produceSeasonal Produce
We take great pride in our 100% Certified Organic produce department—the only one in the area. We favor small, local growers wherever possible, and are continually building these relationships in order to expand our offerings to our customers (and support local farmers!). We define local as any farm or food purveyor within 300 miles of the store. But we also offer hyper local fruits and vegetables from Long Island when available.

 

Recipes 

Grilled Vegetable Orzo Salad
While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.

Creamy Basil Kefir Sauce
This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!

 

Lightly Salted Rice Cakes with Basil Chicken Salad
For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?

Gruyere with Potatoes and Asparagus
With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Is draping gruyere over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. 

Gruyere with Potatoes and Asparagus

With an alpine cheese and crispy roasted veggies, this is the kind of snack turned meal we can get behind. Is draping gruyere over roasted veggies the adult version of broccoli and cheese sauce? We think it’s just as good. Include a few pickles to add a zingy bite. 

Serves 4
Total time: 45 minutes

Ingredients

  • 8 ounces sliced gruyere cheese
  • 4 large red potatoes, halved or quartered
  • 1 bunch fresh asparagus, woody stems removed and cut in half
  • 4 sliced sourdough bread, toasted
  • 4 ounces mild or spicy salami slices
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

 Directions

  1. Toss potatoes with olive oil on a large baking sheet. Season lightly with salt and pepper and roast for 25 minutes or until almost golden in color. Add asparagus and return pan to over for five more minutes.
  2. Arrange potatoes, asparagus, and salami on serving plates or on toasted bread. Set oven to a low broil and heat cheese on parchment-lined baking sheet until melted. Place melted cheese on top of the rest of the ingredients. Serve promptly.

Creamy Basil Kefir Sauce

This ultra-creamy basil kefir sauce is the perfect low-lactose addition to pasta, salads, or even flatbreads. Thanks to the Redwood Hill Farm Goat Milk Kefir, your dish will even get a little probiotic boost, too. Yay, microbiome!  

Makes 2 cups
Total time: 5 minutes
Gluten-Free

Ingredients


Directions

  1. Add ingredients to a food processor. Blend until smooth and creamy. Enjoy!

Lightly Salted Rice Cakes with Basil Chicken Salad

For a light lunch or satisfying snack, try topping Lightly Salted Rice Cakes with Basil Chicken Salad! Our recipe calls for fresh herbs and Greek yogurt to create a creamy texture and tangy flavor that’s perfectly balanced by organic brown rice. Plus, this pairing is packed with protein and plenty of whole grains to fill you up without weighing you down. Isn’t that delicious?

Serves 4-8
Total time: 1 hour
Gluten-free

Ingredients

  • 8 Organic Brown Rice Cakes
  • 2 chicken breasts
  • 2 tablespoons neutral oil
  • 2 cups red grapes, halved
  • 2 cups Honeycrisp apples, diced
  • ⅔ cup red onion, diced
  • 1 cup almonds, chopped
  • 2 cups Greek yogurt
  • ½ cup mayonnaise
  • 1 ½ cups basil, thinly sliced
  • 2 tablespoons honey
  • 2 tablespoons dill, chopped
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • Basil, for garnish
  • Parsley, for garnish
  • Black pepper, for garnish

Directions

  1. Season chicken breasts with sea salt and sauté in neutral oil on medium-high, turning occasionally. Cook until internal temperature reaches 165° F. Let rest for 10 minutes, dice, and refrigerate in a large bowl until cooled.
  2. Add grapes, apples, red onion, and almonds to chilled chicken. Stir to fully incorporate. Add Greek yogurt, mayo, basil, honey, dill, sea salt, and black pepper. Fold to fully incorporate. 
  3. Spread on Organic Lightly Salted Rice Cakes. Top with basil, parsley, and black pepper. Enjoy!

Grilled Vegetable Orzo Salad

While burgers get a lot of love this time of year, don’t sleep on grilled vegetables! You get all the same char-grilled goodness, and you don’t have to heat your kitchen roasting veggies. Worried about losing skinny veggies between the grates of your grill? Either roast veggies whole or use some foil to give them a solid surface. Topped with scallions and feta cheese, this orzo salad is perfect for all your summer get togethers! You can eat it right away warm or let it cool and serve it chilled. A big batch of this in the fridge is perfect to have on hand whenever hunger strikes.

Serves 4
Total time: 40 minutes
Vegetarian

Ingredients 

  • 6 tablespoons olive oil, divided
  • 1 broccoli crown, cut into bite size pieces
  • 1 large red bell pepper, julienned
  • 1 large orange bell pepper, julienned
  • 8 ounces shiitake mushrooms, halved
  • 1 cup orzo pasta
  • 2 scallions, thinly sliced
  • ½ cup crumbled feta
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ¾ teaspoon cane sugar
  • ½ teaspoon crushed chilies

Directions

  1. Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
  2. Grill for 25-30 minutes or until desired doneness is achieved.
  3. Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
  4. Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese.

May Newsletter

Charity of the Month – The Porch Pantry
The Porch Pantry is a nonprofit organization run solely by volunteers with the direct purpose to end local hunger. What started on a front porch has quickly evolved into a massive community effort to ensure our most vulnerable neighbors have the food they need – Driven and executed by a small group of extraordinary people who inspired their community by leaping into action and leading by example. 

 

Cinco de Mayo
Celebrate Cinco de Mayo all month! Head over to the deli and enjoy some of our amazing Mexican Street Corn, pre-packaged Guacamole or one of our tasty Quesadillas. Or shop around and grab everything you need to make these delicious King Mushroom Birria-Style Tacos. (All of the above pair well with margaritas…or so we’ve heard…)

 

Something Special for Mom
Rising Tide has plentiful gift options for Mother’s Day, including Health and Beauty products, essential oils, flowers and much more. Take a look at some of our gift ideas here. Or let Mom choose her own gift – give her a Rising Tide Market Gift Card!

 

Marion Gardens Organic Starter Plants
We have a variety of herb and veggie plants including tomatoes, basil, broccoli, peppers, eggplant, organic flowers, lavender…and more! Marion Gardens has been Long Island’s premier USDA Certified Organic plant grower since 2007, and a family grower of herb and vegetable plants since 1987. 

 

Monthly and Weekly Specials
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.

 

 

We’re Hiring!
As Rising Tide’s Assistant Grocery Manager, you will support the Grocery Manager in executing all promotions, merchandising, buying, and customer service. This job is perfect for someone who loves people, thrives in retail environments, and has a strong interest in the natural food industry. For the right person, there is also ample room for advancement into a full management position. Apply Now

 

Smoothie of the Month
Our nourishing Tropical Cooler is full of electrolytes and bursting with fruity flavor – take a sip and be transported to an island in the sun with this rich, satisfying smoothie. Made with Organic Ingredients: Orange Juice, Pineapple-Coconut Juice, Mango, Strawberry, Banana.

 

Local Love – The Complete Burger
The Complete Burger is an absolute must-try! This delightful plant-based protein contains NO soy or gluten and is made mostly of mushrooms, lentils, and quinoa. And with a goal to bring plant-based food to a level that even the most carnivorous eaters will enjoy, staff and customers agree, this is the real deal.

 

Local Love – Ronance Mouthwatering Morsels
Skip the bad-for-you chips and munch on these morsels made from mushrooms! Ronance Mouthwatering Morsels are a healthy alternative to regular potato chips – and they don’t pack on the high calories or carbs. Just crisp, tasty, mouthwatering morsels simply made from King Trumpet mushrooms.  Now available at Rising Tide Market!

 

Recipes 

Grain-Free Iced Lemon Blueberry Tray Cake
Whether it’s for Mother’s Day or just to appreciate the final weeks of spring, this grain-free tray bake might remind you of a certain baking competition show from across the pond. This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.

King Mushroom Birria-Style Tacos
Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!

Asian Summer Noodle Bowl with Peanut Dressing
This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!

Lime Ginger Sparkler
This refreshing sparkler fits an after work happy hour. You can also replace the alcohol with additional Lime Ginger Nixie for a family friendly drink for your next BBQ. Lime, ginger, and mint come together to create a bold and exciting drink for every occasion!

King Mushroom Birria-Style Tacos

Sautéed mushrooms pack a flavorful punch when combined with a melty plant-based cheese! The chicken flavored bouillon contains no meat, but it does add a ton of umami. The beauty of birria-style tacos is that you get a side of dipping sauce! Instead of a traditional consommé, this simplified version uses enchilada sauce, so you don’t have to wait long to enjoy! Feel free to thin the enchilada sauce with veggie broth (maybe mushroom broth!) to get a more typical birria experience. It’s messy, but it’s so good!

Makes 12
Total time: 45 minutes
Vegan, Gluten-Free

Ingredients  

  • 4 tablespoons sunflower oil
  • 1 small yellow onion, minced
  • 2 pounds king or oyster mushrooms
  • 4 large garlic cloves, minced
  • 3 tablespoons taco seasoning
  • 1-2 tablespoons chicken flavored vegetarian bouillon (optional)
  • ½ teaspoon crushed red chilies
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 12 corn tortillas
  • 1 ½ cup store-bought enchilada sauce, heated
  • 1 ½ cup plant-based mozzarella cheese, shredded

 Directions

  1. Shred king mushrooms by scraping the length of the mushrooms with the tines of a fork, working your way around then pull apart by hand and set aside.
  2. In a sauté pan, heat oil over medium heat. Add onion and cook until tender. Toss in shredded mushrooms and cook for 3-5 minutes, stirring frequently. Add garlic, taco seasoning, mock chicken powder, chilies, salt, and pepper. Continue to cook until fragrant and mushrooms are tender.
  3. To assemble, layer 2 tablespoons cheese and 2 tablespoons of mushrooms onto each tortilla. Fold in half and heat 2 minutes per side in a clean skillet. Once cheese has melted, brush or spoon on sauce to coat tacos.
  4. Place tacos on a platter and service with remaining enchilada sauce.

Lime Ginger Sparkler

This refreshing sparkler fits an after work happy hour. You can also replace the alcohol with additional Lime Ginger Nixie for a family friendly drink for your next BBQ. Lime, ginger, and mint come together to create a bold and exciting drink for every occasion!

Serves 1
Total time: 5 minutes
Vegan, Gluten-Free

Ingredients

  • 5 mint leaves
  • 1 inch ginger piece, peeled and chopped
  • 1 ounce vodka, optional
  • 4 ounces sparkling wine, optional
  • 4 ounces Lime Ginger Nixie
  • Lime wheels, for garnish
  • Ice

 Directions

  1. Muddle ginger and mint in a cocktail shaker.
  2. Add the vodka and ice to a shaker. Shake it up till it’s frosty!
  3. Strain over ice-filled glass.
  4. Add the sparkling wine and Lime Ginger Nixie and enjoy!

Note: to make non-alcoholic, replace vodka and sparkling wine with five additional ounces of Lime Ginger Nixie.

Asian Summer Noodle Bowl with Peanut Dressing

This noodle bowl features a classic peanut dressing and pasta made from chickpeas! Chickapea is more than just pasta, it’s an excellent source of plant-based protein. Add your favorite veggies and this complete meal is a no brainer!

Serves 2
Total time: 25 minutes
Vegan, Gluten-Free

Ingredients 

  • 1 package Chickapea Spaghetti
  • 1 tablespoon sesame oil
  • 1 cup baby carrots, julienned
  • 1 cup snap peas, julienned
  • 2 teaspoons white sesame seeds
  • 2 tablespoons fresh ginger, minced
  • 2 cloves of garlic, minced

Peanut Dressing

  • ¼ cup rice wine vinegar
  • ¼ cup avocado oil
  • 3 tablespoons crunchy natural peanut butter
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon sweet chili sauce

Topping

  • 2 cups edamame beans, cooked and shelled
  • 1 avocado, sliced
  • 1 lime, cut into wedges

 Directions

  1. Prepare Chickapea Spaghetti: Bring four liters of salted water to a boil. Add pasta; decrease heat to maintain a gentle boil. Stir and cook pasta for six to eight minutes or until desired consistency is reached.
  2. While the pasta is cooking, mix together the peanut dressing ingredients in a small bowl and set aside.
  3. Add sesame oil to a non-stick frying pan and warm over medium heat. Add the carrots, snap peas, sesame seeds, ginger, and garlic to the frying pan. Cook the mixture in the frying pan for ten minutes keeping it moving to avoid burning.
  4. Drain pasta and add to frying pan.
  5. Pour the peanut sauce over the contents of the pan and mix well, cooking for an additional one to two minutes.
  6. Divide the pasta between two bowls and top with edamame, avocado, and lime wedges.

Grain-Free Iced Lemon Blueberry Tray Cake

This quick bread is perfect for breakfast in bed or to go with an afternoon coffee. It would also make a fine dessert if it lasts that long! Lemon and blueberry are such a perfect combination. If you don’t see nice fresh blueberries quite yet, you can substitute wild frozen berries. Thawed works best, but if you don’t have time, baking with frozen blueberries works here too! It just may need a few extra minutes in the oven.

Serves 6-8
Total time: 40 minutes
Vegetarian, Grain-Free

Ingredients

  • ½ cup sunflower oil
  • ¾ cup cane sugar
  • 4 large eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup blueberries

Lemon Glaze

  • ¾ cup confectioner’s sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Directions

  1. Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment and set aside.
  2. In a medium bowl, whisk together oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
  3. In another whisk together flours, baking powder, and salt.
  4. Combine dry mixture into wet mixture until smooth. Fold in blueberries.
  5. Pour mixture into baking pan and smooth out top. Bake for 28 minutes or until a knife inserted comes out clean. Set aside to cool.
  6. Stir together confectioner’s sugar, lemon juice, zest. Drizzle over cake and serve.

Substitutions: replace buttermilk with plant-based milk to make recipe dairy-free.

April Newsletter

Charity of the Month – Grassroots Environmental Education
The mission of Grassroots Environmental Education is to inform the public about the health risks of common environmental exposures and to empower individuals to act as catalysts for change in their own communities. We strive to accomplish this using science-driven arguments for clean air, clean water and a safe food supply, and for stricter regulation of chemical toxins. We believe that positive and lasting change is best accomplished through grassroots initiatives. 

 

Smoothie of the Month – Spring Glow
Get glowing with this nutritious and delicious smoothie. With ingredients that are vitamin-rich, anti-inflammatory, skin-boosting and chock full of omega-3 fatty acids – this smoothie will cure your spring fever! Made with 100% organic ingredients: Carrot, Ginger, Mango, Strawberry and Flax Meal. 

 

Easter
From traditional chocolate bunnies to unique candles and great gift cards, you can build the perfect basket with these goodies available at Rising Tide.
And even better – you can do so online

 

Sales Flyers
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.

 

We’re Hiring!
As Rising Tide’s Assistant Grocery Manager, you will support the Grocery Manager in executing all promotions, merchandising, buying, and customer service. This job is perfect for someone who loves people, thrives in retail environments, and has a strong interest in the natural food industry. For the right person, there is also ample room for advancement into a full management position. Apply Now

Featured Products
Lunchbox Staples
Looking for the ideal snack to add to your kiddo’s lunch box? Heading out the door and need a quick pick me up? Want a tasty sandwich cracker to enjoy in the office? Once Again Sunflower Butter and Peanut Butter Stuffed Graham Crackers are just perfect for on the go! Come by Rising Tide and grab a few of these NEW snacks today!

 

Eco Lips
It’s time to let your spring smile sparkle! These awesome products from Eco Lips will make your pout pop!  Start by getting your lips ready for some beautiful hues with the super nourishing and moisturizing Intense Overnight Lip Mask. Move on to Mongo Kiss Shimmering Lip Balms – perfect for the young (and the young at heart!) With sparkles and delicious flavors, the natural minerals in these lip balms provide colors that change according to your lip tone. Looking for the ultimate multi-tasker? Try the vegan Lip and Cheek tints, providing the perfect pop of color with a smooth and lightweight formula.  

 

Cascadian Farm Earth Day Raffle
Stop by the store to sign up for a chance to win a Cascadian Farm Sustainability Giftpack,  including a cotton market bag, bamboo cutlery set, reusable food bag, Bee’s Wrap, and a reusable lunch box, valued at $65!  Winner announced on Earth Day 4/22/22!
Don’t forget to add Cascadian Farm Cereal, Granola and Granola Bars to your basket while you’re at it!

Recipes 

Natural Dyed Eggs
Jump into spring with a seasonal project that’s great for the whole family! Marvel over the way boiled red cabbage turns an egg blue and yellow onion skins make a vibrant orange. It’s science and creativity all in one! The longer the eggs sit in their solutions, the more pronounced their color becomes. Try drawing on the eggs with crayons to create dye-free spots or dipping only half the egg. Who can make the funkiest egg of the dozen? 

 

Cauliflower Cheese Gratin
This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.

Pineapple Tepache
Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.

Vegan Power Bowl
Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, you’ve got yourself a perfect protein-packed lunch like no other.

Vegan Power Bowl

Full of colorful veggies, this vegan power bowl really hits the spot. Topped with a creamy peanut dressing, powered by oatmilk, and you’ve got yourself

1 HR • 4-5 SERVINGS • VEGAN

Ingredients

  • 1 pound Brussels sprouts, halved 
  • 2 cups sweet potatoes, cubed 
  • 2 cups beets, sliced 
  • Olive oil, to taste 
  • Salt, to taste 
  • Pepper, to taste 
  • 1 tablespoon garlic powder 
  • 1 8-ounce block extra firm tofu 
  • 3 tablespoons soy sauce 
  • 2 tablespoons honey 
  • 1 tablespoon rice vinegar 
  • ½ cucumber, diced 
  • 3-4 radishes, sliced
  • 1-2 avocados, sliced
  • 3 cups jasmine rice, cooked

DRESSING 

  • ½ cup peanut butter 
  • ½ cup Califia Farms Original Oatmilk ¼ cup soy sauce 
  • 2 tablespoons sesame oil 
  • 1 thumb ginger, grated 
  • Salt, to taste 
  • Black sesame seeds, optional 

Directions

  1. Preheat oven to 400°F. 
  2. Line a baking sheet with parchment paper and add halved brussels sprouts, cubed sweet potatoes, and sliced beets. Drizzle with olive oil, salt, pepper, and garlic powder. Bake for 20 minutes. 
  3. While vegetables are baking, cut tofu into cubes and add to a skillet over medium heat. Drizzle with olive oil and add soy sauce, honey, and rice vinegar. Cook until brown on all sides, about 10 minutes. 
  4. In a medium-sized mixing bowl, heat peanut butter in the microwave for 30 seconds. Add Califia Farms Original Oatmilk, soy sauce, sesame oil, grated ginger, and salt to taste. 
  5. Add desired amount of rice to a bowl. Add brussels sprouts, sweet potatoes, beets, tofu, sliced radishes, and avocados. Spoon peanut dressing on top. Garnish with black sesame seeds. Enjoy!

Pineapple Tepache

Have you ever bought a fresh pineapple and wondered if there was a way to utilize all the rind? If you’re a fan of kombucha, try your hand at homemade pineapple tepache. It’s easier and faster to make tepache than kombucha. This fermented drink is full of enzymes like bromelain from pineapple and probiotics from the fermentation process, which can support digestion. Make sure to taste the mixture often to find the perfect blend of sweet and tart. Serve as a refreshing sparkling drink or use it full-strength in your next homemade vinaigrette.

Makes 4-6 cups
Total time: 10 minutes, plus 1-5 days to ferment
Gluten Free, Dairy Free, Vegan

Ingredients

  • 1 whole pineapple
  • ¾ cup cane sugar
  • 2-inch piece of fresh ginger, peeled and thinly sliced
  • 3 cups warm filtered water
  • Cold filtered water

Directions

  1. Lightly rinse pineapple then cut off rind, leaving about a half inch of fruit on rind. Use remaining fruit for snacking or another use.
  2. Dissolve sugar in the warm water and allow to cool. Place the pineapple rind and ginger in a 2-quart jar. Add the sugar mixture and additional cold water to cover rinds.
  3. Use a fermentation weight to keep rind submerged during fermentation. Cover jar opening with cheesecloth secured with a rubber band.
  4. Place jar in a cool, dark place for up to five days. Taste daily until mixture has fermented to your taste. When done, strain it, and store in a clean jar in the fridge. 
  5. To serve, mix finished tepache with plain sparkling water (about a 1:3 ratio of tepache to water) or serve over ice.

Cauliflower Cheese Gratin

This gratin is great, because you use the leaves of the cauliflower, and not just the florets. With the same creamy, cheesy sauce as your favorite mac and cheese, this cauliflower dish adds comfort and vegetables to your meal rotation. Sambal is an Indonesian chili garlic paste. In this dish, it cuts through the cream and adds a touch of heat. If you don’t have any on hand, a good substitute would be Sriracha; red pepper flakes can also work in a pinch.

Serves 2-4
50 minutes
Vegetarian

Ingredients

  • 1 large cauliflower (2 ½ pounds)
  • 4 tablespoons olive oil
  • 3 large garlic cloves, minced

Cheese Sauce

  • 2 tablespoons unsalted butter
  • 1 ½ tablespoons all-purpose flour
  • 1 cup whole milk
  • ¾ cup grated Parmesan or Gruyere cheese, divided
  • ½ cup chopped Italian parsley
  • 1-2 tablespoons sambal sauce (see note above)

Directions:

  1. Preheat oven to 375° F. To prepare the cauliflower, remove an inch off the cauliflower core and discard. Cut cauliflower into florets and slice leaves in half along the stem.
  2. Toss cauliflower with oil, garlic, and place on a baking sheet. Season with salt and black pepper. Roast for 30-35 minutes or until tender.
  3. Meanwhile, prepare cheese sauce by melting butter in a small saucepan then whisking in flour. Cook flour mixture for one minute then whisk in milk. Bring milk to a gentle simmer, and cook until thickened, whisking frequently. Turn off heat and whisk in a ¼ cup cheese until incorporated.
  4. Place cauliflower in a baking dish and stir in parsley and drizzle on sambal.
  5. Spoon cheese sauce over cauliflower and top with remaining grated cheese.
  6. Broil for 5 minutes or until top is bubbling and golden in color.

March Newsletter 2022

Celebrate Pi Day with a delicious Tropical Pie recipe, and get ready for St. Paddy’s and March Madness with all of your meal and snack necessities. We know you’re as excited as we are for the start of SPRING!

 

Charity of the Month
The Coalition to Save Hempstead Harbor (CSHH) is a nonprofit organization founded in 1986. CSHH is dedicated to identifying and eliminating environmental threats to Hempstead Harbor and the surrounding communities. Our objective is to advance the public interest in protecting and restoring our local environment to its full ecological and sustainable potential.

 

Smoothie of the Month – Celtic Cooler
Get lucky with this mighty green machine – packed with powerful antioxidants, this super smoothie is sure to energize, nourish, and of course taste really, really good.  Kick it up a notch by adding some protein. (We recommend Hemp for a lean, nutritious boost.)  Made with 100% organic ingredients: Red Apples, Chia Seeds, Spinach, Mango, Pineapple

Featured

March Madness
Kick back and enjoy with the highest-quality snacks on sale now at RT. Start the party with homemade Guacamole – grab all of your dip needs from our 100% organic produce department, or feel free to grab some pre-packed guac in our grab and go, (we won’t judge). Snag some Green Mountain Gringo Corn Chips and Salsas (both on sale now) to complement your creation. Wash it down with Zevia’s better-for-you alternative to conventional sodas with zero artificial sweeteners.

Pantry Essentials
Stay stocked with these on-the-go staples that have only the highest quality ingredients. Each flavor of Larabar’s Original Fruit & Nut Bars is made from whole food and minimally processed, containing no more than nine ingredients – giving you a delectable gluten-free bar chock full of real unsweetened fruits, nuts and spices.   The perfect pantry essential to grab on the way out the door, or to add to the lunchbox!  On sale 5/$5 all month!

St. Paddy’s Sammys
The RT deli has several new sandwiches making their way to the deli case. Just in time for St. Paddy’s, you HAVE to try the corned beef grilled cheese. A perfect way to enjoy your favorite Paddy’s Day food – topped with a gooey cheese and crisp bread. Stay tuned for more new sandwiches this month including Turkey Brie, Dry Rubbed Chicken, Eggplant, and different Grilled Cheese varieties.

St. Patrick’s Day Brisket
Only the best meat will do for your St. Paddy’s meal. The Uncured Corned Beef Brisket from Garrett Valley Farms tastes amazing! It’s also Gluten-Free, all natural with no artificial ingredients, no antibiotics ever, Humanely Raised, no Nitrate or Nitrite added, and 0g Trans Fat per serving! Pick some up from our meat case and get cookin’.

Sales
Check out our monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! We also have weekly produce sales highlighting the best items in season from our 100% Organic produce department.

 

 

Local Flavor

Johnny Breads
Looking for the BEST local sourdough in the neighborhood? Look no further. We have Johnny Breads delivered fresh every Monday here at Rising Tide. Johnny Breads sources only organic wheat and grains, and uses old-fashioned techniques to ensure the highest quality bread. And it shows – this stuff is delicious and has become a serious customer fav!

 

Southdown Organic Coffee
Brew the best organic coffee at home with Southdown Coffee’s Organic beans in these roasts:

  • La Voz (Guatemala) has Green Grape, Apple and Milk Chocolate notes.
  • Sure Shot is Southdown’s signature organic dark roast Espresso Blend, combining notes of dark chocolate, caramel and cherry.
  • The Flor De Norte (Peru) features a Cocoa, Cherry, Malt taste.

 

 

Recipes 

Asian Style Cabbage Rolls
Cabbage rolls are like a warm and cozy blank canvas. You can fill the pliant leaves with flavors from around the world. With ginger, sesame, rice vinegar, and tamari, the filling in these cabbage rolls will evoke your favorite egg roll. Braised in a tomatoey sauce, the filling cooks gently. You can serve these right away or they make a great prep and freeze meal for the next time you want a quick, easy, and delicious dinner. Go ahead and make a double batch. Your future self will thank you!

Tropical Pie
Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate Pi Day! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.

Mini Wild Albacore Tuna Sweet Potato Cakes
With baked sweet potato puree and that healthy pantry of canned tuna, these easy mini tuna cakes are an elegant meal solution for lunch or dinner. Serve on a bed of greens or simply with lemon wedges.

Mini Wild Albacore Tuna Sweet Potato Cakes

With baked sweet potato puree and that healthy pantry of canned tuna, these easy mini tuna cakes are an elegant meal solution for lunch or dinner. Serve on a bed of greens or simply with lemon wedges.

1 HR · SERVES 2

Ingredients

  • ½ medium sized sweet potato 
  • 1 can (5 ounces) Wild Planet Albacore Wild Tuna, undrained 
  • 1 egg 
  • ¼ cup breadcrumbs 
  • 2 tablespoons finely chopped green onion 
  • ¼ up shredded carrot 
  • 1 teaspoon lemon zest 
  • 1 tablespoon chopped fresh parsley 
  • Ground black pepper, to taste 
  • 1 teaspoon olive oil 

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut a sweet potato in half lengthwise and place one half flat side down on the parchment paper. 
  2. Bake for about 40 minutes or until the sweet potato half is soft when tested with a fork. 
  3. Scoop out the inside of the sweet potato half into a bowl and add the Wild Planet Albacore Wild Tuna, egg, breadcrumbs, green onion, carrot, lemon zest, parsley, and black pepper. Mix until combined, lightly breaking up the tuna while mixing. 
  4. Heat olive oil in a frying pan over medium heat. Shape about ¼ cup of the tuna mixture into a small round cake and cook in the heated frying pan for two to three minutes on each side or until golden brown. Repeat with the rest of the tuna mixture. 

Tropical Pie

Bright citrus and tropical coconut combine for the best way to welcome spring or celebrate #PiDay! March is a great month to transition to lighter recipes with minimal prep, so you can start to enjoy longer days outside! With a ready-made crust, you just whisk eggs and sweetened condensed milk to create a simple custard mixture. The coconut variety of sweetened condensed milk adds to the flavor of the pie, but you can substitute a traditional sweetened condensed milk with a teaspoon of coconut extract. The fresh juice and zests kick up the flavor on this quick and impressive dessert.

Serves 6-8
Total time: 45 minutes
Vegetarian

Ingredients

  • 1 prepared graham cracker pie crust
  • 4 egg yolks
  • 14 ounces sweetened coconut condensed milk
  • 1/3 cup lime juice
  • 1/3 cup tangerine juice
  • 1 teaspoon tangerine zest
  • 1 teaspoon lime zest
  • Whipped cream
  • Toasted coconut

 Directions

  1. Preheat oven to 350° F. Whisk together egg yolks, sweetened condensed milk, juices, and zest until incorporated.
  2. Pour mixture gently into prepared crust and place on a baking sheet.
  3. Bake pie for 22 minutes or until just set. Allow pie to cool completely before serving.
  4. Serve with whipped cream and toasted coconut.

Asian Style Cabbage Rolls

Cabbage rolls are like a warm and cozy blank canvas. You can fill the pliant leaves with flavors from around the world. With ginger, sesame, rice vinegar, and tamari, the filling in these cabbage rolls will evoke your favorite egg roll. Braised in a tomatoey sauce, the filling cooks gently. You can serve these right away or they make a great prep and freeze meal for the next time you want a quick, easy, and delicious dinner. Go ahead and make a double batch. Your future self will thank you!

Makes 8-10 rolls
2 hours
Gluten-Free, Dairy-Free

Ingredients

FILLING:

  • 1 pound ground beef
  • 2 tablespoons tamari
  • 1 tablespoon red chili paste
  • 4 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 small zucchini, shredded                              
  • 1 small carrot, peeled and shredded        
  • ½ small onion, finely minced
                    
  • 1 large green cabbage, whole
  • 2 cups chicken stock
  • 1-14 oz can crushed tomatoes
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sea salt

Directions

  1. Preheat oven to 350° F. Place filling ingredients into a bowl and mix until combined. Set aside.
  2. Fill a large pot halfway with water and bring to a simmer. Core cabbage and place in simmering water. Carefully loosen cabbage leaves as they soften, setting them aside on a work surface.
  3. Cut a triangle shape at the base of each leaf to remove the thicker part of the stem.
  4. Place ⅓ cup of filling mixture into the center of one dried cabbage leaf. Roll up, tucking in the sides, and secure with a toothpick. Repeat with remaining cabbage leaves and filling. Place cabbage rolls in a single layer in an oven-safe dish, seam side down.
  5. Stir together remaining ingredients and pour over cabbage rolls. Cover and bake for 25-40 minutes.
  6. Remove from oven and serve hot.

TRUFFALO™ WINGS

Super quick and easy, this game day app combines D’Artagnan’s amazing Green Circle chicken wings with the delicacy that is TRUFF’s Signature Black Truffle Hot Sauce. It will truly take your wing game up to the next level.

 

COOK TIME – 45 minutes

PREP TIME – 10 minutes

SERVINGS – 6

Ingredients

Directions

  1. Add the D’Artagnan Green Circle Chicken wings to a large bowl.
  2. Add the cayenne pepper, garlic powder, salt, and flour to the large bowl, and toss the mixture until the wings are fully coated.
  3. Place the wings on a baking sheet lined with tinfoil and bake the wings for 45 minutes at 450ºF.
  4. Add the butter, white vinegar, Worcestershire sauce, and TRUFF to a pan on medium heat.
  5. Mix the sauce regularly until the ingredients are fully blended.
  6. Remove the wings from the oven, pat them dry, and add them to a large bowl.
  7. Pour the TRUFFALO™ mixture on top of the wings and toss them until fully coated.
  8. For an extra truffle kick, add fresh truffle shavings to the top of the wings.

Recipe courtesy of Truff.com

February Newsletter

From American Heart Month to Valentine’s Day and the Big Game, Rising Tide has everything you need for a fabulous February!

 

Charity of the Month – Bayville Village Church Food Pantry 

The Mimi Mernin Food Pantry (aka the Bayville Village Church food pantry) was started as a small outreach service almost 20 years ago and operated out of a small shed at the rear of the church.  Until recently, they solely relied on private donations.  With the onset of the coronavirus, the Food Pantry expanded their services and moved to a conference room in the Village Church.  Presently, they are serving about 50 families/200 individuals per distribution date, offering dry goods, produce, meats, dairy items and more. Rising Tide is proud to assist the Bayville Village Church Food Pantry through our Bring Your Own Bag program.

 

Featured

Get Ready for Game Time

It doesn’t matter who you root for, we’re all fans of savory snacks. Prepare your own private party with all the usual game-time favs.   

Get started with some homemade Guacamole – pick up all of your dip needs from our 100% organic produce department, or feel free to grab some pre-packed guac in our grab and go, we won’t judge. Snag some Garden of Eatin Corn Chips and Cadia Salsas (both on sale now) to complement your creation. 

Looking to switch it up a bit? Try Wholly Veggie Buffalo Cauliflower Wings, or Mozzarella Sticks and Mac and Cheese bites from Feel Good Foods. Both available in the RT freezer.

Move on to a favorite Sunday game staple – buffalo wings.  D’Artagnan’s Green Circle Chicken program features ABF, vegetable fed, certified humane, free-range and air-chilled chicken, raised on environmentally responsible small family farms.  You can TOTALLY taste the difference in this delicious chicken! Pick up some hot sauce (try our fav local Halesite Habanero for an extra kick) or dry seasoning (we suggest Noble Made’s Buffalo seasoning) and get cooking. You can also follow this quick and easy recipe for Truffalo™ Wings.

Short on time? Check out our Catering Menu and let us do the work for you.

 

Valentine’s Day
Grab all of your Valentine’s Day essentials from candy and candles to bath bombs and flowers, here at Rising Tide! Take a look at our Valentine’s Day Gift Guide featuring RT’s perfect picks for your valentine. We will also have decadent, deliciously hand-dipped Belgian chocolate covered strawberries, made in collaboration with COCO Confections (our fav local boutique chocolate and coffee shop!)


Smoothie of the Month
February is all about the heart – and we love our customers.  It’s a perfect time to sip some heart-healthy happiness with our Heart Beet Smoothie. Made with organic ingredients: Mango, Strawberries, Juiced beet, Turmeric, Cayenne pepper and Coconut water.

 


Recipes

Beet Velvet Cupcakes
Beets are the perfect source of earthy sweetness without using any refined sugars. The natural color from red beets eliminates the need to use any food coloring to achieve a red color. If you use a plant-based milk instead of water in the recipe, your cupcakes will turn out more pink than red. With the rich flavor of chocolate, even beet-skeptics will find something to love in these beet velvet cupcakes. If you choose to share, no one will know the secret ingredient unless you tell them.

Alpha Omega Salad
Farro is a great grain to have in your pantry. Also known as emmer wheat, farro is a source of protein, fiber, and minerals. Plus, a 20-minute cooking time is nearly half of some other whole grains. Try it hot in soups or sides, or cold, like in this colorful alpha omega salad. It makes packing healthy lunches a snap! Make a batch of the salad and portion it into individual containers for the week. Your future self will thank you!

Caramelized Onion & Aioli Beyond Burger
Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!

 


Creamy Vegan Spaghetti Carbonara
Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.

 

Truffalo™ Wings
Super quick and easy, this game day app combines D’Artagnan’s amazing Green Circle chicken wings with the delicacy that is TRUFF’s Signature Black Truffle Hot Sauce. It will truly take your wing game up to the next level.

 

Heart Health

American Heart Month

February is American Heart Month, bringing attention to how we can motivate ourselves and each other to adopt healthy lifestyles that may help prevent heart disease. 

Heart disease is the number one cause of deaths for most groups, affecting all ages, genders, and ethnicities. Luckily, there are some simple behavior changes that may prevent heart disease, including not smoking, maintaining a healthy weight, controlling blood sugar and cholesterol, managing high blood pressure, increasing physical activity and getting regular checkups. 

Let’s focus on some of the highest recommended supplements that support heart health.

  • Bluebonnet Ubiquinol contains the active form of CoQ10, Ubiquinol. CoQ10 is an antioxidant that supports cellular and cardiovascular health.*
  • Natural Factors Garlic +Reishi has 4.5 odor controlled garlic cloves per capsule, providing support for the immune and cardiovascular systems.*
  • Wiley’s Bold Heart delivers 2000 mg of plant sterols per serving in a vegan solution for heart health.*

Stop by the Rising Tide supplement department and as always, if you have any questions just ask Steve!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

 

 

Local Delivery Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

Creamy Vegan Spaghetti Carbonara

Crispy mushrooms and a complex, rich sauce come together to re-imagine a classic dish. Lighter than traditional carbonara recipes, but with plenty of protein to keep you satisfied. This is a smarter way to pasta.

30 MIN· SERVES 4 ·VEGAN· GLUTEN-FREE 

Ingredients

  • 1 box Explore Cuisine Organic Black Bean Spaghetti 
  • 7 ounces silken tofu, drained 
  • 1 tablespoon white miso 
  • 1 pinch red pepper flakes 
  • 1 dash smoked paprika 
  • ¼ cup water 
  • ¼ cup white wine 
  • ¼ cup nutritional yeast 
  • 1 tablespoon lemon juice 
  • ½ cup olive oil, divided 
  • ½ pound oyster mushrooms 
  • 1 dash salt 
  • 1 dash fresh ground black pepper

Directions

  1. Cook pasta according to package directions. Reserve ¼ cup of pasta water for later. 
  2. To a blender, add tofu, white miso, red pepper flakes, smoked paprika, water, white wine, nutritional yeast, and lemon juice. Blend until smooth. While blender is running, add ¼ cup olive oil, season with salt and pepper. 
  3. To a large saute pan over high heat, add remaining ¼ cup olive oil and mushrooms, cook until golden and crispy, about six minutes. Remove to a paper towel lined plate. 
  4. Add creamy sauce to pan, add cooked pasta and ¼ cup reserved pasta water to get the right consistency. Serve and garnish with crispy mushrooms.

Caramelized Onion & Aioli Beyond Burger

Elevate burger night by topping Beyond Burgers with caramelized onions and garlic aioli. There’s no shortage of flavor here!

45 MIN · SERVES 4 • VEGAN

Ingredients 

GARLIC AIOLI 

  • 2/3 cup vegan mayonnaise 
  • 2 garlic cloves, minced 
  • 1 teaspoon lemon juice 
  • ¼ teaspoon sea salt 
  • 2-3 tablespoons water, optional

CARAMELIZED ONIONS 

  • 1 tablespoon vegan butter 
  • 1 large yellow onion, sliced 
  • 1 tablespoon coconut sugar 
  • 1 tablespoon balsamic vinegar 
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme 

BURGER 

Directions

  1. Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached. Set aside. 
  2. Over medium-low heat, melt the vegan butter in a thick-bottomed stainless steel or cast iron pan. Add the sliced onions and cook for 10 minutes to soften. Add a pinch of salt and the sugar, then reduce the heat and continue to cook the onions for 30 minutes to one hour until they are deep amber in color and caramelized. Stir them often enough so that they don’t burn, but not so much that they won’t brown. Finish off with the balsamic vinegar, thyme, and garlic. Cook for an additional three minutes and set aside. 
  3. Cook Beyond Burger according to package instructions. Two to three minutes before patty is finished cooking add a slice of smoked gouda cheese and allow it to melt. Toast ciabatta buns for two to three minutes. Top with Beyond Burger patty followed by caramelized onions and fresh arugula. Spread garlic aioli on top ciabatta half and enjoy!

 

Beet Velvet Cupcakes

Beets are the perfect source of earthy sweetness without using any refined sugars. The natural color from red beets eliminates the need to use any food coloring to achieve a red color. If you use a plant-based milk instead of water in the recipe, your cupcakes will turn out more pink than red. With the rich flavor of chocolate, even beet-skeptics will find something to love in these beet velvet cupcakes. If you choose to share, no one will know the secret ingredient unless you tell them.

Makes 18 cupcakes
Total time: 1 hour
Dairy-free

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 1/3 cups water or plant-based milk
  • 2/3 cup cane sugar
  • ½ cup beet puree
  • ½ cup sunflower oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups vanilla frosting
  • 2 tablespoons sprinkles

 Directions

  1. Preheat oven to 350ºF. Whisk together flour, cocoa powder, baking powder, and salt in a mixing bowl.
  2. In another mixing bowl, whisk together water or plant-based milk, sugar, beet puree, oil, eggs, and vanilla extract.
  3. Pour wet ingredients into the dry mixture and whisk until batter forms with no lumps.
  4. Fill lined cupcake cups 2/3 full and bake for 18 minutes.
  5. Allow cupcakes to cool before frosting.
  6. Spread frosting on cooled cupcakes and decorate with sprinkles.

Notes
Substitute water for your favorite plant-based milk. The result will produce a pinker cupcake.
Beet puree: purchase ready-cooked beets and puree in a blender. From fresh beets, submerge whole, unpeeled beets in water and simmer covered until very tender. Peel and puree in a blender until smooth.

Alpha Omega Salad

Farro is a great grain to have in your pantry. Also known as emmer wheat, farro is a source of protein, fiber, and minerals. Plus, a 20-minute cooking time is nearly half of some other whole grains. Try it hot in soups or sides, or cold, like in this colorful alpha omega salad. It makes packing healthy lunches a snap! Make a batch of the salad and portion it into individual containers for the week. Your future self will thank you!

Serves 4-6
30 minutes
Vegan

Ingredients

  • 1 cup farro
  • 5 cups cold water
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • ½ medium red onion, chopped
  • 1 small carrot, peeled and grated
  • 1/3 cup frozen peas
  • 1/3 cup dried cranberries
  • ½ bunch Italian parsley, chopped
  • 3 tablespoons sunflower seeds

Dressing

  • 3 ½ tablespoons olive oil
  • 2 tablespoons flaxseed oil
  • 4 tablespoons red wine vinegar
  • 2 large garlic cloves, minced
  • ½ teaspoon sea salt

Directions

  1. Cook farro in water with a pinch of salt for 20 minutes or until tender. Drain and cool.
  2. Meanwhile, prepare the vegetables as described above and place in a medium-size mixing bowl.
  3. Whisk together dressing until emulsified.
  4. Combine farro, vegetables, dressing, peas, sunflower seeds, and cranberries. Toss and serve.

January Newsletter

Happy New Year! Whether you’re looking to keep your weight-management resolution or hoping to detox from a hearty holiday, we have everything you need here at Rising Tide!

 

Charity of the Month – Cove Animal Rescue

The mission of Cove Animal Rescue is to increase the adoptability of homeless dogs and cats through training, socialization and improved surroundings that facilitate transition to a home environment.
Located right here in Glen Cove, Cove Animal Rescue strives to help eliminate the fear and stress that make an animal difficult to present for adoption. They do so by providing cage-free environments such as their cat wing and the recently completed outdoor dog runs and play areas.

 

Featured

Smoothie of the Month – Morning Mojito
Start your day the tropical way with this power-packed smoothie, reminiscent of a minty cocktail. Take a sip, close your eyes, and be transported from the dreary cold straight to a lush oasis. Made with Organic Ingredients: kale, green apple, mint, lime, coconut water, pineapple, and mango

 

Monthly and Weekly Specials
Check out these monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices! Be sure to check back weekly for our updated produce sales. 

 

New at the RT Deli
Try our new, freshly made Elderberry Lemonade, found in the RT Deli grab & go! Full of antioxidants and vitamins, this tasty drink is a true immune-boosting refresher.

 

Pump up that immune system! 
Formulated with a blend of antioxidants and immune-boosting nutrients, Bluebonnet Vitamin C, D3, and Zinc packs a powerful punch, ideal for daily health and wellbeing.*
Stop by RT’s supplement section and pick some up today! Don’t forget to say hi to Steve!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

 

Soup’s On
January is National Soup Month! Stop by the RT Deli daily for a fresh selection of hot soups. A few of our favorites include Texas Style Red Lentil, Black Bean, Split Pea, Chicken Quinoa….we could go on! We also have some prepackaged soups available in the grab and go, and if you’re looking to make your own, we have all of the best ingredients you need to make a delicious, healthy dish. Head over to our Recipes blog for some ideas.

 

Produce – What’s in Season?
  • Citrus
    • All citrus, especially Mandarins and Grapefruits
  • Pineapples 
  • Papaya 

We take great pride in our 100% Certified Organic produce department—the only one in the area. We favor small, local growers wherever possible, and are continually building these relationships in order to expand our offerings to our customers (and support local farmers!). We define local as any farm or food purveyor within 300 miles of the store. But we also offer hyper local fruits and vegetables from Long Island when available.

 

Recipes

Cabbage and Beet Ferment
If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!

Thai Coconut Soup
January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.

Additional Seasonal Recipes:

Maple Almond Butter Overnight Oats

Creamy Green Smoothie

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

Maple Almond Butter Overnight Oats

Are you a “but first, coffee” kind of person? You need overnight oats! With maple almond butter this quick breakfast is endlessly customizable.

5 MIN PREP · SERVES 1 • VEGETARIAN 

Ingredients

  • 1 tablespoon JUSTIN’S® Maple Almond Butter (or try any variety!)
  • ½ cup rolled oats 
  • 1 cup milk of choice 
  • ½ teaspoon cinnamon 
  • 1 teaspoon chia seeds 
  • ½ teaspoon vanilla 
  • Pinch of sea salt 

Toppings

  • Banana slices 
  • Granola 
  • Honey 
  • Chia seeds 

Directions

  1. Combine oats, milk, cinnamon, and chia seeds, vanilla, and salt in a jar with a lid and stir well.
  2. Store in the refrigerator overnight. 
  3. In the morning, top with the almond butter and desired toppings.

Creamy Green Smoothie

A bright green smoothie is just what we need to get us through January days. Healthy fats and real food ingredients will leave you fulfilled.

5 MIN • SERVES l · VEGAN · GLUTEN-FREE 

Ingredients

  • 1 large ripe frozen banana, peeled and sliced
  • ¼ medium ripe avocado 
  • 1 large handful spinach 
  • 1 tablespoon ground flaxseed 
  • 1 cup of unsweetened plain almond milk 
  • 2 teaspoons Bragg Apple Cider Vinegar
  • 1-2 ice cubes

Directions

  1. Add all ingredients to a high-speed blender and blend until smooth. 
  2. Serve Immediately.

Thai Coconut Soup

January is National Soup Month, and this Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.

Serves 2-3
Total time: 1 hour
Vegan

  • 1 pound firm tofu
  • 5 tablespoons sunflower oil, divided
  • 15-ounce can coconut milk
  • ¼ cup cane sugar
  • 3 tablespoons Thai red curry paste
  • 3 tablespoons tamari
  • 3 tablespoons lime juice
  • 1 small onion, julienned
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • ½ teaspoon crushed red chili flakes
  • 2 cups vegetable broth
  • ½ pound yellow potatoes, halved and sliced

 

  1. Preheat oven to 350°F. Break tofu into bite size pieces and toss with 2 tablespoons sunflower oil. Place on a baking sheet and bake for 20-30 minutes, turning occasionally until lightly golden brown.
  2. Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari, and lime juice. Set aside.
  3. Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger, and red chili flakes; cook until fragrant.
  4. Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
  5. Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.

Cabbage and Beet Ferment

If you’ve never made your own fermented foods, now is a great time to get started. With hearty winter veggies, this cabbage and beet ferment is a great introduction to home fermenting! It’s as easy as combining salt and time with your favorite veggies. Beneficial bacteria will get to work making nutrients more bioavailable and creating a fizzy tart flavor. You can start tasting the mixture after about one week. When it is as sour as you like, it’s done!

4-5 cups
20 minutes active time, 3-4 weeks total
Vegan

Ingredients

  • 2 pounds red cabbage
  • 2 medium beets
  • 5 teaspoons sea salt
  • 2 cups cold water

 Directions

  1. Quarter and core cabbage then slice into thin ribbons. Peel and shred beets.
  2. Place cabbage and beets in a large mixing bowl and add salt. Toss mixture and allow to stand for 5 minutes, mixing occasionally until moisture comes out of the vegetables.
  3. Add cold water. Press and squeeze mixture with your hands to soften, approximately 3-5 minutes.
  4. Place cabbage mixture in a 2-quart sterilized mason jar or fermenting crock. Place a glass or ceramic weight to submerge cabbage mixture then lightly cover and place in a dark place to ferment for 3-4 weeks. Cabbage will take on a pleasantly sour aroma and taste.*
  5. Close jar with a lid and store in the refrigerator.

*If any off odor, taste, or mold develops, discard.

December Newsletter

The holidays are here! From family dinner essentials to seasonal recipes, Rising Tide has everything you need to make your holiday complete!

 

Charity of the Month – NOSH

NOSH’s goal is to safely deliver meals to families in need, due to the impact of COVID-19. A program of the North Shore Soup Kitchen, NOSH delivers emergency meal kits to over 500 families a week. After a recent fire destroyed NOSH’s headquarters, we are looking to our amazing community to help us support NOSH as our Charity of the Month for December. In addition, we will ask our customers to Round Up each purchase to provide the additional support NOSH will need in their time of rebuilding.

 

Featured

Smoothie of the Month – Green Grinch
Nothing grumpy about these ingredients! This nutritious and anti-inflammatory smoothie has a sensational seasonal flavor that will leave your heart singing for the holidays! 
Made with 100% organic ingredients: oat milk, cocao nibs, peppermint extract, banana, spinach, mint leaves.

 

Holiday Shopping
Last minute shopping? We’ve got you covered. Avoid traveling and delayed shipping by shopping and supporting your favorite local businesses. Check out some of Rising Tide’s favorite picks for everyone on your list in our Holiday Gift Guide.

 

Monthly and Weekly Specials
Check out these monthly sales and specials on all of our items, including dairy, grocery, supplements, seasonal items…all at great prices!

 

 

Holiday Hours

  • Christmas Eve: 8am-5pm
  • Christmas Day: Closed 
  • New Years Eve: 9am-5pm
  • January 1st: 9am-6pm

New Year’s Day Sale Event
Get ready for our BIGGEST sale of the year! Take 20% off the ENTIRE store on Saturday, January 1st. We’ll be open 9am – 6pm, with raffles and giveaways ready to start your year off right.

 

Produce – What’s in Season?
  • Citrus
    • Tangerines, Navel Oranges, CaraCara 
  • Brussels Sprouts
  • Artichokes

We take great pride in our 100% Certified Organic produce department—the only one in the area. We favor small, local growers wherever possible, and are continually building these relationships in order to expand our offerings to our customers (and support local farmers!). We define local as any farm or food purveyor within 300 miles of the store. But we also offer hyper local fruits and vegetables from Long Island when available.

 

Recipes

Maple Caramel Popcorn
Like a cross between peanut brittle and kettle corn, this sweet treat is better than anything you might find in a tin. It would be equally at home at your next cookie swap or during a movie night at home. The depth of flavor you get from maple syrup is perfectly balanced with a touch of sea salt and crunchy peanuts. It will feed a crowd, but make sure it’s fully cooled, store it in an airtight container for up to two weeks. We doubt it will last that long though!

Puff Pastry Twists
These elegant puff pastry twists are as easy as they are delicious. They’re equally good at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.

Shrimp Ramen Noodles
Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.

Hot Cocoa Drink Mix
Whether you’re stocking up for a winter of hot cocoa or you want to make a homemade gift your host will actually use, this hot cocoa drink mix is sure to please. You can scale this recipe up or down depending on how much cocoa you need. For the perfect holiday gift, make a double or triple batch and use decorative jars to elevate this simple homemade treat into a welcome gift. Make sure you include short instructions for your recipient!

Additional Seasonal Recipes:

Spaghetti with Tomato Sauce

Banana Bread Breakfast Cookies

Baked Pear Oatmeal

 

Local Delivery Now Available!
We’re happy to provide our customers with the most convenient and flexible shopping experience through our online shopping and curbside pickup option. But now we are even more excited to announce that Rising Tide has partnered with Trellus to bring you same-day local delivery! Read more about how this works here.

Banana Bread Breakfast Cookies

35 MIN · SERVES 8 • VEGETARIAN

Who says you can’t have cookies for breakfast? Traditional banana bread spices with the addition of Lily’s chocolate chips and almond butter, this isn’t your ordinary banana bread.

Ingredients

  • Ingredients 2 overripe bananas
  • ½ cup almond butter
  • 1 egg
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla
  • 2 ½ cups quick cooking oats
  • 1 cup Lily’s Dark Chocolate Baking Chips
  • ½ teaspoon cinnamon
  • 1/3 teaspoon nutmeg
  • 1/3 teaspoon salt

Directions

  1. Mash up the two bananas and whisk in the almond butter, egg, coconut oil, vanilla, oats, Lily’s Dark Chocolate Baking Chips, cinnamon, nutmeg, and salt.
  2. Spoon the dough onto a baking sheet and slightly flatten and form into small circles.
  3. Bake at 350°F for 8-10 minutes.

Recipe courtesy of: Dishingouthealth.com

Spaghetti with Tomato Sauce

25 MIN · SERVES 4-6 · VEGETARIAN

Make a quick dinner without sacrificing flavor! In the time that it takes to boil water and cook spaghetti, you can create a delicious tomato sauce with a touch of garlic and plenty of fresh basil.

Ingredients

Directions

  1. In a medium saucepan, simmer the bionaturae Strained Tomatoes, bionaturae Extra Virgin Olive Oil, garlic, and salt for 15 minutes.
  2. Turn off the heat and add basil.
  3. Cook bionaturae Spaghetti according to
  4. Drain and toss the pasta with the tomato sauce.

Baked Pear Oatmeal

A hot breakfast that you can pull together before coffee? Sounds like a winner on chilly winter mornings. Chopped pears add a burst of seasonal fruit sweetness.

1 HR · SERVES 8 • VEGETARIAN

Ingredients

  • 2 cups Bob’s Red Mill® Organic Old Fashioned Rolled Oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 3 cups water, milk, pear juice, or apple juice
  • 2 eggs
  • ½ cup brown sugar
  • ¼ cup butter, melted and cooled
  • 1 teaspoon vanilla Extract
  • 2 cups chopped fresh pears, about 2 whole

Directions

  1. Preheat oven to 350°F. Butter a 9 x 9 inch baking dish and set aside.
  2. In a small bowl, combine rolled oats, baking powder, salt and spices. Set aside.
  3. In a large bowl, whisk together liquid, eggs, brown sugar, butter, and vanilla extract. Add oat mixture to the wet ingredients and mix to combine. Fold in chopped pears.
  4. Transfer mixture to the prepared baking dish and bake until set, 40-50 minutes. Let cool about 5 minutes before serving.

Hot Cocoa Drink Mix

Whether you’re stocking up for a winter of hot cocoa or you want to make a homemade gift your host will actually use, this hot cocoa drink mix is sure to please. You can scale this recipe up or down depending on how much cocoa you need. For the perfect holiday gift, make a double or triple batch and use decorative jars to elevate this simple homemade treat into a welcome gift. Make sure you include short instructions for your recipient!

Makes 10-14 cups
Total time: 5 minutes
Vegan

Ingredients

  • 1 ¼ cups unsweetened cocoa powder, sifted
  • 1 cup cane sugar
  • 2 tablespoons organic cornstarch, sifted
  • ¼ teaspoon sea salt

Directions

  1. Whisk together all ingredients in a medium-sized bowl until thoroughly combined.
  2. Store cocoa mix in an airtight container until ready to use.
  3. To serve, heat 1 cup milk of your choice with 2-3 tablespoons of drink mix until hot.

Shrimp Ramen Noodles

Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.

Serves 2–3
Total time: 35-40 minutes
Dairy-Free

Ingredients

  • 1 pound easy peel shrimp, peeled and shells reserved
  • 2 scallions, roughly chopped
  • 4-inch piece fresh lemon grass, chopped
  • 2 large garlic cloves, crushed
  • 1-2 teaspoons tomato paste
  • 4 cups cold water
  • 2 packages ramen noodles
  • 1-2 teaspoons chili garlic sauce
  • 2 tablespoons tamari
  • 1 scallion, thinly sliced

Directions

  1. In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
  2. Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
  3. Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.

Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled eggs.

Puff Pastry Twists

These elegant puff pastry twists are as easy as they are delicious. They’re equally at home served as a crunchy side to a comforting bowl of tomato soup as they are on the most elaborate charcuterie spread. Remembering to thaw the frozen puff pastry is the hardest thing you’ll have to handle to pull these off. Feel free to explore additional fillings like prepared pesto, Asiago or Pecorino Romano cheese, everything bagel seasoning, or even cinnamon sugar for a sweet twist.

Makes 20
Total time: 1 hr 30 min
Vegetarian

Ingredients

  • 1 package puff pastry, thawed
  • ¼ cup poppyseeds
  • ½ cup grated Parmesan
  • 1 teaspoon smoked paprika
  • 1 medium egg, beaten

Directions

  1. Lightly flour a flat surface and use a rolling pin to roll out the sheet of puff pastry to smooth out any folds. Cut the pastry in half to form two rectangles and place each piece on parchment paper-lined baking sheets. Chill until firm.
  2. Combine Parmesan and smoked paprika in a small bowl.
  3. Brush puff pastry with beaten egg. Sprinkle Parmesan mixture evenly onto one sheet and the poppy seeds onto the second pastry sheet. Gently press topping into pastry using the rolling pin. Chill until firm.
  4. Preheat oven to 425°F. Cut into ¾-inch wide strips.
  5. Twist strips of pastry and place on the prepared baking sheets one inch apart, pressing ends down to keep them from unraveling during baking. Chill until firm.
  6. Bake puff pastry for 20-22 minutes or until golden in color. Cool and serve.