Peppermint Hot Cocoa

Enjoy your favorite tea in a new, equally cozy way with this recipe for Peppermint Hot Cocoa from Traditional Medicinals. Just in time for St. Paddy’s Day! 

  • 15 min
  • Makes 2 large cups

Ingredients

  • 2 cups boiling water
  • 2 Traditional Medicinals Peppermint tea bags
  • 4 ounces very dark chocolate, broken up into pieces (70% cocoa or higher)
  • ¼ cup heavy cream
  • 1 tablespoon raw honey
  • Whipped cream, for serving

Directions

  1. Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.
  2. Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.
  3. In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.
  4. Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil.
  5. Pour into two mugs, top with whipped cream, and enjoy!

Vegan Crispy Bars

Chewy and chocolatey, these Vegan Crispy Bars will delight the whole family—whether or not they’re vegan. Melt the peanut butter, syrups, and vanilla together over medium/low heat and pour over rice cereal. Press into a pan and top with silky, melted chocolate. Finish with shredded coconut and you’ll have a treat as good as grandma’s in no time. The most difficult part is waiting until they’ve cooled to dig in! 

  • Vegan, Gluten-Free
  • 1hr 20 min
  • Serves 6-8

Ingredients

  • 1 cup smooth peanut butter, unsalted
  • 2/3 cup brown rice syrup
  • 1/3 cup maple syrup
  • 1 ½ teaspoon vanilla extract
  • 5 cups rice cereal 1 ½ cups vegan bittersweet chocolate chips 1 tablespoon neutral oil 3 tablespoons shredded coconut

Directions

  1. In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
  2. Spread mixture in a parchment lined 9″ by 9″ pan and press down flat.
  3. Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.

Mulligan Stew

Bring all the best ingredients together in one, steamy pot with this Mulligan Stew! Often thought of as a St. Paddy’s Day entrée, Mulligan Stew was meant for improvising, so throw whatever you’ve got in the pot with the brisket, potatoes and green beans. With such great foundational flavors coming from the garlic, bay leaves, onions, and thyme, you can’t go wrong! This recipe features a bit of stout beer, if you have it, to really up the Irish ante. 

  • 3 hrs
  • Serves 4
  • Dairy-free

Ingredients

  • 2 pounds brisket, cut into 1 inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon tomato paste
  • 4 cups chicken or beef stock
  • 1 cup stout beer
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 medium carrots, peeled & cut into 1 inch pieces ¾ pound Yukon gold potatoes, cut into 1 inch pieces ¼ pound green beans, cut into 1 inch pieces

Directions

  1. In a 6-quart stockpot, heat oil over medium heat. Add brisket and brown on all sides. Remove from pan and set aside.
  2. Add onion and saute until tender, adding more oil as needed. Stir in tomato paste and garlic; cook for an additional minute.
  3. Add stock, stout, bay leaf, thyme, salt, and pepper. Return brisket to the pot and bring to a simmer, cover, and reduce heat to low; continue to cook for 1 ½hours.Add potatoes and carrots; cook for an additional hour.
  4. Add in green beans in the last 30 minutes of cooking. When brisket is fork tender, remove bay leaf. Adjust seasoning to taste and serve.

 

All-Purpose Citrus Spray Cleaner

Spring is coming and it’s time to throw open the windows and let out that stale winter air. As you start gathering your supplies and getting down to spring cleaning, reach for this more sustainable alternative to harsh chemicals. You may just have these ingredients at home already! This recipe utilizes citrus scraps, imparting their fragrant oils to the solution’s antimicrobial, vinegar base. So, start saving the peels from whatever citrus fruit you may be munching on and bring some freshness to your home! 

Makes 5 Cups

To Use: Shake bottle gently and spray onto surfaces. 

Ingredients

  • 1 cup white vinegar
  • Citrus peel from 4 oranges
  • 4 cups water
  • 15 drops lemon essential oil

Directions

  1. Place citrus peel and vinegar in a glass jar, close and allow to infuse for two weeks.
  2. Strain vinegar and discard citrus peel.
  3. Combine infused vinegar with water, castile soap and essential oil.
  4. Store finished cleaner in spray bottles.

 

Online Shopping

Online Shopping is HERE!  

In an effort to provide our customers with the most convenient and flexible shopping experience, we are thrilled to announce that Rising Tide Market is now offering online shopping! 

If you are currently a Grateful Card holder, please DO NOT REGISTER FOR A NEW ACCOUNT. Use your existing contact information to set up your account. Create a password and your information will be automatically linked to your grateful card. You are ready to start shopping!

If you DO NOT HAVE A GRATEFUL CARD, register for an account and your information will be saved for future orders.  

Please be advised, this tool will eventually replace our current RT Text that is used for curbside orders. We ask for your patience as we navigate this new shopping experience, and we welcome your feedback. For the best shopping experience, we recommend using a computer. 

For shopping instructions, please click here. 

Wiley’s Finest® Bold Heart

Getting the Plant Sterols You Need with Wiley’s Finest® Bold Heart

Did you know that over 100 million Americans have high cholesterol and many don’t know it?

Cholesterol problems can affect anyone, regardless of gender, ethnicity, age, and family history, but because high cholesterol typically can’t be felt, many people don’t even realize their levels are high. Fortunately, there is now an effective tool to help you get even better results on top of choosing healthier foods and exercise.

Wiley’s Finest® Bold Heart is a unique and natural solution for cholesterol management unlike anything else on the market. A simple combination of North American pine tree sterols and water, Wiley’s Finest® Bold Heart delivers 2000 mg of plant sterols per serving in a vegan solution for heart health.

*Plant sterols are compounds that exist naturally in plants like nuts and seeds, and they promote healthy cholesterol levels and heart health. By replacing the cholesterol from food in our intestines, plant sterols help to effectively lower cholesterol by making sure we absorb less of it. The National Institutes of Health recommend a daily intake of 2000 mg of plant sterols per day for natural cholesterol management. The problem is most people are only getting 200-400 mg of plant sterols per day in their regular diet because keeping a diet with enough plant sterols per day is hard.

Now you can help fill the gap in your daily plant sterol needs with Wiley’s Finest® Bold Heart. Delivering a highly concentrated 2000 mg of plant sterols in a convenient, single-serving stick pack, Wiley’s Finest® Bold Heart ensures you’re getting the beneficial amount of plant sterols you need every day for natural, effective cholesterol management.

Clinically proven to lower LDL cholesterol in as little as four weeks, Wiley’s Finest® Bold Heart can be easily mixed with food and liquids, both hot and cold. The formula is made with NSF certified Non-GMO North American pine tree plant sterols and validated as Vegan by the Vegetarian Society.

Already taking medication to manage your cholesterol? Plant sterols can still help. Studies have shown adding 2000 mg of plant sterols to a healthy diet, exercise, and cholesterol-lowering medication has additional benefits for your cholesterol and heart health.

Wiley’s Finest® Bold Heart is available in an unflavored, one-month supply of 30 stick packs.

 

Disclaimer: This information is provided for educational purposes only.  It is not intended as medical advice.  Always consult your healthcare provider for medical advice.

Note: If you take Zetia®, also known as Ezetimibe, taking plant sterols are not recommended.

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

Oatmeal Bake

We love the versatility this Oatmeal Bake offers! Make it for the family brunch one weekend or portion it out for an easily reheated breakfast throughout the week. Serve it with your favorite yogurt dolloped on top, a splash of cream or with a fruit compote to jazz it up however you like best! Think of this recipe as the perfect canvas for a healthy, wintry breakfast creation. 

  • Gluten Free
  • 50 Min
  • Serves 4-6

Ingredients

  • 2 1/4 cups whole milk
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 cups old-fashioned oats (gluten-free)
  • 3/4 cup sliced almonds
  • 1/2 cup pecan halves

Directions

  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together milk, honey, egg, vanilla, cinnamon, nutmeg and salt. Allow mixture to stand for 10 minutes.
  3. Stir in melted butter until incorporated. Stir in oats then set aside for 20 minutes to allow oats to absorb some of the milk.
  4. Place mixture in an oven-safe baking dish and sprinkle on nuts.
  5. Bake for 35 minutes or until center is set and top is golden.
  6. Serve warm with fresh seasonal fruit and a drizzle of honey.

French Onion & Mushroom Soup  

Get out your best kitchen knife and start slicing onions because French Onion & Mushroom Soup is on the menu tonight! Indulge in savory, soupy flavors that will warm you from the inside out with this delicious twist on a classic recipe. Chop, chop, chop those onions and get them nice and caramelized before adding the cremini mushrooms to the pot. Simmer all the ingredients together and then add the finishing touch—you know, the crusty, cheesy bread topping broiled to bubbly perfection. Voilà! A cup of soup fit for a king! 

  • Vegetarian
  • 60 Min
  • Serves 6

Ingredients

  • 6 tablespoons unsalted butter
  • 2 1/2 pounds large yellow onions, julienned
  • 1/2 cup dry white wine or dry vermouth
  • 3 large garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon honey
  • 6-8 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1/2 heavy cream
  • 1 1/2 teaspoons of salt
  • 1 teaspoon ground black pepper
  • 1 baguette, sliced
  • 12 ounces Gruyere, grated

Directions

  1. Melt butter in a 6 quart stock pot over medium heat. Add onions, and honey, and cook, stirring frequently until caramelized, approximately 40 minutes. As the onions reduce, reduce heat as needed to prevent burning.
  2. Stir in mushrooms and garlic, cook for 5-8 minutes. Deglaze with white wine.
  3. Add broth, thyme, Worcestershire sauce, cream, salt and pepper. Bring to a gentle simmer and cook for 5-10 minutes.
  4. Portion soup into oven-safe individual soup bowls. Place filled bowls on a baking sheet. Top with baguette slices and cheese. Broil for 3 minutes on high until cheese is bubbling and golden brown.

 

Holiday Relief Massage Blend

Take a quick break this holiday season for a self-care massage! Using aromas of the season, this blend of essential oils is the perfect pick-me-up after a long day.

Ingredients

  • 2 tablespoons (1 fl oz) carrier oil of choice
  • 6 drops peppermint essential oil
  • 4 drops orange essential oil
  • 3 drops ginger essential oil
  • 2 drops cypress essential oil

Directions

  1. In your clean, empty glass container, pour in the carrier oil of choice (such as jojoba or sweet almond)
  2. Add in your essential oils
  3. Tightly adhere lid and swirl ingredients together
  4. Before each use, shake bottle well. Drop oil blend on any sore areas needing attention, and massage area as desired

Cinnamon Apple Monkey Bread

We are loving this twist on a classic recipe, Monkey Bread! Replace biscuits with cinnamon rolls and you have a whole new flavor dimension. This recipe combines apples, spices, and sweet cinnamon rolls to create a warm and beautiful dish you can serve to your family and guests!

Ingredients

  • 2 large or 3 small apples
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 2 packages Immaculate Baking Cinnamon Roll dough
  • 1/2 cup brown sugar
  • 1 stick butter
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg

Directions

  1. Add apples, lemon juice and water to a small saucepan. Bring to a boil and then reduce to a simmer and cover. Simmer for 10 minutes and then remove the top. Continue to simmer and mash with a fork until water has evaporated and apples are mashed (about 5 more minutes). Add brown sugar, butter, and a sprinkle of cinnamon and nutmeg and continue cooking over low heat until butter has completely melted. Preheat oven to 350°F. Spray a bundt pan with cooking spray. Open cinnamon rolls according to package instructions. Cut each roll into 6 pieces.
  2. Combine granulated sugar, the rest of the cinnamon and nutmeg in a plastic bag. Toss cinnamon pieces into the bag with sugar until evenly coated (you may need to do in 2 batches).
  3. Add half of the cinnamon rolls to the bundt pan. Pour half of the apple compote mixture over the cinnamon roll pieces. Add the remaining cinnamon roll pieces and another layer of apple compote on top.
  4. Bake for 40-50 minutes until top pieces are nicely browned and center feels set. (You may want to place a cookie sheet on the lower oven rack in case there is any spill-over while baking.) Cool for 5 minutes and then invert on to a serving plate. Drizzle with icing and enjoy!

Grain-Free Almond Cake

A piece of cake — Not only is this recipe that simple, you’ll also be left with one! It’s easy to make this grain free dessert look elegant; add a dusting of powdered sugar and top with sliced almonds for a dainty finish. This cake is so light you’ll find it the perfect addition to any meal: breakfast, lunch or dinner.

  • Grain Free
  • Gluten Free
  • 45 min
  • Serves 4

Ingredients

  • 11 1/2 cups of finely ground almond flour
  • 1/4 cup tapioca flour*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1/4 cup cane sugar*
  • 1/4 cup sunflower oil
  • 1 teaspoon almond extract
  • 1/3 cup sliced almonds

Substitutions
* Substitute coconut flour for tapioca flour for a low carb option.
* Substitute a keto friendly sweetener for cane sugar for a low carb option.

Directions

  1. Preheat oven to 350°F.
  2. Grease an eight-inch round cake pan and line with parchment paper.
  3. Whisk together dry ingredients in a bowl and set aside.
  4. In a separate bowl, combine eggs, oil and almond extract.
  5. Combine the two bowl’s ingredients and stir until well combined.
  6. Pour batter into prepared pan and sprinkle on sliced almonds.
  7. Bake for 22-25 minutes. Let cake cool for 10 minutes before removing from pan.

How To Cook a Turkey

Turkey Time!

Prepping and cooking a turkey can be a daunting task – but with this guide, (including a cook time chart according to weight), you’ll be a pro in no time.

  1. Rinse the turkey (fresh or defrosted) well and pat dry before seasoning and dressing.
  2. Preheat oven to 450°F. Place turkey into a roasting pan with the breast up and tie legs together.
  3. Season the turkey using melted butter and your choice of herbs. Make sure to get the butter and seasoning under the skin but be careful not to tear it.
  4. Cook for approximately 20 minutes, until light browning occurs, then reduce oven temperature to 350°F for remaining cooking time. Cooking time is weight-based: plan for approximately 12-14 minutes per pound of turkey. (see chart below)
  5. Baste every 15-20 minutes and rotate the pan every half hour.
  6. Bake until inner temperature is 165°F at the thickest point. For a true temperature, insert meat thermometer into the thigh and push into the densest part of the breast.
  7. Don’t forget to check the stuffing (if using). It should also be 165°F.
  8. Once at temperature, remove from oven. Let turkey rest for 20 minutes before slicing. Reserve the pan drippings to make your gravy…or pick some up from RT’s grab and go (we won’t tell)!

Butternut Squash Pasta with Sage and Pumpkin

For a simple dinner that feels fancy, embrace the flavors of fall with this elegant pasta!

  • Vegan
  • Gluten Free
  • Serves 4

Ingredients

  • 1/2 cup organic pumpkin seeds
  • 1/2 cup olive oil
  • 1/2 cup fresh sage leaves
  • 2 shallots, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 2 teaspoon smoked paprika
  • 1 1/2 pound peeled and cubed butternut squash (about 4 cups)
  • 3 cups vegetable broth
  • 1/2 cup Bob’s Red Mill® Nutritional Yeast
  • Salt and Pepper
  • 1 pound gluten free linguine pasta

Directions

  1. In a large pot, toast pumpkin seeds over medium heat. Remove and set aside. In the same pot, bring olive oil to a simmering heat and fry the sage leaves for 2-3 minutes, until a bit darker and crispy. Remove and pat off excess oil with cloth.
  2. For sauce, add shallots to oil and saute for 2-3 minutes. Add garlic and cook additional 2 minutes. Add tomato paste and paprika and cook for 3-4 minutes, stirring continuously.
  3. Add squash and vegetable broth to pot. Bring to a boil, then return to a simmer. Cover and cook for 30 minutes, until squash is fork tender.
  4. Meanwhile, in another pot, cook the pasta until al dente according to directions. Reserve 1 cup of pasta water to thin the sauce as needed.
  5. Add the blender and blend sauce smooth. Stir in nutritional yeast and season to taste. Combine pasta and sauce. Thin with reserved pasta water if needed. Garnish with fried sage and toasted pumpkin seeds.

Superfood Stuffing

This superfood stuffing bursts with wholesome ingredients, in addition to that traditional stuffing taste that you already love.

  • Serves 8
  • 2 Hrs

Ingredients

  • 1 loaf (1 pound) sprouted bread*
  • 6 tablespoons Dr. Bronner’s Regenerative Organic Coconut Oil
  • 2 large sweet yellow onions, minced
  • 4 celery stalks, minced
  • 2 tablespoons (packed) minced fresh thyme
  • 2 1/3 cups of vegetable stock
  • 1/3 cup dried goji berries
  • 2/3 cup hemp seeds
  • 1/2 teaspoon of salt
  • 1/2 teaspoon pepper

Substitutions
*Gluten-free bread may be substituted if desired.

Directions

  1. Preheat oven to 300°F. Tear bread into 1/2-inch to 1-inch pieces, and spread onto a baking sheet. Bake 1 hour, tossing once or twice midway through, until bread is golden and toasted. Remove bread from the oven to cool. Turn heat to 425°F.
  2. Warm coconut oil over a large saute pan over medium heat. Add the onions and celery. Cook until softened, about 10 minutes, stirring occasionally. Mix in thyme and cook 1 minute longer.
  3. Transfer contents of the pan to a large mixing bowl. Pour in vegetable broth. Add salt and pepper. Combine.
  4. Add toasted bread, goji berries, and hemp seeds, and toss well. Transfer mixture to a 12″ by 9″ baking dish. Press down lightly, creating an even layer. If any goji berries are exposed, press down to submerge into stuffing to avoid burning.
  5. Cover the dish tightly with foil. Bake for 30 minutes. Then, remove foil and bake uncovered for 10-15 minutes, or until top of the stuffing has browned.

Baked Pumpkin Pancake

Don’t worry about executing the perfect flapjack flip, this pumpkin pancake cooks in the oven! It’s pretty enough for brunch and homey enough for a lazy Sunday morning.

Ingredients

  • 1 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
  • 2 tablespoon Sugar
  • 2 teaspoon Baking Powder
  • 2 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Salt
  • 3/4 cup Milk or Dairy Free Milk
  • 1/2 cup of canned Pumpkin Puree
  • 3 tablespoon Butter or Dairy Free Alternative, melted and divided
  • 3 Eggs, or Egg Substitute to equal 3 eggs
  • 1 tablespoon of Apple Cider Vinegar
  • Whipped Cream and Chopped Pecans for garnish

Directions

  1. Preheat the oven to 425° F. Place a 9-inch cast iron skillet in the oven.
  2. In a large mixing bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Whisk until well blended.
  3. Next add milk, pumpkin puree, 2 tablespoons melted butter, eggs and apple cider vinegar to the flour mixture. Whisk until combined.
  4. Place the remaining butter in the heated cast iron skillet, swirling to cover the bottom of the pan. Pour in batter and bake for 20 minutes, or until pancake is golden brown and cooked through. Serve warm with optional garnish, powdered sugar, butter and syrup.

Curried Tofu

This vegan recipe is a great way to utilize ingredients you already have on hand by working it into a custom meal solution! Incorporate the fresh veggies and bold flavors of this tofu dish with the rice or quinoa you have in your pantry for a tasty grain bowl. Serve it as a side with your favorite sandwich for an easy lunch or, better yet, slap it between two slices of bread and make it into a sandwich itself! Get creative and make this Curried Tofu your way.

  • Vegan
  • Gluten-Free
  • 45 Min
  • Serves 4

Ingredients

  • 2 pounds of extra firm tofu, cubed
  • 4 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 1/2 tablespoons paprika
  • 1 teaspoon sea salt
  • 1 large carrot, peeled and grated
  • 4 celery stalks, thinly sliced
  • 1 small red onion, diced
  • 1/4 bunch cilantro, chopped
  • 1 1/2 cups vegan mayonnaise

Directions

  1. Preheat oven to 350°F.
  2. Whisk together oil, spices, and salt in a medium-size bowl.
  3. Toss cubed tofu with half of the spice mixture until evenly coated.
  4. Place tofu on a baking sheet and cook for 40 minutes or until lightly crisp. Let cool.
  5. Meanwhile, toss vegetables with the other half of the spice mixture; coat evenly.
  6. Toss vegetables, vegan mayo and tofu together until well mixed.

Fall Spiced Latte

The air grows cooler and the days grow shorter, but you’ll be up and at ‘em with a pep in your step after you enjoy this Fall Spiced Latte! Ginger, cinnamon, and nutmeg shine in this quick drink. With all the flavors that remind you of the holiday season, you’ll be warmed from the inside out. Don’t be afraid to crack open your spice drawer and turn on the stove for a morning treat you can drink in a mug.

  • Gluten-Free
  • Vegan
  • 10 Min
  • Serves 1

Ingredients

  • 6 ounces coconut milk*
  • 4 ounces strong coffee
  • 2 tablespoons cane sugar*
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg

Directions

  1. Place all ingredients in a small saucepan over medium heat.
  2. Bring mixture to a gentle boil, whisking frequently.
  3. Adjust seasonings and sweeteners to taste. Serve hot.

Substitutions

  • *Substitute honey or keto approved sweetener for sugar.
  • *Substitute your milk of choice for coconut milk.

Maple Superfood Pancakes

Packed with chia and flaxseed goodness, these yummy flapjacks are a great way to superfood-infuse your day!

Ingredients

Directions

  1. Combine Simple Mills Pancake and Waffle Mix, eggs, almond milk, coconut oil, flaxseed meal and maple syrup in a large bowl. Whisk until batter forms. If batter is too thick, add almond milk by the tablespoon until desired texture is reached.
  2. Grease a large skillet over medium heat.
  3. Ladle pancake batter into skillet when the pan is hot. Flip pancakes when you begin to see them bubble.
  4. Enjoy topped with maple syrup and your favorite berries.

October News

October Newsletter

Charity of the Month – Orkestai Farm
Orkestai Farm is a regenerative, pesticide and herbicide free vegetable farm located at the planting fields in Oyster Bay. The farm provides hands-on education in sustainable farming for teens and adults of all skill levels, in addition to workshops in the Arts. The educational programs foster healthy living, social engagement, creativity, and more from the community at large, including those with developmental and emotional needs. Members learn to grow food and feel empowered and confident about who they are and what they can achieve.  Be sure to check out Orkestai Farm and all they have to offer beyond delicious, crisp, fresh organic produce. (And remember, you can support our Charity of the Month through our BYOB program at the store!)

 

Non-GMO month
Every October is Non-GMO month. We are ardent supporters of the Non-GMO Project, and stock over 10,000 Non-GMO Project Verified products in our store. We support mandatory Federal GMO labeling laws, and feel every American has the right to know what is or isn’t in the foods they’re consuming. Read more about the Non-GMO project here.
View our October sales flyer for the best organic and Non-GMO verified products at great prices!  

 

Seasonal Produce

Superb Squash
There is quite an array of squash available, and each has its own unique taste and texture. Follow our guide and read about the best way to prepare each of these delicious squash varieties. By the way, squash is a fruit according to its botanical classification, but it is generally considered a vegetable in food preparation.

 

Ample Apples
Apples have a number of uses, and each apple’s use depends upon the variety. Some are great for cider, others for baking, others perfect for snacking all on their own. Check out our Apple Guide for the flavor profiles of the apples we sell here at RT, and their best use. And if you want to explore the benefits of an apple a day through some more unique methods, have a look at these sweet-to-savory recipes 
(Feel like switching things up? Enjoy the appealing apple taste of our October Smoothie of the Month – Apple Pie.) 

 

Featured Products and Recipes

 

Happy (healthy) Halloween!
Healthier packaged treats are more readily available than ever – just in time for Non-GMO month. Come into the store for a great selection of RT-approved Halloween treats, including Justin’s Nut Butter Cups, Endangered Species Chocolate Bars, and Annie’s Organic Bunny Crackers (just to name a few, and all of which are currently on sale!) But don’t underestimate the fun (and ease!) of creating homemade treats made with wholesome, organic/non-GMO ingredients. Try this Vegan Chocolate Pudding, or explore more recipes! 

 

Essential Oils
We’ve all heard of essential oils, and some of us consider ourselves well-versed in their various uses. But choosing the right brand is imperative, which is why we carry only the best at RT. We are particularly fond of Aura Cacia, who values nourishing people and planet. They care for the small grower communities at the source of their products, openly share product information, show customers how to improve their lives with aromatherapy and give back to help those in need. Check out this guide to properly chose the right essential oil for your needs.

 

Oil of Oregano
It is believed that Oregano has multiple health benefits, and oregano oil might act as an effective natural antibiotic and anti-fungal agent. Some believe it may help you lose weight and lower your cholesterol levels too. Learn more about the potential benefits. 

 

Keto Kick
Join the keto craze with this recipe for a shell-free version of a taco – just the right amount of spice to balance out the creamy goodness in the avocados. Swap the ground meat for tempeh or any protein of your choice to make this a veggie dish.

 

Blissful Boost
Enjoy the bliss that is fresh orange juice with a powerful kick of ginger. This wellness shot will have you up and ready to take on the day lickety-split, all the while supporting your immune system with the detoxifying powers of ginger and Vitamin C. With only two ingredients, this recipe relies on the pure flavors of wholesome produce. Fire up your juicer (or blender) and be ready for a boost!

Health-O-Ween Treats

Healthify your Halloween with these fun, homemade goodies – using wholesome, organic and Non-GMO ingredients. From gluten-free to vegan, these tasty, unique treats will appeal to the whole crowd.

 

  • Dark Chocolate Covered Pretzel Screams
    • Super simple and savory, the added googly eyes make these pretzels a really fun treat for all ages.
  • Vegan Caramel Sauce
    • With only three ingredients, this updated caramel sauce (made with dates and coconut milk) is a much healthier alternative to the traditional sugary sauce.
  • Gluten-Free Vegan Ghost Cupcakes
    • These allergen-free cupcakes are really fluffy…and really cute!
  • Sticky Sweet Popcorn Balls
    • Fun to make and fun to eat, these sticky sweets will have your kids begging to help in the kitchen.
  • Spiderweb Cupcakes
    • The chocolate peanut butter frosting really brings this healthier cupcake home.
  • Silly Apple Bites
    • Full of silliness and free of allergens, these easy to make goodies will make snack time even more fun.
  • Roasted Pumpkin Seeds
    • Here’s a simple roasting method that turns pumpkin seeds into the crunchiest, savory snack of the season.
  • Raw Cookie Dough Bites
    • A healthy cookie dough bite? Apparently it is possible with this recipe that calls for old fashioned oats and no raw eggs or refined sugar.

Squash Preparation

With the abundance of winter squash available, you might wonder the best (or perhaps easiest) ways to prepare the many varieties. Read on for the simplest roasting and cooking methods. You can also follow our guide to learn more about the plentiful squash available now at RT. When picking your squash, they should be heavy for their size and have a dull appearance. They should also be firm to the touch with no soft spots, bruises or cuts. If squash are cut, the flesh should have a moist appearance.

How to cook squash in the oven:

  • Bake a smaller squash whole by piercing the skin with a knife in several places or by cutting it in half and removing the seeds and fibers. Place it whole, or halves with cut sides up, in an ungreased baking pan or dish.
  • If baking halves, add about 1/4-inch water to the pan. Dot squash halves with butter, and sprinkle with salt and pepper.
  • Bake at 350°F for 45 to 60 minutes, depending on the size and variety of the squash. Cool slightly.
  • If whole, cut open and remove seeds and fibers after baking. Remove skin.

How to cook squash on the stove-top:

  • Peel squash, and cut into 1-inch cubes or slices.
  • To boil, cover and cook in 1-inch boiling water 10 to 15 minutes or until tender.
  • To steam, place steamer basket in ½-inch water in saucepan or skillet; add squash. Cover tightly and heat to boiling; reduce heat to low. Steam cubes seven to 10 minutes, for slices steam 12 to 15 minutes.

Read more about how to prepare squash

Spaghetti & Cherry Tomato Sauce

This delicious, light pasta comes together in no time for a meal that’s fresh, quick and yummy. Triple threat!

Ingredients

  • 2 tbsp olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • 16 oz cherry tomatoes, halved lengthwise
  • 1/4 tsp salt
  • 16 oz package of Ancient Harvest spaghetti
  • Handful of fresh basil, sliced into ribbons
  • 1/4 cup Parmesan, grated
  • Fresh cracked pepper, for garnish

Directions

  1. In a large pan over medium heat, add oil and garlic. Saute for 30 seconds. Add cherry tomatoes and salt. Let it cook for 10 minutes, stirring occasionally.
  2. In the meantime, bring a large stockpot of salted water to boil, add the spaghetti and cook according to the package directions.  Drain the pasta and toss with the cherry tomato sauce.
  3. Garnish with basil, Parmesan, and fresh cracked pepper. Drizzle with additional olive oil if preferred.

Golden Milk

Golden Milk

For a drink that’s not only bursting with flavor but with incredible health benefits too, look no further than golden milk!

Ingredients

Directions

  1. Simply heat 1 cup of your favorite milk.
  2. Whisk in 1 serving Gaia Herbs Golden Milk.
  3. Heat, stirring often, until mixture is quite warm but not boiling.
  4. Remove from heat, then pour into a cup and savor immediately.

Smothered Potato Puffs

Need to whip up something quick, yet truly delicious? Bring the restaurant to you with these Smothered Potato Puffs! They’re a huge crowd pleaser either as an appetizer while entertaining or as an easy weeknight meal. Top with bacon or a meat of your choice for some extra protein sure to satisfy everyone around your dinner table.

Ingredients

  • 16 ounces of frozen tater tots
  • 1/3 cup of crumbled feta
  • 1/2 small red onion, julienned
  • 1 handful cilantro leaves
  • 1/2 a teaspoon dried oregano

Sauce

  • 1/3 cup of mayonnaise
  • 1 tablespoon sriracha hot sauce

Substituons

  • Substitute vegan feta cheese and mayonnaise to make vegan.

Directions

  1. Bake tater tots following the package instructions or until extra crispy.
  2. Meanwhile, stir together sauce ingredients. Set aside.
  3. Place tater tots on a serving plate and drizzle with sauce.
  4. Sprinkle on feta, red onion, oregano, and cilantro. Serve promptly.

 

Vegan Chocolate Pudding

Who knew tofu could be for dessert, too? This simple recipe makes chocolate pudding like you’ve never had before with a delightfully creamy texture to delight your tastebuds. Additionally, it’s rich with protein, making it so much more than just a sweet treat! Enjoy this creative dish as mid-afternoon snack or pack in your child’s lunch.

  • Vegan
  • Gluten-Free
  • 1.5 Hours
  • Serves 4

Ingredients

  • 12 ounces silken tofu
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup maple syrup
  • 1 tablespoon cane sugar
  • 1 teaspoon vanilla extract
  • Additions

Goes well with maple toasted coconut flakes, cocoa nibs, shaved chocolate.

Directions

  1. Place silken tofu in a fine mesh strainer and allow to drain for 10 minutes to remove excess water.
  2. Place tofu and remaining ingredients in a food processor or blender. Process until smooth and creamy.
  3. Chill pudding in the refrigerator for 1 hour before serving.

Ginger Wellness Shot

Enjoy the bliss that is fresh orange juice with a powerful kick of ginger. This wellness shot will have you up and ready to take on the day lickety-split, all the while supporting your immune system with the detoxifying powers of ginger and Vitamin C. With only two ingredients, this recipe relies on the pure flavors of wholesome produce. Fire up your juicer (or blender) and be ready for a boost!

  • Vegan
  • Gluten Free
  • 15 Min
  • Serves 4

Ingredients

  • 4 large navel oranges
  • 6-8 ounces fresh ginger root
  • 1-2 Tbsp Water (if using blender)

Directions

Directions for Juicer

  1. Peel oranges and ginger.
  2. Juice all ingredients in a juicer and enjoy.

Directions for Blender

  1. Peel oranges and ginger.
  2. Blend ingredients in blender, adding 1-2 Tbsp of water.
  3. Pour mixture through fine mesh strainer or nut milk bag and enjoy.

Keto Avocado Tacos

Join the keto craze with this shell-free version of a taco – just the right amount of spice to balance out the creamy goodness in the avocados. Swap the ground meat for tempeh or any protein of your choice to make this a veggie dish.

Keto Avocado Tacos

  • KETO
  • 15 MIN
  • SERVES 6

Ingredients

  • 1 tablespoon Primal Kitchen Avocado Oil
  • 1 pound ground bison (or any ground meat of your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons keto-friendly taco seasoning
  • 3 avocados
  • 1 medium tomato
  • 6 tablespoons queso blanco or feta cheese crumbles
  • 1 tablespoon cilantro, chopped
  • 2 limes, juiced
  • 4 tablespoons Primal Kitchen Mayo with Avocado Oil

Directions

  1. In a large skillet over medium-high heat, add 1 tablespoon avocado oil. Add ground meat and cook until browned, breaking up any big chunks as it cooks. Season with salt, pepper and taco seasoning. Drain on towel-lined plate.
  2. Dice tomatoes. In a small bowl, add mayo and juice from 1 lime. Stir together until combined. Cut avocados in half, removing the pits. Spritz with lime juice to prevent them from browning.
  3. Plate the avocados and spoon about 1/4 cup of meat on each halved avocado. Top with a sprinkle of diced tomatoes, about a tablespoon of queso blanco (if using), a bit of chopped cilantro, and the creamy lime sauce.

RECIPES: Beyond Sausage Skewers

Fire up the grill and call in the kids for a meal you can both make and enjoy as a family! Quick and easy to put together, these skewers use vegan Beyond Sausage Hot Italian, making it a savory and delicious dish for everyone at the table.

Beyond Sausage Skewers

  • VEGAN
  • 15 MIN
  • MAKES 4 SKEWERS

Ingredients

Directions

  1. Cut each Beyond Sausage Hot Italian into four 1.5″ pieces.
  2. Cut pineapple and red onion into 1″ pieces.
  3. Build skewer starting with Beyond Sausage Hot Italian piece followed by red onion, pineapple, mushroom. Stack ingredients until skewers are full. Repeat for additional skewers.
  4. Grill skewers on a lightly oiled, heated grill. Grill on medium-high for 2-3 minutes per side. Brush skewers with BBQ sauce about halfway through. Remove.
  5. Garnish with fresh chopped cilantro, a side of BBQ sauce and enjoy!