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Black Friday Sale!

11/13/2017

Stop by The Whole Wheatery for our Black Friday Sale on November 24th!
Recover from the family Thanksgiving feast with 25% off our Store Brand Supplements. You can also get some early Holiday gift shopping done among our Gift-ware! Dine in Natcheryl's Cafe for 25% off your order!

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Quinoa Stuffed Acorn Squash

11/6/2017

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vegetarian, gluten-free; serves 6-8

1 cup Ancient Harvest quinoa
1 ½ cups water
½ teaspoon sea salt
3 Tablespoons California Olive Ranch olive oil
1 Tablespoon lemon juice
1 Tablespoon honey
¼ teaspoon sea salt
¼ teaspoon black pepper, ground
1 ounce fresh spinach, cut into thin ribbons
1 small Gala apple, cored and diced
¼ cup crumbled feta cheese
¼ cup dried cranberries
2 acorn squashes
2 Tablespoons California Olive Ranch olive oil
4 Tablespoons butter, unsalted

Instructions:

Preheat oven to 350° F.
Bring quinoa, water, and sea salt to a simmer. Cover and reduce heat to low. Cook until water has been absorbed (about 10–15 minutes). Set aside to cool.
Whisk together olive oil, lemon juice, honey, salt, and pepper. Combine with cooled quinoa, spinach, cranberries, and feta.
Meanwhile, cut acorn squash in half and remove seeds. Brush cut sides with olive oil.
Place cut side down on a parchment lined baking sheet and bake until squash is knife tender.
Remove from oven and turn over. Place a tablespoon of butter into each squash while warm.
Fill squash with quinoa once butter has melted. Serve warm.

Vegan: Substitute vegan buttery sticks for butter, maple syrup for honey, and remove feta.

2017_holiday_quinoa_stuffed_acorn_squash.pdf
File Size:	4796 kb
File Type:	pdf

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Maple Glazed Sweet Potatoes

11/1/2017

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Vegetarian, gluten-free; serves 6

2 pounds sweet potatoes, peeled and cut into 1” pieces
¼ cup sunflower oil
¼ cup maple syrup
2 Tablespoons rice vinegar
1 Tablespoon low-sodium tamari
½ teaspoon sea salt
½ cup panko bread crumbs
1 Tablespoon unsalted Organic Valley butter
Pinch of sea salt
2 Tablespoons minced parsley

Instructions

Preheat oven to 350° F.
In a medium sized mixing bowl, whisk together maple syrup, oil, tamari, and sea salt. Add chopped sweet potatoes and toss to coat.
Place potatoes in a large enough baking dish to create a shallow layer. Cover with tin foil and bake for 30 minutes or until sweet potatoes are almost tender. Remove foil and gently stir. Continue baking until tender and liquid has reduced.
Meanwhile, heat butter in small skillet over medium heat. Add panko and sea salt. Stir until bread crumbs are golden. Transfer to a baking sheet to cool.
Once sweet potatoes are tender, sprinkle with panko and parsley. Serve immediately.

* Optional: Garnish with freshly chopped green onion for an extra kick of flavor.

2017_holiday_maple_glazed_sweet_potatoes.pdf
File Size:	4221 kb
File Type:	pdf

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