Blog Archives

New Year's Sale!

12/26/2017

Only a few more days until the NEW YEAR!
Let HEALTH and WELLNESS be at the top of your resolutions list!
Enjoy 20% OFF Renew Life brand Cleansing Kits, 20% OFF Veriditas Essential Oils & 50% OFF Paradise Single Herbs & Select Blends.
Kick off the New Year right by visiting us before the sale ends!

Guest Vendor: California Crafts

12/20/2017

Stop by The Whole Wheatery today to visit our guest vendor: California Crafts!
Take this opportunity to sample their variety of Body butters, Body polish and Soaps!
They also have African Black Soap!
Take a look at their products, near the Juice Bar.

White Chocolate Cheesecake Cookies

12/18/2017

40 min, 24 small cookies, vegetarian

Crust

1 cup white chocolate, chopped
1 sleeve club crackers
¼ cup cane sugar
⅛ teaspoon Simply Organic ground nutmeg
⅛ teaspoon Simply Organic ground cinnamon
Pinch of sea salt
6 Tablespoons Organic Valley salted butter, melted

Filling

8 oz. Organic Valley cream cheese, softened
4 Tablespoons cane sugar
1 cup Organic Valley heavy cream
3 Tablespoons powdered sugar

Drizzle

¼ cup Chocolove milk chocolate, chopped
¼ cup smooth peanut butter

Instructions:

Line a cookie sheet with parchment paper.
In a double boiler, melt white chocolate.
In a separate bowl, crush crackers. Add spices and salt, and mix well. Mix in butter.
Fold melted white chocolate into cracker mixture until everything is coated.
Working quickly, while mixture is still warm, spoon into a 2 ½ inch ring mold and press to flatten. Repeat with remaining crumb mixture. Place in refrigerator to set.
While cookies are setting, blend cream cheese and 4 Tablespoons sugar until smooth.
In separate bowl, whip heavy cream and powdered sugar until soft peaks form. Fold whipped cream into cream cheese until just incorporated.
Top each chilled cookie with roughly a Tablespoon of cream cheese mixture, using all the filling, and place back in refrigerator to set.
In double boiler, melt together drizzle ingredients.
Drizzle chocolate mixture over cream cheese on each cookie. Refrigerate again and allow chocolate to set. Keep cool until ready to enjoy.

2017_white_chocolate_cheesecake_cookies.pdf
File Size:	175 kb
File Type:	pdf

Frosted Shortbread Cookies

12/14/2017

50 min, 45 min resting, 24 cookies, vegetarian

1 ¾ cups all-purpose flour
⅓ cup ground almond flour
3 Tablespoons whole wheat flour
1 teaspoon salt
1 cup Organic Valley unsalted butter, softened
⅓ cup cane sugar
⅓ cup packed Wholesome! brown sugar
1 teaspoon Simply Organic pure vanilla extract
1 cup powdered sugar
2 Tablespoons Organic Valley heavy whipping cream

Instructions:

Whisk together all flours and salt in a medium bowl. Set aside.
In a large bowl of an electric mixer, beat butter on medium speed until creamy. Add sugars and vanilla. Beat until light and fluffy, approximately 5 minutes.
Add dry ingredients and mix on low speed until well-blended.
Form dough into two disks. Wrap in plastic wrap and chill for 45 minutes or up to one week.
Preheat oven to 350° F.
On a lightly floured surface, roll out dough 1⁄4 inch thick. Using cookie cutters dipped in flour, cut out cookies. Place on a large cookie sheet lined with parchment paper. Chill 10 minutes before baking.
Bake chilled cookies 10 to 12 minutes or until edges begin to brown slightly. The centers should remain light in color. Cool completely on wire racks.
In a small bowl, whisk cream into powdered sugar until sugar dissolves and thickens. Continue adding more cream a teaspoon at a time to achieve desired spreading consistency.
Frost cookies and add sprinkles if desired.

2017_frosted_shortbread_cookies.pdf
File Size:	175 kb
File Type:	pdf

Begin Your New Year's Resolution With Nutrition!

12/14/2017

Make sure the family is getting their necessary vitamin intake this New Year with Buried Treasure Liquid Nutrients!
At The Whole Wheatery, we have a large selection of Buried Treasure liquid multivitamins and supplements to suit most needs.
The nutrients in these products are micronized, to be more quickly absorbed into the body. This is a much more efficient approach than traditional encapsulated supplements.
Visit The Whole Wheatery today to get a jump start on complete nutrition!

New Product!: Veriditas Winter Trees Oil Diffusion Blend

12/14/2017

Veriditas Holiday Essential Oil Diffusion Blend, WINTER TREES, is Now Available at The Whole Wheatery!
Sink into the bold, conifer forest blend with a cooling hint of peppermint to help get into the season.
Add a few drops of this oil onto your ultrasonic diffuser, pine cones or potpourri to fill your home with the savory smell of the trees.
Certified Organic, Free from Synthetics, Pesticides & Herbicides.

Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze

12/11/2017

90 min, 30 min prep, 8-10 servings, vegetarian

Cake:

2 ⅔ cups all-purpose flour
2 teaspoons Simply Organic pumpkin spice
2 teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
4 eggs
2 cups cane sugar
½ cup Dr. Bronner’s virgin coconut oil, melted
½ cup unsweetened applesauce
1- 15 ounce can pumpkin puree (not pie filling)

Glaze:

1 cup powdered sugar
2 Tablespoons Organic Valley whole milk
1 Tablespoon pure maple syrup
½ teaspoon Simply Organic ground cinnamon

Instructions:

Place the oven rack in the center of the oven. Preheat the oven to 350° F.
Grease a Bundt pan and sprinkle with a little flour.
Stir together the dry ingredients in a bowl and set aside.
In a large bowl, beat eggs, sugar, and oil together with a hand mixer (or a stand mixer fitted with the whisk attachment) on medium speed until fluffy (about 30 seconds).
Add the applesauce and beat for 30 seconds.
Add the pumpkin puree, and beat the ingredients together for 40 seconds. Stir the dry ingredients into the wet ingredients until well combined.
Pour batter into the Bundt pan. Bake the cake for an hour or until the top is firm and golden on top. Allow the cake to cool for 10 minutes, then invert the cake on a rack. Allow the cake to cool completely before pouring the glaze.
In a medium bowl, whisk together the glaze ingredients, adding more milk to create your desired consistency, if needed. Pour the glaze over the cooled Bundt cake.

*Sift organic sugar through a fine mesh sieve to avoid clumping.
*For a dairy -free cake, use vegan butter and almond or cashew milk in place of the whole milk in the glaze.
*The cake may be made two days in advance and stored in an air tight container.

2017_pumpkin_spice_bundt_cake_with_maple_cinnamon_glaze.pdf
File Size:	180 kb
File Type:	pdf

Christmas Giftware Sale Has Been Extended!

12/8/2017

Our 20% off Giftware Sale has been extended to December 24th!
Take advantage of this discount to acquire Christmas Decorations, Ornaments, Gift Items and MORE!

S'mores Pizza

12/8/2017

40 min, 6-8 servings, vegetarian

1 container Immaculate Baking organic cinnamon rolls
4 ounces Sunspire chocolate chips
4 ounces miniature marshmallows
2 Annie’s Homegrown organic graham crackers

Instructions:

Preheat the oven to 350° F.
Remove the rolls from the packaging and separate from each other.
Place 1 roll on a lightly floured surface and roll out with a rolling pin to flatten. Place on a greased baking sheet.
Repeat process with the remaining rolls to fill the baking sheet in a circular shape. Stretch the rolls to fit.
Bake at 350° F for 16 minutes. Remove from the oven and evenly top with the cinnamon roll icing, chocolate chips, and marshmallows.
Bake for an additional 6-8 minutes until the chocolate is melted and the marshmallows are beginning to brown. Let rest for 5 minutes.
Break the graham crackers into small pieces and place on top of the marshmallows.
Slice into wedges like a pizza and enjoy!

2017_smores_pizza.pdf
File Size:	167 kb
File Type:	pdf

New Product!: Green Mountain CBD Supplements

12/6/2017

Green Mountain CBD Supplements are now available at The Whole Wheatery!
You can find them in our supplements section, near the Customer Service desk!