Harvest Apple Crisp

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

When you are too busy to make a pie crust, or simply don’t have the ingredients on hand, this simple Harvest Apple Crisp recipe will hit the spot.

Plus, it’s lower in calories and sugar than a traditional apple pie or crisp. Step into fall with this aromatic and tasty delight!

Photo by Selva Wohlgemuth

Harvest Apple Crisp

(gluten-free and vegan)
Serves 8

Nutritionist Tips: Keep the peel on the apples because they increase the gut-friendly fiber in this recipe. Sugar can be replaced with coconut sugar if desired. White rice flour and arrowroot powder can be purchased in small amounts in the bulk section, so you do not need to buy a huge bag just for a single tablespoon. I personally prefer to use butter or ghee but, if you are vegan, coconut oil is just as delicious.

FILLING INGREDIENTS

5 medium apples, thinly sliced
1 cup frozen blueberries
1 orange, juiced
1 tablespoon sugar
1 tablespoon arrowroot powder
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
generous pinch sea salt

STREUSEL INGREDIENTS

½ cup gluten-free rolled oats
1/3 cup chopped hazelnuts
1 tablespoon white rice flour
2 tablespoons sugar or coconut sugar
½ teaspoon ground cinnamon
generous pinch sea salt
1½ tablespoons butter, ghee, or coconut oil, melted

METHOD

Preheat your oven to 350 degrees F.
In a medium bowl add the filling ingredients and stir to combine. Scoop the mixture into a small glass or ceramic baking dish, cover with a glass lid or cover with foil, and bake for 25 minutes.

Meanwhile make the streusel:

Combine the rolled oats, hazelnuts, rice flour, sugar, cinnamon, and salt. Stir to combine, pour in the melted butter, and mix until evenly distributed throughout.
Evenly spread the streusel mixture over the top. Place into oven and bake uncovered for 20–25 minutes or until the crisp is golden. Remove from the oven and serve alone or with a dollop of whipped cream, vanilla ice cream, or plain yogurt.

Nutrition (per serving): 180kcal, 30g carbs, 5g fiber, 7g fat, 2g protein.
Add 50kcal for 2 tablespoons whipped cream.

More Recipes from Selva

Low FODMAP Double Berry Pecan Crisp
(gluten-free and vegan)
This recipe is perfect for people on a low FODMAP diet.

Decadent Chocolate Avocado Mousse
(gluten-free and vegan)
Recipe for a delicious dessert that is full of healthy fats and fiber.

Ask the Nutritionist

Have questions? Send them to contact@happybellynutritionist.com. Selva Wohlgemuth is a registered dietitian nutritionist. Learn more about her approach to general health and well-being at her Happy Belly Nutrition website, and see her recipes and other kitchen tips at Poppies and Papayas.

Decadent Chocolate Avocado Mousse

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

For all you chocolate lovers out there, this one is for you.

This decadent treat doesn’t require hours of labor to make and is full of healthy fats and fiber that will leave you feeling full and satisfied.

Make sure to choose avocados that are perfectly ripe but just slightly give to the touch. If they are too ripe, the avocado flavor is more prominent.

Photo by Selva Wohlgemuth

Decadent Chocolate Avocado Mousse

(gluten-free and vegan)
Makes 5-6 servings

Nutritionist Tips: It tastes best if made the night prior to allow the flavors to intensify. Find the darkest cocoa powder you can, because this is the key to mask the avocado flavor and boost the decadence factor of the recipe. I’ve had good results with Hershey’s Special Dark Cocoa Powder.

INGREDIENTS

¼ cup dark chocolate chips (I get mine in the bulk section)
2 ripe large avocados
¼ cup extra dark cocoa powder (make sure to get the extra dark)
5 tablespoons maple syrup
2 pinches sea salt
1 teaspoon vanilla extract
2 tablespoons soymilk (any other milk will do too)

VARIATIONS

Mint: Add 1 teaspoon organic peppermint extract

Spiced Thai Ginger: Add 1½ teaspoons ground ginger and ¼ – ½ teaspoon cayenne (per your preference)

Vanilla: Add an additional teaspoon vanilla extract

METHOD

Set up a small double boiler by filling a small saucepan with a little water and placing a small ceramic bowl inside. Put the chocolate chips inside the bowl and heat the saucepan over medium to melt the chocolate.
Meanwhile, add the avocados, cocoa powder, maple syrup, sea salt, vanilla, soymilk, and additional spices to your food processor. Blend until smooth. Add the chocolate when melted and continue to process until smooth. You may need to scrape down the sides with a rubber spatula.
Spoon the creamy smooth mousse into a glass bowl, cover and refrigerate 4 hours or overnight to allow the flavors to develop and the mousse to set. Garnish each serving with chocolate shavings and a strawberry. You can even go an extra step and serve the mousse with a dollop of whipped coconut cream or regular whipped cream.

More Healthy Desserts

Harvest Apple Crisp
(gluten-free and vegan)
This recipe is lower in calories and sugar than a traditional apple crisp or pie.

Low FODMAP Double Berry Pecan Crisp
(gluten-free and vegan)
This recipe is perfect for people on a low FODMAP diet.

Ask the Nutritionist

Low FODMAP Double Berry Pecan Crisp

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Staying away from fall favorites such as apples and pears is a must if you are following a Low FODMAP diet.

If you still have frozen bags of summer’s harvest in your freezer then this recipe is for you. You can use whatever mixture of cherries, blueberries, blackberries, and raspberries you have on hand.

Photo by Selva Wohlgemuth

Low FODMAP Double Berry Pecan Crisp

(gluten-free and vegan)
Serves 4-6

Nutritionist Tips: If using frozen berries, allow them to thaw a little bit on the counter before using. Sugar can be replaced with coconut sugar if desired. White rice flour and arrowroot powder can be purchased in small amounts in the bulk section, so you do not need to buy a huge bag just for a single tablespoon. I personally prefer to use butter or ghee but, if you are vegan, coconut oil is just as delicious.

INGREDIENTS

4 cups fresh or frozen berries
2 tablespoons sugar
1 tablespoon arrowroot powder
½ teaspoon cinnamon
¼ teaspoon cardamom
generous pinch sea salt

STREUSEL INGREDIENTS

½ cup gluten-free rolled oats
¼ cup chopped pecans
2 tablespoons dry shredded coconut (unsweetened)
1 tablespoon white rice flour
1 tablespoon sugar
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
generous pinch sea salt
1½ tablespoons coconut oil/butter or ghee, melted

METHOD

Preheat your oven to 350 degrees F. In a medium bowl add the filling ingredients and stir to combine. Scoop the mixture into a small glass or ceramic baking dish, cover with a glass lid or cover with foil, and bake for 25 minutes. Remove from oven, stir, and top with streusel (see below).
To make the streusel combine the rolled oats, pecans, shredded coconut, rice flour, sugar, cinnamon, cardamom, and salt. Stir to combine. Add in the melted coconut oil and mix until the coconut oil is dispersed throughout.
Evenly spread the streusel mixture over the top. Place into oven and bake uncovered for 20-25 minutes or until the crisp is golden. Remove from the oven and serve alone or with a dollop of coconut whipped cream.

More Healthy Desserts

Harvest Apple Crisp
(gluten-free and vegan)
This recipe is lower in calories and sugar than a traditional apple crisp or pie.

Decadent Chocolate Avocado Mousse
(gluten-free and vegan)
Recipe for a delicious dessert that is full of healthy fats and fiber.

Ask the Nutritionist

Three Tried-and-True Gluten-free, Vegan Desserts

by Selva Wohlgemuth, Co-op News contributor

November 2018

Selva Wohlgemuth, Registered Dietitian and Nutritionist

Gluten-free? Vegan? Low FODMAP? Desserts are always tricky when accommodating many different dietary restrictions. Try these three tried-and-true gluten-free, vegan desserts!

You want dessert to be wholesome and full of good ingredients, yet you also want to make sure it tastes delicious and decadent. It can be so frustrating when you plan ahead, purchase, and make a dessert and it is a complete flop.

These days it can be very hard to sift through the millions of recipes online trying to decide which one not only looks good but will also taste good and not cost you an arm and a leg.

Don’t despair! I have you covered.

I have three tried-and-true recipes. All very simple and delicious.

The two crisp recipes are very similar but use different fruit and nuts. The small amounts of sugar called for in the crisps can be replaced with coconut sugar if desired. The white rice flour and arrowroot powder can be purchased in small amounts in the bulk section, so you do not need to buy a huge bag just for a single tablespoon. I personally prefer to use butter or ghee in the crisps, but if you are vegan, coconut oil
is just as delicious.

For the chocolate mousse, find the darkest cocoa powder you can, because this is the key to mask the avocado flavor and boost the decadence factor of the recipe. I’ve had good results with Hershey’s Special Dark Cocoa Powder.

The Recipes

All three recipes are gluten-free and vegan. Serve a dessert that everyone around the table can enjoy!

Harvest Apple Crisp

When you are too busy to make a pie crust, or simply don’t have the ingredients on hand, this simple crisp recipe will hit the spot. Plus, it’s lower in calories and sugar than a traditional apple pie or crisp. Step into fall with this aromatic and tasty delight!

Low FODMAP Double Berry Pecan Crisp

Staying away from fall favorites such as apples and pears is a must if you are following a Low FODMAP diet. If you still have frozen bags of summer’s harvest in your freezer then this recipe is for you. You can use whatever mixture of cherries, blueberries, blackberries, and raspberries you have on hand.

Decadent Chocolate Avocado Mousse

For all you chocolate lovers out there, this one is for you. This decadent treat doesn’t require hours of labor to make and is full of healthy fats and fiber that will leave you feeling full and satisfied. Make sure to choose avocados that are perfectly ripe but just slightly give to the touch. If they are too ripe, the avocado flavor is more prominent.

Ask the Nutritionist

September Staff Pick and New Items

Golden Oasis Smoothie

“The Golden Oasis Smoothie is my favorite. It’s perfectly balanced! Sweet dates and bananas are complemented by spinach to help you get your daily dose of greens. The golden milk spices are balanced out by the smoothness of the coconut milk. It’s unique and delicious!”

—Kate Goldman, Bakery Cafe Assistant Manager

Pizza’zza Ice Cream Sandwiches

Pizza’zza bakes cookies made with flour from Fairhaven Organic Flour Mill, fills them with Lopez Island Ice Cream, and sprinkles them with San Juan Island Sea Salt. A quadruple threat of local deliciousness.

double chocolate chip cookies with mint chip ice cream, peanut butter cookies with chocolate ice cream, chocolate chip cookies with vanilla ice cream

$5.49 each

Hosa Fermented Hot Sauce

Chiles + vinegar + sugar + salt. That’s all! The slow fermentation process amplifies
flavors and activates the natural heat of the chiles. Handcrafted in Bellingham.

$9.99 each

Pangea Ferments Sauerkrauts

We added two new flavors to this already super-popular line of fermented foods made right here in Bellingham with 100% organic ingredients, time, and love.

garlic dill sauerkraut, curtido sauerkraut (a Central American style kraut)

$9.99 each

Capello’s Gluten-free Frozen Pizzas

Pizza for all! Cappello’s specializes in high-quality gluten-and-grain-free products that everyone loves. We also sell their yummy gnocchi and fettucine.

cheese, sheep’s milk cheese, uncured pepperoni

$11.49-13.49 each

Summer Zucchini Pasta

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

This uber-delicious take on your traditional pasta contains a variety of the season’s superstars including zucchini and oregano. Once tomato season hits, you can toss in some extra cherry tomatoes for added color and flavor.

Summer Zucchini Pasta

INGREDIENTS

1 large yellow zucchini
1½ teaspoons ghee or extra virgin olive oil
2 cloves garlic, finely minced
½ teaspoon fennel seeds
¼ teaspoon chili flakes
1½ teaspoons packed fresh oregano, finely minced
sea salt and ground pepper
handful of feta cheese
handful of finely grated Parmesan
fresh thyme, for garnish

METHOD

Peel zucchini into thin ribbons using a julienne peeler. Stop peeling once you get to the seeds and finely chop the remaining zucchini. Set aside the peeled zucchini strands and diced pieces.
In a sauté pan, heat ghee over medium-low then add the finely minced garlic, fennel seeds, and chili flakes. Add the diced zucchini pieces and stir. Be careful not to have the pan too hot! Keep at medium low and sauté 1–2 minutes until fragrant.
Add the zucchini ribbons and the minced fresh oregano. Stir to combine. Add a generous pinch of sea salt and freshly ground pepper. Cover and cook another 2–3 minutes until zucchini ribbons are tender. Be careful not to overcook.
Once the zucchini is tender, turn off the heat and toss in a handful of feta and grated Parmesan. Stir to combine. Season with additional sea salt and pepper, to taste. Using a large fork and spoon swirl the zucchini pasta into little mounds.
Serve with grilled meat or fish, top with a Bolognese sauce, or just eat as is on its own … it’s that delicious!

Note: You can also stir in some cooked spaghetti pasta to increase the caloric density of the meal.

Health Benefits of Summer Produce

Fresh seasonal produce is so delicious and so good for us! Read Selva's Ask the Nutritionist column from the June 2018 issue of the Co-op News to learn about the health benefits of early summer produce.

Ask the Nutritionist

Ask the Nutritionist: Summer Produce

by Selva Wohlgemuth, Co-op News contributor

June 2018

Selva Wohlgemuth, Registered Dietitian and Nutritionist

Dear Nutritionist: What are your favorite early summer produce options and why?

In season, locally grown, and organic fruits and vegetables are no match to the large-scale supermarket varieties. Summer is here and it is time to thrive on the bounty of goods it brings. Visiting the Co-op’s certified organic produce department, or a local farmers market, is a great way to get the biggest bang for your buck. Not only are you supporting the local economy and reducing environmental impact, but you are also getting the most vibrant, nutrient-rich foods possible.

Purchasing freshly harvested produce will ensure the highest quality. Not only can you see the difference, but you can smell and taste the difference too!

Did you know the color and smell of fruits and vegetables is due to their phytonutrient content?

The more vivid in color and the more aromatic a fruit or vegetable, the more concentrated the phytonutrients in the product. Phytonutrients are important compounds that have been found to have a wide variety of positive effects on the human body, including reducing inflammation, aiding in hormone regulation, encouraging the growth of good gut bacteria, and even playing a powerful role in preventing cancer.

Some phytonutrients decrease with food processing and are best consumed raw, while others increase with food processing and are best consumed cooked.

To get the most health benefits out of your summer produce, enjoy a variety of raw and cooked plant foods daily.

I hope you load up on the season’s best local, fresh produce! Remember, every color and every smell offers something special. May the natural beauty of your exciting produce discoveries transform into a delightful and phytonutrient-rich dish to share with friends and family.

Let’s get to know some of summer’s earliest rock stars!

Strawberries & Raspberries

Strawberries are amazing because they are in the top 5 produce items with the highest concentrations of vitamin C. Vitamin C plays a large role in eliminating free radicals and reducing inflammation. Just one cup of strawberries provides 100% of your daily vitamin C needs! Raspberries and strawberries are a rich source of polyphenols—phytonutrients that have far reaching health benefits. Phytonutrients, specifically in raspberries, have been studied for their ability to induce programmed cell death (apoptosis) in cancerous cells. These polyphenols increase with each stage of ripeness. The riper the berry, the more intense flavor, and the more health benefits!

TIP: Make sure to buy organic strawberries. Conventional strawberries contain the most pesticides per weight out of any produce item tested by the Environmental Working Group.

Cherries

Rich in powerful anti-inflammatory compounds, anthocyanins found in cherries have been shown to act similar to NSAID drugs, dampening the inflammatory response within muscle tissue. Furthermore, reductions in serum inflammatory marker CRP (c-reactive protein) were found after two servings of Bing cherries. This is an indication that cherry consumption may help reduce systemic inflammation within the body.

TIP: Anthocyanins are more concentrated in dark and tart cherries.

Dandelion Greens

Dandelion greens, especially raw, are unique because they are one of the richest sources of prebiotics (food for good gut bacteria) called inulin and oligofructose. One cup of chopped raw dandelion greens provides a whopping dose of about 7g inulin and 5g oligofructose. These prebiotics provide fuel to good gut bacteria like Bifidobacterium spp., which produce B vitamins for our absorption and short-chain fatty acids that help fuel colon cells and prevent colon cancer.

TIP: If you cook the dandelion greens the content of prebiotics decreases by a third, but it is easier to eat a larger volume. In Greece, they blanch dandelion greens and then drizzle with extra virgin olive oil, lemon juice, and salt. So good!

Fresh Herbs (Oregano)

Oregano is one of the most concentrated food sources of polyphenols called flavonoids, with more than four times higher antioxidant activity than blueberries! Plus, it has potent antibacterial properties due to its high concentration of polyphenols. It has been shown to inhibit the growth of pathogenic bacteria like E. coli and parasites like giardia and Blastocystis hominis.

TIP: Since many of the phytonutrients in herbs are fat soluble, make sure to pair fresh or dried herbs with quality oils like extra virgin olive oil for the biggest health punch.

Summer Squash

This abundant garden vegetable is not only rich in potassium and fiber, but also rich in phytonutrients shown to have many positive effects including reducing the risk of ulcers, promoting the growth of friendly bacteria, and supporting overall health via anti-inflammatory and antioxidant capabilities. Plus, due to its rich fiber content, it can help balance blood-sugar levels and fuel friendly bacteria in the colon. It’s a win-win situation!

TIP: Turn zucchini into a delicate pasta by using a julienne peeler or spiralizer. Then toss with your favorite pesto or sauté with garlic and extra virgin olive oil.

A Recipe Suggestion

See Selva’s recipe for Summer Zucchini Pasta.

Photo by Selva Wohlgemuth

Ask the Nutritionist

March New Items & Staff Pick

American Flatbread Hot Frustas

Handcrafted by real people with real ingredients and delivering real restaurant-quality results.

uncured pepperoni bacon, bbq pulled pork, tomato & cheese

$7.75/4-serving package

Traderspoint Creamery Organic Grassfed Yogurt in Glass

Rich, creamy yogurt loaded with naturally-occurring enzymes, beneficial bacteria, and nutrients.

plain, raspberry, wildberry, banana mango, low-fat vanilla

$2.25/5-ounce jar

Alexia Premium Vegetable Sides

Love Alexia’s yummy fries, hash browns, and other potato sides? Try their savory vegetable-based sides for a delicious break from spuds.

cauliflower risotto with parmesan cheese & sea salt, butternut squash risotto with parmesan cheese & sea salt, white cheddar riced cauliflower with black pepper, riced vegetable pilaf with sea salt

$5.25/12-ounce package

Jilz Gluten-free Crackerz

Crunchy, tasty, simply delicious seeded crackers. Paleo-, keto-, and vegan-friendly.

cracked pepper & sea salt, mediterranean, tuscan

$6.49/6-ounce package

Good Health Peanut Butter Filled Pretzels

"They are delicious, super crunchy, salty goodness! I basically can't stop eating them."

—Toby Stanger, Cordata Grocery

Made with Love in the Co-op Bakery

The Co-op bakery team makes every recipe by hand—cracking every egg, decorating every item, and packaging every dessert to make each treat as beautiful as it is delicious.

Like all our housemade sweets and savories, every syrup, frosting, ganache, and embellishment is 100% free of artificial colors, flavors, and GMOs.

Valentine's Day bakery orders accepted through Sunday, February 11.

Bleeding Heart

Our perennial Valentine’s Day (or any day) favorite. Moist, scratch-baked chocolate cake filled with our housemade raspberry sauce made with local berries, enrobed in vegan housemade chocolate ganache, and finished with a chocolate drizzle.

It is sure to capture you or your valentine’s heart.

Like all the housemade sweets and savories from our bakery, every syrup, frosting, ganache, and embellishment is 100% free of artificial colors, flavors, and GMOs.

Local raspberries and fair trade chocolate are the perfect combo.

It's vegan. Really. We swear.

Two Hearts Cheesecake

An adorable rich and creamy vanilla mini cheesecake decorated with two raspberry sauce hearts.

Beware! Due to extreme deliciousness you may want to buy two to ensure sharing.

This gluten-free cheesecake features local dairy and eggs. The raspberries are from Barbie's Berries in Ferndale!

To maximize flavor and freshness, we make our delicious gluten-free graham crust in house from scratch.

I Heart You & Chocolate Cake

chocolate cake made with love from bakery

A perfect dessert for sharing with a valentine.

Our unabashedly delicious chocolate cake is covered with our decadent housemade chocolate ganache and beautifully decorated for a love-inspired day.

Colored icings are created in-house using plant-based, all-natural products that are 100% free of corn syrup and synthetic dyes.

Made with fair trade chocolate and organic flour, sugar, and eggs.

Raspberry Vanilla Cheesecake & Chocolate Pot de Crème

Our New York style cheesecake—kissed with hints of vanilla and raspberry—when paired with Chocolate Pot de Crème is dessert perfection!

Both irresistible treats are gluten-free.

What is chocolate pot de crème? It’s not mousse, it’s not cake, it’s a melt-in-your-mouth chocolate dream come true!

The bakery team is skilled at hand-decorating and can fulfill nearly any heart's desire with a custom order.

Gluten-free Harvest Muffins

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

This recipe is relatively low in sugar yet still very rich in fiber with all the added ground flaxseeds. It includes a small amount of unsulphured blackstrap molasses and dried and fresh fruit. However, the overall amount of total added sugars is still limited. Most muffin and cake recipes call for 1 cup or more of added sugars. It is also gluten-free and dairy-free.

INGREDIENTS

1 cup unsweetened vanilla hemp milk (or your choice of milk)
1/3 cup unsulphured blackstrap molasses
¾ cup ground flaxseed
1 teaspoon vanilla extract
1 ripe pear, washed and cored, diced
4 medjool dates, pitted, finely diced
¾ cup brown rice flour
¾ cup ivory teff flour
1 tablespoon aluminum-free baking powder
1 teaspoon cinnamon
¼ teaspoon sea salt
3 egg whites + pinch of salt

METHOD

Preheat oven to 375 degrees. Line a muffin pan with muffin liners or grease with ghee and set aside.
In a large bowl mix together milk, molasses, flaxseed, and vanilla extract. Stir in diced pear and medjool dates. In a separate small bowl stir together the flours, baking powder, cinnamon, and sea salt.
In a stand mixer, or with an electric beater, beat the egg whites with a pinch of salt until stiff dry peaks form.
Using a spatula, stir the dry ingredients into the wet ingredients until combined. Then fold in egg whites. Evenly pour the batter into lined or greased muffin pan. Place sheet in oven and reduce heat to 350 degrees. Bake at 350 degrees for 20–25 minutes or until a toothpick inserted near the center comes out clean. Allow muffins to cool.

Note: You can replace the molasses with your choice of liquid sweetener. Also, if you do not have teff flour on hand you can replace it with more brown rice flour. If you want to replace the pear with an apple, go for it! I am sure grated carrot or zucchini would work nicely as well.

Nutrition (per muffin): 180 kCal, 30g carbs, 5g fiber, 4g fat, 5g protein

Choosing Natural Sweeteners

Read Selva's Ask the Nutritionist column from the November 2017 issue of the Co-op News to learn about reducing your intake of added refined sugars and artificial sweeteners and get her recommendation for the best natural sweeteners.

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Harvest Apple Crisp

FILLING INGREDIENTS

STREUSEL INGREDIENTS

METHOD

More Recipes from Selva

Ask the Nutritionist

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Decadent Chocolate Avocado Mousse

INGREDIENTS

VARIATIONS

METHOD

More Healthy Desserts

Ask the Nutritionist

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Low FODMAP Double Berry Pecan Crisp

INGREDIENTS

STREUSEL INGREDIENTS

METHOD

More Healthy Desserts

Ask the Nutritionist

by Selva Wohlgemuth, Co-op News contributor

November 2018

Gluten-free? Vegan? Low FODMAP? Desserts are always tricky when accommodating many different dietary restrictions. Try these three tried-and-true gluten-free, vegan desserts!

The Recipes

Harvest Apple Crisp

Low FODMAP Double Berry Pecan Crisp

Decadent Chocolate Avocado Mousse

Ask the Nutritionist

Golden Oasis Smoothie

Pizza’zza Ice Cream Sandwiches

Hosa Fermented Hot Sauce

Pangea Ferments Sauerkrauts

Capello’s Gluten-free Frozen Pizzas

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Summer Zucchini Pasta

INGREDIENTS

METHOD

Health Benefits of Summer Produce

Ask the Nutritionist

by Selva Wohlgemuth, Co-op News contributor

June 2018

Strawberries & Raspberries

Cherries

Dandelion Greens

Fresh Herbs (Oregano)

Summer Squash

A Recipe Suggestion

Ask the Nutritionist

American Flatbread Hot Frustas

Traderspoint Creamery Organic Grassfed Yogurt in Glass

Alexia Premium Vegetable Sides

Jilz Gluten-free Crackerz

Good Health Peanut Butter Filled Pretzels

Bleeding Heart

Two Hearts Cheesecake

I Heart You & Chocolate Cake

Raspberry Vanilla Cheesecake & Chocolate Pot de Crème

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

INGREDIENTS

METHOD

Choosing Natural Sweeteners

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