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Cascadia Daily Cocktail

by By Josh and Tomo Kramer of Shrub Farm

The Whiskey Ginger gets a PNW makeover with Ginger & Apple Shrub and whiskey. It’s local, classy, and best enjoyed after a long day on the slopes.

A warming, spirited Washington take on the classic whiskey ginger, this Cascadia Daily delivers a little zing, a little zest, and a whole lot of fun. Plus, the shrub is full of digestive health benefits thanks to ginger and raw organic apple cider vinegar. Drink by a roaring fireplace for ultimate cozy vibes.

Cascadia Daily Cocktail

makes one 16-ounce cocktail

INGREDIENTS

ice
2 ounces whiskey
1 ounce Ginger & Apple Shrub
squeeze of lime
sparkling water
crystallized ginger

METHOD

In a pint glass with ice add 2-ounces whiskey, 1-ounce Ginger & Apple Shrub, and squeeze of lime.
Top with sparkling water and garnish with crystallized ginger and a lime slice.

Learn More

Learn more about this local business, the health benefits of raw vinegar, and find more recipes at Shrub Farm's website, Instagram, and Facebook.

Read our profile of Shrub Farm and it's sister business, Apple State Vinegar, at Local Vendor Profile: Shrub Farm.

Maple-Ginger Tummy Tonic

by Josh and Tomo Kramer of Apple State Vinegar

A delicious warming tonic to support digestive health.

Health starts in the gut—it’s important to have a balance of good bacteria so we can properly digest our food and absorb the nutrients we need to do all the things we love. But often, a combination of factors can leave our gut less than happy. We feel bloated, sluggish, tired, and it can affect other parts of our body, too. That’s where our raw apple cider vinegar comes in! This yummy drink combines the digestive power of apple cider vinegar with vibrant ginger, sweet maple, and just a little kick of pepper. Sit back, sip, and enjoy some stomach ease (plus
delicious flavors!).

Maple-Ginger Tummy Tonic

makes one big mug of warm alcohol-free mocktail

INGREDIENTS

2 cups water
2 inches peeled crushed ginger
2 tablespoons Apple State Vinegar
2 teaspoons maple syrup
pinch of pepper (you can use black pepper, cayenne, or any semi-spicy pepper)

METHOD

Bring water and ginger to a rolling boil on a stovetop, then simmer for 5 minutes.
Strain the mixture, pouring the ginger-water into your favorite mug.
Add vinegar, maple syrup, and pepper. Stir and enjoy!

Note: We love ginger as a base for this tonic, but any whole spice can work well. Feel free to substitute turmeric root, a cinnamon stick, or any of your other favorites.

Learn More

Learn more about this local business, the health benefits of raw vinegar, and find more recipes at Apple State Vinegar's website, Instagram, and Facebook.

Read our profile of Apple State Vinegar and it's sister business, Shrub Farm, at Local Vendor Profile: Shrub Farm.

Gut Nourishing Steel Cut Oats

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

This recipe for Gut Nourishing Steel Cut Oats incorporates many of the dietary tips mentioned in Selva's column about Gut Bacteria that was published in the December 2018 Co-op News.

Photo by Selva Wohlgemuth

Gut Nourishing Steel Cut Oats

Cooked and cooled steel-cut oats have a higher amount of resistant starch and are high in mucilaginous fiber. Blueberries, flaxseeds, and cinnamon provide a great source of polyphenols (as well as fiber). The optional yogurt provides a food-based source of probiotics. Each serving provides 11 grams of fiber! Enjoy after a workout, as a fiber-rich breakfast, or simply as a snack.

INGREDIENTS

1 cup cooked and cooled steel-cut oats (cooked per package instructions)
½ cup frozen blueberries
½ cup unsweetened non-dairy milk
½ teaspoon cinnamon
1 tablespoon ground flaxseed
1 tablespoon chopped nuts
½ cup plain grass-fed yogurt (optional)

METHOD

In a microwave-safe glass or ceramic bowl add a 1-cup serving of cooked and cooled steel cut oats.
Add the blueberries, and non-dairy milk.
Reheat in microwave for about 3 minutes.
Once warmed, stir in the ground cinnamon and flaxseeds. Top with chopped nuts and plain yogurt.

Learn More About Gut Bacteria

Read Selva's column in the December 2018 Co-op News to learn more about symbiotic and potentially harmful gut bacteria and get some tips on how growing good gut bacteria.

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.

Chocolate Raspberry Tart

by Alissa Segersten, Contributing Author

This decadent vegan tart can be made with any berry, but I especially like the combination of tart raspberries and sweet chocolate. The tart is best served the day it’s made. You can also use a smaller tart pan (an 8-inch works well) and halve the ingredients. Be sure to use the full fat coconut milk that comes in a can.

Recipe from The Whole Life Nutrition Cookbook.

Photo courtesy of Alissa Segersten

Chocolate Raspberry Tart

About 10 servings

INGREDIENTS

Crust

3 cups hazelnut meal
¾ cup arrowroot powder
¼ cup coconut sugar
¾ teaspoon sea salt
6 tablespoons cold coconut oil
2 to 3 tablespoons cold water

Filling

2 cups raw cashews, soaked for 3 hours
½ cup raw cacao powder
½ cup maple syrup
½ cup coconut milk
1 to 2 teaspoons vanilla
1 pint fresh raspberries

METHOD

Preheat oven to 350° F. Grease an 11-inch round tart pan with coconut oil.
Place the hazelnut meal, arrowroot powder, coconut sugar, and sea salt into a bowl and mix together. Add the coconut oil and mix it in using your fingers or a pastry cutter until fine crumbs form. Then add the water and stir together with a wooden spoon until mixture forms a ball. Press dough into the bottom and up the sides of the tart pan. Bake for about 25 minutes. Then remove from oven and cool completely. I like to put it into the refrigerator to speed up the cooling process.
To make the filling, place the cashews into a bowl of water and let soak for about 3 hours. Then drain and rinse. Place soaked cashews into a high-powered blender. Add the cacao powder, maple syrup, coconut milk, and vanilla. Blend until super smooth, adding more coconut milk by the tablespoon if needed.
Pour chocolate filling into cooled crust and chill for 2 hours.
Pop tart out of the pan by pushing it up from the bottom. Place onto a serving platter. Decorate the top with the raspberries. Serve.

About the Author

alissa segersten of whole life nutrition and nourishing meals

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.

Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

Learn more at nourishingmeals.com.

Natural Vegan Blueberry Jam

By Dreena Burton, Contributing Author

photo of a toasted bagel with vegan blueberry jam

This jam is sweetened with only berries and dates. The dates also help thicken the jam, along with ground chia seeds. Try making it with your favorite summer berries!

Recipe reprinted from Plant-Powered Families by Dreena Burton, published by BenBella Books.

Photo courtesy of Nicole Axworthy.

Natural Vegan Blueberry Jam

By Dreena Burton
Makes 1¾–2 cups

INGREDIENTS

3–3½ cups (roughly 1 pound) whole blueberries (can substitute raspberries, sliced/chopped strawberries, or a combination of the three; see note)
½ packed cup finely chopped pitted dates (see note)
2–3 pinches sea salt
2 teaspoons ground black or white chia seeds
½–1 teaspoon lemon zest to taste
Extra sweetener to taste (optional; see note)

METHOD

Combine the berries, dates, and sea salt in a saucepan over medium-low heat. Allow the mixture to heat up so the fruit breaks down and begins to bubble, then reduce heat to low, cover, and let simmer until the fruits break down further, about 10 minutes.
Add the chia and lemon zest, and let cook for another 3–5 minutes until the chia helps the jam thicken. Taste, and add extra sweetener if desired.
Let cool, then refrigerate.

Berries—

Measuring 3 cups of berries can produce quite variable amounts—for instance, if measuring whole strawberries, just a few can fill up 1 cup. So, for larger berries like strawberries, simply slice them a few times or roughly chop before measuring. A standard 1-pound clamshell container of strawberries is 3–3½ cups chopped strawberries.

Dates—

The dates will darken the mixture slightly if using strawberries or raspberries instead of blueberries. Still, they don’t darken it much, and also help thicken the jam. Give them a try: it’s a different twist on jam, but it’s delicious!

Sweetener—

I don’t normally add extra sweetener, as I find the dates usually lend enough sweetness. However, depending on the type of berries used, and their ripeness, you may desire a touch of extra sweetener. Options include a few tablespoons of coconut sugar, a drizzle of pure maple syrup, or a few pinches of stevia.

Fresh Blueberry Squares

For even more blueberry goodness, try Dreena's Fresh Blueberry Squares recipe. They are vegan, nut-free, gluten-free, and oil-free.

Dreena says: "These delicious fresh blueberry bars are just sweet enough, and not overly rich. You can enjoy a square (or 2 or 3!) and not feel sickly.

You can also use frozen blueberries in this recipe, but while fresh blueberries are still abundant in markets, why not go for fresh?!"

About the Author

photo of vegan cookbook author and blogger dreena burton

Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for more than 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks, including her most recent and beloved title Plant-Powered Families. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap, and co-authored their most recent Cookbook for Reversing Diabetes.

Specializing in oil-free, whole-foods vegan recipes, Dreena’s secret ingredient is her passion. Reputed for reliability, her recipes bring whole foods together in unexpected ways to yield delicious flavors and rich textures. Dreena’s recipes are regularly featured by groups including Forks Over Knives, Engine 2 Diet, UC Davis Integrative Medicine, Kris Carr, Blue Zones, The Humane Society, and The Food Network.

Connect with Dreena’s online kitchen and community at www.dreenaburton.com.

Mixed Berry Crumble

by Co+op, welcome to the table

Serve this crumble warm with a scoop of ice cream and you can't miss. Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.

Mixed Berry Crumble

Total Time: 40 minutes; 15 minutes active
Servings: 8

INGREDIENTS

1 cup rolled oats
3/4 cup light brown sugar
3/4 cup whole wheat pastry flour
1/2 teaspoon salt
2 teaspoons lemon zest
1/2 cup unsalted butter, melted
4 cups fresh strawberries, stems removed
2 cups fresh raspberries
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon arrowroot or cornstarch
1 teaspoon vanilla

METHOD

Heat the oven to 400 F.
In a large bowl, combine the oats, brown sugar, flour, salt, and zest.
Add the melted butter and stir to mix. Reserve.
Place the berries in a 2-quart baking dish and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined.
Crumble the oat mixture over the berries in the dish.
Bake for 25 minutes, or until the topping is golden and the juices are thick and bubbly all the way around the dish.
Let cool on a rack for 5 minutes before serving.

Nutritional Information
270 calories, 12 g. fat, 30 mg. cholesterol, 160 mg. sodium, 39 g. carbohydrate, 5 g. fiber, 3 g. protein

Balsamic-Glazed Strawberries

by Co+op, welcome to the table

Tangy sweet balsamic sauce complements fresh strawberries atop ice cream, yogurt, or pound cake for a spectacular dessert. Spoon some over sliced pound cake or angel food cake for a special dessert.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.

Balsamic-Glazed Strawberries

Total Time: 15 minutes
Servings: 6

INGREDIENTS

1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon vanilla extract
1 pound fresh strawberries, halved
1/4 cup chopped fresh mint
2 cups vanilla yogurt or vanilla ice cream

METHOD

In a small saucepan, mix together the balsamic vinegar and honey. Cook over medium heat, stirring constantly, for 5 minutes, until the mixture has slightly thickened.
Remove from heat and add the vanilla.
Toss the strawberries with the balsamic glaze and stir in the mint.
Once the sauce has cooled, drizzle over scoops of yogurt or ice cream in individual serving dishes.

Nutritional Information
45 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 10 g. carbohydrate, 1 g. fiber, 0 g. protein

Peach and Strawberry Bruschetta

by Co+op, welcome to the table

Simple and elegant, this mouthwatering appetizer is a cinch to make and takes advantage of summer’s most luscious fruits. Serve with a glass of sparkling lemonade, limeade, or prosecco.

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop.

Peach and Strawberry Bruschetta

Total Time: 15 minutes
Servings: 4–6

INGREDIENTS

2 fresh peaches
1/2 pint fresh strawberries
1 tablespoon honey
1/2 teaspoon smoked sea salt
1/4 cup chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon sherry vinegar
2 tablespoons olive oil, divided
1 whole wheat baguette, sliced
6 ounces chevre

METHOD

Preheat the oven to 375 F.
Peel the peaches by bringing a pot of water to boil. Cut a small “X” into the pointed end of each peach, and submerge in boiling water for approximately 30 seconds. Remove the peaches from the boiling water with a strainer or tongs, and drop into a bowl of ice water. The skin will slip off, or at least, be fairly easy to peel.
Halve, pit, and dice the peaches and stem and dice the strawberries.
Stir in the honey, sea salt, chives, thyme, sherry vinegar, and 1 tablespoon of the olive oil; set aside.
Brush the baguette slices lightly with the rest of the olive oil and place in a single layer on a baking sheet in the oven to toast for 15 or 20 minutes, turning once halfway through.
Spread the warm baguette slices with chevre and top with the fruit mixture.

Nutritional Information

130 calories, 10 g. fat, 10 mg. cholesterol, 330 mg. sodium, 10 g. carbohydrate, 7 g. fiber, 5 g. protein

A Recipe for All Seasons: Roasted Chicken and Vegetables

by Jeremy Meadows, former Cordata deli cook

Through some wonderful symbiotic alchemy, the aromatic vegetables help to flavor the chicken, and the chicken juices impart incredible richness to the vegetables. It’s just delicious.

At the Co-op we are big fans of eating local, seasonal produce whenever possible, which is in keeping with our status as unabashed sustainable-food-movement warriors. We are also crazy about local, seasonal produce simply because we like food that, you know, tastes good. And a good rule of thumb for determining how good (or bad) your produce is going to taste is to determine how far it has travelled to reach your plate. Remember, veggies get jet-lag too!

In the meager months of winter, eating seasonally is a little more challenging. Many of the winter vegetables—especially the root vegetables like parsnips, carrots, rutabagas, etc.—take a little bit of coaxing and cajoling to bring out their full potential.

Not that this is hard. Indeed, a quick toss with some olive oil, salt, and pepper and a little time in the oven is all it really takes to bring out the sugary, savory deliciousness hidden within these curious ground-dwellers.

But if you want to take things to the next level, try this recipe. Through some wonderful symbiotic alchemy, the aromatic vegetables help to flavor the chicken, and the chicken juices impart incredible richness to the vegetables. It’s just delicious. It’s also really easy to make, and adapts well to use most any sturdy vegetables, which is good because rarely a month goes by when I don’t make it at least once.

Roasted Chicken and Vegetables

INGREDIENTS

1 3–5 pound chicken
Several sprigs of thyme
4 cloves garlic, smashed, peel left on
6 tablespoons butter
6 tablespoons soy sauce
3-4 pounds assorted root vegetables, cut into 1”–2” chunks (see note)
8 cloves garlic peeled
3 tablespoons olive oil
Salt
Pepper

Note: In the winter months, I like a mixture of carrots, parsnips, and rutabagas, but use whatever sturdy vegetables you prefer (beets are especially good). Just remember that cooking times vary. The vegetables mentioned cook evenly, but if you add less-dense vegetables, like potatoes, just cut them slightly larger, so that they cook evenly with the denser vegetables.

METHOD

1. Preheat the oven to 450 F.

2. Pat the chicken dry with paper towels. Season the cavity generously with salt and pepper and place thyme sprigs and smashed garlic in the cavity. Truss the chicken. Let sit at room temperature while you prepare other ingredients. (Alternatively, you can use a combination of bone-in chicken pieces such as breasts, thighs, etc., placed on a wire rack over the pan.)

3. Melt the butter in a small saucepan over medium-low heat. Stir in the soy sauce and set aside.

4. Place the vegetables and peeled garlic in an 8" x 13" casserole, or other high-walled dish that will hold them comfortably. Add the olive oil and a large pinch of salt and pepper and toss to coat.

5. Nestle the chicken on top of the vegetables, breast side up. Brush about half of the butter/soy sauce mixture all over the chicken.

6. Roast for about 50–60 minutes or until the chicken registers 165 degrees in the thickest part of the thigh, basting with remaining butter/soy sauce mixture once or twice in between.

7. Remove the chicken to a platter and let it rest for 10–15 minutes. Meanwhile, stir the vegetables and return to the oven while chicken rests.

8. Remove the vegetables from the oven. Carve the chicken and serve with
the vegetables.

Old World Lamb Liver Pâté

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

March 2019

Selva Wohlgemuth, meal planning instructor

This recipe makes a lot of pate. You can easily freeze the pâté and thaw for use later if you need a quick and tasty appetizer or breakfast spread.

Being nutritionally dense, this recipe is particularly appropriate for meeting the nutritional needs of mothers during the postpartum period.

Old World Lamb Liver Pâté

INGREDIENTS

½ cup + 2 tablespoons organic grass-fed butter (I use Organic Valley, green label)
2 cups diced yellow onion
2 cloves garlic, minced
1 tablespoon fresh sage, finely minced
1 tablespoon fresh oregano, finely minced
1 pound organic grass-fed lamb liver, diced or thinly sliced
2 tablespoons half and half
1 teaspoon real sea salt
1 teaspoon fresh ground allspice (I use a clean coffee grinder to grind up allspice berries)
½ teaspoon ground pepper

METHOD

In a large skillet (not cast iron), heat the butter over medium heat until melted. Reduce heat to medium low and add the yellow onion and sauté 10 minutes. Then add the garlic and the freshly minced herbs. Sauté another 10 minutes until the onions are caramelized.
Meanwhile cut away any membranes on the liver. Sometimes this is already done depending what liver you buy, and if you can find it, it will surely save you a bit of time! See this post for pictures if you still need to cut away membranes.
When the onions are starting to caramelize reduce the heat to low and with a slotted spoon transfer the onion mixture into a food processor. Return the heat to medium and sauté the liver until no longer bloody, but still slightly pink inside, just a couple minutes. Turn off the heat and allow the lamb to cool a bit.
Meanwhile process the onion mixture until smooth. Then add the liver, half and half, sea salt, allspice, and ground pepper. Process until smooth.
Line a container with plastic wrap and pour the liver pâté into the container. Smooth with a spatula and cover. Refrigerate. Once cool and hard you can turn the container over onto a plate and peel away the plastic wrap, allowing you to slice the pâté OR just pour into a container from which you can spoon the pâté out of.

by By Josh and Tomo Kramer of Shrub Farm

Cascadia Daily Cocktail

INGREDIENTS

METHOD

Learn More

by Josh and Tomo Kramer of Apple State Vinegar

Maple-Ginger Tummy Tonic

INGREDIENTS

Learn More

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Gut Nourishing Steel Cut Oats

INGREDIENTS

METHOD

Learn More About Gut Bacteria

Ask the Nutritionist

by Alissa Segersten, Contributing Author

Chocolate Raspberry Tart

INGREDIENTS

METHOD

About the Author

By Dreena Burton, Contributing Author

Natural Vegan Blueberry Jam

INGREDIENTS

METHOD

Berries—

Dates—

Sweetener—

Fresh Blueberry Squares

About the Author

by Co+op, welcome to the table

Mixed Berry Crumble

INGREDIENTS

METHOD

by Co+op, welcome to the table

Balsamic-Glazed Strawberries

INGREDIENTS

METHOD

by Co+op, welcome to the table

Peach and Strawberry Bruschetta

Total Time: 15 minutes Servings: 4–6

INGREDIENTS

METHOD

by Jeremy Meadows, former Cordata deli cook

Roasted Chicken and Vegetables

INGREDIENTS

METHOD

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

March 2019

Old World Lamb Liver Pâté

INGREDIENTS

METHOD

enews-sign-up-image

Total Time: 15 minutes
Servings: 4–6