Spring Asparagus Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

asparagus salad with hard-boiled eggs and onions in bowl next to egg shells

Every spring the appearance of fresh, seasonal asparagus coincides with the popularity of eggs during the Easter season. These two seasonal favorites combine in this delicious vegetarian recipe.

Spring Asparagus Salad

Makes 2–4 servings (serve as an entree or a side)

INGREDIENTS

For the Olive Oil Vinaigrette:

1 1/2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon sea salt
1/4 medium red onion, thinly sliced

For the Salad:

2 pasture-raised fresh eggs
1 bunch asparagus
fresh cilantro or parsley, chopped
2 lettuce leaves (garnish)

METHOD

Mix together the olive oil, vinegar, honey, and sea salt until the salt is dissolved.
Add the thinly sliced red onion and mix well. Allow the onions to marinate in the
dressing for about 15 minutes.
Meanwhile, fill a small saucepan with fresh water and bring to a boil. Gently pierce the “butt” ends of the egg with a push pin or small needle. You want to make sure not to push in too far, just enough to pierce a hole in the shell. Gently add the eggs to the boiling water and reduce the heat to medium. Allow the eggs to simmer uncovered for 10 minutes. Once the 10 minutes are up, quickly rinse the eggs under cold water and set aside on a dry towel to cool further.
While the eggs are boiling, place a steamer basket into a large pot and fill with water just so the water is under the basket. Gently bend each asparagus spear at the bottom end until it naturally snaps. Discard the ends in the compost or save for a future asparagus soup. Place the asparagus into the steamer basket, cover the pot, and bring the water to a boil. Cook for about 3–5 minutes or until the asparagus is bright green and tender. Be careful not to overcook the asparagus, otherwise it will turn green-brown. Once the asparagus has reached optimal color and tenderness, quickly rinse the asparagus in cold, running water for about 30 seconds to stop the cooking process.
Salad Assembly: Place the lettuce leaves in a serving dish and top with steamed asparagus. Evenly pour the vinaigrette with the marinated onions over the asparagus and top with the sliced hard-boiled eggs. Sprinkle the eggs with chopped cilantro or parsley, freshly ground pepper, and a bit of sea salt. Serve immediately.

Current Health Studies on Eggs

See Selva's story from the April 2017 issue of the Co-op News to learn about the current dietary recommendations regarding egg consumption.

Bellingham Pasta Co. Lasagna

by Katie Hinton, owner of Bellingham Pasta Co.

a perfect serving of vegetable lasagne made with Bellingham Pasta Co fresh lasagna sheets displayed on a white place with fork/knife

Making lasagna with fresh pasta is fun and easy.

The fresh noodles don’t require cooking before assembling the lasagna.

When layering your pasta, remember to leave space for the noodles to expand because the moisture in the sauce, vegetables, and cheeses is absorbed by the noodles during baking.

Watch Katie assemble and bake a lasagna using fresh pasta sheets in a short video.

Vegetarian Lasagna

INGREDIENTS

1 package of Bellingham Pasta Co. fresh lasagna sheets
32 ounces marinara sauce
16 ounces mozzarella, sliced
16 ounces ricotta
1 egg
8 ounces grated pecorino Romano or Parmigiano-Reggiano
4-5 cups of your favorite sliced veggies: mushrooms, zucchini
or eggplant (peeled and lightly salted) all work well
salt
pepper
olive oil

METHOD

Preheat oven to 375 F.
In a bowl, combine ricotta, egg, half the grated Romano or Parmigiano-Reggiano, salt, and pepper.
In bottom of baking dish, drizzle olive oil and smear a few tablespoons of marinara.
Assemble four layers:
- In each layer: pasta (not too close as they will expand), marinara, and alternate between ricotta mix and mozzarella (ending with mozzarella in final layer).
- Add veggies in first layer (lower two if needed).
- Top with remaining half of grated Romano or
  Parmigiano-Reggiano.
Cover with foil and bake 45–50 minutes at 375 F. Remove foil and bake 5–10 minutes until bubbly and browned.

More About Bellingham Pasta Co.

Learn more about Bellingham Pasta Co. and their fresh, local quality pastas available at the Co-op.

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.

Super Green Chia Pudding

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

photo of super green chia puddling in a glass topped with fresh raspberries and granola

This recipe from Selva Wohlgemuth is rich in magnesium, vitamin C, and probiotics, and is a great way to enjoy a treat that is full of whole foods ingredients.

It can be served for breakfast or as a dessert.

Super Green Chia Pudding

Makes 2 servings.

INGREDIENTS

1 large banana
1 cup plain whole milk yogurt
1/2 cup unsweetened almond milk
2 handfuls baby spinach
2 tablespoons maple syrup
Pinch of sea salt
5 tablespoons chia seeds
1/4 cup of your favorite granola
Fresh berries

METHOD

In a blender combine banana, yogurt, almond milk, baby spinach, maple syrup, and sea salt. Blend on high speed until smooth. Adjust sweetness to taste with maple syrup.
Pour into a glass bowl and stir in the chia seeds. Cover and refrigerate for at least 6 hours or preferably overnight. Stir occasionally.
Spoon the mixture evenly into two mason jars, or serving glasses, and top with your favorite granola and fresh berries. Enjoy!
Optional: If too thick for your preference, add more almond milk to chia pudding.

Ask the Nutritionist: Falling Back into a School Routine

by Selva Wohlgemuth, Co-op News contributor

September 2018

Selva Wohlgemuth, Registered Dietitian and Nutritionist

Once the heat of August is behind us and the more temperate days of September start to round the corner, the school routine starts up again. Planning healthy snacks for when kids return home from school is a very important aspect of a wholesome diet.

Habits are learned at a young age, and if parents set a good example, then the children will follow.

The key for success is making healthy choices available at all times.

If a child (or even an adult) gets to choose between chips or veggies with dip, it is hard to negotiate. However, if the only available option is veggies with dip, then the choice is easy!

Mary’s Gone Crackers vs. Rice Crackers

Rice crackers, whether plain or flavored, are easy to overeat. Plus, they are very low in protein and fiber, so they don’t keep you satisfied until dinner. On the other hand, it’s hard to overeat the hearty seed filled crackers from the Mary’s Gone Crackers line. Pair these nutritious crackers with some slices of organic cheese, top with avocado, or dip into hummus.

Veggie Sticks and Dip vs. Chips and Salsa

If veggies are prepped and ready to grab and chips are not even in the house, children (and adults) will eat them! An assortment of baby bell peppers, sugar snap peas, and baby carrots, require very little prep and are super delicious when dipped in a homemade ranch dip (see recipes below) or even some hummus.

Plain Organic Yogurt vs. Fruity Yogurts

Even if they are organic, fruity yogurts have a lot of added sugars. For example, a 6-ounce serving of Wallaby’s strawberry whole milk yogurt has 21 grams of sugar whereas the same serving of the plain whole milk yogurt contains 7.5 grams. For a healthy snack, choose the plain whole milk yogurt and top with a handful of fresh strawberries and maybe even a sprinkle of chopped roasted nuts like walnuts or almonds.

Fresh Fruit with Nuts vs. KIND Bar

Although KIND bars taste good (and are handy when on the go) they are not the best choice if you are trying to encourage eating whole foods at home. Also, how fast can you eat a KIND bar? Usually they are done in no time. Instead of stocking the pantry with sugary bars, offer kids an apple and a handful of almonds or 2 tablespoons of nut butter. Not only will the fiber keep them feeling full for longer (7.5 grams vs 3.0 grams) but it also takes them a lot longer to eat thereby providing adequate mental cues that they have filled up on a healthy snack.

Homemade Iced Tea vs. Bottled Iced Teas

Staying hydrated is very important because often we mistake thirst for hunger. Having options available besides water may make it more enticing for children to reach for some fluids during snack hour. Unfortunately, bottled iced teas or beverages often have added sugars, and lots of them. Choosing to make homemade ice tea with only a small amount of honey is the smart way to go, plus it saves a lot of money. Republic of Tea offers caffeine-free teas including Passionfruit Mango Red Tea, Ginger Peach Red Tea, White Hibiscus Passionfruit Iced Tea, and Strawberry Vanilla Red Tea. You can also check out the BULK tea section at the Co-op or visit some of the local herb shops in town for delicious caffeine-free tea blends.

Recipe: Homemade Ranch Two Ways

See Selva’s recipe for Homemade Ranch Two Ways.

Photo by Selva Wohlgemuth

Ask the Nutritionist

Deli Sandwich Magic

by Ayesha Wise, Downtown Kitchen Assistant Manager

July 2018

Large Ciabatta bread sliced for display.

Co-op Deli + Avenue Bread = A Match Made in Sandwich Heaven

Our Banh Mi and Cubano are both built on Avenue Bread’s ciabatta; a white-flour, Italian-style bread with a spongy consistency similar to French baguettes.

As you may have noticed, the Co-op is sporting some new grab-and-go sandwiches. We started producing them at the end of 2017 and I am excited to present our new partnership with Avenue Bread Bakery, which is taking our sandwiches to an even higher level of deliciousness.

The new sandwich options include the Rueben, Cubano, Banh Mi, our daily breakfast English muffins, and the newest release, a vegan chickpea salad sandwich. The Co-op takes pride in partnering with local businesses, and so does Robin Shrestha, wholesale manager at Avenue Bread.

taking our sandwiches to an even higher level of deliciousness

“My favorite part of working at Avenue Bread is being part of the Bellingham community and providing fresh bread every day to everybody in the community. I love the fact that we sell our bread to grocery stores, restaurants, the university, and the hospital, and at the end of the day we also provide bread to the food bank, the Lighthouse Mission, and other local charities.

“I was introduced to Avenue Bread when I got some of their bread through the Bellingham Food Bank for few months during a rough time in my life, and I am very appreciative of the owners, Wendy and John, for everything they do for the community.

“We are also very proud of launching our new line of Avenue Craft bread, so we can promote local farmers and local businesses. Avenue Craft is made entirely with flour from Cairnspring Mills, which is buying and milling local grain, and Fairhaven Organic Flour Mill, both located in Burlington,” said Robin.

The bakery also sources ingredients from Skagit Valley Malting, and Barbie’s Berries and Dairy Distributing, both in Bellingham.

As for sustainability, nothing goes to waste.

Avenue donates all day-old loaves from grocery stores to local charities, they compost and recycle pretty much everything (including plastic wraps), and all of their packaging is recyclable.

Our new partnership with Avenue Bread Bakery just goes to show that everything is better (and in this case, tastier) when we work with our friends!

Meet the Sandwiches

Vegan Chickpea Salad

Coarsely chopped garbanzo bean salad that includes celery, carrots, and just the right touch of spice to add a slight bite. It is topped off with tomatoes and crisp lettuce, all atop Avenue’s 8-inch sub.

Cubano sandwich made fresh in Bellingham Community Food Co Op's deli.

The Co-op Cubano

Beeler’s Pure Pork Sliced Ham, housemade pulled pork, dill pickles, and yellow mustard all topped with Swiss cheese. Grab one of these tasty sandwiches to grill at home (if you can wait that long to eat it)!

A Banh Mi sandwich sliced in half on a white plate with a sprig of parsley.

Vegetarian Banh Mi

Sweet chili tofu, tomatoes, lettuce, and housemade Banh Mi vegetables that have been marinated for at least 24 hours in a rice vinegar mixture are complemented by in-house sriracha vegenaise and cilantro chutney.

Pastrami Reuben sandwich sliced in half at the Bellingham Co Op deli.

Pastrami Ruben

This sandwich comes stacked with Double L Ranch Meats Beef Pastrami, Bubbies Sauerkraut, our housemade Reuben dressing, and sliced Swiss cheese. Built on Avenue’s Deli Rye made with Fairhaven Organic Flour Mill’s organic rye flour.

Ham, egg and cheese breakfast sandwich downtown Bellingham at the Co Op.

Breakfast Sandwiches

Last but not least, we also switched to using Avenue’s English muffins on all of our breakfast sandwiches, which you can find on the hot bar every morning or anytime in the Co-op bakery café grab-and-go where your barista will gladly heat it up for you on the panini press.

Blueberry-Orange-Coconut Swirl Popsicles

by Alissa Segersten, Contributing Author

July 2018

Three blueberry coconut swirl Popsicles.

Alissa's recipe (below) for Blueberry-Orange-Coconut Swirl Popsicles is not only delicious, healthful, and beautiful, it is also simple to make and kid approved!

Read more about the benefits of fresh blueberries and then swirl up a batch of these popsicles for a summer treat.

Photos by Alissa Segersten

Fresh Summer Blueberries: Eat your fill—and make sure to save some for use all year long!

How lucky we are to live in blueberry country—trips up to Mount Baker yield handfuls of tiny alpine blueberries each with a profound flavor punch, while our local food markets bring baskets overflowing with large, sweet, locally grown berries. Additionally, growing your own backyard blueberries is easy!

Check local nurseries in either the spring or fall (the best times to plant berry bushes) and find a sunny location in your yard. They take little to no effort to grow. I love walking outside my back door on a sunny summer morning to pick handful after handful of sweet summer blueberries.

For those wanting to invest some time and energy, you can take a trip out to the county where u-pick blueberry farms abound.

Every summer I take my five children out to some of our favorite organic berry farms for two reasons: to fill up our second freezer with numerous pounds of health-promoting goodness that we can utilize all year long, and so they can develop an intimate connection with their food by learning where and how it grows.

Luckily, blueberries at peak season are easy to harvest. We literally pick bucketfuls in a matter of hours. One trip to the berry patch usually gives us 60 to 80 pounds of blueberries!

No time for u-pick? No problem.

You can purchase local and organic blueberries from the Co-op produce departments.

What can you do with all of the fresh blueberries that summertime in the Pacific Northwest provides? Here are some ideas:

Make blueberry popsicles by blending fresh berries with orange juice (or use the recipe at right) and freezing the mixture into popsicle molds.
Freeze the berries in large containers to use throughout the year.
Eat as many as you can every day while they are in season. You really can’t eat too many.
Make blueberry jam. I use Pomona Pectin (available at the Co-op) to make a low-sugar or honey-sweetened jam. Then I can the jam in a boiling water bath and keep in my pantry so my children can use it throughout the year.
Add the blueberries to salads, on top of ice cream, or in smoothies.
Make blueberry crisps, muffins, or pancakes. I even have a recipe on my website for blueberry pancake syrup!

Blueberry-Orange-Coconut Swirl Popsicles

I like to make a few batches of these just after we go blueberry picking. Making popsicles with freshly picked fruit is an effective way to help preserve the harvest!

Sometimes I use apple juice in place of the orange juice and other times I simply blend up the blueberries with a little water or coconut water.

INGREDIENTS

1 cup fresh blueberries
1 cup freshly squeezed orange juice
1/4 to 1/2 cup full-fat coconut milk

METHOD

Place the blueberries and juice into a blender; blend until smooth. Pour into popsicle molds leaving a little room at the top of each one. Top each off with a tablespoon or so of coconut milk, then take a chopstick or small spoon and lightly swirl it into the blueberry mix. Freeze overnight.

About the Author

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University and is currently working on a master’s degree in Nutrition and Functional Medicine.

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.

Did You Know?

Blueberries are one of the healthiest foods to include in your diet!

Blueberries are not only a food for you, but also for the healthy bacteria in your gut. Eating blueberries can actually increase the levels of the all-important bifidobacterium species found in normal gut flora. This will not only help balance your gut ecosystem (boosting the good guys means not allowing room for the non-beneficial or more harmful species of bacteria and yeasts to take over and damage your gut), but also improve your immune system.

Blueberries have also been well-researched in both cancer prevention and cancer treatment. Some studies have shown that consuming blueberries can inhibit breast carcinogenesis and act therapeutically in established malignancies. Blueberries get their beautiful bluish-purple pigment from the bioflavonoids called anthocyanins. These compounds can act like antioxidants in our bodies, scavenging free radicals, thus reducing inflammation, among many other things.

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

GLOW Fruit Salad

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Fruit salads are a great way to get a variety of different seasonal fruit in one serving. One serving of this GLOW Fruit Salad meets 100% of the RDA of vitamin C. Remember to aim for at least twice the RDA from whole foods.

GLOW Fruit Salad

Serves 4 (approximately 1 cup each)

INGREDIENTS

1 orange, juiced
1 cup red grapes, sliced in half
2 kiwi fruit, diced
1 cup cantaloupe, diced
2 tablespoons hemp seeds
¼ cup finely chopped mint
1 cup fresh strawberries (or any other berry)
Optional: Grass-fed organic whipped cream or full fat yogurt

METHOD

In a large bowl add the fresh orange juice, grapes, kiwi, cantaloupe, hemp seeds, and fresh mint. Toss well to combine. Then gently stir in the berries. Serve with a dollop of whipped cream or whole milk yogurt.

Note: You can also make a larger batch. If using softer berries like raspberries, then stir those in prior to serving.

Health Benefits of Fruit

Fresh seasonal fruit is so delicious! Unfortunately, with the popularity of low-carbohydrate diets many individuals are fearful of fruit. Read Selva's Ask the Nutritionist column from the May 2018 issue of the Co-op News to learn about the health benefits of fruit and combat fruitphobia with her helpful tips.

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Spring Asparagus Salad

Makes 2–4 servings (serve as an entree or a side)

INGREDIENTS

METHOD

Current Health Studies on Eggs

by Katie Hinton, owner of Bellingham Pasta Co.

Vegetarian Lasagna

INGREDIENTS

METHOD

More About Bellingham Pasta Co.

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Gut Nourishing Steel Cut Oats

INGREDIENTS

METHOD

Learn More About Gut Bacteria

Ask the Nutritionist

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

Super Green Chia Pudding

INGREDIENTS

METHOD

by Selva Wohlgemuth, Co-op News contributor

September 2018

Mary’s Gone Crackers vs. Rice Crackers

Veggie Sticks and Dip vs. Chips and Salsa

Plain Organic Yogurt vs. Fruity Yogurts

Fresh Fruit with Nuts vs. KIND Bar

Homemade Iced Tea vs. Bottled Iced Teas

Recipe: Homemade Ranch Two Ways

Ask the Nutritionist

by Ayesha Wise, Downtown Kitchen Assistant Manager

July 2018

Meet the Sandwiches

Vegan Chickpea Salad

The Co-op Cubano

Vegetarian Banh Mi

Pastrami Ruben

Breakfast Sandwiches

by Alissa Segersten, Contributing Author

July 2018

Fresh Summer Blueberries: Eat your fill—and make sure to save some for use all year long!

Blueberry-Orange-Coconut Swirl Popsicles

INGREDIENTS

METHOD

About the Author

Did You Know?

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

by Selva Wohlgemuth, Registered Dietitian and Nutritionist

GLOW Fruit Salad

INGREDIENTS

METHOD

Health Benefits of Fruit

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