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WINTER 2021 · FREE news in natural Luscious Legumes · Beans, Peas, & Lentils Meet the Kloft Family of Lonely Lane Farms Linguine with Clams and much more!
Contact Us
General Manager
Jeff Watson
Jeff@LifeSourceNaturalFoods.com
Store Manager
Marie Wallace
Marie@LifeSourceNaturalFoods.com
Grocery & Perishables
Jimmy Vaughn
John Kloft of Lonely Lane Farms p. 4
◄
Jimmy@LifeSourceNaturalFoods.com
As a parent, there are few things that keep me awake at night
Bulk
more than worries for my kids, so stories like the Kloft family’s
Joyce DeGaetano
tug at my heart. As Jeremy relates in this issue of News in Natural,
Joyce@LifeSourceNaturalFoods.com
eight-year-old John Kloft of Lonely Lane Farms is facing a
diagnosis—kidney failure—that no parent or child wants to hear,
Produce
and hope, in the form of a kidney donation from his mom, Patty.
Crimson Hamby
The Kloft family’s struggles with illness and hope are their CrimsonH@LifeSourceNaturalFoods.com
own, and can’t be minimized. Yet I can’t help thinking that
all of us in this past year have had the same sorts of struggles, Beer & Wine
to greater and lesser degrees. As the pandemic rages, as we Erika Perkins
continue to reckon with centuries of racial traumas, and as we ErikaP@LifeSourceNaturalFoods.com
sort through disinformation campaigns and political violence,
most of us are contemplating mortality, isolation, and grief in Wellness
ways that might have seemed alien just a year ago. I also can’t Kathy Biskey
help thinking that hope has to come to the rest of us in the Kathy@LifeSourceNaturalFoods.com
same way it comes to the Klofts, in the form of radical gifts
of self: solidarity, mutual aid, reaching out to those around Deli
us… and being able to accept those gifts as they are offered. Eric Chappell
EricC@LifeSourceNaturalFoods.com
I’d like to invite you to read the articles and recipes in this
issue in that light. As Jeremy writes, even as the Klofts deal Mercantile · Health & Beauty
with John and Patty’s upcoming surgeries, they continue Zira Michelle Brinton
to sustain our community with locally-grown food, and Zira@LifeSourceNaturalFoods.com
there are ways for us to give back. Marney writes about the
ARCHES Project’s continued efforts to serve those without Marketing & Outreach Director
housing in our midst and that needs our support. And we Alek Kalinowski
offer recipe, supplements, and wine (even music!) suggestions AlekK@LifeSourceNaturalFoods.com
to help sustain and nourish you and your families and
communities through the gray days of winter and beyond. Mailing List & Editor
Ben Martin Horst
Enjoy,
Editor@LifeSourceNaturalFoods.com
@LifeSourceNaturalFoods
2649 Commercial St SE Salem, OR 97302 · 503-361-7973
www.LifeSourceNaturalFoods.com @LifeSourceFoods
The material contained in this newsletter is for informational purposes only.
Always see your healthcare provider before beginning a self-treatment program. @LifeSource_Foods
Winter 2021 4
17
12
On the Cover
Easy Linguine with Clams makes a quick
and inexpensive weeknight meal. Find
the recipe on page 23.
4 From Their Pasture to Your Plate
A story about Lonely Lane
Farms in Mt. Angel.
8 No Place Like Home
The ARCHES Project helps people
navigate homelessness to stable
housing and better lives.
10 Navel Gazing
Our favorite mutants are sweet,
juicy, and easy to peel.
13 Done with Dairy?
Some plant-based alternatives Recipes
to dairy milk.
Mains Sides & Snacks
17 Know Your Greens! 15 Vegan Shepherd's Pie 12 Overnight Oats
Some of our favorite ways to
16 Vegan Biscuits and Gravy 22 Breadsticks
use these leafy lovelies.
20 Ham Hocks
18 Bean There, Done That? Try This! and Lima Beans Desserts
We're spilling the beans on cooking 21 Baked Beans 11 Orange Bars
techniques, varieties, and more!
23 Linguine with Clams 16 Vegan Chocolate
24 Pour Form 23 Mushroom Scallop Pasta Beet Cupcakes
Wines to wet your winter whistle, along 20 Anko Turnovers
with meal pairings and a sound track. Soups
26 Winter Supplements 15 Vegan French
Supplements for dark days Onion Soup
and immune support. 21 13 Bean Vegetable Soup
Most Americans never really
know where their dinner
ingredients come from. Meet
the Klofts, the family behind
Lonely Lane Farms in Mt. Angel.
From Their Pasture
to Your Plate A story about Lonely Lane Farms
By Jeremy Scott | Photos by Matt Trickey
F
Patty, John, and Mike Kloft
◄
arm-to-Table eating ingredients actually come from. of those few. They produce the best
has been around for Eight-year-old John Kloft is a tasting and most sustainable beef,
generations, though it sixth generation farmer on his mom pork, and lamb that I have ever eaten.
wasn’t the trend it is today. Patty’s side of the family, and the Lonely Lane Farms was started
It was just how people ate. You fourth generation of farmers on his by Mike’s grandfather John Kloft
would grow produce or livestock dad Mike’s. While Mike and Patty in 1939. John Kloft, the namesake
then harvest it naturally and put say that they have no intentions of of Mike and Patty’s son John, was a
that product up for sale to your forcing John into farming, John says stonemason and a butcher and sold
community. A family could trust he wants to take it on just like both his butcher shop to buy the property
the quality of the food they were of his parents have. Mike and Patty that is now Lonely Lane Farms. John
putting on their table often because run Lonely Lane Farms in Mt. Angel, Kloft’s family came to Mt. Angel in
they actually knew the farmer and a farm that’s set apart from nearly the late 1800s from Germany to help
their farming ethics. That nuance every other in the country. According build the Mt. Angel Abbey, which
of knowing your farmer, their to Rebecca Thistlewaite of Oregon is less than a mile from the family
standards, and their product has State University, fewer than 100 of farm. Patty’s family, also farmers,
truly fallen apart in the current the nation’s more than one million arrived at Mt. Angel at about the
mainstream or corporate farming meat producers do everything from same time. Over 100 years later, their
industry. Most Americans now never the pasture to getting their product to families living only three miles apart,
really know where their dinner your plate. Lonely Lane Farms is one Mike and Patty met and fell in love
LifeSourceNaturalFoods.com · 5
when Patty went to work for Mike’s to completely control their high same sort of bottleneck since they
family at a local farmer’s market. quality and affordable prices. do almost everything in-house.
Mike’s family has tried a few When the COVID pandemic Mike and Patty soon learned that
things since they started farming in started in the early months of 2020, aspect of their farm would get them
Oregon in 1939, starting with cereal Lonely Lane Farms was prepared by through this pandemic. They learned
grains, transitioning to dairy around chance to take on the influx of more that their customers, whether at
1970, and finally moving into beef demand. Just before the pandemic the farmer’s market or at stores like
in the 1980s when Mike was still started, Lonely Lane bought more LifeSource, wanted to support Mike,
very young. Patty’s family, on the livestock with plans to expand their Patty and their family. Although
other hand, started farming in the market into more stores. As it turned Mike and Patty had higher costs to
Mt. Angel area in the 1890s, raising out, that extra livestock would produce their meat due to the higher
and processing pork on the very instead fulfill larger orders from their demand, they decided not to raise
same land that they still do today. current clients like LifeSource. Before their prices. Instead they decided
It is almost unheard of that a the pandemic, Lonely Lane Farms to work harder, knowing that the
livestock farm is almost completely only delivered twice a week to the pandemic will ultimately pass.
self-sufficient from their pasture all seven stores where they currently But while the family stay busier
the way to getting that product to sell their products, but as soon as than ever on the farm, all of them,
your plate. Lonely Lane Farms does the pandemic started they were then and especially eight-year-old
nearly everything, from breeding delivering 6-7 days a week to those John, has something bigger to deal
their own livestock to growing same seven stores just to keep up with. He was recently diagnosed
their own feed for that livestock with demand. While many other with stage 4 kidney disease.
to the production and packaging farms may have had the livestock to As I walked around the pastures
of meat to the distribution of the supply their stores, those farms didn’t with the family, I would have never
final product to your local grocery have a facility to do the production even known that John needed any
store. Lonely Lane Farms does all and packaging of their product. But kind of medical help. Although
of this, and it’s how they’re able Lonely Lane Farms didn’t have the John needs a new kidney, he never
6 · News in Natural
struggled to keep up on our hike. just resigned that it had to happen not enough available adult rooms
On our four-hour tour of their even though it wasn’t awesome. for Patty’s kidney donation surgery
farm, John stayed right by our side, “First my dad was supposed be to take place and still keep her safe.
showing us the way around. His a donor but he had extra kidney Now the family is just waiting for
favorite part of being a farmer, John vascular structure which means he the call that lets them know when
said, is hiking through their pastures. shouldn’t donate. So then they went the transplant can happen safely.
I asked John if he wanted to talk to mom. She passed! She passed John is excited to have what is
about the kidney transplant. all of the tests! I got a bunch more called a second or new birthday. A
“Oh yeah!” he said. “My kidney blood draws and a renal panel second or new birthday is when a
disease started when I was little. It to test my creatine, which is the transplant patient gets a new lease
went up and up and up. Every time I only thing they don’t have a pill on life because of their new organ
would get sick I would get lower. We for. They can’t get it out. The only and they celebrate that day as their
weren’t able to know if we could have option was a kidney transplant second or new birthday. John’s
stopped it at that very first point. So or dialysis.” Sometime soon, the new birthday will hopefully come
my nephrologist, which is a kidney doctors will take one of Patty’s shortly after his actual birthday.
doctor, had me in for a checkup kidneys and transplant it into John. He thinks that’s pretty cool.
then she figured out she couldn’t do Mike, Patty, and John had hoped
anything. Stanford, which is where I that transplant would happen in LifeSource has partnered with
am going to get my transplant, said late January but because of the COTA (Children’s Organ
we can’t fix it without a transplant.” pandemic they will have to wait a Transplant Association) to help
This is something John has become little longer. At Stanford Hospital in raise funds for John and the cost
very educated on and honestly California, where the transplant will of his transplant. You can help by
doesn’t seem to be afraid of. While take place, rooms in the children’s donating at this link: Cota.org/
he spoke heavily to the fact the he side of the hospital are available for campaigns/COTAforJohnsJourney
was getting blood drawn regularly, John to safely get his surgery, but the
his tone didn’t seem concerned, COVID pandemic means there are
LifeSourceNaturalFoods.com · 7
Volunteer
or Donate!
Items that are
Always Needed:
hygiene items
soap · shampoo
toothpaste & toothbrushes
socks · gloves · hats
sleeping bags · tents · TV
No Place Like Home bike locks · ground coffee
The ARCHES Project helps people navigate from You can drop off donations at
homelessness to stable housing and better lives. The ARCHES Project
By Marney Roddick 615 Commercial St NE
Salem, OR 97301
E
veryone deserves safe and in 2013. Together with partners and
stable housing. This is the volunteers, ARCHES goes beyond ARCHES can always use
first sentence you’ll find on symptoms alone and addresses the donations of money and
the ARCHES website, and it defines root causes of homelessness, creating regularly has volunteer
ARCHES’ work in our community. a multifaceted program for housing opportunities.
Housing is a basic human right, but instability and homelessness in our
there are more than 3,500 people area. The people doing the good
in the Salem/ Keizer area suffering work of the organization are a tight-
from homelessness. Homelessness knit network of staff and volunteers Contact Arches
has a significant financial impact on united around the urgent need to ARCHES can be reached by
the community. Individuals leading help our neighbors. They believe
phone at (503) 399-9080, or
better, more stable lives promotes everyone deserves dignity, a positive
improvements in equality, fairness, future, and a life without poverty.
at mwvcaa.org/programs/the-
and justice across our community. This challenge requires flexibility, arches-project
Ashley Hamilton, the program and an ability to recognize the
director for the ARCHES Project, complex, often hidden, causes of
is clear when she speaks about the poverty. Meeting the challenge
primary mission of the Project. head on, ARCHES acknowledges
“We save lives,” says Ashley. “Our that life includes both immediate
warming centers operate from needs and long-term aspirations. A
November through March. All are flexible response system addresses
welcome. We never turn anyone everything from housing and
away.” The professional staff and education to job training and
trained volunteers agree that their childhood care. Combined, these
work is challenging and rewarding. services are a potent force against
ARCHES is one of the many the entire spectrum of poverty. The
programs under the umbrella ARCHES Project provides referrals
that is Mid-Willamette Valley and services to the homeless or
Community Action Agency, founded those at risk of homelessness.
8 · News in Natural
SPOTLIGHT ON Now Foods LIVE HAPPY, LIVE HEALTHY, LIVE NOW® Since 1968 NOW has been a leader in the natural products industry. Even when healthy foods and natural supplements weren’t mainstream, we’ve never wavered from our mission—to provide value in products and services that empower people to lead healthier lives. A Friend in Need NOW has enjoyed many good years, but we’ve also seen plenty of lean years, and it’s these times that help us remain grounded and focused on what really matters—helping others. At NOW we’re committed to sharing our blessings and good fortune with others. To this end we give generously based on the needs we see around us, as well as specific, ongoing causes. We give to charities in a direct and efficient manner, and we actively seek charities that are “self-enabling”, or those charities that encourage their recipients and teach them the skills they need to take care of themselves going forward. These are just a few of the charities we give to: World Needs & Disaster Relief • Autism Research Institute · www.autism.com • Compassion International · www.compassion.com • Feed My Starving Children · www.fmsc.org • Habitat for Humanity International · www.habitat.org • Hill of Hope · www.hillofhope.org • Meal-A-Day of the Americas www.facebook.com/MealADayofAmericas • Price Pottenger Nutrition Fund · www.ppnf.org • Vitamin Angels · www.vitaminangels.org • WCF Community Services · wcfoundation.org/humanitarian • World Relief · www.worldreliefdupage.org Conservation & Environmental • School and Community Assistance for Recycling and Composting Education (SCARCE) · www.scarceecoed.org • The Climate Reality Project · www.climaterealityproject.org • The Conservation Foundation www.theconservationfoundation.org • Natural Resource Defense Center (NRDC) · www.nrdc.org • The Rodale Institute · www.rodaleinstitute.org We consider charity a duty of those who are fortunate in life. We believe in the creed "Do unto others as you would have done unto you." NOW® will continue to give to charitable efforts that enhance the lives of those less fortunate.
Navel Gazing
By Ezekiel Menchaca · Produce Photos by Catherine Dwelley
L et’s talk about one of
my favorite mutants.
No, not Wolverine.
The orange! While some citrus
the world. In 2017, 73 million
tons of oranges were grown
worldwide, with Brazil leading
with 24% of the world's total!
varieties began as hybrids, many Here at LifeSource, we carry
started as a mutation of an earlier many varieties of citrus, but the
type of citrus. These mutations, like one that tends to take precedence
color and resistance to weather, is the navel orange, an easy-to-peel
aren’t scary and occur due to things variety that’s great for eating. In
like stress, heat, cold, pruning, the United States, navel oranges
cosmic rays, and viruses. Sometimes are available from November to
growers find beneficial or positive April with peak supplies in January,
mutations and use methods February, and March. Navel
like grafting (a technique where oranges can be easily identified by
segments of plants are joined a naturally occurring growth of a
together) to pass on those traits. small, second fruit which resembles
Originating in a region around a belly button. All navels originate
southern China, northeast from a single mutant tree around
India, and Myanmar, the orange two hundred years ago, and all have
is now grown in tropical and the same genetic make-up as that
subtropical climates around first tree. This is similar to other
10 · News in NaturalOrange Bars
Makes 12 Servings
common fruit varieties, such Crust Filling
as our everyday yellow seedless • ¾ cup all purpose flour • 1 orange, zest and juice
banana, the Cavendish, or the (wheat or gluten free) • 1 lemon, zest and juice
Granny Smith apple! Under rare • ¼ cup almond flour • 1 ½ cup unrefined cane sugar
• ½ cup powdered sugar • ¼ cup all purpose flour
situations the navel orange goes
• ½ tsp kosher salt (wheat or gluten free)
through additional mutations that • ½ cup unsalted butter, melted • 4 eggs, beaten
can lead to new varieties, like my • 1 tsp vanilla extract • ½ tsp vanilla extract
favorite, the Cara Cara navel.
Believed to have been Crust
1. Preheat the oven to 350°F. Grease an 8x8 inch baking dish with butter.
discovered as a mutation of a Line with parchment paper.
navel orange tree, Cara Cara (or
“red navel”) oranges are grown 2. Whisk together flour, almond flour, sugar, and salt. Stir in butter and
mainly in Venezuela, South Africa, vanilla. A dough will form.
and California. Sweet in flavor 3. Evenly press dough into the bottom of the baking dish. Bake in the
and low in acid, the Cara Cara is preheated oven for 20 minutes.
almost indistinguishable from the
Filling
navel until you cut it open and are
4. Whisk together orange zest, lemon zest, sugar, and flour. Stir in eggs
welcomed by a pinkish red color. and vanilla. Pour into the hot crust.
The Cara Cara’s flavor is complex
and has berry-like notes. 5. Bake for an additional 40 minutes, or until the center no longer
jiggles. Allow to cool completely before removing from the dish and
slicing.
LifeSourceNaturalFoods.com · 11Overnight Oats
CHOCOLATE ORANGE CLASSIC BLUEBERRY LEMON BERRY ALMOND
• 1 cup organic old • 1 cup organic old • 1 cup rolled oats BUTTER
fashioned rolled oats fashioned rolled oats or Swiss muesli • 1 cup organic old
or Swiss muesli or Swiss muesli • 1 ½ cup almond milk fashioned rolled oats
• 1½ cup milk or • 3/4 tsp ground • 3 Tbsp chia seeds or Swiss muesli
non-dairy milk cinnamon • 1 ½ cups fresh • 1½ cup almond milk
• 2 Tbsp chia seeds • 3 Tbsp chia seeds blueberries • 2 Tbsp chia seeds
• 2 Tbsp nut butter • 3 Tbsp nut butter • 3 Tbsp lemon curd • 2 Tbsp almond butter
• 3 tsp unsweetened • 1 ½ cup milk or • Honey, to taste • ¾ tsp ground
cocoa powder non-dairy milk (optional) cinnamon
• ¾ tsp ground • 1 ½ cup sliced • Honey, to taste
cinnamon fresh fruit Mix oats, cinnamon, • 1 ½ cups chopped
• Honey, to taste • Honey, to taste chia seeds, and milk in strawberries and
• 2 navel oranges, a small bowl or jar. raspberries
peeled and sliced Mix oats, cinnamon, chia Refrigerate covered • More almond
seeds, nut butter, and milk overnight, or up butter, for serving
Mix oats, milk, chia seeds, in a small bowl or jar. to five days.
nut butter, cocoa powder, Refrigerate covered Mix oats, milk, chia
cinnamon, and honey Top with blueberries, seeds, 2 Tbsp nut butter,
overnight, or up lemon curd, and
a small bowl or jar. to five days. cinnamon, and honey
drizzle with honey in a small bowl or jar.
Refrigerate covered Top with fresh fruit just before serving.
overnight, or up and drizzle with honey Refrigerate covered
to five days. just before serving. overnight, or up
Top with oranges and to five days.
drizzle with honey Top with berries and
just before serving. more almond butter
just before serving.Done with Dairy?
SOME PLANT-BASED ALTERNATIVES
TO DAIRY MILK by Megan Coston · Front End
Plant-based non-dairy milks are a great alternative to dairy, though they may differ a bit from cow’s or goat’s milk
in flavor or texture. They also differ in their nutritional content. Dairy milk has a short ingredient list—simply milk
and maybe vitamins D and A—while non-dairy milks often use many ingredients to approximate dairy.
1 SOY MILK
Made by soaking and grinding
whole soybeans, boiling
them in water, and then
filtering out the solids.
1 2
Provides a high amount of
protein per serving and often
comes fortified with added
calcium and vitamin D.
Substitute for dairy milk
when cooking and baking.
2 ALMOND MILK
Made by mixture of finely
ground almonds and water.
Low in calories
Simple and balanced; great
for soaking overnight oats.
3 OAT MILK
Made by soaking and
blending steel-cut oats or
rolled oats with water.
High in carbs and fiber.
Add creaminess to lattes,
cereals, or pancake batter!
4 COCONUT MILK
Made by blending the coconut's
white flesh and water.
Good source of nutrients,
3
including magnesium,
iron, and potassium. 5
Add to soups, stews, and
curries—or even ice cream!
5 MACADAMIA NUT MILK
Made by soaking macadamia
4
nuts in water.
Rich in monounsaturated fats,
with low cab content. High in
vitamin B1, and magnesium.
Adds nuttiness to lattes, hot
cocoa, and dessert recipes.Vegan
Comfort
Food
What's on the Menu?
French Onion Soup
Shepherd's Pie
Chocolate Beet Cupcakes
Biscuits & GravyFrench Onion Soup
Makes about 6-8 Servings
• 4 Tbsp vegan butter
• 2 lbs yellow onions, thinly sliced
• 5 cloves garlic, minced
• 2 Tbsp unbleached wheat flour
• 1 cup dry red wine
• 3 cups mushroom broth
• 1 Tbsp pickapeppa sauce
• 1 bay leaf
• 4-6 sprigs fresh thyme,
bundled and tied with
string or ¾ tsp dried
• Sea salt and black
pepper, to taste
• Baguette, sliced
• Olive oil
• Vegan cheese (We used
Violife Smoked Provolone)
1. Melt butter in a six quart
heavy bottomed pan over
medium heat. Stir in onions,
until coated in butter. Cook
until brown and caramelized,
stirring every 5 minutes or so.
Shepherd's Pie
This can take 30-40 minutes. Makes 4-6 Servings
2. Add garlic, cook and stir • ½ cup dry green or • 1 Tbsp Pickapeppa Sauce,
for 2 minutes, or until brown lentils, rinsed or vegan Worcestershire
softened and fragrant. • 2 Tbsp vegan butter • ½ tsp dried thyme
3. Add flour. Cook and stir (we used Miyoko’s) • ¼ tsp black pepper
for about 10 minutes. • 1 yellow onion, chopped • Sea salt, to taste
• 1 carrot, chopped
4. Add in red wine to deglaze • 1 stalk celery, chopped Mashed Potato Topping
the pan, scraping all of the • 3 cloves garlic, minced • 1 ½ lbs potatoes, peeled
brown bits from the bottom • ¼ lb shiitake mushrooms, sliced and chopped
of the pan. Stir until smooth. • 3 Tbsp all purpose flour • ¼ cup unsweetened cashew milk
5. Stir in remaining ingredients, • ½ cup red wine • ¼ cup vegan butter
mushroom broth, pickapeppa • 1 cup frozen green peas • 4 cloves garlic, peeled
sauce, bay leaf, thyme, sea • 1 cup homemade mushroom broth and smashed
salt, and pepper. Cook for • 1 Tbsp tomato paste • Sea salt, to taste
another 20 minutes.
1. In a medium saucepan, bring lentils and 5 cups of water to
6. Taste the soup, adjust seasonings a boil. Reduce heat to simmer. Cover and cook for about 15
if desired. Spoon soup into minutes, or until almost tender. Drain and set aside.
broiler-safe ramekins. Put
on a rimmed baking sheet. 2. Place potatoes and peeled garlic in a medium saucepan and cover with water.
Brush baguette slices with Bring to a boil, reduce heat, and simmer until tender, about 10-15 minutes.
olive oil, float on top of the Drain. Mash potatoes with butter and milk, add salt to taste. Set aside.
soup. Top with cheese. Broil 3. Preheat the oven to 400°F.
for 3-5 minutes, or until the
cheese is melted and bubbly. 4. In a 10-in cast iron skillet, melt butter over medium heat. Cook onions until
translucent, about 5 minutes. Add carrot, celery, and garlic. Cook until fragrant,
No broiler-safe ramekins? Not to another 3 minutes. Stir in mushrooms, cook until softened, 5 minutes.
worry! Preheat the oven to 450°F. Brush 5. Mix in flour so everything is evenly coated. Cook until it loses its raw smell,
baguette slices with olive oil. Bake on a about 5 minutes. Add red wine, cook until reduced by at least half, 5 minutes.
lined baking sheet for 5 minutes. Flip,
and top with cheese. Bake for another 6. Stir in cooked lentils, peas, broth, tomato paste, Pickapeppa,
5 minutes, or until the cheese is melted thyme, salt, and pepper. Bring to a boil. Remove from heat.
and bubbly. Spoon soup into bowls and 7. Spread mashed potatoes evenly over the mixture. Bake in the
top with toasted bread and cheese. preheated oven until heated through, about 30 minutes.
LifeSourceNaturalFoods.com · 15Chocolate Beet Cupcakes Biscuits
Makes 12 Cupcakes
& Gravy
Cupcakes apple cider vinegar (to
• 2 small beets, Scrubbed make vegan buttermilk) Makes 4-6 Servings
clean, tops and • 2 Tbsp ground chia
bottoms sliced off seeds, mixed with
• 2 tsp olive oil 6 Tbsp water (to
• 1 ½ cups unbleached make vegan eggs)
white flour • 2 tsp vanilla extract
• ½ cup unsweetened Frosting
baking cocoa • 1 cup powdered sugar
• 2 tsp baking powder • 1 (7.05 oz) pkg Violife
• ¼ tsp salt Just Like Cream
• ½ cup vegan butter, Cheese, softened to
softened to room Biscuits Gravy
room temperature • ¾ cup unsweetened • 1 pkg (7.5 oz)
temperature • ¼ cup vegan butter,
• ½ cup granulated cashew milk Lightlife Breakfast
softened to room • 1 Tbsp apple Sausage (or your
cane sugar temperature cider vinegar favorite), crumbled
• ½ cup brown sugar • ¼ cup unsweetened
• ¾ cup almond milk • 2 cups all purpose • ½ yellow onion,
baking cocoa flour, spooned finely chopped
mixed with 1 Tbsp
and leveled • 3 Tbsp vegan butter
1. Preheat the oven to 375°F. Rub beets with olive oil. • 1 Tbsp baking powder • 2 Tbsp all
Wrap in foil and bake for 1 hour, or until tender. Once • 1 Tbsp granulated purpose flour
cool enough to handle, wipe off skin with a damp paper cane sugar • ½ tsp poultry
or kitchen towel. Chop roughly and place in a blender • ½ tsp kosher salt seasoning
with a splash of almond milk and puree. Set aside. • ¼ cup vegan butter, • Pinch chili flakes
2. Reduce oven temperature to 350°F. Line placed in the freezer • Salt and black
a muffin pan with baking cups. for 30 minutes (we pepper, to taste
3. In a medium bowl, sift together flour, used Miyoko’s) • 2 cups unsweetened
cocoa, baking powder, and salt. • 2 Tbsp vegan cashew milk
4. In a larger bowl, cream together vegan butter and butter, melted
sugars until fluffy. Mix in beet puree, vegan buttermilk,
1. Preheat the oven to 425°F. Line a rimmed baking
chia eggs, and vanilla extract until well blended.
sheet with parchment or a silicone baking mat.
5. Stir in flour mixture until just combined, do not over mix.
2. Mix together cashew milk and apple cider vinegar
6. Fill each baking cup about ¾ of the way full. Bake about
to make vegan buttermilk. Set aside.
20 minutes, or until a toothpick inserted into the center
3. Whisk together flour, baking powder, sugar, and salt.
comes out clean. Allow to cool completely before frosting.
4. Cut chilled butter into cubes. Add to flour mixture.
7. Beat together powdered sugar, cream cheese,
Blend with a pastry cutter or fork until well incorporated,
butter, and cocoa powder until fluffy. Frost
with clumps being about the size of small peas.
cupcakes. If frosting becomes too soft, chill for 10
5. Make a well in the center, pour in vegan buttermilk.
minutes in the refrigerator. Frost and enjoy!
Stir with a wooden spoon until a shaggy dough forms.
Turn out onto a floured surface. Add a little more
flour if the dough is too sticky. Pat into a rectangle.
6. Fold the dough in half. Pat to about an inch thick
again, fold in half, and give it a quarter turn. Repeat
the folding, patting, and turning 5 more times.
7. Pat dough out to 1-inch thick once more, and use
a 3-inch biscuit cutter to cut into at least 6 biscuits.
Gently gather up scraps and cut out a few more.
8. Place biscuits on the prepared baking sheet and bake
for 12-15 minutes, or until they start to brown. (They will
be a little pale.) Brush hot biscuits with melted butter.
9. Melt 1 Tbsp of the butter in a medium skillet over
medium high heat. Cook sausage until browned,
about 5 minutes. Remove from the skillet.
10. Reduce heat to medium. Melt butter and cook onions
until softened and translucent, about 5 more minutes.
11. Whisk together the flour, poultry seasoning, chili flakes,
salt, and pepper. Add flour mixture to butter and onion,
cooking and stirring to make a roux, about 5-7 minutes.
12. Whisk in cashew milk, stirring constantly until smooth
and thickened. Stir in sausage. Add more salt and
pepper, if desired. Serve over hot biscuits.Know Your Greens!
BEET GREENS KALE DANDELION COLLARD GREENS MUSTARD GREENS
Next time you grab Lacinato or Italian GREENS Love them or hate Mustard greens
a bunch of beets, A member of the Young leaves are them? Collard greens add a peppery kick
cook up the greens beautiful brassica tender and mild, contain a chemical to your recipes!
as well! Beets and family—the family and become more compound called Try tender greens
Swiss chard share a that includes tangy and bitter phenylthiocarbamide raw in salad with
common ancestor, broccoli, cabbage, with age. Toss them (PTC), which is a vinaigrette and
and beet greens cauliflower, and in a winter salad either very bitter or hazelnuts. Braise,
and stems have collards too! Try with apples and practically tasteless, saute, or throw
a sweet and mild young kale raw in pears, cook up with depending on the older greens in a
flavor. They cook up salads and slaws. scrambled eggs or in genetic makeup soup or omelette.
tender, with a little Large bunched an omelette, or bake of the eater. If Delicious with salty
more structure than kale is excellent them in a gratin you can taste PTC uncured bacon or
spinach. Excellent sautéed, steamed, with cheese and and aren’t a fan pancetta, creamy
sautéed with tossed in a hearty uncured bacon. They of the bitterness, or cheesy sauces,
butter and garlic, soup, or baked into also pair well with slow cook it in a apples, cucumbers,
added to a grilled the infamous kale creamy dressings pot of lima beans and citrus.
cheese sandwich, chip. Cut out the and vinaigrettes, with some smoky
scrambled with eggs, tough stem and citrus, and tomatoes. ham hocks. Also
and mixed up in tear the leaves into excellent braised,
mashed potatoes. bite sized pieces blanched, or baked
before cooking. into gratins. Tasty
Amazingly tasty with with pork, grilled
butter and garlic, steak, mushrooms,
Parmesan and aged soy sauce, ginger,
cheddar cheeses, and spicy chiles.
smoky bacon, and
roasted meats.Bean There,
Done That?
Try This!
By Catherine Dwelley · Marketing
FIRST THINGS FIRST it. Turns out it’s a myth! Soaking beans cooked with citric acid were
Rinse and sort through beans, your beans in a sodium bath allows still hard after 45 minutes. This is
discarding any rocks, other foreign the sodium ions to exchange with because the acid strengthens the
matter, shriveled, or split beans. the calcium ions in the pectin in the pectin coat around the dried beans,
Cover with about 3 cups water bean’s cell walls. This destabilizes making it less able to absorb water.
to 1 cup dry beans, give them a the pectin and breaks down the The takeaway? Add your acid after
quick stir, and remove and discard walls for softer beans. So brine and the beans are already cooked.
any that float to the top. Allow to season to your heart’s content!
soak overnight. Drain and rinse. QUICK SOAK!
There is no need to soak BRINING DRIED BEANS: What if I forgot to soak my beans
lentils and split peas. Just sort For each cup of rinsed and sorted overnight or didn’t plan? Quick
and give them a good rinse. dried beans, use 3 cups of water and soak to the rescue! And yes, this
1 ½ Tbsp kosher salt. If using fine sea still involves some soaking, so you
TO SALT, OR NOT TO SALT? salt or table salt, reduce the amount aren’t totally off the hook. Add your
A great deal of mystery surrounds to ¾ Tbsp. Allow to soak overnight, sorted and rinsed beans, water, and
the salting of dried beans. Some and rinse thoroughly before cooking. salt to a large heavy bottomed pot.
cite their grandmother’s great aunt’s Bring to a boil, and continue to
sister-in-law’s vows that salting results WHAT ABOUT ACID? boil for 3 minutes. Remove from
in tough, partially cooked legumes, Cooking with the addition of heat, cover, and allow to soak for
while others stand by salting. I’m one vinegar, acidic produce such as one hour. Drain and rinse, and
of the latter, though a recent convert. tomatoes or lemons, or citric acid continue the cooking process.
When I started this project, I was can actually lengthen cooking time
under the impression that salting and cause unevenly cooked beans. OLD BEANS
beans before cooking would result An experiment done by Cook’s We all have that random bag of
in tough beans. Then I actually tried Illustrated found that a pot of black pinto beans crammed in the back
18 · News in Naturalof the pantry, just waiting for Cooking Times
the perfect pot of taco soup. These are average cooking times for soaked or quick-soaked dried beans,
When you finally do use them, and rinsed peas and lentils. Old or improperly prepared peas and beans
the result is often a hard, will take longer.
unevenly cooked, unpalatable
mess. What’s a thrifty chef to
do? First, remember to soak
your beans. Second, add a very
small amount of baking soda
ADZUKI BEANS ORCA BEANS RED LENTILS
to the cooking water! 1/8th of a 60-90 min 45-60 min 15-20 min
teaspoon to every cup of dried
beans is enough. Believe it or
not, increasing the alkalinity
of the cooking water can help
speed up the breakdown process
BLACK BEANS CRANBERRY GREEN LENTILS
of the cell walls resulting in 60-90 min OR BORLOTTI 25-30 min
softer beans. Just take care to BEANS
not add too much, or your beans 60-90 min
will come out tasting soapy.
COOKING BEANS
Place brined or quick-soaked WHITE BEANS BROWN LENTILS
45-60 min 25-30 min
beans in a large, heavy bottomed KIDNEY BEANS
pot. (Skip the soaking step if 60 min-2 hrs
preparing lentils.) I use a 6 quart
Dutch oven for a pound of beans.
Cover with about 2 inches of
water. Add 3 tsp kosher salt, and FLAGEOLET BEANS FRENCH
baking soda, if desired. At this 45-60 min GREEN LENTILS
LIMA BEANS 20-25 min
point you may also add aromatics 60-90 min
such as bay leaves, dried herbs,
onion, garlic, or dried chiles.
Bring to a boil and partially
cover the pot. Reduce heat to a BLACK EYED PEAS
simmer and continue cooking 45-60 min BLACK LENTILS
15-20 min
until tender. Use the cook
MUNG BEANS
times on the chart as a guide, 30 min
testing for doneness 15 minutes
before minimum cooking time.
Remember that cooking times CHICKPEAS
may be longer for old beans. OR GARBANZO MUNG DAL
Cooked beans, lentils, and BEANS 40-45 min
60-90 min
split peas can be stored in their 13 BEAN SOUP MIX
liquid or drained, it’s up to 60-90 min
you! I’ve had good luck both
ways. They may be refrigerated
3-4 days, and frozen up to six GREEN SPLIT PEAS
months in recipe sized packages. PINTO BEANS 45 min
(2 cups of cooked beans equals 90 min-2 hrs
RED BEANS
one 15oz can of beans.) 60-90 min
LifeSourceNaturalFoods.com · 19Anko Turnovers Makes 12 Turnovers Ham hocks
While beans for dessert might sound a bit strange to some American
palates, we think this recipe will show you why adzuki beans are & Lima Beans
such a popular dessert ingredient for millions in East Asia. Anko is Makes 4-6 Servings
Japanese sweet adzuki bean paste. It comes in two forms: tsubuan,
which is a bit chunky, and koshian, which is pureed until smooth. • 1 lb dried lima beans
These turnovers can be made with either tsubuan or koshian. • 3 Tbsp table or sea salt
• ⅛ tsp baking soda
• 1 pkg (about 1½ lb) smoked ham
hocks (we used Lonely Lane Farm)
• 32 oz low-sodium chicken broth
• 2 cups water (or enough
to cover beans)
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• ½ lb dry adzuki beans, • ½ cup butter, chopped
soaked overnight into cubes (freeze for 30 • ½ tsp black pepper
• ⅔ cup granulated cane sugar minutes before using) • ½ tsp poultry seasoning
• ½ tsp kosher salt • ¼ cup ice water • ½ tsp cayenne (optional)
• 1 cup all-purpose flour, • More flour for rolling out • 1 bay leaf
spooned and leveled • 1 egg white
• ¼ tsp kosher salt • 2 Tbsp water 1. Rinse and sort through beans,
discarding any foreign matter or
1. Rinse soaked beans well. Place in a large heavy bottomed pot. Cover shriveled or split beans. Cover with
with 3 inches of water. Bring to a boil, and reduce heat to simmer. Cover water (about 6 cups), add salt and
partway and cook until beans are very tender, about 1 hour to 90 minutes.
baking soda. Give a quick stir and
2. a.) To make chunky tsubuan, drain. Return to the pan and mix in sugar remove and discard any beans
and salt. Cook over medium heat, stirring constantly until sugar and that float to the top. Allow to soak
salt are dissolved. Mash slightly with the back of a spoon to desired overnight. Drain and rinse well.
consistency. Allow to cool.
b.) For smooth koshian, add beans and remaining water to a blender 2. Add soaked and rinsed beans, ham
or food processor. (If there is a lot of water remaining, drain, but reserve hocks, broth, 2 cups water, onion,
a cup or two for blending.) Blend until smooth. Return the paste to the celery, garlic, and seasonings to the
pan. Stir in sugar and salt. Cook over medium heat, stirring constantly pot. Bring to a boil, reduce heat to
until most of the water has evaporated and the paste has thickened, medium low, and cover partway with
about 15 minutes. Remove from heat and cool before using.
a lid. Cook for 1 hour and 30 minutes,
Puff Pastry tasting the beans after 1 hour.
3. Whisk together 1 cup flour and salt. With a pastry cutter, cut in chilled
butter until incorporated, with lumps being the size of small peas. 3. Once ham hocks are tender, remove
from the pot and allow to cool
4. Make a well in the center, and stir in ice water. A shaggy dough
enough to handle. Cut the meat
will form. Turn out dough onto a well floured surface.
off the bone and chop into bite
5. Pat into a rough square. With a rolling pin, roll into an approximately sized pieces. Return to the pot.
12-inch-long rectangle. With a bench scraper, fold up the bottom third
of dough toward the center. Fold top third down toward the bottom. 4. Cook for an additional 30 minutes
(Like folding a letter to fit in an envelope.) Give dough a quarter turn uncovered, or until beans are creamy
clockwise and roll out again, repeating 7 or 8 times, adding a little flour and broth has cooked down.
if it is too sticky to start with. Dough will become easier to work as you
go. If your kitchen is too warm and dough becomes too soft, place it
in the freezer for 10 minutes between folding and rolling out. Wrap
pastry tightly in plastic wrap and chill for at least 1 hour before using.
Turnovers
6. Preheat the oven to 400°F. Line a baking sheet
with parchment or a silicone baking mat.
7. Whisk egg white and water together to make the egg wash.
8. Roll out dough to ⅛-inch thick (About a 12x12-inch square.) Cut
into roughly 12 squares. Place a tablespoon or 2 of anko paste in
one corner of each square, leaving ½-inch of space along the edge.
Fold over on the diagonal and crimp closed with a fork. Cut 2 vents
on top. Brush with egg wash. Place in the freezer for 10 minutes.
9. Bake for 20-25 minutes, or until golden brown and
puffy. Enjoy with a mug of green tea.
20 · News in Natural13 Bean Vegetable Soup
Makes 6 Servings
• 2 Tbsp olive oil • 1 tsp Italian
• 1 medium yellow seasoning
onion, chopped • ½ tsp dried
• 2 stalks celery, rosemary
chopped • ½ tsp smoked
• 2 carrots, peeled paprika
and chopped • ½ tsp chili flakes
• 4 cloves garlic, (optional)
minced • Salt and pepper,
• ½ cup dry to taste
white wine • 1 cup green
• 4 cups homemade beans, chopped
vegetable broth • 1 cup cauliflower
• 2 cups cooked 13 florets
bean soup mix • ½ cup frozen peas
• 1 (14.5 oz) can diced • ½ cup frozen corn
Baked Beans tomatoes, with juice • 1 Tbsp golden
Makes 6 Servings • 1 (4 oz) can green balsamic vinegar,
chiles, with juice or to taste
• 1 lb dried • ½ cup brown sugar
navy beans • 1½ cup water 1. In a large, heavy bottomed pot, heat olive oil
• 3 Tbsp+2 tsp • ¼ cup molasses over medium heat. Saute onion until it starts
kosher salt • ¼ cup apple to soften and become translucent. Add garlic.
• 3 Tbsp butter cider vinegar Cook and stir for an additional minute. Stir in
• 1 medium yellow • 1 tbsp celery and carrot, cook for another 3 minutes.
onion, chopped Worcestershire 2. Add wine to deglaze the pan, scraping
• 1 red bell pepper, sauce up any browned bits. Cook until
seeded and • 1 tsp mustard reduced by half, about 2 minutes.
chopped powder 3. Add vegetable broth, beans, tomatoes, chiles,
• 3 cloves garlic, • 2 cups ham, Italian seasoning, rosemary, paprika, chili flakes,
minced chopped salt, and pepper. Bring to a boil, reduce heat, and
• 1 ½ cup ketchup simmer for 20 minutes.
4. Add green
1. Rinse soaked beans thoroughly. Place in a beans, cauliflower,
large heavy bottomed pot and cover with peas, corn, and
2 or 3 inches of water and 2 tsp of kosher vinegar. Cook
salt. Bring to a boil, reduce heat and simmer for another 10
partially covered until tender, about 90 minutes, or until
minutes. Drain and rinse, set aside. veggies are tender.
2. Preheat the oven to 375°F.
3. In a 6 quart Dutch oven or other large oven
going pot, melt butter over medium heat.
Saute onion until it starts to soften and
becomes translucent. Add bell pepper and
garlic. Cook and stir for an additional minute.
4. Stir in ketchup, brown sugar, ½ cup water,
molasses, vinegar, Worcestershire, and mustard
powder. Bring to a low boil. Fold in ham and
beans, adding a little more water if needed.
5. Cover and bake for one hour. Stir, and add
an additional cup of water. Bake another 30
minutes to 1 hour, or until beans are tender.
Keeps in the fridge for 3-4 days, or
be frozen for up to 3 months.Spotlight on
PACIFIC SEAFOOD
Founded in 1941 by the Dulcich Family, Pacific
Seafood is a family-owned and operated
company dedicated to providing the healthiest
protein on the planet. Pacific Seafood manages
all parts of the supply chain from harvesting/
fishing to processing, and distribution in order
to provide customers with fresh, sustainable,
high-quality products. Pacific Seafood Group
is headquartered in Clackamas, Oregon. We
employ more than 3,000 team members
across 41 facilities in 11 states.
One of our missions is to provide Breadsticks
products to meet all of our customers’
Makes 8 Servings
center of the plate protein needs including
• ¼ cup warm water (114°F)
seafood, beef, pork, and poultry.
• 1 pkt (2 ¼ tsp) active dry yeast
Some of our most popular • Pinch of sugar
items include oysters, • 3 cups unbleached wheat flour
Dungeness crab, rockfish, • 1 tsp kosher salt
coldwater shrimp, wild • 1 cup warm water (114°F)
• 2 Tbsp olive oil, plus more for brushing
salmon, and steelhead. • ½ cup Parmesan cheese
• 1 tsp Italian seasoning
Find out more at • 2 Tbsp melted butter (optional)
PacificSeafood.com
1. In a small bowl, mix together ¼ cup
warm water, yeast, and sugar. Allow to
proof 5-10 minutes, until foamy.
2. In a large bowl, whisk together flour and
salt. With a wooden spoon, stir in proofed
yeast, remaining cup of warm water, and 2
Tbsp olive oil. A shaggy dough will form.
Hardshell Clams 3. Turn out dough onto a lightly floured
surface. Knead 3-4 minutes, until the
dough is smooth and elastic.
The wide variety of clams available today make 4. Oil the mixing bowl. Place dough back in
this a popular shellfish that can be eaten as the bowl and brush with a little more oil.
an appetizer or entrée, depending on how you Cover with plastic wrap or a clean kitchen
serve them and what type you have. On the West towel. Allow to rise in a warm, draft free
Coast, Manila clams are plentiful. These “steamer ” place for 60-90 minutes or until doubled.
clams are often steamed and eaten from the 5. Preheat the oven to 450°F. Line a baking sheet
shell with butter and garlic. They can also be with a silicone mat or parchment paper.
included in pastas or chowders. The common 6. Punch down the dough to remove air
hard clam on the East Coast is eaten similarly, bubbles. Divide into 2 portions. Roll each
and is called by many different names: littleneck, out into 12x12 inch squares. Cut each
topneck, and cherrystone to name a few. square into 4 strips. Fold each strip in half
and twist several times. If the dough will
Our hatcheries utilize best practices in humane not twist, allow it to rest for 5 minutes.
husbandry. We expertly manage the growth 7. Place twists on the prepared baking sheet.
cycle of our oysters, clams, mussels, and Brush with more olive oil, and sprinkle with
steelhead in healthy, controlled environments. Parmesan cheese and Italian seasoning.
We are the only company in North America Bake for 15 minutes or until golden.
with an SQF Level III certification in shellfish. Brush with melted butter, if desired.Linguine with Clams
Makes 4 Servings
• 8 oz linguine • ¼ cup clam juice
• 3 Tbsp butter • 1 fresh lemon,
• 1 shallot, finely chopped juice and zest
• 5 cloves garlic, minced • ¼ cup Parmesan cheese
• ½ tsp red pepper flakes • ¼ cup fresh Italian
• ¼ tsp black pepper parsley, chopped
• ½ cup dry white wine
• 1 lb hardshell clams,
defrosted
1. Cook linguine to al dente, according to package directions.
(About 9 minutes for dry pasta.) Reserve 1 cup pasta water.
2. In a large skillet, melt butter over medium heat. Saute
shallot until it begins to soften and becomes translucent,
about 3 minutes. Add garlic, cook until fragrant, another
minute. Stir in pepper flakes and black pepper.
3. Deglaze skillet with wine. Allow to cook down
until reduced by half, about 5 minutes.
4. Increase heat to medium high. Add clams, clam juice, lemon Mushroom Scallop Pasta
juice, and zest. Bring to a boil. Add pasta, parsley, and a
Makes 4 Servings
splash of pasta water. Toss and cook until evenly coated, and
sauce has thickened. Sprinkle with Parmesan and serve hot. • 8 oz linguine, cooked until almost
al dente (about 5 minutes), 1
cup pasta water reserved
• 1 lb trumpet mushrooms, the
largest you can find (oyster
mushrooms may be substituted)
• 2 Tbsp butter or vegan butter
• 1 Tbsp olive oil
• 1 shallot, minced
• 1 head black garlic, minced
• 1 cup dry white wine
• 1 meyer lemon, zest and juice
• 1 small bunch kale, stemmed and
torn into bite sized pieces
• 2 Tbsp slivered almonds, toasted
1. Slice the trumpet mushroom stems
into 1 inch thick rounds ("scallops").
Mince the caps and set aside.
2. Melt butter and olive oil in a large cast
iron skillet over medium heat. Sear
mushroom scallops for 3 minutes on
each side, or until golden. Remove
from the skillet and set aside.
3. Add shallot and garlic to the skillet, saute
for 1 minute. Stir in minced mushroom,
cook for an additional minute. Deglaze with
wine, scraping up any browned bits. Cook
until reduced by half, about 3 to 5 minutes.
4. Stir in lemon juice and zest. Bring to a
boil. Add kale, cook until wilted. Add
pasta, mushroom scallops, almonds,
and a splash of pasta water. Toss until
evenly coated, cooking until kale and
pasta is tender, and sauce is thickened.
Season with salt and pepper, to taste.
LifeSourceNaturalFoods.com · 23Pour Form
By Diana Carhart · Front End
Willamette Valley Vineyards by Diana Carhart
◄
I have a great many loves in my life: AIRLIE point. I would classify its oakiness
family, friends, food, music, and wine. 2015 as “slight:” it appeased me and my
I’ve been lucky in my life to live and Chardonnay wife could roll with it. The mouthfeel
work at the intersection of these loves My house is was heavy on the butter, and I
and I am so excited to share them divided on
Enjoy Airlie Chardonnay
◄
with our customers and readers! That Chardonnay.
with a charcuterie board
being said, it wouldn’t be a complete My wife prefers
article without including the wines I steel-aged white
tried, the foods I paired with them, wine, leaning
the music I put on the record player more into crisp
(doesn’t music just sound better that and fruity
way?), and the other foods I dreamed Chardonnays. I
about while I ate, drank, and sang. prefer the white
wine equivalent
For most of my life, I was an of a flannel
omnivore. While I now follow a shirt—oaky,
vegan diet, I tried to include a wide buttery, and warm. Think a crisp,
variety of the foods that I believe warm loaf of bread in wine form
would pair with each wine listed. (though I’m gluten sensitive, I can
I hope you enjoy my findings always bring it back to bread!). Airlie’s
and that they spark the culinary 2015 Chardonnay was a perfect
creativity inside each of you. compromise at a really workable price
24 · News in Naturalcould easily crush a bottle of this by What I ate with it: Vegan Jambalaya
myself, dancing in the kitchen while What I listened to: Dolly
I cook (just don’t tell my doctor). Parton, The Grass is Blue
What you could pair with it: Pan-
What I ate with it: Vegetable Curry fried Brussels sprouts, portobello
What I listened to: The mushroom burger, jambalaya, shish
Four Lads, Greatest Hits kabobs, ribeye steak, short ribs, paella.
What you could pair with it:
Winter squash, butternut squash LES HAUTS
soup, spaghetti aglio e olio, DE LAGARDE
cheese & charcuterie plate. 2019 Bordeaux
If a wine could
Try Trinity Vineyards Pinot Noir Rosé
TRINITY ◄
with a fresh kale salad
cuddle, Les Hauts
VINEYARDS 2019 Bordeaux
Willamette Valley INKARRI would snuggle you
Pinot Noir Rosé 2019 Malbec right into 2021.
Rosé is often Whenever the Balanced, smooth,
classified as a weather gets cold, and classic, this
summer wine, but my old southern red wine was
I’m here to advocate bones start aching perfect up against
for her all year long. for jambalaya. mushroom
Perfect after a day Something about bourguignon and
of snowshoeing the rice, vegetables, my recording of The Bachelorette
or skiing on the and spices (don’t judge). While I enjoyed
slopes, I’m officially transports you to my night-one glass, it was night
announcing that New Orleans and two where I felt the wine really
Pinot Noir Rosé is not just a summer comforts you when strutted its stuff. If you can restrain
wine choice any more! For a long the days are shorter yourself, this wine loves a chance to
time I tried to hide my love of and the nights open up and grow into day two.
Rosé. But luckily for me, the world colder. A fruit-forward, super sippable
realized that this type of wine had soft wine, the Inkarri 2019 Malbec
a lot to offer and now I get to flaunt was a dream paired with homemade
my love in public (#lovewins). My jambalaya. Most Malbecs I encounter
household is also divided on Pinot tend to lead with heavy spice, and
Noir Rosé: I prefer something this one didn’t. I would recommend
sweeter, more berry-forward and this bottle for anyone wary of dipping
my wife prefers dry. While I felt this their toes into the Malbec pool.
wine was borderline more dry than
Pair Inkarri Malbec with a juicy ribeye
◄
sweet, Trinity Vineyards still made or portobello mushroom burger.
a Pinot Noir Rosé that I could get
down with all winter long while I
Try Les Hauts de Lagarde Bordeaux
◄
hibernate like a bear for summer.
with a hearty lentil stew.
What I ate with it: Vegetable stir fry What I ate with it:
What I listened to: The Mushroom Bourguignon
Mamas & The Papas, If You Can What I listened to: Tracy Chapman,
Believe Your Eyes & Ears self-titled Tracy Chapman
What you could pair with it: What you could pair with
BLTs, grilled vegetables, salmon, kale it: Stew, beef tenderloin,
salad with your choice of protein. ratatouille, chocolate.
LifeSourceNaturalFoods.com · 25WINTER SUPPLEMENTS
By Desta Moore · Wellness
NATURAL people. The herb Andrographis DR. OHHIRA’S
FACTORS was credited by some as playing an PROBIOTICS
Vitamin D3 important role in eventually stopping With around
5,000 IU the spread of that especially deadly 70-80% of our
The Oregon flu. With a long history of use in immune system
sun is low on Traditional Chinese Medicine and cells residing in
the horizon and Ayurveda as an adaptogenic herb, our gut it makes
many people the world is looking to Andrographis sense to focus on
are staying once again for its immune- and upper gut health support
indoors. Lack of respiratory-supporting properties. throughout the
natural vitamin winter season.
D production WHOLESUN Dr. Ohhira’s uses a unique blend of
in the skin and low levels in the diet WELLNESS fruits, wild vegetables, mushrooms
can lead to deficiency. Vitamin D Deep and seaweed and a traditional
is getting a lot of media attention Immune Japanese 3-year fermentation process
these days spurred by studies linking Mushroom to create a blend of pre-, pro-, and
sufficient levels to better COVID Health postbiotics. Most people are familiar
outcomes. Vitamin D helps activate This potent with probiotic bacteria and their
macrophages, the immune system seven- role digesting food and supporting
cells that go after and destroy foreign mushroom immune response. Postbiotics, what
invaders. Optimizing our vitamin blend is our probiotic bacteria produce, are
D can also play an important role in perfect for an lesser known, but also important.
maintaining healthy inflammation acute cold virus or as a daily tonic Postbiotics are the pH-balancing
levels and a good mood on the dark throughout the entire winter. The organic acids, vitamins, minerals,
days of winter. Reishi, Turkey Tail, Chaga, Lion’s amino acids and enzymes that our
Mane, Cordyceps, Maitake and probiotics create during fermentation
TERRY Shiitake combine to provide the body and healthy digestive processes.
NATURALLY with the full spectrum of myco- Hippocrates is credited with
Andrographis nutrients, known to boost immunity, saying “All disease begins in the
EP80 enhance mood and mental clarity, gut.” The more modern medicine
In 1918 the flu increase energy and endurance, discovers about the link between
swept across and aid in digestive health. Add gut health and immune health, the
India, killing this concentrated powder to any more this ancient idea seems to
millions of hot or cold beverage or food. be true in modern times.
26 · News in NaturalYou can also read
