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More than Pumpkin Pie: Pumpkin RecipesDon’t get us wrong…we love pumpkin pie! There’s nothing better than that fall aroma filling the kitchen and begging you to come get a big slice. But there is more to pumpkin than pie. Pumpkin can be made savory or sweet. It can be added to granola, made into ravioli, soup or even hummus. Don’t throw away those seeds, either! Save them for a savory and healthy snack. 
 Curried Pumpkin and Coconut Soup Author: Erin Alderson Prep time: 20 mins  Cook time: 50 mins  Total time: 1 hour 10 mins  Serves: 4
Ingredients:1 medium pumpkin1 tablespoon olive oil1 bunch scallions, diced2 tablespoons curry powder2-3 cups veggie broth1/4-1/2 cup coconut milksalt, if needed1/2 tablespoon olive oil1/4 teaspoon salt
Instructions:
Preheat oven to 400˚.
Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside for next recipe. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
Serve with an extra swirl of coconut milk and roasted pumpkin seeds.

Roasted Pumpkin SeedsAuthor: Amy Johnson | She Wears Many HatsPrep Time: 5 min Cook Time: 20 min Total: 25 minIngredients:1 cup pumpkin seeds, rinsed and dried1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon cayenne powder1 tablespoon olive oil 
Instructions:1. Preheat oven to 375°F.2. In a bowl combine all ingredients until seed are coated well.3.Spread evenly on a baking sheet and bake until roasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.   High-res

More than Pumpkin Pie: Pumpkin Recipes
Don’t get us wrong…we love pumpkin pie! There’s nothing better than that fall aroma filling the kitchen and begging you to come get a big slice. But there is more to pumpkin than pie. Pumpkin can be made savory or sweet. It can be added to granola, made into ravioli, soup or even hummus. Don’t throw away those seeds, either! Save them for a savory and healthy snack. 


Curried Pumpkin and Coconut Soup

Author: Erin Alderson
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 4

Ingredients:
1 medium pumpkin
1 tablespoon olive oil
1 bunch scallions, diced
2 tablespoons curry powder
2-3 cups veggie broth
1/4-1/2 cup coconut milk
salt, if needed
1/2 tablespoon olive oil
1/4 teaspoon salt

Instructions:

  1. Preheat oven to 400˚.
  2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside for next recipe. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.
  3. In a sauce pan heat 1 tablespoon olive oil. Add in scallions and sauté for 2-3 minutes. Stir in curry powder and let cook for 30 seconds more.
  4. Next, carefully remove pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 2-3 minutes.
  5. Remove from heat and puree with immersion blender (or carefully with a regular blender), adding more veggie broth to reach your desired soup consistency. Return to heat, add in ¼ cup coconut milk, and let simmer until ready to serve.
  6. Serve with an extra swirl of coconut milk and roasted pumpkin seeds.

Roasted Pumpkin Seeds
Author: Amy Johnson | She Wears Many Hats
Prep Time: 5 min
Cook Time: 20 min
Total: 25 min

Ingredients:
1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne powder
1 tablespoon olive oil 

Instructions:
1. Preheat oven to 375°F.
2. In a bowl combine all ingredients until seed are coated well.
3.Spread evenly on a baking sheet and bake until roasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.

Happy Healthy Halloween
What Halloween snacks can you give out that don’t leave kids looking like jack-o-lanterns or acting like monsters? Try these two recipes for healthy little goblins.

Candy Corn Fruit Cocktail
Author: Family Fresh Meals
Serves: 4

Ingredients:
1 pineapple, cut into bite sized chunks
3 oranges, cut into bite sized chunks (small Cuties)
1 Can of whipped cream

Directions:
In a clear glass, layer pineapple, then oranges and top with whipped cream. Serve right away or refrigerate until ready to serve. 


Ghoulish Grins
Author: Laura Flowers
Serves: 4

Ingredients:
2 Granny Smith apples
Juice of 1 lemon
1 Tablespoon Peanut butter (per grin)
5 Yogurt covered raisins (per grin)
1 Extra Large Yogurt Covered Raisin cut in half

Directions:
1. Add lemon juice to a large bowl and fill with cold water.
2. Slice apples into wedges. Soak in the lemon water for about 10 minutes. Strain apples and pat dry.
3. Spread or pipe peanut butter on one side of apple slices. Place a few raisins on half the apples. Gently sandwich together.
4. Cut extra-large yogurt covered raisin in half and apply a dollop of peanut butter to hold eyes in place.

Muffin the Wonder Chicken

by Elisabeth Hardin from The Practice of Simplicity

I’m at Earth Fare a lot.  I’ve been a regular fixture at the Huntersville, NC location since it opened in August 2011.  One thing, since the very beginning, that has always stood out to me is the amazing customer service and knowledge of the employees.  Anytime I have a question or request, the employees always cheerfully offer great suggestions and help.  I feel like they are an extension of my own family.  Speaking of my increasing list of family members, the chicks we hatched back in the early spring are now four full-grown chickens; two roosters and two hens.  

One of our hens, Muffin, has by and large become quite the one-woman show.  It’s certainly not because she’s pretty to look at.  Bless her heart, she is one ugly chicken!  And, she is the lowest in the pecking order among our other fowl.  The other three are pretty darn nasty to her, not allowing her to eat the food we bring out to them.  They even chase her around if she does manage to swipe a morsel.  One day I had thrown out some leftover cheese quesadillas for the goats to eat and she managed to stab one with her beak and was running around the barnyard with a quesadilla triangle stuck to her face while the other three chased her.  That was some quality entertainment.  I think the other chickens’ animosity is rooted in jealousy… because what she lacks in beauty, she certainly makes up for with brains and personality.  

We currently have Pearl, one of our donkeys, in a separate enclosure during feeding times so that the other animals won’t pilfer her food.  Muffin has taken full advantage of this and has learned to communicate and control both donkeys.  During morning feeding, she hops the fence and stays with Pearl so the other chickens won’t harass her (the others haven’t figured out how to do this).  When Pearl has finished with her breakfast, she allows Muffin to polish off what’s left.  But, here’s the crazy part.  Macy (our second donkey) and Muffin have worked out a communication system.  When Muffin is ready to come out of Pearl’s pen, she clucks to Macy, who comes over to the fence and stands beside it.  Muffin then hops onto the fence, then propels herself onto Macy’s back, where she remains for most of her time in the barnyard, keeping the bugs off of Macy.  Talk about symbiosis.  

Muffin also really likes being around people.  She willingly lets us pick her up and give her a good snuggle.  We are hoping that she and her hen sister, Peanut Butter, will start laying eggs soon.  We are expecting sometime within the next 4-6 weeks.  Until our winged family members start providing fresh eggs, we will continue to purchase them from our extended family members at Earth Fare!

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Lentil Sloppy JoesRecipe by A Simple Home Cook
Ingredients 1 c. dry lentils, green or brown 1 med. to lg. onion, chopped 1 med. bell pepper, chopped 1/3 c. water 2 cloves garlic, minced (to taste) 2 tsp. chili powder 1 15oz. can tomatoes 1 Tbsp. tamari, soy sauce, or 3/4 tsp. salt 2 Tbsp. prepared mustard 3 Tbsp. brown sugar 2 Tbsp. rice vinegar 1 Tbsp. Worcestershire sauce 1 tsp. smoked paprika 1-2 Tbsp. tomato paste 1/3 c. water black pepper, to taste salt, to taste
Instructions 1. Cook lentils according to lentil package directions (if cooking in bulk, generally 2-3 cups water for 35-45 minutes) until tender. You generally do not have to soak lentils in water prior to cooking, but doing so will cute the cooking time in about half (works well with the brown lentils). Salt to taste when they are close to being done.
2. Meanwhile, add the chopped onion and peppers to the 1/3 cup of water in a skillet or dutch oven. After a couple of minutes, add the garlic. Cook until everything is softened.
3. Add chili, soy or salt, tomatoes, mustard, sugar, vinegar, Worcestershire, paprika, tomato paste, and water.
4. Bring to a low bowl.
5. Taste and add black pepper and/or salt, if desired.
6. Add drained lentils.
7. Cook until desired consistency. If serving on a bun or bread as sloppy joes, allow to cook until mixture is fairly thick. If serving over rice, you can stop cooking sooner and just allow the mixture to rest to absorb more flavors while remaining fairly loose.
Notes Serve on rice or vegan-friendly bread for a vegan dish.
Carefully watch that tamari and Worcestershire sauce is gluten free if desiring a gluten free dish. Use salt instead and omit Worcestershire is you do not have access to gluten free.

Serve over rice or on gluten free bread to maintain a gluten free dish.
For the story behind this recipe and more, visit A Simple Home Cook.   High-res

Lentil Sloppy Joes
Recipe by A Simple Home Cook

Ingredients
1 c. dry lentils, green or brown
1 med. to lg. onion, chopped
1 med. bell pepper, chopped
1/3 c. water
2 cloves garlic, minced (to taste)
2 tsp. chili powder
1 15oz. can tomatoes
1 Tbsp. tamari, soy sauce, or 3/4 tsp. salt
2 Tbsp. prepared mustard
3 Tbsp. brown sugar
2 Tbsp. rice vinegar
1 Tbsp. Worcestershire sauce
1 tsp. smoked paprika
1-2 Tbsp. tomato paste
1/3 c. water
black pepper, to taste
salt, to taste

Instructions
1. Cook lentils according to lentil package directions (if cooking in bulk, generally 2-3 cups water for 35-45 minutes) until tender. You generally do not have to soak lentils in water prior to cooking, but doing so will cute the cooking time in about half (works well with the brown lentils). Salt to taste when they are close to being done.

2. Meanwhile, add the chopped onion and peppers to the 1/3 cup of water in a skillet or dutch oven. After a couple of minutes, add the garlic. Cook until everything is softened.

3. Add chili, soy or salt, tomatoes, mustard, sugar, vinegar, Worcestershire, paprika, tomato paste, and water.

4. Bring to a low bowl.

5. Taste and add black pepper and/or salt, if desired.

6. Add drained lentils.

7. Cook until desired consistency. If serving on a bun or bread as sloppy joes, allow to cook until mixture is fairly thick. If serving over rice, you can stop cooking sooner and just allow the mixture to rest to absorb more flavors while remaining fairly loose.

Notes
Serve on rice or vegan-friendly bread for a vegan dish.

Carefully watch that tamari and Worcestershire sauce is gluten free if desiring a gluten free dish. Use salt instead and omit Worcestershire is you do not have access to gluten free.

Serve over rice or on gluten free bread to maintain a gluten free dish.

For the story behind this recipe and more, visit A Simple Home Cook.

Do you shop Earth Fare? Show us what you shop for using #iShopEarthFare on Facebook, Twitter, Pinterest, or Instagram and you could WIN!

Don’t forget to check out our weekly deals (including take-n-bake pizzas and wings) before you shop: https://www.earthfare.com/savings-coupons/our-weekly-deals

*Pizza and wings deals valid thru 10/14/14.

Pumpkin BreadRecipe by My So-Called (Mommy) Life
Ingredients 15oz can of Unsweetened Pumpkin Puree 1 Cup of Coconut Oil, in liquid form 3 Large Eggs, lightly beaten 1 tsp Vanilla Extract 3 Cups White Sugar 3 1/2 Cups All Purpose Flour 2 tsp Baking Soda 1 tsp Baking Powder 1 tsp Ground Cinnamon 1 tsp Ground Nutmeg 2 tsp Pumpkin Pie Spice 1/4 tsp Ground Ginger 1/2 tsp Salt Optional mix-ins: 1 Cup of Raisins, Pecans, Walnuts, and/or Chocolate Chips
Directions 1. Preheat oven to 350 degrees and grease 2 nonstick loaf pans. 2. In a large bowl, cream together pumpkin, coconut oil, eggs, sugar, and vanilla extract. 3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt. Mix the dry ingredients into the bowl with the wet ingredients, until just blended (don’t over mix!). Stir in any optional mix-ins you want to use. 4. Pour batter into greased pans and bake at 350 degrees for 40-50 minutes or until toothpick comes out of center mostly clean. Allow loaves to cool, wrap them in plastic wrap, and (ideally) allow them to refrigerate for a day before serving.

 
For the story behind this recipe and more, visit My So-Called (Mommy) Life.   High-res

Pumpkin Bread
Recipe by My So-Called (Mommy) Life

Ingredients
15oz can of Unsweetened Pumpkin Puree
1 Cup of Coconut Oil, in liquid form
3 Large Eggs, lightly beaten
1 tsp Vanilla Extract
3 Cups White Sugar
3 1/2 Cups All Purpose Flour
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
2 tsp Pumpkin Pie Spice
1/4 tsp Ground Ginger
1/2 tsp Salt
Optional mix-ins: 1 Cup of Raisins, Pecans, Walnuts, and/or Chocolate Chips

Directions
1. Preheat oven to 350 degrees and grease 2 nonstick loaf pans.
2. In a large bowl, cream together pumpkin, coconut oil, eggs, sugar, and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt. Mix the dry ingredients into the bowl with the wet ingredients, until just blended (don’t over mix!). Stir in any optional mix-ins you want to use.
4. Pour batter into greased pans and bake at 350 degrees for 40-50 minutes or until toothpick comes out of center mostly clean. Allow loaves to cool, wrap them in plastic wrap, and (ideally) allow them to refrigerate for a day before serving.

 

For the story behind this recipe and more, visit My So-Called (Mommy) Life.

Gluten Free Pecan Oat Apple Crisp
Recipe by The Sprouted Life

Ingredients
8-10 medium golden delicious apples (enough to make a thick layer in a 13x9 pan)
2 cups gluten free rolled oats
1 cup pecan pieces
1/2 cup tapioca starch
1/2 cup coconut oil (melted) or butter
1/4 cup chia seeds
1 cup water
2 Tbsp cinnamon (divided)
1/2 cup brown sugar
1/2 cup cane sugar (divided)
1 tsp vanilla
1/4 tsp celtic sea salt

Instructions
1. Peel, core, and chop your apples.
2. Layer in a bottom of a 13x9 pan.
3. Sprinkle 1/4 cup of cane sugar and 1 Tbsp cinnamon on top of the apples and then pour the 1 cup of water and 1 tsp vanilla in.
4. In another bowl mix together the oats, pecans, tapioca starch, chia seeds, remaining cinnamon, sea salt, brown sugar, and remaining 1/4 cup of cane sugar.
5. Mix together well and then pour 1/2 cup of melted coconut oil over the top.
6. Work together with your hands and little crumbles will start to form.
7. Spread crumbles across the top of the apples.
8. Bake at 400 degrees for 15 minutes, then reduce to 300 and bake for 45-60 minutes, until topping is lightly brown and apples are tender.

Find the story behind this recipe and more at The Sprouted Life.

Bummer Summer?

by Elisabeth Hardin from The Practice of Simplicity

As Autumn is upon us, I reflect upon the past few months and realize that I could easily say, “this summer was a bummer.”  We had grand plans of finally relaxing after last summer’s big move to the farm.  My husband is a teacher and my schedule is flexible, so we planned on taking a few short trips, completing a few home-improvement projects, and tending to our big, lush garden.  Well, you know what is said about best laid plans…and boy did ours go awry.  

As you know from this post, our sweet Pearl arrived on July 9th. She ended up living inside our house for five weeks because of her various medical issues.  Our trips were cancelled because we had to care for her 24-7.  Our garden was a TOTAL BUST; we succeeded only in cultivating three tomatoes and millions of weeds.  We both had job changes, which while good, were stressful.  And, to top it all off, our house got struck by lightning which fried the computer in our refrigerator.  It took two weeks for the part to arrive to repair the fridge, so during that time we depended on a college refrigerator, a couple of coolers, and Earth Fare’s $5 dinner deals.

Every time I would find myself getting overwhelmed or upset with our very first-world stress, something like this would happen:

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And I would realize that none of us will ever forget this summer.  Over the years, vacation memories tend to melt together into vague memories of sandcastles and sunburns, but a summer with a baby donkey living inside will stand unparalleled.  My older daughter had a slumber party for her 8th birthday, and during a movie, all the girls were lying on the floor… along with a donkey and giant poodle.  Aside from the novelty, caring for Pearl as a family brought us together in a way that can never be replicated through day trips or theme park visits.   

As my son put it, “Mom, I will remember this until I’m 80!”  To which I responded, “Buddy, your children will remember this story until they’re 80!”

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Chocolate Joys (Gluten Free!)Recipe by Lynda from Southern Kissed
Dry Ingredients 3/4 cup almond flour 1/4 cup cocoa powder 1/2 tsp cinnamon 1/2 tsp instant espresso 1/4 tsp baking soda 1/4 tsp salt
Wet Ingredients 3 eggs 3 Tbsp honey 3 Tbsp coconut oil 1 tsp vanilla
1/3 cup chocolate chips
Chocolate Ganache 1/2 cup chocolate chips 1 Tbsp coconut oil
1/2 cup unsweetened shredded coconut, toasted
Instructions 1. Preheat oven to 350 degrees. Line muffin tin with parchment baking cups. (If using regular cups, spray lightly with non-stick spray.) 2. Place dry ingredients in mixer or large mixing bowl. Pulse or stir to combine. 3. Add wet ingredients to mixer and pulse until well blended. Scrape down sides of blender if needed. 4. Stir in chocolate chips. 5. Pour batter into prepared baking cups and bake 18-20 minutes or until done. Allow cupcakes to cool.
For the Ganache: 1. Combine 1/2 cup chocolate chips and 1 tablespoon of coconut oil in a microwave safe bowl. Microwave on HIGH for 30 seconds. Stir until chocolate is melted. Spread over cooled cupcakes. 2. Sprinkle cupcakes with shredded coconut.

For the story behind this recipe and more, visit Southern Kissed.   High-res

Chocolate Joys (Gluten Free!)
Recipe by Lynda from Southern Kissed

Dry Ingredients
3/4 cup almond flour
1/4 cup cocoa powder
1/2 tsp cinnamon
1/2 tsp instant espresso
1/4 tsp baking soda
1/4 tsp salt

Wet Ingredients
3 eggs
3 Tbsp honey
3 Tbsp coconut oil
1 tsp vanilla

1/3 cup chocolate chips

Chocolate Ganache
1/2 cup chocolate chips
1 Tbsp coconut oil

1/2 cup unsweetened shredded coconut, toasted

Instructions
1. Preheat oven to 350 degrees. Line muffin tin with parchment baking cups. (If using regular cups, spray lightly with non-stick spray.)
2. Place dry ingredients in mixer or large mixing bowl. Pulse or stir to combine.
3. Add wet ingredients to mixer and pulse until well blended. Scrape down sides of blender if needed.
4. Stir in chocolate chips.
5. Pour batter into prepared baking cups and bake 18-20 minutes or until done. Allow cupcakes to cool.

For the Ganache:
1. Combine 1/2 cup chocolate chips and 1 tablespoon of coconut oil in a microwave safe bowl. Microwave on HIGH for 30 seconds. Stir until chocolate is melted. Spread over cooled cupcakes.
2. Sprinkle cupcakes with shredded coconut.

For the story behind this recipe and more, visit Southern Kissed.

Roasted Honey Mustard Chicken with ApplesRecipe by Krista from Everyday Mom’s Meals
Ingredients 6 bone-in chicken thighs, patted dry 2 large Cortland apples, cut into large chunks 1 large white onion, cut into large chunks 1 Cup chicken broth 2 Tbsp honey mustard 1 ½ Tbsp olive oil salt and pepper to taste dried parsley

Directions Preheat oven to 450. Grease 9x13 baking dish. Heat oil in large skillet over medium heat. Season chicken with salt and pepper. When oil is hot, place chicken in skin side down and cook for about 6 minutes until golden brown. Flip. Cook 3 additional minutes. Remove to a platter lined with paper towels. Drain off all but 2 Tbsp drippings.  Add apples and onions to skillet. Season with salt and pepper. Sprinkle with parsley. Saute until softened, about 4 minutes.  Mix honey mustard with broth and pour into skillet. Increase heat to high and bring to a boil. Carefully transfer to baking dish. Lay chicken on top. Roast in over for 20-25 minutes until chicken is cooked through.  To serve, remove chicken and then using a slotted spoon, lay apples and onions on platter. Lay chicken on top. Spoon pan juices over top. Sprinkle with extra parsley.
For the story behind this recipe and more, visit Everyday Mom’s Meals.   High-res

Roasted Honey Mustard Chicken with Apples
Recipe by Krista from Everyday Mom’s Meals

Ingredients
6 bone-in chicken thighs, patted dry
2 large Cortland apples, cut into large chunks
1 large white onion, cut into large chunks
1 Cup chicken broth
2 Tbsp honey mustard
1 ½ Tbsp olive oil
salt and pepper to taste
dried parsley

Directions
Preheat oven to 450. Grease 9x13 baking dish. Heat oil in large skillet over medium heat. Season chicken with salt and pepper. When oil is hot, place chicken in skin side down and cook for about 6 minutes until golden brown. Flip. Cook 3 additional minutes. Remove to a platter lined with paper towels. Drain off all but 2 Tbsp drippings.
Add apples and onions to skillet. Season with salt and pepper. Sprinkle with parsley. Saute until softened, about 4 minutes.
Mix honey mustard with broth and pour into skillet. Increase heat to high and bring to a boil. Carefully transfer to baking dish. Lay chicken on top. Roast in over for 20-25 minutes until chicken is cooked through.
To serve, remove chicken and then using a slotted spoon, lay apples and onions on platter. Lay chicken on top. Spoon pan juices over top. Sprinkle with extra parsley.

For the story behind this recipe and more, visit Everyday Mom’s Meals.