Category Archives: classes and demos

2nd Annual 99¢ Thanksgiving

After what we’ve been through in New Jersey recently, this year we have so much to really be thankful for – for being safe, thankful for our friends and for our families.

To show our thanks to you, we want you to have the best and healthiest Thanksgiving ever – so we’ve dropped the prices on several organic Thanksgiving favorites in our Produce Dep’t. to only 99¢ per pound (celery is 99¢ each). The sale runs from Friday, Nov. 16 through Friday, Nov. 23, taking you right through a healthy and happy Thanksgiving – see flyer for details. We also have a limited amount of Organic Turkeys available, call to order.

Looking for something different to serve the vegetarians and vegans in your family this year? Then sign up for Jessica Jarmer and her QUICK EASY HEALTHY MEALS: Plant-based Cooking for the Family class – She’ll show you how to make a Tofu Turkey from scratch, complete with vegan stuffing and gravy, how cool is that? Classes are coming up soon, so don’t hesitate: Monday, Nov. 19th at 6pm in Shrewsbury and Tuesday, Nov. 20th at 6pm in Ocean. FREE, registration appreciated. (Shrews: 732-842-8686, Ocean: 732-517-1515 or email info@deansnaturalfoodmarket.com).

Did you sign up yet?

Only a few days left until the big event, a lecture from special guest speaker Courtney Pineau of the Non-GMO Project.   You can sign up by calling 732-842-8686 or hit us up at info@deansnaturalfoodmarket.com
While spreading the word about this event around Red Bank and Asbury Park, it  surprised me how many people had no idea what GMOs are and what they’re about. To try to explain them to a layperson in a short and sweet manner, well, it makes one sound like a crazy person. I sounded crazy. Flat-out nuts. And no one seemed too concerned when I explained it to them, they really didn’t seem to care.

In light of the scientific proof found in a newly-released study, people should really start caring.  Massive Tumors in Rats Fed GMOs in First Long-Term Study.

In a nutshell, any previous testing had been short-term, 90 days – there were no discernable results so the Big Ag companies deemed GMOs “safe.” But in a lifespan, 90 days is just a blip. This study was done over a period of 2 years. The rats developed large tumors, sustained multiple organ damage and died at a faster rate. Liver and kidneys were damaged as early as 4 months into the rat’s life. Safe indeed. If this is only the first long-term study, you can only imagine what else they will discover with further testing of this kind.
Find out more about GMOs and the Non-GMO Project at our Shrewsbury location this Sunday, Sept. 23 at 2pm. Actually, come at 1pm for Jessica Jarmer’s on-GMO food demo – tempeh sausage crumble on a butternut squash sauce over pasta – and stay afterwards for Abby Cahn-Anton’s food demo. Eat and learn.

See you there!

recipes: Raw Granola with Fresh Raw Nut Milk

We had quite a turnout again this week for Abby Cahn-Anton’s Intro to Raw Foods series where this time around, she created her RAW, vegan, gluten-free, low-glycemic version of granola with fresh nut milk. If you missed the class – stop doing that! If you really couldn’t make it, here are the recipes to hold you over.

Raw Granola and Fresh Nut Milks
Recipes courtesy of Abby Cahn Anton of SuperSimpleSuperFoods.com

Continue reading

Recipes: Black Bean Burgers and Vegan ‘Tato Salad

What a great turnout for the class Jessica Jarmer held last night! We hope you enjoyed it and we thank you for coming.

Full house

Anyway, we’ve been getting a lot of requests for the recipes taught at our cooking classes, so – here’s last night’s. SO YUMMY. And PS: She did bring with her a gluten-free version of the burgers where she subbed the bread crumbs out with a gluten-free version. Try it!

Black Bean Burgers and Vegan Potato Salad Continue reading

recipe from Abby

We’ve been getting requests for the recipes our guest chefs come up with and I keep forgetting to post them! Here’s a great detoxifying raw soup, Abby Cahn-Anton’s Creamy Sea of Green, packed with nutrients and a few dashes of  spice for a little kick.
Creamy Sea of Green Soup
by Abby Cahn Anton of SuperSimpleSuperFoods.com
1 avocado
4 cups baby spinach
1 – 2 Tbs raw apple cider vinegar
2 cups water
1 cucumber
¼ – ½ cup dulse
1 tsp fresh ginger
1½ tsp Sunfire salt
½ tsp black pepper
pinch cayenne
pinch mustard powder
1 tsp spirulina powder (opt.)
1 tsp blue green algae flakes or 4 tsp liquid (opt.)
Place all ingredients (except blue green algae) in blender in order listed. Begin blending at low speed for a few moments, then blend on high until desired consistency (1 – 2 minutes). Be careful not to over-blend as that will degrade delicate nutrients. Add optional blue green algae and blend on low for a couple of seconds. For maximum freshness, enjoy within a few hours. Yield 5 cups.
Bon appetit!

All about Water Kefir: Learn to make your own fizzy-lifting drinks

What is water kefir? Known by many, MANY names (due to the many different cultures who have been using it for centuries), water kefir, tibicos, tibi, Japanese water crystals, Africian bees, Balm of Gilead, the list goes on and on – but what IS it?

In a nutshell, it’s a drink made by fermenting yeast and bacteria, which are called “grains.” They are mixed with water, sugar and an acidic bit of fruit and left to do their thing. Sounds delicious, mmmmm. /end sarcasm.But no, really – the result is a “fizzy-lifting drink,” carbonated like soda but without the processed sugar, artificial flavors and colors AND with an extra added bonus – a ton of  natural probiotics. Sort of like kombucha. It’s gluten-free, dairy-free and vegan and low cal, plus you can flavor it too.

Find out more at our first class with the knowledgeable and dynamic Miss Zoe of RAWBundant. You know Zoe, we’ve talked about her and her amazing nut cheezes and other products here before (OK, her raw cashew feta on crackers, drool…) and if you haven’t met her in person, this is NOT to be missed.

If you’d like to register, sign up in-store or call the store of your choice: Shrewsbury 12pm: 732-842-8686 or Ocean 4pm: 732-517-1515. See ya there!

delicious - and pretty

Interview with a Raw Foodie

As many of you know, sometime last year we started holding monthly classes on raw foods, taught by local musician and raw foods aficionado Abby Cahn-Anton. We have one coming up this weekend, as a matter of fact. What you don’t know is – who is Abby Cahn-Anton? What is she all about?

I had the opportunity to find out in the following never-before done interview. What are raw foods all about, what made her change her lifestyle to raw? Has she ever “cheated?” Find out all that and more: Abby Cahn-Anton: Interview with a Raw Foodie.

Tell us a little about yourself.

I consider myself very lucky. My mother made sure I ate healthy food and stayed away from so-called “junk food.” Only small amounts of soda, chips, candy and other heavily processed foods passed my lips during my childhood. I ate lots of fresh fruit and vegetables as well as whole grain bread. Nonetheless, the way I ate as a kid was a far cry from what I now consider to be healthy and I had my fair share of other-than-perfect health. Yet the seeds of wisdom were planted. I knew that what I ate was an important part of being healthy.

When I was in my 20s and out on my own for the first time, I became a vegetarian. I noticed pretty quickly that I stopped getting the usual “seasonal” colds and viruses. Now that I’m well into what might be termed “middle age,” I’m able to see that my life has been shaped by a passion for eating consciously. I’m continually upgrading my diet and health practices. Continue reading

Supercharge!

Supercharge, vroom vroom!

NO, not like that. More like this:

Spirulina, chlorella, E3 Live*, bee pollen, these mysterious supplements will supercharge your body’s engine just like those car engines up there. How?

Find out all about them at Supercharge with Superfoods with Maryjane Mercovich on Saturday, Jan. 28 (12 in Ocean, 2 in Shrewsbury.) Maryjane describes these superfoods as “highly nutritious and highly concentrated, a lot of bang for your buck. She explains:

“Certain foods have super-concentrated nutrition that when taken, give you a long-lasting, natural burst of energy. Unlike substances like caffeine, which take you up and then let you crash, these superfoods let you down evenly throughout your day – no crashing.”

Maryjane will also be talking a little about something called ORAC foods – Oxygen Radical Absorbance Capacity foods. In a nutshell, there are ORAC values and the higher the value #of the food is, the more antioxidants it has to fight free radicals. MJ will give you the scoop on what foods are high up there on the ORAC chart – you’ll be surprised when you find out!

The seminar is free, we just ask for you to please register so we have a head count. Register by stopping in or calling the store of your choice: Ocean, Sat. 28 at 12 pm, 732-517-1515 OR Shrewsbury, Sat. 28 at 2 pm, 732-842-8686.

*Check out our very own Juice Bar Jim from the Ocean store on E3 Live’s video page. (His is the one with the caption “E3Live BrainOn Supreme – Jim drinks a whole 8oz bottle of it mixed with young coconut water”

Plant-based Cooking and Lifestyle

Introducing our newest cooking series we know you’ll get a lot out of – Quick Easy Healthy Meals: Plant-Based Cooking with Jessica Jarmer.

You’ve all heard the buzz and many of you have already tried it – plant-based diets are gaining a lot of attention, and for good reason. Documentaries and books like Forks Over Knives, The China Study and The Engine 2 Diet have made it abundantly clear: what we eat greatly affects our health and well-being and a plant-based diet is being proven by many to be optimal. Furthermore, studies suggest that a plant-based diet may actually reverse certain health conditions. If you’d like to know more, there is plenty out there to read up on, tons – here’s a link to Oprah with your choice of great and informative articles on plant-based diets to check out. Continue reading

(Vegan) (and Raw) Foodie Fun

Hello there! We hope you had a nice Thanksgiving and got a nice start to your holiday shopping.

Coming this Saturday, Dec. 3rd, we’ve got a great free lecture you may want to check out – Flu-Proof Your Winter: Simple Strategies to Beat the Flu with our own Maryjane Mercovich, M.S., Nutritionist and Homeopathic Educator. Many of you know Mary Jane from our Nutrition aisles – she is literally a walking encyclopedia of nutrition! Well, she’s going to give out some of her tips for avoiding the flu this season – and what to do if you get it – naturally, of course. She’ll be in Ocean at 1pm and Shrewsbury at 3 pm. Just think, an hour spent learning from her may save you a week of being sick! (That old “Ounce of prevention, pound of cure” thing)

Vegan and raw foods have come a long, long way, far from just a few years ago, when the general public thought of the diet as “rabbit food” or existing on nuts and plain salads. Vegan and raw chefs have become true innovators to meet the needs and demands of these quickly-growing lifestyles; more and more people are changing their diets and the chefs are stepping up to the plate to come up with more interesting, nutritious, good-tasting food and gourmet options. Like Good Karma Vegan Cafe and Live Jolly Foods. Continue reading