Tag Archives: organic fruit

Name Our New Drink!

RTS_Weekend

In honor of our RESTORE THE SHORE WEEKEND, we’re going to be offering a weekend special drink – and we’d love your help naming it!

We wanted something beachy, a drink that would make you think about a hot summer day sitting ocean or poolside. This drink will only be offered March 23rd and 24th and half the proceeds will go to Hometown Heroes. The ingredients are: organic mango, organic pineapple juice and organic strawberries. (Big THANK YOU to Lakewood Juices for their generous donation of organic pineapple juice!)

Believe me, it’s as delicious as it sounds, hummina-hummina-hummina. What do you think, can you help us name our Jersey Shore-themed drink? Leave your suggestions below and we’ll be picking the one we like best!

Mango Mania

It’s Ataulfo mango season! Only twice a year are we privvy to this unique mango, otherwise called the Champagne Mango, known for its golden flesh and intense ripe sweetness, often described as “creamy” and “buttery.” There are little to no fibers in the fruit of the Ataulfo and the pit is the smallest of all the mangos, which means more fruit for us! Look for the most golden yellow fruit which is still firm, but a bit giving and if you’re in doubt, just ask  a Produce team member for a sample and they’ll gladly cut one open for you. (PS: This week they’re on sale, only $3 for FOUR, get ’em while you can.)

Golden ripe organic Ataulfo (Champagne) Mangos, just in

Besides being loved for its exotic, juicy sweetness, the mango is also known for its extraordinary health benefits, rating high in Vitamins C, A and B6, dietary fiber, potassium, beta carotene and antioxidants. What I find interesting is that mangos contain an enzyme similar to papain from papayas, which soothes the stomach and helps digest proteins in meat – which is why it is widely-used as a great marinade.

This classic mango-pineapple salsa can be used as a marinade or as the “exclamation point” of any grilled meat recipe. It’s also delicious with tofu or even over rice.

* 1 mango, peeled and diced

* 1cup fresh pineapple, diced

* 1 half jalapeno, seeded and chopped finely (more if desired)

* 1 half medium-sized red onion, diced

* 4 tablespoons fresh lime juice

* 1/2 cup roughly chopped cilantro leaves

* Salt and pepper

* OPTIONAL: you may also add red bell pepper and/or cucumber, if desired

Combine the mango, pineapple, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Let sit for 15 minutes before serving so the flavors come out. Spoon over meats, un-meats or use as a marinade (discard used portion and use fresh for topping).

Avocadolicious

Yes, that’s right, ORGANIC AVOCADOS 5 FOR $5. We’re sorry to brag, but you can barely get conventional ‘cados at that price! Actually, we’re not going to be humble for a moment, our organic produce can go head-to-head price-wise with a lot of big box competitors, see for yourself on our website. ANYWAY…

Avocados, so good for you! What are some health benefits of avocados?  They provide over 20 essential nutrients and lots of them, including folate (beneficial for your heart) potassium (60% more than a banana!) and the “good fat.” What is the good fat? Well, it’s raw, plant-based fat, or monounsaturated fat, which besides being essential for body and brain function, also boosts the amount of nutrition absorbed of other fruits and veggies eaten with it. This good fat has also been proven to lower cholesterol, substantially. Plus, they’re delicious, it’s a win-win!

Now on to the good stuff: recipes. We did one for guacamole back around the Super Bowl, but here’s one which sounds even better: Ridiculously Good Guacamole in Five Minutes from Michael Natkin’s Herbivoracious blog. (Love this site!) But avocados are good for so many other recipes other than guac, here are a few you may enjoy:

Linguine with Avocado and Arugula Pesto? Oh Giada, you so crazy.

Avocado & Olive Quesedillas, now there’s an interesting idea! (Personally, I’d add a little tomato too)

A spiced-up classic: Spicy Grilled Bacon, Tomato & Avocado Sandwich (switch out the bacon with Fakin’ Bacon to make it veggie)

Maybe a simple Raw Kale & Avocado Salad recipe on the side.

Sweet Avocado Ice Pops. Why didn’t we think of that?

Sweet Avocado Ice Pops, so summery!
Photo credit: Ed Anderson © 2011

Speaking of freezing, you can freeze avocados for later use. We’ve read that halves or slices don’t really do so hot, but mashed works great. Here’s the gist:

– Core out and mash your avocados.

– For each avocado, add one tablespoon of fresh lemon or lime juice, mix in well.

– Put into airtight container, ziplock freezer bags seem to be best. Squeeze out all the air you can.

– Zip, date and freeze. When ready to use, defrost in the fridge for 24 hours and voila – Avocadoliciousness!

[EDITED TO ADD] Have an avocado recipe you’d like to share? Post it in the comments, we’d love to see it!

The Bamboozle Festival: Let’s rock.

Dean’s Natural Food Market welcomes the up to 100,000 music fans visiting our area over the next few days for Bamboozle – and we hope to meet some!

Customers and employees alike in our Ocean store are starting to feel the excitement (translated: “ARE FREAKING OUT”) for a HUGE event happening here on the Jersey Shore this weekend: The Bamboozle Festival. Dean’s Natural Food Market Ocean is only a 5-minute shot up Sunset Ave. from the festival, taking place on the beach and boardwalk in Asbury Park, NJ.

Well, here is our shameless PSA to everyone out there attending the Bamboozle and looking for food – STOP BY! First of all, I know that whenever I stay at a hotel, #1 thing I do after checking in is to find the nearest decent market and stock up on bottled water & snacks for the hotel room, sometimes even a take-home meal or a salad. Hotel tap water can sometimes be kind of grody and paying $5 for a minibar/venue bottle is just not going to happen. And often when traveling, the healthier options just aren’t there and you’re stuck eating fast food or loading up on a greasy hotel breakfast buffet of bacon and undercooked scrambled eggs. We’ve got healthy breakfasts, a great 100% organic vegan salad bar, quick grab-n-go sandwiches, fresh organic juices and smoothies, wheatgrass, whatever you might need on your way to a very long day of music and partying on the beach. And speaking of beaches, got sunblock? We have that too.

The Bamboozle main stage, photo courtesy of The Asbury Park Sun.

Oh and Skrillex and anyone from We Came as Romans – A fresh juice is on me if ya stop by 🙂

Super (Bowl!) Sunday: What’s on GIANT Sale

This Sunday get your pre-game on with us at Super Sunday! Curious to know what’s going to be on sale this Super Sunday, if it’s worth the trip? You decide – here are the winning products & prices. Continue reading

Crunchy Crunchy Pluot Man

Hi there!

If you read our newsletter this week you would have heard a little bit about our newest produce offering, the Flavor Grenade Pluot. Juicy, crunchy and sweet, the first time I tasted one, after the initial “Oh HELLO this is good!” I remarked that the flavor reminded me of a green seedless grape. Later while looking up a little background on them, I stumbled across this little video from the Dave Wilson Nursery, seems to explain the Flavor Grenade a little better than I can.

This man really loves his pluots! (Best part at the end when he thinks he’s off-camera and is crunching away, heehee)

What an amazing response we got to our Intro to Raw Foods class with Abby Cahn-Anton, we’re so glad everyone found it so educational!

Abby’s recipe for this first go-around was deleeeeecious – Massaged Kale Salad with Sea Veggies. It could easily have passed for sauteed kale but it wasn’t cooked at all, not a bit. The peppers added a nice sweet crunch, the avocado lended its creaminess and the Sunfire Fiesta Mole gave it just the right amount of spicy kick. I could have eaten a whole giant mixing bowl all by myself!

Here’s the recipe, give it a try.

 

 

 

Massaged Kale Salad with Sea Veggies by Abby Cahn-Anton

1 bunch lacinato (aka dinosaur) kale
1 rib celery, sliced in thin cross sections
1/2 cucumber, cut into strips, julienne style
1 red, yellow or orange bell pepper, sliced into strips
1 avocado, lg. dice
1 lg. tomato, lg. diced
1/2 tsp. Sunfire Salt
1/8 cup Sunfire Fiesta Mole
2 tsp. fresh minced ginger
1 – 2 handfuls dulse
2 tsp. spirulina
1 tbs. fresh squeezed lemon
1 tbs. raw apple cider vinegar
3 tbs. olive oil
1/4 tsp. cayenne
dash black pepper
dash mustard powder

In a large mixing bowl, remove kale from stems by grasping at base of stem and ripping upwards. Tear kale into bite-size pieces. Massage kale by squeezing with hands, similar to kneading dough. Mix with hands while massaging to make sure all pieces are softened. Add lemon, vinegar and salt. Distribute evenly by stirring well with wooden spoon. Add Fiesta Mole and stir well. Add spices and ginger and stir again.

Tear dulse into bite size pieces, feeling for and removing any hard debris that may not have been removed during harvesting and drying. Add each of the rest of the ingredients, stirring as you go. Optional: top individual servings with fresh
sprouts, mixing in, if desired. Yield 4-6 servings.

Oh, hey – check this out, hope you can make it:

Cheers!

The Dirty Dozen

Everyone knows that fresh fruit and vegetables are an important part of nutrition – but don’t negate the nutrition by consuming massive amounts of pesticides. It’s important to eat organic whenever possible, but especially the produce off the Dirty Dozen List. The Environmental Working Group (EWG) releases a list every year of the fruits and vegetables with the highest pesticide levels and it can be pretty unnerving when you hear some stats. For instance, this year’s top “dirty” food? Apples. More than 40 different kinds of pesticides have been found on apples alone, ack! And strawberries, who can resist a plump, juicy strawberry? That’s another one to watch out for, with over 50 different pesticides’ residue.

Make safer choices when shopping for produce – remember the Dirty Dozen and try to always buy these organic.

Dirty Dozen – 12 Most Contaminated

  1. Apples
  2. Celery
  3. Strawberries
  4. Peaches
  5. Spinach
  6. Nectarines – imported
  7. Grapes – imported
  8. Bell peppers
  9. Potatoes
  10. Blueberries – domestic
  11. Lettuce
  12. Kale/collard greens

Clean 15 – Lowest in Pesticide

  1. Onions
  2. Sweet Corn
  3. Pineapples
  4. Avocado
  5. Asparagus
  6. Sweet peas
  7. Mangoes
  8. Eggplant
  9. Cantaloupe – domestic
  10. Kiwi
  11. Cabbage
  12. Watermelon
  13. Sweet potatoes
  14. Grapefruit
  15. Mushrooms

PS: We just got deliveries yesterday of the RAWbundant cheeses in both stores. It’s been hard keeping them on the shelves so if you’re looking, they’re here, get ’em while you can!

Local Blues

Gearing up for the big holiday weekend? This Independence Day, remember to support your independent local businesses. Local businesses are part of our community and what makes it special.

Local Blues from Little Buck Organic Farm in Hammonton, NJ

We bring in local product whenever we can, like Eileen’s Gourmet Granola (Ocean Township,) Papa Ganache Pastries (Keyport) or Giamano’s Pasta Sauces (Bradley Beach.) This week we’ve got some great local New Jersey organic blueberries from Little Buck Organics Farm in Hammonton, NJ, the “Blueberry Capitol of the World.”

Family-owned and run by Louis and Elizabeth Condo, Little Buck Organics is one of only 4 farms in NJ who primarily grow certified organic blueberries. It’s hard work, a lot harder than growing conventional berries (who rely on pesticides to do a lot of the work) but the end result is plump, juicy and bursting-with-flavor fruit, hand-picked, sorted and sent all over the country. Well, we’re very lucky that the blueberries we’ve got in our stores go from the farm to table in only a day!

Now this is delicious: Raw Blueberry Sorbet.

  • 2 cups blueberries
  • 1 1/2 cups almond milk
  • 3/4 cup agave syrup
  • 1 tbs. lemon juice
  • 2 tsp. vanilla extract

Blend all ingredients until smooth. Chill in refrigerator, then follow directions on an ice cream maker. If you don’t have one, spoon mixture into a deep dish and place in freezer, stirring with a whisk every 20 minutes. Repeat 2 or 3 times then cover and freeze. When ready to serve, you can either put in a blender for creamier texture or whisk in the bowl.

For more of this week’s produce specials, click here.

Cheers!

Passionate for Pets

Here at Dean’s Natural Food Market, we strongly believe in giving back to the community. There are many non-profits we love and support, one of our favorites being the wonderful Monmouth County SPCA.

The MCSPCA are not government-funded, they’re a non-profit, relying solely on donations. The aren’t affiliated with the ASPCA, Associated Humane Societies or any other organization. They do what they do all by themselves. They are selfless volunteers who care for literally hundreds and hundreds of animals who need homes, they take care of the newborns, they take care of the hurt or abused. The dedication and love is pretty amazing, it’s inspiring.

We’re throwing them a little party this Saturday and hope you can come, it should be a fun day!

In honor of our Organic Cherry Deal this week ($5.99 per lb., for organic!), our Chef Extraordinaire Brian P (our nickname for him is “Beezy”) really wanted to make something different with cherries. When he sent me the recipe I was like “Huh? Cherries in PASTA SALAD?” Yep. Cherry Basil Orzo Salad. It’s DELISH. The tartness of the cherries, the sweet spice of basil, all set off by the salty feta cheese…it’s sublime. You can find the recipe right here.

Cheers!