Tag Archives: vegan

Raw Vegan Blueberry Coconut Cheesecake

Raw Vegan Blueberry Coconut Cheesecake

Many have asked if we could post the recipe for Raw Vegan Blueberry Coconut Cheesecake which Abby prepared at her last Intro to Raw Foods class in our stores. Of course, we are much obliged! I mean, come on, look at this:

DSCN0198So here it is, let us know how yours turned out!

Raw Vegan Blueberry Coconut Cheesecake by Abby Cahn Anton of Super Simple Super Foods ©2013
Serves 16 – 24.

Crust:
1 cup brazil nuts
2 cups walnuts (preferably soaked and dehydrated)
1/4 cup raisins
3 medjool dates
1/8 cup ground golden flax seed
1/8 cup coconut flour
1/4 tsp Sunfire salt
coconut oil

Filling:
4 cups blueberries (can substitute other fruit such as strawberries or cherries)
2 cups coconut cream
1/4 tsp. Sunfire salt
1/4 tsp. cardamom
1/4 tsp. vanilla extract (or 2 tbs. Sunfire Superfoods vanilla agave nectar)

Advance Preparation:
If using frozen blueberries, thaw in advance. Melt coconut cream by putting in dehydrator or placing jar in warm water.

In a food processor with the “s” blade, process brazil nuts until medium fine. Add flax, coconut flour and salt and pulse until mixed. Cut dates into small chunks and add along with raisins and pulse until broken up and evenly distributed. Add walnuts. Pulse and then process until it begins to form a ball. Be careful not to process too long or it will be more like nut butter, it should be a little grainy and sticky. Grease the bottom of an 8″ springform pan with coconut oil. Press crust onto bottom of pan. Place in freezer while making filling.

Blend blueberries, salt, cardamom and vanilla on high until smooth, set aside. Pour melted coconut cream into food processor. Turn food processor on. While processing coconut, slowly pour blueberry mixture from blender into food processor through the feeding tube. When thoroughly blended, remove springform pan from freezer and pour blueberry coconut mixture into cake pan. Chill in refrigerator for several hours until set.

Enjoy!

Read more about the raw foods lifestyle from Abby at supersimplesuperfoods.com

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).

New Product Spotlight: Lilly’s Hummus

New Product Spotlight

Look for the New Product Spotlight logo for what’s new at Dean’s

We’ve got another great new munchie on our shelves to let you know about, in case you haven’t tried it yet, which you should. Most definitely you should.
Here is Lilly’s Hummus.

Lilly’s Kalamata Olive Hummus

Lilly’s started out selling her hand-crafted artisan hummus at the Portland Farmer’s Market in Portland, Oregon where they quickly took off. People loved them so much she soon had to expand, setting up shop in a 6,500-square foot kitchen to keep up with the demand. It’s easy to understand why once you taste them. Six flavors – Traditional, Roasted Garlic, Roasted Red Pepper, Kalamata Olive (my favorite!), Smoked Tomato & Basil and Roasted Jalapeno – great for dipping, adds a kick to sandwiches, as an interesting pizza sauce/base, cooked up on a quesedilla…(hhmmm, I’m thinking of the Kalamata Olive on a quesedilla with a sprinkling of feta cheese, tomatoes and arugula, AWW YEAH)…

All six varieties of Lilly’s Hummus are trans-fat and gluten-free and made
without preservatives. They use only organic garbanzo beans, quality olive oil and local-to-Portland-sourced hand-roasted vegetables. “Hand-roasted,” isn’t that time-consuming? Lilly tells us “Hand-roasting fresh vegetables such as red bell peppers, jalapeno peppers and smoked tomatoes, does take longer, but we are of the belief that crafting food is a gratifyingly creative experience.” We agree. Taking that extra step, putting that little bit more of caring into a dish – it really pays off, as it does here.

Anyway, stop in and give them a try – at 2 for $5 for a 12-oz. tub (hummus is usually half that size), you’d be crazy not to! Looking for more feedback? Check out this great review Lilly’s got in Glamour Magazine.

And now, for an adorable photo of the kids. HOW CUTE ARE THEY OMGZ.

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

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 🙂

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!

New Product Spotlight: Twin Oaks Tofu

New Product Spotlight

Look for the New Product Spotlight logo for what's new at Dean's

There’s a new product we’d like to tell you about – thing is, this one isn’t on a shelf really, but rather on the salad bar and in our Fresh Foods cases. Introducing…..! Twin Oaks Tofu.

First a little about Twin Oaks Community Foods. Located in Louisa, VA, Twin Oaks is a worker-owned cooperative started over 40 years ago, an eco-village and egalitarian community founded on the principles of sustainability, nonviolence, equality and ecology. They are 500% dedicated to making the Earth a better place and do so by practicing what they preach and living as eco-friendly of a life as they they can. They all pitch in and do the work, they share food, housing, vehicles and other resources, minimizing waste and making as small an impact on the environment possible. Honestly, it sounds wonderful, can I go??

So let’s get to the tofu. Continue reading

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

Guilt-free Goodies

“Raw food is the preparation of whole uncooked foods. In this way of preparing foods, all the living enzymes and nutrients stay alive to aid the body in healing on a cellular level. Raw foods are never processed over 118 degrees; beyond this temperature the food loses its nutritional value.”

That sounds so scientific, doesn’t it? It’s quite the opposite though – uncooked, unprocessed whole foods as nature intended. Wait, even that sounded a bit too scientific. Let’s break that mood:

Raw Vegan Avocado Lime Pie

Raw Vegan Brownie

Introducing our new line of raw foods and guilt-free desserts. Not only are they guilt-free, they’re actually good for  you. Seriously!
Let’s take the Superfoods Cacao Mint Tart, for example. it’s a delicious crunchy-crusted little pie with a creamy, minty chocolatey filling – Chef Brian says “It tastes to me just like an Andes Candy!” It has the amazing taste down, and then we boosted the health benefits – we added in superfoods like maca, which is known to boost energy, balance hormones and support endocrine health; cacao, which has been shown to help the cardiovascular system (chocolate is good for your heart!); and spirulina, the high protein, nutrient-dense, immune boosting blue-green algae.

Raw Vegan "Meatballs" with our own Raw Marinara Sauce

It’s not just desserts, either – you’ve just gotta try the Raw Vegan “Spaghetti & Meatballs.” We made “pasta” out of zucchini without cooking it, paired it with “meatballs” made of a walnut base and topped it all in dollops of our raw marinara sauce (which has quite a nice kick!). You’ve got protein from the walnuts, which are among the highest in Omega-3s around and have also been shown to help lower cholesterol.  Then there’s the zucchini, high in vitamin C, manganese, B vitamins and antioxidants and tomatoes from the sauce, well, come on, they’re tomatoes. No explanation necessary.
Right now these are available only in our Ocean location but we’ll be rolling them out to Shrewsbury soon as well. Give ’em a try and let us know what you think (PS: You don’t need to register to comment!)
New Product Spotlight

Look for the New Product Spotlight logo for what's new at Dean's

Image

Super (Bowl!) Sunday

Who’s going to watch the big game this weekend? Political correctness dictates that Dean’s has no official stance or preference on who wins, but then again, we ARE born-and-bred New Jersey folk, soooo… *cough*cough*bigblue*ahem*cough*

If you’re subscribed to our newsletters, you already know that we’ve got a crazy sale going on – Organic Avocados on sale for only 99¢ each (!!!) ((and who knows how much lower they’ll be on Super (Bowl) Sunday!))

We are ready to rock some guac!

In the Great Spirit of Holy Guacamole, here’s a really easy and yummy recipe that even a first-timer can make and impress your guests with. It’s both vegan and raw to boot.

Holy Guacamole, Batman!
2 ripe avocados, peeled and pitted
1 medium lime, juiced
1/4 cup finely chopped red onion
2 tbsp chopped cilantro
1 clove garlic, finely chopped
1 tsp kosher salt
1/2 tspblack pepper
1 tbsp finely chopped jalapeño pepper

Place the avocados and lime in a medium bowl and mash with a fork. Stir in the remaining ingredients. Serve immediately with your favorite chips or veggies or cover and chill for up to 3 hours.

Ever pit & peel an avocado? Here’s a neat how-to. Enjoy!