Recipe: The 8-Minute Mix, Pour and Go Smoothie

Vegan, Raw, Gluten-free, Dairy-free
YIELDS: 1 serving

INGREDIENTS:smoothie

  • 1 cup unsweetened rice, almond or coconut milk
  • 1-2 scoops hemp or pea protein powder
  • 1 Tbsp flax meal
  • ½ tsp fresh ginger
  • ½ tsp cinnamon
  • ¼ – ½ cup frozen raspberries, blueberries, blackberries
  • 2-3 Stevia drops
  • 2-4 cups greens (collards, kale or spinach)

PREPARATION: Continue reading

Recipe: It’s Easy Being Green Smoothie

Vegetarian, Vegan, Raw, Gluten-free, Dairy-free, Nut-free
YIELDS: 4 servings

INGREDIENTS:

  • 1 organic apple
  • 4 stalks organic celery
  • 1 ripe organic avocado
  • 2 cups filtered ice water

PREPARATION: Continue reading

Recipe: Black Bean Cakes with Salsa Verde

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 6 servings

INGREDIENTS:

Black Bean Cakes
½ lb dried black beans
2 Tbsp Spanish onion, finely diced
2 Tbsp green pepper, finely diced
2 Tbsp tomatoes, peeled, seeded, finely diced
2 cloves garlic, chopped
½ tsp chili powder
½ tsp cumin
4 Tbsp olive oil
Salt and black pepper

Salsa Verde
1 lb tomatillos, paper husk removed
2 Tbsp olive oil
½ tsp chili powder
½ tsp cumin
2 cloves garlic, chopped
Salt and black pepper
Olive oil

PREPARATION: Continue reading

Recipe: Cilantro Lime Quinoa

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 2 servings

INGREDIENTS:

  • 2 cups vegetable stock or water
  • 1 cup quinoa
  • ¼ cup rice vinegar
  • 2 limes
  • 1 cup extra virgin olive oil
  • ¼ cup picked cilantro
  • ½ cup diced red peppers
  • ½ cup cooked black beans
  • Chopped scallions, to taste

PREPARATION:

Continue reading

Recipe: Kidney Bean Sliders

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 4 servings

INGREDIENTS:

  • ¼ cup red onion, diced
  • 1 clove garlic, minced
  • 1 tsp oil
  • ½ tsp cumin
  • ¼ tsp thyme
  • 2 ½ cup kidney beans
  • 1 carrot, grated
  • 2 Tbsp cilantro, chopped coarsely
  • ¼ tsp sea salt
  • 1 Tbsp water, plus more if needed
  • ¼ cup oats

PREPARATION: Continue reading

Organnons Expansion is a Double Delight

Organnons Grub ShackOrgannons Natural Market is starting the summer season with the unveiling of the Organnons Grub Shack, a vintage food truck designed by local artist Brandon Spector, open from 11 a.m. to 5 p.m. on Saturdays and Sundays. The truck—situated in the garden area next to the market—offers a wide variety of non-GMO, organic and gluten-free options from Danielle Gannon and Carly Hanellin’s menu. Offers include a BBQ Portobello mushroom cap burger, pesto chicken grilled cheese, Asian ginger pear salad and a raw, gluten-free “sushi” wrap.

Continue reading

Faux Salmon Patties

Gluten-free, Vegetarian, Vegan
YIELDS: 4 servings
Faux Salmon Burgers recipe

INGREDIENTS:

  • Leftover pulp from 1 lb juiced carrots
  • 1 stalk celery finely chopped (about 3 cups)
  • ½ cup finely chopped red onion
  • ½ cup finely chopped red cabbage
  • ½ cup finely chopped red pepper
  • 2/3 cup hulled sunflower seeds
  • ¾ cup cooked or sprouted millet
  • 2 Tbsp ground flaxseeds
  • ½ cup filtered water
  • Salt and pepper
  • Cumin
  • Fresh cilantro

PREPARATION: Continue reading

Bacon, Chicken and Green Beans

Gluten-free, nut-free
YIELDS: 4 servings

INGREDIENTS:

  • 1 lb bacon, chopped
  • ¼ cup butter
  • 2 lb boneless, skinless chicken thighs, chopped
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1.5 lb fresh or frozen green beans
  • 1 cup grated parmesan cheese
  • 1 cup coconut milk

PREPARATION: Continue reading

Letter from Publisher, January 2014

This issue marks both the start of a new year and a milestone in the history of Natural Awakenings. Our 90 publishers in communities around the country (plus Puerto Rico), thousands of advertisers and current monthly readership of nearly 4 million are celebrating the magazine’s 20 years in publication (more on page 16).

headshotAs I reflect on the expanding natural health and sustainable living community the magazine represents and serves, I am deeply grateful for every business owner, manager and practitioner with whom I have forged a relationship and who believes in the greater mission of Natural Awakenings.
I am excited about the prospect of meeting many more of you in the coming year. It’s humbling to consider how many readers’ lives might be changed by something they read here. In my travels around town, I have met innumerable strangers that have told me they have learned something in our pages that has helped them or a loved one. Common threads are: “I love your magazine”; “I learn so much from this”; “I always pick it up and read it cover to cover”; “I keep my issues.” I reply that I am happy for their progress because the magazine is for them—for all of you. Continue reading