Chickpeas are one of the wholefood companies’ favourite pulses, and they don’t come any more versatile – irreplaceable in hummus, channa dal, gram flour for pakoras, falafels and many more.
One of the oldest staple foods, the history of chickpeas goes back through the millennia, and amazingly, we’re still finding new ways of realizing their potential.
Dr. Bronner’s Magic Soaps are well known for the purity of the organically produced volatile oils that power their robust fragrances, and the sheer common-sense economy in every container.
They’ve been a favourite feature of ours for years, and now we introduce Dr. Bronner’s Fresh-Pressed Virgin Coconut Oil.
Certified organic and expeller-pressed from fresh, carefully prepared coconut kernels, this superior coconut oil is versatile and healthful, with a delicious aroma. This month we’re featuring Dr. Bronner’s Original Organic Whole Kernel Virgin Coconut Oil.
One of the problems we run into whilst trying to eat more healthily is time management. Most of the best eats take a little more time and consideration to prepare, so our busy schedules can lead to unwise dietary choices.
Enter Bare Snacks, a company specializing in ready to eat fruits and veggies, baked into tasty, portable snacks.
This month, we’re featuring Bare snacks Organic Cinnamon Apple Fruit Chips, loaded with flavour and nutritional value; and ready to go when you are.
Bonus: Redeem a Keebler Santa Hat or Cheez-It Storage Container when you enter at BGA.
To enter purchase any 2 participating products
3 ways to enter:
1. Bring your receipt to BGA, 1 Mill Creek.
2. Email a clear picture of your receipt to
3. Send a clear picture of your receipt to BGA’s Facebook or Instagram page as a private message.
Prep Time: 15 minutes • Cook Time: 25 min • Total Time: 40 min • Makes: 6 servings
An easy to make appetizer perfect for holiday entertaining or as a side to chicken, pork or beef dishes.
Ingredients
1 pack Baby Bella Mushrooms, wiped clean, stalks removed
1 small zucchini, peeled and grated
1 clove garlic, finely chopped
1 tbsp fresh basil, finely chopped
2 tbsp freshly grated Parmesan cheese
2 tbsp Gluten-free Watusee Chickpea Crumbs
1 tbsp white onion, finely chopped
2 oz. shelled walnuts, toasted and chopped
2 tbsp extra virgin olive oil
Fresh mozzarella, diced into small cubes (about 1/2 cup)
salt and pepper
Directions
On baking sheet drizzle some olive oil and then brush the mushrooms caps with the oil as well and line them up in rows. Preheat oven to 350°F.
Grate the zucchini and then place it in a paper towel and squeeze out all the excess water and then place the dry zucchini in a mixing bowl. Add Parmesan cheese, basil, chickpea crumbs, onion, chopped walnuts, garlic, salt and pepper (to taste), and mix well to combine.
Add mozzarella cubes to each mushroom cap and then fill each one with the zucchini mixture. Top each mushroom cap with remaining mozzarella cubes.
Bake for 20-25 minutes until done, and cheese is bubbly and lightly browned.
Garnish with a little more chopped basil and serve.
