Nov 3, 2014
Just in time for a healthy fall harvest celebration, Thanksgiving dinner, or pre-holiday meal planning or shopping, here at Lindo’s we will be featuring the following organic and/or natural products for the month of November.
(While stocks last. Valid November 2014).
ANCIENT HARVEST QUINOA
Ancient grains are unlike any other food out there. Not only are they nutrient-rich, naturally gluten-free and wildly versatile, but they’re also 100% whole grain and satisfying. Ancient Harvest provides a NON-GMO, certified organic quinoa product line. Quinoa, pronounced keen-wa, is a flavorful, wholesome grain that was first cultivated in Bolivia thousands of years ago that is a great source of complete plant-based protein.
BRAGG’S LIVE FOODS
It’s no big secret that apple cider vinegar has been used for centuries for culinary preparations, cleansing and healing virtues. Bragg’s provides a live apple cider vinegar from certified organic and NON-GMO apples with the “mother” included as well as Liquid Aminos derived from NON-GMO soybeans that contain both essential and non-essential amino acids. Nutritional Yeast seasoning is a delicious favorite.
FARMER’S MARKET
Farmer’s Market’s Food provides organic fall vegetables in a BPA free lined can for your convenience. You can enjoy all your slow cooking comfort foods without the prep, peeling and pureeing! These convenient cans are packed with certified organic ready-to-use pureed organic pumpkin, sweet potato or butternut squash. The Organic Pumpkin Pie Mix contains just the right blend of organic spices, sweetened with organic evaporated cane juice, for pie filling in an instant.
KIND
Kind foods provide tasty and healthy foods and snacks. They believe if you can’t pronounce an ingredient, it shouldn’t go into your body or your pantry. That’s why all KIND Healthy Snacks are made from all-natural whole nuts, fruits and whole grains. No secret ingredients and absolutely nothing artificial, just a delicious way of getting your body essential nutrients like fiber, protein and antioxidants.
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Health & Beauty Specials
NUBIAN HERITAGE & SHEA MOISTURE PRODUCTS
Nubian Heritage’s and Shea Moisture’s (Sundial Brands) humble beginning began by Sofi a native of Sierra Leone, Africa who made handmade Shea butter soaps and other products to support her family. Their products are made with natural raw materials that are safe and nourishing such as exotic herbs, oils and butters sourced from around the globe, free of chemicals or other ingredients that may be considered harmful or carcinogenic (sulphates, parabens, paraffins, synthetic fragrances and colors, etc). Certified organic ingredients are used whenever possible and small batches of the products are made to ensure premium quality and freshness. This product line makes a perfect holiday gift or even a great option for your daily health and beauty routine including an added bonus of healing properties and natural aroma therapy.
Nov 2, 2014
Simple ingredients. Simple to make. Simply delicious! Seriously, if you try only one apple crisp recipe, this should be the one! Scrumptious!
Prep time: 30 mins • Cook Time: 45 mins • Total Time: 1 hr 20 mins
What are the best apples for baking? Good baking apples have an excellent balance of sweet-tart flavor and won’t turn mushy when subjected to high levels of heat. Use tried and true Granny Smith, or newer varieties like Honeycrisp and Mutsu (Crispin), Golden Delicious, Pink Lady (Cripps Pink) or Rome Beauty.
Ingredients
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
Directions
- Preheat oven to 350°F.
- Layer the sliced apples in a 9×13 inch pan.
- In a bowl, mix the white sugar, 1 tablespoon flour and ground cinnamon together. Sprinkle over apples. Pour water evenly over apple layer.
- In a bowl, mix the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together until combined. Sprinkle the crumble mixture evenly over the apple mixture.
- Bake at 350°F for about 45 minutes.
- Serve with whipped cream or vanilla ice cream.
Nov 2, 2014
Nothing beats the aroma of pumpkin and spices wafting throughout your home. Topped with a cream cheese glaze this Pumpkin Bundt Cake recipe is moist, delicious and a good bet for Thanksgiving dessert.
Prep. Time: 10 mins • Cook Time: 50 mins • Total Time: 1 hour
Makes 12-16 servings
Moist Pumpkin Bundt Cake topped with Cream Cheese Glaze and a smidge of caramel.
Ingredients:
1 cup (2 sticks) butter, softened
2 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt
1 (15 oz.) can pumpkin puree
3/4 cup buttermilk
1 tsp. vanilla extract
1 1/4 cups granulated sugar
3 large eggs
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1/4 tsp. vanilla extract
1 cup powdered sugar (plus extra if needed)
Directions:
Preheat oven to 350°F. Grease a bundt pan with non-stick cooking spray or butter. Add a little flour to dust the pan, shaking to distribute evenly. Discard the excess.
In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until combined. In a separate bowl, stir together pumpkin, buttermilk and vanilla until combined.
In another large bowl, using an electric mixer on medium-high speed, beat together butter and sugar until fluffy. Add eggs and beat another minute, occasionally scraping down sides of bowl. With mixer on low speed, add the dry ingredients alternatively with the pumpkin mixture until batter is just smooth. Do not over mix.
Pour batter into greased bundt pan. Use a spatula to smooth and even batter. Bake in 350ºF oven for 45 to 50 minutes or until a wooden pick or skewer inserted in center of cake comes out clean.
Cool cake in pan on a cooking rack for 30 minutes. Invert cake onto a cooling rack or a cake platter to cool completely before icing.
Cream Cheese Glaze:
In a bowl, beat the cream cheese, vanilla, and powdered sugar together on medium low speed until combined. Add milk one tablespoon at a time, beating to combine, until the glaze reaches desired consistency. If the glaze is to runny, add a little more powdered sugar. Pour over cooled bundt cake, allowing glaze to run down sides.
Oct 29, 2014
Dracula would be jealous of these sweet fangs! Made from green apples, peanut butter and yogurt-covered raisins, these fangs score big with kids.
Ingredients
1 green apple
Creamy peanut butter
Yogurt-covered Raisins
Directions
Slice green apple into thin pie-shaped pieces. Spread peanut butter on one side of each of the slices. Insert yogurt-covered raisins for the teeth on one slice. Top with another piece of peanut butter covered sliced apple and you’re done!
Oct 27, 2014
Creepy marshmallow eyeballs peek out of rich chocolate mousse. Pipe a dark chocolate ‘BOO’, and drip chocolate over the sides of a martini glass for a fun, easy to make Halloween treat.
Ingredients
1 pkg. Jell-O Instant Chocolate Pudding Mix
1 1/2 cups cold milk
4 oz. Semi-sweet Baker’s Chocolate
1 1/2 cups Kraft Cool Whip Whipped Topping
White Mini Marshmallows
Piping Bag
Directions:
For the Mousse: Microwave 1 cup milk and 2 oz chocolate in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min.
Whisk in 1-1/2 cups Cool Whip.
Refrigerate.
For decorating chocolate: Microwave 2 oz chocolate in small microwavable bowl on HIGH 1-1/2 min., stirring after 45 seconds. Stir until chocolate is completely melted.
Spoon melted chocolate into a piping bag. On a piece of wax or parchment paper pipe the word boo. Allow to completely cool and set.
To assemble: Remove chocolate pudding mixture from the refrigerator and spoon mousse mixture into individual serving bowls or glasses. Add mini marshmallow ‘eyes’. Pipe a small amount of chocolate onto each marshmallow to complete eyes. Slowly pipe chocolate around rim of bowl or glass allowing the chocolate to drip down the sides of the glass. Add chocolate ‘Boo’ and return finished mousse to refrigerator until ready to serve.
Oct 27, 2014
Nutritious and cute! Just right for making a special Halloween treat for little ones. Unbelievably simple and quick to make with only 4 simple ingredients.
Ingredients
Bread
Pizza sauce
Mozzarella Cheese slices
1 Black olive
Directions
1. Cut the mozzarella cheese into long strips.
2. Cover the bread with pizza sauce.
3. Lay the cheese over the bread criss-crossing itself to imitate mummy wrappings.
4. Cut the black olive in half and place to be the eyes of the mummy.
5. Toast until the cheese is melted.
