Just inside the entrance to Valley Natural Foods, you will find a nice display full of Organic Maple Syrup from Coombs Family Farms. In addition to a great price, valuable coupons are available at the display for a siginificant savings, while supplies last!
To learn more about Coombs Family Farms, click here: www.coombsfamilyfarms.com
For delicious maple recipes, check out their blog at: www.coombsfamilyfarms.com/blog
Caffeine, bold flavor and a warm kick gets me up and at ‘em. I buy a fresh steaming cup from Mary in the coffee bar each morning. She says to me, “What would you like today, Breakfast blend, Scandinavian or Italian?”
I say Scandinavian!
What would you say?
This week stop by the demonstration kiosk to put your voting bean in the jar. There will be five different Alakef coffees to choose from. Put your bean in the jar and we’ll find out which coffee Valley Natural Food’s shoppers prefer!
Voting is held:
Monday, February 15 – 8 a.m.-12 p.m.
Tuesday, February 16 – 4 p.m-7 p.m.
Friday, February 19 – 8 a.m.-11 a.m.
Learn more about our beans from Alakef Coffee.
When it comes to healthy eating, here are 7 easy, nutritious and very satisfying snack ideas to help you continue with your healthy New Year’s resolutions.
1) Organic Tortilla Chips from Whole Grain Milling Company with Valley Natural Foods Homemade Garden Salsa (from the produce department)
2) Fresh crisp Pink Lady apple slices dipped into two tablespoons of almond butter (from the jar, or grind your own fresh from the bulk department)
3) Half of a thinly sliced cucumber and 2 pieces of Eichten’s string cheese (from the deli)
4) Thuro Bread on-the-go snack (look for special freezer case at the registers)
5) A couple slices of deli turkey or chicken and a fresh mandarin tangerine
6) Four tablespoons Holy Land hummus with celery sticks and radish slices
7) One single-size container of Greek Gods Honey Greek yogurt and a handful of sprouted almonds (from the bulk department)
Use your imagination and mix it up a little. Cucumber slices are also great dipped into hummus, or apple slices and a piece of cheddar cheese makes a delicious combination. Choose other favorite items and create your own healthy snack pairings!
Portable, enjoyable and sustaining is how Thuro Bread is described in this month’s newsletter.
Always searching for a healthy option for a quick hardy snack or meal replacement in the busy-bustling ‘burbs? Thuro Bread has your answer.
Read more about Thuro Bread in This is Living Naturally online or pick up a copy in the store.
Have you noticed our new grass-feed beef counter? All of our fresh beef in this counter is raised in Elgin, MN by one of our Down in the Valley partners, Hidden Stream Farm. They raise quality beef like British Whites in grass pastures. In the winter time, the cattle are fed grass hay. Many proponents of grass-feed beef point out that it is just as high in omega-3 as salmon. It is a leaner beef with a distict flavor
Valley Natural Foods practices the near-extinct art of hanging beef which refers to cutting steaks and roasts from the whole carcass. This unique practice allows us to safely control the process. Our meet department HASSUP-certified, meaning we adhere to strict safety standards including weekly inspections. Our friendly meat department staff can assist you with requests for special cuts.
You can immediately tell our grass-fed beef is fresh. However, we do not dye our meat or process it with chemicals so it does tend to discolor more rapidly than pre-packaged, pre-frozen beef (exactly the kind we do not sell at Valley Natural Foods. If you prefer traditional-finished beef, we have that too and it’s all-natural, hormone-free and grown locally. Be sure to ask us about purchasing quarter or half sides of beef that we will cut and wrap for you.
Why work at Valley Natural Foods? Because our mission is a Healthy Community!
Click here to apply online for any of the following positions:
Weekend Cook – Part Time
Gluten-Free Baker – Part Time
Wellness Customer Service – Part Time
Cashier – Part Time
Join Our Team!
Creamy Beets and Dill with Sautéed Greens and Ribeye Steak
Serves 3-4
Beets
1 bunch green top beets, stems trimmed off and greens set aside
2 Tbsp. olive oil
1/4 C. dill, chopped
1/2 C. heavy cream
3 Tbsp. prepared white horseradish
2 Tbsp. fresh lemon juice
1 Tbsp. shallot, minced
1 Tbsp. garlic, minced
Greens
Reserved greens from bunch beets
1 bunch spinach, stems trimmed
1 Tbsp.garlic, minced
2 Tbsp. olive oil
For Beets
Preheat oven to 375°F. Gently scrub beets, then cut into 1/2 inch cubes. Toss beets with the olive oil in a medium bowl. Sprinkle with salt. Cover pan with foil. Spread out on the foil and bake about 30 minutes. Add the dill, heavy cream, horseradish, lemon juice, shallot and garlic to a medium saucepan as well as the roasted beets. Simmer on medium heat for 5-7 minutes. Season with salt and pepper to taste. Serve at room temperature aside steak and greens.
For Ribeye Steak
Rub steaks (quantity as desired per group size) with salt, then marinate them in Drew’s Organic Rosemary Balsamic Vinaigrette Dressing & Marinade. Chill for 30 minutes to one hour. Prepare according to your taste preference (about 8 minutes per side for medium rare).
For Greens
When the steak is half done, start greens by adding olive oil and garlic to a medium frying pan on medium heat and sauté for 2 minutes. Rinse spinach with the beet greens in a colander. Shake to get the excess moisture out, then add to the pan and sauté for 5 minutes, turning frequently until wilted. Sprinkle with salt to taste. Serve warm aside steak.
