One of the most important themes of the 5-2-1-0 Challenge at Valley Natural Foods from June 9 – July 6 is encouraging our children to eat more fruits and vegetables. The program states that children should eat 5 servings of fruits and vegetables daily. We all know that it isn’t easy to get kids to try new things. So Kirsten, our Fresh Foods Educator at Valley Natural Foods, has made it easy for families by providing a series of fresh kid-friendly recipes at her Sunday and Wednesday demos from 3:00 p.m. – 6:00 p.m. during the month of June. She takes tried and true kid favorites such as burgers or sloppy joes and adds vegetables or fruits to the recipes, giving these tired meals a new, exciting twist. What a neat, but sneaky way to get your kids to enjoy eating healthy! At each demonstration you can try a sample, grab the recipe and get a coupon for savings on the ingredients.

Look for all of Kirsten’s past recipes on our Pinterest page.

Visit Kirsten at our demo kiosk from 3:00-6:00 p.m. on these days:

Sunday, June 2 – Hawaiian Chicken Burger   Preview of ingredients: ground chicken, diced red onion, fresh ginger, garlic, pineapple slice, and provolone cheese slices.

Wednesday, June 5 – Curried Potato Salad Preview of Ingredients: potatoes, garbanzo beans, peas, garlic, onion, ginger, cilantro, cayenne pepper, curry powder and Greek yogurt.

Sunday, June 9 – Lamb Sliders    Preview of ingredients: ground lamb, onions, Greek yogurt, red onions, cucumbers, tomatoes.

Wednesday, June 12 – Fruit Salad with Honey Yogurt Sauce  Preview of ingredients: fresh fruit, Greek yogurt, coconut palm sugar and cinnamon.

Sunday, June 16 – Turkey Broccoli Burgers Preview of ingredients: broccoli and ground turkey.

Wednesday, June 26 – Pizza Joe Preview of ingredients: sloppy joe mixture with pepperoni and vegetables.

Sunday, June 30 – Chicken with Sweet and Spicy Nectarine Sauce  Preview of ingredients: chicken breasts and nectarines.

Learn more about Valley Natural Foods’ 5-2-1-0 Challenge from June 9 – July 2013.

From June 9 – July 6, 2013, Valley Natural Foods will sponsor the 5-2-1-0 Challenge for its young, elementary-school age shoppers.

5-2-1-0 is an initiative recommended by the American Academy of Pediatricians that seeks to help kids live a healthy lifestyle through the program’s 4 themes. The co-op is offering many fun, free educational activities and much more to get kids revved up to live well!

The Radio Disney team will introduce kids to the 5-2-1-0 themes through dance and movement activities on Sunday, June 9th from 11:30 a.m. – 1:30 p.m. on the front lawn of Valley Natural Foods. Stop by the Wellness department once every week of the program, starting Sunday, June 9th too, to get your 5-2-1-0 Progress Chart toward the program’s goals, coupons and additional information.

The 5-2-1-0 programming includes kids’ cooking,  gardening and theatre classes.  Other 5-2-1-0 offerings include exercise and geocaching activities led by representatives from Dakota County Parks.  Learn more about each 5-2-1-0 activity on our latest education flyer.

Turn in your completed 5-2-1-0 Progress Chart to the wellness department from July 7-11 to receive a prize and be entered to win one of two family passes to the Minnesota Zoo (valued at $77 each). A random drawing will take place on July 12.

Discover lots of healthy recipes that your family will enjoy during Kirsten’s Fresh Foods demonstrations every Wednesday and Sunday in June at Valley Natural Foods’ demo kiosk.  Supporting the 5-2-1-0 theme of five fruits and vegetables daily, her recipes will give parents, quick, easy ways to incorporate fresh foods into fun, flavor-packed meals.

You must pre-register your child for all 5-2-1-0 activities 36 hours in advance, except for the Radio Disney Kickoff at Valley Natural Foods, by calling 952-891-1212 ext. 221 or online: http://www.eventbee.com/v/valleynaturalfoods/boxoffice

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Spring is a time for awakening, transforming the dull, brown landscape and skeleton trees into buds, new greenery and new life. So why not breathe some of that new life into your tired weekday meals? Kirsten, our Fresh Foods Educator, has a May demo line-up that is sure to make your meals come alive, including something for everyone. Welcome spring by trying some fresh salads such as her Sweet and Smoky Dandelion Salad and her Spring Pea and Orzo Salad.  Maybe a salad is not your style and you are just in a rut, trying to figure out what to do with that beef roast, that ham or those chicken breasts. Serving them plain never seems to excite anyone but how can you change it up? Kirsten has just what you need to make those tired protein meal staples alluring again.

Come to her Fresh Foods demonstrations every Wednesday and Sunday from 3:00 p.m.-6:00 p.m to taste a sample, get the recipe and a coupon. Looking for one of Kirsten’s past recipes? Find them on Pinterest!

Kirsten’s May Fresh Foods Demonstrations

(includes basic list of products used from fresh departments)

May 1 – Crockpot Tex-Mex Shredded Beef

Produce: Fresh corn
Meat: Down in the Valley beef roast

May 5  – Caprese Chicken Saute

Produce:  Yellow and red tomatoes
Meat: Chicken breast
Deli: Fresh Mozzarella cheese and garlic bread crisps from bakery

May 8 – Sweet and Smoky Dandelion Salad

Produce: Dandelion greens and red leaf lettuce
Meat: Down in the Valley ham
Deli: Blue cheese crumbles

May 12 – Baked Goat Cheese with Roasted Tomatoes and Crisp Garlic Bread

Produce: Cherry tomatoes
Deli: Goat cheese and garlic crisps

May 15 – Spinach Feta Turkey Burger

Produce: Spinach
Meat: Ground turkey
Deli: Feta cheese

May 19 – Rainbow Pasta Toss

Produce: Yellow and green zucchini
Meat: Pepperoni

May 26 – Spring Pea and Orzo Salad

Produce: Spring Peas
Deli: Rotissere chicken

May 29 – Coconut Ginger Chicken with Curry Rice

Produce: Shredded carrots
Meat: Chicken breast
Deli: Brown rice

From all of the snacks in your goodie bags, the t-shirt and customized race bib, the benefits for being a participant in Valley Natural Foods’ 2013 Run for Hope 5K  on May 4, 2013 are growing by the minute.

Now we have an additional benefit that can help you get your garden started this year.

Any registered Run for Hope 5K runner with receive one FREE herb plant from Gardens of Eagan!

So if you haven’t registered yet, now is the time. Join our other 164registered runners today! Get your garden off to the right start!

And remember, all registration proceeds benefit a wonderful non-profit organization, Hope for Tomorrow Mentoring and your donation is 100% tax deductible.

Don’t forget to stop by Valley Natural Foods’ Garden Center after the race for all  of your organic and sustainable gardening needs. The Garden Center is open starting May 2 in the Valley Natural Foods parking lot.

Kirsten’s Fresh Foods demonstrations for April will take you on an excursion to the flavors of the southwest with peppers, spices and some unique ingredients such as black garlic. Also, enjoy some great vegan options too. If you missed any of Kirsten’s previous demonstrations, you can find fun pictures and all of her recipes on our Pinterest page.

Visit Kirsten on these dates from 3:00 p.m.-6:00 p.m. at our demo kiosk! Sample these delightful dishes and get recipes, coupons and tips for bringing these flavors to your kitchen.

April 7th – Black Garlic and Tomato Canapes
Sometimes you just want a small, delicious snack to satisfy those mid-day taste buds. This simple cracker, topped with the sweet taste of the black garlic pairs perfectly with a slice of tomato and chicken.  Your afternoon snack just got sophisticated!

April 10th – Soy-Delicious Edamame Salad
Nothing says spring like this light and flavorful salad packed with edamame, cauliflower, carrots and red kale. It tastes so good you won’t even realize your loading up on  protein, fiber & vitamins.

April 14th – Mini Asparagus Frittatas
Making breakfast for dinner doesn’t have to mean frozen waffles or a bowl of cereal. Sometimes making a delicious, healthy and flavorful breakfast dish for dinner is easier than we think. These individual frittatas are fun, delicious and take no time at all to prepare. Add a fruit salad and your meal is complete!

April 17th – Southwest Burger    
There are days when all you want to do is sink your teeth into a hot juicy burger. This simple burger is not only good for you but packed with a lot of spicy flavor too!

April 21st – Sausage, Egg & Cheese Breakfast Sliders
Does a healthy egg and sausage breakfast muffin or bagel actually exist? Yes! Using our Down in the Valley sausage meat, free-range eggs and lots of vegetables including red peppers, spinach and onions and you can start your morning off right with all the protein, energy and vitamins needed to feel ready for what the day might bring!

April 28th -  Grilled Pork Chops with Tex-Mex salad
There’s nothing better than firing up your grill for the first time.  These pork chops seasoned with a flavorful blend of herbs & spices paired with a quick to make Tex-Mex salad provide not only your taste buds some enjoyment, but you as well because you’ll cut your time down in the kitchen to make this great meal.

Greens, greens and more greens! If you are Irish, you might be eating a lot of green foods in March to celebrate St. Patrick’s Day. Even if you are not Irish, it is important to eat your green vegetables! March is also National Nutrition Month so to celebrate both occasions, Kirsten’s Fresh Foods Demos will include creative recipes to get more “greens” in your diet. Get these recipes and try a delicious sample of the dishes listed below from 3:00-6:00 p.m. at our demo kiosk:

February 27th – Cheesy Portabella and Vegetable Panini
Nothing compares to a warm, crispy, gooey sandwich. A traditional “grilled cheese” gets a ‘mature’ makeover with delicious fresh ingredients for us adults who will always be big kids at heart.

March 3rd – The “Big” Salad
Making dinner doesn’t get any easier than this. Just mix the salad dressing in the bowl, add your greens, meat and cheese then toss and serve.  Moms will LOVE this quick mealtime recipe!

March 6th – Korean Beef  with Pear Slaw
This dish provides you with those delicious flavors from your favorite take out restaurant from the comfort of your own home. All you have to do is pick up your favorite fortune cookies for dessert.

March 10th – Beet and Jicama Salad
This salad is chock full of fresh flavors and great health benefits. The collard greens and beets alone pack a powerful health punch and the tangerine vinaigrette brings all these flavors together.

March 13th-Turkey Taco Lettuce Wraps
Making tacos can be quick, easy and healthy. Add your own seasonings including a mixture of cumin, chili powder, garlic, onion and salt and pepper, then add the meat and vegetables and wrap it in some romaine lettuce and enjoy!

March 17th – March Madness Stuffed Meatballs with a Radish Salad
With meatballs stuffed with cheese, game day doesn’t get any better than this. Add a fresh radish salad packed with fresh flavors and protein and you won’t feel guilty grabbing another meatball….or two!

March 20th – Red, White and Green Pasta Salad
Combine Orzo pasta with a colorful array of unique vegetables such as daikon, edamame, radicchio and shallots and toss with red wine vinegar for a tangy, chewy crunch in every bite.

Kirsten is cooking up some romance for you this month with some wonderfully flavorful, healthy dishes that make great meals for two (or more)!

Do come by and taste these dishes at Kirsten’s Fresh Foods Demos on the following days from 3:00 p.m.-6:00 p.m. at our demo kiosk. Grab the recipe and the ingredients and you will have the makings of an amazing dinner.

February 13 – Simple Salads – Sweet or Savory

Your heart will go pitter patter when you taste this simple triple berry quinoa salad and our savory asparagus and bean salad. The dried cherries, blueberries and cranberries included in the quinoa salad and the asparagus, adzuki beans in the savory salad will pack a powerful punch not only in flavor, but for your health as well. Both are the perfect gift for your loved ones on Valentine’s Day!

February 17 – Broccoli & Gouda Stuffed Chicken Breasts

That cheesy broccoli side dish you ate as a child gets a makeover and is all grown up. Juicy chicken breasts are split and stuffed with broccoli, covered with some shredded Chipotle Colby cheese and baked to perfection. Broccoli never tasted so good!

February 20 – Lemon scented Turkey Tenderloin with Mediterranean Chard Salad

Take a trip down the Mediterranean coast with your sweetheart as you dine on this flavorful, healthy dish. The lemon scented Down in the Valley turkey and kalamata olives paired with the bite from the chard salad is just the ticket to get you there!

February 24 – Orange Chicken & Rice

A tangy orange meets the spicy pepper and wallah: you’ve got the makings of a great takeout dish from your very own kitchen.This is a quick, healthy alternative to actual takeout that your whole family will love.

COMMUNITY FOOD UPDATE:

Due to unforeseen circumstances, our event has been cancelled. HOWEVER, all CSA growers are meeting here at the co-op today (March 2) until 2:00 p.m. Come on in and meet your CSA grower in the Valley Natural Foods Eat Area!

Local, sustainable food is fresher, it creates less waste and it keeps more money in our local economy. If you are looking forward to eating local, seasonally fresh food this year, be sure to mark Community Food Day, hosted by Valley Natural Foods and Homegrown South as an event to attend. It will be held March 2, 2013 at Nicollet Junior High School (400 E. 134th Street) in Burnsville.

Any member of the community is invited to participate in a facilitated discussion about the Minnesota Food Charter from 10:00 a.m.-11:00 a.m. The discussion is focused on identifying and creating intentional change so that the healthy choice is the easy and first choice. This requires all of us, from every profession to work together  - consumers, farmers, community planners, grocers, elected officials or civil servants, teachers, doctors, dietitians as everybody has a role to play. The goal will be to identify where our food is coming from, how it’s distributed and what the gaps are that we can improve upon.

Be one of the first to participate in this statewide public conversation and contribute your concerns, ideas, questions, and hopes for how to make healthy, local food more accessible for all Minnesotans. Your voice makes a difference! Many Minnesota Food Charter  public comment sessions will be held throughout the year. Feedback from each of these sessions will be collected to help The Minnesota Food Charter Steering Committee — a diverse group of representatives from many sectors and geographic areas —  prepare a draft of a formal  “Minnesota Food Charter,” which will be made available to the public for review and comment.

From 11:00 a.m.-2:00 p.m. the community is invited to meet with many local food system exhibitors, including local farmers, gardeners, Community Supported Agriculture (CSA) representatives, community gardens and other groups. Attendees will have the opportunity to sign up for CSA shares and community garden plots. Free light refreshments prepared by Valley Natural Foods’ Deli will be available along with snack items donated by Angie’s Kettle Corn and KIND Bars.

The following exhibitors will be at the event:

• Budding Farms
• Dakota County Master Gardeners
• Fazenda Boa Terra
• Fruits of the City
• Gardening Matters
• Land Stewardship Project
• Minnesota Cooks
• Midwest Food Connection
• My Minnesota Farmer
• Partnership Gardens
• Renewing the Countryside
• Sam Kedem Nursery and Garden
• Simple Harvest Farm Organics
• Shakopee Mdewakanton Sioux Community Wozupi
• Spiral Food Co-op
• Sustainable Farming Association-Cannon River Chapter
• Treasured Haven Farm
• Twin Cities Local Food
• Untiedt’s Vegetable Farm, Inc.
• Valley Natural Foods Garden Center
• Woodhill Urban Agriculture
• Wax Wing Farm

Read the entire press release here

February celebrates many things from the Superbowl, Valentine’s Day and heart-healthy dishes! That’s a lot of excitement for one month so let Kirsten, our Fresh Foods Educator give you some recipe ideas to make that game day party go smoother and to make that special person in your life feel loved! Check out her Fresh Foods demonstrations every Wednesday and Sunday from 3:00-6:00 p.m.

January 30 – Mediterranean Beef Rolls with Lemon Scented Asparagus - Your “game day gathering” will be a hit when you bring out these party plates for your guests to nosh on. The olive feta filling in the beef rolls screams “touchdown” while the asparagus gives them something to grab and go while watching the game.

February 3 – Grilled Buffalo Steaks with Garnet Aioli and Roasted Brussels Sprouts - Sometimes you just want a good steak and this buffalo steak really delivers. Pair it up with some delicious flavorful Garnet Aioli and sweet roasted Brussels sprouts and you’ll be glad you fired up the grill.

February 6 – Broccoli & Gouda Stuffed Chicken Breasts - That cheesy broccoli side dish you ate as a child gets a makeover and is all grown up. Juicy chicken breasts are split and stuffed with broccoli, covered with some shredded chipotle colby cheese and baked to perfection. Broccoli never tasted so good!

February 10 – Lemon Scented Turkey Tenderloin with Mediterranean Chard Salad - Take a trip down the Mediterranean coast with your sweetheart as you dine on this flavorful, healthy dish. The lemon scented turkey & kalamata olives paired with the bite from this chard salad is just the ticket to get you there!

February 13 – Simple Salads – Sweet or Savory - Your heart will go pitter patter when you taste both of these simple salads. These salads pack a powerful punch not only in flavor, but for your health as well. They are the perfect gift for your loved one on Valentine’s Day!

Bring your knife and cutting board and get ready to work! We are trying out a new, interactive cooking class, Easy Vegetarian Meals: Beets and Lentils at Valley Natural Foods that will give you some great food you can take home! The class will take place Thursday, February 21 from 6:30-8:30 p.m. Cost is only $26 for members and $29 for non-members.

Instructor, Tracy Yue will teach new cooking techniques, skills and recipes to try in your kitchen. During this fast-paced class all participants will make four different dishes: roast beet and lentil salad in balsamic vinaigrette, roast ratatouille with basil puree, firecracker slaw (a raw beet, carrot, apple and cabbage slaw) and lentil and eggplant saute. The cost for the class basically covers the food you will be using so basically all the information you learn is free!  This is a great class to learn about vegetarian, gluten-free and dairy free cooking options along with batch cooking. All participants are required to bring their own chef’s knife and cutting board.

So get ready to learn hands-on what it takes to make great vegetarian dishes that will give you some new items to take to the office for lunch!

Register online today and enter discount code “5130″  to save $3.00. Sign-up in-store or by calling 952-891-1212 ext. 221. Print in-store coupon here.