Let's Do Brunch!

By John B, Grocery Buyer, CN Blog Contributor, and Brunch Aficionado

Ah, brunch.  Not quite breakfast, not quite lunch, but a perfect excuse to gather with friends and catch up ahead of your afternoon plans. But what about the weekend crowds? The waits? The lines? These can be frustrating, especially for the brunch-goers among us who are just trying to nurse their hangovers with some fried food and a little hair of the dog in peace. Too bad it would be such a hassle to organize a brunch get-together at your own place, right? WRONG! With a little help from the Cambridge Naturals grocery section, you can put together a full vegetarian brunch spread, with appetizer, main course, dessert, and cocktails, that will be easy to prepare, not to mention much more nourishing and healthful than anything at your local greasy spoon.

Let's start with the first course. This one is as simple as it comes: Smear our Lundberg Brown Rice Thin Stackers with some Justin’s Chocolate Hazelnut Butter Blend and top with a sprinkling of Phoney Baloney’s Coconut Bacon. This vegan sweet-and-savory combo will be sure to wake up your taste buds. Even connoisseurs of “real” bacon will find it irresistible!

For the main course, let's talk Tex Mex. I was in Austin recently, and a brunch staple there which the northeast sorely lacks are migas, a fantastic scrambled egg and tortilla dish. For a somewhat non-traditional take, start by frying some diced tomatoes, bell peppers, and onion in our Dr. Bronner's Coconut Oil. Rather than frying day-old tortillas, just have some of our Jackson's Honest Tortilla Chips nearby. Add the chips and some well-beaten eggs into the pan with the veggies, shred in some of our Neigborly Farms Savory Pepper Cheddar Cheese and scramble it all up! For a little added heat, our Los Roast X-Hot Chile Sauce makes a great condiment. Serve with a side of black beans or home fries, if that strikes your fancy.

Photo of migas via Pinch of Yum

After those hot and spicy eggs, your guests are sure to want something cool and sweet. Try making a parfait of our Organic White Mountain Bulgarian Yogurt with thin layers of Fiordifrutta fruit spreads and any of our delicious granolas. 

Now that you've got a good, strong base of delicious brunch treats in your belly, it's time for that post-meal cocktail. Mix 3/4 oz of Bushwick Kitchen's Trees Knees Cinnamon Maple Syrup, 3/4 oz dark rum, and 8 oz of our Slingshot Cold Brew Coffee. Stir and pour over ice. Voila! The perfect cap to a great meal. Your guests will think you are a culinary genius, I guarantee it.

These are just a few ideas to get you started based on what we have in our always changing, expertly curated grocery section. Come on in or get in touch for more ideas; or tell us some of your own! 

A Wild Fall Fruit: Rosehips (Rosa canina, Rosa rugosa and related species)

By Steph Zabel
Herbalist, Ethnobotanist and Educator

Photo by Rosendahl via Wikimedia Commons

The Rose family (Rosaceae) is one of the most beloved botanical groups; humans have had a deep affinity for these plants for thousands and thousands of years. Not only does this family produce beautiful flowering plants such as spirea, potentilla, lady’s mantle, agrimony and hawthorn, but also important fruit crops such as pears, peaches, plums, cherries, quinces, almonds, raspberries and strawberries. What would our world be like without these delights?!

Of all these family members, Rose is the most well-known and sought-after. She is the true queen of flowers.

Photo by Renee Ricciardi via Wikimedia Commons

While most people are familiar with the aesthetic and olfactory beauty of the rose, in this country there tends to be less familiarity with the fruit of the rose, i.e. the rosehip.

I adore using rosehips this time of year, when the scarlet fruits become full and ripe. All roses will develop hips once their flowers fade, but depending on the species they vary in shape, color, texture and taste. The hip of the dog rose, Rosa canina, is often sold commercially for tea. Around our neck of the woods we are lucky to find Rosa rugosa, the beach rose, which produces the most beautiful, large, tomato-like fruits.

So why would we want to use rosehips?

First of all, these fruits are a delicious wild edible. They are nutritive and tart, and can be infused into a tea that is high in many vitamins, especially Vitamins A and C. Even though citrus fruits get all the glory for being a great source of Vitamin C, rosehips actually contain a higher concentration of this important vitamin and are in fact one of the richest botanical sources of it.

We cannot produce our own Vitamin C so it is essential that we obtain it from food. It is needed for producing hormones, neurotransmitters and hormones in the body. Having plenty of this vitamin in the diet has been correlated with a reduced risk of cancer and cardiovascular disease. In addition, Vitamin C supports the immune system and has been shown to shorten the duration of the common cold. This makes rosehips an excellent addition to fall and winter tea blends.

Photo by Oceancetaceen via Wikimedia Commons

Like other red-hued herbs and fruits such as schisandra, hawthorn, and hibiscus, rosehips are high in bioflavonoids which have an antioxidant action that prevents free radical damage in the body. These bioflavonoids also strengthen heart and blood vessels.

Perhaps a lesser known use of rosehips are its effect on the digestive system. The hips are anti-inflammatory and soothing, and so are useful for hot, inflammatory conditions in the gut such as ulcers, colitis or Crohn’s. They are also a gentle laxative that is traditionally used for mild constipation; the natural pectin content has a beneficial, soothing effect on the intestinal tract.

Above all, rosehips are a food. They are commonly harvested to be made into jams and jellys; they can also be baked into pies, used as a thickener for sauces (because of their pectin content), and can even be made into a beautiful soup! (Check out this Swedish rosehip soup recipe I discovered!

Photo by Steph Zabel

HOW TO USE ROSEHIPS

• Infusion: use 1 tsp. of dried rosehips per cup of hot water. Let steep 10-15 minutes.
• You can also decoct rosehips to make a darker, stronger brew but you will lose much of the Vitamin C content with boiling.
• Freshly gathered rosehips can also be made into jam or jelly.
• Blends nicely with other herbs for a subtle, tart flavor. Try blending with holy basil, mint, lavender and/or lemon balm.

MAKING AN OXYMEL

The combination of honey, vinegar and herbs creates an ancient preparation called an oxymel. This simple medicine dates back to the time of the Greeks and has been used for many different ailments, but most especially for digestive and respiratory issues. Today we can make oxymels as a delicious way to preserve our favorite herbs, or to create a medicinal tonic.

The simplest method of making an oxymel is to mix together equal parts honey and apple cider vinegar and pour this mixture over your herbs to steep. (Use more vinegar for a thinner oxymel, less vinegar for a more syrup-y oxymel.)

Photo by Steph Zabel

ROSEHIP OXYMEL RECIPE:

• Fill a pint sized jar 1/3 full of dried rosehips or 1/2 full of fresh, chopped rosehips.
• Cover with a vinegar/honey mixture (start with a 1:1 ratio of vinegar: honey).
• Stir it up to remove air bubbles and cover the top of the jar with a sheet of wax paper before capping if using a metal lid. (Or use a plastic lid to avoid corrosion from the vinegar.)
• Shake those hips! Really… Shake the jar often to make sure the herb does not clump together. Add more vinegar if necessary.
• Let infuse for 2 – 6 weeks. Then strain out using a cheesecloth and store in a tightly capped bottle out of direct sunlight.

Use this tart honey-vinegar concoction directly by the spoonful, or add to seltzer water for a refreshing drink. You can also use it as the base for sauces, marinades and salad dressings.

REFERENCES

Botanical Online
Oregon State
Sacred Earth
Vegetarian Nutrition
 

Steph Zabel, MSc, is an herbalist and educator who helps urban dwellers connect with the plant world.  She teaches herbal classes, is available for individual wellness consultations, and is also the founder of HERBSTALK, Boston’s community herbal conference.  Learn more about her work at: www.flowerfolkherbs.com and www.herbstalk.org.

*The next Herbstalk event is the Wintergreen Herbal Market taking place on November 26th at the Armory in Somerville! More details can be found here.

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This blog series — Herbs and Botanicals— is for general health information only. This Web site is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this Web site should not rely on information provided on this Web site for their own health problems. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

Monthly Muse: Gianne Doherty

Photos courtesy OBC

By Mary, Body Care Buyer and Blog Contributor

You may have noticed some new things around the store lately. New faces, new sales, and most exciting of all: NEW PRODUCTS! We recently stocked some of the shelves in our body care department with a line we’ve been eager to share with our customers.

Organic Bath Co. is owned by Gianne Doherty, a Medford resident, natural skin care aficionado, and all around wonderful human being. We now carry the OBC body scrubs, body wash, and body butters in both full and travel size. Each product comes in a variety of scents, using only organic essential oils, to suit any preference. Not only are you supporting a local company with each OBC purchase, you’re also supporting a bigger cause. With each and every purchase, 1% is donated to charity. As Gianne says, “true beauty begins with giving back.” But Gianne’s accomplishments don’t stop there. She is also the founder of W.E.L.L. Summit, an annual event bringing together and empowering the wellness community. Read on to learn more about Gianne, her work, and how all of this got started.

CN: What is your favorite place or thing to do in the Boston area?

GD: We just spent Sunday walking around and exploring different neighborhoods in Boston, sat on the Esplanade and I loved it! It doesn’t cost a thing, the people watching was great and I found myself seeing the same places with new eyes. The exercise I got from walking off and on for 3 hours was an added bonus! :-)

CN: What was the last book you read that you couldn’t put down?

GD: Ohh, I am a voracious reader and read a few books a week. The last book I read that I couldn’t put down was Natchez Burning by Greg Iles.  I love mysteries!

Photos courtesy OBC

CN: Can you tell us about how Organic Bath Company got started?

GD: A  few years ago, when my skin began reacting (by way of hives!) to mainstream lotions I had been using, my boyfriend Jay and I ended up making a pure, unscented, shea butter-based body butter for me that my skin still loves to this day. As I learned more about the personal care industry and its lack of regulation, the more determined I was to make safe products for myself and family and friends. Organic Bath Co. began out of necessity with that shea butter-based body butter (now known as “Drenched”), and we’ve donated a portion of our proceeds to charity since day one!  

CN: What inspired you to found the W.E.L.L. Summit and where do you envision it going in the future?

GD: The W. E. L. L. Summit was created through conversations with our customers, friends & family. We are constantly asked for advice about questions that are often a bit outside of our scope such as: What natural deodorants should we use? Why should our products contain essential oils and not fragrance? Etc. Ultimately, we recognized that there was a need in our community and a larger community to bring the best of the wellness industry together in a space of empowerment and learning for all!  

CN: We love that OBC donates 1% of each purchase to those in need! Which organizations are you currently working with?

GD: We donate to Charity Water which we love because they build wells and provides access to clean water across the globe to others who may not have had it. What's amazing is that 100% of the donations go to funding the water projects.

Photos courtesy OBC

CN:  What are your top three essential products from Cambridge Naturals?

GD: This is a hard question because I can and have spent hours browsing Cambridge Naturals shelves. I LOVE that there is something for everyone and all aspects of your life... from beauty, home, gifts & to your kitchen. We always pick up a few packets of 2 Dogs Treats for our dog Bruschi. The tea selection is fantastic and you carry my favorite, Rishi Tea. My sweet tooth demands that I pick up some bars of Taza Chocolate or some [Apotheker's] Mallows. YUM.

Thank you so much to Gianne for taking the time to share her story with us. W.E.L.L. Summit will be taking place next month in New York City on October 21-22. If you’re interested in learning more about this year’s speakers or attending, visit www.wellsummit.org. Let us know in the comments what your favorite Organic Bath Co. product is!