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Ingredients:
1 1/4 cup rolled oats
1/4 cup almonds, ground
1/4 cup walnuts, ground
1/4 cup whole wheat all purpose flour
pinch of salt
1/4 cup honey or maple syrup
2 tablespoons vegetable oil
2 tablespoons water
2 cups strawberries
1 cup apple or berry juice
2 tablespoons kudzu, arrowroot or cornstarch

Directions:
Preheat oven to 350 degrees.  Combine oats, ground nuts, flour and salt together in a bowl.  Add 2 tablespoons of honey, oil and water; mix well.  Press the mixture into an 8-by-8-inch pan with wet hands.  Bake 10-12 minutes.  Remove from oven and let cool.

Wash and trim strawberries and cut in half.  Mix juice and kudzu together in a small pan until kudzu is dissolved.  Add 2 tablespoons of honey; heat mixture, on medium heat, stirring constantly until thick and clear; about 5 minutes.  Remove from heat; stir in strawberries.  Pour mixture on top of prebaked oat-nut crust.  Allow to cool at room temperature or in the refrigerator before serving.  Makes 9 servings.

Ingredients:
1 tablespoon butter
1/2 small yellow onion, diced
4 cups vegetable broth
2-3 small potatoes, diced
1 bunch asparagus, woody stems removed, spears cut into 1-inch pieces
1/3 cup milk
sea salt and ground pepper
Garnish:  chopped chives and salsa

Directions:
Melt butter in a medium pot over medium low heat.  Add onions and cook, stirring often, until tender, about 10 minutes.  Add broth and potatoes and bring to a boil.  Reduce heat to medium-low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes.  Remove pot from heat and set aside to let cool slightly.

Carefully transfer soup to blender in batches and puree until smooth (or use an immersion blender).  Return soup to pot and bring to a boil.  Remove from heat, whisk in milk and season with salt and pepper.  Ladle soup into bowls, garnish and serve.  Serves 4.

Rooibee Red Tea  (Louisville, Kentucky)

Started in Louisville, Kentucky by Jeff and Leslie Stum, the delicious Rooibee Red Tea is taking over the natural food world. So what’s so special about this tea? Rooibos, also known as red bush tea, is a wonderful source of antioxidants, bringing in 50% more antioxidants than green tea. This kid friendly tea is naturally caffeine-free, full of vitamins and minerals and contains no artificial flavors or preservatives. Rooibee Red Tea is also Certified Organic and Kentucky Proud, using only the highest quality ingredients.

The red bush tea is naturally slightly sweet with a delicate nutty flavor. Rooibee Red has perfected bringing out the pure Rooibos flavor while also creating some unique and delicious variations of their own. We’ll be offering the whole line, from Unsweet, Sweet, Cranberry Pomegranate, Watermelon Mint, Lemon Honey, to Vanilla Chai. The best part is you won’t feel guilty about drinking this delicious and nutritious tea!

For more information, please visit www.rooibeeredtea.com.

Ingredients:
1 bunch broccolette
3 tablespoons peanut oil
½ cup peanuts
1 bunch scallions, including half of the greens, sliced
2 tablespoons finely chopped ginger
¼ teaspoon red chili flakes (optional)
½ cup chopped cilantro
3 cups cooked brown rice
Salt
1 or 2 eggs
2 tablespoons soy sauce

Directions:
Peel the broccolette stems, then plunge the whole bunch into a pot of boiling salted water. Cook for 5 minutes, then drain and chop coarsely.
Heat the oil in a large skillet or wok and fry the peanuts over medium-high heat until golden. Scoop them out, leaving the oil behind. Add the scallions, ginger, chili flakes, and half the cilantro and stir-fry over high heat for 1 minute. Add the rice and green parts of the scallions, season with a few pinches salt, and stir-fry until the rice is hot throughout. Now lower the heat a little and make a well in the middle. Mix the egg with the soy sauce, add it to the well, and stir like crazy to distribute the egg. It will cook quickly. Taste and add more soy sauce if needed. Toss with the remaining cilantro and the peanuts and serve.
Serves 3 to 4

Ingredients:

1 bunch chard, washed and dried

3 tablespoons olive oil

¼ cup chopped raw walnuts

2 tart apples, such as Pink Lady, cored and chopped

1 tablespoon balsamic vinegar

Salt and pepper

Directions:

Remove the center stems from the chard leaves and slice into thin slices.  Chop the chard leaves into 2-inch pieces.

 Heat the oil in a large sauté pan over medium heat and add the walnuts.  Cook for about 1 minute to toast them.  Add the apples and cook for 1 minute more.  Toss in the chard and the stem pieces and stir-fry until heated through and the chard takes on a bright color.  Season with balsamic vinegar, salt and pepper.  Serves 4

Copper Moon Coffee (Indianapolis, Indiana)

Indiana’s own Copper Moon coffee sources only the top 5% of the world’s best Arabica coffee beans and expertly roast them right here in Indianapolis at their Certified Organic Facility. Green B.E.A.N. is proud to offer Copper Moons Fair Trade Organic Line of coffees at an outstanding value to our customers. Our friends at Copper Moon travel around the world to the farms they source from in order ensure their sourcing is of the highest quality and to ensure that the actual farmers they buy from receive a fair price for their crop. The team at Copper Moon roasts all of our coffee to order which means that you our customer are always receiving the freshest product possible week in and week out. In fact guess what coffee the crew at GBD is drinking on right now!

For more information, please visit http://www.coppermooncoffee.com/

Ingredients:
1 bunch beets
1 bunch beet greens or 4 cups loosely packed baby spinach
3 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
1 clove garlic, minced
¼ cup toasted pumpkin seeds

Directions:
Preheat oven to 350 degrees. Wash beets and place them in an ovenproof dish. Add one inch of water to the bottom of the dish and cover. Roast until the beets are slightly soft to the touch, 30 to 40 minutes. Remove from the oven and let cool. Cut beets into bite-size chunks.

Wash beet greens by submerging them into a sink full of cold water. Bring a large pot of water to boil. Shake off water and chop the greens into bite-size pieces. Drop greens into boiling water and let it cook for about 30 seconds. Place greens in a colander and run cold water over them to halt cooking. Squeeze excess water out of cooked beet greens.

In a small bowl, whisk together remaining ingredients except pumpkin seeds. Combine roasted beets and beet greens in a bowl. Coat with dressing, add toasted pumpkin seeds and serve. Serves 4

Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate
1 cup all purpose flour
½ cup soft whole wheat flour or buckwheat flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 teaspoons sucanat
1 large egg
1 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Directions:
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together in a medium bowl.

Put butter and 1 cup sucanat in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining sucanat over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 45 minutes. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days. Makes one 10-inch cake.

Ingredients:
3 tablespoons olive oil
2 cloves garlic, chopped
1 cup crimini mushrooms, sliced
8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed)
2 cups canned diced tomatoes, lightly drained
2 cups cooked white beans
½ cup coarsely chopped parsley
½ cup grated Parmesan cheese
Juice of ½ lemon
¾ pound penne pasta, cooked and drained
Salt and freshly cracked pepper

Directions:
In a heavy pot, heat the olive oil until the surface begins to move. Stir in the garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until the asparagus is crisp-tender.

Add the tomatoes, white beans, parsley and Parmesan and simmer for 1 to 2 minutes. Squeeze in the lemon juice. Stir in the pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh parsley. Serves 4