Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Feel free to get creative with this recipe; use fresh, seasonal and local combinations of fruit whenever possible.

2 cups Cultural Revolution Yogurt
3 tbsp amaretto or original agave nectar (aisle 3)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pound slivered almonds
3 oranges, peeled & segmented
3 bananas, peeled & thinly sliced
3 red pears, peeled & sliced
2 grapefruits, peeled & segmented

From Better Eating For Life, Step Seven: Got Calcium?”

Serves 4

• 1 1/4 cup amaranth seed (in Aisle 4, near the rice)
• 2 1/4 cups water
• 1 Tbs. extra virgin olive oil
• 2 bunches of kale (about 1 pound) washed, trimmed of stalks, julienned into thin strips
• 1 clove of garlic, minced
• 1 medium onion, chopped
• 3 large ripe tomatoes, coarsely chopped
• 1/2 pound mushrooms, sliced
• 1 1/2 tsp. basil
• 1 1/2 tsp. oregano
• Salt and pepper to taste (or use a salt substitute)

3 lbs Granny Smith apples, peeled & chopped
2 tbsp lemon juice
½ cup light brown sugar, packed
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/3 cup all-purpose flour
1/3 cup evaporated cane juice
1/3 cup rolled oats
4 tablespoons cold butter
½ cup walnuts or pecans

A delightful combination of flavors, colors and textures. Use spinach instead of arugula for a milder salad.

• 1 bunch arugula, stems trimmed or 1 bag baby spinach
• 4 large handfuls mixed greens
• 8 oz. goat cheese, sliced into 8 rounds or 1 package hickory flavor baked tofu,sliced into 8 pieces
• 1/3 c. walnuts, coarsely chopped
• 1 cup strawberries, sliced
• 1 T. olive oil
• OPTION: 1/4 red onion, thinly sliced

• 1/4 c. olive oil
• 3 T. balsamic vinegar
• 1 T. honey or brown rice syrup
• pinch of salt

Chef Russell Klien was kind enough to share this recipe with us. Keep a look out for Russell’s new restaurant opening in St. Paul in the near future.

Per serving, combine the following:

• 6 oz arugula
• 1 oz fresh goat cheese
• 1 oz balsamic vinaigrette
• 1 oz strawberries, sliced
• 1/2 oz candied pistachios (recipe below)

Toss all ingredients except the cheese. Plate on a large plate and top with crumbled goat cheese.

For the candied pistachios:

• 1 lb pistachios
• 2 egg whites
• 2 oz harissa paste (available in our ethnic section)
• 1/4 cup sugar

Watercress is rich in minerals, and the first local watercress is a sure sign of spring in the upper Midwest.

Salad:

• 1 bunch watercress, tough stems removed
• 1/2 head red leaf lettuce
• 1 cucumber, thinly sliced

Dressing:

• 2 tablespoons chopped fresh ginger
• 2 teaspoons chopped celery
• 1/2 teaspoon maple syrup
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons toasted sesame seeds
• 1/8 teaspoon white or black pepper
• 1/8 teaspoon celery seed
• 1/2 teaspoon catsup
• 3 tablespoons soy sauce
• 3 tablespoons brown rice vinegar
• 3 tablespoons water

1 pound Asian or Italian eggplant
1/2 cup good quality extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste (aisle 4, with the peanut butter!)
1/2 lemon, juiced
1/2 teaspoon ground cumin
1 bunch cilantro, leaves only, roughly chopped

Slice the eggplants in half and score the sides. Coat with olive oil and sprinkle with a pinch of salt. Grill or roast eggplants until skins are wrinkled and black and flesh is tender.

Refreshing as an island breeze, sail away with this totally organic experience!

Servings: 2

• 2 cups Organic Valley Orange Juice – no pulp added
• 2 tablespoons coconut milk
• 1 large banana (frozen, cut-up)
• 1 cup pineapple (fresh or canned)
• 1 tablespoon flax seeds (optional)

Pour 2 cups orange juice into blender, puree with the (optional) flax seeds for 2-3 minutes. Add remainder of ingredients and allow to puree for 3-5 minutes. Pour into tall smoothie glass, add a mini umbrella and garnish with fresh citrus slices! Enjoy!

Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. Suzy warns that you’ll need a large pot for the greens! If you use beet greens, use the remaining beets in Suzy’s recipe for Roasted Beets.

• 1 rectangle of Feta cheese, about 3/4 inch thick (Greek or French)
• 1/4 cup olive oil, divided
• 2 teaspoons fresh oregano leaves (or 1 teaspoon dried)
• 1/4 to 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon lemon zest
• 2 pounds greens (beet greens, dinosaur kale, spinach, or swiss chard)

Prepare the Marinade: