1. 16 the healthy alternative • may | June 2015
a tisket,a tasket
It is time to revive your childhood memories and reinvent the “foodie” wheel. Have
your gourmet taste buds fallen by the wayside? Do you revert to the same simple and
easy meals for your daily routine? We all long for the simple comforts found in
familiar foods and the happy memories they bring back to us. That’s why clean,
natural, real foods are a good choice for you! Make new happy memories and get
connected to others in the foodie community.
Can you combine summer traditions with a new approach to how you eat?
Yes, you can! Long gone are the days of warm and soggy peanut butter and jelly
sandwiches with chips generously crushed in the middle (I can’t be the only one who
did this.) For great foodie ideas, read on!
by: Jenny gorman, ever’man educational coordinator
A FOODIE PICNIC BASKET
PHOTOGRAPHED BY: JESSICA GOODBRED-WARREN

2. copyright © 2015 by: ever’man natural foods co-op, inc. all rights reserved
Freshly squeezed mint
lemonade
ingredients
• 6 organic lemons
• 5 cups filtered water
• 1/2 cup Woodstock Pure Cane Sugar
• 1 package Fresh Cut Herbs Organic
Mint
directions
Pour 1 cup of water and 1/2 cup coconut
sugar into a saucepan and bring to a
gentle boil.
Remove from heat and pour into a
pitcher of ice. add the remaining 4 cups
of water and squeezed lemon juice.
Mix thoroughly.
Add fresh mint to the mixture and mix
again. Pour over a mason jar full of ice.
Servings: 10-12
to drink
cool cucumber &
dill gazpacho
ingredients
•3 large organic cucumbers (washed,
peeled, seeded)
• 1 package Fresh Cut Herbs
Organic Dill
• 1 cup Fage Greek Yogurt
• 1/2 organic red onion
• 1 organic lemon (freshly squeezed)
• 2 large cloves garlic
• 1/4 cup Spectrum Organics Extra
Virgin Olive Oil
• Simply Organic Black Pepper to taste
• sea salt to taste
directions
In a blender, combine the diced cucum-
ber, yogurt, dill, lemon juice, garlic and
olive oil. Blend to a creamy consistency
and allow it to sit for 1-2 hours for fuller
flavor. When ready, serve with a garnish
of red onion, sea salt, cracked pepper
and a drizzle of olive oil.
Servings: 6
summer side dish
muffuletta bites
ingredients
olive spread
•1 (6 oz.) can Field Day Natural Pitted Black Olives (drained)
• 1 (5 oz.) jar Mediterranean Organics stuffed green olives
(drained)
• 1 (16 oz.) jar Mediterranean Organics Gourmet Red
Peppers (drained)
• 2 cloves garlic (diced)
• 1 (2.4 oz.) jar Mediterranean Organics Wild Capers
• 1/2 cup Bragg’s Organic Apple Cider Vinegar
• sea salt to taste
sandwich
•1 round loaf Bread of Life Bake Shop Sourdough Bread
• 6 oz. sliced Applegate Organic Uncured Slow Cooked Ham
• 4 oz. sliced Applegate Organic Uncured Genoa Salami
• 7 oz. sliced Andrew & Everett Provolone
• 7 oz. sliced Andrew & Everett Mozzarella
• olive spread (see recipe above)
directions
For the olive spread:
Combine black olives, green olives, red peppers and garlic
into a food processor and pulse until evenly chopped. Add
olive oil, capers, apple cider vinegar and salt. Pulse the mix-
ture again and set aside.
For the sandwich:
Cut the bread in half and drizzle olive oil on both sides.
Generously smear the olive oil spread over one half of the
sandwich. Layer the Capicola or ham, salami, provolone and
mozzarella over the spread and close the sandwich.
Wrap the sandwich in parchment paper and with a sharp
knife carefully cut into small 2” x 2” pieces and tie
with string.
Servings: 4
the main course