Localsnight2

Friday Festivities

Join us Friday evenings to start your weekend right!

Both the store and the cafe are open until 7pm every Friday.

1st Friday of each month will be hosted by Fun & Games for a free drop in GAMES night.  The gang brings all of their favourite board games and best sellers at the shop.  Break off into pairs to play a quick game or join the big table for a challenging adventure.

2nd Friday of each month will be an EDUCATION evening.  Hosted by a series of local smarty pants learn about a product, some recipes, how to make kombucha….

3rd Friday of each month is MUSIC NIGHT hosted by local Emily Rawbon with a rotation of local musicians.

4th Friday of each month will be a hosted by Black Star for an ART night.  This will be a preregister event, with varying guided art & craft projects.  Register at Circle Health Food today! The first event is November 24th and will be a guided “paint your own coffee mug” with locally made mugs.  Black Star will fire the mugs after to be picked up and treasured.

Friday is LOCALS night at Circle.  5:30- 7:00 every Friday. It’s a great evening to shop for your Organic fruits & veggies, pick up some artisan Schoni bread and plan some beautiful meals. Even better, 10% of your purchase you can use that night at the cafe.  FREE stuff is good. I pick out my organic local groceries for a total of $38.75, then take my 10% slip and have $3.88 FREE money at the cafe that night!

 

goldenbeetsbunch.circlehealthfood

Maple Caramelized Parsnip & Golden Beets

Ingredients: 1lb Organic Parsnip, peeled or scrubbed and cut in chunks

1lb Organic Golden Beets, peeled, cut in wedges, slightly thinner than parsnip

Organic coconut oil

3-4 Tbsp Organic Maple Syrup

2 Tbsp Organic Apple Cider Vinegar

1 Tbsp Organic Lemon Juice

1 sprig Organic fresh Rosemary

Sea salt and Organic black pepper to taste

 

Directions: Preheat oven to 400 degrees. Toss veggies with maple syrup, lemon and vinegar. Season and add a couple dollops of coconut oil and the rosemary. Roast 35-45 minutes until tender and golden on edges. Adjust seasoning if needed and serve with a stellar Easter meal. This is also great as a kale salad topper, make a little extra “dressing” and toss with kale while veggies are roasting. Arrange on top to wilt the kale and serve hot or room temperature.

broccolistirfry.circlehealthfood

Spicy Broccoli Cashew Stir Fry

Ingredients: 1 bunch Organic Broccoli, cut into florets, stems cut in wedges

½ lb Organic Crimini Mushroom, sliced thick

1 small Organic Red Onion, sliced in half moons

2 cloves Organic Garlic, sliced thinly

1/3 cup Organic raw Cashew

1 tbsp Organic Lemon juice

1tbsp Organic Balsamic Vinegar

2 tbsp Organic Tamari

1tsp Organic Sriracha sauce

1 tbsp Organic fresh ground Peanut Butter

1 thumb size Organic Ginger, sliced thinly

1 tsp Organic Coconut Sugar

Directions: Blend sauce ingredients in a mason jar with a hand blender. Add a splash of water if it is too thick. Saute garlic and onion in a little oil until turning translucent. Add mushrooms and stirfry for about 2 minutes, then add the broccoli and sauce continuing to stir for about 5 minutes. Do not over cook, broccoli should still be a little firm. Toss with cashew and serve. Serve with some vermicelli noodles or a bowl of jasmine rice.

peanutstew.circlehealthfood

Jewel Yam & Chard Stew with Peanuts

Ingredients: 2 tbsp Organic coconut oil

1 Organic yellow onion, chopped

1 tsp Organic cumin seeds

3 or 4 Organic jewel yam, cut into chunks

½ tsp Organic chilli flakes

½ tsp Sea salt

1 can Organic diced tomato

½ cup Organic roasted peanuts

1 bunch Organic chard, leaves and stems, washed and roughly chopped

 

Directions: Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 3 cups of water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.

Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.

Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.

blackkale1.circlehealthfood

Lacinato Kale & Golden Beets in Lemon Tahini Dressing

Ingredients: 1 bunch organic lacinato kale, stems removed, cut in fat ribbons

2-3 organic golden beet, roasted

2 organic green onions, sliced thin

¼ cup organic sunflower seeds, tossed with 1 tsp organic tamari & roasted

1 organic meyer lemon juiced, about 1 tbsp zest

¼ cup organic tahini

1 lg clove organic garlic

3 tbsp nutritional yeast

3 tbsp organic extra virgin olive oil

½ tsp sea salt

 

Directions: Wrap beets in foil and roast at 395 30-45min until they can be pierced with a fork. While they cook, blend the dressing ingredients together, using about half the mixture, combine with kale. If you don’t mind getting your hands messy, mix thoroughly with your hands (this will soften the kale and give it great texture!) and let sit while the beets roast. Roast the sunflower seeds for the last 5 minutes with the beets. When the beets are cooked and cool enough to handle, peel and slice in wedges. Toss beets, green onions, and sunflower seeds with the dressed kale, add more dressing and adjust seasoning if needed and serve. This is also great warm over quinoa (or any other grain), with wilted kale.

 

quinoa.circlehealthfood

One Pot Quinoa with Spinach & Butternut Squash

Ingredients:

1 Organic Leek, washed well and sliced thinly (I use the green parts too)

½ Organic Butternut Squash, peeled and cubed

1 bunch Organic Spinach, stems trimmed, washed and torn

½ Organic Lemon, sliced in thin circles then quartered, and zested

1 cup Organic Quinoa

2 cloves Organic Garlic

2 cups filtered water + 1 cube Organic veggie stock (or 2 cups of homemade)

¼ cup Organic Basil, sliced in ribbons

¼ cup Organic Hemp hearts

Sea salt & Organic Black Pepper to taste

 

Directions:

Heat a little oil in a large pot over med-high heat. Add the garlic & leeks (adding green parts first, then white). Cook, stirring occasionally, until softened, about 5 minutes. Add the broth, squash, quinoa and lemon pieces with zest, bring to a boil. Give it a good stir, turn temperature down to low and put a lid on cook about 15 minutes, until the quinoa has absorbed the stock and squash is tender. Add spinach, basil and hemp hearts and stir well. Remove from heat, put lid back on and let the spinach wilt, season well and serve.

halfredcabbage.circlehealthfood

Rainbow Slaw

Ingredients:

  • 3tbsp fresh Organic lemon juice
  • 2tsp Organic apple cider vinegar
  • 1tbsp Local honey
  • Sea Salt and Organic black pepper to taste
  • 2teaspoons Organic Dijon mustard
  • 3tbsp Organic Hemp oil (or other organic oil)
  • ¼cup Organic greek yogurt
  • 1or 2 Organic carrots
  • 2stalks Organic celery
  • ¼Organic red cabbage
  • 2 Organic apples
  • ¼ cup Organic pumpkin seeds

Directions: Whisk dressing ingredients together. Grate the cabbage and carrot and slice the celery and apples thinly. Toss with dressing and let sit in refrigerator at least a half hour. Check seasoning and adjust if needed. Sprinkle with pumpkin seeds and serve.

 

yamfritters.circlehealthfood

Yam & Kale Fritters

Ingredients: 2 Organic Jewel Yam roasted (skin on) & peeled, pureed

2 cups cooked Organic Quinoa

1/2 bunch Organic Green kale, sliced in ribbons

2 local farm eggs (or the vegan equivalent)

½ cup panko, bread crumbs or almond meal

juice and zest of 1 Organic Lemon

½ cup Organic Basil, sliced in ribbons

¼ cup Nutritional Yeast or Organic Parmesan(optional)

¼ tsp Smoked Paprika

Sea salt & Organic Black pepper to taste

Organic coconut oil for frying

 

Directions: Combine all ingredients and mix well. Scoop balls and fry on med-high heat until crispy and browning on edges, set on paper towel to soak up any remaining oil. Serve with a big salad and some herbed greek yogurt.

 

Looking for more recipes? We post these each week on the website

www.circlehealthfood.com go to Circle U and scroll through. When you reach the end of the page click on the tab that says “Older” and continue through pages and pages! Have a recipe you want to share? Drop it to me at Circle or email me at circlehealthfood@gmail.com and I will post it (with a shout out) in the next bin that applies to the ingredients. Thanks for supporting us!

chardroll.circlehealthfood

Swiss Chard Rolls – Samosa Style

Ingredients:

  • 2 tsp organic black mustard seeds (yellow are fine if you can’t find black), toasted
  • 1 tsp organic garam masala
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1 hot pepper of choice, seeded and minced, or a pinch of organic chili flakes
  • 1 tbsp grated organic ginger
  • ¼ cup organic cilantro
, chopped fine
  • 1 organic yellow onion, diced
  • 2 organic potatoes, diced
  • ½ organic cauliflower, chopped
  • 1 bunch organic swiss chard
  • sea salt to taste

Directions: Cut stems from chard, and chop the stems.
Fill the sink with some cold water and ice. Boil a large pot of salted water and carefully put a leaf at a time in. Boil for about 30 seconds then put in sink bath. When all are cooked and cooled, drain and pat leaves dry. Using the same water boil the chopped/diced potato and cauliflower until cooked but still firm, drain. Saute onion in a little oil. Once the onion is yellowing, reduce heat to medium-low and add the mustard seeds, coriander, garam masala, cumin, hot pepper, ginger, as it cooks, try to break up the mustard seeds with the back of your flipper. After about 5mins remove from heat and stir in cooked veggies and cilantro. Season with sea salt and mix well. Preheat oven to 350 degrees. Spoon filling into center of chard leaf and roll like a burrito. Place rolls in a baking dish, pour a small amount of water over and cover with aluminum foil. Bake for about 25mins, serve with mango chutney.

greenbeans1.circlehealthfood

Chili Flake & Parmesan Green Beans

Ingredients: 1lb Organic Green Bean, ends trimmed

1 bunch Organic Green Kale, stems removed, washed and torn

1 Organic Portabella Mushroom, sliced

1 Organic Red Onion, sliced in half moons

3 clove Organic Garlic, minced

½ Organic Meyer Lemon, juice and zested

¼ cup Organic White Wine

¼ – ½ tsp Organic Chili Flakes (depending on how spicy you like it)

Sea salt & Organic Black Pepper to taste

1/3 -1/2 cup Organic Parmesan cheese

 

Directions: Heat a little EVO or coconut oil in a large frying pan. Saute onion and garlic until translucent. Add mushroom and beans, season well (I use a fair bit of salt & pepper for this one) and stir until mushrooms are softening. Pour in wine and chili flakes, cook about 5 minutes. Add kale and lemon, stir for another 5 minutes or until kale is just wilted. Top with parmesan and serve.