August News for Beverages, Beers and Wines; New Gluten Free Beer!

Hi, my name is Katie and I am the Beverage buyer at Berryvale Grocery.

For all of you out there with gluten sensitivities that have been missing the frothy treat of a cold glass of beer, look no further! This month I am excited to announce that we have finally found an actual gluten free beer! Introducing Greens Beer; made with Non- GMO, gluten free ingredients. We are carrying 4 tasty flavors of this beer for the true beer connoisseur: Triple Blonde Ale, an IPA, an Amber Ale, and a Dry Hopped Lager. I would love to get some feedback about what you all think about these beers.

I am in the store Monday through Friday if you have any questions. Also please feel free to leave comments and feedback on this blog.

In other beverage news, we have a new flavor of Smart Juice. It is the Black Mulberry and it is on sale all of this month of August. Be sure to try some! 

We will also be bringing in some new Tonics and Elixirs into the drink case. It should be a busy month as summer comes to a close and we get ready for the fall. Be sure to stay healthy and hydrated!

Katie

Earth Friendly Prize Giveaway Official Drawing!

Today was the day we did our drawing to find out the winner of the Earth Friendly Products prize lot; a beautiful basket loaded with cleaning supply goodness. Our lucky winner will be in cleaning supply heaven with this bountiful prize!

Aaaand the lucky winner is:

Becky Brabrook! One of our Facebook entries!

Congratulations Becky! And thank you to our many supporters who participated in this giveaway. Stay tuned as there will be more promotions in the future, which means more opportunities to win!

Earth Friendly Products Giveaway

We’re giving away a gift basket loaded with Earth Friendly Products ™ cleaning supplies!

Visit us in store to see the basket live and in person. There's two ways to enter. Be sure to go over the official rules below. You do not need to be present in order to win, but you do need to be able to pick up the prize in store.

Promotion is sponsored by Berryvale Grocery of Mount Shasta, Ca.This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook.

In Store: Visit us at Berryvale Grocery in Mount Shasta and fill out the entry form. Submit your entry in the entry form box.

On Facebook: Like and add a comment about your favorite product from Berryvale. We’ll add all commenter’s names to the pot here at the store for the drawing on July 31st. 

Promotion ends July 31st and winner will be announced August 3rd. NO PURCHASE IS NECESSARY IN ORDER TO ENTER.

Official Rules:

1. Eligibility: Open only to residents of the United States and District of Columbia who are 18 years or older at the time of entry. You must be able to pick up your prize in person at the Berryvale store location. Employees of Berryvale and immediate family are not eligible for entry. Void where prohibited by law.

2. How to Enter: Beginning on July 9th, 2015 on an official entry form and through social media campaign. Entry forms are available at Berryvale Grocery. Fill out the form and deposit the form into the official entry box. On eligible social media post, share your name and favorite product in comments to enter. Only one entry allowed per person per household. If more than one entry is received, you become ineligible for promotion and all other entries will be removed.

3. Random Drawing: Potential winner will be randomly selected on July 31st. Winner will be announced August 3rd and contacted via phone or email, and prize can be picked up at Berryvale Grocery. In order to receive the prize, you must be able to pick up the prize in person by coming to the Berryvale store location at 305 S. Mt Shasta Blvd. Odds of winning depend on the number of eligible entries. All decisions made by the judges are final.

4. Prize and Approximate Retail Value (“ARV”): (1) Grand Prize- Earth Friendly Products™ gift basket with fifteen assorted cleaning products in a basket. (ARV): $75. All prizes consist only of the specified items. Sponsor reserves the right to substitute the prize for items of equal or lesser value.

5. General Rules: All federal, state, and local taxes are the sole responsibility of the winner. All federal, state, and local laws apply. All materials submitted by the participant become the property of the Sponsor and will not be returned. The Sponsor does not collect private information to be sold or used by third parties. No cash redemption, substitute or transfer of prize by winner shall be accepted. If the Sponsor is unable to contact winner within 3 business days, Sponsor reserves the right to select an alternate winner among eligible entries. Acceptance of the prize permits the Sponsor to use winner’s name and/or likeness for promotional advertising without additional compensation, except where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook. By accepting the prize, the recipient agrees to release the sponsor, promotional participants, and social media organizations such as Facebook, including employees and directors, from all damages, claims, losses, expenses, and liabilities incurred through acceptance and use of the prize. Entrants assume any and all liability for any injury or damages claimed to be caused by participation in promotion and acceptance/use of prize. By participating in promotion, participants agree to be bound by the Official Rules and decision of judges. Sponsor and Promotional Participants are not responsible for any typographical mistakes or other errors in the printing, offering, or announcement of any prize and administration of promotion.

6. Win List: For the name of the winner after August 3rd please submit an email inquiry to community@berryvale.com.

7. Sponsor: Berryvale Grocery, 305 S Mt Shasta Blvd. Mount Shasta, CA 96067.

Recipe Series: Earth Day Style Breakfast Bowl

In honor of Earth Day we'd like to share this delicious recipe with you. 

Gluten Free, Vegan, Cacao, Hemp and Quinoa Breakfast Bowl. 

Get Printable Recipe Card Here

Step 1:

Cacao Hemp Milk

Makes approximately 1/2 quart

2 cups filtered water

1/2 cup hemp seeds

1/8 cup raw cacao

Pinch of sea salt

1/2 teaspoon vanilla extract

2 Medjool dates (or as much/ as little of any sweetener you'd like)

Put all of the ingredients in a blender and blend on high speed until smooth and creamy. Strain using a nut milk bag or consume as is for the full nutritional benefits of the hemp seeds. Store in the refrigerator in a tightly sealed glass jar for up to 5 days. Feel free to use again for smoothies, coffee, or drink as is!

Step 2:

Cacao & Hemp Quinoa Breakfast Bowl (Gluten-Free & Vegan)

Serves 2

3/4-1 cup cooked quinoa, warm
1 cup chilled cacao hemp milk (above), or other non-dairy milk of your choice
1 banana, sliced
1 tablespoon dried goji berries
1 tablespoon pecans, almonds, or your favorite nut or seed
1 teaspoon cocoa nibs
1 teaspoon hemp seeds
Optional Sweetener: honey, maple syrup, coconut nectar, coconut sugar, brown sugar, etc

Optional Add-ins:
Spices like cinnamon, nutmeg, cardamom, etc.
Your favorite fresh or dried fruit
Shredded coconut

Add the warm quinoa to a serving bowl, pour the cacao hemp milk over top. Top with fruit, cacao nibs, hemp seeds and any other toppings you’d like. Give it a taste and drizzle a little sweetener like maple syrup on top!

Enjoy!

Red Curry Cauliflower Soup

By: Claire Tenscher

Mmm mmm, smooth cauliflower soups are great. This one has a Thai kick thanks to Red Curry Paste. 

Get Printable Recipe Card Here

Ingredients

1 large (or half an extra large!) head of cauliflower, broken into florets, stems chopped
1/4 c olive oil, divided
1 medium yellow onion, diced
1-2 oz Red Curry Paste (1/2 to 1/3 of a jar)
Zest of 1 lemon
1-2 tsp lemon juice
1.5 cups +.5 cups of broth (separated)
1 can of Lite Coconut Milk*
1/2 tsp sugar
1 tbl rice vinegar

Salt/Pepper to taste
Sunflower seeds for garnish

*If you would prefer, use half a can of coconut water mixed with an equal part (about 3/4c) water. 

Instructions:

1. Preheat the oven to 400degrees Farenheit. Place the cauliflower on a baking sheet (lined with a Silpat if you have one) and drizzle with 2Tbl of the olive oil. Toss the cauliflower around with your hands so it is all coated. Place the baking sheet in the oven and roast until the cauliflower is golden brown with toasty tips.

2. Pour 1Tbl of olive oil into a stock pot and heat to medium. Add the onion and a dash of salt. Sautee until the onions are translucent (4minutes). Add the curry paste (more or less depending on your comfort with spicy food) and lemon zest.

3. Raise the heat to medium-high and add .5 cups of broth and the lemon juice to deglaze the pan.

4. Add the cauliflower to the pot (reserving some of the prettier florets for garnishing if you like). Add the remaining broth, coconut milk, and sugar. Stir occasionally until everything is warm. Remove from heat and add the rice vinegar.

5. Blend the soup mixture. An immersion blender is ideal, you can also use a standard blender or Cuisinart, taking care to avoid hot steam escaping from the lid. Batches work best if you aren't using the immersion blender.

6. Serve the soup with roasted florets on top, and roasted sunflower seeds if you have 'em.

Adapted from the Southern Vegetarian Cookbook

Cajun Style Orca Beans and Rice

By: Claire Tenscher

Start this recipe the night before; the beans do require soaking! We wanted to come up with a clever use for Orca beans that tied in to the flavors of Mardi Gras.  The Orca beans were a total surprise; they kept their black and white splotches after we'd cooked them. They are a mild bean with a firm texture that will hold up well in soups or bean salads like this one. 

Get Printable Recipe Card Here

Ingredients:

1 lb.  Dry Orca Beans
2 Tbs  Olive oil
1 medium Yellow Onion, chopped
2-3 stalks Celery, chopped
1 small Green Bell Pepper, chopped
2 cloves Garlic, minced
1 tsp  Cumin
½ tsp  Thyme
1 tsp  Basil
¼ tsp  Sage
½ tsp  Oregano
1/3 cup  Lime juice (about 3 limes)
1-2  Bay leaves
½ cup Fresh Parsley, minced
1 tsp  Hot sauce, your choice!

Salt and freshly ground black pepper to taste
3-4 cups of cooked rice
½ cup sliced scallions

1. Soak the dry beans in water overnight in a covered vessel.  Drain the beans.
2. Heat the oil in large saucepan over medium heat.  Saute onions, celery, bell pepper, garlic, cumin, thyme, basil, sage and oregano for 7-10 minute or until soft.  Add the drained beans, bay leaves and enough water to cover everything by about an inch.  Bring to a boil.
3. Reduce the heat to low and cook, stirring occasionally, for approximately 45 minutes.  Add extra hot water if needed in order to keep all the ingredients below the water level.
4. When the beans are soft, add in salt, pepper, parsley and hot sauce to taste.
5. Serve over hot rice and garnish with the scallions.

Let the good times roll!

Stuffed Carnival Squash

By: Claire Tenscher

I've been a big fan of stuffed squash since I was a kid. The recipes in Molly Katzen's Moosewood cookbook - cottage cheese and apple stuffed squash and a thanksgiving-style-stuffing filled squash- were a staple of our family meal plans. This recipe features locally grown Carnival Squash. If you'd like to substitute acorn squash (perhaps you grew some this summer?) feel free. The Carnival Squash has a more buttery flesh and is slightly sweeter. 

I had an extra carnival squash that I thought I would peel and cube for later eating. I quickly realized why Butternut squash is the only one you ever see frozen - and you never see any recipes calling for cubed acorn squash. The ridges make acorn and carnival very difficult to peel! I baked the extra instead and scooped the cooked flesh out to eat with my breakfast cereal.

Get Printable Recipe Card Here

Ingredients
3-4 Carnival Squash
Olive Oil
3/4lb Fake Meat crumbles or ground pork (I used a full package of the Gimme Lean Sausage, but my inspiration used ground pork!)
1/2 yellow onion, chopped
.5 cup chopped celery
.5 cup chopped carrot
Juice from 1/2 of a lemon
1.5 cup cooked rice (leftover from a stir-fry the night before)
1 10oz package frozen spinach (thawed, drained, then chopped)
.5 cup walnuts (chopped then toasted)
2 tsp dried oregano
Seasoning salt and vegetable broth- if desired

Directions

1) Preheat the oven to 400 degrees F.
2) Set the squash on their sides then cut 1/4 of the squash off lengthwise. This will form your squash's hat. Scoop out the seeds and stringy things. Drizzle some olive oil in the body of the squash, use your fingers to coat the inside flesh with oil. Set them on a baking sheet.
3) Saute your meat or meat substitute until it is golden brown (or in the case of pork, until it is no longer pink). If using Gimme Lean, use some olive oil in the pan to prevent sticking. Remove from the pan.

4) Heat 1 tbl of olive oil to medium heat in the same pan then toss in the onion, celery and carrot. Cook them for around 8 minutes, until they begin to soften.
5) If you have vegetable broth on hand, or a boullion cube, now is the chance to use it. Toss half a cup in the vegetable pan, with the lemon juice, to deglaze.
6) Return the meat/fake meat to the pan with the rice, spinach, walnuts, oregano and seasoning salt to taste. Heat until the rice is warmed through, usually 5 minutes or so. Take the pan off the hot burner.
7) Fill the hollowed squash with your stuffing, place the lid over the mixture and bake for a little over an hour. You'll want to remove them from the oven when the squash is tender and ready to eat.
8) Enjoy!