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January Highlights at Living Foods Market and Cafe

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Wine of the Month

Apryl, our wine expert suggests this Spanish wine Juan Gil 2014.  Lightly herbal and mildly spicy. This Monastrell is full and balanced, with a sensation of resiny oak to the palate feel. Pointed plum and raspberry flavors are oaky, spicy and drying on the finish. If you like Syrah, Grenache or Pinot noir, this Juan Gil 2014 would be a perfect next choice! Pairs well with pork chops, filet of beef, shish kabobs. All offered at our butcher department in Living Foods Market. $21.99

 

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Product of the Month

Kopa Kauai Sea Salt Soaps create a beautiful lotion-like lather and are super moisturizing. The minerals in sea salt help your skin absorb glycerine, a natural by-product of handmade soap, making for a smooth and refreshing bathing experience. Beyond being brilliantly moisturizing, these bars get hard like a pretty polished stone after they’ve been used a few times. They last a good deal longer than regular soap. They are made with delicious oils of avocado, mango, coconut and olive. $12.00

Thanksgiving Menu Offerings

Living Foods Gourmet Market is excited to be preparing culinary treats for the holiday season. As Thanksgiving approaches, Chef Justin Kai and his team are busy finalizing new recipes, as well as old favorites for their Thanksgiving menu offerings.

For the third year, the market is offering free-range turkeys from the Diestel Family Ranch in Sonora, California. This particular ranch is known for their farming practices including feeding the finest one hundred percent vegetarian U.S. sourced grains, as well as never administering growth stimulants, antibiotics or artificial flavors. Pre-orders for an uncooked 10-12 lb. and 12-14 lb. turkey can be made at the market, or by calling 808-742-2323. Pick-up for turkeys begins on Saturday, November 19th through Thursday, November 24th (Thanksgiving Day)

If you are looking to enhance your Thanksgiving menu, Living Foods is offering unique side dishes including Butternut Squash and Apple Soup, Maple Roasted Yams and Carrots, as well as Green Beans with Roasted Shallots. Classic favorites are also available like Stuffing with Dried Fruit, Celery and Sage, Mashed Potatoes and Gravy.

If sweets are on the mind, you can order a Pumpkin Pie, Walnut Tart or “Frank’s Famous Pumpkin Crunch Cheesecake.” All orders must be pre-paid by Tuesday, November 22nd, and can be picked up on Thursday, November 24th from 8am until 2pm.

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My Mango Story

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My mango story goes like this: I’ve revealed before that many years ago I was a nanny in Switzerland. I have also mentioned that it was my job to be first out of bed to get the coffee on, make the kid’s lunches, and prepare breakfast. The youngest of my charges was Sascha and he insisted on having a mango in his lunch every day. I had never tried a mango because back then they weren’t shipped around the world. However, the family I worked for had the resources ($) to get these juicy treats year around.  Needless to say, it was love at first bite! It was so hard when I came home because it was a few years before I was able to consistently find mangos in the US.  And then we bought a home on Kauai where mangos grow all over! The trees are so beautiful – big, shaggy, majestic trees that look like the fruit is dripping from it. And mango season is now! It started at the beginning of summer and will continue through about October. We have local mangos every day and we also put them in our smoothies.  So a few reasons to eat mangos, besides the taste, are:

  1. They are rich in prebiotic dietary fiber that is necessary for a healthy microbiome.
  2. They are an excellent source of antioxidants that have been found to protect against colon, breast, leukemia, and prostate cancers.
  3. Mangos are is a good source of vitamin-A, vitamin-C, vitamin-E, and B-6.
  4. They are also an excellent source of potassium, which is an electrolyte that is important in the control of heart rate and blood pressure.

One last fact that I really like is that apparently mango is the fruit least likely to contain pesticide residue. And finally I want to help with cutting up a mango. I had to be taught how to do it many years ago, and I still do it the same way. Click here for video #1 and here for video #2 that show the best methods to cut up a mango. I included the second one because I thought she was hilarious and I had never seen this method. Enjoy, Liz Sacchini!