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Butternut Squash Soup Recipe for Thanksgiving

We love this delicious soup that is available on our special Thanksgiving Menu for November 23. This recipe blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne creating vibrant flavors perfect for the holiday.

Serves 6

  • 1 tablespoon unsalted butter
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  • 2 1/2 cups water, plus more if needed
  • Sour cream, for garnish (optional)

 

  1.  Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  2. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  3. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, and sour cream if desired.

 

2017 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 18th through Thursday, November 23rd (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 or or Cheesecake. All orders must be pre-paid by Tuesday, November 21st, and can be picked up on Thursday, November 23th from 8am until 2pm.

 

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IN CELEBRATION OF OUR NEW GLUTEN FREE PIZZA CRUST: A GLUTEN FREE COOKIE RECIPE!!!

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For the past couple years, I have made my best effort to eat gluten free but, since I don’t have celiac disease, I give myself the liberty of eating gluten when the situation calls for it.  Like when there are cookies anywhere within reach.  Definitely my kryptonite.  And unfortunately I haven’t found a gluten free cookie I like, probably because they are all made with a funky flour like rice or corn substituted for wheat flour.  But I did find a recipe on the back of my oatmeal from Trader Joes and it contained NO flour at all, just oats.  So I thought I would try it.  So good!!  Not a replacement for an old fashioned, crispy-on-the-outside-chewy-on-the-inside oatmeal cookie or an oatmeal scotchie from my childhood which, by the way, was mouthwatering for 2 reasons- the butterscotch chips and the fact that no one ever put raisins in oatmeal scotchies, but a whole new experience that is equally as perfect.  So if you’re craving a cookie and you’re trying to keep gluten out of your diet, I highly recommend this recipe.  A couple things I experienced- don’t overcook, 12:00 minutes seemed perfect and I noticed the chocolate chips don’t want to incorporate into the dough, which was very weird.  Almost like a science experiment where the dough repelled the chips but I persevered and overcame by pushing them back in to every scoop I put on the baking sheet.  I’ll be curious to see if anyone else has this problem!!

What is Gluten?

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If you haven’t heard of gluten by now, you have definitely been living under a rock. In Siberia. So what is gluten, why is it so bad, and why do people need to be free of it? I hate the term gluten-free. It sounds like you’re being held hostage by gluten. Why can’t we be gluten-less instead of gluten-free? On the other hand, anyone who has a real problem with gluten probably does feel as if they’re being held hostage because the symptoms are very uncomfortable and can be extremely serious, even life threatening for some.

Gluten is a protein found in wheat, rye, barley, and spelt, and the hard thing is, these grains are found in almost everything with carbohydrate in it. Although spelt not so much. Even if you try to use grains that don’t sound like these ingredients, you will find yourself eating gluten. Examples are couscous, tabbouli (bulgar), and triticale- these, which are all wheat products. Oats are supposed to be gluten-free but there can be cross-contamination in the facility where they are processed. Confusion. So you need to read labels carefully.

Why is gluten “bad”?

Well there is a condition called celiac disease and the simplest way to explain it is 2 different proteins make up gluten and can be identified by your immune system as invaders. This triggers an immune response that involves the digestive tract and can cause irreversible damage to your intestines over time. The symptoms of celiac disease are pretty severe and there are definitive tests to determine if you have it. The other condition that prompts people to go gluten-free is called non-celiac gluten sensitivity. This condition is much more vague and subjective but seems to be very real nonetheless. There is no real test for this, the best way to see if you might have it is to eat a gluten-free diet for at least 4 weeks and see how you feel. I did this about a year and a half ago and I did notice a difference but I would say it took about 3 months. My family says it’s all in my head but I have suffered from IBS my whole life and I do feel getting gluten out of my diet helped. The problem is, when I’m home in CA, raising our daughter and eating simply, I do fine eating gluten-free but when I go to Kauai, I can’t wait to try all the newest items at Living Foods and that includes pizzas, sandwiches, pasta, etc., all full of gluten! Fortunately we have a whole gluten-free section in the store filled with all kinds of gluten-free options. We’re even working on a gluten-free pizza crust but my absolute favorite gluten-free items are the crepes in the cafe. They are such a treat and they totally satisfy my craving for an ooey-gooey carbo bomb, especially the ham and melted cheese crepe.

The last thing I’ll say about a gluten-free diet is that it doesn’t mean you will lose weight. As a matter of fact, many people gain weight on gluten-free because, for some reason, they think that as long as a food is gluten-free, they can have as much as they want. The only way to lose weight is to expend more calories through activity than you consume. End of story. The other reason people gain weight is due to the fact that when you remove the grain that has gluten in it, it has to be replaced with something and frequently it is replaced with sugar, highly processed rice, potato, or corn flour, and fat. And because these flours are highly processed, they contain less fiber. So in going gluten-free, be sure to read labels to watch for the amount of fat grams, simple carbs, and calories if weight loss is your goal.

For more info on gluten, here are a few articles with easy to understand explanations and interesting information:

http://authoritynutrition.com/modern-wheat-health-nightmare/

http://www.livescience.com/37855-gluten-free-craze.html

http://www.gffoodservice.org/certified-directory/certified-food-services/

This last link is to a website that promises to list national food establishments/restaurants with gluten-free options but they are still working on it so check back!

 

Pineapple Express March Coupon

Mahalo for all of your support of Living Foods Gourmet Market and Cafe! Below is our March coupon for Pineapple Express Members. The coupon can only be used for one visit in March, and has no cash value. Please bring a copy of the coupon along with your Pineapple Express card and you will be on your way to great savings! You can download the 10% off coupon here.

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Fieldtrip to Hanalei

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A couple weeks ago, Susan and I drove to the north shore for what I would call one of the nicer adventures I’ve had on Kauai. There was no red dirt, no sand, and no clean up involved. Although we did hit the usual commuter traffic. Isn’t it funny that we have commuter traffic on this small island?! Howard and Jeff thought they were escaping the notorious traffic in California. Not so much. On the East side of Kauai is the town of Kapaa. Pronounced Kapa-a with the accent twice: on both a’s. I think Kapaa is Hawaiian for traffic jam. We drove to the workshop of one of the nicest, sweetest woman I’ve ever met on Kauai and she makes soap by hand. We were only slightly challenged directionally which is huge for me. For some reason, it’s easy for me to get turned sideways and upside down on our teeny island and apparently Susan shares the same affliction. With only one wrong turn, we arrived almost on time. I first met Jenny at The Kauai Marathon Expo. She was picking up her race packet and I was working the info booth. She asked me a question about what time she should leave the north shore to get to the start line on time, taking road closures and traffic into consideration. After coming up with what seemed like a reasonable answer, I asked some questions about life on the “other side” of the island, and in doing so, I learned about her soap-making business. The more she told me, the more intrigued I became. Her daughters and her husband are involved and everything is done by hand. I talked to her a little bit about our store, how we like to support local businesses, and asked her to bring in some samples. I was really curious about her product. The marathon came and went and I made sure to tell Jeff about my chance encounter with Jenny and that she might be dropping some soaps by the store. Fast-forward 4 months to the Xmas holidays. It was my first visit back to Kauai since the marathon and there were some beautifully packaged, amazingly scented soaps in my bathroom and by my kitchen sink. Jeff explained that a really friendly woman from Hanalei had brought them in for he and Howard to try. I don’t think he remembered anything from our conversation during the marathon week. But who cares. He agreed to carry the soap and the rest is history! We can’t keep it on the shelves. Or actually the table because the soaps have front and center placement on the table when you first walk in the door. It is so beautifully packaged and the scents, from essential oils, are like music to my nose. Scents like cranberry and fig, orange blossom, lavender mint, and the requisite mango, plumeria, pikake, and various and sundry other scents. If I’ve piqued your interest but you have no plans to travel to our beautiful island, you can find Jenny on Etsy under the brand KopaKauai. And in keeping with our beliefs, it’s all organic! – Liz Sacchini