HealthUnlimited

Growing and Juicing wheatgrass

2012-03-01T18:20:00.002-08:00

This month I will be growing and juicing wheatgrass at Health Unlimited. I will be using our bulk wheatgrass berries as well as a sprouting jar. I will be following the instructions from the Wheatgrass book by Ann Wigmore. According to Ann Wigmore, the founder of wheatgrass healing, wheatgrass juice:

cleanses and builds your blood,
improves skin and hair,
builds muscle and endurance
fights infections,
lowers blood pressure,
dissolves tumors,
acts as an appetite suppressant.

I will need to purchase some additional items not sold here. For now this is just the beginning!

Heart Healthly Shopping list

2012-01-23T11:48:00.000-08:00

February is Heart Month and I wanted to share this list from our in store magazine, Delicious Living.

Foods

Flaxseed oil: Omega-3 fatty acids
Natural polyunsaturated oils: olive, canola, safflower, soy essential fatty acids
Oat bran or oatmeal: soluble fiber
Soy milk, soy nuts: soy protein
Tofu: soy protein
Whole-grain breads: complex carbohydrates

Herbs & Supplements

Garlic (Allium sativum)
Ginkgo (Ginkgo biloba)
Ginseng (Panax ginseng)
Gum guggal (Commiphora mukul)
Hawthorn extract (Crataegus oxycantha)
Multivitamins/multiminerals
Vitamins C and E

November Special Event Recipes

2011-12-02T09:06:00.000-08:00

Thanks everyone for coming by our store to sample some healthy recipes. Here are the recipes and some pictures!

Quinoa Pilaf with Dried Cherries

Gluten Free, Vegan, Quick

Serves 4

1 tablespoon coconut oil

1 (1-inch) piece fresh ginger, peeled and grated

1 teaspoon ground turmeric

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 cup golden quinoa, well washed and drained

1 ½ cups water

¼ cup dried tart cherries, chopped

1 cup chopped spinach leaves

½ cup thinly sliced green onions

¼ cup fresh lime juice

½ cup cashews, lightly toasted and chopped

1. In a medium pot, stir coconut oil, ginger, turmeric, cumin, and coriander over medium-high heat until fragrant.

2. Add quinoa and stir to coat. Add water, bring to a boil, and then reduce heat. Cover and simmer for 15 minutes, or until all water is absorbed. Remove from heat; leave covered 5 minutes.

3. Stir in cherries, spinach, green onions, and lime juice. Season to taste with salt and pepper, sprinkle with cashews, and serve.

PER SERVING: 342 cal, 15g fat (5g mono, 3g poly, 6g sat), 0mg chol, 10g protein, 37g carb, 5g fiber, 17mg sodium

Pumpkin Ginger Pudding

Serves 6 / A vegan dessert on the lighter side of pie. If you’d like, replace the ginger with pumpkin-pie spices (cinnamon, clove, nutmeg).

1 cup unsweetened almond milk

1 cup coconut milk

4 teaspoons grated fresh ginger

2 tablespoons agar flakes

¼ teaspoon sea salt

¼ cup pure maple syrup

1 teaspoon vanilla extract

1¾ cups pumpkin purée

1. Combine almond milk, coconut milk, grated ginger, agar flakes and sea salt in a medium saucepan.

2. Bring to a boil; then reduce heat to simmer for 10 minutes, stirring constantly, until slightly thickened and agar is mostly dissolved.
3. Strain mixture into a large mixing bowl and add maple syrup, vanilla extract, and pumpkin purée, whisking until smooth. Pour into 6 ramekins or custard cups and chill until firm, at least 1 hour

November Special Event

2011-10-27T12:24:00.000-07:00

Come to Health Unlimited for a variety of healthy Thanksgiving dinner choices. We stock an amazing array of products for traditional and non traditional Thanksgiving dishes. Join us at our Castro Valley store on Saturday, November 19th as we sample a healthy, gluten-free side dish and a vegan dessert that is on the lighter side of traditional pie.

October Farm Tour

2011-09-29T17:55:00.000-07:00

PUMPKIN PATCH SPECIAL EVENT

Join us for a fun afternoon as we visit the pumpkin patch at J. E. Perry Farms in Fremont. Enjoy looking for the perfect pumpkin, take a tractor ride, climb the hay pyramid or enter the scarecrow contest!

J.E. Perry Farms provides much of our organic lettuce and broccoli during Summer months. We want to take the time to show our customers a local organic farm and enjoy in some Fall fun.

When: Saturday October 15th 12:00PM

Where: Castro Valley Location 3446 Village Drive
How: Meet at our Castro Valley store at noon

and we will carpool to the farm.

Why: Health Unlimited will provide a complimentary

heirloom pumpkin for those who join us!!!

RSVP on Facebook by clicking here or by calling the Castro Valley Store, 510-581-0220.

Slow Food Recipe

2011-09-17T12:46:00.000-07:00

Turkey-And-Corn Fried Rice With Lemon Spinach

Serves 4

1 pound ground turkey
2 eggs
1 large yellow onion, minced
1 tablespoon minced garlic
1 teaspoon ginger powder
2 ears of corn when in season, or 1 bag frozen (12 ounces)
1/2 (10 ounces) bag spinach (washed, spun dry, de-stemmed, leaves torn)
2 tablespoons naturally brewed soy sauce
Juice of 1 lemon
4 cups cold, cooked long-grain rice, brown and white combination, preferably day-old so it's nice and dry*
kosher salt and freshly ground black pepper to taste
Canola oil

Heat a wok or large saute pan over medium-high heat. Lightly coat with oil. When oil shimmers add turkey, season with salt and pepper, and brown, breaking up any large chunks with wooden spoon or spatula. Remove turkey to a plate. Add about 1/2-inch oil to wok and allow to heat; add eggs, which will puff up. Cook scrambled eggs and remove to a paper towel-lined plate. If necessary, add more oil to wok to lightly coat, then add onions, garlic, and powdered ginger, and cook until nicely caramelized, about 5 minutes. Add corn, rice, turkey and egg, and toss to combine. Add naturally brewed soy sauce, toss to combine, and check for seasoning. Place mound of raw spinach in center of four dinner plates. Drizzle with lemon juice and season. Top with fried rice to cover. Enjoy!

Back to School Healthy Lunch Options

2011-08-30T10:38:00.000-07:00

With most schools already in full swing it's that time again. Time to make school lunches!
So, here are a few healthy options that you may want to add to those daily meals.
And, they are all available here at Health Unlimited (some items only available at the Castro Valley location)!

Sandwich Time

(from left to right)

1: Sunbutter: A perfect option for a peanut free lunch. The Organic version has no other ingredients than Sunflower Seeds (no preservatives, or sugar)!
2: Nature's Hollow Jelly: This sugar free spread is sweetened with xylitol and tastes great!
3: Wax Paper Sandwich Bags: These are a great alternative to disposable plastic bags.
4: Alvarado Bakery Sprouted Bread: Available in different sprouted grain options, this bread is a hearty alternative to typical sandwich bread.
5: Applegate Organic Chicken Lunch Meat.
6: Rice Cheese Slices: These are a convenient dairy free option for school lunch sandwiches.

Snack Time

(from left to right)
1: Newman's Own Spelt Pretzels.
2:Goji Berries: These tasty dried fruits are a great alternative to raisins for kid's lunches. They are higher in nutrients and lower in sugar!
3: Barbara's Raspberry Fig Bars: These bars are sweetened with fruit juice!
4: St. Dalfour Gourmet on the Go Pasta & Veggies: This is more of a side dish, I'd say. But, it's a yummy, ready to eat, side dish. Perfect for tossing into the lunch bag when you're in a hurry.

Drink Time

(from left to right)
1: O.N.E. Coconut Water: This electrolyte filled drink is a delicious and convenient option (with it's attached straw and easy open top).
2: A stainless steel drink bottle: It's always a good idea to send your little one's off to school with a bottle of water. It's also important to choose a good container. Stainless Steel is an option that doesn't leach carcinogenic plastics and is easy to clean.

There are many other healthy options available in our store. Stop by and check them out! We're happy to help you choose delicious, and balanced meals for those lunch bags!

Heart Healthy Oats

2011-08-30T10:18:00.000-07:00

Oats Beat Back Cholesterol

Healthnotes Newswire, NPI Center

Mar. 12, 2010 12:00am

By Suzanne Dixon, MPH, MS, RD
Healthnotes Newswire (March 11, 2010)—Moving from less healthy eating habits to a healthier diet can lower total and LDL (low-density lipoprotein or “bad”) cholesterol levels, which translates into lower heart disease risk for most people. Many people with high cholesterol struggle to completely overhaul their diets to measurably lower LDL cholesterol levels but an exciting new study suggests that one simple change may be all it takes.
Oats plus weight loss beat weight loss alone
For this study, health experts randomly assigned 204 overweight and obese adults with high LDL-cholesterol levels to one of the following groups:
• A weight-loss diet that provided 500 fewer calories than needed to maintain each person’s usual body weight and included two servings per day of a whole grain oat cereal. The cereal provided 3 grams per day of a soluble fiber called beta-glucan.
• A weight-loss diet that provided 500 fewer calories than needed to maintain usual body weight and included low-fiber foods of the same caloric value as two servings per day of whole grain oat cereal.
The two diets were identical in terms of total calorie goals. Both provided 500 fewer calories than required to maintain each participant’s usual body weight.
After 12 weeks, the researchers analyzed results from 144 people who completed the entire study:
• The oat cereal group lowered total and LDL-cholesterol levels.
• Changes in high-density lipoprotein (HDL, or “good”) cholesterol and triglycerides (fat in the blood) were not significantly different between the two groups.
• Both groups lost about the same amounts of weight.
• The oat cereal group had significantly larger reductions in waist circumference than the diet-only group.
Simply eating two servings per day of a whole oat cereal more than doubled the LDL-cholesterol-lowering benefits of weight loss. The cereal nearly doubled total cholesterol-lowering benefits as well, without affecting levels of good cholesterol.
The weight loss in the cereal group appeared to come more from the waist area than in the diet-only group, which is important. Carrying fat around the midsection is more detrimental to health than fat in other body areas. Midsection, or visceral fat, increases the risk of heart disease, diabetes, and some cancers more than subcutaneous fat, which is typically found in the thighs and bottom.
Easy oat additions
This study shows how small changes can lead to big health improvements. Try the following to put oats to work in your diet.
• Put Cheerios on the menu. This was the cereal used in the study. Stick to plain, original type and skip the sugary, flavored versions, which add empty calories.
• Try eating oats in other forms too. Oatmeal makes a healthy, hearty breakfast. Try plain oatmeal with raisins and walnuts, or frozen blueberries or bananas.
• Sprinkle oatmeal or cold cereal into yogurt for a quick snack.
• Always aim for a healthy body weight and regular exercise, both of which help keep cholesterol levels in the healthy range.
• Never stop taking your cholesterol-lowering, or any other, medication without first talking to your doctor.
(J Am Diet Assoc 2010; 110:205–14)

Recipe: Apple-Chard Quiche

2011-08-29T16:54:00.000-07:00

This unique quiche is a delicious vegetarian dish, perfect for those upcoming holiday meals!

Ingredients
1 tbs olive oil
1 tbs unsalted butter
1 lg sweet onion,
thinly sliced
1 cup shredded red chard
1 cup thinly slice mushrooms
salt and pepper to taste
1/2 cup chopped apple
2 tbs all-purpose flour
1/2 tsp ground nutmeg
2 lg eggs
1 cup shredded cheddar cheese
1/2 cup milk
1 pre-made 9" pie crust,
unbaked

Preheat oven to 375F.

Heat oil & butter in a large skillet over medium heat. Reduce heat to medium-low, and saute the onion until caramelized, for about 15 minutes. Add the chard, mushrooms, salt & pepper. Increase the heat to medium, and cook stirring often, for about 7 minutes, or until the mushrooms and chard are soft.

Combine the apples, flour and nutmeg in a bowl, and toss to coat the apples.

Combine the eggs, cheese and milk in a separate bowl, and beat until the ingredients are well blended.

Fold in the apple mixture.

Spoon the sauteed mixture into the piecrust.

Pour the egg mixture over the top.

Bake for 35-45 minutes, or until the eggs are set and the top is browned.

Cool slightly before slicing into wedges, and serve.

This recipe is featured from the Vegetarian Times Complete Cookbook.

Slow Food $5 Challenge

2011-08-20T13:25:00.000-07:00

Health Unlimited has taken on the $5 Slow Food Challenge!
SlowFoodUSA.org has invited us to take back the 'Value Meal' by sharing good food with friends and family for less than $5 per person!

We are proud to take this challenge! And, invite you to join us September 17 at our Castro Valley location. We will be sharing samples of a meal made with fresh, seasonal ingredients, that was put together for less than $5 per person. We invite our customers to participate in the $5 challenge by bringing in a sample of a delicious meal for 4 that costs less than $20! We are offering a $25 Health Unlimited gift certificate for the best entry.

This is a perfect opportunity to showcase the versatility of healthy food, and bring back the understanding of the importance and convenience of homemade food. We want to showcase how you can cook healthly food on a budget!

For more information about the event and to sign up to attend please visit SlowFoodUSA.org

Book Review: Vegetarian Times Cookbook

2011-08-20T13:04:00.000-07:00

Whether you are a vegetarian, a vegan, or simply interested in creating new dishes full of fresh flavors and new food trends you'll be delighted by the the vast compilation of recipes included in Vegetarian Times Complete Cookbook.

From appetizers (Herb-Stuffed Grape Leaves with Minty Yogurt Sauce) to Side Dishes (Autumn Red Cabbage with Pears) to Desserts (Upside-Down Peach Pie), even Beverages (Lavender Lemonade), this 600 recipe book is brimming with what will soon become new favorite meals.

In addition to new ideas featuring fresh, seasonal ingredients and vegetarian staples like grains, legumes, and tofu, you'll find recipes you never thought you'd see in a vegetarian cookbook, including Breakfast Hash, Jambalaya, and Sloppy Janes.

You'll use this cookbook to update your cooking style, find inspiration, prepare healthier meals, and add variety to your menus.

Check back soon for a featured recipe from this cookbook!

New: Mamma Chia Blackberry Hibiscus Drink

2011-08-12T18:06:00.000-07:00

By now most of us have heard of the wondrous Chia Seed. With it's Omega-3s, protein, calcium, minerals, and fiber, this tiny seed is jam packed with healthful goodness!
That's why we are so excited to share with you the newest addition to our drink selection at Health Unlimited!

Mamma Chia Blackberry Hibiscus

Combining the rich flavor of the organic blackberry with the gentle essence of the cherished Hawaiian hibiscus flower, this flavor delivers a one-of-a-kind drinking experience.

Mamma Chia's Blackberry Hibiscus is not only good for you, it's delicious and fun to drink!

Stop in soon to try a bottle for yourself, they're flying off the self!!

DIY Citronella Candle

2011-07-11T20:50:00.000-07:00

Here's a fun and simple way to make your very own All Natural bug repellant, a Citronella Candle. It's a great Summer time craft,
perfect for gift giving and using around your home.

What you'll need:
Bee's Wax Beads, about 1 cup's worth (available at our store, in the bulk section)
Braided Candle Wick (This can be found at an arts and crafts supply store)
Essential Oils of Citronella, Lemon & Lime (All are available at our store)
1 Small Glass Jar
1 Slightly Larger Glass Jar
2 Small Sticks (Chopsticks will work fine)

Step 1:
Cut the candle wick. Measure by lowering it into the jar that will be used for your final candle and cut, leaving a few inches extra.

Step 2:
Fill a small sauce pan with water and heat to medium heat (just before boiling).

Step 3:
Fill the "slightly larger glass jar" with the bee's wax beads, and place this inside of the heated water.
As the beads begin to melt stir them with one of the sticks.

Step 4:
Once the wax has fully melted dip the wick into the wax to coat it. Set this aside on a ceramic or plastic dish.

Step5:
Add your essential oils to the wax. Use as much or as little of each as you'd like. (I used about 1/4 tsp Citronella, and 1/8 tsp both Lemon and Lime. This made a pretty mild scent. If you would like it stronger use a larger amount of Citronella.) Stir the oils around in the wax.

Step 6:
Using your second stick, wrap the wick around it until the stick sits on top of the jar and the end of the wick is flush with the bottom of the jar.

Step 7;
Pour in the wax, being careful not to overfill.

Step 8:
Set aside to harden. It should be fully hardened within an hour or two.
Once the candle has fully hardened you can cut the wick to about 1/2 above the candle.

Now you've made a Citronella Candle!
Also, this tutorial can easily be modified to make aroma therapy candles using other essential oils that suit your taste.

Summer Picnic Recipes!

2011-07-11T16:03:00.000-07:00

Quinoa with Mixed Vegetables

by ALAN ROETTINGER

May 1, 2008

Serves 8. Quinoa, a staple of the Incas, is a gluten-free whole protein and a good source of phosphorus, magnesium, iron, and fiber.
½ cup quinoa
1 cup carrot juice
1 low-sodium vegetable bouillon cube (to make 2 cups broth)
2 cloves garlic, crushed
2 tablespoons flax oil
1 tablespoon extra-virgin olive oil
½ red onion, diced
2 stalks celery, diced
1 red bell pepper, diced
2 small zucchini, quartered lengthwise and diced small
½ teaspoon sea salt
4 scallions, sliced
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Wash quinoa well, drain, and place in a saucepan with carrot juice and bouillon cube. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cover and cook for 15 minutes, or until liquid is absorbed. Remove from heat and set aside.
Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zucchini and salt, stirring constantly. When mixture is heated through and zucchini is wilted slightly, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnished with chopped parsley.

PER SERVING:115 cal, 46% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 2g fiber, 204mg sodium

Walnut Brownie Energy Bites

by Ani Phyo

Jun. 27, 2009

Makes 12 / Decadent and rich, these are made with good-fat almonds and antioxidant-laden cacao and sweetened with fiber-rich Medjool dates. They provide whole-food nutrition, so enjoy as a snack or treat. These can be kept at room temperature for a couple of days or will keep for at least a week refrigerated. Ingredient tips: Bob’s Red Mill makes almond meal (flour), but if you can’t find it, just use whole raw almonds and process them into a powder using your food processor. Prep tip: Keep batter from sticking to your hands by lightly coating them with coconut oil, olive oil, or even water.
1 cup raw almond meal
1/2 cup cacao powder
1/8 teaspoon sea salt
1/2 cup pitted Medjool dates, packed
2 tablespoons honey
1/4 cup raw walnuts, crushed
1. Place almond meal, cacao powder, and salt in a large mixing bowl. Mix well. Add dates and honey, and mix well. Add crushed walnuts and mix.
2. Line a loaf or square pan with parchment paper or plastic wrap. Press mixture into bottom of pan. Enjoy immediately, or chill for a firmer texture.
PER SERVING: 109 cal, 49% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 3g fiber, 28mg sodium

Picnic Time

2011-07-07T16:25:00.000-07:00

July's warm sunny days are the perfect time for picnics in the park and simple meals spent among friends and family.
If you're in need of a few healthy and delicious dishes for your next picnic join us!

When: July 16th 12-1pm
Where: Our Castro Valley Location
What: Sample yummy dishes that are perfect for a Summer meal outdoors.

Here are a few of the dishes we'll be sharing:

Quinoa with mixed veggies

Melon and Berry Salad &

Walnut Brownie Energy Bites

By the way, you can rsvp via our Facebook page: Picnic Event

Breakfast of Champions: Rolled Oats

2011-06-28T10:37:00.000-07:00

Breakfast is the single most important meal as it energizes you for the rest of the day. Here’s a quick and easy rolled oats recipe that not only is high in nutritional value, but is also quite tasty for the whole family.

2 Servings

1 cup of rolled oats

2 cups of water

Freshly cut strawberries

Brown sugar

Total preparation time: 10-15 minutes

Bring the water to a boil and pour in the rolled oats. Allow the rolled oats to cook in the boiled water for 7-10 minutes or until water is absorbed. The rolled oats should cook to a syrup-like viscosity. Pour the oats into a bowl and sprinkle however much brown sugar as needed. Mix in strawberries and voilà! Enjoy your breakfast!

Feel free to add other fruits such as blueberries, bananas, or apples into the oatmeal.

Sunscreen: in the Know-How

2011-06-28T10:22:00.000-07:00

Now that the summer sun is in full swing, the Federal and Drug Administration issued out an announcement regarding sunscreens to be implemented summer 2012. This aims to clear up consumer confusion on sunscreen products’ effectiveness.

Here are some of the highlights:

Broad Spectrum with SPF 15 or higher– sunscreens labeled “broad spectrum” block UVB radiation and a percentage of UVA radiation. It will also indicate that it reduces the risk of skin cancer and premature skin aging. UVB is a major cause of sunburn while UVA causes early skin aging and skin cancer.

Broad Spectrum or with an SPF lower than 15 – labels will be required to carry a warning that they have not been shown to reduce such risks

No more SPF above 50 - sunscreens will no longer claim to have an SPF above 50; it will state SPF 50+

No more “sun block” – there is no evidence that products blocks all sunlight radiation

No more “waterproof” or “sweat proof” – labels will be called “water resistant” and must state how long such protection lasts – either 40 or 80 minutes

The American Academy of Dermatology recommends that people use sunscreen with an SPF 30 or higher. You should use about one ounce to cover your body -- about a glob the size of a golf ball.

New: Sibu Beauty Products

2011-06-27T14:40:00.000-07:00

Sibu Beauty features the healthful Sea Buckthorn Berry in each of it's products.

We are happy to now carry 3 of their newest items: Sea Buckthorn Facial Cleanser, Sea Buckthorn Hydrating Serum, and Sea Buckthorn Rejuvenating Night Cream.

Here's a bit about each these products:

Facial Cleanser

Deep yet gentle cleansing is the foundation of effective facial care at every age. This all-natural balancing facial cleanser gently removes dirt, impurities and make-up while maintaining a healthy balance in your skin without compromising its natural protective nutrients. This lightly exfoliating facial cleanser will leave your face fresh, clean, and perfectly balanced. Your skin will look and feel radiant.

Features and Benefits:

Leaves skin looking and feeling radiant and refreshed
Removes excess oil and impurities
Contains micro-particles for a gentle exfoliation
Great for removing make-up
Non-foaming gel formula for all skin types

Hydrating Serum
Experience the ultimate in skin hydration. This light, non-oily serum will flood your skin with moisture and help deeply hydrate your face and neck to eliminate that tight, dry feeling caused by dehydration. Natural sea buckthorn oils have proven to improve skin tone and texture, and help brighten complexion and stimulates cell renewal. Infused with vitamins and high in antioxidants, this serum fortifies the skin against the aging process and repairs damage at a cellular level.
Features and Benefits:

Promotes youthful skin tone and texture
Fights age without damaging chemicals
Brightens complexion and evens out skin tone
Helps protect against environmental stress
Naturally stimulates collagen production

Rejuvenating Night Cream
Enhance your skin’s nightly natural repair process with this advanced all-natural renewal formula. Designed to protect your skin’s natural lipid barrier and stimulate your natural skin cell renewal cycle, our sea buckthorn night cream will help reduce the appearance of fine lines and wrinkles while helping to noticeably reduce the visible sun damage. Wake up with intensely hydrated and replenished skin.
Features and Benefits:

Smooth the appearance of wrinkles and fine lines
Designed to protect the skins natural lipid barrier
Stimulates skins natural cell renewal cycle
Noticeably reduces visible sun damage

For more information about the health benefits of Sea Buckthorn watch this video:

Organic Produce has less pesticide residue.

2011-06-27T10:38:00.000-07:00

Organic Products Retailer News

USDA Pesticide Data Show Differences in Produce Residue Levels

Consumers wishing to avoid pesticide residues in food, water and on farms have a simple choice: choose organic products, said the Organic Trade Association (OTA).
The annual Pesticide Data Program (PDP) summary recently released by the U.S. Department of Agriculture’s (USDA’s) Agricultural Marketing Service supports the OTA’s statement. The data shows significant differences in pesticide residue levels measured on organic fruits and vegetables compared with their chemically grown counterparts. Organic fruits and vegetables, on a whole, have far fewer levels of pesticide residues than conventionally grown produce.
“Organic production is the only system that uses third-party inspection and certification to verify that no toxic and persistent pesticides or synthetic fertilizers have been used,” said Christine Bushway, OTA’s executive director and CEO.
While the entire organic sector is growing at more than eight percent, organic fruits and vegetables are the fastest-growing category of U.S. organic products, growing by 11.8 percent in 2010 to reach nearly $10.6 billion. Organic represents nearly 12 percent of all U.S. fruit and vegetable purchased. Data collected by USDA’s Economic Research Service show that although organic cropland and pasture accounted for only about 0.6 percent of U.S. total farmland in 2008, this percentage was far surpassed by organic carrots, representing 13 percent of U.S. carrot acreage, and organic apples, representing five percent of U.S. apple acreage.
“We want to make sure consumers know of the availability and abundance of fresh organic produce, especially going into the summer season. There is no shortage of nutritious, tasty, safe and affordable organic produce for families across the nation,” Bushway said.
In addition to not allowing the use of toxic and persistent pesticides when growing organic fruits and vegetables, organic producers also must comply with U.S. food safety and other food regulations as well as the exacting standards of USDA’s National Organic Program. Recently, U.S. Food and Drug Administration (FDA) acknowledged that organic food is no more susceptible to food-borne pathogens than conventional produce.
For more information, visit www.ota.com

Fresh summer organic produce

2011-06-23T14:54:00.000-07:00

Now is the best time of year for organic produce. Lots of summer fruit, bing cherries, peaches, nectarines, watermelons and grapes are here! Also just in sweet organic corn from Brentwood.

Under Construction

2011-06-22T18:12:00.000-07:00

To those of you who frequent our Castro Valley location you've unquestionably noticed the many changes taking place to the outside of our store and the others around us!
We'd truly like to thank you for hanging in there with us while Health Unlimited and the Castro Village go though some major aesthetic changes.
It looks like there are still a few more months left in the transformation process, but we are looking forward to it being complete and we've got a brand new facade to show off.

Gluten Free Tortilla Egg Bake

2011-06-20T18:34:00.000-07:00

Here's a quick, easy, and Delicious recipe that's perfect for a breakfast treat.

Ingredients:
3 large eggs
1/4 tsp sea salt
1/4 tsp pepper
3 gluten-free tortillas
1 cup shredded mozzarella cheese
1/2 cup gluten-free salsa
1 sliced tomato
1/4 tsp parsley (dried or fresh)

1. Preheat oven to 350 degrees. Coat a small glass dish (a size large enough to fit a tortilla) with your choice of oil or non-stick spray.

2. Scramble eggs with salt and pepper over low-medium heat until just set. Transfer eggs to a plate and divide in half.

3. Coat the glass dish with oil/non-stick spray. Place a corn tortilla in the bottom of the skillet. Spread half the eggs onto tortilla, then 1/3 cup of cheese, and 1/4 cup of salsa.

4. Place another tortilla on top. Add the remaining eggs, 1/3 cup of cheese, and remaining 1/4 cup of salsa.

5. Place the third tortilla on top. Sprinkle with the remaining 1/3 cup of cheese.

6. Arrange tomato slices on top and sprinkle with parsley.

7. Bake 10-15 minutes

This recipe has been borrowed from Gluten-Free Quick and Easy, which is available in our shop.

Cucumber Refresher

2011-06-08T16:10:00.000-07:00

Here's a refreshing Summer time snack. Perfect for the warm weather ahead! It's easy to assemble, with only a few ingredients.

Give it a try. I may just become one of your favorite Summer snacks, as it is mine!

You'll need:
1 cucumber
1/2 a lemon
2 tbs olive oil
garlic salt to taste (you can also use sea salt with fresh minced garlic)

Slice cucumber and place into bowl.
squeeze lemon juice onto cucumber slices.
add olive oil
add garlic salt
stir
enjoy

This recipe was contributed by Jessica Ortiz