Green Goddess Natural Foods

183 Newman Rd.

Lake Placid, NY 12946

(518) 523-4676

October Newsletter

Monthly Sales

Knudsen spritzers, Santa Cruz spritzers, Santa Cruz juices, Green Mountain Gringo salsas, Knudsen juices, Barbara’s fig bars, GT’s Kombucha, Bella Monica Gluten-free Pizza, Knudsen juice boxes, Ian’s Chicken Nuggets & Fish Sticks, Julie’s Ice Cream, Rudi’s Spelt Bread, Stahlbush Frozen Fruits & Veggies, Wholly Wholesome Pie Crust, Liberte Yogurt, Tofurky Sausage, Westsoy Seitan, Better Than Bouillon, Bionaturae Pasta, Blue Diamond Nut Thins, Cliff Bars, Canned Pumpkin, Good Health Potato Chips, If You Care Kitchen Products & Coffee Filters, Imagine Soups, Jyoti Indian Foods, Living Harvest Hempmilk, Reed’s Ginger Brew, Wellness Cat Food, Sun & Earth Dish Detergent, and more…

Green Goddess Cooking Classes Are Back!!

Where: Green Goddess Store Kitchen

When: Thursday November 4th from 6-8 p.m.

Cost: $20/person, $30/couple

Cuisine: Indian

Share an evening with friends and fellow store customers as we send our taste buds off to India. This class will be both informative & hands on as we learn about one of the most healthful cuisine’s in the world.

No experience necessary.

Sign up through the website, over the phone, or at the store. Prepayment is required and space is limited.

Recipe of the month: Butternut Squash Soup

Ingredients:

4 lb. (2 medium) butternut sqash

2 Tbs. organic canola oil

3 Large leeks, white parts only. Sliced and rinsed

1/4 cup peeled, minced fresh ginger

7 cups organic vegetable or chicken broth

1/2 cup fresh orange juice

2 Tsp. grated orange zest

1 1/2 cups peeled, cored, and chopped ripe pears

1/4 cup organic coconut milk

Directions:

Preheat oven to 375 F. Line rimmed baking sheet with aluminum foil.

Halve squash and remove seeds. Place squash cut-side down on baking sheet.

Pour 1/3 cup water around squash. Bake 45 minutes or until soft. Cool slightly, peel and mash.

Heat oil over medium heat  in large, heavy-bottomed pot. Cook leeks 8 minutes, until soft.

Add ginger, and stir 2 minutes. Add broth, orange juice, and zest. Bring to boil.

Reduce heat, simmer 10 minutes. Add squash and simmer 10 minutes more.

Remove from heat, add pears, and coconut milk. Puree in batches in blender. Return to pot.

Add salt and white pepper to taste, if desired. Keep warm until serving.

Serves 8.

Recipe taken from Better Nutrition magazine located at the checkout counter in the store.