December at Green Goddess

Local Artisan Gifts This Holiday Season Supports Local Business

Our Local Gifts include:   Adirondack Chandler Candles, Edison Jewelry, La Mia Designs Bags and Accessories,  Winona Studios Eye and Neck Pillows, and many more…

Gifts from Green Goddess:  Homemade Hot Chocolate mix, Cookie mixes, and snack mixes

A variety of personal care items great for gifting     A fabulous assortment of organic chocolates

Just in New Green Goddess Foods Shopping Bags – made out of recycled cotton and bottles, printed locally for only $12.00+tax

December Specials:

Ling Ling Potstickers and spring rolls                       Nate’s Vegetarian Meatballs

Gardein Crispy Vegetarian chicken                           Nature’s Path Waffles

Tofurkey Roast                                                             Horizon Heavy Cream

Horizon Butter                                                                So Delicious coconut creamer

Graham Cracker Crusts                                             Braggs amino acid and vinegars

Bumble Bar                                                                   Citra Solv spray

Earthworm Cleaners                                                     Ezekiel Cereal

Lemon and Lime Juice                                Organic Sweetened condensed milk

Native Forest canned fruits and vegetables                 Santa Barbara Olives

Smart Juices          and many more……………………

Recipe of the month

Roasted Beet Salad

With an Herbed Tofu Dijon Dressing

Ingredients:

6 beets – diced ¼inch

3 carrots – sliced horizontally

¼ lb yellow beans – cut in half

1 green pepper – diced

1 onion – diced

½ lb greens

½ cup olive oil

1-teaspoon salt

Recipe:

Preheat oven to 4oo degrees.

In a mixing bowl toss beets and carrots with half of the olive oil and ½ teaspoon salt.  Put these vegetables on a sheet pan and place in the oven.  Reserve any extra oil left in the bowl.  Bake for 35 to 40 minutes until beets and carrots are tender.

In the same mixing bowl toss onion, garlic, beans, and peppers with remaining olive oil and salt.  Place these vegetables on a second baking sheet and bake 15 to 20 minutes.

Use a blender to blend together the tofu sour cream, mustard, and fresh herbs.  Add water to make a thick dressing.  Toss dressing, vegetables and greens together.  Add salt and pepper to taste