Locally Owned Since 1973

Open Daily to Everyone • 7am-10pm


Make-Ahead Baking

Monday, February 8
6 – 9pm


Dr. & the Chef: Eating for a Healthy Heart

Wednesday, February 10
6 – 8:30pm


The Farmer & The Chef with Blue Heron Farms

Tuesday, February 23
6 – 8:30pm

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Make-at-Home Energy Bars

1 c. whey protein powder
½ c. steel cut oats
½ c. whole-wheat flour, or gluten free flour
¼ c. ground flax seed
½ t. kosher salt
2 c. mixed dried fruits of your choice such as blueberries, cherries, apples, apricots, peaches  raisins, cranberries, etc.
6 oz. cream cheese
½ c. vanilla yogurt
½ c. unfiltered apple juice
¼ c. dark brown sugar, packed
2 large whole eggs, beaten
2/3 c. natural peanut butter
Canola oil, for pan

Line the bottom of a 13 x 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside.

Preheat the oven to 350°. In a large mixing bowl, combine the protein powder, oats, flour, flax seed, and salt. Set aside.

Coarsely chop the dried fruits and place in a small bowl and set aside.

In a third mixing bowl, whisk the cream cheese and yogurt until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, one at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.

Spread evenly in the prepared baking dish and bake in the oven for 35 minutes.

Remove from the oven and cool completely before cutting into squares.

Cut into squares and store in an airtight container for up to a week.

Agave Popcorn Balls

6 c. popped corn
2/3c. chopped almonds
¼ c. grain-sweetened chocolate chips (optional)
¼ c. plus 2 tablespoons agave nectar
½ c. plus 1 tablespoon almond butter or tahini
½ t. salt

Mix popcorn, almonds and chocolate chips (if using) in a large mixing bowl.  Heat the agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat.  Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds.  Pour syrup over popcorn and mix with a wooden spoon until incorporated.  Let cool completely. When cooled, press small handfuls into balls with your fingers.  These will keep for 2 - 3 days, covered, at room temperature.

Crunchy Kale Chips
1 bunch kale
1 T. olive oil
½ - 1 t. herbed seasoning salt

Preheat an oven to 350°. Line a cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Fruit and Nut Granola

¾ c. canola oil
½ c. honey
½ c. maple syrup
1 t. vanilla extract
½ t. almond extract
3 ½ c. oats
1 ½ c. nuts and seeds
1 c. wheat germ
½ c. dry milk powder
1 t. ground cinnamon
1/8 t. ground cloves
1 c. dried fruit (raisins, cranberries, cherries, blueberries)
Preheat the oven to 275 °.  In a medium saucepan, stir together the oil, honey, and maple syrup.  Place over low heat and bring just to a simmer, do not boil.  Remove the pan from heat and stir in the vanilla and almond extracts.  Set aside. In a large bowl, combine the oats, nuts, seeds, wheat germ, milk powder, cinnamon and cloves.  Pour the warm honey mixture over the top, then toss to coat the nuts and grains.  Divide the mixture onto 2 nonstick baking trays.  Spread each into a thin layer. Bake the cereal 20 minutes; remove the pans from the oven and stir.  Spread the cereal again and bake 15 minutes more or until light golden.  Cool the cereal completely on the pans so it becomes crisp.  Stir in the dried fruit.  Store in an airtight container.

Chocolate Chia Coconut Bars

½ c. melted virgin coconut oil   
1/3 c. Cocoa Powder
¼ c. agave nectar
1 ½ c. raw coconut flakes
1/3 c. coconut milk
2 t. chia seeds
¼ c. almonds, ground
½ t. vanilla
Dash of sea salt
¼ c. coconut flour (optional)

Melt coconut oil in pan on low heat. Remove from heat. Stir in other ingredients in order listed. Spread into an 8 x 8 glass baking dish and refrigerate until firm. Cut into desired size bars, we like 2 x 2 which will give you 16 bars.

Easy Trail Mix

1 c. almonds (raw or roasted)
1 c. raisins (Thompson or golden)
1 c. pumpkin seeds or sunflower seeds or both
1 c. dried cranberries or dried cherries
½ c. roasted peanuts
½ c. toasted coconut
1 c. dark chocolate chips

Mix all ingredients together in a large bowl until well combined. You may leave out any items that are not appealing to you and add in other favorites like: dried apple pieces, cashews, currants, macadamia nuts, dried blueberries, dried mango pieces, chocolate chips, yogurt covered raisins or what ever else strikes your fancy.  Enjoy!

Spiced Walnuts
1 egg white
1/3 c. sugar
½ t. ground cinnamon
½ t. fine sea salt
¼ t. freshly grated nutmeg
A pinch of cayenne
½ lb. walnuts (or your favorite nut)

In a mixing bowl, combine egg white, sugar, cinnamon, salt and nutmeg and mix well.  Add nuts and toss until completely coated.  Spread evenly and lay onto a parchment lined baking sheet pan and bake in a 325° oven until coating is very dry, about 20 minutes.  Cool completely and store in an airtight container for up to two weeks.