Green Heart Menu for Sunday 10/16 Rillito Park Farmers Market 9 am - 1 pm

 

Dear Green Heart Friends,

With the weather now cooler, so many delicious dishes come to mind.  We are "parsing" them out, and bringing in some new ones.

This week I will have Blue Corn Mesquite Waffles, ready for you to reheat in your toaster.  We buy blue corn from New Mexico and mill it to blue corn meal.  Ted has found a guy who does all the work we used to do with mesquite pods:  collect, sort, grind (we had to follow the hammer mill all over Tucson), sift - and he packages it, and we are glad to support him by buying it from him.  The mesquite flour is an "accent" of flavor; the waffles are primarily made of our organic oat flour, and the blue corn meal.  There's also a bit of cinnamon, baking powder, and agave.  We like them with blueberries & maple syrup on top.

Nourish Bowl

 

 

You'll see the Nourish Bowl with Green Goddess Dressing on the side.  I know the photo shows an actual BOWL, but we are generally making our salads BIGGER now, and so expect to see it in the container that the Thai salad, and the Lasagna were in last week.  A lot of healthy, yummy components:  wild rice, lentils, quinoa, green beans, sauteed mushrooms, mandarins, atop a Napa cabbage slaw.  Ted makes the Green Goddess with lots of fresh basil and parsley in a cashew base.

And thank you for all the positive feedback on the Savory Muffin...it's on the menu again.

We will have a few containers (3 l'il cookies) of the so-called Little Debbie's Star Cookies.  If I have given you a sample of the first batch the past 2 weeks, you know that I got the recipe off social media, but that recipe had peanut butter in it.  We made them again, this time using a caramel sauce we'd made out of coconut milk, organic brown rice cereal & maple syrup.  Pretty tasty - and they might be good as a Rice Krispie Bar, but easier to eat this way.

In plant-based news (Forks Over Knives):

PLANT-BASED MEALS SET TO BECOME THE DEFAULT AT ALL NYC PUBLIC HOSPITALS

Hospital meals have long centered on less-than-healthy options. New York City Health + Hospitals, the largest municipal healthcare system in the nation, is working to change that. Earlier this year, they began serving plant-based meals as the default for inpatient lunches; now, they’re rolling out the same approach for dinner systemwide.

So, so long overdue...back in 2009, when I was hospitalized in California after my big horse crash, my friends had to bring a blender and The Ultimate Meal into my room, with almond milk, to make me smoothies because the hospital kitchen had only Ensure to put on my tray.  And I won't drink that.  We ALL have stories...heart patient served bacon and eggs after bypass surgery, etc.

*If you are a new addition to this email list, the menu is the attachment.  You are very welcome and encouraged to email me back with anything you'd like reserved for you.  I will have your selection ready, and you pay for your order when you pick up.

Thank you in advance, and thank you for having your order in by Thursday evening. It is our pleasure to provide healthy, "clean", plant based food for you, that is energizing and easy to digest.

And --

I hope everyone has their tax returns done (I do not!) ; at least we have until Monday .

In health,

Alaine Shrewsbury

Green Heart Bakery

520-954-2409

Green Heart Menu for October 16th @ Rillito Park Farmers Market

 HOURS CHANGE: 9 AM – 1 PM

(Please have your order in by Thursday evening.)

Mushroom Barley Soup

Ted will make Mushroom Barley Soup; this is thick and hearty. (SF, oil-free, nut-free) $7.50

Frozen Soups:  Ted’s Split Pea (Organic green split peas, potatoes, onions, carrots, parsnips. (GF, SF) $7.50

 Southwest Black Bean (seasoned with epazote) $7. (GF, SF)

Shepherd’s Pie

Assorted vegetables & white beans in our almond milk-based gravy, seasoned with sage & thyme, topped with a sweet potato “crust”.  (GF, SF, oil-free) $13.00. *no mushrooms this time*

Nourish Bowl w/Green Goddess Dressing

On a bed of “sushi slaw’ (Napa cabbage and seasonings): cooked lentils, green beans, wild rice, sautéed mushrooms & sliced almonds, golden quinoa, mandarin slices & almonds with house made green goddess dressing of cashews, fresh parsley, fresh basil, lemon juice, garlic, served on the side. 10 oz. (GF, soy-free, no oil) $13.

 

Sandwiches

Seitan Reuben:  house-made seitan corned “beef”, sauerkraut, house-made cashew cheez spread, with our Russian dressing, on organic sprouted rye. $11.

Chickpea Mock “Tuna”: 8 oz container, or on Dave’s Killer Bread. This is very low fat, as we make the “mayo” (tofu, lemon juice, apple cider vinegar, Dijon, agave), and high in fiber and plant protein. $9. (filling is GF, oil-free)

Millet Lentil Loaf: Our sprouted organic millet & lentil loaf, on Dave’s Bread, with our cashew cheez spread & ketchup. $10 (filling is GF, oil-free, SF)

You may also order a small loaf, no bread $13.

Healthy Desserts

 

Blackberry Lavender Layer Cake (GF, no added fat or cane sugar; frosting is soy-based) $8/slice 

LIME Bars w/oat & coconut crust, sweetened with xylitol (GF, oil-free) $5

Organic Apple Hand Pie:  gently sweetened with agave, in an organic sprouted spelt crust.  (Soy-free) $7.50

Mixed Organic Berry Tarts (GF, no nuts) 7.50

( Please specify if you’d like soy-free filling)

5” Pecan Tarts w/GF oat flour crust $7.50.

Raw Truffles:  Coconut Overjoy (almonds, coconut, dates, cacao) $2.50/each; 3/$6

Breakfast

Blue Corn Mesquite WAFFLES:  2 waffles, 4” x 4”, wrapped, and ready for you to reheat in your toaster. These are hearty and very filling.  (GF, SF, no added fat) $6

NEW:  SAVORY Muffin:  Organic oat flour, chickpea flour, NO SWEETENER, sundried tomatoes, Italian herbs, pumpkin seeds (GF, SF, no added oil, no nuts) $4.50

Chocolate Zucchini Breakfast Muffin These also contain oat bran. Half as sweet as our brownies; half the amount of cacao. (GF, nut-free, oil-free) $4.50

Apricot Pecan Scones w/Teff Flour (GF, SF) $4.50

Chocolate Glazed Donuts, baked, topped with sprinkles (GF, SF, no added oil, no nuts)$4.50

Pumpkin Pecan Loaf  (GF, no added oil) $7.50

Banana Walnut 10 oz Loaf  ( GF, SF, no added oil) $7.50

Cookies & Bars

Nutter Butter Cookies: oat flour, maple syrup, peanut butter, vanilla. These are shaped into “peanuts”, and filled with peanut butter blended with Better Than Cream Cheese – so they should be kept cold. They sell very well at Midtown Vegan Deli.  3 filled cookies in a container.  (GF, no added oil) $5.

*Samoa Cookies* dipped in chocolate; healthy version of the Girl Scout cookies 3 small cookies in container (SF, GF, no nuts) $4.50

Oatmeal Applesauce w/Chocolate Chip (SF, GF, no added fat, no nuts) 4.50

Chocolate Chip Pecan (SF, GF) 4.50

Molasses Ginger (GF, no nuts) 4.50

Apricot Date Breakfast Bars (GF, SF, oil-free, date-sweetened, no nuts) 5.00

Organic Chocolate Brownies (GF, oil-free) 4.50

Magic Bars (grain-free, GF, SF, oil-free) 5.00  

 

Thank you in advance for your order.  Please note that we MAY only make enough of the savory to fill orders.

Just let me know if you’d like to be removed from this email list.

Feel free to phone me w/questions and/or special requests.

And feel free to forward this menu to anyone you know who’d be interested in WFPB foods.

See you Sunday!

Alaine

Green Heart Bakery

520-954-2409