Because it’s on sale right now for $11.69, that’s $3 off the regular price.
Providing optimal amounts of valuable minerals, this easy-to-consume, tasty supplement is great for ensuring bone health, immune support and supplying overall nutrient needs. Many nutrients often compete with each other for absorption in the body, therefore we added minerals in proportionate ratios for proper nutrient assimilation. It is well known that calcium is essential for bone, teeth and muscle health. Magnesium, phosphorous and vitamin D also aid in forming strong bones. Zinc assists a multitude of enzymatic reactions throughout our body. All of these beneficial minerals come together in a convenient liquid delivery system.
Great Savings for Current Co-op Members Dec 3-16, 2013.
Read more Co+op Deals: Dec 3-16, 2013 …
Wildly Good Deals:
Sweet Weekly Specials:
Pomegranates $1.69 lb
Cucumbers $1.49 lb
Eggplant $1.99 lb
Meyer lemons $2.79 lb
Green onions 69¢ ea bunch
Fair trade tomatoes $2.99 lb
Green beans $3.29 lb
Local garlic is almost gone. Mandarinquats and limequats have arrived. Be on the lookout for these fun hybrids! Limequats especially pack a powerful punch, tread carefully if you’re new to this tiny, but potent, citrus. Kaffir limes (and galangal root) are still available. Even if you don’t have a reason to use them now, get a few while they’re in, store them in an air-tight container or ziploc bag, and pop them in the freezer! Local chard is done, but Ralph’s came up with another shot of bunched carrots. They’re here now.
Cara Cara navel oranges!
Discovered in 1976 at the Hacienda de Cara Cara in Venezuela, this is a natural mutation, or sport, of the regular Washington variety of navel. It is parthenocarpic, or asexual, and is only propagated through grafting. This means it is the only truly seedless citrus fruit. It has pink flesh because of high levels of the phytonutrient lycopene, also found in grapefruit. It has a grapefruit-like flavor, but much milder and less acidic. These are here now, and we’re welcoming their arrival with a nice price of $1.99 lb.
I hope you all had a great Thanksgiving! This year was super low key for my family; we were all pretty worn out from the week, so we spent the day in our jammies and slippers. The week of Thanksgiving is pretty hectic at the Co-op, as we try to make sure you all have a warm and wonderful holiday. By the end of the day Wednesday, I am ready to go into hibernation mode for a re-charge of the smile-o-meter. I get great joy out of making sure your experience with us was a pleasure.
I take pride in my customer service ability, with full knowledge that YOU are the most important person in the building and I am grateful you choose to spend your time with us. Now this being said, to maintain this through out the holiday I need time to fill my tank.
How do I do this you ask? I play!!
Paint, knit, play ball with my dogs, and, of course, I bake. Here is the latest treasure I made.
Gluten Free Pecan Pie Cookies (Paleo and Vegan)
For the filling:
- 1/3 cup dates, chopped
- 5 tablespoons maple syrup
- 1/4 cup coconut oil
- 1 tablespoon almond milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 1/2 cups pecans, chopped
For the cookie base:
- 2 1/4 cup blanched almond flour, gently packed
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 5 tablespoons coconut oil, at room temperature
- 3 tablespoons maple syrup
- 1-2 tablespoons almond milk
- 1 1/2 teaspoons vanilla extract
To make the filling:
- Cover the chopped dates in 1 cup of hot water and set aside for at least 10 minutes.
- In a small saucepan over low heat, combine the maple syrup, coconut oil, almond milk, and vanilla extract. Stir until the coconut oil is just melted and then remove from heat.
- Drain and discard the hot water from the dates, and place the dates in a blender with the saucepan contents. Blend until smooth, pour back into the saucepan (so you don’t dirty another bowl), and then stir in the sea salt and chopped pecans. Set aside.
To make the cookie base and form the cookies:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine the almond meal, sea salt, and baking soda. Whisk in the coconut oil until the dough resembles coarse crumbs.
- Stir in the maple syrup, vanilla, and almond milk. Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.
- Roll the dough into balls (using about 1 1/2 tablespoons of dough each) and place on the cookie sheet. Flatten the balls of dough and use your fingers to make a well (or indentation) in the middle of the cookies.
- Generously fill the cookies with the pecan pie filling (and I do mean generously fill, otherwise you will be left with a lot of filling left over).
- Bake for 12 to 14 minutes, or until the bottoms of the cookies are golden brown.
- Allow the cookies to completely cool on the cookie sheet (otherwise they will fall apart).