Wednesday, September 11, 2013

Curried Chickpeas and Vegetables

Our A Taste of Thai Coconut Milk is rich, creamy, and flavorful. This Coconut Milk is so good, it's one of the best in the market. It's perfect in curries, soups and even deserts. Try out this Delicious recipe for Curried Chickpeas and Vegetables, a flavor filled vegan entree!

Yield: Makes 9 cups

Time: 15 minutes to assemble, 15 minutes to cook
Total time: 30 minutes

2 tablespoons oil
1 large onion, diced
1 tablespoon minced ginger
4 large cloves garlic, minced
1-2 tablespoons *Yellow Curry Paste
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
1 teaspoon salt
1 large tomato, diced
2-15 oz cans chickpeas, drained
1-13.5 oz can Coconut Milk
2 tablespoons lime juice
Cooked Jasmine Rice


In a large nonstick skillet, heat oil over medium-high heat. Add onion, ginger, garlic and Yellow Curry Paste. Sauté 3-4 minutes until onions start to wilt and curry is dissolved.
Add red pepper, green pepper, squash and salt. Stir-fry an additional 2-3 minutes.
Reduce heat to medium, add tomato, chickpeas, Coconut Milk and lime juice. Bring to a boil and serve with Jasmine Rice.
Nutrition Facts:*


FAT: 26g


SODIUM: 1420mg

CARBS: 85g


Tuesday, September 10, 2013

Lakewood Organic Fresh Pressed Pure Lemon Juice

Our Lakewood Organic Fresh Pressed Pure Lemon Juice is all natural, full strength--not diluted, and has juice squeezed from 12 to 14 Fresh lemons in every bottle. With no sugar added this juice makes a perfect, cool refreshing drink, while enjoying the healthy benefits of Lemons!

Friday, September 6, 2013

Szechuan Stir-Fry with Fiery Peanut Sauce  SERVES 6

Serve this delicious Szechuan Stir-Fry with Fiery Peanut Sauce over brown rice. Topping off this dish with roasted peanuts will give your extra-firm tofu some added crunch. Can you say yum?!

1/2 cup water
1/4 cup peanut butter
1/4 cup tamari (soy sauce)
2 tablespoons rice vinegar
2 teaspoons natural sugar
1 teaspoon ketchup
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes, or to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon neutral oil (e.g., vegetable oil)
2 cups broccoli florets, blanched
1 red bell pepper, cut into thin strips
2 cups thinly sliced napa cabbage
1 cup thinly sliced fresh shiitake mushrooms
8 ounces extra-firm tofu, drained, pressed, and cut into 1/2-inch strips
1 large yellow onion, halved lengthwise and thinly sliced
4 cups cooked brown rice
1/4 cup chopped roasted peanuts (optional)
Szechuan sauce

1. In a bowl (or food processor or blender) combine the water, peanut butter, tamari, vinegar, sugar, ketchup, garlic, ginger, and red pepper flakes, and blend well.

2. Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Remove the saucepan from the heat and set aside.

Tofu and veggies

1. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown (about 3 minutes). Remove the tofu strips from the oil with a slotted spoon and set aside.

2. Add the onion, broccoli, and bell pepper to the wok and stir-fry for 3 minutes. Add the cabbage and mushrooms and stir-fry 3 minutes more, or until the vegetables soften, adding a little water if the vegetables start to stick.

3. Return the tofu to the skillet. Add the sauce and stir-fry to coat the vegetables. Serve the tofu-vegetable mixture over rice and top with the chopped peanuts, if using.


- Vary the vegetables according to your personal taste and their availability.

- The amount of heat in this dish can be controlled by the amount of red pepper flakes added.

- Strips of extra-firm tofu are a pleasant foil for the spicy sauce.

- *If sodium is a concern for you, use low-sodium tamari or decrease the amount.
Recipe from "Nut Butter Universe"

Nutritional info per serving:
Calories: 353
Fat: 11 g
Fiber: 7 g
Protein: 13 g
Carbs: 49 g
Sodium: 917 mg

by Robin Robertson. © 2013 Robin Robertson. Used by permission from Vegan Heritage Press.

Coconut Layer Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16

1 cup Butter, softened
1-2/3 cups Sugar
9 Eggs, at room temperature
1/2 tsp Vanilla
2 cups Organic Coconut Flour sifted
1 to 1-1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Sea Salt
1-1/3 cups Milk
Buttercream & Coconut Frosting

4 cups Confectioner's Sugar
1 cup Butter, softened
1/4 cup Milk
1 tsp Vanilla
2 cups Coconut Flakes


Step 1

Pre-heat oven to 350°F. Grease two 9-inch or 8-inch layer pans.
Step 2

Combine butter and sugar, and beat together for about 2 minutes using electric mixer. Add eggs in one at a time and beat high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.
Step 3

Combine the dry ingredients together and add one cup at a time, alternating with the milk. Beat batter for about five minutes on high speed.
Step 4

Spoon batter into the two prepared cake pans and smooth tops. Bake for 35 minutes, or until toothpick inserted into the center of cake comes out clean.
Step 5

Place pans on wire rack and cool for 10 minutes before removing from pans. Cool cakes completely before frosting.
Buttercream & Coconut Frosting

Step 1

Place butter in electric mixer and beat with paddle. Add sugar one cup at a time to combine. Add milk and vanilla and mix for 5 minutes until light and creamy.
Step 2

After cakes have cooled, spread one layer of icing on top of cake that goes on bottom. Sprinkle coconut flakes on top, using fingers to place if necessary.
Step 3

Place second cake on top and ice entire cake. Liberally apply coconut flakes using fingers to place.

Nutrition Facts:

Serving Size: 1 slice (156g), Calories 590, Total Fat 36g, Cholesterol 170mg, Sodium 370mg, Carbs 62g, Protein 8g.

Thursday, September 5, 2013

    On Sept. 21st our Certified Natural Health Professional, Tracy Hutchinson will be in store. Come visit us
and ask her any question you want from Inflammation to how to increase energy! 

During this event all items in the store will be 30% off! it's a great event with great deals! So come on by!

Only at Jem's Natural Living! 

Wednesday, September 4, 2013

 These are Jem's little helpers! They are our cute little friends from Jem's Natural Living <- Check us out!

Meet Daisy!

Meet Daphne!

 Meet Captain!

Tuesday, September 3, 2013

Please donate to this great organization that is helping these wonderful animals:

Adopting from Dogma Brings Good Karma!
Dogma Pet Rescue, Inc is a 501c3, non-profit, all volunteer, all breed dog rescue.    

       Dogma rescues abandoned, abused and displaced dogs who would otherwise have nowhere to go and/or would be euthanized.  We often say that we are a rescue of last resort.   
Dogma is comprised of all volunteers with no paid staff and all donations go directly to the care of their dogs.  Dogma has an amazing group of extremely dedicated volunteers. The volunteers are vital to the success of Dogma, whether the volunteers foster one dog or several, help out at adoption events, fundraise and organize events.

Any amount donated to Dogma Pet Rescue is graciously accepted and again, all donations made to Dogma directly benefit the dogs in their care. 
Adopt a dogma dog and you will have good karma for life!
Click here for more information on how to donate to Dogma.

Also Visit our store at: Jem"s Natural Living