Category Archives: Healthy

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Still Focused on Being the Best Tasting and Highest Quality Kombucha!

Where We Check Back in with Daina, Justin, and Vanessa

It’s hard to believe that it’s been three-and-one-half years since I last interviewed Daina at Health-Ade (read about my visit here) so recently a few of us headed to Torrance for an update. What we found was amazing! They have gone from a little three-person start-up in 2012 to a massive operation, but the spirit of small, hand-crafted quality still permeates everything in the building.

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image from health-ade.com

This time Vanessa showed us around. She, Daina, and Justin started brewing kombucha in a closet just a few years ago, and now they are a national company. They brew 120,000 bottles of kombucha every day! 

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Daina, Justin, and Vanessa in 2014

The forces that drove these three when they first started Health-Ade are the forces that still drive them today. They still brew in 2 & 1/2 gallon glass jars — 60,000 of them every week. No plastic! They still use the highest quality ingredients possible. Their ingredients are Organic! They filter their water. They source responsibly. The leftover tea bags, SCOBYs, and juice pulp are all composted. And so much more. 

You have to see it to appreciate the scale of this operation. There is fifty-thousand clean, organized square feet of activity that pumps out 320,000 cases of Kombucha per month — that’s just a bit of an expansion from the 35,000 cases per month they were producing in 2014! 

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image from health-ade.com

And each batch rests for 1-3 weeks while the kombucha develops just the right amount of bubbly probiotics that are so crucial for a healthy gut.

 image from health-ade.com

Thanks for hosting us, Vanessa — We love Health-Ade! It’s great to see how you’ve grown!

 image from health-ade.com 

Love,

Lassen’s

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Danish Cucumber Salad

Salad, Side Dish, Appetizer, Sandwich Topping — You Will Love this Simple and Easy Recipe!

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If you have enjoyed a Danish Smörgåsbord (or Swedish, for that matter) you have probably noticed a multitude of small serving dishes with little pickles of all kinds, red cabbage (rødkål, see Oda’s recipe here), peas and carrots, cucumbers, pickled beets, and other items. These can be enjoyed as toppings for open-faced sandwiches (smørrebrød), or as a small side dish. The Danes use them as  Americans use cranberry sauce at Thanksgiving. These tasty sides are not reserved for holidays, but are everyday kind of dishes. They add such a pop of color and taste to many meals, and I love them!

The Lassen family loves to have dinners together, and when we make the assignment list,  Cucumber Salad is nearly always included.  This is one of my favorite Danish recipes, and also one of the simplest. It adds a great flair and pop of flavor to basic meals and fancy ones alike. Oda, our founder, taught me how to make this salad, and when she and Hilmar downsized their living space, I inherited her Bosch Mixer with the slicing and grating attachments. I used it to slice the cucumbers for this post!

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Oda’s Danish Cucumber Salad

Serves 4

You’ll Need:

  • 1 organic English Cucumber, or 4 Persian Cucumbers (please see *note for special instructions if only regular cucumbers are available)
  • Salt
  • 1/4 cup unbleached sugar — you could also use agave syrup, or any other sweetener if desired
  • 3 TBSP apple cider vinegar
  • Salt and Pepper to taste

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Instructions:

  • Wash and dry the cucumbers. English and Persian cucumbers do not need to be peeled.
  • *Regular cucumbers have thicker skins. When that’s all that’s available, I partially peel the cucumbers so that a little bit of skin remains. This adds great color and a bit more crunch. If the regular cucumbers have tough seeds, I cut them in half lengthwise and use a spoon to scoop out the seeds.
  • Slice the cucumbers very thinly. If you do not have a food processor or other tool, you can use the side of a box grater — there’s a handy slicer there.
  • Place the slices in a strainer over a bowl, and then sprinkle generously with salt.
  • Stir the cucumbers so that the salt is blended in.
  • Mix the sugar and vinegar in a small bowl, and stir to dissolve.
  • Let sit for about 15 minutes. You’ll see lots of juice under the strainer

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  • With clean hands, squeeze as much moisture as possible out of the cucumbers.
  • Drain and wipe the bowl, then return the cucumbers
  • Pour the sugar and vinegar over the cucumbers, and stir to coat. 
  • Let the salad sit for another 10 minutes or so, mixing occassionally. 
  • Add pepper and salt to taste
  • Serve! We like to provide small dishes on the side of each plate for this salad, since there is a lot of juice.

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This salad will last several days in the refrigerator. 

Enjoy this taste of Denmark, straight from the Lassen home!

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Love,

Lassen’s

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The Seaweed Bath Company has Something Great for You!

One Day Adam Noticed…

Yup, it all started when Adam, the founder of the Seaweed Bath Company, noticed that his dry and irritable skin felt better the more he was in the ocean. He had tried a lot of products, but he didn’t like their harsh chemicals or side effects. He was living in Florida and that ocean water just seemed to help.

So he began researching what healing secrets the ocean might hold. His search led him to ocean-based therapies and found that some spas were using seaweed in their skin care. He discovered thallosotherapy — therapy using sea water and shore products for skin care. He learned that a particular kind of seaweed — bladderwrack — was particularly beneficial. He got a big bag or bladderwrack from a spa in Ireland, where it grows in the cool waters, and started experimenting. He developed some topical therapies with the seaweed, and found that soaking in a seaweed bath soothed any skin irritation, redness, or inflammation.

Bladderwrack grows in a harsh environment, so it develops a strong mineral and protective oil profile, including iodine. Adam learned that Bladderwrack grows in the waters off Portland, Maine, and the seaweed is the most nutrient dense in May and June.  He found a fisherman, Tom, who was harvesting the seaweed by hand for his own business. Adam started working with Tom, and their partnership was born.

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Adam thought this could be helpful for other people, so he started passing out samples of his seaweed bath powders. People found it very soothing and healing, and kept asking where they could get more! So in late 2010 the Seaweed Bath Company was born. 

When the tide is low, the seaweed is harvested by hand. They cut it at an angle at the base so that the plants will regrow in a healthy manner. It will grow to full size within 36 months. Adam makes sure that they are harvesting in a responsible manner, preserving the coastal environment. They rotate their harvest area between Cape Elizabeth and Casco Bay.  They also do water and plant testing to make sure the seaweed is healthy and free of contaminants. 

After harvesting, the seaweed is dried in nearby Scarborough, Maine, to about a 10% water retention rate. Then the seaweed is milled or powdered, as well as prepared for extraction, since the Seaweed Bath Company’s products uses all three kinds of preparations. 

The first products that Adam, and his wife Allison, developed were the detox bath and the bath powders. Later, as people asked for other items, they added creams, washes, and hair care products. Their main focus is hydrating the skin and hair, since hydration is so healing. They add quality ingredients like Kukui oil, Argon oil, Vitamin E oil, chlorophyll, neem, spirulina, and others. Their products are gluten free, and you’ll notice the thick moisturizing viscosity of their creams and hair products. I love the hair condition to tame my mane!

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Lassen’s is proud to carry products from the Seaweed Bath Company, and you can find something that you’ll love for your skin and hair! Catch the 40% on the entire line during our April 2018 monthly deal! 

It never fails that nature provides amazing solutions when we go out there and search for them! And that’s just what Adam did. 

Love,

Lassen’s

Introducing Waterhill Naturals and Organics

OUR PROMISE

OUR GOODNESS GOES BACK TO THE TURN OF THE CENTURY. WE’RE TALKING TWO TURNS AGO.

HOW IT ALL STARTED
The year was 1913. Jean Demakes had just emigrated from Greece to join her husband Thomas in the United States. And the foundation for a family business was inspired by four little words:

“I can do better.”

That’s what Jean said to her husband after he brought home the “best Greek sausage in Boston.” She knew she could do better, and when Thomas gladly accepted her challenge, a far better sausage is exactly what Jean made.

It was so good, in fact, they began selling it to nearby stores. And over time, their four sons helped them grow sales, expand their product line and give back to their community.

Four generations have passed and we still own and operate our family business in Lynn, Massachusetts. More importantly, doing better is still the foundation of everything we do.

It’s what inspires us to always take the time to do things right. To never cut corners for the sake of higher profits. And to build personal relationships with farmers so we know where our ingredients come from.

Food with such integrity isn’t the easy way, it’s the right way. The way we’ve been doing things for over 100 years.

WE GIVE BACK

Our commitment to giving back has been around since the very beginning. Thomas Demakes believed it was important to do more for those who have less – to share and give back, even if that meant giving away a Thanksgiving turkey to a family in need.

Yes, Thomas believed a dinner of vegetables, beans and no meat for his own family was a fair sacrifice. He was always one to lead by example and share his good fortune with others. And that tradition is still alive and well in how we do things today.

We will always embrace our responsibility to help others in our community, whether it means donating food to local pantries, charities and outreach programs or offering support to YMCAs, Girls Inc., boys’ and girls’ clubs and other organizations in our area.

After all, we have children. We know the importance of nurturing young minds and teaching the meaning of teamwork, developing friendships and imparting values that will last a lifetime.

At Waterhill Naturals & Organics, we’ve made the commitment to treating your customers to quality foods that fit their healthier lifestyles — so we’ve created the first truly premium quality line of all-natural and organic, antibiotic-free sliced deli meats . . . 

Waterhill Coupon $1 OFF
Waterhill Coupon. Click here to download or print coupon.
  • Never any antibiotics or synthetic growth hormones
  • Carrageenan free 
  • Produced from animals that are fed a 100% vegetarian diet with no animalby-products
  • Nitrite and nitratefree
  • Alwaysgluten-free
  • Nopreservatives or artificial ingredients
  • No high-fructose cornsyrup
  • Our Organic line is 100% USDA certified — Sourced from Organic FamilyFarms

Just for You!

St. Patty’s Recipe

It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.

Print Recipe
Corned Beef Cabbage Rolls
Cuisine Irish
Servings
people
Cuisine Irish
Servings
people
Instructions
  1. Prepare corned beef according to package (if necessary)
  2. Boil the carrot and potato until they easily break apart with a fork.
  3. Drain the water from the pot, add the butter, and mash the carrot and potato. Mix in salt and pepper to taste.
  4. Peel leaves from the head of cabbage and steam them for about 2 minutes until they are tender and easy to roll.
  5. Fill each leaf with a horizontal line of corned beef and the carrot and potato mash. Fold in the right and left sides, tightly fold up the bottom flap and roll the rest up.
  6. Serve while still warm!
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Baobab & Pistachio Crusted Halibut

Baobab & Pistachio Crusted Halibut

Written by Denae – Graphic Design & Social Media Manager
Recipe & Picture by MRM Superfoods

MRM Superfoods can make up some AMAZING recipes, implementing their pure nutrient rich products. So we decided to start sharing some with you lovely readers, because hey, everybody eats! And even if you’re just looking for a Halibut recipe you can leave out the Eggplant and Zucchini and still have a delicious dish! It’s versatile and definitely ready for you to try it out!

Round of applause for MRM and their tasty recipe mastery! Keep your eyes out for more of them to come. Yuuummmmy!

Love,

Lassens

Print Recipe
Baobab & Pistachio Crusted Halibut
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 20 minutes (for zucchini marinade)
Servings
people
Ingredients
Pistachio & Baobab Crust
Spiced Eggplant Puree
Zucchini Tagliatelle
Course Main Dish
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 20 minutes (for zucchini marinade)
Servings
people
Ingredients
Pistachio & Baobab Crust
Spiced Eggplant Puree
Zucchini Tagliatelle
Instructions
Pistachio & Baobab Crust
  1. Mix all of the ingredients together in a bowl and set aside.
Spiced Eggplant Puree
  1. In a small pan, lightly cook the shallots in the olive oil along with the spices for 2-3 minutes, stirring constantly to prevent over cooking and burning.
  2. Take the cooked eggplant and remove the stalk like head, placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree, adding salt slowly to your preferred taste.
Zucchini Tagliatelle
  1. Slice the zucchini length ways 1/2 cm thick and lay flat on the board.
  2. Cut out the center seeded part of the zucchini leaving the colored outside trimming, tagliatelle (wide ribbon) like.
  3. Place in a bowl and add the olive oil, lemon juice and a pinch of sea salt.
  4. Mix together and leave to marinate for 20 minutes, toss every 5 minutes or so. Set aside.
  5. To cook the halibut, pre-heat the broiler to high and heat a frying pan on the stove top to high.
  6. When the pan is hot add a splash of olive oil and sprinkle some sea salt on the fish.
  7. Place fish in the pan and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust.
  8. When the crust is on, place the pan under the broiler for 1 minute or so.
  9. The fish should be in the pan no longer than 5 minutes total.
  10. Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together in a dish and enjoy!
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Caprese Grilled Filet Mignon

Caprese Grilled Filet Mignon

Filet Mignon is quite a fancy dish, but did you know it could be so easy to cook? This recipe doesn’t even have to be limited to an entree, you can cut the filet in to smaller pieces and make little appetizer caprese medallions. We hope you enjoy this delicious recipe no matter the occasion!

Love,

Lassens

Print Recipe
Caprese Grilled Filet Mignon
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Instructions
  1. Season filets with salt and pepper and lightly brush with olive oil
  2. Heat grill to high. Place steaks on grill, reduce heat to medium. Cover and cook for 5 minutes. Flip and cook for an additional 5 minutes.
  3. Reduce to low, top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato. Close the cover and grill for another 3-5 minutes or to desired doneness.
  4. Remove to a platter, let rest for at least 5 minutes, drizzle with olive oil and reduced balsamic vinegar before serving. Enjoy!
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Peanut Butter & Chocolate Protein Rolls

I know, it’s a mouthful to get through that title. But it’s worth it to taste this recipe! These are great for a quick little snack post-workout. 


Print Recipe
Peanut Butter & Chocolate Protein Rolls
Course Breakfast
Cuisine Breakfast, Dessert
Servings
rolls
Ingredients
Course Breakfast
Cuisine Breakfast, Dessert
Servings
rolls
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lay the dough triangles on a cookie sheet. Spread peanut butter over the dough. Sprinkle with chopped GoMacro Protein Pleasure bar, chocolate shavings, and brown sugar. Carefully roll the crescent dough.
  2. Bake the rolls between 12-14 minutes, or until golden brown.
  3. Eat up! They're best served warm!
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Improve your Workday

Improve your Workday

Written by Denae

In our Admin Offices there are a few of us that stretch for 5 minute every 2 hours.  Since we started doing that earlier last year, we’ve really seen a huge improvement in our workday. I decided it was time to extend this life enhancing to you, our lovely readers!

Love,
Lassens

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Taco Soup


Print Recipe
Taco Soup
It's so easy you'd think it would taste bad! And although this is a mild taco soup generally; it does take well to adding a little kick if you'd like. We've had this soup during basically any time of year, because it's so delicious! So don't you worry that you're limited to just winter time with this easy recipe. Enjoy!
Course Main Dish
Cuisine Mexican, Soup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Optional Toppings:
Course Main Dish
Cuisine Mexican, Soup
Cook Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Optional Toppings:
Instructions
  1. Brown the beef in your cooking oil of choice.
  2. While it's browning, open and drain the beans and corn.
  3. Pour in the drained cans. Then pour in the can of tomatoes & chilies.
  4. Add the taco seasoning. Mix around and keep adding more until you're satisfied with the taste.
  5. Cover. Let simmer on low heat for 30 minutes.
  6. Serve warm with desired toppings! Mmmm 🙂
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Eat This, Not That: Childhood Favorites

Eat This, Not That: Childhood Favorites

Written by Denae

We all have our favorite snacks from when we were kids. Even if they weren’t allowed in our lunch box, we still pined after that one kid who took out the best fruit snacks and chips! It’s taken a few years to get here, but the health food industry has finally made a more “healthy” alternative to those treats. I put healthy in quotes, because at the end of that day, candy is candy and junk food is junk food (even if it is organic, without GMO’s or preservatives). 

Never fear! You can now save any child in your life from the fate of begging “The Great Snack Kids” to trade carrot sticks for cheesy chips. You can also save yourself from trying to pronounce the ingredients on those conventional packages and trust the clean ingredients in these products found at Lassens!












Of course, these are only just a few of the alternatives to junk food that are now available in the health food store industry. If you are getting a hankering for something snacky, you now know where to go!

Enjoy fulfilling those cravings and packing up an awesome lunch box 😉

Love,
Lassens

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DIY Gifts for Your Favorite Foodies!

Dipping Oils and Flavored Vinegar

Written by Gayle

These gifts for foodies are so much fun to make and give! The vinegar takes about a month for the flavors to “marry”, so be sure to let your loved one know before they pop it open for a tasty salad!

Flavored Vinegar

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Place your chosen flavorings in a quart-sized jar. For these three, I used
Raspberries and fresh mint leaves (I used champagne vinegar)
Slices of lemon peel, sliced garlic cloves, chopped fresh rosemary (I used white wine vinegar)
Fresh cranberries (I used rice vinegar)

Pour the vinegar over the items into the jars. Cover with a non-metal lid (or put a piece of plastic wrap between the lid and the jar). Refrigerate for about three to four weeks, swirling it around every day.
easy+DIY+gifts, holiday+gifts, homemade+gifts, flavored+vinegar
After a month or so, pour the contents through a strainer and then into your chosen bottles (with a funnel). Add a gift tag (mine were just printable business cards that I got at an office supply store) with a ribbon. Viola!

Italian Sun-Dried Tomato Dipping Oil

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I love to use dipping oil on bread when we eat Italian food. Here’s a simple recipe to do it yourself!

1/4 tsp each dried italian herbs–basil, thyme, oregano, rosemary
1 TBSP chopped sun-dried tomato (the kind that is packed in oil)
2 cloves minced garlic
1/2 tsp salt
1/4 tsp freshly-ground pepper
1/2 TBSP chopped fresh organic parsley
3 TBSP grated organic parmesan cheese
2 cups Organic Extra-virgin Olive Oil

In a small pan, heat 1/4 cup of olive oil. add the herbs and the garlic, and just heat until softened.
Remove from the heat and let cool. Add the rest of the ingredients and the rest of the oil and then blend well. Pour into a bottle and allow to sit for several hours before serving. You can pour into gift bottles and spread a bit of your kitchen magic around to your friends and family! These should be used within about a week, or kept in the refrigerator.

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Happy gift-giving from Lassen’s!

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