Natural Grocery

Independently owned, organic grocery store. Our Annex serves prepared foods and offers a selection of wine and beer. Our florists are here to help you with fresh local cuts and dried bouquets.

EL CERRITO STORE
10367 San Pablo Ave.
(510) 526-1155
Every Day Hours
PREPARED FOOD ANNEX
10387 San Pablo Ave.
(510) 526-5150
Every Day Hours
BERKELEY STORE
1336 Gilman St.
(510) 526-2456
Every Day Hours
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Home / Archives for Eating Well

Shrimp Ramen Noodles Recipe

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Making a flavorful shrimp ramen is easy when you use the shells to make a quick stock. From there, you’re only minutes away from a delicious bowl of ramen. Don’t forget the tasty toppings!

Shrimp Ramen Noodles

Serves 2–3

Total time: 35-40 minutes

Dairy-Free

 

Ingredients

1 pound easy peel shrimp, peeled and shells reserved

2 scallions, roughly chopped

4-inch piece fresh lemon grass, chopped

2 large garlic cloves, crushed

1-2 teaspoons tomato paste

4 cups cold water

2 packages ramen noodles

1-2 teaspoons chili garlic sauce

2 tablespoons tamari

1 scallion, thinly sliced

 

Directions

  1. In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
  2. Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
  3. Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.

 

Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled egg

Chocolate Trail Mix Bars Recipe

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These delicious chocolate trail mix bars are perfect whenever you’re on the go!

Plus, they’re made of pantry staples you probably already have on hand – including oats, peanut butter, and chocolate chips. And if you don’t have them on hand you know you can get them at our stores!

 

Chocolate Trail Mix Bars

Makes 8

Total time: 35 Minutes

Gluten-Free, Vegetarian

 

Ingredients

 

1 cup gluten-free rolled oats

½ cup trail mix

½ cup mixed roasted nuts, roughly chopped

⅓ cup chocolate chips

½ cup roasted sunflower seeds

¼ cup sesame seeds

¼ cup currants

½ cup honey or brown rice syrup

⅓ cup creamy peanut butter

2 ounces chocolate, chopped

¼ teaspoon avocado oil

 

Directions

 

  1. Preheat oven to 350° F. In a medium-size mixing bowl, combine oats, trail mix, nuts, chocolate chips, sunflower seeds, sesame seeds, and currants.
  2. Heat peanut butter and honey in a small saucepan and stir until bubbling. Pour over oat mixture and stir until well blended and everything is coated.
  3. Line a 9”x9” baking pan with parchment paper. Add mixture to the pan and with wet hands, press mixture flat.
  4. Bake for 15 minutes. Allow bars to cool before removing from the pan.
  5. Cut into eight bars and place on a cooling rack.
  6. Fill a medium-sized pot with two inches of water and place a heatproof metal or glass mixing bowl on top. You want it to fit snugly without touching the water. Bring the water to a simmer over medium-low heat. Add the chocolate and avocado oil to the bowl and stir until melted and combined. Drizzle the chocolate over the cooled bars.

BBQ Chicken Recipe

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Looking for the perfect game time appetizer? These BBQ chicken drumsticks are deliciously saucy and quick to prepare.

Serve with a side of celery, carrots, and ranch for a superbowl classic 🏈

BBQ Chicken

Ingredients

2 tablespoons olive oil

8 chicken legs

¾ cup barbeque sauce

Salt and pepper

 

Directions

 

Grill Method

  • Heat an outdoor grill to high heat (450 degrees F)
  • Brush chicken with olive oil and season with salt and pepper
  • Place chicken on the heated grill. Cover and cook for 5 minutes or until chicken comes easily off the grates. Flip the chicken and continue to cook for another 5 minutes.
  • Baste chicken with barbeque sauce, flipping every 2 minutes and basting again. Continue basting and flipping the chicken until the internal temperature reaches 165 degrees F.
  • Remove chicken from grill and allow to rest on a clean plate for 5 minutes before serving.

 

Oven Method

  • Preheat oven to 400 degrees F
  • Line a baking sheet with parchment paper and place chicken on tray.
  • Coat chicken with olive oil and season with salt and pepper.
  • Bake chicken for 15 minutes, then start to baste with barbeque sauce every 5-10 minutes thereafter. Continue to cook chicken until the internal temperature reaches 165 degrees F.
  • Remove chicken from oven and allow to rest on a clean plate for 5 minutes before serving.

Pre-Order Your Christmas Turkeys, Hams or Roasts In Store or By Calling

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Don’t procrastinate on securing the main attraction of your Christmas feast!

Pre-order your turkey, ham or roast ASAP!

How? Call or come in! Order from the location you want to pick up from!

 

Turkeys, Hams & Roasts Available for Pre-Order at Berkeley

 

Berkeley 510-526-2456

 

Turkeys, Hams & Roasts Available for Pre-Order at El Cerrito

 

El Cerrito 510-526-1155

 

Turkeys arrive the Friday before Christmas (12/20/24) and will be ready for pick-up beginning Saturday, December 21, 2024.

Merry Christmas & Happy Holidays from The Natural Grocery Company!

 

Thanksgiving 2024 Meals, Sides & Pies from The Natural Grocery Company

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The Annex is preparing organic dinners for eight (turkey & vegetarian) as well as individual meals (turkey, vegetarian & vegan) plus pies and all the sides.

You may order and pre-pay online for pickup at The Annex or Berkeley Store. You may also call or come in and place your order at either The Annex (510-526-5150) or Berkeley Store (510-526-2456).

https://naturalgrocery.com/orderthanksgivingmenu/

Pickup day is Wednesday, November 27, 2024 from 8:30am to 8:30pm.

Last day to order dinners and meals is Sunday, November 24, 2024 at 8:30pm.

Last day to order pies is Monday, November 25, 2024 at 8:30pm.

Acorn Squash filled with Wild Rice Stuffing with Dried Apricots and Pecans

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Acorn Squash filled with Wild Rice Stuffing with Dried Apricots and Pecans

Makes enough for 2 entrée portions or 4 side dishes depending on the size of the acorn squash

  • 1-2 Acorn Squash
  • 2 teaspoon olive oil
  • 2 tablespoons Miyoko’s Vegan Butter
  • 1 cup Lundberg Wild Rice Blend
  • 1 cup vegetable broth stock
  • 1⁄4 cup chopped pecans
  • 1⁄4 cup chopped dried Turkish apricot
  • 1 stalks celery, chopped well
  • ½ yellow onion, diced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon date molasses
  • salt
  • pepper

Directions

Roasting the acorn squash

  • Carefully cut the acorn squash in half, lengthwise and scoop out the seeds.
  • Lightly brush with olive oil and sprinkle with salt and pepper to taste. Place on a baking sheet, cut side down and bake at 400 degrees for about 40 minutes, until tender.
  • Remove from oven and flip to cut side up. Put ½ tablespoon of vegan butter in each and allow it to melt before stuffing.

To prepare the filling

  • In a medium saucepan over medium high heat combine the rice and vegetable stock.
  • Bring to a boil.
  • Reduce heat to low, cover and cook, until rice is tender, about 30 minutes.
  • If all the liquid isn’t absorbed don’t worry about it, as long as the rice is done. Drain if needed.
  • In a saute pan heat 1 teaspoon of olive oil. Add the onion and cook until lightly caramelized. Then add 1 tablespoon vegan butter, nuts, apricots and celery and cook until heated through. To finish, add the chopped sage and thyme.
  • Add the apricots, celery, onions and nuts to the rice. Add the chopped parsley and date molasses, mix thoroughly.
  • Taste and salt if you want and pepper to taste.
  • Stuff baked halves of acorn squash and bake at 350 degrees for 30 minutes.

Cadia Organic Soups at Great Everyday Low Prices!

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Are we all thankful for the fog coming back after our intense early October heat wave?

In Autumn, we like to indulge in the dishes that cooler weather inspires but we don’t always have the time to prepare a slow cooked soup. Cadia Organic Soups are a healthy and tasty way to cut your prep time when it comes to meals. With our new Everyday Low Prices on these items, you won’t take a hit on your finances either!

Organic Creamy Carrot Coconut Soup – CADIA®

The taste of Organic Carrot Coconut Soup is truly one-of-a-kind. It’s a perfect blend of sweet and savory, with the earthy flavor of organic carrots combining perfectly with the creamy richness of coconut milk. The soup has a smooth texture that melts in your mouth, filling it with warmth and comfort.

Organic Creamy Mushroom Soup – CADIA®

Organic Creamy Mushroom Soup is full of delicious and unique flavors that are sure to tantalize your taste buds. This soup has a rich, earthy flavor profile that comes from the fresh, organic mushrooms used in its preparation.

Organic Lentil Soup – CADIA®

The taste of organic lentil soup is a delightful medley of earthy, nutty, and slightly peppery flavors that come together in perfect harmony. With each spoonful, you’ll experience a comforting warmth that soothes the senses and satisfies the palate.

Organic Vegetarian Harvest Chili – CADIA®

The taste of organic vegetarian harvest chili with quinoa is a symphony of flavors that will dance on your palate. The combination of fresh vegetables, savory spices, and protein-rich quinoa creates a deliciously satisfying dish that is both comforting and nourishing.

 

OPEN EVERY DAY
El Cerrito: 8:30am to 8:30pm, seven days a week
Berkeley: 8:30am to 8:30pm, seven days a week
Annex : 7:30am to 8:30pm
Wine opens at 9am
EL CERRITO STORE
10367 San Pablo Ave.
(510) 526-1155
Seven days a week 8:30am-8:30pm
EL CERRITO ANNEX
10367 San Pablo Ave.
(510) 526-5150
Every Day 7:30am-8:30pm
Wine: 9am-8:30pm
BERKELEY STORE
1336 Gilman St.
(510) 526-2456
Seven days a week 8:30am-8:30pm