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 Recipe Ideas

Natural Dyed Eggs Recipe

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Natural Dyed Eggs Recipe

1-2 hr

 

Ingredients

1 quart water

2 tablespoons white vinegar

Hard boiled eggs

For pink eggs: 2 medium beets, shredded or 2 tablespoons beet powder

For blue eggs: ¼ small red cabbage

For orange eggs: 4 yellow onion skins

For yellow eggs: 2 tablespoons ground turmeric

 

Directions

  • Place water and one natural coloring agent into a 2-quart pot and bring to a boil. Reduce heat and simmer for 15-30 minutes. Cool mixture and strain each mixture into a separate bowl using a fine sieve. Stir in vinegar.
  • Place hard boiled eggs into respective dyes for 20 minutes, longer for deeper color.

Chocolate Chip Banana Bread Recipe

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Chocolate Chip Banana Bread Recipe

 1 hr

Makes 2 loaves

Vegetarian

 

Ingredients

1 stick unsalted butter, room temperature

1 cup cane sugar

½ teaspoon vanilla extract

3 ripe bananas, mashed

2 large eggs

1 ½ cups all-purpose flour

1/3 cup cocoa powder, sifted

1 teaspoon baking soda

¼ teaspoon sea salt

½ cup sour cream

¾ cup semisweet chocolate chips

 

Directions

  • Cream butter, sugar, and vanilla together until pale in color. In a separate bowl, whisk together bananas and eggs. Add the banana mixture to the creamed butter and mix until just combined. Preheat oven to 350 degrees F.
  • Whisk together flour, cocoa powder, baking soda, and sea salt. Fold into wet ingredients.
  • Add sour cream and fold the batter again until just combined then fold in chocolate chips.
  • Grease loaf pans with butter or baking spray, optionally, line them with parchment paper. Divide batter evenly between the two prepared pans.
  • Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow banana bread to rest for 10 minutes before removing from pan.

Tuna Pasta Salad Recipe

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Tuna Pasta Salad

  • 30 mins
  • Serves 8

Ingredients

  • 1 pound farfalle pasta
  • 2-5 oz cans tuna, drained
  • 6 ribs celery, sliced
  • 1 medium red onion, diced
  • 2 cups mayonnaise
  • 1/3 cup red wine vinegar
  • 1 tablespoon dried dill
  • 1 teaspoon chia seeds
  • 1 teaspoon sea salt
  • 1 ½ teaspoon ground white pepper
  • 1-15 oz can peas, drained

Directions

  • Cook pasta according to package directions. Drain and set aside to cool.
  • Add the tuna to a medium mixing bowl. Using a fork, break apart the tuna. Stir in the celery and red onion.
  • Whisk together mayonnaise, vinegar, dill, chia seeds, sea salt, and pepper in a small bowl.
  • Add pasta and dressing to the veggie/tuna mixture then toss to combine.
  • Fold in peas and adjust seasonings to taste.

Smothered Potato Puffs Recipe

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Smothered Potato Puffs

Gluten free

30 Min

Serves 4

 

Ingredients

16 oz frozen tater tots

1/3 cup crumbled feta

½ small red onion, julienned

1 handful cilantro leaves

½ teaspoon dried oregano

 

Sauce

1/3 cup mayonnaise

1 Tablespoon sriracha hot sauce

 

Directions

  • Bake tater tots following the package instructions or until extra crispy.
  • Meanwhile, stir together sauce ingredients. Set aside.
  • Place tater tots on a serving plate and drizzle with sauce.
  • Sprinkle on feta, red onion, oregano, and cilantro. Serve promptly.

Potato Leek Soup Recipe

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Happy St. Patricks Day! 🍀

Let’s raise a bowl to good luck and great flavor! We’re celebrating with a cozy Irish classic – Potato Leek Soup. Serve with a loaf of crusty bread and you’ve got the ultimate comfort food.

 

Potato Leek Soup

 30 mins

Serves 6

Vegetarian, Grain-Free, Gluten-Free

 

Ingredients

  • 6 cups russet potatoes, peeled and chopped
  • 6 cups leeks, chopped, white and light green parts only
  • 3 quarts vegetable stock
  • 2 cups cream
  • 4 teaspoons sea salt

 

Directions

  • Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally.
  • Using an immersion blender, blend soup until smooth.
  • Turn off heat and add cream and salt.
  • Serve with crusty bread.

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.

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.
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