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Healthy Food for All!

June 3

June 3

Read about how Frost Beer is made in Food For Thought!


Frost Beer Works will be at the Co-op June 8th (3-5pm)


Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.

by Chris Ellis
Staff Nutritionist
October 2013 

Well, the main thing I do with them is eat them as is. To keep them as crisp and fresh as possible, store them in the refrigerator. They are great to add to salads for something different. I also make a special variation of a Waldorf salad that my mother used to make often. It calls for apples of the delicious variety but other types can be used too. I add lemon yogurt instead of mayonnaise, chopped celery, some chopped walnuts, and the salad is done. Dried fruits such as dates or raisins can be added if desired. An excellent apple dessert is the one below which is modified from a recipe from The Moosewood Cookbook by Mollie Katzen. I also make Apple Crisp all the time and this is the simple recipe: 6 medium apples washed and sliced with the peel on, no seeds; mix with ¼ cup honey or less, depending on your taste; then grind up ¾ cup almonds in a food processor until fine, add 2 cups of oats and ¼ cup honey and continue to process until it looks crumbly. Preheat oven to 350 degrees. Put apples mixed with honey and ½ tsp cinnamon about in a glass pie pan. Spread oat-almond-honey mixture over the top and bake for about 30 to 40 minutes or until brown. Serve warm or cold. Yield: 6 servings