Datura Dispatch 1st Quarter Newsletter 2014

//Datura Dispatch 1st Quarter Newsletter 2014

Datura Dispatch 1st Quarter Newsletter 2014

Eating Whole Foods For A Whole You
Quarterly Recipe

Kale Salad


It’s my favorite salad.  My go to, when I need something hearty and lite.  The combination of Kale, beets and carrots, massaged with an apple cider vinegrette is delicious!  Not to mention the fact that it holds up well, even after it’s been dressed.
Kale is an amazing green.  One cup of kale contains 33 calories, 9% of the daily value of calcium, 134% vitamin C, 206% vitamin A, and 684% vitamin K.  Not to mention it’s an excellent source of copper, iron, potassium, manganese and phosphorus.  Wha, Wha, What! You say.

The beautiful and bold colored beet is a blessing in disguise.  This root vegetable packs a powerful punch.  Aside from being high in vitamins and minerals, they are a natural liver tonic that purify the blood and  provide a high source of energy at a low calorie count.  Pregnant women would benefit from adding beets to their diet, due to the high vitamin B and iron content which are needed for new cell growth.

Next on the line up is the anti-aging, cancer fighting carrot.  Aside from the mentioned, carrots are a great antiseptic when applied topically to wounds.  They also clean your teeth, scraping plaque and food particles away as you chew.  Carrots also stimulate the gums and trigger the production of saliva, which is alkaline, and helps rid the mouth of cavity forming bacteria.  Need I say more?

Make your own pH balancing apple cider vinaigrette, and you’ve got yourself a salad, folks!


Kale Salad
1 bunch of local Kale (your choice, lacinato or green, de-stalked and chopped)
1 medium sized red beet, shredded
2 large carrots, shredded
Combine in a large bowl and toss well, or massage.

Apple Cider Vinaigrette
1 cup of olive oil
1/2 cup of apple cider vinegar
2 cloves of garlic, minced
1/2 cup of nutritional yeast
1 teaspoon of ground pepper ( or to taste)
1 teaspoon of salt ( or to taste)
Combine all ingredients in a small jar, shake vigorously till incorporated.  Dress the salad and toss till well coated.

Is it a Cold? Or Allergies?

Differentiating between the two and the common symptoms they share

I had a runny nose, a cough, and some serious congestion.  I had fallen ill, or so I thought.  My bouts of balloon head would dissipate, only to return suddenly and then disappear again.  I felt horrible, but functional.  This made me wonder.  With the unexpected warm February weather and the quick thaw, could it just be seasonal allergies haunting me.  Enter Google search. 

Colds and allergies can easily be confused for one another.   The two ailments parallel each other almost perfectly.  They yield similar symptoms caused by the release of chemicals in our body, such as histamine, that can cause swelling of the nasal passages, cough and sneezing.  Colds can be caused by a number of viruses, while allergies are caused by the over reaction of the immune system of a specific substance. 

Differentiating between the two is easy.  Colds generally last 1-2 weeks, while allergies linger till exposure of the allergen is eliminated.  Body aches and fever can sometimes accompany a cold, not with allergies.  Lastly, the mucosa associated with allergies will run clear, with a cold, it will usually have a yellow hue.
So… now that I have been Google educated.  I can combat my allergies with confidence as I head to the supplement aisle.


Local Growers Gathering

Breaking bread with our local farmers

This February, Moonflower hosted it’s first annual local growers gathering.  Local farmers were invited to break bread and discuss the 2014 growing season. 
In attendance were Creekside Lane Organics, Living Traditions Farm, Whole Foods Farm, Early Morning Orchards, Manzana Springs, and Tom Noce of Castle Valley. 

Topics of discussion included strengthening the vendor relationships between our local growers and Moonflower, as well as increasing awareness and sales of locally produced food in the Moab community.  The open forum allowed growers to share their goals and concerns.  An assortment of ideas passed between Moonflower management and growers, creating both understanding and promises of commitment to the local sustainable food movement here in Moab.

We hope that you will join us in supporting locally produced goods, whether you shop with Moonflower or at the Farmers Market.
Thank You!


1st Annual Member/Owner Celebration

The first annual member/owner celebration is scheduled to commence March 28,2014 at the MARC.  Member/owners are encouraged to attend to meet current board members and candidates.  Members can learn about Moonflower, it’s history, future goals and finances. 
Refreshments and food, prepared by Moonflower deli manager Kaye Davis, is sure to delight everyone’s palate.  Please bring your own dinnerware. 

Growing Pains

Expansion in a small space can be challenging and sometimes overwhelming for all of us.  However, the end results are always rewarding.  Currently, Moonflower is in the process of expanding the dairy/frozen and deli department, while resetting grocery, upgrading equipment and elminiating dead ends prior to our March deadline, in which Moonflower will lose access to the property adjacent to the Co-op.
It is our goal to have all changes completed by the end of April.  With that being said, we would like to Thank You for your patience and understanding through this process.   

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39 E 100 N  Moab, UT 84532
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