Health Beat Natural Foods & Deli

Foods are prepared from scratch. We have hot soup, organic brown rice, sandwiches/wraps, and salads. You can sit at the bar, eat in the dining area or take it to go

Most ingredients used in deli are organic

Self serve/grab and go prepared foods made fresh daily mon-fri, leftovers saturday- sunday, available daily

On heidelberg bread

Whole oranges give these muffins a wonderful flavor. Diet type: vegetarian, ingredients

Serves: 16

Cooking time: 30 minutes - one hour

Instructions: in a large bowl, combine oatbran, flour, flax seed, bran, baking powder and salt. Set aside. In a blender of food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Fill paper lined muffin tins almost to the top. Bake in 375 f oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean

Because of the intense flavor of the dried tomato dressing, no salting is necessary

Diet types: low fat, low sodium, ingredients

Serves: 6

Cooking time: 30 minutes - one hour

Instructions: cook potatoes in boiling water in a large saucepan for about 10 minutes, or until tender. Meanwhile, place dried tomatoes in a small bowl and cover with hot broth and set aside. Place olive oil, vinegar, basil, pepper and garlic in a blender or food processor. When dried tomatoes are soft, add to blender along with soaking liquid. Blend or process on high speed until nearly smooth (small bits of tomato will remain). Drain potatoes and transfer to a serving bowl and toss with the green onion, celery, and dressing. Allow to stand 30 minutes. Stir before serving

Excellent as a light meal or a side dish....and kids like it

Diet types: dairy free, vegetarian, ingredients

Serves: 6

Cooking time: 30 minutes - one hour

Instructions: rinse rice well in a sieve under cold running water. In a medium saucepan, bring water and salt to a boil, add rice, bring to a boil again, stirring with a fork. Reduce heat, cover, simmer slowly 20 minutes. Remove lid, allow steam to escape. Fluff rice with a fork. Cool, cover and place in a refrigerator overnight. In a large non-stick skillet, over medium heat, heat canola oil. Add eggs and fry until half cooked. Add rice, breaking up any lumps, stirring quickly to coat the rice. Reduce heat to medium low; add veggies and green onions. Cook, turning rice mixture gently but frequently, about 4 minutes. Add soy sauce, sesame oil and flax seed. Reduce heat to low, cover and cook 3 minutes. (*To toast flax seed, spread flax seeds in small metal pan. Bake at 350 degrees f for 3-5 minutes. Stir while toasting

Great as is or sprinkled on hot oatmeal.

Diet types: vegan, vegetarian, ingredients

Serves: 6

Cooking time: under 15 minutes

Instructions: heat a heavy skillet over medium heat. Rinse seeds and drain. Place in hot skillet and stir occasionally until moisture has evaporated. Lower heat to medium-low and stir or toss seeds as they toast. Meanwhile, combine the seasoning ingredients in a mixing bowl. Add the roasted seeds hot from the skillet. Stir to coat evenly. Pour the seeds back into the still-hot skillet and allow to dry, stirring occasionally, for 3-4 minutes. Store in an air-tight container