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In The Spotlight: A Happy Camper 
Starting with the December menu we have ingredient lists and complete nutritional information in the form of a nutrition facts panel for each recipe on our website.
The obvious benefit is that it’s now a lot easier to pick out meals that fit your dietary requirements and to see which ones would work with a simple substitution.
As a side benefit this enables us to meet FDA requirements for making nutritional claims such as low fat, low sodium, low cholesterol, and high fiber. Check out the new December menu with nutrition facts & ingredients and look for the happy camper icon (we tried to create a female icon, but at the small scale the long flowing hair looked like a horrible deformity) followed by a list of the guidelines each recipe meets.
From The Kitchen
We still have the following meals from last month’s menu in our freezer: Broccoli and Swiss Cheese Quiche, Quiche Lorraine, Herb Chicken, Herb Tofu, Cannellini Minestrone, Cannellini Chicken Minestrone, Pork Tenderloin with Baked Apples, Chicken with Blueberry Ginger Chutney, Tempeh with Blueberry Ginger Chutney, and Seared Wahoo with Capers and Balsamic Sauce.
While these meals are no longer available online, you can pick them up by dropping by our kitchen at 2690 28th Pearl Street or order them over the phone (303–440–3828). Get ’em before they’re gone!
Recipe Idea: Tangy Chocolate Chip Cookies
This recipe is similar to our favorite sugar-free cookie recipe: Orange-Hazelnut Chocolate-Chip Cookies (you can find that recipe in the June newsletter), but it doesn’t require the extra step of roasting hazelnuts.
Makes about 3 dozen:
3½ cups whole-wheat pastry flour
2 teaspoons baking powder
Pinch of sea salt
1 cup brown rice syrup
¼ cup vanilla rice milk
¼–½ cup fresh orange juice
¼ cup corn oil
1 teaspoon pure vanilla extract
2 teaspoons grated orange zest
½ cup coarsely chopped pecans 1 cup dairy-free grain-sweetened chocolate chips
Preheat oven to 350°F and lightly oil two baking sheets.
Mix together flour, baking powder and salt in a bowl. Whisk together brown rice syrup, orange juice, corn oil, vanilla extract, rice milk and orange zest until creamy and stir into dry ingredients. Stir in nuts and chocolate chips.
Use an ice cream scoop to drop the dough onto the oiled baking sheets, spacing 2 inches apart. Press the dough to flatten slightly. Bake for about 18–20 minutes, until just firm to the touch and beginning to brown. Do not overcook or the cookies will harden as they cool. Transfer the cookies to a wire cooling rack to cool completely. "Guten Appetit!"
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Holiday Gift Certificates
Give the gift of good food and treat yourself at the same time. From now through the end of the year buy a gift certificate for $100 or more, and we’ll increase the value by 10% or issue you a gift certificate for the 10%.
Make Your Mountain Getaway Even Better
Are you heading up to the mountains for the holidays? Or are the in-laws coming to town? Our delicious crock-pot meals on the December menu can make sure you’ll always have an answer to the question "what’s for dinner?". Don’t have a crock-pot? Check out the October newsletter for our affordable recommendations.
Did You Know?
We recycle and we compost 100% of our produce and meat waste through Eco-Cycle, earning us the designation as a Zero Waste Community Partner.
Why Didn’t We Think Of That?
Several customers have suggested over time that it would be nice to have a quick way of telling which meals are low in sodium, fat, etc. Well, the wait is over – starting with the December menu look for the happy camper (see In The Spotlight above) as a quick indicator for low fat, low sodium, low cholesterol or high fiber.
Do you have a tip for us? Something you’d like to see, or something we could do better? Send it to us via email (or use the contact form on our website). Please don’t forget to tell us your name.
Last Words
If you like our service, please tell your friends and neighbors (forward this newsletter).
If there’s something you don’t like, or something you think we can do better, please tell us. We want to know because we can only fix it if we know it’s broken.
Thank you,
Beckie & Toby Hemmerling.
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