March Newsletter 2017

March Newsletter 2017

Check out what’s new at Nature’s Pantry…

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All Things Green & Spring!!

Welcome March! It’s such an exciting month…we have our favorite holiday…St. Patrick’s Day! (Stay tuned to our facebook page to see our 6th annual picture of our family) Then comes Daylight Savings Time! I can’t wait for it to stay light longer at night! Plus, then on March 20th, we have SPRING! I think that makes me happiest. Longer sunshine, blooming of flowers, things turning green and it just seems like you can feel everything coming alive again!! 

De-Stress and strengthen yourself beautifully with our newest yoga line from Gaiam.

With everything from Yoga Mats to Beginner Barre Kits…Yoga Blocks to Balance Cushions…we have something for everyone!

And it’s all so bright, colorful and happy, that it puts you in a good mood and the right mindset to tackle any of your goals!!

               Image result for shamrock

 St. Patrick’s Day
is just around the corner!

We have all the ingredients you need for the best corned beef and cabbage dinner you could want!

Stop in for Organic Cabbage, Organic Carrots, and Organic Potatoes.

Check out this months Taste For Life Magazine – 
This excerpt from the magazine is perfect for spring time-

“Spring is in the air – along with runny noses, itchy and watery eyes, and clogged sinuses. If the season of birdsong and budding trees comes accompanied by allergy symptoms for you or a family member, don’t dispair. Many people find relief through herbal treatments. So before you reach for the over-the-counter meds, try some of these natural remedies:

Quercetin – the antioxidant quercetin may play a part in regulating the cells that release histamines, chemicals that spark allergic reactions in the body, giving it antihistamine and anti-inflammatory properties.

Stinging Nettle – An herbacceous shrub found throughout the world, stinging nettle is used to treat a number of health issues, including allergic rhinitis, also known as hay fever. It works, scientists believe, by limiting the amount of histamine the body releases to fight off allergens.

Butterbur – Used in the seventeenth century to treat coughs, butterbur today shows promise as a remedy for hay fever and nasal allergies. It appears to work by blocking leukotriene a chemical that sets off allergic reactions.

Stop in an pick up this months Taste For Life Magazine in the store to read more about these natural remedies and a couple more to help you in the battle of spring time allergies.

Ask an associate for help finding any of these in the store or need help with finding what may work best for you.

Irish Soda Bread

Nature’s Pantry Kitchen has you covered! We will have fresh, baked Irish Soda Bread available! Our specialty is our GLUTEN-FREE bread! Stop in and pick some up to celebrate St. Patrick’s Day!!

Earth Day Celebration

April 22nd, 2017 11 a.m. to 2 p.m.

Come celebrate with us on Earth Day! We will have raffles and samples and representatives from some amazing companies to talk about their products and loving the Earth!

Visit with representatives from:

Image result for amazing grass logo

Plus many more!!

Emerald Salad

1 slice Oatmeal Bread
Canola Oil Spray
12 Boston Lettuce Leaves
12 Pink Grapefruit sections (fresh, jarred, or canned)
12 Thin Avocado slices (about 1/2 medium avocado)
2 Kiwi Fruit, peeled and thinly sliced
12 finely-sliced Green Bell Pepper Rings
1/2 c grapefruit Juice
2 Tbsp Lime Juice
1-2 Tbsp honey, preferably clover
1 Tbsp Fresh Mint Leaves, minced
1 1/2 tsp EVOO
Salt and Black Pepper to taste

1. Preheat oven to 350 degrees
2. To make croutons, coat one side of bread with cooking spray. Bake on a rack in center of ovenfor 3 minutes, until bread is dry and almost hard in center. Let bread sit 2 minutes. With a serrated knife, cut bread into 1/2-inch cubes and set aside.
3. On each of four salad plates, make a bed using 3 lettuce leaves. Place 3 grapefruit sections and 3 avocado slices in center. Arrange kiwi fruit slices in an overlapping ring around them. Place 3 bell pepper rings over grapefruit and avocado.
4. For the dressing, whisk together in a small bow, the grapefruit and lime juices, 1 Tbsp. of the honey and the mint. Whisk in the oil. Season dressing to taste with salt and pepper. Taste and add more honey if needed.
5. To serve, drizzle dressing over top of each salad. Sprinkle one-fourth of the warm croutons over each and serve. 

From the American Institute for Cancer Research and Taste for Life Magazine

1545 Route 52, Suite 20
Fishkill, New York 12524


Monday – Friday: 8am – 9pm
Saturday: 8am – 8pm
Sunday: 8am – 6pm

436 Blooming Grove Turnpike
New Windsor, New York 12553  

Monday – Friday: 8am – 9pm
Saturday: 8am – 8pm
Sunday: 8am – 6pm


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