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July 2025 Health Hotline® Magazine Issue 96

July 2025 Health Hotline® Magazine Issue 96

Recipes

  • Honey Ale Pulled Chicken Sandwiches
  • Summer’s Best Tomato Salad

Articles

  • Optimize Your Health with Choline
  • Are “Vegetable” Oils Jeopardizing Your Health?
  • For The Love of Organics: Tomatoes
  • Earth Watch
Read the Magazine
 

Articles

Honey Ale Pulled Chicken Sandwiches

Coconut Free
Gluten Free
Nut Free
Legume Free
Seed Free
Dairy Free
Egg Free
Honey Ale Pulled Chicken Sandwiches

Our Honey Ale Pulled Chicken is a mouthwatering blend of tender, juicy chicken infused with the flavors of honey and ale, and a subtle kick of spice. With only 10 minutes of prep and four hours of effortless slow cooking, this dish practically makes itself. Whether you’re hosting a lazy weekend lunch or gathering with friends or family, this recipe promises a burst of flavor that will have everyone coming back for seconds.

4 hours 15 minutes
1⁄4 cup Natural Grocers® Brand Raw and Unfiltered Clover Honey
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
1 tablespoon Natural Grocers Brand Bulk Organic Chili Powder
1 teaspoon Natural Grocers Brand Bulk Organic Smoked Paprika
1 teaspoon Natural Grocers Brand Bulk Organic Onion Powder
1 teaspoon Natural Grocers Brand Bulk Organic Garlic Powder
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
2 tablespoons sriracha or other hot sauce
1 (12-ounce) can gluten-free ale or dark beer
2-2 1/2 pounds boneless, skinless chicken thighs (approximately 8 thighs)
1 tablespoon tapioca flour
1 tablespoon cold filtered water
8 gluten-free soft rolls
Optional toppings
Natural Grocers Brand Dill Pickles Chips
Extra hot sauce
Organic coleslaw
Thinly sliced organic onion
  1. Stir together the honey, vinegar, seasonings, hot sauce, and ale in the slow cooker.
  2. Add the chicken thighs, gently tossing to coat with the sauce.
  3. Cover and cook on low for four hours, or until the chicken is tender and cooked through (temperature of 165°F). Once done, remove the chicken from the slow cooker and shred with two forks.
  4. Skim off any fat from the surface of the cooking liquid and strain the liquid into a small saucepan. Bring to a boil. Let the liquid boil for 8-10 minutes, until it’s reduced to approximately one cup.
  5. While the liquid is boiling, combine the tapioca flour and water to make a slurry. Once the liquid has reduced to about a cup, reduce the heat and add the slurry, stirring constantly until thickened.
  6. Add the shredded chicken back to the slow cooker and pour in the reduced sauce. Toss to coat and leave the slow cooker on warm heat. Serve on buns with optional toppings if desired.
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Summer’s Best Tomato Salad

Coconut Free
Gluten Free
Legume Free
Egg Free
Vegetarian
Summer’s Best Tomato Salad

It’s peak tomato season and tomatoes are at their most vibrant—bursting with color, sweetness, and rich flavor—making them the perfect star for this bright and beautiful salad. This show-stopping dish offers a delightful medley of earthy, tangy, and savory notes, with juicy tomatoes, fragrant herbs, and warm spices, balanced by salty feta and crisp pita crackers.

30 minutes
1 1⁄2 pounds organic tomatoes (3-4 medium tomatoes); heirloom tomatoes are ideal, but any variety will work—your picks should smell tomato-y and feel heavy for their size
1 (12-ounce) container organic cherry or grape tomatoes (mixed colored tomatoes make the salad pretty)
1 3⁄4 teaspoons Natural Grocers® Brand Bulk Real Salt, divided
1 organic lemon
6 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
2 tablespoons Natural Grocers Brand Bulk Organic White Sesame Seeds
1 tablespoon Natural Grocers Brand Bulk Organic Cumin Seeds
2 teaspoons Natural Grocers Brand Bulk Organic Thyme
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin
1 teaspoon Natural Grocers Brand Bulk Organic Ground Coriander Seed
2 teaspoons Natural Grocers Brand Bulk Organic Oregano
1 small organic garlic clove, minced
2 cups organic gluten-free pita chip crackers
1 1⁄2 teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup
4 ounces organic feta cheese
1⁄2 cup organic basil leaves
  1. Use a paring knife to core the tomatoes, then use a very sharp chef’s knife or serrated knife to cut each into 8–12 wedges, depending on their size. Don’t worry about perfect wedges—a little variation in size is good in this salad! Halve or quarter the cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier).
  2. Transfer tomatoes to a large bowl and season with 1¼ teaspoons salt (the salt will draw moisture from the tomatoes, intensifying their flavor). Use clean hands to gently combine the tomatoes and salt.
  3. Zest up to half of the lemon—you need about 1 teaspoon of zest.
  4. Heat a small skillet over medium-low heat. Add the sesame and cumin seeds. Stir frequently until fragrant and lightly toasted, about 2 minutes. Add 6 tablespoons olive oil, gently stir to combine, and heat for another 2 minutes, until it just starts to shimmer. Add the remaining seasonings, including the remaining ½ teaspoon of salt, the lemon zest, and the garlic. Stir to combine, remove from heat, and transfer to a small bowl. Set aside.
  5. Place pita chip crackers in a medium bowl. Drizzle 2 tablespoons of the seasoned oil over the chips and mix well, gently coating the chips without breaking them into too many pieces.
  6. Add 2 tablespoons plus 1 teaspoon lemon juice and the maple syrup to the remaining seasoned oil. Whisk until well combined. Taste dressing and add more lemon juice, salt, or maple syrup if desired.
  7. Slice or crumble the feta and add to the bowl with the tomatoes. Add the basil to the bowl, tearing large leaves into smaller pieces. Drizzle the dressing over and gently toss to combine.
  8. Add the pita chip crackers to the bowl, scraping in any leftover oil. Gently fold to combine with the tomatoes.
  9. Spoon salad onto a serving platter, being sure to include the juices. Serve immediately.
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