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Sendik's Real Food Magazine - Spring 2013

Sendik's Real Food Magazine - Spring 2013

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Published by paul_doty4397
Balistreri Sendik's Food Markets Real food magazine
Balistreri Sendik's Food Markets Real food magazine

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Published by: paul_doty4397 on Feb 26, 2013
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04/03/2014

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www.sendiksmarket.com
 
real
 
food
 
9
Sendik’s Food Markets
welcome
W
ith spring comesthe start of many of our favorite things:the baseball season, warmer weather, plant and flower blos-soms, and the stone fruit sea-son. This year, we are excitedabout another new beginningin the spring as we open a newstore in Bayside.The store allows us to bet-ter serve our devoted North-shore customers who nowvisit us in Whitefish Bay andMequon. The new store willoffer Mobil-branded gasoline and featurefresh, fast, and healthy offerings from our produce, deli, bakery, and meat & seafooddepartments in a convenient setting thatallows for a quick shopping trip. House-hold staples from our grocery, dairy, andfrozen food sections will also be available.The Bayside location will be our elev-enth store, and we are looking forward tooffering our customers the best groceryshopping experience, period, in an evenmore accessible and convenient new store.As we plan for this exciting change, weare also planning in-store events for our next charity partner: ABCD: After BreastCancer Diagnosis. ABCD was the charitypartner for our very first
Real Food 
maga-zine back in the winter of 2005, and weare honored to continue to support their mission of providing one-to-one supportfor those affected by breast cancer.In the months of February, March, andApril, customers will be able to donate toABCD through special store promotions.Representatives from the charity willalso be available periodically at your localSendik’s to share information about theresources available to breast cancer patients,their families, and friends.This is our ninth year partnering withABCD, and we are again glad to havethem as the beneficiary of sales from thisissue of 
Real Food 
. All proceeds from thismagazine will go directly to the charity,and we encourage you to read more aboutABCD on page 16.We dedicate this issue, then, to newbeginnings and to old friends.Sincerely,
The Balistreri Family
New Beginningsand Old Friends
The Balistreri amily: Patty, Nick, Margaret (Harris),Salvatore, Ted, and Patrick.
ELM GROVE
13425 W. Watertown Plank Rd.Elm Grove, WI 53122(262) 784-9525
FRANKLIN
5200 W. Rawson Ave.Franklin, WI 53132(414) 817-9525
GERMANTOWN
N112W15800 Mequon Rd.Germantown, WI 53022(262) 250-9525
GRAFTON
2195 1st Ave.Graton, WI 53024(262) 376-9525
GREENFIELD
7901 W. Layton Ave.Greenfeld, WI 53220(414) 329-9525
MEQUON
10930 N. Port Washington Rd.Mequon, WI 53092(262) 241-9525
NEW BERLIN
3600 S. Moorland RoadNew Berlin, WI 53151(262) 696-9525
WAUWATOSA
8616 W. North Ave.Wauwatosa, WI 53226(414) 456-9525
WEST BEND
280 N. 18th AvenueWest Bend, WI 53095(262) 335-9525
WHITEFISH BAY
500 E. Silver Spring Dr.Whitefsh Bay, WI 53217(414) 962-9525
Open 7 a.m. – 9 p.m. dailywww.sendiksmarket.com
Bonnie Bellehumeur (let), president o Feeding America Eastern Wisconsin,accepts the Fall 2012 donation o $44,750rom Ted Balistreri and Margaret Harris,which was raised rom
Real Food 
maga-zine sales and other in-store events. Anadditional donation o 51,000 pounds o ood was also made with the proceeds.
 
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11
Sendik’s Food Markets
producegrains
T
here’s an incredible amount of healthy benefitsin tiny flax seeds. There’s evidence they may helpreduce the risk of heart disease, cancer, stroke, anddiabetes. And they’re super easy to incorporate into your diet.Flax, which is also known as linseed, comes from ablue-flowered plant—and it’s the same plant that’s usedto produce linen. Flax was cultivated in ancient Ethiopiaand ancient Egypt. Plus, Greek and Roman writings refer-ence the healing properties of flax as far back as 650 BC.Those ancient Greeks and Romans knew a thing or two,as scientific research over the past few decades has foundmany nutritional benefits of flaxseed, which are due pri-marily to its fat, lignan, dietary fiber, and protein content.It’s rich in Omega-3 essential fatty acids, the “good” fatsthat have been shown to have heart-healthy benefits. (Eachtablespoon of ground flaxseed contains about 1.8 grams of plant Omega-3s.) Lignans, which are phytoestrogens, arecompounds that have been shown in laboratory studies tohelp protect against certain kinds of cancer—and flaxseed contains75-800 times more lignans than other plant foods. Flaxseed containsboth the soluble and insoluble types of fiber. Plus, the protein found inflaxseed is very similar to soybean protein, considered one of the mostnutritious plant proteins due to the amino acids. Flax is also rich inpotassium. (The brown and yellow varieties have the same nutrition.)Since news of these nutritional benefits, you’ll see more flaxseedin all kinds of foods, from crackers to frozen waffles to oatmeal,cereals, pasta, whole grain breads and crackers, energy bars, meatlessmeal products, and snack foods. Not only have people been consum-ing more flaxseed, agricultural use has also increased—to feed allthose chickens laying eggs that are higher in Omega-3 fatty acids. You can also purchase the seeds and add either whole or groundto food at home. Flax seeds are easy to grind using a coffee grinder,food processor, or blender. According to the Flax Seed Councilof Canada, ground flax provides more nutritional benefits thanwhole seeds since flax seeds are very hard, making them difficult tocrack, even with careful chewing. Grinding flax seeds breaks themup, making them easier to digest and provide the health benefits.If whole flax seeds remain unbroken, they may pass undigestedthrough the body, reducing the nutritional advantage.Sprinkle ground flaxseeds onto hot or cold cereal. Add flaxseedsto your homemade muffin, cookie, or bread recipe. To add a nuttyflavor to cooked vegetables, sprinkle some ground flaxseeds on topof them. Add a tablespoon of flaxseed oil to smoothies. Stir intoenchilada casserole, chicken Parmesan, chili, beef stew, meatloaf, or meatballs. For a four-serving casserole, you can usually get away withadding 2-4 tablespoons of ground flaxseed. For a dish serving 6-8,use 4-8 tablespoons. Add whole to salads. Or a sprinkle of wholeflax seeds atop bread dough, pancakes, muffins, or cookies beforebaking adds a nutritional nutty crunch.Flaxseed can also serve as a substitute for some flour or fats whencooking. Substitute ground flaxseed for part of the flour in recipesfor quick breads, muffins, rolls, bread, bagels, pancakes, and waffles.Try replacing ¼ to ½ cup of the flour with ground flaxseed if therecipe calls for 2 or more cups of flour. Flax seeds can replace theoil or shortening in a recipe because of its high oil content. If arecipe calls for ¹⁄ ³cup of oil, use 1 cup of milled flax to replace theoil—a 3-to-1 substitution ratio. When flax is used instead of oil,baked goods tend to brown more rapidly.How much flaxseed do you need? The optimum amount for healthbenefits is not yet known, but 1-2 tablespoons of ground flaxseed aday is currently the suggested amount, according to the Flax Council.(If you are taking any medication or have questions about addingflaxseed, consult your doctor before making any changes to your diet.)Store whole dry, good-quality flaxseeds at room temperaturefor up to a year. For optimum freshness, flax should be ground asneeded, or after grinding, you should refrigerate it in an airtight,opaque container, which should keep for up to 90 days. An extrapop of nutrition will be readily available!
How Sweet It Is
Sweet potato vs. yam:
Sweet potatoes and yams are two very different root vegetables. Yams only grow in tropical climates as they needa longer growing season, and because most varieties of yams are large (some can grow to more than 7 feet long), it’s rare to find whole yamsin the store, they’re usually cut into chunks and wrapped in plastic.
Nutrition:
Sweet potatoes are an excellent source of vitamin A/beta-carotene (a 1-cup serving has four timesthe recommended daily allowance) and have high amounts of vitamin C, potassium, and magnesium. When eatenwith the skin, a sweet potato has more fiber than oatmeal.
Varieties:
There are two main types readily available: The pale sweet potato has a thin, light yellow skin and apale yellow flesh that is not sweet and more crumbly like a white baking potato. The darker variety has thicker,darker skin and sweet orange flesh that cooks to a moister texture.
Appearance:
Sometimes this root vegetable will be shaped like a potato (though theyare not at all related to the regular potato) with rounded ends, while other sweet potatovarieties are longer with tapered ends.
Selecting and storing:
Choose small to medium sized sweet potatoes thathave firm, undamaged skin. Avoid those with soft spots or cracks. Storefresh sweet potatoes in a dry, dark, cool (ideally around 55°F)area. Do not refrigerate. If you can’t keep in a cool spot, tryto use within a week of purchase, otherwise under idealconditions they can keep for 3 to 4 weeks. (Cannedand frozen are also available year-round.)
Cooking methods:
 
Bake or Microwave:
Prick several timeswith fork. Bake at 400°F 40 to 50minutes until tender. Microwaveon high 4 to 6 minutes or untiltender. Turn halfway throughcooking time. For more than one,select sweet potatoes similarin size and increase cooking time.
Boil:
Whole, about 35 to 40 minutes.
Sauté or Fry:
Peel and cut into ¼- to½- inch thick slices or 1-inch cubes.Place in 2 tablespoons butter or oilin a large skillet and cook, stirringfrequently, over medium-high heat untiltender. Or place in oil heated to 365°F. Fryuntil brown and tender.
Serving:
This holiday staple is gainingyear-round popularity, so leave behind thenotion that the only way to eat sweetpotatoes is drenched in brown sugar andmini marshmallows. They do well with awide range of spices and flavors: butter,cardamom, cinnamon, cloves, coriander,cumin, ginger, lemon peel, marjoram,nutmeg, orange juice, orange peel, andthyme. (They also make a great soup—see Dr. Andrew Weil’s recipe on page 63.)
Sweet potatoes are a great addition to any meal, anytime o the year.Add a nutritional punch toa wide variety o ood withomega-3 powerhouse laxseeds.
SUPER
SEEDS
 
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13
Sendiks Food MarketsSendiks Food Markets
communitycommunity
Where in the World?
W
hile the intended use of our Sendik’s shopping bags is to carry groceries, we’ve heard there are many other great uses— from toting items to the office, school, or even around the world! Here are some globetrotting customers who have puttheir Sendik’s bags to good use.The next time you’re in a faraway place and spot a red Sendik’s bag—or you’re traveling yourself—snap a picture and send it to usat sendiksmarket.com and click on “Where in the World.” (Please include your name and a few details, if you wish.)
ITALY & SWITZERLAND
Bill, Mary, Bill, and Evaat the Italian-Swiss borderon Tour du Mont Blanc
 WISCONSIN
Katy and Melissa inCascade, WI
GERMANY 
Christine Inge atthe Wartburg Castlein Eisenach, Germany
COLORADO
Michael, Heather, Michael,Meadow, and Eli inCanon City, CO
NORWAY 
Renee at North Capein Norway
 AFRICA 
Eric, Mollie, Quincy,Emmett, Nicholas, andGinny in N’Djamena,Chad, Africa
HAWAII
Maui, HI
FRANCE
Cindy at the AiguillesRouges in France
 WISCONSIN
Skipper in Egg Harbor,Door County, WI
NORWAY 
Renee at North Capein Norway
NORWAY 
Roger and Lynn atthe Fjærland Fjordin Norway
 ALASKA 
Donna and Susanin Ketchikan, AK
ITALY 
Ryan at the Colosseumin Rome, Italy
FLORIDA 
Nancy and Marty inNorth Palm Beach, FL
 WISCONSIN
Mequon, WI
MICHIGAN
Toni in Kaleva, MI
HAWAII
Maui, HI
IRELAND
Lindsay and BJ inBelfast, Ireland

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