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Vol XI October 2005

Village Green Apothecary Partners with the Komen Foundation in Support of Women's Health.

October is a big month at Village Green Apothecary, as we are just about to turn the magic age of 40. Throughout the entire month of October we have decided to focus on the unique health care needs of the women in our community.

We recognize that we are now at the same age where many people evaluate their health and their legacy. As part of our commitment to women's healthcare and our local community, and in appreciation for the women in our lives, we have become partners this month with the Susan G. Komen Breast Cancer Foundation. We couldn't be more excited about this opportunity to continue helping our customers and to support this wonderful organization in our shared struggle to eradicate breast cancer and promote healthy living.

A special pledge has been made by some of our suppliers to make donations to the Susan G. Komen Foundation when you purchase those featured products at Village Green Apothecary during the month of October. Direct donations to the foundation will be accepted in our store and online too. We will additionally carry pink ribbon pins and bracelets in the store for supporters and survivors.

Whether you are new to Village Green Apothecary or you have been coming for 40 years, we invite you to stop in during October and show your support for women in your life by making a purchase or donation that goes to the Susan G. Komen Foundation.

The Susan G. Komen Breast Cancer Foundation will receive a donation for purchases from each of the generous suppliers listed:

Blue Bonnet, Carlson, Country Life, Enzymatic Therapy, Estroven, HerbPharm, Jarrow, MegaFood, Natrol, New Chapter, Pathway, Rainbow Light, Renew Life, Solgar, Zia Naturals Skincare.

 

Village Green Apothecary October Events
We are hosting 15 special events in October, including a 45-minute lecture by our resident naturopathic doctor, Dr. Kevin Passero, on "Menopause and Natural Treatment Options" on Saturday, October 15th.*

Event information and copies of the research paper we completed on this topic are available at our web site: www.myvillagegreen.com.

* Registration is required to attend this presentation by Dr. Kevin.

 

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When your coach turns back into a pumpkin,
make pumpkin pie!

Here are two health-conscious recipes for a fall favorite:

Single 9-inch pie crust

Ingredients:

  • 1/4 tsp sea salt
  • 1 cup whole wheat pastry flour
  • 2 tbsp soy flour
  • 4 tbsp soy or canola margarine
  • 3 tbsp cold water

Baking Instructions:

  • Mix salt into flour, then cut margarine into the flour with a pastry cutter or fork until it looks like coarse crumbles.
  • While mixing sprinkle in the water to help. Form into a ball and roll out between two pieces of wax paper.
  • Remove top sheet of paper and flip crust over into a pie pan. Remove the other paper. Trim and flute edges.

Reduced Fat Pumpkin Pie Filling Vegan Pumpkin Pie Filling

Ingredients:

  • 15-oz canned pumpkin (plain) or 2 cups cooked pumpkin
  • 8 ounces skim milk or rice milk
  • 3 egg whites
  • 1 reduced fat graham cracker crust
  • 3/4 cup Splenda® sugar substitute
  • 2 tsp pumpkin pie spice (to taste)

Baking Instructions:

  • Preheat oven to 425°F (if you have concerns about a soggy pie crust, you can brush with egg whites and pre-cook crust 3-5 minutes).
  • Blend all filling ingredients in a bowl until smooth and pour into pie crust.
  • Bake 15 minutes, and reduce heat to 350°F and continue cooking for another 45 minutes.
  • Cool and serve pie.

Ingredients:

  • 10 to 12 ounces soft or silken tofu
  • 1/3 cup vegetable oil
  • 2 cups fresh cooked pumpkin (packed)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla flavoring
  • 1/2 tsp stevia extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

Baking Instructions:

  • To use fresh pumpkin, cut a small 5-8lb. pumpkin in half, scrape out seeds and pulp and bake in a 350F oven for about 90 minutes. Scoop and use when cool enough to touch.
  • You can bake and eat the seeds later with a little sea salt!
  • Preheat oven to 425F. (if you have concerns about a soggy pie crust, you can brush with egg whites and pre-cook crust 3-5 minutes.)
  • Blend all filling ingredients in a bowl until smooth and pour into pie crust.
  • Bake 15 minutes, and reduce heat to 350F and continue cooking for another 45 minutes.
  • Cool and serve pie.
 

Village Green Apothecary is located at:
5415 W. Cedar Lane, Bethesda, MD 20814

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