Monday, December 29, 2014

Let's get ready for Healthy in 2015!

I hope you are enjoying this holiday season.

As January is rapidly approaching, many of us set goals to get in better shape and lose that weight we just put on from all that good holiday eating.

I've discovered Sun Warrior Products and now we are selling it at Harter House World Flavors.















100% Raw Vegan
83% Pure Protein
*Complete Amino Acid Profile
Hypoallergenic
Non-GMO, Gluten Free
70 Calories per serving
16 grams protein
1 gram fat
4 grams carbs

Read more about this product at
http://www.sunwarrior.com/products/sunwarrior-protein


I imagine I will never give up meat, since I am the daughter of a butcher, growing up in our Harter House Meat Market, but I need to incorporate more raw foods into my diet and I enjoyed this info also found on the Sun Warrior website.

10 Best Fat Loss Tips

1. Create a Calorie Deficit.
A calorie deficit is created when the amount of food energy (calories) you taken in are less than the total calories you use, resulting in weight loss. Figure out your maintenance level by multiplying your body weight by a factor of 15 (for an active individual). Reducing calories by 15-20% below your daily calorie maintenance needs is a useful start. If you want to lose fat, a useful guideline for lowering your calorie intake is to reduce your calories by at least 500, but not more than 1000 below your maintenance level. There are approximately 3500 calories in a pound of stored body fat. So, if you create a 3500-calorie deficit through diet, exercise or a combination of both, you will lose one pound of body weight.

2. Eat a Mostly Raw Vegan Diet (at least 80%) A raw vegan diet consists of unprocessed, raw plant based foods that contain much of their nutritional value. Typical foods include fruit, vegetables, nuts, seeds and sprouted grains and legumes. A raw vegan diet fosters natural weight loss, more energy, clear skin, improved insulin tolerance, and improved overall health. Not to mention, a nutrient rich diet helps curve your appetite. Try to eat at least 4-5 meals per day (incorporating plant based protein whenever possible). This will help maintain blood sugar levels while burning fat. Regular protein intake helps increase metabolism while creating positive nitrogen retention allowing for muscle growth and recovery.

3. Eat Slowly.
Everything in our lives is fast - fast cars, fast lanes, fast broadband and of course fast food. Since the feeling of satiety is not immediate, the more time you take to appreciate your food, the more time you allow your brain to decode the messages sent by your body. It takes the brain 20 whole minutes to register that we are full. If you eat slower, you will eat less and by virtue of that you will end up consuming less calories. Secondly, enzymes in saliva play an important role in initial digestion. Chewing food longer leads to better digestion, and therefore better absorption of vitamins and minerals. Japanese researchers found that eating fast is associated with insulin resistance. Insulin resistance is a silent condition that increases the chances of developing diabetes and heart disease. Also, fast eating seems to be a risk factor for the metabolic syndrome (combination of the symptoms such as high blood pressure, obesity, high cholesterol, and insulin resistance).

4. Drink plenty of water!
Adequate water consumption provides the foundation for any good weight loss program. It's probably the most overlooked and underrated weight loss strategy there is. On average, water makes up 60% of your total body weight. Therefore, drinking sufficient water is necessary to keep your body functioning efficiently. Water keeps your muscles hydrated and flushes toxins which could interfere with fat loss. Water improves endocrine (hormone), metabolic, and liver function, while decreasing appetite and fluid retention.

5. Strength Training.
Intense strength training preserves lean body mass while assisting in long-term fat loss. People who lift weights and do other strength training exercises such as push-ups and squats may not lose pounds but they shed fat, and because muscle is more compact than fat, their bodies appear leaner, streamlined and toned. Secondly, muscle burns more calories than fat, so the more muscle you have, the more calories you'll burn all day long. Increased muscle mass boosts metabolism. Weight training can increase your metabolism by up to 15%. Weight training also creates metabolic changes (such as preventing insulin resistance) that assist in shedding abdominal fat.

6. Cardio.
Interval training and metabolic resistance training will provide the most efficient use of your training time. Steady state aerobic training (going at a slow, steady pace) just doesn't burn enough calories, and splitting up your workouts by body parts will be less effective than total body training for fat loss. Interval training is an excellent way to burn more calories, build endurance quickly and make workouts more interesting. Interval training involves alternating high intensity exercise with recovery periods. One option is measured periods of work followed by measured periods of rest. An example would be 1 minute of high intensity work (such as a sprint), followed by 2 minutes of low intensity exercise (e.g., walking) and alternating that several times for 15-30 minutes. Metabolic resistance essentially causes a metabolic disturbance in your body meaning you'll be burning calories up to 48 hours after you work because your metabolism will be at an elevated state. This is great for weight loss because you'll find yourself burning fat even after you finish working out as opposed to steady state training where you stop burning calories once you stop training.

7. Get Plenty of Sunshine!
Sunlight is the best and only natural source of vitamin D. An hour a week (ten to 15 minutes of sunshine 3 times weekly) is generally adequate to produce the body's requirement. Vitamin D is needed to stimulate the absorption of calcium. Vitamin D, in conjunction with calcium and sunlight, helps to properly assimilate food and regulate normal blood sugar levels. When there is a lack of calcium, often times due to a vitamin D deficiency, the body increases production of synthase, a fatty acid enzyme that coverts calories into fat. Calcium deficiency can cause synthase production to increase by up to 500 percent, explaining the correlation between low levels of vitamin D and obesity. Excess body fat absorbs and holds onto vitamin D, making it unavailable to the body. The absence of vitamin D creates interference with the functioning of a hormone called leptin, which signals to the brain that you are full and should stop eating. It is also known that Vitamin D plays a huge part in boosting the immune system.

8. Infrared Sauna.
Infrared is an invisible form of energy that is accepted by the human body as heat. Organic molecules have a tendency to vibrate when they come in contact with infrared energy. Infrared has the ability to penetrate into deep tissues of the body, creating heat among muscles, organs and fat. The body has an immediate reaction to the infrared and raises the heart rate and metabolic rate in response. The heat causes the body to sweat, releasing fluids and resulting in immediate weight loss. An increase in the body's metabolic rate will also have a direct effect on the way it processes foods and the effectiveness of exercise. In addition to a reduction in water retention and fat stores, infrared saunas also promote weight loss through the burning of calories. The body naturally burns calories when it sweats, and a normal infrared sauna session produces so much sweat that the body can burn up to 600 calories in one 30 minute session. Since infrared saunas heat the body directly and profuse sweating begins quickly, they offer an excellent means of general detoxification. Infrared heat penetrates well below the surface of the skin, right into the joints and muscles. This increases metabolism and allows body cells to eliminate toxins more readily.

9. Relax.
Cortisol has been termed the "stress hormone" because excess cortisol is secreted during times of physical or psychological stress. This disruption of cortisol secretion may not only promote weight gain, but it can also affect where you put on the weight. Some studies have shown that stress and elevated cortisol tend to cause fat deposition in the abdominal area rather than in the hips. This fat deposition has been referred to as "toxic fat" since abdominal fat deposition is strongly correlated with the development of cardiovascular disease including heart attacks and strokes.
Set aside relaxation time. Include rest and relaxation in your daily schedule. Don't allow other obligations to encroach. This is your time to take a break from all responsibilities and recharge your batteries. Do yoga. Meditate. Connect with others. Spend time with positive people who enhance your life. A strong support system will buffer you from the negative effects of stress. Do something you enjoy every day. Make time for leisure activities that bring you joy, whether it be getting a massage, reading a book, or going for a walk. Exercise is a great way to destress. Keep your sense of humor. This includes the ability to laugh at yourself. The act of laughing helps your body fight stress in a number of ways.

Helpful tip: Eat small meals throughout the day, which will keep your blood sugar stable (when blood sugar is low, mental, physical, and emotional energy decreases, and stress increases).

10. Sleep.
Researchers from several separate studies have found a link between sleep and the hormones that influence our eating behavior. Two specific hormones are involved. Ghrelin is responsible for feelings of hunger. Leptin tells the brain when it's time to stop. When you're sleep deprived, your ghrelin levels increase at the same time that your leptin levels decrease. The result is an increased craving for food and not feeling full. During deep sleep, your brain secretes a large amount of growth hormone, which tells your body how to break down fat for fuel. When you deprive your body of deep sleep, extra calories get stored as fat, since there isn't enough growth hormone to break them down. Growth hormone is also responsible for muscle growth.
With loss of sleep, your body may not be able to metabolize carbohydrates as well, which leads to an increased storage of fats and higher levels of blood sugar. Excess blood sugar can lead to insulin resistance. Insulin resistance means that the body has trouble disposing of glucose in the liver and other tissues. It is a trigger for serious health problems such as obesity, cardiovascular disease, and type II diabetes.
A lack of sleep goes hand in hand with a lack of energy not a new concept, but perhaps you've grown used to your daily levels of energy and don't notice that you could gain more. Not only do we accomplish less with less sleep, we also don't burn as many calories. The body's reaction is to hoard calories as fat, making our weight loss goals more difficult than they need to be.

Hope this info is helpful!

Monday, December 1, 2014

Dinner at Mom's


It didn't matter if you were a relative, a neighbor or a friend. When you came to our house, my mother, Barbara, would ask, "Did you eat? Sit down and have a bite!"

If you didn't eat at our house, she'd send you home with a container of food. Mom liked to take care of everyone.


When my three brothers, my sister, and I were growing up, the house was always filled with delicious foods, from soups to desserts. We enjoyed Mom's great home-cooked meals as well as her delicious cookies and cakes.


A favorite still is a chocolate banana cake with a yellow cake mix , chocolate icing and 4 layers with banana and icing in each layer. A must for every birthday cake still!

One of our family's favorite Christmas meals featured a ham with pineapple and maraschino cherries on top with a brown sugar glaze. Served with candied carrots, sweet potatoes, green bean casserole and Pineapple Upside Down cake for dessert, which was another favorite dessert my dad always requested.

I'd call my mother a "natural" cook. She'd follow a recipe at first, but then substitute different ingredients. She memorized much of what she did. I loved her flaky pie shells, for instance.
At our house, Mom cooked and we ate. I loved to help in the kitchen. I helped cook and my sister cleaned up. I always thought I had it best!!! My brothers didn’t help in the kitchen much. They just devoured the food.

That’s probably why my parents decided to opened a grocery store, Harter House Supermarket, to feed this passel of kids.

The one thing I did pick up from my mom is improvising. I love to experiment with recipes. And my husband, Craig, is always a willing recipient.
I still have my mom's and my grandmother’s worn cookbooks. The envelopes inside are stuffed with recipes gathered during a lifetime. I'm sure that's true of a lot of us!

I hope this holiday Season is filled with lots of love, family, friends, and lots of great food!
And come see me at Harter House on Republic Road.
~Shelly

Thursday, December 26, 2013

Egg Salad 101

Egg Salad
By The Covered Dish
Debbie Dance Uhrig

Brought to you by your neighborhood market
Harter House Supermarkets
and
Harter House World Flavors



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 The Ultimate egg!   In this cooks opinion it doesn't get much better than eggs.  Homemade egg salad, deviled eggs, poached eggs, hard boiled, over easy any way you name it eggs provide us with some wonderful protein.  Experienced cooks will probably look at the column this week and say:  'What-who doesn't know how to make egg salad?'  Well gang there's a great deal of folks who have never made this scrumptious down-home delicacy. 

How do you eat egg salad?  Well, I've been digging around and asking folks, here are some suggestions on how to enjoy this dish:

1.  Between two pieces of white bread, lettuce added, maybe a thin slice of tomato.
2.  With Crackers or inside celery.
3.  In a canapĂ©.
4.  Stuffed inside a large tomato as a full meal.
5.  Piped into small cherry tomatoes.

Is there anything specific that goes in egg salad?  Well, boiled eggs are a must, ha!


I always use a pickle of some sort.  Usually I don't use dill; I'll pull out sweet or bread and butter most frequently.  Pimento is a nice choice for color.  For added zip consider horseradish and different mustards, small green onions, celery, olives, and sweet peppers.  In the spice department I sometimes like to take egg salad down the curry road for a different twist.  Paprika, peppers, garlic powder and different salts can also add their own zing. 


How you approach your dressing is all based upon personal choice.  If I'm in a hurry I just chop the eggs and pickles and throw in mayonnaise and pickle juice and that's it!  If I want a more glamorous approach I will reserve 3 or 4 egg yolks and blend them into the dressing.  This gives a nice color and taste to the entire salad.  You will note that I did not use any sugar in the dressing.  Sometimes you'll find cooks added just a 1/2 teaspoon of sugar to the dressing.  I was going to use a 'bit' of mustard in this recipe, but I enjoyed the taste without, so it was omitted.


Today when I chopped the eggs I chopped them using my egg slicer turning the eggs both ways.  This gave my salad a more uniform look versus a free hand chop. 


Isn't it funny how we can remember when and where we ate our best dishes.  I can remember driving to Colorado one summer and eating egg salad sandwiches all the way through the states of Kansas and Colorado!  I was convinced I was not going to spend money on fast food as I made my 13-14 hour journey to Steamboat Springs.  If you're on a budget egg salad is definitely a good choice for a family meal every other week or so.  Summer carry-in dinners would be complemented with a large dish of this salad.  You'll be surprised how fast it is consumed!

One of my biggest tips is directed towards the boiling of the eggs.  Your salad will look and taste better if you don't overcook the eggs.  My usual process is as follows:  Place eggs in cold water with 1-2 teaspoons of salt bringing eggs to a hard boil for ten minutes.  Remove from heat, drain off water and replace with cold water.  Shake the eggs around a bit cracking the shells.  Allow to cool in the cold water.  The water will find its way under the shell easing the removal later.  *Overcooked eggs turn green around the outer edges.  The longer they're overcooked the greener they will get.  Regarding the salt in the boiling water:  Many feel the salt added to the water helps the shell comes off easier.

Another method for boiling eggs is to bring the eggs to a hard boil, put a lid over the pot and then turn off the heat.  Leave eggs for about 20 minutes, and then cool.  I have never preferred this method.

Let's get to the recipe, it's easy, very tasty and oh so comforting.  Simply Yours, The Covered Dish.

Egg Salad 101
14 hard boiled eggs
   (Reserve 3 yolks for the dressing.)
1/2 cup finely chopped bread and butter pickles
1 tablespoon 'finely' chopped sweet onion
 
Dressing

3 reserved egg yolks1 cup mayonnaise1/8 cup pickle juice1/2 teaspoon Black Kettle Seasoning, (Substitute with a nice all-purpose seasoning salt.)1/8 teaspoon ground white pepper 
Yields:  5 cups of salad

Hard boil the eggs, cooling in cold water.  For uniformity chop the eggs using an egg slicer.

Reserve 3 yolks for the dressing.  Chop the eggs, pickles and onion and combine in a bowl.  Using a fork crumble the 3 egg yolks then add the remaining dressing ingredients.  Make the mixture extremely smooth.  Consider using a submersible hand blender to make it very creamy.  Gently stir the dressing into the eggs, pickles and onions.  Place in a container with a tight fitting lid.  Yum...


*If you don't want an abundance of egg salad certainly cut the recipe in half. 

Tuesday, October 8, 2013

A Visit to Rao's Restaurant in NYC

 
I want to tell you a story about relationships.  The most wonderful things can happen when you build relationships!  And gifts can come to you in the most unexpected ways.  A chance meeting and I have a new, really wonderful, friend!
It was quite a few years ago. as I walked the aisles of the Kehe Specialty Food Show in Chicago, that I was introduced to Rao's Specialty Food Products.  As I talked with the Rao's rep,  I was certain this was a product I wanted at Harter House World Flavors.  At the end of the show, the Rao's representative gave me a Rao's Cookbook.  It has been one of my favorites.  I especially loved reading the history about the Restaurant, dating back to 1896, when Charles Rao bought a small saloon at the corner of 114 Street and Pleasant Avenue in upper Manhattan.
 



 
 
RAO'S BAR & GRILL- New York
Located at the corner of 114th. Street & Pleasant Avenue
Harlem N.Y.
Open Monday through Friday...Dinner Only.
If you do not have a reservation, you can always have a drink at the bar.
Rao's is renowned for its jukebox, its quirky decor, its unmatched hospitality and most of all, the spectacular Neapolitan cuisine. It's also notorious for being one of the most difficult restaurants in New York in which to get a reservation.

 
 

  
Year-long waits for one of its ten tables are not uncommon. But what is it about this tiny, charming restaurant that makes it the most in-demand spot in the city night after night, year after year?
For decades Rao's Bar & Grill existed as a neighborhood restaurant. Its local customers would fill the tables with such regularity that eventually they were given standing reservations - bookings that persevere to this day. The Rao's phenomenon exploded in 1977, when New York Times food critic Mimi Sheraton gave Rao's a gushing, half-page, three-star review, splashing the city's best-kept secret in front of millions of readers. Since Rao's NYC location only has ten tables, and only one seating per evening, the resulting demand would have been overwhelming even if the tables weren't already spoken for. That the tables were "owned" like a condominium translated to almost no empty seats in the house, night after night.

Fast forward to today.  After announcing my plans to go to New York this December, a friend called today to tell me that I had 2 reservations for dining at Rao's during my stay.  I don't know if I can explain my excitement.    The more I learned about the restaurant history, the more I wanted to experience the atmosphere. 
And I can't wait to share it with you! My reservations are for Friday night, Dec. 6, 2013.  Until then, I will have to suffice with Rao's products from the shelves of  Harter House
 

 
 













 

Saturday, July 20, 2013

World Flavors - The Inception



Did you ever wonder how our specialty section World Flavors, at Harter House on Republic Road, came about?  I think it's a fun story.

Photographed here is my favorite Liquor Rep., Tim.


Harter House World Flavors is located at 1500 E. Republic Road,
Springfield, MO.












Barbara said, “Dale, can we get “something” to sell in the store?




Dale replied, “Of course we can Barbara. What do you want me to take out of the store to make room for your “something”?





I’d heard that conversation many times before, because our approximately 13,000 SF store never afforded us the luxury of adding many new items. But this time was the defining moment that started the conversation about expanding into the 2,500 SF unit vacated by Ashby’s Clothing, just to the west of our existing store.




For the past several years, the managers of Harter House have had the opportunity to travel with Associated Wholesale Grocers to cities across the U.S. and even Canada for the purpose of visiting upscale grocery stores and specialty markets. We are viewing new display ideas, dĂ©cor, retail items etc. to bring back ideas to implement in our stores. And we have utilized that knowledge in many ways. Everything from handi-wipes that sanitize the shopping cart handles to “How to successfully implement a dry aged meat program.” We have taken many pictures and notes along the way. And when we seriously started talking about expanding the store, we wanted to create an atmosphere that brought together our favorite elements from the stores we had visited.










We wanted the atmosphere to be inviting and comfortable, but also, we wanted to bring to Springfield something that was not already available to shoppers. World Flavors offers some of the staple items used in ethnic recipes. The Wine & Spirits Center allows us to offer greater variety.











And the Sampling Station creates an area where customers can learn how to create simple meals with our ingredients and have questions answered about any ethnic and specialty ingredients they're not used to using in the kitchen.










So be sure to check out Harter House World Flavors for Specialty Cheeses, Coffees, Teas, Chocolates, Gift Baskets, Wine & Spirits and much more. You're sure to find something special and unique.



This Mural, painted by local artist Sherrie Davis, includes the portrait of our good friend James, who assisted in the World Flavors area remodel.



Sunday, June 16, 2013

Kehe Chicago Food Show June 10-11, 2013

  
 We flew to Chicago, June 10, to attend the Annual Kehe Specialty Holiday Food Show.  We attended the food show Monday afternoon and a long day Tuesday.  We saw lots of new items and also a lot of products we already have on our shelves at both Springfield locations. Scroll down and let me know if anything interests you!

It wasn't all work.  We were treated, by Kehe, to an evening at the Museum of Science and Industry.  We also saw a ballgame at Wrigley Field (Cincinnati beat the Cubs, sweeping the series) and a Broadway performance of West Side Story at the Oriental Theatre.    

~Shelly Kauffman, Harter House and World Flavors, 1500.E. Republic Road
with Kathy Richards and Barbara Bettlach, Harter House, 1625 S. Eastgate
 

Michele and Barbara

Kathy and Martha
 
Martha and Barbara
 





Here are a view items we already have!
 
Brianna Salad Dressings

Nutiva Organic Extra Virgin Coconut Oil

 
 
 Loacker Quadratini Wafer Cookies
Hazelnut * Chocolate * Dark Chocolate
No Preservatives, Artificial Flavors or GMOs
 
 Assorted Hero Fruit Spreads

Monini Olive Oil

Belgian Waffle Mix

Grey Wolf Mountain Soup
 
Alessi Soups and Alessi Salt & Pepper Grinders

Frontera Mexican Seasoning Sauces





Zevia The Smarter Soda
No Artificial Sweetners
 

Assorted Bob's Red Mill Products

Assorted Walden Farm Products

Assorted Bronco Bob's Sauces

Assorted Lindt Lindor Chocolates 

Ghirardelli Chocolates


Assorted Walkers Shortbread Cookies
 
 
President Cheeses
 Brie Camembert and RondelĂ©  Spreadable Cheese
New York Style Bagel Crisps

Assorted Lucini Olive Oils

Emeril's Pasta Sauces and Organic Beef or Chicken Flavored Stock

Feng Shui Hot Wasabi Green Peas

Sampling Captain Rodney's Cheese Bake at Captain Rodney's Table


We have several varieties of Kerrygold Cheese

Gia Russa Bruschetta Toppings



 
American Road Trip Chocolates - new item ordered

Assorted Dorot Frozen Spices

 
Sage Valley Tortilla Chips

 
Assorted Blue Diamond Nut Thins and Artisan Crackers



Morton & Bassett Spices






 
RiceSelect Rice
Jasmati, Calrose, Sushi, Arborio, Texmati, Kasmati

Near East
 Rice Pilaf, Couscous, Whole Grain, Sundried Tomato & Basil

El Pinto All Natural Salsa



                           Ezekiel Products in the freezer section                       


              Assorted Seasoned Risotto and Quinoa Mix


Iron Chef Sauces and Marinades



 
 
 Other interesting items

Aunt Sassy's Sauces

 

Moravian Cookies

 

 
This lovely lady was sampling "Blosm" Uniquely Flavored Whip Cream

 
 

Jeremy sampled French Cheeses. I enjoyed his French accent. 

 

 
Braswell's Jellies were wonderful!

Sweet Earth Frozen Products
Harry & David Products
Moose Munch Popcorn
 


My Grandma's of New England Coffee Cake
My Grandma's of New England Cinnamon Coffee Cake
 
Frontera Guacamole Mix 
Caffarel's Christmas Chocolate and Gifts
Ginger Snap Cookies
Way Better Snacks Tortilla Chips
Way Better Snack Products
Budweiser Bread Mix