08 December 2010

The Stone Store Cook Book

Vegan Mexican Crescent Moons

From the kitchen of Daphnee Martinez
“These are my all-time favourite cookies.”
1/2 cup vegan butter substitute (such as Earth Balance)
1/2 cup non-hydrogenated vegetable shortening
2 1/2 cups unbleached spelt flour
2/3 cup sugar (fair trade organic is best)
1 cup finely ground almonds (or almond flour)
1 tsp pure vanilla extract
powdered sugar
Preheat oven to 350F and prepare a baking sheet by lightly greasing or
lining it with parchment paper.
Put about 1/2 a cup of powdered sugar in a shallow bowl and set aside.
Cream the vegan butter, shortening, and sugar using an electric beater or a
whisk and strong arms.
Add vanilla and beat until combined.
Now add the flour and ground nuts. Mix well to combine.
Shape about 1 tablespoon of dough into logs, and bend the logs into
crescents. Place crescents on prepared baking sheets about one inch
Bake for 12-15 minutes, until light brown.
Let the cookies cool about 3 minutes. While the cookies are still very warm,
carefully place crescents in powdered sugar and flip them over to coat.
Transfer them to cooling racks to cool completely. Store in a tightly sealed

Shiny Lemon Cleanser
From the kitchen of Lea Tran
“Lemon helps your skin maintain a healthy pH balance. Sour cream
contains lactic acid, which gently exfoliates. Olive oil is hydrating.”
1 tbsp lemon juice
¼ cup sour cream
1 tbsp olive oil
In a small bowl, combine the lemon juice, sour cream, and oil. Mix well.
Application: Wash your face and neck with this cleanser only at night. Rinse
off with warm water. In the morning, splash your face and neck with cold
From Return to Beauty by Narine Nikogosian

Mulled Wine
From the kitchen of Holly Jones
“This is the perfect thing for a winter party. It’s delicious and it makes the
house smell so warm and inviting after coming in from the cold.”
1 cup boiling water
½ cup sugar
1 orange, thinly sliced
12 whole cloves
12 whole allspice
1 4” cinnamon stick
1 750 ml bottle dry red wine
Combine all ingredients except wine in a pot. Bring to boil. Simmer 5 to 10
Add wine and bring near to boil without boiling.
Strain when serving. Serve with raisins.

Savory Stuffed Veggies
From the kitchen of Lea Tran
“These stuffing like filled veggies are flavorful and satisfying without being
to heavy on the body. Have fun with this and choose a wide variety of
vegetables to fill including romaine leaves or radicchio.”
Vegetables to stuff:
bell pepper-remove stem and seeds
cucumber, cut cucumber lengthwise, remove seeds
roma tomatoes, cut in half, remove seeds and pulp
1 cup almonds, soaked for 6-8 hours, strained and rinsed well
1 cup hemp seeds
1 large red bell pepper, diced small
2-3 shallots, roughly chopped
2 cloves garlic
2 celery stalks, diced small
1/2 cup sundried tomatoes, soaked until soft (about 20 minutes)
1/4 cup olive oil
2-4 tbsp lemon juice
1/2 cup fresh chopped parsley
2 tbsp fresh chopped thyme
1 tsp chipotle powder
Start by processing the almonds into a coarse meal. Empty into a large
mixing bowl then process the hemp seeds just until they are broken up
and add them to the almond meal. Finally, process the sundried tomatoes
until well blended and add them to the mixture along with the finely
chopped vegetables and herbs.
Dress with olive oil and lemon juice, and season to taste with sea salt and
freshly cracked black pepper. The mixture should be crumbly and moist.
Once desired flavour is reached, stuff the mixture into the selected
vegetables and serve.
From Alive From Bali by Franky Giglio

Gluten-free Honey Spice Cake
From the kitchen of Daphnee Martinez
2 tsp vegetable oil (to grease the pan)
2 cups of all purpose gluten-free flour blend (Bob's Red Mill is great)**
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2/3 cup of honey (or agave nectar)
1/3 cup of molasses
1 1/2 cups soy, almond, or coconut milk
1 tbsp of apple cider vinegar
1/4 cup of pecans (optional)
1/4 cup of candied ginger (optional)
Preheat oven to 350F.
Grease bottom and sides of a 9x5-inch loaf pan.
Combine the milk, honey (or agave), and molasses in a small saucepan.
Heat over medium heat, stirring constantly, until ingredients have blended.
Remove from heat. Do not allow this mixture to boil!
Whisk together the flour, baking powder, baking soda, salt, xanthan gum,
and all the spices in a medium sized bowl.
Pour the honey mixture into the dry ingredients and gently mix until flour is
incorporated. Now add the optional nuts and candies if desired.
Make sure the oven is preheated and your pan is ready for this next step.
Add the apple cider vinegar to the batter and gently but swiftly fold to
combine. Once vinegar is distributed throughout the batter, immediately
pour into pan and place in the oven. Bake for 45-55 minutes, or until a
toothpick inserted in the middle comes out clean.
Cool on rack for 20 minutes before taking cake out of pan. Wrap in plastic
wrap and store in refrigerator. This cake is best eaten the day after it is
** To make this using wheat or spelt flour, just substitute the gluten-free
flour for your favourite kind of flour 1:1. Also, reduce the amount of baking
soda to 1 teaspoon, and remove the xanthan gum and cider vinegar.
Proceed with the recipe as before.

Cheeseball Appetizer
From the kitchen of Colette Babin
1 pkg organic cream cheese
1 cup old white cheddar cheese, shredded
1 tsp worcestershire sauce
1 tsp old fashioned prepared mustard
6 finely chopped green olives
1/4 cup red pepper finely chopped
1/4 cup green onions finely chopped
Mix above ingredients thoroughly, refrigerate overnight and serve with rice
Raw Caesar Dressing or Mayonnaise Substitute
From the kitchen of Lea Tran
“This dressing adds a nice zesty flavour to raw salads.”
¼ cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
½ cup water
¼ cup freshly squeezed lemon juice
¼ cup Nama Shoyu soy sauces
2 tbsp sweet white miso
5 organic unsulfured dates
Freshly ground pepper to taste
Blend all ingredients in blender and serve over romaine lettuce of other
greens. This is a neutral dressing that may also be used as mayonnaise (use
less water for a thicker consistency). Makes 3 cups. Keeps for about 10 days
in fridge.
From The Raw Food Detox Diet by Natalia Rose

Lentil Soup
From the kitchen of Brenda Ahern
1 tbsp olive oil
1 onion, diced
1 clove of garlic
1 1/2 tsp curry powder
1 tsp cumin
1 large carrot, diced
1 stalk of celery, diced
1 cup red lentils
4 cups vegetable broth
1/4 cup chopped fresh parsley
2 tbsp lemon juice
1/2 tsp salt
1/4 black pepper
4 tsp plain yogurt
In a large saucepan, heat olive oil over medium heat. Add onion and garlic;
cook, stirring occasionally, for 5 minutes or until softened. Stir in curry
powder and cumin; cook for 2 minutes. Add carrot, celery, lentils and
vegetable broth; bring to a boil. Reduce heat and simmer, partially covered,
stirring occasionally, for 15 to 20 minutes or until soup has thickened.
Stir in half of the parsley, lemon juice, salt and pepper. Taste and adjust
seasoning as needed. Ladle into warmed soup bowls; garnish with
remaining parsley.
Blend in the blender. Swirl a teaspoon of plain yogurt into each bowl to
Serves 4. This recipe doubles well.

Preserved Lemons
From the kitchen of Holly Jones
“I don’t make lentil stew without them, and they are a key ingredient in many
Moroccan and Middle Eastern dishes. For an extra kick, try them in
Brenda’s recipe above!”
8-10 organic Meyer lemons, scrubbed very clean
Fresh squeezed lemon juice
½ cup kosher salt
6 cardamom pods
1-quart canning jar
Cut the lemons as though you are going to quarter them, but do not cut
them all the way through, so they are still attached at the base. Sprinkle salt
over the insides and outsides of the lemons. Place 2 tablespoons of salt at
the bottom of jar along with half the cardamom pods. Squish the lemons
into the jar, squeezing out some of the juice, but not too much. Add more of
the salt over each lemon. Place rest of cardamom pods on top and pour
freshly squeezed lemon juice over the lemons until they are just covered.
Seal and leave at room temperature for a couple of days, turning the jar
upside down from time to time. Refrigerate for 3 weeks before using.

Banana Bread
From the kitchen of Erin Copeland
“This recipe is from the Looneyspoons Cookbook. I’ve tried a lot of
banana bread recipes but this one is definitely my favourite. It’s delicious
and healthy!”
2 cups all purpose flour
¾ cup whole wheat flour
1 cup unpacked brown sugar
1 – ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
3 egg whites
2 tbsp melted butter
¾ cup yogurt
1 tsp vanilla
2 cups mashed bananas
Preheat oven to 325 F.
Combine flours, brown sugar, baking powder, baking soda, cinnamon and
salt in a large bowl. Set aside.
In a medium bowl, beat egg whites, butter, yogurt and vanilla with a whisk
until smooth. Add bananas and whisk again.
Add banana mixture to flour mixture. Stir until dry ingredients are
Pour batter into a greased loaf pan. Bake for 1 hour and 20 minutes.

Cranberry Cookies
From the kitchen of Linda Pierce
1 1/2 cups almond meal
1 cup whey protein
1/2 cup butter
4 oz. cream cheese
2 eggs
1/2 cup sweetener (honey, sugar, or agave)
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
2/3 cup chopped walnuts
1 cup cranberries
Preheat oven to 350ÂșC
Cream butter and cream cheese. Add sweetener, cinnamon, salt and
eggs. Beat well.
Add almond flour, protein powder and baking soda.
Mix in cranberries and walnuts.
Drop by rounded spoonfuls onto a ungreased cookie sheet.
Bake about 7-9 minutes.

20 September 2010

Great Deals From Flora

* Floasil 90 caps reg. $21.39 Now $11.99
* Flor. Essence 941ml usually priced at $44.89 Now $28.99 - just $1.50 more than a 500ml bottle!
* Cleansing? Instead of buying the 25-day kit buy 2 of the 941ml bottles and get more Flor.Essence for less money. (You can access the cleanse info on Flora's website)
* Femal 2 packs reg. $50.99 now $29.45 (60caps + 60caps, 2 month supply)

15 September 2010

New! Teeccino

Teeccino Caffeine-free Herbal Coffee is a delicious blend of herbs, grains, fruits and nuts that are roasted and ground to brew and taste just like coffee.

Coffee lovers are attracted to Teeccino’s full-bodied, dark roasted flavor and its nutritious health benefits. Those who can no longer drink coffee may experience caffeine withdrawal, and weaning oneself off coffee with Teeccino is a great way to avoid these effects, by quitting caffeine painlessly.

Teeccino allows coffee drinkers to keep their cherished coffee ritual with all the enjoyment and satisfaction of a freshly brewed cup!

Unlike instant coffee substitutes, Teeccino brews just like coffee in all types of coffee brewers. We prefer the term "herbal coffee" or "coffee alternative" to "coffee substitute" since no one calls herbal tea a "tea substitute", now do they?
Teeccino is the creation of Caroline MacDougall, an award winning herbal beverage designer for such companies as The Republic of Tea®, Yogi Tea®, Uncle Lee’s Tea®, and Organic India®. Caroline chose nutritious ingredients that have been safely consumed as foods for thousands of years to create the rich body of Teeccino. Teeccino tastes so much like coffee that people think there must be coffee in it!

10 July 2010

Enter a draw to win a Broil King BBQ!

Preferred Nutrition is sponsoring a draw for a free stainless steel BROIL KING BBQ. It is set up in our store and looks fantastic! No purchase necessary. Ballots are in the store. Draw will be held August 21st - make sure you come in and fill out a ballot!

07 July 2010

Mapleton's Organic IceCream

Join us outside The Stone Store every sunny weekend this summer! From noon to 5:00 p.m. we sell single and double Mapleton Organic Ice Cream cones! YUM! Choose from 4 flavours. Treat yourself to REAL icecream. See you this weekend!

07 June 2010

Your Dog’s Food a Silent Killer?

Nutrient Base Therapies for Dogs and Cats Seminar
Hosted by Franco Cavaleri, BSc Nutritional Biochemist
* Joint Pain * Hot Spots * Allergies
* Excessive Itching/Shedding * Over Weight
Processed canned wet foods and dry bagged kibble are primarily designed for our convenience not the wellbeing of our pets. A body built on damaged nutrition is compromised and vulnerable to immune system deficiency and cognitive and emotional instability. Nourishing your puppy with fresh active nutrition will provide the body with the natural tools it needs to defuse and remove food-borne and environmental toxicity; empower accurate immune system activity; and reduce the risk of disease including cancer and premature aging. Learn how to make a difference and take back control over health, disease and aging in a few easy steps.

Please join us for this enlightening seminar
Tuesday, June 8, 2010 7pm– 8pm
Delta Hotel & Conference Centre, 50 Stone Rd. West, Guelph ON

03 May 2010

healthy Sin Foods

The Diet plan to maximize taste, nutrition and lose weight
Free Evening Public seminar with Dr. Joey D.C.
Tuesday, June 1st
Holiday Inn, trillium Room
601 Scottsdale Drive, Guelph
Seating is limited - Reserve your seat today!
Please RSVP to 519-821-2120

28 April 2010

Organic Strawberries, Rhubarb, and Pansies

Organic Strawberry plants, Rhubarb plants, and Pansies now for sale out front of the store,
more varieties to come in May

13 April 2010


Congratulations to Clare Devlin. She won the “Meals Made Easy” Crock-pot slow cooker.

30 March 2010

Easter Holiday Hours

The Stone Store will be Closed Friday April 2 & Sunday April 4.
We will be Open Saturday April 3 and Monday April 5

23 March 2010


Chocolate Easter Bunnies are now here!

Earth Hour - Spread The Word

"The event that began in one city just three years ago has now grown to be the largest environmental movement in history! In 2009 hundreds of millions of people turned out their lights for one hour to show their support for climate action. Light the way again on March 27, 2010. Earth Hour is more than switching off lights for one hour, once a year. It's about giving people a voice for the future of our planet, and sending a message to our world leaders that we want action on climate change. Take a stand, join the movement."

16 March 2010

Spring is in the air

Its starting to feel like spring and although we are bound to end up with some more snow you can still get a head start on the season by starting your seeds now and if that seems like a bit to much work or you are short on space keep an eye out for seedling that will be arriving at the store in months to come.

March Health First Flyer

Lots of great specials and a chance to win a Crock-pot.
Details in Store.

09 March 2010

Chewing gum delivers a healthy dose of bacteria

Check out our new featured product, probiotic gum, now on sale.
Learn more about it by reading this article from the The Vancouver Sun.

"You won't find it on the shelves next to Juicy Fruit, but a new Canadian-made chewing gum is being touted for its health benefits, based in part on years of research by microbiologists at the University of B.C.

For those with an aversion to swallowing supplements or eating yogurt containing health-promoting bacterial cultures, Probiotic Gum may be a better vehicle for putting enough friendly bacteria in the mouth to do battle against the bad types that can lead to bad breath and infections.

The mouth contains billions of good and bad bacteria, and the good ones can be used as probiotics because they are living micro-organisms that raise immunity to infection from harmful germs, including the kinds that cause strep throat, earaches, respiratory infections, sinus infections and halitosis (bad breath caused by unfriendly bacteria).

The new gum contains a therapeutic dose (500 million active bacteria) of Streptococcus salivarius in a patented delivery mode. Dr. John Tagg, a microbiologist from the University of Otago in New Zealand, said his childhood experiences with strep throat leading to rheumatic fever led him on a 30-year mission to develop a probiotic product that would prevent strep throat and other infections.

"Infection protection starts in the mouth," Tagg said. "There are many strains of probiotics for the intestinal tract, but they do not give protection where it is needed most: in the mouth."

The gum is marketed and distributed by a Coquitlam company called Cultured Care (part of Prairie Naturals). It can be bought in health and nutrition stores and pharmacies, and is being sold for $6 to $8 for an eight-piece package.

Dr. Bob Hancock, Canada research chair and professor in the department of microbiology and immunology at UBC, said he has no proprietary interest in the gum, but Tagg used some of UBC's research in the development process.

"There are loads of different organisms in the mouth, but this bug type (Streptococcus salivarius) produces antibacterial substances that can kill certain bad bacteria," Hancock said in an interview, noting that good and bad organisms compete for food in the mouth from things such as leftover particles of food.

"Our body has the ability to discriminate against pathogens and the normal flora," Hancock said. "Streptococcus salivarius is part of our normal bacteria that occupy the oral cavity."

Hancock is interested in therapies that increase the efficiency of the innate immune system, sometimes called the inflammatory response. The response is good if it is short-term enough to naturally repair the problem, but bad if it leads to chronic inflammation and disease.

Hancock's lab at UBC is trying to find agents to fight infectious diseases, which are said to cause a third of all the deaths in the world.

Although antibiotics are a first line of attack, they are not always effective, especially because of growing antibiotic resistance. So harnessing the body's own immune system holds great appeal.

For the gum, Tagg used Hancock's research in human cell cultures, which showed that probiotics can destroy harmful bacteria while dampening the potentially damaging inflammatory response that occurs when the immune system is activated to fend off an attack.

While Hancock is fairly sure the gum will be useful against the bacteria causing bad breath, he said he can't predict its effectiveness against preventing infections. He hasn't yet chewed the gum, but he does occasionally take probiotic supplements for gastrointestinal imbalances.

"I don't really like yogurt and there aren't necessarily enough of the right probiotics in yogurt to make a difference anyway. The thing about the gum is that it seems like a good way to introduce the healthy organisms to the oral cavity," Hancock said.

Dr. Karen Madsen, a probiotics expert at the University of Alberta, said she looked at the research done by Tagg on the effects of Streptococcus salivarius. There is strong evidence that it does release a substance that can kill other pathogenic bacterial strains that can cause throat infections, ear aches and bad breath under laboratory-based conditions, she said.

"The idea of replacing pathogenic strains of Streptococcus in the mouth with non-pathogenic strains is a valid concept, and several different labs are carrying out research in this area to try to determine the most effective formulations and treatment times," she said.

But she and Tagg are at odds over whether there is definitive proof of the claims for the effectiveness of the gum product.

"There is no evidence for the statement that [the gum] helps protect against strep throat infections by providing the friendly probiotic bacteria that fight strep infections," Madsen said.

Tagg said in an e-mail interview that the science behind the gum research dates back more than 20 years. "The data for this assumption is irrefutable and the body of evidence is substantial," he said, adding that in both lab and clinical trials in more than 100 humans, the probiotic organisms go to work as soon as gum-chewing begins."

Sun Health Issues Reporter

© Copyright (c) The Vancouver Sun

21 January 2010

The BEAT THE BUG colouring contest winner !

Congratulations!!! The Beat the Bug colouring contest winner was Ava Tiller (centre of picture), along with her cousins Violet & Sophie. She's from Mrs. Powell & Mrs. Linton’s class at Central Public School. She won an in store contest for a hand washing kit for her classroom.

11 January 2010

Sunday January 17th

Sunday January 17th we will open at 12 noon, due to construction outside the store.
Sorry for the inconvenience.