Saturday's Hot Bar 11.30

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Chana Masala, Spicy Tofu w/ Mixed Mushrooms, Coconut Quinoa w/ Curried Sweet Potatoes, Potato Zucchini Bake, Garlic & Lemon Asparagus, Roasted Root Vegetables, Sesame Roasted Eggplant w/ Mushrooms & Garlic Sauce, Mixed Steamed Vegetables, Lemon Swiss Chard & Chickpeas

Vegetarian: Cheesy Cauliflower Bake, Parsley’d Potatoes

Meat/Seafood: Chicken Vindaloo, Lemon Ginger Flounder w/ Dill, Pineapple Jerk Pork Loin, Southern Braised Short Ribs, Braised Red Cabbage w/ Applegate Farms Bacon, Southwest Chicken

Soups: Split Pea Soup, Roasted Vegetable Soup, Andouille Sausage & Kale Soup, Creamy Tomato Bisque, Potato Soup

Raw: Raw Kale  Salad, Snaps Salad, Creamy Raw Broccoli Salad

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Friday's Hot Bar

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Chana Masala, Buffalo Bites, Potato Zucchini Bake, Spicy Tofu w/ Mixed Mushrooms, English Peas w/ Caramelized Pearl Onions, Lemon Swiss Chard & Chickpeas, Tarragon Roasted Potatoes w/ Fennel, Aloo Gobi, Malabar’s Chole Saag, Malabar’s Curried Baingan, Malabar’s Gobi-Mattar, Sesame Roasted Eggplant w/ Mushrooms & Garlic Sauce,

Meat/Seafood: Chicken Vindaloo, Southwest Chicken, Sweet & Sour Chicken, Pineapple Jerk Pork Loin, Cod w/ Lemon Caper Wine Sauce,

Soups: Split Pea Soup, Vegan Chili, Truffled Cauliflower Soup, Creamy Tomato Bisque, Potato Soup

Raw: Raw Kale  Salad, Snaps Salad

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

5% Day // Mary Munford Elementary

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Sunday, December 8th we will be donating 5% of our sales to Mary Munford Elementary.

Mary Munford Elementary School is a wonderful place for students from diverse backgrounds to grow educationally and have a meaningful school experience that build academic and social skills and develop a love of learning that will stay with them into their adult lives. In addition to their outstanding academic programs, they have a strong focus on the fine and performing arts, enrichment opportunities and athletics. Their curriculum and extra-curricular offerings are second to none.

Wednesday Hot Bar 11.27

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Malabar’s Veggie Korma, Vegetable Curried Rice, Aloo Gobhi, Malabar’s Chole Saag, Malabar’s Gobhi-Mattar,  Malabar’s Curried Baingan, Malabar’s Lemon Rice, Buffalo Bites, Potato Zucchini Bake, Spicy Tofu w/ Mixed Mushrooms, Chana Masala

Vegetarian: Malabar’s Kadhi-Pakora, Tandoori Naan

Meat/Seafood: Chicken Vindaloo, Curry Chicken, Tilapia w/ Mixed, Mushroom Wine Sauce, Tikka Masala

Soups: Split Pea Soup, Wild Mushroom Barley Soup, Turkey Chili, Creamy Tomato Bisque, Potato Soup

Raw: Creamy Raw Broccoli Salad, Raw Kale  Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Improve Your Relationships Before The Holidays

NOVEMBER 2013 - YOGA COUPLE - 550 X 550 CONNECTION - BALANCE

When

Tuesday Nights  /  November 5th, 12th, 19th, 26th, & December 3rd /  6:30-8:30PM

Location

Ellwood’s Community Classroom

Instructor

Denise Dolan, Ellwood’s Wellness & Relationship Coach

Description

Have Any of These Thoughts Crossed Your Mind Lately?
  • Has the fun in your relationship taken a back seat to managing busy schedules, family needs, and financial responsibilities?
  • Do you daydream about a more successful dating life yet don’t know how to have one?
  • Are you ending your day with doses of the nightly news, Facebook, and scoops of ice cream instead of cooing with your lover?
  • Do you find yourself fantasizing about leaving your partner and starting over with someone else?
  • Are you worried about damaging emotional and monetary costs of a potential breakup, but don’t know how to stay together and be happy?
  • Are you avoiding romance because the last one was a failure?
  • Feeling frustrated by a short shelf life when it comes to dating someone new?
  • Are you coping instead of thriving in the world of romance?
Would You Like To…
  • Feel safe and relaxed in your romantic relationship or in your pursuit of one?
  • Communicate effectively beyond the honeymoon phase?
  • Confidently express your needs and feelings in ways that bring out the best in you and in your partner?
  • Deepen mutual trust and understanding?
  • Trust that you are lovable just for being you?
  • Be trusted, yearned for, and cherished by your partner?
  • Fuel long term intimacy in your relationship?
  • Have fun and laugh more with your partner?

Make a meaningful Difference in Your Romantic Life

  • Each session provides a unique approach, tools and insights you need.
  • This program is a fun, upbeat, experiential, hands-on practice model that is guaranteed to bring out the best in you and in your relationships.
  • When it comes to sharing, all program participants have the right to “pass.” Confidentiality is honored throughout the program.

Cost

$197.00 per person or $340.00  per couple ($55.00 for weekly drop-ins)

Capacity

30

Questions?

Want to know more about one of Denise’s programs?  Visit www.DeniseDolan.com; email Info@DeniseDolan.com or call 800-804-2176.

Tuesday's Hot Bar 11.26

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Chana Masala, Tofu Tom Ka, Totally Vegan Bolognese, Vegetable Curried Rice, Orange-Rosemary Asparagus, Tarragon Roasted Potatoes w/ Fennel, Pimento-Jalapeno Corn, Dinich Wat, Ginger-Garlic Cabbage, Basil-Dijon Roasted Squash, English Peas w/ Caramelized Pearl Onions

Meat/Seafood: Lemon-Dill Trout, Doro Wat, Atkilt Be Siga, Apple Ginger Pork, Country Cabbage & Onions, Sweet & Sour Chicken

Soups: Sweet Potato, Corn & Kale Soup, Vegan Chili, Brunswick Stew, Cuban Black Bean Soup w/ Chicken, Potato Soup

Raw: Creamy Raw Broccoli Salad, Raw Kale  Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Herbal Support for Optimal Digestion

Nourish_Digestion

Welcome to the first Nourish Presents Series hosted by our very own Nourish Department.  Each month Lindsey Kluge, from the Nourish Department will host a class focusing on Nutrition, Herbal Remedies, Supplements and/or Natural Substitutes.

When

Monday, November 25th / 6:00 to 7:00PM

Location

Ellwood’s Community Classroom

Instructor

Ellwood’s Health Coach: Lindsay Kluge, MS, CNS, LDN

Description

‘Tis the season for delicious food! This class offers insight into how the digestive system works, how things can get out of alignment and some suggestions to support optimal digestion.

  • Nutritious (and delicious!) options for healthier holiday meals
  • Herbs for optimal digestion
  • Special herbal giveaway you stomach will love!

Cost

$11.00

Capacity

40

Register for class

There is limited seating/availability for all classes and events and you must register ahead of time.


Nourish Presents Series



Questions?

Call the customer service desk at 804-359-7525.

Monday's Hot Bar 11.25

Vegan: Sweet Potato Cauliflower Mash, Tofu Tom Ka, Local Tofu Cacciatore, Vegetable Curried Rice, Black Beans, Basmati Rice, Inguday Tibs, Gomen, Dinich Wat, Ginger-Galic Cabbage, Fasolia, Sesame Garlic Green Beans, Pimento-Jalapeno Corn, Steamed Broccoli, Blueberry & Peach Crisp

Vegetarian: Cider Glazed Carrots & Parsnips, Wheat Hamburger Buns

Meat/Seafood: Roasted Chicken Lasagna w/ Butternut Squash Cream, Atkilt Be Siga, Doro Wat, Apple Ginger Pork, Pulled Pork BBQ

Soups: Sweet Potato, Corn & Kale Soup, Roasted Red Pepper Bisque, Creamy Tomato Bisque, White Bean & Ham Soup, Andouille Sausage & Kale Soup

Raw: Creamy Raw Broccoli Salad, Raw Kale  Salad, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

Saturday's Hot Bar 11.23

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, “Sausage” Seitan w/ Peppers & Onions, Zesty Italian Lentils, Apple-Sage Field Roast & Cabbage, Roasted Sweet Potatoes w/ Kale Shiitake Mushrooms, Organic Cauliflower, Italian Roasted Zucchini w/ Tomatoes, Roasted Mushroom Trio, Lemon Swiss Chard & Chickpeas, Steamed Marinated Broccolini, Spaghetti Alla Marinara, Sauteed Fennel w/ Tomato & Mushroom

Vegetarian: Roasted Brussels Sprouts w/ Goat Cheese & Pine Nuts, Roasted Potatoes, Asparagus w/ Cherries & Walnuts

Meat/Seafood: Herb Roasted Chicken, Roasted Chicken Lasagna w/ Butternut Squash Cream, Chicken Cacciatore, Tilapia w/ Italian Gravy

Soups: Chickpea Stew, Roasted Red Pepper Bisque, Creamy Tomato Bisque, White Chicken Chili, White Bean & Ham Soup

Raw: Raw Kale  Salad, Green Cabbage Citrus Slaw, Raw Carrot & Fennel Salad

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice

New "Country-of-Origin" Labels or "COOL" Things for Meat

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New “Country-of-Origin” Labels or “COOL” Things for Meat

New regulations come into effect this Saturday from the U.S. Department of Agriculture (USDA) regarding labeling meat. Specifically, the new federal labeling rules require meat processors to list the details of where livestock was born, raised and slaughtered. The new regulations update a certain law known as the “country-of-origin” labeling or also known as “COOL.” To review the new federal COOL rules and USDA’s fact sheet, go to: http://www.ams.usda.gov/AMSv1.0/COOL and to http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/country-of-origin-labeling-for-meat-and-chicken/country-of-origin-labeling-for-meat-and-chicken  Food products contained in the law include muscle cut and ground meats: beef, veal, pork, lamb, goat, and chicken; wild and farm-raised fish and shellfish; fresh and frozen fruits and vegetables; peanuts, pecans, and macadamia nuts; and ginseng. The law was enacted by Congress in 2002. Much of its political support drew from concerns over the safety of imported meats and in particular, mad-cow disease. Many consumer advocacy groups that support transparency in labeling praise the new law as an important step in allowing consumers to make informed choices.

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