INTRODUCING // The Green & Grind


We are proud to introduce The Green & Grind!

Our new, improved, and larger coffee, juice and smoothie bar. Check out our new menu here. Come by and get your organic health and wellness on!


We have also introduced a grab and go cold case for those in a  hurry. It is stocked with Blanchard’s iced coffee, iced tea, juices, green lemonades, refreshers and more!


Mid-Summer Recipe RoundUp

Now is the time of abundance. Gardens are overflowing with tomatoes, squash, chard, kale, okra, peppers, corn – you name it. Mid summer is a bountiful time for deliciously fresh meals… and it’s also REALLY hot. Around this time, I don’t always feel like standing in my non-air conditioned kitchen with a hot stove/oven pouring our more stagnant hot air, so I look for cooling, minimal cook recipes to keep both my body and my house cool. Here are some of my favorite recipes I’ve been trying lately:

Summer Veggie Burgers: I love a good veggie burger. This recipe utilizes tons of fresh summer produce to create some delicious, savory and hearty burgers (with the option to make your own buns, too!).

Garlic Ginger Collard Greens with Eggs and Feta: I had a similar version of this just this morning (only I used my abundance of chard in place of collards) and it’s DELICIOUS. An easy, relatively quick morning recipe for a filling and nutritious breakfast.

Sweet Pea and Pearl Onion Zucchini Noodles: So simple. So easy to prepare and perfect for the hot summer lunches or dinners!.

Asian Kale Salad: This is a wonderful way to incorporate lots of macrobiotics into one meal while also indulging in fresh kale and cabbage 🙂

Spicy Basil and Sweet Corn Succotash: This has almost all of my favorite summer goodies – corn, heirloom tomatoes, basil and garbanzo beans. Make aplenty of leftovers and tastes great warm or cold!.

Spicy Tai Coconut Ramen: Cooling coconut and cilantro balance the warmer spice of this delicious dish, Serve warm or room temp too!

And some beverages———-

Bloody Good Watermelon Juice: This is SO refreshing and an awesome way to use up those giant watermelons (and beets!). An easy way to stay hydrated while also getting extra nutrients 🙂

Herbal Summer Soother Tea: I put this one together a few weeks ago as an herbal cold-brew formula that’s also packed with minerals, vitamin C and bursting with flavor.

Water Kefir Sodas: if you haven’t tried these from Farmstead Ferments yet – they’re absolutely amazing!


Lindsay Kluge M.Sc, CNS, LDN |

Summer Kombucha

Over the past 6 weeks, I can’t stop drinking kombucha. There’s something about this cooling, sweet vinegary probiotic filled fizzy drink that my body has been really craving. And, actually, it’s probably for all of those delicious reasons. During the Summer months, it’s much easier to become overheated (not just with the weather but also with an over-heated digestive tract). Some people of Pitta nature can struggle in the summer, as the excess heat can exacerbate their already warm constitution. By incorporating more cooling, pitta balancing foods like coconut, cilantro, cardamom, coriander, vinegars and leafy greens, we can help to balance increasing heat in a pitta individual.

Kombucha seems to really hit those areas for me. With a vinegar-like astringency coupled with it’s naturally fermented sweetness and probiotic richness, it not only helps to balance excess heat, it maintains a healthy gut flora by increasing your probiotic intake on a daily basis. Win win.

What is Kombucha?

Kombucha is a naturally fermented tea (usually a high tannin content tea like black tea) that ferments with a “scoby” or starter culture. This scoby is a combination of bacteria and yeast that symbiotically work together to ferment tea + a sugar into kombucha. After fermenting for 14-30 days, the resulting beverage has a natural effervescence and probiotic punch that aids digestion and decreases systemic heat. It can be consumed daily for the probiotic benefits for those with chronic or even occasional digestive upset.

I’ll be the first to admit that kombucha has a pretty funky smell, and after the first taste or two, you may never want to try it a third time. But I would encourage to give it a solid effort and try several different kinds. Most people I’ve talked to didn’t care for kombucha at first, but very quickly came to be obsessed with it not only for it’s (acquired) delicious taste, but for continued digestive support. My personal favorite kombucha is Barefoot Bucha (from Nelson County) and also GT’s which is more widely available.


You can also easily make your own for a fun, at-home medicinal project. When I make kombucha, I like to flavor it with pure fruit juice like pomegranate, cranberry or mango juice. Flavoring to your liking can really enhance the experience, so experiment with several batches until you find just the right combination for your taste buds.

What if you just can’t get on board with Kombucha?

Not to worry. There are plenty of other ways to get the naturally fermented probiotics into your digestive tracts while also benefiting from the cooling astringent properties of fermented foods. Eating things like Kimchi, Sauerkraut, miso, kefir, yogurt and tempeh are all excellent ways to incorporate the same beneficial probiotics into your daily nutrition routine. Summer is the best time to try these cooling foods, and Ellwood Thompsons has lots to choose from!

Read more about fermentation here!


Lindsay Kluge M.Sc, CNS, LDN |

Seasonal Colors: Nutrients for Summer!

This season is probably the most nutrient abundant in terms of seasonal fruits and produce. It’s amazing how much is harvested in the summer months, and it’s a great time to maybe try discontinuing your daily multi vitamin and try to get added vitamins and nutrients from the colorful foods that are available.I know that juices and smoothies are really popular this time of year, and I would also encourage everyone to try eating their fruits and veggies in their whole form, for at least one meal a day too. Some of my favorite nutrient dense, colorful summer veggies include red and golden beets, purple and orange carrots, red peppers, heirloom tomatoes, and rainbow chard. My favorite super fruits in summer are blueberries and blackberries which are mineral powerhouses, jam packed with antioxidants. I’ll throw out there that my favorite food of all time is peaches…so I’m clearly partial to the summer season because I can gorge on these euphorically sweet fuzzy delights.


With more color comes more nutrients in our foods, and as a general rule of thumb if we can increase the amount of naturally occurring color in our diets, we often get an added boost of vitamins, minerals, nutrients and antioxidants. These include nutrients like lycomepe, vitamin C, magnesium, potassium, riboflavin, folate, iron and of course fiber to name a few. Here’s a re-cap of the summer vegetable nutrient color offering and their effects on organ systems:

Purple Vegetables – Nourish the blood; Tones cardiovascular system; Contains anthocyanins to strengthen capillary tone; high in antioxidants.

Examples: eggplant, red onion, purple cabbage, beets, blueberries

Red Vegetables – Contain lots of lycopene, lutein, zeozanthin and are great for the heart and cardiovascular system

Examples: Tomatoes

Orange Vegetables – Contain beta carotene which is important for immune system and essential for cell-to-cell communication. Contain Vitamin C, Folate and Potassium.

Example: Carrots, golden beets


Green Vegetables – Especially dark leafy & brassicas are important for multiple organ system detoxification; useful in hormonal imbalance; increases liver detoxification (gets rid of excess hormone supplies); LOADED with vitamins and minerals. Contains vitamin C, K, folate, iron, lutein and fiber.

Examples: kale, broccoli, bok choy, Chinese cabbage, spinach, swiss chard, beet greens

White/Green Vegetables – Extremely nutritive to immune and lymphatic system. Contain vitamin B-2 and allicin.

Examples: garlic, onions, leeks, chives

If you walk into Ellwood Thompsons lately, you’ll be blown away by the burst of color that greets you at the front door. Their produce section is overflowing with seasonal veggies and fruits that make it nearly impossible to make it through a day without eating at least 5 different colors. Try to make that a priority while so much is available, and see how adding more color to your daily diet enhances your overall health!


Lindsay Kluge M.Sc, CNS, LDN |