Monthly Archives: April 2014

The most delicious summer dessert. EVER.


Sunny blue skies, warm breezes, happy smiles everywhere in this 82 degree weather…

Are we really in the Pacific Northwest this week??

With summer on our minds, we thought we’d share the most DELICIOUS summer dessert recipe.  EVER.



  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • Pinch salt
  • 1 cup milk
  • 4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches)
  • 1 tablespoon fresh lemon juice
  • Several dashes ground cinnamon or ground nutmeg (optional)


1.  Preheat oven to 375 degrees.

2.  Pour the melted butter into a 13 by 9 by 2-inch baking dish.

3.  In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together.

4.  In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired.

5.  Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 to 8 servings

Recipe credit: Cooking Live

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”



Green Tea, Kiwi and Mango Smoothie Recipe


What do Green Tea, Kiwi and Mango all have in common?


They are ALL a part of this super delicious, super healthy SMOOTHIE recipe!


All joking aside, try out this awesome recipe, and let us know what you think.


Impress family and friends with this colorful smoothie by pureeing mango, kiwi fruit and spinach, with yogurt and honey, and spooning it into glasses in two, beautiful layers.


  • 21/2 cups mango (frozen diced)
  • 3/4 cup fat free yogurt (vanilla, divided)
  • 1/4 cup honey (divided)
  • 2 tbsps water
  • 1/2 tsp lime rind (grated)
  • 3 kiwifruit (ripe, peeled and quartered)
  • 2 cups ice cubes
  • 1/2 cup baby spinach (packed)
  • 2 tbsps bottled green tea
  • kiwifruit (slices, optional)


1. Place mango, 1/2 cup yogurt, 2 tablespoons honey, 2 tablespoons water, and lime rind in a blender; process until smooth, stirring occasionally. Divide mango mixture into each of 4 serving glasses; place glasses in freezer.

2. Rinse blender container. Place 1/4 cup yogurt, 2 tablespoons honey, kiwifruit, and next 3 ingredients in blender; process until smooth, stirring occasionally. Gently spoon green tea-kiwi mixture onto mango mixture in reserved glasses, working carefully around inside of each glass to create a clean horizontal line. Garnish with kiwifruit slices, and stir to combine flavors, if desired. Serve immediately.

Prep Time: 15 minutes
Total Time: 30 minutes
Serves 4

Recipe credit: Cooking Light Fresh, 2009

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”

3 Ways to Get Your Fitness Back on Track Before Summer

3 Ways to Get Your Fitness Back on Track Before Summer


We are 30% of the way through 2014 and you promised yourself you would get in better shape and improve your health.

How are you doing so far?

· Did you reduce your stress level?

· Did you improve your diet?

· Did you take exercise more seriously?

· Or did you allow the last 3 months pass by without changing a thing?

If you haven’t put any thought into it yet, then do so now because it’s not too late. The fact is that you will age and change in 2014, and by next year you will be slightly (or dramatically) different than you are today.

As a personal trainer in Kirkland, I have firsthand experience in helping people rethink how they approach not just their health and fitness goals, but their overall lifestyle goals in a way that ensures success. All it takes is a little commitment and a few simple strategies – and you can stay on the healthy track.

Here are three things you can do right now to ensure your springtime fitness success.


1. Break It Down

The key to making changes in your life is to create concrete, measurable goals. Rather than saying, “I want to lose 50 pounds” try saying “This week I will lose one or two pounds.” Small steps add up to big changes overtime. By accomplishing your short-term goals, you will feel the success that will help motivate you to keep up the hard work to reach your long-term goals.


2. Make a Plan

Without a map, it’s easy to lose your way, especially during stressful times. What are you going to do to achieve your goal? Be specific. A good action plan would be, “I’m going to work out three times a week for three months.” Put it on your calendar. Make an appointment with yourself. What is the Plan B if something pops up? Anticipate the road blocks that might get in your way and put some strategies in place BEFORE they become a problem.


3. Stay Positive

It’s not easy to change bad habits, but it is possible. And it takes practice. You might not immediately see huge changes. The important thing is focus on your goals, stick to the plan and talk nice to yourself. That little voice in your head has to power to motivate or deflate. Keep it positive and you will be successful. Surround yourself with other positive, supportive people who inspire and energize you.


When you do those three things, you will reach your health and fitness goals and be feeling great about yourself in no time.


But, getting started with these three things is often the hardest part so I created a new 30 Day Slim by Summer Challenge to help you get started, begin to look and feel your best and stay motivated to actually keep your 2014 promise to yourself. It’s never too late to start!


Josh Cooper is a personal trainer and owner of Embody Health Boot Camp in Kirkland. Reach him at

Grilled Chicken Tacos with Mango, Bell Pepper, and Avocado










8 ounces grilled boneless, skinless chicken breast

1 avocado

1 mango, sliced

1 bell pepper, seeded and sliced thin

1 small yellow onion, sliced thin

1 bunch red dandelion greens

4-6 corn tortillas

2 tablespoons butter

¼ teaspoon coriander

Juice of ½ a lime

Salt and pepper to taste











In a medium skillet, melt butter over medium heat. Sautee bell pepper and onion until

onion is translucent and peppers are tender, about 4-5 minutes. Remove from heat.

Mash avocado and season with coriander, salt, and pepper. Assemble tacos by adding

all remaining ingredients, topping each with a squirt of lime.

Tip: to get corn tortillas soft, lightly fry in some oil or butter in a medium skillet before

assembling tacos.

Makes 4-6 tacos



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Cucumber Guacamole



1 cucumber – peeled, seeded, and chopped

1 avocado – peeled, pitted, and cubed

1 tablespoon finely chopped onion

1 tablespoon finely chopped green bell pepper

2 teaspoons chopped fresh cilantro

1/2 cup plain Greek yogurt or sour cream

1/4 cup olive oil

2 tablespoons lemon juice

1 clove garlic, minced

salt and pepper to taste




Place cucumber, avocado, onion, green bell pepper, cilantro, yogurt, olive oil, lemon juice, and garlic in a blender or food processor. Blend until smooth. (If you don’t have a blender or food processor you can blend by hand, but it’s not quite as easy). Season with salt and pepper to taste.

Cover and refrigerate overnight before serving for best consistency. (Though about an hour in the fridge is good enough if you need to serve it that day)



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Potato – Potahto

Potato 1






Welcome back to the blog. We hope you’re enjoying your box this week!

Over your series of boxes, you’ve probably noticed quite a variety of different potatoes, and maybe like me, you’ve wondered at the differences. But, then quickly forget about it because you were hungry.

There are over 100 different kinds of potatoes in the U.S. alone, and despite what you may have heard they did not originate in Ireland. It was the Spanish Conquistadors that introduced the potato to Europe. The vegetable didn’t even arrive in Ireland until the late 1500s! It wasn’t until the 1700s that potatoes were even being cultivated regularly on the North American east coast.

It seems difficult to imagine our diet without it, yet how many of us actually know what all those different types of potatoes are or how they should be used?

For starters, potatoes fall into roughly 7 categories (Russet, Red, White, Yellow, Purple/Blue, Fingerling, and Petite) with 3 different consistencies: waxy, starchy, and all-purpose. For this post, we’ll stick with the types you are most likely to find in your box.

Purple/Blue Potato 

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A week or so ago, the Purple/Blue Potato popped up in your box. Though high in starch, it’s still considered in the all-purpose category. This potato retains its shape and color well throughout the cooking process, and its low sugar content makes it great for soups, salads, or grilling.

Red Gold Potato

Red Potato 9





Another common appearance, and one of my personal favorites, is the waxy Red Gold Potato. Red on the outside and golden on the inside, this type is wonderful mashed. I even suggest washing well and leaving the skin on to make sure you get that extra dose of vitamin C and B.

Yukon Gold Potato

Potato 4 Yukon Gold







Yukon Gold is one of the youngest variety of potatoes. It was bread into existence by Canadian scientist G.R. Johnston and R.G. Rowberry in the 1960s, and started to become widely used in the 1980s. Due to its smooth golden texture, Johnston named the potato after the Yukon River in Canada, made famous during the Alaskan Gold Rush.  It’s a great all-purpose potato with a creamy buttery texture and taste that is fabulous for mashed potatoes or homemade french fries!

Sweet Potato

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Even though its season has passed, I’ve got to give a shout out to the holiday favorite Sweet Potato. Sweet, starchy, and incomplete without melted marshmallows, this is a true staple for Thanksgiving and Christmas dinners. Is it even necessary to say best served mashed?

Russet Potato

Russet Potato 5






Lastly, the potato in your box this week is the classic Russet, aka the Idaho Potato. Delicate, starchy, and low moisture, it is the ultimate choice for a traditional baked potato. Its qualities allow it go well with a variety of toppings like sour cream, chives, cheese sauces, as well as a plethora of Latin American seasonings. The high starch content is great for mashed potatoes, but because they are low in moisture they need to be cautiously whipped and will benefit greatly from cream and butter.

And that is how you bake a potato! Enjoy your weekend, and your organic potatoes!




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A mouth-watering Bloody Mary recipe


It’s on almost every brunch menu.

It was supposedly invented at Harry’s New York Bar in Paris, in the 1920’s… although the history of this popular cocktail has not officially been settled.

Yes, we’re talking about the beloved Bloody Mary.

Of course, you don’t have to leave your home to enjoy this splendid breakfast-of-a-beverage.

Here’s a mouth-watering Bloody Mary recipe; let us know what you think!

Bloody Mary Recipe


  • 3 ounces tomato juice
  • 1 1/2 ounces vodka
  • 1/2 ounce lemon juice
  • 1 dash of Worcestershire sauce
  • Celery salt
  • Ground pepper
  • Hot pepper sauce to taste
  • Horseradish to taste (optional)
  • Celery stalk and/or pickle spear for garnish
  • Lemon and/or lime wedge for garnish


  1. Build the liquid ingredients in a highball glass over ice cubes.
  2. Stir well. If you feel like trying a fun mixing technique, try rolling this one.
  3. Add the seasonings to taste.
  4. Garnish with a lemon or lime and celery or pickle

Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 Cocktail

We credit this recipe to Colleen Graham.

Stay organically connected!

John, Tom & Reece
Pacific Coast Harvest
“We Buy Local First”