Mummy Halloweenies How-To

October 3, 2014

Mummy Halloweenies

Looking for a spooky appetizer or main dish for your Halloween party? These Mummy Halloweenies are sure to please!

 Check out all our Halloween ideas and follow us on Pinterest!

Mummy Halloweenies

  • Mini hot dogs (or regular-sized hot dogs)
  • Can of crescent roll dough
  • Mustard

Preheat oven to 375. Cut crescent roll into strips about 1/8″ – 1/4″ wide. The beauty of this recipe is that you can stretch the dough to make it thinner if you find the mummy’s bandages are getting too thick. Then simply wrap the dough around the mini hot dog a few times (or regular-sized hot dog), being sure to tuck in the beginning of the strip to stay in place. Then place the wrapped hot dogs on a greased cookie sheet and bake until golden brown, generally about 15 minutes. (You may want to start checking around 10 minutes, in case it starts too brown too quickly.) For the eyes, dip a toothpick in mustard and make dots for eyes. Serve warm.


Halloween Hummus How-To

October 3, 2014

Halloween Hummus

For a great-tasting, healthy Halloween party food, try this simple Halloween Hummus!

 Check out all our Halloween ideas and follow us on Pinterest!

Halloween Hummus

  • Harmons Roasted Red Pepper Hummus (1-2 packages)
  • Xochitl® Black and Orange Chips
  • Olives, sliced
  • Celery (optional)

 Depending on the size of your platter, you can use 1-2 packages of hummus. For this large pumpkin-shaped platter, we used 2 packages of hummus. Spread the hummus evenly over the platter and use the back of the spoon to smooth the pumpkin’s ridges into the shape.  Top with 3 chips for eyes and nose. Then place olive slices in a zig zag for a smile. Then place a piece of celery at the top for a stem (optional). This hummus is fun to serve with black and orange chips, and it tastes especially great with veggies like peppers and cucumber.


Jack-O-Lantern Peppers How-To

October 3, 2014

Jack-O-Lantern Peppers

This makes a healthy, beautiful Halloween decoration that you can eat!

 Check out all our Halloween ideas and follow us on Pinterest!

Jack-O-Lantern Peppers

  • Orange bell peppers
  • Harmons Corn and Black Bean Salad (from the Delicatessen)
  • Small paring knife

This is fairly straightforward–You just carve the pepper like you would a jack-o-lantern. Using a knife or toothpick, you can draw a light impression into the pepper before cutting, or you can just start carving. Don’t make the openings too gigantic or all the salad will fall out. We like to carve the face first because its keeps the pepper more solid when making the small, precise cuts. Because the openings are so small, use a small paring knife and carve SLOWLY and carefully. The pepper is thinner than a pumpkin, so it cuts much faster. Be careful! You may accidentally cut beyond the edge where you wanted to stop, but if you keep cutting to the desired edges, a small extra cut usually isn’t noticeable. Once the face is carved, cut off the top of the pepper for a lid and clean out the inside of the pepper. Fill with Harmons Corn and Black Bean Salad. Use some of the black beans to fill the space behind the face, so that it really pops and is visible.


Phantom Pretzels & Spooky Strawberries How-To

October 3, 2014

Phantom Pretzels & Spooky Strawberries

For spooktacular Halloween treats, just dip pretzels and strawberries in white chocolate for fun ghosts!

 Check out all our Halloween ideas and follow us on Pinterest!

Phantom Pretzels

  • White chocolate
  • Pretzel rods
  • Chocolate frosting
  • Tall cup

Melt the white chocolate using a double boiler (you can make your own double boiler if you just place the white chocolate in a bowl or pot and place over a pot of boiling water). Dip the pretzel rods several inches into the white chocolate, then place in a tall cup to cool. Using a pastry bag or sandwich bag with the tip cut off, pipe chocolate frosting on for eyes and mouth.


Spooky Strawberries

  • Strawberries
  • White chocolate
  • Chocolate frosting

Wash and dry the strawberries before dipping. Melt the white chocolate using a double boiler (you can make your own double boiler if you just place the white chocolate in a bowl or pot and place over a pot of boiling water). Dip the strawberries in white chocolate and place on a cookie sheet lined with wax paper. You can use mini chocolate chips for the eyes, but we found they could get a little large. We preferred just to pipe on chocolate frosting for the eyes and mouth. Cool in refrigerator to harden.


Spooktacular Soup Bowls How-To

October 3, 2014

Spooktacular Soup Bowls

For a great Halloween main dish, try this simple soup bowl!

 Check out all our Halloween ideas and follow us on Pinterest!

Spooktacular Soup Bowls

  • Harmons Pumpkin Bread Bowls (from the Bakery)
  • Harmons Kitchen Chili or Soup (from the Delicatessen)

What could be more simple? You can make your own soup or chili for these fun orange soup bowls, or you can use Harmons Chili. Just hollow out the middle and fill with hot, delicious chili or soup.


Black Cauldron Trick or Treats How-To

October 3, 2014

Black Cauldron Trick or Treats
Tired of sweet drinks with your already-sweet treats? Try out unique, spooky blk Water–It’s just water, but made black with healthy fulvic acid. Your guests won’t forget it!

 Check out all our Halloween ideas and follow us on Pinterest!

Black Cauldron Trick or Treats

  • blk® Water
  • Orange Candy
  • Little Spooks popcorn from Kara Chocolates

If you’re looking for fun, unique things to delight guests at your Halloween party, you can find a lot of fun things at Harmons. Serve blk® Water in clear cups and surprise your guests. It tastes just like water because it is water! It’s all-natural mineral water, and it’s just black because it’s enhanced with fulvic acid. You can learn more about blk Water here. To go with your black drink, have some orange candy! Harmons has a great variety of candy and treats, including multi-color Little Spooks popcorn from local Utah company Kara Chocolates.


National Pharmacist Month

October 1, 2014


Phil in Pharmacy

Phil, Pharmacy Manager

Know your medicine, know your pharmacist

How have pharmacists at Harmons helped you or a family member?

October is recognized as pharmacist month. The theme of American Pharmacist Month is “Know your medicine, Know your pharmacist.” The objectives for this month are:

  • To recognize the vital contributions made by pharmacists to health care in the United States.
  • To enhance the image of pharmacists as the medication experts and an integral part of the health care team, not just dispensers of medication.
  • To educate the public, policy makers, pharmacists, and other health care professionals about the key role played by pharmacists in reducing overall health care costs by improved medication use and advanced patient care.
  • To stress the importance of Knowing Your Medicine and Knowing Your Pharmacist to ensure drug therapy is as safe and effective as possible.

Pharmacists at Harmons are committed to improving your health. Counseling every patient about their medications is a priority to us. We invite you to know your medicine by knowing your Harmons pharmacist.


Whole Grain Muesli Buttermilk Pancakes

September 30, 2014

Healthy PancakesPancakes can be both delicious and healthy! Try this Whole Grain Muesli Buttermilk Pancakes recipe that our Chef Tina Jean has created for you to enjoy. Watch her prepare this recipe on KSL by clicking HERE.

Whole Grain Muesli Buttermilk Pancakes
  1. ¾ cup white whole wheat flour
  2. ¾ cup all-purpose flour
  3. ½ cup Bobs Red Mill Muesli whole grain cereal
  4. ½ teaspoon salt
  5. 2 teaspoons sugar
  6. 1 teaspoon baking powder
  7. ½ teaspoon baking soda
  8. ¼ cup canola oil
  9. 2 large eggs
  10. 1 ½ cups buttermilk
  11. ½ cup skim or 1% milk
  1. 1. In a food processor grind the muesli into a fine flour-like consistency. This may take a couple minutes. You will have pieces that are coarser which will not break down further. Measure out the amount necessary and reserve.
  2. 2. In a large mixing bowl blend together the white whole wheat flour, all-purpose flour, muesli, salt, sugar, baking powder and baking soda. In a medium size mixing bowl blend together the canola oil, eggs, buttermilk and milk.
  3. 3. Pour the wet ingredients into the dry and mix just until no flour streaks are visible.
  4. 4. Preheat a 12 inch nonstick pan over medium-low heat. Using a ¼ cup scoop or measuring cup, scoop batter into pan, leaving enough space for each drop to spread to a 4 inch circle.
  5. 5. Cook until small air pockets begin to form on the visible side of the pancake. Flip and cook on the second side just until golden. Remove and serve hot.
  6. *You may cook these pancakes in large batches, cool on a wire rack, then freeze individually, spread on a cookie sheet. Once frozen, place in a freezer safe storage bag and when ready to eat, reheat in microwave or toaster oven. Blog

It’s the Last Day of Organic Month

September 30, 2014

VegetablesIt’s still National Organic Month! To celebrate, I thought it fitting to read a new research study comparing the nutritional quality of organic crops versus conventional crops. I like to keep current on this topic since the scientific community can confidently say that organic food has less of an impact on the environment and is safer for the health of farm workers and farm communities compared with conventional farming, but the nutritional difference is still up in the air. I wait eagerly for the verdict.

There have been a few review studies similar to this one in the past few years, most not finding a significant difference in the nutrients of the crops. This is most likely because measuring the nutrient content of crops is a very difficult task. It is influenced by a wide variety of factors including soil quality, weather, crop type, and growing practices, so it’s tough to compare apples to apples.

This new study summed up the results of 343 individual studies, many of them having never been including in a review before. It found some significant differences is nutrients.

Organic crops found to have more antioxidants

On average, organic crops had 18-69% higher amounts of certain antioxidants than conventional crops.   Interestingly enough, organic crops had lower amounts of vitamin E. Organic crops had lower levels of protein and fiber. These differences are most likely due to the added nitrogen in conventionally grown crops.

Pesticide Residues

Not surprisingly, this study found food grown organically to have 10-100 times lower amounts of pesticide residues. This fact may make you squirm, but amounts are still below the limits set by the Environmental Protection Agency. However, limited research suggests even low-level exposure to pesticides and herbicides may be linked to potentially negative health outcomes, especially in children and babies in utero, but I’m still waiting for stronger evidence of this.

Conventional or organic—eat your veggies!

And so our understanding of the nutritional differences of organic and conventional food continues to expand, currently in favor of organic. Still, the health benefits of eating 2 ½ cups of vegetables and 2 cups of fruit a day far outweighs the potential risks of any pesticide residues.

Barański, M. et al. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses. Br J Nutr. Sep 14, 2014; 112(5): 794–811. Published online Jul 15, 2014. doi: 10.1017/S0007114514001366
McCullum-Gomez C. Commentary: Role of organically produced foods in reducing exposure to synthetic pesticides in children’s diets. Diabetes Spectrum. 2010. 23(5): 254-256.
Bouchard et al. Attention-Deficit/Hyperactivity Disorder and Urinary Metabolites of Organophosphate Pesticides. Pediatrics, June 2010 : 


Nutritious & Delicious Ways To Eat More Whole Grains

September 29, 2014

GrainsMost Americans do not eat the recommended amount of whole grains in their diet. Whole grains, as their name suggests, contain the whole grain, including the germ, bran and starchy endosperm. Whole grains contain an impressive amount of vitamins and minerals, and are a good source of fiber, which helps slow down digestion and the release of sugar into the blood stream, can help lower cholesterol levels. Also, they’re delicious! But, even with all of these reasons to eat whole grains, Americans are still not getting enough, with studies showing that the average American eats less than 1 serving of whole grains daily. The current recommendation is to make at least half of your grains whole (but really, the more the better!), which equates to about 3-5 servings of whole grains daily.

While many of us know about whole wheat bread or pasta, here are a few whole grains (and recipe suggestions) that maybe you haven’t thought of or tasted yet:

  • Whole white wheat. This is one of my favorite products, and also one that I frequently recommend to my clients who are wary of regular whole-wheat flour. Whole-wheat white flour, while seemingly an oxymoron, is produced from hard white spring wheat, which has a milder taste and lighter color than the red wheat you find in regular whole-wheat flours. I use white whole-wheat flour when I make bread or pancakes, and my taste tester (ok, husband…) doesn’t notice a difference.
  • Black rice. Brown rice is often a hard sell for those not used to its denser texture and nuttier flavor. Black rice, like brown rice, is a whole grain rice, but it has a higher antioxidant content due to the anthocyanins that provide its dark color. Black rice is a fun way to incorporate more whole grains, as well as more color, to your dinner. I like to drizzle it with a little sesame oil just before serving.
  • Farro. Many people I speak with haven’t heard of farro, which is a shame, as they are missing out on one of the tastiest whole grains! Farro is a variety of wheat, and when cooked has a similar appearance to barley, but with a chewier texture and nuttier flavor. I like cooking a big batch of it to have for the week, as it reheats well. Serve it as a side with your favorite fish and vegetables. (Note: this can be found in our stores in the rice section)
  • Oatmeal. People seem to forget that oatmeal is a whole grain, perhaps because it is such a ubiquitous and quick breakfast food. However, it is definitely a whole grain, and is also naturally gluten free. (Be sure to check that the product clearly says “Gluten Free”, as oats are sometimes processed in facilities with gluten containing ingredients.) While most often eaten as a breakfast food, oats can also be used as a quick grain side dish for lunch or dinner, especially when cooked with some low sodium ( salt added) chicken broth and a sprinkle of your favorite sharp cheese.
  • Prepared whole grains available in Harmons’ Fresh Departments. Not ready to experiment with making whole grains yourself? Give our delicatessen’s Wild Wheat Berry or Cranberry Quinoa salads a try – they are full of whole grains, fruits and vegetables, and flavor. Our bakery also makes a fabulous 7 Grain Bread, which I like to keep stashed in my freezer for a quick grain option for dinners on the fly.

With so many delicious ways to enjoy whole grains, it really is easy to meet the dietary recommendations of making at least half of your grains whole. What are your favorite ways to enjoy whole grains?