Special Diets

If you have a unique dietary plan, we can help

We Have Information on Gluten-Free and Several Other Unique Diets Available For Your Family.

Gluten Free

What does following a gluten-free diet mean? That you're embarking on an easy diet with a wide range of health-promoting effects. Instead of dwelling on what you’re giving up, consider that you’re going to enjoy a whole new world of delicious food options to meet your special dietary needs. You’ll be eating seasonally, choosing more fresh fruits and vegetables, focusing on meats, seafood, poultry, legumes, lentils, corn, and rice, and discovering fascinating ancient grains such as quinoa, amaranth, and millet. You’ll be able to eat potatoes, eggs, most cheeses, even chocolate (!)—and enjoy them without guilt because you’ll be taking good care of your body. In fact, you’ll probably end up eating—and feeling—better than ever!

Visit this page for more information about living Gluten Free

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We carry a large variety of gluten free items, the brands listed below represent just some of the offerings we carry

Raw Foods

“Raw” is all the rage these days, but what does it mean to eat raw? And is it possible to get enough protein and other nutrients while following a raw diet?

Raw foods are those that have not been heated above 108°F to 118°F

Raw, defined

Most raw foodists eat only plant-based (vegan) foods, including vegetables, fruits, nuts, seeds, legumes, and seaweed. Raw foods are those that have not been heated above 108°F to 118°F, depending on who you talk to. The logic behind this is that many of the nutrients in foods are extremely sensitive to heat. This is especially true of the water-soluble vitamins, like the B-vitamins, folate, and vitamin C. As Katie McDonald, a raw food chef and certified Holistic Health Coach in Rhode Island puts it, “The more you do to a food, the less it does for you.”

Raw food advocates also look to the enzyme content of raw foods, saying that cooking destroys delicate enzymes that could otherwise go toward improving the digestion of the foods you’re eating.

Read up on Raw here

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In addition to our always fresh produce, we carry many more raw foods throughout our stores. Look for these brands and our Raw Foods section for more.

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Chef Steve: Steaming Foods: Main Image

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  • By Chef Steve Petusevsky

Chef Steve: Steaming Foods

To help lower my high cholesterol my wife and I have taken to steaming a lot of our food. The problem is, it’s boring when compared to the foods my doctor has taken off my favorites list. Any suggestions? Steamed in Seattle.

Steaming food does not have to be boring at all. The trick is in making some strategic substitutions: for example, steaming is often recommended as a cooking strategy in place of frying and other methods, and though the results can seem a little plain you will be pleasantly surprised by the creative ways you can make steamed food delicious and exciting.

Steaming good plain food

Of course there is no substitute for the crispy caramelized crust of a roast or golden brown cheesy topping of a casserole dish, but it can be overcome by the ingredients that are used to steam and how they are handled. I always enjoy the Asian method of “clear steaming.” This involves using fragrant ingredients layered on top of whatever main ingredient you choose to cook:

  • Try a piece of chicken or fish topped with grated ginger, sliced hot chilies, and cilantro. There is nothing like fresh halibut or salmon, shrimp, or scallops with basil and lemongrass tossed in before steaming.
  • It’s okay to drizzle a bit of low-sodium soy sauce or tamari and dark-roasted sesame oil before eating.
  • Roasting a couple tablespoons of slivered almonds to sprinkle on top can add a tasty crunch to any savory dish.
  • Lemon and lime juices add a little extra zing to almost any vegetable.

You’ll find you can’t really go wrong with any of these options, so give them a try and see what you like.

Chef Steve Petusevsky

Chef Steve Petusevsky, a graduate and former instructor of the prestigious Culinary Institute of America, is a nationally syndicated columnist whose writing appears in Natural Health, Fine Cooking,the Los Angeles Times, Food & Wine, andthe Chicago Tribune.

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