Don’t miss local, handmade holiday gifts before market season is over

IMG_20160826_100407Holiday Season. While some people love the hustle and bustle, more often that not, friends I talk to tend to feel a bit stressed.

Stores begin to coerce us to fulfill our duty as consumers just moments after the clock strikes midnight on Halloween. Black Friday asks us to choose between sharing food and gratitude with our families or saving money on a gift in hopes it will make our loved ones smile.

How can we truly enjoy the winter holiday season as a festive time of celebration to brighten the dark, cold days of winter? Of course, we think that presence is the ultimate answer.

But if you are going to buy gifts, then why not them reflect your values? You could support a small business and keep money in your community. You could celebrate local and handmade, rather than cheap, foreign products made by people in poor working conditions. You could purchase something one-of-a-kind, special as the person receiving it.

Where is one of the best places to find all of those qualities? The Farmer’s Market! As market season winds down, mark off your gifts early, avoid feeling rushed in November or December, and help make a community small business owner’s day merry and bright.

Here are 10 local gift ideas from Colorado Farmers’ markets on the Front Range.

Screenshot 2016-09-01 11.05.55For Kids

Musical Frogs and Owls – Breckenridge Market Sunday 9-2 or



For Foodies

Olives, Oil, Dressings/Marinades – Healthy Harvest

Homemade Dips – Joe’s All Star Dips (Evergreen Tues 10-2)

For Women

Screenshot 2016-09-01 11.05.06


ShawlsShawls By Veronika

Dillon Fridays 9-2

Breckenridge Sundays 9-2,



Soap & Candles – Mountain Moon20160826_093248

Dillon Fridays 9-2

Breckenridge Sun 9-2



Screen Shot 2016-09-01 at 11.20.52 AM


Boho Style Jewelry – Spicy Heart

Breckenridge Sun 9-2

Shop on Instagram or Etsy @Spicyheart




Natural Stone JewelryScarlet Rose Designs

Breckenridge Sun 9-2


healthy harvest essential olive oilsOrganic Facial Oils – Healthy Harvest





Soy CandlesBreckenridge Candle Cabin

Dillon Friday 9-2, Breckenridge Sunday 9-2






Cabin Style Home Decor and Furnishings –  The Cabin Collection

Cauliflower Crust Pizza

cauliflower crust pizza healthy harvest olive oilDuring the dog days of summer, I refuse to heat up the kitchen, so it’s been mostly fresh salads or stovetop meals for us. Now that it’s finally feeling a little more like fall and cool enough to turn the air conditioning off, I’m really looking forward to using the oven again.

I can’t wait to start making this recipe for Cauliflower Crust Pizza that I perfected earlier this year. I had heard a lot about cauliflower crust and was intrigued by this low-carb, gluten-free option. But I put off making it for over a year. Can anything really replace pizza? Even if it was tasty, surely, it must be a hassle to make. Nope!

This recipe really is easier than it might look, and even your kiddos and bread lovers will scarf it down. Of course it has a different texture than bread, but it tastes like a garlic cheese flatbread. So for all the times you’ve wanted to eat an entire pizza by yourself, now you can – guilt free! Veggie power!

cauliflower crust pizza healthy harvest olive oil Ingredients

  • 1 medium head cauliflower (use a food processor or cheese grater to get fine pieces)
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup mozzarella cheese (or try feta for a more unique flavor!)
  • sea salt
  • 1 egg, slightly beaten


Just like the traditional version, you can top your pizza with whatever you like from classic combos like red sauce and pepperoni to more adventurous varieties like grilled chicken, red pepper, balsamic, and feta.

As you may have guessed, we’re fans of olive oil. I topped our pizza with olive oil and fresh market veggies like arugula, mushrooms, tomatoes, onion, and black olives.

cauliflower crust pizza healthy harvest olive oil
The cauliflower should look like this after it’s been cooked, pulsed, and drained.


  1. Preheat oven to 425.
  2. Cut the cauliflower into florets. Boil or microwave until soft enough to be easily pierced with a fork. Drain well. Pulse in a food processor or use a cheese grater to create a fine texture, slightly smaller than rice.
  3. Next, drain very well – even more than you think you need to. I used a small strainer and pressed the excess liquid out with a spatula and a towel. I even used a clean towel to wrap and wring out the cauliflower. Trust me, you don’t want a mushy crust.
  4. Now add the remaining crust ingredients and mix well. You can play around with the ratios of cheese, but I feel these amounts hold the crust together without being too cheesy. (I never knew there could be such a thing, but trust me, the first time I tried this, I couldn’t even taste the toppings.)
  5. Press the mixture into a crust formation on a baking sheet lined with parchment paper. The crust should be about 1/4 inch thick.
  6. Bake until golden brown, about 15 minutes, watching closely. Remove from oven, add desired toppings, and replace in oven, just until cheese melts.

Healthy Harvest Helping Hands

Be Someone That Gives People Faith in Humanity. Join us for two community events in September.

sclerodermaFood Fight 2016

September 7th @ 5:30 @ BAC appliance center in Englewood

The Scleroderma Foundation – Rocky Mountain Chapter will host the chef competition of the year! Attendees have a chance to judge the chefs from three categories- appetizers, main course, and desserts- this year they can top it off with an artfully crafted cocktail from the mixologist competition. Healthy Harvest will be sampling for the VIP tasting before the event. Buy tickets here.

Family Promise Week at Unity Spiritual Center of Denver

September 18-25 @ 5pm-8pm

Family Promise is an organization that helps people who are temporarily facing homelessness. Churches around the metro area host up to four families for a week at a time providing food, shelter, and laundry while Family Promise helps them find jobs and/or affordable housing.

Amy, one of our team members, is the Food Coordinator for this project. Every night of the week, four volunteers each prepare a dish for potluck style dinner and help with prep, serving, and clean up. We get to eat delicious home-cooked meals, join in camaraderie with the families and other volunteers, and challenge our stigmas around homelessness.

The four members of Healthy Harvest will be sponsoring and serving dinner Monday, September 19. If you are interested in donating food or signing up for a dinner shift (5-8pm), email us at

Items needed:

  • bread
  • apples, oranges
  • protein – beef, turkey, chicken
  • potatoes
  • juice boxes
  • granola bars
  • chips




Antioxidant in Olive Oil Proven to Kill Cancer

healthy harvest olive oil kills cancer cells

By now, the diverse health benefits of olive oil are widely known, but perhaps one of the most profound discoveries is that olive oil could be useful in preventing and fighting cancer. No wonder people in the Mediterranean live so long!

A study by Rutgers University and published in Molecular and Cellular Oncology found that one of the naturally occurring antioxidants in olive oil, oleocanthal, breaks down and kills cancer cells in as little as 30 minutes without harming healthy cells.

Oleocanthal, also known as stinging oil aldehyde, is the antioxidant that gives some olive oils its peppery taste.

Most sources suggest it only takes one to two tablespoons of pure, extra virgin olive oil daily to receive its numerous benefits.

Read the original article published by Rutgers here.


Using Olive Oil to stay Naturally Healthy and Beautiful

While most of our community here at Healthy Harvest is on board with clean eating and the organic food movement, how many of us are still using household and beauty products filled with chemicals that are harmful to us or the environment?

Olive oil is a natural, safe, affordable alternative way to stay healthy inside and out. Mediterranean women have used olive oil for hundreds, if not thousands, of years for everything from cooking to sunscreen.

Check out these easy swaps and let us know your favorites! Did we miss something? Post your ideas on our Facebook or write

olive oil uses for beauty infographic olive oil uses for health infographic

White Bean Puttanesca

white bean puttanesca
You guys – I apologize this picture doesn’t even come close to celebrating this beautiful dish. I promise you won’t be disappointed!

Unless it’s a soup or stew, meals in our house rarely take more than 30 minutes. While I think everyone deserves delicious, wholesome, homemade meals and I also think cooking can be a relaxing creative endeavor rather than a chore, it doesn’t mean I want to spend all night in the kitchen.

Good food can be simple. Simple ingredients. Simple instructions. Simple happiness.
This meal meets the quick fix criteria, most of the ingredients are probably already in your pantry, AND as an added bonus, it’s got major eye appeal. It looks like you put a lot more effort into it than you did.
Not to mention, it can be served in a variety of ways – as an appetizer, side, or main dish – over garlic bread or over greens. YUM!
  • 1 tablespoon extra virgin olive oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 4 garlic cloves, minced
  • 15-ounce can diced tomatoes, undrained
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 1/2 of a 15-ounce can artichoke hearts, quartered
  • 2/3 cup black olives (unless you’ve got small kiddos, make it easy and just leave the pits in)
  • splash of olive brine
  • 1/2 cup chopped fresh basil
  • 1/4 cup grated Parmesan cheese
  • red pepper flakes, to taste


  1. Add the olive oil to a large skillet over medium heat. Add the onion and sauté, stirring frequently, until just beginning to soften, 2 to 3 minutes. Add the garlic and stir constantly for 30 seconds. Add the diced tomatoes and splash of brine and bring the pan to a simmer.
  2. Add the cannellini beans and cook for 5 minutes.
  3. Stir in the artichoke hearts, olives. Simmer for 5 more minutes. Taste for seasonings.
  4. Serve immediately: Divide the puttanesca among four serving bowls. Garnish each with 2 tablespoons of fresh basil, 1 tablespoon of Parmesan cheese, and a drizzle of olive oil. Serve with garlic bread, mixed greens, or pasta.