By Kristin Boza
Chances are, eating better food is on the to-do list for 2018. Southtown Health Foods, 2100 95th St. has numerous organic food and special diet options to help you stick with your resolution, for good.
Instead of struggling with your blender for a green power drink each day, head to Southtown’s juice bar. “Our fresh juice is full of enzymes and vitamins, providing a great source of energy, which is especially great for those who want to give up coffee,” said Katie Speh, general manager. The most popular juice blend is a mix of spinach, celery, cucumber, kale and parsley with a kick of lemon, ginger and apple to sweeten it up. “People can use the juice as their healthy drink of the day, or they can use it as a juice cleanse or afternoon pick-me-up.”
“The juice is fresh for four-to-eight hours, but it’s best to drink it right away. Another option is to freeze it if you are unable to drink it right away,” Speh said.
Southtown Health Foods specializes in organic produce, and vegan and vegetarian food options. In fact, they were the very first store in all of Chicago to carry organic produce 35 years ago. They also carry a variety of allergy-free foods, including gluten-free, nut-free, and dairy-free items. Vegans and vegetarians who are short on time can grab a prepared meal that can be warmed up at home. Two local companies, Soul Vegan and Soul Vegetarian, are some of the locally sourced vegan and vegetarian suppliers.
Over 100 fresh, loose herbs and spices are available at Southtown. “Our customers can come in and choose different herbs to make their own tea, or to use in recipes,” Speh said. “We also offer food options for every lifestyle diet out there, from Paleo to ketogenic diets, and even help for those with diabetes who need some direction. Our staff can help guide you to a better food choice.”
Slow Cooker Short Ribs
Prep: 30 min. Cook: 6-1/4 hours. 6 servings
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
- Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.