Cooking with Edible Education: Citrus & Quinoa



Tuesday, January 26th // Two Opportunities

4:30 to 5:45 and 6:30 to 7:45PM


The Beet at Ellwood’s


Edible Education™ founder Chef Ann Butler & Team


Edible Education™ founder Chef Ann Butler and Ellwood Thompson’s founder Rick Hood are hungry to get America’s kids eating right. This January 2016, our two Richmond-based organization have partnered to host monthly cooking classes for kids, and their parents.

On the last Tuesday of each month at Ellwood Thompson’s, Ann Butler and her team of chefs will be teaching cooking classes in our Beet Café. “Ann’s goals and organization fit right into our goal to create a personal connection with our customers,” says Hood, who is on a mission to feed the heart and soul of his community through his commitment to selling and serving local and organic foods.

Butler says she’s thrilled to be teaming up with Ellwood Thompson’s Market. “If kids get 50 hours of culinary education by the time they are 12, it’ll change the way they feel about food. I have seen too many children think that Raman noodles and Red Bull are a complete meal. I started my company with one idea in mind — if kids cut it, touch it, and taste it, they’ll eat meals that are not only yummy, but will keep them healthy for the rest of their lives.”

This Month’s Topic: Citrus & Quinoa

Kids and Parents can BOTH sign up for these classes.  Kids will be cooking Chocolate Quinoa Cupcakes + Citrus Snowmen and parents will be cooking Confetti Quinoa and Red Onion + Citrus Salad.


$25 for kids // $45 for kids + parent

Register for class

Space is limited for this class so advance registration is required.

Sign up for the 4:30 OR 6:30PM class here. Simply scroll to the class & time slot you prefer then click register!


Email Taylor at

6 Snowed in Tonics for Warmth & Relaxation

In light of the impending snow storm supposedly roaring it’s way towards Richmond, one of my favorite ways to spend a couple of days snowed in is by making warm, nourishing and delicious beverages and tonics to make the snowy experience more tolerable and cozy. Not only can these recipes be nourishing and full of nutrients, they can be so warming and balancing, and of course introduce you to some medicinal herbs you may not have though to put in your hot chocolate! If you like the look of some of these, scoot out to Ellwood Thompsons to stock up on some nut milks, turmeric, ginger, cardamom, maca, cocoa and shiitake mushrooms so you’re well prepared to experiment in the kitchen this weekend making your own herbal infused tonics!


10 Minute Cashew Maca Hot Chocolate – a delicious vegan take on hot chocolate with the powerful addition of maca to energize and support the endocrine system!

Chamomile & Turmeric Evening Tea – for when the sun goes down and you need some relaxation and revitalizing herbal infusions.

Golden Milk Cocoa – this classic hot chocolate is accompanied by both turmeric and ashwagandha for the ultimate building, sweet, nourishing and warming sweet treat for a snow day!

Golden Immune Broth – this is my own take on an immune building cross between a tea and broth. This is ideal to drink on it’s own, or use as a base for cooking whole grains!

Hot Buttered Fig & Rosemary Bourbon Cider – for if you’re in the mood for fancy herbal cocktails.

Cardamom Hot Chocolate – a simple twist on some classic hot chocolate. You can’t go wrong with cardamom!

Stocking Up:

Some of my favorite nut milks to experiment with include cashew, almond, coconut and hemp milks. You can certainly try making your own nut milks as well by checking out some variations.

Some of my favorite sweeteners to use in beverages include local raw honey, maple syrup and coconut palm sugar.

Some of my favorite warming spices for winter beverages include turmeric, ginger, cinnamon, nutmeg, cardamom and cumin.


Lindsay Kluge M.Sc, CNS, LDN |

Third Thursday Pairings



3 Small Plates  +  3 Paired Wines  +  Live Music & Happy Hour


Every 3rd Thursday Monthly / January 21st / 5 to 7PM


The Beet

This Month’s Menu



$10 / person or $15/couple in advance

Register as a individual or couple below

Third Thursday Pairing | January 21st


Call the customer service desk at 804-359-7525.

An East Coast Tour of Beer, Cheese & Chocolate



Tuesday, January 19th / 6:30 to 7:30PM


The Beet at Ellwood’s


Craig “Murph” Murphy, Resident Indulge Department Manager


Take your palate on a road trip along the Atlantic.  From Maine to Virginia, sip & sample beer, cheese and chocolate from up and down the East Coast with an insider’s perspective from our Indulge Manager, Murph.  Stay tuned for a listing of breweries and purveyors!





Register for class

Seating is limited for this class so register in advance to reserve you & your party’s seats.  Pay below or at Customer Service.

East Coast Tour of Beer, Cheese & Chocolate


Email Taylor at

Purification Seminar

1.13.16 Purification-Seminar-NPBanner


Wednesday, January 13th | 6 to 7PM


The Beet at Ellwood’s


River City Chiropractic Wellness

What to Expect

Did you know that naturally occurring toxins can contribute to mental fog, insomnia, fatigue, digestive challenges, unhealthy food cravings and weight gain?  Dr Franklin Luke will teach you methods to cleanse your body naturally to help you improve your health and overall quality of life in 2016!

Did we mention you enjoy a complimentary dinner during the workshop?

Prior to the class, join the River City Chiropractic team for a FREE Posture Analysis and learn how much the results can reveal about your overall health, not just that of your spine! It’s quick, painless way to transform your health and learn how chiropractic care can improve your posture, remove stress to your spine and nervous system, and bring your body back into balance!


FREE class AND screenings!


For dinner headcount purposes, please let us know if you plan to attend the class!

Screenings are come first serve & take about 10-15 minutes, but feel free to let us know you’ll be stopping by!


Email or for assistance.


Last week, in a surprise business move to differentiate itself from its industry rivals, the Campbell Soup Company announced plans to begin disclosing the presence of genetically modified organisms (GMO) in its food products.  Campbell is the maker of foods like Pepperidge Farm, Prego, V8 and Bolthouse Farms.  For a business profile on Campbell see

In a statement by Denise Morrison, Campbell’s chief executive, Campbell is now supporting efforts to establish a federal law mandating so-called “GMO labeling” of food products. This stance is contrary to the vast majority of Campbell’s food rivals who have spent enormous sums of money, through its trade industry association, the Grocery Manufacturers Association (GMA), to defeat GMO labeling referendums in various states. Vermont, Maine and Connecticut have passed GMO-labeling laws and the GMA has been a major player in lobbying Congress to prevent those states from putting those referendums into practice.

Stating its philosophy that “consumers have the right to know what’s in their food”, Campbell is not disavowing the presence of GMO ingredients in its products. Morrison stated:

I want to stress that we’re in no way disputing the science behind GMOs or their safety. The overwhelming weight of scientific evidence indicates that GMOs are safe and that foods derived from crops using genetically modified seeds are not nutritionally different from other foods.

Thus, Campbell will openly disclose — through its new labeling policy — the presence of GMO ingredients in its products.  More than 90% of canola, corn, soybeans and sugar beet crops in the United States are currently grown using GMO seeds according to Campbell.  Campbell has already created the “What’s In My Food” website to disclose all ingredients in their products including identifying specific GMO ingredients.

It is too early to tell what impact Campbell’s move will have on its sales and the effect on its competitors who adamantly opposed GMO labeling. “It’s a big deal because it’s breaking ranks with everyone else,” said John Stanton,  a Saint Joseph’s University food marketing professor, who has worked with many big food companies, “I think it can make a big difference.”

Denise Morrison’s statement on behalf of Campbell can be read at:

Professor John Stanton’s statement can be read at:

Winter Immune Health Essentials

Now that we’re officially in the New Year and a couple of weeks into winter, this is the ultimate time to stock up your immune system with the good stuff to ward off the roaming colds and flus. This time of year, we are often more sedentary (not great for the lymphatic system – a major site of immune function in the body), craving sweets, not drinking enough water, and obviously much colder physically. All of these things can leave the body more exposed to catching the bugs that go around in the schools and work place. There are 2 areas of immune health that I always focus on with myself during this time of year: Preventative nutrition, and natural herbs and supplements for acute issues.


Warding off illness with preventive nutrition is so much more sustainable that constantly taking drugs, antibiotics or quick fixes every time you get sick. If you can manage your diet to eat colorful foods every day, balance your intake of veggies, fruits, carbs, proteins and healthy fats, and generally eat real, whole foods, your digestive system and gut health will in turn take care of you, too!Extra good foods for the immune system are garlic, onions, carrots, citrus fruits, broccoli, spinach and collards and kale.

Make sure you’re not over-consuming processed sugars with what you’re drinking every day. Take a good hard look at your coffee, teas, starbucks beverages, smoothies, or carbonated sodas and get an idea of how much hidden sugar is in there. Processed sugars deplete the immune system, and are also relatively inflammatory to the gut (which is another major site of the immune function). The less processed sugar you can eat every day – the better, Instead, try food based sweeteners like honey, maple syrup, dates, coconut palm sugar or stevia.

Keep the energetics of your food in line with the season. It’s COLD and DRY outside right now, and the body tends to mimic that. Try to warm and moisten the body with your food choices by choosing foods like warming soups, stews, healthy oils (olive, coconut, sesame or flax) and cooking with warming spices like ginger, turmeric, cinnamon, clove, cardamom, chili, cayenne or saffron. My go-to winter food is Kitchari, and I eat for a couple of days at a time if I’m feeling weak or run down.

Herbs & Supplements:

I always keep my home apothecary stocked with herbs and select supplements for when I actually do catch a cold or have the flu. These include echinacea capsules or tincture, elderberry syrup (I also love Gaia’s elderberry syrup), buffered vitamin C, Throat Coat Tea, Oscillococcinum, and red root tincture if my lymphatic system is feeling swollen or strained. The best thing to do if you’ve got a cold is to keep hydrated with tea and warm water and stay home. If you have the chills and flu like symptoms, definitely stay home.

Ellwood Thompsons will have all of these winter immune essentials in their supplement department, produce department and grocery departments. Remember, it’s always better to have these on hand, because you probably won’t want to go get what you need when you’re already sick. Stay healthy this winter!


Lindsay Kluge M.Sc, CNS, LDN |