Archive for the ‘Newsletters’ Category

June 14 Newsletter

The Power of Green

Greetings, Nathanial’s Naturals members and friends. This week marks the summer solstice, and I can feel the change of season energize and refresh myself and those around me. The longer days have motivated me to get up earlier, take longer walks, and stay up planning for the future. I have also found myself  needing a lot of extra fuel to keep up with my busy body, and I just can’t get enough crisp summer fruits and vegetables.

Tired of boring tossed salads? This week, Nathanial’s is bringing you delightfully flavorful and green spinach tortillas. Did you know that spinach and other dark leafy greens such as Kale and Swiss Chard are simply packed with nutrition? It makes sense: plant leaves are nature’s first calorie producers, so leaves are packed with sugars, vitamins, minerals, and amino acids that produce proteins right from the soil and sun! It’s hard to eat many raw greens, though, so I recommend blending them up. My friend Robin makes delicious green smoothies and spreads to satisfy her “green tooth”. If you want to learn more, there is a great book by Victoria Boutenko called “Green for Life”.

A reminder to members and friends: there are five weeks in the month of June, and it’s Pride at the end of the month, so there will be no delivery for the final week of June. Happy Summer Solstice from Nathanial’s!

In Your Box This Week

* Anadama Bread: This dense and satisfying corn, rye and wheat bread gets its name from a myth. A man was so tired of cornmeal mush, that he leavened it with flour and yeast and stuck it in the oven while exclaiming, “Anna, damn it” (to his wife). I love cornmeal mush, and I hate gender stereotyping, but I also love this hearty and flavorful bread!

* Whole Wheat Spinach Tortillas: Made with Guistos whole wheat flour, wild sourdough starter, spinach from Happy Boy Farms, and a bit of olive oil, you’ll never want to go back to store-bought tortillas again!

* Oatmeal Cookie Pie Dough: Made with whole wheat flour, oats, and cinammon. Can be refrigerated for 1 week , or frozen for 1 month before use.

* Rockin’ Rice Crackers: Made with organic, cooked brown rice, these crackers are perfect to bring as a snack as they are, or top with your favorite spreads.

(A note on storage: Although your items come in paper currently, they should be stored in plastic or glass jars to keep)

Weekly Recipe: Robin’s Rockin’ Green Smoothie

2 c Raw spinach

1/2 Avacado

1/2 c Pineapple, cubed

1/2 c Mango, cubed

1 c Water

1 c Soymilk

Directions: Place all ingredients in a high-powered blender, and puree until smooth. Enjoy!

Optional: Add honey to sweeten.

Makes: 2 large green smoothies


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newsletter 18

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Whole Grains For Whole People

Whole Grains For Whole People




Baker’s Notes:  June

Welcome to the first June delivery of Nathanial’s Naturals whole grain breads and snacks.  Here at Nathanial’s Naturals we are committed to creating a healthier planet and population by supporting local foods and farms.  Recently, we switched to Guistos organic whole wheat flour, rolled oats and rye flour, milled right here in San Francisco.  This is but a step in the bakery’s path towards sustainability.  Eventually, I plan to expand Nathanial’s Naturals to a farm in the country and grow our own grains, nuts and seeds for the bakery.


For now, I am enjoying the beginnings of the summer season here in Berkeley.  To celebrate the sunshine, I planted my first tomato transplants this week.  I love tomato season in the later summer and fall, and tend to eat so many tomatoes, my mouth gets sore!  For now, I have to wait though, and in the meantime, I am enjoying the berries and tender greens of spring.  Did you know you can enjoy fresh salsa before those first cherry tomatoes ripen on the vine?  I love this strawberry salsa recipe, and it’s just the thing to share at those first summer Bar-B-Q’s.      


Check out our updated website at http://nathanialsnaturals.info, for more information about becoming a member, orders, and exciting business news.



Strawberry Salsa


  • 2 Quarts fresh strawberries, sliced.
  • ½ bunch cilantro, de-stemmed and chopped.
  • 1-2 fresh spring garlic-chopped fine.  (ask your local farmer)
  • 1-2 fresh jalapeno peppers- chopped fine.
  • Juice of 1 lime
  • 1 T. apple cider vinegar
  • salt and pepper to taste


  • Either place all ingredients in a food processor and pulse, or hand chop ingredients.
  • Enjoy!


What’s On the Menu This Week?

Rye Raisin Rolls:  Made with organic whole wheat flour, rye flour, sourdough starter and locally grown golden raisins.  Enjoy as toasted and lathered with butter, or slice for the perfect tuna or egg salad sandwich.  

 Oatmeal Raisin Cookies:  These signature Nathanial’s Naturals treats are so good, you won’t believe they’re good for you too!  Made with organic oatmeal, sweetened with honey, and packed with fiber and protein, these moist cakelike cookies are great as an afternoon snack with tea.

Pancake mix: Made with organic ground oats, whole wheat flour, and flax seed meal, this heart healthy baking mix makes delicious pancakes for a leisurely summer brunch.  Add berries as you cook for added sweetness and seasonal flavor.

Animal crackers:  Made with organic whole wheat flour, sourdough starter, extra virgin olive oil and homegrown herbs, these savory and satisfying crackers will be a hit for the whole family.  Take one bite and you’ll be able to eat a horse… or a dinosaur!

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Volume 1, Issue 5

March 2, 2009

Nathanials Naturals Community Supported Bakery Newsletter

Welcoming Words

Welcome to the first March delivery of Nathanial’s Naturals. This week, I am welcoming new members, and bringing you my wholesome whole wheat bread to mark the start of the new month. This bread is sweet and nourishing. Perfect as a sandwich bread with tuna or egg salad, or toasted for breakfast with jam or honey.

Here at Nathanial’s we strive to bring you highly nutritious and flavorful baked goods with a conscience. We use organic and local ingredients whenever possible, whole grains that are packed with protein and fiber, and all natural unrefined sweeteners such as honey, molasses and apple-sauce.

Our breads, muffins and even cookies

rise with the help of a natural sourdough starter. Did you know that sourdough is the oldest method of bread leavening? In honor of this ancient baking tradition, I’ve included pita bread in your box, and a recipe for a favorite Middle Eastern treat: humus. I’m always looking for ways to reduce waste, such as plastic humus tubs, and found that making your own humus is cost effective, satisfying and delicious! Make a big batch and share with friends and neighbors!

Some notes for new members: remember to place all your items in plastic or glass jars to keep. Also, your feedback is always appreciated. I would love any comments, tips or recipes.

In Your Box This Week

· Wholesome Whole Wheat Bread: Made with wild sourdough starter, whole wheat, oats, and honey. A Nathanial’s signature bread.

· Power Punched Oatmeal Cookies: Made with Oats, barley, raisins, and walnuts and flax seeds. This protein packed cookie beats those other “bars” any day.

· Perfect Pita Bread: Made with whole wheat flour, sourdough started and olive oil. Enjoy with white bean humus and pesto for a great snack!

· Nate’s Pancake Mix: Add 1 Cup milk, 2 eggs, 2 Tb honey and 2 Tb. oil or butter. A hearty way to start your day!

White Bean Humous


· 2 cans or 4 cups pre-soaked and cooked white beans.

· 8 cloves of garlic.

· 1 bunch fresh parsley.

· ¼ C water

· 2-3 T. Olive oil (optional)

· ½ t. turmeric.

· Salt to taste


· Toast garlic, peel and place in food processor.

· Add parsley leaves and pulse garlic and parsley until it forms a paste.

· Add beans, water, oil, turmeric, and salt and blend to desired consistency.

Contact us at nathanialsnaturals@gmail.com. or 510-764-4387

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Baker’s Notes, February

Nathanial’s Naturals Community Supported Bakery


Volume 1, Issue 3

Baker’s Notes

On this third delivery of Nathanial’s Naturals whole grain baked goods, I’d like to take some time to reflect on the art of baking, and my personal relationship to the practice. The inspiration to make baking my full time pursuit came during a recent trip to the Pyrenees mountains of France.

The bread in France is phenomenal. It is at once nourishing, delicious and each loaf is unique. I believe that many factors contribute to this bountiful, beautiful bread in France. To start, grains are grown with more care, and are less homogenized than here in the states.

Small, sustainable farms grow grain for small, local mills, who deliver to small, local “boulangeries”, or bakeries. The wild yeast starters have been making French bread rise for centuries, and give the loaf a distinguished, melt in your mouth flavor. I can just smell the boulangerie in the morning now.

Here at Nathanial’s, I hope to bring the spirit of French baking to the delightful bakery I am using here in Berkeley. I have been visiting farmers markets for seasonal ingredients for my bread, and baking in small batches to ensure quality. As an homage to France, I’m including some notes on making a delightful omelet to go with your buttered rye toast.

In Your Box This Week

· Bavarian 100% Rye: Made with rye and pumpernickel flours, onions and carroway seeds. Be sure to slice this loaf very thin, and enjoy toasted for the best flavor!

· Salt and Pepper Pretzles: Made with sourdough starter, rye flour and wheat flour.

· Ginger Snap Dough: Freeze until the munchies hit, then slice thin, and bake at 325 degrees for 8 to 10 minutes.

*Notes on storage: Although your items come in paper currently, they should be stored in plastic or glass jars to keep.

Nate’s Perfect French Omlette

· Beat 3 to 6 farm fresh eggs with a splash of cold water with a fork.

· Heat a heavy cast iron skillet over high heat for about 60 seconds.

· Add 1 tablespoon of butter to the pan and turn the heat down to medium/ high.

· Pour eggs into the pan and leave for another 30-60 seconds until they bubble and rise a bit. Add a dash of salt and pepper.

· Scrape the edges of the eggs away from the pan and tilt pan to pool the egg at the edges to cook.

· Flip the entire omelet over briefly, and serve with cheese, herbs or lightly cooked greens.

Contact us at nathanialsnaturals@gmail.com. or 510-764-4387

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