Recipes by Natural Gourmet Institute / Photos by Armando Rafael / Food Styling by Corey Belle

You’ve seen it in Whole Foods, with its mountains of dried fruits and nuts. You recognize the clear bins, the scoops and scales, and the begging-to-be-filled baggies. You may have even spied spices, oils, and funny-sounding grains you’ve read about in recipes but haven’t made the time to investigate.

The bulk food aisle calls to you every trip you make to the grocer. But if you’re anything like the rest of us, you feel a bit intimidated, a little confused—and you end up avoiding it altogether. Anyway, do you really have time for it? Is it healthy, fresh, or even sanitary? Is it more expensive? And wait—if you have to scoop out things yourself, does it mean you also have to do math?

As it turns out, shopping in bulk might be one of the smartest things you can do for the planet—and your pocketbook. The savings on the environment are, of course, a no-brainer: Buying products sans fancy packaging reduces waste in landfills (not to mention the use of natural resources needed to produce the packaging in the first place). Being able to buy your food in the exact amount you need—and not in a portion predetermined by manufacturers—also helps lessen waste. The most immediate effect of shopping these bins, however, can be felt on your budget. According to a 2012 study from Portland State University and the Bulk is Green Council (BIG), foods bought in bulk are, on average, 89% lower in price than packaged goods.

That’s the kind of math you can get behind, to be sure. But let’s get real…if you commit to shopping for food in the bulk department, are you going to be stuck serving up only banana chips and gummy bears? To get to the bottom of the, well, bin, we teamed up with Elliott Prag, instructor at Natural Gourmet Institute in New York City. Arming him with $250 and encouraging his sense of adventure, we sent him to his local Whole Foods Market with a mission: Come up with eight inventive recipes using only the bulk bins and a few easy-to-find fresh ingredients in the store. Did he make it out unscathed—or did we have to follow a trail of trail mix and come to his rescue? Turn the page to find out.

Our Food Partner: Natural Gourmet Institute
In each issue of Naturally, we’ll be partnering with Natural Gourmet Institute to demystify everyday food challenges. Our aim is simple: to make healthful cooking and eating as easy as possible. And with the help of NGI—the leader in health-supportive culinary education—it’ll be a cinch.

Founded in 1977 and headquartered in New York City, NGI offers a comprehensive chef’s training program that teaches students to become culinary professionals who make the connection between food and health. The institute’s philosophy is rooted in founder Dr. Annemarie Colbin’s seven criteria for food selection—it should be “seasonal, local, whole, traditional, balanced, fresh, and delicious.” With its emphasis on making mindful, deliberate decisions about the ingredients it sources, NGI advocates and utilizes a sustainable food system that respects both the earth’s natural resources and the people who use them.

In addition to its professional curriculum, NGI offers public classes that help anyone improve basic cooking skills and food knowledge. (We’ve enjoyed everything from herb and spice demos to vegan sushi workshops.) Best of all, at the end of every week, the school transforms into an intimate dining room where students and instructors from the training program serve a decadent three-course vegetarian Friday Night Dinner. It’s one of NYC’s best-kept secrets—and at $45 per person, it is also one of its best-priced.

Almost-Milkshake with Hemp & Hazelnut

You’ll love this creamy drink’s flavor combo of toasted hazelnut with a hint of agave sweetness. It’s a perfect pick-me-up snack—and it’s even better served with our Crunchy-Good Cardamom Granola.

Ingredients:  serves 4

In bulk
• 1 cup hemp seeds
• 2 cup hazelnuts, soaked and drained
• 1/3 cup agave nectar
• Pinch of cinnamon

At Home
• 6 cups water
• 1 teaspoon vanilla

Directions:
• Puree hemp seeds, hazelnuts, water, and agave in a high-powered blender (like a Vitamix) until very smooth.
• Strain mixture through chinois. Add vanilla and cinnamon.
• Process mixture in ice cream machine until partially frozen.

Don’t have a chinois? Get a similar result using layers of cheesecloth or muslin, a clean bandanna or handkerchief, or a bleach-free coffee filter inside a fine-mesh strainer. If your kitchen is without an ice cream maker, treat this recipe as you would a granita: Freeze the mixture and stir it every 15–20 minutes until it gets thick and milkshake-like.

Red and White Quinoa Salad

Versatile quinoa (a bulk bin favorite!) has a delicate flavor that showcases whatever you put with it—in this case, toasted nuts and tangy cherries. You’ll find that this surprising salad has a lot of texture, but is still very light.

Ingredients: serves 4

The salad
In bulk
• ½ cup red quinoa
• ½ cup white quinoa
• ¼ teaspoon salt
• ½ cup dried cherries, chopped
• ½ cup blanched almonds, toasted

At Home
• 1½ cups water
• 2 scallions, thinly sliced

The dressing
In bulk
• ½ cup extra-virgin olive oil
• ¼ cup rice vinegar
• 2 tablespoons maple syrup
• ½ teaspoon salt

Directions:
• Combine red quinoa, white quinoa, water, and salt in a 2-quart pot. Bring to boil. Reduce heat, cover pot, and simmer for 15–20 minutes.
• Remove pot from heat and allow quinoa to steam covered another 10 minutes. Transfer quinoa to bowl, fluff with fork, and cool to room temperature.
• Add cherries, almonds, and scallions.
• Whisk together dressing ingredients, and then toss salad with dressing.

Crunchy-Good Cardamom Granola

Not only is this granola easy to make, it is also much more budget-friendly than buying it packaged. Serve it simply: over plain yogurt or with a very cold glass of Silk Very Vanilla Soymilk.

Ingredients:  serves 8

In bulk
• 2 cups rolled oats
• 1 cup almonds
• 1 cup dried cherries, soaked in hot water for 10 minutes
• ½ cup maple syrup
• ¼ cup canola oil
• 1 teaspoon ground cardamom
• 1 teaspoon salt

At Home
• 1 teaspoon vanilla

Directions:
• Preheat oven to 350°F.  Line a sheet tray with parchment paper.
• Combine oats, almonds, and cherries in a bowl.
• Whisk together maple syrup, canola oil, cardamom, vanilla, and salt. Add wet ingredients to dry; mix thoroughly with spoon.
• Transfer granola to sheet tray and bake until crisp and golden, stirring frequently, approximately 20–25 minutes.

Like these bulk recipes? Check out more in the first issue of Naturally, Danny Seo. Out now.