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5858 S Gessner Rd., Suite 104
Houston, TX, 77036

7132021858

Welcome! Our online store, Your Fit Grocer, offers healthy vegan and vegetarian selected food products. Currently, we are the only US retailer that carries the gourmet Hana Tsnomata Seaweed exclusively harvested in Canada. Our store carries many more savory food selections. We hope you like what you see. 

Recipes

Baked potato with tofu-mix and Cavi-art

Hanh Jennifer Nguyen

Baked potato with a filling is a very popular lunch choice in Sweden. This vegan recipe from Sweden is healthy and delicious with a "fish friendly" taste of the sea.

  • 6 large potatoes
  • 3.5oz salmon Cavi-art

Mayonnaise:

  • 1/2 cup soymilk
  • 7oz. grapeseed oil
  • 1 tsp mustard
  • 1 pinch sea salt
  • 1 tsp apple cider vinegar

Mix together:

  • 2 carrots, coarsely grated
  • 1 tbsp dry arame algae
  • 4 tbsp finely chopped fresh dill
  • 4 tbsp finely chopped leek
  • 2 1/2 tsp juice from fresh lemon
  • 1 pinch finely grated lemon peel
  • 1 tsp finely chopped capers
  • 1 tsp sea salt
  • 3oz finely chopped cucumber
  • 2 tbsp yellow or orange red Cavi-art
  • 10oz plain firm tofu (preferably frozen, thawed and squeezed)

Makes 6 servings

Scrub the potatoes, make a few holes in the skin with a fork. Bake at 350F until soft, about 1 hour. While potatoes are baking make the mayonnaise and tofu-mix.

Mayonnaise:

In a blender mix soymilk, mustard and salt, while mixer is running add grapeseed oil little by little and then the vinegar.

Tofu-mix:

Sautee the carrots in a little oil until softened. Soak the algae, drain and chop. Mix all ingredients for tofu-mixture, crumble the tofu, season with more salt and lemon if needed. Cut a cross in the potatoes, add a generous amount of the filling and a spoonful of salmon Cavi-art.

Steamed asparagus with wasabi crème fraiche

Hanh Jennifer Nguyen

  • 1 bunch of fresh asparagus
  • 1/2 cup plain vegan sour cream
  • 1/2 cup vegan mayonnaise
  • 3 tbsp wasabi Cavi-art

Steam asparagus 5-10 minutes depending on desired firmness.

Mix the sour cream, mayo and Cavi-art together, add salt, pepper and a little lemon juice if needed. This cream mixture also goes well with potato dishes.

Pasta with Cavi-art sauce

Hanh Jennifer Nguyen

This different take on a pasta dish includes hearty root vegetables and a creamy sauce with a "fish friendly" taste of the sea.

Sauce:

  • 2 cups finely chopped celery root
  • 1 cup finely chopped parsnip
  • 1/2 red pepper, finely chopped
  • 1/2 tsp grated lemon peel
  • 1 tsp paprika
  • 1 tbsp tomato paste
  • 1 3/4 cup soy milk
  • 1 1/2 cup soy or cashew cream*
  • 1 cup vegetable broth
  • 3-4 tbsp chopped fresh dill
  • 2 tbsp Cavi-art

Makes 5-6 servings

Sautee the chopped celery roots and parsnips in oil on low heat. Add red pepper after a few minutes. When the vegetables starts to soften add paprika and the lemon peel. After a few minutes add tomato paste, broth, soymilk and cream (the cashew cream will thicken when heated).

Let simmer then add a few spoonful of your favorite Cavi-art, serve over pasta.

*You can make cashew cream by mixing raw, soaked cashew nuts with water or vegetable broth in a blender on high speed. Add the amount of liquid according to the thickness you like the cream to have.

Wontons with Cavi-art & dill filling

Hanh Jennifer Nguyen

The wontons make a pretty, delicious appetizer drizzled with a herb dressing or served on a platter as an hors d'oeuvre. The original recipe, which I "veganized" came from Ida Davisen, of Restaurant Ida Davidsen in Copenhagen, Denmark.

12 thin pastry sheets for baking (may be bought ready-made)

Stuffing:

  • 4 tbsp vegan cream cheese
  • 4 tbsp Cavi-art
  • 2 tbsp chopped fresh dill
  • 1 tsp fresh lemon juice
  • pinch of pepper

Makes 4 servings, calculate 3 wontons per person

Mix ingredients for the stuffing, cut the pastry into squares of about 4x4 inches. Place one spoonful of stuffing in the middle of the pastry square, brush the edges of pastry with a little oil and close them. You can also tie a straw of chives around the top to keep it closed.

Bake wontons on 350F until golden brown.

Garnish with chopped chives or dill and Cavi-art.