During the Holidays many of us want ALL the treats. And there are so many tasty things! Overall, is sugar just sugar? We like to think that looking for whole food, organically grown, natural sweeteners is worth the effort. 

While a lot of people argue that the amounts of additional nutrients found in a less processed cane sugar is negligible, there may be others that argue the more homeopathic approach to nutrition. The trace amounts of amino acids, minerals and vitamins are still there and measurable. However, the amounts of nutrients are very small and this truly is no excuse to eat gobs of sugar. If we are talking about caloric intake and how excess sugar can upset balance in the body’s systems – sugar indeed is just sugar. It is good to be mindful of our sugar intake.

The Health Hutt has long since updated the website or written any blog posts… and we are currently working to change that!  We are interested in developing more of a community-minded presence online.  A few of the things we are looking to do are:

  • update the website so that basic information regarding the Health Hutt stores is available and accessible
  • begin writing regular blog posts
  • improve our Facebook presence
  • and offer a monthly newsletter sign up for those who wish to get local natural living health updates.

Updates will be done on an on-going basis. We appreciate any patience this may require.

If you have any comments or suggestions on website content – what you would like to see on the website or blog – there is now a contact submission form on the website’s ‘Contact Us’ page.  We’ll do our best to hear everyone. Facebook is also a continual resource for staying connected.

Thank you for your interest in Natural, Healthful Living.



  • 1 1/2 cups blanched almond flour
  • 2 tablespoons honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

Lemon Topping:

  • 1 whole organic lemon, washed
  • 3 tablespoons honey or maple syrup
  • 1/3 cup freshly squeezed lemon juice (approx 2 additional lemons)
  • 4 large farm fresh brown eggs, at room temperature
  • 4 teaspoons arrowroot starch (tapioca starch or corn starch would also work)
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil, melted (make sure it isn’t too hot when you add it in, you don’t want it to cook the eggs)
    Unsweetened shredded coconut for topping or the traditional powdered sugar works, too.

Preheat the oven to 350º F. Line an 8-inch square pan with two pieces of parchment paper, one going in each direction.

In a medium bowl, mix all of the crust ingredients together. You may want to get your hands in there to really get it mixed together well. This will be a thick crumbly crust that you will need press onto bottom of pan. Make sure it is even and gets into the corners.

Place in oven to pre-bake the crust. Bake for 15-20 minutes or until lightly golden brown. Remove from oven.

While the crust is baking, cut the whole lemon in half, remove the seeds, and cut the lemon into chunks. Put the chunks of lemon in a food processor or blender along with the honey and additional lemon juice, and let it run until the lemon is completely broken up.

Add the eggs, arrowroot powder, salt, and melted coconut oil and blend until almost smooth. (A few tiny bits of lemon pieces are ok and totally encouraged.)

Once the crust comes out of the oven, lower the temperature of the oven to 300ºF. Pour the lemon topping over the hot crust and bake for 25 minutes or just until the filling is no longer jiggling and is barely set.

Remove the bars from the oven and let them cool completely. Once totally cool, carefully lift out the bars out grasping the parchment paper. Cut the bars into squares or rectangles. I like to cut into 16 smaller sized squares. They last longer that way. Add shredded coconut or sift powdered sugar over the top just before serving, if desired.

These bars will keep covered or in an airtight container at room temperature up to three days. The crust will definitely get soggy as they sit, however. You can also freeze the lemon bars for up to one month, letting them come to room temperature before serving.


Roast Pumpkin, Golden Beet & Squash Salad with Garlic (45 mins prep time…serves 8)

  • 1/2 butternut squash, halved lengthwise, seeds removed
  • 4 golden beets, peeled and cut into 6 wedges
  • 1 medium orange pumpkin (acorn squash or Japanese red kuri), halved, seeds removed
  • 1 whole bulb garlic, cloves separated and unpeeled
  • a few tablespoons of olive oil, sea salt, and freshly ground pepper


Preheat oven to 350 degrees.

Slice butternut squash into four long slices and place on a big baking sheet with golden beet wedges. Cut pumpkin halves into lovely crescent moon wedges-roughly four wedges per half pumpkin-and scatter those on pan too with garlic cloves.

Drizzle oil generously over everything, sprinkle with salt and pepper, and roast in oven for about 30-35 minutes. Keep an eye on them; you want edges to start browning and vegetables to be tender all the way through-check by inserting a small sharp knife into a thick piece.

Remove vegetables from oven and let cool. Transfer everything to a shallow platter and serve. 

Per serving: 115 Calories, 2g Protein, 13g Carbs, 2g Fiber, 8g Total Fat, 143 mg Sodium. Vitamin B6, C, Folate, Manganese.


The Health Hutt is very excited to announce that we now carry Host Defense mushroom supplements! You may be asking yourself, “Why on earth would any one want to supplement with mushrooms?” Well, Mushrooms are functional foods, can be used everyday, and have a full-spectrum of constituents which:

  • support a multitude of body systems
  • augment the body’s immune system
  • provide building blocks for our systems on a cellular level
  • extracts contain enzymes to support digestion and assimilation of nutrients
  • contain polysaccharides to increase the activity & effectiveness of natural killer cells and macrophages
  • provide antioxidants to neutralize free radicals
  • contain probiotics and are food sources for probiotic microflora in the intestinal tract
  • support stress and fatigue reduction
  • provide support for daily metabolic and environmental assaults
  • offer a food source of nutrition that is readily digestible and absorbable


      Host Defense makes it easy for you to decide which mushroom is right for you as there are different beneficial types for all body systems! For example, Lion’s Mane is a supplement for brain & nerve support. It promotes mental clarity, focus and memory, as well as cerebral and nervous system support. Another example is the famous Reishi mushroom! Reishi is a supplement used primarily for heart health. Since Heart Disease is America’s number one killer I would have to say this is the most popular mushroom as it promotes cardiovascular system health. It also enhances the body’s ability to adapt to stress. Others include: BREATHE-repiratory health, CORDYCEPS-energy support, MYCOMMUNITY- comprehensive immune support, and TURKEY TAIL-Immune and digestive health.

Host Defense mushroom supplements come in Capsules and Extracts. Capsules work for daily convenience. If you’re seeking rapid absorption by the digestive system, then the extracts may be the way to go.


Host Defense Mushroom Capsules are made with certified organic, freeze-dried, non-GMO mushroom mycelium/fruitbodies, encased in a plant-based capsule made from pullulan-a non-GMO, naturally-fermented polysaccharide polymer. It is starch-free, gluten-free, and preservative-free. Pullman capsules are known for their high-oxygen impermeability which is particularly advantageous to the encapsulation of product that may be sensitive to oxidation.


Host Defense Mushroom Liquid Extracts are made with US grown and processed Certified Organic mushrooms. Most other brands use only hot-water extraction, which leaves out many valuable constituents. Host Defense Extracts utilize Paul Stamets’ comprehensive Double and Triple Extraction Methods:

  1. Hot Water – Certified Organic fruit bodies of Reishi, Maitake, Turkey Tail, Lion’s Mane and Shitake are hot-water extracted to pull out polysaccharides.
  2. Ethanol – Mycelium and fruit bodies are extracted with certified organic ethanol, which isolates antioxidants.
  3. Cold Water – Pure, mountain-fresh spring water is used to extract extracellular metabolites form the living mycellium within the temperature range at which the fungi’s native immune systems are most active.


I have attached an interesting chart that shows how the mushroom species in Stamets 7 compare with Vitamins, Herbs, & Constituents:


Come check out our selection today and don’t be afraid to ask a knowledgable employee about any questions you may have!



Ancient Nutrition has labeled this new product a breakthrough in protein supplementation! Discover the ultimate low-carb, low-sugar superfood to support gut health, metabolism, lean muscle, joints and glowing skin.

“Bone broth may be the “hottest trend in health” today, even though it is centuries old. In fact, just about every culture throughout history has used a form of bone broth to support overall health, including supporting a healthy immune system.

For as long as humans have been cooking food over fire, bone broth—the simmering stock of bones from fish, beef, chicken, turkey and other animals that are typically discarded—has been a daily part of life, celebrated by cultures around the world. Not only does bone broth add depth of flavor to recipes and meals, it also imparts significant and broad health benefits that are now capturing the attention of millions (”




Here’s a few of the many benefits of bone broth:

  • Promotes healthy gut integrity
  • Reduces permeability & inflammation
  • Reduces visible signs of wrinkles and aging
  • Supports normal immune system function
  • Promotes healthy sleep
  • Boosts energy during the day
  • Supports a healthy mood
  • Supports both cellular and liver detoxification
  • Aids the metabolism and promotes anabolism
  • Supports joints, skin, muscles, and digestion

Makes 12 Muffins.

  • 2 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp finely ground sea salt
  • 3 large eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup liquefied virgin coconut oil, or ghee or unsalted pastured butter,melted, plus more for muffin tin (optional)
  • 1 tsp almond extract
  • 1 cup fresh raspberries

Crumble Topping, (optional):

  • 1/4 cup coconut sugar
  • 1Tbsp almond flour
  • 1 Tbsp tapioca flour
  • 1 Tbsp liquefied coconut oil
  • pinch of salt

Preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with paper liners

Sift flours together with baking soda and salt into a medium-size bowl. Whisk together eggs, maple syrup, oil, and almond extract in another bowl.

Pour dry ingredients into wet ingredients and stir until well combined. Gently stir raspberries into batter and spoon mixture into prepared muffin cups.

Make optional Crumble Topping: Stir crumble ingredients in a small bowl and sprinkle evenly over batter. 

Bake for 20-25 minutes, until slightly golden on top. Serve warm.

(Per serving: 176 calories, 5 g Protein, 21 g Carbohydrates, 1 g Fiber, 9 g Total fat (7 g sat, 1 g mono), 67 mg Sodium, Manganese, Vitamin B3)


Makes 6 cups. Serve with tortilla chips as a new take on guacamole or simply as a side-dish salad.

  • 1 cup peeled, diced sweet potato (1 small sweet potato)
  • 4 avocados, seeded, peeled, and diced
  • 1/2 cup finely chopped dried apricots (unsulfured)
  • 2 cups fresh salsa
  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 tablespoon minced cilantro
  • 1/2 teaspoon salt

In a saucepan, simmer sweet potato in salted water until tender, 10 minutes. Remove from heat, strain, and set aside.

In a large bowl, combine avocado, apricots, salsa, lime juice, oil, and cumin. Gently fold in sweet potato, cilantro, and salt. Serve immediately or cover and chill for up to 4 hours.

PER SERVING (1/2 cup): 127 cal, 9g fat (6g mono, 1g poly, 1g sat), 0mg chol, 366mg sodium, 12g carb, (4g fiber, 4g sugars), 2g protein

raspberry smoothie
  • 1 cup frozen red raspberries
  • 1/2 cup organic grape juice
  • 1 cup organic seedless red grapes
  • 1/2 cup low-fat vanilla yogurt
  • 2 mint sprigs (optional)
  • 2 tbsp dark chocolate shavings (optional)

Blend all ingredients except mint sprigs and chocolate in a blender

Transfer mixture to 2 glasses

Garnish with mint and dark chocolate, if desired. Serve immediately.

(PER SERVING: 160 calories, 5g protein, 34g carbohydrates, 2 g fiber, 1 g Total fat, 43mg sodium, Vitamin C, Vitamin B2, Calcium, Phosphorus, Potassium.

  • 1 cup shredded coconut
  • 10 large medjool dates
  • Pinch of sea salt

Place the coconut in a food processor. Process until it becomes fine like flour. Pit the dates and add them to the food processor with a pinch of sea salt. Blend until everything sticks together. Roll the mixture into balls or rolls and cover them in shredded coconut.
A tablespoon or two of cacao powder would add some chocolatey goodness to these.
Easy peasy! 

Norton Shores
3112 Henry Street
Norton Shores, MI 49441
(231) 739-1568

Grand Haven
700 Washington Ave #170
Grand Haven, MI 49417
(616) 846-3026

North Muskegon
1519 E River Rd
Muskegon, MI 49445
(231) 744-0852

Downtown Muskegon
356 W Western Ave

Muskegon, MI 49440
(231) 571-9101