Green Earth Organics Vancouver turns 11 on Monday, June 1st!
To celebrate, we've got ways for our members to save some money!
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Birthday Discount #1: Refer a friend
During the month of June, if a friend signs up with us and gives your name as how they heard about us, you will receive $11 off your next bin, and your friend will get $11 off their first bin.
Rules: To get the discounts, your friend must sign up before June 30th and must give us your name when they sign up. You will receive your discount on your first bin after your friend's first bin. Cannot be combined with any other offer.
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Birthday Discount #2: Wish us a happy birthday
If you have a blog or a Twitter account, wish us a happy birthday to receive 11% off your next additional item order*!
Rules: To receive the discount, wish Green Earth Organics a happy birthday before June 30th and make sure we see it. If you are on Twitter, we will see it if you address it to @greenearthorg. Anywhere else, send us a link to info@greenearthorganics.com or comment on this post. Discount applies to all additional items except for produce and Avalon dairy products. Cannot be combined with other offers; if an item is standing order or on sale, 11% discount will be applied to the regular price.
*Excluding produce and Avalon dairy.
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Thank you to all our members who have helped us make to eleven years old! Whether you've received hundreds of bins from us or are on your first, we appreciate your business. Please let me know if I can be of any assistance!
Yours in Organic Living,
Dan (owner); Melissa and Michelle (office); Brett and Mel (warehouse); Steve, Rick, and Brent (deliveries)
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, May 28, 2009
Sunburst Squash Stuffed with Spinach and Cheese
INGREDIENTS
4 medium sunburst squash, each 3 1/2 to 4 inches in diameter
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
6 white button mushrooms, stemmed and finely chopped
1 clove garlic, minced
1 tsp tamari
1 large bunch fresh spinach leaves, carefully
washed and finely chopped
1/8 tsp nutmeg
Dash of cayenne pepper
Sea salt and black pepper, to taste
1 large egg, lightly beaten
1/4 cup grated Emmental or Swiss cheese
DIRECTIONS
Preheat oven to 375 degrees F.
Fill a large pot three-quarters full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool.
Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.)
In a skillet over medium heat, melt the butter with the oil. Add the mushrooms and garlic and saute until soft (about 10 minutes). Stir in the tamari and add the spinach. Raise the heat to medium-high. Saute until the spinach is tender and most of the liquid has evaporated (about 5 minutes).
Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the cheese and mix well. Mound the mixture into the hollowed-out squash. Arrange in a single layer in a baking dish just large enough to hold all the squash upright. Sprinkle the remaining 1/4 cup cheese over the tops. Pour hot water into the pan to a depth of 1/2 inch. Bake in the oven for approximately 30 minutes, or until the filling is set and the squash is tender.
4 medium sunburst squash, each 3 1/2 to 4 inches in diameter
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
6 white button mushrooms, stemmed and finely chopped
1 clove garlic, minced
1 tsp tamari
1 large bunch fresh spinach leaves, carefully
washed and finely chopped
1/8 tsp nutmeg
Dash of cayenne pepper
Sea salt and black pepper, to taste
1 large egg, lightly beaten
1/4 cup grated Emmental or Swiss cheese
DIRECTIONS
Preheat oven to 375 degrees F.
Fill a large pot three-quarters full of water and bring to a rolling boil. Drop the squash into the boiling water and boil for 5 minutes. Drain well and let cool.
Cut a thin slice off the bottom of each squash, removing just enough so that it will stand upright. Then slice off the tops (approximately 1/2 inch thick) and hollow out the centers, leaving a thin shell. Set aside. (Reserve the nominal amount of squash removed from the centers for another use or simply discard.)
In a skillet over medium heat, melt the butter with the oil. Add the mushrooms and garlic and saute until soft (about 10 minutes). Stir in the tamari and add the spinach. Raise the heat to medium-high. Saute until the spinach is tender and most of the liquid has evaporated (about 5 minutes).
Transfer to a bowl and let cool slightly, then season with the nutmeg, cayenne, salt and black pepper. Stir in the egg and 1/2 cup of the cheese and mix well. Mound the mixture into the hollowed-out squash. Arrange in a single layer in a baking dish just large enough to hold all the squash upright. Sprinkle the remaining 1/4 cup cheese over the tops. Pour hot water into the pan to a depth of 1/2 inch. Bake in the oven for approximately 30 minutes, or until the filling is set and the squash is tender.
Thursday, May 21, 2009
Bissara (Fresh Fava Bean Dip)
INGREDIENTS
2 pounds fresh fava beans, shelled
3 Tbsp lemon juice
5 Tbsp extra virgin olive oil
1/4 tsp sea salt
1/2 tsp ground cumin
2 tsp minced fresh parsley
pita wedges, sliced raw carrots, or crackers for serving
DIRECTIONS
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.
In a blender or food processor, combine half the beans, the reserved liquid, and the lemon juice. Add more liquid if you prefer a thinner dip. Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.
Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
2 pounds fresh fava beans, shelled
3 Tbsp lemon juice
5 Tbsp extra virgin olive oil
1/4 tsp sea salt
1/2 tsp ground cumin
2 tsp minced fresh parsley
pita wedges, sliced raw carrots, or crackers for serving
DIRECTIONS
Fill a medium saucepan with water and bring it to a boil. Blanch the beans for 2 or 3 minutes. Drain, reserving 3 tablespoons of the cooking liquid. Peel if the beans are large.
In a blender or food processor, combine half the beans, the reserved liquid, and the lemon juice. Add more liquid if you prefer a thinner dip. Process, scraping down the sides with a spatula, until the mixture is fairly smooth. Add the remaining beans and the oil, and process until smooth.
Transfer to a serving bowl and stir in the salt and cumin. Sprinkle with the parsley. Serve with pita bread, vegetables, or crackers for dipping.
Sauteed Fava Beans
The best way to show off fresh fava beans. Serves 2.
INGREDIENTS
Boiling water
Sea salt
Ice water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 Tbsp butter
1 tsp extra virgin olive oil
2 garlic cloves, minced, to taste
Sea salt & black pepper, to taste
DIRECTIONS
Shell the beans from the fava pods (trying running the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater. Have the ice water ready.
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking. Let the beans cool, then peel the outer skin from each of them.
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and saute for 1 minute. Add the peeled fava beans and saute for about 5 to 7 minutes, or until they are done to your preference. Season to taste with salt and pepper.
INGREDIENTS
Boiling water
Sea salt
Ice water
2 lbs fresh fava beans, in the pod (yields about 1 1/2 to 2 cups shelled beans)
1 Tbsp butter
1 tsp extra virgin olive oil
2 garlic cloves, minced, to taste
Sea salt & black pepper, to taste
DIRECTIONS
Shell the beans from the fava pods (trying running the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
In a large saucepan, bring water to a boil, then add salt – the amount depends on how much water you have, but it should be very salty, like seawater. Have the ice water ready.
Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking. Let the beans cool, then peel the outer skin from each of them.
Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and saute for 1 minute. Add the peeled fava beans and saute for about 5 to 7 minutes, or until they are done to your preference. Season to taste with salt and pepper.
Friday, May 15, 2009
Allergy-Safe Potluck Dishes
I go to a lot of potluck dinners, and I have a lot of friends with allergies and food intolerances. This can challenge my fairly-limited cooking skills, especially if I want to avoid an extra grocery store trip and if the potluck dish also has to be transportable by public transportation.
Recently, I was going to a potluck where there would be people with peanut allergies, tree nut allergies, gluten intolerances, soy allergies, and dairy allergies. I decided to make dessert squares adapted from recipes I found on the wonderful world of the Internet. I made two different squares in case one didn't work out. Also, some people with gluten intolerances eat oats and some don't, and I couldn't remember the situation with the people at this event.
As a note, I always bring ingredients lists with me to potlucks, including notes about any warnings about "may contain traces of..." and "manufactured in a facility that also manufactures..." that are on my ingredients, so everyone can decide for themselves if they are comfortable eating my contribution.
Vegan Rice Crispy Treats
Original vegan recipe I found:
1 cup light corn syrup
3/4 cup sugar
1 Tbsp soy margarine
1/2 tsp vanilla extract
6 cups puffed rice cereal
My adapted recipe:
INGREDIENTS
1 cup agave
3/4 cup sugar
1 Tbsp coconut oil*
1/2 tsp vanilla extract
6 cups Nature's Path Crispy Rice Cereal (gluten-free; not all rice cereals are)
DIRECTIONS
Heat the agave in a pot over medium heat, then add sugar. Stir continuously for a few minutes. Turn it down if it starts to froth. After at least a couple of minutes of stirring, when bubbles start to form at the bottom and then rise to the surface, add the coconut oil and vanilla extract and stir.
Put the cereal in a large bowl. Pour the heated syrup mixture over the cereal and stir to combine well. Pour the mixture into a lightly greased dish and press until even. Allow it to cool until hard, about one hour. Cut into squares.
Chocolate Oat Drops
Original recipe I found:
1/2 cup butter
6 tsp cocoa
1/2 cup milk
2 cups white sugar
1 cup coconut
3 cups oatmeal
My adapted recipe:
INGREDIENTS
1/2 cup coconut oil*
6 tsp cocoa powder
1/2 cup oat beverage
2 cups sugar
1 cup dried cranberries (I didn't have any coconut)
3 cups rolled oats
DIRECTIONS
Melt coconut oil and cocoa powder together over medium heat, stirring well. Add the oat beverage and sugar. Bring to a boil over medium heat for 2 minutes. Add cranberries and oats. Drop by the tablespoon onto a cookie sheet and leave to cool.
*Usually it is better to use less coconut oil than the butter called for in a recipe, but these recipes seem to need the full amount.
These were both very tasty. The rice crispy treats did stick together in one blob; if keeping them at room temperature for any length of time, I'd recommend keeping them in the original container after cutting, or putting waxed paper between layers. Both treats were very well received; some one even asked for the Chocolate Oat Drop recipe!
Recently, I was going to a potluck where there would be people with peanut allergies, tree nut allergies, gluten intolerances, soy allergies, and dairy allergies. I decided to make dessert squares adapted from recipes I found on the wonderful world of the Internet. I made two different squares in case one didn't work out. Also, some people with gluten intolerances eat oats and some don't, and I couldn't remember the situation with the people at this event.
As a note, I always bring ingredients lists with me to potlucks, including notes about any warnings about "may contain traces of..." and "manufactured in a facility that also manufactures..." that are on my ingredients, so everyone can decide for themselves if they are comfortable eating my contribution.
Vegan Rice Crispy Treats
Original vegan recipe I found:
1 cup light corn syrup
3/4 cup sugar
1 Tbsp soy margarine
1/2 tsp vanilla extract
6 cups puffed rice cereal
My adapted recipe:
INGREDIENTS
1 cup agave
3/4 cup sugar
1 Tbsp coconut oil*
1/2 tsp vanilla extract
6 cups Nature's Path Crispy Rice Cereal (gluten-free; not all rice cereals are)
DIRECTIONS
Heat the agave in a pot over medium heat, then add sugar. Stir continuously for a few minutes. Turn it down if it starts to froth. After at least a couple of minutes of stirring, when bubbles start to form at the bottom and then rise to the surface, add the coconut oil and vanilla extract and stir.
Put the cereal in a large bowl. Pour the heated syrup mixture over the cereal and stir to combine well. Pour the mixture into a lightly greased dish and press until even. Allow it to cool until hard, about one hour. Cut into squares.
Chocolate Oat Drops
Original recipe I found:
1/2 cup butter
6 tsp cocoa
1/2 cup milk
2 cups white sugar
1 cup coconut
3 cups oatmeal
My adapted recipe:
INGREDIENTS
1/2 cup coconut oil*
6 tsp cocoa powder
1/2 cup oat beverage
2 cups sugar
1 cup dried cranberries (I didn't have any coconut)
3 cups rolled oats
DIRECTIONS
Melt coconut oil and cocoa powder together over medium heat, stirring well. Add the oat beverage and sugar. Bring to a boil over medium heat for 2 minutes. Add cranberries and oats. Drop by the tablespoon onto a cookie sheet and leave to cool.
*Usually it is better to use less coconut oil than the butter called for in a recipe, but these recipes seem to need the full amount.
These were both very tasty. The rice crispy treats did stick together in one blob; if keeping them at room temperature for any length of time, I'd recommend keeping them in the original container after cutting, or putting waxed paper between layers. Both treats were very well received; some one even asked for the Chocolate Oat Drop recipe!
Thursday, May 14, 2009
Soil Compaction
Managing soil compaction in lawns in an organic manner:
We first aerate the soil manually, as we feel the heavy gas powered aerators' weight further induces soil compaction, plus they are noisy, leave a gas smell in the air, and use the earth's precious resources.
We aerate the soil manually in a period when soil is moist, making it a less time consuming job. We then apply a thin layer of soil amender (compost).
Organic matter is what breaks the cycle of soil compaction. The micro organisms living happily in your soil will work continually at breaking down the organic matter that the environment, you, and your gardener will supply to your yard.
Small amounts of grass clippings may be left on your lawn after weekly mowing. Any extra could also be spread in your garden beds. Your grass clippings are a rich and easily accessible source of organic matter.
During the fall, gather fallen leaves to spread in your garden beds after you have done your final fall clean up. They will serve as great mulch: a blanket for your plant material for the winter and early next season. In the final days of February, add a layer of soil amender and your beds will be ready for another season of stupendous growth.
Living Canvas is providing sustainable human powered gardening practices, and pesticides alternative, keeping you and your neighborhood at peace naturally. Living Canvas believes in enriching the soil which in turn feeds the plants.
Every year we add soil amender to your flower beds and lawn. This process provides nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish and equalizes the soil PH. Liming is no longer required for lawns. The organic matter in the soil also enhances moisture retention which reduces water consumption. We also support earth friendly, biological pest control methods for the benefit of your health as well as the health of your entire yard ecosystem.
Kindest regards,
Roberto Gaudet
mylivingcanvas.com
604-809-9115
We first aerate the soil manually, as we feel the heavy gas powered aerators' weight further induces soil compaction, plus they are noisy, leave a gas smell in the air, and use the earth's precious resources.
We aerate the soil manually in a period when soil is moist, making it a less time consuming job. We then apply a thin layer of soil amender (compost).
Organic matter is what breaks the cycle of soil compaction. The micro organisms living happily in your soil will work continually at breaking down the organic matter that the environment, you, and your gardener will supply to your yard.
Small amounts of grass clippings may be left on your lawn after weekly mowing. Any extra could also be spread in your garden beds. Your grass clippings are a rich and easily accessible source of organic matter.
During the fall, gather fallen leaves to spread in your garden beds after you have done your final fall clean up. They will serve as great mulch: a blanket for your plant material for the winter and early next season. In the final days of February, add a layer of soil amender and your beds will be ready for another season of stupendous growth.
Living Canvas is providing sustainable human powered gardening practices, and pesticides alternative, keeping you and your neighborhood at peace naturally. Living Canvas believes in enriching the soil which in turn feeds the plants.
Every year we add soil amender to your flower beds and lawn. This process provides nutrition plants require for a healthy growing season. All the organic matter when breaking down continues to nourish and equalizes the soil PH. Liming is no longer required for lawns. The organic matter in the soil also enhances moisture retention which reduces water consumption. We also support earth friendly, biological pest control methods for the benefit of your health as well as the health of your entire yard ecosystem.
Kindest regards,
Roberto Gaudet
mylivingcanvas.com
604-809-9115
Quinoa with Black Beans and Cilantro
INGREDIENTS
1 Tbsp extra virgin olive oil or coconut oil
2 cups chopped white or yellow onions
1 cup chopped bell pepper
1 cup quinoa, rinsed and drained
2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt
1 1/2 cups water
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, divided
Crumbled feta cheese (optional)
DIRECTIONS
Heat oil in heavy medium saucepan over medium-high heat. Add onions and bell pepper; saute until beginning to soften, about 5 minutes.
Stir in quinoa, chili powder, cumin, and salt. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.
Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.
1 Tbsp extra virgin olive oil or coconut oil
2 cups chopped white or yellow onions
1 cup chopped bell pepper
1 cup quinoa, rinsed and drained
2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt
1 1/2 cups water
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, divided
Crumbled feta cheese (optional)
DIRECTIONS
Heat oil in heavy medium saucepan over medium-high heat. Add onions and bell pepper; saute until beginning to soften, about 5 minutes.
Stir in quinoa, chili powder, cumin, and salt. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.
Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.
Thursday, May 7, 2009
Grilled Artichokes
INGREDIENTS
1 lemon, quartered
2 large artichokes
3/4 cup extra virgin olive oil
4 cloves garlic, chopped
3/4 tsp sea salt
1/2 tsp black pepper
DIRECTIONS
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high heat.
Add the artichokes to the boiling water and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
1 lemon, quartered
2 large artichokes
3/4 cup extra virgin olive oil
4 cloves garlic, chopped
3/4 tsp sea salt
1/2 tsp black pepper
DIRECTIONS
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise and place halves into the bowl of lemon water to prevent them from turning brown.
Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill to medium-high heat.
Add the artichokes to the boiling water and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
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