INGREDIENTS
1 lb fresh green beans, trimmed
8 fresh mint leaves, chopped
1 Tbsp extra virgin olive oil
3 Tbsp rice vinegar
Sea salt and fresh ground pepper to taste
DIRECTIONS
Bring a pot of salted water up to a rolling boil and blanch the beans for about 4 minutes, until tender-crisp. Drain and rinse in cold water until completely cooled. Drain very well and place in a large zip-lock plastic bag.
Add the rest of the ingredients, press out most of the air, and seal the bag. Shake the bag to mix the ingredients well and refrigerate for 30 minutes to let the flavours combine. Serve cold.
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, July 29, 2010
Tuesday, July 27, 2010
With Glowing Hearts - The Movie
As someone who lives in the GVRD, we're all aware of the amount of film production that happens in "Hollywood North", but how often have we had the chance to get involved? "With Glowing Hearts" is the debut documentary feature from Vancouver-based director Andrew Lavigne. It is currently in post-production, but it needs your help to get to the finish line.
The story follows 4 different people living and working in Vancouver whose lives have been changed by the power of social media and the Internet. The four stories come together and move apart as the subjects live and work in Vancouver's Downtown Eastside during the lead-up to the 2010 Winter Olympics.
The filmmakers are still short $10,000 (CDN) needed to complete the film. To fund the completion of the film the producers are launching "The Toonie and Tweet Torch Relay", an online fundraising campaign combined with a unique real world event: flash mob human curling.
"This is a film that was made to document an important period in the city's history and in particular how it affected marginalized populations," says Producer (and Green Earth Organics employee) Jon Ornoy, "It's a natural extension to reach out to our friends and neighbours in the final push. Like the people in our film we are using technology and social networks to draft a small army of 'producers' to help make our vision of celebrating Vancouver's diversity a reality."
The filmmakers, with the help of a community of contributors, have set up a website (WghTheMovie.ca) to process micro-donations by PayPal or credit card. With a minimum contribution of $2, participants can have their name published as 'producers' in a word cloud that will appear in the film's credit roll. Increasing your contribution will increase the size of your name in the cloud.
"Our idea comes from a time when people would pass around a hat to support artists they enjoy and communities they believe in," says Ornoy, "In our case, the contributions support social media for social change. And like the stories and movement our film covers, we hope this campaign inspires audiences to move beyond spectators and become participants."
Anyone interested in becoming a part of Team WGH should head over to WghTheMovie.ca and look for the "Support the Film" tab, or write to jon@animalmotherfilms.com for more information.
The story follows 4 different people living and working in Vancouver whose lives have been changed by the power of social media and the Internet. The four stories come together and move apart as the subjects live and work in Vancouver's Downtown Eastside during the lead-up to the 2010 Winter Olympics.
The filmmakers are still short $10,000 (CDN) needed to complete the film. To fund the completion of the film the producers are launching "The Toonie and Tweet Torch Relay", an online fundraising campaign combined with a unique real world event: flash mob human curling.
"This is a film that was made to document an important period in the city's history and in particular how it affected marginalized populations," says Producer (and Green Earth Organics employee) Jon Ornoy, "It's a natural extension to reach out to our friends and neighbours in the final push. Like the people in our film we are using technology and social networks to draft a small army of 'producers' to help make our vision of celebrating Vancouver's diversity a reality."
The filmmakers, with the help of a community of contributors, have set up a website (WghTheMovie.ca) to process micro-donations by PayPal or credit card. With a minimum contribution of $2, participants can have their name published as 'producers' in a word cloud that will appear in the film's credit roll. Increasing your contribution will increase the size of your name in the cloud.
"Our idea comes from a time when people would pass around a hat to support artists they enjoy and communities they believe in," says Ornoy, "In our case, the contributions support social media for social change. And like the stories and movement our film covers, we hope this campaign inspires audiences to move beyond spectators and become participants."
Anyone interested in becoming a part of Team WGH should head over to WghTheMovie.ca and look for the "Support the Film" tab, or write to jon@animalmotherfilms.com for more information.
Thursday, July 22, 2010
Tarragon Balsamic Vinaigrette
INGREDIENTS
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic cloves, minced or pressed
3/4 Tbsp fresh tarragon, minced
1 Tbsp Dijon mustard
Sea salt and pepper, to taste
DIRECTIONS
Whisk together all ingredients. Refrigerate leftovers for up to one week.
1/2 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic cloves, minced or pressed
3/4 Tbsp fresh tarragon, minced
1 Tbsp Dijon mustard
Sea salt and pepper, to taste
DIRECTIONS
Whisk together all ingredients. Refrigerate leftovers for up to one week.
Thymed Zucchini
INGREDIENTS
2 Tbsp extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Sea salt and pepper
DIRECTIONS
In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
2 Tbsp extra virgin olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
1 vegetable bouillon cube, crumbled
1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
Sea salt and pepper
DIRECTIONS
In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
Add the zucchini sticks, crumbled bouillon cube, thyme, and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
About Ethical Bean Coffee
Green Earth Organics is thrilled to be introducing Ethical Bean's coffees to our product offerings. This is an incredible local company that is setting the highest standards in environmental and social sustainability.
Ethical Bean Coffee is one of Canada's leading suppliers of 100% Fairtrade Certified organic and shade grown coffee. The Vancouver-based company prides itself on being both just, and better, in everything that they do. Whether through programs that respect the earth and its farmers or by leaving a minimal environmental footprint, Ethical Bean is constantly seeking new ways to do the right thing.
Ethical Bean's commitment to fair and environmentally friendly production practices starts at the source. Through a relationship with Transfair Canada, the company is able to ensure that the producers they purchase from are safe from the volatilities of the coffee market. And by using only 100% certified organic coffee, harmful pesticides and other chemicals don't come near the coffee or its growers.
Once the beans arrive in Vancouver, they are cupped, tested and slurped, then stamped with an "e" of approval and roasted in a 100% carbon neutral facility that has been designed to LEED (Leadership in Energy and Environmental Design) CI standards. Ethical Bean's sound environmental practices extend to the small details: from the biodegradable and compostable cups and cutlery used at the roastery's on-site cafe, to the bag-return program that invites consumers to drop off all empty coffee bags (even those of competitors) for storage until a suitable recycling solution is found.
The company's dedication to both local and global environmental and community aid programs was raised to new heights in 2010 when Ethical Bean became a certified B Corporation. This membership aligns Ethical Bean with fellow like-minded businesses across North America dedicated to ensuring their products, practices and profits result in positive change that benefit both environmental and social causes.
Ethical Bean's assistance with community outreach ranges from hometown to international charities. Each December, the company donates $1 from each unit of coffee sold to its Kids to School program, benefiting two non-profit organizations: Child Aid's FUNDIT and Project Somos. FUNDIT provides children in Guatemala with the finances for school registration fees, uniforms, school supplies, shoes and textbooks, and when needed, transportation costs and health care for a year. Project SOMOS is a Vancouver-based non-profit organization that is committed to building a village in Guatemala for abandoned and orphaned children. Once completed, the village will have homes for children with organic gardens and orchards, buildings for art and music workshops, a library, and a large playground and soccer field.
For a limited time, Green Earth Organics will have Ethical Bean Coffee on sale for 10% off. Choose your favourite or get a couple and find a new favourite:
Bold: Dark roast. Dark, but not too dark. Edgy on one hand, seductively smooth on the other.
Classic: Medium roast. Ethical Bean's Classic is a coffee insider's favourite and the little black dress of their lineup. Elegant acidity highlights a nuanced, medium bodied cup.
Decaf: Dark roast. A very undecaf decaf. Gobs of body, intriguing chocolate character. Dynamite as drip, scintillating as espresso.
Lush: Medium dark roast. Any richer, and you'd ask it for it a loan. A heavy cup with Burgundian fullness, alive with fruit, smoke, and earth notes.
Rocket Fuel: French roast. The lovechild of dark alchemy and complete combustion. A hammering dark roast, blended to display body, balance and a dazzling dark cocoa-laced finish.
Sweet Espresso: Medium dark roast. A multi-dimensional, full-bodied velvet slipper for your tongue, dripping with crema. A stand-up straight shot. Marries beautifully with milk.
Ethical Bean Coffee is one of Canada's leading suppliers of 100% Fairtrade Certified organic and shade grown coffee. The Vancouver-based company prides itself on being both just, and better, in everything that they do. Whether through programs that respect the earth and its farmers or by leaving a minimal environmental footprint, Ethical Bean is constantly seeking new ways to do the right thing.
Ethical Bean's commitment to fair and environmentally friendly production practices starts at the source. Through a relationship with Transfair Canada, the company is able to ensure that the producers they purchase from are safe from the volatilities of the coffee market. And by using only 100% certified organic coffee, harmful pesticides and other chemicals don't come near the coffee or its growers.
Once the beans arrive in Vancouver, they are cupped, tested and slurped, then stamped with an "e" of approval and roasted in a 100% carbon neutral facility that has been designed to LEED (Leadership in Energy and Environmental Design) CI standards. Ethical Bean's sound environmental practices extend to the small details: from the biodegradable and compostable cups and cutlery used at the roastery's on-site cafe, to the bag-return program that invites consumers to drop off all empty coffee bags (even those of competitors) for storage until a suitable recycling solution is found.
The company's dedication to both local and global environmental and community aid programs was raised to new heights in 2010 when Ethical Bean became a certified B Corporation. This membership aligns Ethical Bean with fellow like-minded businesses across North America dedicated to ensuring their products, practices and profits result in positive change that benefit both environmental and social causes.
Ethical Bean's assistance with community outreach ranges from hometown to international charities. Each December, the company donates $1 from each unit of coffee sold to its Kids to School program, benefiting two non-profit organizations: Child Aid's FUNDIT and Project Somos. FUNDIT provides children in Guatemala with the finances for school registration fees, uniforms, school supplies, shoes and textbooks, and when needed, transportation costs and health care for a year. Project SOMOS is a Vancouver-based non-profit organization that is committed to building a village in Guatemala for abandoned and orphaned children. Once completed, the village will have homes for children with organic gardens and orchards, buildings for art and music workshops, a library, and a large playground and soccer field.
For a limited time, Green Earth Organics will have Ethical Bean Coffee on sale for 10% off. Choose your favourite or get a couple and find a new favourite:
Bold: Dark roast. Dark, but not too dark. Edgy on one hand, seductively smooth on the other.
Classic: Medium roast. Ethical Bean's Classic is a coffee insider's favourite and the little black dress of their lineup. Elegant acidity highlights a nuanced, medium bodied cup.
Decaf: Dark roast. A very undecaf decaf. Gobs of body, intriguing chocolate character. Dynamite as drip, scintillating as espresso.
Lush: Medium dark roast. Any richer, and you'd ask it for it a loan. A heavy cup with Burgundian fullness, alive with fruit, smoke, and earth notes.
Rocket Fuel: French roast. The lovechild of dark alchemy and complete combustion. A hammering dark roast, blended to display body, balance and a dazzling dark cocoa-laced finish.
Sweet Espresso: Medium dark roast. A multi-dimensional, full-bodied velvet slipper for your tongue, dripping with crema. A stand-up straight shot. Marries beautifully with milk.
Thursday, July 15, 2010
Tropical Mint Salad
INGREDIENTS
2 cups fresh pineapple, cubed
1 carrot, peeled and chopped
1 cucumber, peeled and chopped
1 mango, peeled and cubed
1 tsp lemon juice
1/4 Tbsp extra virgin olive oil
1 Tbsp honey
A few chopped fresh mint leaves
Sea salt and crushed pepper to taste
DIRECTIONS
Combine pineapple, carrot, cucumber, and mango in a large bowl.
In a separate bowl, whisk remaining ingredients. Add to salad and toss well to coat. Serve chilled.
2 cups fresh pineapple, cubed
1 carrot, peeled and chopped
1 cucumber, peeled and chopped
1 mango, peeled and cubed
1 tsp lemon juice
1/4 Tbsp extra virgin olive oil
1 Tbsp honey
A few chopped fresh mint leaves
Sea salt and crushed pepper to taste
DIRECTIONS
Combine pineapple, carrot, cucumber, and mango in a large bowl.
In a separate bowl, whisk remaining ingredients. Add to salad and toss well to coat. Serve chilled.
Delays on Happiest Orange Juice
Happy Planet's very popular "Happiest Orange" juice is temporarily out of stock. Rumour has it that it is going to be out of stock until the end of September due to delays at the manufacturer, so we will be seeking a comparable orange juice to stock at least until then.
As soon as we find another organic orange juice of about the same size and price, we will start sending it out in place of Happy Planet's juice for all Happiest Orange standing orders and regular orders. At that time, we will also remove Happiest Orange from our website and put the new item up until such a time as Happy Planet can send us orange juice again. We hope to have this set up on Wednesday or Thursday of this week, when we receive our new orders from suppliers.
As soon as we find another organic orange juice of about the same size and price, we will start sending it out in place of Happy Planet's juice for all Happiest Orange standing orders and regular orders. At that time, we will also remove Happiest Orange from our website and put the new item up until such a time as Happy Planet can send us orange juice again. We hope to have this set up on Wednesday or Thursday of this week, when we receive our new orders from suppliers.
Thursday, July 8, 2010
Aioli (Garlicky Mayonnaise)
Makes a half-cup. Aioli is delicious on baked potatoes, French fries, steamed vegetables, and sandwiches.
INGREDIENTS
1 egg
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil
4-6 cloves garlic, minced
1 tsp lemon juice
DIRECTIONS
Blend the egg, vinegar, spices, and 2 tablespoons of the oil for a few seconds in a blender or food processor.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.
Stir in the garlic and lemon juice, then transfer the aïoli into a container, cover, and refrigerate.
INGREDIENTS
1 egg
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil
4-6 cloves garlic, minced
1 tsp lemon juice
DIRECTIONS
Blend the egg, vinegar, spices, and 2 tablespoons of the oil for a few seconds in a blender or food processor.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.
Stir in the garlic and lemon juice, then transfer the aïoli into a container, cover, and refrigerate.
Delays on Butter and Cottage Cheese
Many of you have probably noticed that we've been unable to deliver Avalon Dairy Butter (salted or unsalted) or Avalon Dairy Cottage cheese for the last couple of weeks. Avalon Dairy has been out of stock on these items. They currently estimate that they will have them again at the end of July.
We are going to keep the items on our website so we can get people their butter and cheese as soon as it is available from the dairy. In the meantime, we will credit your account if you order any of these items and we're unable to provide them.
We apologize for any inconvenience. Please let us know if you have any questions or concerns by calling 604-708-2345 or emailing us at info@greenearthorganics.com.
Thank you for being members of Green Earth Organics and supporting Avalon, a great local organic dairy.
We are going to keep the items on our website so we can get people their butter and cheese as soon as it is available from the dairy. In the meantime, we will credit your account if you order any of these items and we're unable to provide them.
We apologize for any inconvenience. Please let us know if you have any questions or concerns by calling 604-708-2345 or emailing us at info@greenearthorganics.com.
Thank you for being members of Green Earth Organics and supporting Avalon, a great local organic dairy.
The Health Benefits of Berries
Most berries are naturally sweet and require little effort to prepare. Just rinse them under water and serve for a nutritious snack or dessert.
One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, and 1 cup of raspberries offers vitamin C and potassium for 64 calories.
More Than Pretty Colours
The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries, and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.
Ideas for Serving Berries
Most berries like strawberries, blueberries, and raspberries are sweet enough to be served just as they are, however, here are some more ideas:
Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
Add strawberry slices to a bowl of whole grain cereal.
Sprinkle blueberries on a salad.
Stir fresh raspberries into vanilla yogurt.
Combine frozen berries with bananas and low-fat milk to make a smoothie.
One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, and 1 cup of raspberries offers vitamin C and potassium for 64 calories.
More Than Pretty Colours
The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries, and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.
Ideas for Serving Berries
Most berries like strawberries, blueberries, and raspberries are sweet enough to be served just as they are, however, here are some more ideas:
Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
Add strawberry slices to a bowl of whole grain cereal.
Sprinkle blueberries on a salad.
Stir fresh raspberries into vanilla yogurt.
Combine frozen berries with bananas and low-fat milk to make a smoothie.
Sunday, July 4, 2010
Vancouver Board of Education School Food Garden Policy Statement (June 2010)
The Vancouver Board of Education therefore encourages and supports the development of school food gardens
By Kevin Millsip, VSB Sustainability, Brent Mansfield of Think and Eat Green at School and Sarah Carten at Vancouver Coastal Health. 2010
The Vancouver Board of Education recognizes the important role school food gardens can play in students' learning. Garden-based learning can enhance academic achievement through integration of hands-on experiences into diverse subjects such as math, science, nutrition and environmental education. Garden-based learning also allows students to discover and experience fresh, healthy food and to make healthy food choices.
The use of school food gardens is consistent with the Board's commitment to sustainability and healthy food environments. School food gardens allow for the incorporation of fresh, local fruit and vegetables into the cafeteria and school meal program. A school food garden can also play a role in increasing the food security of the students, families and the community by providing space for the production of food through collaborative community and school gardens.
The Vancouver Board of Education therefore encourages and supports the development of school food gardens, recognizing the many benefits to developing and maintaining school food gardens including opportunities for learning, for increasing access to healthy food, for promoting enhanced social and emotional development and for contributing to the greening of school grounds and the building of green spaces for neighbourhoods in Vancouver.
District goals, relative to garden projects, are to help the school community carry out a successful and sustainable project that meets the above stated outcomes while adhering to district codes and standards. The VBE Food Gardens Process document outlines the process of planning, designing, implementing, maintaining and sustaining school and daycare food gardens (located on VBE property) to ensure their success over the long term.
See complete policy report here.
By Kevin Millsip, VSB Sustainability, Brent Mansfield of Think and Eat Green at School and Sarah Carten at Vancouver Coastal Health. 2010
The Vancouver Board of Education recognizes the important role school food gardens can play in students' learning. Garden-based learning can enhance academic achievement through integration of hands-on experiences into diverse subjects such as math, science, nutrition and environmental education. Garden-based learning also allows students to discover and experience fresh, healthy food and to make healthy food choices.
The use of school food gardens is consistent with the Board's commitment to sustainability and healthy food environments. School food gardens allow for the incorporation of fresh, local fruit and vegetables into the cafeteria and school meal program. A school food garden can also play a role in increasing the food security of the students, families and the community by providing space for the production of food through collaborative community and school gardens.
The Vancouver Board of Education therefore encourages and supports the development of school food gardens, recognizing the many benefits to developing and maintaining school food gardens including opportunities for learning, for increasing access to healthy food, for promoting enhanced social and emotional development and for contributing to the greening of school grounds and the building of green spaces for neighbourhoods in Vancouver.
District goals, relative to garden projects, are to help the school community carry out a successful and sustainable project that meets the above stated outcomes while adhering to district codes and standards. The VBE Food Gardens Process document outlines the process of planning, designing, implementing, maintaining and sustaining school and daycare food gardens (located on VBE property) to ensure their success over the long term.
See complete policy report here.
Breakfast "Sausages"
INGREDIENTS
1 package smoked tempeh, sliced into sausages
extra virgin olive oil
vegetable broth
Sea salt and pepper to taste
Fresh basil or sage, chopped
DIRECTIONS
Coat the bottom of a cast-iron or non-stick skillet with olive oil and heat to medium high. Add tempeh and brown quickly on all sides. Standing back, pour enough vegetable broth over tempeh to create a very shallow pool around the "sausages". Cook just until broth begins to thicken and soak into the tempeh (less than 1 minute). Cover and remove from heat. When ready to serve, sprinkle with salt, pepper, and fresh herbs.
1 package smoked tempeh, sliced into sausages
extra virgin olive oil
vegetable broth
Sea salt and pepper to taste
Fresh basil or sage, chopped
DIRECTIONS
Coat the bottom of a cast-iron or non-stick skillet with olive oil and heat to medium high. Add tempeh and brown quickly on all sides. Standing back, pour enough vegetable broth over tempeh to create a very shallow pool around the "sausages". Cook just until broth begins to thicken and soak into the tempeh (less than 1 minute). Cover and remove from heat. When ready to serve, sprinkle with salt, pepper, and fresh herbs.
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