Fresh Apple Salad Dressing

Add a touch of sweetness to your salad without adding sugar or honey.

INGREDIENTS

1/2 apple (a sweet type like fuji, braeburn, spartan, jonagold, etc.)
1/8 onion
3 Tbsp rice vinegar
2 1/2 Tbsp extra virgin olive oil
Sea salt and ground black pepper, to taste

DIRECTIONS

Put the apple and onion in a food processor or blender for about 30 seconds, or until finely diced. Add the rice vinegar, oil, salt, and pepper and process again. Spoon over salad.

Delicious on its own over spring salad mix, or over a salad of regular lettuce with chopped apples, toasted nuts or seeds, and dried cranberries. Also goes well with smoked cheddar and feta, if you like cheese on your salad.

Random Acts of Kindness

Following tragedies such as the horrific school shooting in Newtown in December, many people struggle with a desire to do something, but having no idea what to do. One possible response has come via FaceBook and Twitter as tens of thousands of people across the country joining a social media movement called "26 Acts of Kindness", started in honour of the twenty children and six teachers and administrators.

To learn more about the acts of kindness memorial, check out this article.

Whether or not they are done in remembrance or in response to a tragedy, here are some ideas for some simple random acts of kindness you can do for strangers and your community:

- Pay for the order of the person behind you. This is especially easy to do anonymously at a drive-through, as the order has often already been rung up and you can pay the exact amount.

- Shovel someone's driveway or sidewalk.

- Pick up litter.

- Leave a good book or magazine in the waiting room of the doctor's or dentist's office.

- Carry dog treats, especially if you travel through areas where many homeless and their pets live. Remember to always ask the owner before giving a treat!

- Let someone go ahead of you in line.

- Offer to help a stranger carry their groceries or other heavy items.

- Leave a quarter on top of a payphone.

- Carry an extra pair of inexpensive gloves or an umbrella to give away to someone who needs it. (I actually had this done to me once; the weather was OK when I left for work, but I found myself standing at the bus stop in a jean jacket in the pouring rain after my shift. Someone hopped out of a car in the nearby parking lot, thrust an umbrella into my hand, and ran back away.)

- Seek out uplifting but less-known blogs and leave comments.

- Give your seat on the bus to someone who has a lot of bags or who looks like they've had a tough day (but don't tell them why in the latter case - no one likes to hear that they look tired!). Giving your seat to someone with a lot to carry is often also a gift to everyone around them; no one likes being bumped in the shins by someone's bag of canned goods.

- Send a compliment about your favourite waitress to a restaurant or post a positive review of your favourite locally owned business to a review website.

- Carry little packets of tissue to give away. If you've ever had a runny nose on the bus and haven't had a kleenex, you'll know what a relief that would be to receive.

You may never know what a difference a little act of kindness made to someone's day. Even a smile or a small compliment to a stranger may make their day a little brighter.

Mandarin & Cranberry Quinoa Salad

INGREDIENTS

3/4 cup raw quinoa
1/3 cup extra virgin olive oil
3 tsp apple cider vinegar
1 Tbsp lime juice
2 to 3 Tbsp orange juice
3 tsp dried parsley or 3 Tbsp fresh parsley, finely chopped
Pinch of sea salt
1/2 cup dried cranberries or fresh cranberries, sliced
2 to 3 mandarin oranges or tangerines, peeled and separated into segments
1/2 cup slivered almonds (optional)
1 Tbsp whole flaxseeds or toasted sesame seeds (optional)

DIRECTIONS

Prepare quinoa according to package directions. This step can be done the day ahead. Allow the quinoa to cool.

Combine oil, vinegar, lime juice, orange juice, parsley, and salt together in a jar with a tight-fitting lid. Shake well to combine.

In a salad bowl, combine the quinoa, cranberries, and orange segments. Toss with the salad dressing and sprinkle the almond slivers and flax or sesame seeds (if using) on top.

This salad will keep well in the fridge for 2 to 3 days.

Vegan Gingerbread Pancakes

INGREDIENTS

Dry:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground or grated nutmeg

Wet:
3/4 cup water
1/4 cup brewed coffee, cold or at room temperature
1/2 cup applesauce
1/8 cup lemon juice
3 tablespoons blackstrap molasses


DIRECTIONS

Combine dry ingredients in a medium bowl. Combine wet ingredients in separate bowl, then add wet ingredients to dry ingredients. Stir until just combined. Be careful not to overmix.

Heat a griddle on medium-high heat and lightly coat the pan with oil. Pour in batter in 1/3 cup dollops. Wait until bubbles form around the edges to flip, then cook another 45 seconds on the second side. Serve with your favourite holiday jam, poached pears, lemon curd, or maple syrup.

Pancakes can be kept warm in the oven while you cook the whole stack. Serves two, generously, but can be easily doubled for more. 

*To make these gluten-free simply substitute the flour for all-purpose gluten-free flour and reduce the water to a 1/2 cup. That's it! 

Streusal Baked Winter Squash

INGREDIENTS

2 lbs winter squash, cubed
Pinch of sea salt
3 Tbsp brown sugar
1 cup Kashi Organic Bite Size Whole Wheat Cereal
3 Tbsp pecans, roughly chopped
1 tsp ground cinnamon
2 Tbsp Earth Balance Buttery Spread or butter, melted

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Cook the squash cubes in boiling water for about 30 minutes, until tender when pierced with a knife.

Oil an 8-inch square baking pan. Mix cooked squash, salt, and 1 tablespoon of the brown sugar together in pan.

In a separate bowl, mix remaining 2 tablespoons brown sugar with cereal, pecans, and cinnamon. Add margarine or butter; mix well. Sprinkle over squash mixture.

Bake for 15 minutes or until squash mixture is heated through and top is lightly browned.

Shredded Wheat Cookies

INGREDIENTS

2 3/4 cups Kashi Organic Bite Size Whole Wheat Cereal
2 cups chocolate chips
1 cup butter at room temperature
1 cup granulated sugar
1 cup packed brown sugar

2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt

Special equipment: food processor

DIRECTIONS

Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.

Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until finely ground.

In a large bowl, cream together butter, sugar, and brown sugar. Beat in eggs and vanilla. Add the flour, baking powder, baking soda, and salt. Stir in the shredded wheat mixture. Add the remaining chocolate chips. 

Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.

Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.

Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.

Make sure you cool them completely before packing in an airtight container.

Chocolate Popcorn Trail Mix

INGREDIENTS

2 ounces chocolate chips
2 cups popped popping corn
2 cups Kashi Organic Bite Size Whole Wheat Cereal
1 cup dried cranberries

DIRECTIONS

Melt chocolate on low heat in medium, heavy-bottomed pot, stirring until completely smooth. Remove from heat.

Add popcorn and cereal; toss to evenly coat.

Spread into single layer on large piece of waxed paper. Cool. Toss with cranberries before serving.

Store in airtight container at room temperature.  

Holiday Schedule

During the holiday season, parties and events take people out of their houses and many people's schedules are disrupted by vacations and travel. During this busy time, Green Earth Organics wants to make it as easy as possible for you to continue to receive your organic fruits, vegetables, and groceries (including many special seasonal items) so we will be open through the whole holiday season. We're making minimal changes to our office and delivery schedules.

Office and Member Service

The office will be open from 8 AM to 4 PM, Mondays through Thursdays, and 8 AM to noon on Fridays with only the following exceptions:

Monday, December 24th: 8 AM to noon
Tuesday, December 25th: closed
Wednesday, December 26th: 8 AM to noon

Monday, December 31st: 8 AM to noon
Tuesday, January 1st: 8 AM to noon

Please note that Melissa does work from home on Sundays as well, so emails will be answered from Sundays through Friday mornings.  

Fraser Valley

Since Dean doesn't deliver on Tuesdays, there will be no changes to his delivery schedule. Please note that he will be delivering on Wednesday, December 26th.  

Sea to Sky

Glenn will be moving the deliveries from Tuesday, December 25th, to Monday, December 24th. Similarly, Glenn will be moving the deliveries from Tuesday, January 1st, to Monday, December 31st.

On both Mondays, bins will be delivered earlier in the day than they are usually done, hopefully between 3 PM and 6 PM, to avoid disrupting Christmas Eve and New Years Eve. If you have any concerns about your delivery time, please give us a call or email.

Though the deadline for changes to all of those bins will still be Monday at 9 AM, efforts to get orders in by Sunday morning would be much appreciated.

Vancouver

All deliveries scheduled for Monday, December 24th, and Monday, December 31st, including our downtown office and business deliveries, will proceed as normal.

Deliveries scheduled for Tuesday, December 25th, will be moved to Wednesday, December 26th. The deadline for changes will still be 9 AM on Monday. Deliveries will be done as normal for bins scheduled for Wednesday, December 26th, and the rest of the week.

Similarly, we will be doing the deliveries scheduled for Tuesday, January 1st, on Wednesday, January 2nd, with the usual deadline of 9 AM on Monday.

Victoria

Deliveries scheduled for Tuesday, December 25th, will be moved to the morning of Wednesday, December 26th. Deliveries scheduled for Wednesday, December 26th, will still be delivered in the afternoon and evening of that day; they may come a little later, since Aaron will be packing those bins fresh after the morning deliveries are made.

Please note that the deadline for deliveries usually done on Tuesday will remain 9 AM on Monday despite the temporary delivery day change.

Aaron will be delivering on Tuesday, January 1st, so no other delivery days or deadlines will be changed.

Organic Labeling in Canada

On June 30, 2009, The Organic Products Regulations came into force. Any products marketed as organic in international or inter provincial trade or any product that carries the organic agricultural product legend much comply with these regulations.

- Only products with a 95% or greater organic content may be labelled as "organic" or bear the "Organic" logo and must be certified and the name of the Certification Body must appear on the label.

- Products with multi ingredients that have a 70% to 95% organic content may only use the declaration "contains x% organic ingredients".  These products may not use the organic logo and/or claim to be organic. These products must also be certified and the name of the Certification Body must appear on the label.

- Products with multi ingredients with less than 70% organic content may only contain organic claims in the product ingredient list.  These products do not require certification and may not use the organic logo. However, the organic ingredients contained within the product must be certified.

- "100% Organic" claim is not permitted in Canada.

Here is a great link to the Canadian Food Inspection Agency all about Organic Products, Labeling and Certification:
http://www.inspection.gc.ca/food/organic-products/eng/1300139461200/1300140373901

Mandarin Vinaigrette Over Spinach

INGREDIENTS

3/4 cup of apple cider vinegar
3/4 cup mandarin orange juice (6 to 8 mandarin oranges)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup onion, finely diced
1/4 tsp sea salt
1 1/2 cups of extra virgin olive oil

DIRECTIONS

Put apple cider vinegar, mandarin juice, balsamic vinegar, brown sugar, onion and sea salt in a blender.

Combine on pulse setting.  Add in olive oil in a steady stream through the opening in top of blender and pulse until mixture is fully blended together.

Serve over spinach or any other favourite lettuce salad.  Dressing can be served warm or cold.

Consider marinating vegetables and making a stir fry.

Refrigerate left overs up to 1 week.

White Bean and Escarole Soup

INGREDIENTS

1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole

DIRECTIONS

Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.

Place garlic cloves in a small saucepan and add water just to cover the garlic.  Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.

Puree the beans and onion in small batches to the consistency of thick cream.

Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.

Serves 6.

Sauteed Escarole with Parmesan and Toasted Walnuts

INGREDIENTS

1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste

DIRECTIONS

Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.

Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.

Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.

Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.

Balsamic Glazed Chickpeas with Mustard Greens

INGREDIENTS

10 oz mustard greens
4-6 Tbsp vegetable broth, divided
1/2 large onion, sliced thinly
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 tsp sea salt
2 Tbsp balsamic vinegar
1/2 tsp tamari
1/4 tsp agave
1 cup chickpeas, drained and rinsed

DIRECTIONS

Remove the mustard leaves from the large stems and discard stems. Tear the leaves into bite size pieces.

In a deep pot or wok, saute the onion in 2 tablespoons of vegetable broth until onion is translucent. Add in the garlic, red pepper flakes, and 1 tablespoon of vegetable broth and cook for another minute, stirring constantly.  Add the mustard green leaves and 2 more tablespoons of vegetable broth. Cook and stir until greens are wilted, but still bright green. Stir in salt.

Remove the greens and onions from the pan with a slotted spoon and place in a serving dish, leave the remaining liquid in the pan. Add in the balsamic vinegar, tamari sauce, and agave to the liquid in the pan. Add in the chickpeas and cook over medium heat, stirring constantly, until liquid is reduced by half.

Spoon the chickpeas over the greens and drizzle with remaining sauce.

Serves 2.

Mashed Sweet Potatoes With Goat Cheese and Kale

INGREDIENTS

2 lbs sweet potatoes or yams, peeled and cubed
1 Tbsp lemon juice
1 cup milk
4 cups kale, chopped
4 oz goat cheese
1 tsp sea salt
1/2 tsp black pepper

DIRECTIONS

Boil sweet potatoes or yams uncovered in a large pot for 15 minutes or until very soft. Drain and set aside.

Place one tablespoon of lemon juice in a one cup measuring cup, add milk to measure one cup and let sit for 5 minutes. 

In the same pot that the sweet potatoes or yams were boiled in, add the kale, goat cheese, and milk mixture and bring to a boil. Reduce the heat and simmer until the kale just wilts. Add salt and pepper and turn heat off. Add the cooked sweet potatoes to the mixture of kale, goat cheese, and milk. Mash together. 

Serves 6.

10 Ways To Bring More Veggies To Your Diet

1. Incorporate veggies into a morning omelette. Spinach, onion, zucchini, peppers, and mushrooms are a great way to introduce vegetables to start off your day.

2. Make a soup or stew. The possibilities are endless. Use a ton of veggies in one soup or prepare a soup with just one vegetable ingredient.  A great way to get your veggies in at lunch time.

3. Add green leafy veggies to soups and stews. Spinach, kale and swiss chard are great additions and are packed with calcium and iron. A great addition on a chilly winter day.

4. Cook your veggies with different types of cuisine. Consider making a Chinese stir-fry or an Indian dish. They are great ways to use a variety of different veggies with an authentic taste to the region.

5. Create a salad that is not just lettuce: add spinach, carrots, cauliflower, broccoli, cabbage, pepper, beets... the possibilities are endless. Create your own healthy salad dressing using olive oil, balsamic vinegar, lemon juice, and salt and pepper.

6. If you have a sweet tooth, sneak puree zucchini into your chocolate cake or muffins or make a traditional carrot cake or zucchini bread.

7. Add spinach or kale to your morning smoothie. Feel that morning energy zing.

8. Add vegetables to your pasta sauce. Whether it's a cream sauce or tomato sauce, adding veggies to the sauce will enhance the flavour and you are getting all your veggies in one dish.

9. Keep cleaned and cut up raw veggies in your fridge for easy snacking. Carrots, celery, cauliflower, cucumbers, and broccoli are great for snacking on at anytime during the day. Consider dipping them in a delicious yogurt dip or hummus.

10. Plan your meal around a vegetable and add your protein later. By making your vegetable your main item, it will get you thinking about vegetables. Try to introduce a new veggie to your plate or consider using more colourful veggies like beets, sweet potatoes, eggplant, or squash rather than the traditional potatoes and boiled carrots.

Zucchini and Black Bean Quesadillas

INGREDIENTS

1 cup of canned black beans, drained and rinsed
4 tbsp salsa
1 cup zucchini, finely chopped
4 tortillas
8 tbsp cheddar cheese, shredded

DIRECTIONS

In a small bowl, combine the black beans and salsa. Mash with a fork and stir in zucchini.

Layer 1 tortilla with half of the bean/zucchini mixture and top with 4 tablespoons of cheddar cheese and place another tortilla on top. Repeat this process for the remaining tortillas.

In a heated frying pan, cook quesadillas over medium heat, approximately 1 to 2 minutes per side until cheese is melted and bubbly and the tortillas are crisp and slightly browned.

Options: Dip quesadillas in sour cream, salsa, or guacamole.

Serves 2.

Proposition 37 in California - What Went Wrong?

The majority Californians voted against Proposition 37 in Tuesday's election. Prop 37 would have given them the right to know whether the foods they are buying in their grocery stores have any genetically modified ingredients, aka GMO's.

The proposition was defeated 53% to 47%. Allegedly misleading advertisements paid for by large biotechnology and pesticide corporations are rumoured to have contributed to the defeat. 46 million dollars was spend on this advertising campaign.

GMO labeling is required in Europe and other countries, and the polls indicated that 90% of the US population was supporting labeling and the right to choose - so what happened? Was it the misleading advertising campaign?

Link to a detailed article on the defeat of Proposition 37:

http://www.cornucopia.org/2012/11/monsanto-throws-gmo-victory-party-in-california/

Link to an article on the first-ever GM food safety study to test over the entire life span of laboratory rats:

http://commonground.ca/OLD/iss/255/cg255_GMcorn.shtml

In the meantime, in Canada, Bill C-257 is a private member bill introduced by Alex Atamanenko of the NDP. It is an act to amend the Food and Drugs Act to require labelling for genetically modified foods. Private member bills rarely become law in Canada. Bill C-257 was introduced in June of 2011 and has had a first reading, but there's been no further action on it.

Alex Atamanenko had the following to say about his bill:

“Canadians are becoming more and more concerned about the food they eat. Independent research is difficult to find when dealing with this topic. There are scientists in the world who have found adverse effects. For example, studies were done on Monsanto's MON 810 corn in Europe. As a result, this corn has been banned in a number of European countries. Bulgaria has a total ban on GMOs because of health and environmental concerns.

“This bill is about the choice of Canadians to determine what they want or do not want to eat.”

Petitions have been repeatedly introduced supporting Bill C-257, but there's been no further movement towards passing the bill. To see the efforts, check out the Open Parliment page on it:

http://openparliament.ca/bills/41-1/C-257/

Apple Pancake Pie

INGREDIENTS

1/4 cup all-purpose flour
1/4 cup 2% milk
1 egg, lightly beaten
1 1/2 tsp plus 2 tbsp sugar, divided
1/8 tsp salt
1 1/2 tsp plus 2 tbsp butter, divided
3 cups apples, peeled and chopped
1/8 tsp cinnamon

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Whisk flour, milk, egg, 1 1/2 tsp. sugar and salt to a smooth texture.  Place 1 1/2 tsp of butter in a 7" pie plate.  Put in oven for 2 to 3 minutes or until butter is melted to coat pie plate.  Pour batter into pan and bake for 18 to 20 minutes or until edges are lightly brown.

While batter is cooking, melt the remaining butter in a saucepan over medium heat.  Add apples, cinnamon and remaining sugar and saute until tender.  Spoon into baked pancake and serve immediately.

Serves 2.

Options: Pancake can be topped with whipping cream, yogurt, raisins, dates, roasted pecans, etc.

Couscous with Spinach, Feta, and Beets

INGREDIENTS

1 large orange, juice and zest only
2/3 cups couscous (or can substitute quinoa)
1/4 cup walnut pieces
6 dried apricots, chopped roughly
4 beets, cooked, peeled, and quartered
1/4 cup cubed feta cheese
2 Tbsp extra virgin olive oil
Juice of 1/2 lemon (or 1 Tbsp of lemon juice)
Sea salt and pepper to taste
2 handfuls of spinach, chopped to desired size

DIRECTIONS

Add orange juice and zest to water and use it to cook couscous or quinoa per package directions. When finished, fluff with fork and allow to cool.

When cool add the walnuts, apricots, beets, and feta.

In a separate bowl, combine olive oil, lemon juice, salt, and pepper. Add dressing to the salad and stir well. When ready to eat, toss in the spinach.

Makes 2 servings.

Tomato Stewed Eggplant with White Beans & Kale

INGREDIENTS

3 cups kale, chopped
4 Tbsp of extra virgin olive oil
1 onion, diced
2 garlic cloves, diced
1/2 tsp red chili flakes (optional)
1 eggplant, cubed
2 cups tomatoes, canned
2 Tbsp oregano, fresh or dried
1 can cannellini beans, drained and rinsed
1 Tbsp red or white wine vinegar
Sea salt and pepper, to taste

DIRECTIONS

Steam the kale lightly until it is bright green and softened (about 5 minutes) and set aside.

In a heavy pot, heat 2 tablespoons of the olive oil over medium heat. Add in onion and cook until soft.  Add in garlic and optional chili flakes.  Cook for 2 to 3 minutes.  Add another 2 tablespoons of olive oil, bring the heat up slightly and add eggplant. Stir well for 3 to 5 minutes.  Add tomatoes, kale, and oregano. Cook for 12 to 15 until eggplant is soft, but not mushy.  Add in beans and vinegar and stir together. Add salt and pepper to taste.

Serves 4 to 6.

Flour-Free Banana Bake

Contributed by Bonny D.  

INGREDIENTS

2 cups oats
1/2 tsp of cinnamon (or to taste)
Pinch of sea salt
3 bananas (mashed overripe bananas)
1/4 cup coconut oil, melted
1 cup chopped dates
1/2 cup of mix-ins (such as chocolate chips, chopped nuts, raisins, etc.)

DIRECTIONS

Preheat oven to 350 degree Fahrenheit.

Mix all ingredients together and put in a small oven safe dish. Mix should be 3/4 inches deep.

Let sit for 10 minutes, then bake for 35 to 40 minutes. Cool, then cut into squares to serve.

Mashed Winter Squash with Maple Syrup

INGREDIENTS

1 squash (3 to 4 pounds), peeled and cubed
2 Tbsp butter
3 to 4 Tbsp of maple syrup
Sea Salt and pepper

DIRECTIONS

Steam squash for 25 to 40 minutes. Drain squash. Add butter and 2 tablespoons of maple syrup and mash together. Gradually add in the rest of the maple syrup to taste. Add salt and pepper as desired.

Options: Consider adding raisins or dried cranberries to your mash.

Serves 6.

Taking the Welfare Challenge - Follow-Up

This is a follow-up to Taking the Welfare Challenge. These are excerpts from the journal Kirsten kept during the week that her family strove to live on the food budget of welfare recipients. For more information, check out the Welfare Food Challenge and Raise the Rates. 

By Kirsten M.

Journal entry #1: We did it! We came in at the grocery store at about 50 cents under the $78 dollars that the three of us would have left for food if we were on welfare. That's it, for the whole week. Walking through the store, Dan said "must suck to see all this food and not be able to buy it". Exactly.

I’m home right now making my daughters lunch (she’s our third participant) and feeling mother guilt about sending her to school with less. Makes me think about what parents on welfare must feel like when they can’t give their kids what they want to give them. I cheated a bit – since we chose not to buy juice or juice boxes I flavoured her water with some lemon and sweetener (that came out of the cupboards – that was breaking the rules).

Journal entry #2: I am hungry! Can smell the roast chicken cooking in the oven. Bought it because I was hoping to stretch into lunches and at least another dinner. Dan and I debated – he says chicken is too expensive a meat – but I think that's only the choice cuts like the boneless breast. I just couldn't face buying twice as much pork or beef loins for the same price (or whatever huge cheap cut it was that he hoisted in the meat section – I could barely look at it!). Other than that we’ve got baked potatoes (no butter or toppings) and sauteed broccoli. For breakfast all week there’s no juice and we’re eating puffed wheat and hoping the milk will last. I’ll keep you posted.

Journal entry #3: Eating is boring and I find myself using more salt than usual to compensate. So far I am missing many things such as fruit (we bought some select veggies only thinking they would do for lunches and dinners), juice, mustard, mayo, ketchup, pickles (missed those things with my chicken), butter/margarine, spices, sugar, cheddar cheese.

Journal entry #4: As a parent, I think the hardest thing about being on income assistance would be concerns for your kids. Not being able to give them what you want to. I can go without, but as much as Brigid protests that she is fine – "I might be a bit hungry, but that's ok" (she's trying to be tough) – I still am noticing how little she is eating, like a bird, and worry about her. Today I forced her to take more than a boiled egg and a couple other things (none of which included carbs for fuel for her day). Noticing the same tendencies in Dan – there was chicken for sandwiches in the fridge that I told him to take, but he continued to take peanut butter, saying he wanted to leave the chicken for Brigid and I!

Journal entry #5: I wonder if, as a working upper middle class professional, I have more opportunities for free food than many of the low income people I support in my job? Many tend to be quite isolated from any support system. Tuesday night I went to my book club and all the others brought wonderful appys. Today I facilitated a parent group, which the office funded the snacks for. Tomorrow I am volunteering at the Surrey International Writers Conference (in order to be near to Brigid if she needs me – she's a participant, among all adults and teens). We paid for her conference, but as a volunteer I get a lunch voucher. Friends and workmates have also stepped up with offers of donations... Suddenly I'm noticing all the food coming my way...

Journal entry #6: Contrary to my expectations, what I miss most is fresh fruit and real fruit juice. I thought it would be cheese! We had to make some hard choices when we did the shop, and if wasn't filling and wasn't going towards a meal, it had to go. Dan and I have concluded its possible to feed yourself on $26 (especially if you pool the money) and get through the week, but the food feels like sustenance, nothing more. Very little enjoyment, very little that's fresh and good. And even just getting through the week takes a certain level of knowledge and life skills.

Journal entry #7: So tonight, due to a social obligation, we have to take a break from the challenge. We're having a late Thanksgiving dinner with my in-laws and I volunteered to bring the brussel sprouts (I recently discovered a DELICIOUS recipe, with cream, pine nuts, etc). Had to shop for the ingredients. IT WAS TORTURE. I lingered by the fresh fruit, by the bulk bins of chocolate (the smell wafting out of the bins). I wandered around aimlessly with a fuzzy brain from no coffee (I’ve managed to scrounge some caffeine every other day this week). By the time I came out, my resistance was down. I wasn’t feeling well at all. So I cheated – I went next door for a Starbucks, just a $1.85 drip with cream and sugar in my own cup. Nothing fancy.

Journal entry #8 (LAST): Well, with a few donations, and a couple instances of bending the rules, we made it to the end of our week. Of our $78 (for 3 people) we had left: salt, 2 tablespoons soy sauce, half a jar of peanut butter, 1 cup rice, 3 or 4 slices of bread, a couple donated cans of soup, and 3/4 cup plain yogurt. On a normal week more food goes to waste than I'd care to admit... this week we wasted nothing. The lentil pilaf (with no cinnamon, cumin or allspice) fed us for two dinners and a lunch or two. Last night we had chicken soup (I cooked the heck out of the bones from earlier in the week). Yesterday I planned five dinners and we did our weekly shop (for four people, not three) and spent about $210. And more than likely there will be at least one or more quick trips (for missing ingredients), treats and coffees out, and maybe a frozen pizza or something fast if I am on the run. And of course we’ll be using stuff that is already in our kitchen, unlike last week!

Autumn Wild Rice and Cauliflower Soup

INGREDIENTS

1/2 cup butter

1 medium onion, chopped

1 cup celery, thinly sliced

1 cup fresh mushrooms, sliced

1/2 cup flour

4 cups of vegetable or chicken broth

2 cups wild rice, cooked

2 cups cauliflower florets, cooked

1 cup cream

DIRECTIONS

Melt butter in a large saucepan. Add the sliced celery and mushrooms. Sauté until tender. Dust the celery and mushrooms with flour and stir to coat well. Gradually stir in the vegetable or chicken broth to avoid clumping. Stir constantly until thickened. Add in cooked wild rice, cooked cauliflower and cream. Blend well. Cook gently on low heat until soup is fully heated. Do Not Boil.

Serves 6 to 8.

Taking the Welfare Food Challenge

By Kirsten M. 

Choosing to take the Welfare Food Challenge issued by the organization Raise the Rates was a really tough decision. I knew it would not just impact me; I would not be successful in eating only what a person on welfare could afford for a whole week unless I could engage my family. I started by showing my husband and two teenage kids the video at 610dietplan.com. Husband and 13 yr old daughter eventually agreed, after discussing the logistics. Our daughter got excited when she asked if she could approach her teachers about a class presentation about the experience. Absolutely! Our 15 yr old son was completely against trying it out. He's ALWAYS hungry, as is typical with teen boys, and I think the thought of being even more hungry was too much for him. I was SO torn about this, because on the one hand I didn't believe I would be right into "guilting" him into participating, but on the other hand, I disagreed with his views (politically, he does not understand or agree with the act of us going without, if it's not going directly to feed poor people - he's a very concrete thinker). After another 36 hours of thinking it over, trying to decide (and my daughter going "for the last time, are we doing it or not!" over and over) I decided to go ahead. We solved the problem of one family member opting out by bringing him on the shop, and having him choose his own foods for the week (approved by me). He's taken them to the downstairs fridge and will be feeding himself this week! I have to admit, it was somewhat surreal to see him wandering around the store with a grocery cart of his own. Shades of things to come - my kids are growing up too quick.

So after waffling for days, at the 11th hour we decided to go ahead. I'm already realizing that we can only "simulate" the experience so much. For example, we are choosing not to buy coffee, but when I go to work this week, I'll have coffee available. Do I drink it because its free (and someone on income assistance would certainly accept free coffee)? Or do I skip it because people on income assistance don't have jobs where the coffee is free? They must have other sources? Hmm.. Or in another example, I didn't buy dishwasher soap this week - the rules say not to eat what's in the cupboards but I am continuing to use my dishwasher soap, which would normally be part of a grocery bill. All three of us already have many many little decisions like this, and we’ve barely started. I think that's ok, we'll figure it out as we go along, and the important part is we will be more "present" in what we consume.

Despite my anxiety on how we would get through the week, I chose to do this because, as a social worker, I frequently walk into the homes of people on income assistance. Almost twenty years after getting my Bachelor's of Social Work (BSW), I recently completed my MSW as part of the first cohort to graduate from this brand new program offered University of the Fraser Valley. I live in Abbotsford and when a local opportunity to arose to get my grad degree the time seemed right. As part of my grad studies I researched the impact of poverty on my clients. I was captured by the "Social Determinants of Health" model, especially as it is described by Dr. Dennis Raphael, which places poverty as the determinant underlying most of the others. In school I learned that the evidence shows that we spend so much time promoting healthy lifestyles such as "exercise", and "don't smoke" and so on - when in reality the number one thing you can do to be healthy is "don't be poor". Since completing my research I have tried to keep repeating this message to management at the agency I work at, and keep finding ways to connect what I learned in school about poverty with what I do at work, especially with those who create policy and apply for grants and funding (that's not me).

So it’s 4:30 on the first day of our challenge, I can smell dinner cooking in the oven, and it's been a long time since lunch. We did our shop last night and successfully came in just a few cents under the $78 that three able bodied people on welfare would have left for food. For more on the campaign, including more stories from others who are taking part, see welfarefoodchallenge.org/take-the-challenge. 

The Welfare Food Challenge runs from October 16th to October 23rd. Many of the participants are posting updates on the Welfare Food Challenge website and Kirsten M. will send us another article after the challenge to let us know how it went for her and her family.

Quinoa Stuffed Bell Peppers

INGREDIENTS

1 cup quinoa, rinsed and drained
2 Tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
2 cups white button mushrooms, diced
1 tomato, diced
1 cup pasta sauce
Sea salt and ground black pepper, to taste
6 bell peppers, any colour, cut in half from top to bottom and seeded
1 cup shredded mozzarella, or more to taste

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cook quinoa according to package directions.

Heat a large skillet over medium heat. Add olive oil. When hot but not smoking, add onions and garlic and cook, stirring frequently, until fragrant and slightly translucent, about 5 to 7 minutes.

Add zucchini, mushrooms, and tomato and cook until slightly tender, about 3 to 5 minutes. Add the tomato sauce and cover and simmer until the vegetables have softened, about 10 more minutes.

Remove from heat and stir the cooked quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in a deep baking dish. Cover dish with aluminum foil. Bake until bell peppers are slightly tender, about 18 minutes.

Remove foil and sprinkle peppers with mozzarella. Bake until cheese is bubbling and melted, about 5 more minutes.

Did You Know: Referral Program

"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.

New members find Green Earth Organics in many different ways. We have booths at community events and food shows, we have ads and flyers, we have FaceBook and Twitter, we have our vans driving around the city, and many people find us by doing Internet searches that lead directly to our website. Some of our favourite sign-ups, though, are referrals. We are always thrilled when someone enjoys our bins and service so much that they tell friends and family members; it is such a great compliment.

Of course, we would like to make it as easy as possible for you to refer people to us and we would like to thank you for the referral. To participate in our referral program, just tell your friends and family to put your name in the "How did you hear about us?" field. When we see your name on their account, we will give them $10 off their first delivery and we will give you $10 off your next delivery. It is as easy as that!

Those credits are usually applied the day before the delivery day and they can be seen on the "Your Billing" page of your account. Credits are automatically deducted from your next balance owing, regardless of your payment method.There are no limits to how many people you can refer. Some of our members have popular blogs and they get so many referral discounts from talking about our service there that they actually get free bins once in a while!

In Vancouver, we've been running this same referral program for many years, and it has worked very well for us and for our members. Now, we're very excited to be able to expand the offer to more areas in British Columbia with our wonderful new locations! If you have friends in the Victoria area, in Squamish or Whistler, or in the Fraser Valley (as far out as Chilliwack), they can sign up to receive bins from their locally-owned franchise and you and they will still benefit from the same $10 discount! Again, just tell them to put your name in the "How did you hear about us?" field on their local site (they can find it easily by going to greenearthorganics.com), and we will find your account and take care of the rest.

Thank you again for being a member of Green Earth Organics! We're always happy to receive any feedback you have at info@greenearthorganics.com or 604-708-2345. Please let us know if there's anything we can do to make the service better for you!

Baked Eggplant Parmesan

INGREDIENTS

3/4 cup plain bread crumbs
3/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
1 tsp oregano
1/2 tsp basil
Coarse sea salt and ground pepper, to taste
2 large eggs
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
2 jars (6 cups) of pasta sauce
1 1/2 cups shredded mozzarella

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit. Lightly oil two cookie sheets and set them aside.

In a shallow bowl or deep saucer, combine the bread crumbs, 3/4 cup of Parmesan, oregano, basil, salt, and pepper.

In another shallow bowl, whisk the eggs with 2 tablespoons of water.

Dip the eggplant slices in the egg mixture and then coat them well with the breadcrumb mixture. Place on oiled cookie sheets. Bake until golden brown on bottom; about 20 to 25 minutes. Turn slices and continue baking until browned on other side; about another 20 to 25 minutes. Remove from oven, then raise oven heat to 400 degrees Fahrenheit.

Spread 2 cups of the pasta sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in the dish, cover with another 2 cups of the sauce, then cover with a 1/2 cup of the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella. Top with remaining 2 tablespoons of Parmesan. Bake until sauce is bubbling and the cheese is melted; about 15 to 20 minutes. Let stand for 5 minutes before serving.

Pear Shortbread Pie

INGREDIENTS

1 cup butter
1/2 cup icing sugar
2 cups flour
1/4 tsp baking powder
5 pears - peeled, cored, and cut into 1/4 inch slices
1/4 cup demerara sugar, packed
1 Tbsp flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg

DIRECTIONS

Preheat oven to 400 degrees Farenheit (200 degrees Celcius).

In a large bowl, cream butter and icing sugar until light and fluffy. Stir together flour and baking powder and then blend into butter mixture. Pat into a 9-inch pie plate.

In a large bowl, combine pears, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg. Spread evenly into the crust.

Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden and filling is bubbling.

Did You Know: The Custom Bin Option

"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.

At Green Earth Organics, we want to make it easy and convenient for people to eat organic food. We started with pre-designed organic fruit and vegetable bins, allowing up to four substitutions so people could take out things they didn't want or need. Shortly after, we started adding grocery items to our website. First, we added things like milk, eggs, rice, and other staple items. Then, we added popular local and organic brands like Nature's Path cereals, Ethical Bean coffees, and Happy Planet juices. Our grocery list continues to expand all the time, as new items become available from our suppliers and as members request products.

As we grew, we found that the pre-designed bin system didn't work for everyone. Some people wanted to buy more groceries and fewer fruits and vegetables; some people had very particular produce needs, such as needing seven apples every week, that were hard to accomplish using just the substitution system; and some people just wanted maximum flexibility with their bins, to make it more like shopping at a store. To make all those things possible, we launched the Custom Bin. With a minimum order equivalent to our most popular bin size, the Custom Bin is completely different from our other bins. It starts with a completely empty bin: no bin contents at all, unless you have created a standing order (for more information about standing orders, check out Did You Know: The Standing Order System). To add items to your bin, you just log in and click "Add to Bin" under anything you would like to order. You can view your bin at any time up until 9 AM the day before your delivery to change the quantities, remove any items you change your mind about, and check your order total.

If you would like to try our Custom Bin at any time, or if you would like to switch to a different size of our pre-designed bins, just give us a call or email us at info@greenearthorganics.com. And please let us know if there's an organic product you would like to be able to add to your bin; we are always looking for new ways to expand our grocery offerings and to make your life easier, at least in terms of getting healthy organic food into your kitchen conveniently. Thank you for being a member of Green Earth Organics!

Tofu and Plum Kebabs

INGREDIENTS

3 Tbsp extra virgin olive oil
2 Tbsp chopped fresh cilantro
1 tsp freshly grated lime zest
3 Tbsp lime juice
1/2 tsp sea salt
1 package extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 bell pepper, any colour, seeded and cut into 1-inch chunks
3 Italian plums, pitted and cut into quarters or sixths

DIRECTIONS

In a large bowl, whisk together the olive oil, cilantro, lime zest, lime juice and salt. Set aside 3 tablespoons of this marinade in a small bowl and add the tofu, peppers, and plums to the remaining mixture in the large bowl. Toss to coat.

Preheat a grill to medium-high.

On 10-inch skewers, alternate between tofu cubes, pepper pieces, and plum pieces. Discard the marinade. Grill the kebabs, turning once, until the peppers are cooked and the tofu and plums are hot, about 8 minutes. Drizzle with the reserved dressing and serve hot.

Vegan Zucchini Bread

INGREDIENTS

3 Tbsp water
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
2 cups sugar
1 tsp vanilla
2 cups finely chopped zucchini
3 cups flour
3 tsp cinnamon
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch loaf pans with a small amount of coconut oil or other flavourless oil.

In a large mixing bowl, combine the water, melted coconut oil, applesauce, sugar, and vanilla. Stir in the zucchini and mix well.

In a medium mixing bowl. combine the flour, cinnamon, salt, baking soda, and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined; do not overmix. Pour into prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.

Curried Autumn Soup

INGREDIENTS

1 Tbsp butter
1/2 yellow or white onion, minced
1 clove garlic, minced
2 tsp freshly grated ginger
1 1/2 Tbsp powdered curry
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 tsp sea salt
3 3/4 cups chicken or vegetable broth
1/2 cup cream or milk
Freshly ground pepper, to taste
Sour cream (optional)

DIRECTIONS

Heat a medium saucepan over medium heat. Add the butter. Once melted, add the onion and garlic and cook until soft and translucent, about 2 minutes. Add ginger and curry powder and cook, stirring, for 1 minute. Add apples, potato, salt, and broth. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.

Working in batches if necessary, puree the soup until just barely smooth. Return soup to saucepan and stir in the cream or milk and season with salt and pepper to taste. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls and garnish with sour cream if desired.

Creamy Honey-Orange Salad Dressing

INGREDIENTS

3 Tbsp honey
1/2 cupplain yogurt
1/4 cup mayonnaise
1/4 tsp mustard
3/4 tsp grated orange peel
3 Tbsp orange juice
1 1/2 tsp apple cider vinegar

DIRECTIONS

Blend together the honey, yogurt, mayonnaise, mustard, and orange peel. Gradually mix in orange juice and vinegar.

Honey-Grilled Tofu on Bok Choy

INGREDIENTS

1 package pressed tofu, drained
1/4 cup tamari
1 Tbsp toasted sesame oil
1/3 cup honey
1 Tbsp fresh ginger, peeled and finely grated
1 clove garlic, minced
1/4 tsp red pepper flakes
1 Tbsp extra virgin olive oil
4 cups baby bok choy or baby spinach

DIRECTIONS

Cut tofu crosswise into 6 slices and set aside.

Stir together tamari, sesame oil, honey, ginger, garlic, and red pepper flakes in a glass pie plate or other shallow dish. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.

Lightly oil a grill rack or grill pan. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.

While tofu grills, heat a large skillet over moderately high heat and add olive oil. When hot, but not smoking, add bok choy or spinach. Toss the greens with tongs until beginning to wilt, about 1 minute. Add the reserved marinade and continue to toss until greens are just wilted. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Top with hot tofu slices.

Homemade Naan

INGREDIENTS

2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 egg
2 1/2 to 3 cups flour
1/2 tsp sea salt

DIRECTIONS

In a small bowl, stir together the yeast, sugar, and warm water. Let it sit until frothy on top (a few minutes).

To the yeast, add the oil, yogurt, and egg and stir until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding the flour just a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

Turn the ball of dough out onto a well-floured surface and knead for about 3 minutes, adding flour as necessary to keep the dough from sticking. When done, the dough should be smooth and very soft but not sticky.

Loosely cover the dough and let it rise until double in size (about 45 minutes).

After it rises, divide the dough into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and coat evenly with a thin layer of olive oil. Working with one ball at a time, roll the dough out until it is about 1/4 inch thick. Place onto the hot skillet and cook until large bubbles have formed on the top surface and the underside is golden brown. Flip the naan over and cook the other side until golden brown as well.

Serve hot, either plain or brushed with melted butter and sprinkled with herbs!

Green Banana Curry

INGREDIENTS

5 green bananas
2 - 3 Tbsp extra virgin olive oil
1 clove garlic, crushed
1 tsp fresh grated ginger
1 onion, finely sliced
1 tsp curry powder
1 can coconut milk
3 Tbsp chopped cilantro

DIRECTIONS

Slice the bananas into slices about 1-inch thick.

Heat the oil in a deep frying pan over medium heat. Fry the banana slices until lightly browned on each side; do them in batches if necessary. Drain on paper towel.

Still over medium heat, add the garlic, ginger, and onion to the pan and cook for 10 minutes, stirring occasionally, until the onion is soft and translucent. Add the curry powder and stir well, then return the banana slices to the pan. Add about 2/3 of the coconut milk and stir well. Reduce the heat to low and cook for 10 minutes.

Pour in the remaining coconut milk and simmer until the mixture thickens and the bananas break down a little. Garnish with cilantro and serve over rice.

Honey, How Do They Make It Organic?

I've had a few members ask me about how honey can be certified organic, given that bees cannot be contained the same way cows are to produce organic milk and chickens are to produce organic eggs. Here's what Capilano Honey has to say about the certifying process:

Like our Natural Honey Range, the certified 340 gram Organic product aims to promote a ‘hive to home’ experience with the honey sourced from certified organic hives in pristine regions of Australia, including West of Bourke, the Channel Country, Brisbane Scenic Rim and the pristine forestry and park regions of [New South Wales].

Interestingly, even the bee’s diets need to be completely organic to maintain certification!

“Our organic honey really reflects the region and land that it comes from, like a good pure wine, honey takes on the flavour and characteristics of seasonal changes, native flora and regional nuances,” Capilano Head Bee, Dr Ben McKee.

Having a Certified Organic honey simply means that certain beekeepers have invested and elected to be part of the certification program, which has auditors verify sites as ‘officially organic’ against a set of tight guidelines. Maintaining Australian Organic Certification is a time consuming and skilled art for bee keepers.

To be officially certified, hives must be made from organic materials and only exposed to organic environments and beekeeping techniques in the preparation of the honey. Sites have to be regularly audited to meet a rigorous checklist of requirements to reach certification, including  not being within a 5 km radius of all normal farms and agricultural land that don’t use organic methods.

The native flora the honey is extracted from, right down to the diet of the bees themselves needs to be balanced and certified organic.

Organic beekeeping is very difficult and takes great skill on the part of the beekeeper to maintain hive strength with only organic measures to protect the colony against natural predators and sickness.

Tastier Hydration

Everyone knows we should drink plenty of water every day for good health, but not everyone finds plain water very palatable. Many flavoured waters in the store contain undesirable sweeteners and artificial flavours, and they are expensive too. If you want to add some variety to your hydration, here are some ideas:

Herbs and Spices: Mint leaves are an obvious choice, but parsley can be very refreshing too. Crush the leaves a little before adding them to your water. For a bit of spice, try some freshly grated ginger instead.

Citrus Fruits: Slices of lemons, limes, oranges, or grapefruit, or some combination, are delicious additions to water. If you do this very frequently, however, you may want to think about the effects of the citric acid on the enamel of your teeth. You can minimize the possible side effects by rinsing your mouth with plain water after your citrus water, drinking with a straw so the liquid by-passes your teeth, and waiting at least an hour after drinking before brushing your teeth.

Cucumber: A spa classic, which is very refreshing.

Berries: Blueberries, strawberries, blackberries, and raspberries all release a lovely flavour and colour into your water. Just cut or crush a few of the berries into your water.

Vinegar: Many people say that once they've acquired a taste for apple cider vinegar in water, they begin to crave it. Apple cider vinegar has some health benefits of its own, and it is supposed to act as an appetite suppressant.

Sea Salt: A tiny pinch of sea salt adds interest to your water, helps the body absorb the liquid more quickly, and can replace salt lost through sweat on hot days or during workouts.

If you prefer your water bubbly, you may want to look into carbonating your own water at home. It is cheaper and less wasteful than buying bottles of the stuff, and is made very easy by simple machines that use refillable CO2 cartridges.

Virgin Sangria

INGREDIENTS

2 black tea bags
3 cups pomegranate blueberry or pomegranate cherry juice
1 cup orange juice
3 or 4 cups of fresh fruit, such as strawberries, lemons, limes, oranges, apples, or grapes, sliced
2 cans of ginger ale or sparkling lemon lime soda

DIRECTIONS

Pour 2 cups of boiling water over the tea bags and steep for 5 minutes. Discard the tea bags.

In a large jar or pitcher, combine the tea, juices, and fruits. Refrigerate for at least 1 hour, though overnight is best.

Just before serving, stir in ginger ale or soda. Serve in glasses over ice.

Sunny Date and Nut Bread

INGREDIENTS

1 cup chopped pitted dates
1 tsp baking soda
1 small orange
1 1/2 cup flour
1 cup chopped hazelnuts, walnuts, pecans, or other nuts
3/4 cup sugar
2 eggs
2 Tbsp butter, cut into 4 pieces
3/4 tsp sea salt

DIRECTIONS

Preheat over to 350 degrees Fahrenheit. Grease and flour a 9 x 5-inch loaf pan.

In a small mixing bowl, combine dates and baking soda. Add 3/4 cup of boiling water and set aside.

Without peeling, cut the orange in 6 pieces and remove the seeds. In a food processor, chop the orange pieces for about 15 seconds. Add the flour, nuts, sugar, eggs, butter, salt, and about half of the date mixture. Process to mix, about 5 seconds. Add the remaining date mixture and process until well mixed, about 15 to 20 seconds.

Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until the loaf springs back when touched lightly in the centre.

Allow to cool for about 10 minutes, then loosen the sides with a spatula and remove from pan.

Welcoming Whistler and Squamish to the Green Earth Organics family!

When Dan and Billy started Green Earth Organics more than 14 years ago, it was running out of a home in Vancouver, with Dan going door-to-door to sign up his neighbours. A couple of years later, Billy moved to Toronto and opened his own location of Green Earth Organics, run independently from the Vancouver office, and the two locations have happily gone about the business of delivering to homes and offices in the greater Vancouver area and the greater Toronto area. This past May, we were very excited to welcome Victoria to the family, as Aaron opened our first location on Vancouver Island. Now, we're thrilled to announce another location: the Sea to Sky Green Earth Organics, serving Whistler and Squamish.

Glenn is the proud owner of the new Sea to Sky location. He was in Vancouver this week, getting trained in our systems, such as designing, packing, and delivering the bins. This week, he will be setting up his warehouse, ordering his stock, and getting ready to make his first deliveries on Tuesday, August 28th.

We are so excited to welcome Glenn to Green Earth Organics. He is an enthusiastic supporter of organics and of green living, and we look forward to supporting him as he launches and grows the service in the Sea to Sky region. He will be starting out with a wonderful selection of organic fruits and vegetables and some of our most popular organic grocery items.

As the location grows, he looks forward to expanding the variety of organic groceries available. Glenn is committed to providing the great food and superior service people have come to expect from Green Earth Organics.

If you are interested in signing up and being one of his very first customers, or if you have any product suggestions for him, you can reach Melissa and Esther, his member services team, at 1-604-708-2345 or at seatosky@greenearthorganics.com.

Puffy Fruit Pancake

INGREDIENTS 

Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries

Pancake batter: 
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg

DIRECTIONS 

Preheat oven to 425 degrees Fahrenheit.

Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.

In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).

Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.

Serve hot, with maple syrup on the side.

Life-Work Balance at Green Earth Organics

On Sundays and holidays, I have often had the experience of people exclaiming in surprise: "You're working today?" I think some people start to think that I work every day, which is hardly the impression I want to give. At Green Earth Organics, we believe in seeking a good work-life balance as part of a healthy life. Stress is very hard on the body, and all the wonderful organic food we consume will not heal us if our minds and bodies are over-worked.

Good work-life balance can be difficult at a small company. With only a handful of employees, there isn't always someone to adequately cover for vacations and to share in the extra work during busy times. Still, we all pitch in and make it work. Here are our tips for balancing leisure and business:

Enjoy your commute: Many of us at Green Earth Organics are lucky enough to be able to walk or cycle to work, which gets us some exercise, fresh air, and, especially in the early morning summer sun, pleasure. But if you have to drive or travel by public transit, consider uplifting audio books (available from the library) or good music to get your day started and ended on a positive note.

Lose the commute: Telecommuting can be especially valuable if you have a long commute: time taken off the commute can be used for leisure or other chores. I work from home on Sundays, allowing me to get laundry done between email responses and save the hour I would spend getting to and from the warehouse. Other companies may be able to offer flex-time, so you work more hours per day but fewer days, thus doing less commuting over time.

Take advantage of slow periods: When our members are on vacation, we take vacations too. I was recently gone for a week, and my co-worker, Esther, who usually only works part-time, was able to cover my full-time work and her usual tasks as well because July and August are slightly less busy for us. By the end of the summer, all of us in the office will have had a vacation and we will be recharged and ready to help all our members during our busy fall season.

Be flexible: This is perhaps the most important point for us. Small companies have the advantage of being flexible and more able to change employee schedules and roles to suit everyone. Dan, the owner of Green Earth Organics Vancouver, recently logged in to design the next week's bin while on vacation in Kelowna. Doing so saved us several hours of work in the office, as he can design the bin much more quickly than we can, but only cost him a brief interlude in his vacation. During the summer, I often do my Sunday work shift using a tablet computer from the road. I'm an early riser and am often up before my travel companions, so I can work before they get up and enjoy a weekend away at the same time. Sometimes this leads to silly situations, such as this past weekend when I landed my paraglider in Pemberton, then pulled out my smart phone to retrieve members' orders and call them in to the bakery before their deadline. This is what my work-life balance looks like right now:

No matter what your school, work, and family situations, we hope you will enjoy the rest of the summer!

Tangy Kiwi Salad Dressing

INGREDIENTS 

3 kiwis

1 Tbsp freshly grated ginger

5 Tbsp extra virgin olive oil

2 Tbsp lime juice, or the juice of 1 lime

Sea salt and fresh ground pepper, to taste

DIRECTIONS

Peel the kiwis and chop coarsely. 

Puree all ingredients in a food processor. Season to taste and add more olive oil, lime juice, or a splash of water if the dressing is too thick.

Serve chilled over your favourite salad. It is especially good on spinach salad.

Cantaloupe Salad with Cilantro and Lime

INGREDIENTS

2 Tbsp lime juice (or the juice of one fresh lime)
4 tsp honey
1 Tbsp fresh cilantro or mint, plus more for garnish (optional)
Sea salt, to taste
1 small cantaloupe, cut into 1-inch cubes

DIRECTIONS

Combine the lime juice, honey, cilantro or mint, and salt together in a small bowl and whisk until thoroughly combined.

Toss the cantaloupe with the lime-honey dressing until evenly coated. Cover and refrigerate for at least an hour, to allow the flavours to meld.

Serve chilled, garnished with extra cilantro or mint if desired.

Alternative: Try mixing cantaloupe, honeydew, and watermelon instead of just cantaloupe. For an elegant salad, use a melon baller instead of cubing the melon.

Time for Nature

Take Time for Nature this summer and help celebrate 50 years of conservation 

July 10, 2012

The Nature Conservancy of Canada (NCC) is celebrating 50 years of conservation by asking Canadians to take some Time for Nature this summer.

NCC is challenging Canadians to incorporate nature into their summer vacation plans, and to share those experiences through the Time for Nature website. Whether hiking, birding, camping, canoeing, or simply exploring the nature in your backyard, each Time for Nature story shared on the website will inspire others to reconnect with the natural world.

Staff at NCC kicked off the challenge by taking their own Time for Nature last week. In a Canadian first, all staff at the organization turned off their cell phones and email for a few days, and left the office behind to reconnect with the great outdoors. Their coast-to-coast adventures – including camping, canoeing, hiking, and biking – have rekindled their appreciation for the natural world they work to protect every day.

NCC has more than a few suggestions to help Canadians choose where to spend their own Time for Nature. Visit the Time for Nature website at www.natureconservancy.ca/timefornature for highlights of NCC properties and natural areas across the country – perfect places for reconnecting with nature.

The challenge is part of NCC’s 50th anniversary celebrations, and is designed to encourage more Canadians to appreciate and enjoy all that nature offers. NCC is also taking this opportunity to thank Canadians for their generous support by inviting them to see some of the places they have helped NCC to conserve — in total, more than 2.6 million acres (1 million hectares), coast to coast.

The health benefits of nature are many and well documented, and include lowering stress, improving mood and cognitive function, and reducing allergies and other inflammatory diseases. A 2010 poll by Ipsos Reid also showed that 9 in 10 Canadians agree that they are happier when they feel connected to nature.

Join NCC and share your Time for Nature stories and photos at Time for Nature.

See you outside!

About NCC

Now celebrating its 50th year, the Nature Conservancy of Canada is the nation’s leading land conservation organization, working to protect our most important natural areas and the species they sustain. Since 1962 NCC and its partners have helped to protect more than 2.6 million acres (1 million hectares), coast to coast.

To learn more about NCC, check out their website: www.natureconservancy.ca.

Some of you know that I was off of work last week. I have added my adventure from my vacation to the map; you can find my story in the Nova Scotia area. - Melissa