Stir-fry Bok Choy

2 Servings

INGREDIENTS

1 tablespoon coconut oil (or other high temp oil for cooking)

1 clove garlic, minced

1 teaspoon ginger, minced

6 larger or 12 smaller heads baby bok choy - Trim stems and cut in half or quartered

2 tablespoons tamari

2 teaspoons sesame seeds

Optional* Non-veg:

2 Boneless Chicken Breasts thinly sliced into bite size pieces and seasoned with salt and pepper.

DIRECTIONS

- Heat the oil in a wok or large sauté pan until almost smoking.

- Add the minced garlic and ginger. 

- Use a spoon to quickly stir for about 30 seconds

- * Add chicken breast strips

- * Continue tossing until chicken is seared on all sides.

- Add Bok Choy and tamari.

- Cover for 1 to 2 minutes to steam bok choy.

- Remove from heat, toss with sesame seeds and serve.

Miso Tahini Soup

Adapted from 101 Cookbooks

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

1 small-medium delicata squash (or any winter squash), seeded and sliced into 1/4-inch crescents
1 medium white turnip, peeled and cut into 3/4-inch pieces
4 cups water
4 tablespoons white miso, or to taste
1/4 cup tahini
zest of one lemon
3 cups of cooked brown rice
1 avocado, sliced
1 bunch of chives, minced
toasted nori (or kale), crumbled, for serving
toasted sesame seeds

DIRECTIONS

Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. Simmer until the vegetables are tender, about 15 minutes. Remove the pot from the heat and let cool just a bit.

Pour a few tablespoons of the hot water into a small bowl and whisk in the miso until blended. Stir the thinned miso back into the pot along with the tahini, and lemon zest. Taste, and adjust the broth to your liking.

To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.

If you have leftovers and need to reheat the soup, you'll want to do so gently, over low heat, to preserve the qualities of the miso. Don't boil the miso.

Serves 4.

Here's to a Healthy New Year!

New Year's Eve is only a few days away and for many of us, that means it's time to make our resolutions. But wait -- are we actually going to do the things we plan to do? If you find yourself making the same resolutions year after year, you’re not alone. The majority of New Year’s resolutions fail because they’re too broad (such as “be a better person”) or because they’re simply “wishes” and not goals we’re truly committed to.

“Resolutions” are easier to keep when you define a specific goal, and make sure it’s achievable, even if in incremental steps. The old adage is true: “Success begets success.” Each time you accomplish a goal you’re building confidence and making it easier to achieve future milestones. As Green Earth Organics members, of course you’re already eating healthy. But here are a few ideas & reminders for a healthy 2014:

• Get more sleep. Studies show that not getting enough sleep disrupts both immune system and cognitive function. Generally adults need 7-8 hours of sleep. Children’s needs vary, with younger children needing at least 11 hours and tweens/teens ages 11-18 needing 8-10 hours.

• Take time to be thankful. Gratitude promotes a sense of wellbeing and confidence, and helps combat stress. Some people enjoy keeping a written list, listing one thing they are grateful for each day.

• Optimize your vitamin D levels. It’s impossible to avoid vitamin D deficiency living above the 35th parallel (as we do) because the angle of the sun to the earth means we get virtually no vitamin D rays between November and March. Ask your doctor to test your levels.

• Eat breakfast. Many people skip breakfast, but this meal really is essential to fuel your body and your brain for the day. And no, that latte on the way to work doesn’t count even if it does have as many calories as breakfast!

• Exercise regularly. This one can never be repeated enough: regular physical activity boosts brain function, improves mood, combats chronic disease and…it’s fun! A bonus: Walking or biking to your destination also helps lower your carbon footprint.

While we’re talking about a healthy New Year, cold and flu season is in full swing. Here are some of the “Flu Fighters,” potent pathogen protectors found in fresh, whole foods:

Vitamin D: Many scientists now believe there is a flu “season” because the body’s immune system is weakest when increased indoor activity (and lack of sun) depletes our body’s supply of vitamin D, a powerful foe of viruses. Supplementing with vitamin D is important, but be sure to discuss this with your doctor. Too much vitamin D from supplements can be toxic. Foods rich in vitamin D include fortified breakfast cereals, fortified butter and good ol’ organic eggs.

Vitamin C: A very potent antioxidant. Look for a natural supplement source. Sugar interferes with the ability of your cells to absorb vitamin C. Vitamin C is water soluble, meaning excess is excreted and it is not stored in the body. Eating plenty of foods rich in vitamin C is a good idea during any season, but is especially important during cold and flu season. Foods rich in vitamin C include broccoli (surprise!), citrus fruits, mangos and papayas tomatoes, kiwi, red and yellow peppers, and potatoes.

Garlic: The “Superman” of illness fighting foods. Its many benefits include anti-viral, anti-tumor, anti-bacterial and pro heart health. The compound believed to be responsible for garlic’s pungent aroma, and its health benefits is allicin. Keep plenty of garlic on hand; it complements nearly everything.

Happy New Year!

Orange Gingerbread with Cream Cheese Frosting

Adapted from the Joy the Baker

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

 

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

For the Cake:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulphered molasses (not blackstrap)
1/4 cup honey
2 teaspoons orange zest
3/4 cup warm water

For the Cream Cheese Frosting:
1 block (8 ounces) cream cheese frosting, softened
1/2 cup unsalted butter, at room temperature
big pinch of salt
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract (plus half of a scraped vanilla bean if you’d like)

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

DIRECTIONS

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour an 8×8-inch square (or 9-inch round) baking pan. Set pan aside.

In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Stir in molasses, honey, and orange zest.

Add the dry ingredients, all at once, to the wet ingredients, stirring until incorporated. Add the warm water and gently stir until incorporated and the mixture is silky smooth.

Pour the batter into the prepared pan. Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.

While the cake bakes, make the cream cheese frosting.

In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed until as as soft and smooth as possible. Add the softened butter, scraping down the sides of the bowl, and beat the two together over medium speed until smooth and incorporated. Add one cup of powdered sugar, blending until incorporated. Add vanilla extract (and bean, if using) and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky.

Allow cake to cool in the pan for 20 minutes. Remove and allow to cool completely on a wire rack before frosting the cake. 

This cake can be stored, well wrapped in the refrigerator, for up to 3 days. 

Staying Healthy & Happy Through the Holidays

It's easy to get run down during the busy holiday season, when we sometimes forgo rest and healthy eating for socializing, parties, and another snowy excursion. Here are a few tips to cut down stress, take care of our immune systems and still find ways to celebrate. Make sure you take care of yourself this holiday season so you can truly enjoy yourself!

1. Figure out what makes your holiday more stressful than fun. Are there certain family members you always fight with? Do you take on too much and then find you don’t have time for it all? Start by asking yourself what makes you feel most pressured or irritable, and then what choices do you have to make this stress more manageable? If you need to get together with a difficult relative, try scheduling in something fun for just you afterwards -- that way you have something to look forward to, and may have an easier time getting through unpleasant socializing.

2. Stay hydrated. This is especially relevant if you're traveling during the holidays, as the low humidity at high altitudes makes plane cabin air dry—and our airways more vulnerable to viruses and bacteria. Staying well-hydrated keeps your mucous membranes moist so they can better keep bugs out of your system. If you're flying, down 8 ounces of water for every hour you're in the air.

3. Take the focus off food every once in a while. Instead of getting together to make candies or cookies, plan group activities that aren't all about food (at least not all the time). Make time to create non-edible projects, like making wreaths, bread dough tree decorations or a gingerbread house. Try serving a holiday meal to the community, playing games or going on a walking tour of decorated homes.

4. Remember that this time is about the people you love most -- not those you feel obligated toward. Schedule “together time” with the people who really get you and make sure you save time for what matters most to you. Our bodies and brains respond positively in lots of ways to time spent connecting with those we are close to -- it's important for your health!

5. Stay home when you need to. If you push yourself to go out, skipping a good night's sleep, you can wear down your immune system and increase your likelihood of getting ill. A study in the Archives of Internal Medicine found that people who slept at least eight hours nightly were about three times less likely to catch a cold than those who snoozed for less than seven. You're not being a Grinch by skipping a party when you feel worn-down; you're being smart. Think of it as preventive medicine.

6. Eat well. There are so many delicious treats around at this time of year. Don't feel like you need to miss out -- but make sure you're eating wisely, if indulgently. Survey party buffets before filling your plate. Choose your favorite foods and skip your least favorite. Include vegetables and fruits to keep your plate balanced. Eat until you are satisfied, not stuffed. Savor your favorite holiday treats while eating small portions. Sit down, get comfortable, and enjoy.

7. Simplify. Are there holiday events or traditions you could live without? Maybe you can gracefully bow out of gatherings or obligations you no longer enjoy. Do you really need to bake all those cookies? Maybe the answer is yes -- but maybe not. Commit only to those things you're truly excited about and give yourself the gift of time by letting other things go. Similarly, if your holiday to-do list is getting long, are there non-holiday related things you can postpone until after the festivities die down?

Edible Gifts

'Tis the season of giving! Holiday shopping lists can get way out of control this time of year, leaving you with little time to actually enjoy your time with loved ones. Not to mention that a lot of gifts we purchase out of a perceived need to have a gift -- any gift -- to give, can end up unused and in the garbage. So how to show you care and really know that your gift will be used?

One of the best and most versatile gifts -- especially for the people who have everything -- is the edible kind. Make sure you first know if the recipient has any food allergies or restrictions that would cause them to not be able to consume your gift and then get creative! Here are a few ideas on what to cook up this holiday season.

Something Sweet

Sweet treats are a lovely way to show you care and are often -- bonus -- easy to package and beautifully presented. If you don't have time to do the baking yourself, go for a beloved and Fair Trade chocolate item, or maybe pick up a jug of maple syrup that can be enjoyed over pancakes while you hang out together in your pajamas. If you're looking for something a little more handmade, you could always...

• Make your own chocolate bark and package it in a reusable jar
• Candy some citrus peels
• Can up fruit butter, jam or jelly
• Bake a DIY gingerbread house kit
• Infuse honey with herbs like rosemary
• Cook caramel sauce or make caramel popcorn

Something Boozy (& Other Beverages)

For those of us who drink alcohol, a thoughtful bottle of wine, whiskey or seasonal beer is always a nice touch. Pick something you know is well loved by your recipient, or else offer one of your favourites that they maybe haven't tried yet. Bonus: alcohol can last for a long time around the house, so you don't have to worry about this gift going bad.

If there are folks on your list who aren't drinkers, loose leaf tea or coffee is always a welcome gift. And if you want to make your own...

• Brew up some homemade beer (this needs to be started mid-November to be drinkable by Christmas)
• Mix up your own herbal tea mixes, or flavour black teas with herbs like lavendar and rose hips
• Infuse vodka with just about anything you can think of: from hibiscus to cucumber and lime
• Put together a mulling spice kit with instructions

Something Savoury

Some people just don't have a sweet tooth. Luckily, there are loads of delicious savoury things to give at the holidays. Flavoured salts, incredible cheeses, local meats. And there lots of things you things you can make yourself, like...

• Simple (or fancy) homemade mustard
• A granola sampler
• Ready-to-bake muffin or bread mix (bonus if your recipient is gluten-free!)
• Infused salts
• Glazed nut mixes

This year, we're excited to carry lots of delicious holiday items, which, of course, make great gifts. Get in touch if you're looking for something specific or need more ideas!

Skillet Rosemary Chicken

Adapted from the The Food Network

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

 

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

 

3/4 pound small red-skinned potatoes, halved, or quartered if large
salt, to taste
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces crimini mushrooms, halved

 

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

DIRECTIONS

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Greener Holiday Season

From using LED Christmas lights on timers to using recycled wrapping paper, so many of us are looking for ways to make the holiday season less wasteful and more environmentally friendly. We've talked about these tips before, but it's always good to take another look when the holiday season is upon us.

The City of Vancouver has been promoting its Create Memories, Not Garbage campaign on public transportation. Here are a few of their tips for more environmentally-friendly gifting:

Give experiences

A gift for busy parents? Dinner out; many restaurants offer gift certificates or they'll let you prepay the meal. Or maybe even better, offer up some babysitting too.

Take advantage of our local mountains. Ski, snowboard, take lessons, ice skate, hike, or go for the view and a hot chocolate.

Most people get haircuts, you can send them to their usual place while you pick up the bill, or send them to the new place down the street.

Everyone likes a rainy night at the movies. Get passes at any neighbourhood theatre.

Even in a busy city, people can feel lonely. The gift of your time is unbeatable. Visit for a coffee and bring the biscuits. Offer to help with a task; paint a deck, fix a step, prune a hedge. Take them for a walk in a nearby park.

Gifts that last

Parents spend a lot of time sorting out toys, picking up broken bits and hiding choking hazards. Choose simple toys that can be passed along. What was your favourite when you were eight years old?

Kites were popular in China thousands of years ago, as were stone yo-yos in Greece. Why do some toys last? They are creative, hands on and everyone can use them. Crayons, scrabble and blocks don't end up in the landfill.

Go smaller. But better. Find a fabulous kitchen gadget that is simple, and will last forever. Skip those with batteries and breakable parts. A cherry pitter, a good knife, a durable cutting board.

How do you know something will really last? When it already has. Pass on a family heirloom, or something you cherish that someone else has admired.

Places to shop

Gifts that have not travelled far tend to have less packaging and be made of simpler materials; therefore they have less impact on the environment. While they may require a little more time to find, the shopping journey itself can be enjoyable especially if you combine it with a visit to a new neighbourhood; bring your mug and take five with a hot drink.

Visit local craft fairs and find durable, handmade gifts. Look in your community newspaper or search the internet for 'local craft fairs'.

How do you make your giving greener? We'd love to hear your tips and tricks!

Grapefruit Olive Oil Pound Cake

Adapted from the Smitten Kitchen cookbook

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

 

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

1 1/2 cups all-purpose flour, plus a little more for pan
2 tablespoons freshly grated grapefruit zest (1-2 large grapefruits)
1 cup granulated sugar
1/2 cup olive oil
2 large eggs, at room temperature
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons grapefruit juice
1/3 cup sour cream

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

DIRECTIONS

Heat oven to 350 degrees. Grease and flour a 9-by-5 inch loaf pan.

In a large bowl, rub the grapefruit zest into the sugars with your fingers to release as much of the grapefruit oil as possible. Whisk in the olive oil until smooth. Add eggs one at a time, whisking until combined.

In a separate small bowl, combine flour, baking powder, baking soda, and salt. In another small bowl, combine grapefruit juice with sour cream. Add the flour and sour cream mixture, alternating, to the oil-and-sugar bowl, beginning and ending with the flour.

Spread the batter into the pan and smooth the top. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Ginger Pear Butter

INGREDIENTS

4 to 5 lbs chopped pears, peeled and cored

2 tablespoons grated fresh ginger

1 cups water

1 cup lemon juice
1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1 teaspoon lemon zest

DIRECTIONS

Put chopped pears and ginger into a large pot. Add 1 cup of water and 1 cup of lemon juice. Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat and blend.

Pour into a large, wide, thick-bottomed pan. Add the cinnamon, cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.

Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.

Store in jars in the fridge or preserve in a boiling water bath (great if you want to give this as gifts!).

9 Ways To Bring More Veggies Into Your Diet

With December around the corner, our diets can get inundated with sweets and treats - sometimes we forget to take care of our bodies in the dessert madness of the season. Here are a few ideas to make sure you're keeping a place at the table for those good old veggies.

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. 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.

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

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

7. 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.

8. 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.

9. 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.

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:

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

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

Calgary

Brigitte will doing all her deliveries for the week of Christmas on Tuesday, December 24th, starting as early as 10 AM to accommodate everyone. The deadline for changes to all deliveries will be 9 AM on Monday, December 23rd.

Similarly, she will be doing all the deliveries for the week of New Year's on Tuesday, December 31st, with a deadline of 9 AM on Monday, December 30th.

Fraser Valley

Dean will not be delivering at all the week of December 23rd to December 27th. If you are a weekly member, your next delivery will be the week of December 30th. If you are a bi-weekly member, your deliveries will either be scheduled for the weeks of December 16th and December 30th or the weeks of December 9th and January 6th. If you would like to change that schedule, just give us a call or email.

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

Sea to Sky

Glenn will be delivering as usual on both Tuesday, December 24th, and Tuesday, December 31st. 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.

Glenn will be moving his Thursday, December 26th, deliveries back one day for the week of Christmas only. Deliveries normally scheduled for Thursdays will still have a 9 AM on Wednesday deadline, but will be packed and delivered on Friday, December 27th. Deliveries on Thursday, January 2nd, will be on the normal schedule.

Vancouver

All deliveries scheduled for Tuesday, December 24th, and Tuesday, December 31st will proceed as normal.

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

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

Victoria

Deliveries scheduled for Wednesday, December 25th, will be moved to Thursday, December 26th. The deadline for changes will still be 9 AM on Monday.

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

Happy holidays everyone!

Spicy Sweet Potato Fries

Adapted from Epicurious

INGREDIENTS

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/2 teaspoon dried oregano

1/2 teaspoon dried hot red pepper flakes

1 teaspoon kosher salt

2 lb medium sweet potatoes

3 tablespoons vegetable oil

orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)

Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf

DIRECTIONS

Preheat oven to 425°F.

Coarsely grind coriander, fennel, oregano, and red pepper flakes with a mortar and pestle. Stir together spices and salt.

Cut potatoes lengthwise into 1-inch wedges.

Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.