Green Earth Organics Blog

Don't Throw Out Your Apple Scraps!

2012-01-24T13:58:00.000-08:00

We've been lucky to have so many beautiful local apples lately and we know people have been getting pounds and pounds of them. If you're baking with apples, canning them, saucing them, or turning them into butter, you've probably already ended up with a giant pile of apple scraps for the compost. Don't throw that pile out! Those scraps can serve your kitchen for a little longer -- try turning them into vinegar.

Seriously, all you need is this:
Apple scraps (cores, peels and all -- just don't use any moldy pieces)
1/4 cup sugar per 1 cup water
A glass or ceramic crock, bowl or pot to ferment the vinegar in

Mix up enough sugar-water to cover the apple scraps. Store in a glass or ceramic crock with cheesecloth over the top. Let sit for 1-2 weeks. Strain out all the apple scraps and let sit for another few weeks, until it smells and tastes like the vinegar you want. Bottle and enjoy!

About Miso

2012-01-24T13:13:00.000-08:00

Ah, February in Vancouver: grey and wet with chances of grey and cold. Whether the cold comes with snow or rain, or some awful blend of both, it is a good season for soup.

Miso is thought to have been introduced to Japan from China around 1,300 years ago. Miso was originally a prized food available only to the nobility, who used it more often as a side dish for rice or as a medicine than as a soup base. Today miso is an essential part of the Japanese diet, but that came about only after miso became popular in soup, and after the warrior class during the Kamakura period (1185–1333) established the custom of having simple meals consisting of rice, one kind of soup and one other dish of fish or vegetables.

Partial fermentation sets miso apart from other fermented soy foods like soy sauce. Partial fermentation produces peptides, compounds produced as proteins are gradually broken down into amino acids during fermentation. Absent from boiled beans and present only in limited amounts in soy sauce, peptides are found in abundance in miso, and they are thought to be good for reducing high blood pressure and lowering cholesterol.

Miso's main ingredient, soybeans, are filled with high quality protein. Fermentation of soybeans generates a great deal of vitamins and amino acids. Miso also contains nutrients such as kalium, magnesium, and fiber.

Miso is a naturally preserved food and will keep up to a year in the fridge, making it ideal to have on hand for a quick hot meal.

To make a quick (but not entirely traditional) miso soup, just dilute vegetable broth or chicken broth with water (about one part broth to two parts water). Bring to a boil, then turn the heat off under the broth. In a separate bowl, whisk together miso paste (about 1/2 a cup for every four cups of broth/water) with an equal amount of the hot broth/water. Add the diluted miso to your soup pot and stir to combine. Serve hot.

You don't ever want to boil miso, as it will become gritty if it is overcooked. If you want to add vegetables or udon or soba noodles to your soup, simmer them in the broth-water prior to adding the miso. You can also toss in diced tofu and thin slices of green onion with the miso.

Green Earth Organics carries Hikari Organic Miso in two varieties: White Miso, which has a mellow flavour, and Red Miso, which is richer in colour and taste. Both are $6.79 for 750 grams.

Improvements to "Search Products" Option

2012-01-17T12:21:00.000-08:00

If you've tried to use our "Search Products" option on our website in the past, you probably realized pretty quickly that it was difficult to use. Searching "Artisan Bake Shoppe", for example, would bring up every single product that had "artisan", "bake", or "shoppe" anywhere in the name or description. You were looking for all the options from one brand but had to wade through Anita's Unbleached White Flour ("Anita's Organic Unbleached White Flour is preferred by many artisan bakeries..."), Amy's Vegetarian Baked Beans, and Bob's Red Mill Coconut Flour ("It lends baked goods an incomparably rich texture...") to find them all. We are relieved to announce that this has now been improved.

As before, the "Search Products" box is on the right-hand side of your screen while you are looking through any of our product categories. Type any combination of words in any order and the results will be only active items that contain all the words somewhere in the name or description. Items that are out of stock will automatically be excluded from the results.

You may still get some unexpected results - searching just "granola", for example, will bring up a lot of yogurts because their description includes a variation on "delicious with granola" - but it will be easier to find exactly what you are looking for by adding more descriptors (for example, adding "strawberries" to "granola" will get you down from 38 results to just 4: two cereals, a granola bar, and a strawberry yogurt).

We are always working on ways to make our website better and we hope that the improved search engine will make everyone's shopping easier. If you have any questions or feedback, please call us at 604-708-2345 or email info@greenearthorganics.com.

Nature's Path's Love Crunch and Bite4Bite

2012-01-17T11:12:00.000-08:00

A year or so ago, I found a new Nature's Path granola in our supplier catalogues: a limited edition Love Crunch, featuring dark chocolate chunks, strawberries, and raspberries. Being a chocolate and berry fan, and being a fan of Nature's Path in general, I immediately put it on our website and bought myself a package. It was decadent and delicious, and I was already saddened that it was a limited edition and wouldn't be around forever.

Well, I guess I wasn't the only one who was going to miss it, as Nature's Path has now brought it out as a permanent part of their premium granola line, and introduced three more Love Crunch flavours as well! Green Earth Organics now carries all four options: the original Dark Chocolate & Red Berries; Aloha Blend, featuring coconut, pineapple, and white chocolate; Apple Crumble, with apple pieces and pecans; and Carrot Cake, containing carrot, pineapple, pecans, and raisins.

On each package of Love Crunch, Nature's Path advertises their Bite4Bite program. The original, limited edition Love Crunch also featured a promise to donate to food banks for every package sold (I can't remember the details from my long-discarded package), and now all four flavours contain the same promise: For every bag sold, Nature's Path will donate the equivalent in cash and food to the food bank up to $1 millon a year.

This isn't the only charitable-giving program Nature's Path has either. Their long-running EnviroKidz Initiative donates 1% of all EnviroKidz sales to species and habitat conservation or education programs for kids. Every time you buy one of our boxes with a cute endangered species on it, a portion of the price you pay goes to help. For more information about the EnviroKidz Initiative and its partnering organizations, see Nature's Path's website.

All in all, what delicious ways to do good while eating well!

Quinoa Croquettes

2012-01-14T18:33:00.001-08:00

INGREDIENTS

3/4 cups quinoa
4 large eggs
1/2 tsp sea salt
3 green onions, green parts only, very finely chopped
1 onion, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, finely chopped
About 1 cup bread crumbs
1 Tbsp extra virgin olive oil

DIRECTIONS

Cook the quinoa according to the package directions. Fluff and allow to cool to room temperature.

In a medium bowl, beat the eggs, then add the quinoa, salt, green onions, onion, Parmesan, and garlic. Combine well. Stir in 1 cup of the bread crumbs and then let stand for a few minutes.

If the mixture is too wet, add more breadcrumbs; add water if it is too dry. Form the mixture into twelve balls and flatten each to about 1-inch thick.

Heat a large, heavy skillet over medium-low. Add the oil and allow it to get hot. Add as many croquettes as will fit, cover the skillet, and cook until the bottoms are deeply browned, about 7 to 10 minutes. If they aren't brown after 10 minutes, increase heat to medium and continue to cook until browned. Flip croquettes with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining croquettes. Serve hot.

BPA?

2012-01-10T12:39:00.000-08:00

Back in April 2010, Amy's Kitchen released a statement about Bisphenol A (BPA) in the lining of their cans. The full statement is available online, but here's a brief excerpt:

"There have been 100's or thousands of scientific articles and studies on the safety of Bisphenol A (BPA), as used in epoxy can linings throughout the world. The studies are often contradictory, as often happens with scientific studies.
When world food safety authorities decide on regulatory action, they take into account all the studies to draw conclusions. As a result, some countries have taken steps requiring baby bottles and sippy cups be converted to other packaging. ... But, no countries (EU, Japan, Australia/New Zealand, US) have concluded that they need to regulate the current can coatings in products such as soups."

That said, Amy's has realized that no matter what the governments have been saying, their customers want BPA-free products. According to the company's Facebook page, all their tomato-based soups have been in non-BPA can linings for several months now, and "all of Amy's canned products will be using the new non BPA linings by this coming February."

We will be watching the company's website and once we feel sure that our stock on hand is from these BPA-free cans, we will label them as such in the product descriptions.

In the meantime, Eden Organics has been a leader in BPA-free food packaging. All of their beans are in non-BPA containers. Tomato products have proven tougher – it is apparently hard to find a liner that doesn't react to the extreme acidity of tomato sauces – but many of their tomatoes are now available in glass jars, which never contain BPA.

We also carry some Native Forest products, such as canned pineapple and mango, and their cans are also BPA-free.

To get a list of all the BPA-free canned products we carry, enter BPA-free in the "Search Products" field. As we bring in new canned products or learn more about the products we already have in stock, we will add that to their product description so you can always have an up-to-date list available.

If you have any questions about the products we sell, please call us at 604-708-2345 or email us at info@greenearthorganics.com.

Mango and Avocado Sandwich

2012-01-10T10:45:00.000-08:00

INGREDIENTS

1/3 cup mayonnaise or Vegenaise
1/4 cup fresh cilantro or fresh basil, coarsely chopped
1 Tbsp lime juice
Sea salt and ground pepper, to taste
8 slices bread (multigrain is particularly nice)
8 leaves of lettuce or 1/4 lb spring salad mix
1 mango, peeled, pitted, and thinly sliced
1 avocado, pitted and thinly sliced

DIRECTIONS

In a small bowl, blend together the mayonnaise, cilantro or basil, lime juice, sea salt, and pepper. Toast the slices of bread.

Spread half the toast with the herb-lime mayonnaise. Top with lettuce leaves or salad mix and slices of mango and avocado. Cover with remaining toast and serve immediately.

Baked Brown Rice Croquettes

2012-01-03T11:35:00.000-08:00

INGREDIENTS

Rice balls:
1 1/3 cups brown rice
2 2/3 cups water
2 tsp extra virgin olive oil
3 eggs
1 cup finely cubed mozzarella
3 Tbsp grated Parmesan
1/4 cup fresh basil leaves, chopped, lightly packed
1 jalapeno pepper, seeded and finely minced
2 cloves garlic, minced or crushed
1/2 tsp sea salt
1/4 tsp crushed red pepper flakes

Coating:
2 eggs
2 tsp extra virgin olive oil
1 1/2 cups bread crumbs
Fresh ground black pepper (to taste)

DIRECTIONS

Soak the brown rice overnight in the water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

In a large bowl, mix together the other ingredients for the rice balls. Stir in the cooled rice until all the ingredients are well combined.

Preheat an oven to 400 degrees Fahrenheit. Coat the bottom of a glass baking dish with a generous layer of extra virgin olive oil.

To make the coating for the rice balls, whisk together the eggs and olive oil together in a small bowl. In a separate small bowl, stir together the bread crumbs with the black pepper.

Wet your hands to keep everything from sticking to you. Shape some of the rice mixture into a 2-inch ball, then dip it into the egg and oil mixture and then roll it around in the bread crumbs to cover it evenly. Place it in the prepared baking dish.

When all the rice mixture has been shaped and coated, bake until the bottoms of the balls are golden brown, about 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Drain on paper towel and serve hot with a side of salsa or pasta sauce for dipping.

Makes about 18 2-inch croquettes.

Tamari Eggs

2011-12-27T14:04:00.000-08:00

INGREDIENTS

4 hard boiled eggs, peeled
5 Tbsp tamari

DIRECTIONS

Pour the tamari into a 10-inch diameter pan and heat at medium-high. When the tamari starts foaming up, reduce the heat to medium and carefully add the eggs. Roll the eggs around in the tamari continuously until the eggs are a rich dark brown and the tamari has been reduced to a thick sludge.

Remove the eggs, letting any extra sauce drain off, and place on a plate to cool. Serve at room temperature or cover and refrigerate for a great snack on-the-go.

Gluten-free Maple Spice Cookies

2011-12-27T12:40:00.000-08:00

INGREDIENTS

2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in

DIRECTIONS

In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.

In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.

With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.

In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.

Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.

In the meantime, preheat the oven to 375 degrees Fahrenheit.

Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.

Gluten-free Chocolate Pecan Drop Cookies

2011-12-27T11:53:00.000-08:00

INGREDIENTS

Slightly heaping 3/4 cup Earth Balance whipped buttery spread (softened)
1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
2 1/4 cups gluten-free baking flour
1/2 tsp xanthan gum
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
2 cups crushed pecans (or walnuts)

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream together Earth Balance spread, sugar, eggs, and vanilla until fluffy. Add in gluten-free flour, xanthan gum, cocoa powder, baking soda, and salt, and mix until well combined. Stir in the nuts.

Form dough into 1-inch balls and place on an ungreased baking sheet. Bake for 9 minutes and then let cool on a wire rack.

Flourless Double-Chocolate Peanut Butter Cookies

2011-12-27T11:44:00.000-08:00

INGREDIENTS

3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup cocoa powder
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Combine all ingredients except the chocolate chips in a medium-sized bowl and knead by hand to blend thoroughly. Knead in the chocolate chips.

For puffier cookies, place the dough in the freezer for 10 to 15 minutes before proceeding.

Form the dough into 1-inch balls and place on an ungreased cookie sheet.

Bake for 10 to 12 minutes. They will look barely done or slightly undercooked. They can burn very quickly, so watch them closely towards the end of the cooking time. Cool on a wire rack.

Yields about 24 cookies.

Green New Year's Resolutions

2011-12-20T12:31:00.000-08:00

There's something about the changing of the year that inspires us to want to start fresh. This year, instead of resolving to go to the gym or floss every single day, maybe you'll want to make an environmentally conscious resolution or two. If you already recycle, use cloth bags, and a reusable water bottle, here are a few other simple ideas:

Wash in cold: Only about 10% of the energy used by a typical washing machine powers the motor, while the other 90% of the energy is used to heat the water. Most clothes will come clean in cold water, so consider switching your washing machine's temperature setting to cut down on energy use (and energy cost). For heavily soiled clothing, try warm water instead of hot.

Dry minimally: After the refrigerator, the clothes dryer is the second biggest household energy user. When using the dryer, clear the lint filter after each load for maximum efficiency (and to prevent a fire hazard). Dry only full loads of clothes. Dry heavy fabrics separately from lighter ones and turn off the machine as soon as the clothes are dry. Don't add wet clothing in the middle of the drying cycle. Of course, hanging clothing outside in the sun and air to dry is the most energy-efficient method in the summer, and using a folding indoor rack all year long is great if you can find the space.

Fix the leaks: Of course, we all know a dripping tap can waste a surprising amount of water (one source says 20000 litres a year), but did you know that one in every five toilets leak? The leaks are usually silent, but can waste anywhere between 30 and 500 gallons of water every day. To see if your toilet is leaking, put a few drops of food colouring in the toilet tank. If the dye shows up in the toilet bowl after 15 minutes or so, the toilet has a leak. Leaking is usually caused by an old or poorly fitting flapper valve, which is easy to fix. Test and fix all your household's toilets, and your New Year's resolution for 2012 can be done in one afternoon!

Clean the fridge: The refrigerator is the most power-hungry appliance in most homes, accounting for up to 15% of your energy bill. To help it run its best, clean the condenser coil at the back of your fridge twice a year. Condenser coils tend to get dusty, making them less efficient.

Wash smart: Running a fully loaded dishwasher without prerinsing the dishes can use a third less water than washing the dishes by hand. Just scrape the food off and then let the dishwasher handle the rest. Use the air-dry setting (instead of heat-dry) to consume half the electricity.

Date-Stuffed Apples

2011-12-13T12:37:00.000-08:00

INGREDIENTS

4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Core the apples and set in a baking dish.

Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.

Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.

Warm Stuffed Dates

2011-12-11T14:55:00.000-08:00

INGREDIENTS

12 dates, sliced lengthwise
3 oz chevre
1/8 cup finely chopped pecans or walnuts

DIRECTIONS

Preheat your oven's broiler and move an oven rack to the top position. Line a baking sheet with parchment paper.

Stuff each date with chevre, sprinkle with nuts, and place on the parchment paper. Broil for 3 to 4 minutes and serve warm.

Steamed Asian Pears

2011-12-11T08:51:00.000-08:00

INGREDIENTS

2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)

DIRECTIONS

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.

Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.

Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.

Important Change to Direct Debits

2011-12-06T12:03:00.000-08:00

At Green Earth Organics, we want to make getting organic food as easy as possible, from our website ordering system to the delivery to the payment options. One of our payment options is Direct Debit, where a member provides us with a void cheque and we debit their balance owing from their chequing account on a set schedule. For many years, that schedule has been every second Friday, because certain aspects of the Direct Debit system with the bank made that easier for us. However, that is going to change in 2012.

The new system with the bank makes Direct Debits a lot easier for us, but requires smaller batches to be processed at once. With that in mind, we will be switching to weekly Direct Debits from January 13th on.

On January 13th, the last bi-weekly Direct Debits will go through, charging for all deliveries done during the week of January 2nd and January 9th. On January 20th, we will do the next Direct Debit, charging orders delivered from January 16th to January 20th, inclusive. From that point on, Direct Debits will always occur on the Friday immediately after your order (on the day of the order for Friday deliveries). If you skip a delivery, your debit will also be skipped automatically, just as it was under the old system.

We hope this change will make the Direct Debits easier for everyone involved, as payments will come out closer to delivery days. If you have any questions or if you would like to change your method of payment, please call us at 604-708-2345 or email us at info@greenearthorganics.com. Thank you for being a member of Green Earth Organics!

A Greener Holiday Season

2011-12-01T20:11:00.000-08:00

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.

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.

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.

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'.

See Metro Vancouver's Christmas pages for more tips for gifts and suggestions for greener decorating and eating this holiday season. There are many similar pages to give you even more ideas (for example, Coquitlam, the WWF blog, and My Zero Waste).

Lime and Butter Delicata Squash

2011-12-01T16:01:00.000-08:00

INGREDIENTS

2 delicata squash, halved and seeded
3 Tbsp butter, softened
1 Tbsp lime juice
1 tsp chile powder, or to taste
1/2 tsp lime zest (optional)
Sea salt and ground pepper, to taste

DIRECTIONS

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

Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. Bake in preheated oven until the squash's flesh pierces easily with a fork, about 30 minutes.

Meanwhile, blend the butter with the lime juice and chile powder in a small bowl. Mix in the lime zest, if using. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.

Thyme Mashed Potatoes

2011-11-24T16:04:00.000-08:00

INGREDIENTS

1.5 lbs thin-skinned potatoes, scrubbed (peel if desired)
1/2 tsp sea salt
1/4 cup cream
1/8 tsp ground pepper
2 tsp fresh thyme, removed from stem

DIRECTIONS

Cube the potatoes and place in a pot with the salt. Cover potatoes with water, cover the pot, and bring to a boil. Lower heat slightly and boil until the potatoes are cooked, about 15 to 20 minutes.

Drain the potatoes and add the cream, pepper, and thyme. Mash to combine, using a light hand so the potatoes don't turn gluey.

Adjust seasoning to taste and serve hot.

For a delicious variation, mash in a couple of cloves of roasted garlic too.

3/50 Project: Adhesif Clothing

2011-11-22T12:25:00.000-08:00

We've posted before about the 3/50 Project to support local businesses. We'd love it if Green Earth Organics' members would send us information about their favourite local, independently-owned stores and restaurants. If you would like to share your hidden gem, please email info@greenearthorganics.com with about 200 to 300 words, including their address and their website if applicable, and let us know what name you'd like on the article. We deliver as far out as North Vancouver, Abbotsford, Maple Ridge, and all points in between, so please feel free to share your favourites outside of Vancouver too.

Adhesif Clothing by Melissa

The Adhesif Clothing Company store is a bit off the beaten track, being a couple of blocks below Broadway on Main Street (at 2202 Main), set apart from both the SkyTrain traffic and the boutiques that populate south of Broadway. But if you're an eco-conscious fashion-lover, or have one on your Christmas list, this is a place to check out.

Melissa Ferreira, the Vancouver designer behind the label and store, was inspired through her work as a buyer in the vintage clothing industry. Melissa takes vintage clothing and re-makes them into eye-catching creations. All of these one-of-a-kind items are produced in Vancouver, making them ecologically and socially sustainable.

I went into this store to find a birthday gift for my sister and found lots to choose from. With the help of the very nice lady behind the counter (who realized very quickly that I am out of my element when it comes to fashion), I selected a reversible "suit wrap" scarf, made of suiting material. Other items that I considered included an adorable hat that was aviation-inspired, some fingerless gloves (a big seller for them), and some very unique jewelry pieces.

You can get some idea of what they make by looking at the website, but I think seeing the pieces in person was much better. Since most items included multiple fabrics and incorporate techniques such as applique, the textures of the pieces was part of the charm for me.

Since each item is unique, sizing will vary. I think that if I wanted to get anyone one of the sweater-jackets, I'd probably go with a gift certificate. If you are buying for someone else, the accessories are a safer bet. Either way, Adhesif is a nice way to add some eco-friendly fashion to a loved one's closet, or to your own.

Creamy Yam Soup

2011-11-20T07:36:00.000-08:00

INGREDIENTS

2 Tbsp butter
1 cup chopped onion
2 small celery stalks, chopped
1 medium leek, sliced (white and pale green parts only)
1 large garlic clove, chopped
5 cups cubed, peeled yams
4 cups vegetable broth
1 cinnamon stick
1/4 tsp ground nutmeg
1 1/2 cups cereal cream
2 Tbsp maple syrup
Sea salt and ground pepper, to taste

DIRECTIONS

In a large, heavy-bottomed pot over medium-high heat, melt the butter. Add the chopped onion and saute for about 5 minutes. Add the chopped celery stalks and leek, and then saute for about 5 more minutes. Finally, add the garlic and saute 2 minutes.

Add yams, vegetable broth, cinnamon stick, and nutmeg to the pot. Cover and bring to a boil, then immediately reduce the heat and simmer uncovered for about 20 minutes, until the yams are tender.

Discard the cinnamon stick. Puree the soup in a blender or food processor until smooth, working in batches if necessary. Return blended soup to the pot.

Add the cream and maple syrup and heat at medium-low, stirring constantly. Season soup to taste with salt and pepper. Serve hot.

Serves 6 to 8.

Help us Help BC Children's Hospital this Holiday Season

2011-11-18T08:49:00.000-08:00

Yup, it really is time to start thinking about the holidays already! At least, it is if you're thinking about helping out the kids who will be spending their holidays in the Children's Hospital. We've teamed up with BC Children's Hospital in years past to bring gifts to kids who aren't able to go home for the holidays, and we're happy to be doing it again this year. Want to join in?

From November 21st to December 16th, your Green Earth Organics drivers will collect your donation when they drop off your bins. Go ahead and leave the donation in your empty bin or have it ready for your driver at the door.

There are some important guidelines for donating gifts: all gifts have to be new and they can't be wrapped. BC Children's Hospital already has an overabundance of stuffed toys, so they're asking us to take a look at a suggestion list they've drawn up and purchase items from there. Youth (ages 12-17) tend to be a little neglected in donations, so if you're feeling inspired to give to some teens, do so!

Take a look! If you have any questions, please call us at 604-708-2345 or send us an email at info@greenearthorganics.com

Infants and Toddlers:
Plastic washable infant toys (rattles, toys that light up, teethers)
Washable mobiles
Baby crib "Aquariums," small baby rattles, infant musical wind-up toys, especially with wind-up (not battery operated) music boxes.
Baby board books with photos of real babies
Washable crib-mounted mural books
Shape sorters
Cars and Trucks

Toys and Games (washable)
Thomas the Train (or other) trains
Mr. Potato Head
Small Cars and Trucks (Hot Wheels)
Lap tables for children to use in bed
Fisher Price toys: small "family" dolls with moveable parts, household furniture, cash register, medical kits, etc.
Small sets of Lego building kits with instructions (more complex for older kids)
15-20 piece wooden puzzles and 30-100 piece thick cardboard puzzles (ages 3-4)
Washable 6-10" baby dolls, with clothes and blankets
Barbie clothes
Washable small vinyl play mats (3-4') for use at bedsides
Board games - assorted - for all age groups. Guess Who, Connect Four, Taboo, Trouble, Memory Games
Mind games, like Rubik's Cubes, or other hand-manipulated mind games
Bop-it, Etch-a-Sketch
Decks of cards
Playmobil play sets
Polly Pocket Sets
Window Clings
"I-Spy" books, "Where's Waldo" books, Disney themed "Seek & Find" books
Sand table with permanent cover
Water table

Youth
CD's - pop, rock, country, relaxation music, compilation albums, Top 40
iTunes gift cards
Paintable items like picture frames, T-shirts, terra cotta pots and boxes, canvasses
Magazine subscriptions (Teen People, Snowboarding, Tony Hawke, fashion, health and fitness)
Beauty Products - nail polish, hair accessories, bath products, travel size shampoo, conditioner and creams, etc.
Board games - Risk, Cranium, and mind games, etc.
Beading supplies including hemp, clasps, crimp beads, stretch plastic lacing and tools
Books on CD
Gift certificates for Blockbuster or Rogers movie rentals for our movie nights
Small denomination gift certificates for Future Shop, HMV, etc., for gifts/birthdays/transition to adult care gifts
Big craft projects that take time to build

Electronics
iPod touches (with gift cards for apps store and iTunes)
iPod touch chargers
Blackberry chargers
Nintendo DS and games (especially Mario games, racing games, and "Lego" games)
PS3 games (rated E for Everyone)
iPod players
iPod docking stations
Nintendo Wii and games
Sony Playstation 3s
Headphones
Adolescent DVDs (rated only as high as 14A) - especially new releases
Children's DVDs (G or PG ratings)
X-box 360s and games
Digital cameras and small HP printing stations for each unit (10)
Talking books
Portable DVD players
Snoezelen accessories (available through Flaghouse website)
Gift cards for Future Shop, Chapters, etc.

Music/Musical Equipment
Children's music CD's - i.e. Lullabies; "sounds" like ocean, rain, etc.; instrumental; Sharon, Lois, and Bram; Raffi; Bobs & Lolo; Puntamayo; Kinder Musik
Bass guitar and amp kit
Beginning piano and guitar books

Craft Supplies
Unlimited quantities of such things as: Pony beads and plastic lace (lots!); craft kits - i.e. small simple bead or paint kits; wooden/ceramic paintable craft items; wooden picture frames; artist's quality watercolour or sketching paper; charcoal, and real sketching pencils; Crayola markers for the younger children
Small plastic paint palettes for mixing paint colours
Big foam stickers
Children drip-proof paint pots with lids and paint brushes
Small craft kits with all supplies needed included in the package
Children's scissors (both straight and patterned edges)
Crayons, felts, pencil crayons, feathers, pom-poms, sequins
Glue-able or peel-&-stick shapes, letters, holiday-themed shapes
Glitter glue, glue sticks, card stock paper
Stamps/patterned hole punches
Scrapbooking supplies (acid free paper, glue sticks, acid free stickers, albums, etc.)

Where Our Mandarin Oranges Come From

2011-11-15T15:30:00.000-08:00

We're excited to have delicious 4 lb boxes of mandarins on sale this week. These mandarins are grown on Lishu Farm, which is located in Baoningqiao Village, Mengquan Town, Shimen County, Hunan Province, China. That's a long ways away! For many people, mandarin oranges epitomize the taste of winter. Lishu Farm is 100% organic and sends us these tasty treats from November through December. Enjoy them while they're here!

Minor Change to Logins

2011-11-13T18:11:00.000-08:00

On Friday, November 4th, we did some website upgrades. Most of the changes will be invisible to our members, though some of you did spot some odd little occurrences where certain standing orders briefly disappeared from orders or where the "Save Bin" button would delete the entire order for a couple of hours on Monday. We do apologize for these quirks and we think we've got them all sorted out. If you do think something on your account isn't working correctly, please let us know. We can be reached by phone at 604-708-2345 or by email at info@greenearthorganics.com.

One change that will be permanent is a minor change to our login system. Previously, the email address field was not case sensitive, so if you entered your email address as Info@greenearthorganics.com or info@GreenEarthOrganics.com, it wouldn't have mattered; the website would recognize those both as the same as the email address on your account (in this case, info@greenearthorganics.com). However, for better security, this will no longer work: in order to login, you will have to enter your email address exactly as you entered it when you signed up. If we entered your email address for you, we would not have capitalized anything, so you will want to make sure to use all small letters when logging in. If you entered your email address yourself and do not remember how you entered it, please give us a call or email and we can check for you.

No passwords have been changed during this transition and we have not deleted any accounts, so if you are suddenly unable to login in to your account, this change to how email addresses are handled is probably to blame. If that's the case, the "Forgot your password?" system will also not work for you; it is also case sensitive now.

We apologize for any inconvenience this might cause, but it is in the name of having proper security on every aspect of our website. If you have any questions or concerns, or if you are having any trouble with your login, please let us know.

Stuffed Roasted Pears

2011-11-10T15:33:00.000-08:00

INGREDIENTS

Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind

Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice

DIRECTIONS

Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.

In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.

Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.

If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.

In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.

Apple-Cinnamon Coffee Cake

2011-11-01T15:20:00.000-07:00

INGREDIENTS

1 cup unbleached flour
1 tsp baking powder
1/2 tsp sea salt
5 1/2 Tbsp unsalted butter at room temperature
1/2 cup sugar, divided
1 egg, beaten
1/2 cup homogenized milk
1 medium apple, peeled and sliced
1 tsp cinnamon

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit. Grease a 9-inch square baking dish.

In a medium bowl, combine the flour, baking powder, and salt and whisk.

Using an electric mixer, beat the butter with 1/4 cup of the sugar. Beat in the egg until blended. Add one third of the milk, followed by one third of the flour mixture, beating until just combined after each addition. Continue alternating in this way until everything is blended together.

In a small bowl, mix remaining sugar with the cinnamon.

Pour half the batter into the baking dish. Lay the apple slices on the batter so they just cover the batter, overlapping if needed. Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two. Spread the rest of the batter over the apples and sprinkle the remaining cinnamon-sugar on top.

Bake the cake for 25 minutes or until it is golden brown and the apples start to bubble at the edges.

Roasted Pumpkin Seeds

2011-10-30T11:59:00.000-07:00

INGREDIENTS

Pumpkin seeds
Extra virgin olive oil or melted butter
Sea salt
Seasonings such as garlic salt, chile powder & lime juice, smoked paprika, cinnamon & chile powder, Worcestershire sauce, etc.

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.

In a bowl, mix pumpkin seeds with a small amount of olive oil or butter so they are very lightly coated. Add salt and seasoning of choice to taste and mix well.

Spread seeds evenly over the baking sheet and bake for about 15 to 25 minutes, or until seeds are cooked and begin to lightly brown. Stir the seeds and check for doneness every 10 minutes. Let cool and serve.

Did You Know: Taxes on Food

2011-10-30T11:19:00.000-07:00

"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.

I get a lot of questions about taxes on our bins, especially from people who are first signing up. What is taxed and what is not is a little confusing, so I hope this clarifies things:

In British Columbia, most food is not taxed. That means no tax on fruits, vegetables, canned goods, pasta, coffee beans, etc. As a result, none of our predesigned bins (the $27 Small Bin, $35 Medium Bin, or $46 Large Bin) have any taxes on them.

There are a few food items that are taxed. These are the items that are classified as "snacks" instead of "groceries" under the tax laws. Some times the line between the two seems very subjective, but it isn't up to us as retailers to decide what is taxable and what isn't; our suppliers and manufacturers tell us, based on the type of item and the size of the package. Some examples of food items that are taxed in British Columbia include pops and sodas in individual serving cans, chocolate bars, and granola bars.

Non-food items are all taxable. There is HST on all our cleaning products and personal care products (including feminine hygiene products and baby diapers).

If we charged for delivery, we would have to calculate HST on the delivery fee, but since delivery is free, that's not an issue. There's also no taxes on the refundable deposits. Most people's deliveries from Green Earth Organics will contain little to no tax.

I hope that clarifies a little bit of the tax system!

Beans & Pumpkin Seeds Salad

2011-10-25T11:31:00.000-07:00

INGREDIENTS

1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce

DIRECTIONS

Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.

In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.

In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.

Sunny Banana Cookies

2011-10-25T11:09:00.000-07:00

INGREDIENTS

2 very ripe medium bananas
1/2 cup butter, at room temperature
1/2 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/2 cup hulled sunflower seeds
1/2 cup chocolate chips

DIRECTIONS

Peel the bananas and mash them in a large bowl for an electric mixer. And the butter and sugar and beat on medium speed until thoroughly combined.

Add flour and baking soda half at a time, beating to incorporate. Fold in the sunflower seeds and chocolate chips.

Refrigerate cookie dough for about an hour.

Preheat the oven to 350 degrees Fahrenheit.

Scoop cookie dough by the teaspoon. Place cookies about 2 inches apart on lightly greased baking sheets (or cover the baking sheets in parchment paper. Bake 12 to 15 minutes, until edges are lightly golden.

Bird's Nest Cookies

2011-10-24T14:07:00.000-07:00

INGREDIENTS

1/2 cup butter, at room temperature
1/4 cup sugar
1 egg, separated
1/2 tsp vanilla
1 cup flour
Pinch sea salt
1/2 cup of your favourite nut (suggestions: almonds, walnuts, hazelnuts, etc.)
1/2 cup of your favourite jam

DIRECTIONS

Cream together butter and sugar at high speed. Add the egg yolk and vanilla and mix in. Add the flour and salt and mix until just combined; don't over mix. Refrigerate the dough for 30 minutes.

Preheat oven to 350 Fahrenheit. If your nuts are raw, toast them to bring out the flavour: Spread the nuts on a baking sheet and bake for about 8 to 10 minutes (about 15 minutes for hazelnuts), until light golden-brown and fragrant. Let cool completely, then process in a food processor until finely chopped, or chop them by hand.

Whisk egg white until bubbly and frothy. Roll the chilled dough into about 1 inch balls. Dip each ball into the egg white then roll it in the chopped nuts. Place on a cookie sheet and press down gently with your thumb to flatten the cookie slightly and make a shallow well. Fill the indentation with about 1/2 teaspoon of jam.

Bake for about 12 to 15 minutes, until slightly brown.

The jam will tend to soften the cookie after a couple of days. To keep them longer or make them easier to freeze, bake them without the jam (reduce the baking time by a few minutes), then just fill the cookies with jam the same day as serving.

Spinach Hazelnut Pesto Pasta

2011-10-20T16:33:00.000-07:00

INGREDIENTS

1 pkg of your favourite pasta (we like pappardelle)
1/2 cup hazelnuts
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Sea salt to taste
1/2 lb baby spinach, roughly chopped
28 gram pkg fresh basil, cut into ribbons
2 fresh tomatoes, diced
1/4 cup finely grated Parmesan cheese (optional)

DIRECTIONS

Cook pasta according to package directions, then rinse and set aside.

In the meantime, rub the skins off the hazelnuts, then put them in a plastic bag and use a mallet or rolling pin to roughly crush them.

Heat a pan over medium heat, then add and heat the olive oil and sautee the garlic for a minute or two, until golden.

Add crushed hazelnuts, salt, fresh spinach, and fresh basil. Stir until the spinach is wilted. Add the pasta and toss all together until everything is hot.

Mix in tomatoes and Parmesan if using, and serve hot.

Citrus-Radish Relish

2011-10-13T16:02:00.000-07:00

INGREDIENTS

1.5 bunches (about 9 oz) radishes
1 orange
2 Tbsp lemon juice
2 Tbsp sugar
2 Tbsp butter
Sea salt and ground pepper

DIRECTIONS

Trim the stems off the radishes, then cut them into 1/4 inch thick slices. Zest the orange, being careful not to include any of the white pith.

Find a wide shallow pan. Put all the ingredients into the pan and then add water to almost cover everything.

Bring to the boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender; about 30 minutes.

Serve warm with fish, meat, or bread and cheese.

Trading Fair

2011-10-11T15:46:00.000-07:00

We've talked about Fair Trade in this space before. When you care about where and how your food is grown--and, oh, do we ever--it becomes impossible to ignore the remaining piece of the equation: by whom. You know that we carry as many Fair Trade products as we can (or if you don't, check out a comprehensive list here), but do you know what Fair Trade and its accompanying certification really mean?

When you purchase items that are Fair Trade certified, you are supporting businesses that value their workers, that seek to support rather than exploit, and that are committed to sustainability, transparency, and relationships. These principles are important to us.

As folks who commit to eating organic as much as we can, we're used to acting on our principles without always needing to see direct results--we know that eating organic is better for our bodies, for our children, and for the environment, even when we can't see it. We're used to growing, shopping, and eating this way. We've taken the time to learn about why it makes sense to eat organically and know why it's important to us. Let's take the same kind of time to remember that items we choose to purchase, especially--but not exclusively--those coming to us from far away, are grown, packaged, and created by real people who are directly affected by how we choose to spend our dollars. Reading about the terrible consequences that big banana companies, unchecked by Fair Trade restrictions, have wreaked on the land and on millions of people's lives is sobering. We're thrilled to say that we've been carrying nothing but Fair Trade bananas for a long time now, and hope to continue to able to do so.

When you see the Fair Trade symbol on a product, you know that these principles are being put into action (taken from Fair World Project):

Long-Term Direct Trading Relationships

Payment of Fair Prices and Wages

No Child, Forced or Otherwise Exploited Labor

Workplace Non-Discrimination, Gender Equity and Freedom of Association

Safe Working Conditions & Reasonable Work Hours

Investment in Community Development Projects

Environmental Sustainabilty

Traceability and Transparency

Take the time to learn more. The newest issue of For A Better World Publication has just been released. Read more about banana farming practices, fair trade crafts, fair trade quinoa and much more. Because we care, and we know that you do too.

Mango Dhal

2011-10-11T13:53:00.000-07:00

INGREDIENTS

1 cup lentils or sprouted lentils
4 cups water
1 tsp sea salt, divided
1/2 tsp turmeric
1 Tbsp coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp cumin
2 mangoes, peeled and diced
1/2 cup chopped cilantro

DIRECTIONS

Place lentils in a mesh strainer. Rinse them very well, until the water runs clear. Combine the lentils with 4 cups of water, 1/2 teaspoon of the salt and the turmeric in a large saucepan. Cover and bring to a boil. Reduce heat to a simmer, partially cover, and cook, stirring occasionally, for 15 minutes.

While the lentils cook, heat a large nonstick skillet over medium heat. Add the coconut oil. Once hot, add the onion and cook, stirring, until soft and beginning to brown, about 4 to 6 minutes. Add the garlic, ginger, coriander, cayenne, cumin, and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.

Add the garlic mixture and the fresh mangoes to the lentils. Return to a simmer and cook, stirring occasionally, until the lentils are falling apart, about 10 to 15 minutes more. Stir in cilantro and serve hot.

Dealing with Mangoes

2011-10-11T13:15:00.000-07:00

Mangoes are sweet and juicy and full of nutrition. They are an excellent source of vitamin A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin.
Fresh mango is also a very rich source of potassium and a very good source of vitamin B6, vitamin C, and vitamin E. However, they can be tricky to deal with, leaving a consumer wondering if the treat is worth the work.

Because mangoes come in a wide variety of colours, including green, red, yellow, and orange, colour is not the best way to determine ripeness. Sniff for a fragrant fruity odour at the stem end, or squeeze very gently to detect a firm yet yielding feel under your fingers. Keep unripe mangoes at room temperature.

There are a number of ways to prepare a mango. Googling "how to cut a mango" yields 349,000 results, with many photo tutorials and videos. Here are my favourite ways to prepare this fruit for eating:

To make the prettiest cubes, perhaps for a fruit salad, cut the mango in half lengthwise around the central pit, much like you would cut an avocado. With a little help from your knife, remove the pit, then score the flesh on both halves in a grid pattern, being careful not to cut through the skin. Turn each half inside out by pushing the center of the skin up from the back so the cubes stand out and cut them off the skin.

Alton Brown on Food TV recommends peeling your mango with a vegetable peeler, then using a corn-on-the-cob holder to hold the mango upright while carving all the flesh off.

You can see variations on both of the above techniques, with pictures, on the Start Cooking blog.

My favourite technique is a bit different. If your mango is nicely ripe, you can peel it by hand. I use a knife to trim a bit of skin off each of the tips of the fruit, then peel the skin off, much like peeling a banana. I find that one direction often works better than the other, so if the mango isn't peeling, I rotate it and try the other way. Once the skin's off, I use a knife to carefully carve the fruit off the pit. It is messy and the results aren't tidy cubes, but it seems to get the maximum amount of fruit off both skin and pit and the mango still tastes delicious.

Enjoy!

Popovers

2011-10-07T21:36:00.000-07:00

INGREDIENTS

2 - 3 Tbsp coconut oil
1 cup flour
1/2 tsp sea salt
1 1/4 cups milk or soy milk
2, 3, or 4 eggs

DIRECTIONS

Preheat oven to 375 degrees.

Put the coconut oil in an 8 or 9 inch baking dish and pop it in the warming oven until the oil melts, then brush it all over the inside of the dish.

In a medium sized bowl, combine the flour and salt.

In a measuring cup, beat together the milk or soy milk and the eggs. Add to flour and salt and beat with a whisk until there just a few lumps left. Pour batter into the prepared baking dish; it should fill the dish about 1/2 to 2/3 full.

Bake for 25 minutes if using 2 eggs, 30 minutes if using 3 eggs, or 35 minutes if using 4 eggs. Don't open the oven during the baking.

Remove from the pan promptly. Cut into squares and serve hot.

Simple Baked Polenta with Tomato Sauce

2011-10-06T15:06:00.000-07:00

INGREDIENTS

2 Tbsp extra virgin olive oil
1/2 large onion, chopped
1 garlic clove, chopped
1 798 mL jar pasta sauce
1 tube of polenta, at room temperature
1/2 cup grated emmental or swiss cheese
Grated Parmesan cheese, to taste (optional)

DIRECTIONS

Preheat the oven to 400 degrees Fahrenheit.

In a sauce pan, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Add pasta sauce and heat.

Slice the polenta into 1/4 inch thick slices. Place half the slices in a greased ovenproof dish. Spoon on half of the pasta sauce and sprinkle with half the cheese. Layer on the other half of the polenta and repeat the pasta sauce and cheese layers. Sprinkle with Parmesan, if using.

Bake until golden; about 20 minutes.

Fruit and Vegetable Storage Tips

2011-10-04T14:14:00.000-07:00

Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.

Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.

Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.

Here are some other helpful storage tips:

Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.

Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.

Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.

Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.

Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.

Spinach and Strawberry Salad

2011-10-04T13:08:00.000-07:00

INGREDIENTS

1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled

DIRECTIONS

Combine baby spinach, strawberries, pecans, and red onions in a large bowl.

Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.

Baked Butternut Squash

2011-09-29T16:09:00.000-07:00

INGREDIENTS

2 butternut squashes
2 Tbsp butter, melted
Nutmeg, salt and pepper to taste

DIRECTIONS

Preheat oven to 400 degrees.

Scrub the squash, then cut in half lengthwise and scrape out the seeds and stringy portion. Place cut side down on a lightly greased cookie sheet. Bake for 45 minutes.

Remove from oven, brush with melted butter and add seasonings. Return to oven, cut side up, and bake for 15 minutes longer.

Did You Know: Using the "Likes" & "Dislikes" Lists

2011-09-27T12:06:00.000-07:00

"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.

Back to school, back to work, back to business and busy-ness! We want our bins to be as easy to customize as possible, so you can spend a minimum of your precious time doing your shopping. One of the ways to make sure you get exactly what you want even when time is getting away from you is to use the "Your Likes" and "Your Dislikes" page on your account.

These two pages are only used for our pre-designed bins - the $27 Small Bin, $35 Medium Bin, and $46 Large Bin - and doesn't apply to the Custom Bin option. What happens is when your order is created for the week, the website will automatically substitute out anything that is on your dislikes list and replace it with something else. Though what is subbed in is a somewhat random choice from the bin contents and fresh picks list for that week, the website is programmed not to choose something that is on your dislikes list and to give priority to items on your likes list.

To take the best advantage of the dislikes/likes option, make sure any items you don't ever want are on the "Your Dislikes" page. There are two ways to enter an item:

By Category: If you don't want kale, for example, put "kale" in the "Always Match Items Named" field. The website will remove all items with kale in the name from all your future bins, so you won't get black kale, green kale, red kale, white kale, purple Russian kale, etc. Even if we enter a new type of kale on to the website in the future, you still won't receive it.

If you never want apples in your bin, enter "apple" into that field. By using the singular form, the website will catch both "gala apple" and "red delicious apples", since both contain the word "apple". If you enter "apples", only the latter would have been removed; "gala apple" would not be caught by "apples".

By Exact Item: If you like most apples but don't like red delicious apples in particular, you can get the website to only remove them by starting to type the item into the "Find Specific Item" field and clicking on the appropriate item in the drop-down box.

These two options also apply to the "Your Likes" list. If you enter "pear" in the "Always Match Items Named" field, the website will give priority to any kind of pear when making substitutions for you. If you choose "bosc pear" from the "Find Specific Item" field, then the website will choose bosc pears when they are available, but will not give priority to any other kind of pear.

After setting up these lists, the website will make changes for you as necessary. However, you can always change what is subbed in by logging in before 9 AM the day before your delivery.

Please just give us a call at 604-708-2345 or email us at info@greenearthorganics.com if we can help you get your lists just right. We can also help with more complicated requests such as if you don't want to receive any fruit except apples or if you want to make sure you don't receive any cooking greens or citrus fruits. And if your "dislike" is actually an allergy, please let us know, especially if cross-contamination would be an issue.

We want to make your ordering as easy as possible and make sure that you receive a bin full of delicious food you are excited to eat, so please let us know if there's anything we can do to make your bins better for you.

Baked Corn Fritters

2011-09-22T08:11:00.000-07:00

INGREDIENTS

1 1/2 cups flour
1 tsp baking powder
3/4 tsp sea salt
1 egg
1 cup milk
3 cobs corn, cooked and cut off the cob

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine flour, baking powder, and salt. In a separate bowl, whisk together the egg and milk. Add egg and milk to dry ingredients and stir until uniform. Mix in the corn.

Drop batter by the tablespoon onto a greased cookie sheet.

Bake for 10 to 12 minutes, until just barely brown. Be careful not to overcook.

Black Bean Salad

2011-09-18T08:47:00.000-07:00

INGREDIENTS

Juice of 1 lime, or about 2 Tbsp lime juice
2 Tbsp extra virgin olive oil
1/2 tsp cumin
2 Tbsp fresh oregano, diced
Sea salt and pepper to taste
1 can black beans, rinsed and drained
2 cobs corn, steamed and cut off the cob
2 avocados, diced
1 field cucumber, peeled and diced
3 green onions, diced
1 tomato, diced

DIRECTIONS

In a jar, combine lime juice, olive oil, cumin, oregano, and salt and pepper. Shake well to combine.

Combine remaining ingredients in a large bowl. Pour dressing over and toss gently. Refrigerate until ready to serve.

Autumn Reminders

2011-09-15T16:19:00.000-07:00

The recent turn in Vancouver's weather reminds us that summer is soon coming to an end. The autumn harvest season has begun, and there is an abundance of local seasonal treats available starting this week: apples, pears, beans, nectarines, grapes, and more, all grown in our beautiful province. It has been a tough year for our farmers, and we’re thrilled to finally see the results of their hard work through this poor summer.

As people return from holidays and settle back into their work and school routines, we wish to offer the following reminders to make sure that Green Earth Organics has smooth deliveries and that you get your bin of delicious produce just the way you want it.

The selection of produce changes weekly. The next week’s bins and fruit and vegetable options are posted to our website on Thursdays by 6 PM. We’ve been upgrading our fruit and vegetables pictures to higher quality ones – we hope you like them!

You are able to make up to four substitutions per delivery. The deadline for all substitutions, cancellations, and additional item requests is 9 AM the day prior to your delivery. This deadline is especially important if you are interested in Artisan Bake Shoppe items; their deadline is very strict and we order exactly what we need for the next day, so there’s no extra available and any late cancellations will go to waste.

If you enjoy one of our wonderful grocery items, consider placing it on standing order. You can choose to have it with every delivery or with every second delivery, and you will save 5% every time! To set up a standing order, add the item to your “Standing Orders” page or contact the office. Please note that to remove an item from your standing order or change the quantity, you will have to contact us to do it for you. We can also set up standing orders that come every second bin; unless we're told otherwise, all standing orders are assumed to be for every bin.

We offer several convenient payment options. Using a Visa or MasterCard, or being set up with Direct Debit, means that you never risk missing a payment. If you choose to pay by cash or cheque, please remember that payment is due upon delivery and that the delivery drivers do not carry change.

Please place your empty bins out in a safe area on the morning of your delivery for the driver to collect. If you are returning Avalon milk bottles and cold packs, please make sure they are clean and remove the lids from the bottles.

If you have any questions or concerns, you can reach Melissa or Esther at 604-708-2345 or info@greenearthorganics.com. The office is open from 8 AM to 4 PM from Mondays to Thursdays, and from 8 AM to noon on Fridays and holidays. Someone also checks the voicemails and emails around 9 AM on Sunday to meet the deadline for Monday's orders, so please feel free to leave us a message over the weekend.

We are looking forward to providing you with abundant organic food this autumn! Please let us know if there's anything we can do to make the service work better for you.

2011-09-13T15:45:00.000-07:00

Our blog is a great place to browse recipes, check out new products, and learn about some of the cool, local stuff that's happening in the organic world, but it's not the only place we hang out. We also send out a monthly email newsletter that's chock full of tips for living organically, cooking and preserving some of the tasty produce that fills your bins, and general tidbits on whatever we're finding interesting these days.

Through the newsletter, we let you know about upcoming events in the community, like evening classes on raising backyard chickens or community potlucks, and rhapsodize about the beautiful organic fruits and veggies we love best (no, really). If you're not signed up already, filling out the following form is a super easy way to make sure you don't miss out!

Did You Know: How Sale Items Are Chosen

2011-09-06T07:52:00.000-07:00

"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.

Every week, when we update the fruits and vegetables for the coming week, we also update the sale items page of our website. The fruits and vegetables on that page change weekly, while the grocery items tend to change monthly.

The fruits and vegetables on that page are usually chosen because our supplier gave us an excellent price. If the distributor has a lot of stock - as happens most often when an item is at the height of its season - they will give us a discount to pass on to our members.

A lot of the fruits and vegetables on sale are too expensive to put into the regular bins, but are too tasty to resist carrying. Recently, we've had some of our best local fruits on the "sale items" page: cherries, raspberries, blackberries, bulk blueberries, canning peaches, and more.

The grocery item sale items are chosen for a variety of reasons. First, there are monthly specials from the supplier or manufacturer. Each month we receive a flyer from each of our suppliers with discounts of anywhere from 5% to 30% off various items. Sometimes everything from a certain brand is on sale and sometimes only one exact item is discounted. When we get a discount, we pass that on.

Second, we often put new products on sale. Sometimes we've received an introductory discount on the product, but often we just mark it down anyway. We aren't always able to do this - sometimes the margins are just too narrow - but we like to make sure our members see new products and the "sale items" page is an easy way to showcase them. This is especially important with perishable items where we have to buy full cases; if an item doesn't sell well at the sale price, we will often discontinue carrying it to avoid having waste.

Third, we sometimes put items on sale because we have too much stock or because we received an item accidentally. If we miss counting a case when doing an inventory and order more of something, or if the supplier sends us the wrong size of something, it is usually easier to put it on sale than to return it (especially since the supplier will often give us a discount if it is their error).

We do the best we can to keep sale items in stock, but sometimes they sell very quickly. Occasionally we've had issues with the availability from our sources too: if an item is on for a very good price, sometimes the supplier will run out of stock.

To get the best prices and find the newest items, we suggest checking the sale items page before each delivery. As with the rest of the website, the sale page is updated by 6 PM on Thursdays with the following week's stock and prices.

Happy organic eating, and saving!

Miso Tofu

2011-08-30T15:29:00.000-07:00

Adapted from a recipe from Superior Tofu.

INGREDIENTS

1 package Superior Extra Firm Tofu
1/2 cup miso paste
2 Tbsp rice vinegar
2 Tbsp tamari
2 tsp minced ginger
1 Tbsp demerara or brown sugar
2 Tbsp sesame oil

DIRECTIONS

Slice the tofu into 1/4 inch thick slices.

Mix all the remaining ingredients together, adding a little water if necessary to make a thick runny paste. Coat the tofu in the paste and marinate in the refrigerator for about 20 minutes, turning halfway to make sure they are evenly marinated.

Preheat the oven to 450 degrees Fahrenheit.

Place the tofu slices on a cookie sheet lined with parchment paper and bake for about 8 to 10 minutes. Flip the tofu, baste with more marinate, and bake for another 10 minutes.

Serve over noodles or salad.

Refreshing Lemon-Mint Salad Dressing

2011-08-25T15:07:00.000-07:00

INGREDIENTS

1/3 cup extra virgin olive oil
2 Tbsp white wine vinegar
2 Tbsp lemon juice
8 to 10 fresh mint leaves, finely chopped
Sea salt & coarsely ground pepper to taste

DIRECTIONS

Combine the ingredients in a salad dressing shaker or a small jar with a tight fitting top. Shake well and pour over salad.

Diapers and Other Baby Items

2011-08-25T13:36:00.000-07:00

I'll be the first to admit that I don't know much about babies. Everything I've learned has been from watching my nephew, who just turned two years old in July, and talking to my sister. One thing I've noticed is that parents all have very different preferences when it comes to things like diapers. There are so many different options just in disposal diapers, including compostable ones, chlorine-free ones, and diaper “systems” that have reusable and disposable components. Add in all the different brand names, and I wouldn't even know where to start figuring out what to stock. However, I can special order a wide variety of diapers by the case. Most cases of diapers are only 4 packages, so there's a good chance you'll use them up before the baby outgrows them, and they won't require huge amounts of storage space.

If you are interested in buying diapers, just give us a call or email for a price quote. Here are some of the brands we can order through our suppliers: Nature Babycare Eco-Diapers (diapers sizes 1-6 and training pants sizes 4-6), Seventh Generation (sizes 1-6), Broody Chick Chlorine-free Compostable (newborn, infant, toddler, and junior), Earth's Best Tendercare Chlorine-Free Disposable (sizes 1-5), Mama Zone Eco-Responsible Compostable (stages 1-4), and the GDiaper System (reusable gPants in small, medium, and large, plus gCloth inserts and flushable refills in small and medium/large).

We can also special order baby wipes, including biodegradable ones, compostable ones, unscented ones, and ones made of organic cotton, but they often come in cases of 12 or more units in a case. If you would be interested in buying less than a full case, please let us know and if there's enough interest, we can bring wipes into regular stock.

We do have a few baby-orientated things already in stock. The most obvious items are in the Baby Foods section of our website and include jarred baby food, arrowroot cookies, and Stonyfield's YoBaby Yogurt. We also carry an unsweetened, full-fat yogurt that's very popular with babies: Greek Gods Traditional Plain Yogurt. My nephew loves that stuff plain or with some fruit stirred in.

If there's an organic food item or an eco-friendly household product you would like to be able to buy from us, please give us a call at 604-708-2345 or email info@greenearthorganics.com. We will try to bring it into stock or try to special order it for you.

Happy organic living and eating!

Blackberry Pie

2011-08-19T11:03:00.000-07:00

Blackberry season is my favourite. There's just nothing like walking out of your front door with a pail and plunging knee deep into brambles loaded down heavy, juicy berries that leave their good purple stains everywhere. It's been a slow summer for just about everything this year, but the blackberries are here in full force. In honour of their abundance, I've committed to baking up ten fresh blackberry pies before their season is over. I've already got three down, so I don't think it's going to be a problem. Pie for breakfast, pie for dessert, pie for a late night snack, pie to share and give to friends, pie to celebrate this last stretch of such a glorious season. Anyone else want in on a tasty ten pie challenge?

INGREDIENTS

For the crust:
2 1/2 cups unbleached white flour
1 Tbsp sugar
1 tsp salt
1 cup butter, very cold (if you're looking for a shortcut, freeze your butter and then grate it in instead of cutting. It works!)
1 cup ice cold water

For the filling:
5 to 6 cups fresh blackberries, washed
1/2 - 3/4 cup sugar, depending on how sweet your berries are
2 Tbsp sornstarch
1 tsp lemon juice

DIRECTIONS

Fold the filling ingredients together in a bowl and set aside while you prepare the crust. The cornstarch keeps your pie from being halfway to berry soup, but can easily be left out if, like me, you like a little berry soup.

In a wide bowl, mix together the flour, salt, and sugar for the crust. Either cut in the butter with a pastry cutter or two knives or, if it's frozen, grate it in. Either way, you want to end up a mealy mixture that has some butter lumps the size of small peas and others the size of oats. Do your best to keep the butter cold, cold, cold by not handling it too much. Add in your water, starting by drizzling about half a cup over the mixture and gathering it together with a rubber spatula or a fork. Add more water a tablespoon at a time until the dough just barely comes together. You're going to need to get in there with your hands to know.

Turn the dough out onto a floured surface and nudge gently into two balls. If the dough is simply too crumbly to stay together, add a little more water. If it starts getting sticky, you've added more than you need (to know for next time). Chill those babies in the fridge for an hour or two if you're patient and think ahead; start rolling if you're not.

Make sure your surface and your rolling pin are still well floured and then roll one of the balls of dough out into a disc that more or less fits your pie pan. Scoop it up by rolling it loosely over the rolling pin and then unrolling onto the pan. You can always mend holes with a little bit of cold water as glue. Roll out the top crust in the same way.

Add your filling and place the top crust over it, sealing the two crusts together with a little cold water and by folding the bottom crust up over the edge of the top one and crimping (a fancy word for pinching) it closed. Make some decorative slashes in the top crust to let the steam out. Stick it in the oven at about 375 degrees until it's brown and crispy and bubbling irresistibly. Then try to resist and let it cool.

Eat and enjoy!

Garlic Broccoli with Cashews

2011-08-18T13:28:00.000-07:00

INGREDIENTS

1 1/2 lbs broccoli, cut into bite size pieces
1/3 cup butter
1 Tbsp demerara sugar or brown sugar
3 Tbsp tamari
2 tsp apple cider vinegar
1/4 tsp ground pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

DIRECTIONS

Steam or boil the broccoli until bright green and just tender, about 7 minutes.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the sugar, tamari, vinegar, pepper, and garlic. Heat, stirring frequently, until it begins to bubble, then remove from the heat. Mix in the cashews and pour the sauce over the broccoli. Serve immediately.

Silken Tofu in Apricot-Honey Sauce

2011-08-11T15:04:00.000-07:00

INGREDIENTS

8 fresh apricots
2 Tbsp unsalted butter
1 1/2 Tbsp sugar
1/4 tsp vanilla
1 Tbsp honey
1 package silken tofu - drained, patted dry, and cut into 1/4 inch slices

DIRECTIONS

Set aside 4 of the apricots. Peel, pit, and puree the other 4.

Melt the butter in a saucepan over medium-low heat. Stir in the sugar. Cook and stir until the sugar has melted and is lightly browned. Remove from heat and continue stirring until caramelized. Put over low heat and mix in the pureed apricots, vanilla, and honey. Cook and stir for about 5 minutes, until thickened.

Arrange the tofu slices on dessert plates and drizzle with the sauce. Cover and refrigerate for at least 1 hour, until chilled. Pit and slice remaining 4 apricots. Serve tofu with sliced apricots on the side.

Strawberry Blueberry Mock Margaritas

2011-08-05T10:08:00.000-07:00

In honour of a sunny summer Friday, a recipe and some pictures courtesy of a wonderful Green Earth Organics' member.

INGREDIENTS

Frozen strawberries
Frozen blueberries
Lemon or lime juice
Lemon or lime zest
Agave syrup
Water if necessary

DIRECTIONS

You choose the amounts. Experiment. Blend. Enjoy!

(I bet this would also work with fresh berries and ice cubes.)

Mango-Strawberry Smoothie

2011-08-04T13:57:00.000-07:00

Adapted from a recipe from Superior Tofu.

INGREDIENTS

2 x 100 g Superior Tofu Organic Mango Soy Pudding
1/3 cup fresh or frozen strawberries
1 cup water, milk or soy beverage, or juice
1/3 cup ice cubes

DIRECTIONS

Put all ingredients in a blender, cover, and blend until smooth. Makes two servings.

Cinnamon Chocolate Mousse

2011-08-04T13:37:00.000-07:00

Adapted from a recipe from Superior Tofu.

INGREDIENTS

1 cup chocolate chips
1 package Superior Silken Tofu
2 - 3 Tbsp strong, cold coffee or espresso
1/2 tsp cinnamon
4 Tbsp sugar
1/4 tsp vanilla
Chocolate shavings for decoration (optional)

DIRECTIONS

Melt the chocolate chips over a pot of simmering water or in a microwave, stirring frequently.

Mix the tofu, coffee, cinnamon, sugar, and vanilla with an immersion blender until very smooth.

Ladle the melted chocolate into the tofu and whisk until thoroughly blended. Pour this mixture into ramekins or small bowls and top with chocolate shavings if using. Refrigerate for at least one hour before serving.

Hot and Cheesy Party Dip

2011-08-02T19:21:00.000-07:00

INGREDIENTS

1 package of taco mix
200 g of your favourite cheddar, shredded
1 jar of mild or medium salsa
1 small container of sour cream

DIRECTIONS

Preheat oven to 300 degrees Fahrenheit.

In a bowl, combine taco mix with shredded cheese. In a heat safe casserole dish, spread the salsa on the bottom, then the sour cream on top of salsa, and then top with the seasoned shredded cheese.

Bake until the cheese has begun to bubble. Serve with your favourite chips, crackers, or veggies.

One Egg Tamagoyaki

2011-08-02T19:00:00.000-07:00

INGREDIENTS

1 egg
1 Tbsp water
1 tsp tamari
1/2 tsp sugar
Sunflower oil for cooking

DIRECTIONS

Heat a small frying pan over medium heat.

Put all the ingredients in a small bowl and mix well with a fork or chopsticks.

When the pan is hot enough that a drop of water dances and evaporates immediately, pour in the egg. Stir gently with a fork or chopsticks until half-set. Use a spatula to fold the egg in half. Fold one third of the egg over with the spatula and press down. Fold the other third over and press the whole thing down.

Flip over and press again. Remove from heat promptly.

Quinoa Power Bars

2011-08-02T18:22:00.000-07:00

INGREDIENTS

2 cups cooked quinoa
2 cups quick cooking rolled oats
1/4 cup flaxseed meal
1/2 cup soy protein powder
1 tsp baking soda
1/2 tsp sea salt
1 cup nuts, coarsely chopped
1 cup dried fruit, coarsely chopped if necessary
1/2 cup chocolate chips (optional)
1/4 cup sugar
1/2 cup unbleached white flour or whole wheat flour
1/4 cup apple sauce
2 tsp vanilla
1 tsp cinnamon
1 cup water

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Use 2 cups of leftover cooked quinoa or cook a half-cup of raw quinoa according to the package directions.

Combine oats, flaxseed meal, protein powder, baking soda, salt, nuts, dried fruit, chocolate chips, sugar and flour in a large bowl.

In a medium bowl, combine cooked quinoa, apple sauce, vanilla, cinnamon, and water. Add the quinoa combination to the dry ingredients and mix well.

Grease a 9 x 13-inch pan. Spread mixture into the pan, pressing down with hands until even. Bake for 20 minutes. Allow to cool, cut into bars, and wrap well. Freeze any bars you won't eat within a couple of days.

August Special!

2011-08-02T09:36:00.000-07:00

Prepay for your deliveries and receive a 10% bonus! Until August 31st only, prepay $200 or more towards your future bins and you will receive a 10% bonus credit. For example, if you prepay for $300 worth of food, you will receive an additional $30 credit, for a total of $330 of delicious organic fruits, vegetables, and groceries.

Prepayments can be used starting immediately, so get a great deal starting with your August deliveries! They also won't expire, so prepay now for your deliveries in September and onwards!

To arrange for a prepayment using any method of payment, please call us in the office at 604-708-2345 or email us at info@greenearthorganics.com.

Oven Baked Sweet Onion

2011-07-28T15:34:00.000-07:00

INGREDIENTS

1 walla walla onion (or other sweet onion)
1 Tbsp butter
1 vegetable bouillon cube

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Carefully remove dry outer skin from the onion and wash. Pat dry.

Cut a hole in to the top of onion large and deep enough to put in the butter and bouillon cube.

Fill with hole with the butter, then stuff in the bouillon cube.

Wrap aluminum foil around the onion, leaving a small vent in the top. Bake for 1 hour.

Sweet and Sour Seitan

2011-07-20T14:26:00.000-07:00

INGREDIENTS

Sauce:
1/4 cup tamari
1/3 cup brown sugar
1/4 tsp garlic powder
1/2 can tomato paste
2 Tbsp rice vinegar
Juice from 1/2 can pineapple chunks (pineapple is used below)

2 packages seitan
1/4 cup cornstarch
1 1/2 tsp garlic powder
1 1/2 Tbsp extra virgin olive oil
1 small yellow onion, chopped
1 cup bell pepper strips, any colour
1/2 can pineapple chunks

DIRECTIONS

Combine all the sauce ingredients in a small saucepan over medium-low heat and whisk together until slightly thick. Cover and set aside.

Cut the seitan into 1.5 inch strips. Add the garlic and the cornstarch and toss until the seitan is completely coated.

Heat the oil over medium-high heat in a large skillet, then add seitan and onion. Pan fry until the seitan has turned a golden brown and is crispy on the outside. Add the bell pepper and cook until heated, about 2 minutes. Add sauce and the pineapple chunks and stir until combined and heated through.

Serve over rice.

Crisis and Famine in the Horn of Africa

2011-07-20T13:21:00.000-07:00

On July 20th, the humanitarian crisis plaguing Somalia was officially declared a famine by the United Nations. U.N. officials have called it the worst famine in 20 years.

From the Canadian Red Cross website:

(OTTAWA, July 14, 2011) The Canadian Red Cross has launched an emergency appeal to assist millions of people affected by drought in the Horn of Africa. Very poor rainfall in the region, estimated to be the worst in 60 years, has destroyed crops and livestock, and caused thousands of families to flee their homes in search of food and clean water.

"The world must not sit back and ignore this crisis," says Conrad Sauvé, secretary general and CEO of the Canadian Red Cross. "It is estimated that over 11 million people are in urgent need of humanitarian assistance and the situation is expected to get worse."

The rate of refugees from Somalia arriving in southern Ethiopia has increased from 5,000 a month to more than 30,000 in the second week in June. Almost half the children arriving in Ethiopia from Somalia are malnourished.

"High and increasing food prices, as well as regional conflict are combining with the weather to worsen the food crisis," adds Sauvé. "The primary focus of the Red Cross is saving lives and we are committed to providing live saving support to vulnerable people living in the Horn of Africa."

The Red Cross Movement is working across the Horn of Africa to support affected communities. Already, the Red Cross has deployed 14 mobile health clinics, provided clean water to almost half a million people and distributed over 300 tons of seeds to farmers who have lost crops. The Canadian Red Cross has a disaster response expert in the region supporting the response effort, with more on stand-by if needed.

The needs in the Horn of Africa are significant, and the Red Cross encourages Canadians to donate at www.redcross.ca, call 1-800-418-1111 or contact their local Canadian Red Cross office. The 24-hour toll free line accepts Visa, MasterCard and American Express. Cheques should be made payable to the Canadian Red Cross, earmarked "Horn of Africa Drought" and mailed to the Canadian Red Cross National Office, 170 Metcalfe Street, Suite 300, Ottawa, Ontario, K2P 2P2.

The Canadian Red Cross is a member of the International Red Cross and Red Crescent Movement, which includes the International Federation of Red Cross and Red Crescent Societies, the International Committee of the Red Cross and over 185 national Red Cross and Red Crescent Societies. The Canadian Red Cross mission is to improve the lives of vulnerable people by mobilizing the power of humanity in Canada and around the world.

BBQ Seitan Cutlets

2011-07-19T15:19:00.000-07:00

INGREDIENTS

Green Cuisine Plain Seitan Wheat Cutlets
Organicville Original BBQ Sauce

DIRECTIONS

Generously brush both sides of cutlets with sauce. Grill, flipping when deliciously brown on the first side. Add more sauce if necessary. Serve and enjoy!

Turn it into a sandwich by serving in a bun with your favourite sandwich material: caramelized onions, spicy greens and mustard, thick slices of tomato. Get creative!

Creamy Avocado Potato Salad

2011-07-19T13:44:00.000-07:00

INGREDIENTS

2 lbs white, red, or fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 Tbsp lime juice
1/4 tsp sea salt, or to taste
1/4 tsp chile pepper (optional)
1 small tomato, chopped, or 1/2 cup cherry tomatoes, cut in to quarters
1 small red onion, diced small
1/2 field cucumber, peeled and diced very small

DIRECTIONS

Put the cubed potatoes in a pot and cover with water. Cover pot and bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once the potatoes have cooled, prepare the dressing. Do not prepare too far in advance or it will brown. Scoop the avocado flesh into a food processor. Add the lime juice, salt, and chile powder (if using) and puree until smooth. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended; you should still be able to see bits of tomato and onion in the final dressing.

Mix the cucumbers and potatoes together in a large salad bowl. Add the dressing and mix well. Wrap tightly and chill until ready to use.

Double-Sesame Green Beans

2011-07-14T13:52:00.001-07:00

INGREDIENTS

2 lbs green beans, ends trimmed
Extra virgin olive oil
1 Tbsp toasted sesame oil
1/4 cup tahini
2 limes, juiced and zested
A dash or two of your favourite hot sauce
1 tsp tamari
1/4 cup honey

DIRECTIONS

Put the green beans into a large pan with a tight-fitting lid and add a big splash of water and a splash or two of olive oil. Cover and heat over high heat for about 3 to 5 minutes, until bright green and tender. When the water evaporates and the beans are tender, the remaining olive oil will begin to sizzle. If you like you may remove the lid and continue to cook for a few minutes, thus lightly browning the beans.

In the meantime, whisk the sesame oil, tahini, lime juice and zest, hot sauce, tamari, and honey together until smooth. When the beans are done place them on a serving plate and drizzle them with the dressing. Serve hot.

Lemon-Mint Green Bean Salad

2011-07-14T13:36:00.000-07:00

INGREDIENTS

3/4 lb green beans, ends trimmed
1/4 cup of extra virgin olive oil
Zest of 1/3 of a lemon
1/4 cup of lemon juice
2 tsp fresh mint, finely chopped
1/4 tsp garlic, pressed
Sea salt and pepper, to taste
1 1/2 cups grape or cherry tomatoes, halved lengthwise
160 g feta, crumbled
2 ears of corn, grilled and kernels cut from cob
Fresh chopped mint for garnish (optional)

DIRECTIONS

Bring a large pot of water to a boil and add a tablespoon of salt. Add the green beans and cook for 4 to 5 minutes. In the meantime, prepare a bowl of ice water. At 4 minutes, quickly toss one green bean into the ice water. If it is crisp-tender, drain the green beans and add them to the ice water immediately to stop the cooking. If not done to your taste at 4 minutes, cook the beans for one more minute, then move to the ice bath. After a few minutes in the ice water, drain the beans and pat dry.

Make the dressing by combining the olive oil, lemon zest, lemon juice, mint, garlic, and salt and pepper to taste. Toss with the green beans, tomatoes, feta, and corn in a large bowl. Sprinkle on additional chopped fresh mint if using.

New Option: Special Order 4 Litre Milk

2011-07-12T11:50:00.001-07:00

Avalon Dairy also produces organic milk under the name "Valley Pride". Under this label, organic milk is available in larger sizes, such as 4 litres. Instead of using Avalon's trademark returnable glass bottles, the Valley Pride milk is packaged in recyclable plastic bottles.

We would like to offer this larger milk bottles as an option, but we're concerned about the potential for waste. As a result, Valley Pride 4 litre milk (skim, 1%, 2%, and homogenized) will be available on standing order and by special order only.

The price per 4 litre bottle will be $8.83, plus a 5% discount if it is on standing order. Orders will have to be placed according to our ordering schedule with Avalon Dairy:

Members with deliveries on Mondays, Tuesdays, and Wednesdays will have to special order their Valley Pride milk by 9 AM on Sunday.

Members with deliveries on Thursdays and Fridays will have to place their special orders by 9 AM on Wednesday.

The above deadlines also apply to cancelling a standing order of Valley Pride milk. Members who arrange to skip a delivery after those deadlines will still have to pay for their milk if it is on standing order.

For more information or to order Valley Pride milk in 4 litre jugs, please call Melissa at 604-708-2345 or email info@greenearthorganics.com. Thank you for supporting local organics!

Hot and Sweet Quinoa Cereal

2011-07-12T11:08:00.000-07:00

INGREDIENTS

1 cup milk or plain soy beverage
1 cup water
1 cup quinoa
2 cups fresh blackberries
1/2 tsp cinnamon
1/3 cup chopped pecans
4 tsp agave

DIRECTIONS

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.

While the quinoa is cooking, roast the chopped pecans in a 350 degree Fahrenheit toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside.

When most of the liquid has been absorbed, turn off the heat under the quinoa and leave covered. Let stand for 5 minutes, then stir in the blackberries and cinnamon. To serve, transfer to four individual bowls and top with pecans and a drizzle of agave (about 1 teaspoon per bowl).

Serves 4.

Instant Oatmeal Chocolate Chip Cookie Bars

2011-07-12T10:48:00.000-07:00

Adapted from Nature's Path's recipe.

INGREDIENTS

4 pouches Nature's Path FlaxPlus Instant Hot Oatmeal, uncooked
1/4 cup packed demerara sugar
1/2 tsp baking powder
1/2 tsp sea salt
2/3 cup semi-sweet chocolate chips
1/3 cup melted coconut oil, plus more for preparing pan
2 large eggs, lightly beaten
1/4 cup milk or plain soy beverage
1 tsp vanilla

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Lightly oil an 8-inch square baking pan with coconut oil.

In a medium bowl, combine the instant oats, demerara sugar, baking powder, salt, and chocolate chips.

In a small bowl, combine melted coconut oil, eggs, milk or soy beverage, and vanilla. Stir liquid into oats mixture just until oats are moistened.

Transfer dough to the prepared baking pan and spread out evenly. Bake for 14 minutes. Rotate pan and bake until the middle feels firm and a toothpick inserted in center comes out clean, about 12 to 16 minutes longer.

Set pan on cooling rack. When cool, slice into bars or squares and carefully remove them with a spatula. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.

Did You Know: Skipping Deliveries

2011-07-12T09:44:00.001-07:00

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

Summer is finally here! For a lot of people, that means vacations and other changes to their usual schedules. If you need to skip a delivery for any reason, you can do so right on our website.

To skip a bin, start by logging in to your account, then go to the Delivery Schedule page (the link is on the left side of the screen, third from the bottom of the list). This will take you to a calendar of the current month (you can go to future months using the "Next Month" link at the top left of the calendar), with all your delivery days marked with "Delivery Scheduled". Click on "Delivery Scheduled" on the date you would like to skip, which will take you to another page. In the drop-down box, change the status to "Delivery On Hold" and click the "Update status" button. You will be taken back to the calendar view of the current month and the date you've cancelled will now say "Delivery On Hold".

You can also reactivate a bin you previously put on hold by reversing the above procedure and changing the date back to "Delivery Scheduled".

If it isn't convenient to log in to your account or if you have several weeks to put on hold, feel free to call or email us to put your bins on hold. You will also want to call or email if you receive bi-weekly deliveries and want to switch your weeks. For example, if you are currently scheduled to receive bins on July 20th and August 3rd, but you need to skip the 20th, we can reschedule your deliveries to July 27th and then every second week from there. This is something Esther or I have to do for you; there's currently no way to switch your weeks yourself on the website.

Generally when a member skips some bins, we just pick up their empty bin when we do the next delivery, but if you have multiple bins piling up, please feel free to contact us to arrange a pick-up on the next day we're in your area.

If you have any questions about your delivery schedule or need any other assistance, please give us a call at 604-708-2345 or email us at info@greenearthorganics.com.

Chilled Strawberry Soup

2011-07-07T15:24:00.000-07:00

INGREDIENTS

1 lb fresh strawberries
1 1/2 cups orange juice
1/4 cup sugar
2 Tbsp lime juice
1 tsp fresh grated ginger

DIRECTIONS

Process strawberries, orange juice, sugar, lime juice, and ginger in a food processor or blender until smooth. Cover and refrigerate for 1 hour to chill thoroughly.

Chilled Cantaloupe Soup

2011-07-07T15:10:00.000-07:00

INGREDIENTS

1 cantaloupe
2 cups orange juice
1 Tbsp lime juice
1/4 tsp cinnamon

DIRECTIONS

Peel, seed, and cube the cantaloupe.

In a food processor or blender, process cantaloupe cubes and all remaining ingredients until smooth. Cover and refrigerate for at least one hour to allow the flavours to meld.

Grilled Garlic Scapes

2011-06-30T15:52:00.001-07:00

INGREDIENTS

Garlic scapes
Extra virgin olive oil
Sea salt
Lemon juice (optional)

DIRECTIONS

Heat your grill/BBQ to high. Trim the scapes, removing the flower bud if desired, and toss in olive oil to coat lightly.

Place the scapes on the grill. Use tongs to turn occasionally.

The scapes will cook quickly. When the scapes are browned and soft (they go limp when you turn them), remove them from the grill and toss with sea salt to taste and some lemon juice, if desired. Serve hot.

Simple Braised Chard with Garlic Scapes

2011-06-30T15:43:00.000-07:00

INGREDIENTS

1 to 2 Tbsp extra virgin olive oil
2 bunches fresh chard (about 8 cups)
1 to 3 garlic scapes, chopped
1/8 cup water or vegetable broth
Sea salt to taste
Optional flavourings: toasted sesame oil, ume plum vinegar, or tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. Add the chard and garlic scapes and stir to coat them both with the oil. Cook until chard is barely wilted - just a few minutes - while stirring occasionally.

Mix in the vegetable broth or water and cook, allowing the chard to steam until barely tender. Add salt and optional flavourings and toppings as desired and serve.

Garlic Scape White Bean Dip

2011-06-30T15:33:00.000-07:00

INGREDIENTS

1/3 cup sliced garlic scapes (3 to 4)
1 can cannellini beans, rinsed and drained
1 Tbsp lemon juice
1/2 tsp coarse sea salt
Ground pepper to taste
1/4 cup extra virgin olive oil

DIRECTIONS

In a food processor, process garlic scapes, cannellini beans, lemon juice, salt, and pepper until it forms a rough puree.

With the motor running, slowly drizzle the 1/4 cup of olive oil through feed tube and process until fairly smooth. Blend in about 2 or 3 tablespoons of water, until mixture is the desired consistency. Add more salt, pepper and/or lemon juice, to taste.

To serve, drizzle the dip with a bit more olive oil and sprinkle with more salt. Serve with bread, tortilla chips, etc.

The Reusable Bag, For Better or Worse

2011-06-30T06:27:00.000-07:00

A draft report by the Environment Agency in the UK is fueling the bag debate... again.

I go a few trade shows every year - some for work and some just for fun - so I've acquired a collection of reusable bags that were free giveaways. I have fabric ones (nylon, cotton, and canvas), plastic ones and ones made out of recycled materials. I actually try not to get any new ones now, but sometimes the program guide or sample comes in one, so my collection grows despite my best intentions. I purge them by giving them to friends who swear that they will use them.

Using a reusable bag can be an good environmental choice. If it is used multiple times - at least once a week - four or five reusable bags can replace 520 plastic bags a year, according to Nick Sterling, the research director at Natural Capitalism Solutions, a nonprofit focused on corporate sustainability issues.

But I've come to realize that a reusable bag that is never reused is just more waste and clutter. One popular type of reusable bag is made of nonwoven polypropylene, which requires the same amount of energy to produce as an estimated 28 traditional plastic shopping bags or eight paper bags. In addition, their additional weight increases the fuel required to ship them, and if thrown away, they will take even longer to breakdown because of their thickness. Cotton or canvas options aren't perfect either, as they can require large amounts of water and energy to produce and may contain harsh chemical dyes. Paper bags, though recyclable, require the destruction of millions of trees and are made in factories that contribute to air and water pollution. They are also heavier than single-use plastic, further increasing their carbon footprint in shipping.

The solution is to use the bags long enough to off-set the increased environmental impact. A cotton bag would have to be re-used 171 times to balance out it's environmental costs in comparison to a single use plastic bag. Even a paper bag has to be used three times to balance. Getting into the habit of using your reusable bag for every trip to the store is crucial to making it environmentally friendly.

Don't forget to wash your reusable bags frequently. Past attempts to justify the single-use plastic bag include claims that reusable bags are often contaminated with dangerous food-borne bacteria, leading to food poisoning. The risk of this is minimized by simply washing the bags, with or without bleach.

Of course, buying from Green Earth Organics reduces your bag usage a lot. Our bins would have the same issue as reusable bags, so we are sure to reuse our bins many, many times, washing them with biodegradable soap every time, and when they are too old to use to deliver to homes, they get retired to our warehouse, where they keep our shelves tidy by holding bags of rice, pasta, and more. If they are too beat up for that, they get used to hold food to be composted, saving the warehouse staff from having to go to the compost bin out front for every bad apple.

Living greener is often not as straight forward as we'd like, but we can all make the best choices we can every day to reduce our impact on this planet.

Herby Salad Dressing

2011-06-24T15:17:00.000-07:00

INGREDIENTS

1 1/2 Tbsp Dijon mustard
3 Tbsp white wine vinegar
1/3 cup extra virgin olive oil
1/3 cup chopped fresh dill
1/4 cup chopped fresh chives
3-4 sprigs fresh basil, chopped
Sea salt and freshly ground pepper, to taste

DIRECTIONS

Mix the mustard with the vinegar in a bowl. Whisk in the olive oil, then stir in the herbs. Season with salt and pepper to taste. Add a little more vinegar or oil to taste if needed.

Cheese & Chive Biscuits

2011-06-24T15:06:00.000-07:00

INGREDIENTS

2 cups flour
1 cup finely grated extra sharp cheddar
Pinch of sea salt
2 Tbsp chopped fresh chives
1/2 cup extra virgin olive oil
1 egg yolk

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Sift the flour into a bowl. Stir in the grated cheddar, salt, and chives.

In a separate bowl, whisk the oil, egg yolk and 1/3 cup of water together. Add the oil mixture to the flour mixture and stir until well combined. Turn dough out onto lightly floured surface and knead until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll the dough out between sheets of lightly floured non-stick baking paper until about 5 mm thick. Use a 5 1/2 cm round cutter to cut out the biscuits. Place on a non-stick cookie sheet.

Bake for 20 to 25 minutes or until light golden. Cool on cookie sheets for 10 minutes before transferring to a wire rack to cool completely.

Spicy Tomato Pasta

2011-06-24T14:36:00.000-07:00

INGREDIENTS

3/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, drained and sliced
1/4 cup black olives, sliced
2/3 cup chopped fresh basil
4 lbs tomatoes, chopped
1/2 cup chopped fresh chives
1 1/2 tsp ground black pepper
3/4 tsp sea salt
1 tsp crushed red pepper flakes
4 cloves garlic, minced
1 package rotini pasta
1 package crumbled goat feta (optional)

DIRECTIONS

In a large bowl, combine olive oil, sundried tomatoes, olives, basil, tomatoes, chives, black pepper, salt, red pepper flakes, and garlic. Marinate for 3 hours at room temperature.

Cook pasta in a large pot of boiling water until desired tenderness. Drain. Pour sauce over hot pasta and toss. Sprinkle with feta cheese, if desired.

Lemon Rice and Peas

2011-06-23T15:02:00.000-07:00

Also a great way to use up leftover rice. I'll often cook about three extra cups of rice when having a stir-fry and use it a day or two later for this recipe.

INGREDIENTS

2 cups water
1 cups brown basmati rice
2 Tbsp extra virgin olive oil
1 tsp mustard seeds
1 tsp cumin
6 green onions, finely chopped
2 cups shelled English peas
1 cup cashews
3 Tbsp tamari
3 Tbsp lemon juice
1/3 cup fresh parsley, chopped
1 tsp turmeric
Cayenne pepper, to taste

DIRECTIONS

In a medium saucepan, bring the water to a boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Remove from the heat.

Heat the olive oil in large skillet over medium heat. Add the mustard seeds and cook, stirring, until the mustard seeds begin to pop, about 30 seconds. Add the cumin and green onions and cook until the onions have softened, about 1 minute. Add the cooked rice, peas, cashews, tamari, lemon juice, parsley, turmeric, and cayenne and cook, stirring often, for 3 minutes. Remove from the heat.

Excellent served with flour tortillas. Warm the tortillas and either wrap the mixture in them or serve with the tortillas on the side to scoop up the rice.

English Pea Salad

2011-06-16T14:13:00.000-07:00

INGREDIENTS

1 lb fresh English peas, still in pods
1 bunch fresh mint, washed and dried
1/2 lb spring salad mix, washed and dried
1/4 cup lemon juice
4 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
100 g Parmesan cheese

DIRECTIONS

Bring a pot of very salty water to boil. While waiting, remove the peas from their pods. Add the peas to the pot and boil for about 1 minute, just until the colour of the peas changes to bright green. Drain immediately and cool in ice water to stop the cooking and keep the peas bright.

In a bowl, combine the cooked peas with the mint and the spring salad mix. Add the lemon juice, olive oil, and a pinch of salt and pepper.

Shave half of the Parmesan onto a cutting board and reserve. Grate remaining Parmesan quite fine, add to the salad and toss. Taste and adjust seasoning with more lemon juice or olive oil as desired.

Serve immediately, topped with reserved shaved Parmesan cheese.

Cornflake Bars

2011-06-14T09:05:00.000-07:00

INGREDIENTS

1 cup demerara sugar
1 cup coconut oil, melted
1 whole egg
1 egg white
1 tsp vanilla extract
1 1/2 cups cornflakes, crushed
1 1/2 cups rolled oats
1/2 cup sesame seeds
1/4 cup soy flour
1 Tbsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 cup raisins
1/2 cup dried cranberries or chocolate chips
1 cup shredded coconut
1 cup chopped almonds or other nuts

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9" x 13" pan.

Beat the demerara sugar, coconut oil, whole egg, egg white, and vanilla extract together in a large bowl until fluffy. Add the rest of the ingredients and stir to combine well.

Spread mixture evenly in the pan and press down lightly. Bake for 20 to 25 minutes, or until crisp around the edges. Allow to cool completely before cutting into bars.

Apple Berry Smoothie

2011-06-09T13:58:00.000-07:00

INGREDIENTS

1 red apple
1 green apple
1/2 cup fresh or frozen berries (your choice or a mix)
1/2 cup apple juice
1/2 cup plain yogurt
2 ice cubes (more if using fresh berries)

DIRECTIONS

Chop the apples into medium sized chunks and put them in the blender. Add the berries and blend for about 20 seconds. Add the apple juice, yogurt, and ice cubes and blend again until smooth. Add more juice or some water if too thick or add more yogurt if too thin.

For a more filling smoothie, add 1/4 cup of rolled oats to the apples and berries prior to blending.

Makes 2 servings.

Fresh Herb Availability

2011-06-02T11:59:00.000-07:00

Our organic fruit and vegetable suppliers always have excellent selections of fresh herbs in 14 – 28 gram packages. We have been carrying some of them over the last couple of months, but we want to make sure we aren't skipping anyone's favourite herb.

To discover what our members want to buy in terms of fresh herbs, we have set up a poll on our blog: http://greenearthorganics.blogspot.com/ (right-hand side column). The poll will be available until noon on June 16th.

If there's another herb you are interested in, please let us know at 603-708-2345 or by email at info@greenearthorganics.com.

We would also love to know if you are interested in any of the specialty versions of mint. It turns out, mint is available in chocolate, pineapple, and mojito varieties!

We have left parsley and cilantro off the list because they are generally sold by the bunch and all of these herbs are in the small plastic packages. If you are interested in larger quantities of any of those on the list, please let us know!

Takeout Without

2011-06-01T13:17:00.000-07:00

"You aren't really going to, are you?" my partner is looking at the pile of reusable plastic containers I've just pulled out of a bag in the back seat.

"They don't mind," I assure him as we enter Broadway Station Sushi, "I've done it here before."

He looks embarrassed, but I am not easily deterred. We place our takeout order at the counter and I hand over the pile of containers. The woman behind the cash register doesn't even give us a weird look as she passes them to the sushi chef along with our order.

"OK, that was alright," my partner concedes as we head back to the car with our containers of food neatly stacked in a fabric grocery bag.

Though we try to cook at home most of the time - my partner is a talented cook who doesn't wince when I announce we've got mushrooms, ginger, and tofu in the house; can't he make something of them - we are also busy and do sometimes grab food to go. More and more, we've noticed how quickly the garbage can mount up. We are helped by the fact that Vancouver now allows pizza boxes to be recycled, but that doesn't help with our sushi habit.

We started cutting back our waste by declining all extraneous items when picking up or having delivery: no chopsticks, napkins, soy sauce packets, etc. Now we've moved to bringing our own containers to use as doggy bags when eating out (Anton's on Hastings didn't flinch when we asked for our leftovers in our own containers) and when getting takeout. Most restaurants are pretty good about this; my favourite food stand in the market at Granville Island - Curry 2 U: Indian Comfort Food - will even sell you a reusable "tiffin" which you can get refilled at a discount. Bring a fork and cloth napkin, and you are ready for a waste-free lunch.

We're not the only ones thinking about this, obviously. The Takeout Without website describes their creed as: ReFuse Unnecessary Stuff, ReTake Your Own Reusables, and ReConsider Your Habits. I follow their Twitter stream (takeoutwout) for tips and encouragement.

I did notice that Takeout Without's restaurant "participating restaurants" page is still empty, but I plan to check back. What other Vancouver area restaurants keep the waste down, or at least make it easy for patrons to reduce their unnecessary garbage? If you know one, please tell us!

Pistachio Couscous

2011-05-31T13:39:00.000-07:00

INGREDIENTS

1 box whole wheat couscous
1/4 cup shelled roasted pistachios, coarsely chopped
1/4 cup packed fresh mint leaves, chopped
2 Tbsp extra virgin olive oil
1/2 tsp lemon juice
Sea salt and ground black pepper, to taste

DIRECTIONS

Prepare couscous according to package directions. When done, fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, olive oil, and lemon juice and season with salt and pepper. Serve hot or warm.

Pistachio Perfection Penne

2011-05-31T13:18:00.000-07:00

INGREDIENTS

3 cups dry penne (or brown rice penne)
4 - 6 Tbsp extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced or pressed
1 Tbsp fresh basil, finely chopped
1 Tbsp shelled and coarsely crushed roasted pistachios
4 - 6 Tbsp Parmesan cheese, finely grated

DIRECTIONS

Cook penne according to directions on bag.

In the meantime, heat oil in a large frying pan over medium heat. Add onion and garlic and saute until onions are translucent, about 6 to 8 minutes.

Add the basil and pistachios and cook for about 5 minutes. Add the cooked pasta and Parmesan cheese. Toss and serve.

Sundried Tomato Potato Salad

2011-05-26T20:32:00.000-07:00

INGREDIENTS

2 lbs new, small, or fingerling potatoes
1/3 cup extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
2 - 4 cloves of garlic, chopped
1/4 cup sundried tomatoes packed in oil, chopped
1/4 cup black olives, chopped
1/3 cup fresh basil, chopped
Chile powder, sea salt, and ground pepper, to taste
1/2 cup mozzarella cheese, coarsely grated (optional)

DIRECTIONS

Scrub potatoes and steam with skins on for about 20-25 minutes, until a knife slides in easily. When draining the potatoes, reserve some of the cooking water for the vinaigrette.

Meanwhile, whisk together olive oil, apple cider vinegar, mustard, garlic, and one tablespoon of reserved potato water.

Cut warm potatoes into quarters and toss with sundried tomatoes, olives, and vinaigrette. Adjust seasoning, adding more chile powder, salt, pepper, vinegar, or potato water as needed. Top with basil and cheese, if using.

Serve warm or at room temperature.

Braised Celery Hearts

2011-05-19T15:28:00.000-07:00

INGREDIENTS

2 celery hearts
2 Tbsp unsalted butter
1 cup low-sodium chicken broth or vegetable broth
1/8 tsp sea salt
1/8 tsp ground pepper

DIRECTIONS

Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler. Trim ends of celery and halve hearts lengthwise to make four pieces.

Warm a heavy, 12-inch skillet over medium heat. Add butter and melt. Add celery. Turn the celery with tongs occasionally and cook for about 8 minutes, until lightly golden on all sides.

Add the broth, salt, and pepper and cover the skillet. Cook for about 20 minutes, until the liquid has evaporated and the celery is tender and golden. Serve warm.

Cilantro Pesto

2011-05-19T14:30:00.000-07:00

INGREDIENTS

1 cup cilantro leaves (stems are OK, too), packed
2 Tbsp grated Parmesan cheese
2 cloves garlic, minced
6 Tbsp water
1 Tbsp extra virgin olive oil
1/2 cup sour cream
Sea salt, pepper, and chile powder to taste

DIRECTIONS

Remove the roots from the cilantro, then clean the leaves and stems very well and pat dry. Roughly chop.

Add cilantro, garlic, and Parmesan cheese to a food processor and process until everything seems stuck to the sides and will not chop anymore. Add in the water and the oil and process again.

As the food processor is working, drop the sour cream in from above until you get the consistency you want. Add salt, pepper, and chile powder to taste.

Will keep in the fridge for several days.

Pesto and Bean Salad

2011-05-19T13:07:00.000-07:00

INGREDIENTS

1 cup basil pesto (recipe here)
1/2 cup plain yogurt
1 can butter beans
1 can cannellini beans
1 can Great Northern beans
1 green bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 pint cherry or grape tomatoes

DIRECTIONS

In large bowl, combine pesto and yogurt and mix well. Drain beans and rinse, drain again. Add to pesto mixture along with remaining ingredients. Stir gently to coat. Serve immediately or cover and chill for up to 2 days.

Nut-Free Pesto

2011-05-19T12:53:00.000-07:00

The flavour and texture of traditional pesto without the nuts.

INGREDIENTS

4 cups fresh basil
1/2 cup extra virgin olive oil
2 Tbsp Parmesan cheese
1 Tbsp oatmeal
3 cloves of garlic (or use roasted garlic for a milder flavour), minced
Sea salt to taste

DIRECTIONS

Place all ingredients in a food processor and pulse until a fine paste is formed.

Ideas for using pesto:
- Spread on a sandwich.
- Spread it on any thin cut of meat or fish, then coat with bread crumbs and quickly saute.
- Mix with extra olive oil or mayonnaise to make a salad dressing. It is especially good on pasta salads.
- Stir into rice, mashed potatoes, or hot vegetables.
- Toss with hot cooked pasta and the heat will bring out the flavours of the basil, garlic, and cheese.
- Drizzle over grilled meats or vegetables.

The Miracles of Acai

2011-05-17T13:13:00.000-07:00

From Samazon's website:

The journey began when a couple of people experienced açaí with local surfers during a trip to celebrate the new millennium in Brasil. Amazed by the natural energy and nutritional benefits of this powerful fruit, the started working on a plan to share açaí with the world and, in early 2000, Sambazon was formed.

The Beginning

They scraped together enough money to buy a container of frozen pulp and some marketing fliers and began trying to convince juice bars in Southern California that açaí was the real deal. By the end of that first summer, over 50 juice bars were selling Sambazon Açaí Smoothies. They started expanding all over the country, approaching juice bars in places like South Beach, New York City, Boulder, and Oahu's North Shore. They did endless samplings, demos, and promo events, and people loved it.

In Brazil

The Sambazon team has been working with the local non-governmental organizations to build the supply of organic and sustainable açaí. Over 10,000 people in the Amazon help them harvest açaí through their certified organic program, giving them an incentive to protect their land for generations to come.

Sustainability

Sambazon was founded on sustainability. They know that in order to continue providing great tasting, organic açaí products, conserving the rainforest is essential to the company's growth and development.

Sambazon learned that locals could earn more harvesting açaí than clear-cutting the forest. Sustainable development was happening right before their eyes and they knew there was an opportunity for more significant change. Realizing that they could help promote the preservation of the Amazon Rainforest and contribute to the positive economic chain reaction that benefits the indigenous people, their mission began by sharing this remarkable fruit with the rest of the world.

Sambazon's efforts in sustainability have been recognized all over the world. In November of 2006, Sambazon was named a winner for the prestigious "Secretary of State's Award for Corporate Excellence" (A.C.E. Award) for a small-medium business. Sambazon was nominated for this award by the United States Ambassador to Brasil for helping to create worldwide awareness and pioneer a sustainable industry around the açaí fruit.

"Sambazon is an outstanding example of the positive impact that a small company can make to the economy, the environment, and the society of its host country," said Condoleezza Rice, U.S. Secretary of State at the 2006 A.C.E. Ceremony, "Sambazon was selected for efforts to promote sustainable development in the Brazilian Rainforest, while improving the conditions of indigenous people through creative marketing of the açaí fruit."

Using açaí as a vehicle to promote and further sustainability, Sambazon has teamed up with groundbreaking companies and international organizations dedicated to developing cooperation and positive exchange in the Amazon and beyond. Sambazon is one viable solution of how you, the locals, and the Rainforest can reap the benefits of a truly magical fruit while protecting and enhancing the future for all.

Green Earth Organics is pleased to be carrying Sambazon's Acai Juice: a delicious and low glycemic way to get antioxidents, vitamins, minerals, and good Omega fats. For a limited time only, this superfood powerhouse is on sale for $5.74 per 946 mL bottle (regular price: $6.75).

Split Pea Soup

2011-05-15T09:08:00.000-07:00

INGREDIENTS

2 cups of green split peas, sorted and rinsed
3 carrots, peeled and chopped
1 yellow onion, chopped
1/2 tsp sea salt (or to taste)
1 tsp liquid smoke

DIRECTIONS

In a large pot, bring 6 cups of cold water and the split peas to a boil. Reduce the heat and simmer for 1.5 hours, until the split peas are tender.

Add another 4 cups of water, the carrots, and the onion. Bring to a boil, then reduce heat and simmer for another 0.5 hour, until the carrots are soft. Add the salt and liquid smoke.

Cool slightly. Puree in a blender until smooth. If you are blending in batches, stir very well first, to make sure the first batch isn't much thinner than the others.

This freezes very well.

Three Bean Salad

2011-05-15T08:56:00.000-07:00

INGREDIENTS

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp powdered chile (optional)

DIRECTIONS

In a bowl, gently mix the chickpeas, kidney beans, cannellini beans, green onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, and cayenne pepper. Pour the dressing over the beans and toss gently to coat.

Cover and refrigerate for at least 2 hours to allow the flavours to meld. Toss gently just before serving.

World Fair Trade Day

2011-05-12T08:51:00.000-07:00

This year's World Fair Trade Day is Saturday, May 14th. In celebration and support for fair pricing and better work conditions all over the world, here are some of the fair trade companies you can support through Green Earth Organics:

Bos Salitral Fair Trade Bananas: Composed of nearly 400 small family farms in Peru, BOS has been direct exporting their bananas to Canada since 2009. In addition to receiving the fair trade price, for each box shipped, the co-op received $1 US for community development projects, like a member mortuary fund, scholarships, and a traditional dance group for their children.

Camino sugar, chocolate, and juice: Fair trade sugar, cocoa, and chocolate chips for your baking, fair trade hot chocolate for those cold nights, and now fair trade juice. Camino presents the first line of organic and fair trade juices in Canada. The juices are prepared and packaged in Canada with fruit harvested from organic and fair trade family farmers in Central and South America and the Caribbean. The new product line comes naturally to Camino as the beans used for the making of their chocolate and coffee are grown under the shade of trees. These shade-providing trees, most often fruit trees, serve as the natural habit for birds that take care of pest protection. This fruit is harvested to make the new Camino juice line, enhancing both the biodiversity and economic stability of the region. Green Earth Organics currently carries the Tropical Juice; the other flavours currently available from Camino are Mango, Limeade, and Orange-Mango; please let us know if you are interested in trying any of these!

Ethical Bean Coffee: Ethical Bean's certified organic and fair trade coffee is arguably the best known of the fair trade coffee brands. We carry their most popular whole bean coffees: Bold, Classic, Lush, Rocket Fuel, Sweet Espresso, and Decaf.

Chai Company Chai Concentrate: For those who prefer their hot or cold beverages as spiced tea instead of coffee, this is a delicious fair trade option.

Crofter's premium spreads: The new Crofter's labels show that they are now using certified fair trade sugar in all their delicious fruit and berry spreads. We do have some of the old label in stock, but soon we will be entirely switched over.

Dr. Bronner's soaps: Both the castile liquid soap and castile bar soap contain certified fair trade ingredients.

From skin care to your morning wake-up to decadent treats, there are fair trade products for some many purposes. Green Earth Organics is thrilled to be able to carry more and more fair trade products that are also certified organic.

Greek Chickpea Salad

2011-05-10T11:32:00.000-07:00

INGREDIENTS

2 cans chickpeas, drained and rinsed
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 jar black olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced, or 1 Tbsp lemon juice
1/2 tsp sea salt
1/2 tsp ground black pepper

DIRECTIONS

Combine all ingredients in a large salad bowl. Toss together and refrigerate 2 hours before serving. Serve chilled.

Did You Know: The Standing Order System

2011-05-08T08:25:00.000-07:00

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

If there's a grocery item you would like to receive with every delivery, you can save yourself 5% off the website price and ensure that you will never forget to add it to your bin by using our standing order system.

After logging in to your account, select the "Standing Orders" item from the left-hand menu. Start typing your desired item into the "Find Item" field and click on the item when it comes up in the drop-down box. Adjust the quantity if desired and click on "Save my standing items".

We can supply any of our non-produce items on a standing order basis. The most popular items are Avalon milk, Artisan Bake Shoppe bread, and eggs, but others like to put their favourite Nature's Path cereal or a container of juice on their account.

As to fruits and vegetables, we have to limit the options. We change our produce selection every week, so we cannot have items on standing order that won't be available every single week. As a result, we have seven produce options for standing orders: apples, bananas, carrots, onions, oranges, potatoes, and tomatoes, each sold by the pound. You can find the standing order option by typing "pound" into the "Find Item" field. The type of apples, onion, oranges, potatoes, and tomatoes you receive will vary from week to week, as will the price.

To change the quantity of a standing order or to remove an item from your standing order, please call the office at 604-708-2345 or email us at info@greenearthorganics.com.