Eden Foods Boycott Information & Product Alternatives

Green Earth Organics tries to stay on top of current social issues, but we don’t always catch everything. So we’d like to give a thank you to one of our customers who let us know that she was boycotting Eden Foods. For those who don’t know, Eden Foods is the oldest natural and organic food company in North America, having been in business for over 45 years.

On March 21st, 2013 Eden Foods announced that they were filing a lawsuit against the US Government in response to the Health & Human Services (HHS) Mandate, Affordable Care Act. They state in their petition that it is unconstitutional for some businesses to have been given exemptions, but other businesses are not allowed exemptions. Another company seeking an exemption is Whole Foods Markets. One corporation who has already received an exemption from the HHS is McDonald’s Inc.

Eden employees currently receive health, dental, vision, life, and a 50% 401k match. The particular exemption that Eden Foods is referencing is that of funding “lifestyle drugs,” specifically Viagra, smoking cessation, weight-loss, infertility, impotency, and contraceptives for their female employees.

The US Supreme Courts’ decision regarding Trustees of Dartmouth College v. Woodward (1819) has led to the designation that corporations or businesses can function and have the same rights as an individual person. Eden Foods states that due to the owner’s religious beliefs regarding the use of “lifestyle drugs,” specifically that women should not use contraceptives, they should be exempt from having to provide that benefit to their employees. They add that either all businesses must comply with the mandate or all businesses must be allowed to apply for exemption.

With the recent Supreme Court ruling in favour of Hobby Lobby, there has been new media attention on Eden Foods’ suit and a greater chance that their suit will be ruled in their favour. The Supreme Court ruled that some family-owned or other closely held businesses can opt out of the Federal requirement to pay for contraceptives in health coverage for their workers. Previous, the U.S. Court of Appeals had told Eden Foods that “a secular, for-profit corporation, cannot establish that it can exercise religion.” With the new ruling for Hobby Lobby, Eden has renewed their suit and resubmitted it to the courts.

For our Vancouver & Sea to Sky Locations

In light of this, we have received requests for alternatives to Eden Products on our website. Melissa spent most of Monday afternoon and Tuesday morning sourcing new BPA free products for anyone currently boycotting Eden Foods. Please see our new selections below.

Thomas Utopia’s canned diced and canned crushed tomatoes in BPA free cans.


Yves’s garbanzo, black, pinto, and kidney beans in BPA free cans.


Applesnax Unsweetened Applesauce.

We are also already sourcing new BPA free products for anyone boycotting Eden Foods in our other three locations. Please let us know if there are any specific brands or products you would like us to look into!

Pumpkin and Black Bean Chili

INGREDIENTS

1 medium pumpkin (can substitute other orange-fleshed squashes, like butternut), peeled and cut into 1-inch pieces

3 carrots, cut into 1-inch pieces

3/4 cup olive oil

2 bell peppers, chopped into 2-inch pieces

1 large onion, chopped

6 garlic cloves, minced

4 cups broth

2 10-ounce cans diced tomatoes, with liquid

2 16-ounce cans black beans, drained
2 jalapeño peppers, minced

2 cups corn, fresh or frozen

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon cumin

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

DIRECTIONS

In a large pot, heat the olive oil over medium heat. Add onion, sautéing until fragrant, about three minutes. Add garlic, pumpkin,  and carrot. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, bell pepper, beans, corn, and jalapeños, then stir in the chili powder, cinnamon, cumin, and lemon juice. Bring the mixture up to a simmer, then reduce the heat, cover, and cook for at least 1 hour, or until the pumpkin and carrot are tender. The longer it cooks, the more the flavours blend, so give it time if you can. 

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Zucchini and Black Bean Quesadillas

INGREDIENTS

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

DIRECTIONS

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

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

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

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

Serves 2.

Black Bean Salad

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.

Spicy Black Bean Cakes

INGREDIENTS

Lime Sour Cream
1/2 cup sour cream
2 tsp lime juice
1 small fresh jalapeno pepper, minced
Sea salt to taste

Bean Cakes
2 Tbsp extra virgin olive oil, divided
1/2 yellow onion, finely diced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 Tbsp ground cumin
2 (540 mL) cans black beans, drained and rinsed
Sea salt and pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

DIRECTIONS

To prepare lime sour cream, mix the sour cream, lime juice, 1 small minced jalapeno, and salt together in a small bowl. Cover, and refrigerate.

Heat 1 tablespoon of olive oil in a small skillet over medium heat. Cook diced onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.

Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.

In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil. Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more.

Serve with lime sour cream.

Quinoa with Black Beans and Cilantro

INGREDIENTS

1 Tbsp extra virgin olive oil or coconut oil
2 cups chopped white or yellow onions
1 cup chopped bell pepper
1 cup quinoa, rinsed and drained
2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp sea salt
1 1/2 cups water
1 can black beans, rinsed and drained
1/2 cup chopped fresh cilantro, divided
Crumbled feta cheese (optional)

DIRECTIONS

Heat oil in heavy medium saucepan over medium-high heat. Add onions and bell pepper; saute until beginning to soften, about 5 minutes.

Stir in quinoa, chili powder, cumin, and salt. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes.

Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

Corn and Black Bean Salad

INGREDIENTS

2 heads of corn, cooked and pared from stock
1 can black beans, drained & rinsed
1 red or green bell pepper, finely chopped
1/2 red or yellow onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
1 Jalapeno pepper, seeded & finely chopped (optional)
Cilantro sprigs or red onion wedge, for garnish

DRESSING

3/4 cup Italian salad dressing
3/4 tsp hot pepper sauce
1/2 tsp chili powder
1 Tbsp lemon juice or lime juice
1 Tbsp fresh cilantro, chopped

DIRECTIONS

In large bowl, combine corn, beans, bell pepper, onion, garlic, tomato, and Jalapeno pepper.

To make the dressing, combine Italian salad dressing, hot pepper sauce, chili powder, lemon juice, and chopped cilantro in a jar with a close-fitting lid. Close lid. Shake to mix well. Pour dressing over corn mixture. Stir to mix. Refrigerate, covered, at least 6 hours, or overnight. To serve, put corn mixture in attractive salad bowl. Garnish with a few sprigs of cilantro or a thin wedge of red onion.