Roasted Yam, Quinoa, and Mixed Greens Salad

Featured on Calgary's CTV morning show with our very own Brigitte
Check it out!

Adapted from Eat Yourself Skinny!

Ingredients:

2 medium Yams, peeled and cubed (can also use sweet potatoes)
1 Tbsp Olive Oil
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Oregano
1/2 tsp. Spice Sanctuary's Ground Red Chili Powder
1/2 cup uncooked quinoa
2 cups mixed greens (Kale is also great for this salad)

Optional:
1/4 cup dried cranberries/raisins/sunflower seeds/whatever you feel like!

Salad Dressing:

2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp. minced shallots
1 1/2 Tbsp honey

Directions:

1. Preheat oven to 425 degrees F.

2. Rinse and peel yams, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, oregano and chili powder until completely coated.

3. Spread out cubes evenly onto a baking sheet and roast for about 30 minutes, flipping them once.

4. While the yams are baking, cook the quinoa in a rice cooker (quinoa has the same exact water ratio as rice, so just check your cooker's water requirements and go!). Once quinoa is done, stir to fluff it up and allow it to cool for about 5 minutes.

5. In a large bowl, combine greens and quinoa.

6. Mince your shallots, then in a smaller bowl mix together dressing ingredients and toss with the greens and quinoa

7. Gently fold in the sweet potato cubes, then sprinkle your dried fruit or seeds on top for presentation.

Jules Fuel "No Added Weirdness"

Just in time for the start of the 2014 Winter Olympics, we are extremely excited to add a brand new line of Olympian created breakfast food to our ever growing selection. Born and raised underneath the slopes of Whistler, 2010 Ski Cross Olympian and World Champion medalist Julia Murray has long been perfecting a true “breakfast of champions” and is currently studying to become a Registered Holistic Nutritionist.

While training for the Olympics, Julia found that the traditional options for the morning meal just weren’t cutting it. She needed something that would make her feel full and give her the energy needed to make run after run down the icy slopes, but wouldn’t make her feel heavy and weighed down. What developed was an innovative cereal that is “100% organic, vegan, low-glycemic, nutrient-dense, high fibre, antioxidant-rich, and, in her own words, 'Purely Vitalicious’.”

Each bag contains six servings of cereal, with a superfood ingredient list that will impress even the most picky of healthy eaters.

• Quinoa, the “mother grain,” is a low-glycemic source of protein.
• Goji berries for a metabolism and vitamin C boost.
• Chia seeds with tons of antioxidants, omega3 and 6 fatty acids.
• Sunflower seeds, whose folic acid prevent bad cholesterol from sticking around.
• Pumpkin seeds with iron and magnesium to balance blood sugar.
• Flax seeds, high in fiber and antioxidants and helps reduce the risk of colon cancer.
• Rolled Oats to lower cholesterol and boost your energy and your immune system.
• Thompson Raisins with potassium for your heart and anti-inflammatory qualities to keep your body moving.

Those of us lucky enough to frequent the Whistler Farmers Market this past year have even had a chance to see “Jules Fuel” for ourselves as she sought feedback from her customers and tested marketability. With resounding success amongst the eager slope-goers and health conscientious residents, Julia has thrown her entrepreneurial spirit into the next step.

Sharing it with the rest of the world!

Green Earth Organics is thrilled to support our own local Olympian, Julia in her quest to bring “Jules Fuel” into the Vancouver market.

Buy Juels Fuel now from our Sea to Sky location or our Vancouver location.

Apple and Carrot Salad with Basil

INGREDIENTS

6 apples
3 carrots
2 cups raisins
1/4 cup plain, nonfat yogurt
1/2 cup sour cream
2 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp sugar
1 tsp molasses
1 tsp apple cider vinegar
1/4 tsp sea salt
1 pkg basil, cut into strips

DIRECTIONS

There's no need to peel the apples or carrots. Scrub well, core the apples, and shred both the apples and the carrots. In a large salad bowl, mix the apples and carrots with the raisins.

To make the dressing, whisk together yogurt and sour cream in a small mixing bowl. Add the lemon zest, lemon juice, sugar, molasses, vinegar, and salt and whisk to combine.

Add the dressing to the salad and toss. If possible, let the salad sit for about an hour in the refrigerator. Just before serving, toss in the sliced basil.

Apple Pancake Pie

INGREDIENTS

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

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

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

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

Serves 2.

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

Flour-Free Banana Bake

Contributed by Bonny D.  

INGREDIENTS

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

DIRECTIONS

Preheat oven to 350 degree Fahrenheit.

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

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

Mashed Winter Squash with Maple Syrup

INGREDIENTS

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

DIRECTIONS

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

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

Serves 6.

Raisin Cookie Refrigerator Oatmeal

A satisfying breakfast for fast-moving mornings. This is a very flexible recipe: start with oats, chia seeds, yogurt, and a liquid, then sweeten and flavour however you want. Also delicious with fresh fruit instead of dried.

INGREDIENTS

1/4 cup rolled oats
1 Tbsp chia seeds
1/4 cup Greek yogurt
1/3 cup milk
1 tsp raw agave
1/8 tsp vanilla
2 - 4 Tbsp raisins
1/2 tsp cinnamon
2 - 4 Tbsp toasted and coarsely chopped walnuts (optional)

DIRECTIONS

The night before, combine all the ingredients except the walnuts in a container with a tight fitting lid. Stir well and leave in the refrigerator overnight. In the morning, stir in the walnuts, if using, and enjoy!

Variations:

1. Combine rolled oats, chia seeds, yogurt, milk, and agave with a tablespoon of cocoa powder. In the morning, add half a banana or a handful of strawberries, chopped.

2. Combine rolled oats, chia seeds, yogurt, and milk with a teaspoon of amaretto agave (or another sweetener and 1/8 teaspoon of almond extract). In the morning, add a handful of fresh blueberries and a couple of tablespoons of chopped roasted almonds.

3. Combine rolled oats, chia seeds, and yogurt. Use 1/3 cup chai concentrate in place of milk and add 2 to 4 tablespoons of raisins (optional). Stir well. In the morning, sweeten to taste with agave or honey.

Spring Time Vegan Coleslaw

Contributed by Leigh, Green Earth Organics member and The Tasty Vegan blogger. Check out her website for more delicious vegan recipes.

Did you get a huge head of cabbage in your veg-box and now can't figure out how to convince the kids to eat it? Coleslaw has the magic ability to hide all kinds of nutritious things without anyone even noticing so whip up some of this springtime vegan coleslaw and, voila! that cabbage, bag of carrots, and plethora of apples will be gobbled up in no time.

A food processor with a shredder, or a mandolin or grater will make things a lot easier when making coleslaw so dig yours out of the back of the cupboard now if necessary.

15 minutes preparation (if you have a food processor it's so simple!).

INGREDIENTS

1/2 head of cabbage
3 reasonably sized carrots, topped and tailed
2 small apples or one large one, cored
4 Tbsp Earth Island Organic Vegenaise
Raisins or dried cranberries (optional)
1 1/2 tsp Simply Natural Dijon Mustard
Juice of 1/2 fresh lemon (or 1 tsp lemon juice)
Sea salt

DIRECTIONS

Feed the cabbage, carrots, and apples into the food processor until shredded or sliced to desired thickness. Test a little first to make sure your blade won't just turn them to mush... change the chopping setting if that happens!

Transfer the shredded vegetables and fruit to a large bowl and throw in the raisins or cranberries if using along with the rest of the ingredients and mix thoroughly. Add a dash of salt to taste.

Easy! Now serve with freshly baked bread, piled high on baked potatoes, or use as a sandwich filling for the kids' lunches.

Crisp Cornmeal Cookies

INGREDIENTS

3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla or almond extract
1 1/2 cups flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp sea salt
Optional: 1/2 cup raisins, dried currants, or dried cranberries

DIRECTIONS

Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla or almond extract and beat until smooth.

In a separate bowl, stir together the flour, cornmeal, baking powder, and salt. Gradually add to butter mixture, stirring to combine thoroughly. Stir in the optional raisins or other dried fruit.

Form the dough into a ball and wrap tightly in plastic wrap. Chill until firm, about 1 hour.

Preheat oven to 350 degrees Fahrenheit.

Form the dough into one-inch balls and flatten each one with a fork. Place one inch apart on a lightly greased cookie sheet.

Bake for about 10 to 12 minutes, or until edges are golden. Cool on a wire rack and store in an airtight container.

Oatmeal Pancakes with Dried Fruit and Nuts

INGREDIENTS

1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt

DIRECTIONS

Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.

In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.

Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).

Top pancakes with yogurt and toasted nuts.

Quinoa Power Bars

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.

Cornflake Bars

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 Bread Pudding

INGREDIENTS

Pudding
4 cups soft bread cubes
1/4 cup raisins or dried cranberries
2 cups peeled and sliced apples
1 cup demerara sugar
1 3/4 cups milk
1/4 cup butter
1 tsp cinnamon
1/2 tsp vanilla extract
2 eggs, beaten

Vanilla Sauce
1/4 cup sugar
1/4 cup demerara sugar
1/2 cup milk
1/2 cup butter
1 tsp vanilla extract

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 7 x 11 inch baking dish.

To make the pudding:

In a large bowl, combine bread cubes, raisins or cranberries, and apples. Set aside.

In a small saucepan over medium heat, combine 1 cup demerara sugar, 1 3/4 cups milk, and 1/4 cup butter. Cook, stirring constantly, until butter is melted. Pour over bread mixture in bowl and stir.

In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared baking dish, and pour egg mixture over bread.

Bake for 40 to 50 minutes, or until center is set and apples are tender.

While pudding is baking, make the sauce:

Mix together sugar, demerara sugar, 1/2 cup milk, and 1/2 cup butter in a saucepan. Bring to a boil, remove from heat, and then stir in 1 teaspoon vanilla. Serve over bread pudding.

Cucumber and Mint Salad

INGREDIENTS

1 field cucumber, peeled and sliced
1 cup sliced celery
1 can chickpeas, drained and rinsed
3 carrots, peeled and shredded
1/4 cup raisins
1 cup chopped fresh mint
2 Tbsp extra virgin olive oil
3 Tbsp white wine vinegar

DIRECTIONS

Place the cucumber, celery, chickpeas, carrots, raisins, and mint in a large bowl, and toss with the olive oil and white wine vinegar to coat. Serve immediately

Gingered Beets

INGREDIENTS

1 lb beets, scrubbed
3 Tbsp sugar
2 tsp cornstarch
1/2 tsp powdered ginger
1/4 tsp sea salt
2 tsp lemon juice
1/4 cup raisins
2 Tbsp butter

DIRECTIONS

Place washed beets in a large saucepot with enough cold water to cover by about 2 inches. Cover and bring to a boil. Crack lid and reduce heat to a medium boil. Cook for 35 to 45 minutes, depending on size. Beets are fully cooked when they can be easily pierced with the tip of a sharp knife. Drain, reserving 3/4 cup of the cooking liquid.

When the beets are cool enough to handle, peel the beets by rubbing them gently with paper towels. The skin should slip off very easily. Use a paring knife to remove any stubborn skin spots and to cut off the stem and root end. Slice beets.

In a saucepan, combine sugar, cornstarch, ginger, and salt. Blend in 3/4 cup of water from beets and lemon juice. Add raisins. Cook over medium low heat, stirring, until thickened and bubbly. Add butter and sliced beets. Simmer until heated through, about 5 to 10 minutes.

Serves 4.

Chocolate & Pumpkin Seed Butter Squares

INGREDIENTS

3/4 cup agave
1 cup pumpkin seed butter
1 tsp vanilla extract
3 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup raisins or pumpkin seeds (optional)

DIRECTIONS

Combine agave, pumpkin seed butter, and vanilla in a large saucepan. Stir constantly on medium heat until smooth. Remove from heat, then add cereal, chocolate chips, and seeds or raisins. Continue stirring until well mixed. Press into a greased 8" x 9" pan and chill for 1 hour. When solid, cut into bars and serve.

Ginger Parsnip Muffins

No one will guess that the mystery ingredient in your muffins is parsnips. The grated raw vegetable adds fibre and moistness and is delicious paired with crystallized ginger and honey. This recipe works equally well with large-flake rolled oats or the quick-cooking (not instant) type.

INGREDIENTS

1-1/2 cups all-purpose flour
1/2 cup rolled oats
1 Tbsp baking powder
1/2 tsp sea salt
2 Tbsp finely chopped crystallized ginger
1/2 cup raisins
1 egg
1 cup peeled, grated parsnip (1 medium)
3/4 cup milk
1/2 cup honey
1/4 cup extra virgin olive oil

DIRECTIONS

Grease muffin cups.

In large bowl, combine flour, rolled oats, baking powder, and salt. Stir in ginger and raisins; set aside.

In medium bowl, lightly beat egg; stir in grated parsnip, milk, honey, and oil until blended. Stir liquid ingredients into dry ingredients, stirring just until moistened. Spoon into muffins cups.

Bake in 400°F oven for 15 to 20 minutes or until firm to the touch. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight containers.

Chard and Beet Sautee

INGREDIENTS

1 1/2 lbs red beets (about 3 large)
4 lbs chard
1/4 cup extra virgin olive oil
1 large onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeno chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 Tbsp golden raisins
1/4 cup fresh lime juice
1 5 1/2-ounce log soft fresh goat cheese, crumbled
2 Tbsp pine nuts

DIRECTIONS

Fold chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sautee until starting to soften, about 8 minutes.

Add onion and next 3 ingredients; sautee 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.

Broccoli and Cornmeal Upside Down Cake

INGREDIENTS

One head of broccoli
3/4 cup cottage cheese
1/2 cup plain yogurt
2 eggs
1 Tbsp extra virgin olive oil
Sea salt & black pepper, to taste
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 1/2 tsp baking powder
A handful of raisins
A handful of walnuts, toasted and chopped

DIRECTIONS

Wash the broccoli and cut it into florets. Steam until bright green - cooked but not limp. Run cold water on it to stop the cooking and set aside in a colander to drain thoroughly.

Preheat the oven to 350 degrees Fahrenheit. Use a little olive oil to grease an 8-inch cake pan.

Whisk together the cottage cheese, yogurt, eggs, and oil, and salt and pepper to taste. In a medium mixing-bowl, combine the cornmeal, flour, and baking powder. Fold the liquid mixture into the dry mixture until just combined (the batter will be thick). Do not overmix; it's fine if it's a little lumpy.

Arrange the cooked broccoli at the bottom of the cake pan. Sprinkle with the walnuts and raisins. Pour the batter evenly over the broccoli and smooth it out a bit with a spatula.

Bake for 30 to 40 minutes, until the top is golden and crispy. Let rest on the counter for 5 minutes before cutting.

To serve, run a knife around the pan to loosen the cornmeal crust, cover the pan with a serving plate, and flip quickly (protect your hands with oven mitts, of course) so the cake lands, broccoli-side up, on the plate.

Cut in wedges, preferably with a sharp knife so as not to smoosh the broccoli. Serve warm, at room-temperature, or cold. Reheat leftovers for ten minutes in the oven if you wish to revive the crispiness of the crust.