Glory Bowl

Ingredients:

1 Cup Brown Rice
1/2 Cup Beets
1/2 Cup Carrots
1/2 Cup Sunflower Seeds
1/2 Cup Spinach
1/4 Cup Alfalfa
1 Avocado
1/2 Cup Tofu or Chicken
1/4 Cup Cilantro

Dressing:
1/4 Cup Miso
1 Lime
1/8 Cup Apple Cider Vinegar
1/2 Cup Water
1 Clove Garlic
1 Cup Vegetable Oil
1/3 Cup Tahini
1 Tablespoon Soy Sauce

Directions

1. In small pot, start cooking the brown rice with 2 Cups water and 1 Cup of brown rice.

2.  While Rice is cooking, Grate the raw beets and carrots
3. Finely shred the spinach and dice the avocado.

4. In a blender, blend together the miso, lime juice, vinegar, 1/2 cup of water, garlic, soy sauce and tahini.  Slowly drizzle in the Vegetable oil as it can get too thick.

5. Once your rice is done cooking, layer the ingredients as follows:  Rice, a little of your dressing, Beets, Carrots, Spinach, Avocado, Alfalfa, Chopped Cilantro, Sunflower Seeds, and the rest of your dressing. 

Seaweed Gomasio

Adapted from MountainRose Blog

A sesame seed seasoning blend from Japan, this makes a great addition to rice, salads, sandwiches, wraps, pizza, popcorn, soup, and veggies!

Ingredients

1 cup sesame seeds, raw
1/2 cup dulse/nori/kombu seaweed flakes
1 Tbsp sea salt

Directions

Toast the sesame seeds in a pan over medium heat, tossing or stirring constantly to keep the bottoms from burning.

Once the oil starts to release from the seeds and they start turning golden, remove from the heat. Pour the seeds into a bowl to cool for about 8 to 10 minutes.

If you are unable to find seaweed flakes, just toss some sheets of nori (or other seaweed) into a grinder until about the same size or a bit larger than the sesame seeds.

Once cool, mix the seaweed flakes and sea salt into you sesame seeds.

Pour into a shaker and enjoy!

Optional:

You can also experiment with adding variations! Try using hemp, flax, pumpkin, sunflower, or milk thistle seeds. Or try including garlic granules, peppercorns, oregano, basil, orange zest, or chili flakes for different flavours.

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.

Bee Welcome!

Gorgeous flowers are popping up all over as the weather warms up and have bees to thank for all the wild ones. Bees are one of the most important pollinators we have. In fact, organic farms often plant tons of flowers and bee-friendly plants to help their crops grow. A visit to the University of California at Davis taught me a great deal about which plants worked best to attract pollinators and even increase crop yield by up to triple what you could expect without them.

In order to keep bees around for good, we need to provide pollinator habitats in our own gardens. So long as they have somewhere to gather food for themselves, they’ll continue to work hard and make our planet beautiful. Two ways to help bees out are to either create Bee House or provide bee food.

To make a Bee House for some of our local mason bees, check out these instructions online. It may take an entire season to attract bees to their new home, so don’t be discouraged. Make sure to place your bee house near your bee food garden. Build A Bee Box

The plants found in a bee food garden vary wildly, but one of my personal favourites to plant is sunflowers. They grow huge and are always a beautiful sight from the kitchen window, plus you get fresh grown sunflower seeds at the end of the summer. Daisies, marigolds, buttercups, monkshood, columbine, lavender, sage, and mint are all wonderful for attracting bees and the sage and mint perform double duty in your kitchen.

Colour plays a large part in attracting bees due to the way their eyesight works. Have you ever noticed a bee hovering near you and it just won’t leave? You were probably wearing a colour that was exactly like that bee’s favourite flower and it was wondering why you didn’t have any food for it! For the best results in attracting bees, plant flowers that are blue, violet, white or yellow.

Last, and most importantly, bees need fresh water. How many times have you seen a poor bee struggling to swim in an outdoor pool or other water source? Often these bees drown while just trying to get a drink of water! Don’t worry; there is an easy way to help them out.

Find a shallow dish or planter and fill it with different types of pebbles and rocks. You can find them at any garden store or even start collecting them yourself when you’re digging up the garden for planting. Arrange them so there are higher areas and lower areas in the dish and then fill it about an inch or two deep with fresh water from the hose.

Always leave a little bit of the rocks or pebbles sticking out of the water. This allows the bees to land and drink without getting their wings wet, which would keep them from being able to fly. As water evaporates, having different levels of rocks will allow you to go longer between needing to re-fill the water level.

Enjoy your new bee-friendly garden!

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.

Celery Slaw

INGREDIENTS

2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
2 tsp sugar
2 Tbsp apple cider vinegar
1/3 cup sour cream
2 cup thinly sliced celery
1 carrot, coarsely shredded
4 Tbsp sunflower seeds (optional)

DIRECTIONS

In a bowl, combine the first 6 ingredients, then slowly stir in the sour cream. Refrigerate unless serving immediately. Shortly before serving, toss with celery and carrot and sprinkle with sunflower seeds (if using).

Sunny Banana Cookies

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.