INGREDIENTS
1/4 red onion, thinly sliced
6-oz bunch of cut spinach
16-oz strawberries, quartered
4-oz crumbled blue cheese or goat feta
1/2 cup sliced toasted almonds or pecans
Red wine vinaigrette
Sea salt and black pepper to taste
DIRECTIONS
Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.
Makes 6 servings.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, May 22, 2008
Thursday, May 15, 2008
Vegan Rhubarb Strawberry Pie
INGREDIENTS
1 double pie shell
4 cups fresh rhubarb, sliced into 3/4-inch pieces
1 cup agave
6 tablespoons arrowroot
2 cups thickly sliced fresh strawberries
1/2 teaspoon cinnamon
2 tablespoons unbleached white flour
DIRECTIONS
Fit bottom crust into a 10-inch pie plate. Refrigerate the dough and rolled-out crust.
Put sliced rhubarb into a colander with a bowl underneath. Pour agave over rhubarb and allow to drain 1 hour. In a saucepan, mix arrowroot with half of the drained agave. Heat until thickened over low heat, then add the rest of the agave.
Preheat oven to 350F.
Mix rhubarb and strawberries together in bowl. Add agave mixture along with cinnamon and flour. Gently toss to mix. Pour into prepared pie shell. Roll out top crust and place on top. Join crusts, fluting edges. Slash top so steam can escape.
Bake one hour in preheated oven. Allow to cool, then refrigerate a few hours to set (if you can stand to wait that long).
Serves 8 to 10.
1 double pie shell
4 cups fresh rhubarb, sliced into 3/4-inch pieces
1 cup agave
6 tablespoons arrowroot
2 cups thickly sliced fresh strawberries
1/2 teaspoon cinnamon
2 tablespoons unbleached white flour
DIRECTIONS
Fit bottom crust into a 10-inch pie plate. Refrigerate the dough and rolled-out crust.
Put sliced rhubarb into a colander with a bowl underneath. Pour agave over rhubarb and allow to drain 1 hour. In a saucepan, mix arrowroot with half of the drained agave. Heat until thickened over low heat, then add the rest of the agave.
Preheat oven to 350F.
Mix rhubarb and strawberries together in bowl. Add agave mixture along with cinnamon and flour. Gently toss to mix. Pour into prepared pie shell. Roll out top crust and place on top. Join crusts, fluting edges. Slash top so steam can escape.
Bake one hour in preheated oven. Allow to cool, then refrigerate a few hours to set (if you can stand to wait that long).
Serves 8 to 10.
Minister defends crackdown on safety of natural health products
GLORIA GALLOWAY
May 13, 2008
OTTAWA -- Health Minister Tony Clement is taking on the manufacturers of natural health products who object to his government's attempts to subject them to the same type of oversight proposed for pharmaceuticals, food and consumer products.
Rallies were held in Alberta, British Columbia and Toronto last week to protest against Bill C-51, the new federal consumer protection legislation that critics say will restrict access to natural medicines.
But Mr. Clement said in an interview that Canadians have a right to know the natural health products they buy are safe.
The problems created by mislabeling and the inclusion of potentially dangerous chemicals in a small number of the products has created the potential for severe harm, he said.
"I have had to issue warnings as Health Minister for liver damage, increased risk of cardiac arrest, increased risk of stroke. And these things are happening on a frequent basis," he said.
Most of the manufacturers want to make safe products, he said. But "we have to protect Canadians from the 1 per cent that are the bad apples. And if there are some elements of this industry that think they will go unregulated while other aspects of health care are regulated, such as pharmaceutical products, that's just not on."
Since 2004, natural health products have had to be registered with Health Canada. But the industry says that 60 per cent of the products that have been submitted for approval have been rejected.
"The issue with this bill is really around the enforcement, the definitions and the restrictions for natural health products on the marketplace," said Ian Stewart, the director of regulatory affairs for Truehope, an Alberta company that makes natural medicines for depression and stress disorders.
For natural products, Mr. Stewart said, "the requirements to get market authorization will be so onerous, [as will] the restrictions on being able to have these products in the marketplace, that these products are just going to be illegal in the marketplace or will be removed from the marketplace."
But Mr. Clement discounts most of the concerns being expressed by the industry.
For one thing, products that are currently on the market will not be pulled from the shelves, even if they are in the backlog waiting to be approved, unless there is a reported adverse reaction.
The rejection rate for approvals is actually closer to 50 per cent, the minister said, and usually it's just a problem with paperwork being filed incorrectly - something that can quickly be straightened out.
There are rumours that the new legislation would mean that doctors' prescriptions will be required for the natural health products, right down to vitamin C.
"That's ridiculous, that never will happen, that's not found in the bill and never would be," Mr. Clement said.
Products such as vitamin C, whose health effects are well known, will not be subjected to the intense scrutiny that will be directed at those that are chemical compounds akin to a pharmaceutical, he said.
May 13, 2008
OTTAWA -- Health Minister Tony Clement is taking on the manufacturers of natural health products who object to his government's attempts to subject them to the same type of oversight proposed for pharmaceuticals, food and consumer products.
Rallies were held in Alberta, British Columbia and Toronto last week to protest against Bill C-51, the new federal consumer protection legislation that critics say will restrict access to natural medicines.
But Mr. Clement said in an interview that Canadians have a right to know the natural health products they buy are safe.
The problems created by mislabeling and the inclusion of potentially dangerous chemicals in a small number of the products has created the potential for severe harm, he said.
"I have had to issue warnings as Health Minister for liver damage, increased risk of cardiac arrest, increased risk of stroke. And these things are happening on a frequent basis," he said.
Most of the manufacturers want to make safe products, he said. But "we have to protect Canadians from the 1 per cent that are the bad apples. And if there are some elements of this industry that think they will go unregulated while other aspects of health care are regulated, such as pharmaceutical products, that's just not on."
Since 2004, natural health products have had to be registered with Health Canada. But the industry says that 60 per cent of the products that have been submitted for approval have been rejected.
"The issue with this bill is really around the enforcement, the definitions and the restrictions for natural health products on the marketplace," said Ian Stewart, the director of regulatory affairs for Truehope, an Alberta company that makes natural medicines for depression and stress disorders.
For natural products, Mr. Stewart said, "the requirements to get market authorization will be so onerous, [as will] the restrictions on being able to have these products in the marketplace, that these products are just going to be illegal in the marketplace or will be removed from the marketplace."
But Mr. Clement discounts most of the concerns being expressed by the industry.
For one thing, products that are currently on the market will not be pulled from the shelves, even if they are in the backlog waiting to be approved, unless there is a reported adverse reaction.
The rejection rate for approvals is actually closer to 50 per cent, the minister said, and usually it's just a problem with paperwork being filed incorrectly - something that can quickly be straightened out.
There are rumours that the new legislation would mean that doctors' prescriptions will be required for the natural health products, right down to vitamin C.
"That's ridiculous, that never will happen, that's not found in the bill and never would be," Mr. Clement said.
Products such as vitamin C, whose health effects are well known, will not be subjected to the intense scrutiny that will be directed at those that are chemical compounds akin to a pharmaceutical, he said.
Thursday, February 14, 2008
Italian-Syle Mushrooms and Spinach
INGREDIENTS
4 Tbsp extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 oz fresh mushrooms, sliced
10 oz clean fresh spinach, roughly chopped
2 Tbsp balsamic vinegar
1/2 cup white wine
Sea salt and black pepper to taste
Chopped fresh parsley, for garnish (optional)
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes.
Toss in the spinach, and fry, stirring constantly for a few minutes, until spinach is wilted. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed.
Season with salt and pepper to taste, and sprinkle with fresh parsley if using. Serve hot.
4 Tbsp extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 oz fresh mushrooms, sliced
10 oz clean fresh spinach, roughly chopped
2 Tbsp balsamic vinegar
1/2 cup white wine
Sea salt and black pepper to taste
Chopped fresh parsley, for garnish (optional)
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes.
Toss in the spinach, and fry, stirring constantly for a few minutes, until spinach is wilted. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed.
Season with salt and pepper to taste, and sprinkle with fresh parsley if using. Serve hot.
Monday, February 11, 2008
The Ambassador Program
We participate in many special events where we run into customers who stop by our table to say "Hi! I get your service! I tell everyone about you guys!"
We genuinely appreciate it when people refer us to loved ones, so we thought it is only fair to reward your efforts. It’s almost as though you are ambassadors for the company, which is how we got the idea (and name) for the program. The Ambassador Program is a referral promotion that rewards existing customers for doing what they are already doing: telling friends and family about our service.
Our Ambassador Program will be available until March 14th. During that time, for every new customer who signs up and gives your name as how they heard about us, you get a bin for half price. So if two of your friends sign up, you will get a free bin!
To make it easier for you to promote, your friend gets a discount too. Until March 14th, if a new customer mentions that an existing customer refered them to Green Earth Organics, the new customer also gets $10 off their first delivery! So spread the word, and you will both benefit.
Who knows, maybe the next time we’re at an event, you’ll see us, come over and say "Hi! I get your service! I told my neighbours about you guys and I got a free bin!"
The mandatory "small print": Cannot be combined with any other offers or discounts. To take advantage of this offer, the new customer must sign-up between February 7th and March 14th and receive their first delivery before March 21st. When signing up for Green Earth deliveries, the new customer must name the active customer who referred them to Green Earth Organics, then the new customer will receive $10 off their first delivery and the referring customer will receive 50% off their next delivery. No cash value.
We genuinely appreciate it when people refer us to loved ones, so we thought it is only fair to reward your efforts. It’s almost as though you are ambassadors for the company, which is how we got the idea (and name) for the program. The Ambassador Program is a referral promotion that rewards existing customers for doing what they are already doing: telling friends and family about our service.
Our Ambassador Program will be available until March 14th. During that time, for every new customer who signs up and gives your name as how they heard about us, you get a bin for half price. So if two of your friends sign up, you will get a free bin!
To make it easier for you to promote, your friend gets a discount too. Until March 14th, if a new customer mentions that an existing customer refered them to Green Earth Organics, the new customer also gets $10 off their first delivery! So spread the word, and you will both benefit.
Who knows, maybe the next time we’re at an event, you’ll see us, come over and say "Hi! I get your service! I told my neighbours about you guys and I got a free bin!"
The mandatory "small print": Cannot be combined with any other offers or discounts. To take advantage of this offer, the new customer must sign-up between February 7th and March 14th and receive their first delivery before March 21st. When signing up for Green Earth deliveries, the new customer must name the active customer who referred them to Green Earth Organics, then the new customer will receive $10 off their first delivery and the referring customer will receive 50% off their next delivery. No cash value.
GreenEarthOrganics.com 2.0 (beta) Launched!
Your friendly neighbourhood organic delivery family has transitioned into the new millennium and are very excited to launch Green Earth Organics Beta 2.0!
The new site has lots of great features designed to give our customers loads more flexibility when shopping. Our bins are now fully customizable which means you get more of what you want, when you want. The same great produce and quality groceries at your fingertips!
We would love your feedback so we can continue to improve our site. Contact us at info@greenearthorganics.com.
Organically Yours,
The GEO Team
The new site has lots of great features designed to give our customers loads more flexibility when shopping. Our bins are now fully customizable which means you get more of what you want, when you want. The same great produce and quality groceries at your fingertips!
We would love your feedback so we can continue to improve our site. Contact us at info@greenearthorganics.com.
Organically Yours,
The GEO Team
Thursday, February 7, 2008
Ginger Carrot Soup
INGREDIENTS
4 to 5 Tbsp coriander seeds
1/4 cup extra virgin olive oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
2 lbs carrots, sliced
10 to 11 cups vegetable stock
3/4 tsp sea salt
1/2 tsp black pepper
1 tsp lemon juice
1 cup plain yogurt (for garnish)
DIRECTIONS
In a dry skillet over medium-high heat, toast the coriander seeds for about 3 minutes or until fragrant, shaking the seeds constantly. Cool and process in a blender or mortar and pestle into a fine powder. Set aside.
In a large saucepan over high heat, warm the oil. Add the onions and cook, stirring occasionally, for 3 minutes or until the onions are translucent. Add the garlic, ginger, carrots, vegetable stock, salt, pepper, and ground coriander.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add some sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food processor until smooth. Just before serving, garnish each bowl with a dollop of yogurt.
4 to 5 Tbsp coriander seeds
1/4 cup extra virgin olive oil
2 large onions, sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
2 lbs carrots, sliced
10 to 11 cups vegetable stock
3/4 tsp sea salt
1/2 tsp black pepper
1 tsp lemon juice
1 cup plain yogurt (for garnish)
DIRECTIONS
In a dry skillet over medium-high heat, toast the coriander seeds for about 3 minutes or until fragrant, shaking the seeds constantly. Cool and process in a blender or mortar and pestle into a fine powder. Set aside.
In a large saucepan over high heat, warm the oil. Add the onions and cook, stirring occasionally, for 3 minutes or until the onions are translucent. Add the garlic, ginger, carrots, vegetable stock, salt, pepper, and ground coriander.
Bring to a boil. Reduce heat; cover and simmer for 45 minutes, or until the carrots are tender. If the carrots are not sweet, add some sugar at this time. Stir in the lemon juice. Remove from heat. Process the soup in a food processor until smooth. Just before serving, garnish each bowl with a dollop of yogurt.
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