INGREDIENTS
2 large beets
1 lb fresh fennel
1 tsp extra virgin olive oil
1/4 tsp sea salt
Black pepper to taste
1/2 tsp ground cumin
1 oz feta
DIRECTIONS
Preheat the oven to 375.
Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.
Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets place in the refrigerator overnight.)
Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.
Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.
Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned, cut into 1/2 inch cubes.
Mix together the beets, sautéed fennel, salt, black pepper, ground cumin, and crumbled feta. Chill well.
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, September 17, 2009
Carrot and Fennel Soup
INGREDIENTS
1 tsp extra virgin olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
1/2 tsp ground coriander
1/4 tsp fennel seeds
1/3 cup whipping cream
DIRECTIONS
Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned.
Mix in the whipping cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.
1 tsp extra virgin olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
1/2 tsp ground coriander
1/4 tsp fennel seeds
1/3 cup whipping cream
DIRECTIONS
Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned.
Mix in the whipping cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.
Thursday, September 10, 2009
More Than Just a Garnish
Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is related to celery).
Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium, and calcium. Like most green vegetables, parsley is a good source of vitamin K, folic acid, and fiber.
Today, parsley is one of the most commonly consumed herbs in America. A fresh sprig of the curled parsley is often used as a garnish, while the Italian parsley is used to flavour sauces, soups, and stews.
Parsley can be minced and added to salads and coleslaws, dips, sauces, and salad dressings. It is a particularly lovely addition to tomato dishes, baked potatoes, potato salads, and peas. The stalks, which have a stronger flavour than the leaves, add flavour to casseroles and cooked dishes. To prevent a white sauce from being discoloured, stems are used instead of leaves.
Finally, for a natural breath freshener, try a sprig of parsley!
Parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and contains folate, potassium, and calcium. Like most green vegetables, parsley is a good source of vitamin K, folic acid, and fiber.
Today, parsley is one of the most commonly consumed herbs in America. A fresh sprig of the curled parsley is often used as a garnish, while the Italian parsley is used to flavour sauces, soups, and stews.
Parsley can be minced and added to salads and coleslaws, dips, sauces, and salad dressings. It is a particularly lovely addition to tomato dishes, baked potatoes, potato salads, and peas. The stalks, which have a stronger flavour than the leaves, add flavour to casseroles and cooked dishes. To prevent a white sauce from being discoloured, stems are used instead of leaves.
Finally, for a natural breath freshener, try a sprig of parsley!
Quinoa Tabouli
INGREDIENTS
3 cups cooked quinoa (1 cup uncooked - follow package cooking instructions)
1 tomatoes, seeded and diced
3 cups chopped fresh parsley
4 green onions, chopped with the tops
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, crushed
Sea salt and black pepper, to taste
DIRECTIONS
Gently toss quinoa, tomato, parsley, and green onions with a fork. Mix lemon juice, olive oil, and garlic in a separate bowl. Pour over quinoa mixture, and re-toss with a fork. Season with salt & pepper to taste. Chill to meld the flavours, then serve cold or at room temperature.
3 cups cooked quinoa (1 cup uncooked - follow package cooking instructions)
1 tomatoes, seeded and diced
3 cups chopped fresh parsley
4 green onions, chopped with the tops
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, crushed
Sea salt and black pepper, to taste
DIRECTIONS
Gently toss quinoa, tomato, parsley, and green onions with a fork. Mix lemon juice, olive oil, and garlic in a separate bowl. Pour over quinoa mixture, and re-toss with a fork. Season with salt & pepper to taste. Chill to meld the flavours, then serve cold or at room temperature.
Thursday, September 3, 2009
Zucchini-Cilantro Dip
INGREDIENTS
2 medium zucchini, trimmed, grated
1/2 tsp sea salt
1 cup plain yogurt
3/4 cup sour cream
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 tsp ground cumin
Generous pinch of cayenne pepper
Sea salt and pepper to taste
DIRECTIONS
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
Whisk yogurt, sour cream, olive oil and vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin, and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate at least 2 hours, and up to overnight, to blend flavours.
Serve with veggie sticks and/or pita bread triangles.
Makes about 2 1/2 cups.
2 medium zucchini, trimmed, grated
1/2 tsp sea salt
1 cup plain yogurt
3/4 cup sour cream
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 tsp ground cumin
Generous pinch of cayenne pepper
Sea salt and pepper to taste
DIRECTIONS
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.
Whisk yogurt, sour cream, olive oil and vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin, and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate at least 2 hours, and up to overnight, to blend flavours.
Serve with veggie sticks and/or pita bread triangles.
Makes about 2 1/2 cups.
Large-scale Farming Reshaping the Planet
Metro Vancouver: Thursday, September 3rd 2009
Humans are causing erosion comparable to the world's largest rivers and glaciers, according to a new University of B.C. study.
Researchers found that large-scale farming projects are reshaping the planet. They also found that — contrary to previous scholarship — rivers are as powerful as glaciers at eroding landscapes.
"Our initial goal was to investigate the scientific claim that rivers are less erosive than glaciers," said Michele Koppes, a geography professor at UBC.
"But while exploring that, we found that many of the areas currently experiencing the highest rates of erosion are being caused by climate change and human activity such as modern agriculture."
In some cases, the researchers found large-scale farming eroded lowland agricultural fields at rates comparable to glaciers and rivers in the most tectonically active mountain belts.
The study was published online in the journal Nature Geosciences.
Source
Tuesday, September 1, 2009
Healthy Pizza to Improve the World
Give children access to education while enjoying delicious whole wheat organic pizza crust. The 12-inch crusts are made with the highest quality ingredients. They freeze well and are perfect to have on hand to create your own pizza masterpiece. $1.50 from each pizza crust sold in September will go to Compassionate Eye Foundation and its Scholarship Program that gives youth in Guatemala the opportunity to continue their education.
Initiated in 2006, the Scholarship Program provides an annual opportunity for elementary school students from the village of Tuixoquel to continue their education after Grade 6. Students benefiting from this program improve their career prospects and have a chance to give back to their community in the future.
Based in Vancouver, Compassionate Eye Foundation supports, honours, and empowers those in developing nations in order to expand educational opportunities, basic health services, and tools for economic development.
Pre-order your pizza crust with your regular order on or before September 18th, and the pizza crust will be added to your bin the week of September 28th to October 2nd, or October 5th through 9th if you do not have a delivery scheduled the first week. Alternatively, call or email us (604-708-2345 or info@greenearthorganics.com) to pre-order before September 18th.
To find more about Compassionate Eye Foundation or Spoonfuls Edible Fundraising, visit their websites.
To place your pre-order, call or email us before September 18th.
Initiated in 2006, the Scholarship Program provides an annual opportunity for elementary school students from the village of Tuixoquel to continue their education after Grade 6. Students benefiting from this program improve their career prospects and have a chance to give back to their community in the future.
Based in Vancouver, Compassionate Eye Foundation supports, honours, and empowers those in developing nations in order to expand educational opportunities, basic health services, and tools for economic development.
Pre-order your pizza crust with your regular order on or before September 18th, and the pizza crust will be added to your bin the week of September 28th to October 2nd, or October 5th through 9th if you do not have a delivery scheduled the first week. Alternatively, call or email us (604-708-2345 or info@greenearthorganics.com) to pre-order before September 18th.
To find more about Compassionate Eye Foundation or Spoonfuls Edible Fundraising, visit their websites.
To place your pre-order, call or email us before September 18th.
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