INGREDIENTS
2 cups fresh pineapple, cubed
1 carrot, peeled and chopped
1 cucumber, peeled and chopped
1 mango, peeled and cubed
1 tsp lemon juice
1/4 Tbsp extra virgin olive oil
1 Tbsp honey
A few chopped fresh mint leaves
Sea salt and crushed pepper to taste
DIRECTIONS
Combine pineapple, carrot, cucumber, and mango in a large bowl.
In a separate bowl, whisk remaining ingredients. Add to salad and toss well to coat. Serve chilled.
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, July 15, 2010
Delays on Happiest Orange Juice
Happy Planet's very popular "Happiest Orange" juice is temporarily out of stock. Rumour has it that it is going to be out of stock until the end of September due to delays at the manufacturer, so we will be seeking a comparable orange juice to stock at least until then.
As soon as we find another organic orange juice of about the same size and price, we will start sending it out in place of Happy Planet's juice for all Happiest Orange standing orders and regular orders. At that time, we will also remove Happiest Orange from our website and put the new item up until such a time as Happy Planet can send us orange juice again. We hope to have this set up on Wednesday or Thursday of this week, when we receive our new orders from suppliers.
As soon as we find another organic orange juice of about the same size and price, we will start sending it out in place of Happy Planet's juice for all Happiest Orange standing orders and regular orders. At that time, we will also remove Happiest Orange from our website and put the new item up until such a time as Happy Planet can send us orange juice again. We hope to have this set up on Wednesday or Thursday of this week, when we receive our new orders from suppliers.
Thursday, July 8, 2010
Aioli (Garlicky Mayonnaise)
Makes a half-cup. Aioli is delicious on baked potatoes, French fries, steamed vegetables, and sandwiches.
INGREDIENTS
1 egg
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil
4-6 cloves garlic, minced
1 tsp lemon juice
DIRECTIONS
Blend the egg, vinegar, spices, and 2 tablespoons of the oil for a few seconds in a blender or food processor.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.
Stir in the garlic and lemon juice, then transfer the aïoli into a container, cover, and refrigerate.
INGREDIENTS
1 egg
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil
4-6 cloves garlic, minced
1 tsp lemon juice
DIRECTIONS
Blend the egg, vinegar, spices, and 2 tablespoons of the oil for a few seconds in a blender or food processor.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.
Stir in the garlic and lemon juice, then transfer the aïoli into a container, cover, and refrigerate.
Delays on Butter and Cottage Cheese
Many of you have probably noticed that we've been unable to deliver Avalon Dairy Butter (salted or unsalted) or Avalon Dairy Cottage cheese for the last couple of weeks. Avalon Dairy has been out of stock on these items. They currently estimate that they will have them again at the end of July.
We are going to keep the items on our website so we can get people their butter and cheese as soon as it is available from the dairy. In the meantime, we will credit your account if you order any of these items and we're unable to provide them.
We apologize for any inconvenience. Please let us know if you have any questions or concerns by calling 604-708-2345 or emailing us at info@greenearthorganics.com.
Thank you for being members of Green Earth Organics and supporting Avalon, a great local organic dairy.
We are going to keep the items on our website so we can get people their butter and cheese as soon as it is available from the dairy. In the meantime, we will credit your account if you order any of these items and we're unable to provide them.
We apologize for any inconvenience. Please let us know if you have any questions or concerns by calling 604-708-2345 or emailing us at info@greenearthorganics.com.
Thank you for being members of Green Earth Organics and supporting Avalon, a great local organic dairy.
The Health Benefits of Berries
Most berries are naturally sweet and require little effort to prepare. Just rinse them under water and serve for a nutritious snack or dessert.
One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, and 1 cup of raspberries offers vitamin C and potassium for 64 calories.
More Than Pretty Colours
The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries, and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.
Ideas for Serving Berries
Most berries like strawberries, blueberries, and raspberries are sweet enough to be served just as they are, however, here are some more ideas:
Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
Add strawberry slices to a bowl of whole grain cereal.
Sprinkle blueberries on a salad.
Stir fresh raspberries into vanilla yogurt.
Combine frozen berries with bananas and low-fat milk to make a smoothie.
One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, and 1 cup of raspberries offers vitamin C and potassium for 64 calories.
More Than Pretty Colours
The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries, and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.
Ideas for Serving Berries
Most berries like strawberries, blueberries, and raspberries are sweet enough to be served just as they are, however, here are some more ideas:
Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
Add strawberry slices to a bowl of whole grain cereal.
Sprinkle blueberries on a salad.
Stir fresh raspberries into vanilla yogurt.
Combine frozen berries with bananas and low-fat milk to make a smoothie.
Sunday, July 4, 2010
Vancouver Board of Education School Food Garden Policy Statement (June 2010)
The Vancouver Board of Education therefore encourages and supports the development of school food gardens
By Kevin Millsip, VSB Sustainability, Brent Mansfield of Think and Eat Green at School and Sarah Carten at Vancouver Coastal Health. 2010
The Vancouver Board of Education recognizes the important role school food gardens can play in students' learning. Garden-based learning can enhance academic achievement through integration of hands-on experiences into diverse subjects such as math, science, nutrition and environmental education. Garden-based learning also allows students to discover and experience fresh, healthy food and to make healthy food choices.
The use of school food gardens is consistent with the Board's commitment to sustainability and healthy food environments. School food gardens allow for the incorporation of fresh, local fruit and vegetables into the cafeteria and school meal program. A school food garden can also play a role in increasing the food security of the students, families and the community by providing space for the production of food through collaborative community and school gardens.
The Vancouver Board of Education therefore encourages and supports the development of school food gardens, recognizing the many benefits to developing and maintaining school food gardens including opportunities for learning, for increasing access to healthy food, for promoting enhanced social and emotional development and for contributing to the greening of school grounds and the building of green spaces for neighbourhoods in Vancouver.
District goals, relative to garden projects, are to help the school community carry out a successful and sustainable project that meets the above stated outcomes while adhering to district codes and standards. The VBE Food Gardens Process document outlines the process of planning, designing, implementing, maintaining and sustaining school and daycare food gardens (located on VBE property) to ensure their success over the long term.
See complete policy report here.
By Kevin Millsip, VSB Sustainability, Brent Mansfield of Think and Eat Green at School and Sarah Carten at Vancouver Coastal Health. 2010
The Vancouver Board of Education recognizes the important role school food gardens can play in students' learning. Garden-based learning can enhance academic achievement through integration of hands-on experiences into diverse subjects such as math, science, nutrition and environmental education. Garden-based learning also allows students to discover and experience fresh, healthy food and to make healthy food choices.
The use of school food gardens is consistent with the Board's commitment to sustainability and healthy food environments. School food gardens allow for the incorporation of fresh, local fruit and vegetables into the cafeteria and school meal program. A school food garden can also play a role in increasing the food security of the students, families and the community by providing space for the production of food through collaborative community and school gardens.
The Vancouver Board of Education therefore encourages and supports the development of school food gardens, recognizing the many benefits to developing and maintaining school food gardens including opportunities for learning, for increasing access to healthy food, for promoting enhanced social and emotional development and for contributing to the greening of school grounds and the building of green spaces for neighbourhoods in Vancouver.
District goals, relative to garden projects, are to help the school community carry out a successful and sustainable project that meets the above stated outcomes while adhering to district codes and standards. The VBE Food Gardens Process document outlines the process of planning, designing, implementing, maintaining and sustaining school and daycare food gardens (located on VBE property) to ensure their success over the long term.
See complete policy report here.
Breakfast "Sausages"
INGREDIENTS
1 package smoked tempeh, sliced into sausages
extra virgin olive oil
vegetable broth
Sea salt and pepper to taste
Fresh basil or sage, chopped
DIRECTIONS
Coat the bottom of a cast-iron or non-stick skillet with olive oil and heat to medium high. Add tempeh and brown quickly on all sides. Standing back, pour enough vegetable broth over tempeh to create a very shallow pool around the "sausages". Cook just until broth begins to thicken and soak into the tempeh (less than 1 minute). Cover and remove from heat. When ready to serve, sprinkle with salt, pepper, and fresh herbs.
1 package smoked tempeh, sliced into sausages
extra virgin olive oil
vegetable broth
Sea salt and pepper to taste
Fresh basil or sage, chopped
DIRECTIONS
Coat the bottom of a cast-iron or non-stick skillet with olive oil and heat to medium high. Add tempeh and brown quickly on all sides. Standing back, pour enough vegetable broth over tempeh to create a very shallow pool around the "sausages". Cook just until broth begins to thicken and soak into the tempeh (less than 1 minute). Cover and remove from heat. When ready to serve, sprinkle with salt, pepper, and fresh herbs.
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