If you have a desk job and enjoy television and FaceBook when kicking back after work, you may spend a lot of time sitting still and being tempted, via advertising, with bad food and other poor lifestyle choices. Time can drain away quickly while clicking from one website to another or refreshing Twitter. The damage we can do to ourselves with technology might be obvious, but there are a lot of ways that the same technology can serve our healthy lifestyle goals too.
Smart Phone
When trying to get more exercise, a smart phone app seems to be a good match, since many of us always have our phones with us. I've been seeing "Nexercise" (www.nexercise.com) on my friends' FaceBook feeds, and it seems popular both for its ability to turn exercise into a game with rewards and for its social media sharing capability. There are a lot of other options, including apps that create routines for you and give you instructions for new exercises, ones that turn running into a game (www.zombiesrungame.com, for example), and ones that track your calories burned, etc.
Good sleep may be a less obvious match for the smart phone. Recent studies have shown us how bad smart phones can be for our sleep, from disrupting melatonin production to waking us up to just check our emails one more time, but if you can resist the urge to check your phone, there are some good sleep apps too. As an insomniac, I like white noise generators (simplynoise.com includes white, pink, and brown noise generators, with an optional timer) and sleep trackers. Just keep your phone on plane mode to help you resist the temptation to check your emails.
Computer
In addition to being able to look up health information online, computers can be a part of your healthy lifestyle. Share your goals with friends to increase accountability, get exercise videos online, etc.
For your mental health, consider taking computer breaks, maybe using a website like www.donothingfor2minutes.com, which gives you a nice picture and some calming wave noises with a timer.
And, of course, when you order your food from Green Earth Organics, you bring a lot of healthy organic options into your home and avoid the temptation to pick up junk food while you are shopping.
Television
Though the heyday of the exercise video might be the 1980s, there is still a lot of exercise programs available on TV, including everything from energetic cardio to fun dance to meditative Tai Chi and yoga. They are often on during the day or at other non-prime times, so a PVR might be helpful to be able to do the exercise you want at a time that is most convenient.
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.
Sunday, February 24, 2013
Sunday, January 27, 2013
Roasted Lemon Cabbage
INGREDIENTS
1 head of green cabbage
2 Tbspextra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground black pepper, to taste
Lemon slices, for serving cabbage (optional)
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Cut the head of cabbage into 8 equal wedges, cutting through the core and stem end. Carefully trim the thick core and stem from each wedge and arrange wedges in a single layer on a non-stick cookie sheet.
Whisk together the olive oil and lemon juice, then use a pastry brush to brush the top sides of each cabbage wedge with the mixture. Season generously with sea salt and pepper. Carefully turn the wedges over, then brush the other side with the olive oil/lemon juice mixture and season with more salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Turn the wedges and roast for another 10 to 15 minutes, until the cabbage is nicely browned and cooked through. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
1 head of green cabbage
2 Tbspextra virgin olive oil
2 Tbsp lemon juice
Sea salt and ground black pepper, to taste
Lemon slices, for serving cabbage (optional)
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Cut the head of cabbage into 8 equal wedges, cutting through the core and stem end. Carefully trim the thick core and stem from each wedge and arrange wedges in a single layer on a non-stick cookie sheet.
Whisk together the olive oil and lemon juice, then use a pastry brush to brush the top sides of each cabbage wedge with the mixture. Season generously with sea salt and pepper. Carefully turn the wedges over, then brush the other side with the olive oil/lemon juice mixture and season with more salt and pepper.
Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Turn the wedges and roast for another 10 to 15 minutes, until the cabbage is nicely browned and cooked through. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.
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.
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.
Further Weather Updates & A Price Increase
Unfortunately, there has been little good news on the weather front. The consequences of the sudden freezing temperatures in Mexico and California* continue to roll in, with more crops being affected.
Our suppliers are advising us that because of the severity of the crop losses and the timing of the freeze, prices will be affected for at least 6 months, and availability will be impacted for the foreseeable future. As before, this is not a situation that is just affecting us, or even just the organic sector; all produce, both organic and conventional, is going to be up in price and down in selection.
In addition to this sudden produce crisis, all costs continue to increase slightly with inflation. Average gas prices continue to creep up every year, for example. For all of these reasons, Green Earth Organics Vancouver will be increasing all our bin prices by $1 starting with deliveries on February 11th. The new prices will be:
$28 Small Bin
$36 Medium Bin
$47 Large Bin
$36 minimum order on the Custom Bin
We hope that our members will be understanding about this change. This is the first price increase on our bins in more than five years and this small increase will allow us to continue to provide full and delicious bins through this difficult weather situation and for the future.
If you have any questions or concerns about this price change or any other aspect of our service, please call Melissa at 604-708-2345 or email vancouver@greenearthorganics.com. Thank you for being a member of Green Earth Organics!
* For background information, see our previous blog posts: "California is Freezing (and so is the Broccoli)" and "Weather and Food Updates".
Our suppliers are advising us that because of the severity of the crop losses and the timing of the freeze, prices will be affected for at least 6 months, and availability will be impacted for the foreseeable future. As before, this is not a situation that is just affecting us, or even just the organic sector; all produce, both organic and conventional, is going to be up in price and down in selection.
In addition to this sudden produce crisis, all costs continue to increase slightly with inflation. Average gas prices continue to creep up every year, for example. For all of these reasons, Green Earth Organics Vancouver will be increasing all our bin prices by $1 starting with deliveries on February 11th. The new prices will be:
$28 Small Bin
$36 Medium Bin
$47 Large Bin
$36 minimum order on the Custom Bin
We hope that our members will be understanding about this change. This is the first price increase on our bins in more than five years and this small increase will allow us to continue to provide full and delicious bins through this difficult weather situation and for the future.
If you have any questions or concerns about this price change or any other aspect of our service, please call Melissa at 604-708-2345 or email vancouver@greenearthorganics.com. Thank you for being a member of Green Earth Organics!
* For background information, see our previous blog posts: "California is Freezing (and so is the Broccoli)" and "Weather and Food Updates".
Thursday, January 24, 2013
Balsamic-Glazed Squash
Submitted by Marianne C., who says that it is delicious and one of her favourite recipes. This recipe prompted me to find out that you can eat the skin of winter squashes - why didn't anyone tell me? If the squash is cooked enough, the skin will also be tender and will provide a bit of texture contrast.
INGREDIENTS
2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.
Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.
Bake, turning every 15 minutes, until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60 minutes.
INGREDIENTS
2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.
Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.
Bake, turning every 15 minutes, until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60 minutes.
Tuesday, January 22, 2013
Bright Roasted Veggies
INGREDIENTS
6 beets
6 carrots, peeled and cut in half lengthwise, then quartered
2 tsp extra virgin olive oil
2 Tbsp melted butter
1/4 cup orange juice
Sea salt and ground pepper, to taste
2 Tbsp fresh dill, chopped
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Place the beets in a small ovenproof pan with a little water; cover with a lid or foil. Roast for 50 to 60 minutes, depending on the size of the beets.
After about 40 minutes, toss the carrots with the olive oil. Put them in a separate baking pan and roast for 15 to 25 minutes.
When the beets are tender when poked with a fork, remove them from the oven. Cool just enough so you can handle them safely, then cut off the stem ends and slip off the skins. Cut in to bite-sized pieces.
Toss the beets and carrots with the melted butter and the orange juice; add salt and pepper and sprinkle with chopped dill.
6 beets
6 carrots, peeled and cut in half lengthwise, then quartered
2 tsp extra virgin olive oil
2 Tbsp melted butter
1/4 cup orange juice
Sea salt and ground pepper, to taste
2 Tbsp fresh dill, chopped
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Place the beets in a small ovenproof pan with a little water; cover with a lid or foil. Roast for 50 to 60 minutes, depending on the size of the beets.
After about 40 minutes, toss the carrots with the olive oil. Put them in a separate baking pan and roast for 15 to 25 minutes.
When the beets are tender when poked with a fork, remove them from the oven. Cool just enough so you can handle them safely, then cut off the stem ends and slip off the skins. Cut in to bite-sized pieces.
Toss the beets and carrots with the melted butter and the orange juice; add salt and pepper and sprinkle with chopped dill.
Flavourful Roasted Carrots
INGREDIENTS
10 carrots, scrubbed and peeled if desired
1 1/2 Tbsp extra virgin olive oil, divided
Sea salt and ground pepper
1 clove garlic
1 Tbsp fresh ginger
1 Tbsp fresh dill, chopped
3 Tbsp plain yogurt
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Cut the carrots in half first, then cut lengthwise into sticks. Toss them with about half a tablespoon of olive oil and with salt and pepper to taste. In a roasting pan, roast until tender (30 to 60 minutes, depending on the thickness of the sticks).
In the meantime, finely grate the garlic and ginger. Mix them with the remaining olive oil, the dill, and the yogurt. Use the back of a large spoon to crush the dill and ginger bits against the side of the bowl to release the flavours. Pour the sauce over the carrots and serve hot or at room temperature.
10 carrots, scrubbed and peeled if desired
1 1/2 Tbsp extra virgin olive oil, divided
Sea salt and ground pepper
1 clove garlic
1 Tbsp fresh ginger
1 Tbsp fresh dill, chopped
3 Tbsp plain yogurt
DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit.
Cut the carrots in half first, then cut lengthwise into sticks. Toss them with about half a tablespoon of olive oil and with salt and pepper to taste. In a roasting pan, roast until tender (30 to 60 minutes, depending on the thickness of the sticks).
In the meantime, finely grate the garlic and ginger. Mix them with the remaining olive oil, the dill, and the yogurt. Use the back of a large spoon to crush the dill and ginger bits against the side of the bowl to release the flavours. Pour the sauce over the carrots and serve hot or at room temperature.
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