INGREDIENTS
1 cup dry lentils
3 cups vegetable broth
2 bay leaves
1 (3 inch) cinnamon stick
2 garlic cloves, minced
1/2 medium onion, chopped
1/4 cup kalamata olives, chopped
1/2 medium red bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 Tbsp fresh parsley, chopped
1/2 tsp fennel seed
1/2 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
1/2 cup feta cheese, crumbled
Sea salt and pepper, to taste
10 oz baby spinach
DIRECTIONS
Sort and wash lentils, place in a pan with broth, bay leaf, and cinnamon stick. Bring to a boil, reduce heat, and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
While the lentils are cooking, place the minced garlic and onion in a small skillet with 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
Place the lentils in a large bowl and add the olives, pepper, tomatoes, carrot, and parsley. Stir in the cooked onion and garlic.
Combine the fennel seeds, oregano, red pepper flakes, and thyme. Crush to release the flavours. Add to the lentil mixture.
Drizzle with the lemon juice and olive oil. Add feta cheese and mix to combine; season with salt and pepper to taste. Chill for several hours.
To serve, divide the baby spinach among chilled plates and top with lentil salad mixture.
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, January 28, 2010
Monday, January 25, 2010
Chocolate Lava Cakes
INGREDIENTS
6 oz semi-sweet chocolate chips
6 oz butter (diced, room temperature)
3 eggs
1/2 cup sugar
1/3 cup flour
Butter for ramekins
DIRECTIONS
Preheat oven to 350 Fahrenheit.
Melt chocolate on low heat in a double boiler. When melted, take of flame, and stir in diced butter, until it melts.
In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour.
Butter 4 individual ramekins, and pour in chocolate batter. Cook for about 10 minutes. Tip ramekins upside down onto dessert plates and serve.
6 oz semi-sweet chocolate chips
6 oz butter (diced, room temperature)
3 eggs
1/2 cup sugar
1/3 cup flour
Butter for ramekins
DIRECTIONS
Preheat oven to 350 Fahrenheit.
Melt chocolate on low heat in a double boiler. When melted, take of flame, and stir in diced butter, until it melts.
In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour.
Butter 4 individual ramekins, and pour in chocolate batter. Cook for about 10 minutes. Tip ramekins upside down onto dessert plates and serve.
Thursday, January 21, 2010
Quinoa with Yams & Mushrooms
INGREDIENTS
1/3 cup quinoa
1 cup water
1 pinch sea salt
1 Tbsp extra virgin olive oil
1 tsp minced garlic
1 small red onion, chopped
1 cup crimini mushrooms, sliced
1 small yam, peeled and diced
1/4 tsp cayenne pepper
Sea salt and pepper to taste
1/4 cup pecans, chopped and toasted
DIRECTIONS
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, yams, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the yam is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
1/3 cup quinoa
1 cup water
1 pinch sea salt
1 Tbsp extra virgin olive oil
1 tsp minced garlic
1 small red onion, chopped
1 cup crimini mushrooms, sliced
1 small yam, peeled and diced
1/4 tsp cayenne pepper
Sea salt and pepper to taste
1/4 cup pecans, chopped and toasted
DIRECTIONS
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, yams, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the yam is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Olive and Feta Pasta
INGREDIENTS
8 oz uncooked kamut spaghetti or other whole grain pasta
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
8 oz crimini mushrooms, sliced
2 small zucchini, sliced
Dried oregano to taste
Sea salt and pepper to taste
12 pitted black olives, sliced
1 oz crumbled feta cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through.
Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
8 oz uncooked kamut spaghetti or other whole grain pasta
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
8 oz crimini mushrooms, sliced
2 small zucchini, sliced
Dried oregano to taste
Sea salt and pepper to taste
12 pitted black olives, sliced
1 oz crumbled feta cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook according to package directions until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through.
Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Olympics: Our Working Plan
The Olympics are drawing nearer all the time, and we've been busily trying to plan, but there's so much we just don't know. Here's our plan, subject to change as things start happening around our beautiful city:
We will be delivering as normally as possible on all delivery days to all areas except downtown Vancouver. Deliveries may be earlier or later than usual; we may even try doing some deliveries during the day. Please bear with us, as we may not be able to tell you exactly when your delivery will be coming, even on the day of your delivery.
Downtown Vancouver members: We are going to try to do your deliveries as usual on February 4th and 11th. If February 4th proves to be too difficult, we may need to cancel February 11th, but if that happens, we will be trying to call or email everyone who will be affected. We will definitely not be delivering downtown on February 18th and 25th. If you would still like a bin on either of those weeks, please call or email us to discuss alternative delivery addresses or how to pick up a bin from our warehouse.
There are a few delivery addresses that are in "gray zones" as to whether or not we will be able to deliver (such under the Cambie Street bridge), and we will do the best we can to warn members in those areas if their deliveries will have to be skipped.
If you have any questions or concerns, please let us know at 604-708-2345 or by emailing info@greenearthorganics.com.
Thank you for being a part of Green Earth Organics!
We will be delivering as normally as possible on all delivery days to all areas except downtown Vancouver. Deliveries may be earlier or later than usual; we may even try doing some deliveries during the day. Please bear with us, as we may not be able to tell you exactly when your delivery will be coming, even on the day of your delivery.
Downtown Vancouver members: We are going to try to do your deliveries as usual on February 4th and 11th. If February 4th proves to be too difficult, we may need to cancel February 11th, but if that happens, we will be trying to call or email everyone who will be affected. We will definitely not be delivering downtown on February 18th and 25th. If you would still like a bin on either of those weeks, please call or email us to discuss alternative delivery addresses or how to pick up a bin from our warehouse.
There are a few delivery addresses that are in "gray zones" as to whether or not we will be able to deliver (such under the Cambie Street bridge), and we will do the best we can to warn members in those areas if their deliveries will have to be skipped.
If you have any questions or concerns, please let us know at 604-708-2345 or by emailing info@greenearthorganics.com.
Thank you for being a part of Green Earth Organics!
Wednesday, January 20, 2010
GEO Organizes the 2010 GreenStream Event
GreenStream Web Page
http://events.constantcontact.com/register/event?oeidk=a07e2ou5as93143f68c
Maureen Cureton
http://www.smallbusinessbc.ca/seminars/speakers/maureen-cureton
http://www.commonground.ca/iss/0410159/cg159_RoadLess.shtml
Brady Dahmer
http://www.youtube.com/watch?v=mfjsj4KBSlQ
http://www.projectingchange.ca/
Cease Wyss
http://www.nfb-onf.gc.ca/eng/collection/film/?id=55120
http://dbrowncooks.wordpress.com/2009/08/22/cease-wyss-on-the-good-food-box-and-community-gardening/
Thursday, February 11th, from 5 to 8 PM
Lighthouse Sustainable Building Centre
2060 Pine Street, Vancouver
Weather Problems
We have received the following information from one of our major produce suppliers, and we thought we should bring it to the attention of our members, as these problems are likely to affect the quality, the prices, and the variety of fruits and vegetables in the coming months.
Last week, temperatures well below freezing were recorded in various parts of Mexico, one of the major sources of produce in the winter. Growers in the state of Chihuahua (south or Arizona and Texas) were hit especially hard. They are used to a little frost higher up once or twice a year, but this record cold blast was the coldest in recorded history. The same storm dropped up to 5 cm of snow in downtown Mexico City, where snow is usually only seen from a great distance, a thousand metres up the hillsides and on the volcanoes.
To summarize the problems:
- Two weeks ago, temperatures in the major growing areas of Florida had overnight lows of minus ten Celsius and they had frost as far south of West Palm Beach. Production losses were drastic, increasing the demand on Western producers.
- Temperatures have been unseasonably cold across the deserts of California, Sonora, and Sinaloa, slowing production of peppers, eggplant, cucumber, zucchini, and green onions.
- Major growing area in Northern Mexico have been frozen out, with huge losses of field crops including celery, cabbage, broccoli, parsley, and cilantro.
- California is under emergency flood watches and storm warnings this week. Long range predictions show that for the next two or three weeks, California will likely see a 200-year storm event (the type of storm that would normally happen every 200 years), with up to 600 mm of rain, high winds, and massive flooding. Winds gusted to 130 km/hour on Sunday night, affecting everything from Monterey Bay to southwestern BC.
These problems are expected to affect both organic and conventional fruits and vegetables for about the next 12 weeks. Please bear with us as we try to get you the very best produce available during the rest of this winter. If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Last week, temperatures well below freezing were recorded in various parts of Mexico, one of the major sources of produce in the winter. Growers in the state of Chihuahua (south or Arizona and Texas) were hit especially hard. They are used to a little frost higher up once or twice a year, but this record cold blast was the coldest in recorded history. The same storm dropped up to 5 cm of snow in downtown Mexico City, where snow is usually only seen from a great distance, a thousand metres up the hillsides and on the volcanoes.
To summarize the problems:
- Two weeks ago, temperatures in the major growing areas of Florida had overnight lows of minus ten Celsius and they had frost as far south of West Palm Beach. Production losses were drastic, increasing the demand on Western producers.
- Temperatures have been unseasonably cold across the deserts of California, Sonora, and Sinaloa, slowing production of peppers, eggplant, cucumber, zucchini, and green onions.
- Major growing area in Northern Mexico have been frozen out, with huge losses of field crops including celery, cabbage, broccoli, parsley, and cilantro.
- California is under emergency flood watches and storm warnings this week. Long range predictions show that for the next two or three weeks, California will likely see a 200-year storm event (the type of storm that would normally happen every 200 years), with up to 600 mm of rain, high winds, and massive flooding. Winds gusted to 130 km/hour on Sunday night, affecting everything from Monterey Bay to southwestern BC.
These problems are expected to affect both organic and conventional fruits and vegetables for about the next 12 weeks. Please bear with us as we try to get you the very best produce available during the rest of this winter. If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Sunday, January 17, 2010
About Mangoes
A mango is a tropical fruit that originated in Southeast Asia. Food historians believe the mango has been cultivated for over 4,000 years in the areas in which it was initially found. It is now grown in most countries with tropical or near tropical climates. There are over 100 different types of mangoes, but most popularly known in the US are those species imported from Mexico and South America.
The mango fruit is a drupe, like nectarines and apricots, a fleshy fruit growing around a long flat seed.
Mangoes contain some of the same oils as do poison oak and poison ivy, and some people can have an allergic reaction to the oils on both the fruit skin and the leaves of the tree. In any case, the skin is not edible and is quite hard even when the fruit is ripe.
When fully ripe, the mango may still be somewhat difficult to eat, as it is very juicy. Mangoes are best served either in long slices or in bite-sized cubes. They are still somewhat firm when ripe, and are also fibrous, composed of many long thin fibers that easily get stuck in between the teeth.
Mangoes are used in a number of dishes of Asian, Indian and South American origin. Mango Lassi combines pureed mango, yogurt, and honey into a sweet and very popular smoothie drink. Mango is often added to salsas, particularly in Latin countries. Pork stir-fried with mango, or mango served with the popular sticky rice, are well-known Asian dishes.
American recipes suggest adding pureed mango to muffins and cookies. The fruit can either be offered in a dessert such as a mango crisp, or paired with light meats like pork, chicken or shrimp. It is a particularly nice addition to fruit salads and smoothies.
Mangoes are full packed with vitamins, minerals, and anti-oxidants. They are perfect to replenish salts, vitamins, and energy after physical exercise. Mango contains vitamin B3, vitamin C, beta carotene, vitamin A, and vitamin E.
To check if a mango is ripe, check the area around the stem: if it looks plump and round, the mango is ripe. With the stem side up, smell the mango. A ripe mango will have a sweet aroma and be slightly soft to the touch.
Store under-ripe mangoes at cool room temperature until the flesh is yielding but not mushy. When ripe, refrigerate for up to 4 days.
To prepare a mango, slice off the top and bottom of the mango to expose the tip of the pit. Stand the mango up and cut off the mango flesh parallel to the pit, curving slightly with the shape of the pit. Repeat on other side. With the peel side down, cut criss-cross through the flesh without cutting through the peel. Turn the peel inside out so the cubes stick out and can be removed with a fork.
The mango fruit is a drupe, like nectarines and apricots, a fleshy fruit growing around a long flat seed.
Mangoes contain some of the same oils as do poison oak and poison ivy, and some people can have an allergic reaction to the oils on both the fruit skin and the leaves of the tree. In any case, the skin is not edible and is quite hard even when the fruit is ripe.
When fully ripe, the mango may still be somewhat difficult to eat, as it is very juicy. Mangoes are best served either in long slices or in bite-sized cubes. They are still somewhat firm when ripe, and are also fibrous, composed of many long thin fibers that easily get stuck in between the teeth.
Mangoes are used in a number of dishes of Asian, Indian and South American origin. Mango Lassi combines pureed mango, yogurt, and honey into a sweet and very popular smoothie drink. Mango is often added to salsas, particularly in Latin countries. Pork stir-fried with mango, or mango served with the popular sticky rice, are well-known Asian dishes.
American recipes suggest adding pureed mango to muffins and cookies. The fruit can either be offered in a dessert such as a mango crisp, or paired with light meats like pork, chicken or shrimp. It is a particularly nice addition to fruit salads and smoothies.
Mangoes are full packed with vitamins, minerals, and anti-oxidants. They are perfect to replenish salts, vitamins, and energy after physical exercise. Mango contains vitamin B3, vitamin C, beta carotene, vitamin A, and vitamin E.
To check if a mango is ripe, check the area around the stem: if it looks plump and round, the mango is ripe. With the stem side up, smell the mango. A ripe mango will have a sweet aroma and be slightly soft to the touch.
Store under-ripe mangoes at cool room temperature until the flesh is yielding but not mushy. When ripe, refrigerate for up to 4 days.
To prepare a mango, slice off the top and bottom of the mango to expose the tip of the pit. Stand the mango up and cut off the mango flesh parallel to the pit, curving slightly with the shape of the pit. Repeat on other side. With the peel side down, cut criss-cross through the flesh without cutting through the peel. Turn the peel inside out so the cubes stick out and can be removed with a fork.
Thursday, January 14, 2010
Mushroom & Squash Pizza
INGREDIENTS
1/2 buttercup or acorn squash, seeded
2 Tbsp butter
1 onion, chopped
3 cups sliced mushrooms
1/2 tsp dried thyme
1/4 tsp dried sage
Pinch of sea salt
Pinch of pepper
2 Tbsp vegetable broth
1 12-inch unbaked pizza crust
1-1/2 cups shredded old cheddar cheese
DIRECTIONS
Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375 Fahrenheit (190 Celsius) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. You should have about 2 cups of squash cubes.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt, and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in broth. Add cubed squash, tossing gently to combine.
Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500 Fahrenheit (260 Celsius) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
1/2 buttercup or acorn squash, seeded
2 Tbsp butter
1 onion, chopped
3 cups sliced mushrooms
1/2 tsp dried thyme
1/4 tsp dried sage
Pinch of sea salt
Pinch of pepper
2 Tbsp vegetable broth
1 12-inch unbaked pizza crust
1-1/2 cups shredded old cheddar cheese
DIRECTIONS
Place squash, cut side down, on small foil-lined pan; add 1/4 inch (5 mm) water to pan. Bake in bottom third of 375 Fahrenheit (190 Celsius) oven for about 30 minutes or until tender. Let cool; peel and cut into bite-size cubes. You should have about 2 cups of squash cubes.
Meanwhile, in large heavy skillet, melt butter over medium heat; cook onion, stirring often, for about 8 minutes or until softened. Add sliced mushrooms, thyme, sage, salt, and pepper; cook, stirring often, for about 5 minutes or until mushrooms are softened and liquid is evaporated. Remove from heat; stir in broth. Add cubed squash, tossing gently to combine.
Place pizza base on 12-inch (30 cm) round pizza pan; spoon mushroom mixture on top. Sprinkle with cheese. Bake in bottom third of 500 Fahrenheit (260 Celsius) oven for about 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.
Thursday, January 7, 2010
Roasted Pears
INGREDIENTS
1/4 to 1/3 cup sugar
1/2 vanilla bean
1.5 lbs slightly-under-ripe, fragrant medium pears, peeled if desired, and halved though the stem
1 Tbsp lemon juice
2 Tbsp water
2 Tbsp unsalted butter
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit. Place the sugar in a small bowl. With a thin sharp knife, split the vanilla bean in half lengthwise and scrape out the seeds. Stir the seeds into the sugar.
Arrange the pears in a large baking dish, cut-side-up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the vanilla sugar. Nestle the vanilla pod among the fruit. Pour the water into the dish. Dot each pear with some butter.
Roast the pears for 30 minutes, brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, about 25 to 30 minutes longer. They are done when a paring knife poked into the thickest part of the pears meets with no resistance. Serve warm.
1/4 to 1/3 cup sugar
1/2 vanilla bean
1.5 lbs slightly-under-ripe, fragrant medium pears, peeled if desired, and halved though the stem
1 Tbsp lemon juice
2 Tbsp water
2 Tbsp unsalted butter
DIRECTIONS
Preheat oven to 375 degrees Fahrenheit. Place the sugar in a small bowl. With a thin sharp knife, split the vanilla bean in half lengthwise and scrape out the seeds. Stir the seeds into the sugar.
Arrange the pears in a large baking dish, cut-side-up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the vanilla sugar. Nestle the vanilla pod among the fruit. Pour the water into the dish. Dot each pear with some butter.
Roast the pears for 30 minutes, brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, about 25 to 30 minutes longer. They are done when a paring knife poked into the thickest part of the pears meets with no resistance. Serve warm.
Gingered Beets
INGREDIENTS
1 lb beets, scrubbed
3 Tbsp sugar
2 tsp cornstarch
1/2 tsp powdered ginger
1/4 tsp sea salt
2 tsp lemon juice
1/4 cup raisins
2 Tbsp butter
DIRECTIONS
Place washed beets in a large saucepot with enough cold water to cover by about 2 inches. Cover and bring to a boil. Crack lid and reduce heat to a medium boil. Cook for 35 to 45 minutes, depending on size. Beets are fully cooked when they can be easily pierced with the tip of a sharp knife. Drain, reserving 3/4 cup of the cooking liquid.
When the beets are cool enough to handle, peel the beets by rubbing them gently with paper towels. The skin should slip off very easily. Use a paring knife to remove any stubborn skin spots and to cut off the stem and root end. Slice beets.
In a saucepan, combine sugar, cornstarch, ginger, and salt. Blend in 3/4 cup of water from beets and lemon juice. Add raisins. Cook over medium low heat, stirring, until thickened and bubbly. Add butter and sliced beets. Simmer until heated through, about 5 to 10 minutes.
Serves 4.
1 lb beets, scrubbed
3 Tbsp sugar
2 tsp cornstarch
1/2 tsp powdered ginger
1/4 tsp sea salt
2 tsp lemon juice
1/4 cup raisins
2 Tbsp butter
DIRECTIONS
Place washed beets in a large saucepot with enough cold water to cover by about 2 inches. Cover and bring to a boil. Crack lid and reduce heat to a medium boil. Cook for 35 to 45 minutes, depending on size. Beets are fully cooked when they can be easily pierced with the tip of a sharp knife. Drain, reserving 3/4 cup of the cooking liquid.
When the beets are cool enough to handle, peel the beets by rubbing them gently with paper towels. The skin should slip off very easily. Use a paring knife to remove any stubborn skin spots and to cut off the stem and root end. Slice beets.
In a saucepan, combine sugar, cornstarch, ginger, and salt. Blend in 3/4 cup of water from beets and lemon juice. Add raisins. Cook over medium low heat, stirring, until thickened and bubbly. Add butter and sliced beets. Simmer until heated through, about 5 to 10 minutes.
Serves 4.
Wednesday, January 6, 2010
From Our Newsletter : Is Harper “Going Rogue?”
OTTAWA – The Government of Canada is facing a landmark legal challenge in the country’s top court for failing to take action on global warming -- specifically for refusing to respect a federal law that requires reductions in greenhouse gas emissions, the Kyoto Protocol Implementation Act (KPIA).
It is the first climate change lawsuit in Canadian history, filed by eminent Canadian lawyer Chris Paliare and Ecojustice (formerly Sierra Legal) on behalf of Friends of the Earth Canada. “The case targets the fundamental question of whether the government is above the law,” said Ecojustice lawyer Hugh Wilkins. This case is crucial, as it will set precedent for whether the government can simply choose to ignore future laws, on climate change or other vital matters. For more information on this case, visit www.ecojustice.ca and www.foecanada.org
It is the first climate change lawsuit in Canadian history, filed by eminent Canadian lawyer Chris Paliare and Ecojustice (formerly Sierra Legal) on behalf of Friends of the Earth Canada. “The case targets the fundamental question of whether the government is above the law,” said Ecojustice lawyer Hugh Wilkins. This case is crucial, as it will set precedent for whether the government can simply choose to ignore future laws, on climate change or other vital matters. For more information on this case, visit www.ecojustice.ca and www.foecanada.org
From Our Newsletter : Logging the Northwestern Rain Forests…
…has many consequences. Including the loss of plant species like the bulbous agarikon mushroom (as seen in photo above). Scientists are studying the endangered agarikon for its medicinal properties. The University of Illinois-Chicago found the fungus to be extraordinarily active against XDR-TB tuberculosis, which is resistant to all known drug treatments. Other studies have found that agarikon has properties to combat flu viruses including, when combined with other mushrooms, bird flu, and possibly smallpox.
The bad news? Logging has razed the Pacific Northwest's old growth; less than 20 percent of our original forests still stand. And these mushrooms breed in the Pacific Northwest’s giant Douglas fir trees.
For more on this story from Alternet, visit: www.alternet.org
From Our Newsletter : Here’s to a Healthy 2010
If you find yourself making the same resolutions year after year, you’re not alone. The majority of New Year’s resolutions fail because they’re too broad (such as “be a better person”) or because they’re simply “wishes” and not goals we’re truly committed to.
“Resolutions” are easier to keep when you define a specific goal, and make sure it’s achievable, even if in incremental steps. The old adage is true: “Success begets success.” Each time you accomplish a goal you’re building confidence and making it easier to achieve future milestones.
As Green Earth Organics members, of course you’re already eating healthy. But here are a few ideas & reminders for a healthy 2010:
• Get more sleep. Studies show that not getting enough sleep disrupts both immune system and cognitive function. Generally adults need 7-8 hours of sleep. Children’s needs vary, with younger children needing at least 11 hours and tweens/teens ages 11-18 needing 8-10 hours.
• Take time to be thankful. Gratitude promotes a sense of wellbeing and confidence, and helps combat stress. Some people enjoy keeping a written list, listing one thing they are grateful for each day.
• Optimize your vitamin D levels. It’s impossible to avoid vitamin D deficiency living above the 35th parallel (as we do) because the angle of the sun to the earth means we get virtually no vitamin D rays between November and March. Ask your doctor to test your levels.
• Eat breakfast. Many people skip breakfast, but this meal really is essential to fuel your body and your brain for the day. And no, that latte on the way to work doesn’t count even if it does have as many calories as breakfast!
• Exercise regularly. This one can never be repeated enough: regular physical activity boosts brain function, improves mood, combats chronic disease and…it’s fun! A bonus: Walking or biking to your destination also helps lower your carbon footprint.
Rock Out with the “Flu Fighters”
While we’re talking about a healthy New Year, cold and flu season is in full swing. Here are some of the “Flu Fighters,” potent pathogen protectors found in fresh, whole foods:
Vitamin D: More and more is being discovered about vitamin D. Many scientists now believe there is a flu “season” because the body’s immune system is weakest when increased indoor activity (and lack of sun) depletes our body’s supply of vitamin D, a powerful foe of viruses. Supplementing with vitamin D is important, but be sure to discuss this with your doctor. Too much vitamin D from supplements can be toxic. Foods rich in vitamin D include fortified breakfast cereals, fortified butter and good ol’ organic eggs. You’ll find delicious options for both right here at Green Earth Organics.
Vitamin C: A very potent antioxidant; intravenous vitamin C was recently used by a physician in New Zealand to cure a man critically ill with swine flu. Look for a natural supplement source. Sugar interferes with the ability of your cells to absorb vitamin C. Vitamin C is water soluble, meaning excess is excreted and it is not stored in the body. Eating plenty of foods rich in vitamin C is a good idea during any season, but is especially important during cold and flu season. Foods rich in vitamin C include broccoli (surprise!), citrus fruits, mangos and papayas tomatoes, kiwi, red and yellow peppers, and potatoes. Canned fruits are rich in vitamin C too—look for delicious new canned organic papaya and other fruits from Native Forest when you place your GEO order!
Garlic: The “Superman” of illness fighting foods. Its many benefits include anti-viral, anti-tumor, anti-bacterial and pro heart health. The compound believed to be responsible for garlic’s pungent aroma, and its health benefits is allicin. Keep plenty of garlic on hand; it complements nearly everything.
Oregano Oil/Oregano: Carvacrol is the most active antimicrobial agent in oregano oil. The higher the carvacrol concentration, the more effective it is. Look for high quality supplements, and add fresh oregano to your favorite recipes.
Bubble, bubble…this remedy’s no trouble.
This home remedy isn’t a food, but it costs pennies and your editor swears by it. Within 12 to 14 hours after feeling “under the weather” (preferably immediately) try placing a few drops of hydrogen peroxide (H2O2) into each ear. You’ll hear and feel some bubbling, maybe slight stinging. Wait until these subside (usually 5 to 10 minutes), then drain onto a tissue and repeat with the other ear. Try this before going to sleep if you feel like you’re “coming down with something.”
Don’t hesitate to email us at Green Earth Organics and let us know if this simple home remedy helps you.
“Resolutions” are easier to keep when you define a specific goal, and make sure it’s achievable, even if in incremental steps. The old adage is true: “Success begets success.” Each time you accomplish a goal you’re building confidence and making it easier to achieve future milestones.
As Green Earth Organics members, of course you’re already eating healthy. But here are a few ideas & reminders for a healthy 2010:
• Get more sleep. Studies show that not getting enough sleep disrupts both immune system and cognitive function. Generally adults need 7-8 hours of sleep. Children’s needs vary, with younger children needing at least 11 hours and tweens/teens ages 11-18 needing 8-10 hours.
• Take time to be thankful. Gratitude promotes a sense of wellbeing and confidence, and helps combat stress. Some people enjoy keeping a written list, listing one thing they are grateful for each day.
• Optimize your vitamin D levels. It’s impossible to avoid vitamin D deficiency living above the 35th parallel (as we do) because the angle of the sun to the earth means we get virtually no vitamin D rays between November and March. Ask your doctor to test your levels.
• Eat breakfast. Many people skip breakfast, but this meal really is essential to fuel your body and your brain for the day. And no, that latte on the way to work doesn’t count even if it does have as many calories as breakfast!
• Exercise regularly. This one can never be repeated enough: regular physical activity boosts brain function, improves mood, combats chronic disease and…it’s fun! A bonus: Walking or biking to your destination also helps lower your carbon footprint.
Rock Out with the “Flu Fighters”
While we’re talking about a healthy New Year, cold and flu season is in full swing. Here are some of the “Flu Fighters,” potent pathogen protectors found in fresh, whole foods:
Vitamin D: More and more is being discovered about vitamin D. Many scientists now believe there is a flu “season” because the body’s immune system is weakest when increased indoor activity (and lack of sun) depletes our body’s supply of vitamin D, a powerful foe of viruses. Supplementing with vitamin D is important, but be sure to discuss this with your doctor. Too much vitamin D from supplements can be toxic. Foods rich in vitamin D include fortified breakfast cereals, fortified butter and good ol’ organic eggs. You’ll find delicious options for both right here at Green Earth Organics.
Vitamin C: A very potent antioxidant; intravenous vitamin C was recently used by a physician in New Zealand to cure a man critically ill with swine flu. Look for a natural supplement source. Sugar interferes with the ability of your cells to absorb vitamin C. Vitamin C is water soluble, meaning excess is excreted and it is not stored in the body. Eating plenty of foods rich in vitamin C is a good idea during any season, but is especially important during cold and flu season. Foods rich in vitamin C include broccoli (surprise!), citrus fruits, mangos and papayas tomatoes, kiwi, red and yellow peppers, and potatoes. Canned fruits are rich in vitamin C too—look for delicious new canned organic papaya and other fruits from Native Forest when you place your GEO order!
Garlic: The “Superman” of illness fighting foods. Its many benefits include anti-viral, anti-tumor, anti-bacterial and pro heart health. The compound believed to be responsible for garlic’s pungent aroma, and its health benefits is allicin. Keep plenty of garlic on hand; it complements nearly everything.
Oregano Oil/Oregano: Carvacrol is the most active antimicrobial agent in oregano oil. The higher the carvacrol concentration, the more effective it is. Look for high quality supplements, and add fresh oregano to your favorite recipes.
Bubble, bubble…this remedy’s no trouble.
This home remedy isn’t a food, but it costs pennies and your editor swears by it. Within 12 to 14 hours after feeling “under the weather” (preferably immediately) try placing a few drops of hydrogen peroxide (H2O2) into each ear. You’ll hear and feel some bubbling, maybe slight stinging. Wait until these subside (usually 5 to 10 minutes), then drain onto a tissue and repeat with the other ear. Try this before going to sleep if you feel like you’re “coming down with something.”
Don’t hesitate to email us at Green Earth Organics and let us know if this simple home remedy helps you.
Sunday, January 3, 2010
Spinach Soup
INGREDIENTS
3/4 cup lentils
1/2 cup white rice
2 Tbsp flour
3/4 lb spinach, chopped
2 Tbsp extra virgin olive oil
Turmeric
Sea salt
Pepper
1 egg, beaten
DIRECTIONS
Put 4 cups of water, lentils, rice, and flour in a pot. Cook on medium heat for 1 hour or until rice and lentils soften.
Add spinach and oil and then season with turmeric, salt, and pepper to taste. Cook for another 30 min. Add water if necessary.
Add the beaten egg to the soup and mix well. Cook for 5 minutes. Serve hot with a side of bread.
3/4 cup lentils
1/2 cup white rice
2 Tbsp flour
3/4 lb spinach, chopped
2 Tbsp extra virgin olive oil
Turmeric
Sea salt
Pepper
1 egg, beaten
DIRECTIONS
Put 4 cups of water, lentils, rice, and flour in a pot. Cook on medium heat for 1 hour or until rice and lentils soften.
Add spinach and oil and then season with turmeric, salt, and pepper to taste. Cook for another 30 min. Add water if necessary.
Add the beaten egg to the soup and mix well. Cook for 5 minutes. Serve hot with a side of bread.
Some New Year Reminders
Welcome to 2010 everyone!
As our members return from holidays and settle back into their routines, we wish to offer the following reminders to make sure that Green Earth Organics has smooth deliveries and that you get your bin of delicious produce just the way you want it.
The selection of produce changes weekly. The bin contents and new produce selections for the coming week are posted every Thursday evening on our website (vancouver.greenearthorganics.com). You can log on to our website any time after 6 PM on Thursday to start making changes to your next bin.
You are able to make up to four substitutions per delivery. The deadline for all substitutions, cancellations, and additional item requests is 9 AM the day prior to your delivery.
If you enjoy one of our wonderful grocery items, consider placing it on standing order. You can choose to have it with every delivery or with every second delivery, and you will save 5% every time! To set up a standing order for every delivery, just go to the "Standing Orders" page and add the items there. To set up a different standing order schedule, email the office at info@greenearthorganics.com or call us at 604-708-2345.
We offer several convenient payment options. Using a Visa or MasterCard, or being set up with Direct Debit, means that you never risk missing a payment. If you choose to pay by cash or cheque, please remember that payment is due upon delivery and that the delivery drivers do not carry change.
Whenever possible, please place your empty bins out in a safe area on the morning of your delivery for the driver to collect. Please have a look around for extra bins and cold packs.
If you have any questions or concerns, you can reach a member service representative at 604-708-2345. The office is open from 8 AM to 4 PM from Mondays to Thursdays, and from 8 AM to noon on Fridays. You can also email us at info@greenearthorganics.com.
We'd love to make your grocery shopping as easy and fast as possible so you have more time in 2010 for everything else that matters to you. Please let us know if there's anything we can do to make our service work better for you. Happy New Year!
As our members return from holidays and settle back into their routines, we wish to offer the following reminders to make sure that Green Earth Organics has smooth deliveries and that you get your bin of delicious produce just the way you want it.
The selection of produce changes weekly. The bin contents and new produce selections for the coming week are posted every Thursday evening on our website (vancouver.greenearthorganics.com). You can log on to our website any time after 6 PM on Thursday to start making changes to your next bin.
You are able to make up to four substitutions per delivery. The deadline for all substitutions, cancellations, and additional item requests is 9 AM the day prior to your delivery.
If you enjoy one of our wonderful grocery items, consider placing it on standing order. You can choose to have it with every delivery or with every second delivery, and you will save 5% every time! To set up a standing order for every delivery, just go to the "Standing Orders" page and add the items there. To set up a different standing order schedule, email the office at info@greenearthorganics.com or call us at 604-708-2345.
We offer several convenient payment options. Using a Visa or MasterCard, or being set up with Direct Debit, means that you never risk missing a payment. If you choose to pay by cash or cheque, please remember that payment is due upon delivery and that the delivery drivers do not carry change.
Whenever possible, please place your empty bins out in a safe area on the morning of your delivery for the driver to collect. Please have a look around for extra bins and cold packs.
If you have any questions or concerns, you can reach a member service representative at 604-708-2345. The office is open from 8 AM to 4 PM from Mondays to Thursdays, and from 8 AM to noon on Fridays. You can also email us at info@greenearthorganics.com.
We'd love to make your grocery shopping as easy and fast as possible so you have more time in 2010 for everything else that matters to you. Please let us know if there's anything we can do to make our service work better for you. Happy New Year!
GEO Collects Warmth for Those in Need
Throughout the year, Green Earth Organics facilitates numerous charity drives, making it easier for members to give back to the local community. During the month of January, drivers are collecting, in bins returned to the warehouse, warm blankets and sweaters that will be later dropped-off at the Covenant House.
Young people who come to the Covenant House face many barriers to independent, healthy living. Many life threatening situations await kids who end up on the streets as substance misuse, disease and violence are a daily reality of street life. Covenant House Vancouver welcomes an estimated 500-1000 young people aged 16 - 24 with open arms, hot food and a warm bed.
Healthy living and social responsibility are key for Green Earth Organics. By facilitating the donation of warm sweaters and blankets Green Earth hopes to lead by example, supporting young people in their choice to change their present circumstances.
Young people who come to the Covenant House face many barriers to independent, healthy living. Many life threatening situations await kids who end up on the streets as substance misuse, disease and violence are a daily reality of street life. Covenant House Vancouver welcomes an estimated 500-1000 young people aged 16 - 24 with open arms, hot food and a warm bed.
Healthy living and social responsibility are key for Green Earth Organics. By facilitating the donation of warm sweaters and blankets Green Earth hopes to lead by example, supporting young people in their choice to change their present circumstances.
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