INGREDIENTS
Pudding
4 cups soft bread cubes
1/4 cup raisins or dried cranberries
2 cups peeled and sliced apples
1 cup demerara sugar
1 3/4 cups milk
1/4 cup butter
1 tsp cinnamon
1/2 tsp vanilla extract
2 eggs, beaten
Vanilla Sauce
1/4 cup sugar
1/4 cup demerara sugar
1/2 cup milk
1/2 cup butter
1 tsp vanilla extract
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 7 x 11 inch baking dish.
To make the pudding:
In a large bowl, combine bread cubes, raisins or cranberries, and apples. Set aside.
In a small saucepan over medium heat, combine 1 cup demerara sugar, 1 3/4 cups milk, and 1/4 cup butter. Cook, stirring constantly, until butter is melted. Pour over bread mixture in bowl and stir.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared baking dish, and pour egg mixture over bread.
Bake for 40 to 50 minutes, or until center is set and apples are tender.
While pudding is baking, make the sauce:
Mix together sugar, demerara sugar, 1/2 cup milk, and 1/2 cup butter in a saucepan. Bring to a boil, remove from heat, and then stir in 1 teaspoon vanilla. Serve over bread pudding.
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, December 30, 2010
Wednesday, December 29, 2010
Avalon Organics Hair Care
Green Earth Organics is pleased to start carrying shampoo and conditioner by Avalon Organics (no relation to Avalon Dairy, our favourite milk supplier).
About hair care, Avalon says: "For healthy, lustrous hair you need gentle shampoos and moisturizing conditioners that will cleanse without stripping and hydrate without adding excess weight. Formulated with organic botanicals and essential oils, our shampoos and conditioners will give you healthy, vibrant hair without harsh preservatives and hair-stripping cleansers. Gentle, safe, and effective."
Their Avalon Organics Lavender Shampoo and Conditioner tied for first place in the "Best Organic Hair Care" category of the 2010 Stellar Organic Awards (Organic Products Retailer). Their line also includes lemon, peppermint, rosemary, and unscented products in both shampoo and conditioner, with each one having a different benefit. Lavender is nourishing, lemon is clarifying, peppermint is strengthening, rosemary is volumizing, and unscented is moisturizing.
Avalon does not use parabens - the most widely used category of body care preservatives - in their hair care products. They also continue to exclude sodium lauryl/laureth sulfates, which are known irritants, and they use natural cleansers that clean the skin and hair gently and effectively. They use organic essential oils for fragrance and reject mineral oil, petrolatum, propylene glycol, artificial colours and synthetic fragrances. Their products are free of all toxic synthetic preservatives, petroleum-based ingredients, formaldehyde donors, and other proven harmful chemicals.
Avalon neither test their products on animals nor supports the testing of ingredients on animals. They never use animal-based ingredients in their products.
Consciousness in Cosmetics – by Avalon Organics
The skin is the largest organ of the body - a delicate shield of protection covering us from head to toe. Much of what we put on our skin is absorbed directly into our body. For this reason, the products we apply to our skin must be truly clean and pure, natural and organic, made from ingredients that are effective and safe.
"Consciousness in Cosmetics" is the guiding principle behind everything we do at Avalon Organics. It reflects our commitment to creating an extraordinary, unprecedented range of new and reformulated products that are inherently pure and safe, while expanding the efficacy and vibrantly healthy benefits of natural body care. It is our mission and our passion.
About hair care, Avalon says: "For healthy, lustrous hair you need gentle shampoos and moisturizing conditioners that will cleanse without stripping and hydrate without adding excess weight. Formulated with organic botanicals and essential oils, our shampoos and conditioners will give you healthy, vibrant hair without harsh preservatives and hair-stripping cleansers. Gentle, safe, and effective."
Their Avalon Organics Lavender Shampoo and Conditioner tied for first place in the "Best Organic Hair Care" category of the 2010 Stellar Organic Awards (Organic Products Retailer). Their line also includes lemon, peppermint, rosemary, and unscented products in both shampoo and conditioner, with each one having a different benefit. Lavender is nourishing, lemon is clarifying, peppermint is strengthening, rosemary is volumizing, and unscented is moisturizing.
Avalon does not use parabens - the most widely used category of body care preservatives - in their hair care products. They also continue to exclude sodium lauryl/laureth sulfates, which are known irritants, and they use natural cleansers that clean the skin and hair gently and effectively. They use organic essential oils for fragrance and reject mineral oil, petrolatum, propylene glycol, artificial colours and synthetic fragrances. Their products are free of all toxic synthetic preservatives, petroleum-based ingredients, formaldehyde donors, and other proven harmful chemicals.
Avalon neither test their products on animals nor supports the testing of ingredients on animals. They never use animal-based ingredients in their products.
Consciousness in Cosmetics – by Avalon Organics
The skin is the largest organ of the body - a delicate shield of protection covering us from head to toe. Much of what we put on our skin is absorbed directly into our body. For this reason, the products we apply to our skin must be truly clean and pure, natural and organic, made from ingredients that are effective and safe.
"Consciousness in Cosmetics" is the guiding principle behind everything we do at Avalon Organics. It reflects our commitment to creating an extraordinary, unprecedented range of new and reformulated products that are inherently pure and safe, while expanding the efficacy and vibrantly healthy benefits of natural body care. It is our mission and our passion.
Thursday, December 23, 2010
Potato and Spinach Stew
A bit of a cross between a soup and a stew. Good to serve as a starter.
INGREDIENTS
1 bunch fresh spinach, washed and trimmed
4 Tbsp extra virgin olive oil
2 cloves of garlic, peeled but whole
1 medium onion, chopped
3 medium potatoes, peeled and chopped into bite sized pieces
5 Tbsp breadcrumbs
A little saffron (optional)
Sea salt and pepper, to taste
DIRECTIONS
Put the spinach in a saucepan with a pinch of salt and cook for about 10 minutes.
Meanwhile, put the olive oil in a deep frying pan over medium heat. Then put the 2 cloves of whole garlic into the oil and fry them until they turn a golden brown colour. Remove them from the oil and set aside. Add the chopped onion to the oil and fry, stirring frequently, until the onion goes transparent - this should take about 5 minutes.
In the meantime, crushed the cooked garlic cloves.
Add the cooked spinach and the potatoes to the frying pan. Add enough water to cover the mixture. Add the bread crumbs, saffron, and the crushed garlic. Add salt and pepper to taste, then cover the frying pan. Cook this over medium-low heat for about 30 minutes until the potatoes are cooked.
Serve in soup bowls with crusty bread.
INGREDIENTS
1 bunch fresh spinach, washed and trimmed
4 Tbsp extra virgin olive oil
2 cloves of garlic, peeled but whole
1 medium onion, chopped
3 medium potatoes, peeled and chopped into bite sized pieces
5 Tbsp breadcrumbs
A little saffron (optional)
Sea salt and pepper, to taste
DIRECTIONS
Put the spinach in a saucepan with a pinch of salt and cook for about 10 minutes.
Meanwhile, put the olive oil in a deep frying pan over medium heat. Then put the 2 cloves of whole garlic into the oil and fry them until they turn a golden brown colour. Remove them from the oil and set aside. Add the chopped onion to the oil and fry, stirring frequently, until the onion goes transparent - this should take about 5 minutes.
In the meantime, crushed the cooked garlic cloves.
Add the cooked spinach and the potatoes to the frying pan. Add enough water to cover the mixture. Add the bread crumbs, saffron, and the crushed garlic. Add salt and pepper to taste, then cover the frying pan. Cook this over medium-low heat for about 30 minutes until the potatoes are cooked.
Serve in soup bowls with crusty bread.
Eggplant Caviar
INGREDIENTS
1 large eggplant
2 Tbsp extra virgin olive oil
1 large onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
Sea salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. Bake eggplant in a baking dish for about an hour. Set aside to cool. Cut in half, scoop out interior, and discard the skin. Chop or food process the eggplant until it looks like oatmeal.
Meanwhile, heat oil in a large frying pan over medium heat. Add onions and saute, stirring frequently, until translucent and very soft, about 10 minutes. Add garlic and saute for one more minute, then add the tomato paste and cook one minute more.
Stir in eggplant and cook until thickened. Season with salt and pepper and serve with crackers, sliced baguette, or raw veggie sticks.
1 large eggplant
2 Tbsp extra virgin olive oil
1 large onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
Sea salt and pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. Bake eggplant in a baking dish for about an hour. Set aside to cool. Cut in half, scoop out interior, and discard the skin. Chop or food process the eggplant until it looks like oatmeal.
Meanwhile, heat oil in a large frying pan over medium heat. Add onions and saute, stirring frequently, until translucent and very soft, about 10 minutes. Add garlic and saute for one more minute, then add the tomato paste and cook one minute more.
Stir in eggplant and cook until thickened. Season with salt and pepper and serve with crackers, sliced baguette, or raw veggie sticks.
Thursday, December 16, 2010
Roasted Parsnips
INGREDIENTS
1 1/2 lbs of parsnips, peeled and cut into 2 1/2 inch sticks
4 tsp of extra virgin olive oil
Sea salt and freshly ground pepper
1/3 cup of vegetable broth
3 Tbsp unsalted butter, softened
4 tsp drained, bottled horseradish
1/2 Tbsp finely chopped parsley
1/2 small garlic clove, minced
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20 to 45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid the parsnips getting mushy.
Combine the softened butter with the horseradish, parsley, and garlic, and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.
Serves 4.
1 1/2 lbs of parsnips, peeled and cut into 2 1/2 inch sticks
4 tsp of extra virgin olive oil
Sea salt and freshly ground pepper
1/3 cup of vegetable broth
3 Tbsp unsalted butter, softened
4 tsp drained, bottled horseradish
1/2 Tbsp finely chopped parsley
1/2 small garlic clove, minced
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover, and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, about 20 to 45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid the parsnips getting mushy.
Combine the softened butter with the horseradish, parsley, and garlic, and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.
Serves 4.
Hearty Lentil Soup
INGREDIENTS
2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped
DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.
Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.
Remove the bay leaves from the soup. Stir in the cilantro and serve.
2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1/2 can crushed tomatoes
3 cups vegetable broth
2 bay leaves
1 dash tamari
2 tsp vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped
DIRECTIONS
Heat the oil in a large saucepan over medium heat. Add the onion, leek, carrot, parsnip, potato, and celery. Cook until onions are translucent, stirring occasionally.
Add lentils, tomatoes, broth, bay leaves, tamari, Worcestershire sauce, and wine to the saucepan. Stir and bring the mixture to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes, or until the lentils are cooked.
Remove the bay leaves from the soup. Stir in the cilantro and serve.
Thursday, December 9, 2010
Vegetable Cornish Pasties
INGREDIENTS
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
1 recipe whole wheat pastry for a double crust
1/4 cup butter
1 onion, diced
1 carrot, peeled and diced
1 turnip, peeled and diced
1 large potato, peeled and diced
1/4 lb mushrooms, chopped
2 Tbsp water
1 egg
1/4 cup milk
1/4 lb shredded cheddar cheese
Sea salt and pepper to taste
1 egg, beaten
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
Place a large skillet over medium heat. Add butter and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
In a small bowl, whisk in 1 egg into the milk. Stir this mixture into the cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.
Cheesy Turnips and Carrots
INGREDIENTS
3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese
DIRECTIONS
In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.
In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.
Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.
3 cups diced peeled turnips
2 cups sliced carrots
1/4 tsp powdered ginger
3/4 cup water
3/4 tsp sea salt, divided
3 Tbsp butter or non-dairy alternative
1/2 cup chopped onion
1/2 cup diced celery
3 Tbsp flour
1/4 tsp pepper
1 1/2 cups milk
1 cup shredded cheddar cheese
DIRECTIONS
In a saucepan, combine turnips, carrots, ginger, water, and about half of the salt. Cover and cook over medium-high heat for 10 to 15 minutes, until vegetables are tender. Drain and reserve liquid. Set vegetables aside.
In a skillet, melt butter over medium heat. Add onion and celery and saute until tender.
Add flour, pepper, and remaining salt to onion and celery and stir well. Add the milk and the reserved vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in the vegetables and heat through. Serve hot.
Wednesday, December 8, 2010
Holiday Delivery Schedule
Just a note that we will be delivering as normal all through the holiday season this year. The only exception will be that there will be no deliveries to Bowen Island on December 30th.
Since Christmas Day and New Year's Day are both Saturdays, no deliveries will be rescheduled and the office hours will be the same as usual. We will be trying to do the deliveries on Christmas Eve and New Year's Eve as early as possible to get our delivery drivers off to their own seasonal celebrations, but that should be the only change.
If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Happy holidays!
Since Christmas Day and New Year's Day are both Saturdays, no deliveries will be rescheduled and the office hours will be the same as usual. We will be trying to do the deliveries on Christmas Eve and New Year's Eve as early as possible to get our delivery drivers off to their own seasonal celebrations, but that should be the only change.
If you have any questions or concerns, please call us at 604-708-2345 or email info@greenearthorganics.com.
Happy holidays!
Sunday, December 5, 2010
Roasted Yams with Maple Syrup
INGREDIENTS
Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted
DIRECTIONS
Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.
Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.
Extra virgin olive oil
2-3 yams, peeled and cut into chunks
Sea salt and pepper
1 - 2 Tbsp dried cranberries
1 - 2 Tbsp pecan pieces
1 Tbsp maple syrup
2 tsp butter, melted
DIRECTIONS
Preheat the oven to 375 degrees. Oil a baking sheet. Place the diced yam on the baking sheet then drizzle with olive oil and season with sea salt and pepper, to taste. Roast in the oven for 25 to 30 minutes or until yam is tender when pierced with a fork.
Oil a baking dish. Pour the roasted yam into the baking dish followed by the dried cranberries and pecan pieces. Mix the melted butter and maple syrup together then drizzle on top of the yam mixture, tossing to coat. Cover and bake for 10 minutes. Uncover and continue baking for 5 minutes. Taste and drizzle with more syrup if needed. Serve immediately.
Thursday, December 2, 2010
Green(er) Wrapping Options
Once you start looking, there are hundreds of environmentally-friendly gift wrapping ideas on the Internet. This makes sense: wrapping paper usually ends up in the landfill, thus increasing the environmental impact of the holiday season.
The alternatives to conventional gift wrapping range from simple changes in how you do things (using wrapping paper made of recycled materials and recycling it after) to more complicated or expensive options (buying or making fabric bags; wrapping gifts inside other gifts, like using a tablecloth to wrap a kitchen appliance).
There's something beautiful about a pile of wrapped gifts in seasonal colours and there's a child-like delight in tearing into a present, so I am always seeking ideas that would help capture those feelings but with less environmental impact. When deciding how to wrap a gift, I also try to remember that reusable gift wrapping that never gets reused might as well be disposable.
Refabrica is a Vancouver company making beautiful reusable gift bags out of reclaimed fabric that would otherwise end up in the landfill. They aren't inexpensive, but their beauty and functionality does increase the chances of them actually being re-gifted by the recipient. Refabrica bags are available at Scraps, the store we recently profiled.
Making your own fabric bags is pretty easy if you have access to a sewing machine. My mother made her's with drawstrings, but if that's beyond your sewing skills or time limitations, you can also just tie the ribbon around the outside. My Mom always gathers up all the fabric bags at the end of the family gift opening session and reuses them herself. To increase the fun of opening the gift, she uses tissue paper inside, which she also reuses.
If you are really attached to the "ripping it open" style of gift opening or if you know your gift recipient isn't likely to reuse the wrapping, it's time to go for something reused and/or recyclable.
In my house, we tend to reuse what little wrapping paper we receive. Each year, each piece gets a little smaller as we trim off the ripped and taped edges until it is almost more tape than paper and only useful for the smallest stocking stuffer. For the least impact, start with wrapping paper made with recycled paper and then recycle the scraps (wrapping paper that is 100% paper is recyclable in the yellow "mixed paper" bag in Vancouver; avoid foil and plastic wrappings and check with your local recycling depot outside of Vancouver). If your wrapping paper got a little too crunched up, place the paper on the ironing board, spritz with a little water and iron on a low setting to remove any wrinkles.
When I have a little more time, my favourite option for recyclable wrapping paper is plain butcher paper or blank newsprint (both are recyclable and biodegradable) stamped with a festive design. You can make your own stamps out of a cleaned piece of styrofoam (such as a meat tray or a piece of a take-out container). Just draw your design into the foam with a dull pencil or a pen and stamp. You don't need to be able to draw - simple geometric shapes and abstract squiggles work well. Stamp using non-toxic, waterbased ink for a rustic but festive look. You can enhance the package by tying it with raffia, twine, or some yarn.
For awkward shaped gifts, sometimes a gift bag works best. I like to buy the plain (recyclable) ones from dollar stores, decorate them with stamps as above or with the front panel of last year's received cards, then wrap the two handles together with raffia or fabric ribbon to increase the fun of opening it.
I'm always looking for more ideas, though, so what is your favourite way to give gifts in an eco-friendly way?
The alternatives to conventional gift wrapping range from simple changes in how you do things (using wrapping paper made of recycled materials and recycling it after) to more complicated or expensive options (buying or making fabric bags; wrapping gifts inside other gifts, like using a tablecloth to wrap a kitchen appliance).
There's something beautiful about a pile of wrapped gifts in seasonal colours and there's a child-like delight in tearing into a present, so I am always seeking ideas that would help capture those feelings but with less environmental impact. When deciding how to wrap a gift, I also try to remember that reusable gift wrapping that never gets reused might as well be disposable.
Refabrica is a Vancouver company making beautiful reusable gift bags out of reclaimed fabric that would otherwise end up in the landfill. They aren't inexpensive, but their beauty and functionality does increase the chances of them actually being re-gifted by the recipient. Refabrica bags are available at Scraps, the store we recently profiled.
Making your own fabric bags is pretty easy if you have access to a sewing machine. My mother made her's with drawstrings, but if that's beyond your sewing skills or time limitations, you can also just tie the ribbon around the outside. My Mom always gathers up all the fabric bags at the end of the family gift opening session and reuses them herself. To increase the fun of opening the gift, she uses tissue paper inside, which she also reuses.
If you are really attached to the "ripping it open" style of gift opening or if you know your gift recipient isn't likely to reuse the wrapping, it's time to go for something reused and/or recyclable.
In my house, we tend to reuse what little wrapping paper we receive. Each year, each piece gets a little smaller as we trim off the ripped and taped edges until it is almost more tape than paper and only useful for the smallest stocking stuffer. For the least impact, start with wrapping paper made with recycled paper and then recycle the scraps (wrapping paper that is 100% paper is recyclable in the yellow "mixed paper" bag in Vancouver; avoid foil and plastic wrappings and check with your local recycling depot outside of Vancouver). If your wrapping paper got a little too crunched up, place the paper on the ironing board, spritz with a little water and iron on a low setting to remove any wrinkles.
When I have a little more time, my favourite option for recyclable wrapping paper is plain butcher paper or blank newsprint (both are recyclable and biodegradable) stamped with a festive design. You can make your own stamps out of a cleaned piece of styrofoam (such as a meat tray or a piece of a take-out container). Just draw your design into the foam with a dull pencil or a pen and stamp. You don't need to be able to draw - simple geometric shapes and abstract squiggles work well. Stamp using non-toxic, waterbased ink for a rustic but festive look. You can enhance the package by tying it with raffia, twine, or some yarn.
For awkward shaped gifts, sometimes a gift bag works best. I like to buy the plain (recyclable) ones from dollar stores, decorate them with stamps as above or with the front panel of last year's received cards, then wrap the two handles together with raffia or fabric ribbon to increase the fun of opening it.
I'm always looking for more ideas, though, so what is your favourite way to give gifts in an eco-friendly way?
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