Pistachio Couscous

INGREDIENTS

1 box whole wheat couscous
1/4 cup shelled roasted pistachios, coarsely chopped
1/4 cup packed fresh mint leaves, chopped
2 Tbsp extra virgin olive oil
1/2 tsp lemon juice
Sea salt and ground black pepper, to taste

DIRECTIONS

Prepare couscous according to package directions. When done, fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, olive oil, and lemon juice and season with salt and pepper. Serve hot or warm.

Pistachio Perfection Penne

INGREDIENTS

3 cups dry penne (or brown rice penne)
4 - 6 Tbsp extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced or pressed
1 Tbsp fresh basil, finely chopped
1 Tbsp shelled and coarsely crushed roasted pistachios
4 - 6 Tbsp Parmesan cheese, finely grated

DIRECTIONS

Cook penne according to directions on bag.

In the meantime, heat oil in a large frying pan over medium heat. Add onion and garlic and saute until onions are translucent, about 6 to 8 minutes.

Add the basil and pistachios and cook for about 5 minutes. Add the cooked pasta and Parmesan cheese. Toss and serve.

Sundried Tomato Potato Salad

INGREDIENTS

2 lbs new, small, or fingerling potatoes
1/3 cup extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
2 - 4 cloves of garlic, chopped
1/4 cup sundried tomatoes packed in oil, chopped
1/4 cup black olives, chopped
1/3 cup fresh basil, chopped
Chile powder, sea salt, and ground pepper, to taste
1/2 cup mozzarella cheese, coarsely grated (optional)

DIRECTIONS

Scrub potatoes and steam with skins on for about 20-25 minutes, until a knife slides in easily. When draining the potatoes, reserve some of the cooking water for the vinaigrette.

Meanwhile, whisk together olive oil, apple cider vinegar, mustard, garlic, and one tablespoon of reserved potato water.

Cut warm potatoes into quarters and toss with sundried tomatoes, olives, and vinaigrette. Adjust seasoning, adding more chile powder, salt, pepper, vinegar, or potato water as needed. Top with basil and cheese, if using.

Serve warm or at room temperature.

Braised Celery Hearts

INGREDIENTS

2 celery hearts
2 Tbsp unsalted butter
1 cup low-sodium chicken broth or vegetable broth
1/8 tsp sea salt
1/8 tsp ground pepper

DIRECTIONS

Keeping celery ribs attached at base, peel outer ribs of celery hearts with a vegetable peeler. Trim ends of celery and halve hearts lengthwise to make four pieces.

Warm a heavy, 12-inch skillet over medium heat. Add butter and melt. Add celery. Turn the celery with tongs occasionally and cook for about 8 minutes, until lightly golden on all sides.

Add the broth, salt, and pepper and cover the skillet. Cook for about 20 minutes, until the liquid has evaporated and the celery is tender and golden. Serve warm.

Cilantro Pesto

INGREDIENTS

1 cup cilantro leaves (stems are OK, too), packed
2 Tbsp grated Parmesan cheese
2 cloves garlic, minced
6 Tbsp water
1 Tbsp extra virgin olive oil
1/2 cup sour cream
Sea salt, pepper, and chile powder to taste

DIRECTIONS

Remove the roots from the cilantro, then clean the leaves and stems very well and pat dry. Roughly chop.

Add cilantro, garlic, and Parmesan cheese to a food processor and process until everything seems stuck to the sides and will not chop anymore. Add in the water and the oil and process again.

As the food processor is working, drop the sour cream in from above until you get the consistency you want. Add salt, pepper, and chile powder to taste.

Will keep in the fridge for several days.

Pesto and Bean Salad

INGREDIENTS

1 cup basil pesto (recipe here)
1/2 cup plain yogurt
1 can butter beans
1 can cannellini beans
1 can Great Northern beans
1 green bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 pint cherry or grape tomatoes

DIRECTIONS

In large bowl, combine pesto and yogurt and mix well. Drain beans and rinse, drain again. Add to pesto mixture along with remaining ingredients. Stir gently to coat. Serve immediately or cover and chill for up to 2 days.

Nut-Free Pesto

The flavour and texture of traditional pesto without the nuts.

INGREDIENTS

4 cups fresh basil
1/2 cup extra virgin olive oil
2 Tbsp Parmesan cheese
1 Tbsp oatmeal
3 cloves of garlic (or use roasted garlic for a milder flavour), minced
Sea salt to taste

DIRECTIONS

Place all ingredients in a food processor and pulse until a fine paste is formed.

Ideas for using pesto:
- Spread on a sandwich.
- Spread it on any thin cut of meat or fish, then coat with bread crumbs and quickly saute.
- Mix with extra olive oil or mayonnaise to make a salad dressing. It is especially good on pasta salads.
- Stir into rice, mashed potatoes, or hot vegetables.
- Toss with hot cooked pasta and the heat will bring out the flavours of the basil, garlic, and cheese.
- Drizzle over grilled meats or vegetables.

The Miracles of Acai

From Samazon's website:

The journey began when a couple of people experienced açaí with local surfers during a trip to celebrate the new millennium in Brasil. Amazed by the natural energy and nutritional benefits of this powerful fruit, the started working on a plan to share açaí with the world and, in early 2000, Sambazon was formed.

The Beginning

They scraped together enough money to buy a container of frozen pulp and some marketing fliers and began trying to convince juice bars in Southern California that açaí was the real deal. By the end of that first summer, over 50 juice bars were selling Sambazon Açaí Smoothies. They started expanding all over the country, approaching juice bars in places like South Beach, New York City, Boulder, and Oahu's North Shore. They did endless samplings, demos, and promo events, and people loved it.

In Brazil

The Sambazon team has been working with the local non-governmental organizations to build the supply of organic and sustainable açaí. Over 10,000 people in the Amazon help them harvest açaí through their certified organic program, giving them an incentive to protect their land for generations to come.

Sustainability

Sambazon was founded on sustainability. They know that in order to continue providing great tasting, organic açaí products, conserving the rainforest is essential to the company's growth and development.

Sambazon learned that locals could earn more harvesting açaí than clear-cutting the forest. Sustainable development was happening right before their eyes and they knew there was an opportunity for more significant change. Realizing that they could help promote the preservation of the Amazon Rainforest and contribute to the positive economic chain reaction that benefits the indigenous people, their mission began by sharing this remarkable fruit with the rest of the world.

Sambazon's efforts in sustainability have been recognized all over the world. In November of 2006, Sambazon was named a winner for the prestigious "Secretary of State's Award for Corporate Excellence" (A.C.E. Award) for a small-medium business. Sambazon was nominated for this award by the United States Ambassador to Brasil for helping to create worldwide awareness and pioneer a sustainable industry around the açaí fruit.

"Sambazon is an outstanding example of the positive impact that a small company can make to the economy, the environment, and the society of its host country," said Condoleezza Rice, U.S. Secretary of State at the 2006 A.C.E. Ceremony, "Sambazon was selected for efforts to promote sustainable development in the Brazilian Rainforest, while improving the conditions of indigenous people through creative marketing of the açaí fruit."

Using açaí as a vehicle to promote and further sustainability, Sambazon has teamed up with groundbreaking companies and international organizations dedicated to developing cooperation and positive exchange in the Amazon and beyond. Sambazon is one viable solution of how you, the locals, and the Rainforest can reap the benefits of a truly magical fruit while protecting and enhancing the future for all.

Green Earth Organics is pleased to be carrying Sambazon's Acai Juice: a delicious and low glycemic way to get antioxidents, vitamins, minerals, and good Omega fats. For a limited time only, this superfood powerhouse is on sale for $5.74 per 946 mL bottle (regular price: $6.75).

Split Pea Soup

INGREDIENTS

2 cups of green split peas, sorted and rinsed
3 carrots, peeled and chopped
1 yellow onion, chopped
1/2 tsp sea salt (or to taste)
1 tsp liquid smoke

DIRECTIONS

In a large pot, bring 6 cups of cold water and the split peas to a boil. Reduce the heat and simmer for 1.5 hours, until the split peas are tender.

Add another 4 cups of water, the carrots, and the onion. Bring to a boil, then reduce heat and simmer for another 0.5 hour, until the carrots are soft. Add the salt and liquid smoke.

Cool slightly. Puree in a blender until smooth. If you are blending in batches, stir very well first, to make sure the first batch isn't much thinner than the others.

This freezes very well.

Three Bean Salad

INGREDIENTS

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
4 green onions, chopped
1 stalk celery, sliced
1/2 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1/2 tsp mustard
1/4 tsp garlic powder
1/4 tsp ground pepper
1/4 tsp powdered chile (optional)

DIRECTIONS

In a bowl, gently mix the chickpeas, kidney beans, cannellini beans, green onions, and celery.

In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, and cayenne pepper. Pour the dressing over the beans and toss gently to coat.

Cover and refrigerate for at least 2 hours to allow the flavours to meld. Toss gently just before serving.

World Fair Trade Day

This year's World Fair Trade Day is Saturday, May 14th. In celebration and support for fair pricing and better work conditions all over the world, here are some of the fair trade companies you can support through Green Earth Organics:

Bos Salitral Fair Trade Bananas: Composed of nearly 400 small family farms in Peru, BOS has been direct exporting their bananas to Canada since 2009. In addition to receiving the fair trade price, for each box shipped, the co-op received $1 US for community development projects, like a member mortuary fund, scholarships, and a traditional dance group for their children.

Camino sugar, chocolate, and juice: Fair trade sugar, cocoa, and chocolate chips for your baking, fair trade hot chocolate for those cold nights, and now fair trade juice. Camino presents the first line of organic and fair trade juices in Canada. The juices are prepared and packaged in Canada with fruit harvested from organic and fair trade family farmers in Central and South America and the Caribbean. The new product line comes naturally to Camino as the beans used for the making of their chocolate and coffee are grown under the shade of trees. These shade-providing trees, most often fruit trees, serve as the natural habit for birds that take care of pest protection. This fruit is harvested to make the new Camino juice line, enhancing both the biodiversity and economic stability of the region. Green Earth Organics currently carries the Tropical Juice; the other flavours currently available from Camino are Mango, Limeade, and Orange-Mango; please let us know if you are interested in trying any of these!

Ethical Bean Coffee: Ethical Bean's certified organic and fair trade coffee is arguably the best known of the fair trade coffee brands. We carry their most popular whole bean coffees: Bold, Classic, Lush, Rocket Fuel, Sweet Espresso, and Decaf.

Chai Company Chai Concentrate: For those who prefer their hot or cold beverages as spiced tea instead of coffee, this is a delicious fair trade option.

Crofter's premium spreads: The new Crofter's labels show that they are now using certified fair trade sugar in all their delicious fruit and berry spreads. We do have some of the old label in stock, but soon we will be entirely switched over.

Dr. Bronner's soaps: Both the castile liquid soap and castile bar soap contain certified fair trade ingredients.

From skin care to your morning wake-up to decadent treats, there are fair trade products for some many purposes. Green Earth Organics is thrilled to be able to carry more and more fair trade products that are also certified organic.

Greek Chickpea Salad

INGREDIENTS

2 cans chickpeas, drained and rinsed
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1/2 red onion, chopped
2 cloves garlic, minced
1 jar black olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced, or 1 Tbsp lemon juice
1/2 tsp sea salt
1/2 tsp ground black pepper

DIRECTIONS

Combine all ingredients in a large salad bowl. Toss together and refrigerate 2 hours before serving. Serve chilled.

Did You Know: The Standing Order System

"Did You Know" is our new series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.

If there's a grocery item you would like to receive with every delivery, you can save yourself 5% off the website price and ensure that you will never forget to add it to your bin by using our standing order system.

After logging in to your account, select the "Standing Orders" item from the left-hand menu. Start typing your desired item into the "Find Item" field and click on the item when it comes up in the drop-down box. Adjust the quantity if desired and click on "Save my standing items".

We can supply any of our non-produce items on a standing order basis. The most popular items are Avalon milk, Artisan Bake Shoppe bread, and eggs, but others like to put their favourite Nature's Path cereal or a container of juice on their account.

As to fruits and vegetables, we have to limit the options. We change our produce selection every week, so we cannot have items on standing order that won't be available every single week. As a result, we have seven produce options for standing orders: apples, bananas, carrots, onions, oranges, potatoes, and tomatoes, each sold by the pound. You can find the standing order option by typing "pound" into the "Find Item" field. The type of apples, onion, oranges, potatoes, and tomatoes you receive will vary from week to week, as will the price.

To change the quantity of a standing order or to remove an item from your standing order, please call the office at 604-708-2345 or email us at info@greenearthorganics.com.

Small Price Increase on Eggs

Maple Hill Farms Certified Organic Free-Range Eggs are produced by hens which have the best quality of life they can give them. They are fed a ration which is grain/vegetable based, non-medicated, and contains no animal by-products. They are allowed to roam freely outside during daylight hours most of their adult life and are completely cage-free.

Maple Hill Farms has had to increase their wholesale egg price a couple of times in the years we've been buying from them, and up until now, Green Earth Organics was just absorbing the difference. Unfortunately, we do now have to increase our retail price. We have increased the price of a dozen eggs by $0.25 to $5.65 and the price of a half-dozen by $0.10 to $2.90.

If you have any questions or concerns, please call 604-708-2345 or email info@greenearthorganics.com.

Changes to Product Categories

In the Green Earth Organics' office, we're always trying to make our website easier to use for both our members and ourselves. Our wonderful website programmers recently added the ability for us to edit the categories and sub-categories on our website (e.g., Beverages is the category and Juices is a sub-category of Beverages).

As I edited the category names to more closely match their contents, I began to notice a lot of items that were in multiple categories that they didn't necessarily fit into very well. I ended up moving a lot of things around and creating some new categories. Esther and I had extensive discussions along the lines of "Is salsa a Snack or a Grocery?" (conclusion: both) and "Where does apple sauce belong?" (conclusion: Jams & Spreads).

The biggest change is probably to the Bread & Cereal category. We had four pages of cold cereals, so I have sub-divided them into Granolas, including both Granola King and Nature's Path products, EcoPac Cereals & Granolas, for all of Nature's Path large bag cereals, and Cold Cereals, which is everything else you want in your morning cereal bowl.

Hopefully I have only made everything easier to find, but if you are having trouble finding your favourite product, please let me know and I will re-categorize as needed.

If you have any feedback about our website organization or the products we offer, please feel free to comment here or give us a call (604-708-2345) or email (info@greenearthorganics.com).

Thank you for being a member of Green Earth Organics!

Chickpeas and Rice

An easy-to-adapt dinner. Try using roasted tomatoes or a bit of pasta sauce instead of sundried tomatoes, add fried zucchini and/or mushrooms, experiment with different spices, or add feta in place of parmesan. A great way to use up leftover rice.

INGREDIENTS

1 cup brown basmati rice (uncooked)
2 cups vegetable broth
2 Tbsp extra virgin olive oil
2 Tbsp butter, divided
1 can chickpeas
1/3 cup parsley, chopped
2 Tbsp sundried tomatoes packed in oil, finely chopped
1 tsp dried basil
1 tsp dried oregano
3/4 tsp sea salt
1 tsp black pepper
1/3 cup parmesan cheese, finely grated

DIRECTIONS

Cook rice in vegetable broth and set aside.

In the meantime, heat the olive oil and half of the butter in a skillet. Add the chickpeas and cook, stirring frequently.

When chickpeas start to turn lightly brown (about 5 minutes), add the parsley and the sundried tomatoes and cook for an additional 5 minutes. Add the basil, oregano, sea salt, and black pepper and cook for an additional 1 to 2 minutes. Remove from heat and mix rice, chickpeas, remaining butter, and parmesan cheese together until the rice is a golden colour. Serve hot.

Curried Chickpeas

INGREDIENTS

2 Tbsp coconut oil or extra virgin olive oil
1 shallot OR 1/3 cup red onion, minced or diced
3 cloves garlic, minced
1/2 tsp turmeric
1/4 to 1/2 tsp chile powder
2.5 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp tamari
1 can chickpeas
1/4 cup lemon juice or lime juice
1/4 tsp black pepper
1/2 cup cilantro, lightly chopped
3 Tbsp coconut milk (optional)

DIRECTIONS

Over medium-high heat, heat a wok or large frying pan. Add oil, then, when oil is hot, add the shallots or onion and the garlic. Cook for one minute, stirring constantly.

Add turmeric, chile powder, cumin, coriander, tamari and a tablespoon of water to pan. Stir-fry together briefly.

Add the chickpeas and continue cooking and stirring until they are coated with the spice mixture and are nice and hot, about 5 minutes. If they become too dry, another tablespoon of water.

Remove the pan from heat. Stir in the lemon or lime juice, black pepper, and most of the fresh cilantro. Stir in the coconut milk if using.

Adjust seasonings to taste: add more tamari if not salty enough, or another squeeze of lemon or lime juice if too salty.

Top with any remaining cilantro and serve hot with rice.