INGREDIENTS
4 hard boiled eggs, peeled
5 Tbsp tamari
DIRECTIONS
Pour the tamari into a 10-inch diameter pan and heat at medium-high. When the tamari starts foaming up, reduce the heat to medium and carefully add the eggs. Roll the eggs around in the tamari continuously until the eggs are a rich dark brown and the tamari has been reduced to a thick sludge.
Remove the eggs, letting any extra sauce drain off, and place on a plate to cool. Serve at room temperature or cover and refrigerate for a great snack on-the-go.
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.
Tuesday, December 27, 2011
Gluten-free Maple Spice Cookies
INGREDIENTS
2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in
DIRECTIONS
In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.
In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.
With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.
In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.
2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in
DIRECTIONS
In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.
In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.
With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.
In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.
Gluten-free Chocolate Pecan Drop Cookies
INGREDIENTS
Slightly heaping 3/4 cup Earth Balance whipped buttery spread (softened)
1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
2 1/4 cups gluten-free baking flour
1/2 tsp xanthan gum
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
2 cups crushed pecans (or walnuts)
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together Earth Balance spread, sugar, eggs, and vanilla until fluffy. Add in gluten-free flour, xanthan gum, cocoa powder, baking soda, and salt, and mix until well combined. Stir in the nuts.
Form dough into 1-inch balls and place on an ungreased baking sheet. Bake for 9 minutes and then let cool on a wire rack.
Slightly heaping 3/4 cup Earth Balance whipped buttery spread (softened)
1 1/2 cups sugar
2 eggs
2 Tbsp vanilla extract
2 1/4 cups gluten-free baking flour
1/2 tsp xanthan gum
2/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp sea salt
2 cups crushed pecans (or walnuts)
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, cream together Earth Balance spread, sugar, eggs, and vanilla until fluffy. Add in gluten-free flour, xanthan gum, cocoa powder, baking soda, and salt, and mix until well combined. Stir in the nuts.
Form dough into 1-inch balls and place on an ungreased baking sheet. Bake for 9 minutes and then let cool on a wire rack.
Flourless Double-Chocolate Peanut Butter Cookies
INGREDIENTS
3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup cocoa powder
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients except the chocolate chips in a medium-sized bowl and knead by hand to blend thoroughly. Knead in the chocolate chips.
For puffier cookies, place the dough in the freezer for 10 to 15 minutes before proceeding.
Form the dough into 1-inch balls and place on an ungreased cookie sheet.
Bake for 10 to 12 minutes. They will look barely done or slightly undercooked. They can burn very quickly, so watch them closely towards the end of the cooking time. Cool on a wire rack.
Yields about 24 cookies.
3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup cocoa powder
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Combine all ingredients except the chocolate chips in a medium-sized bowl and knead by hand to blend thoroughly. Knead in the chocolate chips.
For puffier cookies, place the dough in the freezer for 10 to 15 minutes before proceeding.
Form the dough into 1-inch balls and place on an ungreased cookie sheet.
Bake for 10 to 12 minutes. They will look barely done or slightly undercooked. They can burn very quickly, so watch them closely towards the end of the cooking time. Cool on a wire rack.
Yields about 24 cookies.
Tuesday, December 20, 2011
Green New Year's Resolutions
There's something about the changing of the year that inspires us to want to start fresh. This year, instead of resolving to go to the gym or floss every single day, maybe you'll want to make an environmentally conscious resolution or two. If you already recycle, use cloth bags, and a reusable water bottle, here are a few other simple ideas:
Wash in cold: Only about 10% of the energy used by a typical washing machine powers the motor, while the other 90% of the energy is used to heat the water. Most clothes will come clean in cold water, so consider switching your washing machine's temperature setting to cut down on energy use (and energy cost). For heavily soiled clothing, try warm water instead of hot.
Dry minimally: After the refrigerator, the clothes dryer is the second biggest household energy user. When using the dryer, clear the lint filter after each load for maximum efficiency (and to prevent a fire hazard). Dry only full loads of clothes. Dry heavy fabrics separately from lighter ones and turn off the machine as soon as the clothes are dry. Don't add wet clothing in the middle of the drying cycle. Of course, hanging clothing outside in the sun and air to dry is the most energy-efficient method in the summer, and using a folding indoor rack all year long is great if you can find the space.
Fix the leaks: Of course, we all know a dripping tap can waste a surprising amount of water (one source says 20000 litres a year), but did you know that one in every five toilets leak? The leaks are usually silent, but can waste anywhere between 30 and 500 gallons of water every day. To see if your toilet is leaking, put a few drops of food colouring in the toilet tank. If the dye shows up in the toilet bowl after 15 minutes or so, the toilet has a leak. Leaking is usually caused by an old or poorly fitting flapper valve, which is easy to fix. Test and fix all your household's toilets, and your New Year's resolution for 2012 can be done in one afternoon!
Clean the fridge: The refrigerator is the most power-hungry appliance in most homes, accounting for up to 15% of your energy bill. To help it run its best, clean the condenser coil at the back of your fridge twice a year. Condenser coils tend to get dusty, making them less efficient.
Wash smart: Running a fully loaded dishwasher without prerinsing the dishes can use a third less water than washing the dishes by hand. Just scrape the food off and then let the dishwasher handle the rest. Use the air-dry setting (instead of heat-dry) to consume half the electricity.
Wash in cold: Only about 10% of the energy used by a typical washing machine powers the motor, while the other 90% of the energy is used to heat the water. Most clothes will come clean in cold water, so consider switching your washing machine's temperature setting to cut down on energy use (and energy cost). For heavily soiled clothing, try warm water instead of hot.
Dry minimally: After the refrigerator, the clothes dryer is the second biggest household energy user. When using the dryer, clear the lint filter after each load for maximum efficiency (and to prevent a fire hazard). Dry only full loads of clothes. Dry heavy fabrics separately from lighter ones and turn off the machine as soon as the clothes are dry. Don't add wet clothing in the middle of the drying cycle. Of course, hanging clothing outside in the sun and air to dry is the most energy-efficient method in the summer, and using a folding indoor rack all year long is great if you can find the space.
Fix the leaks: Of course, we all know a dripping tap can waste a surprising amount of water (one source says 20000 litres a year), but did you know that one in every five toilets leak? The leaks are usually silent, but can waste anywhere between 30 and 500 gallons of water every day. To see if your toilet is leaking, put a few drops of food colouring in the toilet tank. If the dye shows up in the toilet bowl after 15 minutes or so, the toilet has a leak. Leaking is usually caused by an old or poorly fitting flapper valve, which is easy to fix. Test and fix all your household's toilets, and your New Year's resolution for 2012 can be done in one afternoon!
Clean the fridge: The refrigerator is the most power-hungry appliance in most homes, accounting for up to 15% of your energy bill. To help it run its best, clean the condenser coil at the back of your fridge twice a year. Condenser coils tend to get dusty, making them less efficient.
Wash smart: Running a fully loaded dishwasher without prerinsing the dishes can use a third less water than washing the dishes by hand. Just scrape the food off and then let the dishwasher handle the rest. Use the air-dry setting (instead of heat-dry) to consume half the electricity.
Tuesday, December 13, 2011
Date-Stuffed Apples
INGREDIENTS
4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Core the apples and set in a baking dish.
Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.
Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.
4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Core the apples and set in a baking dish.
Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.
Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.
Sunday, December 11, 2011
Warm Stuffed Dates
INGREDIENTS
12 dates, sliced lengthwise
3 oz chevre
1/8 cup finely chopped pecans or walnuts
DIRECTIONS
Preheat your oven's broiler and move an oven rack to the top position. Line a baking sheet with parchment paper.
Stuff each date with chevre, sprinkle with nuts, and place on the parchment paper. Broil for 3 to 4 minutes and serve warm.
12 dates, sliced lengthwise
3 oz chevre
1/8 cup finely chopped pecans or walnuts
DIRECTIONS
Preheat your oven's broiler and move an oven rack to the top position. Line a baking sheet with parchment paper.
Stuff each date with chevre, sprinkle with nuts, and place on the parchment paper. Broil for 3 to 4 minutes and serve warm.
Steamed Asian Pears
INGREDIENTS
2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)
DIRECTIONS
Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.
Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.
Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.
2 Asian pears
4 tsp honey
2 dried pitted dates, softened in cold water
Lemon juice (optional)
DIRECTIONS
Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside. Remove the core, creating a hole large enough for the dates.
Spoon half of the honey into each pear. Add one date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using; this prevents the pear from discolouring.
Steam the pears, covered, for 30 minutes, or until the pears are tender. Serve warm.
Tuesday, December 6, 2011
Important Change to Direct Debits
At Green Earth Organics, we want to make getting organic food as easy as possible, from our website ordering system to the delivery to the payment options. One of our payment options is Direct Debit, where a member provides us with a void cheque and we debit their balance owing from their chequing account on a set schedule. For many years, that schedule has been every second Friday, because certain aspects of the Direct Debit system with the bank made that easier for us. However, that is going to change in 2012.
The new system with the bank makes Direct Debits a lot easier for us, but requires smaller batches to be processed at once. With that in mind, we will be switching to weekly Direct Debits from January 13th on.
On January 13th, the last bi-weekly Direct Debits will go through, charging for all deliveries done during the week of January 2nd and January 9th. On January 20th, we will do the next Direct Debit, charging orders delivered from January 16th to January 20th, inclusive. From that point on, Direct Debits will always occur on the Friday immediately after your order (on the day of the order for Friday deliveries). If you skip a delivery, your debit will also be skipped automatically, just as it was under the old system.
We hope this change will make the Direct Debits easier for everyone involved, as payments will come out closer to delivery days. If you have any questions or if you would like to change your method of payment, please call us at 604-708-2345 or email us at info@greenearthorganics.com. Thank you for being a member of Green Earth Organics!
The new system with the bank makes Direct Debits a lot easier for us, but requires smaller batches to be processed at once. With that in mind, we will be switching to weekly Direct Debits from January 13th on.
On January 13th, the last bi-weekly Direct Debits will go through, charging for all deliveries done during the week of January 2nd and January 9th. On January 20th, we will do the next Direct Debit, charging orders delivered from January 16th to January 20th, inclusive. From that point on, Direct Debits will always occur on the Friday immediately after your order (on the day of the order for Friday deliveries). If you skip a delivery, your debit will also be skipped automatically, just as it was under the old system.
We hope this change will make the Direct Debits easier for everyone involved, as payments will come out closer to delivery days. If you have any questions or if you would like to change your method of payment, please call us at 604-708-2345 or email us at info@greenearthorganics.com. Thank you for being a member of Green Earth Organics!
Thursday, December 1, 2011
A Greener Holiday Season
From using LED Christmas lights on timers to using recycled wrapping paper, so many of us are looking for ways to make the holiday season less wasteful and more environmentally friendly.
The City of Vancouver has been promoting its Create Memories, Not Garbage campaign on public transportation. Here are a few of their tips for more environmentally-friendly gifting:
Give experiences
A gift for busy parents? Dinner out; many restaurants offer gift certificates or they'll let you prepay the meal. Or maybe even better, offer up some babysitting too.
Take advantage of our local mountains. Ski, snowboard, take lessons, ice skate, hike, or go for the view and a hot chocolate.
Most people get haircuts, you can send them to their usual place while you pick up the bill, or send them to the new place down the street.
Everyone likes a rainy night at the movies. Get passes at any neighbourhood theatre.
Gifts that last
Parents spend a lot of time sorting out toys, picking up broken bits and hiding choking hazards. Choose simple toys that can be passed along. What was your favourite when you were eight years old?
Kites were popular in China thousands of years ago, as were stone yo-yos in Greece. Why do some toys last? They are creative, hands on and everyone can use them. Crayons, scrabble and blocks don't end up in the landfill.
How do you know something will really last? When it already has. Pass on a family heirloom, or something you cherish that someone else has admired.
Places to shop
Gifts that have not travelled far tend to have less packaging and be made of simpler materials; therefore they have less impact on the environment. While they may require a little more time to find, the shopping journey itself can be enjoyable especially if you combine it with a visit to a new neighbourhood; bring your mug and take five with a hot drink.
Visit local craft fairs and find durable, handmade gifts. Look in your community newspaper or search the internet for 'local craft fairs'.
See Metro Vancouver's Christmas pages for more tips for gifts and suggestions for greener decorating and eating this holiday season. There are many similar pages to give you even more ideas (for example, Coquitlam, the WWF blog, and My Zero Waste).
The City of Vancouver has been promoting its Create Memories, Not Garbage campaign on public transportation. Here are a few of their tips for more environmentally-friendly gifting:
Give experiences
A gift for busy parents? Dinner out; many restaurants offer gift certificates or they'll let you prepay the meal. Or maybe even better, offer up some babysitting too.
Take advantage of our local mountains. Ski, snowboard, take lessons, ice skate, hike, or go for the view and a hot chocolate.
Most people get haircuts, you can send them to their usual place while you pick up the bill, or send them to the new place down the street.
Everyone likes a rainy night at the movies. Get passes at any neighbourhood theatre.
Gifts that last
Parents spend a lot of time sorting out toys, picking up broken bits and hiding choking hazards. Choose simple toys that can be passed along. What was your favourite when you were eight years old?
Kites were popular in China thousands of years ago, as were stone yo-yos in Greece. Why do some toys last? They are creative, hands on and everyone can use them. Crayons, scrabble and blocks don't end up in the landfill.
How do you know something will really last? When it already has. Pass on a family heirloom, or something you cherish that someone else has admired.
Places to shop
Gifts that have not travelled far tend to have less packaging and be made of simpler materials; therefore they have less impact on the environment. While they may require a little more time to find, the shopping journey itself can be enjoyable especially if you combine it with a visit to a new neighbourhood; bring your mug and take five with a hot drink.
Visit local craft fairs and find durable, handmade gifts. Look in your community newspaper or search the internet for 'local craft fairs'.
See Metro Vancouver's Christmas pages for more tips for gifts and suggestions for greener decorating and eating this holiday season. There are many similar pages to give you even more ideas (for example, Coquitlam, the WWF blog, and My Zero Waste).
Lime and Butter Delicata Squash
INGREDIENTS
2 delicata squash, halved and seeded
3 Tbsp butter, softened
1 Tbsp lime juice
1 tsp chile powder, or to taste
1/2 tsp lime zest (optional)
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. Bake in preheated oven until the squash's flesh pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chile powder in a small bowl. Mix in the lime zest, if using. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
2 delicata squash, halved and seeded
3 Tbsp butter, softened
1 Tbsp lime juice
1 tsp chile powder, or to taste
1/2 tsp lime zest (optional)
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the squash cut side down into a baking dish. Pour water into the dish to about 1/4 inch deep. Bake in preheated oven until the squash's flesh pierces easily with a fork, about 30 minutes.
Meanwhile, blend the butter with the lime juice and chile powder in a small bowl. Mix in the lime zest, if using. Season to taste with salt and pepper. Spoon the butter mixture into the cooked squash, and serve immediately.
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