INGREDIENTS
2 eggs, well beaten
1/4 cup sugar
1 Tbsp vanilla
Juice & grated rind of 1 lemon
1 mango, peeled and coarsely chopped
2 cups whipping cream
3 cups milk
Blueberries & coarsely chopped strawberries for garnish
DIRECTIONS
Combine the eggs, sugar, vanilla, lemon juice and rind and the chopped mango in a food processor and process until smooth.
Whisk whipping cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly. Cover and refrigerate until completely chilled, about one hour.
To serve, ladle into chilled bowls and garnish with blueberries and chopped strawberries.
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, February 23, 2012
Crippling Flood Damage in Peru
Crippling Flood Damage Affects Peru – Farmers Bear the Brunt
The worst rainstorms in 50 years have flooded vast areas of Peru, affecting thousands of hectares of banana production, ending the mango harvest and destroying rice production, as well as crops being grown for local people. In some mango growing regions rainfall exceeded 25 litres per square meter, in an area that usually sees just 6 centimeters of rainfall per year. Peru is one of the poorest countries in Latin America, and agriculture is a primary economic driver.
Local organic produce retailer Green Earth Organics purchases and promotes Fair Trade bananas, mangos and avocados from these growing regions. Most of the farmers have less than an acre of land and are organized into large certified organic cooperatives. They are now suffering lost income from their damaged and destroyed crops.
Green Earth Organics is participating in a relief effort to support the growers in these regions by selling mangos for $2.52 this week, with $0.25 of the profits (including $0.25 for each mango included in a Small, Medium, or Large Bin) remitted directly through the Fair Trade system to these growers for social relief efforts in the grower's communities.
This is your opportunity to donate money directly to these struggling farmers, who have lost crucial income, with no administrative costs. This is what Fair Trade is all about! This program is being coordinated by Discovery Organics in Vancouver, the largest Fair Trade produce importer in Western Canada.
For further information and for interviews in English or Spanish, please contact the coordinator of the Peru Relief Fund, Miranda Radok of Discovery Organics in Vancouver: 604-299-1684.
The worst rainstorms in 50 years have flooded vast areas of Peru, affecting thousands of hectares of banana production, ending the mango harvest and destroying rice production, as well as crops being grown for local people. In some mango growing regions rainfall exceeded 25 litres per square meter, in an area that usually sees just 6 centimeters of rainfall per year. Peru is one of the poorest countries in Latin America, and agriculture is a primary economic driver.
Local organic produce retailer Green Earth Organics purchases and promotes Fair Trade bananas, mangos and avocados from these growing regions. Most of the farmers have less than an acre of land and are organized into large certified organic cooperatives. They are now suffering lost income from their damaged and destroyed crops.
Green Earth Organics is participating in a relief effort to support the growers in these regions by selling mangos for $2.52 this week, with $0.25 of the profits (including $0.25 for each mango included in a Small, Medium, or Large Bin) remitted directly through the Fair Trade system to these growers for social relief efforts in the grower's communities.
This is your opportunity to donate money directly to these struggling farmers, who have lost crucial income, with no administrative costs. This is what Fair Trade is all about! This program is being coordinated by Discovery Organics in Vancouver, the largest Fair Trade produce importer in Western Canada.
For further information and for interviews in English or Spanish, please contact the coordinator of the Peru Relief Fund, Miranda Radok of Discovery Organics in Vancouver: 604-299-1684.
Tuesday, February 21, 2012
Oatmeal Pancakes with Dried Fruit and Nuts
INGREDIENTS
1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt
DIRECTIONS
Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.
In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.
Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).
Top pancakes with yogurt and toasted nuts.
1/2 cup hazelnuts, walnuts, or almonds, roughly chopped
2 eggs
1 cup milk
2 cups quick cooking rolled oats
1/2 cup dried cranberries, raisins, or dried currants
2 tsp demerara sugar or brown sugar
1 tsp vanilla
1/2 cup vanilla yogurt
DIRECTIONS
Place the nuts in a single layer in a frying pan over medium-high heat. Stir or shake the nuts continually for 5 to 7 minutes or until they start to turn golden. Remove them from the pan.
In a bowl, mix the eggs and milk. Add the oatmeal, dried fruit, brown sugar, and vanilla to the bowl.
Heat and butter the frying pan. Ladle batter into the pan and cook pancakes until just brown on each side (about 2 minutes).
Top pancakes with yogurt and toasted nuts.
Oven Roasted Cauliflower
INGREDIENTS
3 cups uncooked cauliflower florets (about one small head), cut small
1 garlic clove, chopped
2 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
2 tsp lemon juice
2 Tbsp finely grated Parmesan
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Toss the cauliflower with the garlic, olive oil, salt, pepper, and lemon juice so all the florets are coated and seasoned. Spread in a single layer in a baking dish and place in the centre of the oven.
Roast for about 25 to 35 minutes, stirring occasionally so they cook evenly. Remove from oven and top with Parmesan. Serve hot.
3 cups uncooked cauliflower florets (about one small head), cut small
1 garlic clove, chopped
2 Tbsp extra virgin olive oil
Sea salt and ground pepper, to taste
2 tsp lemon juice
2 Tbsp finely grated Parmesan
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Toss the cauliflower with the garlic, olive oil, salt, pepper, and lemon juice so all the florets are coated and seasoned. Spread in a single layer in a baking dish and place in the centre of the oven.
Roast for about 25 to 35 minutes, stirring occasionally so they cook evenly. Remove from oven and top with Parmesan. Serve hot.
Tuesday, February 14, 2012
Decadent Stuffed Mushrooms
INGREDIENTS
1 lb fresh mushrooms
5 Tbsp butter, divided
1 Tbsp finely chopped onion
2 tsp finely chopped garlic
1 package (110 g) plain chevre
1/2 package (90 g) feta, crumbled
DIRECTIONS
Clean the mushrooms with a slightly damp paper towel and remove the stems. Dice about a 1/2 cup of the stems and set aside.
Heat a large skillet over medium-high heat. Melt about half of the butter in it, then add the mushroom caps. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool and return the skillet to the stove. Lower the heat to medium, melt the other half of the butter, then add the onion and garlic and saute until the onion is translucent, about 8 minutes. Remove from heat and stir in the diced mushroom stems.
Stir together the chevre and feta until well blended. Mix in the onion and mushroom stem combination. Use the filling to generously fill each mushroom cap. Place them filling side up in a baking pan.
Preheat the oven broiler for high heat. Broil the mushroom caps until golden brown, about 5 minutes.
1 lb fresh mushrooms
5 Tbsp butter, divided
1 Tbsp finely chopped onion
2 tsp finely chopped garlic
1 package (110 g) plain chevre
1/2 package (90 g) feta, crumbled
DIRECTIONS
Clean the mushrooms with a slightly damp paper towel and remove the stems. Dice about a 1/2 cup of the stems and set aside.
Heat a large skillet over medium-high heat. Melt about half of the butter in it, then add the mushroom caps. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool and return the skillet to the stove. Lower the heat to medium, melt the other half of the butter, then add the onion and garlic and saute until the onion is translucent, about 8 minutes. Remove from heat and stir in the diced mushroom stems.
Stir together the chevre and feta until well blended. Mix in the onion and mushroom stem combination. Use the filling to generously fill each mushroom cap. Place them filling side up in a baking pan.
Preheat the oven broiler for high heat. Broil the mushroom caps until golden brown, about 5 minutes.
Upcoming Milk Price Change
Green Earth Organics has long been a supporter of Avalon Dairy and we are proud to be carrying so many of their organic products, including the full line of 1-litre milk in the charming glass bottles, their sour cream and cottage cheese, and more. Over time, the regulated price for raw milk has increased, and, of course, the costs of labour and everything else has gradually gone up too. For several years, Green Earth Organics has absorbed the many small price increases, but we now have to increase our retail prices a bit to keep up with the changes. The price on all our Avalon Dairy and Valley Pride items will be increasing by a mere $0.25 on March 1st, 2012.
It is very important to us to offer the best prices we can, especially on an item that is a staple for so many of our members, so we have double-checked that we are competitively priced. For example:
Green Earth Organics: Avalon Organic 2% Milk - 1 litre: $2.90 ($2.76 on standing order)
Other health-food home delivery service: $3.19
Conventional home delivery service: $3.49
Health-food chain store: $3.29
Conventional grocery chain store: $3.59
We haven't promoted the 4-litre bottles as much in the past because they are packaged in plastic, non-returnable bottles, but for families looking to save some money, they may be a suitable option. Though currently marketed under the name Valley Pride, these organic milks are also made by Avalon Dairy.
Part of keeping our prices low is making sure we don't have to discard products for being short-dated, so we do not stock extra bottles of the 4-litre milks. If you order your milk early in the week (over the weekend, for example) or if you put the milk on standing order, we will be able to order just the right amount.
Green Earth Organics: Valley Pride Organic 2% Milk - 4 litres: $9.08 ($8.63 on standing order)
Other (health-food) home delivery service: $9.39
Other (conventional) home delivery service: $10.29
If you are interested in learning more about our standing order system, which allows you to save 5% off any items you need to order on a regular basis, or if you have any questions or concerns about our service or prices, please call us at 604-708-2345 or email us at info@greenearthorganics.com.
Thank you for being a member of Green Earth Organics!
It is very important to us to offer the best prices we can, especially on an item that is a staple for so many of our members, so we have double-checked that we are competitively priced. For example:
Green Earth Organics: Avalon Organic 2% Milk - 1 litre: $2.90 ($2.76 on standing order)
Other health-food home delivery service: $3.19
Conventional home delivery service: $3.49
Health-food chain store: $3.29
Conventional grocery chain store: $3.59
We haven't promoted the 4-litre bottles as much in the past because they are packaged in plastic, non-returnable bottles, but for families looking to save some money, they may be a suitable option. Though currently marketed under the name Valley Pride, these organic milks are also made by Avalon Dairy.
Part of keeping our prices low is making sure we don't have to discard products for being short-dated, so we do not stock extra bottles of the 4-litre milks. If you order your milk early in the week (over the weekend, for example) or if you put the milk on standing order, we will be able to order just the right amount.
Green Earth Organics: Valley Pride Organic 2% Milk - 4 litres: $9.08 ($8.63 on standing order)
Other (health-food) home delivery service: $9.39
Other (conventional) home delivery service: $10.29
If you are interested in learning more about our standing order system, which allows you to save 5% off any items you need to order on a regular basis, or if you have any questions or concerns about our service or prices, please call us at 604-708-2345 or email us at info@greenearthorganics.com.
Thank you for being a member of Green Earth Organics!
Tuesday, February 7, 2012
Pita Breads
After my partner and I made these last weekend, he used some of them for his lunches. He has now declared that he never wants to buy buns for sandwiches again; pitas are just so good! Besides pita pocket sandwiches, these are delicious with shakshuka or with hummus. We're going to experiment with replacing some of the white flour with whole wheat, but here's the basic recipe.
INGREDIENTS
2 1/4 tsp yeast (one package)
1/2 cup warm water (110 to 115 degrees Fahrenheit)
1 tsp sugar
About 3 cups white flour
1 1/4 tsp salt
1 cup lukewarm water
DIRECTIONS
In a measuring cup, dissolve the yeast in the water. Add the sugar, stir to dissolve, and then let stand until frothy and doubled in volume, about 10 to 15 minutes.
Combine 2 cups of the flour and the salt in a large bowl. Make a small depression in the middle of the flour and pour the yeast water into the depression. Slowly add 1 cup of lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Add more flour, 1/4 cup at a time, if the dough is too wet.
Place dough on floured surface and knead for 10 to 15 minutes, adding more flour to surface as needed, until the dough is no longer sticky and is smooth and elastic. Form the dough into a smooth ball.
Coat a large bowl with olive oil and place the dough in the bowl, turning and rotating the dough so all of it is lightly coated in the oil. Cover the bowl with a clean towel and allow to sit in a warm place until it has doubled in size, about 3 hours.
Divide the dough into 10 to 12 equal-sized pieces and form each piece into a ball. Place the balls on a floured surface, cover with the towel, and let sit for 10 minutes.
In the meantime, put your oven rack at the lowest setting and preheat the oven to 500 degrees Fahrenheit. Put your baking sheet in the oven to preheat too.
Roll each ball of dough out with a rolling pin into circles about 5 to 6 inches across and 1/4 inch thick.
Adding the pitas two at a time to the preheated oven, bake 4 minutes until the bread puffs up (forming the pita's pocket). Turn them over and bake for another 2 minutes, then remove them from the baking sheet to a cooling rack. Add the next two pitas and repeat the procedure.
Once cool, store in a plastic bag at room temperature or in freezer bags in the freezer.
INGREDIENTS
2 1/4 tsp yeast (one package)
1/2 cup warm water (110 to 115 degrees Fahrenheit)
1 tsp sugar
About 3 cups white flour
1 1/4 tsp salt
1 cup lukewarm water
DIRECTIONS
In a measuring cup, dissolve the yeast in the water. Add the sugar, stir to dissolve, and then let stand until frothy and doubled in volume, about 10 to 15 minutes.
Combine 2 cups of the flour and the salt in a large bowl. Make a small depression in the middle of the flour and pour the yeast water into the depression. Slowly add 1 cup of lukewarm water, and stir with wooden spoon or rubber spatula until elastic. Add more flour, 1/4 cup at a time, if the dough is too wet.
Place dough on floured surface and knead for 10 to 15 minutes, adding more flour to surface as needed, until the dough is no longer sticky and is smooth and elastic. Form the dough into a smooth ball.
Coat a large bowl with olive oil and place the dough in the bowl, turning and rotating the dough so all of it is lightly coated in the oil. Cover the bowl with a clean towel and allow to sit in a warm place until it has doubled in size, about 3 hours.
Divide the dough into 10 to 12 equal-sized pieces and form each piece into a ball. Place the balls on a floured surface, cover with the towel, and let sit for 10 minutes.
In the meantime, put your oven rack at the lowest setting and preheat the oven to 500 degrees Fahrenheit. Put your baking sheet in the oven to preheat too.
Roll each ball of dough out with a rolling pin into circles about 5 to 6 inches across and 1/4 inch thick.
Adding the pitas two at a time to the preheated oven, bake 4 minutes until the bread puffs up (forming the pita's pocket). Turn them over and bake for another 2 minutes, then remove them from the baking sheet to a cooling rack. Add the next two pitas and repeat the procedure.
Once cool, store in a plastic bag at room temperature or in freezer bags in the freezer.
Energy-To-Go
INGREDIENTS
1 cup rolled oats or steel cut oats
1/2 to 3/4 cup nut butter
1/4 tsp sea salt
1/3 cup honey, agave, or maple syrup
1/2 cup flaxseed meal
1 tsp vanilla extract
1 1/2 cups assorted fillings of your choice, such as raisins, dried cranberries, other chopped dried fruits and nuts, chocolate chips, seeds, diced crystallised ginger, shredded coconut, etc.
DIRECTIONS
Combine all the ingredients (starting with just 1/2 cup of nut butter) and mix well; I usually end up kneading everything together by hand. Add more nut butter if the mixture seems too dry and crumbly. Let the dough chill for about 30 minutes in the fridge, then roll into 1-inch balls. Store refrigerated in an airtight container for up to a week.
1 cup rolled oats or steel cut oats
1/2 to 3/4 cup nut butter
1/4 tsp sea salt
1/3 cup honey, agave, or maple syrup
1/2 cup flaxseed meal
1 tsp vanilla extract
1 1/2 cups assorted fillings of your choice, such as raisins, dried cranberries, other chopped dried fruits and nuts, chocolate chips, seeds, diced crystallised ginger, shredded coconut, etc.
DIRECTIONS
Combine all the ingredients (starting with just 1/2 cup of nut butter) and mix well; I usually end up kneading everything together by hand. Add more nut butter if the mixture seems too dry and crumbly. Let the dough chill for about 30 minutes in the fridge, then roll into 1-inch balls. Store refrigerated in an airtight container for up to a week.
Thursday, February 2, 2012
Eating Healthy in an Emergency
It is a fact of living in this beautiful province: we're in an earthquake zone. Should a major earthquake strike the Lower Mainland, we may be without power and without new supplies for days or even weeks. Because of our unique geography – our mountains and ocean – it is going to be hard to get food and other supplies into our area. It is recommended that every household maintain an emergency supply kit sufficient to sustain all members for at least 72 hours, though many believe that it would be better to be prepared for much longer than that.
There are a lot of websites out there to guide you in constructing an emergency kit for your family, or you can buy pre-assembled kits. A basic kit should include things to assist with water (bottles or tanks to store water, water purification products), shelter (mylar blankets, rope, tarp), light (flashlight), hygene (garbage bags, antibacterial gel, bleach), first aid, and food. Depending on where you live and your likely situation should an earthquake, flood, or other disaster strike, you may want to add tools, camping supplies, communication gear, and more to this basic kit.
To make the food portion of your kit as low maintenance as possible, and to avoid waste if there isn't an emergency, aim to just store extra of anything you use regularly that will be useful in an emergency. If you always keep a full case of canned beans on hand, you will be ready to make a quick meal or be set in a crisis. I aim to keep a couple of full cases of different kinds of beans, a case of tetrapak soy beverage, a case of canned soup, and a case of unsweetened canned fruit on hand at all times. As soon as one case is opened, we purchase another. We also aim to always have sealed packages of oatmeal, dried fruit, apple sauce, tetrapak juices, quinoa, multigrain crackers, nut butters, and other versatile and nutrient-rich foods on hand.
When preparing your emergency food, keep in mind the needs of all members of your household, especially babies, anyone with allergies, anyone with diabetes, and anyone who is on a low-sodium diet (watch those canned goods, especially). Keep in mind that you may be without refrigeration, electricity, and gas, so choose foods that can be eaten cold and with minimal preparation. Have lots of favourites on hand; in an emergency, staying hydrated and getting enough calories is a top priority. And remember to pack a manual can opener with your kit!
Though getting calories is the first priority, eating healthy is important even in an emergency. In fact, it may be most important in a crisis, as stress levels are high and access to health care and medicine may be disrupted.
Proteins: Protein will be very important, especially if you are physically stressed. Good sources of protein to have on hand include canned beans, nuts and seeds, nut butters, and shelf-stable tofu. Also consider powdered or canned milk or dairy alternatives in shelf-stable tetra-packs, especially for kids. Non-vegetarians may want to add canned fish and chicken to their stocks.
Fruits and Vegetables: Fresh is best, of course, but may be gone fast if supplies are disrupted. Having a couple of bags of frozen produce on hand can be helpful, as even if the power goes out, they will be good for 24 to 48 hours if kept in a freezer. After the freezer stock runs out, canned fruits and vegetables, though less nutritious, are better than nothing. Consider canned tomatoes, unsweetened fruit, and shelf-stable apple sauce as palatable options. Dried fruit is also a good choice.
Carbohydrates: As in daily life, aim for high-quality, whole grains. Have on hand multigrain crackers, brown rice cakes, and high-fibre, low-sugar cereals.
Other: There are a lot of protein and energy bars on the market, and they can be a good addition to your kit. Before buying a bunch, though, try one, as the taste and texture can vary greatly. You will also want to check the ingredients, as some are very high in sugar.
Having shelf-stable juice on hand can be helpful as a source of quick energy and to help keep hydrated.
If you would like to buy full cases of any products we sell, or any other organic product we may be able to source for you, just give us a call at 604-708-2345 or email us at info@greenearthorganics.com for a price quote.
There are a lot of websites out there to guide you in constructing an emergency kit for your family, or you can buy pre-assembled kits. A basic kit should include things to assist with water (bottles or tanks to store water, water purification products), shelter (mylar blankets, rope, tarp), light (flashlight), hygene (garbage bags, antibacterial gel, bleach), first aid, and food. Depending on where you live and your likely situation should an earthquake, flood, or other disaster strike, you may want to add tools, camping supplies, communication gear, and more to this basic kit.
To make the food portion of your kit as low maintenance as possible, and to avoid waste if there isn't an emergency, aim to just store extra of anything you use regularly that will be useful in an emergency. If you always keep a full case of canned beans on hand, you will be ready to make a quick meal or be set in a crisis. I aim to keep a couple of full cases of different kinds of beans, a case of tetrapak soy beverage, a case of canned soup, and a case of unsweetened canned fruit on hand at all times. As soon as one case is opened, we purchase another. We also aim to always have sealed packages of oatmeal, dried fruit, apple sauce, tetrapak juices, quinoa, multigrain crackers, nut butters, and other versatile and nutrient-rich foods on hand.
When preparing your emergency food, keep in mind the needs of all members of your household, especially babies, anyone with allergies, anyone with diabetes, and anyone who is on a low-sodium diet (watch those canned goods, especially). Keep in mind that you may be without refrigeration, electricity, and gas, so choose foods that can be eaten cold and with minimal preparation. Have lots of favourites on hand; in an emergency, staying hydrated and getting enough calories is a top priority. And remember to pack a manual can opener with your kit!
Though getting calories is the first priority, eating healthy is important even in an emergency. In fact, it may be most important in a crisis, as stress levels are high and access to health care and medicine may be disrupted.
Proteins: Protein will be very important, especially if you are physically stressed. Good sources of protein to have on hand include canned beans, nuts and seeds, nut butters, and shelf-stable tofu. Also consider powdered or canned milk or dairy alternatives in shelf-stable tetra-packs, especially for kids. Non-vegetarians may want to add canned fish and chicken to their stocks.
Fruits and Vegetables: Fresh is best, of course, but may be gone fast if supplies are disrupted. Having a couple of bags of frozen produce on hand can be helpful, as even if the power goes out, they will be good for 24 to 48 hours if kept in a freezer. After the freezer stock runs out, canned fruits and vegetables, though less nutritious, are better than nothing. Consider canned tomatoes, unsweetened fruit, and shelf-stable apple sauce as palatable options. Dried fruit is also a good choice.
Carbohydrates: As in daily life, aim for high-quality, whole grains. Have on hand multigrain crackers, brown rice cakes, and high-fibre, low-sugar cereals.
Other: There are a lot of protein and energy bars on the market, and they can be a good addition to your kit. Before buying a bunch, though, try one, as the taste and texture can vary greatly. You will also want to check the ingredients, as some are very high in sugar.
Having shelf-stable juice on hand can be helpful as a source of quick energy and to help keep hydrated.
If you would like to buy full cases of any products we sell, or any other organic product we may be able to source for you, just give us a call at 604-708-2345 or email us at info@greenearthorganics.com for a price quote.
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