When Dan and Billy started Green Earth Organics more than 13 years ago, it was running out of a home in Vancouver, with Dan going door-to-door to sign up his neighbours. Since then, Billy has moved to Toronto and opened his own location of Green Earth Organics, run independently from the Vancouver office, and the two locations have happily gone about the business of delivering to homes and offices in the greater Vancouver area and the greater Toronto area. Now, Green Earth Organics is thrilled to announce an exciting new addition to our family: our brand new location, soon to be delivering to the greater Victoria area!
Aaron is the owner of the new Victoria location. He was in Vancouver this week, getting trained in our systems, such as designing, packing, and delivering the bins. For the next couple of weeks, he will be setting up his warehouse and getting ready to make his first deliveries on Tuesday, May 8th.
We are so excited to welcome Aaron to Green Earth Organics. He is an enthusiastic supporter of organics and of green living, and we look forward to supporting him as he launches and grows the service on Vancouver Island. He will be starting out with a wonderful selection of organic fruits and vegetables and some of our most popular organic grocery items. As the location grows, Aaron will be sourcing island suppliers for organic bread, eggs, dairy, and more, bringing in as many local items as he can. He will also be expanding the selection of organic groceries as time goes on, so he welcomes feedback about what kind of items you would like to add to your bin.
If you are interested in signing up and being one of his very first customers, or if you have any product suggestions for him, you can reach Melissa and Esther, his member services team, at 250-704-0660.
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, April 19, 2012
Tuesday, April 10, 2012
Fresh Berry Pudding
INGREDIENTS
1 cup strawberries, cleaned and tops removed
3/4 cup blueberries
2 Tbsp water
2 Tbsp lemon juice
2 pitted dates
2 1/2 Tbsp chia seeds
DIRECTIONS
In a blender, puree the berries, water, lemon juices, and dates until completely smooth. Transfer to a jar or bowl and stir in the chia seeds. Refrigerate for at least an hour, then stir one more time and serve chilled.
Make this up the night before for a quick and delicious breakfast.
1 cup strawberries, cleaned and tops removed
3/4 cup blueberries
2 Tbsp water
2 Tbsp lemon juice
2 pitted dates
2 1/2 Tbsp chia seeds
DIRECTIONS
In a blender, puree the berries, water, lemon juices, and dates until completely smooth. Transfer to a jar or bowl and stir in the chia seeds. Refrigerate for at least an hour, then stir one more time and serve chilled.
Make this up the night before for a quick and delicious breakfast.
Raisin Cookie Refrigerator Oatmeal
A satisfying breakfast for fast-moving mornings. This is a very flexible recipe: start with oats, chia seeds, yogurt, and a liquid, then sweeten and flavour however you want. Also delicious with fresh fruit instead of dried.
INGREDIENTS
1/4 cup rolled oats
1 Tbsp chia seeds
1/4 cup Greek yogurt
1/3 cup milk
1 tsp raw agave
1/8 tsp vanilla
2 - 4 Tbsp raisins
1/2 tsp cinnamon
2 - 4 Tbsp toasted and coarsely chopped walnuts (optional)
DIRECTIONS
The night before, combine all the ingredients except the walnuts in a container with a tight fitting lid. Stir well and leave in the refrigerator overnight. In the morning, stir in the walnuts, if using, and enjoy!
Variations:
1. Combine rolled oats, chia seeds, yogurt, milk, and agave with a tablespoon of cocoa powder. In the morning, add half a banana or a handful of strawberries, chopped.
2. Combine rolled oats, chia seeds, yogurt, and milk with a teaspoon of amaretto agave (or another sweetener and 1/8 teaspoon of almond extract). In the morning, add a handful of fresh blueberries and a couple of tablespoons of chopped roasted almonds.
3. Combine rolled oats, chia seeds, and yogurt. Use 1/3 cup chai concentrate in place of milk and add 2 to 4 tablespoons of raisins (optional). Stir well. In the morning, sweeten to taste with agave or honey.
INGREDIENTS
1/4 cup rolled oats
1 Tbsp chia seeds
1/4 cup Greek yogurt
1/3 cup milk
1 tsp raw agave
1/8 tsp vanilla
2 - 4 Tbsp raisins
1/2 tsp cinnamon
2 - 4 Tbsp toasted and coarsely chopped walnuts (optional)
DIRECTIONS
The night before, combine all the ingredients except the walnuts in a container with a tight fitting lid. Stir well and leave in the refrigerator overnight. In the morning, stir in the walnuts, if using, and enjoy!
Variations:
1. Combine rolled oats, chia seeds, yogurt, milk, and agave with a tablespoon of cocoa powder. In the morning, add half a banana or a handful of strawberries, chopped.
2. Combine rolled oats, chia seeds, yogurt, and milk with a teaspoon of amaretto agave (or another sweetener and 1/8 teaspoon of almond extract). In the morning, add a handful of fresh blueberries and a couple of tablespoons of chopped roasted almonds.
3. Combine rolled oats, chia seeds, and yogurt. Use 1/3 cup chai concentrate in place of milk and add 2 to 4 tablespoons of raisins (optional). Stir well. In the morning, sweeten to taste with agave or honey.
About Chia Seeds
Every time I tell someone about chia seeds, they reference Chia Pets. Those commercials (ch-ch-ch-chia!) have sure had a cultural impact. It may be a bit of a shame that this superfood has been reduced to the same status as pet rocks and lava lamps, but at least people will remember the name and know how to pronounce it if they want to find it in the store ("quinoa" or "acai", anyone?).
I fell in love with chia seeds in a cereal I found in a health store. Unfortunately, the cereal wasn't organic, so I went about making my own organic version, then began finding other recipes calling for these healthy little seeds.
Chia seeds are a source of essential fatty acids (EFAs), like Omega-3. Unlike other seeds, though, chia seeds are easily digested and do not have to be ground to get their full nutritional value.
Many people recommend soaking the seeds for anywhere from 5 minutes to overnight to create a gel. This reaction may be part of why chia seeds are so digestible, and it creates a very interesting texture to add to breakfast cereal, yogurt, and raw puddings. This gel can also be used in baking: divide the amount of butter or oil in half, and then use the same amount of chia gel to fill in. The gel can also be used as an egg substitute.
Chia seeds are very high in antioxidants, so they keep for longer than other high-EFA seeds, like flax. Chia seeds are also a complete protein and provide fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
Best of all, these seeds are fairly neutral-tasting, so they can be added to a wide variety of foods without changing the taste. Try mixing them into apple sauce, bbq sauce, salad, homemade bread, beverages, hamburgers, and more. Give your favourite food a ch-ch-ch-chia boost!
I fell in love with chia seeds in a cereal I found in a health store. Unfortunately, the cereal wasn't organic, so I went about making my own organic version, then began finding other recipes calling for these healthy little seeds.
Chia seeds are a source of essential fatty acids (EFAs), like Omega-3. Unlike other seeds, though, chia seeds are easily digested and do not have to be ground to get their full nutritional value.
Many people recommend soaking the seeds for anywhere from 5 minutes to overnight to create a gel. This reaction may be part of why chia seeds are so digestible, and it creates a very interesting texture to add to breakfast cereal, yogurt, and raw puddings. This gel can also be used in baking: divide the amount of butter or oil in half, and then use the same amount of chia gel to fill in. The gel can also be used as an egg substitute.
Chia seeds are very high in antioxidants, so they keep for longer than other high-EFA seeds, like flax. Chia seeds are also a complete protein and provide fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
Best of all, these seeds are fairly neutral-tasting, so they can be added to a wide variety of foods without changing the taste. Try mixing them into apple sauce, bbq sauce, salad, homemade bread, beverages, hamburgers, and more. Give your favourite food a ch-ch-ch-chia boost!
Thursday, April 5, 2012
Vegetarian Collard Greens
INGREDIENTS
1 lb collard greens, washed and chopped into bite-sized pieces
1 onion, chopped
1/2 cup salsa or 1 chopped tomato
2 - 4 cloves garlic , chopped
1 1/2 cups water
1/2 cup apple cider vinegar
Sea salt, to taste
Hot sauce, to taste
1 block smoked tofu, cubed (optional)
DIRECTIONS
In a large pot, combine all ingredients except the tofu and cover. Bring to a boil over high heat, then reduce the heat and simmer uncover, stirring occasionally.
The greens are done when they have shrunk down and are cooked through, usually about a half hour. Add the tofu at the end to heat it, then serve.
1 lb collard greens, washed and chopped into bite-sized pieces
1 onion, chopped
1/2 cup salsa or 1 chopped tomato
2 - 4 cloves garlic , chopped
1 1/2 cups water
1/2 cup apple cider vinegar
Sea salt, to taste
Hot sauce, to taste
1 block smoked tofu, cubed (optional)
DIRECTIONS
In a large pot, combine all ingredients except the tofu and cover. Bring to a boil over high heat, then reduce the heat and simmer uncover, stirring occasionally.
The greens are done when they have shrunk down and are cooked through, usually about a half hour. Add the tofu at the end to heat it, then serve.
Wednesday, April 4, 2012
Pistol & Burnes Coffee
Pistol & Burnes is a family operated and Canadian owned coffee company. Their roasting facilities are located in Delta. They choose the best green organic beans, pay fair trade prices, then roast and package the coffee locally for the freshest and best tasting product.
In addition, Pistol & Burnes uses a compostable bag. Most roasted coffee sold in the world is packaged in either foil bags (coated in plastic) or paper bags (with a plastic liner). The problem with this type of packaging is the inability to recycle the material afterwards, resulting in bags ending up in a landfill.
Pistol & Burnes now packages their coffee beans in compostable materials. The coffee is packaged in a paper bag which is lined with the NatureFlex cellulose film produced from wood pulp sourced from managed plantations.
The cellulose film is fully certified to the European and American standards for compostable packaging by Vinçotte, Din Certco, and the BPI as home compostable and will also biodegrade in a waste water environment.
Green Earth Organics is excited to be carrying several different Pistol & Burnes coffee blends in environmentally friendly packaging: Spitfire Longbottom's Dark Roast, West Coast Medium Roast, and Dog & Trombone Espresso. All of these coffees are whole bean and in 16 oz packages (our other coffees are all in 12 oz packages, thus the price difference).
Pistol & Burnes also carries a unique product: organic, fair trade, dessert coffees. Also in 16 oz, compostable bags, we're offering two of these: French Vanilla and Hazelnut Cream.
We hope you will enjoy these new offerings. If there's an organic product you would like us to carry, please call us at 604-708-2345 or email info@greenearthorganics.com.
In addition, Pistol & Burnes uses a compostable bag. Most roasted coffee sold in the world is packaged in either foil bags (coated in plastic) or paper bags (with a plastic liner). The problem with this type of packaging is the inability to recycle the material afterwards, resulting in bags ending up in a landfill.
Pistol & Burnes now packages their coffee beans in compostable materials. The coffee is packaged in a paper bag which is lined with the NatureFlex cellulose film produced from wood pulp sourced from managed plantations.
The cellulose film is fully certified to the European and American standards for compostable packaging by Vinçotte, Din Certco, and the BPI as home compostable and will also biodegrade in a waste water environment.
Green Earth Organics is excited to be carrying several different Pistol & Burnes coffee blends in environmentally friendly packaging: Spitfire Longbottom's Dark Roast, West Coast Medium Roast, and Dog & Trombone Espresso. All of these coffees are whole bean and in 16 oz packages (our other coffees are all in 12 oz packages, thus the price difference).
Pistol & Burnes also carries a unique product: organic, fair trade, dessert coffees. Also in 16 oz, compostable bags, we're offering two of these: French Vanilla and Hazelnut Cream.
We hope you will enjoy these new offerings. If there's an organic product you would like us to carry, please call us at 604-708-2345 or email info@greenearthorganics.com.
Sunday, April 1, 2012
Egg Drop Soup
INGREDIENTS
6 cups broth
1/2 cup thinly sliced green onions, green parts only
1/4 cup fresh baby spinach or arugula, coarsely chopped
4 large dried mushrooms, reconstituted and thinly sliced
1 tsp tamari
1/8 tsp ground pepper
2 eggs, lightly beaten
Sea salt, to taste
DIRECTIONS
In a medium saucepan, bring the broth to a simmer.
Add 6 tablespoons of the green onions, the spinach or arugula, mushrooms, tamari, and pepper. Return to a low simmer and cook for 3 minutes.
Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove saucepan from the heat.
Ladle soup into bowls, garnish with remaining green onions.
Season with salt to taste and serve immediately.
6 cups broth
1/2 cup thinly sliced green onions, green parts only
1/4 cup fresh baby spinach or arugula, coarsely chopped
4 large dried mushrooms, reconstituted and thinly sliced
1 tsp tamari
1/8 tsp ground pepper
2 eggs, lightly beaten
Sea salt, to taste
DIRECTIONS
In a medium saucepan, bring the broth to a simmer.
Add 6 tablespoons of the green onions, the spinach or arugula, mushrooms, tamari, and pepper. Return to a low simmer and cook for 3 minutes.
Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove saucepan from the heat.
Ladle soup into bowls, garnish with remaining green onions.
Season with salt to taste and serve immediately.
Wild Mushroom and Arugula Pizza
INGREDIENTS
1 package Mixed Mushroom Medley
2 Tbsp extra virgin olive oil, plus extra for brushing
Sea salt and freshly ground pepper
2 cups packed arugula, stems removed
1 1/2 tsp lemon juice
1 parbaked pizza crust
4 oz Swiss cheese or emmental, coarsely grated
DIRECTIONS
Preheat the oven to 500 degrees Fahrenheit.
Reconstitute the mushrooms according to package directions. Slice all of the mushrooms 1/4 inch thick, cutting them in half crosswise after slicing if very large. In a bowl, combine 1 tablespoon of the oil and the mushrooms and add salt and pepper to taste. Toss until well combined and spread into a medium-sized ovenproof pan. Roast for 10 minutes, until the mushrooms have softened and are beginning to develop a caramel colour around the edges. Remove from the oven.
In a bowl, mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.
Brush the rim of the pizza crust with olive oil. Distribute the cheese and then the mushrooms over the dough.
Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling.
Remove from the oven and top with arugula salad. Let sit for 5 minutes before cutting into wedges and serving.
1 package Mixed Mushroom Medley
2 Tbsp extra virgin olive oil, plus extra for brushing
Sea salt and freshly ground pepper
2 cups packed arugula, stems removed
1 1/2 tsp lemon juice
1 parbaked pizza crust
4 oz Swiss cheese or emmental, coarsely grated
DIRECTIONS
Preheat the oven to 500 degrees Fahrenheit.
Reconstitute the mushrooms according to package directions. Slice all of the mushrooms 1/4 inch thick, cutting them in half crosswise after slicing if very large. In a bowl, combine 1 tablespoon of the oil and the mushrooms and add salt and pepper to taste. Toss until well combined and spread into a medium-sized ovenproof pan. Roast for 10 minutes, until the mushrooms have softened and are beginning to develop a caramel colour around the edges. Remove from the oven.
In a bowl, mix together the arugula, lemon juice, and remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Set aside.
Brush the rim of the pizza crust with olive oil. Distribute the cheese and then the mushrooms over the dough.
Bake for 8 to 10 minutes, or until the edges of the crust are a deep golden brown and the cheese is bubbling.
Remove from the oven and top with arugula salad. Let sit for 5 minutes before cutting into wedges and serving.
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