INGREDIENTS
3 Tbsp honey
1/2 cupplain yogurt
1/4 cup mayonnaise
1/4 tsp mustard
3/4 tsp grated orange peel
3 Tbsp orange juice
1 1/2 tsp apple cider vinegar
DIRECTIONS
Blend together the honey, yogurt, mayonnaise, mustard, and orange peel. Gradually mix in orange juice and vinegar.
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, August 30, 2012
Honey-Grilled Tofu on Bok Choy
INGREDIENTS
1 package pressed tofu, drained
1/4 cup tamari
1 Tbsp toasted sesame oil
1/3 cup honey
1 Tbsp fresh ginger, peeled and finely grated
1 clove garlic, minced
1/4 tsp red pepper flakes
1 Tbsp extra virgin olive oil
4 cups baby bok choy or baby spinach
DIRECTIONS
Cut tofu crosswise into 6 slices and set aside.
Stir together tamari, sesame oil, honey, ginger, garlic, and red pepper flakes in a glass pie plate or other shallow dish. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.
Lightly oil a grill rack or grill pan. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.
While tofu grills, heat a large skillet over moderately high heat and add olive oil. When hot, but not smoking, add bok choy or spinach. Toss the greens with tongs until beginning to wilt, about 1 minute. Add the reserved marinade and continue to toss until greens are just wilted. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Top with hot tofu slices.
1 package pressed tofu, drained
1/4 cup tamari
1 Tbsp toasted sesame oil
1/3 cup honey
1 Tbsp fresh ginger, peeled and finely grated
1 clove garlic, minced
1/4 tsp red pepper flakes
1 Tbsp extra virgin olive oil
4 cups baby bok choy or baby spinach
DIRECTIONS
Cut tofu crosswise into 6 slices and set aside.
Stir together tamari, sesame oil, honey, ginger, garlic, and red pepper flakes in a glass pie plate or other shallow dish. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, for 10 minutes total.
Lightly oil a grill rack or grill pan. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside.
While tofu grills, heat a large skillet over moderately high heat and add olive oil. When hot, but not smoking, add bok choy or spinach. Toss the greens with tongs until beginning to wilt, about 1 minute. Add the reserved marinade and continue to toss until greens are just wilted. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates. Top with hot tofu slices.
Homemade Naan
INGREDIENTS
2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 egg
2 1/2 to 3 cups flour
1/2 tsp sea salt
DIRECTIONS
In a small bowl, stir together the yeast, sugar, and warm water. Let it sit until frothy on top (a few minutes).
To the yeast, add the oil, yogurt, and egg and stir until evenly combined.
In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding the flour just a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
Turn the ball of dough out onto a well-floured surface and knead for about 3 minutes, adding flour as necessary to keep the dough from sticking. When done, the dough should be smooth and very soft but not sticky.
Loosely cover the dough and let it rise until double in size (about 45 minutes).
After it rises, divide the dough into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Heat a large, heavy bottomed skillet over medium heat and coat evenly with a thin layer of olive oil. Working with one ball at a time, roll the dough out until it is about 1/4 inch thick. Place onto the hot skillet and cook until large bubbles have formed on the top surface and the underside is golden brown. Flip the naan over and cook the other side until golden brown as well.
Serve hot, either plain or brushed with melted butter and sprinkled with herbs!
2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 egg
2 1/2 to 3 cups flour
1/2 tsp sea salt
DIRECTIONS
In a small bowl, stir together the yeast, sugar, and warm water. Let it sit until frothy on top (a few minutes).
To the yeast, add the oil, yogurt, and egg and stir until evenly combined.
In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding the flour just a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
Turn the ball of dough out onto a well-floured surface and knead for about 3 minutes, adding flour as necessary to keep the dough from sticking. When done, the dough should be smooth and very soft but not sticky.
Loosely cover the dough and let it rise until double in size (about 45 minutes).
After it rises, divide the dough into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
Heat a large, heavy bottomed skillet over medium heat and coat evenly with a thin layer of olive oil. Working with one ball at a time, roll the dough out until it is about 1/4 inch thick. Place onto the hot skillet and cook until large bubbles have formed on the top surface and the underside is golden brown. Flip the naan over and cook the other side until golden brown as well.
Serve hot, either plain or brushed with melted butter and sprinkled with herbs!
Wednesday, August 29, 2012
Green Banana Curry
INGREDIENTS
5 green bananas
2 - 3 Tbsp extra virgin olive oil
1 clove garlic, crushed
1 tsp fresh grated ginger
1 onion, finely sliced
1 tsp curry powder
1 can coconut milk
3 Tbsp chopped cilantro
DIRECTIONS
Slice the bananas into slices about 1-inch thick.
Heat the oil in a deep frying pan over medium heat. Fry the banana slices until lightly browned on each side; do them in batches if necessary. Drain on paper towel.
Still over medium heat, add the garlic, ginger, and onion to the pan and cook for 10 minutes, stirring occasionally, until the onion is soft and translucent. Add the curry powder and stir well, then return the banana slices to the pan. Add about 2/3 of the coconut milk and stir well. Reduce the heat to low and cook for 10 minutes.
Pour in the remaining coconut milk and simmer until the mixture thickens and the bananas break down a little. Garnish with cilantro and serve over rice.
5 green bananas
2 - 3 Tbsp extra virgin olive oil
1 clove garlic, crushed
1 tsp fresh grated ginger
1 onion, finely sliced
1 tsp curry powder
1 can coconut milk
3 Tbsp chopped cilantro
DIRECTIONS
Slice the bananas into slices about 1-inch thick.
Heat the oil in a deep frying pan over medium heat. Fry the banana slices until lightly browned on each side; do them in batches if necessary. Drain on paper towel.
Still over medium heat, add the garlic, ginger, and onion to the pan and cook for 10 minutes, stirring occasionally, until the onion is soft and translucent. Add the curry powder and stir well, then return the banana slices to the pan. Add about 2/3 of the coconut milk and stir well. Reduce the heat to low and cook for 10 minutes.
Pour in the remaining coconut milk and simmer until the mixture thickens and the bananas break down a little. Garnish with cilantro and serve over rice.
Tuesday, August 21, 2012
Honey, How Do They Make It Organic?
I've had a few members ask me about how honey can be certified organic, given that bees cannot be contained the same way cows are to produce organic milk and chickens are to produce organic eggs. Here's what Capilano Honey has to say about the certifying process:
Like our Natural Honey Range, the certified 340 gram Organic product aims to promote a ‘hive to home’ experience with the honey sourced from certified organic hives in pristine regions of Australia, including West of Bourke, the Channel Country, Brisbane Scenic Rim and the pristine forestry and park regions of [New South Wales].
Interestingly, even the bee’s diets need to be completely organic to maintain certification!
“Our organic honey really reflects the region and land that it comes from, like a good pure wine, honey takes on the flavour and characteristics of seasonal changes, native flora and regional nuances,” Capilano Head Bee, Dr Ben McKee.
Having a Certified Organic honey simply means that certain beekeepers have invested and elected to be part of the certification program, which has auditors verify sites as ‘officially organic’ against a set of tight guidelines. Maintaining Australian Organic Certification is a time consuming and skilled art for bee keepers.
To be officially certified, hives must be made from organic materials and only exposed to organic environments and beekeeping techniques in the preparation of the honey. Sites have to be regularly audited to meet a rigorous checklist of requirements to reach certification, including not being within a 5 km radius of all normal farms and agricultural land that don’t use organic methods.
The native flora the honey is extracted from, right down to the diet of the bees themselves needs to be balanced and certified organic.
Organic beekeeping is very difficult and takes great skill on the part of the beekeeper to maintain hive strength with only organic measures to protect the colony against natural predators and sickness.
Like our Natural Honey Range, the certified 340 gram Organic product aims to promote a ‘hive to home’ experience with the honey sourced from certified organic hives in pristine regions of Australia, including West of Bourke, the Channel Country, Brisbane Scenic Rim and the pristine forestry and park regions of [New South Wales].
Interestingly, even the bee’s diets need to be completely organic to maintain certification!
“Our organic honey really reflects the region and land that it comes from, like a good pure wine, honey takes on the flavour and characteristics of seasonal changes, native flora and regional nuances,” Capilano Head Bee, Dr Ben McKee.
Having a Certified Organic honey simply means that certain beekeepers have invested and elected to be part of the certification program, which has auditors verify sites as ‘officially organic’ against a set of tight guidelines. Maintaining Australian Organic Certification is a time consuming and skilled art for bee keepers.
To be officially certified, hives must be made from organic materials and only exposed to organic environments and beekeeping techniques in the preparation of the honey. Sites have to be regularly audited to meet a rigorous checklist of requirements to reach certification, including not being within a 5 km radius of all normal farms and agricultural land that don’t use organic methods.
The native flora the honey is extracted from, right down to the diet of the bees themselves needs to be balanced and certified organic.
Organic beekeeping is very difficult and takes great skill on the part of the beekeeper to maintain hive strength with only organic measures to protect the colony against natural predators and sickness.
Tastier Hydration
Everyone knows we should drink plenty of water every day for good health, but not everyone finds plain water very palatable. Many flavoured waters in the store contain undesirable sweeteners and artificial flavours, and they are expensive too. If you want to add some variety to your hydration, here are some ideas:
Herbs and Spices: Mint leaves are an obvious choice, but parsley can be very refreshing too. Crush the leaves a little before adding them to your water. For a bit of spice, try some freshly grated ginger instead.
Citrus Fruits: Slices of lemons, limes, oranges, or grapefruit, or some combination, are delicious additions to water. If you do this very frequently, however, you may want to think about the effects of the citric acid on the enamel of your teeth. You can minimize the possible side effects by rinsing your mouth with plain water after your citrus water, drinking with a straw so the liquid by-passes your teeth, and waiting at least an hour after drinking before brushing your teeth.
Cucumber: A spa classic, which is very refreshing.
Berries: Blueberries, strawberries, blackberries, and raspberries all release a lovely flavour and colour into your water. Just cut or crush a few of the berries into your water.
Vinegar: Many people say that once they've acquired a taste for apple cider vinegar in water, they begin to crave it. Apple cider vinegar has some health benefits of its own, and it is supposed to act as an appetite suppressant.
Sea Salt: A tiny pinch of sea salt adds interest to your water, helps the body absorb the liquid more quickly, and can replace salt lost through sweat on hot days or during workouts.
If you prefer your water bubbly, you may want to look into carbonating your own water at home. It is cheaper and less wasteful than buying bottles of the stuff, and is made very easy by simple machines that use refillable CO2 cartridges.
Herbs and Spices: Mint leaves are an obvious choice, but parsley can be very refreshing too. Crush the leaves a little before adding them to your water. For a bit of spice, try some freshly grated ginger instead.
Citrus Fruits: Slices of lemons, limes, oranges, or grapefruit, or some combination, are delicious additions to water. If you do this very frequently, however, you may want to think about the effects of the citric acid on the enamel of your teeth. You can minimize the possible side effects by rinsing your mouth with plain water after your citrus water, drinking with a straw so the liquid by-passes your teeth, and waiting at least an hour after drinking before brushing your teeth.
Cucumber: A spa classic, which is very refreshing.
Berries: Blueberries, strawberries, blackberries, and raspberries all release a lovely flavour and colour into your water. Just cut or crush a few of the berries into your water.
Vinegar: Many people say that once they've acquired a taste for apple cider vinegar in water, they begin to crave it. Apple cider vinegar has some health benefits of its own, and it is supposed to act as an appetite suppressant.
Sea Salt: A tiny pinch of sea salt adds interest to your water, helps the body absorb the liquid more quickly, and can replace salt lost through sweat on hot days or during workouts.
If you prefer your water bubbly, you may want to look into carbonating your own water at home. It is cheaper and less wasteful than buying bottles of the stuff, and is made very easy by simple machines that use refillable CO2 cartridges.
Virgin Sangria
INGREDIENTS
2 black tea bags
3 cups pomegranate blueberry or pomegranate cherry juice
1 cup orange juice
3 or 4 cups of fresh fruit, such as strawberries, lemons, limes, oranges, apples, or grapes, sliced
2 cans of ginger ale or sparkling lemon lime soda
DIRECTIONS
Pour 2 cups of boiling water over the tea bags and steep for 5 minutes. Discard the tea bags.
In a large jar or pitcher, combine the tea, juices, and fruits. Refrigerate for at least 1 hour, though overnight is best.
Just before serving, stir in ginger ale or soda. Serve in glasses over ice.
2 black tea bags
3 cups pomegranate blueberry or pomegranate cherry juice
1 cup orange juice
3 or 4 cups of fresh fruit, such as strawberries, lemons, limes, oranges, apples, or grapes, sliced
2 cans of ginger ale or sparkling lemon lime soda
DIRECTIONS
Pour 2 cups of boiling water over the tea bags and steep for 5 minutes. Discard the tea bags.
In a large jar or pitcher, combine the tea, juices, and fruits. Refrigerate for at least 1 hour, though overnight is best.
Just before serving, stir in ginger ale or soda. Serve in glasses over ice.
Sunny Date and Nut Bread
INGREDIENTS
1 cup chopped pitted dates
1 tsp baking soda
1 small orange
1 1/2 cup flour
1 cup chopped hazelnuts, walnuts, pecans, or other nuts
3/4 cup sugar
2 eggs
2 Tbsp butter, cut into 4 pieces
3/4 tsp sea salt
DIRECTIONS
Preheat over to 350 degrees Fahrenheit. Grease and flour a 9 x 5-inch loaf pan.
In a small mixing bowl, combine dates and baking soda. Add 3/4 cup of boiling water and set aside.
Without peeling, cut the orange in 6 pieces and remove the seeds. In a food processor, chop the orange pieces for about 15 seconds. Add the flour, nuts, sugar, eggs, butter, salt, and about half of the date mixture. Process to mix, about 5 seconds. Add the remaining date mixture and process until well mixed, about 15 to 20 seconds.
Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until the loaf springs back when touched lightly in the centre.
Allow to cool for about 10 minutes, then loosen the sides with a spatula and remove from pan.
1 cup chopped pitted dates
1 tsp baking soda
1 small orange
1 1/2 cup flour
1 cup chopped hazelnuts, walnuts, pecans, or other nuts
3/4 cup sugar
2 eggs
2 Tbsp butter, cut into 4 pieces
3/4 tsp sea salt
DIRECTIONS
Preheat over to 350 degrees Fahrenheit. Grease and flour a 9 x 5-inch loaf pan.
In a small mixing bowl, combine dates and baking soda. Add 3/4 cup of boiling water and set aside.
Without peeling, cut the orange in 6 pieces and remove the seeds. In a food processor, chop the orange pieces for about 15 seconds. Add the flour, nuts, sugar, eggs, butter, salt, and about half of the date mixture. Process to mix, about 5 seconds. Add the remaining date mixture and process until well mixed, about 15 to 20 seconds.
Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until the loaf springs back when touched lightly in the centre.
Allow to cool for about 10 minutes, then loosen the sides with a spatula and remove from pan.
Thursday, August 16, 2012
Welcoming Whistler and Squamish to the Green Earth Organics family!
When Dan and Billy started Green Earth Organics more than 14 years ago, it was running out of a home in Vancouver, with Dan going door-to-door to sign up his neighbours. A couple of years later, Billy 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. This past May, we were very excited to welcome Victoria to the family, as Aaron opened our first location on Vancouver Island. Now, we're thrilled to announce another location: the Sea to Sky Green Earth Organics, serving Whistler and Squamish.
Glenn is the proud owner of the new Sea to Sky location. He was in Vancouver this week, getting trained in our systems, such as designing, packing, and delivering the bins. This week, he will be setting up his warehouse, ordering his stock, and getting ready to make his first deliveries on Tuesday, August 28th.
We are so excited to welcome Glenn 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 in the Sea to Sky region. 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, he looks forward to expanding the variety of organic groceries available. Glenn is committed to providing the great food and superior service people have come to expect from Green Earth Organics.
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 1-604-708-2345 or at seatosky@greenearthorganics.com.
Glenn is the proud owner of the new Sea to Sky location. He was in Vancouver this week, getting trained in our systems, such as designing, packing, and delivering the bins. This week, he will be setting up his warehouse, ordering his stock, and getting ready to make his first deliveries on Tuesday, August 28th.
We are so excited to welcome Glenn 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 in the Sea to Sky region. 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, he looks forward to expanding the variety of organic groceries available. Glenn is committed to providing the great food and superior service people have come to expect from Green Earth Organics.
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 1-604-708-2345 or at seatosky@greenearthorganics.com.
Puffy Fruit Pancake
INGREDIENTS
Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries
Pancake batter:
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg
DIRECTIONS
Preheat oven to 425 degrees Fahrenheit.
Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).
Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.
Serve hot, with maple syrup on the side.
Fruit topping:
1 Tbsp butter
2 cups sliced fruit such as apples, plums, peaches, pears, nectarines, or any combination
2 Tbsp brown sugar, packed
1/4 tsp cinnamon
1/2 cup fresh blueberries, blackberries, or raspberries
Pancake batter:
3 eggs
3/4 cup milk
1 Tbsp butter, melted
1 Tbsp sugar
1/2 tsp vanilla
3/4 cup flour
1/4 tsp cinnamon
1/4 tsp sea salt
Pinch of nutmeg
DIRECTIONS
Preheat oven to 425 degrees Fahrenheit.
Melt the butter for the fruit topping in a skillet over medium heat. Add the fruit slices and saute for 2 to 3 minutes. Stir in the brown sugar and cinnamon. Add the berries and cook for another 1 to 2 minutes, until the sugar has melted and the fruit is hot. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla in a large bowl. Sift in the flour, cinnamon, salt and nutmeg. Stir just to combine (it's OK if there are a few lumps; do not over-mix).
Butter a 10-inch pie plate. Pour in the batter and top with the fruit mixture. Bake for 30 minutes, until puffed and golden around the outside and firm in the center.
Serve hot, with maple syrup on the side.
Thursday, August 9, 2012
Life-Work Balance at Green Earth Organics
On Sundays and holidays, I have often had the experience of people exclaiming in surprise: "You're working today?" I think some people start to think that I work every day, which is hardly the impression I want to give. At Green Earth Organics, we believe in seeking a good work-life balance as part of a healthy life. Stress is very hard on the body, and all the wonderful organic food we consume will not heal us if our minds and bodies are over-worked.
Good work-life balance can be difficult at a small company. With only a handful of employees, there isn't always someone to adequately cover for vacations and to share in the extra work during busy times. Still, we all pitch in and make it work. Here are our tips for balancing leisure and business:
Enjoy your commute: Many of us at Green Earth Organics are lucky enough to be able to walk or cycle to work, which gets us some exercise, fresh air, and, especially in the early morning summer sun, pleasure. But if you have to drive or travel by public transit, consider uplifting audio books (available from the library) or good music to get your day started and ended on a positive note.
Lose the commute: Telecommuting can be especially valuable if you have a long commute: time taken off the commute can be used for leisure or other chores. I work from home on Sundays, allowing me to get laundry done between email responses and save the hour I would spend getting to and from the warehouse. Other companies may be able to offer flex-time, so you work more hours per day but fewer days, thus doing less commuting over time.
Take advantage of slow periods: When our members are on vacation, we take vacations too. I was recently gone for a week, and my co-worker, Esther, who usually only works part-time, was able to cover my full-time work and her usual tasks as well because July and August are slightly less busy for us. By the end of the summer, all of us in the office will have had a vacation and we will be recharged and ready to help all our members during our busy fall season.
Be flexible: This is perhaps the most important point for us. Small companies have the advantage of being flexible and more able to change employee schedules and roles to suit everyone. Dan, the owner of Green Earth Organics Vancouver, recently logged in to design the next week's bin while on vacation in Kelowna. Doing so saved us several hours of work in the office, as he can design the bin much more quickly than we can, but only cost him a brief interlude in his vacation. During the summer, I often do my Sunday work shift using a tablet computer from the road. I'm an early riser and am often up before my travel companions, so I can work before they get up and enjoy a weekend away at the same time. Sometimes this leads to silly situations, such as this past weekend when I landed my paraglider in Pemberton, then pulled out my smart phone to retrieve members' orders and call them in to the bakery before their deadline. This is what my work-life balance looks like right now:
No matter what your school, work, and family situations, we hope you will enjoy the rest of the summer!
Good work-life balance can be difficult at a small company. With only a handful of employees, there isn't always someone to adequately cover for vacations and to share in the extra work during busy times. Still, we all pitch in and make it work. Here are our tips for balancing leisure and business:
Enjoy your commute: Many of us at Green Earth Organics are lucky enough to be able to walk or cycle to work, which gets us some exercise, fresh air, and, especially in the early morning summer sun, pleasure. But if you have to drive or travel by public transit, consider uplifting audio books (available from the library) or good music to get your day started and ended on a positive note.
Lose the commute: Telecommuting can be especially valuable if you have a long commute: time taken off the commute can be used for leisure or other chores. I work from home on Sundays, allowing me to get laundry done between email responses and save the hour I would spend getting to and from the warehouse. Other companies may be able to offer flex-time, so you work more hours per day but fewer days, thus doing less commuting over time.
Take advantage of slow periods: When our members are on vacation, we take vacations too. I was recently gone for a week, and my co-worker, Esther, who usually only works part-time, was able to cover my full-time work and her usual tasks as well because July and August are slightly less busy for us. By the end of the summer, all of us in the office will have had a vacation and we will be recharged and ready to help all our members during our busy fall season.
Be flexible: This is perhaps the most important point for us. Small companies have the advantage of being flexible and more able to change employee schedules and roles to suit everyone. Dan, the owner of Green Earth Organics Vancouver, recently logged in to design the next week's bin while on vacation in Kelowna. Doing so saved us several hours of work in the office, as he can design the bin much more quickly than we can, but only cost him a brief interlude in his vacation. During the summer, I often do my Sunday work shift using a tablet computer from the road. I'm an early riser and am often up before my travel companions, so I can work before they get up and enjoy a weekend away at the same time. Sometimes this leads to silly situations, such as this past weekend when I landed my paraglider in Pemberton, then pulled out my smart phone to retrieve members' orders and call them in to the bakery before their deadline. This is what my work-life balance looks like right now:
No matter what your school, work, and family situations, we hope you will enjoy the rest of the summer!
Tangy Kiwi Salad Dressing
INGREDIENTS
3 kiwis
1 Tbsp freshly grated ginger
5 Tbsp extra virgin olive oil
2 Tbsp lime juice, or the juice of 1 lime
DIRECTIONS
Peel the kiwis and chop coarsely.
Puree all ingredients in a food processor. Season to taste and add more olive oil, lime juice, or a splash of water if the dressing is too thick.
Serve chilled over your favourite salad. It is especially good on spinach salad.
Thursday, August 2, 2012
Cantaloupe Salad with Cilantro and Lime
INGREDIENTS
2 Tbsp lime juice (or the juice of one fresh lime)
4 tsp honey
1 Tbsp fresh cilantro or mint, plus more for garnish (optional)
Sea salt, to taste
1 small cantaloupe, cut into 1-inch cubes
DIRECTIONS
Combine the lime juice, honey, cilantro or mint, and salt together in a small bowl and whisk until thoroughly combined.
Toss the cantaloupe with the lime-honey dressing until evenly coated. Cover and refrigerate for at least an hour, to allow the flavours to meld.
Serve chilled, garnished with extra cilantro or mint if desired.
Alternative: Try mixing cantaloupe, honeydew, and watermelon instead of just cantaloupe. For an elegant salad, use a melon baller instead of cubing the melon.
2 Tbsp lime juice (or the juice of one fresh lime)
4 tsp honey
1 Tbsp fresh cilantro or mint, plus more for garnish (optional)
Sea salt, to taste
1 small cantaloupe, cut into 1-inch cubes
DIRECTIONS
Combine the lime juice, honey, cilantro or mint, and salt together in a small bowl and whisk until thoroughly combined.
Toss the cantaloupe with the lime-honey dressing until evenly coated. Cover and refrigerate for at least an hour, to allow the flavours to meld.
Serve chilled, garnished with extra cilantro or mint if desired.
Alternative: Try mixing cantaloupe, honeydew, and watermelon instead of just cantaloupe. For an elegant salad, use a melon baller instead of cubing the melon.
Subscribe to:
Posts (Atom)