"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.
At Green Earth Organics, we want to make it easy and convenient for people to eat organic food. We started with pre-designed organic fruit and vegetable bins, allowing up to four substitutions so people could take out things they didn't want or need. Shortly after, we started adding grocery items to our website. First, we added things like milk, eggs, rice, and other staple items. Then, we added popular local and organic brands like Nature's Path cereals, Ethical Bean coffees, and Happy Planet juices. Our grocery list continues to expand all the time, as new items become available from our suppliers and as members request products.
As we grew, we found that the pre-designed bin system didn't work for everyone. Some people wanted to buy more groceries and fewer fruits and vegetables; some people had very particular produce needs, such as needing seven apples every week, that were hard to accomplish using just the substitution system; and some people just wanted maximum flexibility with their bins, to make it more like shopping at a store. To make all those things possible, we launched the Custom Bin. With a minimum order equivalent to our most popular bin size, the Custom Bin is completely different from our other bins. It starts with a completely empty bin: no bin contents at all, unless you have created a standing order (for more information about standing orders, check out Did You Know: The Standing Order System). To add items to your bin, you just log in and click "Add to Bin" under anything you would like to order. You can view your bin at any time up until 9 AM the day before your delivery to change the quantities, remove any items you change your mind about, and check your order total.
If you would like to try our Custom Bin at any time, or if you would like to switch to a different size of our pre-designed bins, just give us a call or email us at info@greenearthorganics.com. And please let us know if there's an organic product you would like to be able to add to your
bin; we are always looking for new ways to expand our grocery offerings and to make your life easier, at least in terms of getting healthy organic food into your kitchen conveniently. Thank you for being a member of Green Earth Organics!
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.
Sunday, September 30, 2012
Thursday, September 20, 2012
Tofu and Plum Kebabs
INGREDIENTS
3 Tbsp extra virgin olive oil
2 Tbsp chopped fresh cilantro
1 tsp freshly grated lime zest
3 Tbsp lime juice
1/2 tsp sea salt
1 package extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 bell pepper, any colour, seeded and cut into 1-inch chunks
3 Italian plums, pitted and cut into quarters or sixths
DIRECTIONS
In a large bowl, whisk together the olive oil, cilantro, lime zest, lime juice and salt. Set aside 3 tablespoons of this marinade in a small bowl and add the tofu, peppers, and plums to the remaining mixture in the large bowl. Toss to coat.
Preheat a grill to medium-high.
On 10-inch skewers, alternate between tofu cubes, pepper pieces, and plum pieces. Discard the marinade. Grill the kebabs, turning once, until the peppers are cooked and the tofu and plums are hot, about 8 minutes. Drizzle with the reserved dressing and serve hot.
3 Tbsp extra virgin olive oil
2 Tbsp chopped fresh cilantro
1 tsp freshly grated lime zest
3 Tbsp lime juice
1/2 tsp sea salt
1 package extra firm tofu, drained, patted dry, and cut into 1-inch cubes
1 bell pepper, any colour, seeded and cut into 1-inch chunks
3 Italian plums, pitted and cut into quarters or sixths
DIRECTIONS
In a large bowl, whisk together the olive oil, cilantro, lime zest, lime juice and salt. Set aside 3 tablespoons of this marinade in a small bowl and add the tofu, peppers, and plums to the remaining mixture in the large bowl. Toss to coat.
Preheat a grill to medium-high.
On 10-inch skewers, alternate between tofu cubes, pepper pieces, and plum pieces. Discard the marinade. Grill the kebabs, turning once, until the peppers are cooked and the tofu and plums are hot, about 8 minutes. Drizzle with the reserved dressing and serve hot.
Thursday, September 13, 2012
Vegan Zucchini Bread
INGREDIENTS
3 Tbsp water
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
2 cups sugar
1 tsp vanilla
2 cups finely chopped zucchini
3 cups flour
3 tsp cinnamon
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch loaf pans with a small amount of coconut oil or other flavourless oil.
In a large mixing bowl, combine the water, melted coconut oil, applesauce, sugar, and vanilla. Stir in the zucchini and mix well.
In a medium mixing bowl. combine the flour, cinnamon, salt, baking soda, and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined; do not overmix. Pour into prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
3 Tbsp water
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
2 cups sugar
1 tsp vanilla
2 cups finely chopped zucchini
3 cups flour
3 tsp cinnamon
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch loaf pans with a small amount of coconut oil or other flavourless oil.
In a large mixing bowl, combine the water, melted coconut oil, applesauce, sugar, and vanilla. Stir in the zucchini and mix well.
In a medium mixing bowl. combine the flour, cinnamon, salt, baking soda, and baking powder with a wire whisk. Stir the dry ingredients into the zucchini mixture until just combined; do not overmix. Pour into prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean.
Curried Autumn Soup
INGREDIENTS
1 Tbsp butter
1/2 yellow or white onion, minced
1 clove garlic, minced
2 tsp freshly grated ginger
1 1/2 Tbsp powdered curry
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 tsp sea salt
3 3/4 cups chicken or vegetable broth
1/2 cup cream or milk
Freshly ground pepper, to taste
Sour cream (optional)
DIRECTIONS
Heat a medium saucepan over medium heat. Add the butter. Once melted, add the onion and garlic and cook until soft and translucent, about 2 minutes. Add ginger and curry powder and cook, stirring, for 1 minute. Add apples, potato, salt, and broth. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Working in batches if necessary, puree the soup until just barely smooth. Return soup to saucepan and stir in the cream or milk and season with salt and pepper to taste. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls and garnish with sour cream if desired.
1 Tbsp butter
1/2 yellow or white onion, minced
1 clove garlic, minced
2 tsp freshly grated ginger
1 1/2 Tbsp powdered curry
2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
1 small potato, peeled and cut into 1-inch pieces
1 tsp sea salt
3 3/4 cups chicken or vegetable broth
1/2 cup cream or milk
Freshly ground pepper, to taste
Sour cream (optional)
DIRECTIONS
Heat a medium saucepan over medium heat. Add the butter. Once melted, add the onion and garlic and cook until soft and translucent, about 2 minutes. Add ginger and curry powder and cook, stirring, for 1 minute. Add apples, potato, salt, and broth. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
Working in batches if necessary, puree the soup until just barely smooth. Return soup to saucepan and stir in the cream or milk and season with salt and pepper to taste. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls and garnish with sour cream if desired.
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