On June 30, 2009, The Organic Products Regulations came into force. Any products marketed as organic in international or inter provincial trade or any product that carries the organic agricultural product legend much comply with these regulations.
- Only products with a 95% or greater organic content may be labelled as "organic" or bear the "Organic" logo and must be certified and the name of the Certification Body must appear on the label.
- Products with multi ingredients that have a 70% to 95% organic content may only use the declaration "contains x% organic ingredients". These products may not use the organic logo and/or claim to be organic. These products must also be certified and the name of the Certification Body must appear on the label.
- Products with multi ingredients with less than 70% organic content may only contain organic claims in the product ingredient list. These products do not require certification and may not use the organic logo. However, the organic ingredients contained within the product must be certified.
- "100% Organic" claim is not permitted in Canada.
Here is a great link to the Canadian Food Inspection Agency all about Organic Products, Labeling and Certification:
http://www.inspection.gc.ca/food/organic-products/eng/1300139461200/1300140373901
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, November 29, 2012
Mandarin Vinaigrette Over Spinach
INGREDIENTS
3/4 cup of apple cider vinegar
3/4 cup mandarin orange juice (6 to 8 mandarin oranges)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup onion, finely diced
1/4 tsp sea salt
1 1/2 cups of extra virgin olive oil
DIRECTIONS
Put apple cider vinegar, mandarin juice, balsamic vinegar, brown sugar, onion and sea salt in a blender.
Combine on pulse setting. Add in olive oil in a steady stream through the opening in top of blender and pulse until mixture is fully blended together.
Serve over spinach or any other favourite lettuce salad. Dressing can be served warm or cold.
Consider marinating vegetables and making a stir fry.
Refrigerate left overs up to 1 week.
3/4 cup of apple cider vinegar
3/4 cup mandarin orange juice (6 to 8 mandarin oranges)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
1/4 cup onion, finely diced
1/4 tsp sea salt
1 1/2 cups of extra virgin olive oil
DIRECTIONS
Put apple cider vinegar, mandarin juice, balsamic vinegar, brown sugar, onion and sea salt in a blender.
Combine on pulse setting. Add in olive oil in a steady stream through the opening in top of blender and pulse until mixture is fully blended together.
Serve over spinach or any other favourite lettuce salad. Dressing can be served warm or cold.
Consider marinating vegetables and making a stir fry.
Refrigerate left overs up to 1 week.
Thursday, November 22, 2012
White Bean and Escarole Soup
INGREDIENTS
1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole
DIRECTIONS
Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.
Place garlic cloves in a small saucepan and add water just to cover the garlic. Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.
Puree the beans and onion in small batches to the consistency of thick cream.
Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.
Serves 6.
1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
4 15 oz. cans of Cannellini beans, drained and rinsed
18 large garlic cloves, peeled
2 Tbsp lemon juice
Sea salt, to taste
Black pepper, to taste
1 large head of escarole
DIRECTIONS
Heat the olive oil over medium head in a medium saucepan. Add onion and saute for about 5 minutes or until translucent. Add in the beans and mix together. Remove from heat.
Place garlic cloves in a small saucepan and add water just to cover the garlic. Simmer gently over medium heat until the garlic becomes very soft. Drain and set aside.
Puree the beans and onion in small batches to the consistency of thick cream.
Place puree in a large saucepan and bring to a boil over medium heat. Add lemon juice and season with salt and pepper. Add in escarole and poached garlic to the soup and cook until escarole is wilted.
Serves 6.
Sauteed Escarole with Parmesan and Toasted Walnuts
INGREDIENTS
1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste
DIRECTIONS
Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.
Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.
Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.
Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.
1 large head of escarole
3 Tbsp walnuts, coarsely chopped
1 Tbsp olive oil
2 cloves garlic, peeled and diced
Red pepper flakes, pinch
1 Tbsp Parmesan cheese
Sea salt, to taste
Pepper, to taste
DIRECTIONS
Cut the escarole head in half. Cut off the core end and discard. Slice escarole into ribbons, just over one inch thick. Wash escarole and dry well. Set aside.
Heat a small frying pan. Add in walnuts and toast in the dry pan until nuts slightly turn brown, approximately 2 to 3 minutes. Shake pan while toasting. Set aside.
Heat a heavy non-stick pan over medium-high heat. Add olive oil, garlic, and red pepper flakes. Saute until garlic becomes translucent. Add in the escarole one handful at a time. Saute escarole until it is slightly wilted, but not completely soft, about 3 to 4 minutes.
Remove escarole and place on serving dish. Season to taste with sea salt and pepper, sprinkle with Parmesan cheese, and sprinkle toasted walnuts on top. This dish is best when served immediately.
Thursday, November 15, 2012
Balsamic Glazed Chickpeas with Mustard Greens
INGREDIENTS
10 oz mustard greens
4-6 Tbsp vegetable broth, divided
1/2 large onion, sliced thinly
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 tsp sea salt
2 Tbsp balsamic vinegar
1/2 tsp tamari
1/4 tsp agave
1 cup chickpeas, drained and rinsed
DIRECTIONS
Remove the mustard leaves from the large stems and discard stems. Tear the leaves into bite size pieces.
In a deep pot or wok, saute the onion in 2 tablespoons of vegetable broth until onion is translucent. Add in the garlic, red pepper flakes, and 1 tablespoon of vegetable broth and cook for another minute, stirring constantly. Add the mustard green leaves and 2 more tablespoons of vegetable broth. Cook and stir until greens are wilted, but still bright green. Stir in salt.
Remove the greens and onions from the pan with a slotted spoon and place in a serving dish, leave the remaining liquid in the pan. Add in the balsamic vinegar, tamari sauce, and agave to the liquid in the pan. Add in the chickpeas and cook over medium heat, stirring constantly, until liquid is reduced by half.
Spoon the chickpeas over the greens and drizzle with remaining sauce.
Serves 2.
10 oz mustard greens
4-6 Tbsp vegetable broth, divided
1/2 large onion, sliced thinly
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 tsp sea salt
2 Tbsp balsamic vinegar
1/2 tsp tamari
1/4 tsp agave
1 cup chickpeas, drained and rinsed
DIRECTIONS
Remove the mustard leaves from the large stems and discard stems. Tear the leaves into bite size pieces.
In a deep pot or wok, saute the onion in 2 tablespoons of vegetable broth until onion is translucent. Add in the garlic, red pepper flakes, and 1 tablespoon of vegetable broth and cook for another minute, stirring constantly. Add the mustard green leaves and 2 more tablespoons of vegetable broth. Cook and stir until greens are wilted, but still bright green. Stir in salt.
Remove the greens and onions from the pan with a slotted spoon and place in a serving dish, leave the remaining liquid in the pan. Add in the balsamic vinegar, tamari sauce, and agave to the liquid in the pan. Add in the chickpeas and cook over medium heat, stirring constantly, until liquid is reduced by half.
Spoon the chickpeas over the greens and drizzle with remaining sauce.
Serves 2.
Mashed Sweet Potatoes With Goat Cheese and Kale
INGREDIENTS
2 lbs sweet potatoes or yams, peeled and cubed
1 Tbsp lemon juice
1 cup milk
4 cups kale, chopped
4 oz goat cheese
1 tsp sea salt
1/2 tsp black pepper
DIRECTIONS
Boil sweet potatoes or yams uncovered in a large pot for 15 minutes or until very soft. Drain and set aside.
Place one tablespoon of lemon juice in a one cup measuring cup, add milk to measure one cup and let sit for 5 minutes.
In the same pot that the sweet potatoes or yams were boiled in, add the kale, goat cheese, and milk mixture and bring to a boil. Reduce the heat and simmer until the kale just wilts. Add salt and pepper and turn heat off. Add the cooked sweet potatoes to the mixture of kale, goat cheese, and milk. Mash together.
Serves 6.
2 lbs sweet potatoes or yams, peeled and cubed
1 Tbsp lemon juice
1 cup milk
4 cups kale, chopped
4 oz goat cheese
1 tsp sea salt
1/2 tsp black pepper
DIRECTIONS
Boil sweet potatoes or yams uncovered in a large pot for 15 minutes or until very soft. Drain and set aside.
Place one tablespoon of lemon juice in a one cup measuring cup, add milk to measure one cup and let sit for 5 minutes.
In the same pot that the sweet potatoes or yams were boiled in, add the kale, goat cheese, and milk mixture and bring to a boil. Reduce the heat and simmer until the kale just wilts. Add salt and pepper and turn heat off. Add the cooked sweet potatoes to the mixture of kale, goat cheese, and milk. Mash together.
Serves 6.
10 Ways To Bring More Veggies To Your Diet
1. Incorporate veggies into a morning omelette. Spinach, onion, zucchini, peppers, and mushrooms are a great way to introduce vegetables to start off your day.
2. Make a soup or stew. The possibilities are endless. Use a ton of veggies in one soup or prepare a soup with just one vegetable ingredient. A great way to get your veggies in at lunch time.
3. Add green leafy veggies to soups and stews. Spinach, kale and swiss chard are great additions and are packed with calcium and iron. A great addition on a chilly winter day.
4. Cook your veggies with different types of cuisine. Consider making a Chinese stir-fry or an Indian dish. They are great ways to use a variety of different veggies with an authentic taste to the region.
5. Create a salad that is not just lettuce: add spinach, carrots, cauliflower, broccoli, cabbage, pepper, beets... the possibilities are endless. Create your own healthy salad dressing using olive oil, balsamic vinegar, lemon juice, and salt and pepper.
6. If you have a sweet tooth, sneak puree zucchini into your chocolate cake or muffins or make a traditional carrot cake or zucchini bread.
7. Add spinach or kale to your morning smoothie. Feel that morning energy zing.
8. Add vegetables to your pasta sauce. Whether it's a cream sauce or tomato sauce, adding veggies to the sauce will enhance the flavour and you are getting all your veggies in one dish.
9. Keep cleaned and cut up raw veggies in your fridge for easy snacking. Carrots, celery, cauliflower, cucumbers, and broccoli are great for snacking on at anytime during the day. Consider dipping them in a delicious yogurt dip or hummus.
10. Plan your meal around a vegetable and add your protein later. By making your vegetable your main item, it will get you thinking about vegetables. Try to introduce a new veggie to your plate or consider using more colourful veggies like beets, sweet potatoes, eggplant, or squash rather than the traditional potatoes and boiled carrots.
2. Make a soup or stew. The possibilities are endless. Use a ton of veggies in one soup or prepare a soup with just one vegetable ingredient. A great way to get your veggies in at lunch time.
3. Add green leafy veggies to soups and stews. Spinach, kale and swiss chard are great additions and are packed with calcium and iron. A great addition on a chilly winter day.
4. Cook your veggies with different types of cuisine. Consider making a Chinese stir-fry or an Indian dish. They are great ways to use a variety of different veggies with an authentic taste to the region.
5. Create a salad that is not just lettuce: add spinach, carrots, cauliflower, broccoli, cabbage, pepper, beets... the possibilities are endless. Create your own healthy salad dressing using olive oil, balsamic vinegar, lemon juice, and salt and pepper.
6. If you have a sweet tooth, sneak puree zucchini into your chocolate cake or muffins or make a traditional carrot cake or zucchini bread.
7. Add spinach or kale to your morning smoothie. Feel that morning energy zing.
8. Add vegetables to your pasta sauce. Whether it's a cream sauce or tomato sauce, adding veggies to the sauce will enhance the flavour and you are getting all your veggies in one dish.
9. Keep cleaned and cut up raw veggies in your fridge for easy snacking. Carrots, celery, cauliflower, cucumbers, and broccoli are great for snacking on at anytime during the day. Consider dipping them in a delicious yogurt dip or hummus.
10. Plan your meal around a vegetable and add your protein later. By making your vegetable your main item, it will get you thinking about vegetables. Try to introduce a new veggie to your plate or consider using more colourful veggies like beets, sweet potatoes, eggplant, or squash rather than the traditional potatoes and boiled carrots.
Zucchini and Black Bean Quesadillas
INGREDIENTS
1 cup of canned black beans, drained and rinsed
4 tbsp salsa
1 cup zucchini, finely chopped
4 tortillas
8 tbsp cheddar cheese, shredded
DIRECTIONS
In a small bowl, combine the black beans and salsa. Mash with a fork and stir in zucchini.
Layer 1 tortilla with half of the bean/zucchini mixture and top with 4 tablespoons of cheddar cheese and place another tortilla on top. Repeat this process for the remaining tortillas.
In a heated frying pan, cook quesadillas over medium heat, approximately 1 to 2 minutes per side until cheese is melted and bubbly and the tortillas are crisp and slightly browned.
Options: Dip quesadillas in sour cream, salsa, or guacamole.
Serves 2.
1 cup of canned black beans, drained and rinsed
4 tbsp salsa
1 cup zucchini, finely chopped
4 tortillas
8 tbsp cheddar cheese, shredded
DIRECTIONS
In a small bowl, combine the black beans and salsa. Mash with a fork and stir in zucchini.
Layer 1 tortilla with half of the bean/zucchini mixture and top with 4 tablespoons of cheddar cheese and place another tortilla on top. Repeat this process for the remaining tortillas.
In a heated frying pan, cook quesadillas over medium heat, approximately 1 to 2 minutes per side until cheese is melted and bubbly and the tortillas are crisp and slightly browned.
Options: Dip quesadillas in sour cream, salsa, or guacamole.
Serves 2.
Thursday, November 8, 2012
Proposition 37 in California - What Went Wrong?
The majority Californians voted against Proposition 37 in Tuesday's election. Prop 37 would have given them the right to know whether the foods they are buying in their grocery stores have any genetically modified ingredients, aka GMO's.
The proposition was defeated 53% to 47%. Allegedly misleading advertisements paid for by large biotechnology and pesticide corporations are rumoured to have contributed to the defeat. 46 million dollars was spend on this advertising campaign.
GMO labeling is required in Europe and other countries, and the polls indicated that 90% of the US population was supporting labeling and the right to choose - so what happened? Was it the misleading advertising campaign?
Link to a detailed article on the defeat of Proposition 37:
http://www.cornucopia.org/2012/11/monsanto-throws-gmo-victory-party-in-california/
Link to an article on the first-ever GM food safety study to test over the entire life span of laboratory rats:
http://commonground.ca/OLD/iss/255/cg255_GMcorn.shtml
In the meantime, in Canada, Bill C-257 is a private member bill introduced by Alex Atamanenko of the NDP. It is an act to amend the Food and Drugs Act to require labelling for genetically modified foods. Private member bills rarely become law in Canada. Bill C-257 was introduced in June of 2011 and has had a first reading, but there's been no further action on it.
Alex Atamanenko had the following to say about his bill:
“Canadians are becoming more and more concerned about the food they eat. Independent research is difficult to find when dealing with this topic. There are scientists in the world who have found adverse effects. For example, studies were done on Monsanto's MON 810 corn in Europe. As a result, this corn has been banned in a number of European countries. Bulgaria has a total ban on GMOs because of health and environmental concerns.
“This bill is about the choice of Canadians to determine what they want or do not want to eat.”
Petitions have been repeatedly introduced supporting Bill C-257, but there's been no further movement towards passing the bill. To see the efforts, check out the Open Parliment page on it:
http://openparliament.ca/bills/41-1/C-257/
The proposition was defeated 53% to 47%. Allegedly misleading advertisements paid for by large biotechnology and pesticide corporations are rumoured to have contributed to the defeat. 46 million dollars was spend on this advertising campaign.
GMO labeling is required in Europe and other countries, and the polls indicated that 90% of the US population was supporting labeling and the right to choose - so what happened? Was it the misleading advertising campaign?
Link to a detailed article on the defeat of Proposition 37:
http://www.cornucopia.org/2012/11/monsanto-throws-gmo-victory-party-in-california/
Link to an article on the first-ever GM food safety study to test over the entire life span of laboratory rats:
http://commonground.ca/OLD/iss/255/cg255_GMcorn.shtml
In the meantime, in Canada, Bill C-257 is a private member bill introduced by Alex Atamanenko of the NDP. It is an act to amend the Food and Drugs Act to require labelling for genetically modified foods. Private member bills rarely become law in Canada. Bill C-257 was introduced in June of 2011 and has had a first reading, but there's been no further action on it.
Alex Atamanenko had the following to say about his bill:
“Canadians are becoming more and more concerned about the food they eat. Independent research is difficult to find when dealing with this topic. There are scientists in the world who have found adverse effects. For example, studies were done on Monsanto's MON 810 corn in Europe. As a result, this corn has been banned in a number of European countries. Bulgaria has a total ban on GMOs because of health and environmental concerns.
“This bill is about the choice of Canadians to determine what they want or do not want to eat.”
Petitions have been repeatedly introduced supporting Bill C-257, but there's been no further movement towards passing the bill. To see the efforts, check out the Open Parliment page on it:
http://openparliament.ca/bills/41-1/C-257/
Apple Pancake Pie
INGREDIENTS
1/4 cup all-purpose flour
1/4 cup 2% milk
1 egg, lightly beaten
1 1/2 tsp plus 2 tbsp sugar, divided
1/8 tsp salt
1 1/2 tsp plus 2 tbsp butter, divided
3 cups apples, peeled and chopped
1/8 tsp cinnamon
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Whisk flour, milk, egg, 1 1/2 tsp. sugar and salt to a smooth texture. Place 1 1/2 tsp of butter in a 7" pie plate. Put in oven for 2 to 3 minutes or until butter is melted to coat pie plate. Pour batter into pan and bake for 18 to 20 minutes or until edges are lightly brown.
While batter is cooking, melt the remaining butter in a saucepan over medium heat. Add apples, cinnamon and remaining sugar and saute until tender. Spoon into baked pancake and serve immediately.
Serves 2.
Options: Pancake can be topped with whipping cream, yogurt, raisins, dates, roasted pecans, etc.
1/4 cup all-purpose flour
1/4 cup 2% milk
1 egg, lightly beaten
1 1/2 tsp plus 2 tbsp sugar, divided
1/8 tsp salt
1 1/2 tsp plus 2 tbsp butter, divided
3 cups apples, peeled and chopped
1/8 tsp cinnamon
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Whisk flour, milk, egg, 1 1/2 tsp. sugar and salt to a smooth texture. Place 1 1/2 tsp of butter in a 7" pie plate. Put in oven for 2 to 3 minutes or until butter is melted to coat pie plate. Pour batter into pan and bake for 18 to 20 minutes or until edges are lightly brown.
While batter is cooking, melt the remaining butter in a saucepan over medium heat. Add apples, cinnamon and remaining sugar and saute until tender. Spoon into baked pancake and serve immediately.
Serves 2.
Options: Pancake can be topped with whipping cream, yogurt, raisins, dates, roasted pecans, etc.
Thursday, November 1, 2012
Couscous with Spinach, Feta, and Beets
INGREDIENTS
1 large orange, juice and zest only
2/3 cups couscous (or can substitute quinoa)
1/4 cup walnut pieces
6 dried apricots, chopped roughly
4 beets, cooked, peeled, and quartered
1/4 cup cubed feta cheese
2 Tbsp extra virgin olive oil
Juice of 1/2 lemon (or 1 Tbsp of lemon juice)
Sea salt and pepper to taste
2 handfuls of spinach, chopped to desired size
DIRECTIONS
Add orange juice and zest to water and use it to cook couscous or quinoa per package directions. When finished, fluff with fork and allow to cool.
When cool add the walnuts, apricots, beets, and feta.
In a separate bowl, combine olive oil, lemon juice, salt, and pepper. Add dressing to the salad and stir well. When ready to eat, toss in the spinach.
Makes 2 servings.
1 large orange, juice and zest only
2/3 cups couscous (or can substitute quinoa)
1/4 cup walnut pieces
6 dried apricots, chopped roughly
4 beets, cooked, peeled, and quartered
1/4 cup cubed feta cheese
2 Tbsp extra virgin olive oil
Juice of 1/2 lemon (or 1 Tbsp of lemon juice)
Sea salt and pepper to taste
2 handfuls of spinach, chopped to desired size
DIRECTIONS
Add orange juice and zest to water and use it to cook couscous or quinoa per package directions. When finished, fluff with fork and allow to cool.
When cool add the walnuts, apricots, beets, and feta.
In a separate bowl, combine olive oil, lemon juice, salt, and pepper. Add dressing to the salad and stir well. When ready to eat, toss in the spinach.
Makes 2 servings.
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