INGREDIENTS
3 firm bananas
1 1/2 Tbsp butter
2 Tbsp brown sugar
1/2 cup of vanilla yogurt
2 or 3 passionfruit
DIRECTIONS
Pre-heat the grill. Line a baking tray with foil.
Slice the bananas in half length-ways. Spread the butter over the cut side. Place the bananas, cut side up, on the baking tray and sprinkle with brown sugar. Grill for 4 minutes then gently turn bananas over and grill for another 4 minutes or until golden and soft.
Cut the passionfruits in half and scoop out the juicy seeds with a teaspoon. Don't scrape out the white lining as it can be bitter.
Divide bananas equally amongst two serving dishes. Top with vanilla yogurt and passionfruit pulp. Serve immediately.
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, April 21, 2013
Carrot Greens with Sesame Dressing
This week's recipe and article inspiration was provided by member Myra G., who pointed us to this recipe and made some suggestions for modifications.
INGREDIENTS
1 bunch carrot greens, washed and stemmed
3 Tbsp sesame seeds
1 1/2 tsp tamari
1 Tbsp sake or vodka
1/8 tsp sugar
DIRECTIONS
In a large pot of lightly salted boiling water, boil the carrot greens for 2 minutes. Drain and immediately plunge them into ice water for another 2 minuted. Drain and squeeze out excess water. Place in a new bowl of cold water and refrigerate overnight, changing water 2 to 3 times to eliminate bitter flavour. Drain and squeeze dry, then cut into 1/2 inch lengths.
Toast the sesame seeds in a dry frying pan over medium heat until golden and fragrant, about 5 minutes.
Mix together the tamari, sake, and sugar. In a medium bowl, toss the carrots greens with this dressing and with the toasted sesame seeds. Allow greens to sit and marinate for at least 1 hour before serving.
INGREDIENTS
1 bunch carrot greens, washed and stemmed
3 Tbsp sesame seeds
1 1/2 tsp tamari
1 Tbsp sake or vodka
1/8 tsp sugar
DIRECTIONS
In a large pot of lightly salted boiling water, boil the carrot greens for 2 minutes. Drain and immediately plunge them into ice water for another 2 minuted. Drain and squeeze out excess water. Place in a new bowl of cold water and refrigerate overnight, changing water 2 to 3 times to eliminate bitter flavour. Drain and squeeze dry, then cut into 1/2 inch lengths.
Toast the sesame seeds in a dry frying pan over medium heat until golden and fragrant, about 5 minutes.
Mix together the tamari, sake, and sugar. In a medium bowl, toss the carrots greens with this dressing and with the toasted sesame seeds. Allow greens to sit and marinate for at least 1 hour before serving.
Carrot Tops: To Eat or To Compost?
Many of our members look forward to the beets that come once in a while with their greens still attached. It's like two veggies in one, since both green and root are tasty and nutritious. Still, most of us throw away our carrot greens without a second thought; most of us have probably heard that carrot greens are toxic.
Judith Sumner, author of “American Household Botany”, is a frequently quoted source when it comes to carrot tops. She explains that carrot tops contain alkaloids, a group of organic compounds that includes caffeine, cocaine, and strychnine. “Effects range from slightly elevated blood pressure, and slightly elevated alertness and heartbeat, all the way to death,” Ms. Sumner has said. (The Toxic Salad)
On the other hand, other sources recommend eating the greens. The World Carrot Museum blames look-a-likes for carrot greens' bad reputation: "... as there are poisonous look-a-likes that are often mistaken for Wild Carrot, please be familiar with all the characteristics of this wonderful wild edible before you enjoy them. Despite the presence of celery and carrots in the carrot family of Apiaceae ("umbellifers"), many other members of the family are highly poisonous..."
They also add: "The toxicity linked to carrot tops is the same toxicity issue with any greens. That is that all greens contain alkaloids. When you eat the same type of greens all the time (like if you had spinach all the time or carrot tops all the time) then the levels of that plant’s alkaloids starts increasing in your system. Alkaloids are toxic in high amounts. Therefore the rule of thumb is that you need to keep rotating your greens." (Eat Your Carrot Green Tops)
Many sources also mention that the leaves do contain furocoumarins that may cause allergic contact dermatitis and may cause sun sensitivity after consumption. Carrot tops are not toxic, but they are allergenic, so consider rubbing the wet leaves against your skin or eating a very small amount before indulging.
Another source mentions that the problem may stem from high levels of nitrates in carrot greens: "One concern is the toxicity due to the high levels of nitrates in the carrot greens. I posted on an earlier occasion that carrots are like the sponge of the farming world and are often used as a throw away crop, to cleanse a field of dangerous nitrates." Eating only organic carrot greens is the recommended solution to this concern. (Carrot Green Controversy)
Carrot tops are rich in protein, minerals, and vitamins. They are loaded with potassium and are an outstanding source of chlorophyll. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands.
If you decide to give them a try, you may find them a bit bitter. Some people recommend using them in small amounts, similarly to parsley, in salads, smoothies, juices, and to make a kind of pesto, but cooking them may decrease the bitterness. Other people recommend adding them to soups and stews, sauteing them with veggies and/or eggs, and even making a tea out of them. They can be used in many of the same ways you would use beets greens, dandelion greens, collard greens, spinach, and kale.
If you want to try them "straight up", try sauteing them with olive oil and seasonings such as garlic, ginger, salt, and pepper. Blanch them by boiling them until they just start to cook, then submerge them in ice water for an equal amount of time. Not only will this keep them bright green, it helps lock in a slight crunch. Toss them with a light dressing for flavour. (Cooking Greed Leaf Carrot Tops)
Finally, because carrot tops tend to pull moisture from the carrots, the tops should be cut or twisted off and stored separately, for the good of both the root and the greens.
What do you think: Will you be enjoying carrot greens?
Judith Sumner, author of “American Household Botany”, is a frequently quoted source when it comes to carrot tops. She explains that carrot tops contain alkaloids, a group of organic compounds that includes caffeine, cocaine, and strychnine. “Effects range from slightly elevated blood pressure, and slightly elevated alertness and heartbeat, all the way to death,” Ms. Sumner has said. (The Toxic Salad)
On the other hand, other sources recommend eating the greens. The World Carrot Museum blames look-a-likes for carrot greens' bad reputation: "... as there are poisonous look-a-likes that are often mistaken for Wild Carrot, please be familiar with all the characteristics of this wonderful wild edible before you enjoy them. Despite the presence of celery and carrots in the carrot family of Apiaceae ("umbellifers"), many other members of the family are highly poisonous..."
They also add: "The toxicity linked to carrot tops is the same toxicity issue with any greens. That is that all greens contain alkaloids. When you eat the same type of greens all the time (like if you had spinach all the time or carrot tops all the time) then the levels of that plant’s alkaloids starts increasing in your system. Alkaloids are toxic in high amounts. Therefore the rule of thumb is that you need to keep rotating your greens." (Eat Your Carrot Green Tops)
Many sources also mention that the leaves do contain furocoumarins that may cause allergic contact dermatitis and may cause sun sensitivity after consumption. Carrot tops are not toxic, but they are allergenic, so consider rubbing the wet leaves against your skin or eating a very small amount before indulging.
Another source mentions that the problem may stem from high levels of nitrates in carrot greens: "One concern is the toxicity due to the high levels of nitrates in the carrot greens. I posted on an earlier occasion that carrots are like the sponge of the farming world and are often used as a throw away crop, to cleanse a field of dangerous nitrates." Eating only organic carrot greens is the recommended solution to this concern. (Carrot Green Controversy)
Carrot tops are rich in protein, minerals, and vitamins. They are loaded with potassium and are an outstanding source of chlorophyll. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands.
If you decide to give them a try, you may find them a bit bitter. Some people recommend using them in small amounts, similarly to parsley, in salads, smoothies, juices, and to make a kind of pesto, but cooking them may decrease the bitterness. Other people recommend adding them to soups and stews, sauteing them with veggies and/or eggs, and even making a tea out of them. They can be used in many of the same ways you would use beets greens, dandelion greens, collard greens, spinach, and kale.
If you want to try them "straight up", try sauteing them with olive oil and seasonings such as garlic, ginger, salt, and pepper. Blanch them by boiling them until they just start to cook, then submerge them in ice water for an equal amount of time. Not only will this keep them bright green, it helps lock in a slight crunch. Toss them with a light dressing for flavour. (Cooking Greed Leaf Carrot Tops)
Finally, because carrot tops tend to pull moisture from the carrots, the tops should be cut or twisted off and stored separately, for the good of both the root and the greens.
What do you think: Will you be enjoying carrot greens?
Saturday, April 13, 2013
Stretch It Out
As we age, our muscles tighten and the
range of motion in our joints can decrease. If we want to age
gracefully and maintain active lifestyles, we want to stay flexible.
Better flexibility may improve your performance in physical
activities and decrease your risk of injuries by helping your joints
move through their full range of motion.
Stretching can help improve
flexibility. The reduced muscle tension after stretching improves
your joints' range of movement and your muscle coordination.
Stretching also increases your blood circulation and energy levels.
To some extent, your natural
flexibility is determined by your muscle type.
If
you lack flexibility, a common cause is short, wide
muscles. Those with this muscle type who are not as limber as others
have their work cut out for them, but tight muscles feel much better
after moderate stretching. People in this group have to consistently
stretch to prevent the physiologic loss of flexibility that comes
with age. Do each stretch to the point of "mild discomfort",
and hold each stretch for 10 to 30 seconds.
If you are flexible or hyperflexible, you might have long, thin muscles. More limber people just have to maintain their flexibility. However, those who fall into this category need to be extra vigilant about over-stretching, which can cause muscle and tendon strain and even the dislocation of joints.
If you are flexible or hyperflexible, you might have long, thin muscles. More limber people just have to maintain their flexibility. However, those who fall into this category need to be extra vigilant about over-stretching, which can cause muscle and tendon strain and even the dislocation of joints.
The rule of stretching is basic: if it
hurts, you've gone too far. Everyone who stretches should be careful
not to stretch to the point of even moderate pain. Be careful not to
stretch a muscle beyond its natural range, which you can see and
feel. Remember to breathe while stretching, so as not to deprive your
muscles of the oxygen they need. Stretch smoothly and never bounce.
Casting your mind back to high school
gym class, you were probably told to stretch before exercising, but,
according to a review in the British Journal of Sports Medicine,
stretching before or after a workout doesn’t actually prevent or
reduce delayed-onset muscle soreness. In fact, static stretching
before a workout might increase your chances of injury, because it
forces the target muscle to relax, making it weaker temporarily. And
that may make you more susceptible to muscle strains, pulls, and
tears in the short term. Instead of stretching, do a warm-up of
either brisk walking or cycling to get the blood circulating through
the muscles faster.
The best time to
stretch your muscles is after your last exercise, when the muscles
are warm. That's when they will respond best to the stretching, and
you are less likely to injure yourself at that time. Your stretching
routine should push the muscles beyond the range of motion in which
your exercises were performed.
Sunday, April 7, 2013
Veggie Quiche in a Potato Crust
INGREDIENTS
1/2 lb red, white, or yellow potatoes, peeled and shredded
1 1/4 tsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground pepper
3 Tbsp butter
1/2 cup minced onion
1/2 lb crimini mushrooms, sliced
1/2 lb zucchini, sliced into coins
1 Tbsp flour
1 cup grated medium cheddar
1/2 tsp sea salt
1/4 tsp ground pepper
3 eggs, lightly beaten
1/2 cup milk or 1/2 cup cream
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in the pie dish, up the sides like a crust. Bake for about 20 minutes, until golden brown at the edges and dry. Let cool.
Increase heat to 425 degrees Fahrenheit.
In a large frying pan, melt the butter over medium heat. Add the onions and saute, stirring constantly, until wilted. Add the mushrooms and zucchini and saute for four more minutes. Stir in the flour and cook for two more minutes, until thickened. Remove from heat and let cool slightly before stirring in the grated cheese.
Spread the vegetable and cheese mixture in the potato crust.
Combine eggs, milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over the vegetables.
Bake for 15 minutes. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes longer, or until filling is set and top is lightly browned.
Serve warm.
1/2 lb red, white, or yellow potatoes, peeled and shredded
1 1/4 tsp extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground pepper
3 Tbsp butter
1/2 cup minced onion
1/2 lb crimini mushrooms, sliced
1/2 lb zucchini, sliced into coins
1 Tbsp flour
1 cup grated medium cheddar
1/2 tsp sea salt
1/4 tsp ground pepper
3 eggs, lightly beaten
1/2 cup milk or 1/2 cup cream
DIRECTIONS
Preheat oven to 400 degrees Fahrenheit.
Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in the pie dish, up the sides like a crust. Bake for about 20 minutes, until golden brown at the edges and dry. Let cool.
Increase heat to 425 degrees Fahrenheit.
In a large frying pan, melt the butter over medium heat. Add the onions and saute, stirring constantly, until wilted. Add the mushrooms and zucchini and saute for four more minutes. Stir in the flour and cook for two more minutes, until thickened. Remove from heat and let cool slightly before stirring in the grated cheese.
Spread the vegetable and cheese mixture in the potato crust.
Combine eggs, milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour over the vegetables.
Bake for 15 minutes. Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes longer, or until filling is set and top is lightly browned.
Serve warm.
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