During the holiday season, parties and events take people out of their houses and many people's schedules are disrupted by vacations and travel. During this busy time, Green Earth Organics wants to make it as easy as possible for you to continue to receive your organic fruits, vegetables, and groceries (including many special seasonal items) so we will be open through the whole holiday season. We're making minimal changes to our office and delivery schedules.
Office and Member Service
The office will be open from 8 AM to 4 PM, Mondays through Thursdays, and 8 AM to noon on Fridays with only the following exceptions:
Tuesday, December 24th: 8 AM to noon
Wednesday, December 25th: closed
Thursday, December 26th: 8 AM to noon
Tuesday, December 31st: 8 AM to noon
Wednesday, January 1st: 8 AM to noon
Calgary
Brigitte will doing all her deliveries for the week of Christmas on Tuesday, December 24th, starting as early as 10 AM to accommodate everyone. The deadline for changes to all deliveries will be 9 AM on Monday, December 23rd.
Similarly, she will be doing all the deliveries for the week of New Year's on Tuesday, December 31st, with a deadline of 9 AM on Monday, December 30th.
Fraser Valley
Dean will not be delivering at all the week of December 23rd to December 27th. If you are a weekly member, your next delivery will be the week of December 30th. If you are a bi-weekly member, your deliveries will either be scheduled for the weeks of December 16th and December 30th or the weeks of December 9th and January 6th. If you would like to change that schedule, just give us a call or email.
Dean will be delivering on Wednesday, January 1st, so no other delivery days or deadlines will be changed.
Sea to Sky
Glenn will be delivering as usual on both Tuesday, December 24th, and Tuesday, December 31st. Bins will be delivered earlier in the day than they are usually done, hopefully between 3 PM and 6 PM, to avoid disrupting Christmas Eve and New Years Eve. If you have any concerns about your delivery time, please give us a call or email.
Glenn will be moving his Thursday, December 26th, deliveries back one day for the week of Christmas only. Deliveries normally scheduled for Thursdays will still have a 9 AM on Wednesday deadline, but will be packed and delivered on Friday, December 27th. Deliveries on Thursday, January 2nd, will be on the normal schedule.
Vancouver
All deliveries scheduled for Tuesday, December 24th, and Tuesday, December 31st will proceed as normal.
Deliveries scheduled for Wednesday, December 25th, will be moved to Thursday, December 26th. The deadline for changes will still be 9 AM on Tuesday. Deliveries will be done as normal for bins scheduled for Thursday, December 26th, and the rest of the week.
Similarly, we will be doing the deliveries scheduled for Wednesday, January 1st, on Thursday, January 2nd, with the usual deadline of 9 AM on Tuesday.
Victoria
Deliveries scheduled for Wednesday, December 25th, will be moved to Thursday, December 26th. The deadline for changes will still be 9 AM on Monday.
Aaron will be delivering on Wednesday, January 1st, so no other delivery days or deadlines will be changed.
Happy holidays everyone!
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.
Wednesday, November 27, 2013
Friday, November 22, 2013
Spicy Sweet Potato Fries
Adapted from Epicurious
INGREDIENTS
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
1 teaspoon coriander seedsolive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
- See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes
3 tablespoons vegetable oil
orange-fleshed sweet potatoes, one per person
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
olive oil (see below)
Spicy Dipping Sauce with Sriracha (optional, but good)
Seasoning Mix Ingredients:
(You'll want to make this over and over so my recipe makes enough spice mix for several batches.)
2 T ground coriander
1 T ground fennel
1 T dried oregano (use any Mediterranean oregano like Greek Oregano or Turkish oregano, but not Mexican oregano for this.)
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt - See more at: http://www.kalynskitchen.com/2007/10/spicy-sweet-potatoes-fries-recipe.html#sthash.vUtPwU9L.dpuf
DIRECTIONS
Preheat oven to 425°F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss
wedges with oil and spices in a large roasting pan and roast in middle
of oven 20 minutes. Turn wedges over with a spatula and roast until
tender and slightly golden, 15 to 20 minutes more.
Winter Canning
We're moving into the darkest time of
year right now and that means it's a great time to get canning! Most
people think of canning as a summertime activity, putting up food to
last us through the long winter months. But there's plenty of goodness
to be preserved this time of year too, and you don't have the heat and
light outside tempting you to turn off the stove and go relax in the
park. In fact, there's nothing more cozy and comforting than spending a
crisp winter day in the kitchen, warmth bubbling off a pot and good food
being preserved for the spring.
So what kinds of canning can you get up to in the winter? The first step is to figure out what's fresh and seasonal right now -- and then put it up. Here are a few ideas for delicious winter preserves.
1. Cranberries
What other fruit says winter treat like cranberries? If you stumble into a big batch of fresh cranberries, do yourself a favour and can some of that. Cranberries cook up into a delightfully tart jam that goes perfectly with scones, soda bread, and meats, or they can be pickled and served with turkey for a holiday option. For the pickled version, try this recipe, and for jams -- well, do you want a Spiced Cranberry Jam or a Pear Cranberry Jam? Or think about a wintry version of a burger and make a Cranberry Ketchup to go on top!
2. Onions
This all purpose seasoning food is a surprise treat when canned, as it can cook up sweeter than sugar. Caramelized Onion Jam is one of those foods you didn't know you were missing until you tried it (and then you had to have to forever and ever). Or turn onion into a Marmalade and enjoy a bit of bit with your oniony sweetness. You can also pickle these guys and enjoy these Garlicky Bread & Butter Onion Pickles well into the next planting season. And -- one last onion idea! -- what about an Onion Apple Ale Relish? Right?
3. Persimmons
These sweethearts enjoy a short autumn season so can them while you, well, can. They make a beautiful simple Persimmon Jelly if that's what you're after, and can also be turned into Vanilla Persimmon Butter for a less sugary treat. You can also go spicy-savoury with this Persimmon & Habanero Chutney, or try these Brandied Persimmons for a truly decadent preserve.
4. Citrus
Citrus is a huge winter canning opportunity. There are so many kinds! Lemons, oranges, and grapefruits, oh my! Don't miss the citrus season -- it's your change to make as many different kinds of marmalade as you can dream up, make jams and jellies and curds, and can segments whole in syrup. Need somewhere to start? Why not try this recipe for Three Citrus Marmalade or maybe make some Meyer Lemon Curd? You could also try this Persian Grapefruit Marmalade, you know, if you want. Or make Preserved Lemons. If you're looking for jams, this Orange Thyme Jam is a great one, and if you want jellies, what about this Orange Jelly?
5. Apples & Pears
These gorgeous local fruits may be our most emblematic -- and easy to can -- winter fruits. You can do just about anything with them and easily substitute apples into a pear recipe and vice versa. They're autumn's gift to jam -- and if you don't believe us, try making this Pear Vanilla Jam, this Apple Ginger Jam, this Pear & Chocolate Jam, or this Honey Lemon Apple Jam. Apples and pears also make a great marmalade, as is the case in this Rosemary Apple Marmalade. Fruit butter is another thing that apples and pears excel at: start out with a simple Apple Butter and let yourself add flavour as needed. Or can pears whole in slices, as in this Preserved Pears recipe.
Whatever your flavour, winter offers many fine canning opportunities -- don't miss out! These treats also all make great gifts... but that's an article for another time.
So what kinds of canning can you get up to in the winter? The first step is to figure out what's fresh and seasonal right now -- and then put it up. Here are a few ideas for delicious winter preserves.
1. Cranberries
What other fruit says winter treat like cranberries? If you stumble into a big batch of fresh cranberries, do yourself a favour and can some of that. Cranberries cook up into a delightfully tart jam that goes perfectly with scones, soda bread, and meats, or they can be pickled and served with turkey for a holiday option. For the pickled version, try this recipe, and for jams -- well, do you want a Spiced Cranberry Jam or a Pear Cranberry Jam? Or think about a wintry version of a burger and make a Cranberry Ketchup to go on top!
2. Onions
This all purpose seasoning food is a surprise treat when canned, as it can cook up sweeter than sugar. Caramelized Onion Jam is one of those foods you didn't know you were missing until you tried it (and then you had to have to forever and ever). Or turn onion into a Marmalade and enjoy a bit of bit with your oniony sweetness. You can also pickle these guys and enjoy these Garlicky Bread & Butter Onion Pickles well into the next planting season. And -- one last onion idea! -- what about an Onion Apple Ale Relish? Right?
3. Persimmons
These sweethearts enjoy a short autumn season so can them while you, well, can. They make a beautiful simple Persimmon Jelly if that's what you're after, and can also be turned into Vanilla Persimmon Butter for a less sugary treat. You can also go spicy-savoury with this Persimmon & Habanero Chutney, or try these Brandied Persimmons for a truly decadent preserve.
4. Citrus
Citrus is a huge winter canning opportunity. There are so many kinds! Lemons, oranges, and grapefruits, oh my! Don't miss the citrus season -- it's your change to make as many different kinds of marmalade as you can dream up, make jams and jellies and curds, and can segments whole in syrup. Need somewhere to start? Why not try this recipe for Three Citrus Marmalade or maybe make some Meyer Lemon Curd? You could also try this Persian Grapefruit Marmalade, you know, if you want. Or make Preserved Lemons. If you're looking for jams, this Orange Thyme Jam is a great one, and if you want jellies, what about this Orange Jelly?
5. Apples & Pears
These gorgeous local fruits may be our most emblematic -- and easy to can -- winter fruits. You can do just about anything with them and easily substitute apples into a pear recipe and vice versa. They're autumn's gift to jam -- and if you don't believe us, try making this Pear Vanilla Jam, this Apple Ginger Jam, this Pear & Chocolate Jam, or this Honey Lemon Apple Jam. Apples and pears also make a great marmalade, as is the case in this Rosemary Apple Marmalade. Fruit butter is another thing that apples and pears excel at: start out with a simple Apple Butter and let yourself add flavour as needed. Or can pears whole in slices, as in this Preserved Pears recipe.
Whatever your flavour, winter offers many fine canning opportunities -- don't miss out! These treats also all make great gifts... but that's an article for another time.
Friday, November 15, 2013
Roasted Grape Galette
Adapted from Baking Bites
INGREDIENTS
pastry for one 9-inch pie crust, chilled
16-oz red grapes (1-2 large bunches)
1 tbsp red wine or grape juice
1 tbsp cornstarch
2 tbsp coarse sugars
DIRECTIONS
Preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.
On a large, lightly floured surface, roll out pie crust into a large circle 10-12 inches in diameter. Transfer crust to prepared baking sheet and lay flat.
In a medium bowl, toss grapes with wine/juice and cornstarch. Spoon about 3/4 of the grapes into the center of the pie crust, arranging them in as close to a single layer as possible and leaving a 1 1/2-inch border around the edge of the grapes. Fold up that extra edge of pie dough, covering about 1-inch of the grape filling all the way around the galette. Pile remaining grapes into the center of the tart.
Sprinkle grapes and tart crust with sugar. Bake for 25-30 minutes, until pastry is a deep golden brown. Allow tart to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
Preheat the oven to 375F and line a baking sheet with parchment paper or aluminum foil.
On a large, lightly floured surface, roll out pie crust into a large circle 10-12 inches in diameter. Transfer crust to prepared baking sheet and lay flat.
In a medium bowl, toss grapes with wine/juice and cornstarch. Spoon about 3/4 of the grapes into the center of the pie crust, arranging them in as close to a single layer as possible and leaving a 1 1/2-inch border around the edge of the grapes. Fold up that extra edge of pie dough, covering about 1-inch of the grape filling all the way around the galette. Pile remaining grapes into the center of the tart.
Sprinkle grapes and tart crust with sugar. Bake for 25-30 minutes, until pastry is a deep golden brown. Allow tart to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
Stop GMO Apple Production in the Okanagan
Right
now, Okanagan Speciality is working hard to get their GMO Arctic apple
approved in the U.S. and produced in the Okanagan. This apple is
designed to not oxidize when cut, which would give pre-cut sliced apples
a much longer shelf life. Currently Granny Smith apples are used for
this packaged snack food -- they require citric acid to keep them white
while in their packaging and have a limited 14 day shelf life (which we
think is still pretty long for a sliced apple!). These new GMO Arctic
apples would require less citric acid and have a much longer shelf life
-- and we at Green Earth Organics don't think that's a good thing.
Not only would these apples be sold long past the normal life span of an organic (read: real) apple, but introducing GMO apples into the producing areas of the Okanagan, Similkameen, and Creston has the potential to cause BC's apple producers to lose very important export markets all over the world.
This is what the company behind this issue says about their product:
"Arctic apples address the supply chain issues caused by enzymatic browning. Only truly nonbrowning Arctic apples can reduce shrinkage rates, open new product opportunities, enhance freshcut offerings while decreasing costs and create a consumption trigger for consumers. We look forward to providing the apple industry with these benefits, and with your continued support, other biotech enhancements like fireblight and scab resistance."
What do you think? Read the following press release and make your voice heard by responding through the available channels:
In an important regulatory milestone, the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA APHIS) has opened the second, and final, public comment period for Okanagan Specialty Fruits’ biotech-enhanced nonbrowning Arctic® apples.
APHIS has posted their Environmental Assessment (EA) and Plant Pest Risk Assessment (PPRA) for Arctic apples, and is requesting public comments on the documents until the December 9, 2013 deadline. We are aware that biotechnology is controversial to some, but our company’s industry and consumer research suggests that those opposed represent a small, vocal minority who do not represent the mainstream consumer. The science, including over a decade of field trial experience and APHIS’ review, demonstrate that Arctic apples are just as safe and healthful as their conventional counterparts and they offer great value to the apple industry.
In the EA, APHIS recommends that Arctic apples be granted non-regulated status in the U.S., which we anticipate will occur early in 2014. We look forward to working in cooperation with the apple industry (see our communication to apple growers, packers and processors below) and associations, including yours, to get more people eating more apples. We invite you to support apple biotechnology by sharing this news with your membership, and by commenting to APHIS in support of Arctic apples. If you have questions or would like to learn more, please contact us directly.
Not only would these apples be sold long past the normal life span of an organic (read: real) apple, but introducing GMO apples into the producing areas of the Okanagan, Similkameen, and Creston has the potential to cause BC's apple producers to lose very important export markets all over the world.
This is what the company behind this issue says about their product:
"Arctic apples address the supply chain issues caused by enzymatic browning. Only truly nonbrowning Arctic apples can reduce shrinkage rates, open new product opportunities, enhance freshcut offerings while decreasing costs and create a consumption trigger for consumers. We look forward to providing the apple industry with these benefits, and with your continued support, other biotech enhancements like fireblight and scab resistance."
What do you think? Read the following press release and make your voice heard by responding through the available channels:
In an important regulatory milestone, the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA APHIS) has opened the second, and final, public comment period for Okanagan Specialty Fruits’ biotech-enhanced nonbrowning Arctic® apples.
APHIS has posted their Environmental Assessment (EA) and Plant Pest Risk Assessment (PPRA) for Arctic apples, and is requesting public comments on the documents until the December 9, 2013 deadline. We are aware that biotechnology is controversial to some, but our company’s industry and consumer research suggests that those opposed represent a small, vocal minority who do not represent the mainstream consumer. The science, including over a decade of field trial experience and APHIS’ review, demonstrate that Arctic apples are just as safe and healthful as their conventional counterparts and they offer great value to the apple industry.
In the EA, APHIS recommends that Arctic apples be granted non-regulated status in the U.S., which we anticipate will occur early in 2014. We look forward to working in cooperation with the apple industry (see our communication to apple growers, packers and processors below) and associations, including yours, to get more people eating more apples. We invite you to support apple biotechnology by sharing this news with your membership, and by commenting to APHIS in support of Arctic apples. If you have questions or would like to learn more, please contact us directly.
Friday, November 8, 2013
Pear and Sour Cream Coffee Cake
Adapted from Bon Appetit
INGREDIENTS
Topping:
1 1/2 cups walnuts
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Cake:
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
DIRECTIONS
For the cake:
Preheat oven to 350°F. Butter and flour a 13x9 inch metal baking pan. In a medium bowl, combine flour, baking powder, salt, and baking soda.
In a separate large bowl, beat butter until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. In a separate small bowl, blend sour cream and milk.
Add to the butter and sugar bowl, the sour cream mixture, alternating with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack.
Can be made 1 day ahead. Cover and store at room temperature.
For the topping:
Blend walnuts, brown sugar, flour and cinnamon in food processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
Blend walnuts, brown sugar, flour and cinnamon in food processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
For the cake:
Preheat oven to 350°F. Butter and flour a 13x9 inch metal baking pan. In a medium bowl, combine flour, baking powder, salt, and baking soda.
In a separate large bowl, beat butter until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. In a separate small bowl, blend sour cream and milk.
Add to the butter and sugar bowl, the sour cream mixture, alternating with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack.
Can be made 1 day ahead. Cover and store at room temperature.
Welcoming Calgary to the Green Earth Organics family!
We’re going across provinces to deliver delicious organic food to your home and office.
When Dan and Billy started Green Earth Organics more than 15 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 Calgary!Brigitte is the owner of the new Calgary location. This month she was in Vancouver, getting trained in our systems, such as designing, packing, and delivering the bins. For the next couple of weeks, she will be setting up her warehouse and getting ready to make her first deliveries next week after the official launch of Green Earth Organics Calgary at the Calgary Woman’s show this past October 26 & 27.
We
are so excited to welcome Brigitte to Green Earth Organics. She is an
enthusiastic supporter of organics and of green living, and we look
forward to supporting her as she launches and grows the service in
Calgary. There will be a wonderful selection of organic fruits and
vegetables and some of our most popular organic grocery items. As the
location grows, Brigitte will be sourcing suppliers bringing in as many
local items as she can. She will also be expanding the selection of
organic groceries as time goes on, so she 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 her very first customers, or if you have any product suggestions for her, you can contact her member services team, at 403-ORGANIC (403-6742642) or email us at calgary@greenearthorganics.com
Thursday, November 7, 2013
Blanket Drive!
Green Earth Organics is happy to announce that this chilly November we’re partnering with Blanket BC
to help those in need. It’s an exciting opportunity to make a
difference and spread the warmth. For the next three weeks you can also
help by placing blankets inside your bins and we’ll deliver them for
you.
Since collecting 67 blankets on their first blanket drive, Blanket BC has grown into an incorporated charity and has been able to distributed over 100,000 blankets to date! Blanket BC is also raising awareness to homelessness and the working poor across our communities
website: http://www.blanketbc.org/
Spread the word...spread the warmth!
Friday, November 1, 2013
Winter Wellness Tips
Booooo! We hope everyone had a wonderful Halloween! It's hard to believe
November is here already, especially since we've been lucky enough to
have had sunny days for much of October. As we get ready to hunker down
into the darker chill that November brings, we like to remember some of
our winter survival tips for all of us here on the West coast who can
get a little overwhelmed by the constant grey of the coming months.
Winter can be hard on us, mentally and physically. The days are shorter, colder, and darker and that can take a toll on our health if we're not careful. It can be easier to get colds and flus in the winter and harder to fight them off. So here are a few winter wellness tips to remember as we move into the dark part of the year.
1. Wash your hands. This is a basic wellness tip at any time of the year but it's especially important in winter, when germs are basically partying non-stop. Take the time to lather up completely and rinse well. It really does make a difference.
2. Clean up winter mould. In a damp place like BC, a lot of the places we live, work and play in have mould. Mould can trigger nasal congestion, sneezing, coughing, wheezing, respiratory infections and worsen asthma and allergic conditions. Clean the mouldy surface with water and an abrasive soap, and then check to see if you can fix the source of the mould. Is there a leak, water damage, excessive humidity? If there's extensive mould growth, consider getting professional help.
3. Stay hydrated. The colder air and indoor heaters can dry out your skin. Make sure you drink at least 8 glasses of water each day and use moisturizers throughout winter. Staying hydrated will also help make mucous membranes, including those in your sinuses, more resistant to bacteria.
4. Exercise. It can be hard to get motivated when it’s cold and dark, but -- good news -- your body has to work overtime to get warm during outdoor exercise, so you can burn more calories on that early morning walk or run. Another good reason to keep moving in the winter is that you're more susceptible to tendonitis and stress fracture if you don;t exercise all winter and then expect to pick up where you left off in the spring.
5. Get enough sleep. This is a basic health tip, no matter what the season. The darker days of winter can mean that you need even more sleep than usual, so make sure you're hitting the hay with plenty of time to spare. Getting enough rest can go a long way to making sure you're not run down, and therefore more susceptible to colds and flus.
6. Up your vitamin and mineral intake. Make sure you're getting enough iron, zinc, vitamin C and vitamin B. If you can, look for ways to boost your dietary consumption of these vitamins and minerals before popping a supplement. Are you getting lots of dark, leafy vegetables in your diet? What about red and yellow vegetables?
7. Eat well. Well, what other advice can we offer? We believe in the power of eating well, so keep your health up by getting three healthy meals a day and definitely eating breakfast. For your body to be able to respond to infection, it needs to have enough protein. Eat a balanced diet and allow yourself the comfort of a little extra fat if your body's craving it.
What are your winter tricks for staying healthy? We'd love to know!
Winter can be hard on us, mentally and physically. The days are shorter, colder, and darker and that can take a toll on our health if we're not careful. It can be easier to get colds and flus in the winter and harder to fight them off. So here are a few winter wellness tips to remember as we move into the dark part of the year.
1. Wash your hands. This is a basic wellness tip at any time of the year but it's especially important in winter, when germs are basically partying non-stop. Take the time to lather up completely and rinse well. It really does make a difference.
2. Clean up winter mould. In a damp place like BC, a lot of the places we live, work and play in have mould. Mould can trigger nasal congestion, sneezing, coughing, wheezing, respiratory infections and worsen asthma and allergic conditions. Clean the mouldy surface with water and an abrasive soap, and then check to see if you can fix the source of the mould. Is there a leak, water damage, excessive humidity? If there's extensive mould growth, consider getting professional help.
3. Stay hydrated. The colder air and indoor heaters can dry out your skin. Make sure you drink at least 8 glasses of water each day and use moisturizers throughout winter. Staying hydrated will also help make mucous membranes, including those in your sinuses, more resistant to bacteria.
4. Exercise. It can be hard to get motivated when it’s cold and dark, but -- good news -- your body has to work overtime to get warm during outdoor exercise, so you can burn more calories on that early morning walk or run. Another good reason to keep moving in the winter is that you're more susceptible to tendonitis and stress fracture if you don;t exercise all winter and then expect to pick up where you left off in the spring.
5. Get enough sleep. This is a basic health tip, no matter what the season. The darker days of winter can mean that you need even more sleep than usual, so make sure you're hitting the hay with plenty of time to spare. Getting enough rest can go a long way to making sure you're not run down, and therefore more susceptible to colds and flus.
6. Up your vitamin and mineral intake. Make sure you're getting enough iron, zinc, vitamin C and vitamin B. If you can, look for ways to boost your dietary consumption of these vitamins and minerals before popping a supplement. Are you getting lots of dark, leafy vegetables in your diet? What about red and yellow vegetables?
7. Eat well. Well, what other advice can we offer? We believe in the power of eating well, so keep your health up by getting three healthy meals a day and definitely eating breakfast. For your body to be able to respond to infection, it needs to have enough protein. Eat a balanced diet and allow yourself the comfort of a little extra fat if your body's craving it.
What are your winter tricks for staying healthy? We'd love to know!
Braised Leeks
Adapted from Simply Recipes
INGREDIENTS
6 leeks
2 garlic cloves, minced
4 tablespoons unsalted butter
Salt, to taste
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon honey or maple syrup
1 bay leaf
1/2 cup dry white wine
1/2 cup vegetable stock
1/4 cup parsley, chopped
DIRECTIONS
Cut off the very roots and tops of the leeks, then slice through the shank of the leek lengthwise. Rinse the two long pieces of leek under cold running water to get rid of any dirt or grit.
Cut off the very roots and tops of the leeks, then slice through the shank of the leek lengthwise. Rinse the two long pieces of leek under cold running water to get rid of any dirt or grit.
In a large pan, heat butter over
medium-high heat until melted and foamy, then turn down to medium and
add minced garlic and the leeks, cut side down. Cook for 1-2 minutes,
until lightly browned. Turn over and sprinkle with salt, then cook the
other side for 1-2 minutes.
Turn the leeks back over so the cut side
is down, sprinkle the leeks with the honey or maple syrup, the thyme
leaves and a touch more salt. Add the white wine, vegetable stock, and
bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over
medium-low heat.
When the leeks are tender enough so that
a knife blade pierces them easily, uncover the pot and bring the
braising liquid to a rolling boil. Let this reduce by half, then turn
off the heat. Add the parsley, swirl it around and serve.
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