The Goods on Bananas!

Bananas are a great source of Potassium, Magnesium, Dietary Fiber, and Vitamin C that can help improve your mood, lower your blood pressure, aid digestion as well as keep you alert and energized. Bananas also help alleviate the unpleasant symptoms of nausea often associated with morning sickness. 
 
Bananas make a healthy non-dairy alternative to ice cream! To make your own, cut 4-5 ripe bananas into bite size pieces and freeze for 4-6 hours. When frozen, pulse with a food processor until creamy and enjoy.
 

Dr. Ashely Gordon is a Squamish-based Naturopathic Physician and owner of Garibaldi Health Clinic, an integrative health care facility offering safe and effective care including Naturopathic Medicine, Traditional Chinese Medicine, Acupuncture, Homeopathy, Massage, Midwifery and Physical Therapy. Dr. Gordon’s treatments focus on the whole person, from the physical and mental to the emotional and spiritual realms. To learn more about what Naturopathic Medicine can do for you, or to make an appointment, visit www.garibaldihealthclinic.com or call 604 898 1999.

Our top 6 Healthy Office Snacks

Having healthy snacks in your office can sometimes be challenging. At Green Earth Organics we are very lucky to have access to so many healthy and delicious snacks through the day. That is why we've made a list of our Top 6 Healthy Office Snacks! Enjoy!


1. Oranges -
Smooth, thin skin encases sweet, juicy fruit with a deliciously tart taste. Cut in small wedges and sink your teeth into the tender, silky flesh.






2. Apples -
Apples have a high antioxidant concentration. Antioxidants are disease-fighting compounds. Scientists believe these compounds help prevent and repair oxidation damage that happens during normal cell activity.







3. Bananas -
The banana is an anytime, year-round snack. Slice them onto cereal or fold into a fruit salad.






4. Dried Fruit -
Dried fruit has a long tradition and is a great snack that will boost your energy levels with its sweet taste, nutritive value, and long shelf life.

5. Crackers and cheese -
Cheese and crackers can provide a source of healthy carbohydrates and protein that will get you going till the end of the day.












6. Granola Bars -
Instead of a loose, breakfast cereal consistency, granola bars are pressed and baked into a bar shape, resulting in the production of a more convenient snack. Nature’s Path has delicious flavours that will melt in your mouth.

Fair Trade & Giving Back

For every case of Fair Trade bananas, $1.00 is directly returned to the BOS (Bananeros Organicos Solidarios) cooperative in Northern Peru as a social premium (local Education/ Health/ Environment/ Gender equity programs) and 30 cents goes to the Fair Trade system to support these growers through ongoing grower development. Just including purchases between 2009 and 2012 by Discovery Organics, one of our suppliers, BOS has received over $300,000 as social premiums that have been invested back into the community.

3 - Minute Green Smoothie

by Diana Cheng














INGREDIENTS
 

Banana              2 medium

Celery                  3 stalks

Strawberries      7 pieces

Water                  2 glasses

Ice                        5 cubes

DIRECTIONS
 

1. Put all washed ingredients in a blender.
2. Blend until smooth.
3. Enjoy!

Here is a simple Green Smoothie recipe that is not even green!

The trick is to use Celery which is alkalizing and full of fibre. Even the pickiest child who hates anything that even looks remotely green will drink this one. It is creamy, sweet and very refreshing!

I have served this smoothie to over 60 kids at a kids’ camp and they all loved it! If you feel adventurous or enjoy fresh herbs, add a few sprigs of mint or basil for the extra flavour and potency.

Go Bananas!

When baking, replace the fat called for in a recipe with mashed ripe bananas, fruit or squash puree, plain, fat free yogurt, or low-fat cottage cheese. Use a substitute that will compliment the baked item you are making; bananas are great for pancakes and applesauce works well for most quick breads.

For the measurements, 3 mashed bananas can replace 1/2 to 3/4 cup; the other substitutes can be measured 1 for 1. If you don't like how it turns out, only replace 1/2 or 3/4 of the fat and see if that is any better.

The Great Green Smoothie

INGREDIENTS

1 1/2 cups water
2 ice cubes
1/2 head green leaf lettuce, coarsely chopped
1 large bunch spinach, coarsely chopped
3 stalks celery, chopped
1 apple, cored and chopped
1 pear, cored and chopped
1/3 bunch cilantro, stems and leaves
1/2 bunch parsley, stems and leaves
1 banana, peeled
Juice of 1/2 lemon (or about 1 Tbsp of lemon juice)

DIRECTIONS

Add the water, ice cubes, lettuce, and spinach to the blender. Starting the blender on a low speed, mix until smooth.

Gradually moving to higher speeds, add the celery, apple, pear, cilantro, and parsley. Add the banana and lemon juice last and blend until smooth.

Grilled Bananas with Passionfruit

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.

Flour-Free Banana Bake

Contributed by Bonny D.  

INGREDIENTS

2 cups oats
1/2 tsp of cinnamon (or to taste)
Pinch of sea salt
3 bananas (mashed overripe bananas)
1/4 cup coconut oil, melted
1 cup chopped dates
1/2 cup of mix-ins (such as chocolate chips, chopped nuts, raisins, etc.)

DIRECTIONS

Preheat oven to 350 degree Fahrenheit.

Mix all ingredients together and put in a small oven safe dish. Mix should be 3/4 inches deep.

Let sit for 10 minutes, then bake for 35 to 40 minutes. Cool, then cut into squares to serve.

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.

Sunny Banana Cookies

INGREDIENTS

2 very ripe medium bananas
1/2 cup butter, at room temperature
1/2 cup sugar
1 1/2 cups flour
1 tsp baking soda
1/2 cup hulled sunflower seeds
1/2 cup chocolate chips

DIRECTIONS

Peel the bananas and mash them in a large bowl for an electric mixer. And the butter and sugar and beat on medium speed until thoroughly combined.

Add flour and baking soda half at a time, beating to incorporate. Fold in the sunflower seeds and chocolate chips.

Refrigerate cookie dough for about an hour.

Preheat the oven to 350 degrees Fahrenheit.

Scoop cookie dough by the teaspoon. Place cookies about 2 inches apart on lightly greased baking sheets (or cover the baking sheets in parchment paper. Bake 12 to 15 minutes, until edges are lightly golden.

Fruit and Vegetable Storage Tips

Organic fruits and vegetables do sometimes go bad a little faster than their chemically-treated equivalents, so storing them correctly becomes all that more important. Correct storage can also ensure that their flavours are at their peak.

Most of the time it is best to store unripe fruit at room temperature but out of direct sunlight until ripe, then refrigerate until ready to use. Store both fruits and vegetables without washing them first and clean them only just before using.

Generally, fruits and vegetables should be stored separately. Fruits are usually high ethylene producers, which means they let off a lot of the natural chemical that cause produce to ripen and, eventually, to rot. Vegetables are usually more sensitive to ethylene, so they will keep better if stored away from fruit.

Here are some other helpful storage tips:

Apples: Remove any bruised or soft apples promptly – one bad apple really can spoil the bunch. Store away from onions and garlic, as apples will readily absorb their odours. Also store away from potatoes, as they will spoil each other more quickly.

Avocados: Store unripe avocados at room temperature out of direct sunlight. To hasten the ripening of green avocados, close them in a paper bag with a ripe tomato or apple. This takes advantage of ethylene to trigger ripening, so check the avocado every day. Once ripe, avocados can be moved to the refrigerator, where they will last up to a week, depending on how ripe they are when refrigerated. Once cut, sprinkle the exposed surface with lemon juice, lime juice, or white vinegar, and store in an airtight container. Use within two days.

Bananas: Bananas also should not be refrigerated, as they will not ripen correctly if they get too cold. The paper bag trick that works with avocados can also be used to speed up the ripening of bananas.

Potatoes: Potatoes should be kept in a cool, dark place in a paper bag or other breathable container (not in a plastic bag). They shouldn't be refrigerated, as that will turn the starch into sugars and make them too sweet. Don't wash them until it is time to cook them. Don't store them with onions, as the ethylene put off by onions can cause potatoes to sprout and even spoil. Remove any shriveled, soft, or sprouted potatoes promptly.

Tomatoes: Refrigerating tomatoes will decrease their flavour. Store whole ripe tomatoes at a cool room temperature – away from heat sources - in a breathable container. Store cut tomatoes in the refrigerator and use soon.

Easy Baked Bananas

INGREDIENTS

4 firm bananas
1 to 2 Tbsp melted butter
Pinch sea salt
1 Tbsp lemon juice
2 tsp sugar
1/2 cup shredded coconut

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit.

Peel bananas and place in a well greased baking dish. Brush generously with butter and sprinkle lightly with salt. Sprinkle sugar evenly over bananas, then drizzle with lemon juice and sprinkle with coconut. Bake for 15 to 18 minutes, or until bananas are tender. Serve with syrup or a dessert sauce, if desired.

PRONATUR, Peru

About the Co-op:

Date established: 1998
Number of members: 1,670
Products: Coffee, Bananas, Mangoes
Organic Production: 100%

About the Bananas:

Varieties: Cavendish
Harvest season: Year-round
Export season: Year-round
Annual production: 3 containers/week

PRONATUR was established in 1998 when 21 coffee-producing groups with 304 growers scattered in the Alto Maye valley on the eastern slopes of the Peruvian Andes united. The name PRONATUR is an abbreviation for "Promoter of Natural Agriculture". Since its inception, the group has been dedicated to sustainable organic agriculture in this area of highland rainforest. The cooperative strives to reduce forest degradation by eliminating the wide-spread use of slash-and-burn agriculture and respecting primary and old-growth forest. They have introduced education programs for growers that emphasize quality and ecological sustainability, as well as various other programs that benefit growers and their communities.

PRONATUR quickly expanded to include nearby regions and other products like bananas, mangoes, squash, and other exotic fruit.

PRONATUR has used its revenues to invest in:

Environmental benefits: PRONATUR runs extensive grower education adn agricultural research programs that promote sustainable agricultural methods.

Quality Improvement: PRONATUR also trains members in quality improvement, and many of the sustainable farming methods members use also result in better quality products.

Education: The organization has constructed four preschools for grower communities and has implemented nutritional programs in area schools.

Community development: PRONATUR has aided women's commitees in starting organic vegetable gardening, aimed at complementing and improving the nutritional value of their accustomed daily diet. The co-op also supports community health programs.

Why Organic Fair Trade Bananas?

Problems facing banana producers

Bananas are one of the most important foods for both consumption and trade. Almost 100 million metric tonnes of bananas are consumed every year. They are the fourth most important staple food in the world and the fifth most-traded agricultural commodity (after cereals, sugar, coffee, and cocoa), generating billions of dollars.

In the banana industry, production, profits, and power are highly concentrated. Just five corporations control around 85% of the world banana market. Meanwhile, it is hard for small banana farmers and workers on banana plantations to earn a living, and they often work in difficult conditions.

It is estimated that only between 1-3% of total conventional banana revenue returns to the workers on large plantations. Between 7-10% of total revenue of bananas produced on small farms returns to the producers. Overall, an average of 4% of revenue returns to producing countries.

The cheapest production process possible

While large plantations are very efficient in producing cheap bananas ready for export to Northern markets, there are many problems that arise from this. The large corporations involved in banana production have historically had a lot of influence over Latin American governments in the countries where they had plantations.

Conditions allow for the cheapest production process possible, even when this violates labour rights or is environmentally destructive. For instance, in order to prevent the spread of disease on large plantations, huge quantities of pesticide and fungicide spray are used.

Chemical sprays

The typical banana plantation in Central America uses 30 kilograms of active pesticides per hectare annually, ten times more than intensive agriculture in industrialized countries. These chemical sprays have a very serious impact on the health of workers and people who live in the area, as well as for the surrounding wildlife.

Moreover, as a result of the steady decrease in banana prices over the past decades, the daily life of many plantation workers and small farmers in producer countries is deteriorating. In many plantations, work days can be very long, often between 12 to 14 hours with unpaid overtime. The majority of workers don't have any work security or protection against the numerous lay-offs, and many employers only offer short contracts of 6 months or less.

Benefits of Fair Trade for producers

Bananas bearing the Fair Trade Certification Mark have been produced on small farmer organizations or in plantations that meet very high social and environmental standards. Farmers who produce Fair Trade certified bananas are guaranteed a minimum price to cover their costs of sustainable production and a Fair Trade Premium of $1 (US) per box of bananas to invest in social and economic projects in their communities.

The Fair Trade standards for banana production differ between small farmers' organizations and plantations. However the Fair Trade prices and Premium are set at the same level for both types of organization.

Fair Trade minimum price and premium

- Producer organizations are guaranteed a Fair Trade price that covers the sustainable costs of production. The Fair Trade price for bananas is different for each region and is based on the costs of sustainable production.

- The Fair Trade price for organic bananas is higher than for conventional.

- A Fair Trade Premium of $1 (US) per box of bananas is paid to producer organizations.

Fair Trade Standards for small banana farmers:

- Profits must be equally distributed among the members of the cooperative or association.

- All members of the producer organization must have a voice in the decision-making process and in the group organization.

Fair Trade Standards for banana plantations:

- A joint body is formed and includes workers and management to decide on the use of the Premium.

- The Premium must not be used to cover ongoing operating expenses, but rather to improve living and working conditions.

- Forced labour and child labour of children of 15 years and under is prohibited. Work for children over 15 must not interfere with their education. They must not do work that could risk their health.

- Workers have the right to establish or join an independent union.

- Salaries must be equal to or higher than the regional average or than the minimum wage.

- Health and safety measures must be established in order to avoid work-related injuries.

Click here to learn more about Fair Trade standards and practices.

Sunny Day Salad

INGREDIENTS

2 Tbsp lemon juice
2 Tbsp orange juice
2 Tbsp extra virgin olive oil
1 tsp stone ground mustard
1/2 tsp sugar
3 tangerines, sectioned and seeded
2 oro blanco grapefruit, sectioned and seeded
1 banana, sliced
4 cups romaine lettuce, ripped into pieces

DIRECTIONS

For vinaigrette, combine lemon juice, orange juice, olive oil, mustard, and sugar in a screw-top jar. Cover and shake well to mix.

Combine tangerine and grapefruit sections and banana slices in a bowl. Pour vinaigrette over fruit; toss gently to mix.

Divide lettuce among four salad plates. Divide fruit among plates.

Fresh Hawaiian Ginger Banana Bread

INGREDIENTS

1 1/2 Tbsp peeled and grated fresh ginger
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1 cup mashed ripe banana (approx. 3 med. bananas)
1/4 cup milk
1/2 cup flaked coconut
2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1/2 cup shortening (or 3/8 cup coconut oil
3/4 cup sugar
3 large eggs
Crystallized ginger, chopped fine
Ginger butter*

DIRECTIONS

Preheat oven to 350 degrees.

Combine grated ginger with lemon juice, lemon peel, banana, milk, and coconut.

Sift flour with baking powder, baking soda, and salt.

Cream the shortening and sugar until blended. Add eggs and beat until fluffy.

Add dry ingredients alternately with the ginger/banana mixture, beating to a smooth thick batter.

Turn into greased loaf pans ( two 7 1/2 by 3 1/2 by 2 1/2 inches). Let stand and settle into pan evenly. Sprinkle top with crystallized ginger.

Bake on first rack below centre oven at 350 degrees for 45 to 50 minutes or until loaf tests done. Remove from oven and let stand for 5 minutes. Turn out onto rack and let cool.

Serve with freshly made ginger butter.

*To make ginger butter: Beat 1/2 cup softened butter with 1 tsp finely grated fresh ginger.