INGREDIENTS
3/4 cup raw quinoa
1/3 cup extra virgin olive oil
3 tsp apple cider vinegar
1 Tbsp lime juice
2 to 3 Tbsp orange juice
3 tsp dried parsley or 3 Tbsp fresh parsley, finely chopped
Pinch of sea salt
1/2 cup dried cranberries or fresh cranberries, sliced
2 to 3 mandarin oranges or tangerines, peeled and separated into segments
1/2 cup slivered almonds (optional)
1 Tbsp whole flaxseeds or toasted sesame seeds (optional)
DIRECTIONS
Prepare quinoa according to package directions. This step can be done the day ahead. Allow the quinoa to cool.
Combine oil, vinegar, lime juice, orange juice, parsley, and salt together in a jar with a tight-fitting lid. Shake well to combine.
In a salad bowl, combine the quinoa, cranberries, and orange segments. Toss with the salad dressing and sprinkle the almond slivers and flax or sesame seeds (if using) on top.
This salad will keep well in the fridge for 2 to 3 days.
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.
Showing posts with label cranberry. Show all posts
Showing posts with label cranberry. Show all posts
Sunday, December 23, 2012
Thursday, July 8, 2010
The Health Benefits of Berries
Most berries are naturally sweet and require little effort to prepare. Just rinse them under water and serve for a nutritious snack or dessert.
One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, and 1 cup of raspberries offers vitamin C and potassium for 64 calories.
More Than Pretty Colours
The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries, and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.
Ideas for Serving Berries
Most berries like strawberries, blueberries, and raspberries are sweet enough to be served just as they are, however, here are some more ideas:
Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
Add strawberry slices to a bowl of whole grain cereal.
Sprinkle blueberries on a salad.
Stir fresh raspberries into vanilla yogurt.
Combine frozen berries with bananas and low-fat milk to make a smoothie.
One cup of strawberries contains over 100 mg of vitamin C, almost as much as a cup of orange juice. We need vitamin C for immune system function and for strong connective tissue. Strawberries also add a bit of calcium, magnesium, folate and potassium and only 53 calories.
One cup of blueberries offers a smaller amount of vitamin C, minerals and phytochemicals for only 83 calories. The same amount of cranberries is similar, but with only 44 calories, and 1 cup of raspberries offers vitamin C and potassium for 64 calories.
More Than Pretty Colours
The pigments that give berries their beautiful blue and red hues are also good for your health. Berries contain phytochemicals and flavonoids that may help to prevent some forms of cancer. Cranberries and blueberries contain a substance that may prevent bladder infections. Eating a diet rich in blackberries, blueberries, raspberries, cranberries, and strawberries may help to reduce your risk of several types of cancers. Blueberries and raspberries also contain lutein, which is important for healthy vision.
Ideas for Serving Berries
Most berries like strawberries, blueberries, and raspberries are sweet enough to be served just as they are, however, here are some more ideas:
Top a bowl of berries with a dollop of light-whipped topping and a sprinkling of chopped pecans or walnuts.
Add strawberry slices to a bowl of whole grain cereal.
Sprinkle blueberries on a salad.
Stir fresh raspberries into vanilla yogurt.
Combine frozen berries with bananas and low-fat milk to make a smoothie.
Sunday, October 4, 2009
About Coquille Cranberries
In the tradition of their ancestors, the Coquille Indian Tribe invites you to enjoy the freshness of their vine-ripened, dry-picked cranberries. Coquille Cranberries are produced from plants of the Stevens variety. The berries are large, deeply colours, and sweeter than other varieties. Coquille Cranberries are harvested in late September and October to capture peak flavour and preserve freshness and quality.
The Coquille Indian Tribe grows and packs their organic cranberries on Tribal land located on the southern Oregon coast near Coos Bay, Oregon, where they have lived for centuries. For the Coquille people, community is their relationship with all that surrounds us, the land, the sea, the sky.
Their relationship with cranberries was altered in the mid-19th century, when miners and settlers poured into the valley and disrupted their traditional way of life. After losing much of their land and being marched north to the Siletz Reservation, settlers introduced cranberry cultivation and hired the Coquille and people from neighbouring tribes for harvesting. The Coquille continued to function as a government and family and the Federal government restored their tribal status in 1989. Today, the Tribe grows cranberries as part of its program of self-sufficiency.
The Coquille Indian Tribe grows and packs their organic cranberries on Tribal land located on the southern Oregon coast near Coos Bay, Oregon, where they have lived for centuries. For the Coquille people, community is their relationship with all that surrounds us, the land, the sea, the sky.
Their relationship with cranberries was altered in the mid-19th century, when miners and settlers poured into the valley and disrupted their traditional way of life. After losing much of their land and being marched north to the Siletz Reservation, settlers introduced cranberry cultivation and hired the Coquille and people from neighbouring tribes for harvesting. The Coquille continued to function as a government and family and the Federal government restored their tribal status in 1989. Today, the Tribe grows cranberries as part of its program of self-sufficiency.
Thursday, October 1, 2009
Cranberry Sauce
INGREDIENTS
1 cup water
1 cup sugar
4 cups fresh cranberries
Optional extras: pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
DIRECTIONS
Wash and pick over cranberries. In a saucepan, bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add any number of optional ingredients and stir well.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
1 cup water
1 cup sugar
4 cups fresh cranberries
Optional extras: pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
DIRECTIONS
Wash and pick over cranberries. In a saucepan, bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add any number of optional ingredients and stir well.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
Friday, December 12, 2008
Christmas Time Yam and Cranberry Casserole
INGREDIENTS
3 1/2 lbs sweet potatoes or yams, peeled and cut into 3/4" cubes
2 large onions, cut into 3/4-inch chunks
extra virgin olive oil
2 cups fresh cranberries or frozen cranberries (do not thaw if using frozen cranberries)
2/3 cup brown sugar
2 Tbsps melted butter
1 large orange, juice and rind
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400F degrees.
Mix sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8"x12" each). Spray the veggies lightly with oil and bake until sweet potatos are just tender (a bit under done), about 20-25 minutes.
Lower heat on oven to 350F degrees.
Combine the remaining ingredients, mix well, and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable.
Bake uncovered about 30-40 min or until tender and getting sticky. Stir once during cooking.
You may keep the casseroles in your refrigerator, tightly covered, for a day and then bake on the day of your dinner, or you may freeze them, tightly covered, before the final baking. Defrost before the final baking.
3 1/2 lbs sweet potatoes or yams, peeled and cut into 3/4" cubes
2 large onions, cut into 3/4-inch chunks
extra virgin olive oil
2 cups fresh cranberries or frozen cranberries (do not thaw if using frozen cranberries)
2/3 cup brown sugar
2 Tbsps melted butter
1 large orange, juice and rind
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
DIRECTIONS
Preheat oven to 400F degrees.
Mix sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8"x12" each). Spray the veggies lightly with oil and bake until sweet potatos are just tender (a bit under done), about 20-25 minutes.
Lower heat on oven to 350F degrees.
Combine the remaining ingredients, mix well, and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable.
Bake uncovered about 30-40 min or until tender and getting sticky. Stir once during cooking.
You may keep the casseroles in your refrigerator, tightly covered, for a day and then bake on the day of your dinner, or you may freeze them, tightly covered, before the final baking. Defrost before the final baking.
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