Infused Simple Syrup

We already add sugar to our lemonade and other drinks all summer, so why not just prepare some great flavours in advance too? I'll be using Mint for my example (great in lemonade and iced tea!) since we have Fresh Mint this week. You can use any herbs, spices or zests for infusing (orange zest & cinnamon). You can also switch it up with brown sugar instead! Have fun experimenting this summer! I found a list online to get you started. Infused Simple Syrup Recipes

Brought you from
My Own Kitchen

Ingredients

1 cup sugar or sweetener
1 cup water
1 cup fresh mint leaves

Funnel

Mesh-wire strainer

Airtight container for storing
-- one that pours easily


Directions

1. Add water to saucepan and put on medium high heat.

2. Stir in sugar/sweetener and mint leaves.

3. Bring to a boil and wait 1 minute or until all sugar is dissolved.

4. Remove from heat and let stand for 30 minutes.

5. Get container ready with your funnel. (I reuse olive oil bottles and label them with masking tape & sharpie)

6. Pour liquid through a wire-mesh strainer or cheese cloth into container to get rid of leaves.

7. Seal and Chill for 4 hours before adding to drinks.

Can be stored in refrigerator for up to one month.

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.

Orange Gingerbread with Cream Cheese Frosting

Adapted from the Joy the Baker

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

 

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

For the Cake:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulphered molasses (not blackstrap)
1/4 cup honey
2 teaspoons orange zest
3/4 cup warm water

For the Cream Cheese Frosting:
1 block (8 ounces) cream cheese frosting, softened
1/2 cup unsalted butter, at room temperature
big pinch of salt
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract (plus half of a scraped vanilla bean if you’d like)

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

DIRECTIONS

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour an 8×8-inch square (or 9-inch round) baking pan. Set pan aside.

In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.

In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Stir in molasses, honey, and orange zest.

Add the dry ingredients, all at once, to the wet ingredients, stirring until incorporated. Add the warm water and gently stir until incorporated and the mixture is silky smooth.

Pour the batter into the prepared pan. Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.

While the cake bakes, make the cream cheese frosting.

In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed until as as soft and smooth as possible. Add the softened butter, scraping down the sides of the bowl, and beat the two together over medium speed until smooth and incorporated. Add one cup of powdered sugar, blending until incorporated. Add vanilla extract (and bean, if using) and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky.

Allow cake to cool in the pan for 20 minutes. Remove and allow to cool completely on a wire rack before frosting the cake. 

This cake can be stored, well wrapped in the refrigerator, for up to 3 days. 

Zesty Citrus Broccoli

INGREDIENTS

1 Tbsp extra virgin olive oil
1 1/2 Tbsp grated orange zest
1/2 tsp red pepper flakes
1 head broccoli, cut into small pieces with stalks peeled
1/4 tsp sea salt
1/4 tsp freshly ground pepper
2 Tbsp orange juice

DIRECTIONS

Heat a large skillet over medium heat. Add olive oil and wait until hot but not smoking. Add the orange zest and red pepper flakes and saute for just a minute. Add the broccoli into the mixture and season with salt and pepper. Continue cooking until the broccoli is bright green (about 5 minutes). Remove from heat, transfer to a serving dish, and toss well with the orange juice. Serve hot.

Citrus-Ginger Syrup for Fruit Salad

INGREDIENTS

1/3 cup fresh lemon or lime juice
1/3 cup water
1/4 cup fresh orange juice
2 Tbsp sugar
2 Tbsp honey
2 Tbsp grated fresh ginger
1 tsp grated lemon or lime rind
1 tsp grated orange rind
3 cups of fresh fruit salad

DIRECTIONS

Combine first 6 ingredients in a small saucepan and bring to a boil over medium heat. While whisking constantly, simmer for about 5 minutes or until reduced to 1/2 cup. Remove from heat and allow to cool briefly. Stir in the lemon/lime and orange rinds. Pour syrup over fruit; toss gently to coat. Cover and chill at least 1 hour.

Creamy Honey-Orange Salad Dressing

INGREDIENTS

3 Tbsp honey
1/2 cupplain yogurt
1/4 cup mayonnaise
1/4 tsp mustard
3/4 tsp grated orange peel
3 Tbsp orange juice
1 1/2 tsp apple cider vinegar

DIRECTIONS

Blend together the honey, yogurt, mayonnaise, mustard, and orange peel. Gradually mix in orange juice and vinegar.

Tastier Hydration

Everyone knows we should drink plenty of water every day for good health, but not everyone finds plain water very palatable. Many flavoured waters in the store contain undesirable sweeteners and artificial flavours, and they are expensive too. If you want to add some variety to your hydration, here are some ideas:

Herbs and Spices: Mint leaves are an obvious choice, but parsley can be very refreshing too. Crush the leaves a little before adding them to your water. For a bit of spice, try some freshly grated ginger instead.

Citrus Fruits: Slices of lemons, limes, oranges, or grapefruit, or some combination, are delicious additions to water. If you do this very frequently, however, you may want to think about the effects of the citric acid on the enamel of your teeth. You can minimize the possible side effects by rinsing your mouth with plain water after your citrus water, drinking with a straw so the liquid by-passes your teeth, and waiting at least an hour after drinking before brushing your teeth.

Cucumber: A spa classic, which is very refreshing.

Berries: Blueberries, strawberries, blackberries, and raspberries all release a lovely flavour and colour into your water. Just cut or crush a few of the berries into your water.

Vinegar: Many people say that once they've acquired a taste for apple cider vinegar in water, they begin to crave it. Apple cider vinegar has some health benefits of its own, and it is supposed to act as an appetite suppressant.

Sea Salt: A tiny pinch of sea salt adds interest to your water, helps the body absorb the liquid more quickly, and can replace salt lost through sweat on hot days or during workouts.

If you prefer your water bubbly, you may want to look into carbonating your own water at home. It is cheaper and less wasteful than buying bottles of the stuff, and is made very easy by simple machines that use refillable CO2 cartridges.

Virgin Sangria

INGREDIENTS

2 black tea bags
3 cups pomegranate blueberry or pomegranate cherry juice
1 cup orange juice
3 or 4 cups of fresh fruit, such as strawberries, lemons, limes, oranges, apples, or grapes, sliced
2 cans of ginger ale or sparkling lemon lime soda

DIRECTIONS

Pour 2 cups of boiling water over the tea bags and steep for 5 minutes. Discard the tea bags.

In a large jar or pitcher, combine the tea, juices, and fruits. Refrigerate for at least 1 hour, though overnight is best.

Just before serving, stir in ginger ale or soda. Serve in glasses over ice.

Sunny Date and Nut Bread

INGREDIENTS

1 cup chopped pitted dates
1 tsp baking soda
1 small orange
1 1/2 cup flour
1 cup chopped hazelnuts, walnuts, pecans, or other nuts
3/4 cup sugar
2 eggs
2 Tbsp butter, cut into 4 pieces
3/4 tsp sea salt

DIRECTIONS

Preheat over to 350 degrees Fahrenheit. Grease and flour a 9 x 5-inch loaf pan.

In a small mixing bowl, combine dates and baking soda. Add 3/4 cup of boiling water and set aside.

Without peeling, cut the orange in 6 pieces and remove the seeds. In a food processor, chop the orange pieces for about 15 seconds. Add the flour, nuts, sugar, eggs, butter, salt, and about half of the date mixture. Process to mix, about 5 seconds. Add the remaining date mixture and process until well mixed, about 15 to 20 seconds.

Pour the batter into the loaf pan. Bake for 55 to 65 minutes, until the loaf springs back when touched lightly in the centre.

Allow to cool for about 10 minutes, then loosen the sides with a spatula and remove from pan.

Glazed Baby Turnips with Greens

INGREDIENTS

1 1/2 lbs baby turnips with their leaves
2 Tbsp butter
1 tsp sugar
1/2 cup orange juice
1 Tbsp grated orange peel
Coarse salt and freshly ground pepper, to taste
1 tsp lemon juice

DIRECTIONS

Cut the leaves off the turnips. Wash the roots and the leaves thoroughly. Slice the leaves into 1/2-inch slices and toss them with the lemon juice. Set the leaves aside for at least 5 minutes

Melt butter in a large skillet over medium-high heat. Add the turnip roots and sugar and saute until the turnips are lightly coloured. Add the orange juice, the orange peel, and the salt and pepper and cover. Cook for 5 to 10 minutes, until the turnips are tender when tested with a fork.

In the meantime, steam the turnip leaves for 5 minutes.

Arrange the turnips in a bowl with the leaves in a circle around the edges and serve hot.

Date-Stuffed Apples

INGREDIENTS

4 large apples
1/3 cup pitted dates, chopped
2 Tbsp granola
2 Tbsp walnuts, chopped
2 Tbsp demerara sugar
4 tsp butter, melted
2 tsp lemon juice
1 tsp orange peel, grated
1/8 tsp cinnamon
4 Tbsp orange juice
1/4 cup water
Maple syrup, optional

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit.

Core the apples and set in a baking dish.

Combine remaining ingredients except for orange juice, water, and maple syrup. Divide the mixture evenly amongst the four apples, filling the cavities.

Combine the orange juice with the water and pour around the apples. Cover with foil and bake for 30 minutes. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork. Serve warm or cold, drizzled with maple syrup if desired.

Where Our Mandarin Oranges Come From

We're excited to have delicious 4 lb boxes of mandarins on sale this week. These mandarins are grown on Lishu Farm, which is located in Baoningqiao Village, Mengquan Town, Shimen County, Hunan Province, China. That's a long ways away! For many people, mandarin oranges epitomize the taste of winter. Lishu Farm is 100% organic and sends us these tasty treats from November through December. Enjoy them while they're here!

Stuffed Roasted Pears

INGREDIENTS

Filling:
1/2 cup cream cheese, softened
2 Tbsp honey
1 egg yolk
1/4 tsp grated orange rind

Pears:
4 large pears
1/3 cup honey, divided
2 Tbsp butter
2 Tbsp orange juice

DIRECTIONS

Filling: In a bowl, blend the cream cheese, the two tablespoons of honey, the egg yolk, and the orange rind until smooth. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Cut the pears in half lengthwise. Trim a thin slice off the skin-side so the pear halves are level. For each half, remove the core and enough of the centre to make 1 and 1/2 inch wide by 3/4 inch deep groove, being careful not to piece through the bottom or sides of the pear. Place the pears cut side up in a well-greased 13 x 9 inch glass baking dish.

In a small pot, heat 1/4 cup of the honey, the butter, and the orange juice until melted. Stir well and then brush all over the pears.

Turn pears cut side down. Bake, basting every 10 minutes, for 30 minutes. Turn pears over and baste again, then bake for another 10 minutes.

If there is any liquid pooled in the pears, pour it into the baking dish. Fill the groove in each pear with a generous tablespoon of the filling.

In a bowl, stir together the remaining honey and 1/3 cup of boiling water. Stir into the syrup that's forming in the baking dish. Bake the pears, basting once, until the filling is puffed and the pears are golden and tender, about 30 minutes. When serving, spoon syrup from the baking dish over the pears.

Citrus-Radish Relish

INGREDIENTS

1.5 bunches (about 9 oz) radishes
1 orange
2 Tbsp lemon juice
2 Tbsp sugar
2 Tbsp butter
Sea salt and ground pepper

DIRECTIONS

Trim the stems off the radishes, then cut them into 1/4 inch thick slices. Zest the orange, being careful not to include any of the white pith.

Find a wide shallow pan. Put all the ingredients into the pan and then add water to almost cover everything.

Bring to the boil, then reduce the heat to a gentle simmer. Cook, stirring occasionally until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender; about 30 minutes.

Serve warm with fish, meat, or bread and cheese.

Chilled Strawberry Soup

INGREDIENTS

1 lb fresh strawberries
1 1/2 cups orange juice
1/4 cup sugar
2 Tbsp lime juice
1 tsp fresh grated ginger

DIRECTIONS

Process strawberries, orange juice, sugar, lime juice, and ginger in a food processor or blender until smooth. Cover and refrigerate for 1 hour to chill thoroughly.

Chilled Cantaloupe Soup

INGREDIENTS

1 cantaloupe
2 cups orange juice
1 Tbsp lime juice
1/4 tsp cinnamon

DIRECTIONS

Peel, seed, and cube the cantaloupe.

In a food processor or blender, process cantaloupe cubes and all remaining ingredients until smooth. Cover and refrigerate for at least one hour to allow the flavours to meld.

Grilled Oyster Mushrooms

INGREDIENTS

2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt

DIRECTIONS

Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.

Transfer mushrooms to another bowl with tongs, reserving the mixture.

If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.

Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.

Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.

Fennel and Orange Salad

INGREDIENTS

Dressing:
1/4 cup sugar
1/4 cup white wine vinegar
sea salt and pepper to taste
1 tsp dry basil
3 Tbsp extra virgin olive oil

Salad:
1 head lettuce, washed, dried, and ripped into pieces
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
1/2 red onion, thinly sliced
1/2 cup slivered almonds (optional)
1/2 cup dried cranberries (optional)

DIRECTIONS

Whisk together the sugar, white wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the lettce, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.