Quick & Easy Freezer Jam

Adapted from
A Girl Worth Saving



Ingredients

1 lb berries or other fruit, cubed
1 Tbsp gelatin/pectin
1/4 tsp sea salt
1/4 cup honey
1/2 tsp vanilla

Note: This recipe can also be used with frozen fruit, no changes necessary.

Directions

Throw your fruit, the sea salt, vanilla and honey into a medium sized pan and bring to a boil. 

Let the mixture cook into a low boil for roughly 45 minutes or until the mixture is reduced by half.

Leave the pan on the stove and mix in the gelatin. Stir thoroughly for 1 minute and then pour the mixture into a mason jar. Be careful not to add more than the recommended amount or to go over the 1 minute. Gelatin/pectin is very fussy and can easily turn your jam grainy if overcooked or too much is added.

Allow to cool, then seal with a lid and store in your freezer for long term storage or your fridge if you want to eat it right away.

Once opened, the jam is good for one week. 

If you don't eat jam that often, I recommend storing it in small stackable square jars so you only need to unfreeze what you're going to use and they save space in the freezer by being a square shape.

Gluten-free and Vegan Fruit Cobbler

Use some of our seasonal peaches, pears, plums or berries for this delicious take on a traditional cobbler!

Adapted from
Poundfit

Ingredients
4 cups organic fruits (cut into bite size pieces)
1 cup gluten-free rolled oats
1/2 cup raw almond meal
1/2 cup roughly chopped pecans
1/4 cup packed light brown sugar or coconut sugar (or other sweetener for baking)
a pinch of sea salt
4 Tbsp olive oil or coconut oil

Directions

1. Preheat your oven to 350 degrees F and grease an 8x8 (or similar size) baking dish with oil.

2. Add fruit directly to the dish as you chop it and spread until flat.

3. In a mixing bowl, add the oats, almond meal, pecans, sugar, salt, and the 4 tbsp oil.

4. Using your hands, mix until everything is evenly coated.

5. Layer the mixture evenly over your chopped fruit.

6. Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.

Lime Shortage

Due to a couple major tropical storms along lime growing regions of Central America, lime supplies have been reduced drastically. With them coming over the border at an extreme $110 per case, up from the usual $20-25 per case, it's likely that we won't be able to include them in your bins for a little while. Sorry! On the plus side, I've heard that strawberry season is starting off beautifully and that more and more BC farmers are planting organic in green houses, so we'll be seeing local organic greens even earlier than usual this season.

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.

Homemade Frozen Yogurt

INGREDIENTS

1 cup fresh berries or peaches
4 cups plain yogurt
2 Tbsp honey

DIRECTIONS

Freeze the fruit in advance. This is an important step to make the froyo softer and less icy.

Strain the yogurt for at least four hours using a strainer with a cheesecloth or an ultra-fine sieve. You can also leave it to strain into a large bowl in the fridge overnight.

Blend the fruit, strained yogurt, and honey together. Try to do this quickly before the frozen fruit softens too much.

Put the mixture in the freezer and check after an hour. It should take 1-2 hours to freeze into a lovely froyo!

Fresh Fruit Popsicles

INGREDIENTS

Fresh fruit of your choice, especially grapes, nectarine, strawberries or blueberries
Your favourite juice, especially grape juice, apple juice, or whatever you like best!
A popsicle mold

DIRECTIONS

Take advantage of this June sun to get your popsicle making skills in shape for the hot summer months ahead. These can be made with any combination of fresh fruit and juice, so choose your favourite!

Cut the fruit into bite-size pieces. Fill the popsicle molds with as much or as little fruit suits you and then pour juice in to fill up the rest. Freeze and enjoy!

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.

Fresh Berry Pudding

INGREDIENTS

1 cup strawberries, cleaned and tops removed
3/4 cup blueberries
2 Tbsp water
2 Tbsp lemon juice
2 pitted dates
2 1/2 Tbsp chia seeds

DIRECTIONS

In a blender, puree the berries, water, lemon juices, and dates until completely smooth. Transfer to a jar or bowl and stir in the chia seeds. Refrigerate for at least an hour, then stir one more time and serve chilled.

Make this up the night before for a quick and delicious breakfast.

Cream of Mango Soup

INGREDIENTS

2 eggs, well beaten
1/4 cup sugar
1 Tbsp vanilla
Juice & grated rind of 1 lemon
1 mango, peeled and coarsely chopped
2 cups whipping cream
3 cups milk
Blueberries & coarsely chopped strawberries for garnish

DIRECTIONS

Combine the eggs, sugar, vanilla, lemon juice and rind and the chopped mango in a food processor and process until smooth.

Whisk whipping cream and milk together in a large bowl until frothy. Slowly add mango mixture, whisking constantly. Cover and refrigerate until completely chilled, about one hour.

To serve, ladle into chilled bowls and garnish with blueberries and chopped strawberries.

Spinach and Strawberry Salad

INGREDIENTS

1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled

DIRECTIONS

Combine baby spinach, strawberries, pecans, and red onions in a large bowl.

Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.

Strawberry Blueberry Mock Margaritas

In honour of a sunny summer Friday, a recipe and some pictures courtesy of a wonderful Green Earth Organics' member.

INGREDIENTS

Frozen strawberries
Frozen blueberries
Lemon or lime juice
Lemon or lime zest
Agave syrup
Water if necessary

DIRECTIONS

You choose the amounts. Experiment. Blend. Enjoy!

(I bet this would also work with fresh berries and ice cubes.)

Mango-Strawberry Smoothie

Adapted from a recipe from Superior Tofu.

INGREDIENTS

2 x 100 g Superior Tofu Organic Mango Soy Pudding
1/3 cup fresh or frozen strawberries
1 cup water, milk or soy beverage, or juice
1/3 cup ice cubes

DIRECTIONS

Put all ingredients in a blender, cover, and blend until smooth. Makes two servings.

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.

Apple Berry Smoothie

INGREDIENTS

1 red apple
1 green apple
1/2 cup fresh or frozen berries (your choice or a mix)
1/2 cup apple juice
1/2 cup plain yogurt
2 ice cubes (more if using fresh berries)

DIRECTIONS

Chop the apples into medium sized chunks and put them in the blender. Add the berries and blend for about 20 seconds. Add the apple juice, yogurt, and ice cubes and blend again until smooth. Add more juice or some water if too thick or add more yogurt if too thin.

For a more filling smoothie, add 1/4 cup of rolled oats to the apples and berries prior to blending.

Makes 2 servings.

Strawberry Oatmeal Cookies

INGREDIENTS

2 cups finely chopped fresh strawberries
1/2 cup white sugar, divided
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup rolled oats
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract

DIRECTIONS

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Combine the strawberries with 1/4 cup white sugar in a medium bowl. Toss gently to blend, and set aside.

Combine the flour, baking soda, cinnamon, and rolled oats in a large bowl, blend well and set aside.

With an electric mixer, beat the butter, brown sugar, and remaining white sugar at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Gradually stir in the flour mixture. When batter is well blended, hand stir in the strawberries.

Drop by teaspoonfuls onto ungreased baking sheets and bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets.

Strawberry Daiquiris

Contributed by Green Earth Organics' member Kim J.

INGREDIENTS

Juice of one lime (or equivalent in lime juice)
15 strawberries
1 Tbsp honey
1 cup ice
3 oz rum (optional, but recommended!)

DIRECTIONS

Blend in blender for one minute. Pour and enjoy!

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.

Strawberry Spinach Salad

INGREDIENTS

1/4 red onion, thinly sliced
6-oz bunch of cut spinach
16-oz strawberries, quartered
4-oz crumbled blue cheese or goat feta
1/2 cup sliced toasted almonds or pecans
Red wine vinaigrette
Sea salt and black pepper to taste

DIRECTIONS

Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Makes 6 servings.

Vegan Rhubarb Strawberry Pie

INGREDIENTS

1 double pie shell
4 cups fresh rhubarb, sliced into 3/4-inch pieces
1 cup agave
6 tablespoons arrowroot
2 cups thickly sliced fresh strawberries
1/2 teaspoon cinnamon
2 tablespoons unbleached white flour

DIRECTIONS

Fit bottom crust into a 10-inch pie plate. Refrigerate the dough and rolled-out crust.

Put sliced rhubarb into a colander with a bowl underneath. Pour agave over rhubarb and allow to drain 1 hour. In a saucepan, mix arrowroot with half of the drained agave. Heat until thickened over low heat, then add the rest of the agave.

Preheat oven to 350F.

Mix rhubarb and strawberries together in bowl. Add agave mixture along with cinnamon and flour. Gently toss to mix. Pour into prepared pie shell. Roll out top crust and place on top. Join crusts, fluting edges. Slash top so steam can escape.

Bake one hour in preheated oven. Allow to cool, then refrigerate a few hours to set (if you can stand to wait that long).

Serves 8 to 10.