Tomato Salsa with Cucumber "Chips"

From: Food and Wine

Get ready for Super Bowl weekend with a delicious healthy take on the traditional chips-and-salsa combo that is nearly fat-fee and refreshing.
Serves 6

Ingredients:

1 1/4 pounds tomatoes, finely chopped
1/2 cup finely chopped sweet onion
1/2 cup finely chopped cilantro
1 small jalapeño, seeded and minced
2 tablespoons fresh lime juice
Salt and freshly ground pepper
1 large seedless cucumber, sliced 1/4 inch thick


Directions:

In a bowl, toss the tomatoes with the onion, cilantro, jalapeño and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

Tomato Carrot Ginger Soup

by Michelle Giangualano

Ingredients

2 tsp coconut oil

4 cup tomatoes, quartered

1 cup carrots, shredded

2 tsp freshly grated ginger

2 cups vegetable broth

½ tsp sea salt

¼ tsp, ground pepper

1 tsp whole cane sugar (or coconut sap)

½ tsp rosemary


Directions

1.) Heat 2 tsp coconut oil in a saucepan, add tomatoes and carrots, then sauté until slightly soft. Add garlic and stir for about 30 seconds. Add the broth, and all remaining ingredients. Bring to a simmer for about 5 minutes, then remove from heat.

2.) Use a submersion blender or transfer soup into a blender and puree until completely smooth. (Use caution, as the soup will be very hot).

3.) Serve and enjoy!

Makes 4 servings.


The perfect fall soup; warm, delicious and simple to make. This recipe boasts fabulous immune boosting nutrients, as well as tremendous lung support. Its makes a perfect side dish for any meal

Eden Foods Boycott Information & Product Alternatives

Green Earth Organics tries to stay on top of current social issues, but we don’t always catch everything. So we’d like to give a thank you to one of our customers who let us know that she was boycotting Eden Foods. For those who don’t know, Eden Foods is the oldest natural and organic food company in North America, having been in business for over 45 years.

On March 21st, 2013 Eden Foods announced that they were filing a lawsuit against the US Government in response to the Health & Human Services (HHS) Mandate, Affordable Care Act. They state in their petition that it is unconstitutional for some businesses to have been given exemptions, but other businesses are not allowed exemptions. Another company seeking an exemption is Whole Foods Markets. One corporation who has already received an exemption from the HHS is McDonald’s Inc.

Eden employees currently receive health, dental, vision, life, and a 50% 401k match. The particular exemption that Eden Foods is referencing is that of funding “lifestyle drugs,” specifically Viagra, smoking cessation, weight-loss, infertility, impotency, and contraceptives for their female employees.

The US Supreme Courts’ decision regarding Trustees of Dartmouth College v. Woodward (1819) has led to the designation that corporations or businesses can function and have the same rights as an individual person. Eden Foods states that due to the owner’s religious beliefs regarding the use of “lifestyle drugs,” specifically that women should not use contraceptives, they should be exempt from having to provide that benefit to their employees. They add that either all businesses must comply with the mandate or all businesses must be allowed to apply for exemption.

With the recent Supreme Court ruling in favour of Hobby Lobby, there has been new media attention on Eden Foods’ suit and a greater chance that their suit will be ruled in their favour. The Supreme Court ruled that some family-owned or other closely held businesses can opt out of the Federal requirement to pay for contraceptives in health coverage for their workers. Previous, the U.S. Court of Appeals had told Eden Foods that “a secular, for-profit corporation, cannot establish that it can exercise religion.” With the new ruling for Hobby Lobby, Eden has renewed their suit and resubmitted it to the courts.

For our Vancouver & Sea to Sky Locations

In light of this, we have received requests for alternatives to Eden Products on our website. Melissa spent most of Monday afternoon and Tuesday morning sourcing new BPA free products for anyone currently boycotting Eden Foods. Please see our new selections below.

Thomas Utopia’s canned diced and canned crushed tomatoes in BPA free cans.


Yves’s garbanzo, black, pinto, and kidney beans in BPA free cans.


Applesnax Unsweetened Applesauce.

We are also already sourcing new BPA free products for anyone boycotting Eden Foods in our other three locations. Please let us know if there are any specific brands or products you would like us to look into!

Quick Rocket Salad

Adapted from
Allrecipes.com



Ingredients

2 tbsp olive oil
1 tbsp balsamic vinegar
1 cup chopped cucumber
1 cup chopped tomato
1 cup alfalfa sprouts
4 cups arugula leaves
Salt and Pepper to taste
Directions

In a large bowl, whisk together the olive oil and balsamic vinegar.

Add the cucumber and tomatoes. Toss to coat thoroughly.

Gently mix in the alfalfa and arugula, until evenly distributed.

Season with salt and pepper to taste.


For a protein heavier salad:

You can add cubed avocado and pecans/walnuts or slices of chicken breast.


You can also switch up the Arugula for Baby Spinach 

Homemade Pizza by Katherine

Adapted from Katherine's Yummy Mummy recipes.

Ingredients

Dough:

2 tsp dried granulated yeast

3 cups all purpose flour

-- Katherine prefers 1/2 whole wheat, 1/2 unbleached flour for a healthier dough

1 tsp salt

2 tbsp sugar

2 tbsp olive oil

1 cup water

Plus

1 tbsp olive oil

2 tbsp warm water

Toppings:

(based on one pizza)

1 can pizza sauce

1- 2 cups grated mozzarella and/ or cheddar (or your favourite!) depending how cheesy you like your pizza

Directions

To make the dough by hand, activate the yeast by mixing in a cup with warm water; let sit for a few minutes.

While yeast is activating, combine other ingredients in a bowl

Add yeast & combine well

Roll dough into a large ball; remove from bowl, coat bowl with olive oil & return dough to bowl; cover and allow dough to rise for an hour or so.If making dough in a bread maker, the allotted time allows for the dough to rise

While dough is rising/ in machine, prepare your toppings

Preheat oven to 350 degrees

When dough is ready, turn onto a floured surface and roll to approx 1/2" thick; place rolled crust onto baking sheet/ pizza pan

Partially cook pizza crust for 10 minutes, or until just turning golden brown (you may need to pop a few bubbles)

Remove crust from oven; scoop & spread pizza sauce over crust, followed by toppings & cheese

Cook for another 10 minutes, or until crust & cheese is cooked & melted the way you like it!

---

Here are some Pizza Topping suggestions to get you started!

  
Deluxe Pizza

1 green pepper, diced

1/2 white onion, diced

5-6 mushrooms, sliced

1 can sliced olives

100gr ham & pepperoni, sliced thin

Hawaiian/ Ham & Pineapple Pizza

100 gr ham, sliced thin

1 can pineapples, diced

BONUS: 100 gr bacon= my fave!!!

  
Vegetarian Pizza

1 green pepper, diced

1/2 white onion, diced

5-6 mushrooms, sliced

1 medium- large tomato, sliced thin

1 can sliced olives

Margherita Pizza

1 medium- large tomato, sliced thin

1 bunch fresh basil, chopped 

(approx 1 cup, unpacked)

Healthy Tuna Burgers

Adapted from @sashafitness

Ingredients 

DIRECTIONS

Preheat oven to 350 degrees.

Mix all the ingredients in a bowl.

Portion out evenly into burger shapes.

Place burgers in an ovenproof pan and bake until burgers are golden.

Tomato Seeds make Bitter Sauce

 
Many recipes call for removing the seeds from a tomato before cooking it, but few actually tell you the reason. 

Tomato seeds are quite bitter, just try biting into one. 

So when you cook a tomato seed, especially in a sauce which will be cooking for a long time, that bitterness goes right into your sauce!

Simple Summer Bean Salad

INGREDIENTS

1 15-ounce can white beans or chickpeas
1-2 tomatoes, chopped
half a cucumber, chopped

3 teaspoons olive oil

2 tsp finely grated lemon zest
1 1/2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/4 cup fresh parsley, roughly chopped

salt and pepper, to taste
1/4 cup feta, crumbled (optional)

DIRECTIONS

Rinse and drain the beans, shaking off as much water as possible.

Whisk together the olive oil, lemon zest, lemon juice, and mustard in a medium bowl. Add in the beans, tomato, cucumber and parsley, tossing gently to coat in the dressing. Add feta if using and season to taste with salt and pepper.

Tomato Tart

Adapted from Martha Stewart Living

INGREDIENTS

1 head garlic

3 tablespoons olive oil

All-purpose flour, for dusting

1 shell pie dough

1/2 cup of cheese of your choice, grated

4 medium firm but ripe tomatoes, cored and sliced 1/4 inch thick

Coarse salt and freshly ground pepper

 

DIRECTIONS

Preheat oven to 350 degrees and roast the head of garlic by placing garlic on a sheet of aluminum foil, drizzling with 1 tablespoon oil, and wrapping foil around garlic. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Set aside. When garlic is cool enough to handle, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the skins.

On a lightly floured surface, roll out the pie dough to a 1/8-inch-thick circle, about 12 inches in diameter. Brush off the excess flour and place dough into pie or tart pan. Trim the dough so that it is flush with the edges and transfer to the refrigerator to chill, about 30 minutes.

Raise oven temperature to 450 degrees. Spread roasted garlic evenly on the chilled crust. Sprinkle with half the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Zucchini Gratin

Adapted from Smitten Kitchen

INGREDIENTS
1/3 cup uncooked white rice
5 tablespoons olive oil
3 or 4 medium zucchini
1/2 pound plum tomatoes
1 medium onion
3 garlic cloves
2 large eggs
1 teaspoon fresh thyme, chopped
1/2 cup grated Parmesan
Salt and pepper, to taste

DIRECTIONS 

Cook the rice. Slice both the zucchini and the tomatoes into 1/4 inch rounds. Preheat oven to 450°F.

Coat two large baking sheets each with a tablespoon of olive oil and spread zucchini and tomato slices on the baking sheets in a single layer. Sprinkle with salt and pepper. Roast tomatoes for 10 minutes and zucchini for 20, flipping the zucchini halfway through.

Heat a large pan over medium heat. Thinly slice the onion. Add 2 tablespoons olive oil to the pan and while it heats, mince the garlic. Add onions, garlic and a pinch of salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.

Lightly beat the eggs in a bowl, then add the onion mixture, rice, thyme, half of the grated cheese, a half-tablespoon of olive oil, and a generous amount of black pepper in a bowl. Coat a shallow 2-quart baking dish with the final half tablespoon of olive oil. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it, arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.

About Nightshades

I was having a conversation with a member the other day about her likes and dislikes, and I mentioned a random little fact I'd picked up somewhere: technically, eggplants are berries. In exchange, she gave me a random fact: eggplants are a member of the nightshade family, along with potatoes and tomatoes.

That got me looking into nightshades, a strange family of produce that include potatoes (a tuber), tomatoes (fruit), peppers (fruit), paprika (spice), cayenne (spice), and tobacco. The Solanaceae plant family may have been called “nightshades” because some of these plants prefer to grow in shady areas and some flower at night.

The nightshade family is known, whether directly or indirectly, by the alkaloids that are common in the majority of the different species that make up the family. These alkaloids are incredibly interesting as they can be healthy and beneficial, undesirable, or even toxic and lethal depending on the specific kind of alkaloid. One of these types of alkaloids, called tropane, is found commonly throughout members of this family, and is the infamous and lethal ingredient in deadly nightshade and mandrake. But this same alkaloid is also incredibly beneficial in small quantities and is used extensively in medicinal practice to reduce allergic reactions and reduce the affects of motion sickness and chemotherapy among other things.

Some people have alleged that nightshade vegetables contain a toxic alkaloid compound called solanine, a defence mechanism in some Solanaceae plants that protects against natural threats such as insects. It’s true that solanine may develop in potatoes, which turn green when they are exposed to light during growth. The greenish hue is actually caused by chlorophyll, but its presence indicates that concentrations of solanine are present. Eggplant, peppers, and tomatoes - even the green ones - do not produce solanine and are perfectly safe to eat. As a general rule, people should avoid consuming the leaves, stems, and flowers of members of the nightshade family.

Nightshade vegetables confer a number of health benefits because they are often rich in vitamins, minerals, and other useful compounds. For many people, they are an important part of eating a colourful diet, which has been linked to getting a variety of mirconutritents. They are also usually high in potassium, known to help balance sodium intake. Tomatoes, in particular, contain lycopene, which, it has been shown, helps prevent osteoporosis and cancer. Whether mild or fiery, peppers are one of the richest sources of vitamins A and C. Eggplants are high in fibre. Research has found that the skin of eggplant may contain more fiber that the actual eggplant itself, so eat that colourful skin!

Thai-Style Yellow Rice

INGREDIENTS

2 Tbsp extra virgin olive oil
1/4 cup finely chopped onion
3 cloves garlic, minced
1/8 to 1/4 tsp red pepper flakes or cayenne pepper
1/4 cup diced red bell pepper
1/4 cup English peas, removed from pods
1 roma tomato or 1 small field tomato, diced
2 cups jasmine rice or basmati rice
4 cups (minus 2 Tbsp) chicken broth or vegetable broth
Juice of 1 lime (about 2 Tbsp of lime juice)
2 Tbsp tamari
1/2 tsp turmeric
1/4 to 1/3 tsp saffron (optional)
Handful of fresh basil or cilantro, finely chopped

DIRECTIONS

Warm a deep pot over medium-high heat. Add the oil and heat. Add the onion, garlic, and pepper flakes/cayenne. Stir-fry for about one minute, until fragrant, then add the red pepper, peas, and tomato. Stir-fry for one more minute.

Add the rice and stir to coat, then pour in the broth. Add the lime juice, tamari, turmeric, and saffron (if using). Stir well.

When the broth begins to bubble, cover tightly with a lid and reduce heat to low. Allow rice to gently simmer for 15 to 20 minutes, until almost all of the liquid has been absorbed. Give the rice a gentle stir, put the lid back on, turn off the stove, and leave the rice to sit on the off, but hot, burner for at least 10 minutes and up to one hour.

Remove the lid and fluff the rice with a fork. Top with a little fresh basil or cilantro.

Tomato Stewed Eggplant with White Beans & Kale

INGREDIENTS

3 cups kale, chopped
4 Tbsp of extra virgin olive oil
1 onion, diced
2 garlic cloves, diced
1/2 tsp red chili flakes (optional)
1 eggplant, cubed
2 cups tomatoes, canned
2 Tbsp oregano, fresh or dried
1 can cannellini beans, drained and rinsed
1 Tbsp red or white wine vinegar
Sea salt and pepper, to taste

DIRECTIONS

Steam the kale lightly until it is bright green and softened (about 5 minutes) and set aside.

In a heavy pot, heat 2 tablespoons of the olive oil over medium heat. Add in onion and cook until soft.  Add in garlic and optional chili flakes.  Cook for 2 to 3 minutes.  Add another 2 tablespoons of olive oil, bring the heat up slightly and add eggplant. Stir well for 3 to 5 minutes.  Add tomatoes, kale, and oregano. Cook for 12 to 15 until eggplant is soft, but not mushy.  Add in beans and vinegar and stir together. Add salt and pepper to taste.

Serves 4 to 6.

Quinoa Stuffed Bell Peppers

INGREDIENTS

1 cup quinoa, rinsed and drained
2 Tbsp extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
2 cups white button mushrooms, diced
1 tomato, diced
1 cup pasta sauce
Sea salt and ground black pepper, to taste
6 bell peppers, any colour, cut in half from top to bottom and seeded
1 cup shredded mozzarella, or more to taste

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cook quinoa according to package directions.

Heat a large skillet over medium heat. Add olive oil. When hot but not smoking, add onions and garlic and cook, stirring frequently, until fragrant and slightly translucent, about 5 to 7 minutes.

Add zucchini, mushrooms, and tomato and cook until slightly tender, about 3 to 5 minutes. Add the tomato sauce and cover and simmer until the vegetables have softened, about 10 more minutes.

Remove from heat and stir the cooked quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in a deep baking dish. Cover dish with aluminum foil. Bake until bell peppers are slightly tender, about 18 minutes.

Remove foil and sprinkle peppers with mozzarella. Bake until cheese is bubbling and melted, about 5 more minutes.

Tomato Tarte Tatin

INGREDIENTS

Crust:
About 1 cup unbleached flour, lightly spooned into measuring cup and leveled with a knife
1 Tbsp sugar
1/2 tsp sea salt
6 Tbsp unsalted butter, chilled and cut into small pieces
2 Tbsp ice water

Filling:
8 to 10 roma tomatoes
2 to 3 Tbsp unsalted butter
Scant ½ cup sugar
1 tsp vanilla

DIRECTIONS

To make the crust, combine the flour, sugar, and salt in a food processor and pulse until combined. Add the chilled butter and pulse until the mixture resembles coarse meal. Add ice water, and pulse again until the mixture forms clumps. Gently press the dough into a 6-inch circle on heavy-duty plastic wrap; cover and freeze for 30 minutes.

Preheat oven to 400 degrees Fahrenheit.

Boil a few inches of water in a pot. Fill a bowl with cold water and about a half dozen ice cubes. Slice an “x” into the stem top of the tomatoes (go only about ¼ inch deep). Put the tomatoes into the boiling water for about 15 seconds. Use a spoon to remove the tomatoes and put them into the water. One at a time, take them out, peel them, half them lengthwise, and scoop out the seeds. Discard the seeds and skins.

On medium heat, melt the butter in the pan. Sprinkle the sugar over the butter. Lay the tomatoes on the sugar, cut-side up. Cook until the butter browns (caramelizes) and the tomatoes are soft but not shapeless.

Remove the pan from the heat. Dot the tomatoes with vanilla.

Working quickly, roll the dough into an 11-inch circle on a heavily floured surface. Place dough over tomatoes; fold edges under. Cut 4 (1-inch) slits into top of pastry using a sharp knife. Bake for 40 minutes or until crust is lightly browned. Remove from oven; let stand 5 minutes. Place a plate upside down on top of pan. Carefully invert tart onto plate. Serve warm.

Vegetarian Collard Greens

INGREDIENTS

1 lb collard greens, washed and chopped into bite-sized pieces
1 onion, chopped
1/2 cup salsa or 1 chopped tomato
2 - 4 cloves garlic , chopped
1 1/2 cups water
1/2 cup apple cider vinegar
Sea salt, to taste
Hot sauce, to taste
1 block smoked tofu, cubed (optional)

DIRECTIONS

In a large pot, combine all ingredients except the tofu and cover. Bring to a boil over high heat, then reduce the heat and simmer uncover, stirring occasionally.

The greens are done when they have shrunk down and are cooked through, usually about a half hour. Add the tofu at the end to heat it, then serve.

Hearty Tomato Sauce with Dried Mushrooms

INGREDIENTS

1 package Dried Mushroom Medley
1 Tbsp extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 garlic cloves, minced
1/2 tsp sea salt
1 can diced tomatoes
1 tsp fresh basil leaves, chopped, or 1/2 tsp dried basil
Freshly ground pepper

DIRECTIONS

Place the mushrooms in a bowl and cover with hot water. Let soak for 15 to 30 minutes, until completely soft. Line a strainer or colander with cheesecloth and set it over a bowl. Drain the mushrooms into the cheesecloth. Squeeze the mushrooms to get out the access soaking liquid. Set aside 1/4 cup of the mushroom soaking liquid. Rinse the mushrooms in several changes of water and chop coarsely.

Heat a large, heavy nonstick frying pan over medium heat. Add the olive oil. When hot, add the onion or shallot and cook, stirring, until tender, about 3 to 5 minutes. Add the garlic and stir together for 1 minute, until fragrant, then add the mushrooms and stir together for another minute or two, until fragrant.

Add the tomatoes and their juice, the mushroom soaking liquid, the basil, the salt to the mushrooms. Turn up heat to medium-high and stir well. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, about 15 to 20 minutes. Add pepper and more salt to taste.

When ready to serve, add 1/4 to 1/2 cup of pasta cooking water to the sauce to thin it as desired. Delicious on penne with grated Parmesan.

Avocado Egg Salad Sandwich

INGREDIENTS

1 avocado
1 tsp lemon juice
1 tsp Dijon mustard
1 Tbsp dried parsley flakes or fresh parsley, finely chopped
1/2 tsp sea salt
1/4 cup apple cider or apple juice
4 hard-boiled eggs, peeled
1/2 cup veggies, finely chopped: green onions, bell pepper, celery, red onion, dill pickle, and/or tomato
1 tsp fresh herbs, finely chopped: chives, parsley, and/or dill
8 slices multigrain bread
8 leaves of lettuce

DIRECTIONS

In a small bowl, mash the avocado with a fork. Add the lemon juice, mustard, parsley, salt, and apple cider or juice and then mix until well blended.

Mash up the eggs with a fork. Add the avocado mixture and your choice of the veggies and herbs, and mix until combined.

Lightly toast the bread and top with a lettuce leaf and the egg salad.

Makes 4 sandwiches.

Shakshuka

INGREDIENTS

1 Tbsp extra virgin olive oil
1 onion, chopped
2, 3 or 4 garlic cloves, minced
2 bell peppers, any colour, chopped
8 tomatoes, chopped
796 mL can diced tomatoes, strained
1 1/2 tsp turmeric
1 tsp sugar
Sea salt & ground pepper to taste
4 - 6 eggs

DIRECTIONS

Heat a large frying pan over medium heat. Add the olive oil. When hot, add the onion and saute, stirring frequently, until lightly browned, about five minutes.

Add the garlic and bell peppers and saute two to three minutes, then add the fresh and the canned tomatoes. Reduce the heat to low and simmer for five minutes. Add the sugar, turmeric, salt, and pepper, and stir for 1 minute. Adjust seasoning to taste.

Gently crack the eggs into the pan, taking care not to break the yolks. Simmer until the egg whites solidify but the yolks are still slightly runny, about 8 minutes.

Serve hot with warmed pita bread or flatbread. For a quick brunch, make the tomato sauce the day before, refrigerate overnight, then heat it to simmering and finish it with the eggs in the morning.

Spinach Hazelnut Pesto Pasta

INGREDIENTS

1 pkg of your favourite pasta (we like pappardelle)
1/2 cup hazelnuts
2 Tbsp extra virgin olive oil
4 cloves garlic, crushed
Sea salt to taste
1/2 lb baby spinach, roughly chopped
28 gram pkg fresh basil, cut into ribbons
2 fresh tomatoes, diced
1/4 cup finely grated Parmesan cheese (optional)

DIRECTIONS

Cook pasta according to package directions, then rinse and set aside.

In the meantime, rub the skins off the hazelnuts, then put them in a plastic bag and use a mallet or rolling pin to roughly crush them.

Heat a pan over medium heat, then add and heat the olive oil and sautee the garlic for a minute or two, until golden.

Add crushed hazelnuts, salt, fresh spinach, and fresh basil. Stir until the spinach is wilted. Add the pasta and toss all together until everything is hot.

Mix in tomatoes and Parmesan if using, and serve hot.