INGREDIENTS
Pumpkin seeds
Extra virgin olive oil or melted butter
Sea salt
Seasonings such as garlic salt, chile powder & lime juice, smoked paprika, cinnamon & chile powder, Worcestershire sauce, etc.
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit. Grease baking sheet.
In a bowl, mix pumpkin seeds with a small amount of olive oil or butter so they are very lightly coated. Add salt and seasoning of choice to taste and mix well.
Spread seeds evenly over the baking sheet and bake for about 15 to 25 minutes, or until seeds are cooked and begin to lightly brown. Stir the seeds and check for doneness every 10 minutes. Let cool and serve.
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.
Sunday, October 30, 2011
Did You Know: Taxes on Food
"Did You Know" is our series of blog posts about Green Earth Organics: how it works, how you can do more with your account, etc.
I get a lot of questions about taxes on our bins, especially from people who are first signing up. What is taxed and what is not is a little confusing, so I hope this clarifies things:
In British Columbia, most food is not taxed. That means no tax on fruits, vegetables, canned goods, pasta, coffee beans, etc. As a result, none of our predesigned bins (the $27 Small Bin, $35 Medium Bin, or $46 Large Bin) have any taxes on them.
There are a few food items that are taxed. These are the items that are classified as "snacks" instead of "groceries" under the tax laws. Some times the line between the two seems very subjective, but it isn't up to us as retailers to decide what is taxable and what isn't; our suppliers and manufacturers tell us, based on the type of item and the size of the package. Some examples of food items that are taxed in British Columbia include pops and sodas in individual serving cans, chocolate bars, and granola bars.
Non-food items are all taxable. There is HST on all our cleaning products and personal care products (including feminine hygiene products and baby diapers).
If we charged for delivery, we would have to calculate HST on the delivery fee, but since delivery is free, that's not an issue. There's also no taxes on the refundable deposits. Most people's deliveries from Green Earth Organics will contain little to no tax.
I hope that clarifies a little bit of the tax system!
I get a lot of questions about taxes on our bins, especially from people who are first signing up. What is taxed and what is not is a little confusing, so I hope this clarifies things:
In British Columbia, most food is not taxed. That means no tax on fruits, vegetables, canned goods, pasta, coffee beans, etc. As a result, none of our predesigned bins (the $27 Small Bin, $35 Medium Bin, or $46 Large Bin) have any taxes on them.
There are a few food items that are taxed. These are the items that are classified as "snacks" instead of "groceries" under the tax laws. Some times the line between the two seems very subjective, but it isn't up to us as retailers to decide what is taxable and what isn't; our suppliers and manufacturers tell us, based on the type of item and the size of the package. Some examples of food items that are taxed in British Columbia include pops and sodas in individual serving cans, chocolate bars, and granola bars.
Non-food items are all taxable. There is HST on all our cleaning products and personal care products (including feminine hygiene products and baby diapers).
If we charged for delivery, we would have to calculate HST on the delivery fee, but since delivery is free, that's not an issue. There's also no taxes on the refundable deposits. Most people's deliveries from Green Earth Organics will contain little to no tax.
I hope that clarifies a little bit of the tax system!
Tuesday, October 25, 2011
Beans & Pumpkin Seeds Salad
INGREDIENTS
1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce
DIRECTIONS
Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.
In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.
In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.
1 cup pumpkin seeds
1 bunch cilantro, trimmed
1/3 cup grated Parmesan cheese
3 medium cloves garlic, peeled
2 Tbsp lemon juice
1 tsp chile powder, or to taste
2/3 cup extra virgin olive oil
2 cans cannellini beans, chickpeas, or other mild bean, drained and rinsed well
Spring salad mix or lettuce
DIRECTIONS
Heat a skillet over medium-low heat and add the pumpkin seeds. When they begin to pop, start stirring them. Stir until the seeds look toasted, about 4 or 5 minutes.
In a food processor or blender, blend 1/3 cup of the toasted pumpkin seeds along with the cilantro, Parmesan cheese, garlic, lemon juice, and chile powder until smooth. Continue blending as you gradually drizzle in the olive oil. Taste the pesto and add a pinch or two of sea salt if desired.
In a large bowl, gently toss the beans and the remaining pumpkin seeds with the pesto until well combined. Add the salad greens and toss again, or serve the bean salad on a bed of salad greens or lettuce leaves.
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.
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.
Monday, October 24, 2011
Bird's Nest Cookies
INGREDIENTS
1/2 cup butter, at room temperature
1/4 cup sugar
1 egg, separated
1/2 tsp vanilla
1 cup flour
Pinch sea salt
1/2 cup of your favourite nut (suggestions: almonds, walnuts, hazelnuts, etc.)
1/2 cup of your favourite jam
DIRECTIONS
Cream together butter and sugar at high speed. Add the egg yolk and vanilla and mix in. Add the flour and salt and mix until just combined; don't over mix. Refrigerate the dough for 30 minutes.
Preheat oven to 350 Fahrenheit. If your nuts are raw, toast them to bring out the flavour: Spread the nuts on a baking sheet and bake for about 8 to 10 minutes (about 15 minutes for hazelnuts), until light golden-brown and fragrant. Let cool completely, then process in a food processor until finely chopped, or chop them by hand.
Whisk egg white until bubbly and frothy. Roll the chilled dough into about 1 inch balls. Dip each ball into the egg white then roll it in the chopped nuts. Place on a cookie sheet and press down gently with your thumb to flatten the cookie slightly and make a shallow well. Fill the indentation with about 1/2 teaspoon of jam.
Bake for about 12 to 15 minutes, until slightly brown.
The jam will tend to soften the cookie after a couple of days. To keep them longer or make them easier to freeze, bake them without the jam (reduce the baking time by a few minutes), then just fill the cookies with jam the same day as serving.
1/2 cup butter, at room temperature
1/4 cup sugar
1 egg, separated
1/2 tsp vanilla
1 cup flour
Pinch sea salt
1/2 cup of your favourite nut (suggestions: almonds, walnuts, hazelnuts, etc.)
1/2 cup of your favourite jam
DIRECTIONS
Cream together butter and sugar at high speed. Add the egg yolk and vanilla and mix in. Add the flour and salt and mix until just combined; don't over mix. Refrigerate the dough for 30 minutes.
Preheat oven to 350 Fahrenheit. If your nuts are raw, toast them to bring out the flavour: Spread the nuts on a baking sheet and bake for about 8 to 10 minutes (about 15 minutes for hazelnuts), until light golden-brown and fragrant. Let cool completely, then process in a food processor until finely chopped, or chop them by hand.
Whisk egg white until bubbly and frothy. Roll the chilled dough into about 1 inch balls. Dip each ball into the egg white then roll it in the chopped nuts. Place on a cookie sheet and press down gently with your thumb to flatten the cookie slightly and make a shallow well. Fill the indentation with about 1/2 teaspoon of jam.
Bake for about 12 to 15 minutes, until slightly brown.
The jam will tend to soften the cookie after a couple of days. To keep them longer or make them easier to freeze, bake them without the jam (reduce the baking time by a few minutes), then just fill the cookies with jam the same day as serving.
Thursday, October 20, 2011
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.
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.
Thursday, October 13, 2011
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.
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.
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