Monday, July 27, 2009

Plum Sherbert with Orange Juice and Plum Wine

Serves 6
5 firm but ripe plums, halved, pitted, cut into large chunks
1/2 cup Sugar
1/4 cup water

1/2 cup fresh orange juice
1/2 cup light corn syrup
2 tablespoons Japanese plum wine*
2 teaspoons grated Orange peel
1 teaspoon fresh Lemon juice
1 teaspoon vanilla extract
Large pinch of salt
1 cup Whipping Cream

Additional Japanese plum wine

Combine plums, sugar and 1/4 cup water in heavy medium saucepan. Cook over medium-low heat until plums are tender and liquid is syrupy, about 12 minutes. Cool completely.

Transfer plum mixture to processor and puree until almost smooth. Mix in orange juice, corn syrup, plum wine, orange peel, lemon juice, vanilla extract and pinch of salt. Add cream and process just until well blended. Transfer mixture to ice cream maker and process according to manufacturer’s instructions. Transfer mixture to covered container and freeze until firm, about 3 hours. (Sherbet can be prepared 2 days ahead. Keep frozen.) Scoop sherbet into bowls. Drizzle additional plum wine over sherbet and serve.

Sunday, July 26, 2009

sponsored by Green Cricket
In partnership with
Green Earth Organics
Join Our Consumer Feedback Sessions
Receive a healthy lunch/breakfast & free product giveaway!
Our Discussion will cover the following:
• Your experience of online shopping,
• The ease of finding products,
• The importance of using environmentally
friendly products,
• The importance of price,
• The importance of integrity of the green claim,
• Your frequency of shopping online.
To find out more & to register, contact
Heather Ellenor at:
There are three groups available for you to choose from, each with a maximum of 12 people.
Focus Group #1
July 31st
Lunch provided

Focus Group #2
August 5th
Lunch provided

Focus Group #3
August 6th
Breakfast provided

Monday, July 13, 2009

Rethinking Birth- A New Approach to Natural Birth

We all want to have a healthier lifestyle, and we all want a healthier environment. We switch our usual cleaning products for cleaner, greener ones; we check our food labels and switch our beauty products to include organic ingredients only. We are working harder than ever to reduce our energy consumption and cut down on greenhouse gases. So why, after making all this effort to live a greener, healthier lifestyle, do we throw it all out the window when it comes to birth?

A typical healthy woman will take huge strides to ensure the health of her own and her baby’s body throughout pregnancy, only to reach the birthing room and give up all control to endure a battery of unnecessary augmentations and interventions. These are not only physically and emotionally draining, but hard on the environment as well. Lets consider a new approach, a better concept that facilitates a better birthing. Lets call it “Organic Birth”

We all understand the concept of organic food and clothing. Crops are grown and nurtured then harvested and processed without the use of herbicides and pesticides, making sure to respect and preserve the plant and the earth that nurtures it. An Organic Birth follows the same principals, a birth not altered by synthetics or unnecessary interventions. A birth where we make sure to respect and preserve the well being of the baby and the mother that nurtures them.

So what kind of steps can you take to help ensure that you have as organic a birth as possible?

#1. Eat healthy organic food.
Keeping unnecessary synthetics out of your diet can greatly impact the health of your baby and yourself.

#2. Get Active!
Gentle exercise like prenatal yoga, swimming and walking all help to prepare the body for the upcoming birth.

#3. Practice positive affirmations.
Make a list of all the positive affirmations regarding birth and make sure to meditate on them every day. A good example of a powerful, positive affirmation would be: “I am healthy and strong, and I trust in my body’s ability to birth”.

#4. Hire a midwife.
If you are considering hiring a midwife, make sure to contact them very early in your pregnancy. Midwives are in high demand, thanks to their level of obstetric care that in some cases far outweighs the level of care found in hospitals. Choosing a midwife also allows you more flexibility in your birth options.

#5. Hire a Doula.
Doulas are professionally trained in all areas of birth and immediate postpartum. They provide physical and emotional support separate from the clinical care provided by doctors, nurses or midwives. They are there strictly to ensure you are fully supported before, during and after the birth and can assist you in making a birth plan, relaxation and other comfort measures for labor and much more.

If you are interested in learning more about how you can plan for a healthy organic birth, please feel free to contact me.

Caitlin Taffs
Labor Doula (C.A.P.P.A)
HynoBirthing Support Doula
Postpartum Extended Care
416. 655.4888
416. 698.5888

Thursday, July 9, 2009

Grilled Zucchini with Fresh Oregano

The perfect accompaniment to grilled fish, chicken or meat.
Serves 4
3 large Zucchini cut into 1/2-inch-thick slices
3 tablespoons Olive Oil
2 tablespoons chopped fresh Oregano or 2 teaspoons dried, crumbled
2 Garlic cloves, minced
1 teaspoon chopped fresh rosemary or pinch of dried, crumbled

Prepare barbecue (medium-high heat) or preheat broiler. Brush zucchini with olive oil. Sprinkle both sides of zucchini with oregano, garlic and rosemary. Season zucchini slices generously with salt and pepper. Grill or broil until zucchini is tender, about 4 minutes per side.

Monday, July 6, 2009

New National Organic Standard

As of June 30, 2009, the Organic Products Regulations require mandatory certification to the revised National Organic Standard for agricultural products represented as organic in international and inter-provincial trade, or that bear the federal organic agricultural product legend (or federal logo).
Ottawa, June 24, 2009 — The Government of Canada today revealed the new organic logo that will give organics producers access to more markets and make sure Canadian families can find more certified organic food products in their grocery stores.

"This organic logo allows consumers to make informed, confident choices," said Agriculture Minister Gerry Ritz. "At the same time, the new regulations will allow Canadian organic farmers to have their products recognized in this emerging market."

Canada's Organic Products Regulations (OPR), which come into force on June 30, 2009, set out rigorous standards for the certification of products as organic by accredited certification bodies. Products that meet the production requirements and contain at least 95 per cent organic content may be labelled as "organic" and feature the new Biologique Canada Organic Logo.

These new regulations apply to domestic and imported products. Regardless of origin, all products seeking organic certification must meet Canada's standards. To this end, an equivalency arrangement was recently reached with the United States to allow Canadian and American products to be certified as organic in either country. This agreement gives Canadian consumers more organic choices and organic farmers increased trade opportunities.

The Canadian Food Inspection Agency (CFIA) will work closely with the organic industry to help with the implementation of the new regulations.

For more information on Canada's organic products regulations and standards, please visit the CFIA website at:

Canadian Food Inspection Agency

Quinoa & Kale Salad

Serves 2 as a main or 4 as a side

1 Cup uncooked Quinoa
3 Stalks of Black Kale
1/2 English Cucumber
1/2 Cup Cashews
1 Avocado
1 Tbsp sesame seeds
1 Tbsp juice from a fresh Lemon
1 Tbsp White Wine Vinegar
Salad dressing to taste*

In a small point combine one cup quinoa with 2 cups of salted water and bring to a boil. Cover, and lower heat, simmering for about 15 minutes, or until all water has been absorbed.

While the quinoa cooks, remove the stems from the kale. Discard and chop the leaves finely, adding them to a large bowl.

Add the cashews and sesame seeds to the kale, and cucumbers. Add the avocado last (as you don’t want it to brown). Halve it, remove peel and pit, and chop into small pieces. Add to the salad along with the vinegar and lemon juice. Once the quinoa has cooked, stir it with a fork and transfer to the fridge to cool.