Friday, December 30, 2011

Green Earth Organics Holiday Closure

In order to provide our staff with some holiday time, GEO will be closed December 24 through January 1 and will reopen as usual Monday January 2.
Regardless of your delivery day, if you have a delivery scheduled for the week of December 19, we ask that all holds, cancels, substitutions or additions to your order be made no later than Monday December 19 by 9am.

What this means for your delivery schedule;
If you have a delivery scheduled the week of December 19

If you are on a 2 week delivery schedule and your last delivery is scheduled for the week of December 19, your next delivery will be the week of January 2.
If you are on a 2 week delivery schedule and your last delivery was the week of December 12, your next delivery will be the week of January 9.

PRE-AUTHORIZED PAYMENTS (BANK DEBITS) will take place Wednesday December 21, rather then Thursday December 22.

We wish you all a safe and happy holidays and all the best in the New Year!

Monday, December 12, 2011

Thai Tofu Noodle Soup with Lemongrass (Vegan/Gluten-free)

8-10 oz. dried rice noodes, linguini-width
1-2 stalks minced lemongrass , OR
4 Tsp. dried lemongrass
4-6 cups vegetable
1 thumb-size piece of ginger, thinly s
liced into matchstick pieces
1/2 package medium slice tofu into cubes
1 head broccoli, chopped into florets
including stems
1-2 cups cabbage or bok choy, chopped into bite-size pieces
1-2 carrots, sliced
4 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
1/2 can good-quality coconut milk
3-4 kaffir lime leaves
1/2 cup fresh basil, roughly chopped
Optional: fresh-cut chilies OR chili sauce, to taste
1-2 carrots, sliced
1. cook noodles acording to package directions. Allow the noodles to soften while you prepare the soup.
2. Place stock in a soup pot together with lemongrass (include left-over stalk pieces if using fresh), plus ginger, whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).
3. Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn't fall apart.
4. Add the soy sauce. If you prefer your soup spicy, add some fresh-cut chilies OR 1-2 tsp. chili sauce - or simply serve it on the side. Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
5. Check rice noodles to make sure they have softened enough to eat (they should be 'al dente'). Drain the noodles and portion out into bowls. Pour several ladles of soup over each bowl of noodles. Sprinkle over fresh basil, and serve with chili sauce on the side, if desired - either store-bought or my own homemade Thai Chili Sauce (Nam Prik Pao) for an extra kick of flavor and spice. ENJOY!

Wednesday, November 23, 2011

Flourless Black Chia Bison Meat Tarts with The Healthy Butcher's Signature BBQ Sauce

1lb Ground Bison
1/2 Cup Brick Street Bread Crumbs
2 TBS Black Chia Seeds
1 egg beaten
Your favourite chopped fresh herbs (or a dash of basil, thyme, sage)
dash of Worcestershire sauce
1/4 Cup of The Healthy Butcher's BBQ sauce
fresh pepper
1 onion diced
2 smashed garlic cloves
sliced avocado for garnish

Makes 12 small tarts or 6 large
Special Equipment: 1x 12 muffin pan or 1x 6 large muffin pan, parchment paper
Preheat oven to 375 degrees, cut 12 or 6 squares out of the parchment paper
Combine all the ingredients in a bowl (Jules my four year old is actually responsible for this part with the exception of the raw meat). Mix well with your hands. Divide into muffin cups with parchment paper and bake for 45 minutes or until meat reaches 165 degrees
Serve topped with sliced avocado.
Jules and Jacquelyne approved. I served this with the orange sauteed kale with grated beets and gingered turnip.

Monday, November 21, 2011

Kale & Beets with Pecans

1 large bunch Kale, ribs removed, chopped
1 lb Beets, peeled and grated
2 tablespoons Olive Oil
3 cloves garlic minced
1/2 to 1 teaspoon ginger
3-4 tablespoons of Pecans (you can toast them for about 3-4 minutes to improve flavour)
Orange zest and juice from one orange
Sea salt to taste

Gently clean the kale and beets under cool running water.
Remove the ribs from the kale and discard. Chop the kale leaves into 1/2-3/4 inch strips.
Heat the olive oil in a large skillet on medium heat. Add garlic. Saute about 5 minutes until garlic and stems are softened.
Add the kale greens and saute adding ginger and salt to taste. (I recommend using freshly grated ginger but powdered ginger will work, as well.) Turn the greens in the pan using a large pair of tongs and add juiced orange. The water clinging to the washed greens is typically enough to steam them a bit but, if needed, you can add a few extra tablespoons. Saute until soft—about 5-7 minutes longer.
Serve sprinkled with toasted pecans and grated beets. A small amount of orange zest, if you have it, provides a colourful garnish for this dish


Sleep is as vital as exercising and healthy eating to our overall health. For the overactive mind however, sleeping can be difficult or even impossible, sometimes leading to a state of insomnia. Resorting to sleeping pills is tempting as a quick fix, but it is an unhealthy habit. Over time reliance on pills can alter the body's circadian rhythm, making sleeping naturally even more difficult to achieve in the future.
 So if you are sleep starved beyond the self-induced effects of a double espresso, there are a few natural tricks to help achieve a good night sleep.
 Of course you should limit caffeine, invest in a high-quality bed and establish a regular sleep schedule. But my favourite way to charm the sandman is with a cup of tea… But, not just any tea, one that contains Valerian root.
  Valerian is a perennial flowering plant that is native to Europe, South Africa and Asia. It has been used for centuries for sleeplessness, hysteria and nervousness. Today, Valerian is most commonly used as a remedy for insomnia. It also improves circulation, muscle cramps, and is good for irritable bowel syndrome and ulcers.
  There is a variety of Valerian teas to choose from, and you will have to explore to find the one that fits your beautiful self. I would advise a combination with other herbs as well including chamomile, passion flower, skullcap, cardamom and cinnamon.
When was the last time you sipped on a cup of warm milk before heading to bed ? It turns out that this childhood ritual could still be useful it your older years ! Milk contains tryptophan, an amino acid shown to enhance sleepiness. So, why not add a drop of milk to your tea? 
  Valerian tea is safe for most people, except if you are pregnant or nursing. So next time you find yourself staring blankly at the ceiling, prepare yourself a cup of Valerian tea for a natural, marvellous sleep.
 Until next time,
Heal yourself
Heal the planet
Sources :
Insight Journal, Valerian Root (http://www.anxiety-and-depression-s...)

Thursday, September 29, 2011

Maple-Glazed Tofu with Spaghetti Squash

1 (4-pound) Spaghetti Squash
1 tablespoon Unsalted Butter, melted
1 tablespoon Brown Sugar
1 cup Vegetable Broth
2 tablespoons Maple Syrup
1 tablespoon Apple Cider
1 tablespoon soy sauce
1/2 tablespoon Fresh Lemon Juice
1 Garlic Clove, smashed
1 teaspoon cornstarch, dissolved in 1 teaspoon cold water
1 (14-ounce) Extra Firm Tofu, drained and patted dry
1 tablespoon Olive Oil

Cooking Instructions
1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.
2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornstarch and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside.
3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a cookie cutter to create cubes or playful shapes. Heat the oil in a saucepan over medium-high heat. Add the tofu and sear until golden brown, 2 to 3 minutes a side. Transfer to a paper towel-lined plate.
4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.

AN AMAZING FRUIT By Valerie Hould-Marchand  

If avocados are not already part of your routine regime, adding them as a regular staple will make your healthy diet, a super health diet. You see, avocados are one of the super foods because they are brimming with numerous health benefits. These delicious green gems contain more than 25 essential minerals and vitamins. Avocados are also highly versatile, delicious and nourishing! Although sometimes mistaken for a vegetable, here are 3 reasons why you shouldn't overlook this amazing fruit:

1. A great source of Oleic Acid

It is a shame that health crusaders avoid this fruit when trying to maintain a healthy diet due to their high fat content. In fact, 2-3 slices amounts to 4.5 grams of fat… But, it is a nourishing and valuable fat!
Avocados are packed with oleic acid, a monounsaturated omega-9 fatty acid that is also found in olive oil. This healthy fat compound may help lower cholesterol levels and can enhance memory and brain activity.

2. They are a nutritional hit

Key nutrients in avocados include vitamin D, vitamin E, Zinc, B vitamins, calcium, sodium, folate, iron, manganese, magnesium, amino acids and potassium (about 60% more potassium than bananas !). They also act as a ‘nutrient booster’ by enabling the body to absorb more fat-soluble nutrients like lutein, alpha and beta-carotene, when particular foods, such as spinach, are eaten with avocados.

3. Fibre and Protein

Fibre is the internal ‘broom’ that sweeps the colon of unwanted metals and dangerous toxins. A single avocado contains 10-15 grams of fibre. To put this in perspective, the National Cancer Institute recommends a daily intake of between 20grams and 35 grams of high-fibre foods. It also has nearly 4 grams of protein- more than any other fruit !

Avocado is also a valued ingredient in natural skin care. It will nourish, moisturize and cleanse your pores. All you need is a ripe avocado and a fork ! Mash the fruit to a pulp and apply to your face with your fingers and leave it on for 25 minutes. Then rinse off the mask with cold water and apply moisturizer.

So, get creative ! from soups to ice cream, the possibilities are endless !

Until next time,
Heal yourself
Heal the planet

Sources : Prescription for Dietary Wellness, Phyllis A. Balch, CNC

Thursday, September 15, 2011

Sweet-Roasted Rosemary Acorn Squash Wedges

2 whole Acorn Squash, Cut Into 8 Wedges Each
4 dashes Olive Oil
Salt To Taste
1 stick Butter
½ cups Brown Sugar (lightly Packed)
2 Tablespoons Rosemary (minced)

Preparation Instructions
Place wedges in a baking dish and drizzle with olive oil. Sprinkle lightly with salt, then roast in a 350-degree oven for 20 minutes.
Combine butter, brown sugar, salt, and rosemary in a bowl and mix into a paste.
Remove squash from oven and smear paste all over squash. Return to the oven for 30 minutes, until brown and caramelized.
Halfway through roasting, your paste will have become a sauce. Brush sauce over the top of the squash and then continue roasting until time is complete.

Sunday, September 11, 2011


Serves 2.
1 buttercup squash (approx. 2 lbs)
1 Tbsp brown sugar
1 tsp butter
salt and pepper
Cut squash in half and remove seeds.
Place in baking dish cut side down in about 1 inch of water.
Bake at 350ºF for 40 minutes or until tender.
Remove from oven, and fill each cavity with brown sugar, butter, and salt and pepper to taste.
Continue to bake for 10 minutes.

Variation: substitute other varieties of squash such as acorn squash or Hubbard squash.

Back to School Organic Style

I am sure many of you got to experience the excitement of back to school last week. We got to last week for the first time as parents. Jules started senior kindergarten on staggered entry last Friday. It was a short 10 minute walk from our Parkdale home. Jules is in everyday afternoons, so we don’t need to pack a lunch, but we can pack a healthy snack. We had our Sigg bottle filled with icy water and a reusable bento box from For Fridays snack I sliced cucumber, apple and some cubes of Brickstreet bread. I Just packed Mondays snack this evening (shown above). A little scoop of mint pasta salad with chick peas, cucumbers, tomatoes and pumpkin seeds, scoop of optimum slim and slices of nectarines and plums. The school is nut free but I am guessing seeds are ok? I asked Jules what the other kids were eating out of curiosity and he said candy! I think this was a little fib. He finished his first day and was so happy! A big smile and a couple of apple slices returned home. We will see what comes back Monday!

Sunday, September 4, 2011

Erika's Good and Good For Ya Kale Salad

Serves 1
4-5 leaves of kale – rinse, strip leaves from tough stalks and slice very thinly
Handful of cherry tomatoes, rinsed and quartered
1/4 cup thinly sliced shallot
1/8 cup crushed walnuts
Juice of ½ lemon
Drizzle of olive oil
Salt and pepper to taste

1) Toss all the ingredients together and let sit for about 15-30 minutes to ‘cure’ the kale.

2) Eat

This way the kale does not lose any of the great nutrients and the lemon juice softens the leaves a bit.

Thursday, August 18, 2011

Here is one of [Valerie's] favorite pasta dishes : Pasta con melanzane, pomodoro, ricotta e basilico (serves 4)

-400 g spaghetti
-1 kg ripe tomatoes
-1 eggplant
-2 garlic cloves
-grated salted ricotta cheese
-extra virgin olive oil
-fine salt and coarse salt

1. Cut the tomatoes into quaters, and place in an aluminium pot and mash with your hands. Turn the heat to high and boil for 20 minutes.
2. Pass through a purée sieve and return to stove, adding garlic and lots of basil.
3. Reduce your sauce by approximately a third on a high flame. Turn off and add the oil.
4. Separately, finely slice the eggplant, and soak in cold water and salt for a couple of hours, then drain and squeeze dry.
5. Fry on both sides and place on paper towel.
6. Cook the spagetti in salty water.
7. Drain and add tomato sauce.
8. Plate with eggplant, basil leaf and grated cheese.

And why not finish this delectable meal with a digestivi, limoncello !

Sunday, July 3, 2011

Ontario's Own takes home Best of Show at the Packaging Association of Canada's Leadership Awards.

Toronto, June 23, 2011—Ontario's Own is pleased to announce that it took home the Best of Show
award at the Packaging Association of Canada’s (PAC) biennial Leadership Awards. In addition to
receiving this prestigious award, Ontario's Own also took home the Gold Award in the 2011 National
Packaging Competition in the Brand Marketing, New Product Launch Category. The awards were handed
out at the industry association’s gala June 21, 2011 in Toronto, Ontario. “We’re extremely proud to have
been honoured by the Packaging Association of Canada’s Best of Show Award" says Ontario's Own
President Carol-Ann Hayes. "Our packaging plays an important role in reflecting our unique proposition,
reinforcing our values, supporting our local farmers and chefs, and building a great relationship with our
consumer. We couldn't be prouder of this wonderful achievement."
To read about the competition and other PAC competition entries visit:
About PAC
The Packaging Association of Canada is a membership organization often referred to as the voice of the
packaging industry. Recognizing Canadian talent and technical excellence in design, printing, converting,
manufacturing and marketing, the PAC Leadership Awards highlight Canadian achievements in
packaging and point of purchase. Every two years, more than 70 judges from the packaging community
evaluate more than 200 packages and POP displays entered in several categories. Each entry is
evaluated on its own merit and against a points scale.
About Ontario's Own
Ontario’s Own is dedicated to offering the best locally produced foods (including soups, stocks, sauces
and purées) from Ontario’s chefs and farmers. Our mission is to support Ontario’s family farms and local
economies by sharing the joy of serving good food that comes from close to home. Ontario’s Own
provides a proud face for Ontario farmers, processors, chefs and co-packers by increasing awareness of
Ontario’s family farms and their products. Ontario's Own is committed to packaging techniques that
best preserve natural goodness and taste and to providing consumers with simple and pure
foods/ingredients that are minimally processed. Ontario’s Own products are found in the refrigerated
section of select Loblaws and Metro stores as well as specialty grocery stores like Pusateri’s, Rowe Farms
and Fiesta Farms. To find a complete list of stores and to meet Ontario’s Own local farmers, visit

Hello Summer By Valerie Hould-Marchand

Bye bye rainy spring, and finally… Hello summer ! After such a long winter and gloomy spring, we are finally enjoying some warm, sunny weather. Its time to soak up the sun !
  And before you head out for a day filled with your favourite summer activities, you know you should slip on some sunscreen. But do you really know what ‘s in your sunscreen ?  Perhaps you have thought about trying a natural alternative, but you are not convinced that it can provide adequate sun protection.
 The fact is : chemical-free, natural and mineral options are just as effective when it comes to protecting your skin against UVA and UVB rays. They are also better for your health because they do not contain harmful chemicals that are often used in traditional sunscreens.
 Still, choosing the right option can be difficult… You should look for a formula containing titanium dioxide or zinc oxide. Also, your sunscreen should clearly state that it contains no nano particles.
 Here are two of my favourites
Nature’s Gate
Nature’s Gate offers a wide range of sunscreens to fit anyone’s lifestyle. All their products are paraben and phthalate free. Favourite product : Face block SPF 25
 Burt’s Bees
Try the Chemical-Free Sunscreen SPF 30
This option is 100% natural and non-whitening ( for a non-ghostly look ). Its active ingredient is titanium dioxide, a naturally-occurring mineral. A great option for your skin and the planet, as the runoff from showering and swimming will not cast off any harmful residues !
Hydrate with coconut water ! Quench your thirst with this refreshing, nutrient-packed drink. You will love it, especially if you exercise outdoors in the summer.
 Remember, sun is not the enemy here ! We all need a little vitamin D ! You just need to be adequately protected when we step outdoors.
Until next time,
Heal yourself
Heal the planet

Sautéed Chard with Poached Eggs

Serves 2 as a main
1 bunch Chard (Rainbow or Swiss)
1 1/2 tsp olive oil
2 garlic cloves, sliced thin
1 chilli or 2 tsp chilli pepper flakes
Juice 1/2 lemon (or to taste)
1 Tbsp freshly grated Parmesan
1 heaping Tbsp drained capers
2 Poached egg, to serve (optional)
zest 1/2 lemon

1/ Prepare the chard, first by washing it really well in cold water. Drain, chop nasty bits of stalk off and then chop the remaining stalks into roughly 1 inch peices. Cut the leaves into roughly 1 inch strips (keeping separate from the stalks).
2/ Heat the oil in a large sauté pan over a medium heat and add the garlic and chili to the pan. Toss until golden brown, which will take about 30 odd seconds. Remove from the pan with a slotted spoon and drain on paper towels.
3/ Add the chopped stalks to the pan. Cook over a medium-high heat for 5 minutes, tossing/stirring from time to time and adding a tablespoon of water if necessary to stop sticking.
4/ After five minutes, add the reserved leaves to the pan, turning so that they can wilt evenly. Cook for a further 8 minutes, continuing to toss and stir until they are fully wilted and some of the stalk ends are going golden.
5/ Remove the pan from the heat and add the garlic, chili and remaining ingredients to the pan, tossing to combine evenly and tasting before adding freshly ground black pepper and sea salt to taste. For a complete meal serve topped with a poached or fried egg.

Sliced Baguette with Radishes and Caper Butter

Makes 16 servings
1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 tsp capers, finely chopped
2 tablespoons chopped fresh cilantro
Coarse kosher salt
16 1/2-inch-thick diagonal slices baguette
10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
Additional chopped fresh cilantro (for garnish)

Mix butter, 2 chopped capers, and 2 tablespoons cilantro in small bowl. Season with salt and freshly ground black pepper. Spread caper butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped cilantro and serve.

Tuesday, June 14, 2011

Meet Our Farmers-Cherryvale!

Cherryvale Organic Farm is a certified organic farm that produces everything from potatoes, greens and veggies to flour, herbs and fruit. We are currently working on installing a stone mill, and will soon be milling our own Buckwheat, Rye and Spelt. We have also begun planting fruit trees, shrubs and vines, and plan to have a variety of fruit available in the next couple of years. We currently produce black raspberries, gooseberries, black berries, watermelon and cateloupe. You can track our progress at
We’re about growing food, but we’re also about education, research and development. We will be continually working on comprehensive educational components. Upcoming for 2011 are two workshops: Fruit Propagation and Eat Your Landscape. We also hold events each year where anyone can stop in for a tour and some taste-testing. Watch our “Events” link for details and dates.
At Cherryvale, we employ sustainable farming methods to produce local food in a healthy way. We rely on two wind turbines and four solar panels to provide the majority of the energy we require for our entire operation. Make a point of visiting us this year – you’ll be glad you did!

Monday, June 6, 2011

Good oils and fats By Valerie Hould-Marchand

Fat, fat, fat ! Could all of our weight loss issues possibly be solved if we simply eliminate fat from our diet ? The reality is : we all need fat.

Fat protects your organs, keeps you warm and helps your body absorb and move nutrients around. However, fats are not created equal. And while some promote our health positively, others increase our risk of disease.

So which fats are good and which are bad ? Most of us know the basics by now- Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol, and your overall health. Saturated fats and trans fats are known as the “bad fats” because they increase your risk of disease and elevate cholesterol.

Okay, so you replace some of the meat you eat with legumes, nuts, poultry and fish whenever possible… But how do you prepare your meals ? Do you use butter or margarine ? Canola or olive oil ?

Let’s get specific and discuss the good fats and oils, and most importantly, how to safely use them in the kitchen !


Did you know that the average Greek consumes 23 liters of olive oil per year ? It is praised by many throughout the world as the « queen among oils » because it intensifies the flavor of any dish while promoting health. Before purchasing your oil, it is important for you to understand the quality differences and grading practices.

Extra virgin olive oil
This is the first pressing which produces an oil of perfect flavor and aroma with a yellow to green color. The acidity is not more than 1 percent.

Virgin olive oil
The second pressing, where more pressure is applied, produces an oil of perfect color, flavor and aroma, but with an acidity of 1.5-3.3 percent.

Pure oil
Heat is applied- oil is less flavorful and has an acidity of more than 3.3 percent.

Olive oil, light olive oil, olive oil-extra light
The remaining product is subjected to a chemical extraction method with butane or hexane which results in an oil that must be refined. It is bland in taste and light in color.

Olive oil can be used in cold dishes as well as for cooking and baking. However, take caution when frying with olive oil ; keep the temperature below its smoke point of 190 °C.


Flax oil is in a category of its own because it is the only oil comprised almost entirely of good, poly-unsaturated, essential fatty acids. When choosing flax oil, look for a statement on the label that includes the words « cold expeller-pressed » and « unrefined .» In a proper packaging that excludes light and oxygen, you can keep flax oil for up to six months.

Flax oil can only be used in cold dishes, such as dressings for a kinds of salads or spreads. It should not be used for frying or cooking, but you can drizzle it over cooked food.


Coconut oil is 90 percent saturated fatty acids. However, these are myristic, palmitic and lauric fatty acids, which have low melting points. This is crucial because most of the saturates are int he form of medium chain triglycerides, which are not stored in the body as fat. So i twill not clog your arteries, raise cholesterol or cause obesity by depositing calories as body fat.

Coconut oil is one of the best oils for cooking, baking and frying, but it is very important that you use it in its natural, unhydrogenated form. You can use coconut oil in your favorite recipes that call for lard or vegetable shortening. Smoke point is 230 °C.


So which is better ? Butter is the healthier choice over highly processed margarine, mainly because it is easily digested and does not put any stress on the liver. In most cases, the body can metabolize 1 gram of butter per kilogram of body weight per day.

Butter can be used for baking, frying and cooking, as long as you keep the temperature low enough to prevent burning. And just like any other fat, if it is heated too much, it will burn and turn brown. If this happens, you’ve turned good fat into bad fat, creating trans-fatty acids !! You must throw the butter away and start again.


Here is a list of some common oils and their respective smoke point.

Natural Oil Smoke Point
Coconut oil 230 °C
Almond Oil 220 °C
Avocado Oil 220 °C
Olive Oil 190 °C
Sunflower Oil 170 °C
Safflower Oil 160 °C
Hazelnut Oil 150 °C
Sesame Oil 150 °C

Do not heat the following oils :

Pumkinseed Oil
Walnut Oil
Flax Oil

Remember, keep the temperature below the smoke point to avoid damage to fatty acids !

Until next time,

Heal yourself
Heal the planet

References : Prescription for Dietary Wellness, Phyllis A. Balch, CNC
ALive Natural Health Guides, Good Fats and Oils, Siegfried Gursche

Tuesday, May 31, 2011

Green Garlic Pesto

1/2 pound Green Garlic
1/2 tsp. Pink Salk, plus more to taste
1/3 cup Walnuts
1/4 cup extra-virgin Olive Oil + 1 Tbsp
1/4 cup freshly shredded pecorino cheese or other hard sheep's milk cheese
Trim and discard root ends of green garlic. Finely chop green garlic, rinse thoroughly and pat or spin dry.
In a large frying pan over medium-high heat, cook tbsp oil, green garlic, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to warm room temperature.
In a blender or food processor, pulse pine nuts to chop. Set aside. Add green garlic and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved pine nuts and cheese. Taste and add more salt if you like.
Makes enough Green Garlic Pesto to coat 1 pound linguineb.

Tuesday, May 17, 2011

TEA TIME By Valerie Hould-Marchand

Although tea drinking has been associated with health benefits for centuries, only in recent years have its medicinal properties have been investigated scientifically. Top researchers from around the world have discovered that numerous teas are so high in antioxidant that drinking three or more cups a day can provide the same nutrients as our recommended daily servings of fruits and vegetables.
Recent research into tea consumption has seen increased bone health, cholesterol-lowering effects, and decreased risk of heart attacks. High tea consumption has even been shown to reduce cavities, and offer immune-boosting and cancer-fighting potential.
Many herbal teas have specific uses for symptom relief ; for example, hawthorn tea can reduce blood pressure ; chamomile tea can soothe digestive complaints. But the true powerhouse teas are from the Camelia sinensis plant-the source of white, green, oolong, and matcha teas.
Green tea is the best food source of catechins, which have been found to be more powerful than vitamins C and E in stopping the oxidative damage to cells. Moreover, studies have shown an association between the consumption of green tea and a reduced risk of various cancers.
The antioxidants in green, oolong and black teas can help block the oxidation of LDL cholesterol, increase HDL cholesterol and improve artery function.
So how much should you drink to get the most out of your cup ? You need to drink about three cups of freshly brewed tea daily in order to absorb all healthful plant compounds. Allow your tea to steep for five minutes to let out its catechins. You probably heard that tea can block the absorption of iron, and while that is correct, it is easy to counteract this problem by simply adding lemon or milk to your tea.

Thursday, April 28, 2011

Left over Easter Chocolate Quinoa Cookies

Jules wanted to make chocolate cookies tonight and the only chocolate in sight was the half eaten organic Dark chocolate bunny the Easter Bunny left (it was whole when he left it!). We also did not have any eggs, but the black chia seeds worked perfectly!
1. 1 cup brown sugar
2. 1/3 cup pear puree
3. 2tbsp Black Chia Seeds
4. 1tsp Vanilla
5. 1 cup quinoa flour
6. ½ cup white flour
7. 1tsp baking powder
8. 1tsp baking soda
9. 1 cup coconut
10. ½ eaten Organic Dark Chocolate Easter Bunny chopped into chunks (you can also use any flavoured Cocoa Camino chocolate bar if there are no bunnies!)
Preheat oven to 350, soak chia seeds in ¼ cup of water until it resembles an egg consistency (approximately 5 minutes) mix first 4 ingredients. Mix next 4 ingredients in a separate bowl. Combine the 2 mixtures and add coconut. Once everything is mixed together add chopped chocolate bunny and mix together very gently. Scoop tablespoons of dough onto a baking sheet, 1 inch apart. Bake 12 minutes. Let cool and enjoy! This recipe makes a lot of cookies!

Thursday, April 14, 2011


2-3 heads Endive
3 or 4 Potatoes, boiled, peeled and sliced
2 hard cooked eggs, cut in half lengthwise
Pinch of salt
1/4 tsp. pepper
1 tbsp fresh Dill
1 clove garlic, minced
Juice of 1 lemon
1/4 c. olive oil
Wash endive and pat dry with paper towels. Remove tough outer leaves. Cut endive coarsely and place in a salad bowl. Add potato slices and eggs. Season with salt, pepper, oregano and garlic. Squeeze lemon juice over salad and sprinkle with oil. Toss gently and serve

Sunday, April 10, 2011

Haricots verts à l'étouffée

1 pound Green Beans
2 good sized Shallots, peeled and roughly chopped
2 tablespoons Butter
salt (French Sea Salt or another finishing salt will give a superior taste)
freshly ground Black Pepper
Melt the butter in a sturdy skillet on low medium heat. Add the shallots and the beans and cover the skillet tightly.
Cook, stirring occasionally, for 20 to 30 minutes, or until the beans are cooked as you like them.
Season to taste with salt and pepper.
Makes 6 servings.

Sunday, April 3, 2011

Blue Cheese Spinach Gnocchi

Serves 6
600g floury Potatoes, peeled and cut into pieces
350g Spinach, trimmed and washed
150g Flour, plus extra for dusting
1 Egg yolk
Sea Salt
freshly ground Black Pepper
75g Butter
100g Bleu d’Élizabeth Cheese
a bunch of Basil

Place the potatoes in a saucepan of boiling water and simmer for 20 minutes. Drain, return to the pan over a low heat and, shaking the pan, allow the excess moisture to steam off. Mash the potatoes until smooth.
Cook the spinach in a large pan over a medium heat with no added moisture, mixing constantly until wilted and soft. When cooked, place in a clean kitchen cloth. Gather the corners together and twist tightly to squeeze out every last drop of moisture, then finely chop the spinach.
Place the mashed potatoes, spinach, flour, egg yolk and seasoning in a large bowl and mix until evenly blended and a soft pliable dough forms. Dust your hands -and a board or tray with flour. Take small nuggets of the dough, roll it into balls and place them on the board. You should end up with about 60. Using a fork, gently flatten each ball, allowing the tines of the fork to make indentations across the top.
Heat a large pan of water just to boiling point then reduce the heat. To the simmering water add just enough gnocchi so that they have room to roam around, and cook for 2 minutes or until they rise to the surface. Remove and drain well, and cook the next batch.
Heat the oven to 180°C/gas 4. Lightly butter a large low-sided ovenproof dish.
Place a layer of the cooked gnocchi in the dish, then crumble in some of the blue cheese. Continue to layer the gnocchi and cheese, adding seasoning and the remaining butter cut up into little pieces as you go. Cook until golden and bubbling: about 10 minutes. Scatter torn basil leaves over the top and serve.

Thursday, March 31, 2011

An ancient treasure By Valerie Hould-Marchand

Chia, is familiar to most as the often-ridiculed seed of the « instant pet ». Little is know, however, of the seeds tremendous nutritional value. They were used by ancient mountain and desert-dwelling Native American civilizations. In fact, Aztec warriors used the carbohydrate-rich chia seeds as an energy booster. They called chia their « running food » because messengers reportedly could run all day on just a handful. However, when these civilizations fell, the importance of the seeds was forgotten.
But now, after a half millennium, Chia seeds are back, and can be found in most health food stores. So what is it exactly that makes the tiny seeds so powerful ? For starters, they are nature’s richest vegetarian source of omega-3 essential fatty acids. In fact, chia seeds have the highest percentage of alpha-linolenic acid of all vegetables, fruits, nuts and seeds.
Chia provides the highest percentage of complete protein, averaging 22 percent protein per seed, with all of the essential amino acids present.
They are also very high in soluble fiber, which improves blood sugar control by slowing the absorption of glucose ( which also increases energy levels), and has be shown to lower cholesterol.
Here are a few additional benefits you should know about these tiny seeds:

• Three times more iron than spinach
• Fifteen times more magnesium than broccoli
• Six times more calcium than milk
• No trans fats
• Gluten Free
• Hypo-Allergenic


Chia seeds love water ! The seeds can absorb up to 12 times their weight in water. Do this fun experiment… Put one tablespoon of chia seeds in a cup of water and stir. Wait a few hours and see what happens. When inside your body, the seeds help you stay hydrated longer, and retain electrolytes in your bodily fluids, especially during physical exercise.

Another unique quality of the chia seeds is their ability to blend in perfectly in all of your favourite recipes. And unlike other seeds and grains, chia does not require grinding for the body to benefit from the wide range of nutrients hidden in the seeds. Their mild taste makes it easy to put in sauces, smoothies, breads, puddings, and whatever you can think of. They won't really change the taste, but will add to your nutrition!

Until next time,
Heal yourself
Heal the planet

Sources :
Prescription for Dietary Wellness

Sunday, March 13, 2011

Chips de Radis Noir

2 large black radishes
olive oil
balsamic vinegar
salt, pepper
red pepper flakes
Serves 4.
Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).
Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.
Pour a little olive oil, a little vinegar, sprinkle salt, pepper and red pepper flakes. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched.

See it live! Local Bin is now on our website!

For the month of March , switch your order option to the local bin and receive a free local pear puree
(limit one per customer)
Keep your taste buds changing with the Ontario growing season.
Choose local and take advantage of the season. In order insure you remain organic and local throughout the year, GEO introduced our 100km bin in the summer. New last week it has just been posted live on our website! Get the best of both worlds: Its 100% organic (as always with us) and 100% local! That is a $40 bin option. Though our policy is always choosing as much local as possible, this bin will be 100% local, which means you might not see as much fruit at this time of year but when we do get it, you will have abundance. In the winter you can expect to see lots of apples and delicious root vegetables. In order to provide you with a larger selection, you cannot make substitutions on this bin option. As you may know, the local produce does come at a higher premium, since our Ontario farms are a little smaller than most California farms that produce a higher quantity of organics. Buying local supports a more sustainable food system because true sustainability goes beyond the methods used in food production to include every step that brings food from farm to plate. This means buying food and goods that are grown raised and produced close to home whenever possible. Buying local products not only supports local farmers and business, it provides you with peace of mind knowing where your goods are coming from and that they must conform with all Ontario government guidelines in their production and farming methods. Your food will be fresher and more nutritious, your goods made by your neighbours and you will be contributing to a healthier economy and less fossil fuel being used to transport items long distances. You pay for freshness and taste, not packaging, and freight. You are supporting local jobs for local people. We have also added our 100km Grocery Isle to our website that is sorted by Fresh Local and Packaged Local, though not included in this isle is our dairy, meat and brick street bread, you can rest assure that it is as well local.
We already know you find the value in choosing organic, but if you are a locavore this one’s for you! If you are interested please give us a call or email to switch your bin option.

Wednesday, March 2, 2011


It is so easy to sink into the ¨winter blues¨ as winter continues to crawl on, and the temperature refuses to rise. But if you are continually dragging your feet in the morning, having a hard time concentrating at work, and then finding yourself simply too tired to get out of the house in the evening, it could be more than a case of the ¨blues¨.

We all feel tired from time to time, but continuous fatigue could be a sign of underlying health issues. Once you have ruled out the possibility of conditions such as anemia, diabetes, a low thyroid, or other serious illnesses, homeopathy can help.

What is homeopathy you ask? It is a system of medicine that treats illness by stimulating the body’s own healing mechanism.

And like most remedies in natural health, results will vary depending on the individual, so choose a remedy that suits you best, or find an experienced homeopath to help you out.

Listed below are a few homeopathic remedies.

For physical exhaustion with muscle aching after strenuous activity, jet lag, feeling dazed, weary, and sore. It is also the first remedy to administer after surgery or injury.

For feelings of exhaustion as if coming down with the flu, chills, trembling, and headache in the back of the head. Also used when recovering from the flu is slow and fatigue lingers. Gelsemium is the main remedy for weakness from anticipation before a performance, when unable to think, or shaky.

For irritable exhaustion as a result of working too hard for long hours along with poor eating and sleeping habits. Also used when feeling stressed or tense.

For mental exhaustion and sluggishness, trouble concentrating, lack of willpower, and feeling confused when trying to focus.

In addition to homeopathy, you can support your body with a few easy diet and lifestyle changes.

 Have a cup of maté tea for an energy boost minus the caffeine
 Replace all processed foods with organic whole foods
 Use Stevia instead of sugar
 Limit your daily usage of PDAs
 Take a stroll and exercise on a regular basis outdoors to increase oxygen and energy ( snow, rain or shine )
 Treat yourself to organic dark chocolate! That’s right ladies… Eat up for your health!
 Practice regular sleep patterns
 Meditate or spend a few minutes alone each day to improve energy and reduce stress.

Until next time,

Heal yourself
Heal the planet

Sources : ALive Academy, Natural Health Fundamentals

Monday, February 7, 2011

'February in Bonavista Bay'

Hello everyone,

with all this snow, it's a good time to think about summer holidays!!
if you or anyone you know is interested in an adventure in Newfoundland,
please direct them to the website i share with a few friends on the Bonavista peninsula.

thank you!

Sunday, January 23, 2011

Green Cricket's Year End Warehouse Clearance Sale!

Save up to 75% on selected merchandise including natural and organic bath, body, baby care products, pet products, yoga supplies, bamboo/organic cotton adult and baby clothing, gift baskets...

4 days only!

Thursday Jan27 4 - 8 pm
Friday Jan 28 4- 8 pm
Saturday Jan 29 12 -4 pm
Sunday Jan 30 12-4 pm

311 Evans Ave. Etobicoke

Roasted Acorn Squash Salad

2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces),
peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme (or tsp dry)
4 cups torn Romaine Lettuce
1 tablespoon toasted pine nuts

Preheat oven to 350F.
Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
Remove from oven and set aside.
To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
To assemble: In large mixing bowl, toss lettuce with vinaigrette.
Place lettuce on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.

Thursday, January 20, 2011

Local Motion - The Art of Civic Engagement

Presented by The Hart House Literary & Library Committee

Details: The Literary & Library Committee presents contributors and featured subjects of the book Local Motion: The Art of Civic Engagement in Toronto (Coach House Books), who will be discussing their essays and work.

The panel will include Hamutal Dotan, editor of Torontoist; Tamara Dawit, executive director of 411 Initiative for Change; Jonathan Goldsbie, a columnist for The National Post and Louroz Mercader of the Mississauga Youth Games. The evening will be moderated by artist and urban project organizer, Dave Meslin.

All are welcome to learn and ask questions about who and what makes one city, Toronto, tick and stall!!

When: Thursday, January 27th, 2011 at 7PM

Where: The East Common Room

Cost: Free

All are welcome to attend!

Wednesday, January 19, 2011

What Day Do We Deliver to You?

We are constantly expanding our delivery areas. If you live outside our current delivery areas but would like to be notified if we begin deliveries in your area, please send us an email.
Our customers receive their deliveries between 12:00 PM and 9:00 PM on their delivery day. It is not necessary to be home to receive delivery. Because our delivery routes are constantly changing as new customers join, we cannot guarantee a specific delivery time.

Delivery is in the GTA on the following days:

Tuesday (East End), Beaches Including Scarborough, Markham, Whitby, Pickering, Ajax, We will deliver to Stouffville for a $5 delivery charge or a minimum $150

Wednesday (Central) Bloor-Danforth, Victoria Park, Broadview, Forest Hill

Thursday (Central West) Avenue Road King and Bathurst, including Richmond Hill, Thornhill

Friday (West End), High Park, including Etobicoke, Vaughan, Woodbridge, Mississauga, Brampton, Oakville

We're a people powered organization. We want to hear from you! Please direct any questions or concerns to us via phone or email.

GEO Delivery Windows

After checking your delivery day, you can follow this link to find an approximent 1 hour delivery window. Times may vairy due to volume and weather.

If you require a special delivery time, we may be able to accomidate for a $5 delivery charge.

Please cut and paste this in your browser!

Monday, January 17, 2011

Canadian Organic Growers

Canadian Organic Growers would like to invite you to our 5th annual conference Your Food, Your Choice: The Promise of Organic on February 19 in downtown Toronto. Organic continues to make a difference to our tables, to our health, and to our environment. Hear how one country is going entirely organic, and find out how organic benefits you. Learn what is happening in organic agriculture and our food system in Canada. This conference is relevant and timely. Below is an announcement about it. Please pass it on to others you know who might be interested. If you would like some postcards or posters let us know. We look forward to seeing you at the conference.

Your Food, Your Choice: The Promise of Organic
Presented by Canadian Organic Growers in association with The Big Carrot
Saturday, February 19, 2011
9:00 am - 5:00 pm
University of Toronto Conference Centre
89 Chestnut St., Toronto
$65 ($85 after Feb. 5); COG members $55 ($65 after Feb. 5)
Rates for seniors, students and unwaged
Organic lunch included!
Info and registration: or 416-466-4420

Imagine a country choosing to prioritize its citizens' happiness over traditional economic measures. Imagine health and environment taking a front row seat. Bhutan is doing just that. This remote South Asian country is choosing to value "Gross National Happiness" above conventional economics as it deals with the dominate influences of todays’ world. This philosophy will be their guiding principle over their nation's development, which includes certifying the entire country's agricultural system organic. Vandana Shiva says "Bhutan, which looks idealistic, is actually being realistic about what you need for a sustainable society." Imagine the impact if we followed suit? Join us to learn how the promise of organic is making a difference to our health and how we live and eat.
Keynote speaker is Silver Donald Cameron, one of the few observers to Bhutan's transition to an entirely organic agricultural system. Panels include Moms Against GMOs, Natural vs Organic, Whistleblowers, EnviroPig, Is Walmart Compatible with Organic?, Hidden GMOs, Make Heritage Seeds Work for You, The Wonder Years: Bread and Beer, Sludge on our Farms, The Future of Agriculture, Organic Beauty Products, and more. The Promise of Organic will stir you with the inspiring stories, the difficult challenges and the proven visions that are bringing healthy organic food from the field to the table.

Avocado, Mozzarella and Tomato Salad

Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves

Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side

Hydrate your Chapped Canadian Skin by the Food you Eat

I Love Canada, and Toronto, and winter but I am not very happy with my skin right now. After a little research on what foods are good for you and your skin in the Canadian winter her they are to share with you! I am not one for taking vitamins but would rather find my nutrition on whole every day foods. Is it from having 2 babies that my skin is more sensitive, or my central heating? This winter in particular my skin is definitely dry. I have broken my finding into 5 basic groups. (Maybe Valerie can comment.) I’ll report back in the next few weeks and let you know the status of my skin. We would love to hear your tips too!
Omega 3’s
Avocado (strategically in the bin this week!)
Olive Oil
Vitamin E. (found in..)
Dark Leafy Greens (Spinach is in you bin this week too, you will always find at least 1 weather it be chard kale spinach…)
Whole Grains
beta-carotene :
higher in Raw foods
Orange and yellow vegetables-I must just slip this in that (I HATE CARROTS!)
4. Sulphur: (this is new to me that sulphur is found in food and actually good for you!?)
garlic, onion and eggs
5. Water!Water!Water!Water!Water!Water!Water!Water!

Thursday, January 6, 2011

Spaghetti with Spinach and Cheese

2 shallots, chopped
2 cloves garlic, minced
bunched spinach, cleaned and torn
2 tomatoes, chopped
handful minced basil
100 g mozzarella cheese, shredded part-skim
¼ tsp black pepper
200 g spaghetti
2 tbsp Parmesan cheese, grated
Heat Olive Oil in skillet; heat. Add the shallots and garlic and cook until softened, about 5 minutes.

Meanwhile cook the spaghetti al dente.

Add the spinach to the shallots, tomatoes and basil; toss lightly. Reduce the heat and simmer, covered until the spinach is wilted, 4-5 minutes. Remove from the heat.

Add the mozzarella cheese and pepper; toss to combine.

Place 100g spaghetti on each of 2 plates. Top with the spinach mixture and serve, sprinkle with the parmesan cheese.