Green Earth Organics Toronto

Celery-Root Purée with Truffle Butter

2012-02-12T09:02:00.000-05:00

Serves 4

1.5lb Celery Root (sometimes called celeriac; 2 large), peeled with a knife and cut into 1/2-inch pieces (8 cups)
1 lb boiling Potatoes (3 large), peeled and cut into 1/2-inch pieces
1/2 cup heavy Cream
4 oz black truffle butter* or 1 stick (1/2 cup) Unsalted Butter
1 teaspoon salt
1/4 teaspoon black pepper
Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot, then simmer, covered, until celery root is very tender, about 15 minutes.
While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted.
Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)

2012 Trends in Food

2012-01-19T18:33:00.002-05:00

Manitouland Island, Ontario Wild Fish
Among a number of articles I've been reading on trends in food, one main theme I found was thrift. This includes everything from pickling anything; grill cheese, casual dining and sharing plates. Some of the other trends that stood out to me included are smoked fish and doughnuts.
Cultural trends of 2011 that may be continuing on in 2012 included Nordic, Peruvian, Portuguese and Moroccan. We will continue 2012 with a rise in offbeat grains.
"Exotic Fish We're not talking about raiding your tropical fish tank, but as concerns about overfishing of traditionally appreciated varieties continue, and industry players learn more about which fish are most successfully farmed, you may start seeing lesser-known fish - wild and otherwise - in your local fish market and on menus. Paiche, fugu, and toadfish for everyone!"
Another dinning trend that began in NCY is the communal tables in restaurants; I love this and have seen them in restaurants in Toronto.
Bacon seems to be another trend that is popping up in every dish whether it be sweet or savory or even in a cocktail.
For drinks we can say for sure that bars will be focusing on domestically sourced spirits. As well Gin and some barrel aged liquors.
Can't wait to see what else 2012 has in store!

Cook Alongside Gourmet Chef January 28

2012-01-19T18:31:00.002-05:00

For the week of January 23 to January 27, make sure you book your Family Harvest Bin. We will be having chef John Black of J&S Catering cook a 4 course gourmet dinner designed by this week's harvest bin. The dinner will take place Friday January 27 and posted on YouTube and our Facebook page Saturday January 28 in time for you to cook alongside for your Saturday dinner. There will be a vegetarian option as well as meat for the main. We will let you know the main Friday January 20 for you to add it to your bin for the following week. John studied Culinary arts from George Brown College, in addition to being co-owner and founder of J&S Catering he is also chef at Glen Abbey. We welcome you to join us online for a night of good organic cooking! Please contact the office if you would like to pre-book the ingredients for your Saturday dinner.

Turnip Relish

2012-01-01T15:14:00.000-05:00

Turnips - 3 large, grated (about 5 cups)
Onion - 1 medium, grated
Salt - 1 tsp
Vinegar - 1/2 cup
Prepared horseradish - 2 tblsp
Sugar - 3 to 4 tblsp
Fresh Parsley—1/2 cup chopped
Cayenne pepper - dash
Directions
1) In a bowl, combine the grated turnips and onions together and parsley.
2) In another bowl, mix the salt, vinegar, prepared horseradish, sugar and cayenne pepper together.
3) Pour over the vegetable mixture; blend thoroughly.
4) Refrigerate the 5 1/2 cups relish, until chilled.
SERVING
5) Use the Turnip Relish as required on meats, sandwiches or just about anything

Green Earth Organics Holiday Closure

2011-12-30T10:24:00.003-05:00

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!

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

2011-12-12T13:25:00.000-05:00

Ingredients:
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
Preparation:
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!

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

2011-11-23T18:51:00.000-05:00

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.

Kale & Beets with Pecans

2011-11-21T14:19:00.002-05:00

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

SLEEPING BEAUTY BY VALERIE HOULD-MARCHAND

2011-11-21T13:58:00.000-05:00

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.
FUN FACT
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...)

Maple-Glazed Tofu with Spaghetti Squash

2011-09-29T15:20:00.000-04:00

Ingredients
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

2011-09-29T15:04:00.001-04:00

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 !

FUN FACT
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
www.avocado.org

Sweet-Roasted Rosemary Acorn Squash Wedges

2011-09-15T15:03:00.000-04:00

Ingredients
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.

BAKED BUTTERCUP SQUASH

2011-09-11T21:01:00.000-04:00

Serves 2.
Ingredients
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

2011-09-11T20:56:00.003-04:00

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 greencricket.ca. 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!

Erika's Good and Good For Ya Kale Salad

2011-09-04T21:46:00.000-04:00

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.

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

2011-08-18T16:22:00.000-04:00

-400 g spaghetti
-1 kg ripe tomatoes
-1 eggplant
-basil
-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 !

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

2011-07-03T22:16:00.001-04:00

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:
http://www.pac.ca/index.php/pac/2011_npc_winners.
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
www.ontariosown.ca.

Hello Summer By Valerie Hould-Marchand

2011-07-03T21:59:00.001-04:00

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 www.natures-gate.com
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 www.burtsbees.com
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 !
FUN FACT
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

2011-07-03T21:52:00.002-04:00

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

2011-07-03T21:41:00.000-04:00

Makes 16 servings
Ingredients
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.

Meet Our Farmers-Cherryvale!

2011-06-14T12:43:00.003-04:00

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 www.cherryvale.ca.
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!

Good oils and fats By Valerie Hould-Marchand

2011-06-06T07:42:00.000-04:00

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 !

OLIVE OIL- THE QUEEN

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

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

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.

BUTTER VERSUS MARGARINE

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.

FUN FACT :

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

Green Garlic Pesto

2011-05-31T21:59:00.000-04:00

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
Preparation:
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.

TEA TIME By Valerie Hould-Marchand

2011-05-17T15:03:00.003-04:00

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.

Left over Easter Chocolate Quinoa Cookies

2011-04-28T21:25:00.001-04:00

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!

ENDIVE SALAD

2011-04-14T16:28:00.000-04:00

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

Haricots verts à l'étouffée

2011-04-10T10:53:00.000-04:00

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.

Blue Cheese Spinach Gnocchi

2011-04-03T11:14:00.001-04:00

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.

An ancient treasure By Valerie Hould-Marchand

2011-03-31T17:52:00.001-04:00

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

FUN FACT :

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
www.naturalnews.com

Chips de Radis Noir

2011-03-13T22:25:00.000-04:00

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!

2011-03-13T22:24:00.002-04:00

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.
Giselle

WINTER BLUES BY VALERIE HOULD-MARCHAND

2011-03-02T00:02:00.001-05:00

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.

ARNICA
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.

GELSEMIUM
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.

NUX VOMICA
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.

PIRIC ACID
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

'February in Bonavista Bay'

2011-02-07T23:00:00.000-05:00

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.

www.newfoundlandretreats.org/duntara.html

thank you!

Green Cricket's Year End Warehouse Clearance Sale!

2011-01-23T17:33:00.000-05:00

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

2011-01-23T17:12:00.000-05:00

Ingredients
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

Method
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.

Local Motion - The Art of Civic Engagement

2011-01-20T20:16:00.001-05:00

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!

What Day Do We Deliver to You?

2011-01-19T13:39:00.001-05:00

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

2011-01-19T13:20:00.000-05:00

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!
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B-DSIqticN0bMGQ2ZGY5M2YtNWEyZi00N2FmLWFkMDUtYjBiMGU0OTViNTA1&hl=en

Canadian Organic Growers

2011-01-17T15:26:00.001-05:00

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: www.cogtoronto.org 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

2011-01-17T14:58:00.000-05:00

INGREDIENTS
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

METHOD
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

2011-01-17T14:52:00.001-05:00

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
Fish
Avocado (strategically in the bin this week!)
Nuts
Olive Oil
Vitamin E. (found in..)
Eggs
Almonds
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!

Spaghetti with Spinach and Cheese

2011-01-06T15:45:00.000-05:00

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.

CALM, FIT AND JOYFUL by Valerie Hould-Marchand

2010-12-30T14:10:00.000-05:00

For most of us the Holidays are an exciting time of the year. While the season brings cheer and joy, it can also cause high stress levels for many people.
The constant worry over meals, parties and presents can really zap our energy levels.

Here are a few tips to reduce stress and stay calm, fit and joyful this holiday season:

Take supplements- Give your body the extra support and add a vitamin C, D and B complex to your diet. As an antioxidant, vitamin C protects the body from all forms of stress as well as from the harmful effects of toxic chemicals in the environment, food, water, and air. Vitamin D helps balance mood and counteracts the effects of low exposure to sunlight. The Vitamin B complex helps manage stress and works as an excellent energy booster.

Water- Going to numerous parties often means drinking more alcohol which causes your body to lose water. So drink lots of water during the party and you will feel much better the next morning. Water also assists in the flushing of harmful toxins from the body.

Leafy greens- Dark green leafy vegetables are a great sources of many vitamins and minerals your body needs to stay healthy, such as vitamins A, C, and K, folate, iron and calcium. They are also great sources of fiber. Arugula, kale, spinach and swiss chard are just a few examples. They are tasty and easy to add to any salad, stir-fry, wrap or soup.

Don't skip the exercise- Your “to do list” is full this time of year and exercise is probably the last thing on your mind. This is a mistake... You must keep moving! Exercise is essential to your immune system and your overall well-being. It will help you retain muscle memory, balance blood sugar and maintain your weight. 30 minutes, once or twice a week is still better than no exercise at al.

Enjoy- Do not deprive yourself of the foods you love - you are more likely to binge this way! Instead, just treat yourself to small portions of your favorites.

FUN FACT:
Staples like eggnog are sure to show up at seasonal soirees, so before you sip, do a little planning.

One cup of regular Eggnog adds up to approximately 343 calories and nearly 20 grams of fat. Why not serve a lighter alternative like soy nog or rice nog. They all contain less fat and nearly half the calories!

1 cup of eggnog: 343 calories, 19 grams of fat
1 cup of Rice Dream Nog: 180 calories, 2 grams of fat
1 cup of Vitasoy's Holly Nog: 120 calories, 2 grams of fat
1 cup of Silk's Soymilk Nog: 180 calories, 4 grams of fat

Yes, the Holidays can be stressful! but remember that it is also a time for sharing, giving and spending time with loved ones.

Wishing you all a safe, healthy and happy holiday season!

Until next year,

Heal yourself
Heal the planet

Sources:
Alive Academy, Applied Nutrition

About Tony Judt Auditorium

2010-12-28T13:03:00.000-05:00

We wish to create a place where local grass-roots activism meets international agenda of building a new truly democratic society. In order to plant seeds of a better world we need to advance our knowledge and understanding of History and the human cultural heritage. However, understanding our history, in particularly the recent political events that led to the present disaster, is not enough. Many believe that since the voting process has gone completely foul and the working class is disappearing in America, there is an urgent need for local organizing. So this is it!
There an equally urgent need to revive the comatose Left, while also distancing oneself form all its spectacular failures and illusions. Brilliant historian and social commentator, Tony Judt, who passed away this August, left behind a plea that there was an alternative to two conceivable ways the history can develop: either capitalism or Bolshevism. He, and others, believe there is another way out. Let us find it!
It is also imperative that we have fun in the process. Music concerts, comedy, and history and political lectures and seminars are going to be schedules regularly beginning in the New Year.
PLEASE, GET INVOLVED, help us create the momentum, we are running out of time!

The Auditorium is located at 333 Danforth Ave. in Toronto

http://www.meetup.com/Tony-Judt-Auditorium/about/

Home grocery delivery with Green Earth Organics - Toronto Healthy Trends | Examiner.com

2010-11-15T16:36:00.000-05:00

Home grocery delivery with Green Earth Organics - Toronto Healthy Trends | Examiner.com

Autumn Cabbage Soup

2010-11-08T14:30:00.000-05:00

Ingredients
1/2 medium head cabbage, chopped
2 garlic cloves, chopped
4 stalks celery, cut into cubes
1 Potato washed and cut into cubes
1/2lb Rutabaga, peeled and cubed
1 sweet onion, finely diced
4 large carrots, cut into cubes
1 (14.5 oz) can diced tomatoes
3 cups vegetable broth
1 cup water
2 tbsp olive oil
2 bay leaves
thyme
1 tsp allspice
salt and pepper
Pinch of Cayenne Pepper
Coarse kosher salt

Preparation
In a large saucepan, combine olive oil, onion, garlic, celery, carrots and potato. Saute on low for about 15 minutes and add remaining ingredients. Bring to a boil and reduce heat to low. Simmer for 30 minutes. Serve piping hot with a slice of your favourite Brick Street Bread.

Green Earth Organics Toronto: Ontario Rosemary Rutabaga with Ginger-Roasted Pear...

2010-10-28T19:48:00.000-04:00

Green Earth Organics Toronto: Ontario Rosemary Rutabaga with Ginger-Roasted Pear...: "Ingredients 4 pounds Rutabaga, peeled, cut into 3/4- to 1-inch cubes 1 1/2 tablespoons extra-virgin Olive Oil 1 tablespoon fresh Lemon juice..."

Ontario Rosemary Rutabaga with Ginger-Roasted Pears

2010-10-28T15:27:00.000-04:00

Ingredients
4 pounds Rutabaga, peeled, cut into 3/4- to 1-inch cubes
1 1/2 tablespoons extra-virgin Olive Oil
1 tablespoon fresh Lemon juice
1 tablespoon minced peeled fresh Ginger
1 1/2 teaspoons Sugar
3 firm Red Pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons Butter
1 tablespoon chopped fresh Rosemary
Preparation
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Oil large rimmed baking sheet. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and rosemary. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.

ALMOST PERFECT By Valerie Hould-Marchand

2010-10-27T13:25:00.000-04:00

Commonly referred to as “the poor man’s meat“legumes have nourished people for thousands of years. The consumption of legumes dates back more than 11 000 years. To this day, they are a dietary staple in many parts of the world. Their ability to absorb the flavours of other foods, herbs and spices makes them a valuable addition to any diet. Not to mention, they are incredibly nutritious and will give you long-lasting energy.

Legumes are high in protein, fiber, complex carbohydrates, B vitamins, iron, calcium and are naturally low in fat. In fact, a few servings of legumes every week can help people suffering from diabetes by keeping the blood sugar levels under control. And like most complex carbohydrates, they provide a gradual supply of glucose instead of a quick surge like most simple carbohydrates. They are also known to considerably lower cholesterol levels, lower blood pressure and prevent colon disorders.

These little nutritional darlings pack more protein than any other plant-derived food, and they won’t break your budget!

A BAD REPUTATION

So why aren't you eating more of them? They sound perfect right? Well, almost perfect... Unfortunately, they are infamous for causing intestinal distress and flatulence. This can be an unpleasant side effect and a valid concern.
Don’t worry, I have a few tricks.

1. Start slow! Build up a tolerance for legumes by eating small amounts, then gradually increase your intake to a full serving. Chewing well is also an important step as it encourages your body's own formation of the enzymes necessary for proper digestion.

2. Soaking legumes in water overnight makes them easier to digest. When morning comes, rinse your legumes and use fresh water to cook them in.
Soak 1 cup of legumes in 4 cups of water.

3. Try adding a small amount of apple cider vinegar to the water before serving. The vinegar will help break down the protein chains and indigestible compounds.
A squeeze of fresh lemon can do nicely as well.

4. Adding sea vegetables, brown rice or fennel seeds while cooking your legumes can also reduce gas and bloating.

So next time you pass them in the grocery aisle, reach for the fresh or dried legumes, and add them to your favourite dishes.

FUN FACT

A peanut is not actually a nut.
Despite what their name implies, peanuts are technically a member of the legumes family. And besides providing you with key nutrients like protein, selenium and vitamin E, they have recently been found to contain resveratrol, a phytonutrient found in red wine that has been shown to help reduce heart disease.

Until next time,

Heal yourself
Heal the planet

References:
Alive Academy-Natural Health Fundamentals
Prescription for dietary wellness, Phyllis A. Balch,cnc

Pomegranate, Gold Beet, and Orange Salad

2010-10-25T15:33:00.000-04:00

Makes 4 first-course servings
4 medium Gold Beets
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground Black Pepper
1/4 cup water
1/4 cup blood orange juice (from about 1 blood orange)
1 tablespoon pomegranate molasses*
1 tablespoon white wine vinegar
1 medium red onion, thinly sliced
3 blood oranges, peeled, cut into1/4-inch-thick slices
1 cup pomegranate seeds (from one 11-ounce pomegranate)

Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.
Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.
Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.

Our Gift Baskets

2010-10-25T15:20:00.000-04:00

This season GEO is happy to introduce a fine selection of organic gift baskets, including everything from a fruit only in small or large, to the breakfast basket for the person who is an early riser. We also have an organic gourmet basket for ones who love to cook. Our baskets are delivered free of charge if they fall on schedule. If you need a special delivery day or time we will happily accommodate for a $5 delivery charge. Keep us in mind for your gifting needs and send your message of appreciation in organic food, because who doesn’t love to eat? Each basket includes a GEO original recipe suited for the products in the basket. This basket is everything pink and delicious to spoil yourself and $7 from the sale of each basket go to the Canadian Breast Cancer Foundation. The basket is made of certified organic bamboo and includes pink organic bamboo salad tongs, Cocoa Camino 65% raspberry chocolate and 60% Theobroma raspberry chunk chocolate. It also includes gluten-free gourmet goodness GIRLNOLA and is filled to the top with the finest selection of seasonal organic fruits

Mousse aux Fraises (Strawberry Mousse)

2010-10-24T16:04:00.000-04:00

1 pound strawberries, plus 6 small ones for decoration if you wish
juice from 1/2 lemon
1/2 cup sugar
1/2 cup whipping cream
4 egg whites
pinch of salt
In a blender or food processor, puree strawberries with lemon juice and sugar.
In a mixing bowl beat cream until it is stiff. Gradually and gently mix the whipped cream with the berries.
In another mixing bowl beat egg whites with salt until stiff. Mix one cup of egg whites into berry and cream mixture, and then gently fold this back into egg whites.
Pour the mousse into individual serving dishes and decorate with a strawberry. Refrigerate for at least two hours.

Makes 6 servings.

The Stinking Rose By Valerie Hould-Marchand

2010-10-02T07:50:00.000-04:00

It is no secret that garlic is a superfood. In fact, it has been praised since ancient times as a cure-all medicine. Garlic was not only placed in the tomb of Pharaohs, it was supposedly given to the builders of the pyramids to enhance their strength and endurance. Ancient Greeks and Romans also recognized the strength-enhancing qualities, whose soldiers consumed garlic before going off to war. Science, however, was slow to catch up with its well deserved reputation.

In 1858, scientist Louis Pasteur was able to prove that garlic could kill bacteria. Garlic is now known to be a powerful ally in the fight against numerous health problems.

Nicknamed the "Stinking Rose", it is a member of the lily family and is a cousin to leeks, onions, shallots and chives. Garlic can lower blood pressure, treat infections and protect circulation. It is a natural antibiotic and stimulates the immune system.

SPECIFIC BENEFITS

As mentioned above, Garlic is effective in treating or preventing numerous medical conditions. Here are a few health-promoting actions of garlic :

-Acidophilus growth stimulant
-Antibacterial agent
-Antifungal agent
-Antioxidant agent
-Antiaging agent
-Antistress agent
-Liver-protective agent

The following health problems may be helped by garlic consumption :

-Allergies
-Bronchitis
-Cardiovascular disease
-Colds and flu
-Gastrointestinal disorders
-High toxin level
-High cholesterol

RECOMMENDED INTAKE

So how much garlic should you consume everyday? The recommended daily intake is one to two cloves a day.It can be taken in a supplement form, eaten fresh or used in oil. Don’t worry : making your own garlic oil is easy! Just add peeled whole garlic cloves to a quart of olive oil
( Rinse the cloves before soaking them in the oil ). I encourage you to experiment with the number of cloves that will satisfy your taste buds. The garlic oil will keep for up to one month in the refrigerator.

FUN FACT

Always crush your garlic and let it sit for at least one minute before you change its temperature or alter its pH balance. This will allow the alliinase enzymes the chance to work on behalf of your health by increasing the health benefits you receive from garlic.

And if you are worried about what your breath will smell like after consuming so much garlic, simply chew a bit of parsley or mint and the unpleasant odor will be history.

Heal yourself
Heal the planet

Valerie

Sources :
-Prescription for Nutritional Healing
-Prescription for Dietary Wellness
alive Academy

Green Earth Organics Toronto: Girlnola Breakfast Banana

2010-10-02T07:46:00.000-04:00

Green Earth Organics Toronto: Girlnola Breakfast Banana: "We've just introduced this new GIRLNOLA, an amazing way to power your morning and energize your self for the day! Serves 1 Ingredients 1 Ba..."

Girlnola Breakfast Banana

2010-10-02T07:34:00.000-04:00

We've just introduced this new GIRLNOLA, an amazing way to power your morning and energize your self for the day!

Serves 1
Ingredients
1 Banana
Pinch of Cardamom
Pinch of Cinnamon
3/4 cup of your favourite milk (coconut, rice, soy)
1 Tbsp Shredded Coconut
2 Big Spoons Of Gojinana Girlnola
Directions
Slice banana diagonally into bowl, sprinkle spices and top with milk. Top with Gojinana. An easy, healthy breakfast to enjoy!

Green Earth Organics Toronto: BUY TO VOTE!

2010-10-02T07:33:00.000-04:00

Green Earth Organics Toronto: BUY TO VOTE!: "What’s the Problem? Every time we buy food we’re voting for the kind of food that we want. When we spend money, we’re telling the people who..."

BUY TO VOTE!

2010-10-02T07:31:00.000-04:00

What’s the Problem?
Every time we buy food we’re voting for the kind of food that we want. When we spend money, we’re telling the people who feed us that we want more of what they’ve got to offer.
We now know that every purchase we make has an impact on the world around us, on the people that bring goods to our homes, and on our economy.

Do you want food that’s good for the planet around us? That respects the people that produce it, and that encourages economic growth here at home? Or do you want another kind of food?
What if the simple act of changing the way you spend $10 could help save the environment and support local farmers?
We don’t have to solve all the world’s problems at once. After all, Rome wasn’t built in a day. But by shifting just $10 a week to local sustainable food, you can make a real difference by voting with your dollars for fare that fair, healthier communities and good food for tomorrow. By shifting $10 per week, you can have direct, measurable environmental and economic impact…
What does it all mean?
When 100 people shift $10 a week for a year, they reduce greenhouse gasses (GHGs) by the equivalent of nearly 10 cars, and create 1 local job.
1000 people = nearly 100 cars worth of GHG reductions and 10 new local jobs
10,000 people = nearly 1000 cars worth of GHG reductions and 100 new local jobs
But what am I voting for?
When you vote for local sustainable food, you’re voting for:
• Local farmers and food production
• Reduced pesticide and fertilizer use
• Soil and water conservation
• Humane animal treatment
• Protection of natural species and their habitats
• Safe and fair working conditions
• Reduced energy use
So take the pledge to shift $10 of your weekly food spending to Certified Local Sustainable food. For fair that’s fair, healthier communities, and good food for tomorrow, vote with your dollars!

As a business we have made our pledge to offer at all times, food from at least 10 local farmers or food producers and you can tell how much you spend already by the percentage that is local on your bin. You can also find these items for sale in our 100km section to make it easy for you to find local. As always, everything we sell is certified organic!

Popeye didn’t know By Valerie Hould-Marchand

2010-08-19T20:01:00.001-04:00

Take a look at your lawn. Is it covered with dandelions? If so, you are in luck! A free harvest of nutritious food and medecine is at your finger tips. In fact, the « weed » that grows on most lawns and gardens is the same as the cultivated version sold in markets today.

What popeye didn’t know is that the dandelion leaves are more nutritous that spinach. They cleanse the gallblader, boost immunity, protect against heart disease, help fight cancer. Also, due to their choline content, dandelion greens stimulate the production of bile which enables the liver to function more efficiently.

Dandelion greens are a good source of vitamins A, B, C and D and the minerals clacium, chromium (which helps metabolize fat as well as reduce triglycerides and cholesterol), potassium and iron.

In addition to tossing a few leaves into your favorite salad mix, try juicing them. Fresh juice helps to build healthy cells and tissues. It can also be used as a blood cleanser and restores energy and vitality.

To ensure optimum nutritional value, you want to consumme them sooner rather than later. Greens will keep for three days in the refrigerator if you place them in a plastic bag, unwashed, in moist paper towel.

FUN FACT

The dandelion is a great digestive aid and a powerful diuretic.
Here is how to make your own diuretic tea.

-2 tbs of fresh, washed dandelion root, choped

-1/2 tbs each of nettle leaf, oat straw, fennel seed, and corn silk

-4 cups of boiling water

Poor the hot water over the herbs. Steep for 20 minutes. Strain the herbs and drink up!
One or two cups as needed
Enjoy!

Heal yourself
Heal the planet

Valerie

Source : alive academy

Planning a Dinner Party

2010-08-15T14:50:00.000-04:00

One of my favourite things to do (besides the beach) is entertain. Normally our food is prepared in the kitchen, but since moving from our tiny condo, we now have the true luxury of carrying our food up 4 flights of stairs to our roof top patio. Unfortunately we don’t have an easy access back yard (those of you who do, don’t know how lucky you are!), but we love eating outside and have done so every opportunity we can seize. It is our Green staff BBQ I am planning for next weekend and thought I could share in the steps taken to create the perfect party.
So let's start with the single most crucial element for successful entertaining, - PLANNING a dinner party. Get that wrong and you're fighting a losing battle. Get it right - and not only will the dinner party run like clockwork, but you will be able to relax and enjoy yourself too!
BASIC ESSENTIALS FOR PLANNING A DINNER PARTY
Well before the occasion, give yourself ample time to sit down with pen and paper and really start planning the dinner party. Consider essential points such as the following:
* What type of dinner party is this to be, casual or formal? Generally, casual or semi-formal dinner parties are better suited to the majority of domestic environments.
* What is the budget? Be realistic! Don't try to impress by overspending - even with a fairly small budget and a little creativity, you can achieve fantastic results.
* How many guests? Again, be realistic! Never invite more than you are truly comfortable with. If you are hosting this on your own, or even with the help of a partner, keep it to a maximum 12 because that is how many place setting I have.
* Remember that YOU also want to enjoy this dinner party, so if necessary, be prepared to hire some help. If the budget allows, consider hiring a Personal Chef for the evening. Or if you prefer to do the cooking yourself, think about hiring a Butler who will discreetly take care of the entire service. But if you can't afford to hire, and you are doing this alone, then enlist the help of a trusty friend or relative!
*Decide what to wear ahead of time so you are not fumbling around for hours, the day of when there are last other last minute details, make sure it’s clean and pressed, if you will be outdoors have an option for cooler weather.
* PLAN THE MENU. Perhaps the most critical consideration when planning a dinner party is the Menu. Impressive Gourmet recipes do not have to be difficult or complicated. Usually I will determine the vegetable dishes by what is in the Harvest Box that week, which gives me a little over a week. This is a sure way of making your dinner fresh and seasonal. If there is a particular ingredient you know you’ll need a head of time, let us know and we can try to add it for our expanding grocery list. I am notorious for serving the same dish time and time again, because I know how to cook it perfectly. If I am trying something new often I will test it during the week, so I know what to expect with portions and cooking time.
I’ll make a list including:
H’ourderves (1-2 depending on how many people)+ cocktail: It is good to have an good choice of drinks on hand (as well an non-alcoholic), but I usually choose a feature cocktail, something special to serve.
Entree +wine options (I am not great at pairing wine; I’m just a red wine person but will have a chilled white on hand) Your local wine merchant is usually a great source for really good recommendations.
2-3 Vegetable dishes (depending on how many people are coming)
Dessert +Liqueur
* Send out the invitations. For a more casual dinner party, a telephone call or email will suffice - but give your guests at least 2 weeks’ notice. Planning a dinner party successfully requires careful (and often tactful!) consideration of your guest list.
* Depending on how formal the dinner party is to be, it may be appropriate to specify a dress code for the evening.
* Make lists - one for grocery items found at GEO, and one list for items we don’t carry, and a list for jobs to do (one ahead of time and one the day of) Deadlines help too. Not only does this keep you on track, but it's also very satisfying crossing things off!
* Visualise how you will serve each course and check to see that you have enough plates, dishes, bowls, cutlery etc.
* Consider the limitations of your kitchen & its equipment. Above all, take account of how much refrigeration space you have especially if you intend to do a lot of advance preparation.
* Plan ahead. Non-perishable foods can be purchased well in advance leaving only fresh cut flowers to the last day. Having the groceries delivered should save you time.
You see, planning a dinner party is easy! With that completed, now let's move to the last 24 hours….....and hosting the dinner party.
Planning a dinner Party - THE DAY BEFORE.......
* Set the dinner table. That's one less thing to think about while you are cooking!
* Carry out any last minute housework - you really don't want to be cleaning on the day of the dinner party!
* Empty your fridge of unnecessary items & make sure dishwasher and sink are empty too.
* Buy all of the perishable foods. To save time, do your grocery shopping online, and have them delivered to your door.
* Separate & wash salad leaves & fresh herbs in cold water, shake dry & pop them into sealed polythene bags & refrigerate. This keeps them fresh, and crisp for up to 24 hours.
* Cover all foods to be refrigerated with clear film wrap, or kitchen foil to prevent flavours crossing over and the food from drying out.
* ALLWAYS keep raw meat, poultry and fish on the lowest shelves and properly wrapped to prevent contaminating other foods.
* Depending on your chosen menu, now do as much of the cooking & preparation as possible. Many dishes, particularly those cooked slowly in liquid, actually benefit from pre-cooking as it enriches the flavours.
* Allow all cooked foods to chill thoroughly before you refrigerate them.
* Ensure that ALL cooked & perishable foods take priority in your fridge. This particularly applies to soups, sauces, meat, poultry, fish, mousses, pâtés & desserts. This is why sometimes, particularly when cooking for more than 6 guests, the ONLY solution is to have certain prepared dishes delivered to your home (e.g. the first course, the dessert, or possibly even the main course).
Planning a Dinner Party - THE DAY OF THE PARTY.......
Planning a dinner party for success, is all about TIMING! So plan this day carefully. Write down on a notepad the times at which the final preparation and cooking/reheating tasks MUST be performed. Use a kitchen timer, oven timer or alarm clock to keep you on track!
After getting yourself and your home entirely ready, pour yourself a glass of wine and let’s get started.
* Wash and prepare the vegetables. Pop into sealable polythene bags & refrigerate if space allows.
* Carry out all final preparations necessary prior to last minute cooking. Try to leave as little as possible to the last moment.
* Approximately an hour before your guests arrive, remove any food that should be served at room temperature (such as pâtés or savoury mousse, cold cooked meats, prepared fresh fruits, pasta or vegetable salads, cheeses etc) and leave somewhere cool. This allows the full flavours to develop.
* Any precooked dish that is to be reheated should also be taken from the fridge an hour or so before reheating. This reduces the cooking time and allows the food to cook more evenly.
Your Dinner Party Planning is running like clockwork.........
Finish all of the final preparations and adjust the oven temperature to keep the food warm (make sure that all food is covered with foil or lids unless a crisp finish is required such as with pastry, crisp roast potatoes or crumble toppings).
Don't forget to warm your serving plates & dishes - hot food on cold plates is a disaster!
Now make sure that your pre-dinner drinks, wines and Appetizers are ready for your guests. Personally, I prefer to serve mini, bite size appetizers with pre-dinner drinks before sitting at the table. This is a great way of getting to know your dinner company.
Light the dinner candles, check the table settings, adjust the music & lighting! Now, you are ready for your guests!
Planning a Dinner Party - it's a piece of cake!

Poached Apricots in Vanilla-Thyme Syrup with Crème Fraîche

2010-08-15T14:42:00.000-04:00

1 vanilla bean, halved lengthwise
3 cups water
2 cups Sugar
5 (3- by 3/4-inch) strips fresh Lemon zest
2 large sprigs fresh thyme
10 fresh apricots, halved and pitted (1 3/4 pound)
Accompaniment: crème fraîche
Scrape seeds from vanilla bean with tip of a sharp knife into a 2-quart saucepan and add pod, water, sugar, zest, and thyme sprigs. Bring to a boil, stirring until sugar is dissolved, then add apricots and simmer, stirring once or twice, until tender, 2 to 3 minutes (depending on ripeness).
Spoon syrup over warm apricots in bowls and top with dollops of crème fraîche.

Green Earth Organics Toronto: SAUTEED ONTARIO SWEET CORN WITH BASIL & WHITE PEPP...

2010-08-08T17:53:00.000-04:00

Green Earth Organics Toronto: SAUTEED ONTARIO SWEET CORN WITH BASIL & WHITE PEPP...: "Serves 4 4 ears Corn (about 3 cups) 1/2 tbsp unsalted butter 1 small clove garlic, finely chopped - 1 tsp salt, or more to taste 1/4 tsp w..."

SAUTEED ONTARIO SWEET CORN WITH BASIL & WHITE PEPPER

2010-08-08T17:44:00.000-04:00

Serves 4

4 ears Corn (about 3 cups)
1/2 tbsp unsalted butter
1 small clove garlic, finely chopped
- 1 tsp salt, or more to taste
1/4 tsp white pepper
2 tbsp chopped fresh basil

1. Remove corn from cobs as explained above.
2. Heat butter in a large deep skillet. Add garlic and cook gently about one minute until fragrant. Add corn and cook about 5 minutes until barely cooked but heated thoroughly. Add salt, pepper and basil.

Harmony Organic Dairy Products Inc.

2010-08-05T09:55:00.000-04:00

Are excited to host a

Farm Tour

Fri. Aug. 27

Bus leaving Broadview Station at 9am
Returning between 4 and 5 pm

$20 / adult
$10 / child ages 5 – 15
$5 / child under 5 yrs
Lunch Included

Space is limited – ½ fee is due upon booking – email fieldtriptoronto@gmail.com to reserve your seat

Delivery Areas

2010-08-03T09:38:00.000-04:00

Sauteed Ontario New Potatoes

2010-07-25T21:34:00.000-04:00

Serves 8
3 pounds 1 1/2-inch-diameter New Potatoes, scrubbed, quartered
2 tablespoons Olive Oil
3 garlic cloves, minced
6 tablespoons mixed chopped fresh herbs (such as rosemary, basil, parsley, dill, and chives)
Steam potatoes until tender, about 9 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Add potatoes and herbs; sprinkle lightly with salt and pepper. Sauté until potatoes are heated through and golden, about 8 minutes. Season with salt and pepper. Transfer to bowl and serve.

INDULGE FOR YOUR HEALTH By Valerie Hould-Marchand

2010-07-25T20:47:00.000-04:00

Boiled, mashed, steamed or baked to a perfect golden brown… Potatoes are a favorite when it comes to comfort food. But they are not only extremely satisfying, they are a great choice whether you are a healthy eater or on a diet.

There are many reasons to eat your spuds! One serving provides an excellent source in vitamin B6, vitamin C, magnesium, potassium, thiamin, niacin and fiber. Potatoes can help to fight infection and protect against cancer. Their rich stores of potassium regulates blood pressure and heart function. Their starch content and vitamins are found in the center of the potatoes, while most minerals are found under the skin. Also, they contain anticancer properties and balance acidity and alkalinity in the body.

On the flip side, potatoes are known to raise insulin and blood sugar levels quickly. Therefore, they can be detrimental for people suffering from diabetes and arthritis.

When you receive your spuds from Green Earth Organics, store them in a cool dark place preferably stored in a brown paper bag. Also, avoid storing them in the refrigerator; it causes their starch content to convert into sugar.

THE SWEETER THE BETTER

There are numerous varieties of potatoes, however, sweet potatoes deserve a special mention. They promote bone and tooth development, reduce the risk of cancer and osteoporosis, and help the body release energy from nutrients ingested. And for those of you counting carbs, they are lower in carbohydrates than white potatoes! So go on… Indulge for your health!

FUN FACTS
-Wild potatoes originated in the Andes and were first cultivated 7000 years ago. By the 1400s it became a staple crop of the Incas, who named them papas. When it made its way to Spain they referred to them as batatas, and the French called it pomme de terre.

-In 1995, the potato was the first vegetable grown in space by NASA.

There are more than 200 varieties of this yummy member of the nightshade family! Enjoy!

Heal yourself
Heal the planet

Valerie

Sources: Alive Academy
www.harvestofthemonth.com

The New Bikesharing Initiative for Our City

2010-07-22T07:23:00.000-04:00

We are reaching out to the Green Earth Organics' Bicycle User Group with information on the program and an invite to our upcoming event.

The popular public bike sharing system adopted in Montreal in 2009 has reached Toronto in the form of BIXI Toronto. Our aim is for Toronto to have its own bikeshare program as of Spring 2011.

We require 1,000 subscribers by the end of this year for the program to move forward.

Your purchase of a BIXI Toronto membership will publicize your efforts towards reducing vehicle pollution and acknowledge the positive effects an accessible bikeshare system will have on the environment. Founding pledgers and businesses will be honored by the City at the event and on our various websites.

To pledge your support is to purchase a 1 year BIXI Toronto membership for $95.00 tax incl.(less than a monthly TTC metropass) and provides you with unlimited usage, 12 months a year. The 80 docking stations which will be positioned throughout the downtown core are solar-powered and portable leaving zero imprint. The goal of the bikeshare system is to reduce 80% of Toronto's greenhouse gas emissions by 2050, which means we must decrease vehicle usage by 20%.

The BIXI Toronto Bash is next Wednesday July 28th at The Gladstone at 7pm. At the event you can test-ride the bikes, purchase a membership, and enjoy food and entertainment. Your presence at the event will help illustrate that a bikeshare program benefits all of Toronto's industries. If you cannot attend the event you can pledge online after the 28th at: www.toronto.bixi.com

I look forward to seeing you there. If you have any other questions you can visit Bixi Montreal's website at www.bixi.ca, or feel free to contact me.

Sincerely,
Rose

Reasons for becoming a BIXI Toronto Member even if you already own a bike:
Security: You don't have travel with locks/cables or be concerned with the security of your personal bike. At BIXI Toronto docking stations you simply push the bike in and leave - taking far less time than it would to lock up your own bike.
Zero Maintenance: Spares you from the maintenance and accessory costs of using a personal bike.
Convenience: The BIXI Toronto system allows for one-way trips, or short trips during the day if you didn't bike to your current location. BIXI bikes also come with a sturdy front rack and rear lights which are activated while the bike is in motion.
Spontaneity: Promotes spontaneous cycling trips or cycling with those who don't have their bike with them or who don't own a bike. Makes cycling more accessible to those who would normally use the TTC

Honey-Glazed Wax Beans

2010-07-20T06:39:00.000-04:00

6 servings
ingredients
1 1/4 pounds yellow beans or green beans, trimmed
1 tablespoon mild honey
3/4 teaspoon finely grated fresh Lemon zest
1/4 teaspoon salt
Preparation
Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

Ravishing Radish Risotto

2010-07-03T15:10:00.000-04:00

For risotto
6 cups Vegetable Broth
2 cups hot water
3/4 stick Unsalted Butter, divided
1 medium Onion, finely chopped (1 cup)
3 garlic cloves, finely chopped
1 pound Arborio rice (2 1/2 cups)
2/3 cup dry white wine
1/2 cup grated Pecorino Romano
For radishes:
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
1 pound trimmed radishes, julienned
1 tablespoon finely chopped chives
Accompaniment: extra-virgin olive oil for drizzling

Make risotto: Bring broth and water to a simmer in a 3-to 4-quart saucepan. Meanwhile, heat 3 tablespoons butter in a 4-to 5-quart heavy pot over medium heat until foam subsides, then cook onion, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. Thin with some of remaining broth if necessary (you will have some left over). Remove from heat. Stir in cheese, 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoon butter.
Prepare radishes: Whisk together vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss radishes with dressing and chives. Serve risotto topped with radishes.

New Bin Option at GEO: $10 off your 100km Bin July to August

2010-07-03T14:19:00.001-04:00

Keep your taste buds changing with the Ontario growing season.
The summer is upon us and I know many of you want to make every effort to choose local and take advantage of the season. In order insure you remain organic throughout the summer, GEO is proud to introduce our 100km bin. Get the best of both worlds: Its 100% organic (as always with us) and 100% local! We are happy to help you support our local Ontario farmers by offering this bin option on a 2 month special for $10 off. That is a $40 value for $30 and if you choose it weekly you will be saving a possible $80 on your groceries for the summer. 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.
100km Harvest Bin for the week of July 5-9
ON Yellow Beans
HH Tomato
ON Carrots
ON Red Leaf
ON Red Potato
Yellow Zucchini
ON Baby Bok Choy
6 Spy Apples
ON Green Kale
ON Broccoli
English Peas

service@greenearthorganics.com
416.285.5300 begin_of_the_skype_highlighting 416.285.5300 end_of_the_skype_highlighting
Giselle

THE STARTING LINE By : Valerie Hould-Marchand

2010-06-24T08:40:00.000-04:00

Health-conscious citizens I congratulate you, as you have clearly taken responsibility for improving or maintaining your well-being. In case you didn’t know… What we eat is extremely important and can extend our lifespan. As a Holistic Nutritionist, I value the quality of the foods I eat. I choose organically grown and whole foods because they provide the natural, and correct balance of nutrients required by my cells to achieve optimal health.

As we embark on this journey together, I will provide guidance pertaining the building and maintenance of nutritional well-being. So we now find ourselves at the starting line… Lets get started, shall we?

Our first topic: Detoxification & Cleansing

Our world is increasingly toxic. Harmful substances are all around us and they can adversely affect our health. Many health experts are convinced that regular cleansing is part of a healthy lifestyle. There are numerous methods of purification and detoxification and although fasting can be effective, I prefer an ongoing effort to cleanse the body rather than drastic methods.

To maintain and restore health, it is crucial that we support our detoxifying organs. Here are a few daily tips that can lighten the load on your kidneys, lungs, liver, skin and bowels.

• Upon rising, squeeze the juice of a fresh lemon in a glass of lukewarm water
• Eat fruit alone! Fruit leaves the stomach within 20 to 40 minutes. Combining them with other foods delays digestion and can cause fermentation to occur which in turn, may cause bloating, stomach discomfort, gas and other digestive problems.
• Drink water away from meals to avoid diluting digestive enzymes and stomach acids. Drink at least 8 glasses of water every day. Sufficient fluid intake will support the eliminating function of the kidneys, the skin and the bowels.
• Eat small, frequent meals
• Exercise at least 3 times each week for a minimum of 30 minutes.
• Allow at least 12 hours between your evening meal and breakfast to allow your digestive organs to rest.
• Use natural skin and hair care products
• Dry brush your skin! This popular European practice will not only improve your skin function, it will also stimulate detoxification and improve circulation. The proper technique to dry brush the skin is to start with the extremities and work inward towards the centre of your body. It is preferable to move in circles, avoiding all damaged skin areas.

Fun Fact:

Indoor air can be more polluted than outdoor air! This is due in part to plastic and synthetic building materials, dangerous fumes and the air-tightness of modern buildings, which prevents these fumes from escaping. Numerous houseplants can be effective for filtering the toxins, pollutants, and carbon dioxide out of the air, replacing them with pure oxygen. Here are a few examples.

Boston fern
Dwarf date palm
English ivy
Gerbera daisy
Peace lily
Philodendron
Rubber plant
Spider plant

Until next time,
Heal yourself, heal the planet!

Source: Alive Academy

Valerie Hould-Marchand

New GEO Member

2010-06-14T11:32:00.000-04:00

Originally from Quebec City, Valerie Hould-Marchand learned English at the age of 15 while competing nationally and internationally in the sport of Synchronized Swimming. Valerie won a Silver Medal as a member of the Canadian Synchronized Swimming Team at the 1996 Olympic Games in Atlanta, where she was the youngest member of the Canadian delegation. In 1998, at the Kuala Lumpur Commonwealth Games, she won gold for Canada in the solo event. Valerie is now in the field of broadcasting and continues to be involved in sports as a coach and as a certified Sports Nutritionist.
Valerie is one of our latest customers to share the joy of receiving our weekly regular harvest basket to her home in Toronto. As a certified holistic nutritionist she will be sharing her expertise exclusively to our GEO customers through our monthly newsletter. We will also have a monthly Q&A section where you can email us your questions on Nutrition and fitness for Valerie to answer.
“Why the environment is important to me:
As a retired Synchronized Swimmer, I now practice a variety of outdoor activities and poor air quality makes them increasingly difficult. We need to be aware of the effects we have on the environment and I believe athletes can play an important role in raising awareness on environmental issues.
Why I'm a Clean Air Champion:
As humans, the environment is the only home we have. Many experts believe it is not too late to reverse some of the harm our planet has suffered. However, the challenge is getting enough people to take action so we can make a difference in our lifetime. Being a member of the CAC allows me to educate and promote the importance of implementing new practices to ensure a healthy and sustainable environment.”
Top performances: Olympic Games Silver Medalist 1996
Pan American Games gold medalist 1999
Commonwealth Games Gold Medalist 1998
Athlete of the year 1995, 1997
Career and interests: Broadcaster, Holistic Nutritionist and Synchronized Swimming coach

Meet GEOs Newest Team Member Valerie Hould-Marchand

2010-06-14T11:28:00.000-04:00

Originally from Québec City, Valérie Hould-Marchand learned English at the age of 15 while competing nationally and internationally in the sport of Synchronized Swimming. Valérie won a Silver Medal as a member of the Canadian Synchronized Swimming Team at the 1996 Olympic Games in Atlanta, where she was the youngest member of the Canadian delegation. In 1998, at the Kuala Lumpur Commonwealth Games, she won gold for Canada in the solo event. Valérie is now in the field of broadcasting and continues to be involved in sports as a coach and as a certified Sports Nutritionist.
Valerie is one of our latest customers to share the joy of receiving our weekly regular harvest basket to her home in Toronto. As a certified holistic nutritionist she will be sharing her expertise exclusively to our GEO customers through our monthly newsletter. We will also have a monthly Q&A section where you can email us your questions on Nutrition and fitness for Valerie to answer.
“Why the environment is important to me:
As a retired Synchronized Swimmer, I now practice a variety of outdoor activities and poor air quality makes them increasingly difficult. We need to be aware of the effects we have on the environment and I believe athletes can play an important role in raising awareness on environmental issues.
Why I'm a Clean Air Champion:
As humans, the environment is the only home we have. Many experts believe it is not too late to reverse some of the harm our planet has suffered. However, the challenge is getting enough people to take action so we can make a difference in our lifetime. Being a member of the CAC allows me to educate and promote the importance of implementing new practices to ensure a healthy and sustainable environment.”
Top performances: Olympic Games Silver Medalist 1996
Pan American Games gold medalist 1999
Commonwealth Games Gold Medalist 1998
Athlete of the year 1995, 1997
Career and interests: Broadcaster, Holistic Nutritionist and Synchronized Swimming coach

Cold Garbanzo and Cucumber Salad

2010-06-11T11:24:00.000-04:00

3/4 c Extra virgin Olive Oil
2 tb red wine vinegar
1 1/2 ts Salt
1 1/2 ts Freshly-ground black pepper
2 c Canned garbanzo beans; drained
1 cucumber peeled and diced
3 Radish; diced
2 Tomatoes; peel, seed, dice
1 bn Fresh basil; chopped

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

Susan's Sweet Potato Side Salad

2010-06-03T19:44:00.000-04:00

Description
Yogurt and red-wine vinegar make a smooth and tasty dressing for this easy picnic dish. Tarragon or parsley can be added or used as a substitute for basil. Since sweet potatoes are available year-round, try serving this dish warm in cooler months; simply drain the potatoes and don’t rinse them before adding the dressing.

Serves 4
Ingredients
2 medium yams (1 1/2 pounds), peeled and cut into 1" cubes
1/3 cup nonfat or low-fat plain yogurt
1 small yellow bell Pepper, diced
2 scallions, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon Red Wine Vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
Place sweet potato chunks in a medium saucepan and add cold water to cover. Bring to a boil and cook until tender, 8 to 10 minutes. Drain, run under cold water to cool, and drain again.
In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper. Serve at room temperature or chilled.
Nutritional information
Per (3/4-cup) serving:
120 calories
0 g fat (0 g sat)

Mint-Coriander Chutney

2010-05-16T15:49:00.000-04:00

Perfect as a dipping sauce for samosa and cutlets, or on main course dishes like biryani
1 bunch fresh Mint
1 bunch fresh coriander (or cilantro)
2 cloves Garic
1 small Tomato
3 to 4 green chillies (according to your taste).
1/2 tsp salt or according to your taste
2 tsps lime juice
1/2 cup water
Preparation:
Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 1/2 to 2 cups with each of them.
Peel garlic , remove stalks from green chillies and cut tomatoes in dice Wash all these ingredients thoroughly.
Grind all the ingredients (including the salt which you can add more of later to suit your taste) into a smooth paste in a food processor.
mix salt and lemon and serve.

Giselle’s Top Ten Ways to use Ontario Fresh Mint

2010-05-16T15:44:00.000-04:00

Beverages
1. Put the fresh bunch of mint into a tea pot, pour boiling water over, and let sit for a few minutes-enjoy! Fresh Mint Tea
2. Crush mint with golden cane sugar, fresh lime juice, S.Pellgreno and dark spicy rum, need I say more, Mohitto!
3. Mint Ice-Freeze a leaf in with your ice cube trays, add a raspberry, or drop of lemon or lime for great flavoured water
Breakfast
4. Thinly chopped mixed with honey and poppy seeds, drizzled over 1/2 a grapefruit,
5. Fruit salad
6. or yogurt and granola
Sauces
7. One of my good friends’ Mint sauce right from India-Recipe on reverse
8. Fresh Mango Salsa, with tomatoes, lime, ginger, topped on seared tuna steaks
Meals
9. Thinly sliced and tossed with lemon and olive oil linguine, the recipe is on our website, I think I reuse it every year its so good!
10. Mixed with couscous, tomato lemon, olive oil in tabouli
11. Mixed in with Humus
Dessert
12. Garnished on Angel food cake with raspberries or blackberries-I’ve made this cake on a number of occasions including Jules 1st Birthday

Get Your Fee Sample of Bio-K+ in this week's bin, while supplies last

2010-05-06T12:41:00.000-04:00

Scientific facts

Probiotics

According to the World Health Organization, probiotics are live micro-organisms which when administered in adequate amounts confer a health benefit on the host1 (2001 WHO/ FAO Report).

Probiotics help intestinal bacteria perform their tasks more efficiently. They take over when your intestinal bacteria have too much work or are weakened or even destroyed by antibiotics, stress, poor nutrition or any other factors.

The exclusive Bio-K+ CL1285® formula, which contains beneficial bacteria that are found in great number in the intestine, promotes and maintains a healthy balanced digestive system.

L. acidophilus and L. casei- based lactic culture

Lactobacillus, such as L. acidophilus and L. casei, are part of the bacteria normally found in the intestinal flora of human beings. They are present in great number and account for more than 100 trillion bacteria belonging to more than 400 different species. They ensure protection against infection and play a part in making sure that the digestive system works properly. They also help to maintain the balance necessary to good health.

Guaranteed to be bioactive when it reaches the intestine

In order to be effective, L. acidophilus and L. casei strains must be alive when they reach the intestine.
It is fast-acting in the body which can best be explained by the elevated amount of live bacteria upon consumption; they conserve their bioactivity until they reach their final destination: your intestine.

Choosing a Probiotic

The choice of functional strains of micro organisms used as probiotics must be based upon criteria established by the scientific community.

Criteria essential to a quality probiotic (relative to bacterial strains used):

* Of human origin;
* Resistant to stomach acidity and bile salts;
* Adherence to human intestinal cells;
* Colonization (even transiently) of human intestine;
* Antagonistic towards pathogenic bacteria;
* Production of antimicrobial substances;
* Immune modulation properties;
* History of safe use in humans2.

The Bio-K+ CL1285® line of products satisfy these criteria and can be considered a simple, effective, safe and inexpensive solution to achieve better digestive health.

References

1 Report of a joint FAO/WHO Working Group. Guidelines for the Evaluation of Probiotics in Food. London, Ontario, Canada: FAO/WHO; 2002.

2 Health Canada website. Report submitted to the Natural Health Products Directorate, Health Canada. Access to website

Mama's Twisted Orange Carrot Cake

2010-05-06T10:23:00.000-04:00

One of our customers recently sent me this vegan recipe which looks amazing! She uses homemade yogurt made with Harmony milk and does not frost it. Try it out and let us know what you think!

Equipment:
Two 9-inch cake pans or one 9x13 pan
Blender or food processor for the orange puree
Food processor or bicep equivalent for frosting

Ingredients
1 orange (peel will be used to clean well)
2 cups flour
2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt
1 1/4 cup canola oil
1 cup of vanilla soy yogurt
2 cups grated Carrots
1/2 cup of chopped nuts (optional)

Frosting

8 0z. vegan cream cheese (Tofutti Better Than Cream Cheese)
1/4 Soy margarine
1 lb. powdered sugar
1 tbsp. orange puree (instructions below)
1 tsp. vanilla
1 tsp. lemon juice

Directions
Trim both ends off of orange. Cut in wedges, then chunks. Remove center white core and seeds. Puree in blender (yes, including peel) and then reserve one tablespoon of puree for frosting. Sift together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Add oil and the orange puree, mixing well. Add yogurt and combine thoroughly. Stir in carrots and optional nuts.

Line two inch 9-inch baking pans OR one 9x13 pan with waxed paper or some sort of flour spray. Pour batter into pan(s) and bake at 350 degrees. Bake one hour if using two 9-inch pans or 45 minutes if using 9x13 pan. Either way, cake is ready when toothpick/cake tester comes out clean.

Let cool in pan 10-15 minutes. Remove from pan and allow to cool completely before frosting.

Hands Off Mother Earth! Online Campaign Against Geoengineering Launches by Kimberley D. Mok, Montreal, Canada on 04.27.10 Take Action

2010-04-27T20:42:00.000-04:00

No matter how you cut it, geoengineering is a mind-boggling proposition, and most scientists are saying it should only be used as a last-ditch resort, rather than as a delay tactic to hold off real climate change action. Geoengineering really needs more research, as preliminary tests at fertilizing the ocean with iron are showing that large-scale geoengineering could have unpredictable results.

But last week, over 60 international civil society groups at Cochabamba's alternative climate summit lent their collective voices in a grassroots campaign to unanimously oppose geoengineering and are urging the public to join with Hands Off Mother Earth (H.O.M.E.) by "lending a hand" in their photo petition.

With support from environmental and social justice luminaries like David Suzuki, Vandana Shiva, Maude Barlow, Naomi Klein, Herman Daly and Frances Moore-Lappé, the petition hopes to raise more public awareness about the issue prior to the next climate change convention slated for December.

From H.O.M.E.'s press release:

The site features a public portrait gallery of individuals with open palms calling a halt to geoengineering. This gallery is expected to swell as the focus of the campaign moves from Cochabamba this week to upcoming UN talks culminating in the next meeting of Parties to the United Nations Framework Convention on Climate Change in Cancun Mexico in December. A facebook group for the H.O.M.E. campaign has also been launched.

Pat Mooney, Executive Director of ETC Group, explained at the campaign launch why citizens should be concerned about geoengineering:

We do not need to test geoengineering because we know that it is a fundamentally unjust technology. Could you imagine, in your wildest dreams, that the governments who have spent decades denying or avoiding climate change; who have failed to meet even the minimal requirements of the Kyoto Accord; who lack the courage to tell their societies to change their lifestyles; have either the integrity or the intellect to manipulate the oceans or the stratosphere in any way that could be either environmentally-effective or socially-equitable for the world? Should their hand be on the global thermostat?

You can find more information and put up your hand to say 'Halt!' to geoengineering by visiting the photo petition at the Hands Off Mother Earth website, or via Facebook and Twitter @HandsOffMotherE.

More on Geoengineering
Geoengineering to Stop Climate Change: The Effective, the Risky and the Useless Outlined in New Research Paper
Geoengineering Risk Potential Not An Excuse for Inaction, Scientist Says
Does Geoengineering Need a Dose of Geo-Ethics?
Iron Fertilization Experiment Proves Geo-engineering Unpredictable
7 Geoengineering Solutions That Promise To Save Humans from Climate Change

Welcome GEO to the world of Facebook!

2010-03-22T09:50:00.000-04:00

Welcome GEO to the world of Facebook!

After hours spent trying to figure out how to create a fan page for facebook I’ve finally accomplished it!
We plan on using facebook to connect with you without being intrusive, and to build a better relationship. We will be posting lots of photos of our bins, new products, staff and office/warehouse premises to open our doors and give you a better idea of who we are.

We also look forward to letting you know about up and coming events we will be taking part in and how they turned out.

You will be able to see other businesses and organizations we become fans of and connect with.
You will also be able to communicate how you feel about our products and service if you are happy with it and give us any ideas how we could better our service to you.

We will also take the opportunity to promote sales and special offers exclusively to our facebook fans, as well you can find out about them before anyone else!

You will be able to find out great tips for cooking, food storage and ideas. We look forward to posting and exchanging recipes and sharing feedback on them. As we get further into the local season we will let you know what our farmers have for the coming weeks.

We will be launching a monthly discussion board on topics that include food, organics, cooking and the environment. We look forward to your input on what matters to you and where you stand on important topics.

As some of you may have noticed our Vancouver and Muskoka location have had fan pages for quite some time and I’ve noticed some of you becoming fans there(probably because we did not have a page yet!)-So time to move over, and become a fan of GEO Toronto!

Giselle

Organic Artists!

2010-03-05T13:39:00.000-05:00

We really appreciate all of our customers who support us and we also like to support our organic food eating community in return

After talking with one of your fellow organic advocates, I wanted to share with you her profile and hope you can find interest in her music as I did.

Artist Summary
Genres: Alternative / Folk Rock / Pop
Label: Heart and Soul Consulting
Management: Teresa Boase
Artist Bio

TREE (Teresa) at the age of 4 began dancing. A few years later along with her dance performances she discovered her natural singing abilities and received recognition for her talent by performing for sick children,the elderly and the general public. 30 years later,Teresa continues to sing and has been song writing for 14 years. She also plays classical, Acoustic and electric guitar along with piano, drums, bongos and various other percussion instruments. In the year 2003 Teresa became a music teacher, teaching young children and inspiring her students to live their dreams. Not only is she a teacher. Teresa is the mother of 2 children named Ashlyn and James. Along with Teresa, their father, Daniel, is a big role model in the children's life today. Unfortunately the marriage dissolved in the spring of 2009. Today, Teresa is focussing on how to give back to the world and using her music to touch people's lives. We ask all Teresa fans and viewers to take a little time and support her, in signing-up with reverbNation

http://www.reverbnation.com/treeandroots

www.myspace.com/treeandroots

Please let us know what you are up to in the community, we are always interested!

Survey Results

2010-03-05T13:38:00.001-05:00

Thank you to everyone who participated in the GEO customer survey. It has been very helpful to us and we have already started implementing some of the suggestions from you!
Congratulations to Stacey on whose name we drew to win a $50 gift certificate. We hope you enjoy it.

Introducing Beretta Farms Certified Organic Meat

2010-03-05T11:30:00.000-05:00

Our meats are from Beretta Organic Farms, please note the
IMPORTANT ORDERING INFORMATION
All meat products are fresh unless otherwise stated. In order to insure you receive the freshest possible, all meat orders must be placed by 12pm the Friday before your delivery. We will add a $30 reusable cooler deposit to every order which will be refunded upon return. We like to encourage standing orders for 5% discount as well,the deposit will be charged only once. Each cooler will include 1-2 cooler packs that we expect to be returned along with your cooler. You should also arrange to be home at the time of delivery.

All meat is sold by the pound and we will try to get is as close to your order as possible. Your invoice may be adjusted slightly once the meat arrives, with in the pound.

"Beretta Organic Farms is a family run farm committed to providing organic meats for people who are concerned not only about what they eat but also about the health and well-being of the earth.

On our farm we use no chemicals, genetically modified organisms, or artificial fertilizers in our cropping. No antibiotics or growth promoters are used in raising our livestock.

Beretta Organic Farms not only grows the meat and produce, but does the processing as well. We do all our own cutting and wrapping, smoking, sausage making, which allows us to provide a healthy organic product that is custom-processed for each unique customer's needs."

We hope you enjoy the new member to our growing line of products and always welcome more suggestions!

WIN $50 IN GROCERIES FROM GEO!

2010-02-14T16:15:00.000-05:00

In order to improve our service and gain valuable feedback from you, we ask that you take a few minutes to participate in this survey. Your name will get entered in a draw to win a $50 gift certificate to GEO. *If you require a paper version of this please call to have it added to your order.
Enter Survey Here: http://www.surveymonkey.com/s/FPXCJXJ

Green Cricket & GEO Combining Deliveries!

2010-02-14T16:13:00.000-05:00

Welcome to a new year, and a fresh opportunity to live a little healthier and a little lighter on our planet. Green Cricket and Green Earth Organics are combining our deliveries so you can get all of your household and personal care items, as well as your organic produce and groceries in one convenient delivery!!
In February, you receive 10% off when you order from
both Green Cricket and Green Earth Organics for same day delivery.
Mention SAMEDAY as your promo code for 10% OFF on checkout on both sites!!

Green Bean & Mushroom Meadly

2010-01-19T08:37:00.000-05:00

Ingredients
1/2 pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 pound fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
Directions
1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Winter Fever!!!Free Soup!!!

2010-01-19T08:29:00.000-05:00

January 23 to February 5 only!!!!Spend $75 or more at GEO and receive one of our new HAPPY PLANET SOUPS that come in 6 exciting flavours FREE (valued at $6.38)
Berkley Butternut Squash: Brazilian Black Bean,: Louisiana Corn Chowder: Moroccan Chick Pea, : South Indian Split Pea,: Tuscan Tomato

Haiti Earthquake Fundraiser - Sat Jan 23 @ 4pm, Wynchwood Barns

2010-01-18T13:13:00.000-05:00

On Saturday January 23, 2010, the Toronto International Drumming Festival invites you to a fundraiser to help the victims of the Haitian Earthquake. The event will feature performances by Muhtadi and the World Drummers, Njacko Backo and the Toumkak Drummers, Patience Npunlwana, Spoken Word, Jacques Yams, and other artists to be announced. There will be food by Ali, so come hungry!

We will be fortunate to have a representative of Dr. Eric Pierre, the High Commissioner of Haiti, present at the event.

For more information please contact Muhtadi at 416.997.3786 or Njacko Backo at 416.836.8951

Where: Artscape Wynchwood Barns, Barn 2/The Covered Street, 601 Christie St.
When: 4pm to 8pm on January 23, 2010
Door: Pay What You Can

Map: http://maps.google.ca/maps/ms?hl=en&ie=UTF8&msa=0&msid=103504369285256632619.000463ae727d781146556&source=embed&ll=43.748033,-79.39682&spn=0.125494,0.277405&z=12

Please help spread the word! Thank you to Artscape for the generous donation of the space.

Scarlet Poached Pears

2010-01-10T18:21:00.000-05:00

serves 6

ingredients
2 cups Orange Muscat such as Essencia (from a 750-ml bottle)
1 medium red beet (1/4 pound), peeled and sliced
1 tablespoon sugar
2 teaspoons fresh Lemon juice
1 (2-inch) cinnamon stick
2 Turkish bay leaves or 1 California
3 small firm-ripe pears, peeled, halved lengthwise, and cored
preparation

Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.

Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.

Poached pears can be made 1 day ahead and chilled. Bring to room temperature before serving.

Spinach Risotto

2010-01-03T09:39:00.000-05:00

Ingredients:

1 bunch washed and chopped Spinach.
3 cups of Vegetable Broth.
1 cup of water.
1 cup of Onion, finely chopped.
2 tablespoons of Olive Oil.
1 cup of Long Grain Rice.
1/3 cup of dry white wine .
1 teaspoon of Pernod (anise flavoured liquor, optional).
Salt and black pepper, to taste.
½ cup of freshly-grated Parmesan cheese.
Preparation Instructions:
Cook the spinach according to the instructions on its packaging and drain well.
Allow the spinach to cool completely and squeeze dry.
In a saucepan, bring the chicken broth and water to a simmer and keep at a bare simmer.
In a large saucepan, cook the onion in the olive oil over moderately low heat, stirring, until softened.
Add the rice, stirring until each grain is coated with oil.
Add the dry white and cook, covered, over moderately high heat, stirring, until the wine has been absorbed.
Add about ¾ cup of simmering broth and cook over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding broth, about ¾ cup of at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce the heat to moderate if needed to keep the risotto at a strong simmer. Keep adding broth until the rice is tender and creamy looking but still al dente (about 18 minutes).
Stir the spinach and Pernod into the rice and add salt and pepper to taste.
Remove the pan from heat and stir in half of the grated Parmesan.
Serve risotto with the remaining Parmesan.

Bringing the new faces of agriculture to your home...

2009-12-20T15:00:00.000-05:00

Everdale’s New Farmer Calendar for all of 2010 is now available on-line !

Enjoy tips and tricks of the farming trade, a page on companion planting and more to get you through the winter, with a new farmer profile for each month. These calendars make unique and useful holiday presents while supporting the next generation of farmers.

To see sample pages and order the calendar, go to: www.everdale.org/node/292

--
This calendar has been published by Everdale’s Farmers Growing Farmers (FGF) program.
All proceeds go towards supporting new farmers.
.
For more information see www.everdale.org or please contact the FGF team at growingfarmers@everdale.org.
--

Farmers Growing Farmers
South West Ontario FarmON Alliance Partner
Everdale Farm
www.everdale.org
647-367-1816

Creamy Swiss Chard Pasta Recipe

2009-12-13T21:41:00.000-05:00

1 lb swiss chard
* 1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onion, chopped
2 large tomatoes, chopped
1/2 cup fat free sour cream or plain yogurt
1/2 cup 2% low-fat milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

1. Wash swiss chard, cut into small pieces.
2. Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
3. Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
4. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
5. Serve warm.

Green Earth Organics Holiday Closure

2009-12-13T21:19:00.001-05:00

Book Your Thanksgiving Turkey Now!

2009-12-07T15:13:00.000-05:00

Fresh Whole Organic Turkeys Now Available for delivery the week of October 4. Please reserve yours now by phone or email by Monday Morning. They are available in sizes ranging 16lb to 25+lbs for $5/lb.
service@greeneearthorgnaics.com
416-285-5300 begin_of_the_skype_highlighting 416-285-5300 end_of_the_skype_highlighting
Also available Smoked Ham $14.5/lb
Lam (leg or rack) from $11.19/lb

Health Canada Recall on Filsigners Apple Cider

2009-12-01T13:11:00.000-05:00

Reference Number: 5237
Recalling Firm: FILSINGER NATURAL FOODS
Date of Recall: 11/6/2009
Recall Classification: 2
Distribution : Ontario
Extent of the Product Distribution : Retail and Hotel/Restaurant/Institutional
Product List
Brand Name Common Name Size UPC Other Codes Reason for Recall:
FILSINGER'S ORGANIC FOODS ORGANIC SWEET APPLE CIDER 1 liter 0 63930 10338 8 H16293 Chemical - Toxin - Patulin
FILSINGER'S ORGANIC FOODS ORGANIC SWEET APPLE CIDER 1.89 liter None / Aucun H16293 Chemical - Toxin - Patulin
FILSINGER'S ORGANIC FOODS ORGANIC SWEET APPLE CIDER 4 liter None / Aucun H16293 Chemical - Toxin - Patulin

If you require additional information about an individual recall, please contact us.

The ones we have are not recalled.

If you have cider from us with these codes, please return them to us for a full refund.

Sincerely
Giselle
416.285.5300

Creamed Peas and Celery

2009-12-01T07:04:00.000-05:00

Creamed Peas and Celery
4 cups Snap Peas. , shelled
2 cups Celery. , washed, cut in pieces
pinch of Nutmeg. , salt and pepper to taste
1 cup thick white sauce
* (To make White Sauce: scald 1 pint of milk. Melt 1,2 or 3 tablespoons of butter, depending on desired consistency, in a saucepan. Add half a teaspoon of salt, and 1,2,or 4 tablespoons of flour, depending on desired consistency, and let cook for one minute, stirring constantly. Add the milk little by little, stirring gently until it boils. Let it boil for 3 minutes.)
Instructions
1. Creamed Recipe, Boil peas in salted water for about 20 minutes.
2. Drain off water.
3. While peas are boiling, boil celery in salted water in another saucepan for about 15 minutes.
4. Drain off water.
5. During this time make the white sauce.
6. Add celery, peas and seasonings to the sauce.
7. Let simmer for 2 minutes.
8. Then serve.

Christmas shopping do's & don'ts

2009-12-01T07:02:00.000-05:00

1. Brand matters-Shop at good quality stores. Christmas is a time to buy gifts for others, so you don’t want to buy cheap goods that will last only a few months. Look for durable items that will remind your recipient of your love throughout the coming year. In a lot of cases, try to choose something you would enjoy receiving.
2. Stay safe-If you’re buying online; be sure that the website has SSL technology. You can click on the blue bar for details on the security. You definitely want your credit card information to stay secure. Further, if you don’t receive your purchased item, you can contest the charge.
3. Make a list-One way to save money this Christmas would be to prepare a list well in advance. Don’t head out to the store only with your credit card in hand. Impulse shopping can keep you up at night worrying about bills!
4. Special wrapping-Christmas gifts are more than just gifts. They reflect the sentiments of the giver. So save a little money to wrap up your gift in a special way. You can even add a customized note to each family member.
5. Discounts-They can be found at almost every store. Make best use of them! Keep your eyes open for a good bargain. However, don’t compromise on quality!

Next : Christmas Shopping don’ts …
1. Avoid weekends-(Or shop on line!) If you want to avoid bumping shoulders with every other shopper then go shopping on a weekday – preferably in the morning. Salespeople are a lot friendlier when they don’t have a crowd to handle.
2. Don’t limit your choice-So you’ve made a list of items to be bought, but you can’t find one or two. What do you do? Plan for this in advance by writing a back up gift option on your list. This will save you a lot of time especially if you’re shopping for a large number of people.
3. Don’t lose receipts-Save all the receipts from your Christmas shopping expedition. You may need it later, when your gift turns out to be faulty or has a missing part. Your gift recipient will be glad you can get a replacement.
4. Don’t wrap right away-Check your item thoroughly before you thrown on the fancy wrapping paper. Also remember to remove the price tag and other purchase particulars.
5. Don’t wait-Christmas shopping doesn’t need to be restricted to December. Shop when something catches your fancy. You can store it away for Christmas day!

And most important Do: share your tips with others!

Green Earth Organics has a New Home

2009-11-10T14:26:00.001-05:00

We are happy to announce that we have moved to a larger office/warehouse space and that we are sharing it with Green Cricket. Our new address is
311 Evans Ave
Etobicoke Ontario
M8K 1Y6
We also would like to apologize for any dust or hiccups in the past week, though we tried to make it as seamless as possible, a few things did arise and we thank you for your patience.
GEO would like to give a warm welcome to sharing our day with Susan, Melissa, Darryl and the rest of the Green Cricket team.

H1N1 Swine flu cure by Homeopathy

2009-10-29T15:31:00.000-04:00

For all those interested in an alternative
to vaccination for H1N1, or for natural, safe
and effective treatment for the flu, here's info from
the source, The British Institute of Homeopathy. Thank you to all of our Natural/homeopathic Doctors who send us information!

http://www.chfi.com/onair/morning/media.jsp?content=20091021_095738_8668 and http://www.letterfromserendipity.com/BlaylockArticle_IO.pdf

Classic homeopathy is a healing methodology that is based on the wisdom of treating a specific individual and their specific symptoms (including body, mind, emotions, and environment), as opposed to the allopathic model which bases treatment on agreed upon disease symptoms and averages.

Homeopathy Flu Therapy Is Not Affected by Viral Mutations

Homeopathy does not depend on one drug or feature particular drugs for curing any type of flu. Homeopathy is a non allopathic healing method that was once the mainstream medicine of the 19th century. Because different remedies and combinations and strengths are prescribed according to exact symptomatic readings, homeopaths can successfully adapt treatments to handle viral mutations. Homeopathy was enjoyed by many until certain moneyed interests almost pushed it out of existence. Now there is somewhat of a resurgence of its use.

It is also important to note that homeopathy is primarily an energetic and vibrational medicine. Simplistically speaking, homeopathic remedies are created by diluting a physical substance into a distilled water and alcohol and creating a vibrational or energetic substance by shaking it rapidly with machinery. This is how a nosode is created. Therefore, even a toxic physical substance prepared in a nosode will not retain any toxicity that will be transferred into the body.

And the nosode is taken orally, thereby not bypassing the initial stage of the immune system. Inoculations do bypass this important first phase of the immune system by ignoring the mucous membranes in the mouth and throat and going directly into the bloodstream. Homeopathic remedies are applied by a counterintuitive method. A homeopathic doctor is skilled in matching the individual`s current symptom picture with exact remedies that produce those exact same symptoms. This is actual immunization. Keep in mind when an individual`s symptoms change, new homeopathic remedies are prescribed to replace the previous homeopathic recommendations. This process continues until there are no more symptoms.

However, when there is an epidemic or pandemic disease, a homeopathic doctor can use the `common` symptoms widely reported by the public as an individual body and prescribe homeopathic remedies accordingly.

Homeopathy and Mexican H1N1 Flu

Homeopathy had an amazingly high cure rate in the 1918 Spanish Flu pandemic in the USA. Just recently, during the 2009 Mexican Flu outbreak, a small group of Mexico City homeopathic doctors have revealed that homeopathy is up to the task again. This is good news considering that many over the counter and prescribed pharmaceutical flu remedies not only hazard negative side effects, but they may also not really cure current flu strains.

According to doctors the symptoms of the 1918 flu and the so called `H1N1 swine flu` of 2009 are very similar. It`s interesting to note both pandemics started in the spring, in the month of April, and not in the official flu season which is autumn. Two additional symptoms, one of which is an emotional aspect that is part of homeopathy diagnosis, are noted by this study: "fear of death" and a "high fever" at the onset of the infection.

The basic purpose of the Mexican Homeopaths` study was to identify common symptoms of the 2009 swine flu in order to outline a specific homeopathic based prevention and treatment model that could be used by homeopathic doctors around the world.

Homeopathy preventive H1N1 medicine :

1. BAPTISIA TINCTOREA
2. INFLUENZINUM
3. ARSENICUM ALBUM
4. OSCILOCCINIUM
5. GELSEMIUM

Oscilococcinium 30' and `Influenzium 200' for swine flu prevention as well as to improve the immune system among the general public towards the flu. "The homeopathy medicine 'Gelsemium 30' has been proved effective clinically in the treatment of swine flu in France a decade back and has been reported in the British journal of Clinical Medicine.

"In homeopathy there are no specific medicines for a particular nosological picture (for which the most common symptoms are taken into account). But in epidemics, due to the common causative agent, susceptibility of the population in this particular moment, and the repetition of symptoms, a group of the most useful remedies can be deduced. The remedies determined in this way are called the Genius Epidemicus. They consist of a group of medicines with symptoms most similar to those presented by most patients suffering this flu."

"For homeopathic treatment is it necessary to take into account the degree of reaction of the patient and the symptoms with which the disease manifests itself. We considered this and the symptoms observed during the last epidemic (1918) to find the similar remedy."

Homepathic remedies listed by the Mexican Doctors which they successfully employed against the 2009 Mexican Flu are as follow :

Aconitum napellus, Actea racemosa, Allium cepa, Ammonium phosphoricum, Antimonium tartaricum, Arnica montana, Arsenicum album, Baptisia tinctoria, Belladonna atropa, Bryonia alba, Camphora, Carbo vegetabilis, Carbolic acid, Causticum, Chamomilla, China officinalis, Drosera rotundifolia, Eupatorium perfoliatum, Euphrasia, Ferrum phosphoricum, Gelsemium sempervirens, Glonoinum, Hepatica triloba, Hyosciamus niger, Influenzinum (corresponding to the epidemic), Ipecauanha, Lachesis trigonocephalus, Lycopodium clavatum, Dooooosh vivus, Natrum sulphuricum, Nux vomica, Opium, Phosphorus, Phytolacca decandra, Pulsatilla, Pyrogenium, Rhus toxicodendron, Sticta pulmonaria, Sepia officinalis, Sulphur.

Nosodes, Influenzinum (corresponding to the epidemic), Pyrogenium, Anthracinum.

Homeopathy and the 1918 Flu

WW I was the first time that USA military personnel were ordered to receive vaccinations. There was and is a strong suspicion that mandated vaccinations used on troops actually created the initial infections for this pandemic. It`s recorded that many died after being vaccinated, while most who did not receive vaccinations survived.

Those factors did not affect or alter what homeopaths managed to put together during this pandemic. Understanding symptoms which have been closely scrutinized and categorized are the determining factors for administering classic homeopathic remedies, including the follow up remedies for complete recovery as symptoms change.

Undisclosed to the public at large, despite the strange and unusually virulent flu strain resulting in the "White Plague", the cure rate of homeopathy during the 1918 so called Spanish Flu has been reported as 98%
source: http://www.fightbackh1n1.com/2009/08/h1n1-swine-flu-cure-by-homeopathy.html