Green Earth Organics Holiday Closure

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

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


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

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

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

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

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

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

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

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...)