Thursday, October 28, 2010
Green Earth Organics Toronto: Ontario Rosemary Rutabaga with Ginger-Roasted Pear...
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
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.
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.
Wednesday, October 27, 2010
ALMOST PERFECT By Valerie Hould-Marchand
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
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
Monday, October 25, 2010
Pomegranate, Gold Beet, and Orange Salad
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.
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
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
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