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
Thursday, December 30, 2010
Tuesday, December 28, 2010
About Tony Judt Auditorium
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/
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/
Monday, November 15, 2010
Monday, November 8, 2010
Autumn Cabbage Soup
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.
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.
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
Sunday, October 24, 2010
Mousse aux Fraises (Strawberry Mousse)
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.
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.
Saturday, October 2, 2010
The Stinking Rose By Valerie Hould-Marchand
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
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
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
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!
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!
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!
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!
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!
Thursday, August 19, 2010
Popeye didn’t know By Valerie Hould-Marchand
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
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
Sunday, August 15, 2010
Planning a Dinner Party
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!
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
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.
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.
Sunday, August 8, 2010
Green Earth Organics Toronto: SAUTEED ONTARIO SWEET CORN WITH BASIL & WHITE PEPP...
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
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.
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.
Thursday, August 5, 2010
Harmony Organic Dairy Products Inc.
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
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
Tuesday, August 3, 2010
Delivery Areas
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.
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.
Sunday, July 25, 2010
Sauteed Ontario New Potatoes
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.
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
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
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
Thursday, July 22, 2010
The New Bikesharing Initiative for Our City
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
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
Tuesday, July 20, 2010
Honey-Glazed Wax Beans
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.
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.
Saturday, July 3, 2010
Ravishing Radish Risotto
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.
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
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 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
Thursday, June 24, 2010
THE STARTING LINE By : Valerie Hould-Marchand
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
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
Monday, June 14, 2010
New GEO Member
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
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
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
Friday, June 11, 2010
Cold Garbanzo and Cucumber Salad
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.
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.
Thursday, June 3, 2010
Susan's Sweet Potato Side Salad
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)
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)
Sunday, May 16, 2010
Mint-Coriander Chutney
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.
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
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
Thursday, May 6, 2010
Get Your Fee Sample of Bio-K+ in this week's bin, while supplies last
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
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
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.
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.
Tuesday, April 27, 2010
Hands Off Mother Earth! Online Campaign Against Geoengineering Launches by Kimberley D. Mok, Montreal, Canada on 04.27.10 Take Action
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
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
Monday, March 22, 2010
Welcome GEO to the world of Facebook!
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
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
Friday, March 5, 2010
Organic Artists!
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!
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
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.
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
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!
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!
Sunday, February 14, 2010
WIN $50 IN GROCERIES FROM GEO!
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
Enter Survey Here: http://www.surveymonkey.com/s/FPXCJXJ
Green Cricket & GEO Combining Deliveries!
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!!
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!!
Tuesday, January 19, 2010
Green Bean & Mushroom Meadly
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.
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!!!
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
Berkley Butternut Squash: Brazilian Black Bean,: Louisiana Corn Chowder: Moroccan Chick Pea, : South Indian Split Pea,: Tuscan Tomato
Monday, January 18, 2010
Haiti Earthquake Fundraiser - Sat Jan 23 @ 4pm, Wynchwood Barns
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.
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.
Sunday, January 10, 2010
Scarlet Poached Pears
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.
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.
Sunday, January 3, 2010
Spinach Risotto
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.
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.
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