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
Thursday, August 19, 2010
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.
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