Save up to 75% on selected merchandise including natural and organic bath, body, baby care products, pet products, yoga supplies, bamboo/organic cotton adult and baby clothing, gift baskets...
4 days only!
Thursday Jan27 4 - 8 pm
Friday Jan 28 4- 8 pm
Saturday Jan 29 12 -4 pm
Sunday Jan 30 12-4 pm
311 Evans Ave. Etobicoke
Sunday, January 23, 2011
Roasted Acorn Squash Salad
Ingredients
2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces),
peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme (or tsp dry)
4 cups torn Romaine Lettuce
1 tablespoon toasted pine nuts
Method
Preheat oven to 350F.
Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
Remove from oven and set aside.
To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
To assemble: In large mixing bowl, toss lettuce with vinaigrette.
Place lettuce on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.
2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces),
peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme (or tsp dry)
4 cups torn Romaine Lettuce
1 tablespoon toasted pine nuts
Method
Preheat oven to 350F.
Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
Remove from oven and set aside.
To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
To assemble: In large mixing bowl, toss lettuce with vinaigrette.
Place lettuce on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.
Thursday, January 20, 2011
Local Motion - The Art of Civic Engagement
Presented by The Hart House Literary & Library Committee
Details: The Literary & Library Committee presents contributors and featured subjects of the book Local Motion: The Art of Civic Engagement in Toronto (Coach House Books), who will be discussing their essays and work.
The panel will include Hamutal Dotan, editor of Torontoist; Tamara Dawit, executive director of 411 Initiative for Change; Jonathan Goldsbie, a columnist for The National Post and Louroz Mercader of the Mississauga Youth Games. The evening will be moderated by artist and urban project organizer, Dave Meslin.
All are welcome to learn and ask questions about who and what makes one city, Toronto, tick and stall!!
When: Thursday, January 27th, 2011 at 7PM
Where: The East Common Room
Cost: Free
All are welcome to attend!
Details: The Literary & Library Committee presents contributors and featured subjects of the book Local Motion: The Art of Civic Engagement in Toronto (Coach House Books), who will be discussing their essays and work.
The panel will include Hamutal Dotan, editor of Torontoist; Tamara Dawit, executive director of 411 Initiative for Change; Jonathan Goldsbie, a columnist for The National Post and Louroz Mercader of the Mississauga Youth Games. The evening will be moderated by artist and urban project organizer, Dave Meslin.
All are welcome to learn and ask questions about who and what makes one city, Toronto, tick and stall!!
When: Thursday, January 27th, 2011 at 7PM
Where: The East Common Room
Cost: Free
All are welcome to attend!
Wednesday, January 19, 2011
What Day Do We Deliver to You?
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.
GEO Delivery Windows
After checking your delivery day, you can follow this link to find an approximent 1 hour delivery window. Times may vairy due to volume and weather.
If you require a special delivery time, we may be able to accomidate for a $5 delivery charge.
Please cut and paste this in your browser!
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B-DSIqticN0bMGQ2ZGY5M2YtNWEyZi00N2FmLWFkMDUtYjBiMGU0OTViNTA1&hl=en
If you require a special delivery time, we may be able to accomidate for a $5 delivery charge.
Please cut and paste this in your browser!
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0B-DSIqticN0bMGQ2ZGY5M2YtNWEyZi00N2FmLWFkMDUtYjBiMGU0OTViNTA1&hl=en
Monday, January 17, 2011
Canadian Organic Growers
Canadian Organic Growers would like to invite you to our 5th annual conference Your Food, Your Choice: The Promise of Organic on February 19 in downtown Toronto. Organic continues to make a difference to our tables, to our health, and to our environment. Hear how one country is going entirely organic, and find out how organic benefits you. Learn what is happening in organic agriculture and our food system in Canada. This conference is relevant and timely. Below is an announcement about it. Please pass it on to others you know who might be interested. If you would like some postcards or posters let us know. We look forward to seeing you at the conference.
Your Food, Your Choice: The Promise of Organic
Presented by Canadian Organic Growers in association with The Big Carrot
Saturday, February 19, 2011
9:00 am - 5:00 pm
University of Toronto Conference Centre
89 Chestnut St., Toronto
$65 ($85 after Feb. 5); COG members $55 ($65 after Feb. 5)
Rates for seniors, students and unwaged
Organic lunch included!
Info and registration: www.cogtoronto.org or 416-466-4420
Imagine a country choosing to prioritize its citizens' happiness over traditional economic measures. Imagine health and environment taking a front row seat. Bhutan is doing just that. This remote South Asian country is choosing to value "Gross National Happiness" above conventional economics as it deals with the dominate influences of todays’ world. This philosophy will be their guiding principle over their nation's development, which includes certifying the entire country's agricultural system organic. Vandana Shiva says "Bhutan, which looks idealistic, is actually being realistic about what you need for a sustainable society." Imagine the impact if we followed suit? Join us to learn how the promise of organic is making a difference to our health and how we live and eat.
Keynote speaker is Silver Donald Cameron, one of the few observers to Bhutan's transition to an entirely organic agricultural system. Panels include Moms Against GMOs, Natural vs Organic, Whistleblowers, EnviroPig, Is Walmart Compatible with Organic?, Hidden GMOs, Make Heritage Seeds Work for You, The Wonder Years: Bread and Beer, Sludge on our Farms, The Future of Agriculture, Organic Beauty Products, and more. The Promise of Organic will stir you with the inspiring stories, the difficult challenges and the proven visions that are bringing healthy organic food from the field to the table.
Your Food, Your Choice: The Promise of Organic
Presented by Canadian Organic Growers in association with The Big Carrot
Saturday, February 19, 2011
9:00 am - 5:00 pm
University of Toronto Conference Centre
89 Chestnut St., Toronto
$65 ($85 after Feb. 5); COG members $55 ($65 after Feb. 5)
Rates for seniors, students and unwaged
Organic lunch included!
Info and registration: www.cogtoronto.org or 416-466-4420
Imagine a country choosing to prioritize its citizens' happiness over traditional economic measures. Imagine health and environment taking a front row seat. Bhutan is doing just that. This remote South Asian country is choosing to value "Gross National Happiness" above conventional economics as it deals with the dominate influences of todays’ world. This philosophy will be their guiding principle over their nation's development, which includes certifying the entire country's agricultural system organic. Vandana Shiva says "Bhutan, which looks idealistic, is actually being realistic about what you need for a sustainable society." Imagine the impact if we followed suit? Join us to learn how the promise of organic is making a difference to our health and how we live and eat.
Keynote speaker is Silver Donald Cameron, one of the few observers to Bhutan's transition to an entirely organic agricultural system. Panels include Moms Against GMOs, Natural vs Organic, Whistleblowers, EnviroPig, Is Walmart Compatible with Organic?, Hidden GMOs, Make Heritage Seeds Work for You, The Wonder Years: Bread and Beer, Sludge on our Farms, The Future of Agriculture, Organic Beauty Products, and more. The Promise of Organic will stir you with the inspiring stories, the difficult challenges and the proven visions that are bringing healthy organic food from the field to the table.
Avocado, Mozzarella and Tomato Salad
INGREDIENTS
Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves
METHOD
Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side
Serves 4
2 small ripe avocado pears
juice of 1 large lemon
6 ripe tomatoes
6oz (175g) mozzarella or bocchini cheese
3oz (75g) pitted black olives
2 tablespoons pistachios crushed by rolling pin
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
fresh basil leaves
METHOD
Cut the avocados in half and remove the stone. Remove the skin and then slice the flesh fairly thinly. Place in a bowl and sprinkle with lemon juice.
Now slice the mozzarella thinly and cut the tomatoes into small wedges. Add to the avocado along with the olives. Season with salt and freshly milled black pepper. Toss gently to combine the flavours and then cover and chill in the refrigerator for 30 minutes.
When you are ready to serve, drain the avocado, mozzarella, tomatoes and olives and carefully pile the ingredients onto a serving dish being careful not to break up the avocados.
Mix together the reserved juices with the olive oil and pistachios. Spoon a little of the dressing over the salad and sprinkle over a few basil leaves.
Serve the salad with crusty bread and the remaining dressing to the side
Hydrate your Chapped Canadian Skin by the Food you Eat
I Love Canada, and Toronto, and winter but I am not very happy with my skin right now. After a little research on what foods are good for you and your skin in the Canadian winter her they are to share with you! I am not one for taking vitamins but would rather find my nutrition on whole every day foods. Is it from having 2 babies that my skin is more sensitive, or my central heating? This winter in particular my skin is definitely dry. I have broken my finding into 5 basic groups. (Maybe Valerie can comment.) I’ll report back in the next few weeks and let you know the status of my skin. We would love to hear your tips too!
Omega 3’s
Fish
Avocado (strategically in the bin this week!)
Nuts
Olive Oil
Vitamin E. (found in..)
Eggs
Almonds
Dark Leafy Greens (Spinach is in you bin this week too, you will always find at least 1 weather it be chard kale spinach…)
Whole Grains
beta-carotene :
higher in Raw foods
Orange and yellow vegetables-I must just slip this in that (I HATE CARROTS!)
4. Sulphur: (this is new to me that sulphur is found in food and actually good for you!?)
garlic, onion and eggs
5. Water!Water!Water!Water!Water!Water!Water!Water!
Omega 3’s
Fish
Avocado (strategically in the bin this week!)
Nuts
Olive Oil
Vitamin E. (found in..)
Eggs
Almonds
Dark Leafy Greens (Spinach is in you bin this week too, you will always find at least 1 weather it be chard kale spinach…)
Whole Grains
beta-carotene :
higher in Raw foods
Orange and yellow vegetables-I must just slip this in that (I HATE CARROTS!)
4. Sulphur: (this is new to me that sulphur is found in food and actually good for you!?)
garlic, onion and eggs
5. Water!Water!Water!Water!Water!Water!Water!Water!
Thursday, January 6, 2011
Spaghetti with Spinach and Cheese
2 shallots, chopped
2 cloves garlic, minced
bunched spinach, cleaned and torn
2 tomatoes, chopped
handful minced basil
100 g mozzarella cheese, shredded part-skim
¼ tsp black pepper
200 g spaghetti
2 tbsp Parmesan cheese, grated
Heat Olive Oil in skillet; heat. Add the shallots and garlic and cook until softened, about 5 minutes.
Meanwhile cook the spaghetti al dente.
Add the spinach to the shallots, tomatoes and basil; toss lightly. Reduce the heat and simmer, covered until the spinach is wilted, 4-5 minutes. Remove from the heat.
Add the mozzarella cheese and pepper; toss to combine.
Place 100g spaghetti on each of 2 plates. Top with the spinach mixture and serve, sprinkle with the parmesan cheese.
2 cloves garlic, minced
bunched spinach, cleaned and torn
2 tomatoes, chopped
handful minced basil
100 g mozzarella cheese, shredded part-skim
¼ tsp black pepper
200 g spaghetti
2 tbsp Parmesan cheese, grated
Heat Olive Oil in skillet; heat. Add the shallots and garlic and cook until softened, about 5 minutes.
Meanwhile cook the spaghetti al dente.
Add the spinach to the shallots, tomatoes and basil; toss lightly. Reduce the heat and simmer, covered until the spinach is wilted, 4-5 minutes. Remove from the heat.
Add the mozzarella cheese and pepper; toss to combine.
Place 100g spaghetti on each of 2 plates. Top with the spinach mixture and serve, sprinkle with the parmesan cheese.
Subscribe to:
Posts (Atom)
