Dear Green Earth Organics Customers/Suppliers/Supporters,
Regretfully after almost 18 years we have to close our doors permanently.
We would like to thank all of our loyal customers who have been with us over years, as well as all of our new customers and business clients. Your commitment to the environment and health through choosing organic groceries for your household is what truly will make a difference in our world for future generations to come. This has been our mission from the beginning and we are so happy to see the demand for organic food grow over the years.
This is a sad day for us and our family. Please continue the fight for organic food, your health and the environment.
Thank you again for your support and understanding.
Sincerely,
Bill
Saturday, December 6, 2014
Monday, November 24, 2014
Temporary Service Interruption
Dear Green Earth Organics Customers,
Regretfully we have to close our doors temporarily until Monday December 8, while we do some internal reorganizing.
We would also like to thank all of our loyal customers who have been with us for the past 16 years, as well as all of our new customers and business clients. Your commitment to the environment and health through choosing organic groceries for your household is what truly will make a difference in our world for future generations to come. This has been our mission from the beginning and we are so happy to see the demand for organic food grow over the years.
Our deepest apologies for any inconvenience we cause during this service interruption. We appreciate your patience during this time. We look forward to responding to any inquiries via phone or email upon our return.
Thank you again for your support and understanding.
Sincerely,
GEO
Regretfully we have to close our doors temporarily until Monday December 8, while we do some internal reorganizing.
We would also like to thank all of our loyal customers who have been with us for the past 16 years, as well as all of our new customers and business clients. Your commitment to the environment and health through choosing organic groceries for your household is what truly will make a difference in our world for future generations to come. This has been our mission from the beginning and we are so happy to see the demand for organic food grow over the years.
Our deepest apologies for any inconvenience we cause during this service interruption. We appreciate your patience during this time. We look forward to responding to any inquiries via phone or email upon our return.
Thank you again for your support and understanding.
Sincerely,
GEO
Monday, February 17, 2014
Simply Sauteed Beets
Ingredients:
1 basket fresh Beets, scrubbed
2 tablespoons Butter
1 teaspoon salt
Directions:
Cut the tops and bottoms off of the beets. Place in a steaming apparatus of what you have. Cover and steam until fork tender, about 30 minutes. Remove and allow to cool enough to handle. Using a spoon, carefully remove the skin. Cut into even wedges.
Heat a skillet over medium heat. Add in the butter, the beets, and the salt. Stir/toss occasionally for about 5 minutes. Remove from heat and serve immediately.
Friday, October 4, 2013
Monday, June 24, 2013
Organic Garlic Scape Pesto
Enjoy your fabulous organic garlic scape pesto with your favorite pasta,French stick or crackers. You can enjoy right away or refrigerate in small mason jars or freeze in bags.
Ingredients:
-1/4 lb Garlic Scapes (about 12)
-1 cup Parmesan cheese (grated)
-Juice of 1 Lemon + zest if desired
-1/2 cup olive oil (divided)
-1/4 cup nuts (walnut, almond, pine)
-Pinch of sea salt
-1/4 cup fresh cut Basil (optional)
Preparation:
Wash and trim garlic scapes. Cut garlic scapes into small pieces.
Place garlic scapes and 1/4 cup olive oil in a food processor and blend.
Chop nuts to small pieces.
Place Parmesan, nuts, lemon juice, zest, remaining olive oil and sea salt in food processor.
Blend until desired consistency.
Enjoy!
Ingredients:
-1/4 lb Garlic Scapes (about 12)
-1 cup Parmesan cheese (grated)
-Juice of 1 Lemon + zest if desired
-1/2 cup olive oil (divided)
-1/4 cup nuts (walnut, almond, pine)
-Pinch of sea salt
-1/4 cup fresh cut Basil (optional)
Preparation:
Wash and trim garlic scapes. Cut garlic scapes into small pieces.
Place garlic scapes and 1/4 cup olive oil in a food processor and blend.
Chop nuts to small pieces.
Place Parmesan, nuts, lemon juice, zest, remaining olive oil and sea salt in food processor.
Blend until desired consistency.
Enjoy!
Tuesday, June 4, 2013
Strawberry Bruschetta
Ingredients:
1 1/2 cups sliced fresh Strawberries
1 Nectarine, diced
1 cup quartered Grape tomatoes
3 tablespoons thinly sliced fresh Basil
1 shallot, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 (12-oz.) French bread baguette
1 (10.5-oz.) goat cheese log, softened
Preparation:
1. Preheat oven to 375°. Stir together strawberries, nectarine, grape tomatoes, basil, minced shallot, olive oil, balsamic vinegar, sugar, freshly ground pepper, and salt.
2. Split baguette in half; cut each half crosswise into 4 equal pieces. Spread cut sides of bread with goat cheese. Place bread pieces on a baking sheet, and bake 13 to 15 minutes or until thoroughly heated. Remove from oven, and top with strawberry mixture. Cut into 2-inch slices.
Wednesday, May 29, 2013
Sauteed Fiddleheads
Original recipe makes 3 cups
Ingredients
3 cups fresh Fiddleheads, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove Garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh Lemon juice
Directions
1. Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Tuesday, May 21, 2013
Grilled Sweet Potatoes with cilantro
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
2 pounds Sweet Potatoes
3-4 Tbsp olive oil
Kosher salt
Dressing
1/4 cup finely chopped fresh Cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
Pinch of salt
Method
1 Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
2 Combine all of the dressing ingredients into a small bowl.
3 Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.
4 Toss the sweet potatoes in a bowl with the dressing and serve hot.
Monday, May 6, 2013
Pear and Blue Cheese Salad
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6
Ingredients:
1 (10 ounce) bag mixed field greens
1/2 cup sliced Red Onions
1 Bosc Pears, cored and sliced
1/2 cup chopped candied pecans
1/2 cup crumbled Blue cheese
1/4 cup maple syrup
1/3 cup Apple Cider Vinegar
1/2 cup mayonnaise
2 tablespoons packed brown sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground blackpepper
1/4 cup walnut oil
Directions:
1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.
Wednesday, May 1, 2013
Peach Cobbler
Total time: 45 minutes
Ingredients
Batter
1/2 cup melted Butter
1 cup flour
1 cup Sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature Eggs
Filling
3 sliced Peaches
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Melt butter in a 9 x 13 inch pan.
Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.
Monday, March 18, 2013
Enzymes – Agents of Life
By Valerie Hould-Marchand
We are alive only because we contain within us thousands of various kinds of enzymes that regulate the life process. They are often referred to as the physical “Agents of Life”.
Enzymes are protein molecules that aid in numerous biochemical reactions in the body. They are found in your mouth, stomach, intestinal fluids, blood, organs, and in every cell in your body. They facilitate digestion, absorption, transportation and elimination.
Your body's production of enzymes, including those involved in digestion, slows down as you get older. By the age of thirty five, the production of enzymes in the stomach, small intestines, and pancreas is in decline. When you are lacking digestive enzymes, your body cannot digest properly, and as a result, your body will not absorb all the nutrients it needs to thrive. Unfortunately, the amount of processed foods and chemicals that creep into our diets every day is not helping and can lead to digestives disorder and other general health problems.
You can augment your body’s supply eating plenty of raw fruits and vegetables (when we cook certain foods, we end up destroying the enzymes altogether).
Here are some enzyme-packed foods you should consume on a regular basis:
-Green Papaya (contains enzymes that will break down proteins)
-Pineapple (contains enzymes that will break down proteins)
-Raw Milk (contains enzymes that will help digest fats)
-Organic Raw Honey (contains enzymes that will help break down starches, carbohydrates, and other sugars)
And for a delicious daily tonic:
Blend 1/3 pineapple, 1/2 papaya, and roughly 20 papaya seeds
*In large quantity, green papaya and papaya seeds can induce abortion and have contraceptive effects - so avoid them if you're pregnant or trying to have a baby
FUN FACT
Enzymes are activated in water, so it is extremely important to drinking plenty of fluids throughout the day.
Sources: Puristat Internal Cleansing
Naturalnews.com
We are alive only because we contain within us thousands of various kinds of enzymes that regulate the life process. They are often referred to as the physical “Agents of Life”.
Enzymes are protein molecules that aid in numerous biochemical reactions in the body. They are found in your mouth, stomach, intestinal fluids, blood, organs, and in every cell in your body. They facilitate digestion, absorption, transportation and elimination.
Your body's production of enzymes, including those involved in digestion, slows down as you get older. By the age of thirty five, the production of enzymes in the stomach, small intestines, and pancreas is in decline. When you are lacking digestive enzymes, your body cannot digest properly, and as a result, your body will not absorb all the nutrients it needs to thrive. Unfortunately, the amount of processed foods and chemicals that creep into our diets every day is not helping and can lead to digestives disorder and other general health problems.
You can augment your body’s supply eating plenty of raw fruits and vegetables (when we cook certain foods, we end up destroying the enzymes altogether).
Here are some enzyme-packed foods you should consume on a regular basis:
-Green Papaya (contains enzymes that will break down proteins)
-Pineapple (contains enzymes that will break down proteins)
-Raw Milk (contains enzymes that will help digest fats)
-Organic Raw Honey (contains enzymes that will help break down starches, carbohydrates, and other sugars)
And for a delicious daily tonic:
Blend 1/3 pineapple, 1/2 papaya, and roughly 20 papaya seeds
*In large quantity, green papaya and papaya seeds can induce abortion and have contraceptive effects - so avoid them if you're pregnant or trying to have a baby
FUN FACT
Enzymes are activated in water, so it is extremely important to drinking plenty of fluids throughout the day.
Sources: Puristat Internal Cleansing
Naturalnews.com
Monday, February 11, 2013
@GreenEarthOrganics on Instagram
We've started Instagraming! To help us launch and celebrate our new Instagram account we are doing a special contest to get started and see what delicious meals you make with your organic bin. We welcome you to follow us @greenearthorganics! Tag us in a beautiful photo you have taking of your order or something you have cooked using the ingredients and you can win your order! Draw will happen February 25 so you have 2 weeks to get your Instagram on!
Pickled Turnips
We are making Pickled Turnips this week! Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.
Makes 6 pint jars (about 12 cups) | Active Time: 30 minutes | Total Time: 30 minutesIngredients
2 1/2 pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
6 slices peeled beet
3-6 whole large cloves garlic, sliced
3 cups distilled white vinegar or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Preparation
Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.
Monday, February 4, 2013
CAN GREEN COFFEE BEAN EXTRACT HELP YOU LOSE WEIGHT? By Valerie Hould-Marchand
Did you make New Year’s resolutions? Let me guess, it had something to do with fitness… Have you given up on them yet? In fact, nearly 60 percent of people who take them will give up within six months. Losing weight takes time – time most people do not have in this fast paste life. So it is easier to give up or fall victim to the numerous trendy quick fixes.
It seems we are always wild for the newest natural supplements promising to quickly make us slim and beautiful. The latest craze is no different. It has been praised as almost miraculous in its ability to help you lose weight without the need to change your diet or your exercise regime.
Is it too good to be true? Haven’t we heard these claims a hundred times before? Remember raspberry keytones, hoodia, and yerba mate? This certainly has not stopped Green Coffee Bean Extract from flying off the shelves. Like numerous other vastly popular natural supplements or products, the Green Coffee Bean Extract (GCBE) fad originated from the Dr. Oz show. In September, Dr.Oz even conducted his own experiment on the supplement, using 100 women volunteers, in an effort to silence the critics. The women who were given the extract lost an average of two pounds a week in two weeks, while the women who took placebo lost an average of one pound during that time.
What is it?
Coffee beans are actually green seeds inside a red berry. Roasting them is what gives the seeds their brown colour and creates the characteristic aroma and flavour java lovers crave every day. Green coffee beans are simply coffee beans that have not been roasted yet.
Does it work?
The numbers of studies or clinical trials on the topic are still limited at this point, but one study in particular is often mentioned when promoting the efficacy of GCBE. Dr. Joe Vinson, professor of chemistry at the University of Scranton in Pennsylvania, lead a 22-week study where subjects experienced significant reductions in body weight, body mass index, and percent of body fat.
This study a widely cited as proof that GCBE helps you lose weight, but many experts and scientists remain skeptical on the subject.
If GCBE works for weight loss, it may be due to a natural compound called chlorogenic acid, which helps slow the release of glucose in the body. So far, it seems to be a relatively safe product in short-term use, but if you give it a try, you will want to check with your doctor first to make sure GCBE poses no risk to your health. Not to mention that it is not cheap, the cost adds up to almost $40 a month on average.
If you decide to go ahead and try GCBE for yourself, here is what Dr. Oz advises:
• Choose a green coffee bean supplement that contains chlorogenic acid extract, which can be listed as either GCA (green coffee antioxidant), or Svetol, says Dr. Oz. It should have a minimum of 45 percent chlorogenic acid.
• For the study that Dr. Oz conducted, participants were told to take 400 mg, three times a day, 30 minutes before each meal.
Sources:
Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3267522/
www.droz.com
It seems we are always wild for the newest natural supplements promising to quickly make us slim and beautiful. The latest craze is no different. It has been praised as almost miraculous in its ability to help you lose weight without the need to change your diet or your exercise regime.
Is it too good to be true? Haven’t we heard these claims a hundred times before? Remember raspberry keytones, hoodia, and yerba mate? This certainly has not stopped Green Coffee Bean Extract from flying off the shelves. Like numerous other vastly popular natural supplements or products, the Green Coffee Bean Extract (GCBE) fad originated from the Dr. Oz show. In September, Dr.Oz even conducted his own experiment on the supplement, using 100 women volunteers, in an effort to silence the critics. The women who were given the extract lost an average of two pounds a week in two weeks, while the women who took placebo lost an average of one pound during that time.
What is it?
Coffee beans are actually green seeds inside a red berry. Roasting them is what gives the seeds their brown colour and creates the characteristic aroma and flavour java lovers crave every day. Green coffee beans are simply coffee beans that have not been roasted yet.
Does it work?
The numbers of studies or clinical trials on the topic are still limited at this point, but one study in particular is often mentioned when promoting the efficacy of GCBE. Dr. Joe Vinson, professor of chemistry at the University of Scranton in Pennsylvania, lead a 22-week study where subjects experienced significant reductions in body weight, body mass index, and percent of body fat.
This study a widely cited as proof that GCBE helps you lose weight, but many experts and scientists remain skeptical on the subject.
If GCBE works for weight loss, it may be due to a natural compound called chlorogenic acid, which helps slow the release of glucose in the body. So far, it seems to be a relatively safe product in short-term use, but if you give it a try, you will want to check with your doctor first to make sure GCBE poses no risk to your health. Not to mention that it is not cheap, the cost adds up to almost $40 a month on average.
If you decide to go ahead and try GCBE for yourself, here is what Dr. Oz advises:
• Choose a green coffee bean supplement that contains chlorogenic acid extract, which can be listed as either GCA (green coffee antioxidant), or Svetol, says Dr. Oz. It should have a minimum of 45 percent chlorogenic acid.
• For the study that Dr. Oz conducted, participants were told to take 400 mg, three times a day, 30 minutes before each meal.
Sources:
Randomized, double-blind, placebo-controlled, linear dose, crossover study to evaluate the efficacy and safety of a green coffee bean extract in overweight subjects
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3267522/
www.droz.com
Thursday, December 20, 2012
Holiday Closure
Please note we will be closed from Monday December 24 and will reopen again Wednesday December 2.
Delivery Schedule for the week of December 31
If you have a delivery scheduled Monday December 31 or Tuesday January 1, it will come Wednesday January 2. If you are not able to accept delivery January 2, please update your delivery schedule as usual, or call or email to reschedule your delivery. Wednesday, Thursday and Friday deliveries of this week will not be affected.
If you are on an every 2 week delivery schedule
If you are on an every 2 week delivery schedule and you received your last delivery the week of December 17, your next delivery will be the week of December 31.
If you are on an every 2 week delivery schedule and you received your last delivery the week of December 10, your next delivery will be the week of January 7.
If you wish to switch your week schedule, please call or email the office.
Hope you have a very happy holiday, and all the best in the new year! Thank you so much for your continued support over the past 15 years!
Sincerely
Billy and Giselle
Delivery Schedule for the week of December 31
If you have a delivery scheduled Monday December 31 or Tuesday January 1, it will come Wednesday January 2. If you are not able to accept delivery January 2, please update your delivery schedule as usual, or call or email to reschedule your delivery. Wednesday, Thursday and Friday deliveries of this week will not be affected.
If you are on an every 2 week delivery schedule
If you are on an every 2 week delivery schedule and you received your last delivery the week of December 17, your next delivery will be the week of December 31.
If you are on an every 2 week delivery schedule and you received your last delivery the week of December 10, your next delivery will be the week of January 7.
If you wish to switch your week schedule, please call or email the office.
Hope you have a very happy holiday, and all the best in the new year! Thank you so much for your continued support over the past 15 years!
Sincerely
Billy and Giselle
Monday, December 3, 2012
It’s the Holidays !! By Valerie Hould-Marchand
For many of us, getting ready for the holidays is like preparing for a marathon. A hectic holiday schedule combined with an endless array of treats, countless hours spent shopping, and the added stress can really throw you off your game. If you’re not careful, the holidays can push you over the edge.
Here are a few ways to help you reduce stress, increase the joy, and keep you healthy during “the happiest time of the year”.
Plan Your Meals
Whether it’s for family or just for guests, you will probably be cooking a variety of special meals during the holidays. You can easily take some stress out of the season by not only planning ahead for the special occasions, but also for your daily meals. Stock your refrigerator with fresh produce, and take the time to wash it and chop it up into bite-size pieces. Freeze individual portions of lean proteins such as chicken, turkey, and fish. Fill your shelves with quinoa, whole grain vermicelli pasta (which takes two minutes to cook), raw nuts, beans and lentils, tahini, nut butters, tea, and dark chocolate.
Even though it takes time to plan your meals, you will you save time in the long run. You will be able to create healthy meals within minutes without stressing yourself out.
Get moving
Research studies show that most adults gain an average of 3-7 pounds over the holidays. Yikes ! So take care of yourself and stay active. Create a home workout routine for those times when you can’t go to the gym. You can alternate between a minute of cardio (skipping, running up and down the stairs) and strengthening exercises such as squats, lunges, push-ups, and sit-ups. Get up early whenever you can and squeeze a longer walk, run or bike ride into your busy schedule. And why not encourage your guests or family to get in on the fun by organizing a game of football instead of lounging on the couch.
Sticking to your fitness plan will help you cope with the added stress and pressures that we all face at this time of year.
Limit Temptation
You will be bombarded with delicious foods at every gathering during the holiday season. So don’t fight it and indulge a little ! The trick is to stick to one treat a day. Focus on socializing instead, and take the time to catch up with loved ones rather than spending the entire party by the buffet.
Give Back
Rolling up your sleeves and giving back to your community can be extremely rewarding. Sometimes the greatest gift you can give to others is service. Volunteering during this time of year can really bring a lot of joy and comfort to those who need it most. If you volunteer at a local food kitchen or work to secure food donations for a food bank, you will be providing meals to hungry individuals and families.
You could also help take care of the environment by reducing waste, recycling, and reusing items as much as possible. Consider purchasing greeting cards that are made of recycled paper, or simply send free online greeting cards.
Remember, the holidays are meant to be enjoyed with friends and family. So relax, appreciate those around you, and celebrate these special days with love and laughter.
Until next time,
Heal yourself
Heal the planet
Here are a few ways to help you reduce stress, increase the joy, and keep you healthy during “the happiest time of the year”.
Plan Your Meals
Whether it’s for family or just for guests, you will probably be cooking a variety of special meals during the holidays. You can easily take some stress out of the season by not only planning ahead for the special occasions, but also for your daily meals. Stock your refrigerator with fresh produce, and take the time to wash it and chop it up into bite-size pieces. Freeze individual portions of lean proteins such as chicken, turkey, and fish. Fill your shelves with quinoa, whole grain vermicelli pasta (which takes two minutes to cook), raw nuts, beans and lentils, tahini, nut butters, tea, and dark chocolate.
Even though it takes time to plan your meals, you will you save time in the long run. You will be able to create healthy meals within minutes without stressing yourself out.
Get moving
Research studies show that most adults gain an average of 3-7 pounds over the holidays. Yikes ! So take care of yourself and stay active. Create a home workout routine for those times when you can’t go to the gym. You can alternate between a minute of cardio (skipping, running up and down the stairs) and strengthening exercises such as squats, lunges, push-ups, and sit-ups. Get up early whenever you can and squeeze a longer walk, run or bike ride into your busy schedule. And why not encourage your guests or family to get in on the fun by organizing a game of football instead of lounging on the couch.
Sticking to your fitness plan will help you cope with the added stress and pressures that we all face at this time of year.
Limit Temptation
You will be bombarded with delicious foods at every gathering during the holiday season. So don’t fight it and indulge a little ! The trick is to stick to one treat a day. Focus on socializing instead, and take the time to catch up with loved ones rather than spending the entire party by the buffet.
Give Back
Rolling up your sleeves and giving back to your community can be extremely rewarding. Sometimes the greatest gift you can give to others is service. Volunteering during this time of year can really bring a lot of joy and comfort to those who need it most. If you volunteer at a local food kitchen or work to secure food donations for a food bank, you will be providing meals to hungry individuals and families.
You could also help take care of the environment by reducing waste, recycling, and reusing items as much as possible. Consider purchasing greeting cards that are made of recycled paper, or simply send free online greeting cards.
Remember, the holidays are meant to be enjoyed with friends and family. So relax, appreciate those around you, and celebrate these special days with love and laughter.
Until next time,
Heal yourself
Heal the planet
Sunday, November 4, 2012
Become a Pumpkin Eater By Valerie Hould-Marchand
Halloween has come and gone, but that doesn’t mean that you have to forget about fall’s iconic orange gourd. Pumpkins aren’t just for pie or decorating your front porch, they have a place in your kitchen well beyond October 31. Rich in antioxidants, vitamins, and minerals, both the seeds and the flesh are packed with health-boosting nutrients.
Beta-Carotene
Pumpkin gets its lovely orange colour from beta-carotene, a powerful antioxidant belonging to a group of pigments called carotenoids. Beta-carotene is converted to vitamin A by the body, which is needed for a strong immune system, healthy skin, and eye health.
Eat the Seeds
One cup of cooked, mashed pumpkins contains just 49 calories and is virtually fat-free. Pumpkin seeds actually contain more iron than liver by weight and are a rich source of essential fatty acids. EFA’s promote healthy skin and improves brain power, and provide protection against diseases such as arthritis, cancer, and high blood pressure.
Improve Your Mood
Pumpkin flesh contains L-tryptophan, the chemical compound that triggers feelings of happiness and overall well-being. Having pumpkin as a part of your daily diet can improve your mood naturally and could be effective against depression.
Skintastic
The high amount of Vitamin A, C and E as well as Zinc present in pumpkin, makes it a wonderful choice for a glowing complexion. A cup of pumpkin seeds per day will reduce the appearance of wrinkles and other skin problems.
So don’t wait for Halloween to carve a pumpkin- instead, bake, boil, and roast them any way you like and reap the benefits.
Here is a great pumpkin seed recipe to spice up your soups and salads.
Pumpkin seeds
1 tablespoon extra-virgin olive oil
1 pinch cinnamon
1 pinch cumin
1 pinch cayenne
1 tablespoon honey
Salt and pepper to taste
Directions
Preheat your oven to 350 degrees. Remove seeds from pumpkin and bake for 20 minutes.
Remove from oven,and toss the seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey. Return the seeds to the oven for about 15 minutes.
Until next time,
Heal yourself,
Heal the planet!
References :
University of Maryland Medical Center: Beta-carotene
"Prescription for Nutritional Healing"; Phyllis A Balch, CNC, and James F. Balch, MD; 2003
Recipe: www.marthastewart.com
Beta-Carotene
Pumpkin gets its lovely orange colour from beta-carotene, a powerful antioxidant belonging to a group of pigments called carotenoids. Beta-carotene is converted to vitamin A by the body, which is needed for a strong immune system, healthy skin, and eye health.
Eat the Seeds
One cup of cooked, mashed pumpkins contains just 49 calories and is virtually fat-free. Pumpkin seeds actually contain more iron than liver by weight and are a rich source of essential fatty acids. EFA’s promote healthy skin and improves brain power, and provide protection against diseases such as arthritis, cancer, and high blood pressure.
Improve Your Mood
Pumpkin flesh contains L-tryptophan, the chemical compound that triggers feelings of happiness and overall well-being. Having pumpkin as a part of your daily diet can improve your mood naturally and could be effective against depression.
Skintastic
The high amount of Vitamin A, C and E as well as Zinc present in pumpkin, makes it a wonderful choice for a glowing complexion. A cup of pumpkin seeds per day will reduce the appearance of wrinkles and other skin problems.
So don’t wait for Halloween to carve a pumpkin- instead, bake, boil, and roast them any way you like and reap the benefits.
Here is a great pumpkin seed recipe to spice up your soups and salads.
Pumpkin seeds
1 tablespoon extra-virgin olive oil
1 pinch cinnamon
1 pinch cumin
1 pinch cayenne
1 tablespoon honey
Salt and pepper to taste
Directions
Preheat your oven to 350 degrees. Remove seeds from pumpkin and bake for 20 minutes.
Remove from oven,and toss the seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey. Return the seeds to the oven for about 15 minutes.
Until next time,
Heal yourself,
Heal the planet!
References :
University of Maryland Medical Center: Beta-carotene
"Prescription for Nutritional Healing"; Phyllis A Balch, CNC, and James F. Balch, MD; 2003
Recipe: www.marthastewart.com
Thursday, October 25, 2012
Free Local Apple Products
On each order between now and November 30 where you spend $150 or more get your choice of Free local apple sauce, apple butter, apple cider or 8 apples. Can't quite spend $150 in a week? Like our facebook page and we will be drawing for one lucky winner to win all 4 items. Draw happens November 30.
Wednesday, October 24, 2012
Food Sensitivities
By: Sara Kidd, Naturopathic Doctor & Crystal Ceh, Naturopathic Doctor
Is it an allergy, an intolerance, a sensitivity and what does it all mean?
Food Allergy
A new definition of terms means that only an IgE reaction is considered a true food allergy. This is what most people associate with a food allergy – an anaphylactic reaction to a substance that we either eat or have contact with that results within minutes in hives, or swelling of tissues affecting our skin, our lungs or our digestive tract. The most prominent which comes to mind is a peanut allergy, which can be almost instantaneous and life threatening if not promptly treated.
Food Sensitivity
Food sensitivities tends to be IgG mediated, which means a delayed reaction to an offending substance. This can be difficult to pinpoint as symptoms often develop over hours to days after a substance is ingested, and can present many varied symptoms including general inflammation within the digestive tract that can result in a condition known as leaky gut. In leaky gut our defensive barrier in our digestive tract becomes permeable allowing substances which shouldn’t have access to our bloodstream to enter and accumulate, thereby causing reactions systemically. Through careful testing and tracking these substances can be identified and avoided for an improvement in overall health. An example of this is gluten sensitivity in which elevated levels of IgG and IgA are found in the bloodstream in reaction to gliadin – a protein found in wheat.
Food Intolerance
Food intolerance most commonly refers to a non-immune reaction to a substance. This is often a lack of a certain enzyme which allows one to digest certain foods, such as a lack of lactase resulting in lactose intolerance.
Why is this relevant to me?
Many of our foods come into contact with chemicals and pesticides which themselves can cause immune reactions, which is why it is so important to understand the origin of what you use. By choosing certified organic foods and products you are eliminating a potential source for allergy and sensitivity, which in the long run, can boost your family’s health. There are many options available to lessen the impact of sensitivities which can allow you to love food and enjoy your life.
Is it an allergy, an intolerance, a sensitivity and what does it all mean?
Food Allergy
A new definition of terms means that only an IgE reaction is considered a true food allergy. This is what most people associate with a food allergy – an anaphylactic reaction to a substance that we either eat or have contact with that results within minutes in hives, or swelling of tissues affecting our skin, our lungs or our digestive tract. The most prominent which comes to mind is a peanut allergy, which can be almost instantaneous and life threatening if not promptly treated.
Food Sensitivity
Food sensitivities tends to be IgG mediated, which means a delayed reaction to an offending substance. This can be difficult to pinpoint as symptoms often develop over hours to days after a substance is ingested, and can present many varied symptoms including general inflammation within the digestive tract that can result in a condition known as leaky gut. In leaky gut our defensive barrier in our digestive tract becomes permeable allowing substances which shouldn’t have access to our bloodstream to enter and accumulate, thereby causing reactions systemically. Through careful testing and tracking these substances can be identified and avoided for an improvement in overall health. An example of this is gluten sensitivity in which elevated levels of IgG and IgA are found in the bloodstream in reaction to gliadin – a protein found in wheat.
Food Intolerance
Food intolerance most commonly refers to a non-immune reaction to a substance. This is often a lack of a certain enzyme which allows one to digest certain foods, such as a lack of lactase resulting in lactose intolerance.
Why is this relevant to me?
Many of our foods come into contact with chemicals and pesticides which themselves can cause immune reactions, which is why it is so important to understand the origin of what you use. By choosing certified organic foods and products you are eliminating a potential source for allergy and sensitivity, which in the long run, can boost your family’s health. There are many options available to lessen the impact of sensitivities which can allow you to love food and enjoy your life.
Tuesday, October 16, 2012
Easy Apple-Maple Galette
Ingredients
Crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
4 tablespoons cold butter, diced
2 tablespoons vegetable oil
1 teaspoon apple cider
3 tablespoons water
Filling:
3 medium apples, peeled,cored, halved, and sliced crosswise into 1/4-inch thick slices (about 2 1/2 cups)
2 tablespoons fresh lemon juice
1 tablespoon brown sugar
1/4 cup maple syrup, divided
3 tablespoons all-purpose flour
1 tablespoon unsalted butter, diced
1 large egg white
1 tablespoon water
Preparation
1. To make crust: Combine first 5 ingredients (through oil) in a food processor and pulse until mixture resembles coarse meal. Combine the cider and water in a small bowl and drizzle on the dough, while processing, until dough is moist and begins to stick together. Cover in plastic wrap; chill 30 minutes.
2. Preheat oven to 400°.
3. To make filling: Toss apples with lemon juice, brown sugar, 3 tablespoons maple syrup, and flour.
4. Unwrap dough and place on 16-inch square of parchment paper. Roll into a 15-inch circle. Place dough and parchment on rimmed baking sheet; arrange apples in center, leaving a 2-inch border. Fold edges in; press gently to seal. Dot apples with butter.
5. Whisk egg white and water together in a small bowl. Brush edge of dough with egg wash and sprinkle with coarse sugar. Loosely cover with foil; bake additional 25 minutes. Uncover; bake 15-20 minutes or until tender and golden.
6. Let stand 20 minutes. Brush apples with remaining 1 tablespoon maple syrup. Cut into 8 wedges; serve.
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