Wednesday, December 4, 2019

Decoding Green Labels 101

A guide for consumers to navigate through all those ‘sustainable’ products
TORONTO, Ont. —From “natural” tea, to “green” cleaning supplies to “eco-friendly” clothing, there are endless products being marketed with claims that attempt to convince consumers that they are making the right decision when shopping.

“Canadians are concerned about the state of our environment and worker conditions, and are opting for more sustainable, conscientious products and services,” says Laurie Simmonds, President and CEO of Green Living Enterprises. “With companies using various ‘green’ claims and labels now more than ever, it can be difficult to distinguish between what looks and sounds ethical and sustainable, and what actually is.” 

Product certifications alleviate this challenge for consumers, as any certified product has undergone a rigorous third party evaluation; examining everything from environmental impact, ingredient procurement, worker conditions and compensation to name few.  Choosing products with the following labels will help you shop smarter and feel more confident about your buying power:  


·         While many may think it’s the most obvious, Fairtrade is often a confusing term. The Fairtrade mark means the ingredients in a product have been produced by small-scale farmer organizations or plantations that meet social, economic and environmental standards. Equifruit for example, is the Canadian market leader of Fairtrade-certified bananas, with a large number of retail partners in Quebec and Ontario.


·         B Certified is to a business what Fairtrade is to fruit or coffee. Launched in 2006, B Certified companies meet the highest standards of verified social and environmental performance, public transparency and legal accountability. Dedicated to offering bee-derived superfoods, Beekeeper’s Naturals is a great example of a B Certified company that has undergone strict analysis and understands their overarching duty to the environment. It is one of 2,048 B Corporations in 50 countries around the world, all demonstrating a desire to make change and be part of something bigger.


·         Eating organic is one of the most popular ways to lead a healthier, more sustainable life. This can be made easy by purchasing products with the Canada Organic label and certification (define what it means – pesticides, antibiotics, etc..). Canada’s organic standards are among the most recognized in the world and Harmony Organic is a Canadian company that wears this label with pride. With 14 family farm producers, Harmony Organic is passionate about the quality of their dairy, their cows and the earth.


·         Sustainable food choices continue to be important to Canadians, changing the way they think about what’s on their plates. With overfishing being the biggest threat our oceans face today, consumers who choose to eat seafood can make a difference by choosing fish that is responsibly sourced or by visiting restaurants, like Hawthorne Food & Drink that use the Oceanwise symbol — an assurance against overfishing, harm to other aquatic creatures and protection of the marine ecosystem.


·         The Leaping Bunny logo is one to look out for when purchasing personal-care products and cosmetics. Companies like Skin Essence Organics that are certified through the Coalition for Consumer Information on Cosmetics, make a voluntary pledge to eliminate animal testing from all stages of product development.

“We are all trying to make better choices for our health and wellbeing that will help build a better world, with a healthy environment and strong communities,” adds Laurie. “Learning about these various labels and certifications is a great step in that direction”.

This April, visit all of these people- and planet-friendly certified companies, plus 400  sustainable companies at the Green Living Show taking place April 7th to 9th, 2017, at the Metro Toronto Convention Centre. Please RSVP if you would like to attend as media.

For more info on leading a healthier, greener lifestyle, please visit www.greenlivingshow.ca. ‘Like’ them on Facebook, or follow @GreenLivingPage.

About Green Living Enterprises 
Green Living Enterprises is Canada’s leading cause-marketing agency focused on social and environmental program development. Our team is led by award-winning industry experts in the fields of brand and program development; custom content; advertising, marketing and communications; and event management. Green Living Enterprises also includes Greenlivingonline.com and The Green Living Show, Canada’s largest consumer show, dedicated to simple solutions for leading a healthy and sustainable lifestyle.

Green Living Show
The Green Living Show is Canada’s largest consumer show dedicated to simple solutions for leading a healthy and sustainable lifestyle. This three-day event offers inspiration for all ages and features influential speakers; innovative products; eco home and garden design; local and organic food and wine tastings; health, wellness and yoga pavilions; eco fashion and green beauty makeovers; electric car test drives; nature exhibits and fun activities for the entire family.


Friday, November 15, 2019

Shaved Brussels Sprout, Carrot + Cabbage Soba Noodles

Serves 4
For the soba salad

  • ¼ head green cabbage
  • ¼ head red cabbage
  • about 8 Brussels sprouts, bruised, outer layers removed
  • 1 large carrot, sliced into matchsticks
  • 8 oz buckwheat soba noodles
  • 1 scallion, sliced
  • handful sesame seeds, toasted
For the dressing
  • 1 1-inch piece of ginger, peeled and very finely minced
  • 1 tablespoon sesame oil
  • 2 teaspoons olive oil
  • 4 tablespoons tamari
  • 1 tablespoon rice vinegar
  • juice of half a lime
  • 1 teaspoon of honey
  • pinch of red pepper flakes
Preparation
1. Using a mandolin (if you have one) slice the cabbages and Brussels sprouts thin (or do it manually). Place in a large mixing bowl, add carrots and set aside.
2. To make the dressing: Add all the ingredients aside from the oils and mix to combine. Slowly drizzle in the oils until incorporated.
3. To make the soba: Bring a large pot of water to a boil. Add a few pinches of salt and place soba in the water. Cook for 4-6 minutes (or according to package instructions) until tender. Drain and rinse under cold water.
4. Bring it all together: Place the noodles in the bowl with the veggies, pour the dressing over and mix to combine. Season with sea salt if needed and top with scallions and sesame seeds.


http://www.mindbodygreen.com/0-17374/the-15-most-alkalizing-superfoods-5-delicious-ways-to-eat-them.html

Thursday, November 7, 2019

Banana Blueberry Bread
















Banana Blueberry Bread (GAPS, grain free, gluten free, dairy free)
via Gutsy 

3 medium very brown bananas
1.5 cups blueberries
3 egg yolks
3 TBS melted coconut oil or ghee
1/4 cup real maple syrup or honey or vanilla honey
2 tsp Apple Cider Vinegar (ACV)
10-20 drops of stevia (optional if you like your bread a little sweeter)
2 tsp if vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 1/2 cups of almond flour
2 TBS of coconut flour
2 tsp of cinnamon
3 egg whites

Monday, November 4, 2019

Onion Biscuits

French Onion Biscuits


These biscuits make great dunkers for a steaming bowl of hearty soup or stew.                                            

Ingredients:


2 cups (500 mL) Bisquick* mix

1/4 cup (50 mL) milk

1 container (250 mL) French onion dip

Method:


•Heat oven to 450ºF. In medium bowl, stir all ingredients until soft dough forms.

•On ungreased baking sheet, drop dough into 6 mounds.

•Bake 10 to 12 minutes or until light golden brown. Serve warm.

Add a tempting topper by brushing warm biscuits lightly with melted butter or margarine and sprinkling with dried herbs or a pinch of garlic salt.


Wednesday, October 23, 2019

Eggplant Lasagna Tower

Source: 
Recipe type: Vegetarian
Prep time:  
Cook time:  
Total time:  
Eggplant Lasagna Tower

Ingredients
  • 1 large eggplant
  • course salt
  • non-stick olive oil cooking spray
  • mozzarella cheese, sliced about ¼ thick
  • ¼ teaspoon Italian seasoning
  • ⅛ tsp garlic powder
  • 2 cups marinara sauce
Instructions
  1. Slice eggplant into ¼” thick rounds.
  2. Sprinkle both sides of eggplant rounds with salt and lay flat for about 30 minutes.
  3. Preheat oven to 400 degrees.
  4. Blot moisture away from eggplant with paper towel.
  5. Spray baking sheet with cooking spray and spray both sides of eggplant rounds.
  6. Place on baking sheet and bake for 15 minutes.
  7. Flip eggplant rounds over and cook for another 15 minutes.
  8. Meanwhile sprinkle mozzarella slices with Italian seasoning and garlic powder.
  9. Remove baking sheet from oven and place a mozzarella slice on eggplant round.
  10. Place eggplant round on top of that and add another slice.
  11. Finsh with a third eggplant round on top.
  12. Continue process until you are done.
  13. Spread about 1-2 tablespoons over each tower.
  14. Place bake in oven and cook for 10 minutes.
  15. Place 1-2 tablespoons of marinara sauce on plate and place tower on top of it and serve.

How to Poach an Egg

Perfectly poached eggs are hard to achieve. Watch as our Executive Food Editor reveals her tips and tricks for the best results every time.


Monday, October 21, 2019

Slow Cooker Creamy Herbed Polenta Recipe



Try this garlicky, creamy herbed polenta recipe for an easy weeknight side dish.
From "The New Slow Cooker"


Yield: 4 to 6 servings 
This creamy herbed polenta is a delicious comfort food, and is also packed with healthful mushrooms, garlic and shallots.

Photo by Kate Sears

Awaken your taste buds with a whole new approach to slow cooking. Brigit Binns brings you more than 100 classic slow-cooked recipes are updated for today’s cook, and are bursting with fresh, bright flavors and crunchy textures. From succulent beef to melt-in-your-mouth chicken to hearty legumes, The New Slow Cooker: Comfort Classics Reinvented (Weldon Owen, 2013) contains an irresistible array of recipes your family will love. The following recipe for creamy herbed polenta is excerpted from “Legumes & Grains.”


You can purchase this book from the Mother Earth Living store: The New Slow Cooker.
A topping of garlicky, earthy mushrooms adds both texture and sharp flavor to creamy, soft polenta laced with sweet corn kernels. Because polenta cooks unattended in a slow cooker—there's no need for the typical constant stirring—you can serve it alongside a main course that requires last-minute attention, such as grilled or pan-fried veal or lamb chops.

Slow Cooker Creamy Herbed Polenta Recipe with Mushrooms

Ingredients:

• 4 cups (32 fl oz/1 l) chicken stock, homemade or purchased
• 1 cup (7 oz/220 g) stone-ground polenta
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 3⁄4 lb (375 g) cremini mushrooms, brushed clean and quartered
• 3 cloves garlic, minced
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 teaspoons each minced fresh oregano and minced fresh thyme, plus more for garnish
• 1⁄2 cup (2 oz/60 g) grated Parmesan cheese
• 1 cup (6 oz/185 g) fresh or thawed, frozen corn kernels

Instructions:

1. In a slow cooker, stir together the stock, polenta, 1 teaspoon salt, and several grinds of pepper. Cover and cook on the low setting for 3 to 3 1/2 hours, stirring two or three times if possible. The liquid should be absorbed and the polenta should be thick and soft and no longer gritty.
2. About 10 minutes before the polenta is ready, in a large, heavy saucepan over medium-high heat, melt the butter with the oil. Add the shallot and mushrooms and cook, stirring frequently, until the mushrooms are tender and their liquid has evaporated, about 5 minutes. Stir in the garlic and parsley, season with salt and pepper, and cook for 1 minute more.
3. About 5 minutes before the polenta is ready, stir in the 2 teaspoons each oregano and thyme, Parmesan, and corn kernels, then re-cover.
4. Spoon the polenta into warm shallow bowls or a serving bowl and top with the mushroom mixture. Garnish the polenta and mushrooms with more oregano and thyme and serve at once.


Read more: http://www.motherearthliving.com/food-and-recipes/recipes/slow-cooker-creamy-herbed-polenta-recipe-zerz1411znut.aspx#ixzz3L4M3gOtF

Thursday, October 17, 2019

Cinnamon and Sugar Pie Fries

Ingredients:


1 Tenderflake® Frozen Deep Dish Pie Shell

1 tsp (5 mL) Cinnamon

2 tsp (10 mL) Sugar

2 tsp (10 mL) Butter, melted
Method:

Prep Time <10 min
Total Time <25 min
Skill Level Basic
Serves 4

Classification Appetizer/Snack

PREHEAT oven to 400°F (200°C). Combine cinnamon and sugar in a small bowl and set aside.

REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shell from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out strips, approximately 1/2-inch x 3-inch (1 cm x 8 cm), using a fluted pastry cutter and gently place on a parchment lined baking sheet.

BRUSH pastry with butter and sprinkle with cinnamon mixture.

BAKE in preheated oven for 12-15 minutes, or until pastry is golden.

Tips

Serve with your favourite fruit jelly or fruit purée.

If dough gets too warm while preparing, refrigerate “fries” for at least 15 minutes before baking.

Thursday, October 10, 2019

Breakfast Fruit Pancakes Recipe - Breakfast Recipes

Ingredients:


3 cup Buttermilk

2 large Eggs, beaten

1 3/4 cup All-purpose flour

3/4 cup Oatmeal, old fashioned

1 tbsp Granulated sugar

2 tsp Baking soda

1 dash Salt

3 tbsp Vegetable oil

2/3 cup Pineapple, crushed

2/3 cup Blueberries

Instructions:

The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve.

Friday, September 27, 2019

Did you know !!

1891 patent blueprint for toilet paper. Concrete proof that sheets fall to the front. http://zuli.ly/2hhYisV

Monday, September 23, 2019

The Only Zucchini Recipe You'll Ever Need

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Millie’s 1980 Bake-Off® Contest recipe is a no-fail summer staple.

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Italian Zucchini Crescent Pie
This recipe was a Bake-Off® Contest entry long before I was even helping my mom in the kitchen. It’s so easy and delicious, it’s no wonder it has stayed relevant today. I think the secret to its success iscrescents; they make a super-easy, no-fail crust. Not only does the savory pie make for a quick and easy summer supper, but if you cut smaller servings it’s also a great way to start a meal with friends. I’ve served it for grill-outs, book club gatherings and more!

Here's how I make it my own:


  • Try a ½ teaspoon of herbs de Provence instead of the oregano and basil. It simplifies the recipe ever so slightly and adds a little flavor boost.
  • Swap in Parmesan for the mozzarella for a more savory pie.
  • Use whatever mustard you keep on hand. I’ve had success with Dijon and even whole-ground mustard.