New Blog

Hey!  Please check out the new blog at:

www.downanddirtyorganics.wordpress.com

Thanks for all your support!

Labour Day weekend activities

For many, the Labour Day long weekend signals the end of summer. It looks like the weather is planning to cooperate which should mean outdoor activities are safe to be on the agenda.  Fortunately, there are enough activities and festivals planned in and around Vancouver this weekend to give summer the send-off it deserves.

On Friday, catch cult horror flick the Creature From the Black Lagoon at Stanley Park’s Monsters in the Meadow outdoor movie series. The 1954 classic is scheduled to start at 9 p.m. at Ceperley Meadow.

Head down to Strathcona Park on Saturday for Justice Rocks, an all-day music and social change festival with performances by local indie acts Choir Practice, Curtis Santiago, Fur Bearing Animals, and Run GMC.

Enjoy jazz, funk, roots, and blues at the Royal City Jazz Festival in New Westminster. Eight local ensembles will perform on the boardwalk at the River Market at Westminster Quay on Sunday and Monday.

Vancouver’s Only Magazine will host a Labour Day Block Party at Victory Square with free concerts by the Defektors, No Kids, Basketball, Certain Breeds, the Green Hour Band, the Evaporators, and Ice Cream, comedy from Man Hussy and Bronx Cheer, and DJ sets with Ian Wyatt, Benjamin, and My! Gay! Husband!

The festivities at Burnaby Village Museum’s Fall Fair on Labour Day offer activities and games sure to please the kids, including free carousel rides, face painting, a watermelon-eating contest, a parade, a bake sale, and the best of the summer harvest.

Jousters, tarot-card readers, puppeteers, musicians, and storytellers will entertain crowds at the B.C. Renaissance Festival from Friday to Sunday in Fort Langley. Vendors will be on-site selling costumes, corsets, jewellery, instruments, weapons, and pottery, and everyone is invited to participate in the nightly pub sing-along. Admission is $10.

Say goodbye to the summer at the PNE Fair’s last weekend of the season. Enjoy international cuisine, outdoor concerts, the daily parade, 50 rides, and 800 performances and exhibits. Spirit of the West celebrates the end of the fair with a free concert on Labour Day.

On Sunday from 9 a.m. to 3 p.m., Earthwise Society presents a traditional country fair with a twist: all food on sale will be homegrown and produced using sustainable practices. The first-ever Grow Local Fair in Delta will include live entertainment, a farmers market, a blueberry-pancake breakfast, potato and corn roasts, a drum circle, and a bake sale. Admission is $2.

Lace up your runners and join the Nike+ Human Race 10K on Sunday for the world’s biggest one-day running event, occurring simultaneously in 25 cities around the globe. Vancouver joggers begin their leg of the race at 5 p.m. on the corner of Georgia and Cambie, and will cross both the Burrard and Cambie bridges and circle around the Seawall. Athletes can unwind at the postrace party and BBQ downtown with musical guests the Trews and Theory of a Deadman, and video coverage of the 10K races in participating cities like Madrid, Shanghai, and Istanbul.

This weekend will be your last chance to visit the UBC Museum of Anthropology before it closes for renovations for six months. The museum is throwing a closing party on Labour Day from 1 to 4 p.m., with food, music, dancing, a Korean drumming performance, and a 20 percent discount off everything in the Museum Shop.

The Portobello West fashion and art market celebrates its two-year anniversary on Sunday at the Rocky Mountaineer Station. Browse for jewellery, clothing, bags, soaps, art, and fashion accessories from established and unknown Vancouver designers. Admission is $2 and a free shuttle is available from the Main Street SkyTrain station.

The Wild B.C. Seafood Fest takes place in the fishing village of Steveston, near the Gulf of Georgia Cannery Historic Site, on Saturday between 11 a.m. and 4 p.m. Sample seafood dishes from B.C. chefs or buy wild salmon, sablefish, and sardines direct from fishermen at the Steveston dock. There will be activities for kids and live music on-site.

Celebrate Taiwanese arts and culture at the three-day TaiwanFest at the Plaza of Nations from August 30 to September 1. Be sure to visit the food fair for popular Taiwan night market snacks. There will also be art exhibits, dragon boat races, and performances by local, Chinese, and Taiwanese music ensembles and dance troupes. One-day admission is $12.

The Lower Lonsdale Business Association presents a celebration of maritime life and community on North Vancouver’s Burrard Dry Dock and St. Roch piers on Sunday from 11 a.m. to 3 p.m. The Party-at-the-Pier will feature North Shore music acts, artifacts from the Vancouver Maritime Museum, harbour tours, a tugboat show, an Iron Chef-style cook-off, and Olympian Andrea Holmes, as well as face painters, clowns, stilt walkers, and jugglers.

If you’re heading out of town, you can’t beat the selection of festivals in Victoria. The Classic Boat Festival will see a parade of old ships, sailboats, and steam vessels go through the Inner Harbour, and the Vancouver Island Blues Bash offers a mix of jazz, soul, blues, and funk performances. The Victoria Fringe Festival also runs until August 31.

Have a fun and safe long weekend!

Organic and Biodynamic Wine

I was in Sonoma county last month, one of my favorite places!  Not only did I attend the most beautiful wedding of a good friend, I also got to indulge in some amazing wine.  It got me thinking and wanting to know more about organic wines.  I found this article and thought I'd share it with you.

Mark Cuff, sommelier and owner of The Living Vine - a Canadian dealer of wines made with sustainable practices - took the time to explain the difference between and the principles of organic and biodynamic viticulture. So, whether it’s red or white, make sure your next glass of wine is also green!

What is organic and biodynamic viticulture?
In order to say it’s organic or biodynamic on the label, it has to be certified by an accredited certifier, like Ecocert (www.ecocert.com) or Demeter (www.demeter.net).
For organic wines, it’s a 3-year process of certification. Someone tests the winery’s soil and wine - it’s a check-box system - and every year, they certify that, yes, the winery grew organically this year, After the third year of growing organically, the winery can be certified organic. Organic wines are just wines made with the absence of pesticides, chemicals and chemical additives.
Biodynamic certification is a little tougher. All biodynamic wines must first be certified organic in order to be certified biodynamic. Biodynamic wines have a greater focus on soil health. The vineyard is a self-enclosed, sustainable eco system., moving toward zero input or output. The winery - or a group of wineries together- does its own composting, has its own cattle, etc. It also pays greater attention to the natural world and plans its harvest with the lunar calendar. A full moon directs more energy at the soil. Biodynamic viticulture is actually very close to how human beings grew food for thousands of years.

Do organic and biodynamic wines then have no sulphites?
No, you’ll find sulphites in both organic and biodynamic wines. Sulphites naturally occur in the fermentation process, so it’s almost impossible to create a completely sulpher-free wine. Organic wines tend to be lower in sulpher, though.

Is there a difference in flavour?
Personally, I think they taste better and cleaner, but generally, they taste the same. Consumers aren’t going to buy an organic wine just because it’s organic. It has to be a good product, too.

How do the prices compare?
Theoretically, if you grow organically or biodynamically, the cost to produce the wine should go down over time. I find a lot of people who have been doing this for a long time have prices that are comparable to regular wines. It’s such a competitive market.

Is Canada producing organic and biodynamic wines?
In Ontario, a lot of great companies are moving towards biodynamic production. For example: Southbrook Vineyards, certified organic and biodynamic, released 3 new VQA biodynamic wines on Earth Day this year. Frogpond Farm was the first certified-organic wine producer in Ontario. They make great value organic wines.

What should shoppers look for?
Most LCBO stores have an organic section. Or, look for a note on the tag - most of the time there’s a note or mention on the label. The consultants should also know.

Wines Shown (clockwise from top left): Southbrook Vineyards, 2009 Cabernet Rose VQA, $19; Southbrook Vineyards, 2008 Triomphe Cabernet Sauvignon, VQA $24; Southbrook Vineyards 2009, “Fresh” White VQA $17; Fropond Farm, 2007 Organic Chardonnay $13, Frogpond Farm, 2007 Organic Riesling Icewine, VQA, $32.

Shades of Gray

For some time now I have been completely drawn to the color gray in both fashion and decorating. I've been dreaming about a gray sofa (I know the one I want!).  The exterior and interior of my house is painted gray using no VOC paint. Whether its a gray house, kitchen or bedroom...I love all shades of gray in any room.  In some of these photos you will notice a lot of reclaimed pieces, another love of mine! Here are some of my favorites...I like to dream!

 

Avocados...Perfect for Meatless Monday

I love avocado! I enjoy eating them raw with a splash of lemon juice for a quick snack.  A grilled avocado is elegant in its simplicity – simply brush with lime juice and place on the grill to infuse the earthy fruit with savory smoke. The grill marks make for a delightful presentation and you can really up the ante in serving the salsa smack dab in the middle, replacing the pit.  Remember to use organic when possible.

 

Grilled Avocado with Salsa

Serves 12
For the salsa:

• 1 15 ounce can fire-roasted tomatoes
  ¼ cup diced onion
  3 cloves garlic
  ¼ teaspoon cayenne pepper or crushed red pepper
• ½ teaspoon salt
  4 sprigs cilantro
• 1 tablespoon white wine vinegar
• or
• 1 tablespoon lime juice
• 1 jalapeño*, stemmed and seeded

For the grilled avocados:

• 3 avocados, halved
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 tablespoon cilantro, chopped
• 1 lime, cut into wedges
• salt, to taste
• low-fat sour cream, for garnish*
• or
• low-fat Greek yogurt, for garnish*

*optional 
 

To make the salsa:
Combine the tomatoes, diced onion, garlic, pepper, salt, cilantro, vinegar or lime juice and jalapeño, if using. Pulse in a food processor or blender until the salsa is chopped and blended to preference.

To complete the grilled avocados with salsa:
Preheat a grill to medium-high heat.
Remove the pit of each avocado by cutting into the pit with a large sharp knife and turning the knife counter-clockwise. Once the knife is properly wedged into the avocado pit, it should be easy to remove the pit from the flesh of the avocado, as you twist and remove the knife.
Whisk together the lime juice and olive oil in a small bowl. Brush each avocado half with the lime juice marinade.
Place each prepared avocado half, flesh side down, over the hot grill. Cook for about 5-7 minutes, or until grill marks appear and the avocado is warm, but not overly mushy.
Remove the avocado halves from the grill and fill the hole, left by the pits, with salsa. You will have salsa left over after all the holes are filled. Reserve the leftover salsa in the fridge for a future snack or entrée topping.
Squeeze the wedge of lime over the avocado halves and sprinkle lightly with salt. Top the salsa with a dollop sour cream or Greek yogurt, if using.
Consume with a fork or use baked pita chips as your utensil.

Spicy Cucumber-Avocado Soup

Ingredients

• 1/2 firm-ripe California avocado
• 1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
• 1 (8-ounce) container plain low-fat yogurt (1 cup)
• 3 tablespoons chopped fresh chives
• 1 teaspoon fresh lime juice
• 1 teaspoon salt, or to taste
• 1/2 teaspoon chopped fresh jalapeño chile with seeds
• 1 cup small ice cubes

  Garnish: diced avocado and chopped chives

 

Preparation

Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

Healthy Homemade Snacks

Today I spent the day baking healthy snacks with my sister.  I purchased all organic ingredients and tried out a few new recipes.  I love Larabars but they can get quite expensive so I tried to make my own, they actually turned out pretty good.  When I was in San Francisco last month a bought roasted kale, it was a yummy and healthy snack packed with nutrients and very easy to make.

Homemade Energy Bars

Homemade energy bars are simple and easy to make with just a couple of natural ingredients. Most pre-packaged snack bars, granola bars and power bars are full of sugar, high fructose corn syrup, soy, dairy, glycerin and other refined ingredients. By making your own bars, you can also adjust the nutrition and flavor. For example, you can choose between raw and roasted nuts. Raw nuts retain their digestive enzymes and wholesome, earthy taste while lightly roasted nuts have an enhanced nutty flavor that some people prefer. You can also adapt the ingredients in these bars to create your own delicious flavors of fruit, nut and spices. Buy organic when possible.

Chocolate Coconut Energy Bars

Ingredients:

1 cup dates, pitted, whole

½ cup raw almonds

¼ cup raw walnuts

2 Tablespoons unsweetened shredded coconut

2 Tablespoons raw cacao powder

Directions:

1. Put the dates into a food processor and blend into a coarse, chunky paste.
2. Add the nuts and blend until coarse – you should still see nut pieces.
3. Transfer to a bowl and mix in the shredded coconut and cacao powder.
4. Take a handful of the mix and press it very tightly in your palm, squeeze it together in a ball until it sticks, then begin to form it into a 2 inch roll.
5. Press the roll onto a baking sheet and form into a bar. Lightly dropping it onto the sheet and turning will help to form a flat surface on each side of the bar. Press the ends gently with the palms of your hands.
6. If you choose, roll the bar in coconut to keep them from sticking together when stacked. Or simply cover with plastic wrap and store in the refrigerator until ready to pop into a lunch box, purse or back pack!

Makes 6 bars

• You can use the basic ratio of 1 cup of unsweetened dried fruit (dates, raisins, apricots, cherries, etc.) to ¾ cup of nuts or seeds (almonds, walnuts, pecans, pistachios, cashews, sunflower seeds, pumpkin seeds) to create your own flavor base.
• When using fresh fruit, like kiwis and bananas, increase the ratio of nuts to dried fruit making it 1 cup to 1 cup. These bars are stickier, so put them in a “warm” oven for 1 hour to dry them.

Roasted Kale Chips

Kale is one of the healthiest foods around. It's full of vitamins A, C and K, and it is a great source of manganese, calcium and iron. It also has no cholesterol and offers a nice serving of fiber and protein.
The problem is kale is much tougher than other leafy greens, like swiss chard, collard greens and spinach. Hence, it isn't as versatile for cooking. It doesn't work as well in salads or sauces, for example, as spinach or swiss chard.
That's probably also why most recipes for kale are for soups or stir fries. This recipe breaks that mold. The kale comes out of the oven crispy and salty, giving it an almost fried-like texture. The result is a great way to get kids (and grown-ups alike) to eat this uber-nutritious vegetable.

• 4 cups firmly-packed kale
• 1 Tbsp. extra virgin olive oil
• 1 tsp. good-quality sea salt

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Meatless Monday

Inspired by Cafe Gratitude in Healdsburg Sonoma County, where the food is all raw and they support local farmers, sustainable agriculture and environmentally friendly products.  I am taking a few recipes from my Raw Food Real World cookbook and what better time to try these recipes then today...Meatless Monday!

Creamy Carrot Ginger Soup with Lime

3 cups carrot juice
1 small, ripe avocado
1/3 cup coconut meat
2 tablespoons agave nectar
1 tablespoon minced ginger
1/4 teaspoon cayenne
1/4 teaspoon sea salt
Few sprigs of cilantro for garnish (optional)

1) In a Vita-Mix or high-speed blender, puree all the ingredients until completely smooth.  Taste for seasoning.

2) Divide among serving bowls. Serve immediately, or gently warm the soup in a saucepan over very low heat.

Red Beet Ravioli

For the filling:

3 cups cashew nuts, soaked 1.5-2 hours
1/4 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup nutritional yeast
1 1/4 - 2 teaspoons salt
2 green onions, white part and 1 inch of green part, minced
3 Tbsp minced tarragon
2 Tbsp minced parsley

In a food processor, blend the nuts, lemon juice and zest, yeast, and salt until smooth. Transfer the filling to a medium bowl and fold in the onions, tarragon, and parsley. Taste for seasoning and add more salt or lemon juice, if needed. The filling should have the consistency of ricotta cheese. Store it covered in the refrigerator if not using right away; it tastes best if you bring it back to room temperature before assembling and serving.

For the pepper puree:

3 yellow bell peppers, cored and cleaned
1 Tbsp lemon juice
1 green onions, white part only
1/2 tsp salt
1 Tbsp cold-pressed olive oil
1/2 cup pine nuts, soaked 30 minutes to 1 hour
1 pinch ground or fresh turmeric

In a Vita-Mix or high-speed blender, blend all the ingredients until smooth. If the sauce is too liquid, add an additional 1 to 2 tablespoons of soaked pine nuts. Place in a squeeze bottle or other cover container and refrigerate if not using right away.

For the assembly:

1 large bunch red beets (2 inches diameter or more)
2 to 3 Tbsp macadamia oil, other nut oil, or extra-virgin olive oil
1 to 2 Tbsp lemon juice
Coarse sea salt
1 handful chopped pistachios
1 tsp pistachio, other nut oil, or extra-virgin olive oil
1 small handful fresh tarragon leaves, torn or left whole
Freshly ground black pepper
Microgreens for garnish

Step 1
Using a mandolin, slice the beets very thin (about 1/16 inch or less). Make stacks and cut into 2-inch squares. The size doesn’t matter much, as long as they are all roughly the same. You should have at least fifty slices. In a medium bowl, add the beet slices, macadamia oil, lemon juice, and a generous pinch of sea salt. Toss to coat: there should be enough oil and lemon juice to coat all of the slices, but not so much that they are dripping liquid.

Step 2
Arrange half the beet slices flat on serving plates. Place a generous dollop of the filling on each slice. Sauce the plates with the pepper puree, using either a squeeze bottle or just spooning it over the beets and filling (this way some of the sauce will be inside each ravioli). Top each ravioli with a beet slice, pressing down gently.

Step 3
In a small bowl, toss the chopped pistachios with the oil and a pinch of sea salt. Sprinkle each ravioli with the pistachios and top with the tarragon. Grind a bit of black pepper over the plates and garnish with microgreens.

Frozen Grapes: A refreshing snack

 The past few days have been up near 100F (in Los Angeles).  Hanging with the girls at the home has its advantages but when the heat kicks in … it can be less than ideal without air conditioning. To beat the heat, I drink plenty of ice-cold water and try to find low-calorie ways to keep cool. While raisins may be nature’s candy, frozen grapes are nature’s bite-sized popsicle treats.

After my best friends fiance came home with a tub of grapes it only made sense to throw them in the freezer for a nice cold treat for the hot summer days.

Simply wash and pat dry the grapes, then place into a freezer bag. Allow them to freeze for a few hours. You can pluck out the stems before freezing them but they freeze perfectly and are easy to pull out once frozen.

Cool and so refreshing, the grapes don’t become rock solid as you might think. They are firm but easy to bite into, like a naturally flavored grape popsicle in a bite-sized shape. So when you can’t finish your grapes or when you find them on sale, freeze them for a delicious treat!

Keeping Cool Without Air Conditioning

 

With much of Canada and the US experiencing a summer heat wave, everyone's thinking about cooling off.  I'm in Los Angeles visiting my best friend and it reached 102 degrees today!  I'm going to need a bath full of ice cubes to cool me off.  While the modern office, and 84% of U.S. homes use air conditioners, we can all save money by using them less; after all, the typical U.S. home spends 17% of its annual energy bill on cooling – about $375.  I don’t think those numbers are as high in Vancouver as most homes don’t have air conditioners, they resort to cold showers and iced coffees to cool them off!
We can all save energy, too, which on the hottest summer days can have an immediate payoff: avoiding an electricity blackout caused by an overloaded power grid.
Here are the easiest, cheapest tips you can do right now to cool off – and then recommend some home improvements that can help keep your home cooler in the years to come, and tack on some tips for those of us with air conditioners we'd like to pay less to run or replace. And remember – even if you have and use an air conditioner, these tips can help you reduce your need for it, saving both energy and money.

1. Close your windows
It may seem counter intuitive, but opening the windows will often make your home warmer, not cooler. Open your windows at night if the air outside is cooler than inside, and close them – along with blinds and shades – before the sun hits your house in the morning. This will allow cool night air to circulate, and prevent a good deal of the sun's heat from reaching indoors. You may also put houseplants – particularly larger potted trees – in front of sunny windows to absorb some of the sun's energy.


2. Use fans strategically

Here are three ways fans can help:
Ceiling fans can create a pleasant breeze to cool a room significantly. Be sure that you have the fan running in the right direction since ceiling fans can also be used in winter to create an updraft: in the summer, you should feel the breeze blowing down. And remember, ceiling fans cool people, not rooms, so turn it off when you leave the room. If you're buying new ceiling fans, make sure you buy Energy Star ceiling fans that use 50% less energy than comparable models – a choice that will pay off in the long run, as you can appreciate the longer you keep your fan running.
Stand-alone fans placed directly in front of you, it's no surprise, help keep you cool. Add in a spritz bottle and you can dramatically change your temperature; as the water evaporates off your skin, your body sheds heat.
A DIY wind tunnel is the third option; if there's a cool breeze, particularly at night, set one fan facing in on the side of your home facing the wind, and another facing out on the opposite end of the house. You'll maximize the cooling power of a natural breeze.

3. Cook (or don't) a cool meal

Just as drinking a nice cold cocktail cools your body, eating cold food helps keep your internal temperature lower on a hot day. One great option: Watermelon and Cherry Salad with Fresh Mint Syrup. If you do cook, use the grill or the microwave, or else you'll heat up your kitchen from using the oven and stove.

4. Shut off the lights

While modern lightning, like compact fluorescents and LEDs, are more efficient, incandescent light bulbs can produce as much heat as they do light. Energy Star-rated light bulbs produce 75% less heat, so consider that when replacing bulbs. It's always a good idea to shut off lights to save energy, it makes a big difference on hot sunny summer days. The same goes for many electronics, so consider unplugging any device that isn't needed (even in standby mode, many electronics remain hot).

5. Go for a swim or take a cold shower
It may sound obvious, but it's worth saying: If you're hot, cool it off by immersing yourself in cold water. The immediate refreshment works immediately by cooling your core temperature. And unless there's 100% humidity, the evaporation of water off your skin will further cool you. For a short cut, use water and ice cubes to keep your wrists cool; since your blood vessels are so close the skin there, you'll feel cooler by applying cold directly to your blood.

6. Plant a tree (or two or three) strategically

Your house gets hot because the sun beats down on it relentless on hot summer days. Let nature help reduce your energy bills by planting deciduous trees on the east and west sides of your home; in the summer, their broad leaves will shade your house, while in the winter, bare branches won't stop the sun's warmth from reaching your walls. Also consider planting trees or shrubs to shade high-heat areas – air conditioning units that emit heat, for instance, and driveways and walkways that absorb it.

7. Install attic insulation

While attic fans may not help significantly to cool your home, attic insulation can help a lot. Insulation keeps cooler air in your home from escaping through the ceiling. If you have central air, also seal ducts – especially at vents and registers, where you could be losing up to 20% of you cooled air.

8. Install awnings
Just as window shades and shrubbery work to shield your home from the sun's rays, awnings can cut down on the heat your house absorbs. This is an investment to make if you like the look.


5 Ways to Save Money and Energy on Air Conditioning
So you already have an air conditioner, or you're planning to buy one... Save money and energy with the previous eight tips (after all, they'll help you use your AC less) plus these five maintenance and buying tips:


1. Adjust the thermostat

If you have central air controlled by a thermostat, program it to save energy by increasing the heat significantly during the day when the house is empty, and give up a couple degrees at night, too – especially on the hottest days. You may be surprised to find that the contrast between outdoor and indoor temperatures matters as much as the absolute temperature inside your home.

2. Clean the air filter

Whether you have central air or a room air conditioner, a dirty filter will reduce its efficiency, making it use more energy and cost more money to do the same job. Check your HVAC system's air filter monthly and expect to change the filter every three months.

3. Get an annual checkup
If you have central air, consider an annual checkup – once should cover both the heating and the cooling season. A professional should be able to diagnose any inefficiencies before you've wasted money on monthly heating and cooling bills.

4. Think small
Cooling one room with a window air conditioning unit requires much less energy (and investment) than a central air system. Ask yourself how you'll use your new air conditioner, and choose the smallest option that works.

5. Buy Energy Star

Whether you're buying a central air conditioner or a room unit, efficiency matters. An Energy Star central air system will use about 14% less energy than minimum government standards, and a room air conditioner will save at least 10%. Use the Energy Star Website before making a purchase, because while the vast majority of the 1,000-plus qualifying room units use 90% of the energy of a standard model, some are clearly a better value, using as little as 50%. These nine models use 75% of a typical unit, or less:

Turbo Air - TAS-09EH
Turbo Air - TAS-12EH
Turbo Air - TAS-18EH
Unionaire - RAC20A6HR
Friedrich - YS09L10
Unionaire - RAC24A6HR
Friedrich - YS10M10
Unionaire - RAC20A6CR
Unionaire - RAC20A6ER

Stuffed Portobello Mushrooms

My best friend shared this recipe with me and mushrooms are one of my favorite foods!  I think we will make this tonight with some grilled fish tacos!

This recipe works well as an appetizer or impressive side dish. Portobello mushrooms are stuffed with cheese, tomatoes, and fresh herbs, then grilled to perfection.  Pair this with a grilled fish and you got yourself a healthy yet tasty meatless meal!

Yield: 4 servings (serving size: 1 mushroom)

Ingredients

• 2/3  cup  chopped organic plum tomato
• 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese 
• 1  teaspoon  olive oil, divided
• 1/2  teaspoon  finely chopped fresh or 1/8 teaspoon dried rosemary
• 1/8  teaspoon  coarsely ground black pepper
• 1  garlic clove, crushed
• 4  (5-inch) portobello mushroom caps
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  low-sodium soy sauce
• Cooking spray
• 2  teaspoons  minced fresh parsley

Preparation

Prepare grill.
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.

Want Beachy Hair? Try This DIY Sea Salt Spray Recipe

I love the look of beachy hair but some products are so expensive.  I found this DIY Sea Salt Texturizing Spray recipe, its similar to Bumble and Bumble Surf Spray and Aquage Sea Salt Texturizing Hair Spray but costs much less.  It’ll perk up any natural wave in your hair a la Giselle and give you that whole “I just spent a day by the sea” look we all love so much.

What you need:
*A clean spray bottle. You can find them super cheap at dollar stores, grocery stores, and mega marts. Make sure it holds at least 8 fl. oz. to 10 fl. oz.
*8 fl. oz. of water. Try distilled or filtered if your tap water isn't the best on hair
*Sea salt. Use the more finely ground stuff because it mixes easier and faster with the water. It costs around $2.19 for a large canister of it. Use 1 tsp for each 8 fl oz of water.
*Coconut scented conditioner. It doesn't have to be expensive conditioner - Suave brand for $1 at the dollar store. This has a great beachy scent but it helps counteract the drying that the salt will do. Use 1/2 a tsp - use more if you have extra dry hair.
*A dab of hair gel. Unscented, preferably—otherwise it will interfere with the coconut scent of the conditioner). Usually the cheaper brand are more runny and mix better."

Her optional add-ins:
"* Essential oils: If you have dry or coarse hair, this is a good add-in. They will help condition your hair and add some shine. Choose whatever scent you want - ylang ylang works great for sensitive skin and problem scalps. Rosemary is great to help deepen the color of brunette's hair and chamomile brightens blonds. Use 3-5 drops.
* Tea Tree Oil: Great for sensitive and oily scalps. If you have oilier hair, this is the best oil to add for you since it won't make your hair oilier or weigh it down. Use 3-5 drops.
* More sea salt - You can add a little more if you have oilier/thicker hair. The more salt you use, the more it will dry out your hair. BUT the more you use, the "beachier" your hair will look and the more hold there will be. If the recipe doesn't have enough salt for you, add 1/4 tsp at a time until you reach the desired level. Make sure to record your changes so you know how much to add when you want to make more!

To do: 

Add all your ingredients to the spray bottle and shake it until it mixes together. Any oils added will never fully combine well with the water so you'll have to shake it a little before each use. If your hair gel and/or conditioner don't combine you can try warming the mixture in the microwave (remove any metal pieces and don't use until cool!) to see if that helps - if it doesn't, you may have used too thick of a conditioner/gel.

Here is a certified organic product for those of you who don't want to make your own.

sea mist sea salt spray with lavender

$22.00

Chickpea and Spinach Curry with Lime Yoghurt & Garlic Nan

Ok...I saw this recipe and just had to post it. Doesn't this sound amazing! I apologize for not posting in the last month, been really busy. I got some great stuff so keep checking back!

Ingredients

2 bunches of organic spinach

1 can of organic chickpeas (garbanzo)

1 container of yoghurt

1 lime

3 cloves of garlic

1 white onion

1 piece of ginger

2 tablespoons curry powder (if you have all the separate spices even better)

1 can of coconut milk

1 cup jasmine rice (or basmati)

1 package of Nan (if you have the time to make your own even better)

salt

For the Curry

Chop onion, garlic and ginger into small pieces. Heat a medium size saute pan on medium to low heat. Add a touch of olive oil and add your chopped ingredients. Add 2 tablespoons of curry powder and mix thoroughly. Saute till tender, then add your spinach and chickpeas. Saute till spinach is wilted, follow with one cup of coconut milk and a teaspoon of salt.

For the Rice

In a medium saucepan add 2 cups water to 1 cup jasmine rice. Bring to a boil then reduce heat to a simmer. Cover for about 20 minutes.

For the Yoghurt

Add 2 cups of yoghurt to a small bowl and the juice of one lime. A pinch of salt and mix well.

For the Garlic Nan

I bought this lovely pre-made nan bread from the store. I chopped an extra clove of garlic, then drizzled the nan with a touch of olive oil and the garlic. Bake for about 7-10 minutes at 350 degrees until slightly brown and crispy.

Plating

Place a portion of rice in the bowl, then add a nice amount of the curry mixture. Spoon the yoghurt on top. Cut the garlic nan into wedges and place inside. 

Food Matters - You Are What You Eat!

"Let thy Food be thy Medicine and thy Medicine be thy Food." -- Hippocrates

That's the message from the founding father of modern medicine echoed in the controversial new documentary film 'Food Matters' from first-time Producer-Directors James Colqhuoun and Laurentine ten Bosch.

"With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. 'Food Matters' sets about uncovering the trillion dollar worldwide "Sickness Industry" and giving people some scientifically verifiable solutions for curing disease naturally." - James

And in what promises to be the most contentious idea put forward, the filmmakers have interviewed several world leaders in nutrition and natural healing who claim that not only are we harming our bodies with improper nutrition, but that the right kind of foods, supplements and detoxification can be used to treat chronic illnesses as fatal as terminally diagnosed cancer.


Watch the film today Food Matters



The film's official website can be found at http://www.foodmatters.tv

The Clean 15 - Foods You Don't Have To Buy Organic

There are many reasons to buy organic foods. The USDA Organic label tells you that fruits and veggies weren't raised using manmade chemical pesticides, fossil fuel- or sewage-based fertilizers or genetically modified seeds. On meat, the label indicates that the feeds provided met those same standards, and that the animals weren't administered hormones and antibiotics. Bottom line: "Organic" is more sustainable and healthier -- for the environment, farm workers and for you and your family.

How is organic healthier? It's healthier because some studies suggest that organic produce has more nutrients than its conventional counterparts, probably because the soil is left in better condition after repeated plantings; and healthier because you avoid ingesting any harmful pesticide residues left on conventional produce.

But, particularly as the economy sags and millions of people lose their jobs, it can be hard to afford the often-premium price charged for organic foods. That's why Environmental Working Group has published this updated list, based on their latest compilation of government data about pesticide residue.

The fruits and vegetables on this list were the least likely to have pesticides detected on the parts you eat, after typical washing, whether or not they're certified organic. (Remember, though, that the farmworkers and the farm soil, will thank you for any organic purchases you can make.) When buying the following fruits and veggies, you can opt for conventionally grown, local produce over their organic counterparts.

Onion

Onions don't see as many pest threats, which means less pesticide spraying.

Choose: Look for onions that are firm, have a distinctive "oniony" smell that's not overpowering, and show no visible signs of damage or soft spots. Store in a cool, dry place or in the refrigerator

Avocado

Avocados have thick skins that protect the fruit from pesticide build-up.

Choose: Look for avocados that are still somewhat unripe and firm to the squeeze; they'll ripen nicely on your kitchen counter in a couple of days. Store at room temperature. Although you'll be using only the meat of the avocado, it's always a good idea to rinse them before you slice them open.

Sweet Corn

Sweet corn may take a lot of fertilizer to grow, but you're unlikely to end up with any pesticides on the kernels.

Choose: There is nothing -- I mean nothing like fresh corn on the cob from a local farm stand in late summer. Buy it fresh and local, and boil it that day for the best results.

Pineapple

You won't be eating the tough pineapple skin, which protects the fruit from pesticide residue. As with all your produce, you should rinse the pineapple before cutting.

Choose: Although tempting, this is one fruit that you won't want to choose if it has a strong, sweet smell. This usually means that the pineapple is overripe and has even begun to ferment. Like all other fruits, avoid any that have soft spots, and in the case of pineapples, damage to the rind. Store in the refrigerator crisper.

Mango

Sweet mango flesh is protected by its thick skin from pesticides. Still, you'll want to rinse under water before cutting open.

Choose: Depending on the variety of mango, look for those that are bright in color such as red, yellow, or orange. It should have a distinctive "fruity" smell. If there's no ripe-fruit aroma, steer clear. Mangoes should be slightly firm but yield to your touch somewhat -- the softer the mango, usually the sweeter it is. If the mango is too soft, there's a good chance that it will be rotten inside. Store in the refrigerator crisper.

Asparagus

Asparagus face fewer threats from pests such as insects or disease, so fewer pesticides need to be used.

Choose: Look for firm spears with bright green or purplish compact tips. Plan on a 1/2 pound per person, and for more uniform cooking, select spears of a similar thickness. Store in the refrigerator vegetable crisper and give them a good rinse before using (even if you're going to boil them).

Sweet Peas

Sweet peas are among the least likely vegetables to have pesticide residue, according to the Environmental Working Group's latest survey of government data.

Choose: If you're not growing sweet peas in your garden, then look for full, green pea pods at your local farmers market, farm stand or grocery store.

Kiwi

Kiwi peel provides a barrier from pesticides. Give them a rinse before cutting.

Choose: Here's where your nose plays an important part when choosing fresh fruit. Sniff out kiwis that smell good. They should be plump and yield to a squeeze like that of a ripe pear. Steer clear from those with moist areas on their surface or any skin bruising. If unripe kiwi are all that are available, simply take them home and place them in a paper bag at room temperature with other fruits that need more time, such as bananas or pears. Store in the refrigerator crisper.

Cabbage

Cabbage doesn't hold on to so many pesticides because a ton of spraying isn't required to grow it. What it does hold onto is beta carotene: It's a superfood!

Choose: Look for cabbage heads whose leaves are tight and be sure the head is heavy for its type, and firm. For most cabbage varieties, you'll want to make sure the outer leaves are shiny and crisp. Savoy is the exception to this rule, as it forms a looser head and the leaves grow crinkly naturally. You'll want to avoid any with leaves that show signs of yellowing. Bok choy should have deep green leaves with their stems a crisp-looking white. Discard the outer leaves of a cabbage before using. You can wash and spin most cabbage leaves just like you do salad greens. Store in the refrigerator crisper.

Eggplant

Maybe it's the thick skin, but eggplants are among the least likely to be contaminated by pesticides, according to the Environmental Working Group.

Choose: Look for firm and glossy eggplants to know they're ripe and undamaged. Because they grow to various sizes, choose one proportionate to the dish you're preparing.

Papaya

Pesticide residue stays on papaya skin, but be sure to give them a wash before slicing open.

Choose: Papaya colors usually range between yellow and green. Look for those that are slightly soft and show no signs of bruising or appear shriveled. If they're not fully ripened, you can toss them in the brown bag along with your unripened kiwi fruit, peaches, and pears. Once they're ripened, store in the refrigerator crisper.

Watermelon

With that rind, watermelon has a natural defense against the onslaught of any chemical.

Choose: Look for a firm whole melon without any soft spots.

Broccoli

Conventional broccoli doesn't retain so many pesticides because the crop faces fewer pest threats, which means less spraying.

Choose: Look for tightly bunched flower buds on the broccoli stalks that are immature. In other words, try not to buy them if their little yellow flowers have opened. Color-wise, the broccoli should be deep green and the stalks should be firm and not rubbery. Before use, wash in a cool water bath and change the water a couple of times in the process. Store in the refrigerator crisper.

Look for broccoli at the fall farmers' market, and if you're pinched for cash, don't fret about choosing a non-organic variety; broccoli generally doesn't end up with pesticide residue.

Tomato

Tomatoes were on the 2008 Dirty Dozen list of foods with the most pesticide residue, but the latest update finds them cleaner than most. Why? The Environmental Working Group isn't sure.  Personally I prefer to buy organic local tomatoes, heirloom tomatoes are also pretty amazing.

Choose: If you aren't growing your own, look for fresh in-season tomatoes at local farmers markets and farm stands. Look for glossy, firm skin -- and don't hesitate to try a delicious heirloom variety that might not look like a typical tomato!

Sweet Potato

Not only are sweet potatoes unlikely to be contaminated with pesticides, they're also a superfood, packed with Vitamin A and beta carotene.
Choose: It's hard to go wrong choosing a hardy sweet potato. Just make sure it isn't beaten up or rotting, and choose a size that matches the meal you're preparing.

The Dirty Dozen

Not all of us can afford to buy 100% organic every time we shop. I know this cause I just bought one bag of organic produce and it cost me $100!! This is why I strongly advise those of you to grow your own food, not only is it much more affordable but its the only way to know exactly what you are eating. The solution? Focus on those foods that come with the heaviest burden of pesticides, additives and hormones. According to the Environmental Working Group, consumers can reduce their pesticide exposure by 80% by avoiding the most contaminated fruits and vegetables and eating only the cleanest. If consumers get their USDA-recommended 5 daily servings of fruits and veggies from the 15 most contaminated, they could consume an average of 10 pesticides a day. Those who eat the 15 least contaminated conventionally grown produce ingest less than 2 pesticides daily.

The dirty dozen list only reflects measurable pesticide residues on the parts of the foods normally consumed (i.e. after being washed and peeled).

Can't find organic versions of these foods? Opt for safer alternatives that contain similar valuable vitamins and minerals. It's also important to remember that this dirty dozen list provides no information about antibiotics or hormones, or about the impact of producing food on the surrounding environment. There are always clean foods that you don’t have to buy organic, I will post about those next.

For overall environmental impact, meat is the king of foods, even if it's not likely to be laced with pesticide residue... though a recent USDA Inspector General report found that the government is failing to even test meat for the harmful chemicals the law requires. While beef muscle is typically clean, beef fat is a different story altogether, with 10 different pesticides having been identified. Pork meat can be contaminated, but pork fat is more contaminated, with as many as 8 pesticides. For chicken, the thigh is most contaminated.

Raising animals with conventional modern methods often means using hormones to speed up growth, antibiotics to resist disease on crowded feed lots, and both pesticides and chemical fertilizers to grow the grain fed to the animals. Additionally, it takes many times the water and energy to raise one meal's worth of meat than it does one meal's worth of grain.

Consumers looking to avoid meats raised with these substances can seek out certified organic meat. To meet USDA standards, this meat can come only from animals fed organic feed and given no hormones or antibiotics. Searching out cuts from grass-fed animals ensures that you're eating meat from an animal that was fed a more natural diet, and looking for a local source of meats lets you question the farmer directly about the animal's diet and the farmer's method of raising it. It cuts down on the environmental cost of transportation, too. Search for local butchers and delis in your area and ask them where they get their meat from. We found a great place close to our home that carries only natural and organic local meats.

Pesticides and other man-made chemicals have been found in human breast milk, so it should come as no surprise that they have been found in dairy products, too. Twelve different pesticides have been identified in milk, and milk is of special concern because it is a staple of a child's diets.

Organic dairies cannot feed their cows with grains grown with pesticides, nor can they use antibiotics or growth hormones like rGBH or rbST. The overall impact of the herd is lessened when you choose organic milk. We don’t drink cow milk, we choose to drink Almond milk or Rice milk, if you haven’t tried it I highly suggest it. It is a healthier alternative to cow milk and tastes quite yummy. Or try making your own Almond milk!

Coffee
We don’t drink coffee on a regular basis but I have organic fair trade in my pantry for when guests come over. Many of the beans you buy are grown in countries that don't regulate use of chemicals and pesticides. Look for the USDA Organic label to ensure you're not buying beans that have been grown or processed with the use of potentially harmful chemicals.

Go a step or two further, and look for the Fair Trade Certified and Rainforest Alliance (or Bird Friendly) labels to ensure that your purchase supports farmers who are paid fairly and treated well. And look for shade-grown (Rainforest Alliance- or Bird Friendly-certified) varieties for the trifecta; that way you know the coffee is being grown under the canopy of the rainforest, leaving those ancient trees intact, along with the wildlife – particularly songbirds – that call them home.

Celery
Celery has no protective skin, which makes it almost impossible to wash off the chemicals that are used on conventional crops.

Can't find organic? Safer alternatives include broccoli, radishes and onions.
A perennial entrant on the Dirty Dozen list, 64 pesticides detected in residue on this veggie make celery rank No. 1 in the 2010 analysis, up from No. 4 in 2009.

Peaches
By far one of my favorite fruits. When I think of peaches I think of the okanagan (interior of BC), stopping at the fruit stand and buying boxes of fresh and juicy peaches! Be careful, they may look good but multiple pesticides are regularly applied to these delicately skinned fruits in conventional orchards.

Can't find organic? Safer alternatives include watermelon, tangerines, oranges and grapefruit.

Peaches, No. 1 on the Dirty Dozen list in 2009, rank No. 2 in 2010; 62 pesticides have been detected in residue on peaches.

Strawberries
If you buy strawberries out of season, they're most likely imported from countries that use less-stringent regulations for pesticide use. Not to mention environmentally think of the carbon footprint those strawberries are leaving. If you are able to grow your own you can freeze them and have organic strawberries year long.

Can't find organic? Safer alternatives include kiwi and pineapples.

Up from No. 6 in 2009, strawberries rank No. 3 on the 2010 Dirty Dozen list. Why? 59 pesticides have been detected in residue on strawberries.

Apples
Like peaches, apples are typically grown with the use of poisons to kill a variety of pests, from fungi to insects. Scrubbing and peeling doesn't eliminate chemical residue completely, so it's best to buy organic when it comes to apples. Peeling a fruit or vegetable also strips away many of their beneficial nutrients.

Can't find organic? Safer alternatives include watermelon, bananas and tangerines.

Down from No. 2 in 2009, apples still rank among the dirtiest fruits and vegetables, with 42 different pesticides having been detected as residue.

Blueberries
New on the Dirty Dozen list in 2010, blueberries aren't just high in antioxidants they are also treated with as many as 52 pesticides, making them one of the dirtiest berries on the market.

Nectarines
With 33 different types of pesticides found on nectarines, they rank up there with apples and peaches among the dirtiest tree fruit.

Can't find organic? Safer alternatives include, watermelon, papaya and mango.

Bell Peppers
Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed with insecticides. These aren’t cheap either, I found organic red peppers but they were $4.00 each!! That is just wrong! I think I will be using other veggies in my stirfrys from now on.

Can't find organic? Safer alternatives include green peas, broccoli and cabbage.

Tests have found 49 different pesticides on sweet bell peppers.

Spinach
New on the list for 2010, spinach can be laced with as many as 48 different pesticides, making it one of the most contaminated green leafy vegetable.

Kale
Traditionally kale is known as a hardier vegetable that rarely suffers from pests and disease, but it was found to have high amounts of pesticide residue when tested this year.

Can't find organic? Safer alternatives include cabbage, asparagus and broccoli.

Cherries
Even locally grown cherries are not necessarily safe. In fact, in one survey in recent years, cherries grown in the U.S. were found to have three times more pesticide residue then imported cherries.

Can't find organic? Safer alternatives include raspberries and cranberries.

Government testing has found 42 different pesticides on cherries.

Potatoes
America's popular spud re-appears on the 2010 dirty dozen list, after a year hiatus. America's favorite vegetable can be laced with as many as 37 different pesticides. My favorite being organic red potatoes, they are so tasty and can be prepared any which way.

Can't find organic? Safer alternatives include eggplant, cabbage and earthy mushrooms.

Grapes
Imported grapes run a much greater risk of contamination than those grown domestically only imported grapes make the 2010 Dirty Dozen list). Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Remember, wine is made from grapes, which testing shows can harbor as many as 34 different pesticides.

Can't find organic? Safer alternatives include kiwi and raspberries.

Happy Organic Shopping!