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Easy Autumn Pumpkin Soup...
Healthy Eating
Written by Administrator   
Wednesday, 22 October 2014 21:07

pumpkin_soup

Recipe: 2 tablespoons butter or coconut oil /2 carrots, peeled & coarsely chopped /1 stalk celery, rinsed & coarsely chopped /3/4 cup chopped onion /1 clove garlic, minced /2 quarts vegetable broth /4 cups mashed pumpkin /1/2 cup apple cider/1 green apple, peeled, cored & chopped /2 teaspoons chopped fresh ginger /1 1/2 teaspoons dried sage /1/2 teaspoon ground cinnamon /1/8 teaspoon ground allspice / sea salt & freshly ground black pepper to taste/1 teaspoon grated lemon peel.  In a 5 to 6 quart pan over high heat, melt butter. Add carrots, celery, onion & garlic; stir often until onion is tender, about 8 minutes. Add broth, mashed pumpkin, apple cider, apple, ginger, sage, lemon peel, cinnamon & allspice; cover & bring to a boil. Reduce heat & simmer, stirring occasionally, for about 10 minutes. Whirl soup, a portion at a time, in a blender (holding lid down with a towel) until puréed & pour into a bowl. Return all soup to pan & stir often over high heat until hot. Add sea salt & fresh ground black pepper to taste.

 
Vegan Pumpkin Bread
Healthy Eating
Written by Administrator   
Tuesday, 21 October 2014 16:45

pumpkin_bread

Recipe: 3 1/2 cups whole wheat pastry flour (or gluten free)/1 cup old-fashioned oats /1 tablespoon baking powder /2 teaspoons each: ground ginger and cinnamon /1 teaspoon each: baking soda and salt /1/2 teaspoon ground cloves /1 cup coconut milk /1 can (15 ounces) pure pumpkin (or fresh cooked) /1/2 cup coconut oil /1/2 cup applesauce (or more canned pumpkin) /1  cup brown sugar. Grease two 9 x 5 inch loaf pans with coconut oil and preheat oven to 350 degrees. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Meanwhile, whisk the coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl. Gently beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and bake until golden brown and a cake taster comes out clean, about 45 minutes (if after 45 minutes, bread is still not cooked through, turn heat down to 325 and continue to check ever 5-7 minutes). Remove from oven, let cool for 5-10 minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool.  Slice and serve warm or room temperature.

 
Autumn Roasted Root Veggies
Healthy Eating
Written by Administrator   
Thursday, 16 October 2014 10:33

autumn_roasted_root_veggies

Recipe: 3 to 4 parsnips, peeled /1 large sweet potato, peeled /2 to 3 potatoes /3 tbsp olive oil /1/2 tsp sea salt /1/4 tsp freshly ground black pepper / Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste / Garnish: fresh herbs (parsley, rosemary or thyme), chopped. Preheat oven to 425 degrees F. Cut all the veggies into similarly sized pieces. Place in a single layer on a baking sheet. Drizzle with olive oil and toss well. Add salt, pepper, and herbs to taste. Roast for 25 to 35 minutes until all the vegetables are tender, turning once. Garnish with fresh herbs. Serves 6.

Read more: http://www.motherearthnews.com/real-food/roasted-root-vegetables-recipe-zmaz10onzraw.aspx#ixzz3Fpankwty

 
Reuse Idea: Cut logs? Fall Tea Light Candle Holders!
Reuse Tips
Written by Administrator   
Wednesday, 15 October 2014 08:31

reuse_logs_tea_light_holders

 
Gluten-Free Pumpkin Pancakes
Healthy Eating
Written by Administrator   
Tuesday, 14 October 2014 11:28

gluten_free_pumpkin_pancakes

Recipe:  1-1/4 cups gluten free flour (your choice)/1/2 teaspoon fine sea salt/2 teaspoons baking powder /1/2 teaspoon cinnamon/1/2 teaspoon ground ginger/1/4 teaspoon nutmeg/1/3 cup cooked pumpkin puree (or canned )/2 tablespoons coconut oil /2 tablespoons honey (optional)/1 egg (or egg substitute)/1 cup coconut milk. Whisk the flours and dry ingredients in a mixing bowl. Then add the pumpkin, oil, egg and milk. Mix the batter until smooth and not too thick. Heat griddle and oil lightly. Drop a 1/4 cup of batter onto the skillet and quickly spread into a circle using the back of a spoon.  Cook until bubbles form, then flip the cakes and cook until the underside is golden and the center is cooked through. Makes about 10 pancakes.

 
Delicata Squash With Kale and Potatoes
Healthy Eating
Written by Administrator   
Monday, 13 October 2014 16:26
squash_kale_potatoes

Recipe: 2 medium delicata squash, sliced in half and seeded /1 pound fingerling potatoes, washed and halved / 1 cup lkale, washed and chopped / 1 cup radicchio, washed and chopped / 1 medium leek, halved and chopped / 2 cloves garlic, minced / 3 tablespoons, divided / 2 tablespoons fresh lemon juice /1 tablespoon apple cider vinegar /2 tablespoons fresh rosemary, washed and chopped . Preheat oven to 425. Cut delicata squash into 1/2-inch slices and arrange in a large baking dish. Toss squash, leeks and potatoes with 2 tablespoons olive oil; season with salt and pepper. Roast for 30-35 minutes, until slightly crisp.  In a small bowl, whisk together teaspoon olive oil, lemon juice, vinegar and rosemary. Remove squash/potatoes from the oven. In the roasting pan, toss the kale and radicchio with the squash and potatoes. Drizzle with the dressing and toss thoroughly. Allow to cool for 10 minutes. The heat will wilt the greens. Add sea salt and pepper to taste.

 
EASY Baked Broccoli Bites
Healthy Eating
Written by Administrator   
Thursday, 09 October 2014 18:13

broccoli_bites

Recipe: 16 oz. package of frozen chopped broccoli, thawed and drained (or fresh steamed)/1 cup of grated cheddar cheese (or dairy free) 3 eggs (or egg substitute)sea salt and black pepper to taste /1 cup bread crumbs. Mix all the ingredients together in a large bowl. With your hands, form small patties and lay on a parchment lined baking sheet. Bake at 375 F. for 25 minutes, turning the patties after the first 15 minutes. Let cool.

 
Reuse Idea: Hollowed Out Pumpkin? Creative Party Beverage Cooler!
Reuse Tips
Written by Administrator   
Wednesday, 22 October 2014 21:06

reuse_pumpkin_party_cooler

 
GREEN Tips for Halloween!
Blog
Written by Administrator   
Tuesday, 21 October 2014 16:43

halloween_14

#1) Make Your Own: No need to buy new! Make the costumes out of things around the house or swap costumes with the neighbors.

#2) Use all the pumpkin: What better way to celebrate Fall than with pumpkin bread, roasted pumpkin seeds, etc., and then compost the rest of the pumpkin.

#3) Choose Re-usable: Instead of disposable Halloween fun, choose re-usable. plates, cups and utensils.

#4) Organic Candy: Choose organic candy and limit the treats per little ghost or goblin.

#5)Treat Bags: Pillowcases and reusable, canvas, grocery bags make great treat collectors.

#6) Party Green: Throwing a Halloween Party? Why not bob for organic apples and recycle the party waste?

#7) Powered by a shake: Instead of using up battery after battery, give your child a flashlight that is powered by a shake. It not only saves batteries but when the holiday is over store the flashlight in your car the rest of the year in case of emergencies.

 
Vegan Pumpkin Bread
Healthy Eating
Written by Administrator   
Wednesday, 15 October 2014 16:32

vegan_pumpkin_bread

Recipe: 3 1/2 cups whole wheat pastry flour (or gluten free)/1 cup old-fashioned oats /1 tablespoon baking powder /2 teaspoons each: ground ginger and cinnamon /1 teaspoon each: baking soda and salt /1/2 teaspoon ground cloves /1 cup coconut milk /1 can (15 ounces) pure pumpkin (or fresh cooked) /1/2 cup coconut oil /1/2 cup applesauce /1/2  cup brown sugar. Grease two 9 x 5 inch loaf pans with coconut oil and preheat oven to 350 degrees. Mix flour, oats, baking powder, ginger, cinnamon, baking soda, salt, and cloves in a large bowl. Meanwhile, whisk the coconut milk, pumpkin, coconut oil, and brown sugar in a medium bowl. Gently beat wet ingredients into dry ingredients until smooth; divide evenly between prepared pans and bake until golden brown and a cake taster comes out clean, about 45 minutes (if after 45 minutes, bread is still not cooked through, turn heat down to 325 and continue to check ever 5-7 minutes). Remove from oven, let cool for 5-10 minutes. Run a knife around the pan to loosen the bread and then turn onto a wire rack to cool.  Slice and serve warm or room temperature.

 
Reuse Idea: Old Console TV? Creative DIY Doggie Dorm!
Reuse Tips
Written by Administrator   
Tuesday, 14 October 2014 16:29

reuse_console_tv_doggie_dorm

 
Reuse Idea: Old Milk or Juice Carton? Creative Halloween Decorations!
Reuse Tips
Written by Administrator   
Monday, 13 October 2014 16:27

reuse_milk_halloween_decor

 
Natural Home Brew for a Cold: Scallion Broth
Blog
Written by Administrator   
Thursday, 09 October 2014 18:15

natural_home_cold
This simple broth will help you sweat lightly, and is an excellent remedy for preventing and getting rid of colds: Take one scallion, and chop it up (slice of fresh ginger optional). Boil in water for 5 to 10 minutes. (Keep the lid on the pot to prevent vapor from escaping) Flavor with tamari. Sip it slowly.

 
Reuse Idea: Fallen Tree? DIY Rustic Tree Stump Tables!
Reuse Tips
Written by Administrator   
Monday, 06 October 2014 21:58

ReuseTreeDIYTables

 
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