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Autumn Zucchini Pumpkin Spice Bread
Healthy Eating
Written by Administrator   
Wednesday, 29 October 2014 08:58

pumpkin_spice_bread

Recipe: 1 1/2 cups whole-grain pastry flour /1 1/2 cups all-purpose flour /2 teaspoons ground cinnamon /1/2 teaspoon ground nutmeg /1/4 teaspoon ground cloves /1/2 teaspoon sea salt /2 teaspoons baking powder /1 teaspoon baking soda /3 eggs (or egg substitute) /1 cup pumpkin (canned or fresh cooked) /1 cup packed brown sugar or 1/2 cup honey /1/2 cup coconut oil /1 tablespoon vanilla extract /2 cups shredded zucchini. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan. In a large bowl, combine the flours, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. In a medium bowl, whisk together the eggs, pumpkin, brown sugar, margarine, and vanilla until light and fluffy. Stir in the zucchini. Stir into the flour mixture just until blended. Pour into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and cool completely.

 
Reuse Idea: Fall Pumpkin and Coffee Can? Holiday Floral Centerpiece!
Reuse Tips
Written by Administrator   
Tuesday, 28 October 2014 09:54

pumpkin_coffee_can_centerpiece

 
Snack-O-Lantern?
Healthy Eating
Written by Administrator   
Sunday, 26 October 2014 08:50

snack-o-lantern

Cut off the top just like you would a pumpkin. Scoop out the insides and carve in your favorite Halloween design. Fill with  fresh fruit salad and replace top. Don't forget to compost orange peels after you've enjoyed your snack!

 
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

 
Out of Your Gourd? Squash Tips...
Healthy Eating
Written by Administrator   
Tuesday, 28 October 2014 12:57

squash_tips

1) Acorn: Loaded with fiber. Great for roasting. Peeling is difficult so cut in half first. Skin is edible.

2) Butternut: Best for roasting and soups. It has the highest doses of vitamins A and C.

3) Spaghetti: The larger the squash, the better the flavor. Great for roasting. Scrape out strands and serve with butter or pasta sauce.

4) Delicata: Also called sweet potato squash. No peeling necessary (you can eat the skin). Best for roasting and stuffing.

5) Hubbard: A whole squash will keep up to 6 months. Great for pie fillings, purees and fillings.

 
Idea: Hollowed Out Pumpkin? Creative Floating Candle Display!
Reuse Tips
Written by Administrator   
Monday, 27 October 2014 07:52

hollowed_pumpkin_floating_candle

 
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.

 
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