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Solstice Green Directory looking to increase sales staff...
Blog
Written by Administrator   
Tuesday, 19 January 2016 23:39

Part Time - Independent Contractor / Generous commission / Immediate availability / Sales support and training at our offices in San Luis Obispo, CA / Great opportunity for a retiree or a person looking to generate extra income / A personal computer and vehicle are required /Sales and networking experience a plus professional look and behavior / A desire to promote sustainable and healthy living / Please respond to email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it or call 805.473.5064

 
Reuse: Metal Basin? DIY Rustic Sink!
Reuse Tips
Written by Administrator   
Friday, 18 March 2016 22:05

reuse_basin_rustic_sink

 
ZESTY BLACK BEAN and Sweet Corn Salad...
Healthy Eating
Written by Administrator   
Tuesday, 01 March 2016 21:55

zesty_black_bean_salad

Recipe: 2 cups fresh or frozen and thawed corn kernels /1/2 cup finely chopped red onion /2 tablespoons rice vinegar /1 tablespoon extra-virgin olive oil /1 tablespoon lime juice /1/4 teaspoon cayenne pepper /sea salt and ground black pepper to taste /4 cups cooked black beans, rinsed, and drained /1 red bell pepper, cored, seeded and chopped /1/3 cup cilantro leaves, finely chopped. Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside. In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

 
Vegan Green Goddess Pesto Griller
Healthy Eating
Written by Administrator   
Thursday, 18 February 2016 22:03

vegan_pesto_griller

Recipe: spelt bread (or your choice)/1/2 avocado, sliced/1/2 c spinach/vegan cheese//1-2 tbsp coconut butter. Pesto: 1/3 c basil, chopped/1/4 c pine nuts/1-2 garlic cloves/1 c kale, chopped/1/4 c extra virgin olive oil/sea salt/pepper to taste.  To make pesto add all ingredients to a blender and run until combined. Spread pesto on both slices of bread. On one slice of bread add cheese, avocado and spinach. Top with the other piece of bread pressing it gently together. In a small fry pan heat up coconut butter. Cook sandwich on both sides for 4-5 minutes or until golden. Cut in half or in fours.

 
Roasted Tomato and Garlic Soup
Healthy Eating
Written by Administrator   
Saturday, 13 February 2016 23:39

tomato_and_garlic_soup

Recipe: 3 lbs tomatoes, cut in half/1 whole head of garlic, cloves separated with skins removed/1 onion, quartered/2 carrots, cut into chunks/2 tbsp olive oil, for drizzling/2 cups vegetable broth/1 cup water/pinch of cayenne pepper (optional)/ 1 tsp dried basil. Preheat oven to 375 degrees. Place tomatoes, garlic, onion, and carrots on baking sheet and drizzle with olive oil, stir to coat. Roast vegetables on middle rack for 20 minutes, stir vegetables and continue roasting another 20-30. Place vegetables in a large pot. Add the broth, water and basil and bring to a boil, then reduce to a simmer for about 10 minutes. Next, puree soup (careful it’s hot!). Pour soup back into pot and add sea salt and fresh ground black pepper to taste. Garnish with fresh cilantro.

 
GRAPE TOMATO, OLIVE, and SPINACH PASTA
Healthy Eating
Written by Administrator   
Wednesday, 10 February 2016 22:47

grape_tomato_olive_spinach_pasta
Recipe: 8 ounces uncooked penne pasta /3 tsp olive oil/1/4 tsp crushed red pepper/3 garlic cloves, thinly sliced/2 cups grape tomatoes, halved/1/2 cup vegetable broth/2 tablespoons chopped basil/handful of baby spinach/1/4 tsp sea salt/1/4 tsp freshly ground black pepper. Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente Drain, reserving 1/2 cup cooking liquid. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic and sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 3 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Parmesan optional.

 
Spinach Apple and Mandarin Orange Salad
Healthy Eating
Written by Administrator   
Sunday, 07 February 2016 22:34

spinach_apple_orange_salad

Recipe: 5 ounces fresh spinach/3/4 cup chopped celery/3/4 cup dried cranberries/fresh Cuties or Halos/1/2 cup pomegranate seeds (optional)/1 large Granny Smith apple/1 teaspoon lemon juice/1/3 cup pecans/ Optional: Orecchiette pasta. Dressing: 4 tablespoons olive oil/2 tablespoons apple cider vinegar/2 tablespoons white wine vinegar/2 teaspoons raw sugar(optional honey or stevia)/1/8 teaspoon each: paprika, onion powder/1 tablespoon poppy seeds.

 
Vegetarian Spinach Quiche
Healthy Eating
Written by Administrator   
Friday, 02 December 2016 11:53

vegetarian_quiche

Recipe: 2 tablespoons olive oil / 1/2 onion, finely chopped /1 clove garlic, minced /1 10-oz. package frozen chopped spinach, thawed and squeezed  /1 1/2 cups grated Gruyère (or dairy free)/1 9-inch unbaked pie shell /3 large eggs, lightly beaten (or egg substitute) /1 1/2 cups milk (or dairy free) 1 tomato thinly sliced / sea  salt and pepper to taste. Preheat oven to 375ºF. In a small skillet over medium heat olive oil . Add onion and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute longer, stirring. Transfer to a small bowl and let cool. Sprinkle onion mixture, spinach and Gruyère over bottom of pie shell. Beat eggs and milk together, season with salt and pepper. Gently pour into crust. Top with tomatoes. Bake quiche for 40 to 45 minutes, until set and nicely browned. Remove from oven and let rest for 10 minutes.

 
Shasta Lake MAY Fill Up This Month!
News
Written by Administrator   
Friday, 18 March 2016 22:02

lake_shasta_el_nino

Since March 2, Shasta Lake has received 6.44 inches of rain, and another 10 could fall between Thursday and Tuesday. "The system is rising and we hope to capture as much of this runoff as possible, but it's hard to know whether it will fill up right now," Moore said. "It's looking good. We're getting close..."Close... but still far away. Shasta registered its lowest level ever, 837 feet above sea level, in 1977. In December 2014, the lake dipped down to 889 feet. But the recent storms are replenishing the lake, and the elevation on March 9 hit 1,012 feet. In the last month, the reservoir has risen 28 feet — and it needs to go up another 55 feet to 1,067 feet above sea level to reach full capacity. That's a lot of rain that needs to fall and snow that needs to melt for the reservoir to fill by month's end. Read more: http://www.sfgate.com/news/article/Lake-Shasta-fill-up-El-Nino-full-capacity-drought-6879810.php

 
REUSE: Reclaimed Wood? DIY Creative Wall Paneling!
Reuse Tips
Written by Administrator   
Tuesday, 01 March 2016 21:54

reuse_wood_wall_paneling

 
REUSE: Cardboard Box? DIY Kids Indoor Fun!
Reuse Tips
Written by Administrator   
Thursday, 18 February 2016 22:02

cardboard_golf

 
WATERLESS DETAILING COMPANY PROMOTES SUSTAINABILITY
News
Written by Administrator   
Wednesday, 10 February 2016 22:48

waterless_detailing

TULSA, Okla. — EcoGreen Mobile Detailing LLC is the only waterless mobile detailing business in Oklahoma, according to Tulsa Business & Legal News. DJ Patterson, owner, reported that the mobile detailing company uses a carwash solution utilizing less than one pint of water per car, stated the article, which saves over 100 gallons of water per vehicle compared to competitors. “I like taking the vehicle and transforming it until it looks new again, seeing the customer’s face and even more so, doing it with plant-based products and being environmentally conscious as well,” said Patterson in the article. Patterson, who “is passionate about the sustainability movement,” assures the products his business uses are 100 percent nonabrasive, continued the article, and he also guarantees that a vehicle’s paint will never be scratched during the wash/detail process.

Read More: http://www.carwash.com/waterless-d.../

 
Lawsuit Prompts Offshore Fracking Moratorium Off California Coast
News
Written by Administrator   
Sunday, 07 February 2016 22:35

offshore_fracking

©2015 Drew Bird Photography. This photo of oil rigs off the California coast is available for media use.

 

LOS ANGELES— The federal government must stop approving offshore fracking from oil platforms in the Santa Barbara Channel under a legal settlement filed today in U.S. District Court in Los Angeles. The agreement resolves a Center for Biological Diversity lawsuit that challenged the U.S. Department of the Interior’s practice of rubber-stamping fracking off California’s coast without engaging the public or analyzing fracking’s threats to ocean ecosystems, coastal communities and marine life, including sea otters, fish, sea turtles and whales

“This halt to offshore fracking is a huge victory for California’s coastal environment,” said Kristen Monsell, a Center attorney. “Offshore fracking is a dirty and dangerous practice that has absolutely no place in our ocean. The federal government certainly has no right to give the oil industry free rein to frack offshore at will.”

More info: http://www.biologicaldiversity.org/news/press_re...

 
RIGATONI PASTA PIE
Healthy Eating
Written by Administrator   
Thursday, 04 February 2016 22:23

rigatoni_pasta_pie

Recipe: 2 tablespoon olive oil/½ pound vegetarian soy crumbles/4 cloves garlic, minced/½ an onion, finely diced/pinch crushed red pepper flakes/ sea salt and pepper, to taste/1 (28 ounce) can whole peeled tomatoes/1 pound rigatoni pasta/2 tablespoons freshly grated Parmesan cheese (non dairy optional)/2 cups mozzarella, shredded (non dairy optional). Preheat oven to 400 degrees F. Heat olive oil in a large skillet over medium-high heat. Add the soy crumbles and diced onion. Cook about 5 minutes. Add garlic, crushed red pepper, salt and pepper. Sauté for another minute. Add can of tomatoes, crushing the tomatoes with your hands. Simmer on medium heat, stirring occasionally, 20 minutes. Cook pasta until it’s slightly undercooked. Drain and set aside. Lightly oil a 9-inch springform pan. Spread a thin layer of sauce of the bottom of the pan, then tightly pack the rigatoni in the pan, standing the pasta on its ends. Pour the sauce over the pasta. Sprinkle the top evenly with mozzarella and Parmesan cheese. Bake about 30 minutes, until cheese is browned and bubbly. Top with fresh basil, if desired. Let sit 15 minutes before serving.

 
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