E-Editions Solstice Green Solstice Green
Banner
AVOCADO PUMPKIN PANINI WITH CARAMELIZED ONIONS...
Healthy Eating
Written by Administrator   
Friday, 11 September 2015 14:42

11-avocado_pumpkin_panini
Recipe: 2 teaspoons olive oil, divided/1/3 medium yellow onion, sliced into rounds/2 slices gluten-free bread/2 tablespoons pureed pumpkin/¼ avocado, thinly sliced into strips. In a medium skillet, heat 1 teaspoon olive oil until glistening over medium heat. Add onions and saute about 12 minutes until they start to brown. Spread one side of each slice of bread with the remaining 1 teaspoon olive oil. On one of the slices, spread pumpkin puree on the non-oiled side. When onions are cooked, remove skillet from heat and transfer onions to sit on top of the pumpkin. Place avocado atop the onions. Season with salt and pepper to taste, then place the other piece of bread on top, oiled-side up. Turn the stove back on, return the skillet to the burner. Cook sandwich on medium heat, about 2 minutes per side, using a pot lid or a smaller heavy skillet to press the sandwich down into a panini.

 
EASY Baked Broccoli Tots
Healthy Eating
Written by Administrator   
Wednesday, 09 September 2015 11:36

9-broccoli_tots
Recipe: 1 bunch of broccoli, cut into equal sized florets/1 cup cheddar cheese, shredded (or non dairy)/1/2 cup breadcrumbs/2 eggs (or egg substitute)/ sea salt and pepper. Preheat oven to 400 degrees. Pour 1 inch of water into a saucepan; bring to a boil. Place broccoli into boiling water, cover, and reduce the heat to medium. Cook for 5-6 minutes. Drain and set aside. Lay broccoli onto paper towels, cover with more paper towels, and press down firmly to absorb moisture (or use dish towels). Finely chop the broccoli. In a large bowl, combine all ingredients and season with salt and pepper. Mix well. Fill each mini muffin cup tin to the top, pushing down so it's compacted. Bake for 18-20 minutes.

 
Reuse Idea: Tree Branch? Rustic One of a Kind Chandelier!
Reuse Tips
Written by Administrator   
Tuesday, 08 September 2015 11:33

8-reuse_tree_chandelier

 
Reuse Idea: Old Wine Barrels? Rustic End Tables!
Reuse Tips
Written by Administrator   
Monday, 07 September 2015 11:32

7-reuse_wine_barrels

 
Try a Creative Salad Made with Roasted Red Potatoes, Chickpeas, Assorted Raw Veggies and Guacamole Dip...
Healthy Eating
Written by Administrator   
Saturday, 05 September 2015 10:50

5-creative_salad_red_potatoes

 
Baked Broccoli Burgers with Tahini Sauce
Healthy Eating
Written by Administrator   
Friday, 04 September 2015 10:49

4-broccoli_burgers_tahini

Recipe: 1/3 cup dry couscous / 1 cup water / 1 1/2 cups broccoli florets / 2 teaspoons extra virgin olive oil / 1/2 cup chopped scallions / 1/2 cup chopped yellow onion / 2 teaspoons ground cumin / 1 15 ounce can of chickpeas, rinsed and drained / 1 tablespoon sesame tahini (see below) / 1/2 cup panko breadcrumbs. Preheat oven to 400 degrees. Bring water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water. While the couscous sits, steam the broccoli in a steamer for 5-7 minutes.  In a skillet, heat olive oil over medium heat and add onion and scallions, stirring occasionally for 3-5 minutes until they soften. Remove the onions from the heat and stir in the cumin. Gather your couscous, broccoli, onion mix, chickpeas and 1 tablespoon sesame tahini. Combine together in a food processor. Pour the mixture into a bowl and stir in the bread crumbs. Form it into patties and place the patties on a cookie sheet lined with foil. Bake for 50 minutes, turning the patties over halfway through. They are done when the tops begin to brown.

Tahini Dressing Ingredients: 1/3 cup sesame tahini / 1/3 cup water / 1/4 cup plus 1 tablespoon fresh lemon juice / 2 garlic cloves, chopped / 3/4 teaspoon sea salt. To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds. Top your burgers with tahini sauce, pickles, tomato and lettuce.

 
WATER SAVING TIP: Rinse harvested vegetables in the garden and then reuse the water in plants...
Green Tips
Written by Administrator   
Thursday, 03 September 2015 10:48

3-rinse_vegetables_garden

 
Macaroni, Broccoli and Cheese (vegan optional)
Healthy Eating
Written by Administrator   
Thursday, 10 September 2015 13:41

10-macaroni_cheese_vegan

Recipe: 4 cups broccoli florets /8 ounces pasta (your choice) /3 tablespoons coconut oil /2 tablespoons all-purpose flour (or gluten free) / 2 cups almond milk / 1/4 tsp black pepper / 1/4 tsp cayenne pepper / 2 cups shredded cheddar cheese (non dairy optional). Bring a large pot of well-salted water to a boil. Add broccoli, return to a boil and cook, uncovered, until al dente, about 4 minutes. Remove broccoli, leaving the water in the pot. Boil the pasta in the water until just tender, about 10 minutes. Drain. Melt the coconut oil in a saucepan over medium heat. Stir in the flour (or gluten free) and cook gently for about a minute. Whisk in the milk, salt, pepper and cayenne. Bring milk mixture to a simmer, reduce the heat, and cook for about 5 minutes until mixture thickens. Stir in two thirds of the cheese until it has melted. Remove saucepan from heat and set aside. In 2-quart baking pan, combine the pasta with 2/3 of the cheese sauce. Add the broccoli to the remaining cheese sauce in the saucepan. Add the broccoli. Sprinkle remaining cheese over the top and broil for about 3 minutes, until cheese begins to bubble.

 
Spinach, Red Peppers, and Cherry Tomatoes with Penne Pasta
Healthy Eating
Written by Administrator   
Tuesday, 08 September 2015 13:35

8-spinach_penne_rigate

Recipe: 2 ½ cups penne rigate pasta/1 Tbs. olive oil/2 cloves garlic, minced/1 12-oz. jar roasted red peppers, rinsed, drained, patted dry, and sliced/10 oz. cherry tomatoes, halved/4 cups packed baby spinach leaves/¼ cup chopped pitted kalamata olives/1 Tbs. finely chopped fresh oregano/1 ½ tsp. grated lemon zest/¼ tsp. freshly ground black pepper. Prepare pasta according to package directions. Drain, and reserve 1/2 cup pasta-cooking water. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook 1 minute, stirring frequently, or until lightly browned. Increase heat to high. Add roasted peppers, and cook 3 to 4 minutes, or until lightly browned, stirring occasionally. Add tomatoes, spinach, olives, oregano, lemon zest, and pepper. Cook 4 to 6 minutes, or until tomatoes soften and spinach wilts, stirring frequently. Add pasta and reserved pasta-cooking water; cover, and cook 3 minutes more, or until heated through.

 
Vegan Strawberry Coconut Oats Parfait
Healthy Eating
Written by Administrator   
Monday, 07 September 2015 11:33

7-strawberry_coconut

Recipe: 1 cup rolled oats/ 1 container (5.3 oz) dairy-free yogurt alternative /½ cup unsweetened vanilla almond milk/¼ cup canned coconut milk/2 Tbsp. shredded unsweetened coconut/3 strawberries, sliced/additional sliced strawberries for layering. In a medium-sized mixing bowl, combine oats, yogurt alternative, almond milk, and coconut milk, stirring well to ensure that everything is fully combined. Add in shredded coconut and sliced strawberries, stirring a few more times before covering with plastic wrap and placing in the fridge for at least 3 hours. When ready to eat, assemble parfaits by diving oat mixture evenly between two bowls or glasses, starting with a layer of oats, followed by a layer of sliced strawberries, and topped with a final layer of oats.

 
Reuse Idea: Cluttered Closet? Organized Home Office!
Reuse Tips
Written by Administrator   
Saturday, 05 September 2015 14:51

5-reuse_closet_office

 
Reuse Idea: Old Truck Tire? DIY Backyard Sand Play Area!
Reuse Tips
Written by Administrator   
Friday, 04 September 2015 14:50

4-truck_play_area

 
Spicy Portabella Mushroom Burger
Healthy Eating
Written by Administrator   
Thursday, 03 September 2015 12:48

3-spicy_portabella_mushroom_burger

Recipe: 2 whole grain rolls /1 clove of garlic, minced /1 tbs extra virgin olive oil / ¼ cup balsamic vinegar /2 tsp.oregano /1 tsp garlic powder /sea salt & pepper to taste / 2 portabella mushroom caps (wiped down with a wet cloth) / ½ red onion, sliced thin / ¼ cup of jarred roasted red peppers / cup of your favorite lettuce / ¼ cup shredded mozzarella cheese (non dairy optional). Combine olive oil, balsamic vinegar, oregano, garlic powder, salt & pepper. Coat mushrooms and onions in the oil mixture & let marinate for 15 minutes. Heat a grill pan over medium high heat & add mushrooms & onions. Grill for about 5 minutes on each side or until the veggies are tender. Toast rolls & rub each toasted roll with minced garlic. Layer lettuce, onions, mushrooms, peppers. Sprinkle lightly with shredded mozzarella cheese (optional) & a sprinkle of cayenne pepper.

 
Reuse Idea: Reclaimed Wood? DIY Layered Flower Planter!
Reuse Tips
Written by Administrator   
Wednesday, 02 September 2015 13:47

2-reclaimed_wood_planter

 
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 9 of 96
Banner