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EASY CROCK POT SPLIT PEA SOUP
Healthy Eating
Written by Administrator   
Tuesday, 22 September 2015 23:41


crock_pot_split_pea
Recipe: 1 tablespoons olive oil /1 medium onion, diced /2 celery stalks, diced /2 carrots, diced /1 cup split green peas (uncooked) / 1 cloves garlic, minced /1 teaspoon thyme /2 bay leaves /4 cups vegetable broth / 3 cups water /sea salt and pepper to taste /¼ cup chopped fresh parsley to garnish. In a slow cooker, add all ingredients. Cook on low for 7-8 hours or high for 3-4 hours. Season with salt and pepper to taste and garnish with fresh parsley before serving.

 
California unveils plan to build overpass for wildlife
Blog
Written by Administrator   
Wednesday, 16 September 2015 19:28

wildlife_overpass

The $30 million overpass across one of Los Angeles County’s busiest freeways will be designed for wild animals, whose habitats are shrinking because of urban sprawl. Washington state broke ground on its first wildlife crossing in June. Ben Tracy reports on how the largest animal bridge in America could help save one of the last big carnivores in the western U.S.

http://www.cbsnews.com/videos/california-unveils-plan-to-build-overpass-for-wildlife/

 
EASY One Bowl Apple Cake
Healthy Eating
Written by Administrator   
Tuesday, 15 September 2015 21:20

apple_cake

Recipe: 2 eggs (or egg substitute)/1/2 cup raw sugar (or favorite sweetener)/2 teaspoons cinnamon/
1/2 cup coconut oil/6 medium Gala or Fuji or Honey Crisp apples, sliced/2 cups flour2 teaspoons baking powder. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice apples and add to mixture in bowl. Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

 
Reuse Idea: Old Ice Chest? New DIY Summer Cooler!
Reuse Tips
Written by Administrator   
Saturday, 12 September 2015 19:44

12-ice_chest_cooler

 
Reuse Idea: Wooden Pallets? Handy Spring Potting Center!
Reuse Tips
Written by Administrator   
Wednesday, 09 September 2015 14:37

9-reuse_pallets_potting_center

 
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.

 
Los Angeles to Lease Electric Vehicles; Aiming for Sustainability...
Blog
Written by Administrator   
Tuesday, 22 September 2015 23:39

la_leases_electric

Los Angeles just made a big change to their municipal fleet, with energy-efficient vehicles. The LA Police Department announced that the city is leasing 160 battery-powered vehicles and 128 plug-in hybrids, which makes Los Angeles “the largest city-owned fleet of battery-powered rides,” Engadget reports. Read more: http://www.palmbeachpost.com/news/n...

 
GRAPE TOMATO, OLIVE, SPINACH PASTA
Healthy Eating
Written by Administrator   
Wednesday, 16 September 2015 19:27

grape_tomato_spinach_pasta
Recipe: 8 ounces uncooked penne pasta /2 tsp olive oil/1/4 tsp crushed red pepper
2 garlic cloves, thinly sliced/2 cups grape tomatoes, halved/1/2 cup vegetable broth /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, omitting salt and fat. Drain in a colander over a bowl, 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.

 
The Newest Yoga Mat is Made from the Strangest Source: Algae
Blog
Written by Administrator   
Tuesday, 15 September 2015 21:19

yoga_mat

Algae—enemy of ponds, lakes, and middle-school bio quizzes everywhere. That is until recently, when scientists discovered that the long-derided life form could be used to produce environmentally sustainable foam. Clean tech company Algix and material development company Effekt just announced their big plans to take algae and use it in multiple lifestyle products, including footwear, sporting goods, and the universal favorite, the yoga mat. Read more: http://magazine.good.is/arti...

 
Baking Soda: Scrub Your Way to Smoother Skin
Green Tips
Written by Administrator   
Friday, 11 September 2015 16:43

11-baking_soda_skin

Show off flake-free arms and legs in tank tops and shorts this summer by gently buffing away dead skin cells. Create a mild exfolitator by mixing 3 parts baking soda to 1 part water. Rub it all over your cracked skin on elbows and knees for a smooth feel. 

 
Zucchini Stuffed Lasagna Rolls
Healthy Eating
Written by Administrator   
Saturday, 12 September 2015 15:43

12-zucchini_lasagna_rolls

Recipe: 8 lasagna noodles, cooked/1 tsp olive oil/3 cloves garlic, crushed/2 medium zucchini, grated and squeezed dry/1 cup + 2 tbsp part skim ricotta cheese (non dairy cheese optional)/1 large egg, beaten (or egg substitute)/1/2 tsp sea salt/ fresh cracked pepper/1 3/4 cups Marinara sauce/1/2 cup mozzarella cheese, shredded (non dairy optional)/fresh basil for garnish. Preheat the oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish. In a medium nonstick skillet, sauté garlic and olive oil over medium heat for about 1 minute; add zucchini, salt and pepper to taste and cook about 4-5 minutes, until soft. In a medium bowl, combine the zucchini, ricotta cheese, egg, salt and pepper. Lay out the lasagna noodles on a clean work surface. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over the noodle. Roll carefully and place seam side down onto the prepared baking dish. Repeat with remaining noodles. Ladle the remaining sauce over the lasagna rolls and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for about 40 minutes, or until the inside is heated through and the cheese is melted. Top with fresh basil.

 
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.

 
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