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

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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

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Rainbow Raw Pad Thai
Healthy Eating
Written by Administrator   
Wednesday, 02 September 2015 08:47

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Recipe: 1 medium zucchini, julienned or spiraled/2 large carrots, julienned/1 red pepper, thinly sliced/1 cup thinly sliced red cabbage/3/4 cup frozen edamame, thawed//3 green onions, thinly sliced/1 tablespoon hemp seeds/1 teaspoon sesame seeds/Cilantro, optional. Dressing: 1 garlic clove/1/4 cup raw almond or peanut butter/2 tablespoons fresh lime juice/2 tablespoons tamari/2 tablespoons water/2.5 teaspoons pure maple syrup//1/2 tablespoon toasted sesame oil/1 teaspoon freshly grated ginger. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss to combine. Prepare dressing by processing ingredients in a mini processor or whisk by hand. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

 
RATATOUILLE
Healthy Eating
Written by Administrator   
Tuesday, 01 September 2015 06:45

1-ratatouille

Recipe:1 cup crushed tomatoes/2 tablespoon extra virgin olive oil/1/4 teaspoon apple cider vinegar/1 teaspoon minced garlic/1 tablespoon fresh basil, sliced (about 3-4 large leaves), plus more for garnish/1 teaspoon herbs de Provence (optional)/1/4 teaspoon sea salt/1/4 teaspoon pepper/1/4 teaspoon chili powder/1 medium onion, sliced/1 large zucchini, sliced/1 large japanese eggplant, sliced/3 large roma tomatoes, sliced. Preheat the oven to 350F. Lightly grease a 6"x9" baking dish and set aside. In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan. Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices. Brush the exposed tops of the veggies with olive oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender. Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold.

 
Adding These Foods to Your Diet May Improve Memory!
Blog
Written by Administrator   
Monday, 31 August 2015 08:44

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Here are some foods you can add to your daily diet that have been shown to improve cognition: Blueberries: Berries contain anthocyanin, an antioxidant pigment that increases your ability to remember things. One three-month research study showed improved learning recall in older adults who drank blueberry juice to improved learning recall. Almonds: Almonds are an excellent brain food because they contain a protein component that boosts production of a nerve chemical shown to enhance memory. Dark chocolate: Varieties of dark chocolate that are comprised of at least 70-percent cocoa contain flavanols that increase blood flow to the brain. Extra-virgin olive oil: This type of olive oil contains a chemical called hydroxytyrosol that tends to increase messages to the brain and improves your memory. Green tea: You've probably heard about its antioxidant power, but green tea has also been shown to help reboot your memory.

 
Reuse Idea: Fallen Tree? DIY Creative Outdoor Furniture!
Reuse Tips
Written by Administrator   
Sunday, 30 August 2015 05:42

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EASY LOW CAL CUCUMBER SALAD
Healthy Eating
Written by Administrator   
Saturday, 29 August 2015 10:40

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Recipe: 3 Cucumbers Peeled and Sliced/1 C. water/1/4 C. olive oil/1 tsp.sea salt/one tsp. ground peppera few sprigs of dill (optional)/ 1 Med. Onion sliced/ 3 Med. tomatoes cut into wedges/1/2 C. Vinegar/1/4 C. Sugar(optional). Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least two hrs before serving.

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

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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

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Reuse Idea: Old Wooden Doors? DIY Vintage Room Accent!
Reuse Tips
Written by Administrator   
Tuesday, 01 September 2015 13:46

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MEXICAN ZUCCHINI BURRITO BOATS
Healthy Eating
Written by Administrator   
Monday, 31 August 2015 12:44

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Recipe: 4 large zucchini/1 (15 ounce) can black beans, drained and rinsed/1 cup cooked brown rice /1 cup salsa /1 red bell pepper, cored and diced/1/2 red onion, diced/1/2 cup corn kernels/1 jalapeno, cored and diced/1 tablespoon + 1 teaspoon olive oil/2 teaspoons cumin/1 teaspoon chili powder/1/2 cup fresh cilantro, finely chopped/salt to taste/1 cup shredded cheddar/monterey jack cheese (non dairy optional). Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

 
Vegan Pecan Veggie Collard Wraps...
Healthy Eating
Written by Administrator   
Sunday, 30 August 2015 13:43

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Recipe: 4 large collard leaves /1 red bell pepper /1 avocado /2-3 ounces alfalfa sprouts /½ lime /1 cup raw pecans /1 tablespoon tamari (gluten-free soy sauce)/1 teaspoon cumin /½ teaspoon minced garlic / ½ teaspoon grated ginger/1 teaspoon extra virgin olive oil. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping). Slice avocado and pepper. In a food processor combine pecans, tamari, cumin, garlic ginger and olive oil. Pulse until combined and mixture clumps together. Layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Sprinkle with a bit of cayenne (optional). Slice in half and serve.

 
Reuse Idea: Garden Trellis? DIY Kids Bedroom Canopy and Shelves!
Reuse Tips
Written by Administrator   
Saturday, 29 August 2015 10:41

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Reuse Idea: Clothespin and Popsical Sticks? Kids Airplane Summer Project!
Reuse Tips
Written by Administrator   
Thursday, 27 August 2015 21:21

reuse_popsicle_sticks_kids_project

 
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