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

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

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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

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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.

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

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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

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

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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.

 
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