E-Editions Solstice Green Solstice Green
Roasted Tomato and Garlic Soup
Healthy Eating
Written by Administrator   
Saturday, 13 February 2016 23:39


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.

Healthy Eating
Written by Administrator   
Wednesday, 10 February 2016 22:47

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


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.

Oil Train Proposal Draws Hundreds of Protesters to Central Coast of California
Written by Madeline Palaszewski   
Thursday, 04 February 2016 21:45


Protesters traveled to San Luis Obispo from all over California to express their opposition to Phillips 66’s proposal to build a rail spur so that crude oil currently delivered by pipeline could be transported to its Nipomo facility by rail.

Two day hearings before the San Luis Obispo Planning Commission began Thursday, February 4. The rally was held at noon across the street from the hearing in downtown San Luis Obispo. Several hundred protesters from northern, southern and inland valley areas of the state expressed their opposition to the rail spur.

The main concerns center on health and safety issues. In January, San Luis Obispo County staff recommended denial of the proposal saying that the rail spur could result in oil spills and fires. In addition, the report said that the project would generate toxic air emissions that exceed San Luis Obispo County health risk thresholds.


REUSE: Collected Stones?
Reuse Tips
Written by Administrator   
Wednesday, 27 January 2016 22:41


Just cut felt fabric into circles, glue stones, and you have a handy DIY trivet!

Almond Butter Zucchini Brownies...
Healthy Eating
Written by Administrator   
Tuesday, 26 January 2016 21:43


Recipe: 3/4 cup almond butter /1 cup grated zucchini /1 egg (or egg substitute)/1/4 cup raw honey(or other sweetener)/1 teaspoon vanilla/1 teaspoon cinnamon/3/4 teaspoon baking soda/pinch of sea salt/1/2 cup dark chocolate chips. Preheat oven to 350°F. Grease a square (8x8) baking dish. Combine almond butter, zucchini, egg, honey, and vanilla in a bowl. Mix well. Add cinnamon, baking soda, and salt. Mix until all ingredients are evenly combined. Stir in chocolate chips. Bake for 20-25 minutes, until a knife inserted in the center comes out clean.

EASY Caramelized Honey Bananas
Healthy Eating
Written by Administrator   
Tuesday, 19 January 2016 23:41


Recipe: 1 slightly under-ripened banana, sliced/1 tablespoon honey/Cinnamon/Olive oil.

Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana. Allow to cool and sprinkle with cinnamon.

Written by Administrator   
Wednesday, 10 February 2016 22:48


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
Written by Administrator   
Sunday, 07 February 2016 22:35


©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...

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


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.

EASY One-Pot Tomato Basil Pasta
Healthy Eating
Written by Administrator   
Tuesday, 02 February 2016 22:09



Recipe: 12 ounces linguine pasta/1½ cups diced tomatoes with liquid/½ cup sun-dried tomatoes/1 sweet onion, cut in julienne strips/4 cloves garlic, sliced/½ teaspoon red pepper flakes/½ tsp sea salt and black pepper/2 teaspoons dried oregano/handful of basil, chopped/handful of spinach/4½ cups vegetable broth/3 tablespoons extra virgin olive oil. Place pasta, tomatoes, sun dried tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top. Drizzle with olive oil. Add ½ tsp salt and some ground black pepper. Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes, stirring every 2 minutes. Cook until almost all the liquid has evaporated until there is about one inch of liquid left in the bottom of the pot. Add the spinach 7 to 8 minutes into cooking.

Healthy Eating
Written by Administrator   
Wednesday, 27 January 2016 22:40


Tofu Bowl: 2 cups cooked brown rice/1 cups shredded carrots/2 cups spinach leaves/2 cups broccoli florets 2 teaspoons olive oil, divided/1 cup chickpeas (drained and rinsed)/sea salt/pepper/16 oz extra firm tofu, pressed and drained. Peanut sauce: 2 tablespoons toasted sesame oil/¼ cup soy sauce/¼ cup 100% pure maple syrup/2 teaspoons chili garlic sauce/¼ cup creamy or crunchy peanut butter. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl. Whisk together the ingredients for the sauce until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender. Heat sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.

EASY Garlicky Mushrooms and Kale...
Healthy Eating
Written by Administrator   
Saturday, 23 January 2016 01:47


Recipe: 3 teaspoons olive oil / 6 cloves garlic, minced /1/4 teaspoon sea salt /8 ounces cremini or button mushrooms, sliced (about 2 cups) /1 pound kale/ freshly ground black pepper to taste. Preheat a large skillet over medium heat. Sauté garlic in oil for about 2 minutes, being careful not to burn it. Add the mushrooms and sprinkle with sea salt. Let cook for 5 to 7 minutes, stirring often. Add the kale and pepper, and sauté for about 10 more minutes. Add a few splashes of water if the pan seems dry. Serve immediately.

Vegan Medical Center Officially Opens in the United States
Written by Administrator   
Tuesday, 19 January 2016 23:40


For those based in Washington, DC, 2016 has included a new plant-based medical center, founded by Neal Barnard, MD. The Barnard Medical Center opened just last week and is one of the first centers in the United States that will focus on treating illnesses and chronic conditions with preventative medicine and nutrition. The clinic employs physicians, nurses, and dietitians for a different approach to conditions that are preventable. Neal Barnard, a long-time vegan, is best known as the founder of the Physicians Committee for Responsible Medicine, and elaborated on the intentions behind the new clinic.

More info: https://www.clearlyveg.com/blog/2016...

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