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Decorate with Nature for Thanksgiving!
Written by Administrator   
Wednesday, 04 November 2015 17:38


There are some beautiful, eco-friendly options out there for making your house festive for Thanksgiving. They are also a fun way to get your family involved in the decorating. Here are a few ideas: Pumpkins: Use Pumpkins, gourds and squash around the house and as center pieces. Hollow out a pumpkin as a candle holder or for fresh flowers. Pinecones: You can create pinecone name-tag holders to place at each setting. Maybe you could scent them with cinnamon or have the children create turkeys out of them. Pinecones also look great in a glass vase. Acorns: Use acorns with strings tied around them as napkin holders. Or fill a glass vase with them, and they will serve as an anchor for tall autumn branches. Fall Leaves: Fall leaves can be used in a garland or to surround a candle. You can also put them in a glass bowl with water and use floating candles for a beautiful center piece.

Crock Pot Spinach and Mushroom Lasagna...
Healthy Eating
Written by Administrator   
Tuesday, 03 November 2015 20:35


Recipe: Frozen Box of Spinach (thawed and squeezed dry or fresh chopped)/2 Tbsp Olive Oil/ 2 Cloves Garlic Chopped /1 Small Onion Chopped /8 oz Fresh Mushrooms Sliced/ /½ tsp Sea Salt/8 oz/Tomato Sauce /6 oz Tomato Paste/2 cups Chopped Tomatoes /12 /Lasagna Noodles, uncooked/1 Egg, (slightly beaten or egg substitute) /Parmesan cheese (non dairy optional)/15 oz Ricotta Cheese (or dairy free) /2 Tbsp Parsley Flakes (or fresh chopped/1 dash Fresh Ground Black Pepper /2 cups Mozzarella Cheese, shredded (or dairy free).

Heat olive oil in a medium skillet. Add garlic, mushroom, onion, salt and wine let simmer for about 10 minutes or until mushrooms and onion are tender. Add tomato paste, tomato sauce, and tomatoes, cooking at least 10 minutes. Mix egg, spinach, ricotta cheese, Parmesan cheese (optional), parsley, and pepper. Add enough milk (or almond milk) to make ricotta cheese mixture creamy. Spread a layer of spaghetti sauce over the bottom of a 4 to 6 qt crock pot. Layer 4 noodles, broken into pieces to fit, then add a layer of spaghetti sauce mixture followed by a layer of ricotta cheese mixture, sprinkling half of mozzarella cheese over ricotta cheese mixture. Repeat layers. Cover and cook on low setting 4 to 6 hours.

Reuse Idea: Reclaimed Wooden Pallets? DIY Raised Flower and Herb Garden Beds!
Reuse Tips
Written by Administrator   
Sunday, 01 November 2015 16:25


Hazardous Banned Ingredient Served at American Restaurants
Healthy Eating
Written by Administrator   
Tuesday, 27 October 2015 20:16


Due to its toxicity on human health, Europe and Australia banned the hazardous chemical over a decade ago. Singapore has also banned its use. Newsweek reported that the use of it in Singapore results in a punishable fine of $450,000 and 15 years of imprisonment. Fast food restaurants are still using azodicarbonamide in the foods you eat. The following is a list of restaurants and foods that still use azodicarbonamide. Other famous restaurants have also been known to use azodicarbonamide in their breads: .Arby’s – used in their croissant, French toastix, harvest wheat buns, honey wheat bread, marble rye bread, mini buns, onion roll, sesame seed bun, sourdough breakfast bread, and sub roll. Burger King – used in several food products including croissant, sesame seed bun, English muffin, home-style Caesar croutons, French toast stick. Carl’s Jr. – used in their plain bun, sesame seed bun, honey wheat bun, sourdough bread, and multigrain croutons. Dunkin Donuts – was previously reported to be found in their croissant, danish, and Texas toast sandwich. However, their current menu list could only find azodicarbonamide in their Texas toast sandwich. Hardee’s – used in their sourdough bread, seeded bun, hot dog bun, croissants. McDonald’s – used in most of the buns and rolls they use for burgers and sandwiches. The only bun that does not contain the poisonous ingredient is the artisan bun used for their bacon clubhouse sandwiches. Wendy’s – used in nearly 100 percent of their buns for all burgers and sandwiches. White Castle – used in their traditional bun, French toast sticks, and Danish. Read more:  http://www.naturalhealth365.com/fast-food-restaurants-hazardous-1595.html

Lemon and Herb Roasted Potatoes
Healthy Eating
Written by Administrator   
Sunday, 25 October 2015 20:46


Recipe: Slice potatoes and boil for 4 minutes (not longer), then toss with lemon juice, olive oil, oregano, thyme, garlic, and rosemary. Roast in the oven at 400 degrees for 45 minutes. Easy!

5-Ingredient Zucchini Fritters
Healthy Eating
Written by Administrator   
Friday, 23 October 2015 19:11


Recipe: 4 cups shredded zucchini/2/3 cup all-purpose flour (or gluten free)/2 large eggs, lightly beaten (or egg substitute)/1/3 cup sliced scallions (green and white parts)/olive oil.

Place shredded zucchini in a colander, set over a bowl and sprinkle lightly with salt. Allow to stand for 10 minutes. Squeeze out as much liquid from the zucchini as possible. Transfer to large bowl. Add flour, eggs, sliced scallions, sea salt and pepper to taste. Stir until combined. Line a plate with paper towels. Liberally coat the bottom of a large sauté pan with olive oil and place over medium-high heat. When oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook for 2 to 3 minutes, then flip them and cook an additional 2 minutes until golden brown. Sour cream and sliced scallion topping optional.

Reuse Idea: Unused Funnels? Easy Way to Store Twine!
Reuse Tips
Written by Administrator   
Monday, 19 October 2015 21:06


(works for ribbon too)

How to Open a Pomegranate...
Healthy Eating
Written by Administrator   
Tuesday, 03 November 2015 20:36


Every year at pomegranate time we hesitate to attempt to open one and get to those tasty seeds! Why? Because it seems so hard. Right?  Well, here are some tips to help quell your fears:

1) Slice the top and bottom from the pomegranate. They're juicy, so do this on a cutting board.

2) Slice a plus sign (+) into the pomegranate from top, going down 3/4 of the way. Don't slice all the way through.

3) Put the pomegranate into a clean sink and pour boiling water into the sink, letting the pomegranate soak for several minutes. Basically, you're going to blanch the pomegranate.

4) Move the pomegranate into pot filled with cold water.

5) Using your hands, break the pomegranate open, under the water. As you pull it apart, the seeds will drop to the bottom of the sink, and the white pith will float to the top.  And there you go. Now enjoy those seeds!

Pasta Puttanesca
Healthy Eating
Written by Administrator   
Sunday, 01 November 2015 16:26


Recipe: 2 tbs. olive oil /2 tbs. capers, drained and patted dry with paper towels /1 red onion, chopped (1 cup) /3 cloves garlic, minced/½ tsp. red pepper flakes /1 lb. cherry tomatoes, halved (3½ cups) /1 cup fresh basil leaves, thinly sliced, divided /¼ cup pitted Kalamata olives, coarsely chopped /12 oz. linguine (or your choice of pasta). Heat oil in large skillet over medium-high heat. Add capers, and fry 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels. Add onion to skillet, and cook 3 to 5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more. Stir in tomatoes, and cook 5 to 7 minutes, or until tomatoes begin to break down. Stir in 1/2 cup basil and olives, and remove pan from heat. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick. Serve garnished with remaining 1/2 cup basil and capers.

Fall Treat: Pumpkin Spice Latte
Healthy Eating
Written by Administrator   
Tuesday, 27 October 2015 20:17


Recipe: 4 oz. of very strong coffee /3/4 cup of almond milk / 3 tbs organic pumpkin puree/1 tbs. maple syrup/1/8 tsp. of pumpkin pie spice/1/8 tsp. vanilla extract (whipped topping optional).

Sales of Meatless Meats on the Rise
Written by Administrator   
Sunday, 25 October 2015 20:47


As more Americans ditch the meat for healthier options, plant-based meat sales soar.The plant-based meat market has never been hotter, and it’s showing no signs of slowing down. Since 2010, industry-wide sales are up eight percent and is now a $553 million dollar market. Whether for health, environmental, or ethical reasons, consumers are embracing vegan products like never before, and the recent proposed guidelines by the US Department of Agriculture reflect the changing way America eats. According to Ethan Brown, CEO of vegan meat company, Beyond Meat, “we are doubling the business annually.” The fast-growing brand counts such luminaries as Bill Gates, Biz Stone, and Evan Williams as investors.

Pork Removed from Federal Prison Menus
Written by Administrator   
Friday, 23 October 2015 19:12


Due to decreasing demand, pork has now been removed from all federal prison cafeterias in the United States for the new fiscal year. This decrease, according to Prison Bureau spokesman Edmond Ross, is due to the fact that prisoners are becoming more health conscious. Ross also explained that pork continues to be rated low by inmates and asked, “Why keep pushing food that people don’t want to eat?” Earlier this year, a federal court in Michigan ruled in favor of a vegan prisoner who was denied vegan meals during his sentence. The 2016 national prison menu will include items such as tofu fried rice, soy burgers, and steamed vegetables such as peas, green beans, and broccoli.


Potato, Carrot and Kale Soup
Healthy Eating
Written by Administrator   
Wednesday, 21 October 2015 19:41


Recipe: 2 tablespoons olive oil/1 medium onion, chopped/4 cloves garlic, chopped/1 cup celery, chopped /2 red potatoes, chopped/3 cups chopped kale (stems removed)/6 cups vegetable broth/1 teaspoons each dried sage and thyme/sea salt and black pepper to taste.

Saute onion and garlic in olive oil. Add broth, carrots, and celery. Bring to boil and cook for about 5 minutes. Add potatoes and simmer 15 minutes longer. Add kale and remaining spices and let simmer 5 minutes more.

Autumn Zucchini Pumpkin Spice Loaf...
Healthy Eating
Written by Administrator   
Monday, 19 October 2015 21:05


Recipe: 2 cups all-purpose flour /1 teaspoons ground cinnamon/1/2 teaspoon ground nutmeg /1/4 teaspoon ground cloves /1/2 teaspoon sea salt /2 teaspoons baking powder /1 teaspoon baking soda /2 eggs (or egg substitute) /1 cup pumpkin (canned or fresh cooked) /1/2 cup honey /1/2 cup coconut oil /1 tablespoon vanilla extract /1 cup shredded zucchini.

Preheat the oven to 350°F. Grease a 9" x 5" loaf pan. In a large bowl, combine the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. In a medium bowl, whisk together the eggs, pumpkin, honey and vanilla until light and fluffy. Stir in the zucchini. Stir into the flour mixture just until blended. Pour into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove from the pan and cool completely.

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