Berry Mice to Eat You

August 31, 2011 By Leave a Comment
Berry Mice to Eat You

Berry Mice to Eat You

 

 

Seriously how cute is this. What a great way to keep your children interested in heating healthy?! It is an even better way to spruce up any old cheese plate for a party. Keep this recipe in mind for Halloween parties or even children’s birthday parties. You can always dip the mice in a fruit dip or chocolate dip.

1 Package of fresh organic strawberries
1 Handful organic almond slivers
1 Organic string cheese
1 Handful of mini carob, peanut butter or chocolate chips
Spoonful of organic peanut butter
Wedges of your favorite cheese

1. Wash all strawberries thoroughly.
2. Slice the strawberry so that it can lay flat on the plate.
3. Take your mini chocolate, carob or peanut butter chip into the front of the strawberry to make a nose. Use some peanut butter to help it stick if necessary.
4. Use stick 2 more chips above the nose to make eyes. You can also add tiny dots of peanut butter to the eyes or just use peanut butter instead. (you can substitute the pb with cream cheese, fluff, or fruit dip if anyone has allergies or just doesn’t like pb.)
4. Stick 2 almond slivers above the eyes to make ears.
5. Make a whole in the back of the strawberry to add the tail. Pictured above they have used licorice but I thinks string cheese is a much better option and a little more fun too.
6. Cut your cheeses into small wedges and place on the plate with your Mice. You can add other fruit when serving as well like grapes and bananas.

Save the Children Evergreen

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Quick Dairy-Free Chocolate Pudding!!

August 22, 2011 By Leave a Comment
Chocolate Silken Tofu Pudding

Dairy-Free Chocolate Pudding

This is a quick recipe that you can make for an after school snack or as a yummy dessert for a party. You can do so much with this simple pudding to make it your own.

Ingredients:

14 oz soft silken organic tofu
1/4 cup unsweetened organic cocoa powder
1/4 cup agave nectar
1 1/2 tsp vanilla extract
1/2 cup organic raspberries (fresh)
2 tbsp chopped organic pistachios

Directions:

1. Puree all of the ingredients except the raspberries & pistachios. (You can puree a small amount of the raspberries and pistachios in with the mixture if you like.)

2. After pureeing the mixture put in serving cups or dishes to chill.

3. When ready to serve top with raspberries and pistachios.

You can use any fruit or nut you prefer. Try different variations to make the pudding your own like using almond extract or adding your favorite sweet snacks in with the pudding.

468 x 60

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Clementine & Mint Infused Vodka

July 7, 2011 By Leave a Comment

Clementine-Mint-Sparkler

 

 

 

I love summer! The parties, beautiful weather and all of the fresh fruits and veggies! For the sake of yummy party food I have found and simple recipe to spruce up any drink easily and quickly!

 

Ingredients:

750 ml vodka (obviously organic, I prefer Prairie Vodka but any organic brand will do.)
4 organic clementines (keep the peel on and quarter them)
1 small handful fresh organic mint (chop up coarsely)

Directions:
1. Combine all ingredients in a jar & seal well.
2. Place in a cool place until flavors develop, about 3 to 4 days, shaking gently every day.
3. Strain and store in a well-sealed container. The vodka will keep for months.
4. If you want to drink immediately add a little sparkling water and your fave fruit juice! Super delish.

create a healthy home shop mightynest.com

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BBQ Banana Boat

June 29, 2011 By Leave a Comment

I found this recipe and had to share because it is way to yummy not too!!! The BBQ Banana Boat is delish to the millionth power! Remember to use as many organic ingredients as you can find and to create as little waste as possible.

BBQ Banana Boat

Ingredients:

1 Banana Per Person
Nutella (or chocolate chips of any kind)
O Organics Old Fashioned Creamy Peanut Butter, 18 Ounce Jars (Pack of 6)
Organic Marshmallows – 400g/14oz bag
Organic Hazelnut Graham Crackers
Any other fruit you might want to add
100% Recycled Aluminum Foil

Directions:

1. Peel one section off of a rip banana but do not fully remove it. Make sure to keep the peeled piece attached to the banana you will need it later.

2. Cut the peeled section out of the banana but be careful not to cut all of the way through the banana.

3. Add all of the ingredients you want! Remember this isn’t a huge section to fill up a little will go a long way.

4. Put the peeled back peel back in place and wrap the banana in aluminum foil or you can use an aluminum tray and put all of the bananas on the grill at once.

5. Let the bananas sit on the BBQ for 3-5 minutes depending on how BBQ’d you want your banana.

6. Once the banana boats are removed let them sit for a little bit to cool. No need to burn yourself before you have your yummies!!!

For larger portions try to do the same with halved pinapple or other big fruit. I am not sure melons would do well because they are very water basted but perhaps a mango. Experiment with your favorite fruits and let us know how it went!
Remember to throw any unused food items into your compost pile and recycle what ever items you can.

Great Deals on Greenhouses - Eartheasy.com

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Homemade Organic Barbecue Sauce

May 18, 2011 By Leave a Comment

Homemade Organic BBQ Sauce

I love BBQ sauce in the summer. It adds a little something extra to any outdoor meal especially if it is spicy! Most store bought sauces are really sugary which I don’t love. I think I can do an even better job! So I will attempt. I found a bunch of recipes online and combined the ingredients I liked the most. I think I am not the only one who would like to conquer the BBQ sauce world. If you have suggestions let me know. I would love to try anything new!

Ingredients:

Organic Lemon Juice (approx 2 lemons worth)
3 T. Organic Tamari
2 Tablespoons extra-virgin olive oil
2½ cups finely chopped organic sweet onion
2 to 4 organic cloves garlic, minced
2 Tablespoons organic brown sugar
2 Tablespoons organic sweet molasses
1/3 cup organic apple cider vinegar
1 6-ounce can organic tomato paste
1 teaspoon organic ground cumin
1 teaspoon organic chipotle chili powder (optional)
1/2 teaspoon ground organic cayenne pepper (optional)
1 teaspoon sea salt
Several grinds organic fresh black pepper
1½ cups water

Directions:

1. Heat the olive oil in a 4-quart pot.
2. Add the chopped onions and cook over medium heat and remember to stir frequently, until the onions start to soften.
3. Reduce the heat and cook until the onions caramelize (about 20 to 30 minutes).
4. Increase the heat back up to medium and add the garlic let cook and remember to stir another minute.
5. Stir in half of the the brown sugar and cook, again stirring frequently, for about 2-4 minutes. (During the cooking process you can add more sugar but to make sure sauce doesn’t come out too sweet feel free to build on the sugar during the cooking process)
6. Add the molasses (Add about half for now because you can always add more later), apple cider vinegar, tomato paste, lemon juice, tamari sauce, cumin, chipotle chili powder and cayenne, sea salt, and fresh black pepper.
7. Stir the mixture to make sure all of the ingredients are combined.
8. Add the water to your mixture slowly.
9. Bring the sauce to a gentle boil, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes.
10. While the sauce is simmering test the sauce. Here is where you can add more brown sugar or molasses or even more chili powder or cayenne.

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Summ-Organic Sangria

April 29, 2011 By Leave a Comment
Summ-Organic Sangria

Summ-Organic Sangria

I actually stole the instructions from WebEcoist who had an even better title Sustainable Sangria but we can’t all be that clever. I can’t believe I haven’t thought of organic sangria before! It is probably one of the easiest summer beverages to be made organically! At the Beagle sangria is one of our fave warm weather drinks! Here is how we make ours:

Ingredients:

1 Bottle of Organic Wine (You can use red or white)
1 organic orange
1 organic lemon
1 organic peach
1 organic lime
1 splash organic lemonade
1 cup fruit flavored seltzer (for fizziness)
1 cup organic ginger ale

Directions:

1. Cut the orange, lemon and lime in to half-circles & cut the peach into small wedges. Be aware of the sizes and thickness not so that the fruit doesn’t get in the way of your drinking!

2. Put the fruit in a large pitcher. Then pour the entire bottle of wine over it.

3. Let the fruit and wine soak over night. If you don’t have time to wait you don’t have to let the fruit and wine sit that long it can be served immediately.

4. Add the lemonade, seltzer and ginger ale and stir the mix together when you are about to serve the drinks. You want the sangria to be fizzy when it is served.

5. If you have any fruit left over you can use it to garnish the glasses when serving.

** You can add ice to the sangria also but I don’t like to between the fruit in the drink already it just becomes annoying to try to drink around everything. I also don’t like to add it because it sometimes makes the drink taste watered down.

Here is the link from WebEcoist where they have a list of excellent organic drinks:
http://webecoist.com/2008/11/20/eco-friendly-alcohol-liquor-and-cocktail-recipes/

organic-vegan-biodynamic wines

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Homemade Nutella!

April 1, 2011 By Leave a Comment
Homemade Nutella

Homemade Nutella

Ingredients:

1 1/2 cup raw organic whole hazelnuts
1 1/2 cups organic whole milk
3/4 cup organic nonfat powered milk
1 Tbsp. mild-flavored organic honey
pinch organic sea salt
1 heaping cup chopped organic bittersweet or semisweet chocolate, or chips
1 scant cup chopped organic milk chocolate, or chips

Directions:
1. On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or their skins have begun to pop.

2.Transfer to a towel and gather into a bundle.  Then rub together to remove as much of their skins as possible.

3. While the nuts are still warm, put them in the food processor.  Blend them until they are finely ground to look pasty and thick, almost like natural peanut butter.

4. In the meantime warm the milk, powdered milk, honey and salt in a small saucepan just until the mixture starts to boil. Then remove from the heat.

5. Set a glass or stainless steel bowl over a pan of simmering water (or in the microwave) with the chocolates in it. 

6. Melt the chocolates, stirring occasionally until smooth.

7.  Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary.

8. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.

Adapted from the Encyclopédie du Chocolat


Spring Assorted Gerberas-10 Free with a bouquet of

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Chicken Apple Sausage & Polenta

March 14, 2011 By Leave a Comment
Chicken Apple Sausage & Polenta

Chicken Apple Sausage & Polenta

Ingredients:
4 Organic Chicken Apple Sausages
1 Organic Sweet Pepepr
1/2 Small Organic Red Onion
4 Organic Button Mushrooms
2 Cups Organic Unsweetened Apple Sauce
2 tbsp Organic Orange Juice
2 tbsp Organic Dried Orange Peels
2 tbsp Organic Carribean BBQ Seasoning
Organic Extra Virgin Olive Oil
1 Package Ready Made Organic Polenta

Directions:
1. Cut up the onion, pepper and mushrooms into desired sized pieces.
2. Cut up the sausages into desired thickness rounds. Make sure your slices aren’t too big so they can cook through in reasonable time.
3. Cover the bottom of your cooking dish with olive oil but save some to mix in with the sausage and vegetables. (In the summer you can make the same meal but wrapped in tinfoil packets. The sausage and veggies taste amazing on the grill.)
4. Put all the cut veggies and sausages in your dish and pour in the remaining olive oil. Mix to make sure everything is covered.
5. Add your spices and mix everything together.
6. Cover with tin foil and bake in the oven at 375-400 for 30 minutes. Check periodically to make sure nothing burns.
7. While the sausage and veggies cook cut up your polenta into 1 1/2 inch thick rounds.
8. Bruch olive oil on to each side of the round.
9. You can bake the rounds at the same temperature as the sausage and veggies.
10. When one side is golden brown flip the rounds and bake until brown.
11. Once everything has cooked place the sausage and veggies on top of the rounds either individually or place a few rounds on each plate and top with the sausage and peppers.

Eco Products

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Buffalo Fingers

February 11, 2011 By Leave a Comment
BUFFALO FINGERS

BUFFALO FINGERS

INGREDIENTS:
*1 brick (350 or 450g) extra-firm organic tofu

*1/2 cup organic hot sauce or buffalo sauce
*1/3 cup Brummel & Brown
*organic garlic powder
* organic blue cheese dressing
* organic cooking spray
* organic celery sticks

Instructions:

1. Press tofu under heavy plate or weight for 30 minutes to press out excess water or your can use your hands.
2. Sprinkle with garlic powder if desired.
3. Cut pressed tofu into strips, chunks, nuggets, or whatever shapes you desire. Don’t make them too big, or they won’t hold enough sauce.
4. Melt the Brummel & Brown in a small saucepan over low heat. This will form the base for your sauce.
5. In a separate small frying pan, heat some cooking spray. Fry the tofu over medium heat, being careful not to burn. When the first side is golden brown, flip the tofu.
6. When the butter or margarine in the saucepan is melted, gently stir in the hot sauce with a wooden spoon.
7. When the two are sufficiently mixed, pour sauce slowly over the tofu, which should still be cooking (on its second side) in the frying pan.
8. Wash and cut your celery sticks while the sauce is cooking on the tofu fingers.
9. Pour some blue cheese into a small dipping bowl.
10. Serve your Buffalo Fingers and enjoy!

www.organicpetboutique.com

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Spicy Cabbage Rolls

January 31, 2011 By Leave a Comment
Spicy Cabbage Rolls

Spicy Cabbage Rolls

Ingredients:

1/2 cup organic chopped spinach
1/2 cup organic chopped celery
2 cups organic diced tomatoes
1/2 cup organic diced onions
1/2 cup organic chopped mushrooms
1 cup organic shredded carrots
1 tbsp organic oilve oil
1 tsp organic lemon juice
1 head organic cabbage
1 1/2 Simply Organic Spicy Steak Seasoning
1/4 cup water

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together all the vegetables except cabbage.
3. Add Spicy Steak Grilling Seasons, oil and lemon juice.
4. Carefully remove leaves from cabbage head.
5. Spoon approximately 1 tablespoon mix onto each leaf.
6. Roll each leaf and fold in sides.
7. Lay folded side down in 2-quart casserole dish. Repeat until pan is full, reserving 1/3 of the vegetable mix.
8. Spread leftover vegetable mix over tops of rolls, and add water to the bottom of the pan.
9. Cover with foil and bake 40 minutes or until cabbage is tender.

Simply Organic Baking Flavors & Extracts

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