But it’s not just the warmth we want to enjoy… It’s our health, too. This year I urge you: step away from the creamy salads, fried chicken and bags of chips. How to do it? With twists on old stand-by recipes.

Try a variation of the ever-popular broccoli salad, one that delivers a delicious dose of vitamins, thanks to vitamin C-rich broccoli and apples, and vitamin B-abundant tahini and pecans. Broccoli is also a great source of fibre, and high in selenium and diindolylmethane, two cancer-fighting nutrients. Tahini packs a punch of calcium, and, along with pecans, is high in protein and a good source of healthy fats. (Pecans, in fact, are lower in saturated fat than any other nut.) Even red onions shine with their appearance in this salad, as one of the richest sources of chromium, a mineral that helps protect against diabetes.

This nutrition-and taste-packed alternative combines healthy fat, a pile of fresh vegetables and delicious flavour that will keep you going all day.

Broccoli Salad with Tahini Dressing

If you make it the night before, double the dressing and toss it again it right before you leave. If you’re serving it right away, this step isn’t necessary.

2 bunches of broccoli (4 to 6 stalks), cut in florets
1 small red onion, thinly sliced
1/2 cup pecan pieces
1 Empire apple, cut in bite-sized pieces

For the dressing:
2 garlic cloves
Sea salt
3 Tbsp.  tahini*
1/2 large lemon, juice
1 tsp. agave nectar
Water as needed

Put broccoli in a large bowl. Set aside.

With a mortar and pestle, or the back of your knife, mash garlic with a few sprinkles of sea salt, working it together until it becomes a paste.

Transfer to a bowl and add remaining ingredients, stirring until a creamy dressing texture is achieved. Add water as needed, and salt to taste.

Make sure your hands are washed. Pour dressing over broccoli, and using your hands, massage into the broccoli, getting into all the crevasses.

Add onion, pecan and apple, then mix to combine.

*Note: I use a raw tahini — a roasted tahini gives a more toasty flavour. Either one will work, although I recommend the raw variation.

Recipe (c)Laurie Sadowski

Here are the top five reasons for gardening with raised garden beds.

Luckily, our friends at the Rainforest Alliance have been thinking ahead with ideas to put a little more spring in our step–regardless if it’s here yet.

For welcoming spring, they’ve come up with five eco-friendly, sustainable ideas to revitalize our bodies, homes and minds.

From the Rainforest Alliance:

To celebrate spring, the Rainforest Alliance has developed five green ideas to revitalize your body, home and mind, and give a boost to the planet while ensuring sustainable livelihoods. By choosing products and services that have achieved the Rainforest Alliance Certified™ seal, the Rainforest Alliance Verified™ mark or the Forest Stewardship Council (FSC) logo, you are supporting the environment and the well-being of farm and forest workers, their families and communities.

1) Rejuvenate your skin

Nourish your skin with the Rainforest Skin Care Formula by Alba Botanicals. Enjoy peace of mind knowing that the Andrioba and Brazil nut oil used in these products were grown on farms that help to conserve the very rainforests they were grown in. Be sure to try the renewal scrub, foaming cream cleaner, toning mist and facial cream.

2) Refresh your mind

There is no better way to refresh your mind than by learning something new! The United Nations has declared 2011 the International Year of the Forest. Watch this video to learn about forests and the vital role they play as the lungs of our planet, providing food, water and habitat to plants, animals and humans.

3) Revamp your outdoor living

It’s time to enjoy the great outdoors once again, and what better way to enjoy it than in the comfort of your own backyard. If you are looking for new wooden outdoor furniture, ensure it comes from responsibly managed forests, certified by the FSC. Explore the range of certified outdoor furniture at Jensen Leisure Furniture and Forest World.

4)  Reduce clutter

It’s time for spring-cleaning! Rid yourself of clutter and raise funds for the rainforest without dropping a dime! Hold a charity garage sale, donating proceeds to a nonprofit sustainability organization. Donations to the Rainforest Alliance go towards protecting wildlife habitat, reforestation, and promoting sustainable livelihoods in developing countries.

5)  Relax on a vacation in Latin America or the Caribbean

Relax and soak up the sun in Latin America or on a tropical island in the Caribbean. Book your trip using SustainableTrip.org and rest assured, knowing that your vacation is supporting the environment as well as the livelihoods of local communities

***

The Rainforest Alliance works with people whose livelihoods depend on the land, helping them transform the way they grow food, harvest wood and host travelers. From large multinational corporations to small, community-based cooperatives, businesses and consumers worldwide are involved in the Rainforest Alliance’s efforts to bring responsibly produced goods and services to a global marketplace where the demand for sustainability is growing steadily. For more information, visit www.rainforest-alliance.org.

A great way to get back into the groove of things is hosting a dinner party for close family or friends. The menu doesn’t have to be complex, but highlighting light, fresh flavor is a must.

Here’s a four course meal that’s perfect for entertaining, and easy to put together, too.

Avocado and Tomato Crostini

1 French baguette
1/4 cup + 2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
2 ripe avocados, pitted and peeled
4 ounces goat cheese
3/4 teaspoon salt, divided
1 1/2 cups Roma tomatoes, seeded and diced
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil, plus more for garnish

Preheat the oven to 350F. Slice the bread in 1/4-inch thick diagonal slices.

In a small bowl, mix 1/4 cup olive oil and garlic. Brush onto bread.

Bake for 10 to 15 minutes, until golden and crisp. Remove from oven and let cool.

In a small bowl, mash the avocado. Mix with goat cheese and 1/4 teaspoon salt.

Mix the tomato, remaining olive oil, remaining salt, pepper, and basil.

Spread about 1 tablespoon of the avocado mixture on each slice of bread. Top with tomato mixture. Garnish with basil. Serve.

Arugula and Baby Spinach Salad

3/4 pound baby spinach, washed and drained
3/4 pound arugula, washed and drained
2/3 cup cherry tomatoes, sliced in half
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1/3 cup lemon juice
Salt and pepper to taste

Toss the spinach, arugula and tomatoes together in a bowl. In a small bowl, whisk together the mustard, with a pinch of salt and pepper, and the vinegar. Slowly whisk int he olive oil. Add the lemon juice to taste, along with additional salt and pepper. Toss desired amount with lettuce mixture. Serve immediately, storing leftover dressing in the fridge.

Champagne Poached Salmon

4 salmon fillets, with skin
2 cups champagne
1/4 cup fresh lemon juice
Zest of 1 lemon
1/2 medium onion, thinly sliced
1 tablespoon capers, drained
1 tablespoon sliced black olives
4 (5 inch) sprigs of fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Place the salmon in a single layer in a shallow saucepan. Add the champagne, lemon juice and zest. Add additional water to cover the fillets.

Remove the fish and bring the poaching mixture to a boil. Add the fish, skin side down, on the pan. Top with onion, capers, olives and tarragon. Sprinkle with salt and pepper.

Reduce the heat and simmer on very low for about 5 minutes. Fish is done when flesh can easily flake with a fork.

Drain and top with onions, capers, olives, and tarragon.

Serve with roasted baby red potatoes, tossed with garlic and fresh dill.

Broiled Grapefruit with Honey and Cardamom

2 large grapefruit, cut in half
2 tablespoons honey or agave nectar
1 teaspoon pure vanilla extract
2 pinches ground cardamom (substitute with cinnamon, if desired)

Using a small paring knife, cut each grapefruit section away from its membrane.

Set the halves on a boiler safe pan.

In a small bowl, mix together the honey, vanilla, and cardamom.

Broil until bubbling and brown, about 5 minutes.

Cool slightly before serving.

According to Ann-Sofie Johansson, the head of design for H&M, “It’s not just about organic cotton any more, the possibilities for creating a complete fashion statement with eco smarter materials are huge now. By designing recurring Conscious Collections we have the opportunity to show in a variety of ways what’s possible using more sustainable fabrics”.

H&M’s classic, fresh designs combine with their sustainable fabrics, making for the perfect wardrobe for your spring and summer season. The newest trends include neutrals and simplicity, with the little details developed into a chic fashion collection.

However, neutrals doesn’t mean drab. In fact, colour is more important than ever… Along with white, that innocent, pure hueless shade that goes with just about everything.

The collection is made up of flowing dresses, breezy tunics, windy skirts, shorts (mini and midi), and the blazer… Especially with the rolled cuffs. We love the added details, making it just that much more feminine. A touch of lace, a bit of romance, a drop of lingerie; it just makes it that much better.

The menswear line delivers more of a preppy look, embracing the blazer just like the women’s line. The classic white two-button blazer looks great dressed up or a little more casual, and collarless shirts go easily from the office to on the town. T-shirts are a little dressier with a beach-inspired feel, with that classic Henley detailing. Tailoring meets relaxed in the majority of the looks, bringing everything we love together in a single look.

Children’s wear is similarly full of nature’s colour, bringing that classic white in both the wardrobes for girls and boys. Tiered dresses, tops, skirts for the little ladies and t-shirts and jeans for the boys.

Concious materials include:

• Organic cotton: cotton that has been grown without the use of hazardous chemicals.
• Organic linen: linen that has been grown without the use of hazardous chemicals.
• Recycled polyester: polyester made from PET bottles or textile waste.
• Tencel: Silky, renewable material produced with minimal environmental impact.

Source: hm.com

Scrub it with salt
Give a new life to copper with a combination of lemon and salt. Slice a lemon in half and dip it in coarse salt, them loofah the pot to a luxurious shine.

Freshen up your furniture
Mix together 1/4 cup white vinegar with a few drops of olive oil. Polish with a soft cloth, going with the grain. You can also use lemon juice instead of vinegar.

Fix up those floors
Mix together a solution of vinegar and water and mop clean for the freshest, easiest floor fix

Put away the paper towels
Leaving lint and streaks on your windows is usually the best a paper towel can do. For a streak-free, flawless finish, with not a speck of residue to be seen? Use newspaper, instead.

Kick the clog
Have a blocked up drain? No problem. Pour 1 cup of baking soda down the drain, then slowly pour in 1 cup of white vinegar. Given your knowledge on how to build volcano eruptions as a kid, you probably can picture the action in the pipes. Let it sit for about 5 minutes (and if you can cover it, even better). Follow with 4 to 5 litres of boiling water.

What’s your favourite all-natural cleaning tip? Tell us about it!

Image courtesy of bonappetit.com

• For those giving, check out some gift ideas, even if they are a little late, with Rebecca’s Gift ideas for mom.
• Plan a vacation with Coastal Living’s Top 10 eco-resorts or the Green Key rating as a guide
• Check out Disney’s Earth, still in theatres
• Make a batch of sun tea, with our easy how-to guide
• Make dinner with Spring flavour, trying our Roasted Vegetable Stuffed Shells (vegan and gluten-free!)
• Or try a delicious Spring-inspired menu from Simply Organic, by Jesse Ziff Cool, featuring roasted chicken and fresh seasonal vegetables
• Consider joining a yoga class together; check out the different kinds and see what works for you
• Make some sneaky popsicles
• Try a new food together. Haven’t had the pleasure of quinoa? This nutrition-packed powerhouse is a great stepping stone to trying new things. If you do, make it in our Warm Kale and Quinoa Salad – a great, light dinner. And you’ll be trying hemp, too.
• Go for a bike ride; if you don’t have a bike already, check out our tips on How to buy the perfect bike
• Then go to the store together and pick up some matching bike accessories
• Depending where you live, go pick up seeds and plants to start your annual gardening, and this year, make it organic
• Or just relax, have a good time, and enjoy a tea together

Did you do something to celebrate this day? Tell us about it below!

Image courtesy of americaneleplant.wordpress.com

Jumbo Shells Stuffed With Roasted Spring Vegetables & Creamy Fresh Dill Sauce

Roasting the vegetables adds a smoky flavour to whole grain stuffed shells with a new twist. The creamy sauce is deceptively rich, infused with garlic and fresh dill.

1 227 g (8 oz) package of jumbo pasta shells (I recommend Tinkyada)

For the roasted vegetables:
All vegetables except for the peas should be finely chopped into small 1×1x1 cm cubes

2 leeks, washed thoroughly and chopped (just the whites)
1 medium zucchini
3 medium carrots
1 large red bell pepper
1/2 cup (125 g) frozen peas
1 tbsp. (15 ml) extra-virgin olive oil
sea salt, fresh ground pepper

For the sauce:
2 tsp. (10 ml) vegan margarine or olive oil
2 large garlic cloves, minced
4 scallions, minced (just the whites)
3 tbsp. (45 g) arrowroot flour
2 cups (500 ml) non-dairy milk (I recommend Almond Breeze unsweetened original)

salt to taste
fresh ground pepper to taste
2 tbsp. (30 g) fresh dill, minced

Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain well.

Preheat oven to 450°F (230°C).Toss all chopped vegetables, except for peas, with olive oil. Sprinkle with salt and pepper and spread on a baking sheet in a single layer. Bake for about 20 minutes, stirring often, until tender. Lower temperature to 375°F (190°C).

Meanwhile, in a medium-sized saucepan, melt margarine. Add garlic and scallions, stirring for about one minute, until fragrant. Add arrowroot, whisking quickly, adding a little non-dairy milk at a time to keep it smooth. After a few splashes, it should be a thick paste. Add the rest of the milk, continuing to whisk. Bring to medium heat, whisking frequently, allowing to cook until thickened, about 10 minutes. Add salt and pepper to taste. Stir in dill.

Once vegetables are finished, spread a bit of the sauce mixture in the bottom of a 9×13 pan. Arrange noodles, stuffing each with about two tablespoons (30 ml) of filling. Top with additional sauce.

Bake for about 20 minutes. Let sit five to 10 minutes before serving.

Sweeten without sugar

Instead of sugar, opt for agave nectar instead. It works perfectly in sauces, dressings and even for caramelizing. In baking, reduce the wet ingredients by 25 per cent, and use about 2 /3 less amount of agave nectar than the sugar that it is called for. It can be exchanged 1:1 with honey or other liquid sweeteners. Dates, in their natural sweetness, also can be pureed with water to make a paste making a perfect sugar alternative.

Bye-bye boiling

When you boil your vegetables in a pot of water, you lose the majority of the nutrients in the liquid (which often just gets dumped down the drain). Try roasting your vegetables instead — not only does it keep the nutrients in the vegetables where they belong, but it also creates brand new flavours you’d never know existed in your produce.

Cut the cream

Swap heavy creams in sauces with non-dairy milks instead; they are thicker than skim milk and cholesterol free. Use ample flavour, like fresh herbs and garlic, and thicken with arrowroot or whole grain flours.

Veganize your meals

If you aren’t already following a vegan diet, try incorporating a vegan meal into your week, minimally thrice weekly. Eating vegan isn’t just animal-friendly, but also greatly reduces the impact on the environment. For example, in 2007 The American Science Journal reported that a kilogram of beef emits the equivalent amount of carbon dioxide as a car does driving 250 kilometres combined with simultaneously burning an 100-watt light-bulb for 20 days. A vegan meal also provides positive health benefits; reducing animal ingredients also greatly reduces cholesterol and saturated fat in the diet.

Factor in your fats

Healthy fats — the unsaturated variety — are found abundantly in nuts and seeds. Almonds are rich in fibre, walnuts pack in omega 3s, and pumpkin seeds have been touted to lower cholesterol — and this is only a sample of the success from a little daily nut snacking. Switch out your saturated fats and replace them with the heart-healthy varieties.

Make your side dishes rainbow worthy

Choose a wide variety of colours on your plate every day. A good rule of thumb? Include, minimally, one serving of a dark leafy green (like kale or spinach) and bring in orange vegetables (such as squash or carrots) daily to ensure vitamin intake from all across the board.

Don’t neglect anything new

A little wary about warming up to new cuisine? It’s time you set those thoughts aside and sampled something a little out of your comfort zone. Foods rich in vegetable-based ingredients, fresh herbs and intriguing spices always result in a recipe for success — and they just might need a little tweaking to fit your tastes.

A few simple switches, an open mind, trying new tastes and adopting new techniques can result in big changes that help rejuvenate you alongside the new season. Not sure where to begin? Email us with your questions or post them below, and we’ll post a Q & A with some more tips.

Image courtesy of foodtv.ca

After many Mothers Days, birthdays, anniversaries, et cetera, mom has an overhaul of  perfumes, expensive creams, little books that tell her how much you care, and ceramic figurines to supply every kid with gifts for their mothers from this Mothers Day, May 10th, 2009 until 2030. So why not this year get mom something that is unique as well as will do the environment and her spirit some good.

Mother’s Day Gift Hints

Yoga Classes

Why not rejuvenate the mind and body with a gift certificate for yoga classes?  If mom is a newbie to yoga this gift may inspire a new interest, or if she is an advanced yoga enthusiast you’ve gotten a fool-proof gift, without the harmful packaging and an undetermined shelf life.

Green Thumb

You know mom loves puttering in the garden, but who actually loves pulling weeds for hours? Pull out the Crayolas and make her a gift certificate for a few hours of yard work, and why not attach it to a plant that will show mom you’re committed to the project.

Wrap it Up

If mom already told you she wants a refill of her favourite perfume, why not wrap it in a reusable canvas bag that she can take with her shopping? The gift inside may not be as eco-friendly as it could be, but at least there is no wrapping paper to use once and then dispose of.

Or keep it simple

And if you’ve constantly gotten gifts for mom over the years that she has never used and a smile that says, “you really shouldn’t have”, nothing beats a hug!

Image courtesy of easytogrowgarden.com

It’s our chance to celebrate the planet that we love, and begin new initiatives to move towards a greener life.

How are you spending your Earth Day?

Tell us about it below!

Check out our pile of Easter articles for ideas for next year:

Need a menu idea?

Or some table decor ?

Doing some dyeing… chemical free?

Or just want to try some new design ideas?

Want to try growing Easter grass, still a perfect Spring centrepiece?

Need some quick ideas to green your child’s basket?

How was YOUR Easter eco-friendly this year? We want to hear the steps you took to be a little greener this holiday.

Image courtesy of examiner.com

These two recipes are perfect for the season, and great alternatives to use this weekend if you opt for something other than the traditional meals we usually associate with Easter.

Our testers thought these were excellent, and loved especially loved the ample flavour of the spices the Chicken with Greens and Spring Onions. The stuffing was a great addition. The chicken was tender and moist – and everything perfectly complemented each other.

The flavour was more subtle in the Spring Vegetable Saute, but in a great way, highlighting its simplicity.

These are excerpted from her book (one, by the way, that we highly recommend).

Enjoy!

Chicken with Greens and Spring Onions

In the spring, I’m when thinning beds of all kinds of greens, I like to steam them rather than tossing them in the compost. I mix them with slow-cooked onions and slip the mixture under the skin of chicken breasts or thighs. The juices seep into the meat, enhancing the flavor and adding moisture.

1  small chicken (2 1/2 to 3 pounds), whole or cut into parts
4  tablespoons extra virgin olive oil
2  cups coarsely chopped spring onion (green and white parts)
2  garlic cloves, minced
6  cups firmly packed, coarsely chopped greens, such as tatsoi, mizuna, arugula, or spinach
1/3  cup chopped fresh dill
3  tablespoons herbes de Provence
2 teaspoons salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning

Rinse the chicken under cold water, pat dry, and set aside in the refrigerator in a baking dish.

Preheat the oven to 400°F.

In a medium skillet, heat 3 tablespoons of the olive oil over medium heat, add the onions and garlic and cook until soft, about 5 minutes. Add the greens and dill and toss well.

Reduce the heat, cover, and cook for about 3 minutes, or until the greens are wilted.

Remove from the heat. With a slotted spoon, transfer the greens to a bowl to cool, seasoning well with the salt and pepper. Reserve any juices.

Pull the skin back from the chicken and stuff the cooked greens under the skin.

In a small bowl, combine the herbes de Provence, salt, pepper, and remaining 1 tablespoon of oil. Rub the mixture over the chicken.

Place the chicken in a roasting pan and add the reserved juices from the greens. Roast in the oven until a thermometer inserted in the thigh joint registers 175°F, about 15 to 20 minutes per pound for a whole chicken, and a total of 45 minutes to1 hour for cut-up chicken.

Let the chicken stand for 15 minutes before serving. Skim off the fat from the pan juices and pour the juices over the chicken as a sauce.

Makes 4 servings

Organic Tip
Whenever possible, opt for free-range, pasture-raised organic chicken; it is worth the extra cost. It is best, when possible, to buy a whole chicken and use all the parts. In general, we want to try and use as much of an animal as possible.

Spring Vegetable Sauté

For me, spring has really begun when I go to the market and find sugar snap peas. In a basket nearby, there are often new potatoes and fragrant spring onions. Bringing them together in a dish as simple as this seems only natural.

12 ounces new potatoes, halved
8 ounces sugar snap peas, trimmed
2 tablespoons unsalted butter
3 to 4 small spring onions with greens, thinly sliced
2 garlic cloves, minced
½ teaspoon freshly grated nutmeg
2 to 3 tablespoons chopped fresh mint
Salt
Freshly ground black pepper

Place a large pot of salted water over high heat and bring to a boil. Add the potatoes and cook for 20 minutes, or until tender. Add the snap peas during the last 2 minutes of the cooking time. Drain the vegetables and wipe the pan clean.

Heat the butter in the same pan over medium heat. Add the onions and garlic and cook for 5 minutes, or until tender. Add the potatoes, snap peas, nutmeg, and mint. Toss to coat well. Season with salt and pepper to taste and serve.