Green Options » organic recipes

Organic, Shaken and Stirred: New Book from Paul Abercrombie Offers Eco Cocktail Recipes

Julie Knapp — Fri, 20 Nov 2009 16:29:23 +0000

As you plan for a season of holiday parties, why not serve eco-conscious cocktails alongside the organic free range turkey and local pumpkin pie? Get started with Organic, Shaken and Stirred. The drink recipe book by Paul Abercrombie will teach you how to make your home bar green and create 100 amazing concoctions using organic liquors, fruits and mixers.

There’s no need to pour guests a glass full of artificial ingredients, synthetic pesticides included. Instead, with eco tricks, you’ll support sustainable farming and products with eco-friendly packaging. And when friends imbibe in an organic cocktail like a Hot Buttered Maple Rum, Acai-Lum Sangria, Kentucky Christmas or Pineapple Caipirinha with Sweet Lime Espuma, you know they’ll be on board!

Beet Pancakes

Vanessa Brown — Wed, 15 Jul 2009 18:26:06 +0000

Beets are rich in in iron, calcium, and Vitamins A and C. They are an excellent source of folic acid and a very good source of manganese, potassium and fiber. They are a good source of phosphorus, magnesium, iron and Vitamin B6. Throughout history, beetroots have been used for medicinal purposes, especially for liver disorders because they have stimulating effects on the liver’s detoxification processes. Studies have shown that beets contain anticancer properties.
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Betacyanin is the pigment that gives beets their rich purple-crimson color; the pigment is a powerful cancer-fighting agent. Research found that the fibers in beets have a favorable effect on both the bowel function and cholesterol levels. Beets’ protective role against colon cancer is probably due to the combination of its betacyanin and fiber content.

This recipe is a favorite in our family and we usually have them every week.

Ingredients:
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3 organic beets, roasted (you can do more and freeze them, which cuts down on prep time)

3/4 cup organic ricotta cheese

1 cup whole grain organic pancake mix

3/4 cup water

1 banana

2 tsp cinnamon
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Directions:
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1. Put all the ingredients in a blender and puree.
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2. Pour about 1/4 cup of batter per pancake on a hot griddle. When bubbles start to form and sides appear cooked, flip and cook until no longer doughy.
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3. Sprinkle with a bit of sugar. (Seriously–they are eating beet pancakes! Give them the sprinkle of sugar!)

Enjoy! Don’t you love the bright pink color?

Bringing Back Butterscotch in a Healthy, Organic, Low Calorie Pudding (that’s vegetarian and gluten-free, too!)

Gennefer Snowfield — Mon, 29 Dec 2008 03:33:23 +0000

One of the toughest parts of the holidays is indulging in rich, high calorie desserts. And you’ll be hard pressed to find a bakery with organic goodies on display. But the most difficult, for me, is baking at home where the temptation to voraciously consume an entire bowl of gooey batter is too much to resist — but far too gluttonous a proposition to consider.

So, to satisfy my need for sinful sweets sans the fat and calories, I embarked on a journey to create a healthy yet decadent delight that is as easy to make as it is on the waistline. It’s also no accident that it has a striking similarity in texture and taste to buttery cake batter. You’re welcome.

I also managed to resuscitate the vastly under used flavor of butterscotch in the process, which interestingly, contains neither butter nor scotch. Does anyone else find that puzzling?

You can ponder quandries like that while shoveling heaping spoonfuls of butterscotch goodness into your mouth but given the endorphin overload that will likely result from this delectable dietary dessert, you may only be able to muster mono-syllabic “Mmmm”s.