Ethical Eats

Brought to you by Oxfam @ Queen's


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Sunshine in a Glass

Smoothie

Everything is turning “green” these days – “green” soap, “green” pencils, “green” paper. Let’s get out of those quotation marks and start literally eating green! Over the past few weeks, with a little help from the internet and a lot of help from my Magic Bullet, I’ve come to be a smoothie addict. What is so appealing about taking beautiful fresh fruits and veggies and grinding them to a pulp you ask? Well, you tell me another way to get a full serving of spinach and kale into my body while tasting like sunshine in a glass. They’re a great healthy snack or breakfast, and super quick and simple to make.

First I’ll start with the basics of how I go about my smoothie concoctions:

  1. Pick two or three fruits that would go nicely together (either fresh or frozen)
  2. Pick a dark leafy green vegetable that seems like it has no place with those fruits
  3. Chop everything into cubes about the size of dice and throw them into your blender/Magic Bullet
  4. Fill the space between your yummy health cubes with water *or there’s an option to add a spoonful or two of yogurt if you’re feeling adventurous
  5. MIX IT UP!
  6. Pour into a fun glass, stick a crazy straw in and enjoy!

Here are a few tips and tricks I’ve picked up along my smoothie-making journey:

  • Adding half an avocado makes your smoothie deliciously smooth and creamy (almost yogurt-like)
  • You can buy frozen spinach cubes at the grocery store and add one to the mix to make your smoothie nice and frozen
  • Pineapple and banana are attention demanding best friends. These two overpower anything in your smoothie!
  • Mixed berries are easy to find frozen (and can be found at Grocery Checkout in the ARC) and are a great dose of antioxidants
  • Notice a fruit you can’t pronounce and have never seen while browsing the grocery store? Pick it up! Trying out new mixtures keeps your smoothies fun and exciting.
  • If you’re looking for a big kick of health, try adding in a powder health optimizer, my personal favourite is Vega One – Berry (plus it makes your smoothie extra green woohoo!)

I wish you luck on your smoothie making journey and hope you grow to love them as much as I do!

Find an irresistible combo that needs to be shared with the world? Post it in the comments below!

-Carly

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Growing an Indoor Garden

Fun-Indoor-Herb-Garden-Pots

As students we may not have a large enough backyard to cultivate an at-home garden but that shouldn’t stop us from growing our own food! Indoor herb gardens are an easy and fun way to get creative this spring.

What you’ll need:

-A window sill (or just a window with sunlight)
-A planter (feel free to decorate it to make it your own — but make sure it has drainage holes)
-Herb seeds (which sometimes come with starter-kits to help you out!)
-Or even already grown plants you can buy at the grocery store (but make sure you inspect the plant before you buy it)

What to do:

  1. Fill your planter with your favourite herb seeds (or pre-grown herb) in a bed of quality potting soil.
  2. Place planter by a window where it will get lots of natural sunlight (it’ll need 6 hours a day) but not too hot in the afternoon.
  3. Water the herb occasionally to keep the soil moist.

Some tips to keep you going:

– give your plants plenty of room — don’t overcrowd your pots with too many seeds or multiple herb plants being grown too close together
– water regularly but make sure the water drains through the entire pot to avoid rotting roots
– rotate the planter on occasion to distribute the sun evenly
– most herbs like moderate to poor soil so fertilizer is not always necessary (also better for the environment!)
– let the plan reach about 15cm before harvesting leaves — and only ever take about a quarter or less of the plant at a time — but clip regularly to promote growth

Easy herb suggestions to start you off:

  • Parsley
  • Oregano
  • Basil — tip: prefer to be watered more frequently than most herbs
  • Rosemary — tip: prefer to be drier than most herbs
  • Thyme
  • Sage
  • Mint

Your indoor herb garden is ready to go! Fresh herbs while cooking will make all the difference in your meals. And who wouldn’t want to brag about growing what they’re serving.

-Angela


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Eating meat…Sustainably!

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As the world’s population continues to grow at an accelerated pace, the sustainability of food production is increasingly at the forefront of environmental, economic and social concerns. Current UN projections expect the global population to reach 10.5 billion by 2050. As things stand right now, the long-term sustainability of food production is in question.

The cattle industry is one of the leading contributors to environmental degradation and deforestation worldwide. In 2012, Canadians ate on average 20.9kg of beef per person annually. This unsustainable demand in Canada and other Western countries contributes to large-scale deforestation in much of the developing world. So, moderating our consumption of beef, and other industrial-scale meat products, can help reduce our environmental impact. Limiting yourself by not eating meat at every meal can greatly offset your contribution to the global food deficit.

However, when you’re buying locally produced Canadian beef, it doesn’t necessarily imply deforestation. Of the 83,000 farms and ranches with beef cattle across Canada, 61% had fewer than 47 cows. Smaller herds mean moderating grazing, and therefore less detriment to the land, and therefore the environment. So, moderate your consumption of beef, and eat locally.

-Dylan K


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Awesome, Simple and Delicious Recipie

Hey wonderful people this tasty (and somewhat healthy) recipe is inspired by my gleeful childhood summer days. I can still fondly remember whenever my friends and I would come back from our long hours of careless play in the backyard pool and my lovely mother would have the most delicious treat waiting for us. I am going to share the recipe for that treat today with you courtesy of ma mere. Okay enough anticipation
here goes

CANDIED CARROTS AND ALMONDS!!!!Carrots Almonds_thumb[141]

You’ll need

  • 1 cup sugar
  • 1.5-2 cups of water
  • 4 Carrots Peeled and cut
  • One or Two handfuls of Almonds (If you want them without their skin you can soak them in water overnight and then the skin will easily come off in the morning)

1. Dissolve the sugar in the water

2. Place in a saucepan and bring to a boil

3. Once water is boiling place carrots and almonds into pot and turn the heat on low
4. Wait 15-20 min or until carrots are soft

5. Place carrots and almonds in a bowl and enjoy warm

Serves 4 awesome people


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The Beauty of Fresh Bread

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Upon sitting down to write today, I have been inspired by the meal that currently sits in front of me, begging to be eaten.  Yesterday, as I was strolling by the farmer’s market that sets up every Wednesday in front of the John Deutsch University Centre at Queen’s University, I decided to treat myself to a loaf of Wolfe Island Bakery “Whole Wheat Red River Bread.”  This is a well-known treasure of the local Kingston bakery that is located at 311 Queen Street.  As I sat through my class this morning, all I could think about was when and how I was going to get back to my red river bread, with its fresh, fluffy texture (so fresh, having spent so little time travelling from the bakery, that upon sitting out on a cold spring day its moisture fogged up the bag).  And now it sits before me – two slices toasted and buttered.  So simple – containing only whole wheat flour, cracked wheat, cracked rye, flax seed, sugar, yeast, and salt – and so real (however, the delicately rich taste is actually quite “unreal”).  The ingredients are not the only things that are real about this bread.  What is especially significant to local food culture is that the people are real.  In purchasing this bread, I interacted with an actual person who works in the actual bakery where this bread was made.  In handing over a well spent $5.00, I knew that I was supporting this community member as well as a bakery in Kingston that in turn supports even more community members.  So combine the unreal taste of a fresh loaf of red river bread and the very real exchange between community members and you have a little slice of heaven.  This is the simple pleasure of being able to consume local food that is produced, sold, and bought with care.

-Kathleen