Ethical Eats

Brought to you by Oxfam @ Queen's

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Midterms got you down?

I have spent a lot of time in Stauffer this last week. Like, a lot of time. And I’m sure I’m not the only one because every time I go, there are the same old people puttering away around me. It feels almost as though I’ve become friends with some of you by simple observation. Like this one guy who studies for a while then picks up a newspaper. I’m not sure if you’re reading world events or the comics. Either way, we have really good conversations about these things in my head. Like that Mallard Fillmore comic on Wednesday? What a scorcher. You know whats up, newspaper guy.

All that is to prove Stauffer is driving me insane. I’m in a downward spiral and nothing can save me…….. except perhaps some LOFT goodies.

What? Where, when, HOW? Good questions. If, like me, library living is not the life you long for, have no fear because Oxfam is here! On Tuesday and Wednesday the Food Security Squad will be handing out some LOFT yum-yums in Stauffer to help you power through the midterm blues.

I’m confident that you will LOVE the LOFT, so I’m posting the recipes below. If at any point during your midterm season Buzzfeed articles like “The 27 Most ’00s Photos Of Celebrities In Existence” (yup, that’s for real) just aren’t cutting it procrastination-wise, try making one of these recipes! We got all our LOFT ingredients (like organic flour, fair trade cocoa, and local eggs) from Oxfam’s Fair Trade booth and Tara’s.

Good luck on midterms, may the odds be ever in your favour. Also, may these goodies be forever your favourite flavour.

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Putting Your Local Apples to Work: Yogurt Batter Apple Rings

These apple rings are a quick and easy way to treat yourself over this busy study break, with many of the ingredients being organic or in season/local.

1 cup organic, all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 cup plain yogurt (I like Liberte)
– 6 apples, cut vertically into ~1/4inch thick slices (Granny Smiths are good for cooking, but so are many others!  Try to use what’s in store at your local farmer’s market – many varieties are in season now)
– Canola oil
– 1/2 cup sugar
– 2-3 tsp cinnamon

If you don’t mind doing some preparation ahead of time, I also recommend using some vanilla beans to make a vanilla bean sugar by scraping the bean seeds into an airtight container, and simply letting the sugar sit with the seeds buried inside, for 2-3 weeks.

Cooking Instructions
1) In a mixing bowl, whisk flour, baking powder, and salt.  Set aside.
2) In a separate bowl, whisk yogurt with the one egg and combine well.
3) Whisk the wet ingredients into the dry ingredients and set that bowl aside.
4) Slice the apples with a round cookie cutter or simply use a knife.  Do not throw away the remains of course – you can either create different shapes (instead of rings) to make use of the apple as a whole, or simply leave remaining apple pieces for snacking later.
5) In a deep and large skillet, heat canola oil over medium heat.
6) Dip the apple rings into the batter mixture, then place into the oil in batches carefully. Cook for a few minutes, flipping to brown either side.
7) Set out a plate of mixed sugar and cinnamon (and any other spices that you like) and dip the rings into the sugar mix while hot to allow the coating to stick.

Easy stuff, local ingredients, and decently healthy.  Alternatively, cut down the sugar and use spices and honey to coat.  You could also try baking on a rack over a baking sheet if you have dinner that is expected to go in the oven, so that you use your energy efficiently, and have dessert all ready to go after your meal.


Revised from:


Winter Butternut Squash Soup

roasted butternut squash soup2


This recipe combines two great things: Butternut squash soup (which happens to my favorite), and a clever way to use produce that is in season. “How can anything be in season when Kingston is currently experiencing a blizzard?!!”, you ask? It’s amazing that anything can overwinter and taste just as great as when it was harvest, just maybe a little more wrinkled. What better way to pay respect to these amazing vegetables than to whip up this recipe?
* The squash, onion, carrots, and apples can all be found at a farmer’s market or store that sources local produce (eg. Tara’s or John’s Deli in Kingston)
1 medium butternut (or acorn etc.) squash
1 small onions, chopped
2 tbsp butter
1 celery sticks, diced
1-2 carrots, diced
2 large apples, peeled, cored and chopped
4 cups of chicken stock or water
A dash of some or all of the following:
 ground pepper, salt, thyme, oregano, basil, 
more cinnamon/nutmeg/allspice etc…
1/2 tsp grated fresh ginger
Half the squash, scoop out the innards, and slather a 1/2 tbsp of butter and a sprinkle of cinnamon and allspice on each half. Pour a bit of water in the bottom of a square glass dish, place the squash face up, and cover with tinfoil poked with holes to let steam escape. Bake at 400 degrees C for 45 min.
Meanwhile, fry the onion and garlic in in the bottom of a pot until golden and soft. Add celery , apples and carrots, and pour in 4 cups of chicken stock (or veggie). If you don’t have stock (like me), just add water and a bit of salt, or some soup mix from Soup in a Cup sans noodles 🙂
Add spices and ginger and bring to a boil. Once boiling, scoop out the squash and add it. Lower heat to medium and boil for approximately 10 minutes or until squash and apple are soft and it all smells awesome.  Now for my favorite part: Remove from heat and purée in batches!
Eat it with crackers and cheese, or with bread for dipping. Happy eating!
Recipe loosely based on
image from

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Sunshine in a Glass


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!


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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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Big-Boy Bean Burgers

For the most part I am pretty content eating vegetarian, not only is the food cheaper in general (which is fantastic as a student!) but there’s the obvious ethical component that gives me a sense of empowerment that I am hurting the planet less. Despite these motivating factors to be a vegetarian, I sometimes get a strong desire for a juicy sirloin or a hefty all-beef burger that takes two hands to eat. Enter: Big-Boy Bean Burgers.

soooo scrumptious!

Soooo scrumptious!

Mama gave me a great recipe for some delicious rice and bean burgers that go part of the way in filling the void in my heart left by meat. These patties give you the hearty experience you look for in a good burger, with light earthy qualities from the thyme and a fresh, crisp flavour from the green peppers. Here’s what you need to make the burgers:

  • 1 1/2 cups of brown rice (not parboiled variety)
  • 2 tablespoons Worcestershire sauce
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 6 1/2 oz. canned cannellini beans, drained and rinsed
  • 6 1/2 oz. canned red kidney beans, drained and rinsed
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • 1 cup grated cheddar
  • 2 tablespoons freshly chopped thyme
  • 1 small green bell pepper, seeded and chopped
  • 1 large carrot, coarsely grated
  • flour or cornmeal, for coating
  • 2-3 tablespoons olive oil
  • salt and black pepper

30 minutes Prep – 10 minutes cook – Makes 10
(not including refrigeration, go watch some Shameless in that time!)

Cook the rice according to the instructions on the package, allowing it to slightly overcook so that it is soft. Drain the rice, transfer it to a large bowl, and reserve.

Put 2 tablespoons water and the Worcestershire sauce in a skillet, add the onion and garlic, and cook until softened, about 8 minutes.

Put the onions, garlic, cooked rice, beans, bread crumbs, egg, cheese and thyme in a blender or food processor. Add salt and pepper to your own liking (I usually add way more pepper) then blend until combined. I usually get down and dirty instead of blending, instead opting to mash everything in a mixing bowl either by hand or a potato masher. Add the bell pepper and grated carrot and mix well. Refrigerate the mixture for 1 1/2 hours, or until quite firm. (Rarely takes me that long)

Shape the mixture into 10 burgers, using wet hands if the mixture sticks. Coat them in flour or cornmeal – Freeze the ones you plan on saving for later fun times – they’ll be ready to go when you want them.

Heat the oil in a  skillet and fry the burgers for 3-4 minutes on each side, or until piping hot.

Voilà! Great burgers!

I like to serve on fresh buns from either John’s or Wolfe Island Bakery, sometimes add in a fried egg with cheddar for some added protein, red tomato slices, avocado, and some Dijon mustard!

Cooking should be fun – a chance to break the rules and try new things so take these as guidelines to making great burgers, I rarely follow them directly myself. Other ideas can be using Quinoa instead of rice, mixing in cilantro in substitution for thyme or some jalapeños for a spicy punch.

Let me know what great combinations you come up with!