Emmy's Organics Blog

Friday, April 18, 2014

Citrus Green Smoothie Recipe





Yum! I've been enjoying green smoothies every day this week. I was making the same recipe pretty much every day but then decided to switch it up today. I surprised myself with an awesome Citrus Green Smoothie! It is like summer in a blender... I made A LOT of it too. This recipe can serve up to 4 people! Check it out and let me know what you think!

Citrus Green Smoothie (Serves 4)

2 stalks of kale (de-stem and chop when using a non-high speed blender)
3 whole oranges, peeled
1 whole grapefruit, peeled
1 banana
2 1/2 cups almond milk (fresh or store bought, always unsweetened)
1/2 cups shredded coconut
2 teaspoons vitamineral green powder
6 ice cubes

Instructions:
De-stem your kale and peel your fruit
Add all ingredients to the blender except for ice
Blend all ingredients until smooth
Add ice cubes and blend again
Enjoy!

Monday, December 30, 2013

We are B Corporation Certified!



After a long year of progress, we can finally call ourselves B Corporation Certified! This is something that I have wanted to for long time. What is a B Corporation, you ask? I will use their language:


"B Corporations are a new kind of company which uses the power of business to solve social and environmental problems. There are currently over 800 Certified B Corporations from more than 60 industries in 28 countries with 1 unifying goal – to redefine success in business. B Corps are important because they inspire all businesses to compete not only to be the best in the world, but to be the best for the world. Certified B Corporations meet higher standards of social and environmental performance, transparency, and accountability. It’s like Fair Trade certification but for the whole business, not just a bag of coffee (or USDA Organic certification, but not just for a carton of milk; or LEED certification, but not just for a building). The performance standards are comprehensive and transparent. They measure a company’s impact on all its stakeholders (e.g. workers, suppliers, community, and the environment)."

After going through this process, I have so much respect for all of the B Corps out there. It is not an easy process because you need to PROVE that you walk the walk. For example, they want to see the eco-friendly materials we used to renovate with, all of the health initiatives that we have for our employees, how close we are to public transportation, etc. They look at every angle, every decision maker, every layer of your business to see where you need to improve and what you are already doing right. Turns out, we were doing a lot that was good already, but still had some changes to make. So, we worked hard to make those changes.

I am so excited and proud to be in the company of so many other inspiring, mission driven companies such as Ben&Jerry's, Dansko, Preserve, Guayaki, Mamma Chia, Patagonia, The Honest Company, Peeled Snacks and SO MANY MORE! We will be continually sharing about our B Corporation experience and educating you about this amazing organization. See their website here: http://www.bcorporation.net/.

Thank you for your support, 
Samantha

Monday, November 25, 2013

Recipe Post - Mini Thanksgiving Pumpkin Pies

This quick and easy recipe is perfect to serve at your Thanksgiving meal! A very healthy play on pumpkin pie. This is also a great addition dessert to serve if you would like to provide a vegan, gluten-free option.

Mini Thanksgiving Pumpkin Pies

4 packages Emmy's Chai Spice Macaroons
1/2 Cup Organic Pumpkin Puree
2 T Organic Coconut Sugar
12 Candied Pecans

Take chai macaroons out of their packages and set on serving tray. Place pumpkin puree in a bowl and mix in the coconut sugar until dissolved. Gently place a small dollop of puree on top of each macaroon (about 2 teaspoons). Top with candied pecans and a pinch of extra coconut sugar and serve!



Friday, November 15, 2013

SRI LANKA

What an incredible opportunity I had to visit the beautiful country of Sri Lanka. Not only did I get the chance to visit one of the plantations and factories where our coconut is grown and processed, but I also was able to travel, explore and learn about Sri Lankan culture as a whole. This trip was incredibly rewarding for all of these reasons. I left with a deeper connection to one of our main ingredients and a better understanding of how people on the other side of the world live.

First, take a look at some of my pictures from the coconut plantation. I was amazed by how wild and jungle-like it was! The process of coconut planting and harvesting is incredibly sustainable. There were trees there from 4 months old to 50 years old. Every part of the tree is used in Sri Lankan culture but also in the planting/harvesting process. Coconut husks (the outside shell) are used as fertilizer when a new tree is planted. The husks help retain moisture and keep the roots happy. I saw another way this is done where the husks are dried and used to build a mound where the tree is planted (that picture is in the next group). Also, Dried palm leaves are used to cover newly harvested coconuts while they wait to be taken to the factory. All in all, I was speechless during my tour from the vast beauty of the land!!

A view of the land, this one plantation was over 50 acres!

The amazing property manager looking at a one month old coconut tree!


Digging a hole for planting.

Newly harvested coconuts!


I left our plantation tour feeling so proud. Our supplier is not only very careful about the planting and harvesting of this amazing organic ingredient, but they do a lot of good for their local communities and for their employees. I am so happy that we support them!

Next, here are some of my sightseeing pictures. My friends and I had the incredible privilege of having a driver for the first four days of our trip. Our driver, Danny, took us all over the country to see some of the most beautiful tourist attractions I have ever seen. What is amazing about Sri Lanka is that you can literally drive three hours and be in a completely different landscape and climate. There is everything there: cities, mountains, beaches, desert. My favorite area (aside from the beach, of course!), was the Hill Country, where the mountain views were breathtaking! It is in this area where tea is grown. Tea is one of Sri Lanka's largest exports. Did you know that tea is just one plant? Green or black, it's all the same! Its in the drying, fermenting, roasting and cutting that makes each type of tea different. Please note, many of the places in the photos are many hours away from each other!


Coconut husk mounds in the Ayurvedic Spice Garden.

Vanilla plants in the Ayurvedic Spice Garden

Dambulla Cave Temple

Inside one of the caves at the Dambulla Cave Temple.

Monkeys and babies at the Dambulla Cave Temple.

Elephants at the Pinnawala Elephant Orphanage. 


Sigiriya Rock...ready for the big climb!

From the top of Sigiriya Rock 

A mountain of tea!

My favorite view from our drive in the Hill Country.

Wild elephants in Yala National Park

An elephant crossing sign!

A traditional curry meal on the ocean!

The glorious beach

Views from the train from the beach back to the city.





Thursday, August 22, 2013

Recipe Post: Hemp Seed Pesto





There are so many amazing fruits and vegetables in season this time of year here in New York. We are loving our company CSA with Plowbreak farm. We have been receiving an abundance of zucchini, greens, watermelon, herbs, eggplant, beets, potatoes and even some edamame last week! One of my favorite recipes to make in the summer is Hemp Seed Pesto. My favorite one if from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude. I will often sneak in some kale as well as the basil for an extra green boost! Slather the pesto on just about anything! Shown above on top of raw zucchini noodles, sauteed eggplant and boiled beets. Enjoy!



I Am Graceful: Almond or Hemp Seed Pesto
1 tbsp chopped garlic
3/4 tsp salt
3 bunches basil (leaves only)
3/4 c olive oil
1 tbsp lemon juice
1/4 c raw almond butter
or
1 c hemp seeds
Place all ingredients except for the almond butter or hemp seeds in the bowl of a food processor fitted with the “S” blade (I have used a both a blender and a magic bullet as well). Pulse and scrape down sides of bowl until all the ingredients have reached a pretty smooth texture. While running, add the almond butter or hemp seeds. (Some people like their pesto chunky. Use your own judgment as to when to add the butter or seeds.)
Your pesto is now ready to use. This stores well in an airtight container in the refrigerator. Makes 1 1/2-2 cups.

Wednesday, August 7, 2013

Recipe Post: Cacao Maca Chocolate Chunks


Cacao Maca Chocolate Chunks

This recipe is for people who LOVE chocolate! Oftentimes we get a real chocolate craving that is not easily satisfied. This can have to do with the quality of the chocolate or maybe even the chocolate content itself!! This recipe is sure to help you beat that chocolate craving! These chunks are conveniently portion controlled in an ice cube tray so you can get your fix one at a time! With raw cacao powder, maca and coconut oil, your body is sure to feel that superfood kick!

Makes 14 Chunks

1 1/4 Cup Raw Cacao Powder
1/2 Cup Extra Virgin Coconut Oil
1/2 Cup Almond Flour
1/4 Cup Raw Agave Nectar (or sub another sweetener!)
1 Tablespoon Maca Powder
Pinch of Himalayan Salt


Combine all dry ingredients in a mixer or mixing bowl. Slowly add the liquid ingredients while the mixer is on slow or add and mix by hand. Combine all ingredients until mixture becomes wet, fluffy and consolidated. By hand, pack mixture into an ice cube tray and set in the freezer for 10 minutes.

When ready to serve, use the flat end of a butter knife to pop out these chocolaty bites. They should come out easily! Store in the freezer and take out your desired portion 5-10 minutes before eating.







Tuesday, June 4, 2013

Recipe Post: Macaroon Ice Cream Sandwiches






There is nothing better than a sweet and energizing summertime treat. These ice cream sandwiches are perfect to put together at a social engagement or to make at home and keep in the freezer as a quick dessert. They are very easy to prepare and so delicious. In addition, they are approximately 120 calories per sandwich, so for those watching their calories, this is a great dessert option!! The size and shape of our macaroons are perfect for slicing.

Macaroon Ice Cream Sandwiches
Makes 3 Sandwiches 

1 package of Dark Cacao Macaroons
3 Tablespoons Vanilla Ice Cream (my favorite is Coconut Bliss Vanilla Island)

Carefully slice the macaroons in half the long way across. This will be difficult if the macaroons have been sitting in too warm a temperature, they might crumble on you. They should be firm before cutting. Next, spread about 1 tablespoon of ice cream on one half of the macaroon. The ice cream should also be right out of the freezer. If its too soft, the ice cream will melt too quickly for you to assemble the sandwich. Place the other half of the macaroon on top of the ice cream and immediately place in the freezer in an open container. Do the same for the other two macaroons.
Leave to set in the freezer for 1-2 hours. The ice cream should be frozen again before eating for the full effect!!
Play around with different flavors of macaroons and ice cream! There are endless possibilities with these ice cream sandwiches. I played around with dark cacao and vanilla ice cream and also Chai Macaroons with vanilla ice cream (picture below). Both delicious! What other flavor combos can you come up with? Let us know and post pictures on our facebook page or tag us on instagram (@emmysorganics)!