Wishing everyone a happy and healthy Thanksgiving!
Category Archives: Holiday
When the sun is shining and the signs of spring are all around enjoy the day outside with Mother Nature. Pick your favorite local area such as a park, river or lake and enjoy the day with your friends and family. Here are some ideas of Earth-friendly activities that you can enjoy on Earth Day:
Pack a delicious lunch of locally grown food and keep it natural by using biodegradable or reusable tableware.
After your lunch spend an hour picking up trash around your favorite area to keep it clean and enjoyable for all.
Enjoy a leisurely walk or hike to explore the wildlife. Bring along a field guide so you can learn about the different plants, tree and animals in the area.
Discuss ways you can lessen your impact on Earth and make a list of resolutions that you would like to incorporate into your everyday routine, such as recycling, energy use, volunteering, cleaning up litter, shopping locally, buying organic, and more. For a list of possible green resolutions see our previous blog, “Top 10 Ways to Keep Your Green Year’s Resolutions.”
However you spend your Earth Day, be sure to enjoy and appreciate the beauty of Earth.
When I think of Easter, I think of a big delicious Easter ham. This year, however, we are having a much smaller family gathering, and we will have so many leftovers! What do we do with them?
OMI tip: Try a farm-to-table approach and buy your ham from a local farmer. Or see if your local grocery store carries (or can order) no-nitrate ham.
Perusing the internet, I have found a meal for every part of the day, from a ham cup with scrambled eggs to a delicious ham, broccoli, and cheese pocket to a light, savory ham and lentil soup. (Veggies, eggs and cheese can be found at local farmers markets and artisan shops, as well.)
Try out these tasty recipes for the week after Easter and let us know what you think.
(Photo Credit: http://www.recipebyphoto.com/breakfast-ham-cups/)
Ham and Cheese Egg Cups
6 free-range brown eggs
2 cups grated cheddar cheese (or any kind of cheese you prefer)
2 young organic green onions
12 ham slices, cut a little thick
salt and pepper
Don’t feel limited by these ingredients! You can add just about anything, from mushrooms to tomatoes to spinach to onions, etc. and even top them off with avocado!
Grease pan with non-stick cooking spray; line with ham slices.
Sprinkle cheese inside ham slices.
Pour in the egg mixture (ggs, salt and pepper) beat well with a fork.
Chop small green onion tops and divide among cups.
Bake at 350 degrees for 20 – 25 minutes
Ham, Broccoli And Cheese Pockets
Pizza Dough (enough to make 2 large pizzas)
6 tablespoons grainy mustard (optional)
1 1/2 cups mozzarella cheese, shredded
1 1/2 cups cheddar cheese, shredded
2 cups organic broccoli florets, cut small
1/2 pound ham, cut into small pieces
2 tablespoons organic extra virgin olive oil
2 teaspoons italian seasoning
Preheat oven to 450 degrees.
Lightly dust a cookie sheet with fine cornmeal or line with Silpat or parchment paper.
Combine mozzarella and cheddar cheese and set aside.
Divide pizza dough into 6 equal-size balls.
Roll each ball into a thin circle. Make sure to keep remaining dough covered with plastic wrap or a damp towel while working.
If using mustard, spread 1 tablespoon all over circle. Place 1/4 cup mozzarella cheese mixture on half the dough. Top cheese with 1/3 cup broccoli and 1/6th of the ham. Top with another 1/4 cup of cheese.
Fold dough over the top to form a pocket and press all the air out. Seal the edges using a fork.
Repeat with remaining dough.
Brush olive oil on the top of each pocket and sprinkle with Italian seasoning.
Bake for 12-15 minutes or until light brown.
(A great option to freeze and eat later, or all week for lunches!)
(Original recipe courtesy of Serenabakes)
Delicious Ham and Lentil Soup
3 cups organic chicken broth
3 cups water
1 medium organic onion, cut into thin wedges
1 ½ cups chopped organic celery
1 ½ cups thinly sliced organic carrot
1 cup brown lentils, rinsed and drained
6 ounces cooked ham, diced
1 ½ teaspoons dried organic thyme, crushed
3 cups shredded fresh organic spinach
1 ounce Parmesan cheese, shaved
In a 4-quart slow cooker, combine broth, water, onion, celery, carrot, lentils, ham, and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese.
(Original recipe courtesy of bhg.com)
Have a Razzle Dazzle Christmas from everybody at the corporate offices of OMI and Lifekind. We wish everyone a safe and happy holiday this year and a wonderful New Year.
(make sure you tune in after the credits for more holiday fun!)
As we gather together for the holidays, there is typically food involved in our celebrations. Here are some great recipes to incorporate into your festivities, with inspiration from different holiday celebrations from latkes to prime rib. Whatever you decide to make, make it delicious!
- 5 potatoes
- 2 onions
- 3 eggs
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ to ¾ cup all-purpose flour
- oil for frying (canola is recommended)
Peel potatoes and place in a bowl of cold water so they won’t turn brown. When ready to prepare the latkes, drain the potatoes. Place potatoes and onions in a food processor fitted with a knife blade; pulse until smooth. Drain mixture well. Pour potato mixture into a large bowl. Add beaten eggs. Add salt and pepper. Add enough flour so that the mixture holds together.
Pour 1” of oil into a large, deep frying pan; heat over medium-high heat. Carefully drop ¼ cup of the potato mixture into the hot oil. (Flatten the pancake slightly so the center will cook.) Fry for several minutes on each side until golden brown and cooked through; drain on paper towels.
Serving Suggestion: Serve the latkes with applesauce.
- ½ lb. smoked meat (ham hocks, turkey wings, or neck bones)
- 1 Tbsp. house seasoning (recipe follows)
- 1 Tbsp. seasoned salt
- 1 Tbsp. hot red pepper sauce
- 1 large bunch collard greens
- 1 Tbsp. butter
In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt, and hot sauce. Reduce heat to medium and cook for 1 hour.
Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. (The tender young leaves in the heart of the collards don’t need to be stripped) Stack 6 to 8 leaves on top of one another, roll up, and slice into ½” to 1” thick slices. Place greens in pot with meat; add butter.
Cook for 45 to 60 minutes, stirring occasionally. When done, adjust seasoning to taste.
- 1 cup salt
- ¼ cup black pepper
- ¼ cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Joe’s Prime Rib
Chef Joe, who we have given the honorary title of “Official OMI Chef,” provided us with a wonderful prime rib recipe you will be sure to use over and over again.
- 1 cup Montreal steak seasoning
- ¼ cup thyme
- ¼ cup paprika
Mix all ingredients in a bowl. Preheat oven to 425° F. Tie prime rib using butcher’s twine in 3 or 4 equal spacing increments. Rub the entire prime rib: top, bottom, and sides all over!
Roast at 425° for 30 minutes. After 30 minutes, reduce temp to 275° and continue to roast until the internal temp in the very center of the roast is between 110°-120°F for medium rare (120°-130° for medium).
Allow roast to rest for at least 15 minutes before slicing with a very sharp knife.
To serve with your delicious prime rib, try one of these excellent sauces:
Horseradish Cream Sauce
- 1 cup sour cream
- ¼ cup grated fresh horseradish
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white wine vinegar
- 1/2 Tbsp. kosher salt
- 1/4 Tbsp. freshly ground black pepper
Place all ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
Au Jus Sauce
- 2 packets beef buillion
- 1 tsp. thyme
- 1 tsp. black pepper
- ¼ cup red wine
- 1 cup water
Mix all ingredients in pan; bring to a boil and strain.
Now that dinner is over and you’re looking to add something sweet, here’s a great recipe for delicious Nutty Chocolate Matzo Crunch.
Yield: 4 Servings
- 2 6”x6” matzos
- 4 oz. milk chocolate, melted
- ½ cup Marcona almonds or salted cashews, chopped
- ½ Tbsp. fleur de sel or coarse sea salt
Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. (If chocolate softens, return to refrigerator until set) Matzo crunch is best eaten the day it is made.
Do you think of your pet as a part of the family? They need just as much care and adoration as you would give a child, right? I know our National Sales Rep, Whitney, would agree with this statement. I have seen her with her sweet lil’ pup, Tootsie, and she’s like her four-legged daughter. So of course she is going to take extra care of her lil’ lady!
What would be a better present for miss Tootsie this Christmas than an OMI pet bed?
Just as synthetic materials outgas in our own beds, these same materials can be hazardous to our pets. Research has found that aromatic oils in red cedar can be a direct cause of respiratory or allergic reactions in small animals. With an added cover made with synthetics and chemical dyes, your poor lil’ guys may not be sleeping as soundly as you might think.
Our organic pet beds are filled with 100% certified organic cotton and organically grown buckwheat hulls sewn inside separate chambers. The separate chamber design allows pets to customize their bed to their own special shape, and ensures years of comfort. The smaller round bed, great for cats or very small dogs, is constructed with an outer ring of 100% natural rubber.
Along with our pet beds, we make a removable washable cover made from heavy-duty colorgrown organic cotton canvas in an attractive sage green color. (Colorgrown cotton is cotton that grows in colors naturally, without bleaches or dyes.)
OMI Pet Beds are available in three sizes:
Small/Round: For pets under 20 lbs. - 20″ diameter – Wt. 7 lbs.
Medium: For pets up to 40 lbs. – 28″ x 32″ - Wt. 14 lbs.
Large: For pets up to 120 lbs. – 36″ x 48″ – Wt. 28 lbs.
Click HERE to check out a local retailer for more information on a safe bed for your best friend!
This is a great time of year, when families get together and celebrate the holidays. Here are some eco-friendly tips to get your house ready for the festivities.
Centerpieces on your table are a great way to add decoration with a variety of materials. Let nature be your guide. Use things your can find in your own yard such tree branches, oranges, apples, pinecones, and more.
Or you can use edible treats in clear vases to add color and fun to your tables.
Are you getting a Christmas tree? Rather than getting a tree that was grown on a tree farm or one made of plastic try making one out of reclaimed wood to add a unique and fun look.
Even the holiday cards you receive can be used as decoration, by simply hanging them on some ribbon.
So whatever you chose, have fun decking your halls!
Thanksgiving comes with all kinds of delicious favorite side dishes. Since we are in the office on Friday after Thanksgiving, we at OMI like to have a potluck at lunch where we bring a side dish with a twist to the classic recipes (as well as evolving them into our own organic creations). Here are a few of our favorites…
I myself am a wine lover, so when I found a recipe that included a sangria flavor with the traditional cranberry sauce, I knew that I would love it. Such a tasty rendition if you love the classic but want it a little different this year.
Sangria Cranberry Sauce
1. organic lemon
1. organic lime
1. organic orange
3 cups fresh organic cranberries
1. container (16-ounce) frozen organic strawberries
1. cup red wine
1 1/2. cup raw organic turbinado sugar
1. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. From orange, grate 1/2 teaspoon peel and squeeze 1/4 cup juice.
2. In 3-quart saucepan, combine lemon, lime, and orange peels, cranberries, strawberries, wine, and sugar; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 15 minutes until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.
3. Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.
Here’s a way to try something new with stuffing. Add a few veggies you have never used before, or like this fun recipe, add wild rice and wild mushroom
Herb Wild Mushroom and Wild Rice Stuffing
1/4 cup (1/2 stick) organic butter
2 cups sliced wild mushrooms ( options to try: morel, oyster, trumpet, shiitake, chanterelle or porcini, in any combination)
1 cup chopped organic celery
1 cup chopped organic white onion
1 tablespoon chopped fresh organic thyme
1/4 chopped fresh organic Italian parsley
1 teaspoon sage, rubbed
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
4 cups cooked organic wild rice
2 cups dry unseasoned bread cubes (try gluten free bread)
1 ½ cup organic chicken broth
1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings.
2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add broth; toss gently until well mixed. Spoon into 13×9-inch baking dish; cover.
3. Bake 30 minutes.
This new take on sweet potatoes with a streusel topping instead of the usual marshmallows makes for a delicious, sweet side.
Sweet Potato Gratin with Pecan-Ginger Streusel
3 pounds (about 6) medium organic sweet potatoes
1/2 cup apple cider or juice
1/4 cup organic Grade B maple syrup
3 tablespoons organic unsalted butter, melted
1/2 teaspoon kosher salt
5 tablespoons all-purpose flour (gluten free, coconut flour)
3 tablespoons packed organic light brown sugar
3 tablespoons cold organic unsalted butter, cut in small pieces
1 cup coarsely chopped pecans
2 tablespoons chopped organic crystallized ginger
1. Heat oven to 350° F. Lightly butter a shallow 2-quart baking or casserole dish.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook until just barely tender when tested with a fork, 15 to 20 minutes. Drain and run under cold water to cool. Pull off skin, then slice into 1-2″ thick rounds.
3. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. In a liquid measuring cup, combine cider, syrup, butter and salt pour over potatoes. Cover tightly with foil and bake for 20 minutes.
Meanwhile, make streusel topping:
1. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or combine mixture with your fingers until it resembles coarse crumbs. Fold in pecans and ginger.
2. Remove potatoes from oven. Uncover and sprinkle with Streusel Topping. Bake, uncovered, until lightly browned, 12 to 15 minutes.
3. Refrigerate for up to 1 day. Reheat, covered, in a 375º F oven until heated through, 25 to 30 minutes.
Whatever choices you make for your meal, we hope you have a happy holiday and give thanks.
There’s no need to spend money on elaborate centerpieces when you can find beautiful décor in your own backyard. Pinecones and fall leaves, or even evergreen branches can be used to add holiday color and fragrance. Here are my top 4 favorite tips:
1. Gather things to make a wreath that can be placed around a candle or vase, then reuse it by hanging it on your door for the holiday season. If you have never created a wreath HERE is an easy tutorial.
2. While shopping for holiday meals at a local farmer’s market, keep an eye out for edible items such as colorful squash and gourds, apples, pears, berries and much more. These can be used as centerpieces, or if you cut out the center and place a candle inside, can be used as candleholders.
3. A clear vase is great for centerpieces! Since you can change its contents to fit any holiday, you can find many items around your home to add to it. This Thanksgiving, try adding fall leaves or some citrus. Simply cut up and set in water with a floating candle. Add cranberries for a bit of that holiday red!
4. Round discs cut from large tree logs can make unique pie or cake plates, candleholders, or even chargers. When cutting firewood, my husband slices ½-1” thick discs off the end of a log for me. And if they get spilled on at dinner, I just toss them back in with the firewood.
Make your holiday as eco-centered as possible this year by using what nature provides. Have a colorful and conscious holiday!