Beet Blueberry Muffins

Cannot wait to try this recipe from one of my favorite sites, Nutrition Stripped. Enjoy!


Beet and Blueberry Muffins | Nutrition StrippedBeet and Blueberry Muffins | Nutrition Stripped

Recipe type: bakery
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: 12
A moist gluten free blueberry and beet muffin using pureed beets and fresh blueberries. GF
  • 2 eggs
  • 1½ cups beet puree
  • 1 cup blueberries
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ⅓ cup coconut sugar
  • ¼ teaspoon sea salt
  • 1½ teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • ¼ cup melted coconut oil
  • ⅓ cup almond milk
  • 1 cup brown rice flour
  • ½ cup oat flour
  • 1 tablespoon chia seed
  • 2 tablespoons coconut sugar, for the tops of the muffins
  1. Roast about 3 large chopped beets (or 6 small chopped) at 400 degrees F for 30 minutes or until tender. Next, puree them in a food processor or high speed blender.
  2. Preheat oven to 375 degrees F. Using square parchment pieces of paper or muffin liners, line a 12 muffin baking tray and grease with coconut oil.
  3. In a food processor or blender (I use blender for this), combine coconut oil, maple syrup, coconut sugar, eggs, beet puree and gently blend until smooth (about 30 seconds). Then add almond milk, baking soda, sea salt, and cinnamon and stir together.
  4. In a large mixing bowl, add oat and brown rice flour, chia seeds. Pour your beet mixture into this large mixing bowl and stir to combine. Next, stir in the fresh cup of blueberries, gently folding in. The batter will be thick.
  5. Fill each muffin tin about ¾ of the way full and repeat until all muffins are filled. Sprinkle coconut sugar on top (the 2 tablespoons from the recipe list). Bake for 16 minutes or until a tester comes out clean from the center.
  6. Let cool for 20 minutes before removing from the muffin tin, store at room temperature or in the freezer for 1 month.
Add ⅔ cup dark chocolate chips for an added sweet bonus.
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My Super Natural At-Home Facial


Winter can be so tough on our skin! Since we find ourselves indoors a little more, I like to make time for self-care, especially for my skin. Follow my shopping list and steps below for a simple at home facial and treat yourself to clean, hydrated and glowing winter skin!

Here’s what you’ll need (all items can be found at Greenstar!):

-Gentle facial cleanser. I personally love the Coconut Oil Soap by Nutribiotic.


-Bath towel

-Cleansing essential oils. I personally use lavender and geranium. The new Veriditas Botanicals line is lovely!

-Face Mask. Because it’s winter, I like to do a very hydrating mask. In the summer, I might use something like a clay mask but in the winter, I want to use something like seaweed, rosewater, calendula or hyaluronic acid. There are lots of recipes online for hydrating facial masks. My personal favorite is incredibly simple:

Kombu Facial Mask: Get 2 full sheets of Kombu from the bulk section. Gently soak them in warm water for 10-15 minutes. You want to get the exterior layer of salt off and soften it up. Take the seaweed and roughly chop it to add to the blender. You don’t want to scrape off the slimy layer–this is what we want on our skin!! Add the smallest amount of water that you can to get it to blend into a thick paste. Store covered in the fridge for up to 1 week.

-Moisturizer or face oil

Here are the steps:

  1. Cleanse. Wash your face with warm water and your gentle cleanser of choice.
  2. Exfoliate. This can be done with a warm washcloth or if you have a exfoliating cloth, great! Gently rub your entire face and neck. Focus on areas of your face that have been particularly dry. Make sure to include your lips too!
  3. Steam. Add 1-2 drops of each essential oil you want to use to a pot as wide as your face. Boil water and add it to the pot. Using the bath towel, lean over the pot and cover your head with towel. If the steam is potent from the oil, either add more water or give yourself some air to breath! When your face starts to steam, wipe it with the towel and repeat 3-4 times. This should feel great!!
  4. Mask. Apply your mask evenly on your face and let it sit for 10 minutes. Wipe off clean with a warm washcloth when finished. If you really want to get into it, leave the mask on while you take a bath with bath salts or oils!
  5. Hydrate. Apply your favorite moisturizer or face oil.

Voila! Doing this once or twice a month will greatly improve your skin’s condition this winter. Enjoy!

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New Year, New Bring Your Own Bag Recipients

















Each quarter we change our “Bring Your Own Bag Use It For Good” recipients. We select three local non-profits that represent the categories of community, environment, and animals. From now through March each time you reuse a bag you’ll be supporting the Ithaca Freeskool, Friends of the Ithaca City Cemetery, or the Farm Sanctuary.

Read more about the work they do:

Ithaca Freeskool
The Ithaca Freeskool is a platform for free classes, discussion groups, skill shares, projects, and events hosted in a non-intimidating, informal, radical, creative, and fun environment. They aim to bring people together to equalize the distribution of knowledge and confidence with an emphasis on skills and issues of local importance.

Friends of the Ithaca City Cemetery
The Friends of Ithaca City Cemetery (FICC) is an affiliate of Historic Ithaca, Inc. dedicated to preserving and promoting the history, landscape, and enjoyment of Ithaca’s oldest cemetery (and largest green space). It serves Ithacans of all ages and backgrounds.

Farm Sanctuary
The mission of Farm Sanctuary is to protect farm animals from cruelty, inspire change in the way society views and treats farm animals, and promote compassionate vegan living. Farm Sanctuary is committed to ending cruelty to farm animals and promoting compassionate vegan living through rescue, education, and advocacy efforts.

Remember to bring your own bags and donate your tokens to the non-profit of your choice! 



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Black-Eyed Peas and Collards

black eyed peas and collards

Serves Four


Recipe from Good and Cheap, by Leanne Browne.
Her entire cookbook can be downloaded for free here:


This is similar to the southern classic Hoppin’ John. If you have them, you can add more vegetables to the base along with the onion—celery, carrot, bell pepper, or some canned tomato would all be great in this. If you want to skip the bacon, just add smoked paprika to replace the smoky flavor.


1 cup dried black-eyed peas
1 tbsp butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
3 strips bacon, cut into small pieces (optional)
1 bay leaf
1 large bunch collards
salt and pepper


  1. Soak the black-eyed peas overnight in 4 cups of water.
  1. Melt the butter in a large saucepan on medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onions are translucent and the bacon is starting to be crispy. Drain the peas and pour them into the saucepan. Cover them with water and turn the heat down to medium-low. Cook for 30 minutes to 2 hours. The cooking time will depend on how old the peas are, which is difficult to predict. The peas are done when you can easily squish them on the countertop with the back of a spoon. Check on them every half-hour or so, and if water boils off, add more to cover them.
  2.  While the peas cook, line up several collard leaves on your cutting board and slice the tough central stem away from the leaves. Discard the stems. Thoroughly wash the collards, then chop them into bite-sized pieces. Alternatively, use your hands to tear the collards into small pieces.
  1. Once the peas are cooked, add the collards to the pot and put the lid back on. Add 1 teaspoon of salt and some freshly ground pepper, then stir. Taste the liquid and peas and add more salt as needed. Cover the pan with a lid and leave for about 10 to 15 minutes. Once the collards are tender, turn off the heat. Serve this over rice or any other grain, or with some toast or flatbread.




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Veggie “Sushi” Rolls

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Chickpea and Cauliflower Curry

This recipe was originally posted on on February 24, 2014

Chickpea and Cauliflower Curry, vegan and plant based recipe //


Chickpea and Cauliflower Curry, vegan and plant based recipe //

Chickpea and Cauliflower Curry [makes 8 servings]

1 tablespoon coconut oil
1 large yellow onion, diced
3 cloves garlic, minced
1 inch knob ginger, peeled and minced
1-2 tablespoon curry powder (depending on taste)
1 teaspoon turmeric powder
½ teaspoon red pepper flakes
2 cans (15.5 ounces each) garbanzo beans, drained & thoroughly rinsed
1 can (14.5 ounces) diced tomatoes, no salt added
1 ½ pounds cauliflower florets, fresh or frozen
2 cups filtered water
3 cups kale, destemmed and roughly chopped
salt & pepper to taste

Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add onion and sauté, stirring frequently, until soft and translucent (about 4-6 minutes).

Stir in the garlic, ginger, curry powder, turmeric and red pepper flakes and continue sautéing until fragrant (about 1 minute).
Add garbanzo beans, diced tomatoes, cauliflower and water and bring to a boil.

Reduce heat to simmer, cover, and continue to simmer for 10-15 minutes or until cauliflower is very soft.
Remove from heat and stir in kale until it begins to just wilt. Season to taste. Enjoy!

Nutrition Information [per serving=1 ½ cups]
165 Calories, 26g Carbohydrates, 4.2g Fat, 8.5g Protein, 8.5g Fiber, 4.1g Sugar

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Cleansing Roasted Carrot Ginger Soup

This recipe was originally posted on on January 14, 2013

Cleansing Roasted Carrot Ginger Soup, vegan //


Cleansing Roasted Carrot Ginger Soup, vegan //


Cleansing Roasted Carrot Ginger Soup [makes 4 servings]

1.5 pounds (about 8 large) carrots, peeled and cubed
½  tablespoon olive oil
6 cups filtered water
1 large yellow onion, roughly chopped
2 large cloves garlic, peeled
1-inch piece ginger, peeled
salt & pepper to taste

Preheat oven to 375 degrees F, position rack in middle.

Divide the carrots in half. Place one half of the carrots on a foil lined rimmed baking sheet, season with salt and pepper to taste,  then toss well with olive oil. Place in the oven and roast, tossing every few minutes, for 25 minutes or until carrots are fragrant, soft and slightly browned.

Meanwhile, in a large Dutch oven or heavy pot, bring water, onion, garlic and ginger to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes, or until onions are very soft. Add in remained half of carrots, cover, and continue to simmer for an additional 5 minutes or until carrots just begin to soften.

Remove from heat and allow soup to cool slightly. Using a slotted spoon, transfer softened vegetables to a blender, add the roasted carrots, and blend until completely smooth. Mix pureed vegetables back into cooking liquid and stir to combine. Enjoy!

Nutritional Information [per serving = 2 cups]
104 Calories, 21g Carbohydrates, 2.2g Fat, 2g Protein, 5.4g Fiber, 9.4g Sugar

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This recipe was originally posted on on September 11, 2015.

Creamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted GarlicCreamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted GarlicCreamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted GarlicCreamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted Garlic

10 mins
10 mins
20 mins
A slightly less heavy version of the classic that’s just as delicious, perfect for your next pasta night. Totally customizable to your preferred taste, add anything you’d like!
Author: Margaret
Recipe type: Entree
Cuisine: Vegan, Gluten-free
Serves: 4-6 servings
  1. Bring a large pot of water to a boil, cook your noodles following the package – about 8-10 minutes until tender.
  2. Strain your noodles, rinse with cold water and strain again.
  3. Toss pasta with coconut cream sauce, pesto and roasted garlic. Add extras as desired.
  4. Serve warm, topped with hemps seeds and parsley.
Recommended additives include (but aren’t limited to):
Sunflower Seed Parm, Bread Crumbs, Capers, Peas and/or Chik’n.
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How To Make Probiotic Coconut Yogurt At Home By Breakfast Criminals

This was originally posted on

Homemade DIY Coconut Yogurt Life Equals Probiotic

If you think coconut yogurt is a delicacy with a high price tag, listen up: you can easily make your own delicious, creamy co-yo at home! All you need is two ingredients–canned full-fat coconut milk and probiotic capsules.

An exceptionally healthy fermented food, coconut yogurt is easy to make and is perfect for parfaits. It’s unsweetened (you can sweeten it to taste) and has more healthy bacteria than a store-bought yogurt.

Homemade DIY Coconut Yogurt Life Equals Probiotic


  • 1 can of organic coconut milk (I get Native Forest Organic Coconut Milk on Vitacost)
  • 3 dairy free probiotic capsules (I used Life Equals probiotic, you can subscribe to it on with 75% discount, use code “BREAKFASTCRIMINALS75 and read more about this amazing brand that gives back in my interview with founders Chris and Kyle“)
  • Directions:
  1. Mix the milk and probiotics by opening the capsules and adding the contents into the coconut milk. Discard the capsules.
  2. Close the lid tightly and shake.
  3. Store the jar in a dark corner on your kitchen counter for three days, shaking or stirring with a clean spoon every 12 hours.
  4. Then, refrigerate your yogurt, and it will thicken. Once thickened and chilled, serve with your favorite granola, berries, nuts, and a drizzle of honey or maple syrup. Trust me, the jar will be gone very quickly!

If you want a demonstration of how it’s done, check out my friend Willow of CJNutrition’s “How To Make Coconut Milk Yogurt” video.

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Tolerance is required for true co-operation

The Cornell Alliance for Science had booked the Space @GreenStar Co-op for their September 10, live event, Ask Me Anything About GMOs. It has now been voluntarily moved to a different venue.

The event was meant to make available a diverse panel of US University GMO scientists for answering your questions about the controversial science they are engaged in. It was proposed by the Cornell Alliance for Science, some of the staff longstanding co-op members themselves.

GreenStar agreed to rent the Space because they do so without censorship or discrimination—but also without any implied endorsement. The truth is, while many (or even most) of GreenStar’s members are anti-GMO, not all members feel that way. In the spirit of democratic cooperation, there have to be ways even for unpopular ideas to be heard.

When the event was being booked, GreenStar staff suggested that there might be a disruptive attitude toward the panel. We thought having a moderator from GreenStar might help ensure that the hard questions would be asked and answered, and that there would be a respectful exchange between the panel and the audience.

The idea was that the scientists would be confronted with the very real difficulty many people have with GMOs. A the same time, those critical of GMOs could meet some of the real people who believe just as much in the work they are doing creating them. The event would provide everyone—scientists included—an opportunity to hear different points of view in the spirit of true co-operation.

But the event was seized upon by a few vociferous people, mischaracterized, and misrepresented. Assumptions of motives were disseminated quickly across the web without any attempt at contacting either GreenStar or the Alliance to hear what their involvement or their motives were regarding the event. Soon, accusations and indictments came from literally all across the country, shutting down what is at the heart of democratic cooperation: the right of diverse voices to be heard.

Rather than cause the co-op any more harm than was already caused, the Alliance for Science voluntarily withdrew the event from the Space, with the intent to hold it elsewhere.

While we understand how and why people reacted the way they did, those people were not presented with the truth. So we felt we each needed to speak for ourselves from our very different relationships to this event and our intents as the proposed moderators.

GreenStar has always taken a strong, anti-GMO position. It is a member of the Non-GMO project, GMO products are characterized as “discouraged” in our stores, and we do not carry them if at all possible. GreenStar is concerned that the GM industry restricts access to its products by researchers and has compromised the science by doing so. The co-op supports GM labeling.

The Cornell Alliance for Science encourages evidence-based decision-making around discussions ranging from biotechnology to climate change. It promotes access to innovation to ensure that scientists have access to the tools needed to find innovative solutions to the challenges of the 21st century. The Alliance emphasizes the importance of choice—so that farmers and consumers globally can make their own decisions about what they want to grow and eat.

As organizations and as moderators, we do not agree about GMO’s and probably many other things as well, but we do both believe there is a lot that could have been gained from such a discussion promised by this event — especially in our cherished community that prides itself on tolerance, life-long learning, and on embracing diversity.


Joe Romano, Marketing Manager, GreenStar

Sarah Evanega, Director, Cornell Alliance for Science

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