Eco-Cards with Heart.


Show extra care for your special someone (and the Earth) this Valentine's Day. Take a tip from our new Green Perks partner, Kiwi Magazine, and get crafty with your Valentine's Day cards!

Guest writer Vickie Howell shows you how to create decorative fabric from soy silk fibers—and then use your handiwork to fashion fluffy, eco-friendly cards. She'll even pass along a few heartwarming ideas for card themes, like Cupid's Arrow and Hugs & Kisses.

When you explore the rest of Kiwi Magazine online, you'll find more articles about natural and organic living for the whole family.

Valentine's Day Rendezvous for Deux
Love is in the air – and so is the aroma of glazed steaks and sweet apples. To make sure Valentine's Day dinner with your sweetheart is heart healthy, too, try these recipes from celebrity chef Domenica Catelli.

Domenica Catelli, author of Mom-a-licious: Fresh, Fast, Family Food for the Hot Mama in You!, has positively influenced the way millions of families eat and prepare food across the United States with her tasty, easy, and healthy approach to organic cooking.

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Balsamic Glazed Filet Mignon

What you need:

• 2 (4-ounce) beef tenderloin steaks
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 2 teaspoons bottle minced garlic
• 1/8 teaspoon crushed red pepper
• 3 tablespoons dry sherry
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoons honey

How to make it:

1. Sprinkle both sides of steaks evenly with salt and black pepper.
2. Heat a large nonstick skillet over medium-high heat and coat with cooking spray.
3. Add steaks to pan and cook 3 minutes on each side or to your preference. Transfer steaks to a warming dish.
4. Add garlic red pepper to pan and sauté 30 seconds.
5. Add sherry to pan, bring to a boil, and cook 30 seconds.
6. Add soy sauce and remaining ingredients. Bring to a boil while stirring occasionally.
7. Reduce heat, and cook for 1 minute.
8. Serve warm with your steaks.

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Honey Roasted Root Vegetables

What you need:

• 2 cups of coarsely chopped sweet potato (about 1 large)
• 1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
• 1 1/2 cups coarsely chopped parsnip (about 2 medium)
• 1 1/2 cups coarsely chopped carrot (about 2 medium)
• 1/4 honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 shallots halved
• Cooking Spray

How to make it:

1. Preheat oven to 450 degrees.
2. Combine first 8 ingredients in a large bowl and toss to coat.
3. Place vegetable mixture in a jelly-roll pan coated with cooking spray.
4. Bake at 450 degrees for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
5. Serve piping hot.

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Green Salad with Apples and Maple-Walnut Dressing

What you need:

• 3 cups of gourmet salad greens
• 1/2 cup (2-inch) julienne-cut Braeburn apple
• 1 tablespoon cider vinegar
• 1 tablespoon of maple syrup
• 1 tablespoon of whole-grain Dijon mustard
• 1 teaspoon walnut oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper

How to make it:

1. Combine salad greens and apple in large bowl.
2. Combine vinegar and the next 5 ingredients, stirring with a whisk.
3. Drizzle over salad and toss gently to coat.

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Sautéed Apples over Ice Cream

What you need:

• 1 tablespoon of butter
• 1 1/2 cups sliced and peeled Fuji apple
• 1 tablespoon sugar
• 3 tablespoons brandy
• 1/4 teaspoon fresh lemon juice
• 1/8 teaspoon of ground ginger
• 1 cup of vanilla reduced fat ice cream

How to make it:

1. Melt butter in a small nonstick skillet over medium heat.
2. Add apple and cook 5 minutes or until lightly browned, stirring frequently.
3. Add sugar, brandy, juice, and ginger. Cook over medium-low heat 2 minutes or until apple is tender, stirring occasionally.
4. Serve warm over ice cream.

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