Eat Right: Honor Mother Earth with Green Day Earth Recipes
On April 22, New Jammies and the world celebrates 45 years of Earth Day, an international event that advocates for the environment through education, public policy, and consumer campaigns. More than a billion people participate in Earth Day campaigns every year. This spring, you and your kids can take part in many ways, including what you eat.
Reducing our carbon footprint and buying, or growing your own, organic in-season fruits and vegetables are one way Earth Day can be a lesson for kids. Following these Earth Day-inspired recipes can be perfect for spring and made with organic ingredients. And best of all — healthy.
Parsley, Kale, and Berry Smoothie
Courtesy bonappetit.com with recipe by Seamus Mullen
1/2 cup (packed) flat-leaf parsley (leaves and stems)
4 kale leaves (center ribs removed)
1 cup frozen organic berries (such as strawberries or raspberries)
1 banana (cut into pieces)
1 teaspoon ground flaxseed
Purée ingredients with 1 cup water in a blender until smooth (add water if too thick).
Editor’s note: The comment section of this recipe suggested using coconut water for the water, so that could provided added flavor to this vitamin-packed snack.
Healthy Green (and Blue) Fruit Kabobs
Serving size: 12 skewers; 1 per serving
1 large Granny Smith or other green apple, cored and chopped
1 T lemon juice
2 kiwis, peeled and chopped
2 cups honeydew melon, chopped
1 cup seedless green grapes
12 wooden skewers
New Jammies Earth Day idea: 1 cup blueberries for added color
If you skip the green apples, you can make these up to 24 hours ahead of time. Even after they are coated in lemon juice, the apples will start to oxidize within hours.
Toss the apples in the lemon juice.
Thread all the fruit onto the skewers. You want 5-6 pieces (8-10 when adding blueberries) per skewer. Refrigerate for up to 6 hours.
Bright Spring Day Asparagus Pasta
Serves 4 to 6
2 cups vegetable (or chicken) stock
8 ounces fresh mushrooms, quartered
12 ounces bowtie pasta
2 pounds asparagus, trimmed, chopped into 1-inch pieces with tips left whole
1 cup peas
1 cup fresh cooking greens (e.g., spinach, chard, dandelion), stems removed
2 tbsp olive oil
10 ounces smoked ham, such as Black Forest, diced (optional)
1 large leek (white and pale green parts) or sweet onion, chopped
2 to 4 cloves garlic, diced
1/2 cup lemon crema (see recipe at end of recipe)
2 tbsp coarse brown mustard
Sea salt and freshly ground pepper, to taste
Garnish: 1/4 cup chives, chopped
Bring stock and mushrooms to a boil. Remove from heat and let steep. Add pasta to boiling water, and cook for 7 minutes. Add asparagus, peas and greens, and cook 3 minutes more, or until pasta is al dente. Drain the liquid and return the pasta and veggies to the pot with 1/2 tablespoon olive oil to keep the pasta from sticking.
Heat remaining oil in a deep skillet, then sauté ham (if using), leek and garlic over medium heat for a few minutes. Stir in the crema, mustard, stock and mushrooms, and cook over medium heat for a couple minutes. Toss with pasta mixture, season with salt and pepper, sprinkle with chives, and serve immediately.
Crema is a zingier cousin of American sour cream.
2 cups cream
1/4 cup buttermilk
Zest and juice of 1 lemon
Dash sea salt
Twist freshly ground white pepper
Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.
Blueberry Kiwi Fool
2 cups fresh or frozen blueberries, thawed
1/8 teaspoon ground cinnamon
1/2 cup whipping cream
1 tablespoon sugar
3 – 4 kiwifruit, peeled and cut up (1 cup)
In a shallow dish mash 1 cup of the blueberries with a potato masher. (Or puree with a mini food chopper, food processor, or blender.) Stir cinnamon into mashed blueberries.
In a medium bowl beat whipping cream and sugar until cream is very thick. Fold in mashed blueberries.
In individual 6- to 7-ounce glasses or dishes, layer whipped cream mixture with remaining blueberries and kiwifruit. Serve immediately or cover and chill up to 2 hours before serving.
Editor’s note: This recipe is only 122 calories and 8 grams of fat per serving and is a great source of fiber, calcium and Vitamins A and C.