Happy Earth Day to our beautiful planet! Picking up trash that litters the sides of the road is a great way to help clean up and improve our environment. Did you know that you can also eat in a way that’s eco-friendly? Today I’m going to tell you how.
Go organic. Eat organic – it’s better for you. You’ve heard it a thousand times but what does it actually mean? For a food to be certified USDA organic, it basically means that it is free of synthetic fertilizers most conventional pesticides and no bioengineering was used in the processes. Essentially, organic food is much better for your body as it doesn’t contain harmful toxins which also means it’s more eco-friendly! Certified organic also means that they were grown/ made using farming methods that recycle resources and promote biodiversity. It’s a win-win for the environment and you when you go organic.
Of course buying organic does tend to be a bit pricey, so check before you buy which products are most worth buying organic. Check out ewg.org to learn about the dirty dozen and clean 15 produce items.
Also, there are other ways you can shop and eat in a more sustainable way without going organic. Eat foods that are as close to the earth as you can get, i.e. veggies and fruits – Earth’s natural gifts to us! In addition, foods that undergo minimal processing are also more eco-friendly.
To help reduce your carbon footprint, I’m going to give you a recipe that is eco-friendly and if you want to be super eco-friendly, follow some of my shopping tips at the bottom that are labeled with a *.
Kale Pesto with a Veggie Ribbon Salad
- Washed kale from one bunch
- 1/2 cup fresh basil
- 1/4 cup toasted pine nuts (almonds or cashews also make a good replacement)
- 2 cloves of garlic
- 3 tbsp. fresh lemon juice
- 1/4 cup olive oil
- 1/8-1/4 cup Parmesan cheese (optional)
- Add everything except the olive oil to a food processor or high powered blender and pulse until uniformly chopped.
- Turn processor on and slowly pour in olive oil until well combined.
- 2 medium Zucchini’s
- 2 medium Carrots
- 2 medium yellow squash
- 1 cup cherry tomatoes halved
- Salt and Pepper to taste
- Using a vegetable peeler, shave off as many thin slices of the zucchini as you can and then repeat with the carrots and squash.
- Add your veggie ribbons, halved tomatoes to a large mixing bowl.
- Add your pesto and toss until all the veggies are covered.
- Transfer to a serving dish and enjoy!
Eco-friendly grocery shopping tips:
- Bring reusable bags instead of using the plastic bags.
- Shop local! Hit up your local farmers market for any of the veggies you see in this recipe.
- Buy a whole lemon instead of the bottled lemon juice (save the rinds to make a refreshing hot or cold tea)
Here’s to celebrating the earth today and every day!