There has been much information on the Internet about eating lower on the food chain as a way of having a smaller carbon footprint. While I would not expect everyone to suddenly or even eventually become a vegetarian, eating a more plant-based diet appears to be good step for the environment.
Here are two recipes re-posted from my 500 recipes in Kitchen Nutrition on Menupause that you might enjoy as part of honoring Earth Day and experience The Good Taste of Health, my motto.
Spring Salad (for a crowd)
Every Passover I make a large salad as part of the Seder meal. Lettuce is one of the early veggies of Spring, so salad seems appropriate at this time of year.
Utensils: Bowls and cutting board, salad spinner (optional)
Prep. Time: 20 minutes
Cooking Time: None
Ingredients (Feel free to add or subtract from the list & use as many items organically grown as possible)
Curly leaf lettuce
1 c. Cherry tomatoes
Small jar of Artichoke hearts
1/4- 1/2 c. Sunflower Seeds
1/2-1 c. Sprouts
Olive oil & Lemon
Salt & Pepper
Herbs of choice
1. Wash lettuces well, Spin dry or wrap in a clean kitchen towel to absorb water so dressing will stick to leaves. Tear into bite sized pieces and place in a large bowl.*
2. Wash & slice cucumber, with or without skins. If organic, you can leave the skins on, unless the skin is tough. Add to bowl.
3. Wash and slice radishes thinly. Add to bowl.
4. Drain artichoke hearts and cut into smaller pieces. Add to bowl.
5. Add sunflower seeds and toss with rest of ingredients.
6. Drizzle on olive oil, about 2 tablespoons to start. Add juice of one lemon. If all the leaves are not lightly coated with oil, add another one-two tablespoons. (IF your lettuce heads were large, you may need this much.)
7. Add salt & pepper and herbs of your choice. Toss again.
8. Place salad in an attractive bowl to fit the salad and garnish with sprouts. (*A larger bowl for tossing makes the job easier.)
One head of lettuce serves about 8 people, so this is enough for a crowd. Cut back on lettuce for smaller number of servings.
(Recipe below foods described)
Spring is definitely in the air. The organic asparagus, a harbinger of spring, is readily available; avocado has become the darling ofÂ good fast, and my alfalfa sprout blend is growing in a jar on my counter top. What could be better than enjoying a green salad that will rejuvenate us, giving us energy and eating pleasure? After all, spring is a time for eating lighter now that the heaviness of winter is almost gone, and spring salads are a great way to usher in the changing seasons of the weather and our bodies.
From the term sparrow grass.
A member of the lily family.
The larger the diameter, the better the quality.
Good source of folic acid, which women need.
Good sources of Vitamins B6, A, C, potassium, and thiamin.
No fat, no cholesterol, low in sodium, and good source of fiber.
Rich source of rutin, which is good for our capillaries
Considered a sexual stimulant (hmmmm!) by the Aztecs, who called it ahuacatl. Spaniards called it aguacate.
California – leading producer in the US; Hass is the most popular variety.
Actually a fruit with more potassium than a banana.
Sodium and cholesterol-free, with only 5 grams of mostly monosaturated (good) fat per serving; 1/2 avocado has 160 calories.
High in fiber and folate (important nutrient for women)
Good sources of Vitamins C and E, potassium, magnesium
Third, ALFALFA (Sprouts):
Grass that means The Father of All Foods (from Arabic word Al-Fal-Fa).
Roots burrow deep into the ground to reach minerals in accessible to most other plants. (phosphorous, iron, potassium, chlorine, sodium, magnesium and other trace minerals)
Good source of vitamins A, E, K, B and D. High in protein.
Alfalfa is considered to be effective for several digestive disorders as well as the pain of arthritis. (Seeds can be brewed as a tea.)
* The word Aviva is a girl’s name in Hebrew derived from Aviv, the word for Spring. Viva also means live in French, as in Viva La France! So the title of the salad translates into LIVE SPRING SALAD.
10-12 organic asparagus spears
One container Organic Spring Mix, washed and spun dry
One organic red and/or yellow bell pepper, washed, seeded, and slivered
6-8 organic spring onions (scallions) washed, trimmed and chopped
One small package organic alfalfa or mixed sprouts
One organic, ripe avocado (toothpick stuck in the top comes out clean)
Juice of one small organic lemon or half of a large one
1 tsp. Tamari (soy sauce) or Bragg’s Aminos (non-fermented soy condiment)
Dash of cayenne pepper, salt and pepper to taste -optional
1. Wash asparagus spears. To remove woody stems, hold the stalk with the tip in one hand and grab the stem with the other hand. Gently snap the stalk and the woody stem will break off in the right spot. Steam until tender, but still bright green. (3-5 minutes, depending on thickness of stalks.) Remove from steamer, rinse with cold water and chill.
2. In the meantime, wash and spin dry salad greens and place them in a bowl. Add slivered peppers and chopped green onions.
3. Wash and cut avocado in half. Remove pit and scoop out flesh into a blender. Add juice of one lemon and about 1/2 cup water and blend until smooth. Add tamari and cayenne and blend again. If too thick to pour, add a little more water and blend again. (Yield: about one cup.)
4. Take chilled asparagus and cut each spear into thirds or fourths. (Toss with olive oil, if you wish.) Add to bowl of lettuce and veggies.
5. Finally, toss salad with about half the avocado dressing and top the salad with sprouts. (Garnish with radish rose, optional). Put rest of dressing on the table for those who wish more. Salad should be lightly coated.
VARIATIONS: Eggs are a symbol of spring, representing renewal, so feel free to add a chopped, hard-boiled egg. Or add some diced, flavored tofu.