A New Perspective

New things that have never been seen before can be revealed with just a change of perspective. This is the type of mindset that famous French photographer Yann Arthus-Bertrand held when he released his first documentary film, Home.

The film is a commentary of the impact that humans have on their cumulative home, Earth. What makes Home stand out is that it gives viewers a new look at their home, as the whole film is shot in an aerial perspective. With the film, Arthus-Bertrand shares his love and concern for the beautiful world. Interestingly, given the nature of the film, the whole production was carbon offset with sums of money that was paid towards providing people with clean energy. Below is the trailer that was released for the film:

The whole film was released by Arthus-Bertrand to the world for no cost, and it can be viewed on various video streaming websites.

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Meatless Monday in Honor of Chef Jeff: Roasted Beet Salad with Oranges, Pecans & Scallions

Happy Monday! We are excited to say that another one of our monthly Chef Jeff classes is happening this Saturday, February 9. Join Chef Jeff and other aspiring, young chefs for Junior Chef Workshop (Ages 8-18)!

In honor of the upcoming Chef Jeff class, this Monday we bring you a vegetarian recipe for Roasted Beet Salad with Oranges, Pecans & Scallions.

Recipe courtesy of Chef Jeff!

Roasted Beet Salad with Oranges, Pecans and Scallions

Ingredients:

• 2 lbs. mixed beets (red, yellow, Chioggia/striped)
• 3 oranges such as Valencia
• Bunch of scallions
• ½ cup pecans, chopped roughly
• 1    Tablespoon minced ginger
• 1    large clove of garlic, minced
• 3 Tablespoons maple syrup
• ¼ Cup Balsamic or Sherry vinegar
• ¼ cup olive oil

Directions:

1. Preheat the oven to 400ºF. If possible use a combination of beets (red, yellow, Chioggia/striped)
2. Remove their tops, leaving about ½ of the stems, wash and put into a baking dish (lined with aluminum foil for easier clean up) with a splash of water.
3. Cover tightly with foil and bake for 45 minutes to an hour until they can easily be pierced with a fork.
4. Uncover and allow to cool.
5. Cut the tops and tails off the beets and peel them.
6. Cut them into quarters then crosswise.
7. Sprinkle with salt and pepper.
8. In a frying pan heat a tablespoon of olive oil and add the pecans and the diced beets and cook stirring often until the beets start to brown and the nuts are fragrant.
9. Add the ginger and garlic; cook 1 minute.
10. Remove from the heat and add vinegar, maple syrup and the remaining olive oil to the pan and stir to combine.
11. Peel and dice the oranges.
12. Wash and chop the scallions using up to the pale green part.
13. Add the oranges and scallions to beet mixture.
14. Serve cool or at room temperature.

Good Happens.

Pay it Forward!

Live Peace with Kijani Grows

Each Saturday we like to highlight an organization or movement that is making Good Happen! Today we are shining the spotlight on an organization focused on sustainable eating called Kijani Grows!

Kijani Grows is an organization that produces and installs “smart aquaponics” systems for schools, homes, and companies. They also offer courses teaching students how to build their own aquaponics system. The difference between regular aquaponics systems and the “smart” ones that this organization makes is that these gardens use a variety of sensors that allow you to monitor your garden when away from it.

The video below shows the founder of Kijani Grows, Eric Maundu, as he walks us through the proponents of his system.

Kijani Grows has various projects, including their One School, One Garden project, in which they plan to teach students how to build a smart aquaponics system and how to configure it to work on the internet. They also have the San Mateo EcoVillage in which they plan to use three 3×8 grow beds to feed residents of the EcoVillage.

Good Happens.

Pay it Forward!

DIY Project: Repurpose a Light Bulb!

Ever wonder what you can do with a burned out lightbulb? Here is a creative and eco-friendly idea found on instructables.com that will help you repurpose your old lightbulbs into mini terrariums or planters! One IMPORTANT note: make sure NOT to use fluorescent light bulbs as they contain phosphor which is toxic.

First, follow these steps on how to hollow out a lightbulb. Please make sure an adult is nearby to supervise these steps. Then go ahead and fill your mini terrarium with moss, soil, and rocks from your backyard! To stand up your lightbulb, some ideas include using an aluminum ring from an old hard drive, or constructing a stand from a piece of wire.

Get creative and have fun with this project!

Good Happens.

Pay it Forward!

Meatless Mondays: Tiered Tomato Soup

Happy Monday!

This week, we have a wonderfully refreshing soup recipe for you. Not only is it aesthetically appealing, but it is furthermore pleasing to the palate and healthy!

There are many health benefits that comes from consuming tomatoes. They contain Vitamin B and potassium, which effectively reduces cholesterol levels and lowers blood pressure. Therefore, tomatoes can help prevent heart attacks, strokes, and other heart related problems. So include this tomato recipe into your week’s diet and eat your way to a healthier heart!

Tiered Tomato Soup Recipe

Ingredients:

• 2 pounds ripe tomatoes
• 3 to 4 tablespoons white wine vinegar
• Salt
• 2 firm-ripe avocados (8 oz. each)
• 3/4 cup vegetable broth
• 1/4 cup sour cream
• 3 tablespoons lime juice
• 1 cucumber (12 oz.)
• 3 tablespoons minced shallots
• 1 teaspoon minced fresh tarragon

Directions:

1. Rinse and core tomatoes; cut into chunks. Whirl in a blender or food processor until smooth, then rub through a fine strainer into a bowl; you should have about 3 cups. Discard residue. Season purée to taste with 2 to 3 tablespoons vinegar and salt. Cover and chill until cold, at least 1 hour.
2. Peel and pit avocados; cut into chunks. In a blender or food processor, whirl avocados, broth, sour cream, and lime juice until smooth. Add salt to taste. Cover surface with plastic wrap and chill until cold, at least 1 hour.
3. Peel cucumber; cut in half lengthwise and scoop out and discard seeds. Dice cucumber into 1/8-inch pieces; you should have about 1 cup. In a small bowl, mix cucumber, shallots, 1 tablespoon vinegar, and minced tarragon. Cover and chill until cold, at least 30 minutes.
4. To serve, stir avocado mixture to blend and pour equal portions into glasses (12 to 16 oz. each). Whisk tomato mixture to blend and gently pour over avocado. Top with diced-cucumber mixture. Clear, straight-sided glasses or wineglasses show off the layers of color best, but large martini glasses also work. You can also use soup bowls and keep the layers a surprise.

Recipe originally posted by My Recipes.

Good Happens.

Peace Grl Out!

Meatless Mondays: Eggplant Panini with Pesto

Happy Monday!

Check out the Center for Investigative Reporting’s video on the Hidden Costs of Hamburgers as part of the their Food for 9 Billion challenge.

Eggplant Panini with Pesto

Ingredients:

• 1 large eggplant, about 12-14 oz
• kosher salt to taste
• olive oil spray (I used my misto)
• 12 oz french bread (or baguette), cut into 4 pieces
• 4 slices part skim mozzarella cheese (Sargento )
• 2 tbsp skinny pesto 
• 8 thin sliced tomato

Directions:

Slice the eggplant into 1/4-inch thick slices. Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant. Pat the eggplant dry with paper towels. Preheat panini grill. Lightly spritz eggplant with olive oil, season with salt and pepper. When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through. Set aside. Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Good Happens.

Peace Grl Out!

Meatless Monday: Chocolate Fudge Zucchini Cookies

This Monday splurge a little with this delicious chocolate cookie recipe! In the United States, 80% of aquatic habitats in streams have been harmed and negatively impacted by the grazing of livestock. Help to reduce your impact by having a meatless meal every week. Take a look at our previous posts for main dish inspiration.

Chocolate Fudge Zucchini Cookies

Ingredients:

1 1/4 cups all-purpose Gold Medal flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter
1/2 cup Dutch process cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain Greek yogurt (I use Chobani 0%)
1 teaspoon vanilla extract
1/2 cup finely shredded zucchini
1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°. Line a large baking sheet with a Silpat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that’s ok. Add the yogurt and vanilla extract. Stir until smooth.

3. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.

4. Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.

Note- squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.

Recipe originally poster on Two Peas & Their Pod. 

Good Happens.

Peace Grl Out!

Meatless Monday: Broccoli Curry Udon

Happy Monday! Once again we bring you a delicious and healthy meal- we hope you enjoy our new meatless recipe!

Give up meat for one day out of the week to decrease your risk of contracting cancer. The Cancer Project claims that countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.

Broccoli Curry Udon

Ingredients:

• 8 oz dry round udon noodles
• Olive oil for sauteeing (I use a spray bottle of oil)
• 1 pound broccoli florettes (6 cups)
• Medium red onion, thinly sliced
• 2 teaspoons fresh minced ginger
• 3 cloves garlic, minced
• Big pinch red pepper flakes
• 2 cups vegetable broth mixed with 2 teaspoons cornstarch
• 2 teaspoons curry powder (see note)
• 1 Tablespoon soy sauce
• 1/2 cup light coconut milk
• 4 teaspoons toasted sesame seeds

Here are some extra ingredients and variations of the recipe you can try!

Shiitake & Red Bell Pepper
Omit onions, use half the amount of broccoli
Saute 8 oz thinly sliced shiitakes for 5 minutes
Saute a thinly sliced red bell pepper for 5 minutes

Bok Choy
Use 2 lbs bok choy in place of the broccoli
Saute the bok choy stems for 5 minutes
Add the leaves and saute 3 minutes more

Tofu
In addition to the veggies, saute diced extra firm tofu with a pinch of salt and pepper and add it to the noodles.

Directions:

1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few sprays of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
3. When broccoli is done, remove from pan and set aside. Next saute onions in a bit of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and top with garnishes (if using) and sprinkle with sesame seeds.

Recipe originally posted on Post Punk Kitchen.

Good Happens.

Peace Grl Out!

Meatless Monday: Stuffed Sweet Potatoes

Happy Monday! This week we have two recipes for a stuffed sweet potatoe. One is moderately stuffed and the other is mega stuffed if you’re extra hungry, or can’t resist that mouthwatering picture.

According to the 9 Billion, the meat and livestock industry is responsible for 37% of methane and 65% of nitrous oxide emissions in the world. Cutting meat out of your diet once a week can help to reduce carbon emissions.

Stuffed Sweet Potatoes

Recipe One: Simple Stuffed. Skinny Style.
1 sweet potato, oven-baked/slit down middle
3/4 cup plain soy yogurt
1/3 cup tomatoes, diced
sprinkle of chopped cilantro
chopped chives
a few dashes of chipotle spice
salt/pepper to taste

Recipe Two: Over-Stuffed. Fully Loaded.
1 sweet potato, oven-baked/slit down middle
1/2 cup refried beans (spicy flavor for me)
1/3 cup mushroom quinoa (basic quinoa tossed with sauteed shiitake mushrooms + optional nutritional yeast)
1/4 cup marinated kale salad (recipe below)
2 Tbsp vegan chipotle sweet potato sauce (recipe below)
chopped chives
pepper to taste

Directions for stuffing potatoes: Simply pile on the toppings! Sticky or heavy items are best layered first. For the loaded potato I did beans, quinoa, salad, dressing, chives/pepper on top.

Kale Salad
2 cups kale, chopped
1 tomato, diced
2 Tbsp sliced almonds
2 scallions, chopped
tossed in Miso Dressing - recipe in this post

Chipotle Sweet Potato Sauce
1 Tbsp baked sweet potato (scoop from potato)
1 Tbsp mayo
a few dashes chipotle powder
1 tsp maple or agave syrup
(thin out with a splash of liquid if desired – water, vinegar, oil works)

Good Happens.

Peace Grl Out!

Meatless Monday: Quinoa Fruit Salad with Honey Lime Dressing

Happy Monday! Reduce your meat intake to improve your health by having a meatless meal at least once a week. According to the Cancer Project, countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.

Quinoa Fruit Salad with Honey Lime Dressing

Ingredients:

1 cup quinoa (I used Red Quinoa)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Recipe originally posted on Two Peas and their Pod.

Good Happens.

Peace Grl Out!