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 Monday: Stuffed Banana Squash

Happy Monday! Once again we bring you a delicious and healthy meal!

Did you know?– a quarter pounder is worth more than 30 average American showers. Eating less meat can help save water and reduce your ecological footprint! (source: National Geographic) Here is a tasty meatless recipe to enjoy!

Autumn Stuffed Banana Squash

Ingredients:

1 Banana Squash (or a few smaller squash of your choice), halved, seeded, and ends chopped
3-4 Tbl olive oil
3 c. cooked quinoa (I cooked mine in veggie broth)
juice of 1 lemon (add a little zest for extra flavor)
2 apples, cored and chopped
3 stalks celery, diced
1 onion, diced
1 c. pecans (thinking of toasting these in the skillet for a few minutes next time so they maintain more crispiness)
1 c. raisins
Sage, 1 Tbl. fresh or 1 tsp. dried
sea salt and pepper to taste
optional veggie cheese of choice to sprinkle on right before serving

Directions:

1. Preheat oven to 375 degrees.  Rub 1-2 Tbl olive oil onto flesh of halved squash.  Rub in salt and pepper (to taste).  Lay flesh down on baking sheet and bake for 45 minutes (30 for smaller squash.)

2. While it bakes, add 2 Tbl. olive oil, onion and celery to skillet.  Cook until softened and shimmery.  Add sea salt and pepper to taste.  In a large bowl toss apple with lemon juice.  Add quinoa, pecans, raisins, sage and sauteed celery and onions.

3. Pull the squash out of the oven, flip over and fill with quinoa stuffing.  Cover with foil and bake for another 30-45 minutes, or until flesh is soft in the center.

Recipe and picture originally posted on Good Clean Food!

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: 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: Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

Happy Monday! Here’s our newest recipe.

Help to reduce water waste by cutting meat out of your diet once a week. The 9 Billion states that it takes about 60 pounds of water to produce a pound of potatoes, 108 for a pound of wheat, 168 for a pound of corn, 229 for a pound of rice, and 12,000 gallons for a pound of meat?

Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

or enjoy it salad style

Ingredients:

• one bunch kale
• white miso paste
• apple cider vinegar
• agave syrup or maple syrup
• chipotle powder
• tortilla wraps (try sprouted grain!)
• tempeh
• avocado + tomato + red onion
• healthy fat oil (optional)

Directions:

Recipe 1: Easy White Miso Dressing

3 Tbsp white miso paste (fridge section – tub)
3 Tbsp apple cider vinegar
2 Tbsp agave or maple syrup (1 Tbsp of each)
a few dashes black pepper
1-2 Tbsp your favorite healthy-fat oil (light version: sub added oil with water!)
(optional) 1 tsp tahini (adds a nutty flavor and added richness)

Directions: Briskly stir until smooth. This dressing will be used for the salad and for the tempeh. Note that miso paste is quite salty and that is

Recipe 2: Miso-Dipped Tempeh Logs

1 package tempeh, sliced into 8 logs.
tiny drizzle of oil for saute pan
chipotle powder
black pepper
Miso Dressing (recipe above)
(optionsl: try a few drops vegan liquid smoke too!)

Directions:

1. Heat the oil in your saute pan.
2. Dip about half the tempeh log into miso dressing – it should coat it nicely. (If your dressing is too thin, try adding in another spoonful of miso paste)
3. Lay dipped tampeh logs on hot pan – then sprinkle each log with a few dashes of chipotle powder and black pepper – allow logs to cook for about a minute on each side – or until all sides are caramelized and browned. Do not overly-blacken tempeh as this will burnt he delicate flavors.
4. Remove from pan – transfer to plate and set aside to cool for use in wraps or salads.

Recipe 3: Raw Kale Salad

1 bunch kale (I used purple kale)
2-3 Tbsp white miso dressing (above)
1/2 cup red onion, thinly sliced

toppers:
1 tomato, diced or thinly sliced
avocado, thinly sliced or diced

Directions:

1. Remove kale leaves from thick stems and chop into small pieces.
2. Wash kale well. My process: I rinse the kale in warm-hot water. Then immedietly rinse in very cold water + a cup of ice cubes. Then I drain the water and sither spin the leaves dry or pat with a paper towel.
3. Transfer washed/dried kale to large bowl and toss with the dressing and onions. You can add in other fridge-friendly veggies like carrots, cucumber, celery, radishes and many more.
4. Fold in tomatoes and avocado or add as toppings later.
Use salad in wraps, serve or store covered int he fridge until ready to serve. Note: if storing kale salad in the fridge you want to use a minimal amount of dressing so that you do not make the texture soggy. About 1-2 Tbsp should be enough to lightly wet your kale leaves.

Recipe 4: Full Service Wrap or Salad 

Wraps (per large wrap):
1/2 cup kale salad
2-3 slices avocado
1-3 slices tomato
1-2 tempeh logs
1 sprouted grain tortilla wrap (or another variety)

Wrap and serve or store in the fridge until ready to serve. You can serve stored wraps chilled or warm in the oven before serving.

If making salad: add same ingredients to bowl instead of tortillas (add more for larger salads!)

Original Recipe posted on Healthy Happy Life.

Good Happens.

Peace Grl Out!

Meatless Monday: Avocado Mac and Cheese

Happy Monday! Start off the week with a healthy choice for you and environment with this recipe!

Meat intake doesn’t just affect out bodies; there are environmental consequences. According to Youth and Environment Europe, tropical forests are cleared in order to expand acreage for livestock use. “The burning of the forests contributes 20% of all greenhouse gases, which is more than from transportation. Roughly 1,000 species a year become extinct because of the destruction of the rainforests.

Avocado Mac and Cheese

Ingredients:

10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired

Directions:

1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.

2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.

3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.

4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.

Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.

Recipe originally posted on two peas and their pod

Good Happens.

Peace Grl Out! 

Meatless Monday: Spiced Lentil Tacos

Livestrong lists several health benefits of a vegetarian diet including, lower rates of kidney disease as well as slower progression when it already exists. This could be because vegetarians tend to have lower cholesterol levels and appear to consume less protein. In addition plant-derived proteins may stress the kidneys less than animal-derived.

Start off the week healthy with this recipe!

Spiced Lentil Tacos

Ingredients:

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 1 cup dried brown lentils, rinsed
• 1 package (2.25 ounce) taco seasoning
• 2 1/2 cups vegetable broth
• 1/2 cup fat-free sour cream
• 1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
• 2 teaspoons adobo sauce
• 8 taco shells
• 1 1/4 cups shredded lettuce
• 1 cup chopped tomato
• 1/2 cup shredded reduced-fat (2 percent) cheddar

Directions:

1. Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning.
2. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil.
3.  Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes.
4. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

Recipe originally posted on epicurious.

Good Happens.

Peace Grl Out!

Meatless Mondays: Arugula, Mozzarella, Tomato on Focaccia

It’s Monday once again – we hope you enjoy our new meatless recipe! It will be sure to start your week off on a healthy and happy note.

Take a look at International Justice Mission’s campaign for slave-free tomatoes, Recipe for Change. Think about purchasing your tomatoes for this recipe from supermarkets that have joined the Fair Food program to provide only slave-free tomatoes, such as Trader Joe’s and Whole Foods, or shop at your local farmer’s market! You can also join the campaign to bring slave-free tomatoes to your local supermarket. This simple contribution can help to fight human right’s abuses around the world. Learn more from Recipe for Change’s resources.

Arugula, Mozzarella, Tomato on Focaccia

Ingredients:

• 3 large, vine-ripened tomatoes, cut into 1/4-inch thick slices
• 1 red onion, sliced thin
• 3 tablespoons red wine vinegar
• Freshly ground black pepper
• 3 cups packed trimmed arugula, rinsed, spun dry, chopped coarse
• Focaccia bread, halved horizontally (enough for four sandwiches)
• 1/2 pound mozzarella, sliced thin (fresh is best)
• 1 Tbsp. mayonnaise (optional)

Directions:

1. In a large bowl or baking dish, combine tomatoes, onion and vinegar and season with pepper and salt. Marinate 30 minutes.
2. Layer tomatoes, mozzarella, onions and arugula on the Focaccia half. Spread some mayonnaise on the top half of the Focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.
3. Enjoy!

Recipe originally posted on Simply Recipes.

Good Happens.

Peace Grl Out!

Meatless Mondays: Baked Vegetable Lasagna

Happy Monday! As promised, here is your weekly meatless recipe – enjoy!

Baked Vegetable Lasagna

Ingredients:

• 3 tablespoons olive oil, divided
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 teaspoon kosher salt, divided
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 cup ricotta cheese
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1 (14-ounce) package water-packed firm tofu, drained
• 1 large egg, lightly beaten
• 1/2 cup thinly sliced green onions
• 3 cups finely chopped red bell pepper (about 2 medium)
• 2 medium zucchini, quartered lengthwise and thinly sliced (about 3 cups)
• 1/3 cup finely chopped fresh parsley
• Cooking spray
• 12 cooked lasagna noodles
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions:

1.  Preheat oven to 375°.
2.  Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add white onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute or until golden. Add 1/2 teaspoon salt, sugar, 1/8 teaspoon black pepper, crushed red pepper, and tomatoes. Cover, reduce heat to low, and simmer 15 minutes or until thoroughly heated. Remove from heat; stir in basil and oregano. Cool.
3.  Combine ricotta, Parmigiano-Reggiano, tofu, egg, and 1/4 teaspoon salt in a food processor; process for 10 seconds or until blended. Stir in green onions. Set aside.
4.  Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add bell pepper, zucchini, and remaining 1/4 teaspoon salt to pan; sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat; stir in parsley and remaining 1/8 teaspoon black pepper.
5. Spread 1/2 cup tomato mixture in the bottom of a 13 x 9–inch baking dish coated with cooking spray; top with 3 noodles. Spread 3/4 cup tomato mixture over noodles; top with 1 cup tofu mixture and 1 cup zucchini mixture. Repeat layers twice, ending with noodles. Spread remaining 3/4 cup tomato mixture over top. Bake at 375° for 35 minutes or until bubbly; top with mozzarella cheese. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes.

Recipe originally posted on Cooking Light.

Good Happens.

Peace Grl Out!