Every year, on April 22, people all over the world celebrate Earth Day to acknowledge the importance of protecting our planet and supporting a healthy environment for all living things.
If we examine how we live our day-to-day lives, we can find ways to make a significant contribution to living sustainably by taking what may seem like small steps but, when added together, can make a significant difference.
Our kitchen appliances alone account for more than 14 percent of our home’s energy use. Add to that the cost of lighting, heating, and cooking in our kitchen while we prepare, eat, and clean up, and it makes sense to think about ways to be a little more eco-conscious in our meal planning and prep.
For this month’s recipe feature, we’re bringing you a unique, eco-friendly Earth Day menu. Becoming more eco-conscious in our day-to-day lives doesn’t need an all-or-nothing approach. Small steps lead the way toward the bigger goal.
These tasty small-step recipes are drawn from locally produced ingredients wherever possible and include vegan and vegetarian options perfect for an Earth Day meal.
Enjoy our Earth Day menu by serving it up on your finest china and using your best linen, with your favourite soy or beeswax candles lighting the way toward a memorable tradition that you’ll be keen to practise on more than just one day a year.
Every day can be as eco-friendly as befits Earth Day. But April 22 is the day the whole world shines the light on our environment to remind us to be friendly to our earth. When it comes to the food we buy, prepare, and eat, there are a few ways we can be particularly mindful—on Earth Day and every day.
On Thursday April 22, 2021, switch off your lights and set the mood. Romanticize your Earth Day meal and eat by candlelight (soy or beeswax, of course).
Check to be sure your dinnerware and cutlery is environmentally friendly, safe for use, and also sustainable.
Buy and support local food growers and merchants whenever possible.
Plan your meals to avoid overbuying, which often leads to waste.
Store vegetable scraps in your freezer and turn them into a big pot of soothing soup to enjoy on a rainy day.
Bring back eco-friendly—and much more elegant—cloth napkins to your kitchen service.
Finally, always remember to reduce, reuse, and recycle whenever possible.
These little bite-sized morsels are a snap to make. Traditionally, blinis are made with yeast and left to rise. We simplified the recipe using baking powder and soda. Plus, we added some buckwheat flour to make them a little nuttier. These delicious mini pancakes are the perfect foundation for any topping.
Fresh baby carrots are beginning to surface this month. They’re especially delicious eaten fresh from the garden. However, if you’re looking to sip a soothing bowl with healing spices, simmering young carrots in a lovely broth really delivers. We added nutty-tasting wild rice to up the protein quotient along with added fibre, potassium, and zinc.
Puttanesca is typically made with tomatoes, capers, and anchovies. But that’s not what “puttanesca” actually means. It roughly translates to “lady of the night.” We gave it a nutritional boost by adding in some miso, beans, and baby spring chard to add to the umami explosion of flavour. Perfect served with red wine and, of course, by candlelight.
There are plenty of reasons to fawn over heads of crisp lettuce, juicy tomatoes, and impossibly sweet peaches. But, truth be told, the cream of the crop arrives on the market when summer’s bounty has come and gone. Once sweater weather arrives, and we edge ever closer to snowflake season, there is a bounty of cold-hardy power foods to get your fill of at their peak flavour and nutrition. And they’re ripe for all sorts of culinary creations in the kitchen. So, definitely < don’t > stop frequenting those farmers’ markets. Diversifying the kinds of fall vegetables and fruits we eat will let us net a wider variety of nutrients to help maintain health throughout cold and flu season. If you love carrots and apples for their comfort-food appeal, you’ll want to branch out and also grab hold of celery root, pears, chard, and other underappreciated seasonal goodies. With that in mind, here are the immune-supporting recipes to include in your rotation to help keep you on track for a healthy and delicious autumn.
School is back in session and with it, new demanding fall schedules that mean less time to focus on bringing nutritious meals to the table. Eating leftovers for dinner eases time spent in the kitchen. But it doesn’t have to mean eating Monday’s meal on Tuesday and again on Wednesday! Finding new ways to reinvent and reuse leftover ingredients to create simple and delicious meals is another perfect way to save time while still eating healthy. Less time, with less mess, means less stress! Leftover proteins can be turned into delicious soups and pasta dishes, while unused grains and starches can quickly be transformed into nourishing and satisfying stovetop or oven dishes. Looking ahead and planning meals for the week will allow you to purposefully prepare extra ingredients (think strategic leftovers!) that can easily extend into another nutritious meal.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.