Crossville Chronicle (Tennessee), Missy Wattenbarger
Published April 14, 2009
It's that time of year again to reflect on our planet and what we can do to help keep it healthy. Earth Day 2009 takes place April 22, marking the anniversary of the birth of the environmental movement in 1970.
Twenty million people celebrated the first Earth Day, and the fight for a clean environment continues. According to
www.kaboose.com, one of the best ways to honor this special day is to prepare a dish that features seasonal fruits and vegetables that are less likely to contain harmful pesticides.
The Environmental Working Group lists peaches, apples, celery, strawberries, imported grapes, lettuce, carrots and pears among the "dirty dozen" with the highest pesticide levels, while onions, avocados, frozen sweet corn, pineapples, mangoes, asparagus, frozen peas, kiwi, bananas and cabbage have the lowest.
Use one of the following recipes with "clean" produce to do your part this Earth Day.
Angel Hair Pasta with Asparagus
8 oz. angel hair pasta
1 tbsp. olive oil
1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
1/2 tsp. crushed red pepper
1/2 cup grated Parmesan cheese
Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
www.kaboose.com
Fruit and Nut Coleslaw
1 (8 oz.) can sliced pineapple, drained with juice reserved
2 tbsp. lemon juice
1 banana, peeled and sliced
3 cups shredded cabbage
1 cup diagonally sliced celery
1 (11 oz.) can mandarin oranges, drained
1/2 cup chopped walnuts
1/4 cup raisins
1 (8 oz.) container orange flavored yogurt
1/2 tsp. salt
Drain pineapple, reserving 2 tablespoons juice. Cut pineapple into thin strips, and place in a large bowl.
In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins; toss to combine.
Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled.
www.kaboose.com
Vegan Banana Blueberry Muffins
2 very ripe bananas, mashed
3/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. water
1 1/2 tsp. egg replacer (dry)
1/2 cup blueberries
Preheat oven to 350 degrees F. Grease muffin cups or line with paper muffin liners.
In a large bowl combine mashed bananas, all-purpose flour, whole wheat pastry flour, sugar, baking powder and salt; mix until smooth. In a small bowl or cup combine water and egg replacer; stir into banana mixture. Fold in blueberries.
Spoon batter evenly, about 1/4 cup each, into muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until golden brown.
