EARTH DAY 2013 KID-FRIENDLY RECIPES

 DON’T WORRY EAT HAPPY: EARTH DAY

Celebrating Earth Day with Park Maitland School 2nd Graders

This year marks the 43rd anniversary of Earth Day, founded by Senator Gaylord Nelson.  Meals on Heels by Mindy, a Healthy 100 business,  was thrilled to partner with Park Maitland School and ECOBAGS® brand to help celebrate and educate children about the ever-important responsibility of taking care of our planet — together.  Over 650 elementary school children, faculty, staff and parents joined in the school’s celebratory program which highlighted actions students and adult leaders can commit to practicing to help protect and conserve our planet for future generations.

The goal with our “Don’t Worry, Eat Happy” school program is to equip children with knowledge, food and fun that strengthens good choice making for mind-body-spirit excellence.  Our themed Earth Day ECOBAGS Art Project included all 2nd-grade student participation. The winning design received an Earth Day food party for the prized student’s classmates and hands-on educational recipe seminar hosted by Mindy.  After all, the kitchen is both a place of unity and classroom for education about food.  The lessons learned (like eating rainbow colors for health) returned home and were shared with parents and the community where a constructive and proactive dialogue about local food systems and benefits of eating fresh ingredients became a natural part of kitchen table talk.

Let’s Play!

Be sure to check our FacebookTwitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!

EAT WELL. FEEL WELL. ENTERTAIN WELL.

LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!

Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen!

  • Mercy, Dave Matthews Band
  • Big Yellow Taxi, Joni Mitchell
  • ABC, The Jackson 5
  • This Land Is Your Land, Peter Paul & Mary
  • Down to Earth, Peter Gabriel
  • Joy to the World, Three Dog Night

EDIBLE FLOWERS

Flowers are a colorful way to add fun to food.  Although not all flowers are edible, those that are must usually be purchased from specialty produce markets or supermarkets that carry gourmet produce. They can be stored, tightly wrapped, in the refrigerator up to a week. Flowers that have been sprayed with pesticides (such as those found at florists) should never be eaten.

Some of the more popular edible flowers are: the peppery-flavored nasturtiums; chive blossoms, which taste like a mild, sweet onion; pansies and violas, both with a flavor reminiscent of grapes; and perfumy, sweet roses.  Edible flowers turn the ordinary into the extraordinary…artful, playful, fun!

Here are some of my favorite edible flowers, Don’t Worry, Eat Happy!

  • Basil
  • Chive blossoms
  • Daylily
  • Geraniums
  • Lavender
  • Lilac
  • Marigold
  • Mint
  • Nasturtiums
  • Pansies
  • Rose
  • Rosemary
  • Sage
  • Squash
  • Violas

Citrus Fennel & Flower Salad

CITRUS FENNEL AND FLOWER SALAD

Prepared in 10 minutes or less.

Ingredients

1 large orange, peeled and ends trimmed
1 grapefruit, peeled and ends trimmed
1 large fennel bulb, halved, cored and thinly sliced
3 Tbs freshly squeezed citrus juices
¼ cup Extra Virgin olive oil
¼ cup packed fresh basil leaves
Kosher salt and freshly ground black pepper
cup Spanish Marcona almonds, chopped (walnuts can be substituted here)
Edible flowers for garnish

Preparation

Hold an orange over a large bowl and cut along the white pith on both sides of each segment. Free the segments and place them into a large sieve. Repeat with the grapefruit. Squeeze the fruit membranes over the large bowl to extract juices.  Reserve the juices in the bottom of the bowl and set aside. Place the fruit segments and thinly sliced fennel in a salad bowl.  Set aside.

In a blender or small food processor, blend together the oil, basil leaves and 3 tablespoons of the reserved citrus juices until smooth.  Season with salt and pepper to taste.  Pour over the fruit and fennel slices. Add the chopped Marcona almonds.  Gently toss until all the ingredients are coated.  Garnish with edible flowers.  Serves 4.

Don’t Worry Eat Happy: Earth Day Party with PMS 2nd Graders

SPRING PEA MEDLEY IN LETTUCE CUPS
Prepared in 15 minutes
or less.

Ingredients

8 oz snow peas
1¼ lbs English peas, shelled (1½ cups) or 1 (10-oz) package frozen petite peas, thawed
2 Tbs Extra Virgin olive oil
1 Tbs unsalted butter
4 large scallions, outer layer and ends removed, finely chopped
1¼ tsp kosher salt, ½ tsp freshly ground pepper
1 tsp freshly grated lemon zest, 2 tsp fresh lemon juice
Fresh mint finely chopped for garnish

**6 Bibb lettuce leaves for edible cups.

Preparation

Trim ends of snow peas. Cut snow peas diagonally into thirds.

Heat both Extra Virgin olive oil and butter in a large heavy skillet over medium-high heat until the butter melts. Add the scallions and cook, stirring occasionally, until they start to lightly brown, approximately 3 – 4 minutes.

Add the prepared snow peas, English peas, salt and ground pepper. Cook, stirring occasionally, until all the peas are tender and bright green, 3 – 5 minutes.

Remove the skillet from the burner and gently stir in the lemon zest and juice. Set aside and keep warm. Garnish with chopped mint.  Spoon into individual Bibb lettuce leaves.  Serves 6.

 

GREEN MACHINE EARTH DAY SMOOTHIE

This vibrant and nutrient rich smoothie is packed with light and fresh Spring flavors.  It also has rich anti-inflammatory compounds from pineapple as well as essential fatty acids, Omega-3 and Omega-6, from Chia seeds.  Chia seeds also provide extra protein to boost your energy levels.

Ingredients

1 cup fresh cut pineapple or defrosted frozen pineapple chunks
1 apple, peeled, seeded and sliced
1 large handful baby spinach, washed and dried
1 banana, peeled and cut into pieces
1 cup almond milk
1 scoop Chia seeds
1-2 handfuls of ice

Preparation

Place all ingredients in blender for 45 – 60 seconds.  Liquefy and pour into cups.  Enjoy with a colorful straw!  Serves an 8-oz glass.

Ingredient Substitutions:
Pineapple:  orange, grapefruit, mango
Apple:  pear
Spinach:  kale leaves
Banana:  avocado
Almond milk:  coconut water
Chia seeds:  ground flax seeds

JUST LOVE THESE KIDS!


Reese and Mindy talk art, gardening and how to make a difference.

 


Meals on Heels by Mindy in action for “Don’t Worry, Eat Happy” Earth Day school program.

 

“Don’t Worry, Eat Happy” art contest winner, Reese – PMS 2nd Grader

Troy, PMS 1st Grader & Journalist


Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>