Earth Day 2010
Celebrate Earth Day this year with these kid-friendly recipes, activities and eco-friendly products that will keep you and your family Earth-friendly year round!
For a great selection of family -friendly and eco-friendly products check out items like these 100% cotton 13″ square napkins which can also double as a placemat. The sewn-in label leaves a space to write your child’s name and they are just perfect for kids ages 3 and older. Take a look at all the different designs
Every chef needs an apron and here are a selection of cotton fabric aprons that boast an acrylic coating (not PVC) and it meets the Oeko-Tex 100 Standard which certifies that the cloth does not contain harmful chemicals and components. Both Eco-and human-friendly these aprons fit kids ages 2.5-6 years. Take a look at all the assorted colors and patterns
Here are some simply sensational eco-friendly recipes that kids will love to make and parents will love them to eat. Happy Earth Day today and every day of the year!
Earth-friendly Edamame Dip
Makes about 2 ½ cups
1/2 cup frozen organic edamame, cooked, cooled, and shelled
1/2 cup organic vegetable broth
1/4 cup chopped organic red onion
3 tablespoons chopped fresh organic cilantro or parsley
2 tablespoons organic rice vinegar
1 tablespoon extra virgin organic olive oil
1/2 teaspoon sea salt
1 1/2 teaspoons organic Asian chili garlic sauce
1 (16-ounce) can organic white beans, drained
Let’s Start Mixing!
Place all ingredients in a food processor, and process about 45 seconds or until smooth and creamy.
Serve immediately, or cover and chill up to 3 days.
Cornbread-in-a Recycled Can
1 cup natural organic flour
1 cup stone ground organic cornmeal
2/3 cup Turbinado sugar
1/2 teaspoon kosher salt
3 teaspoons baking powder
1 free range brown egg
1 cup plain soy milk
1/3 cup organic canola oil
Medium sized mixing bowl
10-12 recycled cans (approximately 5 ounce size), washed and dried
Let’s Start Stirring!
1. Preheat oven to 400 degrees F. Generously spray the inside of each can with cooking spray and sprinkle about ¼ teaspoon cornmeal inside each can to coat the bottom and lower portion of the sides of each can. Place cans on sheet pan and set aside.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder with a whisk. 3. Stir in egg, milk and Canola oil until well combined.
4. Pour batter into prepared cans, filling ¾ full. Bake in preheated oven for 15 -20 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from oven and cool on wire rack for 5 minutes. Serve in cans or remove before serving.
Hooray for Homemade Honey Butter
For Homemade Butter
Makes about 1 cup
2 cups heavy whipping cream
1/8 teaspoon all natural sea salt
For Honey Butter
Makes about 1 ½ cups
1 cup organic or homemade butter, room temperature
1/4 cup local organic honey
1/4 teaspoon organic ground cinnamon
¼ teaspoon Fair Trade vanilla
Let’s Start Shaking!
For Homemade Butter
You’ll need: 2 pint size Mason jars and 2 marbles chilled in freezer for 30 minutes, one medium sized bowl, and a 6 inch strainer.
1. Divide heavy cream evenly between 2 chilled jars and drop a marble into each jar. Secure lid and start shaking.
2. At first you will hear the marble moving, but after about 5-10 minutes, the cream will be so thick that you won’t hear or feel the marble. The sides of the jar will also become coated with thick cream. Keep shaking for another 5-10 minutes. While you are shaking the jar, you will begin to hear the marble again and see the cream on the sides of the jar begin to disappear. During this time the butter will be forming.
3. All of a sudden you will see small lumps of butter with a milky liquid in the jar…Your butter is ready! Remove lid and pour butter and liquid into the strainer over the bowl. Rinse the butter with cold water and let it sit in the strainer for 5 minutes. Remove strainer with butter and discard liquid in bowl.
4. With a paper towel carefully pat butter dry to remove any drops of water. Place it in small container and stir in salt. Store covered in refrigerator.
For Honey Butter
In a medium bowl combine room temperature butter, honey, cinnamon, and vanilla. Whisk until well combined.
Remove from bowl and spoon onto unbleached parchment paper or waxed paper in a horizontal line shape. Roll into a log and refrigerate. Slice sections of honey butter as needed.
Honey Butter may store wrapped in the refrigerator for up to 1 week or frozen for up to 1 month.
Kid-friendly Green Cuisine Tips
“Bee” sure to choose local honey for all your recipes! Honey from a local beekeeper is produced with minimal stress for honey bees – good news for you and the honeybees. Local honey tastes better and makes healthy eats because it contains small amounts of vitamins, minerals, and antioxidants – No other sweetener can make that claim. It’s also a great choice for replacing (those not so healthy) refined sugars.
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