picnic for the planet

Earth day is this Friday so for anyone out there who doesn’t already honor our beautiful earth, this is the week to do so!  I’ve just stumbled across the Nature Conservatory’s Picnic for the Planet campaign and I love it.  The concept is pretty simple – let’s celebrate the planet we live on, the food it provides and the people we share it with.  Every day the planet does a lot for us so the least we can do is take our planet out to lunch!

So on and around Earth Day 2011 (April 22), people all around the world are encouraged to step outside and congregate at their favorite outdoor spot to enjoy good food and good people.  You can join a picnic that has already been planned or  you can grab some friends and plan your own.  It’s easy to do using the campaign website.  There’s even recipes from chefs from around the world who want to help make your picnic more memorable. I hope you’ll consider joining in on the fun!

via: prana

de-tox pea and basil soup

This recipe has been a staple over the past couple of weeks as I’ve been embarking on my cleanse (less than a week left to go!).  Two out of my three meals a day have to be liquid, so soup is on the menu many nights of the week.  And this one in particular just tastes so satisfying.  I really had no idea pea soup could be so simple and delicious!

 

 

Ingredients:

1 tablespoon olive oil

3 cloves of garlic, finely chopped

1 yellow onion, chopped

1 bag of frozen peas

2 cups fresh basil

1 avocado

4 cups water

 

Directions:

1. Saute the garlic and onion in the olive oil until cooked, apx. 5 – 8 minutes.

2. Add the peas and water and bring to a boil.  Reduce the heat and simmer until peas are fully cooked, apx. 7 minutes.

3. Add the basil and avocado and let cook for apx. 2-3 minutes.

4. Blend on the stove top using an immersion blender or blend in batches in a food processor.

5. Season with salt and pepper and enjoy!

 

If you aren’t following any kind of cleanse then make it pretty and garnish with a sprig of fresh mint and a drizzle of basil oil or creme fraiche!

 

de-tox hummus crusted chicken

I’m well into my cleanse and am feeling good!  Well, most of the time that is… Today was a little tough actually – thoughts of coffee and chocolate just kept creeping into my mind!  But it feels good to exercise discipline.  And really there are so many tasty things that I do get to eat.  Like this hummus crusted chicken. It’s a recipe I’ll definitely repeat, even after the cleanse.  And it’s super easy!

 

 

Ingredients

2 boneless/skinless chicken breasts (local and free-range)

2 lemons, (1 sliced into rounds and 1 juiced)

1/2 cup hummus (you can buy it or use the quick and delicious recipe below)

4 fresh rosemary sprigs or 2 tablespoons dried

Generous drizzle of balsamic vinegar

Sea salt and freshly ground pepper

 

If you do choose to make the hummus, blend the following ingredients in a food processor:

1 can garbanzo beans (chickpeas), rinsed and drained

2 cloves garlic, peeled

Juice of 1 lemon

3 tablespoons tahini

1 teaspoon sea salt

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon extra virgin olive oil

 

Directions

1. Preheat the oven to 450 degrees.

 

2. Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”).

 

3. Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces, so the flavor comes out more.

 

4. Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar.

 

5. Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes.

 

6. Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste. And enjoy!

veggie inspiration

We started a local organic veggie box delivery service in January through Betty’s Organics and so far so good!  It’s really proven to be an inspiration in the kitchen which is just what I was hoping for.  Today our box arrived full of leeks, spinach, butter lettuce, carrots, yellow onions, cauliflower and golden potatoes.  Time to plan this week’s menu!  We’re headed out of town this weekend so I’ll need to use most of these veggies up using only a couple of recipes.  Any good ideas out there?

 

photo found here