Sustainable Eating this Holiday Season

Holiday season! Food, food, and food. How does this effect our oceans? When you buy local, and buy organic you are voting for a cleaner environment. Local and organic means less carbon footprint and less chemical runoff into our oceans. One of our Mermaids wrote a beautiful blog with recipes that we'd like to share.

 

@thegreencreative

@thegreencreative

 

'Tis the season for time with loved ones… which often means excess eating! Do you ever notice that there seems to be a lack of veggies at the table during family feasts? A plain veggie has no chance at competing with all the rich hearty foods around it and therefore is often overlooked or left out all together. We thought we'd share our most recent favorite veggie recipes to keep you healthy during these hectic times. 

Roasted Roots

Local and in season, these are always tasty during the holidays. Plus the mix of colors is fun and festive. We like to make extra and save them for snacking. :)

Ingredients:

¼ cup extra virgin olive oil

6 medium carrots, rainbow colored (if available), cut into 3 inch lengths (halve the thicker pieces) 

6 medium parsnips, cut into 3 inch lengths (halve the thicker pieces) 

4 medium golden and/or red beets, cut into lengthwise pieces 

2 medium sweet potatoes, cut into 3 inch lengths

8 shallots, peeled and cut in half (or in quarters if large)

6 small cloves garlic, thinly sliced (optional)

1 tablespoon fresh thyme 

2 tablespoons fresh rosemary

sea salt (to taste)

fresh ground pepper (to taste)

 

image.jpg
image.jpg


Directions:

Heat oven to 450 degrees

Toss all veggies* together in large bowl with olive oil, thyme, rosemary, salt & pepper

*Note: red beets often turn everything pink so if you want to avoid this you can mix these separately 

Spread veggies in a single layer over two cooking sheets lined with foil

Roast until tender and golden on top (30-40 minutes), shaking midway through to ensure even cooking

 

  Optional add-ons (after cooking): Serve on a fresh bed of arugula Drizzle with walnut oil Sprinkle with goat cheese

 

Optional add-ons (after cooking):

Serve on a fresh bed of arugula

Drizzle with walnut oil

Sprinkle with goat cheese

Roasted Broccoli With a Kick

Before kale got all trendy, broccoli was our top pick from the greens category. At the present, we really can't choose one over the other for fear of hurting feelings so we'll just settle on the agreement they're both delicious and nutritious! 

Ingredients:

6 tablespoons extra virgin olive oil

2 large bunches of broccoli, trimmed and cut (make sure to dry after rinsing)

6 small cloves garlic, thinly sliced 

1.5 lemons, juiced 

1 teaspoon crushed red pepper flakes

2 teaspoons sea salt 

 

image.jpg
image.jpg

Directions:

Heat oven to 425 degrees

Toss broccoli in large bowl with oil, pepper flakes and salt

Spread broccoli in a single layer over large cooking sheets lined with foil, sprinkle garlic on top

Roast until stalks crisps are tender and the floret tips are golden (15-20 minutes)

Remove from oven and sprinkle lemon juice on top