Have you heard of Meatless Monday? A lot of people around the world are dedicated to reducing their meat intake by nixing it one day per week in order to save money, the earth, and their waistlines.
Ever since hosting a meal made entirely of locally sourced products, I couldn’t help feeling like I should be making more of an effort to eat locally grown foods all the time. I considered switching over to a strictly locally grown diet, but knew that for me, it wasn’t entirely realistic. Which brings us back to Meatless Monday. What if we committed to eating local one day per week?
The challenge: join us in Sustainable Sunday each week by preparing/eating a meal made entirely with locally sourced ingredients.
The rules: this will vary depending on where you live. Ideally you will eat foods grown/raised in your home state/province/region. Obviously this is a bit easier for those of us in Hawaii being blessed with year-round farmer’s markets but for those that live in cold climates it could be a fun challenge to seek out those locally made products. It’s up to you how far you want to take it. For example, I could buy shoyu or juice made here in Hawaii, however I know that some of the ingredients in those products are shipped in so I won’t be including those products in my Sustainable Sunday meals. Please do whatever works for you, every little bit counts.
The fun: let’s all share what we come up with for Sustainable Sunday! Use this hashtag: #sustainablesunday if you’d like to participate via twitter. Please share recipes, tips, and pictures, I’d love to see what you all come up with. I will also feature you/your blog if you’d like to submit a recipe or ideas to me. Email: gwenedwards82 [at] gmail.com. Let’s do this!
Here is my very first Sustainable Sunday meal!
Leek and Pancetta Frittata
inspired by Martha Stewart
1 leek, sliced
1 thick slice pancetta
1 TBL mac nut oil
1 cup diced tomatoes
5 eggs, separated
green onion, to garnish
Preheat oven to 350. Heat an oven-proof skillet over medium heat. Add mac nut oil, pancetta, leeks, and some salt. Cover and cook for 5 minutes. Add tomatoes, cover again and cook for 2 minutes.
While the veggies are cooking, whip egg whites with a whisk. Martha wants stiff peaks, but I just whipped until frothy, about 5 minutes. If you want the frittata super fluffy, whip it good;) Whisk in the yolks and add some salt.
Pour eggs over veggies in skillet and cook, uncovered for about 3 minutes or until sides come away from the pan. Pop it in the oven for 15-20 minutes or until eggs are set. Enjoy!
Avocado Mac Nut Salad with Papaya Dressing
This salad was featured on Easy Natural Food
salad greens for 4
1 ripe avocado
1/2 cup roasted, salted mac nuts, chopped
1/2 ripe papaya
1/8 cup green onion, chopped (+ more for garnish)
1 tsp honey
1/4 cup mac nut oil
In a food processor add papaya, lime juice, green onion, honey, and a dash of sea salt. Pulse a few times. Drizzle in oil and pulse again. Adjust seasoning to your liking, just remember adding honey gives it more zip, adding lime juice tones it down.
Add dressing to a bed of lettuce, avocado slices, and chopped mac nuts. Garnish with green onion. Enjoy!