healthy body tips

Today we celebrate 2008 Earth Day. A day where we can reflect on our role in preserving our precious earth. With global warming and the rising price of fuel... it is a great chance for us to support our local farms and organizations that promote the earth. At many schools, companies and stores there are various celebrations and tributes to our Mother Earth.

Healthy Being would like to honor Earth Day with two really great recipes that are easy on the environment?

We have created a few Earth Day recipes that feature seasonal fruits and vegetables that are less likely to contain harmful pesticides.

(Peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes typically have the highest pesticide levels, according to the Environmental Working Group in Washington, D.C., while onions, avocados, frozen sweet corn, pineapples, mangoes, asparagus, frozen peas, kiwi, bananas, cabbage, broccoli and papayas have the lowest. Choosing the latter and avoiding the former - unless organic - could slash your family's pesticide exposure by almost 90 percent.)

Look for spring fruits and veggies like asparagus, blueberries, cabbage, cauliflower, mushrooms and peas at your nearest farmer's market. Eating local supports your economy and involves fewer miles traveled - and fewer pollutants emitted - to get dinner on your plate. Whip up some fun for the kids, too.

Vegan Banana Blueberry Muffins

Ingredients

Cooking Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl combine mashed bananas, all-purpose flour, whole wheat pastry flour, sugar, baking powder and salt; mix until smooth. In a small bowl or cup combine water and egg replacer; stir into banana mixture. Fold in blueberries.
3. Spoon batter evenly, about 1/4 cup each, into muffin cups.
4. Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Mushroon Kaboob

Ingredients

Cooking Instructions

1. Preheat grill for medium heat.
2. Thread mushrooms and peppers alternately on skewers.
3. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, and salt and pepper. Brush mushrooms and peppers with this flavored oil.
4. Brush grate with oil, and place kabobs on the grill. Baste frequently with oil mixture. Cook for about 4 to 6 minutes, or until mushrooms are tender and thoroughly cooked.

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