Dirty Deeds of a Dietitian: Eating for the Earth.. Happy Earth Day

Happy Earth Day Everyone!

I was visiting with a group of friends last night discussing Earth Day, and we all were trying to figure out the origination of Earth Day, so I researched wikipedia of course for a definition and history on Earth Day:

Earth Day is a day early each year on which events are held worldwide to increase awareness and appreciation of the Earth's natural environment. Earth Day is now coordinated globally by the Earth Day Network,^[1] and is celebrated in more than 175 countries every year.^[2] In 2009, the United Nations designated April 22 International Mother Earth Day.^[3] Earth Day is planned for April 22 in all years at least through 2015.^[4]
The name and concept of Earth Day was allegedly pioneered by John McConnell in 1969 at a UNESCO Conference in San Francisco. (Of course it had something to do with San Francisco.. I had a feeling :)

In honor of Earth Day I googled Registered Dietitians who devote their time and research into going green and educating the rest of us at the same time.
I came across this book by Kate Geagan, MS, RD

Here are a list of eco-friendly changes you can make to help green the Earth taken from blog I have been reading about Earth Day!

Eat more local food in season: local produce uses less fuel to get from its roots to your kitchen and helps support your local farmers!
Try to choose organic produce, or at least organic produce on the Dirty Dozen list: choosing organic versions of produce reduces the level of pesticides the environment is exposed to…and reduces exposure to your body as well.
Purchase foods with less packaging: while it is more convenient to purchase a container of pre-portioned foods, this creates more waste! If you want grab-and-go snacks, skip the pre-portioned packages and portion them yourself into your own reusable containers in grab-and-go serving sizes. This works great for things like nuts, unsweetened dried fruits, and carrots.
Choose more plant foods and less meat: eating less meat can help reduce energy use and carbon emissions.
Find ways to use less energy while cooking: letting an oven pre-heat or keeping a pot of water boiling for hours uses more energy and spends more of your money.

Here is another book with eco-saving tips (written by an RD of course)

Here is a great site for all of you to find out which fruits and vegetables are in season at this time...
http://www.worldcommunitycookbook.org/season/guide/index.html

How many of you support CSA? (Community Supported Agriculture). This is a GREAT program.. and oh how I wish we would of had this around while I was growing up.
Check out this website to learn more about it....
http://www.worldcommunitycookbook.org/season/guide/index.html

What is in Season in Your Region??
California
http://guide.buylocalca.org http://www.seasonalchef.com/marketpage.htm
http://www.cuesa.org/seasonality/charts/vegetable.php
http://www.cuesa.org/seasonality/charts/fruit.php
http://www.cafarmersmarkets.org/consumer/inseason.shtml
http://www.pickyourown.org/CAharvestcalendar.htm
http://groups.ucanr.org/GIM/Harvest_Calendar
http://www.visit-eldorado.com/farm_trails_visitors_guide_04_05/harvestcalendar.html
Colorado
http://www.ag.state.co.us/mkt/brochures/produce.html#Vegetables
http://www.pickyourown.org/COharvestcalendar.htm
Nebraska
http://www.agr.state.ne.us/pub/apd/produce.htm
Nebraska Produce Availability Chart: http://www.agr.state.ne.us/pub/apd/produce_chart.pdf

Here is a fun Earth Day Recipe:

Angel Hair Pasta with Asparagus

Ingredients

8 ounces angel hair pasta
1 tablespoon olive oil
1-1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese

Cooking Instructions

Cook pasta according to package instructions.
Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Nutrition Facts

Servings per Recipe: 4

Amount Per Serving