April was Earth Month, and on Instagram, I celebrated Earth Week with my friend Jennifer from @birdseedtweet, who lives in Tasmania, by instigating an #earthcrunchy hashtag party where Instagrammers created in-season dishes, as well as sharing their sustainability tips. It was a very well-received, positive "party" which got me thinking about how I could improve my own already conscious life.
I always bring my own cloth bags whenever I shop, to avoid using plastic bags, I bring my own jars to fill up on bulk food items, and always save my vegetable scraps for a root-to-leaf soup stock. Any scraps that don't get used are brought to the greenmarket to be composted with DSNY's great composting program. Did you know that NYC is planning to go zero-waste to landfills by 2030? Have a look at this link or @trashisfortossers to see how it can be done.
I always embrace eating locally-grown foods, and often take for granted using bananas, mangos, and avocados (which certainly are not local to NY!) in my smoothies and smoothie bowls. Another Australian friend, Jo, @healthyeatingjo first shared that she uses zucchini for her "zoothie" bowls, which I think is genius, because it is a vegetable that is locally grown and I'm able to lessen my carbon footprint by keeping a stash of diced zucchini in my freezer.
1/2 cup frozen zucchini
1 medium sweet potato, steamed and peeled
1/4 cup kale
1/4 cup frozen blueberries
1" stem fresh turmeric
1/2" stem fresh gingerroot
2 pitted dates
1 Tbsp flax oil
3/4 - 1 cup water
TOPPINGS: Your choice of fresh or frozen fruits
Blend until smooth. Add 1-2 spoonfuls of water if necessary to blend smoothly. Pour into a serving bowl and top with fresh or frozen fruits.
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