Photo Source: https://leelalicious.com/carrot-top-pesto-pumpkin-seeds/ Sustainable Eating for Everyday Life
Spring is upon us and that means one thing: Farmers’ Markets! Year after year during the warmer seasons, I find that there are more farmers’ markets popping up in all different towns. Why is this so great you ask? It is filled with various foods that have been sustainably farmed and it promotes sustainable eating for everyday life! Sustainable farming focuses on producing food in a way that helps conserve natural resources with minimal impact on the environment. You can reduce your carbon footprint and benefit your health with these simple and easy tips on sustainable eating!
Shop locally – Attend your local farmers’ market to support your community and the families producing your food.
Eat seasonally – Berries available during winter in New Jersey are grown far away, expensive and utilize natural resources for transportation. Consume foods that are available in season where you live to save money and reduce gas emissions.
Grow your own food – Plant various herbs, fruits and vegetables at home. If you don’t have space for a garden, grow herbs, leafy greens or tomatoes in a pot on the patio or windowsill!
Reduce food waste – Utilize the whole part of the fruit or vegetable to minimize food waste, such as celery leaves, carrot tops, beet greens, or citrus peels. This will help you save money while incorporating more nutrients into your diet.
Eat more plant-based foods – Animal-based food production emits harmful, greenhouse gases and requires more land and water than plant-based food production. Swap out animal-based proteins for plant-based proteins, such as beans, lentils, tofu/edamame, nuts, and seeds, at least once a week.
Use local water – Instead of purchasing bottled beverages, use a refillable bottle and fill it with tap or filtered water. This will also reduce the amount of plastic that ends up in landfills.
Bring your own bags – Bring reusable bags or reuse old plastic or paper bags when shopping at the grocery store or farmers’ market. This can help reduce the 100 billion plastic bags used each year in the U.S. that end up in landfills and pollute bodies of water.
Try this recipe that utilizes spring carrots and their edible green tops! You will be eating sustainably by reducing food waste, shopping local from the farmers’ market and eating seasonally! Serve this
Carrot Greens & Basil Pesto over pasta or spiralized vegetables or as a sauce for roasted or raw veggies!
Yields: about 2 cups
Ingredients:
Nutrition Facts: Calories: 142 Total Fat: 14.6g Saturated Fat: 2.3g Carbohydrate: 1.8g Fiber: 0.4g
Sugars: 0g Protein: 1.9g Sodium: 39mg Calcium: 39mg Iron: 0mg
*Nutrition facts do not contain carrot tops. Little evidence is available for their nutrient content.
Sources: Adapted from Nutrition Stripped Carrot Greens Pesto Recipe
Spring is upon us and that means one thing: Farmers’ Markets! Year after year during the warmer seasons, I find that there are more farmers’ markets popping up in all different towns. Why is this so great you ask? It is filled with various foods that have been sustainably farmed and it promotes sustainable eating for everyday life! Sustainable farming focuses on producing food in a way that helps conserve natural resources with minimal impact on the environment. You can reduce your carbon footprint and benefit your health with these simple and easy tips on sustainable eating!
Shop locally – Attend your local farmers’ market to support your community and the families producing your food.
Eat seasonally – Berries available during winter in New Jersey are grown far away, expensive and utilize natural resources for transportation. Consume foods that are available in season where you live to save money and reduce gas emissions.
Grow your own food – Plant various herbs, fruits and vegetables at home. If you don’t have space for a garden, grow herbs, leafy greens or tomatoes in a pot on the patio or windowsill!
Reduce food waste – Utilize the whole part of the fruit or vegetable to minimize food waste, such as celery leaves, carrot tops, beet greens, or citrus peels. This will help you save money while incorporating more nutrients into your diet.
Eat more plant-based foods – Animal-based food production emits harmful, greenhouse gases and requires more land and water than plant-based food production. Swap out animal-based proteins for plant-based proteins, such as beans, lentils, tofu/edamame, nuts, and seeds, at least once a week.
Use local water – Instead of purchasing bottled beverages, use a refillable bottle and fill it with tap or filtered water. This will also reduce the amount of plastic that ends up in landfills.
Bring your own bags – Bring reusable bags or reuse old plastic or paper bags when shopping at the grocery store or farmers’ market. This can help reduce the 100 billion plastic bags used each year in the U.S. that end up in landfills and pollute bodies of water.
Try this recipe that utilizes spring carrots and their edible green tops! You will be eating sustainably by reducing food waste, shopping local from the farmers’ market and eating seasonally! Serve this
Carrot Greens & Basil Pesto over pasta or spiralized vegetables or as a sauce for roasted or raw veggies!
Yields: about 2 cups
Ingredients:
- 8 carrot tops from medium carrots, roughly chopped
- ½ cup sunflower seeds
- 2 cloves fresh garlic
- 1 cup packed fresh basil
- 3 tablespoons grated parmesan cheese
- Juice of 1 ½ lemons (about 2-4 tablespoons)
- 1/3 cup olive oil
- Salt and pepper to taste
- Cut off carrot tops from the base of the carrot. Rinse the tops well under cold running water. Pat dry with a paper towel. Set aside.
- Trim off the long stems of the carrot tops and just use the leafy greens. It’s ok if some stems are incorporated.
- In a food processer or blender, blend together sunflower seeds, garlic, carrot greens, basil, parmesan cheese and lemon juice while slowly pouring in oil. When oil is incorporated, turn off the food processor.
- Scrape down the sides of the food processor. Add lemon juice, salt and pepper. Blend until everything is blended together and relatively smooth. If the pesto is too clumpy, add 1 tablespoon of water at a time and blend until desired consistency is reached.
- Serve as a sauce over pasta, roasted vegetables, lean meats, fish, use as a spread for sandwiches or as a dip for crackers or veggies!
Nutrition Facts: Calories: 142 Total Fat: 14.6g Saturated Fat: 2.3g Carbohydrate: 1.8g Fiber: 0.4g
Sugars: 0g Protein: 1.9g Sodium: 39mg Calcium: 39mg Iron: 0mg
*Nutrition facts do not contain carrot tops. Little evidence is available for their nutrient content.
Sources: Adapted from Nutrition Stripped Carrot Greens Pesto Recipe
