Celebrate Earth Day, Every Day
Today marks the 41st anniversary of Earth Day, which was founded by U.S. Senator Gaylord Nelson to promote awareness and appreciation for the Earth’s environment. Many people may treat April 22 like any other day, and I’m fine with that. Really. Why shouldn’t every day be Earth day?
Every Day Is Earth Day is the title of the Fancy Nancy book I read to my Brownie Girl Scout troop yesterday. (Sidebar: I embarrassed my daughter when I gave each character a different voice. The former “drama student” in me can’t help but take over on occasions such as this! But honestly, I believe dramatization makes reading a book more enjoyable. Why should reading be boring? For that matter, why should “being green” be boring?)
In this book, Fancy Nancy offers these tips for being green:
- Please take note. Always bring a tote. (Tote is a fancy word for shopping bag.)
- Don’t waste water. Get clean, but stay green. (Turn off the faucet while you brush your teeth.)
- Use cloth napkins, not paper ones. (Being green can also be very fancy.)
The Brownie Scouts and I talked about ways we can use resources wisely and how we can “reduce, recycle and reuse.” With this in mind, we had fun making tulips from egg cartons – which also just happen to be made from recycled paper.
In addition to celebrating Earth Day, my Brownies Scouts have celebrated National Soyfoods Month in April. I served up Soy Milk Smoothies at our last meeting, and many girls asked for seconds! These smoothies are super easy to make, plus they’re just as nutritious as they are delicious. Try some at home this weekend as your family gathers.
My own personal “Soyfoods Month” celebration will continue Easter Sunday because I’m making Edamame and Corn Salad for my family’s potluck dinner. I got this recipe from The SoyFoods Council Website and am looking forward to trying it.
Edamame and Corn Salad
- 2 T. balsamic vinegar
- 2 T. cider vinegar
- 1 T. brown sugar
- 1/2 t. ground cumin
- 1/2 t. onion powder
- 1 clove garlic, minced
- 1 1/2 c. cooked edamame
- 1 1/2 c. cooked fresh corn
- 1/2 c. chopped red bell pepper
- 1/3 c. chopped cilantro
- In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat.
- Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once.
- Just before serving stir in cilantro.
I was nearly giddy when I found frozen edamame in a nearby grocery store – who knew it would come in such fun packaging? I double-dog dare some mom to serve up Sponge Bob edamame as a “snack-time adventure” for her pre-schooler.
Trying new foods – and new recipes – can be a fun adventure. How do you plan to celebrate April Soyfoods Month or Earth Day?
Soy Milk Smoothie
- 3 cups soymilk, plain or vanilla
- 1 banana, peeled and frozen (see Tip)
- 1 cup frozen strawberries or raspberries
- 1 tsp vanilla or almond extract
- 1/4 cup sugar - substitute sweetener or honey as desired - using less if you prefer
- Place all ingredients in blender or food processor.
- Blend until smooth.
Tip: Peel and cut banana into large chunks. Place in plastic freezer bag, seal and freeze for 5-6 hours or overnight.