Live Green!Be Kind to the Earth
My friend Sally Burgess is a fellow environmental activist—a member of my new group of comrades, the Confluence Climate Collaborative, and a student working quickly toward her PhD. But today, she’s somebody else: Today, Sally is the Green Gal guest chef for March and has developed a delicious Protein Recovery Ball, using the featured New Hope Influencer Product Natural Factors CurcuminRich Muscle Recovery & Growth Optimizer.read more
Home is my best way to describe the cooking class out at beautiful La Vista Ecological Learning Center a couple of Saturdays ago. We were nearly a room full of strangers when we started. There were some familiar faces, but many people I’d never met. I just knew right away that I belonged.read more
It started with two requests: I was asked by a Sierra Club member to bring my Grandma’s Pumpkin Pie to the next meeting, which happened earlier this month. Having one beautiful blue pumpkin left in my basement, I thought it was a great idea. Then, my sweetie asked for tuna casserole, not his typical ask. I guess he was in the mood for comfort food, and anytime he asks for a fish dish, I try to oblige. And then, of course, I realized that I had stumbled upon the perfect opportunity for a pot pie. What else was I going to do with that second pie crust and the last little bag of market peas waiting in the freezer?read more
Remember Project Drawdown— and the Eco-challenge issued through the Northwest Earth Institute to take small everyday actions that were proven to mitigate climate change? Well, I’m happy to report Project Drawdown continues and is gearing up for another round of challenges this spring beginning April 3 and running through April 24. You can register your team or just join as an individual to begin your own drawdown on climate change. But why wait! I have an immediate suggestion….read more
How homemade can you go? If we are really committed to eating a diet of REAL food and promise to know exactly what is in our food and how it got there, we have a lot of work to do before breakfast, don’t ya think? Is there a simple approach to health and wellness that includes sustainable decisions and foods we actually like?read more
Well, OK. Don’t we all love real food, especially when our favorite dishes are on the table? Mmmmm….what are those dishes? Did you prepare them or did you open a box of stuff prepared by someone unknown…in a laboratory…for a major corporation?read more
Well here we are once again—saying goodbye to the old year and ushering in a new one, promising to never to “that” again and vowing to change all our evil ways overnight. Good luck.
Or better than luck, why not go with “healthy curiosity and personal-best strategies”? Make your new start into 2019 an exploration rather than an ultimatum. Start with a few small changes and keep building. I know, you are rolling your eyes and thinking: “There she goes again with her anti-New Year’s resolution stuff.” Well, ok, I hear ya. So I thought this year, I’d let someone else share her success and hopefully inspire you to find yours—meet my friend Jane, an accomplished educator, master baker, beautiful woman (inside and out) and recent convert to a Ketogenic way of life.read more
One of the most important ideas I try to impart here at Green Gal of the Midwest is to buy responsibly—to buy local and green whenever possible—and to choose carefully when products come from far away. There is a greater impact on the world than you might think when you speak with your hard-earned dollars. And, of course, buying less big stuff and spending more on simple and healthy gifts from local artisans, business people and my wonderful farmers is echoed all the time in these posts—but particularly at this time of year when the shopping frenzy reaches an all-time peak and grasping for the best deal, not matter what the cost to your health and wellbeing—not to mention the planet’s wellbeing—can be downright toxic.read more
So just guess… how many dishes do you think I got out of this one 20-pound fairy tale pumpkin? If my calculations are correct, from this one stunning squash I made one batch of Pumpkin and Black Bean Soup, one pot of Pumpkin Curry, a plate full of Pistachio-Encrusted Pumpkin Wedges for four, two loaves of sweet bread and two cheesecakes. Pumpkins store well in a dry cool spot; the flesh can be frozen and even canned. And while it made a huge Halloween statement just sitting pretty on the front porch, this pumpkin was the superstar of my kitchen the entire month of November. Its versatility and economy cannot be overstated. Don’t waste it!read more
I often wonder if the next generation will take up these causes because, let’s face it, I’m old. This Earth and these rights I’m fighting for belong more to the next generation than they do to me at this point. So when my friend Sasi asked if I would share my activism with his Environmental Anthropology class, how could I refuse? Of course, the first thing I did was bake up some Granola Bar & Pumpkin Pudding Squares because food closes the generational divide pretty quickly, in my opinion.read more
Last January, I was all about lemongrass, specifically a lemongrass stock recipe from favorite chef Annie Somerville of the famous Greens Restaurant in San Francisco. I was offering a recipe for winter salad that made use of the few greens we have in the Midwest during winter. But the showstopper ingredient was lemongrass stock from Somerville’s bestseller Fields of Greens. This freezable stock has been a staple in my kitchen ever since. So when Frank Biver out at Biver Farms said he had a BIG plant, I was at the ready with my shears.read more
We are big fans of Tex-Mex food. And we love those classic stuffed poblano peppers with cheesy potatoes that you can find in good Mexican restaurants. There are enough meat and vegetarian versions to keep both me and my hubby satisfied. So when my market farmers started showing up with big green and red poblanos….well, you know we are headed to the border via my kitchen.read more
Well of course, I’m hoping you will make your own Ground Cherry Chews for a healthy afterschool snack—even if you need to substitute a peach, nectarine or mango for those scrumptious ground cherries. But what about the at-school and at-work snacks? Ground Cherry Chews are kind of a no-go there. Thanks to the great selection of healthy treats from the New Hope Network Blogger Co-Op, I’ve got some yummy selections to recommend that your kids will love…and so will you because you won’t have to sacrifice nutrition or green choices to make your little ones smile when they open that lunchbox.read more
I’m sure if you asked Jackie Mills, owner and main operator of The Family Garden in New Douglas, IL, what she does for a living, she’d tell you she farms. But when I visited her a couple of weeks ago and took a tour around her property to see all the projects she has going, I could swear she was conducting a symphony.read more
This dish really did begin with a clear-out-the-frig mission, and it wound up tasting so good, I just decided to include it on the blog. It resembles a previous breakfast recipe that also uses quinoa called Quinoa Breakfast Bowls, but the current version is meant to be more versatile… and more green, helping you clear out the frig and avoid end-of-the-week-waste.read more
The Land of Goshen Community Market—my farmers market—has been open two weekends already! Even though we’ve been lucky enough to have that once-a-month winter market during the off season, nothing beats hopping on my bike and riding “home” to the real deal. I smiled so much my face hurt that first Saturday.read more
When I think about a physical “view,” I think about concrete reality, things before my eyes in the here and now. A view is real, constant and objective, even somewhat intractable. It is what it is, so to speak.
I’m sure when the property that was originally owned by Illinois Glass Company magnate Charles Levis was christened “La Vista,” it was all about “the view,” which is spectacular when you look down from the ragged bluffs lining the Great River Road on the property’s western side to the mighty Mississippi River below. La Vista spans 255 acres and provides its current owners, the Missionary Oblates of Mary Immaculate, solitude, beauty, peace and, of course, that beautiful view.
No, I didn’t make a typo. But I did use a lot of food scraps to create a pretty tasty cracker bread. Here’s how it happened…read more