It’s officially the first day of spring, the thought of warmer weather, blossom and bloom, patios and cottage trips. I’m also excited to be working on a campaign with The Yoga Sanctuary in the run up to Earth Day on the 22nd of April 2015.
We’re doing a thirty-day “Eat Your Greens” challenge which is kicking off in a couple of days. We are going to encourage our communities to take part in it as well. You can do this wherever you are and it is so simple, we have decided to eat greens once a day for the first ten days, take it up to twice a day from days ten to twenty and try for three times a day during the last ten days.
We can’t think of a better way to celebrate Mother Nature than by paying tribute to her with our greens. Given that it is for Earth Day, we want to use this challenge as an opportunity to give back, by trying to find greens and foods that are sustainable, where possible local and organic. Given that pesticides damage the environment and harm us, it’s worth trying to avoid them.
We hope that after thirty days of sourcing our greens responsibly and eating food that is sustainable we will keep it up. Our contribution, though small will be beneficial to the earth and us in the long run.
It won’t be all salad and green goo! We’ll be sharing lots of recipes, articles, tips and links so that this experience is constructive, informative, delicious and above all an enjoyable and beneficial to the environment and us.
If you want to join in follow us on Instagram (@TheYogaSanctuary) and Twitter (@Yoga_Sanctuary) where we will sharing our progress and make us part of your journey too. Tag us in your recipes and pictures or use the hashtag #GreenEating. Here is a dish to get you started.
Quinoa Stuffed Peppers
This recipe is delicious and great for lunch with some leafy greens or as a side to your main meal. Quinoa is a healthy swap that is good for you and the environment because it requires less processing than the traditional staple of rice. I used Alter Eco Royal Black Quinoa as their company ethos really resonates with me. They are striving to create a flourishing planet by being environmentally responsible (organic and carbon neutral) as well as building fair trade relationships with farmers.
2 Hungarian peppers (or green peppers of your choice)
1 shallot, finely chopped
1 garlic clove, finely chopped
1 handful of parsley, finely chopped
1/2 cup of cooked black quinoa
1/2tsp cayenne pepper (optional, only if you like a kick)
1/4 cup generous crumbled goats cheese feta
A wedge of lime or lemon
Preheat oven to 350F.
Slice the peppers down the side carefully, keeping them intact. Pull out the seeds and rub them down with a little olive oil. Put them on a baking tray and into the oven.
Meanwhile, on a medium heat, add 1tbsp of olive oil to a pan and sauté the shallot and garlic for a few minutes. Stir in most of the parsley, all the quinoa, paprika and if using the cayenne. Sauté for a few more minutes. Next mix in most of the goats cheese, reserving a little.
Take out the peppers and allow them to cool a little so they don’t burn your fingers. Spoon the quinoa mix into them evenly, top with the remaining feta and sprinkle the remaining parsley.
Squeeze the lime wedge over the peppers and put them back into the oven for another fifteen minutes or so until the peppers start to blister a little and that’s it, they are ready to serve.