Today, Earth Day turns 50. For half a century, we’ve devoted a day to make up to the planet the damage we’ve done. Tomorrow at sundown marks the start of Ramadan. It’s very early this year, but right on time with the way we’re living in this time of coronavirus. Ramadan is 30 days of turning away from the world’s distractions, fasting each day until sundown, returning to faith, reading the Koran, and holding ourselves accountable for who we are.
I’m not suggesting we all fast for Ramadan, but the accountability thing, that’s a keeper. This Earth Day, there’s encouraging signs that as we’ve sheltered in place, the planet is getting a chance to catch its breath, so to speak. Shuttered factories and reduced travel have improved air and water quality in some places. But it won’t last any longer than we’ll last stuck at home.
The way we were living before coronavirus isn’t sustainable for the planet. Living in lockdown or risking a disease that’s often fatal, isn’t sustainable for us. If COVID-19 has given us a chance for a do-over, to find a way to make things right this time, for the environment, for all of us.
So how do we do that? Ramadan comes from the Arabic term al ramad, meaning intense heat. The planet’s been heating up. Last year was the second hottest on record, coming in only behind 2016. Our food choices can help reverse this trend, even without sheltering in place. “A vegan diet is probably the single biggest way to reduce your impact on planet Earth,” according to a Science study. A plant-based diet is about much more than plants. Think of it as planet-based.
COVID-19 has proven we’re able to pivot in this time of crisis. We can adapt. Darwin would be proud of us. I’m proud of us. So while we’re sheltering in place and confronting what we want life to look like going forward, now’s the time to embrace a plant-based diet. We the people have the power to act for good for you, for everyone, and the planet, too.
Find this recipe and many more in my award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner.
Carrots are in abundance and buying lots of carrots is a great way to support local farmers. Be sure to check out these other recipes featuring this bountiful spring crop.
Tunisian Roasted Vegetables
Vegetable Soup
Meatless Monday: Earth Day Extra — Keep it Cool
Originally published on 04/22/2011 for the Huffington Post.
It’s Earth Day, how cool is that? Plenty cool, if you do it right.
Good thing, too. It’s been a year since the Gulf oil spill, a month since the tsunami hit Japan, two distinctly uncool events. We’re going to feel the fallout — nuclear and otherwise — for generations. The planet needs our help more than ever. So what can we do?
Eat plant-based. It’s cool. Not just cool because Oprah and Bill Clinton are doing it, it’s also cool in terms of carbon output. Raising animals for consumption taps a full third of our fossil fuel, and produces 10 times more carbon than growing produce does.
Growing your own food is cool. And green in every sense of the word. Whether you’re growing sweet spring carrots outside or a pot of parsley inside, you appreciate what you eat more when you know what goes into growing it, you value the earth that nourishes it, you get just what being seasonal and local really means — and how great it tastes.
So once you harvest your carrots and parsley, what do you do with them? Cooking is cool. And getting cooler. Cookware like Xtrema and 360 is designed for superior conductivity and insulation. The exterior stays cool during cooking while the heat stays inside, instead of releasing into the carbon-overloaded atmosphere. It locks in flavor (without oil, so it’s got a great fat-free side benefit) and cooks quick and green and at lower heat than standard cookware.
Living and eating green, growing and cooking green are little actions offering big results on Earth Day and every day. So eat, drink, party, but be cool about it and keep the Earth Day spirit going all year long.
Moroccan Carrot Salad
Celebrate Earth Day with carrots, not carbon. This Moroccan carrot salad is seasonal, bright on the plate and bright in the mouth. Absurdly easy to make, it’s a no-cook wonder.
Ingredients
- 1 pound carrots
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika (smoked is particularly nice)
- generous pinch cayenne pepper or, if you have it, Aleppo pepper
- 2 teaspoons agave or honey
- juice of 2 lemons (about 4 teaspoons)
- 1/2 teaspoon sea salt
- a good handful fresh flat-leaf parsley, coarsely chopped
Instructions
- Coarsely shred carrots in a food processor or chop into 1/4-inch matchsticks, your call.
- Dump into a good-sized bowl and set aside.
- Add oil and spice mixture to carrots and toss to coat. Add honey or agave, lemon juice, and sea salt.
- May be made a day ahead and chilled in an airtight container.
- Before serving, gently mix in parsley and enjoy slightly chilled — not cold, but cool.
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