Two shades of green

Two little somethings for the kiddies and the grown-ups, both to help you consume green.

1) Green buying and investing

A great resource for this is Co-op America. As part of your Earth Day celebration, check them out. You’ll find tips on social investment, the Green Pages directory of Earth-friendly businesses and products, and more.

Co-op America is good for the grown-ups because it gives practical ways to go about your normal business more sustainably. Want to paint your bedroom? The Green Pages will tell you where to buy environmentally-friendly paint. Want to invest in socially responsible companies, but not sure which will deliver with dividends? Check out their investing resources. It’s a very adult way to consume with integrity and preserve the environment for our kiddies.

2) Green food

green egg omelet-lg

Who hasn’t wondered what Dr. Seuss’s green eggs and ham tasted like? Well, here’s a way to find out. A kid-pleaser, for sure, but you could also think of it as a gourmet twist on omelets or scrambled eggs for the adults. When my dad used to make this, he was even more excited about it than the kids who were going to eat it. The scallions are my innovation. I don’t think he’d mind.

Green eggs (and “ham”)
Serves 2-3

¾ cup steamed spinach or other greens, drained and cooled to room temperature
4 large eggs
3 whole scallions, cut in 2” pieces
Canola oil
Omelet fillings, if you wish
Veggie ham slices

Combine eggs, greens, and scallions in blender or food processor. (Or, if you have a hand blender, combine them in a bowl or the pot you used to steam the greens). Puree.

Now heat the canola oil in a med-high skillet and use this mixture as you would beaten eggs to scramble or make omelets!

If you want to have ham, too, heat your veggie ham slices in more canola oil briefly, then serve eggs and ham together.

BONUS!
Here’s how to make thick, fluffy French omelets with any eggs, including the green egg mixture (what you see in the photo):

In a cast iron or broiler-safe nonstick skillet, heat canola oil on med-high. When a drop of water bounces off, it’s hot enough to start. Pour the egg mixture into the pan and use a heat-resistant rubber spatula or regular spatula to slowly stir the eggs. This is kind of like scrambling the eggs, but when they’re still pretty runny, instead of continuing to stir, spread the eggs to cover the pan evenly. Now turn on the broiler, add your omelet toppings, and stick under the broiler (still flat and open) for a minute or two, until the egg is set and fillings are hot. Now run the spatula along the rim of the flat omelet and underneath to loosen it. Now fold the omelet over into a half circle and slide or lift it onto a plate. Voila! Une omelette verte!

Scallion dressing

Makes a little over 1 cup

When all the ingredients are in the right quantities, this is the most addictive condiment known to humankind.

Adapted from The Kripalu Cookbook

1 bunch scallions, green tops only, cut into 2” pieces
1-2 tbs. umeboshi plum vinegar
2-4 tbs. canola oil
¾ cups water

Place all ingredients in a food processor or blender (or bowl, if you have a hand blender). Puree, taste, and adjust ingredients until it’s adequately delicious. For best results, wait an hour or two for the flavors to develop and taste again.

Great on green salads, rice, soba noodles, home fries, sandwiches, or pretty much anything else. Also great as a dip for samosas, spring rolls, pita triangles… you get the idea.

Happy Earth Day!

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