It’s important for all of us to do our part for a cleaner environment. Our daily choices and actions can make a difference. There are simple ways to reduce your personal carbon footprint without going to extremes like purchasing a hybrid car or installing windmills or solar panels.
What you eat and drink has a huge impact on carbon footprint. When available, buy organically produced products. Organic foods are produced and grown in an eco-friendly way by taking crucial steps to reduce water waste and protect soil and air quality. Local foods are also a great way to ensure lower carbon emissions. Locally grown means the food travels less distance from farm to mouth, therefore creating lower gas emissions.
Typically, foods that have a low carbon emission are those that are naturally grown. Think fruits, vegetables, beans, grains and lentils. Plant-based foods use much less carbon emissions in their production than animal-based items. Some of the smartest food choices for low carbon emissions include tomatoes, broccoli, beans, tofu and nuts. But you don’t need to rule out animal products just yet. The key is to make an educated decision on what type of animal product is the better choice. Chicken, eggs and milk tend to have lower carbon emissions. Pick those that are organic, cage-free or pasture-raised and antibiotic-free.
Join us in building a better plate for a better place by choosing recipes that incorporate these types of foods. This Spinach Quinoa Wrap fits the bill of using ingredients that have a low carbon emission. The pureed black bean spread used for the wrap is similar to hummus. Cubed firm tofu is a great meat alternative.
Spinach Quinoa Wrap
Makes 4 Servings
Drain most excess liquid inside container of tofu by pressing tofu block between paper towels firmly (but not as to shred apart). Cut block of tofu into 1-inch cubes. Add 1-tablespoon oil to a medium pan and place on stovetop. Add tofu to pan and heat on medium to high heat, uncovered, stirring every few minutes until golden brown and crispy on edges. In a food processor or high efficiency blender, puree beans with 1-tablespoon olive oil until a smooth paste forms. Lay out tortillas and smear with bean spread. Add quinoa, spinach, broccoli, mushrooms and tomatoes to each tortilla wrap as desired. Add ground black peppercorns and chipotle chili pepper to taste. Roll edges of wrap around contents, cut in half, width-wise, and serve. Refrigerate leftovers.
What steps are you taking to reduce your carbon footprint?