24 APRIL 2023 A pril is Earth Month, so I wanted to share a few interesting facts from earthday.org that tie into healthy plant-based eating. They say, “Let’s fight climate change with diet change. Everyone can make a difference!” Producing meat requires a huge amount of water. An estimated 1,800-2,500 gallons of water go into a single pound of beef. By comparison, producing a plant- based burger generates 90 percent less greenhouse gas emissions and has 99 percent less impact on water scarcity and 93 percent less impact on the land. It doesn’t have to be all or nothing, but you can start somewhere. Over a year, if you and your family: • Ate one less burger a week, it would be equivalent to taking your car off the road for 320 miles. • Skipped meat and cheese just one day a week, it would be the equivalent of taking your car off the road for five weeks. • Switched from dairy milk to plant-based milk, the greenhouse gasses emitted would be two-thirds lower or more. Here are three recipes perfect for spring and Easter! Plant - based Wellness Owner of YouCare- SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Eat healthy and help save the planet Vegan deviled eggs SERVES: 6 Italian kale salad Fresh spring rolls 1. Add the whole potatoes to a large pot of water and boil for 25 minutes. 2. Put the ice in a large bowl and cover with cold water. Drain the potatoes and add to the ice bowl. Let sit for five minutes, then drain. 3. Cut potatoes in half. Using a melon baller, scoop out some potato in each half, positioning it off-center to resemble an egg. Put the scooped potato in a medium bowl. 4. Mash the reserved potato, add mustard, mayonnaise, vinegar, salt, turmeric, and pepper. Stir and mash until the mixture is very smooth. 5. Put the filling in a piping bag with a tip or a Ziploc baggie with the end snipped off. Fill each potato hole with the egg mixture. 6. Sprinkle with smoked paprika and fresh dill. 1. Strip the kale from the stems and cut it into thin slivers. Put it in a large bowl. Squeeze lemon and add a little salt. Massage for a couple of minutes to break it down. 2. Add the cucumber, tomatoes, roasted red peppers, rice, beans, parsley, basil and olives. 3. Whisk up dressing and toss with salad. • 3 tbsp. olive oil • 3 tbsp. Braggs vinegar • 1 heaping tsp. Italian seasoning • 1 tsp. pink salt 1. Heat up a medium pot of water to boiling. Turn off heat and drop in rice noodles. Let them sit for 10 minutes to soften. 2. Using a shallow pan, submerge a spring roll wrapper in water for about 10 seconds until it softens, then lay it on a work surface and start layering in the veggies. Make sure to leave about an inch border so you can wrap up the roll. 3. Now fold in the sides of the wrapper and roll it up like a burrito. Place on a tray and cover with a damp dishtowel until you have them all rolled and ready to serve. 4. Serve with a peanut sauce (pictured) or another sauce of choice. Garnish with lime. • 12 small Yukon potatoes • 6 cups ice + water • 3 tbsp. yellow mustard • 2 tbsp. vegan mayonnaise • 2 tbsp. apple cider vinegar • 1 tsp. salt • ½ tsp. turmeric • ¼ tsp. pepper • 1 tsp. fresh dill, chopped • ⁄ tsp. smoked paprika • 1 bunch dino kale • 1 lemon + shake of salt • 1 cup cucumber, diced • 1 cup grape tomatoes, quartered • ½ cup roasted red peppers • 1 cup cooked rice • 1 cup Lupini beans (Find at AJ’s) • 1 cup parsley, chopped • ½ cup fresh basil, slivered • ¼ cup kalamata olives • 2 cups butter lettuce, stems removed, chopped • 2 carrots, cut into thin strips • 1 English cucumber, cut into thin strips • 1 cup purple cabbage, thinly sliced • ½ bell pepper, thinly sliced • 3 scallions, chopped • ¼ cup cilantro, chopped • 10 mint leaves, chopped • 2 cups thin rice or glass noodles • 12 round spring roll wrappers Ingredients Ingredients Dressing Ingredients Directions Directions Directions Religious Instruction • Strong Academics • Cutting Edge Technology • Service Learning Leadership Programs • PE and Interscholastic Sports • Instrumental and Vocal Music “Arts Attack” Program • School Nurse • Bus Transportation Available 3901 East Indian School Road • 602-957-7010 • www.clsphx.org CHRIST LUTHERAN SCHOOL Christian Values. Quality Education. Preschool through Grade 8