APRIL 2024 36 A pril is Earth Month, a time to reflect on our impact on the planet and explore ways to live more sustainably. One powerful step we can take toward reducing our environmental footprint is adopting a plant-based diet or eating more plant- based meals. Not only is it beneficial for personal health, but it also has significant positive implications for the health of our planet. A plant-based diet primarily consists of fruits, vegetables, grains, legumes, nuts and seeds while minimizing or eliminating animal products such as meat, dairy and eggs. One key way a plant- based diet benefits the planet is by reducing greenhouse gas emissions. Animal agriculture is a major contributor to these emissions, particularly methane and nitrous oxide, potent contributors to climate change. By shifting toward plant-based eating, individuals can significantly lower their carbon footprint and help combat global warming. Additionally, the diet requires less land, water, and energy than animal agriculture. Livestock farming consumes vast amounts of land for grazing and growing feed crops, leading to deforestation and habitat destruction. By choosing plant-based, individuals can help conserve natural habitats and preserve biodiversity. Here are three earth-friendly recipe to try: Get earthy with these recipes Barbecue chickpea lettuce cups Barbecue chickpea lettuce cups SERVES 2-3 SERVES 2-3 1. Mash chickpeas and combine with celery, red onion, cabbage and cilantro. 2. Add vegan mayo, barbecue sauce, vinegar, salt, and pepper. 3. Put in lettuce cups, a pita pocket or on toast. • 1 can chickpeas, drained • 1 diced celery stalk • 1 tbsp. diced red onion • ¼ cup chopped cilantro • ¼ cup purple cabbage • 1-2 tbsp. vegan mayo • 2 tbsp. barbecue sauce • 1 tsp. apple cider vinegar • Salt and pepper to taste • Romaine or butter lettuce leaves Directions Ingredients Carrot crunch salad Carrot crunch salad SERVES 4-6 SERVES 4-6 Directions Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Roasted tomato and zucchini soup Roasted tomato and zucchini soup SERVES 6 SERVES 6 • 2-3 cups grape tomatoes • 3 zucchini cut into large chunks • 1 onion, cut into chunks • 1 red pepper, quartered • 4 chopped garlic cloves • 2 cups vegetable broth • 1 tbsp. nutritional yeast • 1 tsp. thyme • ½ tsp. salt • ½ tsp. pepper • ½ tsp. sage • 1 cup unsweetened coconut milk or plant-based milk 1. Preheat oven to 400 F. 2. Add veggies to a sheet pan, drizzle on some olive oil, salt and pepper. Bake for 40 minutes. 3. Add cooked vegetables and broth to a blender and blend until smooth. 4. Pour the soup into a large pot and add spices, nutritional yeast and coconut milk. Stir and simmer until serving. Ingredients Dressing 1. Add salad ingredients to a large bowl. 2. Whisk up dressing and toss with salad. • 3 tbsp. olive oil • 1 tbsp. vegan mayo • 1 tbsp. maple syrup • ½ lemon, juice • 1 ½ tsp. Dijon mustard • ½ tsp. pink salt • ¼ tsp. pepper • ½ bag shredded carrots • ½ red cabbage, chopped • 1 cup chopped parsley • 3 chopped scallions • ½ cup dried cranberries • ¼ cup pistachios Directions Ingredients