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Earth Hour Header 2014
THE FIRST CARBON FRIENDLY RECIPE BY THERESE KERR
Kate and I had so much fun filming this video for Earth Hour 2013.
Earth Hour approached me and asked if I would create a total of five recipes for them this year, recipes that would tantalise the tastebuds using all certified organic ingredients (no carbon footprint at all) and that required minimal use of household appliances and/or even cooking.
I decided to create all raw recipes to showcase how easy and how delightful raw food can in fact be.
The five recipes I have created are:
1. Rock'n Raw Salad Spread with Spinach Cream Dressing
2. Raw Coconut, Nectarine and Chia Pudding
3. Kale and Berry Protein Shake
4. Raw Zuchini "Pasta" Salad with Mixed Pesto Dressing
5. Raw Chocolate and Coconut Mousse
Rocking Raw Salad with Spinach Cream Dressing:
Therese “This recipe is such an amazingly tasty dish when I served it to my family they kept saying…It’s oh so yummy!” Serve it on top of mixed greens as a vegetarian main meal or as a side dish. It’s also great as a wrap or sandwich filling. It’s also great served on sliced cucumber rounds and a healthy appetizer.
SERVES: 4 – 6
PREP TIME: 20 minutes
Dressing Ingredients :
1 cup macadamia nuts
½ cup of water
Flesh from 1 fresh young coconut
1 large clove garlic (or 2 small)
2 cups of raw spinach (packed)
¼ cup fresh herbs (coriander (cilantro), parsley and/or mint)
Juice of ½ a lemon or 1 lime
½ tsp Himalayan or sea salt (to taste)
½ tsp cumin powder
½ tsp turmeric Pepper (to taste)
Blend all of the above ingredients in a blender until combined but silky smooth. Set aside.
Salad Ingredients: The choices below go together to form a really delicious salad or wrap filling. We suggest you use all of them, but don’t worry if omit a couple because it will still be amazing and you can add some of your favourite things too if you like.
1 large carrot (sliced or grated)
1 large cucumber (cubed)
1 large avocado (cubed)
2 cups cabbage (finely shredded)
1 cup chopped sun dried tomatoes
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
½ cup dried cranberries (non-sulfured)
½ cup raisins or sultana
½ cup chopped basil leaves (packed)
2 cups of rocket (arugula) (lightly packed)
2 tsp dark agave syrup (to taste)
1. Mix all of the above vegetables, seeds, herbs and seasonings together then gently mix the spinach cream dressing into the vegetables.
2. Serve either as a salad, vegetarian meal or in gluten free wraps or your favourite bread.
This is one of the tastiest salads I have ever made - I truly believe you will love it.
Please give me any feedback and I can't wait to share my next videos with you.
For more incredible recipes, go to: http://theresekerr.com/books/lunchbox-solutions/
Sending you much love as always