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Good For You
HELPING clean up Hawaii's parks and beaches, planting a tree, or attending an educational event are just a few of the ways you can celebrate the 30th anniversary of Earth Day on Saturday. Healthful eating
helps environmentThe huge success of the first Earth Day celebration in 1970 led to the U.S. Congress passing the Clean Water Act and the Clean Air Act, and creating the Environmental Protection Agency. This annual event is now observed internationally. Its goals include increasing awareness of environmental issues and encouraging earth-friendly lifestyles.
Tomorrow's 12th Annual Earth Day Fair, produced by Hawaii Community College, will take place from noon to 4 p.m. on the campus shared by HCC and the University of Hawaii at Hilo. Activities will include a native seedling distribution, more than 40 exhibits, entertainment and environmental videos.
Earth Day 2000 Ho'olaulea will take place 10 a.m. to 4 p.m. Saturday at Kauai Community College. Performing arts, healing arts, music, dance, educational activities, food booths and presentations by local schools and community eco-enterprises are scheduled.
To learn more about Earth Day activities throughout the state or the Earth Day event nearest you, visit http://www.earthday.net/events/events-us.stm.
You can "live" Earth Day every day of the year, however, if you regularly do things like recycle, conserve water and eat a planet-friendly diet.
Basing your diet largely on complex carbohydrates is being environmentally conscious. The cultivation of grains and legumes (dried beans and peas) is far more land efficient than raising animals for human consumption.
A diet rich in whole grains, beans, fruits and vegetables has many health benefits, as well. These foods are generally good sources of fiber, vitamins and minerals, including the antioxidants beta-carotene, vitamin C and vitamin E.
Legumes provide protein, fiber, many B vitamins, iron and other minerals. They are an inexpensive, health-promoting, nutritious food. Combined with whole grains, vegetables, seeds and nuts, legumes provide a high quality protein comparable to that of meat.
Antioxidant-rich blueberries give an interesting twist to this taboulleh, from "Grains, Rice, and Beans" by Kevin Graham (Artisan, 1995, $30).
TABBOULEH WITH
1 cup (medium-grind, No. 2) bulgur wheat
BLUEBERRIES AND MINT
2 cups water
1/2 pound fresh tomatoes, peeled, seeded, and diced
1/2 cucumber, peeled, seeded, and diced
4 scallions, minced
2 cups fresh blueberries, washed and stems removed
5 tablespoons fresh lemon juice
2 to 4 tablespoons olive oil
1/2 cup finely shredded fresh mint leaves
1 tablespoon finely chopped parsley
1/4 teaspoon each: ground cumin, salt and freshly ground black pepperPlace the bulgur in a large mixing bowl. Bring water to a rolling boil and add to the bulgur. Stir well and allow to stand 5 minutes. Turn out onto a dry cloth and squeeze out excess moisture. Toss gently with the remaining ingredients.
Allow the mixture to stand and marinate for 2 hours. Serve at room temperature. Makes 4 salad or side dish servings.
Approximate nutritional information per serving (using 4 tablespoons. olive oil): 300 calories, 14 g total fat, 2 g saturated fat, 0 mg cholesterol, 160 mg sodium.* Approximate nutritional information per serving (using 2 tablespoons. olive oil): 240 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 160 mg sodium.*
Health Events
Barbara Burke is a Hawaii-Pacific University instructor
who has been teaching and writing about food
and nutrition since 1975.