Sustainable eating means recognizing that what we eat and how we cook affects our health and the health of our planet.
Sustainable eating provides numerous personal health benefits, including decreased exposure to harmful substances such as pesticides, antibiotic-resistant bacteria and unhealthful food additives.
Sustainable agriculture is a way of growing or raising food, including animals, in an ecologically and ethically responsible manner using practices that protect the environment, human health, farm animals and workers.
Grass-fed meat is healthier for you because it is lower in overall fat and saturated fat and it provides a higher amount of heart-healthy omega-3 fatty acids than grain-fed meat.
80 percent of the world’s marine populations are overfished, exploited, depleted or recovering from depletion. With seafood growing in demand, it’s critical that sustainable fishing practices are followed. It is a good idea to know where your seafood comes from before purchasing. US caught is best.
Mass-produced hot dogs may contain MSG, nitrates and odd animal byproducts. But healthier hot dogs and sausages made with pastured/grass fed beef and pork and vegetarian dogs, are also available. Hot dogs are generally pre-cooked, but sausages often start out raw, so be sure to cook them over lower heat to ensure that they are cooked through.
Free-range chicken utilizes the same cooking techniques as factory-farmed chicken, but with tastier results.
Heritage breeds or pasture raised pork, are bred for qualities that have been bred out of many factory-farmed pigs. Heritage pork or pasture raised pork is juicy, flavorful, tender and well marbled. Factory-farmed pigs are generally leaner, so they can be dry and have little taste, often requiring brining and artificial flavoring.
Buy locally grown fruits and vegetables when they are in season. Produce picked fresh before you cook it may need less seasoning or sauce. Just brush with oil, sprinkle with salt and pepper before cooking.
Fruits such as apricots, peaches and pineapples are also delicious grilled over low heat. Natural sugars will caramelize the fruit where the grill touches them.
Dinner On The Grill
Marinade for the Shellfish and Vegetables
1/4 cup extra virgin olive oil
1/2 teaspoons dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.
Grilled Vegetable and Shellfish Skewers
For 2 servings
6 medium wild caught sea scallops
6 medium wild caught shrimp, peeled and deveined
1/4 of a Fennel bulb, cut into 2 inch pieces
1/3 of a Red Bell Pepper, cut into 2 inch pieces
1 small Zucchini, cut into 2 inch slices
Marinade, recipe above
4 double skewers
Marinate the shellfish and vegetables separately for 30 minutes.
Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.
Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.
Preheat an outdoor grill to high and grease the grill grates with oil.
Place the vegetable skewers on the grill first, since they will take longer to cook.
Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.
After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill.
Baste with the marinade and cook shellfish for 2-3 minutes on each side.
Serve with your favorite salad.