Contest: Make a Healthy, Delicious Student Lunch

We just came across this school lunch photo contest. Got some nutritious Laptop Lunch photos to submit? The deadline is Feb 28th.

REQUIREMENTS

—Ingredients must total $5 or less.
—It must be a balanced meal and contain a protein, a fruit/vegetable, a grain and a dairy or dairy substitute.
—It needn't include meat, but it can; organic and sustainable ingredients are encouraged.
—It must be something that a kid might actually eat.
—Include a menu and a brief description about why your lunch is great.
—Be creative!

SUBMISSIONS

Send your lunch to projects(at)goodinc(dot)com. Every submission will be posted, and the five best will be gifted a $50 card from Whole Foods Market. Contest description, rules, and regulations can be found at http://www.good.is/post/contest-make-a-healthy-delicious-student-lunch.

Deadline: February 28th at Midnight PST.

Last two original periwinkle Laptop Lunch Systems

We're down to our last 2 original periwinkle Laptop Lunch Systems:


http://secure.laptoplunches.com/AMAZING/itemdesc.asp?ic=310030-PERI&eq=&Tp=.

If you've had your eye on this item, this is your last chance to purchase...

Interview with Mariel Hemingway

GreenTalk radio host Sean Daily talks with film and TV actress, author, and natural living advocate Mariel Hemingway about her new book and website Mariel’s Kitchen. She created Mariel’s Kitchen™ in hopes of defining a new awareness for better health choices. The concept is the culmination of years Mariel studying diet, nutrition and medicine – both traditional and integrated methods. By utilizing a network of experts in their fields, she can now offer choices, a breadth of products and lifestyle suggestions from an important centerpiece in her life — her “kitchen.” She believes that the choices we make, the information we seek and the food we eat are integral to our well-being and creating a healthier body and mind allows us to do more and live a longer, more vibrant and meaningful life.

Listen to the podcast in its entirety at: http://greenlivingideas.com/?s=hemingway



Mariel's Kitchen is currently on special at http://secure.laptoplunches.com/AMAZING/itemdesc.asp?ic=340080&eq=&Tp=

Jamie Oliver's TED Prize wish: Teach every child about food

If you haven't had a chance to check out this compelling video, we recommend that you take a look:

Broccolini over Couscous

This Week's Photo



Menu

* Garlic Broccolini over Whole Wheat Couscous
* Satsuma Tangerine
* Kimchi (mild or spicy)


Preparation Notes

We picked up some organic broccolini and juicy tangerines at the farmers' market on Saturday. We sauteed the broccolini lightly and placed it on a bed of whole wheat couscous (purchased from the bulk bin section of our local natural foods store) for a simple--yet delicious--main course.

Prepare the broccolini as follows: saute a small amount of olive oil in a skillet. Add minced garlic and heat until just pungent. Add the broccoli and stir-fry until tender and deep green. Add some canned chickpeas and stir to heat through. Sprinkle with a few drops of soy sauce or tamari (optional).

Cook the couscous per the instructions on the package or bulk bin label.

Add a satsuma tangerine.

Spoon some kimchi into a medium lidded container.

Spinach Ravioli with Marinara Sauce

This Week's Photo



Menu

* Garlic Bread
* Spinach Ravioli with Marinara Sauce
* Pineapple Guavas
* Sauteed Brussels Sprouts


Preparation Notes

Pineapple guavas are a wonderful treat this time of year. We packed a few with some fresh ravioli purchased at the farmers' market, some crispy garlic bread, and sauteed Brussels sprouts for a very yummy treat.

Prepare the garlic bread using 100% extra virgin olive oil, fresh garlic, and fresh chopped parsley.

Boil the ravioli and top with marinara sauce.

Slice the pineapple guavas in half.

Saute the Brussels sprouts in a small amount of olive oil, and toss with dried cranberries, chopped pecans (optional), salt, pepper, and dried thyme. (Substitute cabbage for the Brussels sprouts if you prefer.)

Vegetable Strudel

This Week's Photo



Menu

* Cranberry Relish
* Vegetable Strudel
* Kale & Fresh Mozzarella Bruschetta
* Mashed Sweet Potatoes


Preparation Notes

Enjoy this colorful menu for dinner and then pack the leftovers for lunch. This isn't exactly a low-calorie meal, but it does feature a range of brightly colored fresh vegetables. (Be sure to cut back on the amount of butter and sugar in the recipes you choose!)

Prepare the vegetable strudel.

Prepare the cranberry relish.

Prepare the kale and fresh mozzarella bruschetta as follows: chop the kale. Saute it in a small amount of olive oil. Add fresh minced garlic and salt and pepper to taste. Set aside. Slice a baguette into 1/4-inch rounds and toast lightly. Spoon a layer of kale on top of each slice of toast. Add a thin slice of fresh mozarella and drizzle with a small amount of extra-virgin olive oil.

Prepare the mashed sweet potatoes.