I was born and raised in paradise, often called San Diego, California. Recently, though, there is trouble in paradise, in the form of a drought that means serious problems for agriculture for the entire country. Say goodbye to your cheap strawberries and delicious tomatoes...and possibly the ability to live in a state with no water...
The water cuts mainly mean taking shorter showers, not watering your lawn, and using less water to wash dishes, clothes, etc, but what about cooking? What about the ingredients you're using? How much water did they need to grow?
Celebrity Chef Nathan Lyon is asking that exact question.
"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there," says Lyon, who co-hostsGrowing a Greener World on PBS. "I just want these recipes to start a dialogue that people aren't having right now."
Nathan searched for foods with the smallest water footprint as possible (think of it as a carbon footprint) and created recipes based on ingredients that used less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.
Below are two drought friendly recipes, but for more follow Nathan here!
Alaskan True Cod Taco with Pickled Radish
and Radish Top Red Pepper Salsa
1 pound wild Alaskan true cod, 1-inch thick
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon grapeseed oil Pat the fish dry and season all over with salt and pepper.
Place a medium nonstick sauté pan over medium heat and add oil.
Let heat for 2 minutes until oil is very hot.
Add fish and let cook for 3 to 4 minutes on each side.
Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper. Assembling the Taco:
6 Corn tortillas, warmed through
2 avocados, pitted and sliced thinly
½ cup shredded purple cabbage
¼ cup fresh cilantro leaves Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with salsa. Sprinkle cilantro leaves and serve.
Radish Top and Red Pepper Salsa:
5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)
2 large garlic cloves, peeled and rough chopped
¼ cup roughly chopped fresh flat-leaf Italian parsley
¼ cup roughly chopped fresh mint leaves
1 cup roughly chopped (rinsed) radish greens
1½ tablespoons whole grain Dijon mustard
¼ teaspoon kosher salt
Zest of ½ small lemon (1/4 teaspoon)
Juice of ½ small lemon (1 Tablespoon)
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
2 tablespoons grapeseed oil
½ teaspoon granulated sugar
Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.
Drought Friendly Spicy Mango Ginger Popsicle
Ingredients: 3 tablespoons freshly squeezed lime juice
3 tablespoons granulated sugar
1 tablespoon + 1 teaspoon fresh ginger juice
1/16 teaspoon ground cayenne pepper
1½ cups sweetened mango puree or pulp
Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.