(FOX 2) - The Michigan Earth Day Fest returns to Rochester Park City Center this weekend, with lots of celebrations and nutritional dishes.
Cosultant and author Dr. Kerrie Saunders joined us on The Nine to show us one. You can hear more from from her in the video player above and get her recipes below.
The festival will feature presenters, rescued animals, a straw-bale climb, Geen art school contest, Eco-friendly exhibits, Fun with Mud Clay sculpting, environmentally friendly foods. It is April 26-28.
CILANTRO LIME CUTLETS
4 thick slices of Extra Firm Tofu (OR 4 Gardein Chick'N™ cutlets)
1 packet Frontera Citrus Garlic™ Marinade
½ cup diced red pepper
¼ cup diced fresh cilantro
Smart Balance™ Non-GMO Spray
¼ cup wild capers
1 small lime, cut in quarters
Sprigs of fresh cilantro - to garnish
Combine first 4 ingredients, and store 2-6 hours in fridge before cooking.
Place ONLY the cutlets in a lightly-sprayed pan, on medium-high heat & brown both sides BEFORE adding capers & reserved marinade.
Reduce heat to low-medium heat & cook only until marinade begins to bubble.
Serve with each cutlet with a lime
8-10 small (OR 4 large) redskin potatoes
vegetable stock to cover
Crushed pepper & salt - to garnish
Bring the potatoes & stock to a boil. Cover, and simmer until softened.
Remove from heat, smash with hand masher, to preserve a 'heartier' texture and redskin highlight color contrast. Serve hot.
TROPICAL ISLAND AMBROSIA
2 cups cubed pineapple
2 cups 'cutie size' orange slices
2 cups dried cranberries
1 cup raisins
4 cups coconut yogurt
Granola - to garnish
Combine all ingredients, except granola, in a bowl and stir to mix. Serve in smallbowls, with granola sprinkled on the top as a garnish.