New Year's Day Recipes for a Prosperous 2011

People all over the world celebrate each new year by eating meals which are said to bring luck and wealth. Get together with friends and family and try out these recipes in celebration of new beginnings! We at Healthy Home Market wish you all a happy and healthy 2011!

Spirits

These drinks don't necessarily bring luck or wealth, but they might bring happiness! They're also great for those who over-indulged on New Year's Eve! Drink responsibly.

Peach Ginger Bellini

Spicy Citrus Bloody Mary

Meal

Black Eyed Peas and lentils represent coins, collard greens represent paper money and cornbread represents gold; these foods are said to bring wealth. Pork represents progress and growth and is said to bring luck!

Black Eyed Peas

Sauteed Collard Greens

Hoppin' John

Lentils and Hot Sausage

Jalapeno Cheddar Cornbread

Dessert

Ringed or round dessert eaten on New Year's Day symbolize coming full circle and completion of a year. Vasilopita is a Greek dessert with a quarter hidden inside. The person who receives the slice with the quarter inside will have a particularly lucky year.

Baked Whole Wheat Donuts
Vasilopita

If you don't think you will have it in you on New Year's Day, stop by Healthy Home Market and pick up some delicious prepared KW Collards, Eden Organic Black Eyed Peas, Cornbread from our deli and Zing Zang Bloody Mary Mix. Better yet, ask our deli department to prepare something for you!

New Year's Eve Party Recipe Guide

Throwing a New Year's Eve party? Ring in the new year happily and healthily with these delicious recipes! Healthy Home Market wishes you a safe and happy New Year's Eve! Stay tuned for New Year's Day recipes!

Spirits

Mulled Wine

Limoncello Sparkle

Siren's Song
Beaujolais Cocktail

Party Foods

Stuffed Baby Bellas

Sun-Dried Tomato and Pesto Torta

Zucchini Poppers with Sour Cream Dip
Curried Scallop Cakes
Smoked Salmon Rollups with Dilled Lime Cream Cheese
Mustard-Glazed Pork Skewers
Pancetta-Wrapped Dates Stuffed w/ Manchego and Mint

Sweet Treats

Pistachio Torrone
Chocolate-Orange Pots de Creme with Candied Orange Peel
Red Velvet Whoopie Pies

Meatless Monday: Sloppy Fauxs

Ingredients

1 green pepper
1 tomato
1 onion
1 pkg. vegetarian ground round
1 cup water
3/4 cup nutritional yeast flakes
1 tsp. tamari or low-salt soy sauce
1 Tbsp. corn starch

Directions

1. Finely dice the green pepper, tomato, and onion and steam fry them in a small amount of water. Add the veggie ground round and heat through. Add spices or herbs as desired. Remove from the heat and add the sauce.
2. To make the sauce, bring the water to a low boil in a saucepan. Stir in the nutritional yeast flakes, tamari or soy sauce, and corn starch. Use more or less water to get the consistency that you desire.
3. Serve on a toasted bun and sprinkle with more nutritional yeast and pepper, if desired.

Tip: Add fresh diced jalepeno for a flavorful kick!

Meatless Monday: Shahi Paneer

Ingredients

2 tablespoons cooking oil

1 large onion, thinly sliced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon red chili powder
4 tomatoes, pureed
1/2 pound paneer, cubed
1/4 cup water
1 teaspoon sugar
salt to taste
1/4 cup cream
2 tablespoons chopped fresh cilantro


Directions


1. Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
2. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.

Note: Excellent served on Jasmine rice.

Holiday Recipes from HHM!

The Holidays are upon! Whether you're cooking for a large gathering of family and/or friends, just you and your significant other or enjoying a quiet evening alone, we have put together a selection of delicious, sure to impress recipes for the main event! If you would prefer to take it easy this year, contact our deli department and order our prepared main courses and sides. Prime Rib, Spiral Sliced Ham and Harvest Berry Pies are on sale this month! HHM wishes you all a healthy and happy holiday!

Beverages

Four-Juice Holiday Punch
Homemade Cinnamon Hot Chocolate
Homemade Egg Nog

Appetizers

Roasted Chestnuts
Polenta Triangles

Mini Puff-Pastry Tartlets

Sides

Spinach, White Bean and Bacon Salad

Mustard Green Beans

Twice-Baked Potatoes with Veggies

Main Courses

Apple-and-Leek-Stuffed Pork Tenderloin

Spiral Stuffed Turkey Breast with Cider Gravy

Vegetarian Pine Nut and Carrot Loaf with Mushroom Sauce

Desserts

Wine-Poached Pears
White Chocolate and Cherry Bread Pudding
Cranberry-Pecan Tart

Meatless Monday: Pepper Jelly Cheese Spread

Ingredients

2 cups chopped Pecans
2 cup shredded Cheddar Cheese (or Vegan Cheese)
1 cup chopped Green Onions (white and green parts)
Mayonnaise (or Vegenaise) to taste
Pepper Jelly

Directions

Mix pecans, cheese and green onions with enough mayonnaise for a spreadable consistency (about 5 Tbsp.) Press into dish and refrigerate. Just before serving, spread with pepper jelly. Serve with crackers.

Meatless Monday: Vegan Swedish Meatballs

Ingredients

1 package Gimme Lean Ground Beef Style
1 package Gimme Lean Sausage Style
2 large onions (diced small)
4 medium portabello mushrooms (diced very small)
1.5 cups dried bread crumbs
3/4 cup rice or soy milk (or almond, hemp etc.)
2 cups soy creamer (ie. Silk)
4 tbl olive oil
3-4 tbl corn starch or flour
1 3/4 cups homemade No-chicken broth (or veg. broth)
1/4 tsp black pepper
1/4 tsp nutmeg
1/8 tsp cinnamon
1 1/2 tsp sea salt

Directions

1. In one bowl soak the bread crumbs with the rice milk and mix to soften.

2. Add half of the chopped onions, both types of Gimme Lean, salt, pepper, nutmeg and cinnamon.
3. Form into small 1 or 1.5 inch balls by rolling between your palms.
4. Brown the meatballs on all sides in a skillet with the olive oil.
5. Return meatballs to a large casserole dish or skillet (depends on whether you choose to bake or boil the sauce.)
6. In a separate sauce pan heat olive oil and fry the other half of the onions to soften them.
7. Add mushrooms and saute for two minutes.
8. Add soy cream and corn starch to thicken. Cook for 3 minutes, stirring constantly.
9. Add No-Chicken Broth, a pinch of nutmeg, salt & pepper. Allow to thicken again.
10. Add to meatballs and simmer or bake for 15-20 minutes on low to medium-low heat.
11. Ladle over noodles and serve.

Note: If you try to avoid soy or are in a hurry, try Quorn Meatless Meatballs.

What Climate Change Means for Our Food Supply

The International Food Policy Research Institute issued a report this week at the annual UN Climate Conference in Cancun, Mexico stating that we can expect food prices to double by the year 2050, thanks to Climate Change. After 2050, climate scientists predict the temperature could raise as much as 11.5° above 20th century levels and the forecast for agriculture is "gloomy." The specialists said that they fed fifteen scenarios of population and income growth into supercomputer models of climate and found that "climate change worsens future human well-being, especially among the world's poorest people." IFPRI estimates that these skyrocketing prices could boost the global population of undernourished children by 20%, that's an additional 25 million children. Climate Change is already causing lower crop output in some areas. We are facing not only higher prices, but higher prices because we are facing a food shortage.

Scientists say that even if we were to completely eliminate greenhouse gasses today, we would still feel the effects for many years to come. Of course as we all know, unfortunately, complete elimination is going to be a long process. But this is just more encouragement for each of us to do our part in reducing our carbon footprint. We have to continue to buy local, reduce our energy consumption, ride our bikes, walk or take public transportation, make smart choices when purchasing, support eco-friendly companies, recycle, waste less, eat organic, cut down on or eliminate meat in our diets, purchase organic and free-range meats when purchasing meats, bring our own shopping bags and do everything that we as individuals can do to help lower our greenhouse gas emissions. It's up to the worlds governments to do the rest. Let them know that it is time for serious change! But, be sure to let them know that GMO's are not the answer!

Read the full article here.

Meatless Monday: Vegetable Egg Rolls

Ingredients

2 tablespoons sesame oil
2 tablespoon canola oil
1/2 head green cabbage, shredded
1 cup julienne carrots
1 cup julienne snow peas
1 tablespoon corn starch
1/4 cup soy sauce
8 egg roll wrappers
Peanut oil, for deep frying
1/4 cup dry mustard
1/4 cup water
Cilantro leaves, garnish

Directions

In a skillet over medium-high heat, heat the sesame and canola oil. Saute cabbage for 2 minutes. Add carrots and snow peas. Cook an additional 1 minute.
Whisk together cornstarch and soy sauce until smooth. Stir into vegetable mixture. Cook until sauce comes to a boil and is slightly thickened, about 2 minutes. Remove from heat and cool.
Lay the egg roll skins on a flat surface and lightly brush edges with water. Place 1/8 of the filling at one end of each skin, leaving a 1/4-inch border at the top and sides. Roll wrapper over filling, tucking in the ends after the first roll.
Heat 3-inches of peanut oil in a large, deep saucepan. When the oil is hot, about 350 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. 
To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard. Garnish with cilantro leaves.

Note: Add some fresh ginger and/or garlic for a little kick! Also, these egg rolls can be baked on 350° until golden brown if you prefer.

Thanksgiving Love from HHM!

For those of you who do not receive our e-newsletter, we thought that we would share with you some awesome recipes and tips for the holidays! We hope you all have a wonderful and relaxing Thanksgiving with family, friends or even some peace and quiet by yourself!

First and foremost:

8 Ways to Enjoy a Green Thanksgiving This Year

Also pretty important:

Holiday Dinner Wine Pairings

Delicious recipes...

Whole Baked Stuffed Pumpkin

Green Bean Casserole from Scratch
Roasted Brussels Sprouts with Walnuts
Rosemary-Roasted Seasonal Root Veggies
No Sugar Homemade Cranberry Sauce
Dill Deviled Eggs
Sweet Potato Trifle

It is not too late to get your free-range turkey; we have many sizes! Our turkeys have been treated humanely, have never been fed animal by-products and are free of hormones, antibiotics, preservatives and additives! We have gluten-free turkeys available as well! Check out our blog for more information and prices. Free-range turkeys tend to cook differently than conventional turkeys, so make sure that you are prepared! And when the big day is over and there is still tons of turkey left, we have an extensive list of recipes to help you eat that turkey up!

How to Prepare, Cook and Serve Your Free-Range Turkey
Leftover Turkey Recipes

For those of you on gluten-free diets or those entertaining gluten-free guests, no need to fear! Thanksgiving does not have to taste or feel any different!

Gluten-Free Thanksgiving Menu with Recipes

And after all of the sweet potato casseroles, pumpkin rolls, pecan pies, spiced nuts, cookies, apple cider, cocktails and wine...it is definitely...

Time for a Sugar Detox!

Healthy Home Blog Does Meatless Monday!

Here at Healthy Home Market, we support the Meatless Monday movement. For those of you who don't know, Meatless Monday is an initiative to reduce the planet's meat consumption by 15% in order to improve the health of participants and the health of the planet. Going meatless, even just once a week, may reduce your risk of cancer, cardiovascular disease, diabetes and obesity. It will also reduce your carbon footprint and save precious resources like fresh water and fossil fuels. The movement was actually started during World War I to aid the war effort and it was recreated in 2003 as a public health awareness program. Since its recreation, many individuals, small businesses, corporations, restaurants, schools, universities and hospitals have pledged to go meatless every Monday. In honor of this initiative, we will post a different delicious, completely meatless recipe every Monday! Will you pledge to go meatless one day a week?

Ingredients

2 tablespoons extra virgin olive oil, divided
1/2 pound fresh asparagus, cut into 1 1/2 inch pieces
salt and pepper to taste
2 (10 inch) flour tortillas
4 ounces herbed goat cheese
1/4 cup chopped fresh cilantro
fresh cilantro sprigs, for garnish

Directions

1.Heat 1 tablespoon olive oil in a skillet over medium-low heat, and cook the asparagus, stirring occasionally, until tender and lightly browned. Season with salt and pepper, and remove from heat.
2.Spread one side of each tortilla with 1/2 the goat cheese. Place 1/2 the asparagus and 1/2 the cilantro on each tortilla, and fold tortillas in half over contents to form quesadillas. Brush the outsides of the quesadillas with remaining oil.
3.Place the quesadillas in a skillet over medium-low heat, and cook 3 minutes on each side, or until lightly browned. Cut in half and garnish with cilantro to serve.

Kale: It's What's for Dinner!

Kale is one of the more important superfoods as it is so nutritionally dense. Kale is chock full of fiber and protein, as well as, vitamin A, vitamin C, B6, manganese, calcium, copper, iron and potassium, plus its low in carbohydrates! It belongs to the same plant family as the sulfur-containing vegetables broccoli, brussels sprouts, cabbage, and collard greens. The ten to fifteen organosulphur compounds these superfood vegetables contain have been proven to be highly effective against many cancers, including stomach cancer, colon cancer, breast cancer and ovarian cancer. Kale also contains carotenoids, lutein and zeaxanthin for eye health. The phytochemical, indole-3-carbinol in Kale helps fight against LDL cholesterol and also belly fat.

The health benefits of kale are numerous and thankfully its delicious as well. Kale can be added to soups and casseroles, baked to make kale chips, juiced or added to smoothies, sauteed in olive oil, marinated to be eaten raw and so much more, the possibilities are practically endless. However, if you or someone in your family is not so keen on greens or are new to eating them, making pesto is a delicious way to enjoy Kale and reap the benefits of its life giving health properties, without being so intimidating. The recipe below can be tossed with pasta or potatoes, used on pizza or sandwiches, eaten with pita wedges, whatever your pallet desires! Note: you can substitute any type of nut for the walnuts and vegan cheese or no cheese for the parmesan. Lemon is also a nice addition. We would love to hear you favorite kale recipes! Enjoy!

Ingredients:

1/4 cup chopped walnuts
2 garlic cloves
1/2 lb kale, without stems
1/2 cup olive oil
1/2 cup parmesan cheese, grated
1 T salt

Directions:

1. Toast walnuts over high heat until fragrant. Set aside.
2. Bring 2 cups water to boil. Add kale and 1T salt. Cook about 15 minutes, or until tender.
3. Drain kale. Add to food processor with garlic and walnuts.
4. While processing, slowly add olive oil until smoothly pureed.
5. Add Parmesan.

Behold: The Amazing Garlic Clove!

We all know that garlic can add wonderful flavor to just about any meal, but it is so much more than just a spice. Garlic has long been considered a herbal "wonder drug" and with cold and flu season upon us, we all may need to up our intake!

Which brings us to garlic's first health benefit, it is a powerful immune booster. Garlic is a health-building herb, rich in potassium, zinc, vitamins A and C and selenium. It also contains sulfur, calcium, manganese, copper, vitamin B1 and iron. And it does not destroy our bodies good bacteria like antibiotics do. It is an anti-viral, anti-fungal and anti-microbial. Garlic can be used against infection of all types including upper respiratory tract infections such as colds, flu, bronchitis, sinusitis, etc., ear infections - can be treated by placing garlic oil on a piece of cotton wool in the ear (you need to be sure that the ear drum is intact before doing this - if in doubt seek professional assistance), tooth infections, candida (yeast) infections, herpes infections (including chicken pox), and urinary tract infections. It has also been proven successful in the healing of acne, wart removal and pain relief, as it is anti-inflammatory as well.

Garlic is also used in the treatment of cardiovascular conditions such as high blood pressure, high cholesterol and can be beneficial to people with diabetes because it tones the heart and circulatory system, helps to lower the blood pressure, reduces high cholesterol and blood fats, reduces high blood sugar levels, reduces blood clotting abnormalities, and helps to reduce the risk of atherosclerosis by inhibiting at least two enzymes involved in the production of cholesterol in the liver.

 

Garlic is also full of powerful antioxidants, which decrease the amount of free radicals in our system. Free Radicals can enter our body through our own habits, but also due to environmental factors and can cause damage to cells and DNA, which can compromise our immunity and lead to diseases such as cancer, atherosclerosis and leukemia. Therefore, a diet rich in antioxidants is important for all of us!

Raw garlic is the most potent form, offering the most health benefits, however there is that strong odor that comes along with it. Capsules are also available, some even in combination with other herbs targeting specific conditions. And of course, cooking with garlic is tasty and healthy, just be careful not to overdo it. The longer it cooks, the less beneficial it is. However you consume it, garlic is truly an amazing herb!

The information available in this blog is for your personal reference only. Healthy Home Market is not engaged in rendering medical advice. Information available in this blog should not be used for diagnosing or treating a health problem or disease. Nor should the information replace the advice of your doctor or health care practitioner. Always see your practitioner concerning your treatment options if suffering from an illness or injuries resulting from an accident.

Time for Holiday Pre-Orders!

We are accepting pre-orders for the holidays! Place an order today and pay when you pick it up, at your convenience! Just call your preferred location and ask to speak with a store manager; it's that easy! We source our all natural, free-range turkeys from Grateful Harvest and Mary's so can you can be assured that the turkeys have been treated humanely, have never been fed animal by-products and are free of hormones, antibiotics, preservatives and additives! And Mary's turkeys are Gluten-Free! We will even smoke the turkey for you! Not a fan of turkey? We are also offering Ham, Prime Rib, Vegan Celebration Roasts and Vegan Turkey Dinners, as well as holiday dinner sides. 

Whole Fresh Turkey..........$2.39 lb.
Smoked Turkey..........$2.99 lb.
Whole Frozen Turkey..........$1.99 lb.
Turkey Breast..........$3.59 lb.
Spiral Ham..........$5.99 lb.
Prime Rib..........$9.99 lb.
Vegan Celebration Roast..........$24.99 ea.
Vegan Turkey Dinner..........$39.99 ea.
 

We Have New Crop Pecans!

They're here! We have received our shipment of fresh new crop pecans from Georgia and they're only $7.99 per pound! Pecans were a little harder to come by this year, so they may go faster than usual. Don't miss out...pecans are a fall and holiday season staple, not to mention nutritionally abundant and cholesterol free. As a matter of fact, studies have shown that they may actually lower LDL cholesterol! Pecans are chock full of thiamine, copper, iron, calcium, magnesium, phosphorous, manganese, potassium, zinc, vitamin C, vitamin K, vitamin E, riboflavin, niacin, vitamin B6, folate, pantothenic acid, selenium, fiber and healthy fats, as well as antioxidants. Antioxidants which can help protect against cell damage and help fight diseases like heart disease, Alzheimer's, Parkinson's and cancer. Plus, they're beneficial to your immune system, prostate health and weight loss. Pecans are also extremely versatile and can be used in savory or sweet recipes; here is one that we particularly like:

Ingredients

3/4 cup raisins

3 tablespoons bourbon, such as Makers Mark
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup natural sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup, plus extra for serving (optional)
1/2 teaspoon natural maple flavoring
3/4 cup toasted pecans, chopped

Directions

In a small bowl, combine the raisins and bourbon. Set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

Quinoa: The "Mother Seed"

Commonly considered a grain, quinoa (pronounced keen-wah) is actually related to leafy green vegetables such as spinach, swiss chard, beets and tumbleweeds! Once considered the “mother seed” of the Incas, often now referred to as the "gold of the Incas." Quinoa is a nutritional powerhouse, containing all nine amino acids, making it a complete protein. These are not easy to find in the plant world, making quinoa an excellent option for vegetarians, vegans, and anyone interested in adding non-meat proteins to their diet. It is an excellent source of omega fatty acids, vitamin E, B vitamins, calcium, potassium, magnesium, iron, copper, phosphorous, manganese, niacin and thiamine. Quinoa is also naturally Gluten-Free, making it a fantastic food for people following a Gluten-Free diet, and it is high in dietary fiber!

Because of all of its nutritional benefits, Quinoa has been used to increase stamina, ease migraines and hypertension, treat childhood asthma, keep gallstones from developing, help with Type 2 Diabetes, protect against heart disease, enhance calcium absorption which can help prevent Osteoporosis, treat arthritis, ease altitude sickness, help prevent Cataracts and benefits both babies and moms during pregnancy and breast feeding. Historically, quinoa has also been turned into a paste and used for inflammation, infection and the mending of bones.

Quinoa has been cultivated in the Andes Mountains for well over 5,000 years. It is grown at high altitudes, can withstand both intense heat and freezing temperatures and requires very little water. In addition, quinoa in its natural state is covered in a bitter-tasting layer of saponins, making it unpopular with birds meaning that the crop remains intact throughout the growing season.

Quinoa is cultivated in three colors, white, red and black and is similar in appearance to couscous. It should be washed thoroughly before cooking to remove the saponins. Quinoa only requires about 10-20 minutes cooking time and is extremely versatile. It is good at breakfast, lunch, dinner or dessert! Try using quinoa as a warm breakfast cereal with fruit, in burritos, soups or stews, casseroles, salads, baked bread, veggie burgers, in place of bulgur in tabouleh, sauteed with veggies, in stuffed peppers, in black bean and corn cakes, in place of rice in pudding and even in brewing beer...the possibilities are endless! We sell a delicious Quinoa Salad with cashews and cranberries, available in our deli! Let's hear your favorite ways to enjoy this well-rounded superfood!

What's In a Number? Part II

544,000 – How many trees we could save if every U.S. household replaced just one roll of virgin-fiber paper towels with 100%-recycled paper towels.



40 – The percentage of solid mass in our landfills that’s made up of paper and paperboard waste.


200 – The number of pounds of meat, poultry and fish eaten by the average American in one year.


150 – The number of pounds the average American ate 50 years ago.


50 – The percentage of water American households devote to lawns, gardens and pools.


4.6 – How many pounds of trash the average American generates per day. Two and a half pounds of that trash goes to landfills; the remainder is recycled or incinerated.


1 Million – The number of trees ground up each year to produce junk mail.


28 – The number of plastic bags the average family of four uses per week.


180,000 – Tons of batteries thrown away by Americans every year.


6-10 – The percentage you can save off your heating costs by lowering the temperature on your hot-water heater from 140 degrees to 120 degrees Fahrenheit.


45 – Tons of CDs that end up in landfills and incinerators every month.


20 Million – The number of mattresses thrown away by Americans every year. Give yours away or recycle it instead. (Check Earth911.com for locations)


20 – Tons of mine waste left behind by the production of one gold ring.


150 – Dollars the average family would save per year by installing a programmable thermostat.


25 – Percentage of insecticides used on conventional cotton crops


25 Million – The extra tons of garbage Americans throw away during the Thanksgiving-to-New Year’s holiday period, as compared to the rest of the year. That’s about 1 million extra tons per week; 25% more than in an average week.


2.5 Million – The number of acres of open space – farms, forest, wetlands and prairie – we lose to development each year.

What's In a Number? Part I

300 – How many dollars an Iowa farmer might get for the ethanol produced by a quarter-acre of corn.

300,000 – How many dollars the farmer might get for a year’s worth of electricity generated by wind turbines on that same quarter-acre.


20,000 – The known number of abandoned hazardous waste sites in the United States.

600 – The number of gallons of water it takes to grow the corn that feeds the cow that produces one 1/3 pound of hamburger.

500 Billion-1 Trillion – The number of plastic bags used worldwide every year.

1000 – How many kilowatt hours of electricity the average household blows through annually on things that are turned off but still plugged in. Items left on standby continue to use energy on functions (like digital clocks), and any item with an external transformer (like phone chargers) is pulling power constantly.

7 – Pounds of difference between the average resident of pedestrian-friendly neighborhood and that of a sprawling, car-friendly neighborhood.

33 – The percentage of the world’s natural resource base that has been consumed in the last three decades alone.

40 – The percentage of CO2 emissions worldwide that comes from buildings.

35 – The percentage of CO2 emissions that comes from cars.

1000 – The number of years it could take for a plastic water bottle to break down in a landfill.

6 – Tons of carbon dioxide that the average American vehicle emits over the course of a year.

0 – The number of pre-market safety tests required of cosmetics manufacturers by the government.

90 – The percentage of time the average American spends indoors.

1.5 – How many letters the average person receives each week.

10.8 – How many pieces of junk mail the average person receives each week.

41 – How many pounds of junk mail the average person receives each year. (Check out our blog, Easy Steps to Reduce Your Paper Waste, to learn how to stop junk mail)