As of this writing, oil still gushes from the gaping wound in the Gulf of Mexico, though I pray it will be contained by the time this prints. When I try to make sense of this catastrophe, it feels as if Mother Earth was stabbed and bleeds her sacrifice to help us wake up and remember an earth-centered reverence for living systems.

Sure our family recycles, composts, gardens organically, carpools, and conserves energy. My husband and I own a solar window film company that helps reduce commercial and residential energy costs, and our children are both researching environmental sciences for their career paths. I work in a holistic health department store that provides organic, locally-grown, green products and partners with environmental initiatives for wind energy and clean local waterways. However, like many we have been pondering what to do next to reduce our carbon footprint.

Maybe it is not immediately plausible to discontinue using oil and coal, but an organization called the New American Dream speaheaded the Carbon Conscious Consumer (C3) campaign which lists 6 ways we can reduce our fossil energy consumption:

1. Eat Locally – Buy one pound of local food a week (at least!)

2. Junk Your Junk Mail - Use online forms to eliminate unwanted ad mail.

3. Wash in Cold - Cold wash your clothes 4 out of 5 loads.

4. Downshift Your Driving - Carve out one car-free day a week

5. Break the Bottled Water Habit - Use a non-toxic reusable bottle for water on the go! (Can you believe they take 1,000 years to break down in landfills?)

6. Bring Your Own Bag - Neither paper nor plastic.

While these are small steps, the environmental impact and awareness they create in our lives will lead to larger ones. See http://www.newdream.org/c3/

Eating out of our gardens is another way to minimize consumption of resources and positively work with and appreciate the land. It grounds us (pun intended), which hopefully orients our thinking toward earth-friendly practices. If it were up me, all families and schools would be gardening and/or doing eco-volunteering as part of their culture and curriculum, and local produce would be emphasized in school cafeterias.

Here are a few recipes that involve children in growing and preparation of garden-friendly meals.

Sesame Noodles

So easy and so appealing, this is sure to become a neighborhood favorite. Get the kids involved in shucking peas, tossing noodles, and tasting!

1 pound DeBoles whole grain Jerusalem artichoke spaghetti

1 cucumber, peeled in stripes

2 cups peas, cooked bright green

¼ cup toasted sesame oil

¼ cup tamari

Optional: sauteed sliced mushrooms

Garnish – scallions or garlic chives

Cook spaghetti al dente and throw peas in the same pot for the last 4 minutes. Drain. Halve cucumber lengthwise, then halve crosswise, then quarter and slice into 2” by 1” thin slices. Toss pasta, peas, oil and tamari in a generous bowl and taste for seasoning. Add cucumbers and optional mushrooms. Garnish with snipped chives. Serve at room temperature.

Zucchini Latkes With Tzatziki

Latkes are not just for holidays. These versatile shredded potato patties may inspire you to incorporate produce from other seasons, too. How about sweet potato latkes with curry and red chili sauce, and rutabaga latkes with goat milk butter and sea salt…can you imagine the possibilities?

This is another dish that all ages love. Plus it's a great way to incorporate vegetables into the “starch portion” of a meal. You don’t have to tell squash-haters there’s squash in these latkes, but if you do, they’ll still like them. I listed substitution options based on ingredient availability. Makes approximately 12 latkes.

1 pound organic zucchini, unpeeled  and shredded

8 oz. Cascadian Farm organic hash browns

1/3 cup whole grain flour (matzo meal)

1/3 cup grated parmesan cheese

1/4 cup chopped garlic chive (shredded onion)

1 large free range organic egg, beaten

1 tsp. lime juice

1/2 tsp. sea salt

1/3 tsp. freshly cracked black pepper

grapeseed oil for frying

Grate zucchini using a food processor or box grater. Toss with potato, chives (or onion if using), lime juice, and egg. Add flour, parmesan, salt, and pepper. Preheat oven to 350 degrees. Heat grapeseed oil on medium in non-stick skillet. Scoop latkes in ¼ cup measure and put in pan, patting them down to approximately ½ inch thick. Saute until browned on both sides 3-5 minutes each. Place in baking pan and cook in oven for 20 –30 minutes. Serve warm with your version of tzatziki sauce. Latkes can be kept at room temperature for about 4 hours or reheated on a baking sheet, so they are a great do-ahead dish.

Tzatziki

This Mediterranean standard accompanies everything from gyros to falafel to fish. I love it brushed on grilled salmon and as a center for crudités. This first tzatziki incorporates calcium-laden yogurt into your meal.

3/4 cup plain, lowfat Greek yogurt

1/4 cup lowfat mayonnaise

1 cucumber, peeled, seeded and shredded

1 tbsp. red wine vinegar

2 tsp. dried dill weed or 1 tbsp. fresh dill

1 shallot, minced

dashes sea salt and black pepper

Heritage Café Vegan Tzatziki

1 cup vegannaise

1/4 cup spicy mustard

1 cucumber, peeled, seeded, and shredded

2-3 Tbsp. fresh dill

dashes of salt, pepper, and granulated garlic

Whisk and serve with latkes.

Anya Wolfenden, M.A., is the director of communications for The Heritage Store: Health Foods, Books & Gifts, Cafe, & Holistic Center, where you’ll find most of the ingredients for these recipes. 314 Laskin Road, Virginia Beach, 757-428-0500, www.heritagestore.com