They say you are what you eat and a new cookbook is saying the Earth is actually what you eat as well.
Young environmentalist and high school student Emily Abrams is the author of “Don’t Cook The Planet,” a recipe book all about making the right choices in the kitchen to cause the least harm to the planet. The 19-year-old’s first published book is meant to inspire people to diminish their carbon footprint through their stomachs, or as she calls it, their ‘foodprint’.
“Gabriel Viti, who’s a very prominent chef in Chicago, is a very dear friend of mine,” Abrams recently told TakePart. We were talking about cooking and healthy eating and climate change when we came up with the idea about the book. So he helped me reach out to his fellow chefs that he knew in Chicago; then my mom helped me reach out on the political and environmental sides.
The book features over 70 recipes made mostly with all natural ingredients and it counts with some help from some heavy weight contributors passionate about the cause. Robert Redford shares his Sundance Salad recipe, Alice Waters her Garlic Vinaigrette and Richard Branson his Spring Shepherd’s Pie, among other environmental activists.
If that wasn’t enough support, Abrams gets a foreword from Robert Kennedy Jr., the nephew of former president of the United States, John F. Kennedy. Robert is a vocal proponent of change to save the environment and is an attorney focused on environmental law.
“Don’t Cook The Planet” is available in hardcopy and ebook formats and the best part (in addition to all the yummy food you get to eat) is that 100% of the proceeds will go towards organizations that promote change in favor of the environment.
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