Half the world population will experience freshwater shortages, referred to as water scarcity by 2030. Water scarcity is at our shore now.
Supply and quality are the two leading causes of water scarcity according to the United Nations. Ask the people in Central Valley California who don’t have running water today. Or the people of Flint, Michigan who have running water they can’t drink today. (Click here to read Michael Moore’s open letter on the situation of contaminated water in his hometown of Flint.)
Change for abundant, clean water begins at the kitchen table. The ingredients we choose has a story written in water, soil and air. Our food touches thousands of lives. From those who grow, harvest, and prepare our food to those who live near those same farms and factories.
In my forthcoming book, Eat Less Water, I follow food back to the rivers, lakes, aquifers and oceans to understand the impact food systems have on our world’s water. But the story I’m writing goes much deeper. I ask you to approach your daily food choices with awareness.
Deeper connection, my 2016 New Year’s Resolution. I resolve to deepen the relationships I most care about, and that includes my food. The food taste so much richer when I remember the good story it tells.
Here is a recipe to get you started. It meets the Paleo, Atkins, Vegetarian and Eat Less Water standards. It is how I begin my days. And it keeps me full until lunch, minimizing unnecessary snacking.
Eat less water at the kitchen table.
There is power in the collective.
Chard or Kale and Cheese (optional) Omelette
2 stems of organic chard or kale
2 organic eggs
organic pasture raised cheese of your choice
slice of organic butter for the pan
salt and pepper to taste
Sauté chard and/or kale in butter in a small frying pan. Cook on low to medium flame.
Beat two eggs in bowl and pour over the chard/kale. In 1-2 minutes flip omelette to second side until cooked to your liking.
Slide omelette onto a plate and sprinkle grated cheese. Add the pepper and salt to taste.