Archive for December, 2011

Happy Holidays!

After 127 posts and 10,558 views our year is coming to a close.

The Office Of Sustainability would like to thank you for supporting A Sustainable LIFE.

 

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LIFE made easier

The New and Improved LIFE Website 

      

  

Life University is excited to announce the launch of our new website, which went live today, Monday, December 19, 2011.

The new navigation and structure is much more user-friendly, making it easier find what you are looking for more quickly and easily. The new website has also made it easier to find campus blogs, including A Sustainable LIFE.

To find A Sustainable LIFE go to the homepage www.LIFE.edu and click on the engageLIFE tab. Here you will find a link to A Sustainable LIFE as well as other campus blogs, social media, and other interactive services (Bb, Webadvisor, iPhoneApp).

We are confident you will like the new website much more than the old one, so please enjoy surfing your way through and getting to know LIFE a little better.

We hope you enjoy the new http://www.LIFE.edu!

Christmas Trees: Artificial or Fresh????

I saw this sign at Harry’s Farmers Market and thought it was worth sharing!

 

 

Wordless Wednesday

 

walking_grass.jpg

Source: Conceptrends.com

Wordless Wednesday

Christmas Beach Blue Tree

 

Source: Layoutsparks.com

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LIFE University CARE Committee Update

Drought tolerant grass

In July, the CARE (Chemical Assessment and Review for the Environment) Committee was formed to review the use or application of landscape, maintenance, and cleaning chemicals on Life University’s campus and to investigate alternative measures.  

 This committee, comprised of faculty, staff and students, has been hard at work.  

 Most recently several members of the group visited the Atlanta Botanical Gardens, Piedmont Park and Agnes Scott College to develop community relationships and to share ideas about sustainable landscaping. The take home message from these brainstorming sessions is that sustainable landscaping includes both the limitation of inputs and the development of spaces that are environmentally conscious, emphasize health and longevity, and requires the minimal use of resources such as fertilizers, pesticides, fossil fuels and water.  

 The committee now plans to review each chemical currently used at LIFE and seek possible alternatives, all in an effort to move our community towards A Sustainable LIFE.   We’ll keep you “posted”… 

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Photo: Photoshow.com

Meatless Monday

Thanks to a loyal reader Kellye King for this Meatless Monday recipe! To reward Kellye for her loyalty she will receive this 16 oz recycled and recycable travel mug.

Remember all it takes to win is to subscribe, it’s that easy.

Stay tuned for exciting new giveaways in 2012.

  Black Bean-Quinoa Salad with Basil-Lemon Dressing

Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.

Yield: 10 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
  • 3 tablespoons olive oil, divided  
  • 1 1/4 teaspoons salt, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice  
  • 2 tablespoons Dijon mustard 
  • 1 teaspoon sugar
  • 2 teaspoons grated lemon rind  
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1 (10-ounce) package frozen baby lima beans
  • 4 cups chopped tomato (about 3 medium)
  • 1/2 cup sliced green onions  
  • 1/2 cup chopped carrot
  • 1 (15-ounce) can black beans, rinsed and drained

Preparation

  • Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
  • Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.
  • Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.
  • Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

Source: My Recipes.com 

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