One of the goals of The Denver Waldorf School Parent Council for the 2022/2023 school year is to focus on sustainability at DWS. We have started this blog series to let our wonderful parent community know about sustainability efforts under way, spotlights on best practices or student stars who are making a difference, and sharing articles or tried-and-tested, eco-friendly recipes to spice up your meatless Monday.

In the works at DWS…

  • The parent council is committed to increasing sustainability education, awareness, and engagement among our student population.
  • Currently, the parent council is brainstorming age-appropriate ideas and projects to implement in the classrooms from ECE through high school.
  • In addition to these efforts, we have installed a snack wrapper Terracycle bin by the front office to reduce plastic waste from lunches and snacks.

Pin-worthy ideas

This is a great article about more sustainable options for the holidays: https://www.smallfootprintfamily.com/eco-friendly-holiday-tips

Below is a great, plant-based Earth bread recipe that is a family favorite. I hope you’ll have a chance to test it out and let me know your thoughts.  Enjoy!!

Do you have an idea, recipe, or article to share? Would you like to bring attention to a Sustainability Student Star?  Please reach out to Emily Riccio or Jennifer Neeley. We’d love to hear from you!

Nene’s Earth Bread (Makes 1 Loaf)

Note: I use almond flour to keep the carbs down for our diabetic daughter, but if you prefer a gluten free or traditional flour, omit the oat flour or the bread will be too dry/dense.

1/2 cup oat flour
1 cup almond flour
1/2 cup brown sugar or honey
1/2 tsp baking soda
1/4 tsp baking powder
dash of salt
1/4 tsp cinnamon
1/8 tsp ginger
1/16 tsp cloves
1 cup grated zucchini
1/4 cup grated carrots
1/4 cup mashed banana
1/4 cup applesauce
1/4 cup coconut oil
2 eggs
1 tsp vanilla

Directions:

Set oven to 350.
Mix flours, sugar, salt, baking soda, powder and spices.
In the bowl of your mixer, been the grated veggies and fruits, oil, eggs and vanilla.
Slowly add the flour ingredients to the veggies/fruit ingredients.
Mix until incorporated.
Pour into a well greased or parchment lined bread pan and bake for 50 minutes to 1 hr or until toothpick inserted comes out clean.