iEat Green - Dr. David Wallinga NRDC & Healthy Food Action

July 18th, 2019

David Wallinga is a physician with more than 20 years of experience in writing, policy, and advocacy at the intersection of food, nutrition, sustainability, and public health. His current work focuses on the enormous overuse of antibiotics of human importance in U.S. livestock production—a practice that continues to worsen the global crisis of antibiotic-resistant infections, like MRSA. Prior to rejoining NRDC in April 2015, he cofounded Healthy Food Action; Keep Antibiotics Working: The Campaign to End Antibiotic Overuse; and created and directed the health program at the Institute for Agriculture and Trade Policy in Minneapolis.

Before that, Wallinga worked at NRDC on pesticides policy and on implementation of the then-new Food Quality Protection Act. He completed his medical school education at the University of Minnesota; he also holds a bachelor’s degree in political science from Dartmouth College and a master’s degree in public affairs from Princeton University. He is based in San Francisco.

 

Cashew Chèvre Cheese

3 Varieties; Garlic Dill, Herb Encrusted, and Spicy Sundried Tomato  

 

To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):

Ingredients: 

 

  • 1 cup Organic Brown Rice (can use millet, quinoa or other whole grain)
  • 6 cups filtered water

 

Directions:

  1. Put the grains in a large glass jar and add water. 
  2. Cover with sprouting lid or cheesecloth, secured with rubber band. 
  3. Let soak for 12 hours. Drain and rinse. Cover with cloth and place upside down at an angle, in warm spot, allowing the grains to continue draining.
  4. Rinse the grains twice a day with water, draining each time until the grains have begun to sprout. This will take about three days for brown rice. Time will vary depending on which grain and temperature of the environment. Once you see a tail on the grains, it is time to culture them.
  5. Culture the rejuvelac by dividing the sprouted grains equally between two glass jars. Cover the grains in each jar with three cups of filtered water. Place a piece of fresh cheese cloth, secured with a rubber band, over each jar and let it sit for three days in a warm spot until the water turns cloudy and white, and has a tart, lemony flavor. 
  6. Pour the liquid through a strainer into clean glass jars. Compost the grains and use the liquid to make the cheese. The rejuvelac can be saved in the fridge for up to four weeks or in the freezer. I like to freeze the rejuvelac in ice cube trays. Each ice cube is ¼ cup, so I take out one cube at a time.

 

To Make the Basic Cashew Cheese: (I like to double the recipe and make a large batch!)

Ingredients:

  • 2 cups raw cashews, soaked in water for 5-8 hours. The longer they soak, the less rejuveac you will need
  • pinch of salt
  • ¼ - ½ cup of Rejuvelac

Directions:

  1. Process the cashews with salt and ¼ cup rejuvelac in blender on high, until smooth. 
  2. Add up to ¼ cup more rejuvelac if needed to process cashews. 
  3. Transfer to a clean glass bowl and cover. Let rest at room temperature for 8-36 hours (the longer the cashew cheese sits, the sharper the flavor will be). The cheese will thicken as it cultures.

 

To Make the Cashew Chèvre Cheese (3 varieties; Garlic Dill, Herb Encrusted and Spicy Sundried Tomatoes):   

Ingredients:

  • 1 TBS Nutritional Yeast Flakes
  • ½ teaspoon salt
  • ¼ cup, chopped and packed fresh herbs 
  • 2 tsp chopped garlic
  • 2 Tbs chopped dill
  • 6 sundried tomatoes
  • 1 teaspoon either Harissa, Sriracha or Crushed Red Pepper Flakes, to taste

Directions:

  1. Add the Nutritional Yeast and salt to the Basic Cashew Cheese. Divide the cheese into 3 parts. Season each as below:
  2. For the herb variety; chop a variety of fresh herbs (I used parsley, sage, thyme, dill and oregano). Depending on the size of the Chèvre log you want to make, will vary the size of the cheese cloth. I used a piece of cheese cloth that was 8” x 5” and covered the center section with the herbs leaving an inch on all sides. 
  3. Spoon the cashew cheese (now Chèvre) in a line down the center of the herbs. Using the cheese cloth, wrap the herbs around the Chèvre cheese creating a log shape. Tie both ends with twine and refrigerate for 6-8 hours until firm. 
  4. For the Spicy Sundried Tomato variety; line a small bowl with cheese cloth. Puree six sundried tomatoes and 1 tsp. garlic until smooth. Add 1 tsp spicy sauce of your choice, and combine with 1/3 of the cashew Chèvre cheese. Put the Chèvre cheese mixture in bowl with cheese cloth. Smooth out the top and cover with the sides of excess cheese cloth. Refrigerate for 6-8 hours. Use the cheese cloth to help unmold the cheese from the bowl. 
  5. For the Garlic Dill variety
  6. Line a small bowl with cheese cloth. Add 1 teaspoon chopped garlic, and 2 Tbs chopped dill, and pinch of salt to last third of cheese. Put the Chèvre cheese mixture in bowl with cheese cloth. Smooth out the top and cover with the sides of excess cheese cloth. 
  7. Wrap all three varieties with plastic wrap, and refrigerate for 6-8 hours until firm. 

Place on cheese board and garnish with fruit and crackers! 

iEat Green - Shelley Dennis M.D., Ph.D. RIO SALADO COLLEGE Faculty Chair of Health Sciences and Sustainability

July 11th, 2019

Shelley Yael Dennis, MD, PhD, is Faculty Chair of Health Sciences and Sustainability at Rio Salado College in Tempe, Arizona. Dr. Dennis earned her medical degree at University of Illinois at Chicago, where she witnessed the public-health impacts of food-system disparities. Intrigued by the theological implications of systemic inequalities, she went on to earn her doctorate from Drew University. Her transdisciplinary approach integrates political, philosophical, and theological thought in support of more just and sustainable social practices. Her book, Edible Entanglements, takes a look at Food Politics and the concentration of power in the hands of agricultural corporations as the cause of obesity in the Global North and starvation in the Global South

 

piced Rice Pilaf with Beans

10 servings

Ingredients

1 package sprouted organic California red, black and brown rice from T.J.’s

3¾ cups boiling water

1 can T.J. Giant Beans in Tomato Sauce

1 t. Turmeric

1 tbs. minced garlic

2 teaspoon salt

2 Tbs olive oil

1 small onion, chopped

1 carrot, diced

¼ t. ground cloves

¼ cup raisins

1 t. black pepper

¼ cup sliced toasted almonds

cilantro  or parsley for garnish

Procedure

  1. In a heavy saucepan, sauté the onions in the olive oil for 5 minutes. Add the carrots and garlic and continue cooking for another 5 minutes, until soft. 
  2. Add the can of beans and turmeric and cook for a few minutes.
  3. Rinse the rice in strainer. Add the rice to the saucepan, and sauté for a few minutes. 
  4. Add the boiling water, salt, pepper, ground cloves, and raisins
  5. Cover pot and simmer on low for 25 minutes.
  6. Remove from heat and let stand for 10 minutes. Fluff with fork
  7. Add toasted sliced almonds and garnish with cilantro or parsley

 

iEat Green - Marie Hoff & Sam Ryerson – New Food Almanac

June 24th, 2019

Marie Hoff: Conceived and operated by Marie Hoff, Capella Grazing Project integrates heritage breed Ouessant sheep with landscapes in need of the service of grazing, such as vineyards, orchards, and private property seeking fire prevention and brush management.  Capella Grazing has since folded in with Marie's next project, Full Circle Wool.  Full Circle Wool sources coarse wool from Climate Beneficial ranchers in California, and sells it as batting and felt products to the public and retailers, serving as a link between regenerative agriculture and consumers.  Marie continues to run her Ouessant sheep, and rents their services to properties looking for grazing at particular times of year.  Committed to a healthy future, Full Circle Wool works to connect people with the land they inhabit in a deep, meaningful, and nourishing way.  

 

Sam Ryerson: I currently manage cattle grazing on two ranches in southern Montana, with my partner, Ariel Greenwood. We are co-owners of Grass Nomads LLC, a grazing company. We are running some of our own yearling heifers here and taking care of 3,000 more yearlings. I am a partner in a cattle company based in New Mexico, Triangle P Cattle Co. where we spend the winter, where we also lease range lands to run mother cows and calves and yearling cattle. We do not own any of the land where we work, but we do own some of the cattle, and work as partners with the land and livestock owners. All of the cattle under our management graze outside on rangelands. We, and our partners, buy and sell cattle through both commodity and niche markets. I have been working on ranches throughout the West since 2005. I serve on the boards of directors of the Quivira Coalition, the Southwest Grass-fed Livestock Alliance, and Contra Viento Journal. I grew up in Massachusetts. 

 

You can read more at http://www.trianglep.com, http://www.grassnomads.com, http://www.contravientojournal.org, Home - Quivira Coalitionhttp://www.grassfedlivestock.org 

 

iEat Green - Melinda Hemmelgarn

June 13th, 2019

Melinda Hemmelgarn is a registered dietitian, “investigative nutritionist,” award-winning writer and Food Sleuth Radio host. With 35 years’ experience in clinical, academic and public health nutrition, she’s a trusted consumer advocate, and an engaging and energizing national speaker. 

For 20 years, Melinda wrote a weekly, trademarked Food Sleuth newspaper column for the Columbia (MO) Daily Tribune. She has published articles in the Today's Dietitian, Natural Awakenings, ACRES,  and Edible Communities magazines. 

Prior to her freelance writing, speaking and radio career, Melinda developed and directed the Nutrition Communications Center at the University of Missouri. In 2004, she received a Food and Society Policy Fellowship which allowed her to connect the dots between food, health and agriculture. Today she uniquely applies critical thinking skills to media messages about food and farm policy to advance "food system literacy." 

Melinda received her B.S. in Dietetics from Florida State University; her M.S. in Human Nutrition and Food Systems from the University of Missouri-Columbia, and completed a dietetic internship through Cornell University at the New York Hospital. 
She is a member of the Association of Health Care Journalists, National Association for Media Literacy Education, and the Academy of Nutrition and Dietetics’  Hunger and Environmental Nutrition Practice Group.

Food Sleuth Radio has been produced by Dan Hemmelgarn at KOPN Studios in Columbia, MO since June, 2009. The “Mother Nature Network” ranked the show among the “top national green food radio shows” in 2009, and in 2011, Food Sleuth Radio won 1st place for radio interview from the National Federation of Press Women. Food Sleuth Radio airs on ~50 stations nationally, through Pacifica and PRX, and is available as a podcast on Stitcher, iTunes and Spotify, as well as kopn.org

 

Saffron Vegetable Casserole

¼ cup boiling water

1teaspoons saffron threads

½ cake tofu, sliced thin

¼ cup nutritional yeast

1 t. curry powder

¼ t. salt

1 Tbs. coconut oil

splash of Tamari

2 cups Cauliflower, florets sliced ¼” thick

1 tablespoons virgin coconut oil

1 medium onion, sliced into slivers

1 orange pepper, cut into strips

2 cups fresh spinach, chopped

2 Tbs. fresh cilantro

1-1/2 lb small red potatoes, sliced

Salt and freshly ground pepper

½ cake tofu

1 cup coconut milk

¼ t. salt

½ t. curry powder

2 Tbs. chopped cilantro

 

  • In a Pyrex cup, pour ¼ cup boiling water over the saffron threads, and set aside
  • In a pie pan, combine the nutritional yeast with the 1 t. curry powder and ¼ t. salt. Bread the tofu cutlets on both sides with the nutritional yeast.  
  • Slowly sauté the tofu cutlets in 1 Tbs. coconut oil until golden brown
  • Splash tofu cutlets with tamari and let sear. Remove to paper towel, set aside
  • Lay the potato slices out on cookie sheet covered with sprayed parchment paper. Sprinkle with salt and pepper. Bake in 400 degree oven for 15 minutes. Remove and let cool.
  • In the same sauté pan that you used for the tofu, add the remaining Tbs. of coconut oil, and sauté the onion slivers until soft and translucent. Then add the peppers and sauté for another 5 minutes.
  • Spray the bottom of a casserole pan with oil. Cover the bottom of the casserole pan with half of the potato slices.
  • Add ½ of the onions and peppers, and spread out over the potatoes. Sprinkle 2 Tbs of cilantro over casserole
  • Add the chopped spinach and spread out evenly over the onions and peppers. Then add the cauliflower and spread out over spinach.
  • Slice the tofu cutlets into small pieces, and spread out evenly
  • Add the remaining onions and peppers and spread them out evenly.
  • Cover the top with the remaining potato slices.
  • In a food processor, combine the ½ cake of tofu, the saffron water and threads, and cup of coconut milk. Add ¼ t. salt and ½ t. curry powder. Pulse and process until smooth.
  • Pour mixture over casserole, and spread out evenly. Bake in 375 oven for 40 minutes, until topping is set. Remove from oven and garnish with fresh cilantro.

 

 

iEat Green - Kim Coopersmith Child Nutrition Director

June 6th, 2019

Kim Coopersmith has a Bachelor’s of Science in Dietetics, and worked as a Clinical Dietitian in NYC before starting her career at the Glen Cove City School District in 2003. For the past 16 years, Kim has directed the district’s Child Nutrition Program with roughly 40 employees within 6 schools.

Her responsibilities include feeding 3200 students daily with 65% free and reduced meals. This program is federally funded with stringent guidelines and components. Kim is part of The Long Island School Nutrition Directors Assoc, which is a  cooperative for purchasing with 52 other school districts on Long Island, giving them purchase power in numbers. 

Fresh Spinach Salad with Citrus Dressing

Makes 2 Large Salads, or 4 Small Salads

 

Salad:

8 cups fresh chopped spinach  

1 avocado cubed

1 carrots grated

¼ cup toasted sliced almonds

1/2 cup sliced Jarlsburg Swiss cheese

4 Hardboiled eggs (sliced)

4 small campari tomatoes or cherry tomatoes

 

Salad Dressing:

½ cup olive oil

3 Tbsp Orange Juice

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Dill

½ tsp Salt

¼ tsp Pepper

 

Directions:

  1. Add, olive oil, orange juice, lemon juice, Dijon mustard, chopped dill, salt and pepper to food processer. Mix for one minute or until smooth.
  2. Wash and dry 8 cups of fresh spinach.
  3. Chop the leaves into small pieces and put into large bowl.
  4. Cut the avocado in half and dice, add to bowl.
  5. Grate the carrots and chop tomatoes into quarters, add to bowl.
  6. Top with cheese and almonds.
  7. Slice eggs with egg slicer or into quarters and place on top of salad.
  8. Toss with salad dressing until everything has a thin covering. Top with any additional items you prefer and enjoy!

iEat Green - Dr. Natasha Campbell-McBride

May 24th, 2019

Dr. Campbell-McBride graduated with Honors as a Medical Doctor in 1984 from Bashkir Medical University in Russia.  She gained a Postgraduate Degree in Neurology and completed a second Postgraduate Degree in Human Nutrition at Sheffield University, UK.  

 

In 2004, she published a book, Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia. The book explores the GAPS Nutritional Protocol, highly successful in treating patients with learning disabilities and other mental problems.  A second edition was published in 2010, and has been translated into sixteen languages.

 

In her clinic, Dr. Campbell-McBride works with patients with heart disease, high blood pressure, arrhythmia, stroke and other complications of atherosclerosis. She is acutely aware of the confusion about nutrition and these conditions, spurring an intensive study into this subject. The result of this study is her book Put Your Heart in Your Mouth! What Really is Heart Disease and what can we do to Prevent and Even Reverse it. The book was published in December 2007 and a second addition in March 2016.

 

Her new book, Vegetarianism Explained, has come out in 2017. Dr Campbell-McBride has been working with many young people who have chosen a plant-based life style and as a result became very ill. This led to an intense study into the value of plant foods versus animal foods, which resulted in this book.

 

Dr. Campbell-McBride is a Member of The Society of Authors, The British Society for Environmental Medicine, and a Board Member of the Weston A. Price Foundation.

 

Vegan Chocolate Mousse Tart with Banana and Raspberry Compote
To make 2- 10” Tart pans with removable bottoms

Before starting, soak 3 cups of cashews
in water for 3 hours or more.
Crust- Banana Filling:
2 cups macadamia nuts 6 ripe bananas
2 cup raw almonds 2 t. vanilla
2 cup dates ¼ cup Agave
1 pinch sea salt
1/2 cup shredded coconut

Raspberry Topping:
Chocolate Filling: 2- 12 oz. package of froz. raspber
3 cups soaked cashews 2 Tbs + 2 Tbs. agave
2 cups water
1 can organic coconut milk
4-teaspoon vanilla
3 cups Cacao powder
1-1/2 cup Agave
pinch salt
To make Crust
In food processor, pulse the macadamia nuts and the almonds till fine. Add the dates and the coconut and pulse until the
mixture is fully minced. Divide the crust between the two pans. Press mixture into pan and work it up the sides. Using
opposite hand to create counter-pressure. Make the edge of crust smooth and even.
For Chocolate Mousse:
Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth,
scrapping down sides as needed. Add the coconut milk, vanilla and pinch of salt. Pulse until smooth, scrapping down the
sides. Transfer to large bowl, and slowly whisk in the cacao powder and Agave. Taste, and add more sweetener if desired.
Pour ½ of chocolate filling into one crust, and the other half into second crust.
Place tart pans in freezer, making sure they are level. Freeze for 1 hour.
Put the six ripe bananas into food processor, along with agave and vanilla. Blend until smooth. Pour one half of banana
onto each of the chocolate tart pans. Return to freezer for 30 minutes.
Pulse one package of frozen raspberries in food processor, until they are small pellets. Add 2 Tbs. of Agave and pulse just to
combine. Pour onto of one pie, and smooth out evenly. Repeat for other pie. Return to freezer .
Remove from freezer 20 minutes before serving. For a dessert buffet, cut tart into individual serving pieces and put into
cupcake liners for a nice presentation.

 

iEat Green - Leda Meredith

May 16th, 2019

Leda Meredith has been foraging since she was a toddler (it's her great-grandmother's fault) and has always felt connected to nature

through the wild edible and medicinal plants. It is her mission to share that connection so that others may enjoy the free, delicious,

healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.

Leda holds a certificate in Ethnobotany from the New York Botanical Garden, where she is also an instructor. She conducts

foraging tours, food preservation demos, and teaches medicinal and edible plant workshops for numerous organizations including the

Brooklyn Botanic Garden, Slow Food NYC, and Just Food. She is a contributor to numerous publications including Mother Earth

News. She is the author of seven books including The Skillful Forager, Northeast Foraging, and Pickling Everything. Connect with her at ledameredith.com.

 

Seitan and Peppers with Mushrooms, Broccoli and Asparagus

 

2 cups of homemade seitan or 1 package of your favorite seitan, drained and cut into cubes

1 onion, cut in half, then sliced into crescent moons

½ head of organic broccoli, cut into florets

½ organic red pepper

½ organic yellow pepper

1 bunch asparagus, sliced on angle, 1- 2” long

1- 8oz pk. of organic baby Portobello mushrooms, sliced

2 Tbs. minced ginger

2 Tbs. chopped garlic,

½ cup organic frozen peas

Olive oil

¼ cup Marsala wine

2-4 Tbs. of tamari (to taste)

½ cup water

½ cup nutritional yeast

¼ cup chopped parsley

2 cups cooked pasta or brown rice

  1. Cover the bottom of wok with oil. When oil is hot, add the onions.
  2. Add 1 Tbs. garlic, and 1 Tbs. ginger and continue cooking at medium-high heat, stirring constantly for 5 minutes.
  3. Then add the peppers, and continue cooking for a few more minutes, until peppers start to soften.
  4. Add the mushrooms, and let those cook down for a few minutes.
  5. Then add the Marsala wine and another Tbs. each of garlic and ginger.
  6. Add the seitan, and sear that for 5 minutes.
  7. Add 2 Tbs. tamari and sear for another few minutes.
  8. Add the water and deglaze the wok.
  9. Add the broccoli and cook for 2 more minutes. Add the asparagus.
  10. Add the nutritional yeast. Let the vegetables and seitan cook for a few minutes to allow the flavors to meld.
  11. Taste. Add 2 more Tbs. of tamari if desired.
  12. Toss with the chopped parsley and serve with noodles or brown rice.

iEat Green - John Todd

May 9th, 2019

Dr. Todd, one of the pioneers of the new field of ecological design, has been active in shaping the field for over forty years. Educated at McGill University (Agriculture (BA) & Parasitology (MSc) and has a PhD from University of Michigan (Fisheries & Oceanography). He has received two honorary doctorates. He is an Emeritus Research Professor and Distinguished Lecturer at the University of Vermont, and a Fellow at the Gund Institute for Ecological Economics. He is Founder and President of John Todd Ecological Design, and President of Ocean Arks International, an NGO dedicated to publishing, and to healing the inshore oceans. He is based in Wood Hole, MA. He was an assistant scientist at the Woods Hole Oceanographic Institution. He was the co-founder of the New Alchemy Institute in 1969. Dr. Todd is widely published and is the author of over two hundred scientific, technical and popular articles. He is the author or co-author of seven books. He is the inventor of Eco-Machines ™ and holds five patents. His passion and his work revolve around the broad field of planetary healing and regeneration.

Spring Pasta with Butter Beans

 

¼ cup olive oil

1 onion, sliced into crescent moons

2 Tbs. chopped garlic

2 Tbs. minced ginger

2 carrots, cut julienne

2 cups chopped collard greens

2 cups cut Asparagus

1 cup julienne assorted peppers

¼ cup water

2 Tbs Aji Mirin

3 Tbs Tamari (more to taste)

! Tbs dark Toasted Sesame Oil

1 Tsp. hot sesame oil

1 can organic butter beans

2 cups cooked pasta (I used brown rice spaghetti)

¼ cup chopped cilantro

  1. In a wok or large sauté pan, sauté onions in the olive oil for 5 minutes. Add the ginger and garlic.
  2. Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.  
  3. Add the carrots to the onions and cook for 3 minutes.
  4. Add the Collard greens and the water, and sauté until collards are soft.
  5. Add the asparagus and peppers, and cook a few minutes. Add the Aji Mirin, and the Tamari, and cook for a few more minutes.
  6. Add the beans and the pasta, and mix well until hot.
  7. Add the dark sesame oil and the hot sesame oil. Mix well
  8. Add the cilantro.
  9. Taste and adjust the spices and herbs to your liking!

iEat Green - Peter Carter

April 25th, 2019

Peter Carter, M.D. is a retired family physician who practised medicine first in England and then on both coasts of Canada (in Newfoundland and British Columbia) for almost 40 years.

 

As a founding director of CAPE (Canadian Association of Physicians for the Environment) in 1993 and, more recently, as founder of the Climate Emergency Institute, Peter has presented on sustainable development, environmental health policy, biodiversity, and climate change and ocean issues at international science and climate change conferences in Canada, the United States, Europe, Asia and South America.

 

Peter has been following the global warming and climate change research since 1988. His approach to assessing climate change is based on environmental health and human rights protection. Since 2007, he has developed a unique approach to climate change risk, by estimating the total committed (i.e., locked in or unavoidable) global warming, which he has had published in scientific journals. He provides climate science information to several websites and organizations.

 

Peter has documented the science that shows we are already far beyond "dangerous anthropogenic interference with the climate system" (as defined by the 1992 UN Framework Convention on Climate Change). This science also shows that the world is facing planetary catastrophe from multiple amplifying feedbacks and runaway carbon dynamics, and is committed to catastrophic crop declines.

 

Peter covers environmental protection policy for the Climate Emergency Institute, and has submitted to UN and FAO consultations on this topic.

 

Peter was an expert reviewer for the Intergovernmental Panel on Climate Change (IPCC) Fifth Assessment Report (AR5) in 2014, as well as the 2018 IPCC Special Report on 1.5ºC.

 

His mission now is to spread the full truth about the extreme risks and magnitude of the global climate and ocean disruption emergency and its impacts on our food security, our health — and our survival.

 

 

Chili Crisp Oil

 

Ingredients

  • 4 small shallots, thinly sliced
  • 2 heads of garlic, separated into cloves, sliced
  • 1½ cups vegetable oil
  • 2 3" cinnamon sticks
  • 6 star anise pods
  • 1 2" piece ginger, peeled, very finely chopped
  • ¼ cup crushed red pepper flakes
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar

 

Recipe Preparation

  • Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
  • Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
  • Do Ahead: Crisp can be made 1 month ahead. Cover and chill.

iEat Green - Brenda Davis

April 18th, 2019

Brenda Davis is a registered dietitian, a leader in her field and an internationally acclaimed speaker. As a prolific nutrition and health writer, she has co-authored 11 books with over 750,000 copies in print in 13 languages. Her most recent works include Kick Diabetes: Essential Diet and Lifestyle Guide (2019), The Kick Diabetes Cookbook (2018), Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013). Becoming Vegan: Comprehensive and Express Editions have received a star rating by the American Library Association as the “go-to books” on plant-based nutrition, won two Book of the Year Awards in the US, and a Canada Book Award. Brenda is also co-author of several peer reviewed journal articles. Brenda is the lead dietitian for the diabetes intervention project in the Marshall Islands. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics

egan Vanilla and Almond Macaroons

 

Ingredients

Juice from 1 can of organic chickpeas

2 Tbsp ground flax seed

1 Tbsp apple cider vinegar

1 Tbsp water

1 cup organic sugar

½ cup blended coconut oil

4 cups unsweetened shredded coconut

2 tsp Vanilla extract

1 tsp Almond extract

Directions

  1. In a small bowl, combine the ground flax seed with the apple cider vinegar and water. Mix well and set aside.
  2. In an electric mixer, beat the chickpea juice until it forms stiff peaks (like egg whites).  Add sugar to make a meringue.
  3. In a separate large bowl, using an immersion blender, blend the coconut oil until smooth. Add 1 tsp. vanilla extract. Add the flax seed mixture. Add the coconut.
  4. Fold in the meringue. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and 1 teaspoon of vanilla extract to the other half.
  5. Place macaroons on oiled cookie sheet in shape of little peaks. Add slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones.

Bake 10 minutes at 325°, then reduce the heat to 250° and bake another 8 minutes.  Makes 60 macaroons.

 

Tips:

  • The Eden Brand of Chick Peas have Kombu which helps with digestion.
  • I suggest you refrigerate the dough or use a cold sheet pan for baking
iEat Green with Bhavani
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