iEat Green - Genuine Foods

January 17th, 2019

Kayleen St.John, MS, RD is an Executive Director at Genuine Foods, a for service management company that measures it's success by the health and well-being of the communities it serves. Prior to joining Genuine Foods, she was the COO at Euphebe Healthcare and the Director of Nutrition at Natural Gourmet Institute. Kayleen is currently an adjunct professor of Nutrition in Food Studies at NYU. In addition to her roles at food-based companies, she has also worked in private practice consulting with clients on the topics of heart disease, gut health, and weight loss.

 

As a registered dietitian with a deep-rooted love for food, she is passionate about sharing a simplified method for approaching culinary nutrition, and demystifying nutrition science as a whole. She developed the Culinary Nutrition Certificate Program at Natural Gourmet Institute and collaborated with Vegetarian Times magazine to develop and instruct the ‘Foundations of Plant-Based Nutrition’ online course, which covers the fundamentals of nutrition and plant-centric cooking techniques.

Vegan BBQ Pulled Jackfruit Sandwiches

To Make 4 Sandwiches

 

Prep Time 15 minutes

Cook Time 1 hr & 35 minutes

Total Time  1 hr & 50 minutes

4 servings

 

Ingredients

For the pulled jackfruit:

  • 1 onion, chopped
  • 2 tsp. chopped garlic
  • 1- 20 oz can young green jackfruit in brine or water
  • 8 baby Portobello mushrooms, sliced
  • 1 cup red pepper diced
  • 1 celery stalk, diced small
  • 1 teaspoon cumin
  • 1 teaspoon liquid smoke
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ tsp. cayenne pepper
  • 1 cup BBQ-sauce
  • 2 cups vegetable stock
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 star anise
  • 2 tsp. vegan Worcestershire Sauce
  • Olive oil

 

For the vegan slaw:

  • 1 cup savoy cabbage
  • 1 cup red cabbage
  • 1 carrot grated
  • 3 tablespoon cilantro, chopped
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon sugar
  • Juice from ½ lime

 

Instructions

  1. Drain and rinse the jackfruit.
  2. In a heavy stock pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion for 5 minutes or until it becomes translucent. Then add the garlic and cook for another minute.
  3. Add the jackfruit, and all of the spices, including the liquid smoke and star anise. Cook for a few minutes, making sure the jackfruit is covered with the spices. Then add the mushrooms, peppers, and celery, and cook for about 5 minutes. Then add the stock and simmer on low for 20 minutes, until half of the liquid is evaporated. Add the BBQ sauce and cook for another 15- 20 minutes. Use 2 forks to separate and shred the jackfruit.
  4. Either transfer the jackfruit to a baking pan or place the Dutch oven into a 350 degree oven, and cook the jackfruit for another 40 minutes, stirring half way through.
  5. In then meantime make the vegan slaw: Combine all ingredients in a small bowl and let marinate until needed
  6. Serve the pulled jackfruit on a roll with the slaw.
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iEat Green - Alicia Newton - Nourish My Soul

January 10th, 2019

Alicia Newton is the Founder and Executive Director of Nourish My Soul where her passion for using healthy food to heal more than a body, but also mind and spirit is put to work in communities every day. Getting hands in the dirt and nurturing life can have a profound impact on reducing stress and anxiety, while cooking and sharing a meal with others feeds more than a body, but also a soul. Alicia believes in the strength and resilience of every community and brings a legacy of health, hope, and strength to the many communities she has worked in  - building school and community gardens, outdoor learning experiences, farmers markets, youth empowerment programs, culinary training, and community meals and food access programs.

 

Outside of Nourish My Soul, Alicia can be found enjoying time with her husband and four children (usually outside!) , running in the woods with her dog, laughing with friends until her stomach hurts, or sewing fun creations.

Vegan Broccoli Mushroom Quiche

Preheat oven to 425’ degrees

Makes 2 quiche


Ingredients

2 prepared Vegan pie shell

1 Block soft Tofu

1 cup coconut milk

½ t salt

1/8 t. white pepper

2 t. chopped garlic

½  t. turmeric

¼ t. nutmeg of nutmeg

1 t. dried oregano

1 t. dried basil

2 Tbs. fresh chopped parsley

1-2 Tbs. Dijon mustard

1 broccoli, cut into florets

1 onion, diced

10 baby Portobello mushrooms, sliced

2 cups fresh spinach

1 cup cherry tomatoes, cut in half

1 Tbs. mirin

1 Tbs. tamari

2 Tbs. ground flax seed

1 Tbs. apple cider vinegar

1 Tbs. water

Directions

Soften 2 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water. Let sit for 10 minutes.

In the meantime, using a food processor, combine tofu, salt and pepper, nutritional yeast, garlic, and coconut milk. Pulse until smooth. Add apple cider vinegar and flax seed mixture. Blend again. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add Portobello mushrooms, then add tomatoes  and spinach. Season with the mirin, tamari and parsley, and cook until soft and most of the liquid has evaporated. Drain vegetable to remove and remaining liquid. Spread 1-2 TBS. of mustard over entire bottom of pie shell, then add the sautéed vegetables. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.

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iEat Green - Alina Zolotareva - Aero Farms

January 3rd, 2019

Alina Zolotareva is the Senior Marketing and Nutrition Manager at AeroFarms, the largest indoor vertical farm in the world, based in Newark, NJ. A Registered Dietitian Nutritionist (RDN), Alina leverages her background in nutrition science and public health to translate nutrition science to consumers, playing a key role in AeroFarms’ mission to combat food deserts and bring fresh, local, nutritious leafy greens to all communities. In addition to marketing, communications and product management at AeroFarms, she also leads marketing strategy for AeroFarms' consumer brand, Dream Greens. 

Before AeroFarms, Alina worked for a culinary nutrition foodservice consulting company based in NYC focused on improving health through great tasting and sustainable food. Alina is a graduate of Cornell University and Presidential Research Scholar with a B.S. with Honors in Nutrition Sciences and Dietetics.

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iEat Green -Alison Cohen- Why Hunger

December 20th, 2018

Alison Meares Cohen is the Senior Director of Programs for WhyHunger, a non-profit organization supporting grassroots organizations implementing innovative, community-based solutions to hunger and poverty and participating in movement building. Alison is responsible for helping to develop and steward WhyHunger’s organizational vision and strategy and its implementation through its Grassroots Action Network, Nourish Network for the Right to Food, and Global Movements programs. Prior to joining WhyHunger, Alison served as the Northern Program Manager for Heifer International. From 2001 – 2008 she was responsible for developing partnerships throughout the northeast and midwest regions with local communities and like-minded organizations to build sustainable food systems where limited-resource families, communities and beginner farmers –both rural and urban -- have access to healthy food and income-earning opportunities. Prior to transferring to New York, Alison served as the director of Heifer International's first urban agriculture program based in Chicago, Illinois for five years. Alison has a master's degree in Sociology from Virginia Polytechnic Institute and State University and a bachelor’s degree in English and French literature from the University of North Carolina at Chapel Hill. For the past twenty-five years she has worked with farmers and communities in West Africa, Latin America, the Caribbean, Canada and the United States. Alison lives in Brooklyn with her husband and two daughters, with whom she started the PS 29 Food and Farming Initiative that hosts a school vegetable garden and works to improve the quality of food served in the cafeteria.

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iEat Green - Dena Merriam- Global Peace Initiative of Women

December 13th, 2018

Dena Merriam is the Founder and Convener of Global Peace Initiative of Women and author of the new book, “My Journey Through Time;  a spiritual Memoir of Life , Death and Rebirth”. Dena is also a managing  partner and Vice Chairman of Finn Ruder, where she works in cultural marketing, creative services and works for religious and non profit organizations. In her spare time, she serves on the boards of the Interfaith Center of New York, AIM for Seva and Dharma Drum Mountain Buddhist Association. Dena is a former member of the board of Harvard University Center for the Study of World Religions and the International Center for Religion and Diplomacy. She was Co-Chair of the Millennium World Peace Summit, the first summit held at the United Nations General Assembly for more than 1500 of the world's religious leaders.

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iEat Green - Leonel Perez & Nico Page Student Farmworkers Alliance and Coalition of the Immokalee Workers

December 6th, 2018

Nico Page is Chilean-American and grew up both in Chile and the U.S. As a high schooler in Chile, he got involved with student protests making videos and large-scale art and fell in love with organizing. Now a junior studying Literary Arts at Brown University in Providence, RI, he became involved with the Campaign for Fair Food during the Coalition of Immokalee Workers' March 2018 major action in New York City. He is taking a semester-long leave from Brown to intern with the Alliance for Fair Food in Immokalee, Fl, where he collaborates on student actions, makes videos, supports the community and is learning from the Coalition’s long history of organizing. 

Leonel Perez has been a key leader of the award-winning human rights organization, the Coalition of Immokalee Workers (CIW), for over a decade.  Mr. Perez worked for years in the fields of Florida and along the East Coast harvesting tomatoes, watermelon, and other crops.  Today, as a part of the Fair Food Program, Mr. Perez and his colleagues educate tens of thousands of farmworkers’ on their rights in the fields on all farms participating in the Program, including the right to work free of slavery, sexual violence, and health and safety risks.

Mr. Perez also hosts shows on the CIW's community radio station and community communications, and throughout the year facilitates and conducts dozens of popular education trainings for weekly membership meetings.  Finally, Ms. Perez represents the CIW at a national level, speaking publicly on the challenges faced by farmworkers in Florida, both during major actions with thousands of consumers and in dozens of presentations throughout the year.  He has been featured in publications such as CNN’s Freedom Project and best-selling books such as Tomatoland (2017) and I am not a tractor (2018).

 

 

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iEat Green - Marion Nestle

November 29th, 2018

Marion Nestle is Paulette Goddard Professor and Professor Emerita at NYU,

in the Department of Nutrition, Food Studies, and Public Health, which she chaired from 1988-2003, and where she recently retired from teaching after 30 years. She earned a Ph.D. in molecular biology and an M.P.H. in Public Health Nutrition from the University of California, Berkeley. 


From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and editor of The Surgeon General's Report on Nutrition and Health.  Her research examines scientific and socioeconomic influences on food choice, obesity, and food safety, emphasizing the role of food marketing.  She has authored many books, including the James Beard award winning book: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety; What to Eat, and Soda Politics, which highlighted Coca Cola’s false messaging about sugars link to health. Her latest book, Unsavory Truth, explores the conflicts of interest behind corporate funding of food studies, and how that influences the foods we eat! 


She writes the Food Matters column for the San Francisco Chronicle, blogs daily (almost) at www.foodpolitics.com, and twitters @marionnestle. In 2011, the University of California School of Public Health at Berkeley named her as Public Health Hero, Time Magazine included her Twitter among its top most influential 140 and its top 10 in health and science.  Writing for Forbes, Michael Pollan ranked her as the #2 most powerful foodie in America (after Michelle Obama), and Mark Bittman ranked her #1 in his list of foodies to be thankful for.

Roasted Stuffed Pumpkin Soup

 

After Thanksgiving, I always have the left over pumpkin from my Stuffed Pumpkin, and it makes a great soup. I scoop out the inside, which is soft and flavorful from the vegetable stew that was baked inside, and puree it with some water.  

Makes 16 cups-

 

1 quart of leftover pumpkin pulp

(freeze any extra for another time)

10 cups water

4 Tbs. fresh minced ginger

3 t. salt

1 cans coconut milk

3 Tbs. maple syrup

1 t. cinnamon

1 Tbs. Cardamom

 

In a large stock pot, combine the pumpkin ginger and the water, and bring to a boil. Simmer for 10 minutes. Puree with an immersion blender, until smooth. Add the cinnamon, cardamom, maple syrup and coconut milk, and blend again, until smooth. Return to the stove and continue simmering.  Add the salt and adjust for your taste.

If a chunky soup is desired, you can add some of the leftover pumpkin stew to the soup!

 

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iEat Green - Donna Casali - Executive Director of Beautycounter

November 16th, 2018

Donna Casali is an Executive Director & Founding Member of Beautycounter, a B-Corp whose mission is "to get safer products into the hands of everyone." 

 

She describes herself as "a health & wellness educator and advocate whose focus is what you put on your largest organ, your skin”.  She says most people don’t realize that many ingredients that are banned in other countries, like Canada and the EU, are allowed in personal care products here in the U.S. These questionable ingredients are known carcinogens and hormone disruptors that can impact our overall health, fertility, and lead to reproductive and developmental issues.  

 

Donna has attended meetings with lawmakers locally and in Washington, D.C. to lobby for better safety standards in personal care products.  She is excited to share resources and tips on how to read a product label for "ingredients to avoid” in order to minimize your risk of exposure to toxins.

 

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks- OR  substitute tofu or tempeh

1 onion, chopped

4 carrots, cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc.)

2 yellow squash

1 butternut squash

1 sweet potato, cut into chunks

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small napa cabbage

2 baby bok choy

¼ cup tamari

4 cloves garlic

2” piece of ginger, grated

2 Tbs. aji mirin (sweet rice wine)

2 Tbs tahini mixed with 1 cup water

1 package frozen peas

1 lbs potatoes, cut into chunks

2 sprigs rosemary

2 sprigs thyme

 

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).

 

Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.

 

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

 

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iEat Green - Jon Chin: Founder of Share Meals - 11.08.18

November 8th, 2018

Jon Chin is an educator, poet, software engineer, 2nd dan blackbelt, and social entrepreneur.

 

He is the founder of Share Meals, an organization dedicated to ending hunger and isolation among students. His greatest concern is how to leverage breakthrough technology to address the human condition in new, disarming ways. His classrooms are often attended by laughter, sometimes so much so, that they're asked to pipe down.

He is currently researching the intersection of English Education, natural language processing, and machine learning, to support better language learning in the classroom.

Roasted Curried Eggplant & Cauliflower

 

Ingredients

2 cups diced organic baby Asian eggplant

1 lg. organic onion, large dice

1 medium Cauliflower (about two pounds), cut into florets

1 cup diced organic assorted peppers

1 ½ cups chickpeas (1 can, drained and rinsed)

2/3 cup olive oil

¼ cup red wine vinegar

1 ½ tsp double concentrated tomato paste

1 ½ tsp kosher salt

2 ½ tsp curry powder

½ tsp smoked paprika

1 pinch cayenne pepper

1/3 cup cilantro leaves, chopped

 

Directions

  1. Preheat oven to 400°F
  2. Put cauliflower florets, eggplant, peppers, onion and chickpeas in a large bowl.
  3. In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables. Toss to coat everything thoroughly.
  4. Next, spread vegetables out in a single layer on a sheet pan.
  5. Roast vegetables until tender and golden. Stirring occasionally, about 45 minutes.
  6. Taste vegetables and add salt if needed. Mix in fresh cilantro and serve
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iEat Green - Malik Yakini: Detroit Black Community Food Security Network - 11.01.18

November 1st, 2018

Malik Kenyatta Yakini is co-founder and the executive director of the Detroit Black Community Food Security Network (DBCFSN).  DBCFSN operates D-Town Farm, a seven-acre farm in Detroit that grows more than 30 different fruits, vegetables and herbs.  The organization is also spearheading the opening of the Detroit Food Commons and the Detroit People’s Food Co-op in Detroit’s North End.  Yakini views the “good food revolution” as part of the larger movement for freedom, justice and equity. He has an intense interest in contributing to the development of an international food sovereignty movement that embraces Blacks communities in the Americas, the Caribbean and Africa.  

 

Stuffed Poblano Peppers with Cashew Lime Crema

Filling

10 Large Peppers for stuffing

1 onion, chopped

4 small elongated red peppers, diced

2 habanera peppers, diced small

2 cups cherry tomatoes

8 oz. baby Portobello mushrooms, sliced

2 cups chopped kale

2 Tbs. chopped garlic

1-½  t. salt

½ t. pepper

1 can black beans

1 cup frozen organic corn

Cashew Lime Crema

3 cups cashews, soaked 3 hours or more, then drained

2  cups water

juice of 1 lime, plus 3 Tbs. Lime juice

1 t. chipotle powder

1  t. salt

2 cups cooked brown rice

1 t. cumin Crumb Topping

1 t. chipotle powder ½ cup unsweetend organic corn flakes, crushed

½ t. smoked paprika ½ cup crushed tortilla chips

chopped parsley or cilantro for garnish

 

Procedure

  1. For Crema- Blend all ingredients in blender or food processor until smooth. Adjust to taste.

 

For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few more minutes. Add the spices, salt & pepper, along with the mushrooms and kale and cook for 5 minutes, until they are soft. Add the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the beans and frozen corn and the brown rice and continue cooking for a few minutes, letting the flavors come together.

 

Stuff the Peppers;

  1. Cut the peppers in half and scoop out the seeds and ribs from the peppers. Lay them out in a single layer in a baking dish or roasting pan. Fill each pepper with the filling.  Pour half of the Cashew Crema over the peppers, and sprinkle with the crushed crumb topping .

 

  1. Bake in 350 oven for 40 minutes, until peppers are soft.
  2. Serve with remaining cashew lime crema on the side and enjoy!
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