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.

 

00:0000:00

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
00:0000:00

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!
00:0000:00

iEat Green - Mary Mattingly- SWALE

October 25th, 2018

​Mary Mattingly is a visual artist living and working in NYC. Most of her art is centered on environmental, food, and water related issues. One of her most recent projects is "Swale", a collaborative floating food forest for New York. Swale is dedicated to rethinking and challenging New York City's connection to our environment. Built on a 130-foot by 40-foot floating platform, Swale contains an edible forest garden open to the public. Functioning as both a sculpture and a tool, Swale provides free healthy food at the intersection of public art and service.

 

Mattingly grew up in an agricultural town where the drinking water was polluted. That framed her understanding of water as a precious resource that needed to be protected. Swale came out of a need to connect with New York's waterways and public land in order to better care for it, and by proximity each other. Swale is a tool to advocate for policy change, because not everyone in NYC has access to healthy food. Since marine common law is different from New York City's public land laws, Swale can pave a pathway to create public food in a public space.

 

In 2015, she completed a two-part sculpture, “Pull” for the International Havana Biennial with the Museo Nacional de Bellas Artes de la Habana and the Bronx Museum of the Arts. Mary Mattingly’s work has been exhibited at the International Center of Photography, the Seoul Art Center, the Brooklyn Museum, the New York Public Library, deCordova Museum and Sculpture Park, and the Palais de Tokyo. With the U.S. Department of State and Bronx Museum of the Arts she participated in the smARTpower project, traveling to Manila. In 2009, Mattingly founded the Waterpod Project, a barge-based public space and self-sufficient habitat that hosted over 200,000 visitors in New York. In 2014, Mattingly participated in an artist residency on the water called WetLand, launched in Philadelphia and being utilized by the University of Pennsylvania’s environmental humanities program.

 

Tempeh Puttanesca with Fire Roasted Tomatoes, Mushrooms, Capers, and Olives

 

2- 8 oz. packages of Tempeh, cut in half, then in quarters, then sliced horizontally to make each quarter   

thinner  (you should have 8 pieces from each 8 oz pk)

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

1 lbs. organic baby portabella mushrooms, sliced

1 can organic fire roasted tomatoes

2 cups assorted cherry tomatoes

¼ cup small capers

¼ t. red chili flakes, optional

1 cup organic calamata olives, sliced

2 Tbs chopped garlic,

¼ cup, chopped Italian parsley, stems removed

Fresh herbs, oregano, sage, rosemary, thyme and basil

¼ cup white wine

Salt and Pepper to taste

Olive oil

Cover the bottom of wok with olive oil. When oil is hot, add the onions, and cook for 5 minutes until translucent. Add the garlic and mushrooms, and cook until most of the liquid has evaporated.  

Meanwhile, steam the tempeh for 10 minutes, and then transfer to a cookie sheet, lined with parchment paper and sprayed with olive oil. Bake at 350 for 10 minutes until light golden brown.

While the tempeh is cooking, add the can of fire roasted tomatoes to the wok. Then add the cherry tomatoes and white wine. Add the red pepper flakes, if desired.

Add the herbs. I used 3 sprigs of thyme, 2 small sprigs of rosemary, 6 sage leaves, ¼ cup of fresh basil, and 2 Tbs. of fresh oregano. Cook at high heat for a few minutes, allowing some of the liquid to evaporate and flavors to meld, then reduce the heat and add the olives and capers. Season with salt and pepper.  Remove the sprigs of thyme and rosemary. Add the chopped parsley and cook for a few more minutes to bring the flavors together. Serve with your favorite grain.

00:0000:00

iEat Green - Lacey Gaechter- Founder and President of Simple Foods & Center for a Livable Future Fellow at John Hopkins University - 10.18.18

October 18th, 2018

Lacey Gaechter is the Development & Communications Manager for Waterkeepers Chesapeake as well as President and founder of Simple Foods, an organization whose mission is to promote a diet that is healthy for people, animals, and the planet. They use education, outreach, and advocacy to encourage action on a personal level, one individual at a time. She is currently pursuing her Doctor of Public Health degree in Environmental Health at the Johns Hopkins Bloomberg School of Public Health - where she is a Center for A Livable Future - Lerner Fellow. Her professional background is primarily with environmental nonprofits, and she most recently worked on renewable energy projects on Native American reservations, especially in the Great Plains and Rocky Mountains. She has her Master's in Kinesiology & Health from the University of Wyoming. Her studies focus on the similarities and differences between the tactics used by "Big Tobacco" and "Big Ag," and the best ways to combat these tactics. She strives to advocate for an ethnical food system.

00:0000:00

iEat Green - Mark Kastel- Founder of Cornucopia Institute - 10.11.18

October 11th, 2018

Mark Kastel is co-founder of The Cornucopia Institute, a farm policy research group based in Wisconsin and acts as its Senior Farm Policy Analyst and Co-Director. He directs its Organic Integrity Project.

For almost 20 years prior to Cornucopia’s launch he was president of M. A. Kastel and Associates, Inc. His professional practice included political consulting, lobbying on behalf of family farm groups, and business development work benefiting family-scale farmers. Mr. Kastel has played a key role in a number of cooperative ventures designed to empower farmers in the marketplace. His development work has focused on creating sustainable farmer-owned businesses with an emphasis on dairy production and marketing.

Kastel played a key role in the farm community’s response to the introduction of rBGH. His watershed research, published while doing policy work for the Farmers Union, brought great media scrutiny when he revealed the fact that cows were dying and whole herds were suffering from serious illnesses soon after they were injected. He has been intimately involved at numerous stages during development of the bill to regulate organic farming in Congress, as part of the 1990 farm bill, and the subsequent rule making process at the USDA. He continues to be closely involved in monitoring the seriously flawed management of the National Organic Program at the USDA.

Kastel, who worked for agribusiness giants International Harvester, J.I. Case and FMC before making the paradigm shift to sustainable farming, lives on a 160-acre organic farm in the rugged hills of southwestern Wisconsin, near the tiny burg of Rockton.

 

 

Vegan Cashew Pesto Lasagna

Preheat oven to 350°

Vegan Pesto

4 cups Basil leaves

8 cloves garlic

¾ cups toasted pine nuts

1 cup Olive Oil

¾ teaspoon salt

¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic

cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.

 

Filling

3 cups cashews, soaked for 2-3 hours

3 cups water

1 Tb apple cider vinegar

½ cup nutritional yeast

¼ t. salt

vegan pesto from recipe above (approx 2 cups)

 

Spinach

1 cup sautéed chopped onions

1 lb frozen spinach, defrosted, drained, and water squeezed out

1 Tbs. chopped garlic

 

Sauce

1- 32 oz. Jar  Marinara Sauce ( you can add sautéed veggies, garlic and white wine, optional)

1- box  organic whole wheat or rice lasagna noodles

¼ cup chopped parsley

 

1 lb of your favorite vegan Mozzarella type cheese- optional

chopped parsley for garnish

 

Directions

Make pesto according to directions above.  

For sauce, sauté an onion, garlic and yellow or green pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley.

Meanwhile, in food processor, pulse the cashews, water, vinegar, and salt. When completely smooth and creamy, add the pesto. Pulse again until fully incorporated into cashew cream.

In cast iron pan, sauté the onions in olive oil until translucent, add the garlic and spinach, and cook for 3 minutes. add a sprinkle of salt.

 

Layering

Cover bottom of Lasagna pan with sauce. Add a layer of noodles, then spread ½ of cashew pesto cream evenly over noodles, and ½ of spinach mixture. Add ½ of vegan mozzarella, and then cover with sauce. Repeat with noodles, cashew pesto cream, and then spinach, but end with another layer of noodles and then a generous layer of sauce on top. Cover with tin foil and bake for 45minutes. Remove from oven, uncover and top with remaining vegan mozzarella cheese. Return pan to oven and bake for another 15 minutes, until a fork pierced into noodles are soft, and cheese is melted. Garnish with fresh chopped parsley.

00:0000:00

iEat Green - Dana Cohen- Author of “Quench” - 10.04.18

October 4th, 2018

Dana Cohen, MD, is a nationally renowned internal and integrative medicine specialist whose multi-disciplinary approach has helped treat thousands of patients using a variety of conventional and complementary therapies.

In practice for nearly two decades, Cohen trained under the late Dr. Robert Atkins, author of the iconic, “Dr. Atkins’ New Diet Revolution,” and Dr. Ronald L. Hoffman, a pioneer of integrative medicine and founder of the Hoffman Center in New York City.

Cohen was certified by the American Board of Internal Medicine in 1998, and was appointed to the Board of Directors of the American College for the

Advancement of Medicine (ACAM), the leading voice of integrative medicine for more than 1,500 MD, DO, ND and master-level

health care providers, and served as advisor to the board of directors and adviser to the education committee. Cohen earned her medical degree from St. George’s University School of Medicine and completed a three-year internal medicine residency at Albany Medical Center and was board-certified by the American Board of Internal Medicine in 1998. She has on-air experience as a radio host and previously co-hosted, “Healthy for Good,” radio show that aired in New York City and “New Vitality Live,” a

nationally syndicated show on WOR Radio Network. Cohen is the author of, “Quench: Beat Fatigue, Drop Weight, and Heal Your Body Through the New Science of Optimum Hydration” (Hachette Books, 2018).

 

 

Baked Stuffed Baby Eggplant

 

Pre-heat oven to 375 degrees.

 

Ingredients

6 baby eggplant

1 can Aduki beans, drained and rinsed

1 onion, chopped

2 carrots, diced

2 Tbs. dill

¼ t. dried thyme

1 cup broccoli, small florets

1 cup cauliflower, small florets

4 white mushrooms, chopped

1 portobello mushroom, chopped

Olive oil

3 Tb. tamari

1 t. salt

1 cup cherry tomatoes , halved

2 Tbs. balsamic vinegar

2 Tbs. chopped parsley

¾ cup walnuts, chopped

  1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
  2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
  3. Add Aduki beans, cherry tomatoes and mushrooms.
  4. Hollow out eggplants, cut into pieces and add to vegetable mixture.
  5. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
  6. Add parsley and walnuts and season to taste.
  7. Fill  eggplants with vegetable mixture.
  8. Bake at 375 for 20 minutes.
  9. Serve over Saffron Quinoa or Rice Pilaf.

 

00:0000:00

iEat Green - Bryan Moran – Plentiful App - 09.27.18

September 27th, 2018

Bryan is Plentiful’s Client Adoption Lead, with over  five years experience
in charitable food and homeless services. A Michigan native, Bryan moved
to NYC to run the Coalition for the Homeless’ soup kitchen after a career in
information technology and security. Bryan joined the Plentiful team in early
2017 after completing an M.S. in Nonprofit Management at The New
School. Bryan was named one of Hunter Colleges's New York City Food
Policy Center's  40 under 40  in 2018. As NYC Client Adoption Lead, Bryan
oversees product development, day-to-day operations, and the rollout of
Plentiful in NYC and other markets. Bryan is an avid photographer, scuba
diver, and has a passion for using technology to improve people’s lives.

 

Miso Marinaded Tempeh Cutlets with Leek Purée

Ingredients
1 cup white miso
½ cup sugar
½ cup sake
½ cup mirin
4 blocks, GF Tempeh,
Olive oil
2-4 leeks, washed, and chopped,
1 Tbs. Aji Mirin
Salt to taste

Directions
1. Slice each block of tempeh into 8 cutlets. Set up steamer, and steam tempeh for
15 minutes.
2. Meanwhile, mix first 4 ingredients in food processor and pour into shallow dish.
3. Remove Tempeh from steamer. Dip each piece into miso marinade and lay out
onto well greased cookie sheet. Let marinate for 30 minutes, or up to two hours.
4. Bake in 425 oven for 20 minutes. Turn over and bake for another 10 minutes.
5. While Tempeh is baking, cover bottom of heavy skillet with olive oil. Sauté leeks
in olive oil until soft, about 10 minutes. Add Aji Mirin, and pinch of salt, and
cook another 5 minutes. Puree leeks in Food Processor until smooth.
6. Remove Tempeh from oven, and evenly spread pureed leeks over tempeh cutlets.
Place under broiler for a few minutes, till leeks becomes carmelized, and golden
brown, but be careful not to burn them.
7. Serve with your favorite grain and vegetable.

00:0000:00

iEat Green - Sam Fromartz FERN- Food and Environment Reporting Network - 09.24.18

September 24th, 2018

Samuel Fromartz is Editor-in-Chief at FERN. He is a veteran journalist who focuses on the intersection of the environment, food and sustainable business. He began his career at Reuters news agency in the mid-1980s, working as a correspondent in Washington and as deputy editor for the Reuters Business Report in New York. Since leaving the news agency, his articles have appeared in Inc., Fortune, Business Week, The New York Times, The Washington Post, and The Atlantic magazine’s Life channel, among other publications. He is the author of Organic Inc.: Natural Foods and How They Grew (Harcourt, 2006) about the evolution of the organic foods industry. His most recent book is In Search of the Perfect Loaf: A Home Baker’s Odyssey (Viking, 2014), a memoir that explores bakers, grains and bread. He lives in Washington, D.C. and has an author web site at ChewsWise.com. He can be reached at sam@thefern.org. News 12, Fios 1, WNBC Channel 4, Newsday and the Long Islander.

 

Kale Chips

 

Ingredients

4 bunches kale

1 small onion

1 carrot

1 celery

½ cup nutritional yeast

1 Tbs olive oil

½ t. salt

 

Directions

Wash and dry kale

Cut large leaves in half, but keep them big pieces. And put in large bowl.

In blender/ bullet or VitaMix, puree onion, carrot, celery, and salt.

Toss the pureed veggies over the kale, spreading them evenly on each piece

Sprinkle the nutritional yeast over the kale and toss again.

Lay out flat on cookie sheet, lined with parchment paper, or dehydrator tray, making sure not to overlap the pieces. Use as many cookie sheets or trays as you need.

Bake in a 125 degree oven until crispy  (approx. 45 min) or in a dehydrator at 100 degrees for 2 hrs.

 

*I usually try one first, and adjust the salt to my taste.

00:0000:00

iEat Green - Beth Fiteni- Founder of Green Inside & Out - 09.13.18

September 13th, 2018

Beth Fiteni has a Masters Degree in Environmental Law from Vermont Law School, as well as twenty years of experience working in the environmental movement for non-profit organizations in DC and NY. Beth founded Green Inside and Out in 2011 and hosts a monthly radio show on WUSB Stony Brook University radio. She has worked at Renewable Energy Long Island, Sustainability Institute at Molloy College, and Beyond Pesticides, through which she coordinated educational programs, energy policy work groups, and national conferences.

She is the author of “The Green Wardrobe Guide – Finding EcoChic Fashions that Look Great and Help Save the Planet.”

This past March, Beth presented a TEDx talk at Adelphi University entitled “The Toxic talk - Your Power Over Pollutants.” Fiteni was awarded the LI Sierra Club Environmentalist of the Year in 2017, the Woman of Distinction Award by the Town of Oyster Bay in 2011, the EPA’s Environmental Quality award 2010 for her work in co-creating educational materials on children’s environmental health (Ribbet.org), and the LI Business News’ Top 40 Under 40 Award in 2008.

Beth has served as Board member of the US Green Building Council LI Chapter, Prevention is the Cure, Slow Food North Shore, Vision LI, Friends of Huntington Farmlands and the Huntington Clean Energy Task Force.

. She was trained by former Vice President Al Gore in 2012 and lectures regularly all over Long Island on “non-toxic, energy-efficient, green living,” in both English and Spanish. She has been featured in media outlets such as News 12, Fios 1, WNBC Channel 4, Newsday and the Long Islander.

 

 

Summer Ratatouille

1 ½ large onion, diced

¼ cup olive oil

1 carrots, diced

4 peppers, green, red, mixed

1 yellow summer squash

1 flying saucer squash, peeled, seeded, and cut into chuncks

3 Asian eggplants

1 stalk celery, chopped

1 Tbs. chopped garlic

1 Tbs. chopped parsley

2 cups cherry tomatoes, cut in half

1 can fire roasted tomatoes

1 t. salt

½ t. pepper

½ cup Basil, chopped

1 t. dried oregano

1 Tbs. fresh oregano

½ t. fresh thyme

 

 

In a heavy stock  pot, sauté the onions in ¼ cup of olive oil until translucent. Add the eggplants, garlic, carrots, and celery, and continue sautéing for 10 more minutes. Add the peppers, and flying saucer squash, and cook for 5 more minutes. Add the can of fire roasted tomatoes, the cherry tomatoes, the summer squash, dried oregano, basil and parsley.  Add the salt, pepper, thyme and fresh oregano.

Simmer for 30 minutes, allowing all of the flavors to meld together.

00:0000:00
Loading Downloads
394Episodes

calendar

November 2018
S M T W T F S
« Oct    
 123
45678910
11121314151617
18192021222324
252627282930  

Subscribe

  • Subscribe with iTunes
  • Add to my Google
  • Add to my Yahoo

Feeds

  • rss2 podcast
  • atom feed
  • rss2 comments