iEat Green - Mary Lawrence - 03.15.18

March 15th, 2018

Mary Lawrence - Author of Eat Vegan with Me: Creating Community Through Conversation and Compassionate Cuisine

Author bio: Author Mary F. Lawrence is a vegan chef and wellness educator who works with a variety of clients, including self-described omnivores who enthusiastically proclaim that they never knew vegan food could taste this good! She is a board member of the American Vegan Society and a frequent speaker at conferences and events, including the North American Vegetarian Society s annual Summerfest. Mary holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University, an MA in Communication, and a BA in English. Through cooking classes and engaging conversations, she helps make the vegan transition easy, affordable, and delicious.

Black Lentil Dal with Sag Tofu

1 cups Black lentils, rinsed
½ cup red lentils, rinsed
1-1/2 jalapeno peppers
1 large onion chopped
2 Tbs. plus ¼ cup coconut oil
1 can fire roasted tomatoes with chili peppers, pureed
1 block organic, extra firm tofu
1 t. cayenne peppers
2 t. coriander
1-1/2 t. fenugreek
1 t. Salt, more to taste
4 Tbs. tomato paste
1/3 cup chopped garlic
2” piece of ginger, minced
t. Coriander
1 can coconut milk
1 bag frozen chopped spinach
2 Tbs. cilantro, plus some for garnish

Wash the lentils well, and drain. Soak in 2 cups of water for 1 hour. Drain. Put lentils in a large stock pot with 3 cups of water and bring to a boil. Skim off the scum and drain again. Put back into stockpot and add 3 cups of water, the jalapeno peppers and half the ginger. Simmer for 45 minutes until soft, stirring constantly, so that the bottom doesn't stick. Meanwhile, in a large, heavy sauté pan, sauté the onions in 1 Tbs. coconut oil until translucent. Push the onions to the rim of the pan and add the other Tbs. of coconut oil, ½ of the minced garlic, and the tofu. Cook until the tofu gets golden brown. Remove the tofu and onions from pan and set aside in a bowl. To the same pan, add the ¼ cup of coconut oil, along with the pureed fire roasted tomatoes and the tomato paste. Cook for a few minutes, browning the tomato paste. Add the cayenne pepper, coriander, fenugreek, and remaining garlic and ginger, continue cooking for another 5 minutes. Add the coconut milk. Return the tofu and onions to the pan and let simmer for 10 minutes. Add the tofu mixture to the pot of lentils, along with the bag of frozen spinach. Stir and let simmer for 30 minutes. Add the cilantro, and adjust the spices to your taste.


iEat Green - Mark Winne - 03.08.18

March 8th, 2018

Mark Winnie is the author of the new book, Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement, which is a call for collaboration. As a food activist and co-founder of a number of food and agriculture policy groups including the City of Hartford Food Policy Commission, the Connecticut Food Policy Council, End Hunger Connecticut!, and the national Community Food Security Coalition, Mark recognizes the need for us to all work together if we really want to make progress. He was an organizer and chairman of the Working Lands Alliance, a statewide coalition working to preserve Connecticut’s farmland, and is a founder of the Connecticut Farmland Trust. Mark was a member of the United States delegation to the 2000 World Conference on Food Security in Rome and is a 2001 recipient of  the U.S. Department of Agriculture Secretary’s Plow Honor Award. From 2002 until 2004, Mark was a Food and Society Policy Fellow, a position supported by the W.K. Kellogg Foundation.

Since 2013, Mark has served as a Senior Advisor at the Johns Hopkins Center for a Livable Future, where he works on local and state food policy. His essays and opinion pieces have appeared in the Hartford Courant, the Boston Globe, The Nation, In These Times, Sierra Magazine, Orion Magazine, Successful Farming, Yes! Magazine, and numerous organizational and professional journals. Mark blogs regularly at In addition to his newest book, Mark is the author of Closing the Food Gap: Resetting the Table in the Land of Plenty (Beacon Press 2008), and Food Rebels, Guerilla Gardeners, and Smart Cookin’ Mamas: Fighting Back in an Age of Industrial Agriculture (Beacon Press, 2010). Mark currently writes, speaks, and consults extensively on community food system topics including hunger and food insecurity, local and regional agriculture, community food assessment, and food policy.


Herbed Tofu Medallions with Shitake Mushroom Coulis
4 servings
1 cake, Organic Extra Firm Tofu, cut into
¼ “ thick slices, then halved into triangles
¼ cup nutritional yeast
½ t. dried thyme
½ t. marjaram
1 t. garlic powder
½ t. oregano
¼ t. salt
1/8 t. pepper
Sautéed Shitake
¼ cup diced shallots
¼ cup celery, finely diced
3 cloves garlic, minced or pressed
2 cups sliced Shitake mushrooms
2-4 Tbs. water
¼ cup red wine
2 t. tamari
1 Tbs. chopped sage
Fresh ground pepper
1 Tbs chopped parsley
1 cup vegetable stock
1 Tbs red wine
1 Tbs. mashed avocado
1 clove garlic
1 Tbs. chopped parsley
Make a mixture of the nutritional yeast, thyme, marjoram, garlic powder, oregano, salt and pepper and put into pie plate. Bread the tofu medallions with the mixture on both sides. Lay out on a cookie sheet lined with parchment paper. Bake at 400 degrees for 20-30 minutes, turning over half way through, when golden brown. Sauté the shallots in a dry cast iron pan, adding 1 Tbs. of water at a time, to keep it from sticking. After a few minutes, add the celery and garlic, and continue sautéing

until soft, adding a bit more water as needed to prevent sticking. Add the shitake mushrooms and continue cooking. When they start to wilt, add the ¼ cup of red wine, the tamari, pepper and sage. Cook until the liquid has evaporated. Remove mushrooms into a bowl and add the tablespoon of parsley. Set aside. In the same pan, add the cup of vegetable stock, and the tablespoon of wine. Using a garlic press, add the garlic. Let it cook down for 5 minutes, until reduced by half. Whisk in the mashed avocado until smooth. Add the parsley. Pour the sauce over tofu cutlets and top it with the Shitake mushrooms, Garnish it with plenty of fresh parsley. Serve immediately.


iEat Green -Ruth Richardson, Executive Director of Global Alliance for the Future of Food - 03.01.18

March 1st, 2018

Ruth Richardson is the Executive Director of the Global Alliance for the Future of Food, a unique coalition of foundations committed to leveraging their resources to help shift food and agriculture systems towards greater sustainability, security, and equity. In this capacity Ruth serves on the Steering Committee of TEEB for Food and Agriculture led by UNEP, and on the Advisory Committee of the Global Urban Food Policy Pact. She also sits on the Board of Ecojustice - Canada’s only national environmental law charity with a 25-year track record of winning legal victories for people and the planet.

She brings nearly twenty years of experience in the philanthropic sector to her role at the Global Alliance, and of particular relevance to this undertaking, has extensive experience starting new and complex things. These include being the first Director of the Unilever Canada Foundation, Founding Chair of the Canadian Environmental Grantmakers’ Network, and the first Environment Director at the Metcalf Foundation providing a cornerstone to the Ontario sustainable food systems community. Her tenure at the Metcalf Foundation also included acting on the Advisory Committee of the City of Toronto, Board of Health, Toronto Food Strategy to develop an action plan to improve the food system of the Toronto city region. 

Ruth also served as the lead consultant to establish The Circle on Philanthropy and Aboriginal Peoples in Canada and has worked with private-public partnerships on sustainability issues and cross-border collaborations, such as coastal fisheries management. She sat on the founding advisory committee of the Laidlaw Foundation’s Children and Environmental Health program helping to initiate a key program on toxics reduction in Canada and she was the Founder and past-Chair of Small Change Fund, a web-based vehicle for micro-philanthropy in Canada.  Ruth has lived in Europe, worked on an agricultural kibbutz, and has traveled widely in Africa and the Middle East. She and her husband own a small farm just east of Toronto, ON, where they have been known to run a small organic garlic operation and she writes her own food blog.


Seaweed Sauté with Carrots, Parsnips, Brussel Sprouts

2 cups Arame, Hizike or other
2 parsnips, cut into julienne strips
3 carrots- cut into julienne strips
1 Large onion- cut into slivers
4 Tbs. Tamari
2 Tbs Mirin
2 TB garlic, minced
2 cups Brussel Sprouts - grated
1 teaspoon dark sesame oil
1 Tbs. chopped cilantro
¼ cup pumpkin seeds
2 Tbs. minced ginger
Place the seaweed in a medium sized stainless or ceramic bowl, and cover
with boiling water. Let stand for 15 minutes or longer.
Meanwhile, Sauté the onions for 5 minutes, then add the carrots, parsnips,
garlic and ginger, and cook for 5 minutes. Drain the seaweed (reserving the
water) and add the seaweed to the skillet. Add ¼ cup of the saved water, 2
Tbs. of the tamari, and1 Tbs. of the mirin. Add the brussel sprouts. Mix and
cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add
the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the
pumpkin seeds and cilantro, reserving some for garnish.
Can add Tofu for more substantial meal.


iEat Green - Bren Smith- GreenWave and Thimble Island Ocean Farm, - 02.22.18

February 22nd, 2018

Bren Smith is the Executive Director of GreenWave , an ocean farmer and fisherman-run organization, dedicated to supporting a new generation of ocean farmers and innovators who are working to restore ecosystems, mitigate climate change, and build a blue-green economy. He is also the owner of Thimble Island Ocean Farm, where he pioneered the development of restorative 3-D Ocean Farming. Bren is a lifelong commercial fisherman, and was named one of Rolling Stone’s “25 People Shaping the Future” and featured in Time Magazine’s, Best Inventions of 2017. He is the winner of the 2015 Buckminster Fuller Challenge, one of the most important prizes in sustainability, and has been profiled by CNN, The New Yorker, and National Geographic.


Coconut Curry Tempeh and Vegetables with Rice Noodles
To serve 8
2 cakes organic Tempeh, cut into cubes
2 Tbs. coconut oil
2 tablespoon scraped, finely chopped fresh ginger root
1 tablespoon finely chopped garlic
1 onion, cut into slivers
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon turmeric
½ t. cardamom
½ t. ground coriander
3 carrots, cut in bite size pieces
1 head broccoli, cut up into bite size pieces
½ large cauliflower
1 can chick peas, drained
1 red pepper, cut into bite size pieces
4 teaspoon Thai red curry paste
2 can coconut milk
1 Tbs. honey
1 cup organic raw cashews
1 lb. organic rice noodles, cooked all dente, drained, and run under cold water to wash off starch
Cilantro or parsley for garnish

For Baked Tempeh Cover a cookie sheet with parchment paper. Spray with coconut oil, and spread out tempeh, leaving space between each piece, so that it can cook well. Sprinkle with curry powder, cumin, garlic powder, turmeric and ginger, and bake for 15-20 minutes, until golden brown, turning half way through. Remove from oven and set aside.

In a wok, sauté the onions in coconut oil, until translucent. Add the carrots, ginger, garlic, curry powder, cardamom and coriander and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft. Add 2 Tbs at a time of boiling water to the wok, to keep it from sticking. Add the cauliflower and cook for another 5 minutes, until soft. Then add the broccoli, red pepper and chick peas. In small bowl or mixer, combine the coconut milk with the Thai Red Curry Paste and honey, mix well and then add it to the wok. Add the cooked tempeh to the wok and combine well. Let simmer for 10 minutes, allowing for all of the flavors to come together. Add the noodles to the wok, and let them heat up in the coconut curry sauce. Toss in the cashews and sprinkle with cilantro before serving.


iEat Green - Jonathan Forgash, Founder of Seek Servana, and Chef - 02.15.18

February 15th, 2018

Jonathan Forgash is the founder and chef at Seek Servana. Servana is the pairing of two ideas. Service unto others and providing a sense of peace. For over two decades his company, Star Struck Catering, provided nourishing and pampered catering for fashion, television and film in New York City. Previous clients include Victoria’s Secret, All My Children, White Collar, The Americans and shows at the Food Network like Emeril Lagasse, Bobby Flay, Rachel Ray and Wolfgang Puck. When an executive producer was diagnosed with stage four lymphoma, he reached out to Jonathan for help during recovery. This is why we Seek Servana. Enlighted care for the cancer and wellness communities. Servana is the pairing of two practical ideals. Service to others and personal wellbeing. Serving knowledge, confidence and inspiration for your mind, body and kitchen. Jonathan believes that now is the time to take charge of your life. He knows that foods with “emotional content” are the secret to your recovery and wellness. This vison is at the heart of his personal consultations and public speaking.

Miso Marinated Tofu with Root Vegetables

¼ cup. red miso
¼ cup brown rice vinegar
1- 20 oz. firm cake of Tofu, cut into cubes
1 onion, sliced into crescent moons
3 carrots, cut into chunks
2 parsnips, cut into chunks
1 yellow summer squash, cut in half lengthwise and then sliced on the diagonal
1 broccoli, cut into bite size florets
1 red pepper, cut into
2 Tbs. minced garlic
2 Tbs. minced ginger
Olive Oil
2 t. dark sesame oil
2 Tbs tamari, plus drizzle
1 Tbs. Aji Mirin
2 Tbs tahini
2 Tbs. water
2 Tbs tamari,
1 t. Aji Mirin
2 cloves garlic
1 piece ginger, size of quarter
1 t. dark sesame oil
Blend the miso and vinegar in a bowl for the marinade and add the cubed tofu. Let sit for 30 minutes. Bake at 450 degree oven for 15 minutes, until the edges are crispy. Turn, and bake another 5-10 minutes. Drizzle with tamari, and set aside. Meanwhile, sauté the onion in olive oil, with the garlic and ginger and cook until translucent. Add the carrots and parsnips and cook a few minutes more. Add 2 Tbs. water (instead of more oil) and cook until the parsnips and carrots are getting soft. Then add the broccoli and cook another few minutes. Add the tamari and mirin to de-glaze the pan. Then add the red pepper and yellow squash and cook until tender. Add the miso baked tofu to the wok, and toss together. Make a sauce with the tahini, water, tamari, mirin, garlic, ginger and dark sesame oil in mini blender. Pour over vegetables or serve on the side.


iEat Green - Amie Valpone, Founder & Editor-in- Chief, The Healthy Apple - 02.08.18

February 8th, 2018

Best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, Functional Medicine Nutrition & Wellness expert, columnist, spokesperson and motivational speaker. I work with and cook for a variety of clients and people with busy lifestyles. It’s my passion to help struggling women and men find balance in their lives and with their health (including hormone balance, gut health, weight gain, autoimmune disease, fatigue, thyroid, adrenals, food allergies/ intolerances, and more).

In 2005, I graduated from Boston University with a degree in Business Finance and Marketing thinking I was going to climb the corporate ladder through my corporate jobs at Ralph Lauren in fashion design, VOGUE magazine in marketing/ advertising sales, and the N.B.A. in merchandising. Little did I know I’d land on disability from my job unable to get out of my bed while struggling to stay alive. After spending 10 years struggling with chronic health issues such as Lyme disease, PCOS (polycystic ovarian syndrome), C-diff colitis, parasites, pathogens, chronic Candida, methylation (MTHFR), Mold toxicity, Heavy metal toxicity, Hypothyroidism, Leaky gut, SIBO (small intestine bacteria overgrowth), chronic hormonal imbalances, edema and much more, I spent countless years working with the best Functional/Integrative M.D’s and hands-on healers studying, learning, teaching, and figuring out how to be healthy in a real way.



Open-Faced Cajun Tofu with Sauerkraut
1- 14 oz. block extra firm Tofu, cut into thin slices
½ cup nutritional yeast
½ t. Old bay spice
½ t. Cajun spice mix
¼ t. smoked paprika
¼ t. powdered garlic
1/8 t. cayenne pepper (optional)
Spray Oil
Tamari (to taste)
2/3 cup Organic Sauerkraut, drained and warmed
½ cup sautéed greens (such as spinach, Swiss chard etc.)
½ avocado, sliced
Organic Dijon Mustard
2 slices sourdough whole wheat bread
1. Make a mixture with the nutritional yeast and the spices and put into a glass pie pan.
2. Slice the tofu into thin slices the long way. Pat dry with paper towel and dip into the nutritional yeast mixture. Press down to cover entire slice of tofu with mixture, turn over and repeat.
3. Lay out on cookie sheet lined with parchment paper and sprayed with oil.
4. Bake at 450 degree oven for 10 minutes, turn over and bake another 5 minutes, until crispy.
5. Drizzle with Tamari and bake for 5 more minutes.
6. Meanwhile, sauté the greens until wilted. Drain
7. Heat the sauerkraut and drain.
8. Toast the bread and spread each slice with Dijon mustard. Place 3-4 slices of the crispy tofu on top of the bread. Add the sauerkraut and sautéed greens.
9. Add slices of avocado on top
10. Cut in half and serve with a side salad and tomatoes.


iEat Green - Brett Tolley, Community Organizer for Northwest Atlantic Marine Alliance (NAMA) - 02.01.18

February 1st, 2018

Brett Tolley is the Community Organizer for the Northwest Atlantic Marine Alliance, working to build a fishermen-led movement toward healthy fisheries and fishing communities. He comes from a four-generation commercial fishing family out of Cape Cod, Massachusetts. He's involved with the leadership of many food and food justice organizations such as, Farm to Institution New England, Sustainable Business Network, and Slow Fish.

Vegan Spaghetti Bolognese
1 Ib. Organic Spaghetti (whole wheat, brown rice, semolina)
1 cup chopped seitan
1-1/2 Tbs. tomato paste
extra virgin olive oil
3 Tbs. white wine
1 Tbs. dried oregano
1 t. dried basil
2 Tbs. minced garlic
¼ t. red pepper flakes (optional)
1 can diced fire roasted tomatoes
1 24 oz. jar organic marinara sauce
3 Tbs. chopped fresh Italian parsley
Salt and pepper to taste

Cook pasta according to directions, 8-10 minutes till firm (al dente) Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté seitan for a few minutes, then add garlic and cook until seared. Add the tomato paste and cook for 5 minutes. De-glaze the pan with the white wine, and cook until the wine is absorbed. Add the fire roasted tomatoes, oregano and basil, and let it cook down until the juice is absorbed. Add the jar of tomato sauce and parsley. Let simmer for 10 minutes. Taste and adjust salt, pepper and parsley. Toss with pasta and serve immediately.


iEat Green - Maryn Mckenna, Journalist, Award-winning Author - 01.25.18

January 25th, 2018

Maryn McKenna is an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the  author of the new book Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (2017), named a Best Science Book of 2017 by Amazon and Smithsonian Magazine and a Best Food Book of 2017 by Civil Eats. Her 2015 TED Talk, "What do we do when antibiotics don't work any more?", has been viewed more than 1.5 million times and translated into 32 languages.

She writes for The New York Times Magazine, Smithsonian, The Atlantic, NPR, Newsweek, WIRED, Scientific American, Nature, The Guardian, and other magazines and sites. She is the creator of the Tumblr Today in Ebolanoia, which has been cited in medical and biodefense literature for documenting public overreaction to disease threats.

She received the 2014 Leadership Award from the Alliance for the Prudent Use of Antibiotics and the 2013 Byron H. Waksman Award for Excellence in the Public Communication of Life Sciences. Her piece for Modern Farmer on the beyond-organic farm White Oak Pastures received a first-place award from the Association of Food Journalists, and her essay for the Food and Environment Reporting Network, "Imagining the Post-Antibiotics Future," was a finalist for a James Beard Foundation Media Award and has been republished in Russian, Norwegian and French.

Her earlier books are SUPERBUG (Free Press/Simon & Schuster 2010), on the international epidemic of drug-resistant staph in hospitals, families and farms, which won the 2013 June Roth Memorial Book Award from the American Society of Journalists and Authors and the 2011 Science in Society Award given by the National Association of Science Writers; and BEATING BACK THE DEVIL: On the Front Lines with the Disease Detectives of the Epidemic Intelligence Service (Free Press/S&S 2004), the first history of the CDC’s Epidemic Intelligence Service, for which she embedded with the corps for a year.




iEat Green - Amani Olugbala, Assistant Program Director @Soul Fire Farms - 01.18.18

January 18th, 2018

Amani Olugbala/ Amani O+Poet & Emcee is a storyteller who weaves music, film, speech and poem into art that addresses social injustice, honors the ancestors and inspires transformation. Amani strives to uplift and promote love & service as necessary acts of rebellion against isolation and disconnection that threatens our collective peace and wellness. In 2016, Amani O+ co-founded the femcee raptivist duo KATANI with their best friend and music partner Kat So Poetic. KATANI aims to educate, uplift and unite people with a specific focus on those invisibilized by interwoven systems of oppression (such as misogynoir). KATANI believes in hip hop music as a beacon to shift and shatter our shared culture to one of collective healing and radical self- care. As an event curator, MC, performer and teacher, Amani O+ uses artistic expression, urban agriculture and community education to create change and foster a sense of empathy and inter-being. In 2017 Amani formed B.L.A.C.K. Label, a collective of artists committed to curating safe events that honor and celebrate the stories of people in color and bring forth the world they wish to live, love and create within. As Assistant Director of Programs at Soul Fire Farm, Amani works with a crew of beautiful people committed to ending racism and injustice in the food system. Soul Fire Farm raises life-giving food to folks surviving food apartheid and offers models for revolutionary thrival through love, ancestral wisdom and Earth reverence. Amani aims to inspire all those they come into contact with to remember their magic, trust their vision and share their unique gifts with the world.

The Best Gluten-Free Vegan Carrot Cake with Vanilla


Preheat oven to 350*
3 cups gluten-free Flour
1 cup ground oat flour
1 cup ground coconut
4 tsp cinnamon
1 Tbs baking soda
1 Tbs baking powder
1 ½ t. salt
1 cup raisins
2 cups walnuts
½ cup potato starch
½ t. nutmeg
1 cup puffed millet or rice
4 cups shredded carrots
2 cups apple sauce
1 ½ cup maple syrup or Agave
4 Tbs flax seed dissolved in 2 Tbs warm
water and the 2 Tbs apple cider vinegar
(2 Tbs apple cider vinegar, see above)
6 t. vanilla
1 ½ cup oil
1 can organic crushed pineapple, drained
Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the
carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.
Bake at 350 for 40 min. or until a knife comes out dry.

2 lbs. Silken firm Tofu
2 cups coconut oil
2 Tbs. vanilla
2 cups powdered sugar

zest of 2 lemons Blend all of the above in a Vita-Mix or blender until smooth


iEat Green - Micaela Colley, Program Director for Organic Seed Alliance - 01.11.18

January 11th, 2018

Micaela Colley, Program Director for Organic Seed Alliance

Micaela Colley leads OSA’s research and education programs focused on organic seed production and organic plant breeding. She is the author of several publications. Micaela frequently teaches and speaks on organic seed topics and collaborates on research projects nationally. Micaela is also pursuing a PhD focused on organic and participatory plant breeding under Dr. Edith Lammerts van Bueren at Wageningen University in the Netherlands.

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