iEat Green - Guest Michael Vitti - 07.27.17

August 10th, 2017

Vegetarian Mountain Biker, Hiker, Surfer, Yoga Practitioner, Husband, Father and Grandfather. Studied Sustainable trails design in the Smokey Mountains, British Columbia and the Rocky Mountains. He is the President of Concerned Long Island Mountain Bicyclist (CLIMB) and Long Island Greenways and Trails (LIGHT) - non profit advocacy organizations that help create recreational trails away from traffic and the concrete jungle. CLIMB has built and currently maintains over 175 miles of mountain bike trails across Long Island without a mountain in sight! He is also a delegate of NY State Trails Council that helps create statewide policies on recreational trails -Affiliate of Trips For Kids a non profit organization that helps gets kids from the inner city out on mountain bikes where they learn how to get over obstacles on the trail and hopefully they can these skills later on to overcome obstacles in life. He built the first legal mountain bike trails in NYC. He is the winner of 2009 Federal Award from the Coalition of Recreational Trails in the Environmental and Wildlife Compatibility of trails category for the Highbridge Park mountain bike trails project in NYC.

Thai Cucumber Salad

4 cucumbers
1 teaspoon salt
½ cup sugar
½ cup rice vinegar
1 lime
2 jalapeño peppers
¼ cup chopped cilantro
½ red onion, thinly sliced
½ cup peanuts
2 Limes

Toss the cucumbers with 1 teaspoon salt and let drain for 30 minutes. In a small saucepan, dissolve the sugar in the vinegar. Make a dressing with the sugar, vinegar, lime juice, and cilantro. Toss well and refrigerate for 2 hours. Garnish with the chopped peanuts.

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iEat Green - Guest Grace Gershuny-07.27.17

July 27th, 2017

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.

 

 

 

 

Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt

Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla

Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips

Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.

IMG_2745

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iEat Green - Guest Grace Gershuny- Gaia Services - 07.27.17

July 27th, 2017

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.

Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt

Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla

Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips

Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.

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iEat Green - Guest Rene Rodriguez Carazas - 07.20.17

July 20th, 2017

Chef Rene Rodriguez is the owner and chef of Tawa Restaurant located in the heart of the Sacred Valley in Peru. It is a small, family operated, intimate restaurant, specializing in local, Peruvian cuisine, using organic ingredients with many vegetarian and gluten free options. Chef Rene has cooked in some of the finest restaurants in Lima, before deciding to open his own restaurant in Yucay. Chef Rene is also a sommelier and pairs your food with some of the finest wines from Chile, Argentina, Peru and Spain.

Vegetable Curry Quinotto

To serve 4 to 6
 1 cup red and white quinoa ( ½ cup each)
 1 onion, chopped
 6 cloves garlic, minced
 1” piece ginger, grated
 2 carrots, diced
 1 organic yellow pepper, diced
 2 cups small broccoli florets
 2 cups bok choy, chopped
 2 cans organic Coconut milk
 2 teaspoons Curry powder
 2 teaspoon Red Curry paste
 Salt and pepper
 1 Tbs. Coconut oil
 Cilantro for garnish
Preparation:
Rinse quinoa and cook according to directions.
In a wok over medium heat, add the coconut oil. When hot, add the chopped
onions, and cook until translucent. Add the carrots, garlic and ginger and
cook for a few more minutes. Add the peppers and broccoli and continue
cooking until soft. Add the bok choy and cook another 3 minutes. In a small
bowl, mix the curry paste with the coconut milk, and then add to the wok.
Add the curry powder, and salt and pepper. Add the cooked quinoa and
continue cooking for another 10 minutes, stirring often, allowing the quinoa
to absorb the coconut milk and curry flavor. Garnish with cilantro.

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iEat Green - Guest Josh Morgenthau - 07.13.17

July 17th, 2017

Josh Morgenthau is the owner and operator of Fishkill Farms, a Hudson Valley family farm in operation since 1913. He produces eco-certified apples and orchard fruit, organic berries, vegetables and pastured poultry on 150 acres of land. Since 2008, Josh has overseen the farm’s expansion, putting 100 acres of land back into production, starting a 400 member CSA, attending five local farmer’s markets, and expanding the store and pick-your- own operations. In 2009, Josh and his family permanently conserved the 270 acre property with assistance from the state and Dutchess Land Conservancy. Most recently, Fishkill Farms has begun producing craft hard cider using homegrown apples, and is planning out the construction of an on-farm cidery and tasting room. Josh serves on the board of the the Hudson Valley Agricultural Research Laboratory, on Glynwood Farm's Advisory Committee, and American Farmland Trust’s New York Council.

Garden Primavera with Quinoa Fusilli and Shrimp

Option

1 package Quinoa Fusilli or other pasta of choice

Olive oil

1 onion chopped (optional)

2 carrots, chopped

2 Tbs chopped garlic

1 bunch broccoli

2 organic tomatoes, de-seeded and chopped

¼ cup white wine

¼ cup fresh Italian parsley, chopped

3 Tbs. Pinenuts

¼ t. red pepper flakes

Salt and pepper to taste

For the Shrimp

In separate cast iron pan, sauté the shrimp in olive oil with 6 cloves of minced garlic. Add 2 Tbs. white wine and fresh parsley for garnish.

For Pasta Primavera

Cook pasta according to directions, al dente. Meanwhile, in large wok, add olive oil. Add onions, cook a few minutes until translucent, then add the carrots and garlic. Add the broccoli and cook for 5-7 minutes. Add more olive oil, if needed, by slowly pouring it around the rim of the wok. Add more garlic if desired. Add white wine and let the vegetables steam a little in it, then add the tomatoes, parsley and pinenuts. Add Red Pepper flakes, if desired, and Salt and Pepper to taste. Mix in Pasta and garnish with more parsley and pinenuts. Add the shrimp on top if desired, and serve immediately!. Enjoy!

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iEat Green - Guest Darryl Benjamin - 07.06.17

July 6th, 2017

Author and Professor Darryl Benjamin is a passionate advocate for and educator about sustainable food. He cares deeply about social justice, the environment, and nature. His book, Farm to Table: The Essential Guide (Chelsea Green), co-written with Chef Lyndon Virkler, was published in October 2016. Benjamin lectures and blogs about sustainable food systems. He also documents the struggle to attain sustainable balance through his photographs. Benjamin holds an MFA in Writing as well as a Certificate of Leadership in Sustainable Food Systems (University of Vermont). He is principal of The GMO Breakthrough Education Project, a nonprofit dedicated to transforming global food systems through education. Benjamin taught writing, marketing, and sustainable food issues at New England Culinary Institute for seven years. Benjamin currently teaches in the Online MS in Sustainable Food Systems graduate degree program at Green Mountain College, as well as English at Norwich University. He also lectures and conducts seminars on sustainable food systems, food security, the future of food, and Farm to Table challenges and solutions at conferences and in classrooms.

Peach- Blueberry Pie

Preheat oven to 425*

Crust-

2 cup organic Whole Wheat Pastry Flour

2 cup organic unbleached White flour

2 t. salt

2 sticks, plus 2 tbs. unsalted butter,

½ cup, plus 2 Tbs. cold water

Filling-

Approx. 6-7 organic peaches, blanched, peels removed, and sliced

1 Granny Smith apple, grated

1 pint fresh organic blueberries

1/3 cup honey or org. sugar (or substitute 1/3 c maple syrup)

1 tbs. lemon juice

1 ½ t. cinnamon

3 Tbs organic white flour

To make Pie Crust: Put flour in large bowl. With pastry knife, cut in butter, until all the butter is incorporated into the flour (it will look like little pebbles) Make a well in center of bowl, and pour in water. Using your hands, mix the flour and water together, until it forms a dough. Form two balls for crust. Sprinkle counter with flour, and roll out one ball. Add more flour onto the counter, as needed, to prevent the crust from sticking. Start rolling in the center, and work out, keeping the crust circular. Fold bottom crust in half, and transfer to pie pan. Trim crust, so that it hangs over the edge by 3/4”. Repeat process for the top crust, except after rolling it out, cut slits in crust (to allow steam to escape)

For Filling: Combine all ingredients in large bowl. Add to bottom crust.

To Finish: Cover with top crust, and trim the top crust to match the bottom crust. Roll both crusts under together, and then pinch for decoration and to seal. Brush the crust with an egg wash. Bake at 425 for 15 minutes,, lower oven to 375* and bake for 30 minutes more or until juices bubble thru top

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iEat Green - Guest Andy Fisher- 06.29.17

June 29th, 2017

In 1994, Andy Fisher co-founded and led the Community Food Security Coalition (CFSC), a first of its kind national alliance of hundreds of groups working on urban food access and local food. Fisher led CFSC as Executive Director for 15 years, creating and gaining momentum for the concept of community food security while building the food movement as a whole. He successfully led advocacy efforts and passage of crucial federal nutrition legislation to address food security, including the establishment of the Community Food Projects and Farm to School grants. Fisher is an expert on a variety of food system topics and tactics, including food policy councils, community food assessments, healthy corner stores, coalition building, and farm to cafeteria programs. Fisher is an activist, NGO consultant, and an adjunct teacher at Portland University in Oregon. His book, Big Hunger, is the launch for a new vision for how to untangle corporate interests from food banks and the anti-hunger movement. 

Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad

Lemon Vinaigrette

¼ cup rice vinegar

½ lemon

½ cup olive oil

1 teaspoons honey

1 teaspoon fresh chopped dill

salt and pepper

Salad

16 asparagus stems

2 cups fresh sugar snap peas, cut into thirds

5 garlic scapes, cut into 2” pieces

1 mango, cut into cubes

2 cups cherry tomatoes, halved

¼ cup chopped dill

¼ cup finely sliced mint leaves

3 Tbs. finely chopped red onion,

1 cup toasted walnuts, with 1 teaspoon honey

Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry on a large dish towel. Toast the walnuts in a cast iron pan for a few minutes. Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad. Meanwhile, in a mini food processor, make the salad dressing. Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing. Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.

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iEat Green - Guest Kristin Effland &Tamara Wrenn - 06.22.17

June 22nd, 2017

Kristin Effland, LM, CPM, a student in the Master of Arts in Maternal-Child Health Systems program at Bastyr University.  She recently created a website called Equity in Midwife Education (https://www.equitymidwifery.org/)  Tamara Wrenn, Executive Director of FAM, (the Foundation for the Advancement of Midwifery) has a diverse and varied professional background that includes organizational consulting for nonprofits with a focus on health advocacy. Prior to assuming this role, Tamara was a FAM board member since 2011. She brings maternal child health administrative and leadership skills to the organization with expertise on the long-term impact of improving women’s wellness through the lifespan, putting the theory of the Life Course Model into practice, and applying the model as an intervention to reduce racial and ethnic disparities in infant and maternal mortality. Joining the FAM family has given her the chance to make a difference in lives and communities across North America and she is grateful for the opportunity. Tamara lives in New York and is the proud mother of an amazing daughter and a yummy grandson, both helped into the world by midwives. FAM’s mission is to fund projects that advance midwifery as the gold standard for North American maternity care through research, public education, advocacy, and health equity initiatives.  Their crowdfunding campaign that focuses on equity projects - https://www.generosity.com/medical-fundraising/giving- voice-to- birth-equity- in-the- usa- -2

Rustica Pasta with White Beans

1 lb. Brown Rice Fusilli Pasta

1 red onion, cut into slivers

2 carrots, cut into thin julienned pieces

½ small bunch broccoli, cut into bite sized florets

½ small bunch of cauliflower

2 Japanese eggplants, cut into bite size pieces and steamed

6 baby Portobello mushrooms, quartered

Olive oil

1 can Northern White beans, drained

1 bunch parsley, chopped (1/2 cup)

5 garlic cloves, chopped

5 whole garlic cloves

¼ cup white wine

Salt and pepper to taste

1. Cook pasta according to directions, in salted water, al dente. Drain.

2. Steam eggplant.

3. Cover bottom of large wok with olive oil. Add onions and whole garlic cloves. Cook for 5 minutes.

4. Add carrots and chopped garlic, cook for another 3 minutes.

5. Add the cauliflower and broccoli. Cook for 5 minutes.

6. Add the beans and steamed eggplant. Add the white wine and cook for 2 more minutes.

7. Add more oil to bottom of wok if needed. Add in the pasta and chopped parsley. Season with salt and pepper to taste.

8. Add Red Pepper flakes, and grated parmesan cheese if desired. Serve immediately.

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iEat Green - Guest Stephen Ritz - 06.15.17

June 15th, 2017

Stephen Ritz is a South Bronx educator / administrator who believes that students shouldn’t have to leave their community to live, learn, and earn in a better one. Moving generations of students into spheres of personal and academic successes which they had never imagined — while reclaiming and rebuilding the Bronx — Stephen’s extended student and community family have grown more than 40,000 pounds of vegetables in the Bronx while generating extraordinary academic performance. Recently named a 2015 Top Ten Finalist for the $1m Global Teacher Prize, Stephen’s accolades include a 2016 ProjectBased Learning Champion Award, 2016 Health Champion Award, 2016 Dr. Oz Award, 2015 BAMMY Laureate – Elementary Educator of the Year Award, 2014 Greenius Award, 2014 Green Difference Award, 2013 Latin Trends Award, ABC Above and Beyond Award, Chevrolet / General Motors National Green Educator Award, USS Intrepid Hometown Hero Award, NYC Chancellor’s Award and various others.

Affectionately known as “America’s Favorite Teacher,” Stephen has moved attendance from 40% to 93% daily, helped partner towards 2,200 youth jobs in the Bronx and captured the United States EPA Award for transforming mindsets and landscapes in NYC. A strong advocate for Project Based Learning, Stephen is an annual presenter for the Buck Institute and works with school districts and universities across the country. Stephen has worked with and conducted professional development for the AFT, UFT as well as charter, independent, public and private schools around the world. American Teacher: Heroes in the Classroom identified and featured Stephen as one of the top fifty teachers in America. Internationally, he consults with Instituto Thomas Jefferson in Mexico, lectures for the Hebrew University, was named a Delegate at WISE (World Innovation Summit for Education), and recently spoke at Congreso Nacional de Educacion in Medellin, Colombia. Stephen has received standing ovations from coast to coast, continent to continent and around the globe.

Stephen’s 2008 speech at Columbia University, entitled “From Crack to Cucumbers,” along with the release of a YouTube Video, “Urban Farming NYC,” resulted in a national following, including an invitation to the White House Garden. Dubbed the Pied Piper of Peas by Lorna Sass, Stephen launched Green Bronx Machine to a national audience and was selected as a national Green Apple Education Ambassador for the US Green Building Council and Center for Green Schools. Currently, Stephen is working on embedding the concepts of sustainability, food, energy and environmental justice aligned to content area instruction into K-12 programming and beyond. In 2015, Stephen launched the first ever independently financed National Health, Wellness and Learning Center in a 100+ year old reclaimed school library in the South Bronx at Community School 55. Green Bronx Machine celebrated a 2014 Best of Green Schools Award — one of only ten recipients across the United States.

 

Watermelon, Mint, and Feta Salad

1 medium seedless watermelon, cut into 1” cubes

1/3 cup white balsamic vinegar

Juice of ½ a lemon

2 Tbs olive oil

salt and pepper

1 lb Feta cheese, cut into small cubes

½ red onion, chopped

1 medium bunch of mint, chopped

Directions

1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath (this way, you can drink the juice!)

2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a bowl.

3. Mix the watermelon, feta, onion, and mint in a large bowl. Chill in refrigerator.

4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.

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iEat Green - Guest Michael Ableman - 06.08.17

June 9th, 2017

Michael Ableman, the cofounder and director of Sole Food Street Farms, is one of the early visionaries of the urban agriculture movement. He has created high-profile urban farms in Watts, California; Goleta, California; and Vancouver, British Columbia. Ableman has also worked on and advised dozens of similar projects throughout North America and the Caribbean, and he is the founder of the nonprofit Center for Urban Agriculture.

Alongside Street Farm, Michael is the author and photographer of From the Good Earth; A celebration of growing food around the world (Abrams, 1993), On Good Land: The autobiography of an urban farm (Chronicle Books, 1998), and Fields of Plenty: A farmer’s journey in search of real food and the people who grow it (Chronicle Books 2005). He is the subject of the award-winning PBS film Beyond Organic narrated by Meryl Streep.

VEGETARIAN CEVICHE:

Ingredients:

  •  12 Fresh mushrooms, cut into wedges (6 pieces per mushroom)
  •  ¾ cup raw pumpkins seeds, boiled for 10 minutes, drained and cooled
  •  1 Red onion, sliced into thin slivers
  •  1 cup fire roasted corn
  •  ½ cup sweet orange pepper, diced
  •  1 cup Lime juice (approx. 6 limes)
  •  ½ cup vegetable broth
  •  2 cloves garlic
  •  1 teaspoon fresh red hot chili, diced (Jalopeno, Jamaican, serrano)
  •  ¼ cup chopped Cilantro
  •  Fresh lettuce
  •  Salt and pepper
  •  Avocado
  •  Tomato

Preparation:

In a bowl put the mushrooms, pumpkin seeds, corn, orange pepper, red pepper and onion. Combine the lime juice, vegetable broth, and garlic. Add salt, and pepper. Pour marinade over vegetables and wait a few minutes before serving. Serve with a leaf of lettuce, and  garnish with avocado and tomato.

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