I Eat Green

June 29th, 2011

George Pitagorsky is a management consultant specializing in helping individuals and organizations achieve and sustain optimal performance. George authored The Zen Approach to Project Management, publishes the Breakthrough Newsletter and has written and spoken on integrating mindfulness meditation and open-minded thinking in daily life. He is a senior teacher at the NY Insight Meditation Center and was on its Board of Directors. George has practiced mindfulness meditation and yoga for forty years. He has served major global organizations and has been an independent consultant and entrepreneur. He brings together Eastern and Western thinking into a practical approach for optimal working and living.

Vegan 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

1 cup unsweetened soy or rice milk

2 1lb Blocks of firm tofu

1 Tb apple cider vinegar

1 cup pesto

1 cup sautéed chopped onions

1 lb froz spinach, drained

1 Tbs chopped garlic

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

1 box organic whole wheat or rice lasagna noodles

½ cup chopped parsley

Soy or Rice Mozzarella type cheese- optional

Directions

Make pesto according to directions above.

For sauce, sauté an onion, garlic and red 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, mix the tofu, soy or rice milk, vinegar and pesto. Pulse until smooth.

In another bowl, combine the sautéed onions and spinach.

Layering

Sauce, Noodles, ½ of tofu filling, spinach, sauce, noodles, filling, sauce. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and top with soy or rice cheese, if using. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley.

Pesto Lasagna

Preheat oven to 350°

Pesto

4 cups Basil leaves

8 cloves garlic

¾ cups toasted pine nuts

1 cup grated parmesan cheese

1 cup Olive Oil

½ 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. Then add the parmesan cheese and pulse some more.

Filling

1 cup ½ and ½

1 2 lb Ricotta Cheese

2 eggs

¼ cup Romano and Parmesan mix

1 cup pesto

1 lb Mozzarella Cheese

1 Large Jar Marinara Sauce (add sautéed veggies, garlic and white wine, optional)

1 box organic whole wheat or rice lasagna noodles

½ cup chopped parsley

Directions

Make pesto according to directions above.

For sauce, sauté an onion, garlic and red 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 large bowl, beat the 2 eggs. Add the ricotta cheese and ½ and ½, and mix. Then add the pesto and parmesan cheese mixture.

Layering

Sauce, Noodles, ½ of filling, mozzarella, sauce, noodles, filling, sauce. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and top with remaining mozzarella cheese. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley.

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I Eat Green

June 22nd, 2011

Radha Agrawal is the creator of Super Sprowtz. She passionately believes that the current conversation with children about food isn’t working. After joining forces with her identical twin sister Miki and helping her open Slice, an all-natural organic pizzeria, (sliceperfect.com), Radha became a regular visitor to New York City public schools where she spoke about nutrition and healthy living. Alarmed by what she saw as a growing obesity epidemic among urban children, she became deeply committed to changing the way children eat. One of the menus she designed for Slice inspired her idea to create the Super Sprowtz. This, combined with her years of experience in story-telling as a commercial and film producer led her to create the Super Sprowtz. It is her belief that through entertaining story lines, catchy music, and lovable characters, children can see vegetables and nutrition differently. She earned her Bachelor of Science degree from Cornell University where she also played Varsity soccer. She currently lives, paints, bikes and eats locally (likely at Slice) in New York City.

Contact Info

Ilisha Mautner- ilisha.mautner@gmail.com

Super Sprowtz, Director of Bus. Development

646-734-3707

www.supersprowtz.com

Banana Coconut Strawberry Shortcake

Preheat oven to 350*

11 cup organic unsalted butter

2 cup honey

4 organic eggs

2 1⁄2 cups organic WW pastry Flour

2 1⁄2 cups unbleached organic white flour

1 1⁄2 Tbs baking soda

1 t. baking powder

1 t. salt 2 cup shredded coconut

3 t. vanilla

2 cups banana

1⁄4 cup org. sour cream

1⁄4 cup organic plain non fat yogurt

Cream the butter in an electric mixer. Add the honey, then the eggs. In a separate bowl, mix the next six dry ingredients. In another bowl, mix the vanilla, banana, sour cream, and yogurt Add the dry ingredients to the butter mixture, alternating with the banana mixture.

Bake at 350 for 40 minutes or until a knife comes out dry

Filling

2 quarts strawberries, washed and dried, stems removed, and sliced 1⁄4 cup maple syrup 2 Tbs unsalted butter 1 Tbs unbleached white flour In heavy sauce pan, combine ingredients and cook until liquid is thickened. Cool.

Whipped Cream Topping and Filling

Whip organic cream with maple syrup, vanilla and almond extract to taste. Fill cake with strawberry filling and whip cream. Frost cake with fresh whipped cream and decorate with fresh strawberries.

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I Eat Green

June 15th, 2011

Eric Weltman is Senior Organizer for Food & Water Watch in New York. He has over 20 years of experience leading social justice campaigns and building progressive power. Eric has helped direct ground-breaking coalitions, organize high-visibility media events, write influential publications, and manage successful initiatives to pass legislation, fund programs, and elect candidates. Eric also has extensive experience conducting trainings on media outreach, advocacy, organizing, and public speaking. He has taught urban politics at Suffolk University, and written for such publications as The American Prospect, In These Times, and Dollars & Sense. A native of New Jersey, Eric graduated from the University of Michigan and earned an M.A. in Urban & Environmental Policy from Tufts University. When he’s not changing the world, Eric enjoys being with his wife, Sarah, and son, Zach, reading history books, taking walks around New York City, watching “Burn Notice” and “House,” juggling, and eating Thai food.

Garlic Scapes and Asparagus over W.W. Linguine with Heirloom Cherry Tomatoes

1 Ib. organic WW Linguine or Brown Rice Pasta

2 cups garlic scapes, cut on the diagonal, (with woody part removed)

1 lb organic asparagus, cut on the diagonal

1 pint Heirloom Mixed Color Cherry Tomatoes

Extra virgin olive oil

1 Tbs finely chopped garlic

1/2 cup fresh chopped Italian parsley, (saving 1 Tbs. for garnish)

1/2 white wine

Salt and pepper

¼ cup Grated Parmesan Cheese or fresh grated

1 Teaspoon Red Pepper Flakes (optional)

Cook W.W. pasta in salted water, according to directions, al dente. Drain and coat with Olive Oil, to prevent sticking together. Place in large Pasta bowl.

Meanwhile, coat bottom of wok with olive oil. Sauté garlic scapes for a few minutes. Add the asparagus. When soft, add the garlic, making sure the garlic doesn’t burn. Add the Cherry Tomatoes and white wine. Cook for 1 minutes, (If you need more liquid, add more olive oil or vegetable broth) If adding Red Pepper Flakes, add now. Pour over the pasta. Add the chopped Parsley. Season with salt and pepper. Grate fresh parmesan cheese over the top. Garnish with chopped Parsley.

Vegan Banana Cake or Muffins

Preheat oven to 350*

½ cup coconut oil

½ cup almond milk (or soy milk)

½ cup maple syrup

1 t. vanilla

1 t. apple cider vinegar

1 cups WW pastry Flour

½ cup ground oats

½ cup ground walnuts

½ tsp cinnamon

1 t. baking soda

¼ t. baking powder

¼ t. salt

3 ripe bananas, mashed (about 1 cup)

Mix the coconut oil in mixer, until smooth. Add the next 4 ingredients. In separate bowl, mix the dry ingredients together. Add the dry ingredients to the mixer, alternating with the mashed banana.

For muffins, line a cupcake pan with paper liners. Bake at 350 for 20 minutes or until a knife comes out dry.

For cake, spray a loaf pan or cake pan with oil and bake for approx 40 minutes, until a knife inserted into the center, comes out dry.

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I Eat Green

June 8th, 2011

Leda Meredith is the author of The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget. Her previous book, Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes, chronicled her 250-mile diet eating almost exclusively foods grown, foraged, and raised within 250 miles of New York City. She is an instructor at the New York Botanical Garden and the Brooklyn Botanic Garden specializing in edible and medicinal plants. Leda is the recipient of Adelphi University’s Teaching Excellence award. She also has a 30+-year career as a dancer, choreographer, and dance writer. You can follow Leda’s local foods adventures on her blog at www.ledameredith.com, and more about her dance career at www.ledameredith.net

Gluten Free, Dairy Free Pecan and Chocolate Biscotti

Dough

6 tablespoons coconut oil 2/3 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons baking powder 2 teaspoons vanilla extract 2 tablespoons flax seed, ground 6 tablespoons water 2 cups GF Flour 3 tablespoons fair trade cocoa powder, Dutch-process preferred 1 ½ cups ground pecans 1/2 cup org, fair trade chocolate chips, mini chips preferred 2 tablespoons powdered sugar for sprinkling on top

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2) In a medium-sized bowl, beat the coconut oil, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. 3) In a separate bowl, mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir until glutinous. Add to mixture. 4) At low speed of your mixer, add the GF flour, stirring until smooth; the dough will be sticky. Add the ground pecans 5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. Volume-wise, half the dough is a about 1 1/2 cups. 6) Shape the dough on the pan into a log that's about 14" long x 4" wide. Straighten the log, and press down, so that it is smooth on top and sides 7) Add the cocoa powder to the remaining dough in the bowl, stirring to combine. Stir in the chocolate chips. 8) Using wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down. 9) Bake the dough for 25 minutes. Remove it from the oven, and cool on the pan for 20 minutes; Reduce the oven temperature to 325°F. 10) If you've used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven't used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef's knife, cut the biscotti on the diagonal. 11) Spread the biscotti out, and put it back on the baking sheet. Return the biscotti to the oven, and bake them for 30 minutes more. 12) Remove the biscotti from oven. They will continue to dry out as they cool. 13) Sprinkle them once they're cool with the confectioners' sugar. Makes about 24 biscotti.

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I Eat Green

June 1st, 2011

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Dr. Paul Connett is a graduate of Cambridge University and holds a Ph.D. in chemistry from Dartmouth College. Since 1983 he taught chemistry at St. Lawrence University in Canton, NY where he specialized in Environmental Chemistry and Toxicology. He retired in May 2006. Over the past 26 years his research on waste management has taken him to 49 states in the US, and 55 other countries, where he has given over 2000 pro bono public presentations. Ralph Nader said of Paul Connett, "He is the only person I know who can make waste interesting.”

Paul Connett has researched the literature on fluoride’s toxicity and the fluoridation debate for 15 years. He helped found the Fluoride Action Network (FAN) see http://www.fluoridealert.org. He has given invited presentations on the dangers of fluoridation to legislative and research bodies in Australia, Canada, Germany, Ireland, Israel, Japan, New Zealand, the UK and the US. That latter has included presentations to both the US EPA and the National Research Council.

With Professors James Beck and Henry Micklem, Paul Connett has authored a book on fluoridation entitled The Case Against Fluoride: How Hazardous Waste Ended up in Our Drinking Water and the Bad Science and Powerful Politics that Keep it There. The book was published by Chelsea Green in October 2010 and can be ordered from Amazon.com

Vegetarian Chili Dogs

1 Package Smart Dogs

1 can organic pinto beans

1 can organic red kidney beans

1 can organic black beans

1 16 oz jar medium spicy salsa

1 organic onion, chopped

1 organic red pepper, chopped

4 cloves garlic

1 t. salt

1 t. chili powder

2 t. cumin

2 Tbs. finely chopped cilantro

1 Chipotle peppers in sauce (optional, for smoky flavor)

¼ cup Kashi 7 Grain Nuggets

Olive oil

Grated Cheddar or Pepper Jack, if desired

Saute the onion in oil for 5 minutes and then add the red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 30 minutes.

Adjust the spices according to taste.

Meanwhile, slice the smart dog down the middle length wise, and sauté the smart dog, open faced, for 3 minutes and till brown. Turn over and repeat. You can then put it on the grill, to get the BBQ flavor, if desired.

Can also be topped with fresh grated sharp cheddar cheese or pepper jack cheese.

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