I Eat Green

September 28th, 2011

Guest Paule T. Pachter, the Executive Director of Long Island Cares, Inc., The Harry Chapin Food Bank in Hauppauge, a leading anti-hunger organization. Mr. Pachter is  currently the Chairperson of the Long Island Association’s Not-for-Profit Committee, and a member of the LIA’s Innovate Long Island Team. He is also a member of the Board of Directors of the Association of Fundraising Professionals of Long Island, serving on the Government Relations Committee, and a member of the Long Island Music Hall of Fame. Mr. Pachter is also a 2006 recipient of the New York State Liberty Medal, the state’s highest honor for his work in the relief efforts associated with Hurricane Katrina.

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I Eat Green

September 21st, 2011

Guest: Dan Kittredge

Dan is director of the Real Food Campaign and past executive director of Remineralize the Earth. As the son of two prominent leaders in the organic farming movement, Dan has been an organic farmer since childhood. He manages two organic farms currently, and has worked directly with farmers in Central America, Russia and India as well as across the USA researching and developing sustainable agriculture techniques. Dan is passionate about raising the quality of nutrition in our food supply through collaboration with all interested stakeholders, from growers to grocery stores. He is currently teaching biological soil management systems to farmers and gardeners throughout the Northeastern USA, in his course called, ”Nutrient Dense Crop Production.”

Today's Recipe: Sautéed Tofu with Cherry Tomatoes and Basil in White Wine

Ingredients

1 cake, extra firm Tofu ¼ cup Good Tasting Nutritional Yeast ¼ t. paprika ¼ t. garlic powder ¼ t. onion powder 2 Tbs Shallots 4 cloves garlic 2 cups Cherry Tomatoes 2 Tbs parsley, chopped 2 Tbs. Basil, chopped ½ cup white wine salt pepper Olive Oil

Prepare Tofu by cutting it into thin slices and laying it out on a dish cloth. On a pie plate, make a mixture of the nutritional yeast and spices. Bread the tofu slices with the nutritional yeast mixture Cover bottom of pan with olive oil. When oil is hot, sauté tofu slices until golden brown, turn over and repeat. Add shallots and garlic and sauté a few minutes. Add cherry tomatoes. Add white wine and 1 Tbs. of parsley and the basil. Lay out Tofu on platter, and garnish with remaining parsley.

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I Eat Green

September 21st, 2011

Guest: Dan Kittredge

Dan is director of the Real Food Campaign and past executive director of Remineralize the Earth. As the son of two prominent leaders in the organic farming movement, Dan has been an organic farmer since childhood. He manages two organic farms currently, and has worked directly with farmers in Central America, Russia and India as well as across the USA researching and developing sustainable agriculture techniques. Dan is passionate about raising the quality of nutrition in our food supply through collaboration with all interested stakeholders, from growers to grocery stores. He is currently teaching biological soil management systems to farmers and gardeners throughout the Northeastern USA, in his course called, ”Nutrient Dense Crop Production.”

Today's Recipe: Sautéed Tofu with Cherry Tomatoes and Basil in White Wine

Ingredients

1 cake, extra firm Tofu ¼ cup Good Tasting Nutritional Yeast ¼ t. paprika ¼ t. garlic powder ¼ t. onion powder 2 Tbs Shallots 4 cloves garlic 2 cups Cherry Tomatoes 2 Tbs parsley, chopped 2 Tbs. Basil, chopped ½ cup white wine salt pepper Olive Oil

Prepare Tofu by cutting it into thin slices and laying it out on a dish cloth. On a pie plate, make a mixture of the nutritional yeast and spices. Bread the tofu slices with the nutritional yeast mixture Cover bottom of pan with olive oil. When oil is hot, sauté tofu slices until golden brown, turn over and repeat. Add shallots and garlic and sauté a few minutes. Add cherry tomatoes. Add white wine and 1 Tbs. of parsley and the basil. Lay out Tofu on platter, and garnish with remaining parsley.

I Eat Green

September 14th, 2011

Guest: Jon Stephanian

Jon Stephanian is the co-founder of Long Island Food Not Bombs, the largest Food Not Bombs chapter in the country. Food Not Bombs is a volunteer movement that coordinates the sharing of free groceries with thousands of people each week. Jon works to organize hundreds of volunteers confronting social issues that include poverty, homelessness, racism, sexism and immigrants' rights.

Today's Recipe: Seitan with Walnut Sauce

2 lbs Seitan- cut into slices 1 organic egg, beaten 1 c. bread crumbs, whole wheat or natural, seasoned w/cumin, garlic powder, coriander, S+P 1 onion, chopped 1 cup walnuts 4 + 2 cloves garlic olive oil 1-2 Tbs.tamari (to taste) 2 Tbs tomato paste 1 tsp. Minced red pepper 1 tsp. cumin 1 cup water 1 cup pomegranate juice ¼ cup pomegranate seeds

Lay out seitan on dry towel, cover with another towel, and press lightly, to dry. Bread seitan slices by dipping in egg and then bread crumbs, until all the pieces are done. Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil. Add the onions and 4 cloves of chopped garlic to pan. Sprinkle with cumin and continue cooking until onions are transluscent. Add tamari and cook at high heat for 30 seconds. Turn off and set aside. Meanwhile, in food processor, puree walnuts and 2 cloves of garlic. Add water, pomegranate juice, tomato paste and minced red pepper. Add onions.

Pour over Seitan and Serve immediately

Garnish with chopped parsley, and/or cilantro

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I Eat Green

September 7th, 2011

Guest: Nicole Betancourt

Nicole Betancourt, Founder and CEO, has 17 years experience in media production and distribution. She has won an Emmy for an HBO documentary, led a web-based media organization as Executive Director and is a Kellogg Food and Society Policy Fellow and a Donella Meadows Fellow. Her work has been praised in the New York Times, USA Today, and Variety, by the Oprah Winfrey Show and at film festivals from Minsk to Taipei. Nicole is also a member of the National Association of Latino Independent Producers (NALIP).

Parent Earth

Mission Our mission is to answer parents’ questions about food, and work with partners to create a world that nurtures healthy, thriving children. We create short online videos on everything from cooking and gardening to nutrition and behavior. We also highlight the best videos from other websites and invite you to submit your own.

Structure Parent Earth Inc. and the Parent Earth Foundation are sister entities that share one mission, to answer parents’ questions about food and create a world that nurtures healthy, thriving children. We created this structure in order to give us the ability to serve communities and work on campaigns to improve the food system while at the same time creating a vibrant, profitable social venture that expands the sustainable goods market. We are concerned about the triple bottom line of people, planet, and profit.

Perspective Our videos reflect diverse opinions and perspectives because we know that there is never one parenting or food style that works for everyone. We hope you will enjoy what you find here and please share your feedback with us.

Values We believe that all children have a right to healthy, safe, and affordable food, and that enjoying fresh food is one of the great pleasures of life. We are motivated by the idea that to truly take care of our children we must also take care of the world and vice-versa.

Parents are a powerful force for change. Together, we can create a sustainable food system, a system that connects us to the environment and climate, to human rights and healthcare. We are driven by the question: What legacy are we leaving our children?

Today's Recipe: Green Gazpacho Soup

25-30 Green Grape Heirloom Tomatoes
2 Cucumbers - peeled, seeded, and diced
2 Limes – juiced
1 Garlic clove
1/2 Cup Fresh Cilantro Leaves
1 Small Jalapeño 1 Green Pepper 2 Ripe Avocados – add extra virgin olive oil if the avocados aren’t ripe enough – it m2 Green Onions – sliced, including green topsakes them creamier. ½ t ground cumin 1 Tbs Olive Oil 1 Tbs Red Wine Vinegar 1 cup water ¼ cup parsley
Salt and White Pepper to taste – start with ½ teaspoon salt Tortilla Chips, and Cilantro

Pulse the first 7 ingredients in a food processor until well blended. Add the avocados and green onions and pulse some more. Add the fresh squeezed lime juice, vinegar, cumin, olive oil, pasrsley and salt and pepper to taste. Blend. Garnish with tortilla chips and cilantro.

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