December 28th, 2011
Guests: Bart and Joy Pierson
Since 1988, Bart and his partner Joy Pierson have created three successful vegetarian dining establishments. Candle Cafe was the first restaurant to be certified by the Green Restaurant Association and both restaurants are at the forefront of campaigns to green the restaurant industry. The most recent is Candle 79, one of the first upscale organic vegan restaurants in the country.
At the vanguard of health food marketing and vegetarianism, Bart Potenza has written and lectured on the virtues of healthy eating for everyone. After studying at the City College of New York Business School, Bart was a successful art dealer for 16 years before making a change-of-career to the health food industry. His new lifestyle impressed him profoundly with his renewed vitality and sense of well being, and he wanted to share that with the public. In recent years, Bart and Joy have passionately supported the efforts of the environmental and animal rights communities, through their work in the Candle restaurants and beyond.
Bart is a proud member of Co-op America, Social Ventures Network, Business Leaders for Sensible Priorities, The Presidents Club at F.A.R.M., P.E.T.A. and Farm Sanctuary. He provides a wealth of inspiration and information through his daily aphorisms, which he posts on a chalkboard in both restaurants. A compilation of his works, “Look Two Ways on a One Way Street” is published by Lantern Books. The success of Candle Cafe and Candle 79 proves Bart’s original assertion that eating super healthy vegetarian food is a choice that impacts not only individual health, but also the health of the planet. Bart’s “daily bread” is his quest to make our world better for all humanity. He continues to be inspired by the growth and significance of the green movement.
Joy, a nutritional counselor since 1985, graduated from Tufts University Magna Cum Laude, and is certified by the Pritikin Longevity Center and Hippocrates Health Institute. Her passion for counseling and healing through great food lead her to join Bart Potenza at The Healthy Candle in 1988 where they began creating foods and menus tailored to the nutritional needs of clients from Joy’s private practice, and the Healthy Candle’s ever-growing customer base. Their partnership has flourished, and Joy and Bart have joined to create Candle Cafe, Candle 79, a growing catering and wholesale business, and the internationally best selling Candle Cafe Cookbook.
In addition to time spent at the restaurants, Joy avidly promotes their mission beyond the restaurants’ walls. She has written and lectured extensively about food and nutrition, sharing her expertise with an ever widening audience as more and more people become mindful of the positive effects of healthful eating. She regularly leads workshops and teaches courses on diet and nutrition. Joy has appeared on The Today Show, Good Day New York, CBS News This Morning, The Food Network’s TV Food Diners, and has been a radio guest on Joan Hamburg, The Howard Stern Show, and Walden’s Pond with Sheldon Walden on NPR. Joy serves as a board member of the New York Coalition for Healthy School Lunches and Wellness in the Schools. She is also an active SVN member. Her quest is to continue changing people’s awareness of health and well being and its effect on the planet and future generations by bringing farm fresh vegan food to as many people and as many tables as possible!
3 ft. long burdock root (gobo) julienned
2 carrot julienned
1 Tbs oil
2 Tbs mirin
1 Tbs Tamari
1 Tbs sesame seeds
Cover the bottom of a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. Stir to keep from burning, and add water if necessary. Add the carrots and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, until soft.
December 21st, 2011
Guest: Jonathan Bloom
Jonathan Bloom is a journalist whose work has appeared in the New York Times, the Washington Post, and the Boston Globe. His book, American Wasteland, looks at how we waste food from farm to fork and examines the impact of our squandering. In his blog, Wasted Food, Jonathan writes about why we waste food, why it matters and what we can do about it. He lives with his wife and son in Chapel Hill, North Carolina.
Today's Recipe: Sweet Potato Latkes
½ cup Besan (chick pea flour) or other gluten free flour
¼ t. baking soda
5 Tbs cold water
1 small onion, cut into slivers
1 potato, grated and water squeezed out
1 sweet potato, grated
1 carrot, grated
3 Tbs cilantro
½ t. cumin
¼ t. ground red pepper
1 t. salt
Oil for frying
In large bowl, make a batter with the chick pea flour, baking soda and water. Then add the rest of the ingredients. Drop by spoonfuls into deep fryer or skillet with hot oil. When brown, remove and drain.
*I usually try one first, to adjust spices to taste.
December 14th, 2011
Guest: Deborah Merlin
Deborah Merlin’s mission was to become an advocate for her special needs twins. Medical professionals only offered drugs. She sought alternative methods, did extensive ADHD and other health-related research, and kept impeccable records. In 1993, she co-chaired the Westside Cities Council to help promote Public Law 99457, part H, to implement early intervention services from birth through three years of age for children at risk. In 1990 and 1991, she coordinated outreach to pediatricians (under Public Law 99457, part H) and coordinated presentations at hospitals to educate pediatricians on early intervention services and resources for children at risk from infancy to three years of age. She is a frequent guest speaker on radio shows through out the United States and Canada. She is a consultant to parents who need support, provides resources regarding their children’s individual needs, and she is an artist.
Today's Recipe: Tofu Cutlets with Dried Cherries, Capers and Jalapeno Pepper
1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices
1 t. paprika
2 Tbs. Nutitional Yeast
¼ t. salt
¼ t. pepper
3Tbs Olive Oil
1/3 cup finely chopped red onion
½ cup dried organic cherries
1 ½ cup vegetable broth
2 Tbs capers
2 Tbs honey
1 t. cumin
1 cinnamon stick
1 finely chopped jalapeno pepper
1 Tbs. chopped cilantro, or parsley
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine nutritional yeast, paprika, salt and pepper in a shallow dish. Bread both sides of the tofu with mixture.
Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Remove from pan and place on paper towel to absorb oil.
Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and sauté onions on medium heat for 5 minutes. Add vegetable broth, capers, dried cherries, cumin , honey and cinnamon stick. Cook for 20 minutes, until sauce thickens. Add jalapeno pepper.
Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.
December 7th, 2011
Guest: Frances Moore Lappe
Frances Moore Lappé is the author of eighteen books, including the just-released EcoMind, Changing the Way We Think, to Create the World We Want (Nation Books) and the three-million copy Diet for a Small Planet. She is the cofounder of three organizations, including Food First: The Institute for Food and Development Policy and the Small Planet Institute, a collaborative network for research and education helping to bring democracy to life, which she leads with her daughter Anna Lappé. The two Lappé’s are also cofounders of the Small Planet Fund, channeling resources to democratic social movements worldwide. Lappé is recipient of eighteen honorary doctorates, as well as the Right Livelihood Award, often called the “Alternative Nobel,” and the James Beard Foundation’s “Humanitarian of the Year” award. Gourmet Magazine chose her among twenty-five people (including Thomas Jefferson, Upton Sinclair, and Julia Child) whose work has changed the way America eats. She works in Cambridge, Massachusetts.
Scallop Teriyaki - 6 servings
2 Tbs Oil
2 Tbs Tamari
1 Tbs. aji mirin
2 t. sake
2 lb scallops
¼ t. salt
8 oz asparagus, cut on the diagonal
1 lg onion, cut in slivers
2 carrots, julienne
1 broccoli, cut into florets
2 baby bok choy, chopped
6 oz Shitake Mushrooms
1 t. dark sesame oil
1 Tbs. grated ginger
1 Tbs. sesame seeds
Combine soy sauce, mirin and sake in large bowl, and marinate the scallops in it. Let sit for 20 minutes, while cutting up veggies
Cover bottom of wok with canola oil
Add to hot wok, onions, then carrots, then broccoli, then bok choy, then mushrooms then asparagus
Remove scallops from marinade and place on broiling pan
Broil for 5 minutes until golden brown
When vegetables are beginning to soften, add scallops to wok.
Add a little marinade to wok, to taste.
Add dark sesame oil and sesame seeds to garnish