I Eat Green

January 18th, 2012

Guest: David Haight
Since joining American Farmland Trust in 2001, David Haight has worked with more than 20 local governments to establish agricultural economic development and farmland protection plans. He aids state and federal legislators as they work on agricultural and land conservation legislation and has helped coordinate projects that have permanently protected more than 4,000 acres of New York farmland.
Haight helped to author AFT’s Guide to Local Planning for Agriculture in New York and New York Agricultural Landowner Guide to Tax, Conservation, and Management Programs.
His previous work experience includes evaluating the fiscal impact of land conservation for the Vermont Land Trust and work as an outdoor educator in New York’s Catskill Mountains. He holds a B.A. in environmental studies and political science from Binghamton University, an M.S. in natural resources planning from the University of Vermont, graduated from New York’s LEAD program and serves on the Land Trust Alliance New York Advisory Committee.
Today's Recipe: Baby Eggplant Stuffed with Mediterranean Quinoa
6 servings
Pre-heat oven to 375 degrees.
Ingredients
3 Baby Eggplant (approx 8” long)
2 Tbs,Olive oil
1 onion, chopped
1 carrots, chopped
½ organic red pepper, chopped
½ garnet yam, cut into small cubes
¼ cup currants
2 cloves garlic, chopped
1 cup cooked chick peas
1/2 t. salt
¼ t. pepper
2 cup vegetable broth
1 ½ cup Quinoa, rinsed
¼  cup fresh parsley, chopped
¼ cup fresh dill, chopped
2 Tbs Apricot Fruit spread
¼ cup pine nuts or almonds
Procedure
Prepare cookie sheet with parchment paper. Spray with Olive oil. Cut eggplant in half, lengthwise. Lay out on cookie sheet, cut side face down, and bake for 30 minutes, until pulp is soft.  Remove from oven and let cool.
Meanwhile, in saucepan, sauté onions in olive oil for 3 minutes, then add carrots, sweet potatoes and garlic
Sauté until vegetables are soft, careful to prevent garlic from burning. Add chick peas and cook for 3 more minutes
Add Quinoa and vegetable broth, salt and pepper, and bring to a boil.
Reduce heat to simmer and cook for 15 minutes until all broth is absorbed. Fluff with a fork.
Add parsley, dill, currants, apricot fruit spread and nuts. Gently mix, until all combined.  Add more salt and pepper to taste.
Scoop out pulp from eggplant, creating a cavity, but leaving some vegetable behind. Fill with Quinoa mixture.
Bake at 375 for 15 minutes
Garnish with fresh chopped parsley.
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I Eat Green

January 11th, 2012

Guest: Veronica Gordon
Veronica Gordon runs the only Vegetarian, Vegan and Raw food restaurant in Puerto Viejo (a small town on the Caribbean Coast) called Veronica's Place.  Her parents were naturalists, and she grew up learning about medicinal remedies using fresh herbs, fruits and vegetables to help cure allergies and sickness. She will share some of her family's home remedies, which have been passed down from generation to generation.
Today's Recipe: Quinoa Saffron Primavera
Serves 8 - preheat oven to 350
1 Beet, peeled and cut into small cubes
1 onion, chopped
1 teaspoon Saffron threads
½ t. salt
2 Carrots, cut into small pieces
½ head of broccoli, cut into flowerets
1 bunch Swiss chard, chopped into thin strips
2 Leeks, bottom and tops discarded, chop white and pale green section
4 oz mushrooms, sliced
Olive oil
1 t. salt
¼ cup chopped Fresh herbs, rosemary, tarragon, mint
1 cup Quinoa
2 Tbs. Chopped parsley
¼ cup toasted almonds (optional)
In glass casserole pan, roast beets with a little olive oil and salt in a 375 degree oven, until soft.
Rinse Quinoa and Drain. Sauté onions in sauce pan for 5 minutes, until translucent Add 1 ½  cups of boiling water, ½ t. salt and saffron threads. Add Quinoa, reduce heat to simmer, and cook for 20 minutes, until liquid is absorbed. Fluff with fork
In large skillet, sauté carrots and leeks. When soft, add broccoli and Swiss chard, and cook for 5 minutes.
Add mushrooms and sauté until soft. Add salt and pepper to taste, and any fresh herbs you would like. Add cooked Quinoa, roasted beets and almonds.
Garnish with fresh chopped parsley.
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I Eat Green

January 4th, 2012

Guest: Jaimie P. Cloud - The Cloud Institute
Jaimie P. Cloud, the founder & president of The Cloud Institute. The Cloud Institute prepares K-12 school systems and their communities to educate for a sustainable future by inspiring educators and engaging students through meaningful content and learner-centered instruction.
Jaimie works extensively with educators, administrators, and school boards across the nation. She designs and facilitates professional development programs and directs the collaborative development of numerous instructional units and courses for K-12 and Higher Education designed to teach and learn across disciplines through the lens of sustainability.
In addition to her commitment to furthering the mission of The Cloud Institute, Jaimie serves as an advisor, board member or committee member to several organizations with related goals and interests.
Cloud is the chair of Communities for Learning, Inc. and co-chair of The Harbor education task force of the Metropolitan Waterfront Alliance. She is a member of the advisory committee of the Buckminster Fuller Institute, the international advisory committee for the Tbilisi+30 Conference, the planning committee for Education for Sustainability of the North American Association for Environmental Education, and the Sustainability Education Planning Committee for the National Association of Independent Schools. Cloud serves on the Ecozone advisory board of Eco Media, Inc., and the editorial board of the International Journal of Education for Sustainable Development.
Today's Recipe: Two Types of Dressing
Tofu Raspberry Vinaigrette Dressing
Ingredients
¼ cake soft Tofu
¼ cup Orange Juice
2 Tbs. Raspberry Vinegar
Dill- 2 sprigs, stems removed
½ stalk celery
10 raspberries
1 teaspoon Agave or Pomegranate Molasses
S & P
Pulse in Food Processor, cucumber, onion, garlic and dill, add remaining ingredients and process until smooth. Add salt and pepper to taste
Japanese Dressing
Ingredients
1 stalk celery
1 Onion
Juice of ½ lemon
Juice of ½ orange
1“ piece of ginger
white pepper (touch)
½ cup. Brown Rice Vinegar
½ cup tamari
1 ¼ cup canola oil
4 Tbs Ketchup
Pulse in Food Processor, ginger, onion, and celery,  add remaining ingredients and process until smooth.
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