May 30th, 2012
This week, my guest is Victoria Moran, the author of 11 books, as well as an inspirational speaker, monologist, and certified holistic health counselor (HHC, AADP). She is the founder of Main Street Vegan Academy, where she trains vegan lifestyle coaches. Victoria’s latest book is Main Street Vegan, which we discuss during the show.
Savory Pinto Beans with Rice Medley
4 cups pinto beans
2 organic onion, chopped
2 organic carrots, chopped
4 scallions, chopped
2 sprigs rosemary, chopped
1 teaspoon dried thyme
2 Tbs. Umeboshi Vinegar
2 Tbs. Tamari
1 Tbs. chopped Garlic
½ t. salt
½ t. pepper
½ cup water
2 Tbs. finely chopped parsley
Sauté the onion in oil for 5 minutes and then add the carrots and garlic. After 5 minutes, add the remaining ingredients. Cover and let simmer for 10 minutes.
Adjust the spices according to taste.
Serve with a combination of 3 rice’s, Brown Rice, Forbidden Rice and Bhutanese Rice.
In saucepan, combine 1 cup of brown rice, ½ cup of Forbidden Rice and ½ cup of Bhutanese Rice with 3 ½ cups of water and 1 organic vegetable bouillon cube and 1 t. salt. Bring to a boil, reduce heat and simmer for 45 minutes. Fluff with fork.
May 16th, 2012
My guest will be Rachel Kaplan, lead author of Urban Homesteading: Heirloom Skills for Sustainable Living. She is a pioneering therapist in the field of Eco-Somatics (an ecological approach to the body-mind connection in regards to movement), an educator, and widely published author.
Roasted Tempeh and Broccoli with Walnut Sauce
Pre-heat oven to 400*
1 package 3-Grain Tempeh
1 Tbs. Olive oil
Spash of tamari
1 onions, sliced into crescent moons
1 broccoli, cut into floweret’s
4 cloves garlic
1 cup walnuts
½ tsp. cumin
½ t. salt
½ t. pomegranate molasses
½ t. Georgian Saffron ( dried ground Marigold flowers)
1 cup water
Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In small bowl, toss the tempeh pieces with the 1 Tbs. of olive oil, to coat well. Roast in oven for 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari.
Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add broccoli and 2 cloves of minced garlic and cook for 5 minutes until broccoli is soft. Lightly splash with Tamari and remove from heat. Add roasted Temph.
Meanwhile, in food processor, puree walnuts, 2 cloves of garlic, cumin, salt, molasses, saffron and water. Pour over Broccoli and serve either room temperature or hot.
May 9th, 2012
This week, Richard Oppenlander, author of the new book Comfortably Unaware, joins me on my show. Dr. Oppenlander is a sustainability and wellness advocate, writer, and speaker committed to improving the health of our planet, bringing an eclectic combination of experiences regarding this topic, spanning the past 40 years.
May 2nd, 2012
Nick Brannigan is a consumer advocate who offers solutions that can help you to rid your life and body of Genetically Modified Foods. He is a trained speaker through the Institute of Responsible Technology with frequent speaking engagements around Las Vegas and features on Natural News TV. Nick has written a free online eBook called I'm Eating WHAT?!?: The Health Risks of Genetically Modified Food and 10 Real World Solutions to Avoid Them, in which he reveals the health risks, government support of GMOs, worldwide resistance, and most importantly, solutions.