iEat Green - Roger Doiron - 07/25/12

July 25th, 2012

Roger Doiron is a garden activist, writer, speaker and founder of Kitchen Gardeners International, a network of over 25,000 people from 100 countries who are growing their own food and helping others to do the same. He is best known for having started and led the successful online campaign for a new kitchen garden at the White House, a campaign which attracted over 100,000 petition signatures and global media coverage and has been called "one of the ten most inspiring people working in sustainable food" by Fast Company magazine. He was also a chosen as a Food and Community Fellow in 2007.

Although grounded in his own local food system, Doiron remains interested in and connected to international food issues. Doiron first became involved in food issues in Europe as head of Friends of the Earth’s European office in Brussels during the 1990s at the height of the Europe’s mad cow furor. He was also part of the American NGO delegation to the last UN World Food Summit. Doiron is a Phi Beta Kappa graduate of Holy Cross College and holds a Masters of International Relations degree from the Fletcher School of Law and Diplomacy.

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Glazed Tofu Medallions with Portobello Mushrooms

in Red Wine Sauce

6 servings

Ingredients

1 cake, Organic Extra Firm Tofu, sliced 1/4” thick

1 ½  t. dried thyme

½ t. garlic powder

½ t. salt

¼ t. pepper

3 t. olive oil

2 tbs. Balsamic Vinegar

2 tbs. honey

Sauce

1 Spanish onion, peeled and chopped

4 cloves garlic

1 pt cherry tomatoes

3 Tbs Balsamic Vinegar

1 cup red wine

2 cups sliced Portobello mushrooms

1 t. salt

Fresh ground pepper

2 Tbs chopped parsley

Directions

Make a mixture of the thyme, garlic powder, salt and pepper.  Sprinkle on tofu cutlets and sauté cutlets in olive oil.  Make a reduction of the 2 Tbs Balsamic and honey and brush on sautéed cutlets. Cut the tofu on the diagonal to create triangles. Meanwhile, make a sauce of the onions, garlic, tomatoes, mushrooms, red wine, Vinegar, S & P and parsley. Cook for 10 minutes. Pour sauce over tofu cutlets and serve immediately.

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iEat Green - Bronx Vegetables - 07/18/12

July 18th, 2012

My guest this week will be Stephen Ritz. Stephen is an acclaimed NYC DOE educator/administrator whose work in the Bronx continues to attract national attention and support. To date, he has grown more than 20,000 pounds of Bronx vegetables with his extended Bronx Family - the youngest certified workforce in America - who operate a profitable, in school, student Farmer Market and routinely install green walls and green roofs across NYC/NYS.

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Kale in Garlic and Oil

2 large bunches of kale

¼ cup olive oil

¼ white wine

12 cloves garlic

Salt and pepper

Method #1 Sautéed

Trim off bottom of kale. Cut into large pieces and sauté

in oil for 5 minutes. Add garlic and cook for a few minutes more. Add white

wine and salt to taste. Add more oil (or broth or water) if more liquid is

needed.

Method #2 Blanched

Bring a large pot of salted water to boil. Add cut up kale for 2 minutes. Drain and put in large bowl of ice water to stop the cooking.

In wok, add chopped cloves of garlic to oil, being careful not to let it burn. Add kale, and mix to cover with oil. May add wine or broth if desired.

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Beet, Orange and Black Olive Salad

Serves 8 people

6 large Beets (or 10-12 small beets)

6 Oranges

2 cups Baby Spinach

1 cup baby arugula

1 red onion, thinly sliced

½ cup chopped parsley

1 cup pitted black olives, halved

¼ cup walnut oil

¼ cup orange juice

¼ cup red wine vinegar

½ lemon

¼ teaspoon salt and pepper to taste

Cover beets with cold water and bring to a boil. Cook until soft (1-2 hours) Cool Cut in half and then into wedges, and place in large bowl. Peel the oranges by cutting off the tops and bottoms, and then cutting down the sides with a sharp knife, following the natural shape of the orange. Remove the segments of oranges with the knife, leaving behind the membrane. Discard the membrane and put the oranges and juice in the bowl with beets Wash and spin-dry the baby spinach and arugula. Add to bowl Squeeze the juice from the lemon over salad. Add remaining ingredients and toss. Add more salt and pepper to taste

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iEat Green - Green The Ghetto - 07/11/12

July 11th, 2012

This week, my guest is Majora Carter. Majora is an economic consultant, public radio host and environmental justice advocate from the South Bronx area of New York City. By 2003, Majora coined the term: "Green The Ghetto" as she pioneered one of the nation's first urban green-collar job training & placement systems, and spearheaded legislation that fueled demand for those jobs.

Raw Chocolate, Raspberry, and Pineapple Cake

Crust-

Wipe bottom of spring-form pan with coconut oil. In food processor, combine the following;

1 cup, plus 2 TBS. ground raw almonds

¾ cup Raw Cocoa Powder

6 dates

¼ cup Raw Agave

¼ cup coconut oil

¼ cup unsweetened shredded coconut

pinch of salt

Chocolate Ganache Filling- In food processor, combine the following four ingredients;

2 cup Raw Cocoa Powder

2 cup maple syrup

3/4 cup coconut oil

1 teaspoon vanilla

Chocolate Mousse Filling

1 ½ cup cashews, soaked for two hours, drained and puréed

Pineapple Filling

1 pineapple, puréed

Raspberry Filling

3 half pints raspberries

2 Tbs. agave

To make Crust

Press mixture into greased pan and work it up the sides, about 1 ½“.  Using opposite hand, make the edge of crust smooth and even.

For Cake:

Pour 1 cup ganache filling into pie crust. Put in freezer for 1 hour. Add raspberry filling and freeze again. Puree cashews in food processor, adding up to ½ cup water to make cashew cream. Add ½ remaining chocolate ganache to food processor and blend with cashew cream. Add chocolate mousse (cashew cream and chocolate mixture) layer on top of raspberry, and freeze again. Meanwhile, drain pineapple purée through sieve, reserving juice for your enjoyment. In one hour, add pineapple layer on top of chocolate mousse, and freeze again. Finish cake by putting remaining chocolate ganache on top. Garnish with fresh raspberries.

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iEat Green - 07/04/12

July 4th, 2012

This week, my guest is Brett Tolley. Brett is the Community Organizer and Policy Advocate for the Northwest Atlantic Marine Alliance (NAMA). He works to empower local fishing communities and highlight the triple-bottom-line values of locally caught seafood. The Northwest Atlantic Alliance's mission is to restore and enhance an enduring marine system supporting a healthy diversity and an abundance of marine life and human uses through a self-organizing and self-governing organization. NAMA hopes to support the growing movement of Community Supported Fisheries!

Gluten Free Carrot Cake

Cake for 20 people Preheat oven to 325*

3 cups Pamela’s GF Flour 1 cup ground oat flour 1 cup ground coconut 4 tsp cinnamon 2 Tbs baking soda 1 ½ teaspoon baking powder 1 ½ t. salt 6 cups shredded carrots 6 eggs 1 ½ cup Honey 4 t. vanilla 2 cups oil

Mix the first seven ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots. Bake at 325 for 50 min. or until a knife comes out dry.

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