iEat Green - Stephen Brooks - 01/31/13

January 31st, 2013

My guest this week is Stephen Brooks, the director of Punta Mona in Costa Rica. It’s always amazing when we are reminded of what a small world we live in. One of my interns this past summer had done an internship in Costa Rica and was telling me about it. She mentioned Punta Mona, and a light went off in my head. Many years ago, my daughter spent a summer in Costa Rica on an Eco-adventure. She had spent a week at Punta Mona and that was her highlight. She came home and told me I had to go there! I haven’t gotten there yet, but I am so thrilled to have Stephen on my show to tell us about it!

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Tofu Banh Mi Slaw: ½ cup water ¼ cup organic sugar ¼ cup white vinegar ½ cup grated carrots ½ cup grated radish (either daikon or red) kosher salt or salt flakes

Tofu: ½ tsp. garlic powder ½ tsp. onion powder olive oil tamari (to taste) hot chili oil 1 block extra firm tofu

Sandwich: Mayonnaise Whole grain baguette ½ cup cilantro 1 cucumber, seeded and sliced thin freshly ground pepper

Combine the carrots and radishes with the sugar, salt, vinegar, and water. Let marinate for 30 minutes.

Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Season the tofu with garlic powder and onion powder. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Add hot chili oil. Remove from pan and lay out on paper towel to absorb the oil.

Prepare the sandwiches on toasted organic whole wheat baguette with mayo, tofu, slaw, cucumber, and cilantro. Add freshly ground pepper and enjoy!

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iEat Green - Clean Plates - 01/24/13

January 24th, 2013

Jared Koch, Founder of Clean Plates, graduated from the Institute for Integrative Nutrition with certification by Columbia University, Teachers College in 2005 and graduated from the Global Institute for Alternative Medicine in 2004. He is a health coach, nutritional consultant, and certified yoga and meditation instructor. In 2011, Jared came out with his first book, Clean Plates, Manhattan, which was a directory of places to eat in Manhattan, with a guide to food quality, service, price and most importantly, what type of food it serves, whether it is vegan, vegetarian, and gluten free friendly, or predominately meat. He expanded his guide to include Brooklyn and LA too!

Now, he has published his second book, The Clean Plate Cookbook, with the help of chef, Jill Silverman Hough, where he brings his nutritional ideals into the kitchen.

Jared believes in offering individuals and groups that are committed to living a more conscious, healthier lifestyle, the education, inspiration, resources, and support to be able to do so.

Penne ala Tofu Carbonara

Ingredients

To Make Tofu Bacon ½ block extra firm tofu ¼ cup nutritional yeast ½ t. smoked paprika ½ t. garlic powder ¼ t. white pepper Tamari Olive oil

To Make Sauce 2 Tbs. chopped Shallots 6 cloves garlic, chopped 1/8 t. smoked paprika ¼ t. tamari 1 cup fresh grated parmesan cheese 2 eggs fresh parsley, chopped Olive oil

1 lb. whole wheat or brown rice penne, or spaghetti

1. Slice tofu very thin, and lay out on towel. Pat dry. Make a mixture of the nutritional yeast, paprika, garlic powder and pepper. Bread the tofu in the nutritional yeast mixture. Coat bottom of heavy sauté pan with olive oil. Sauté the tofu in olive oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Remove from pan and lay out on paper towel to absorb the oil. Repeat with remaining tofu. Slice the tofu into thin strips or small little squares. 2. Bring a large stock pot of salted water to boil. Cook pasta according to directions, al dente. 3. While the pasta is cooking, sauté the shallots and garlic in olive oil for a few minutes, making sure it doesn’t burn. Add the smoked paprika and tamari, stir and remove from heat. 4. In a separate bowl, mix the 2 eggs and parmesan cheese together 5. Drain pasta when finished, reserving ¼ cup of the pasta water to add to sauce if needed. 6. Return hot pasta to large stock pot. Add the cooked shallots and garlic, and immediately mix in the egg and cheese mixture. It’s important that the pasta is hot, so that the egg will cook directly on the hot pasta. Add the strips of tofu and parsley, and toss together. 7. Transfer to serving bowl, garnish with parmesan cheese and parsley and serve immediately. 8. Enjoy!

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iEat Green - Caryn Hartglass - 01/17/13

January 17th, 2013

PRN host, Caryn Hartglass. Caryn is a vegan and the founder of REAL (Responsible Eating and Living), an organization that delivers easy to use, factual information and services on the benefits of whole, plant-based foods and planet-friendly products. We thought it would be a wonderful experience to have each other on each other’s show. This past week, I ran into Caryn at the launch party of Foodopoly, Wenonah Hauter’s new book, and we thought it would be a great opportunity to talk more about the issues that were brought up in the book.

Stuffed Peppers with Millet

Pre-heat oven to 375 degrees.

8  Large Organic Peppers, Red, Orange or Yellow- Tops cut off and seeds removed

1 large onion, chopped

2 leeks, chopped fine

2 carrots, chopped fine

1 broccoli, cut into small floret’s

10 shitake mushrooms, stems removed, chopped

1 pk. Dried organic mushroom medley,

2 cups millet, cooked according to directions

1 cup cooked forbidden rice

1 can fire roasted tomatoes

1 can cannellini Beans

¼ cup chopped dill

¼ cup , plus 1 t. apple cider vinegar

2 Tbs, plus ½ t. maple syrup

1 t. garlic

2 cups tomato sauce

1 ½ cup water

½ cup chopped parsley

1 cup chopped walnuts

Olive oil

Salt and Pepper

  1. In large pan, sauté onions, carrots and leeks in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. Season with salt and pepper.
  2. Meanwhile, cover the dried mushrooms with boiling water, and set aside to soak for 20 minutes, until soft.
  3. Add the fire roasted tomatoes, beans, dill, vinegar and maple syrup, to sauté pan, and continue cooking for 5 more minutes.
  4. Remove pan from heat and transfer to a large bowl. Add the cooked millet, rice, walnuts and parsley and mix together.
  5. Drain the dried mushrooms, reserving the soaking water for later. Chop the mushrooms, and sauté them with the shitake mushrooms in olive oil, using the same sauté pan that you used for the other vegetables. Add the garlic, ½ t. maple syrup and 1 t. apple cider vinegar and cook for 5 minutes until soft. Add to filling.
  6. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over.
  7. Mix the tomato sauce with the water (using some of the mushroom water) and pour it all around the peppers. Cover with aluminum foil.
  8. Bake for 1 ½ hours, basting every 30 minutes, until done

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iEat Green - Leah Retherford - 01/10/13

January 10th, 2013

Leah Retherford is the farm manager at the Queens County Farm Museum, a historical public farm in Floral Park, Queens. She started gardening with friends in Detroit at Birdtown Community garden. This led to working for the Garden Resource Program in different capacities involving urban agriculture and to attending Michigan State's Organic Farmer Training program. In 2009 she moved to New York City and began working in the Agriculture Department at the Queens County Farm.

Dairy Free Potato Leek Soup

10 organic Potatoes, cut into large chunks 4 organic leeks, tops cut off, cleaned and cut Olive Oil 1 cup Vegetable Broth 1 can coconut milk ¼ cup dried tarragon 1 Tbs. salt ¼ t. white pepper Chopped Parsley for garnish

In large pot, sauté leeks in olive oil until they become soft. Add potatoes, cover with water, and bring to a boil. Lower heat to a simmer, and cook for 30 minutes, until potatoes are soft. Add more water if necessary, to keep potatoes covered. Add the salt, pepper and tarragon.

Remove pot from heat and puree soup until smooth. Add the coconut milk and vegetable broth and continue blending, until thoroughly mixed. Add more salt and white pepper, if desired.

Return to heat, and cook for 10 more minutes, allowing flavors to meld together. Garnish with chopped parsley, and serve immediately. May also be served as a cold soup.

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iEat Green - Foodopoly - 01/03/13

January 3rd, 2013

Wenonah Hauter is the Executive Director of Food & Water Watch. She has worked extensively on food, water, energy, and environmental issues at the national, state and local level. Her book Foodopoly: The Battle Over the Future of Food and Farming in America examines the corporate consolidation and control over our food system and what it means for farmers and consumers.

When she was 11, Wenonah’s father bought a hardscrabble farm in the Bull Run Mountains of Virginia. There she developed an appreciation for what it really means to grow food — she picked potato bugs, plucked chickens and chopped kindling.

Today, Wenonah is experienced in developing policy positions and legislative strategies, she is also a skilled and accomplished organizer, having lobbied and developed grassroots field strategy and action plans. From 1997 to 2005 she served as Director of Public Citizen’s Energy and Environment Program, which focused on water, food, and energy policy. From 1996 to 1997, she was environmental policy director for Citizen Action, where she worked with the organization’s 30 state-based groups. From 1989 to 1995 she was at the Union of Concerned Scientists where as a senior organizer, she coordinated broad-based, grassroots sustainable energy campaigns in several states. She has an M.S. in Applied Anthropology from the University of Maryland.

Publisher’s Weekly calls her book Foodopoly: The Battle Over the Future of Food and Farming in America, “…a meticulously researched tour de force…” In Foodopoly she examines the corporate consolidation and control over our food system and what it means for farmers and consumers.

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