iEat Green - 05/30/13

May 31st, 2013

My guest this week is a fellow natural foods chef and teacher, Leslie Cerier. Her latest book, Gluten Free Recipes for the Conscious Cook, along with her ebook, Visionary Cooking, Food for the Eyes, are filled with insight and delicious recipes that can be enjoyed by all. Please join me on Thursday, as I ask Leslie to share with us, some healthful tips on eating for optimum eye health, and some of her secrets of gluten free cooking.

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iEat Green - 05/23/13

May 23rd, 2013

My guest this week is Mark Dunlea, the Executive Director of the Hunger Action Network of New York State. Mark is a community organizer and long time anti-poverty, food justice and peace advocate. Mark’s degree as a lawyer, informs the work he does in advocating for a just Food and Farm Bill, and his work with the New York State Office of Temporary Disability Assistance. In addition to his food justice work, Mark is the Co-Founder of New York and National Public Interest Group, New York State Greens, and works toward environmental sustainability.

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Baked Stuffed Baby Eggplant

Pre-heat oven to 375 degrees.

Ingredients 6 baby eggplant 1 can Aduki beans, drained and rinsed 1 onion, chopped 2 carrots, diced 2 Tbs. dill ¼ t. dried thyme 1 cup broccoli, small florets 1 cup cauliflower, small florets 4 white mushrooms, chopped 1 portobello mushroom, chopped Olive oil 3 Tb. tamari 1 t. salt 1 cup cherry tomatoes , halved 2 Tbs. balsamic vinegar 2 Tbs. chopped parsley ¾ cup walnuts, chopped

1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes 2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes. 3. Add Aduki beans, cherry tomatoes and mushrooms. 4. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes. 5. Add parsley and walnuts and season to taste. 6. Hollow out eggplant boats and fill with vegetable mixture. 7. Bake at 375 for 20 minutes. 8. Serve over Saffron Quinoa or Rice Pilaf.

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iEat Green - 05/16/13

May 16th, 2013

An Interview with Lindsey Lusher Shute, Executive Director & Co-Founder of the National Young Farmer’s Coalition

This week, my guest is Lindsey Shulte, a woman who is working hard to help young people who want to be farmers, get started. Increasing the number of young farmers in this country is so important, if we want to turn around our Industrial Agricultural practices and return to growing food in harmony with the earth. Her organization is called The National Young Farmers Coalition, and they are dedicated to helping young farmers get a start through changing the legislation that creates the policies. Please join me for an insightful conversation about the trials and tribulations of getting started as a farmer.

Gluten-Free, Vegan Corn Bread

Preheat oven to 375°

Ingredients

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

½ cup Pamela’s bread flour

½ cup Pamela’s cake flour

1 cup organic cornmeal

¼ cup organic sugar

4 t. baking powder

¾ t. salt

1 cup corganic oconut milk

¼ cup organic coconut oil

¾ cup frozen or fresh corn kernels

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes.

In large bowl, mix the dry ingredients together.

In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Last, add the corn kernels, and just mix enough to incorporate.

Spray the bottom of a 8”x 8” or 7”x 9” Pyrex dish, and pour the corn batter into it. Smooth out the top with a rubber spatula. Bake at 375 for 25 minutes. Test with a toothpick in center of bread. It is done when the toothpick comes out clean.

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iEat Green - 05/09/13

May 9th, 2013

This week, my guest is Gary Oppenheimer, the founder of Ample Harvest, a very cool organization that connects home gardeners with food pantries. What started as an idea only 5 years ago, has blossomed into a national organization with connections being made in every state. Please join me on Thursday at 10 am EST, as we discuss the work of Ample Harvest, where it is going and how you can get involved.

Mediterranean Vegetables with Tempeh

Serves 8

3 soy tempeh, cut into cubes 1 onion, chopped 3 carrots 1 broccoli 1 cauliflower 2 peppers 2 Tbs. chopped garlic 2 tbs. chopped dill for tempeh 1 lg. can fire roasted tomatoes 1/4 cup dill 1/4 cup chopped parsley and 1 Tbs. parsley 1 bunch asparagus 1/4 cup kalamata olives, cut in half 2 Tbs.capers 1/4 cup white wine 1 can artichoke quarters Salt and pepper to taste

Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Bake tempeh on well-oiled roasting pan in a 425-degree oven, until golden brown on all sides. (about 15 minutes) Remove tempeh from oven. Meanwhile, in medium sauce pan, sauté ½ of the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the roasted tempeh to this mixture. Add 1 can fire roasted tomatoes, 1 Tbs. chopped parsley and 2 Tbs. chopped dill. Add ¼ cup white wine, and let simmer for 30 minutes. Meanwhile, cover bottom of wok with oil. When oil is hot, add the remaining onions and carrots. Add 1 Tbs. garlic, and sauté for a few minutes. Then add the broccoli and cauliflower. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the peppers and cherry tomatoes. Cook for a few minutes more, then add the remaining 2 Tbs. of white wine and asparagus. Then add 2 Tbs. dill, ¼ cup of parsley and the artichokes. Lastly, add the capers, and olives. Season with salt and pepper to taste. Gently stir in the tempeh mixture to finish. Serve with Quinoa Pilaf or Forbidden Rice.

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iEat Green - 05/02/13

May 2nd, 2013

This week, my guest is the award-winning, Long Island film-maker Byron Hurt, whose documentary, Soul Food Junkies, has been passionately changing the way people see their diets. Last month, I had the privilege of attending a screening of the film and shared in the laughter and joy as the concerns of the soul food diet was laid out in front of us. This film talks to its audience in a participatory way,  and raises the concern of what a high fat, low vegetable diet, can do to one’s body. Please join me as I talk with Byron about his inspiration in making the film and his future, upcoming projects.

Miso Soup with Wakame

16 cups water 1 Tbs bonito flakes (in tea ball) optional, made from fish ¼ cup wakame (dried seaweed) soaked in 1 cup of warm water. 5 cloves garlic 1- 2”-3” piece of ginger 2 organic onions, chopped 1/2 package organic tofu (firm or soft) cut into small cubes ¾ cup white ¼ cup red miso

Fill large pot with 16 cups water. Add onions and carrots, garlic and ginger. Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string. Add bonito flakes to soup pot, and bring to a boil. Reduce heat and simmer for 20 minutes. Add tofu. Drain wakame and add to soup. Cook for another 10 minutes. Place the miso in Pyrex measuring cup, and add 1 cup of broth. Mix the miso with the broth, until it dissolves. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

Can add noodles and more assorted vegetables if desired.

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