iEat Green - 07/25/13

July 25th, 2013

My guest is Lynn Fredericks, the Founder of Family Cook Productions and the author of the new book, Get Your Family Eating Right, which is a 30 day plan to teach your kids healthy eating habits. The book is filled with tips to includeyour children in the tasks of the kitchen, as well as recipes to prepare delicious, healthy, kid friendly meals.

Vegetable Jambalaya 8 servings Ingredients

2 cups org. short grain brown rice 4 cups boiling water 1 Organic GF Bouillon Cube ½ teaspoon salt 1 Tbs olive oil 1 small onion, chopped 4 cloves garlic, chopped 1 bell pepper chopped 1 collard greens, chopped 1 bunch Swiss Chard 2 cups sugar snap peas ½ cup frozen or fresh corn 1 can fire roasted tomatoes 1 can cannelloni beans 1 can black beans 3 bay leaves 2 Tbs. Tamari 1 Tablespoon Worcestershire sauce 2 teaspoon hot sauce salt and pepper

2 carrot, chopped small 2 teaspoon smoked paprika 1 Tbs. Creole spice

Procedure 1. In a heavy saucepan, combine the rice, salt, water and bouillon cube. Bring to a boil, cover and lower heat to a simmer for 40 minutes. 2. Meanwhile, sauté onions and carrots in olive oil with garlic for 5 minutes. Add other vegetables. 3. Add the paprika, Creole spice, Worcestershire sauce, and hot sauce. 4. Add the fire roasted tomatoes and black beans and bay leaves. Cover and let simmer for 10 minutes. 5. Add the rice, and tamari. 6. Serve and enjoy!

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iEat Green - 07/18/13

July 18th, 2013

This week on iEat Green with Bhavani, on the Progressive Radio Network, I am very excited to have as my guest, Barbara Damrosch, who, along with her husband, Eliot Coleman, run one of the oldest, and most successful organic farms in America. Ms. Damrosch has been called “the queen of organic growers” by the New York Times, and is a guru for sustainable living. In her new book, The Four Season Farm Gardener’s Cookbook, she shares some of her favorite recipes, while sharing some of her secrets of organic growing. It’s like getting two books in one! I hope you can join us, for what promises to be an insightful discussion and exploration of a true “Farm to Table” icon.

Spring Summer Rolls

8 oz. package of rice spring roll skins 2 carrots grated 2 beets, peeled and grated 1 cup, cut on the diagonal, snow peas 1 cup of chopped mango juice of 1 lime ½ cup chopped peanuts 1 cup of cilantro leaves 1 cup water ½ cup sugar ½ cup vinegar salt

Make a marinade with the water, vinegar and sugar. Put ½ of marinade over carrots and ½ over beets. Let them marinate for 2 hours (or overnight in refrigerator). Drain the marinade from the beets and the carrots, and then squeeze out the remaining juice with your hands. Squeeze the juice of the lime over the chopped mango. Fill a pie pan with warm water, and dip the spring roll skin into the water for 30 seconds, until soft. Lay out on flat surface. On the first third of spring roll skin, spread grated carrots, then beets, top with mango, peanuts, snow peas and cilantro leaves. Starting from the bottom, roll up skin over veggies, fold in sides and continue rolling. Serve with dipping sauce.

Peanut Dipping Sauce 1 cup ground peanuts 1 tbs. red curry paste ¼ cup tamari ¼ cup mirin ½ cup water 1 Tbs sesame oil

Combine all ingredients in blender

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iEat Green - Food Politics - 07/11/13

July 11th, 2013

My guest is Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, as well as the author of several books including, Food Politics, Safe Food,What to Eat, and Pet Food Politics. Marion’s extensive knowledge on food politics will certainly lead to an interesting and informative interview.

Seitan with Caramelized Shallots over Spring Vegetables

1 package of seitan, traditional (white wave or Rays brands are good), cut into chunks 1 shallot, chopped ½ red or yellow pepper, diced ½ green pepper, diced ½ teaspoon smoked paprika 2 teaspoons minced garlic 1 Tbs. minced ginger 2 Tbs. tamari 2 Tbs. mirin 1 Tbs. balsamic vinegar 1 Tbs. srirachi chili sauce

1 onion, chopped 2 carrots, chopped 1 Parsnip, diced 2 garlic scapes, chopped 2 cups snow peas 1 bunch Swiss Chard, chopped 1 head broccoli, cut into florets 1 jalapeno pepper, chopped 2 Tbs. Tamari 4 cloves garlic 2 Tbs. minced ginger 2 Tbs. Aji Mirin (sweet rice wine) ½ cup water Olive oil

Sauté onions, parsnips, and carrots in wok with a little olive oil. Add garlic and ginger. Cook for 5 minutes until onions are translucent. Add broccoli, jalapeno, and garlic scapes. Cook for 5 minutes. Add Swiss chard. Add mirin, tamari, and ½ cup water. Add snow peas last and cook for 3 minutes.

In another skillet, sauté shallots with 2 teaspoons of garlic and 1 tablespoon of ginger until caramelized. Add seitan and peppers. Add ½ teaspoon smoked paprika, tamari, balsamic vinegar, sriracha, and mirin. Simmer for 5 minutes and serve on top of vegetables.

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