On today's show I interview Brian Hetrich, the Hippocrates Health Institute's resident Sprout Master. I met Brian a few months ago, while visiting the Institute, and was so impressed by his clarity and ease with which he grows all of the sprouts consumed at the Institute. I’m sure you will find him inspirational, and it might just be what you need to get started in the world of sprouting!
Slow Roast Buckwheat and Brown Rice Tempeh
1 Buckwheat Tempeh, 1 Brown Rice Tempeh, (no soy, no gluten) cut into slices on the diagonal
1 onion, chopped
3 carrots, cut into lg. chunks
1 green pepper, chopped
1 yellow pepper, chopped
2 Tbs. chopped garlic
1 lg. can fire roasted tomatoes
¼ cup tomato paste
6 Tbs. apple cider vinegar
½ cup water
¼ cup honey
3 Tbs. chopped parsley
8 baby potatoes, cut in half
1/4 cup white wine
Salt and pepper to taste
2 Tbs. brown sugar
¼ t. red pepper flakes
Cut tempeh on the diagonal, creating large slices, ¼” thick. Line a cookie sheet with parchment paper and cover with olive oil. Place slices of tempeh on cookie sheet, and then turn over, so both sides of the tempeh have oil on them. Bake in a 425-degree oven, until golden brown on both sides, (about 15 minutes). Remove tempeh from oven.
Meanwhile, in a medium saucepan, sauté the onions in a little olive oil, with 1 Tbs. chopped garlic. Add the peppers and continue sautéing for 5 more minutes. Add the fire roasted tomatoes, tomato paste, vinegar, honey, remaining garlic, parsley, water, red pepper flakes, and white wine. Let simmer for 10 minutes. Cover the bottom of an 8 x 11” Pyrex dish with 1 cup of the sauce. Add the tempeh, carrots, and potatoes. Cover with remaining sauce, and sprinkle with brown sugar. Serve with Quinoa Pilaf or Brown Rice Pilaf Rice.
This week my guests are Ryan Kushner and Lauren Wood, the Founder and Fellow from Hero Hatchery. The Hero Hatchery is creating a new model to attack the threat of Climate Change, one hero at a time. Their mission is to find, fund and train, a person working for Climate Change, and then to set them out into the most vulnerable communities, where their knowledge and expertise can really make a difference. Please join me this week, to learn more about this unique, community funded, creative and dynamic organization.
Lentil Curry Soup
2 onions, chopped ½
t. red pepper flakes
3 carrots, chopped 1
3 potatoes, cubed 1
1 Japanese eggplant, cubed 1
Tbs. curry powder
1 Tbs minced garlic 2
3 Tbs olive oil 1
1-1/2 cup red
lentils, rinsed ½
1 can organic fire-roasted tomatoes ¼ cup
10 cups boiling water Juice
of ½ lemon
4 cups broccoli florets ¼
cup chopped parsley
In large pot, sauté onions and carrots in olive oil for 5
min. Add garlic and potatoes, and cook for 5 more minutes. Add the cumin, curry,
salt, and pepper, and cook for a few more minutes. Add the boiling water,
lentils, bay leaves, and red pepper flakes. Bring to a boil and then simmer for
30 minutes until lentils are soft. Add the
broccoli, cilantro and parsley, and cook for 5 more minutes. Adjust salt and
pepper to taste. Add the lemon juice right before serving.
Serve with additional lemon wedge.
I interview Benzi Ronan, the founder of Farmigo, an organization that is merging the concepts of a local farmers market, a coop, and a CSA. Each week, you pre-order the vegetables, cheeses and meats you want, and then pick them up on a particular day, at a central site in your neighborhood.. All of the items available are locally sourced and many of them are organic. It is a great concept, and it is making the idea of a cooperative shopping experience a reality for many more people. Please join me to learn more about this new, young company, and find out how they are changing the landscape of how and where we shop.
My guest this week on the Progressive Radio Network is is Lisa Suriano, the founder and CEO of Veggiecation. The Veggiecation® Program is a culinary-nutrition education program that introduces children to the wonderfully delicious and nutritious world of vegetables. It does this by incorporating unique and kid-friendly vegetable preparations into fun activities and exciting experiences. They encourage kids to expand their horizons while simultaneously improving their nutritional status and empowering them with knowledge.