I am thrilled to have Danielle Nierenberg returning to my show, this time as the President and Co-Founder of Food Tank. Back in 2012, I met Danielle at the launch party of “Eating Planet”, a book she edited while working at Nourishing The Planet, on the food challenges of today’s world. Danielle is an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the developing world and innovations in sustainable agriculture. She Co-Founded Food Tank (501C3) in 2013, as an organization focused on building a global community for safe, healthy, nourished eaters. Please join me to learn more about Food Tank, and the community they are building, to influence our global food movement.
June 26th, 2014
June 19th, 2014
My guest is Wes Jackson, founder and president of The Land Institute. The Land Institute is a research facility, working to develop an agricultural system with the ecological stability of the prairie and a grain yield comparable to that from annual crops. Sounds difficult, I know, but using Wes’s knowledge and background in both botany and genetics, The Land Institute has been working hard to develop their Natural Systems Agriculture, which uses nature as a model to replicate a sustainable production of food. This means growing perennial grains instead of annual grains, which creates an ecosystem that reflects the resiliency and productivity of prairies. Natural Systems Agriculture would put an end to soil erosion and the need for chemical inputs, would restore the health of the soil, curtailing carbon emissions and creating greater food security. Please join me this Thursday, as Wes explains how this new agricultural system works, and how it could be the answer to growing enough food for all the people on the planet, while restoring the soil to its natural healthy state.
Coconut Crusted Tofu with Mango Curry
Pre-heat oven to 375*
1 cake extra firm organic tofu, sliced in 12 slices
3 cups organic shredded coconut
¼ t. cardamom
1 Tbs. Red Curry Paste
1 can coconut milk
1 onion, chopped
½ cucumber, peeled, deseeded and chopped
2 T. peppers (jalapeno, serano)
2 Tbs. cilantro, chopped
Juice of 1 lime
1 Tbs. chopped cilantro for garnish
2 mangos, peeled and chopped
1 Tbs. sugar - optional
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine coconut and ¼ t. cardamom in a shallow dish. Dip tofu in rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.
Fry ½ of tofu cutlets in 1Tbs. of coconut oil until golden brown on both sides (add more coconut oil if needed). Repeat with remaining half of tofu cutlets. Remove from pan and lay out on paper towel to absorb oil.
In food processor, blend 1 mango with coconut milk and curry paste. Add salt and pepper to taste. Sauté onion in coconut oil. Add cucumbers and peppers, then add coconut mixture and cook for 5 minutes. Add remaining mango, 1 Tbs. cilantro, and juice of 1 lime. Taste and add more salt, pepper, and 1 Tbs. sugar (if desired).
Pour curry over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.
June 12th, 2014
I am very excited to be interviewing one of the Co-Founders of FoodFight, an organization who’s mission is similar to mine, to revolutionize the way we eat and think about food. They use schools as their platform, and give teachers, students, and school staff the tools and knowledge they need to make healthier choices and become role models and agents of change for their families and communities. How great is that! Please join us on Thursday, to learn more about their work, and find out how you can bring those principles to your school and help lead the change in your community.
June 5th, 2014
This week, my guest is Dr. Nikki Noce, a medical doctor, turned holistic, teaching about health and a path to wellness,through yoga, meditation and lifestyle choices. Sounds refreshing, no? Join me to learn about Dr. Nikki Noce’s philosophy and healing style, and why she abandoned Western medicine for a more holistic approach.
Roasted Tempeh and Vegetable Medley
Pre-heat oven to 450*
2 packages 3-Grain Tempeh
3 Tbs. Olive oil
Splash of tamari
8 medium potatoes, cut into quarters
¼ cup organic coconut milk
2 Tbs. chopped chives
1 onions, sliced into crescent moons
1 broccoli, cut into flowerets
3 carrots, cut into bite sized chunks
2 celery stalks, chopped
1-1/2 cup chives, cut into 1” pieces
2 turnips cut into small cubes
4 cloves garlic, minced
2 Tbs. tamari
½ cup nutritional yeast
1 can organic fire roasted tomatoes
1 tsp. cumin
½ t. salt
½ cup water
1-1/2 Tbs.. chopped cilantro
Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) . In a small bowl, toss the tempeh pieces with the 3 Tbs. of olive oil, to coat well. Roast on cookie sheet in oven for about 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari.
Meanwhile, bring large pot of salted water to boil. Cook potatoes until soft. Drain and then mash with the coconut milk. Salt and pepper to taste. Add 2 Tbs. of chopped chives to the potatoes and set aside.
Cover bottom of wok with olive oil. Sauté onion until translucent. Add carrots, turnips and celery. Then add broccoli, cumin and garlic and cook for 5 minutes until broccoli is soft. Add the water, nutritional yeast, cooked tempeh, and tamari, and let simmer for 10 minutes. Add the chopped cilantro. Serve with the mashed potatoes on the side.