iEat Green - An Interview with Marla Friedman, Certified Nutritionist and Licensed Health Counselor - 10/30/14

October 30th, 2014

Marla Friedman

This week, on the Progressive Radio Network, my guest will be Marla Friedman, Certified Nutritionist, Licensed Mental Health Counselor and author of a new book called, Love, Freedom and Wellness: A Guide to Living an Empowered Life. I am excited to share with all of you the work that she has been doing in the areas of Anti-Aging and Regenerative and Functional Medicine in her clinical practice, and how nutrition can play a major part. Please join me on Thursday, at 10 am, for what promises to be an informative interview with Dr. Marla Friedman.

Corn Encrusted Tofu with Black Beans,

Cherry Tomatoes and Peppers

 

Encrusted Tofu

1 Block extra firm tofu, cut 1/4" thick, about 12 pieces

2 cups organic corn flakes, pulsed in food processor into course crumbs

2 Tbs. nutritional yeast

½ t. chili powder

1/2 t. Salt

2 eggs 

Beans, Tomatoes and Peppers

2 cups finely chopped red onion

Olive oil

2 assorted peppers, chopped finely

2 jalapeño peppers, chopped finely

4 cups cherry tomatoes, cut in half

2 Tbs. Chopped garlic

1 can black beans, rinsed and drained

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/2 t. Cumin

1 t. Chili powder

1 t. Salt, add more if desired

2 Tbs. White wine 

  1. Cut tofu and lay out on clean dish towel. Cover with another dish towel and then lay a cookie sheet on top, with some weights to remove water.
  1. Meanwhile, in a heavy sauté pan, sauté the onions and garlic in olive oil. When translucent, add the peppers, jalapeños, cumin and chili powder. Add the white wine and cook down for 5 minutes, then add the tomatoes and salt. Let the mixture cook down, until most of the liquid is absorbed. Add the black beans, cilantro and parsley, and allow it to simmer for 10 minutes, while cooking the tofu. Taste mixture, and adjust spices, adding more salt, cumin or chili powder, as desired.
  1. In 2 pie plates, mix eggs in one, and the corn flakes with nutritional yeast, chili powder and salt in the other. Dip both sides of the tofu slices into the egg mixture and then the corn flake mixture, until fully coated. In cast iron pan, sauté the tofu slices in olive oil, until golden brown on both sides. You'll need to do it in two rounds. Drain on paper towel to absorb the excess oil, then top with the Tomato-Bean-Pepper mixture, and garnish with fresh parsley or cilantro. Serve immediately.

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iEat Green - An Interview with Kathleen Flinn - 10/09/14

October 9th, 2014

My guest is Kathleen Flinn, award winning author of, The Sharper your     Knhigh_res_kathleenflinn_7266_credit_Roger_Steen_for_printife, the Less You Cry and The Kitchen Counter Cooking School. I’ve asked her on my show so we can celebrate her latest book, which just came out in August, Burnt Toast Makes You Sing, which is a memoir of her years growing up in the mid-west, and an exploration of food and love. Please join me on Thursday, as Kathleen shares with us some of her favorite childhood recipes and stories.

Pear Date Chutney

 

4 cups of diced pears

½ cup pitted dates, chopped

1 Tbs. Lemon juice

1 Tbs. ginger, grated

pinch of salt

2 cinnamon sticks

1 Tbs. Jaggery, (can substitute honey or brown sugar)

1 Tbs. fresh coriander, chopped (aka cilantro)

¼ t. garam masala

 

In a heavy saucepan, combine the pears, dates, cinnamon stick, lemon juice, pinch of salt, ginger and garam masala. Cook for 5 minutes, then cover the saucepan and lower the heat. Simmer for 20 minutes, until the pears are soft, stirring occasionally. When finished, add the fresh coriander and serve either hot, room temperature or cold.

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iEat Green - An Interview with Taylor Cocalis Suarez and Dorothy Neagle, Co-Founders of “Good Food Jobs” - 10/02/14

October 2nd, 2014

GoodFoodJobs-150

 

This week, my guests on the Progressive Radio Network are Taylor Cocalis Suarez and Dorothy Neagle, the co-founders of the website, “Good Food Jobs”, an online community of people working within the sustainable food movement. After graduating from Cornell University in Hospitality Management, Taylor went on to get her Masters in Food Culture at the University of Gastronomic Sciences in Parma, Italy. Dorothy also graduated from Cornell, but found her work in interior design unfulfilling and yearned for the connection to nature that she had growing up on a farm in Kentucky. Together, Taylor and Dorothy have built a community based on the desire to find fulfillment through one’s day-to-day work. Please join me on Thursday, to hear the story behind, “Good Food Jobs!”

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