January 28th, 2016
Earl Fultz is the 92 year old Founder and CEO of cHarissa, a small, artisanal food company on the North Fork of Long Island, rocking the food world and winning awards. His business is a love story, a tribute to his late wife Gloria, who transformed an old family recipe, to appeal to her American family and friends. The cHarissa rub and spice is an all natural condiment, which is free of sugar, gluten and any chemical additives, using cumin, lemon, sea salt and olive oil.
In order to help make his dream come true, Earl partnered with Jeri Woodhouse, from a Taste of the North Fork, to help market and grow the business.
The Best Gluten-Free Vegan Carrot Cake
Preheat oven to 350*
3 cups gluten-free Flour
1 cup ground oat flour
1 cup ground coconut
4 tsp cinnamon
1 Tbs baking soda
1 Tbs baking powder
1 ½ t. salt
1 cup raisins
2 cups walnuts
½ cup potato starch
½ t. nutmeg
1 cup puffed millet or rice
4 cups shredded carrots
2 cups apple sauce
1 ½ cup maple syrup or Agave
4 Tbs flax seed dissolved in ¼ cup warm water
6 t. vanilla
1 ½ cup oil
1 Tbs apple cider vinegar
1 can organic crushed pineapple, drained
Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.
Bake at 350 for 40 min. or until a knife comes out dry.
January 21st, 2016
Josh helped found Nextdoorganics in 2011 and spent its first season on a rural farm outside Providence, RI. He now helps with strategic planning, design & technology, and operations logistics.
He WWOOFed on three farms in Europe and helped start a school garden at a democratic school in rural West Virginia, the state he is from. He previously worked at the Alternative Education Resource Organization.
He is also the co-founder of Sangha.is, a new online platform to facilitate the creation of residencies in learning communities around the world.
He graduated with a major in Culture & Politics from Georgetown University and earned a master’s in the Anthropology of Learning and Cognition from the London School of Economics.
Moroccan Tofu with Hot Sweet Peppers, Raisins and Pistachio Nuts
1- 20oz. block of super firm sprouted org. tofu
2 t. chopped garlic
2 t. ginger
3 t. Ras el Hanout (North African spice mixture), available at Whole Foods and other spice stores)
1 t. Salt
¼ t. Pepper
2 Tbs. Tamari
¼ cup raisins, softened in ¼ cup boiling water
1 onion, cut in quarters and slivered
2 cups broccoli florets
½ cup of hot sweet peppers, cut into small pieces.
½ cup pistachio nuts
juice of ½ lemon
1 Tbs. Italian parsley
Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes. Cover bottom of heavy sauté pan with olive oil. Saute tofu cubes until golden brown, turning on all sides. Add the garlic and ginger. Then add the Ras el Hanout. Add the Tamarii, salt and pepper. Add the onion and cook until translucent. Add the broccoli and continue cooking until soft. Add the raisins with their juice, the hot, sweet peppers, and the pistachio nuts. Right before serving, squeeze the juice of ½ lemon over the tofu and garnish with the parsley.
Serve with rice.
January 14th, 2016
PARVATI MARKUS is a developmental editor and writer of spiritually oriented nonfiction books and memoirs. She has worked on books by various members of the satsang, from Ram Dass’s classic Be Here Now (before she went to India) to those since her time in India with Maharajji (1971–1972)—from Dada Mukerjee’s By His Grace and The Near and the Dear to Krishna Das’s recent Chants of a Lifetime. She is a former president of the board of the Neem Karoli Baba Ashram and Temple and a former development con-sultant for the Global Peace Initiative of Women Religious and Spiritual Leaders, held at the U.N. in Geneva, Switzerland. She lives in West Palm Beach, Florida.
Lentil Miso Soup
For 12 people
2 onion, chopped
2 carrots, chopped
3 celery stalks, chopped
2 Tbs. chopped garlic
1 cup French lentils, rinsed
2 cups shredded cabbage
12 cups boiling water
2 Bay leaves
2 t. thyme
2 Tbs. chopped dill
¼ cup chopped parsley
6 Tbs. Red Miso
1-½ teaspoons salt
¾ teaspoons pepper
In large pot, sauté onions and carrots in olive oil for 5 min. Add celery, cabbage, and garlic, and sauté for 5 more minutes. Add lentils and boiling water. Add Bay leaves and herbs. Bring to a boil and then simmer for 40 minutes until lentils are soft. Remove 1 cup of broth into small bowl. Dissolve the miso, and then add back into larger pot. DO NOT ALLOW TO BOIL, ONCE MISO IS ADDED! Adjust salt and pepper to taste. Serve with hot pepper if desired.
January 7th, 2016
Joel Berg is a nationally recognized leader, and media spokesperson in the fields of domestic hunger, food insecurity, obesity, poverty, food-related economic development, national service, and volunteerism. He is executive director of the New York City Coalition Against Hunger and a former Senior Fellow at the Center for American Progress. He is also author of All You Can Eat: How Hungry Is America?, the definitive and most well-reviewed book on American hunger of the last decade. He is also author of the forthcoming book America We Need to Talk: A Self-Help Book for the Nation, due out in fall 2016.
Spaghetti Carbonara ala Portobello Mushrooms
1 Ib. Whole Wheat Spaghetti
2 medium organic onions or 1 large, diced
4 portobello mushrooms
½ cup (+/-) extra virgin olive oil
¼ t. red pepper flakes
1 cup grated Parmigiano-Reggiano cheese
10 cloves garlic, finely chopped
2 organic eggs
2 t. tamari
¼ cup fresh Italian parsley, chopped
Salt and pepper to taste
Truffle oil for drizzle (if desired)
Cook pasta according to directions, 8-10 minutes till firm (al dente)
Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg.
Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes, then add garlic and cook until golden brown. Add the mushrooms. Cook for 5-7 minutes, until they begin to get crisp. Add the 2 t. of Tamari and sear the mushrooms, coating well with the Tamari. Add the red pepper flakes. In a bowl, beat the eggs and mix with the cheese. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the mushrooms and onions. Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Drizzle with truffle oil (if desired) and garnish with parsley and more cheese.