iEat Green - Karen Pearl - 07.28.16

July 28th, 2016

Karen Pearl, President & CEO of God's Love We Deliver, joined the organization in September 2006, bringing with her over 30 years of experience in nonprofit leadership. 
During her tenure, Karen has expanded the organization's capacity, increasing meal numbers by 94% and growing its advocacy program significantly to ensure access to services for those most in need.  Karen co-authored a chapter entitled, “Food is Medicine: The Ryan White Food and Nutrition Services Program as a Model for Comprehensive Food and Nutrition Services in the United States,” in the book, published in June 2015, Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs.

Karen serves on the Public Policy Committee of AIDS United and on NYCHANS, the New York Coalition of HIV/AIDS Nutrition Services providers. She spearheads the national Advocacy Capacity Building Program for Food and Nutrition Services providers, and serves on the Board of Directors of the Nonprofit Coordinating Committee, an organization that helps build the infrastructure of nonprofits in the New York City metropolitan area.

Hummus

1 can Chick peas,

6 Tbs. water

½ cup Tahini

4 teaspoons lemon juice

1Tbs. chopped garlic

1 Tbs. cumin

½ t. salt

Parsley or cilantro, (optional)

In a food processor, pulse chick peas until blended. Add water, and puree until smooth. Add remaining ingredients and process until smooth. Adjust seasonings for taste.

Garnish with Olive Oil, pine nuts and parsley


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iEat Green - Irene Rizzo - 07.21.16

July 21st, 2016

Irene Rizzo has been keeping people motived to stay fit and healthy for twenty five years. She owned and operated her own studio in New York City and has trained many high profile clients. She holds top certifications for personal training, nutrition, strength, and the method of Joseph Pilates. She now specializes in the techniques of Pilates and holistic health coaching and has uniquely integrated these techniques into her own holistic approach to health.

Kale and Swiss Chard Cheese Pie

Preheat oven to 375*.

You will need one large chafing pan and pastry brush.

1 pk Filo Factory filo pastry

3 cups of cooked greens (kale and swiss chard), packed down with water squeezed out

2 cups feta cheese, crumbled

2 cups grated gruyere cheese

1½ cups grated mozzarella cheese

1 bunch fresh dill, chopped

2 large onions, chopped and sautéed in olive oil

2 eggs, beaten

3 handfuls of uncooked organic basmati rice

1 stick unsalted butter, melted

1/3 cup olive oil

Sauté the greens in a wok, using water to cook them. When fully cooked, drain and squeeze out water. Measure 3 cups of squeezed out greens and place in large bowl. Add feta, dill, sautéed onions, gruyere, mozzarella, eggs, and rice. Mix well.

Add the olive oil to the pot of melted butter. Spray the chaffing pan with olive oil. 

Open filo pastry and lay out on work surface. The pastry is about 1” too wide for the chaffing pan and about 1” too short, so I cut 1” off of the width along the long side of the pastry, to make it narrower, and use the cut pieces to add to the length.

Lay out first sheet of filo, on the bottom of chaffing pan. Use a piece of the cut off pastry to add to the length. Brush with oil/butter mixture, using a wide pastry brush. Repeat and continue layering the filo pastry. You want to use half of the filo for the bottom, and half of the filo for the top. Usually, there are about 20 sheets in the box, so use 8-10 sheets on the bottom, then spread the kale/swiss chard/ cheese filling out evenly on top of the layered filo pastry. Press the filling down gently, evening it out all around. Then we are going to layer the filo sheets on the top, in the same manner as the bottom, brushing in between each layer with the butter/oil mixture until all of the filo is used up.

It is easier to cut the pie before it is cooked. I cut it into 4 pieces across the short side, and then 6-8 pieces down the long side, depending on the portion size I want to serve. You will have a total of either 24 or 32 pieces.

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iEat Green - Tristram Stuart - 07.14.16

July 14th, 2016

Tristram Stuart is an international award-winning author, speaker, campaigner, and expert on the environmental and social impacts of food production. His books, The Bloodless Revolution (2006) and Waste: Uncovering the Global Food Scandal (2009), have been described as "a genuinely revelatory contribution to this history of human ideas” (Daily Telegraph) and his TED talk has been watched over a million times.The environmental campaigning organization he founded, Feedback (www.feedbackglobal.org), has spread its work into dozens of countries worldwide, working with governments, international institutions, businesses, non-governmental organizations, grassroots organizations and the public to change society’s attitude toward wasting food. Its campaigns and events include Feeding the 5000, a free public feast using food that would otherwise be wasted; the Pig Idea, which seeks to change laws that restrict food waste being used to feed pigs; and, the Gleaning Network of volunteers that harvest surplus produce that would be left to rot and redistributes to UK charities. Tristram was the winner of the international environmental award, The Sophie Prize, in 2011. He is an Ashoka Fellow, a National Geographic Emerging Explorer, a World Economic Forum Young Global Leader and, most recently, a Champion 12.3 for the UN Sustainable Development Goal of halving food waste and reducing food loss globally by 2030. In 2016, Tristram launched Toast Ale, a beer made with surplus bread that would otherwise be wasted. All profits go to the charity Feedback.

Tempeh Sauerkraut Chili Reuben- Makes 4 sandwiches

1- 8 oz. block organic tempeh,

Olive Oil

Sriracha Sauce, Vidalia Onion Sauce and Hot Sauce

2 cups Organic Sauerkraut, drained

½ cup vegan mayo (Just Mayo is my favorite)

¼ cup Organic German mustard

8 whole sweet Piquante Peppers, chopped

4 small organic tomatoes, sliced

Lettuce Greens or Arugula (optional)

8 slices of your favorite bread, toasted (I used Ezekiel sprouted bread)

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Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.

Sauté each slice in oil until golden brown, turn over and repeat on other side.

In a small bowl, make a sauce with Sriracha Sauce, Jalapeño Sauce and Vidalia Onion Sauce. (I used sauces I found in my fridge. Feel free to improvise on what you have on hand. A BBQ sauce can work well too!) When both sides are golden, brush the side facing up with sauce mixture, and turn over in the hot pan and allow it to sizzle and coat the tempeh. Repeat on other side. Remove from pan and lay out on paper towel to absorb the oil.

Make a mixture with the Just Mayo and mustard, and add the chopped Piquante Peppers to it.

Heat the sauerkraut over medium heat until hot. 

Toast the bread and spread each slice with the vegan mayo mixture. Place 2 pieces of the tempeh on each of the bottom 4 pieces of bread. Cover with tomato slices and sauerkraut. Top each sandwich with a piece of toast, with the mayo mixture on it. Serve with Salad greens and pickles on the side

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iEat Green - Amanda Oborne - 07.07.16

July 7th, 2016

Amanda Oborne is Vice President of Food & Farms at Ecotrust. Amanda leads a team seeking to re imagine and re-regionalize our food system. By harnessing the purchasing power of schools and institutions, empowering midsize local farmers and ranchers, and developing infrastructure to connect the two, Ecotrust is helping build a resilient regional food economy that nourishes communities and renews the resources on which we depend. Amanda has a master’s degree in integrated marketing communications from Northwestern University, and spent 15 years in private enterprise before joining Ecotrust in 2010.

Mushroom Medley Stir Fry

1 lb. package of organic Brown Rice Spaghetti, cooked al dente

2 lbs. organic white mushrooms , cleaned and quartered

1 onion, cut into slivers

2-3 carrots, julienne

3 Portobello mushrooms

2- 8 oz. pk. of tempeh, cut into cubes

1 cup olive oil

¼ aji mirin

¼ cup tamari

2 Tbs. dark sesame oil

¼ cup peanuts

20 cloves garlic, chopped fine

3 scallions

½ bunch of broccoli

1 cup snow peas

¼ - ½ t. red pepper flakes (optional)

¼ cup or more of Fresh parsley or cilantro

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  1. In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
  2. In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
  3. In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok.
  4. Add the scallions and broccoli and cook for another 3 minutes.
  5. Add the snow peas and cook for 1 minute.
  6. Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste.
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