iEat Green - Guest Andy Fisher- 06.29.17

June 29th, 2017

In 1994, Andy Fisher co-founded and led the Community Food Security Coalition (CFSC), a first of its kind national alliance of hundreds of groups working on urban food access and local food. Fisher led CFSC as Executive Director for 15 years, creating and gaining momentum for the concept of community food security while building the food movement as a whole. He successfully led advocacy efforts and passage of crucial federal nutrition legislation to address food security, including the establishment of the Community Food Projects and Farm to School grants. Fisher is an expert on a variety of food system topics and tactics, including food policy councils, community food assessments, healthy corner stores, coalition building, and farm to cafeteria programs. Fisher is an activist, NGO consultant, and an adjunct teacher at Portland University in Oregon. His book, Big Hunger, is the launch for a new vision for how to untangle corporate interests from food banks and the anti-hunger movement. 

Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad

Lemon Vinaigrette

¼ cup rice vinegar

½ lemon

½ cup olive oil

1 teaspoons honey

1 teaspoon fresh chopped dill

salt and pepper

Salad

16 asparagus stems

2 cups fresh sugar snap peas, cut into thirds

5 garlic scapes, cut into 2” pieces

1 mango, cut into cubes

2 cups cherry tomatoes, halved

¼ cup chopped dill

¼ cup finely sliced mint leaves

3 Tbs. finely chopped red onion,

1 cup toasted walnuts, with 1 teaspoon honey

Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry on a large dish towel. Toast the walnuts in a cast iron pan for a few minutes. Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad. Meanwhile, in a mini food processor, make the salad dressing. Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing. Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.

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iEat Green - Guest Kristin Effland &Tamara Wrenn - 06.22.17

June 22nd, 2017

Kristin Effland, LM, CPM, a student in the Master of Arts in Maternal-Child Health Systems program at Bastyr University.  She recently created a website called Equity in Midwife Education (https://www.equitymidwifery.org/)  Tamara Wrenn, Executive Director of FAM, (the Foundation for the Advancement of Midwifery) has a diverse and varied professional background that includes organizational consulting for nonprofits with a focus on health advocacy. Prior to assuming this role, Tamara was a FAM board member since 2011. She brings maternal child health administrative and leadership skills to the organization with expertise on the long-term impact of improving women’s wellness through the lifespan, putting the theory of the Life Course Model into practice, and applying the model as an intervention to reduce racial and ethnic disparities in infant and maternal mortality. Joining the FAM family has given her the chance to make a difference in lives and communities across North America and she is grateful for the opportunity. Tamara lives in New York and is the proud mother of an amazing daughter and a yummy grandson, both helped into the world by midwives. FAM’s mission is to fund projects that advance midwifery as the gold standard for North American maternity care through research, public education, advocacy, and health equity initiatives.  Their crowdfunding campaign that focuses on equity projects - https://www.generosity.com/medical-fundraising/giving- voice-to- birth-equity- in-the- usa- -2

Rustica Pasta with White Beans

1 lb. Brown Rice Fusilli Pasta

1 red onion, cut into slivers

2 carrots, cut into thin julienned pieces

½ small bunch broccoli, cut into bite sized florets

½ small bunch of cauliflower

2 Japanese eggplants, cut into bite size pieces and steamed

6 baby Portobello mushrooms, quartered

Olive oil

1 can Northern White beans, drained

1 bunch parsley, chopped (1/2 cup)

5 garlic cloves, chopped

5 whole garlic cloves

¼ cup white wine

Salt and pepper to taste

1. Cook pasta according to directions, in salted water, al dente. Drain.

2. Steam eggplant.

3. Cover bottom of large wok with olive oil. Add onions and whole garlic cloves. Cook for 5 minutes.

4. Add carrots and chopped garlic, cook for another 3 minutes.

5. Add the cauliflower and broccoli. Cook for 5 minutes.

6. Add the beans and steamed eggplant. Add the white wine and cook for 2 more minutes.

7. Add more oil to bottom of wok if needed. Add in the pasta and chopped parsley. Season with salt and pepper to taste.

8. Add Red Pepper flakes, and grated parmesan cheese if desired. Serve immediately.

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iEat Green - Guest Stephen Ritz - 06.15.17

June 15th, 2017

Stephen Ritz is a South Bronx educator / administrator who believes that students shouldn’t have to leave their community to live, learn, and earn in a better one. Moving generations of students into spheres of personal and academic successes which they had never imagined — while reclaiming and rebuilding the Bronx — Stephen’s extended student and community family have grown more than 40,000 pounds of vegetables in the Bronx while generating extraordinary academic performance. Recently named a 2015 Top Ten Finalist for the $1m Global Teacher Prize, Stephen’s accolades include a 2016 ProjectBased Learning Champion Award, 2016 Health Champion Award, 2016 Dr. Oz Award, 2015 BAMMY Laureate – Elementary Educator of the Year Award, 2014 Greenius Award, 2014 Green Difference Award, 2013 Latin Trends Award, ABC Above and Beyond Award, Chevrolet / General Motors National Green Educator Award, USS Intrepid Hometown Hero Award, NYC Chancellor’s Award and various others.

Affectionately known as “America’s Favorite Teacher,” Stephen has moved attendance from 40% to 93% daily, helped partner towards 2,200 youth jobs in the Bronx and captured the United States EPA Award for transforming mindsets and landscapes in NYC. A strong advocate for Project Based Learning, Stephen is an annual presenter for the Buck Institute and works with school districts and universities across the country. Stephen has worked with and conducted professional development for the AFT, UFT as well as charter, independent, public and private schools around the world. American Teacher: Heroes in the Classroom identified and featured Stephen as one of the top fifty teachers in America. Internationally, he consults with Instituto Thomas Jefferson in Mexico, lectures for the Hebrew University, was named a Delegate at WISE (World Innovation Summit for Education), and recently spoke at Congreso Nacional de Educacion in Medellin, Colombia. Stephen has received standing ovations from coast to coast, continent to continent and around the globe.

Stephen’s 2008 speech at Columbia University, entitled “From Crack to Cucumbers,” along with the release of a YouTube Video, “Urban Farming NYC,” resulted in a national following, including an invitation to the White House Garden. Dubbed the Pied Piper of Peas by Lorna Sass, Stephen launched Green Bronx Machine to a national audience and was selected as a national Green Apple Education Ambassador for the US Green Building Council and Center for Green Schools. Currently, Stephen is working on embedding the concepts of sustainability, food, energy and environmental justice aligned to content area instruction into K-12 programming and beyond. In 2015, Stephen launched the first ever independently financed National Health, Wellness and Learning Center in a 100+ year old reclaimed school library in the South Bronx at Community School 55. Green Bronx Machine celebrated a 2014 Best of Green Schools Award — one of only ten recipients across the United States.

 

Watermelon, Mint, and Feta Salad

1 medium seedless watermelon, cut into 1” cubes

1/3 cup white balsamic vinegar

Juice of ½ a lemon

2 Tbs olive oil

salt and pepper

1 lb Feta cheese, cut into small cubes

½ red onion, chopped

1 medium bunch of mint, chopped

Directions

1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath (this way, you can drink the juice!)

2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a bowl.

3. Mix the watermelon, feta, onion, and mint in a large bowl. Chill in refrigerator.

4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.

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iEat Green - Guest Michael Ableman - 06.08.17

June 9th, 2017

Michael Ableman, the cofounder and director of Sole Food Street Farms, is one of the early visionaries of the urban agriculture movement. He has created high-profile urban farms in Watts, California; Goleta, California; and Vancouver, British Columbia. Ableman has also worked on and advised dozens of similar projects throughout North America and the Caribbean, and he is the founder of the nonprofit Center for Urban Agriculture.

Alongside Street Farm, Michael is the author and photographer of From the Good Earth; A celebration of growing food around the world (Abrams, 1993), On Good Land: The autobiography of an urban farm (Chronicle Books, 1998), and Fields of Plenty: A farmer’s journey in search of real food and the people who grow it (Chronicle Books 2005). He is the subject of the award-winning PBS film Beyond Organic narrated by Meryl Streep.

VEGETARIAN CEVICHE:

Ingredients:

  •  12 Fresh mushrooms, cut into wedges (6 pieces per mushroom)
  •  ¾ cup raw pumpkins seeds, boiled for 10 minutes, drained and cooled
  •  1 Red onion, sliced into thin slivers
  •  1 cup fire roasted corn
  •  ½ cup sweet orange pepper, diced
  •  1 cup Lime juice (approx. 6 limes)
  •  ½ cup vegetable broth
  •  2 cloves garlic
  •  1 teaspoon fresh red hot chili, diced (Jalopeno, Jamaican, serrano)
  •  ¼ cup chopped Cilantro
  •  Fresh lettuce
  •  Salt and pepper
  •  Avocado
  •  Tomato

Preparation:

In a bowl put the mushrooms, pumpkin seeds, corn, orange pepper, red pepper and onion. Combine the lime juice, vegetable broth, and garlic. Add salt, and pepper. Pour marinade over vegetables and wait a few minutes before serving. Serve with a leaf of lettuce, and  garnish with avocado and tomato.

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iEat Green - Guest Richard Schwartz - 06.01.17

June 1st, 2017

Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.

 

Black Bean and Mushroom Gorditas- GF, Vegan

Makes 50 small Gorditas – Preheat oven to 350*

For the Dough

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

1 cup GF Flour

1 cup organic Masa Harina

3 Tbs. organic sugar

4 t. baking powder

1 t. baking soda

½ t. salt

1 cup organic coconut milk

¼ cup organic coconut oil

zest from 1 lime

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes. In large bowl, mix the dry ingredients together. In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Divide the dough into 3 pieces. Make a flat disk with each ball of dough and roll it out to an even thickness of about 1/6”. Using a 3” cookie cutter, or glassware, press down to create round cookies. Lift up extra dough around cookies, and press into a new ball and roll out again. Repeat until all of the dough is rolled out. Bake at 350* for 4-5 minutes, turn the pan, and bake for 1 more minute. Be careful not to let it burn!

For the Refried Beans

Olive oil

1 onions, chopped

1 tsp. garlic

½ teaspoon chili powder

pinch of salt

½ teaspoon cumin

½ tsp. Chipotle powder

¼ cup of your favorite salsa

1 can organic refried black beans

Using a medium saucepan, sauté the onion in olive oil, until translucent. Add the garlic and continue cooking until soft. Add the chili powder, the cumin and the salt. Add the chipotle powder. Add the beans, and salsa. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Mushrooms

6 Baby Portobello Mushrooms, wiped clean and diced

olive oil

1 tp. Garlic

½ tsp. chili powder (or chipotle powder for extra spice)

2 Tbs. Sherry wine

1 Tbs. tamari

pinch of salt.

Using a heavy skillet, sauté the mushrooms in a little olive oil. Add ½ tsp. chili powder, salt, and the garlic. Sauté until soft and liquid is absorbed. Add the sherry and tamari, and sear until caramelized.

Set aside.

For the Cashew Crème

½ cup raw cashews, soaked for 2 hours.

1 Tbs. chopped Red onion

pinch of salt

Juice of 2 limes

½ tsp. garlic

1 Tsp. nutritional yeast

¼ cup water

1 tsp olive oil

Puree all ingredients in Vita Mix blender with ¼ cup water and 1 teaspoon olive oil. Blend on high, until smooth and creamy.

Green Cilanro Sauce

¼ cup of overflowing cilantro

pinch of salt

juice of 1-2 limes (I used 1-1/2)

½ tsp. minced garlic

1 Tbs olive oil

1 Tbs chopped red onion

1 teaspoon honey

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

Red Pepper Sauce

1 large org,, marinated, Fire Roasted Red Pepper

1 tsp. minced garlic

1 Tbs. olive oil

¼ t. cumin

pinch salt

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

To Assemble the Gorditas

Cover one corn cookie with black beans. Scoop 1 teaspoon of the cashew cream on top. Cover with a second corn cookie. Put a few spoonfuls of the cashew cream on top of the second cookie, top it with a Tbs. of the chopped mushrooms, then a squirt of the green cilantro sauce and the red pepper sauce. Use extra sauce to decorate the plate.

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