iEat Green - Guest Grace Gershuny-07.27.17

July 27th, 2017

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.

 

 

 

 

Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt

Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla

Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips

Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.

IMG_2745

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iEat Green - Guest Grace Gershuny- Gaia Services - 07.27.17

July 27th, 2017

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.

Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt

Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla

Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips

Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.

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iEat Green - Guest Rene Rodriguez Carazas - 07.20.17

July 20th, 2017

Chef Rene Rodriguez is the owner and chef of Tawa Restaurant located in the heart of the Sacred Valley in Peru. It is a small, family operated, intimate restaurant, specializing in local, Peruvian cuisine, using organic ingredients with many vegetarian and gluten free options. Chef Rene has cooked in some of the finest restaurants in Lima, before deciding to open his own restaurant in Yucay. Chef Rene is also a sommelier and pairs your food with some of the finest wines from Chile, Argentina, Peru and Spain.

Vegetable Curry Quinotto

To serve 4 to 6
 1 cup red and white quinoa ( ½ cup each)
 1 onion, chopped
 6 cloves garlic, minced
 1” piece ginger, grated
 2 carrots, diced
 1 organic yellow pepper, diced
 2 cups small broccoli florets
 2 cups bok choy, chopped
 2 cans organic Coconut milk
 2 teaspoons Curry powder
 2 teaspoon Red Curry paste
 Salt and pepper
 1 Tbs. Coconut oil
 Cilantro for garnish
Preparation:
Rinse quinoa and cook according to directions.
In a wok over medium heat, add the coconut oil. When hot, add the chopped
onions, and cook until translucent. Add the carrots, garlic and ginger and
cook for a few more minutes. Add the peppers and broccoli and continue
cooking until soft. Add the bok choy and cook another 3 minutes. In a small
bowl, mix the curry paste with the coconut milk, and then add to the wok.
Add the curry powder, and salt and pepper. Add the cooked quinoa and
continue cooking for another 10 minutes, stirring often, allowing the quinoa
to absorb the coconut milk and curry flavor. Garnish with cilantro.

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iEat Green - Guest Josh Morgenthau - 07.13.17

July 17th, 2017

Josh Morgenthau is the owner and operator of Fishkill Farms, a Hudson Valley family farm in operation since 1913. He produces eco-certified apples and orchard fruit, organic berries, vegetables and pastured poultry on 150 acres of land. Since 2008, Josh has overseen the farm’s expansion, putting 100 acres of land back into production, starting a 400 member CSA, attending five local farmer’s markets, and expanding the store and pick-your- own operations. In 2009, Josh and his family permanently conserved the 270 acre property with assistance from the state and Dutchess Land Conservancy. Most recently, Fishkill Farms has begun producing craft hard cider using homegrown apples, and is planning out the construction of an on-farm cidery and tasting room. Josh serves on the board of the the Hudson Valley Agricultural Research Laboratory, on Glynwood Farm's Advisory Committee, and American Farmland Trust’s New York Council.

Garden Primavera with Quinoa Fusilli and Shrimp

Option

1 package Quinoa Fusilli or other pasta of choice

Olive oil

1 onion chopped (optional)

2 carrots, chopped

2 Tbs chopped garlic

1 bunch broccoli

2 organic tomatoes, de-seeded and chopped

¼ cup white wine

¼ cup fresh Italian parsley, chopped

3 Tbs. Pinenuts

¼ t. red pepper flakes

Salt and pepper to taste

For the Shrimp

In separate cast iron pan, sauté the shrimp in olive oil with 6 cloves of minced garlic. Add 2 Tbs. white wine and fresh parsley for garnish.

For Pasta Primavera

Cook pasta according to directions, al dente. Meanwhile, in large wok, add olive oil. Add onions, cook a few minutes until translucent, then add the carrots and garlic. Add the broccoli and cook for 5-7 minutes. Add more olive oil, if needed, by slowly pouring it around the rim of the wok. Add more garlic if desired. Add white wine and let the vegetables steam a little in it, then add the tomatoes, parsley and pinenuts. Add Red Pepper flakes, if desired, and Salt and Pepper to taste. Mix in Pasta and garnish with more parsley and pinenuts. Add the shrimp on top if desired, and serve immediately!. Enjoy!

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iEat Green - Guest Darryl Benjamin - 07.06.17

July 6th, 2017

Author and Professor Darryl Benjamin is a passionate advocate for and educator about sustainable food. He cares deeply about social justice, the environment, and nature. His book, Farm to Table: The Essential Guide (Chelsea Green), co-written with Chef Lyndon Virkler, was published in October 2016. Benjamin lectures and blogs about sustainable food systems. He also documents the struggle to attain sustainable balance through his photographs. Benjamin holds an MFA in Writing as well as a Certificate of Leadership in Sustainable Food Systems (University of Vermont). He is principal of The GMO Breakthrough Education Project, a nonprofit dedicated to transforming global food systems through education. Benjamin taught writing, marketing, and sustainable food issues at New England Culinary Institute for seven years. Benjamin currently teaches in the Online MS in Sustainable Food Systems graduate degree program at Green Mountain College, as well as English at Norwich University. He also lectures and conducts seminars on sustainable food systems, food security, the future of food, and Farm to Table challenges and solutions at conferences and in classrooms.

Peach- Blueberry Pie

Preheat oven to 425*

Crust-

2 cup organic Whole Wheat Pastry Flour

2 cup organic unbleached White flour

2 t. salt

2 sticks, plus 2 tbs. unsalted butter,

½ cup, plus 2 Tbs. cold water

Filling-

Approx. 6-7 organic peaches, blanched, peels removed, and sliced

1 Granny Smith apple, grated

1 pint fresh organic blueberries

1/3 cup honey or org. sugar (or substitute 1/3 c maple syrup)

1 tbs. lemon juice

1 ½ t. cinnamon

3 Tbs organic white flour

To make Pie Crust: Put flour in large bowl. With pastry knife, cut in butter, until all the butter is incorporated into the flour (it will look like little pebbles) Make a well in center of bowl, and pour in water. Using your hands, mix the flour and water together, until it forms a dough. Form two balls for crust. Sprinkle counter with flour, and roll out one ball. Add more flour onto the counter, as needed, to prevent the crust from sticking. Start rolling in the center, and work out, keeping the crust circular. Fold bottom crust in half, and transfer to pie pan. Trim crust, so that it hangs over the edge by 3/4”. Repeat process for the top crust, except after rolling it out, cut slits in crust (to allow steam to escape)

For Filling: Combine all ingredients in large bowl. Add to bottom crust.

To Finish: Cover with top crust, and trim the top crust to match the bottom crust. Roll both crusts under together, and then pinch for decoration and to seal. Brush the crust with an egg wash. Bake at 425 for 15 minutes,, lower oven to 375* and bake for 30 minutes more or until juices bubble thru top

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