iEat Green - David Montgomery; Author: Growing a Revolution and The Hidden Half of Nature - 04.26.18

April 26th, 2018

David R. Montgomery is a MacArthur Fellow and professor of geomorphology at the University of Washington. He is an internationally recognized geologist who studies landscape evolution and the effects of geological processes on ecological systems and human societies. An author of award-winning popular-science books, he has been featured in documentary films, network and cable news, and on a wide variety of TV and radio programs, including NOVA, PBS NewsHour, Fox and Friends, and All Things Considered. His latest book, Growing a Revolution, explores innovative and cost effective practices being used by farmers around the world based on conservation agriculture, to restore soil health and fertility. He also co-authored the book, The Hidden Half of Nature, with his wife, Anne Biklé, which explores the parallels between garden health and our gut. David lives in Seattle, with his wife Anne Biklé and their black lab guide- dog dropout Loki.  Connect with him at www.dig2grow.com or follow him on Twitter (@dig2grow)

 

GF, Vegan Fruit Torte

This Torte is not very sweet, and is good as a breakfast pastry. If you want it for a dessert, you might want to add another ¼ cup of honey.

Ingredients:
½ cup honey
1 cup of unsweetened shredded coconut
½ cup coconut oil
2 flax egg (2 Tbs Ground Flaxseed, 1Tbs water, 1 Tbs Apple Cider Vinegar)
1 cup Gluten Free, Vegan Pamela’s flour
1 tsp. baking soda
½ tsp. baking powder
Pinch salt
1 cup frozen blueberries
1 cup frozen banana
1 tsp. Zest of lemon
1 tsp. Vanilla extract
Sprinkle of Cinnamon, cardamom
Directions:
Preheat oven to 350 °

In a small bowl, mix the water, apple cider vinegar and ground flax seed. Let stand for five minutes. Meanwhile, using a standing mixer, blend together the honey with the Coconut oil. Add the flax egg, vanilla and lemon zest.

In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Add to mixer.

Add fruit and lightly mix just to combine into batter, careful not to crush the berries. Spoon the batter into a well-greased torte pan (with removable bottom). Sprinkle lightly with cinnamon and cardamom.

Bake for 20-40 minutes. Depending on the size of the torte pan you use, the bake time will vary. A larger pan will produce a thinner cake and require less cooking time. Remove and cool on wire rack. Serve with Coconut Vanilla Ice Cream if desired.

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iEat Green - Anne Biklé; Author: The Hidden Half of Nature - 04.19.18

April 19th, 2018

Anne Biklé is a biologist with wide-ranging interests that have led her into watershed restoration, environmental planning, and public health. She co-authored the new book, The Hidden Half of Nature, with her husband , David Montgomery, exploring the parallels between garden health and our gut. She is an invited speaker at universities and national conferences on the connections between public health and the built and natural environments. She has also worked extensively with community groups and non-profit organizations on environmental stewardship and urban livability projects. Anne spends her free time out in the garden with her hands on plants and dirt.

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iEat Green - Jessie Breslau- Co-Founder and Project Manager Foodshed.io - 04.12.18

April 12th, 2018

Jessie studied Agricultural Development at Cornell University with a focus on sustainable agriculture and community development.  She has spent time working on organic and biodynamic urban and rural farms in the United States and abroad. Jessie is also the manager of an urban farm in Bushwick called Feedback Farms, which is a member of the NYC AgTech Collective. She is the Project Manager at Foodshed.io, overseeing daily operations. She also works with farmers, getting them on the platform and helping them with technical problems, acts as an occasional delivery driver and helps with product development.

 

Three Bean Tortilla Soup

Serves 8
2 cans organic black beans
1 can organic red kidney beans
1 can organic cannellini beans
6 cups vegetable broth or water
8 cloves garlic
2 onions, chopped
2 red peppers, chopped
1 jalapeno pepper
1 Tbs. chili powder
1 t. cumin
1 t. unsweetened cocoa powder
½ t. oregano
1 tsp. dried chipotle pepper powder
1 can diced fire roasted tomatoes with chili peppers
½ t. salt
6 corn tortillas, cut into 1/2 “ strips, fried in a hot air fryer until crispy
1 red onion, chopped small for garnish
1 avocado, cubed for garnish
¼ cup cilantro, chopped fine, plus more for garnish
2 limes, cut into wedges
1. Sauté chopped onion in soup pot with 1 Tbs. water, adding another Tbs. of water as needed to prevent burning.
2. Add the peppers and garlic and continue sautéing.
3. Drain beans, and add to pot.
4. Add the broth, fire roasted tomatoes and all of the spices. Add the cocoa.
5. Partially puree the soup, leaving some texture to the broth, using a handheld immersion blender, directly into pot,
6. Taste and adjust spices to your liking. Add approx. ¼ cup cilantro.
7. When serving, garnish each bowl with chopped red onion, avocado, fried tortilla strips, cilantro and a lime wedge on the side.

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