iEat Green - Kelly McGlinchey Butter Beans - 04.13.17

April 13th, 2017

Kelly is the Director of Food Education at Butter Beans Inc, a school lunch and wellness company headquartered in New York City. With a background in sustainability and environmental advocacy, she is passionate about connecting our local and global communities to the ecological landscapes that support our food systems. Kelly has served on NGO delegations to the United Nations Framework Convention on Climate Change & United Nations Commission for Social Development, and here in New York serves on the board of Slow Food NYC. Certified in permaculture design, Kelly has worked in gardens in South Africa, the Bahamas, Thailand, and Australia, and savors any opportunity to get her hands in the soil.

 

Manicotti Pasta ala Hedgehog Mushrooms

1 Ib. Manicotti Pasta (or other)

1 medium organic onion, halved then slivered

1 cup carrots, diced

2 cups fresh Hedgehog mushrooms

2 cups sugar snap peas

½ cup (+/-) extra virgin olive oil

3 Tbsp. minced garlic

¼ cup white wine

1/3 cup fresh Italian parsley, chopped

¼ cup pine nuts

Salt and pepper to taste

Cook pasta according to directions in salted water, 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 vegetables in the wok. Meanwhile, coat bottom of wok pan with olive oil. Sauté onions for a few minutes, until translucent then add carrots and garlic. Cook until soft. Add the mushrooms. Cook for 5 minutes then add the white wine. Add the sugar snap peas and cook for 3 minutes. Remove the pasta from the water and add to the wok. Add the pine nuts and parsley and toss. Add salt and pepper to taste. Garnish with parsley and fresh Romano or Parmigianino cheese (if desired).

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iEat Green - Steven Druker - 04.06.17

April 6th, 2017

Steven Druker is a public interest attorney who founded the Alliance for Bio-Integrity and, as its executive director, initiated a lawsuit that forced the U.S. Food and Drug Administration to divulge its files on genetically engineered (GE) foods. This revealed that politically influenced administrators had covered up the extensive warnings of their own scientists about the abnormal risks, misrepresented the facts, and then allowed these novel products onto the market without requiring the testing that’s mandated by federal food safety law. He is a prominent commentator on the risks and regulatory issues of GE foods and has served on the food safety panels at conferences conducted by the National Research Council and the Food and Drug Administration; been a featured speaker at symposia at the British House of Commons and the National Congress of Brazil and at press conferences sponsored by the Brazilian Medical Association, the Swedish Consumers Association, and concerned members of the European Parliament; and appeared on numerous television and radio programs and been featured in numerous newspaper and magazine articles across the globe. His articles on genetically engineered food have appeared in several respected publications, including The Congressional Quarterly Researcher, The Parliament Magazine (a Brussels-based periodical), and The Financial Times. His influential book, Altered Genes Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public, was released in March 2015 with a foreword by Jane Goodall hailing it as “without doubt one of the most important books of the last 50 years.” Among the other scientists who have praised it are David Schubert, a professor and laboratory director at the Salk Institute for Biological Studies, who has called it Emeritus of Genetics at the University of Western Ontario, who extolled it as a bookthat “should be required reading in every university biology course.” He majored in philosophy at the University of California, Berkeley. Attended UC Berkeley’s law school.

 

G.F. Vegan Tofu Meatballs with Moroccan Tapenade

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil 1 onion, chopped

1 cup chopped onions 2 cups Baby Portobello’s, quartered

1 Tbs. chopped garlic 2 t. minced garlic

1 Tbs. chopped ginger ¼ cup red wine

1 cup grated carrots ¾ t. cinnamon

1 stalk celery, chopped ½ t. salt

2 cups chopped baby Portobello mushrooms 1/8 t. allspice

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar ¼ cup chopped parsley

½ cup fresh parsley ¼ cup toasted pine nuts

2 Tbs tamari 1 Tbs. honey

1 Tbs Aji Mirin (sweet rice wine) 1 can fire roasted tom with chili

¼ cup fresh cilantro Tofu Ball Coating

2 cups fresh spinach 3 Tbs. sesame seeds

1 bunch chives, chopped pinch salt

2 t. baking powder ¾ cup GF Panko Flakes

½ t. pepper

¼ cup sesame seeds Garnish

¼ cup GF panko flakes parsley

2 cups cooked short grain brown rice

1 t. salt

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a heavy skillet, sauté the onions and garlic in a little olive oil until translucent. Add the mushrooms, cinnamon, allspice and salt, and cook down until the mushrooms are soft. Add the red wine and cook that down until the liquid is half. Add the fire roasted tomatoes, honey and pine nuts, and cook for 5 more minutes. Stir in the parsley.

8. Place a few spoonfuls of the tapenade on a serving platter. Place the Tofu balls on top, and spoon a little tapenade on top. Garnish with parsley.

9. Enjoy!

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iEat Green - Josh Balk Vice President, Humane Society of the United States - 03.30.17

March 30th, 2017

Josh Balk has led efforts to enact animal welfare policies with many of the world’s largest companies, including Walmart, Wendy’s, Kroger, Denny’s and dozens more. These policies have helped shift the food industry’s reliance on veal crates, gestation crates and battery cages. He's also been a leader in creating and supporting start-up animal-friendly companies, including co-founding Hampton Creek, and guiding venture capital firms and high net worth individuals to invest in this space. Prior to coming to HSUS, Balk worked at Compassion Over Killing (COK) where he conducted investigations into factory farm operations and launched one of our nation’s first advertising campaigns on farm animals. Balk’s work has been covered by the Associated Press, Fortune, CNN, New York Times, Washington Post and dozens of other outlets.

Banana Muffins with Crumb Topping- Vegan and GF

Preheat oven to 350*- Makes 12 muffins

 1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water

 4 medium ripe bananas

 1/2 cup maple syrup

 1/4 cup organic oil ( safflower, canola or coconut oil)

 1 tsp vanilla extract

 2 tsp baking soda

 1 tsp. baking powder

 1 tsp. cinnamon

 1/2 tsp sea salt

 1-½ cups GF, Dairy Free flour

 ½ cup GF oats, ground

 Crumb Topping:

 1/4 cup brown sugar

 3 Tbs. GF, Dairy Free flour

 3 Tbs. GF Oats

 3 Tbs. organic oil

Instructions

1. Preheat oven to 375 degrees and either grease or line a muffin tin with paper

2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5 minutes.

3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and vanilla. Add the flax seed.

4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,baking powder, cinnamon and salt

5. Add the dry ingredients to the wet ingredients, mixing well

6. Fill muffin tins 3/4 full

7. Mix the topping ingredients and sprinkle on top of muffins.

8. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

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iEat Green - Acharya Shunya, Author of Ayurveda Lifestyle Wisdom: A Complete Prescription to Optimize Your Health, Prevent Disease, and Live with Vitality and Joy - 03.23.17

March 23rd, 2017

ACHARYA SHUNYA is one of the extraordinary teachers of the living, embodied wisdom of Ayurveda. She transmits it through the roots of her ancient family lineage as well as throughout her newest book, Ayurveda Lifestyle Wisdom (Sounds True, February 2017), in which Shunya awakens the power to abiding health, all naturally, with ease. Shunya is the driving force behind Vedika Global, a wisdom school dedicated to awakening health and consciousness by illuminating the sciences of Ayurveda, Yoga, and Vedanta. She is a sought after speaker who delivers keynote addresses at national and international conferences. Shunya is the President of California Association of Ayurvedic Medicine, and is advisor to several noteworthy national and international organizations, including to the Government of India on international Ayurveda and Yoga affairs. She was recognized as one of the “Top 100 Trailblazer of Ayurveda and Yoga in America” by Spirituality and Health Magazine in 2015 and awarded for her Distinguished Service in Ayurveda and Yoga by the California Institute of Integral Studies in San Francisco. Visit www.vedikaglobal.org or www.acharyashunya.com for more information.

 

G.F. Vegan Tofu Meatballs with Soy Sesame Drizzle

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil ¼ cup Tamari

1 cup chopped onions 1 TBS. fresh ground ginger

1 Tbs. chopped garlic 1 Tbs. brown sugar

1 Tbs. chopped ginger 1 t. sesame oil

1 cup grated carrots 1 t. corn starch (or potato starch)

1 stalk celery, chopped 1 Tbs rice wine vinegar

2 cups chopped baby Portobello mushrooms ¼ t. hot sesame oil (optional)

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar

½ cup fresh parsley Tofu Ball Coating

2 Tbs tamari ¾ cup GF Panko Flakes

1 Tbs Aji Mirin (sweet rice wine) 3 Tbs. sesame seeds

¼ cup fresh cilantro pinch salt

2 cups fresh spinach

1 bunch chives, chopped

2 t. baking powder

¼ cup sesame seeds Garnish

¼ cup GF panko flakes 1 Tbs sesame seeds

2 cups cooked short grain brown rice ¼ cup cilantro or parsley

1 t. salt

½ t. pepper

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. Mix the 1 t. cornstarch with 1 t. water in small bowl. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.

8. Place Tofu balls in medium bowl or on a platter. Drizzle with soy sesame sauce.

9. Sprinkle top of tofu balls with sesame seeds, parsley or cilantro leaves as garnish

10. Enjoy!

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iEat Green - Paul Gallay, President of The Riverkeeper - 03.16.17

March 16th, 2017

Paul and the Riverkeeper team work to protect the Hudson River and the drinking water supplies for nine million New Yorkers. An attorney and educator, Paul has dedicated himself to the environmental movement since 1987, when he left the private practice of law and went to work for the New York State Attorney General. In 1990, Paul began a ten-year stint at New York’s Department of Environmental Conservation, where he brought hundreds of corporate and government polluters to justice. Paul subsequently spent a decade in the land conservation movement before becoming Riverkeeper’s President in 2010. Paul is a graduate of Williams College and Columbia Law School and has held a number of teaching positions, including his current appointment with The Beacon Institute/Clarkson University.

 

Black Bean Portobello Mushroom Tamales- GF, Vegan

Makes 50 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)

1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes

For the Dough

5 cups masa harina

3 cups hot water

2 cup cold coconut oil

4 teaspoons baking powder

1 TBSP sea salt

2 cup vegetable broth

In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl

of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking

powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add

the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and beat the

masa until completely smooth. Increase the speed to high and beat until fluffy, about 3

minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel

and set aside until ready to use.

For the Chili Filling:

Olive oil

2 large onions, (or 4 small onions)

1 chopped yellow bell pepper

1 chopped red bell pepper

1 chopped jalapeño pepper

1 chopped Serrano pepper

3 Portobello mushroom

2 cups fire roasted corn (frozen pack)

1 can fire roasted tomatoe with chile

2 teaspoon chili powder

1 teaspoon salt

2 teaspoon cumin

½ teaspoon red pepper flakes

1 teaspoon smoked paprika

1 can organic pinto beans

2 can black beans

1/2 cup chopped cilantro

Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until

translucent. Add the peppers and garlic and continue cooking until soft. Add the Portobello

mushrooms. Add all the spices and the corn, and cook for 10 minutes, until all of the flavors

come together. Add the beans, fire roasted tomatoes and cilantro. Cook for 10 more

minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Sauce:

1 chopped Red onion

1 small green bell pepper

1 small yellow bell pepper

1 Tb garlic

1 chopped jalapeño

1 Tbsp. tomato paste

½ cup cilantro

¼ cup raw cacao

Salt to taste

1 16oz. jar Hot Organic Salsa

¼ cup dried Chipotle Chiles (reconstituted and pureed)

1 can Fire roasted tomatoes with chili

1 tsp. Cumin

1 tsp. Chili powder

Sauté the onions in oil for a couple minutes. Then add peppers and garlic. Cook for a couple

minutes. Add the Chipotle chiles, tomato paste, the raw cacao and spices for a few minutes

so the flavors will meld. Add the salsa and the can of fire roasted tomatoe. Place all sauce

ingredients into the blender, and blend on high until smooth.

To Assemble the Tamales:

Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on

a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of

the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon

about 1 tablespoon of the chili filling in a line down the center of the dough. Roll the husk so

the dough surrounds the chili filling, then fold the bottom under. Use 2 corn husks and rip

them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the

tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough

and filling are used.

To Cook the Tamales:

Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up

to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer

and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their

folded ends, tightly packed together, securing them with more tin foil balls on the sides to

prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce

the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with

the sauce on the side.

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iEat Green - Michel Pascal, Author, Meditation for Daily Stress: 10 practices for immediate well-being - 03.09.17

March 9th, 2017

Michel Pascal is a French writer, meditation teacher, singer, photographer, and director of spiritual documentaries and plays. Before moving to the United States, Michel lived in the largest monastery in the Himalayas, Kopan Monastery in Nepal. The high master Chepa Dorje Rinpoche (descendant of Marpa) was his meditation teacher for many years. Michel has written 19 books in French about spirituality, including Instants sacrés with His Holiness the Dalai Lama (2008). His latest play, Saint Therese, was an international success having performed 1,000 shows. Michel’s last documentary, Lhamo, The Little Himalayan Girl (the first documentary to be filmed in a Buddhist nunnery), was one of the most successful airings on French television. Michel created a new way of meditation, specifically for daily stress. His unique brand of meditation is practiced at Google, Harvard University, Dharma Yoga Center of New York, Dharma Yoga Center of Los Angeles, and in various schools and large companies in the United States. Michel directs the first meditation program for prisoners, parolees, veterans, soldiers, drug and alcohol abusers in California, Arizona, and New Mexico for the Amity Foundation. Michel created a program for sexually abused women in Los Angeles at the Dharma Yoga Center. With Dr. Denise McDermott, Michel co-created the first Center For Psychiatry + Meditation for Daily Stress in Los Angeles. As a singer, Michel performed his Relax-Sing program at Carnegie Hall in New York. Paul Pesco, the famous guitarist (who has worked with Madonna, Jennifer Lopez, Mariah Carey, Whitney Houston, and others), is producing a new CD of Michel’s unique voice and music. Michel is currently training and certifying a team of teachers in his method of meditation in New York, Los Angeles, Boston, San Francisco, and Johannesburg, among others. His new book, Meditation for Daily Stress, will be published April 2017 by Abrams.

 

Banana Pear Torte- GF + Vegan

Preheat oven to 350

 1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water

 4 medium ripe bananas

 1/2 cup maple syrup

 1/4 cup organic oil ( safflower, canola or coconut oil)

 1 tsp vanilla extract

 2 tsp baking soda

 1 tsp. baking powder

 1 tsp. cinnamon

 1/2 tsp sea salt

 1-½ cups GF, Dairy Free flour

 ½ cup GF oats, ground

 3 ripe pears

 2 Tbs. brown sugar

Instructions

1. Preheat oven to 350 degrees and spray tart pan with oil

2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5

minutes.

3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and

vanilla. Add the flax seed.

4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,

baking powder, cinnamon and salt

5. Add the dry ingredients to the wet ingredients, mixing well

6. Pour batter into tart pan

7. Peel and slice the pears, and then arrange in concentric circles around pan

8. Sprinkle with the brown sugar

9. Bake for 40 minutes or until a toothpick or knife comes out clean. Let cool before

cutting

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iEat Green - Julie Castillo Author, Eat Local for Less - 03.02.17

March 2nd, 2017

Julie Castillo is a college anthropology instructor, children’s enrichment instructor, writing instructor, enrichment curriculum designer, entrepreneur, writer, and futurist. She holds an MA in sociocultural anthropology from Catholic University with a specialty in gender studies and ethnopsychology. Julie is also a fourteen-year veteran of the publishing industry, co-writer of two novels and thirteen nonfiction books—including two New York Times bestsellers—biographer for Minnesota Governor Jesse Ventura, and chronicler of Ripley’s Believe It or Not! She has taught creative writing and publishing at local community colleges since 2007. Julie is an accomplished teacher and speaker who brings a vibrant enthusiasm to her presentations. Students have described her as “a great teacher with a loving personality,” and a “most enjoyable instructor.” Julie Castillo writes Eat Local for Less from the reader-friendly point of view of a suburban mom, but also from the perspective of a social scientist and futurist. In contrast to the chorus of strident voices on many sides of the food debate, Julie frames the discussion of alternative foods in positive terms and peaceful language. In Eat Local for Less, Julie helps readers gain the practical knowledge they need to act on their choices, and also validates their decision by showing how local eating helps to create a healthier, happier, fairer, and more sustainable society. 

 

Orange Ginger Tofu Over Asian Vegetables

with Cous Cous

For Tofu

1 cake extra firm organic tofu, cut into 12 slices, ¼”

thick

½ cup orange juice

1Tbs. Honey

1 t. tamari

1 Tbs. apple cider vinegar

2 t. minced ginger

2 t. minced garlic

For Cous Cous

1 cup W.W. cous cous

¾ cup orange juice

½ cup water

2 tsp. ginger, minced

¾ tsp, salt

1 cup chick peas

½ cup diced carrots, cut into ¼” pieces

½ cup froz. org. peas

¼ cup raisins

For Vegetables

1 onion, cut in half, then sliced into crescent moons

2 t. garlic, minced

2 tsp. ginger, minced

1 carrot, cut into julienne strips

1 small head broccoli, cut into floret’s

2 cups greens- (spin, kale, chard, bok choy, etc.)

½ cup snow peas

½ red pepper, sliced into this strips

1 t. cumin

¼ t. Chinese Five Spice

¼ cup Orange Juice

2 Tbs. Tamari

2 Tbs cilantro, chopped

2 Tbs, Italian Parsley, chopped

¼ cup blanched almonds

1. Lay out tofu slices on dry towel, cover with another towel, and press lightly, to dry.

2. Pour boiling water over the raisins and let soak for 10 minutes. Drain

3. Combine ¾ cup orange juice, ½ cup water, 2 t. ginger, salt and chickpeas in saucepan and bring to a boil. Add the diced carrots and cook 3 minutes. Add the peas and cook 1 minute, then add the cous cous, stir, cover pot, and remove from heat. Let stand for 10 minutes. Stir in the drained raisins.

4. Meanwhile, cover bottom of cast iron frying pan with oil, and sauté the tofu slices until golden brown on each side. Remove from pan and set aside

5. Add a little more oil to the cast iron pan, and add the 2 t. of ginger and garlic. Sauté for 3 minutes and then add the OJ, honey, apple cider vinegar and tamari. Cook for 1 minute, then add the tofu slices back into the pan, and reduce heat to simmer. Cover and let simmer for 10 minutes, careful not to let it burn!

6. Meanwhile, cover bottom of wok with oil. When oil is hot, add the onions, carrots, ginger and garlic. Cook until the onions and carrots are soft, then add the cumin, Chinese Five Spice and 2Tbs. Tamari. Continue cooking at med. high heat, stirring constantly for 3 more minutes. Add the broccoli and the greens, cook for a few minutes, then add ¼ cup orange juice.

7. When vegetables are cooked (they should be cooked, but not too soft), add the red pepper and snow peas, parsley, cilantro, and almonds. Adjust S + P to taste

8. Garnish with orange wedges

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iEat Green - Executive Director of Hunger Action Network Susan Zimet - 02.23.17

February 27th, 2017

Susan Zimet has been the Executive Director of Hunger Action Network of New York State since February, 2015. Hunger Action Network is a membership organization of emergency food providers, advocates, faith groups and low-income individuals whose goal is to end hunger and its root causes, including poverty. Hunger Action Network has the dual goals of reducing hunger in the short term (e.g., increase funding for emergency food, stronger food stamp programs, more community gardens) while promoting long-term solutions such as universal health care, living wage jobs, and affordable housing. Susan has a long career in government and in media relations and marketing. She has dedicated herself to advocating on public policy issues such as property tax reform, protecting the environment, women’s rights and veteran’s rights. Prior to joining Hunger Action Network, Susan served as an elected official, representing the Town of New Paltz in both the Ulster County Legislature and as the Town Supervisor. She also served as Vice President, Associate Media Director at Grey Advertising and taught advertising and media at SUNY New Paltz. In addition to Hunger Action Network, Susan is also President of Zimet Group, Inc., a consulting and lobbying group, dedicated to bringing business and government together for the public good. Working in cooperation with many environmental partners, Susan was instrumental in helping to push through the historic moratorium in NYS on Fracking, back in 2007. The Zimet Group executive produced media campaigns against hydro-fracking, including; ‘I Love My New York Water” celebrity commercial, as well as “Water Rangers”. Susan is also the President of ‘Votes For Women 2020’, a not for profit dedicated to educating, celebrating and promoting the upcoming 100 th anniversary of a women’s right to vote. Susan has authored a book for young adults on the subject, which is scheduled to come out this year.

 

Spaghetti Carbonara ala Roasted Cauliflower and Sundried Tomatoes (G.F. and Vegan)

1 Ib. Brown Rice Spaghetti 1 medium organic onions, diced 1 head cauliflower, cut into florets and roasted with olive oil and 1 Tbs. minced garlic 2 portobello mushrooms, diced 12 sundried tomatoes, diced ½ cup (+/-) extra virgin olive oil ¼ t. red pepper flakes, optional 10 cloves garlic, finely chopped ¼ cup fresh Italian parsley, chopped 2 Tbs. organic red wine ¼ cup nutritional yeast 2 Tbs. GF Bread crumbs Juice of ½ - 1 lemon  ¼ cup walnuts, dry toasted in pan Salt and pepper to taste Truffle oil for drizzle (if desired)

1.

2. Cook pasta according to directions, 8-10 minutes till firm (al dente), reserving ½ cup of the pasta water.

3. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes then add garlic and cook until golden brown.

4. Add the mushrooms. Cook for 5 minutes, until they are soft. Add the red pepper flakes, if desired, and the red wine.

5. Add the GF Bread crumbs and nutritional yeast. Add the roasted cauliflower.

6. In a separate cast iron skillet, toast the walnuts.

7. Drain the pasta, reserving ½ cup of the cooking water. Add the past to the pan and coat well with the cauliflower, and tomato, mixture.

8. Add the walnuts and parsley. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Squeeze ½ lemon into the pan, add salt and pepper, and toss. Taste. Add more lemon, or Salt and pepper to taste. Drizzle with truffle oil (if desired) and garnish with more parsley.

9. Garnish with parsley and lemon wedges.

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iEat Green - Founder 412 Food Rescue Leah Lizarondo - 02.16.17

February 16th, 2017

Leah Lizarondo is Co-Founder and CEO of 412 Food Rescue. 412 Food Rescue works to eliminate hunger and promote a healthy environment by rescuing viable food about to go to waste and redirecting it to nonprofits that serve those who are food insecure. 412 Food Rescue is an innovative approach to food recovery with rapid response reverse logistics model that utilizes technology to aggregate and automatically match food donors and beneficiaries. The organization works with a network of dedicated volunteers and deploys a scalable technology and replicable model designed to eliminate food waste at the retail level. Leah brings a 15-year track record of leadership positions with global corporations and nonprofits. Leah received her Masters Degree in Public Policy from Carnegie Mellon University, graduating with Highest Distinction. She began her career as a product manager in Southeast Asia, working in consumer packaged goods and technology before moving on to her passion in food and health advocacy. She has worked in leadership positions in nonprofits in New York and Pittsburgh. She is interested in the intersection of social good and technology and mines her experience launching startups as she works to grow 412 Food Rescue. Leah is an active advocate for food, health and innovation. She has also trained at the Natural Gourmet Institute in New York City and received her Certification in Plant-based Nutrition from Cornell University. The Brazen Kitchen, Leah’s blog and Pittsburgh Magazine column, won the 2013 National City & Regional Magazine Awards. She serves as Editor-at- Large for NEXTpittsburgh and her work has been featured in print and online publications including MSN’s Re:Discover Series, NPR, Oprah.com, and GOOD Magazine online. In April 2014, she gave the TEDx Talk “Why the Farm Is Not Getting to the Table.” The video can be accessed on tedx.ted.com

Oat and Nut Raspberry Lindzer Tart Cookies

Makes 22 cookies

1 cup ground nuts (any combination will do; almond, walnut, pecans)

1 cup ground oats

1 cup W.W. pastry flour (or gluten-free flour)

¼ t. cinnamon

Pinch salt

½ cup maple syrup

½ cup canola oil (organic or GMO-free)

1 jar raspberry jam

Preheat oven to 350’ degrees.

Combine all ingredients except jam, in large bowl. Using wet hands (will

keep dough from sticking to hands), form into 1” balls.

Press down on greased cookie sheet, creating a flat cookie. Indent center of

cookie with your thumb. Fill in center with favorite jam.

Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5 minutes.

Remove from oven and let cool before transferring.

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iEat Green - Tom O’ Bryan, author of The Autoimmune Fix - 02.09.07

February 9th, 2017

Tom O’ Bryan, author of The Autoimmune Fix: How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat and Tired Before It Turns Into Disease. 

Tom O’Bryan, DC, CCN, DACBN, is an internationally recognized speaker and writer on chronic disease and metabolic disorders. He organized the popular Gluten Summit in November 2013. Dr. O’Bryan has more than 30 years of experience as a functional medicine practitioner and is adjunct faculty at the Institute for Functional Medicine. He lives in San Diego.

Medicine in a Bowl- Miso Soup

Makes 4 Servings

Prep- 15 minutes

8 cups water

6 large cloves garlic

5- 2” pieces of ginger

1 organic onions, sliced into crescent moons

½ bunch organic broccoli, cut into flowerets

2 cups mixed greens, (baby spinach, kale, swiss chard, bok choy etc.)

¼ cake organic tofu, cut into small pieces

2 large teaspoons of Miso per bowl (white or red miso) according to taste

1- ramen cake per person, cooked according to directions

1. Fill a large pot with 8 cups of filtered water. Add garlic and ginger, and bring to a boil.

2. Cook for 5 minutes. Reduce heat to simmer, and add onions and tofu.

3. Meanwhile, bring another pot of water to a boil, and cook the ramen, 1 cake per person,

according to directions, about 3 minutes. Drain when ready, and run under cold water to stop

the cooking.

4. Add the broccoli and greens to the soup.

5. Put the 2 teaspoons of miso into each bowl, and add 1 ladle of broth only to the bowl.

Dissolve the miso into the broth in each bowl, then add another ladle of broth with the

vegetables and tofu.

6. Add the ramen to each bowl and you are ready to eat your bowl of delicious, medicinal soup!

When I’m feeling a cold coming on, I make the whole pot just for me, and that’s what I eat all day

long! I add the miso and noodles separately, because you do not want to boil the medicinal quality out

of the miso, and you don’t want the noodles to get overcooked!

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