iEat Green - Andrianna Natsoulas - 10.20.16

October 20th, 2016

Andrianna Natsoulas has been a social and environmental activist for over two decades. She has created and implemented programs at several organizations, including Greenpeace, Food & Water Watch and the Northwest Atlantic Marine Alliance. Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees to protect fishing rights, fight trade agreements and build alliances. She has developed policy initiatives at the federal and regional levels to ensure farmers and fishermen can provide local and culturally appropriate food to their communities. She also wrote the book, Food Voices, Stories from the People Who Feed Us, which tells the stories of farmers and fishermen across five countries. In August of 2016, Andrianna joined NOFA-NY as the Executive Director and now lives in the beautiful Hudson Valley.

Seitan Oreganata with Broccoli Rabe and Sundried

Tomatoes over Spaghetti
1 - 8 oz. package of seitan, cut thin on the diagonal

olive oil

1 Tbs. chopped Garlic

1 Tbs. Tomatoe paste

1 t. dry oregano

1 t/ dry basil

2 Tbs. white wine

1 large bunch of broccoli rabe (can substitute regular broccoli if you do not like broccoli rabe)

olive oil

2 Tbs. chopped garlic

3 twigs of fresh oregano

1 t. dry basil

2 Tbs sundried tomatoes in oil

2 cups cherry tomatoes, cut in half

¼ cup white wine

Salt and pepper to taste

2 Tbs. Pine nuts (optional)

1 lb spaghetti or linguine of your choice, cooked al dente 

Slice the seitan and lay it out on a dish towel to dry. In a wok, sauté the seitan in olive oil until it starts to brown. Add the garlic, and cook for one minute with the seitan. Push the seitan to the sides of the wok, and add the tomato paste to the center. Let it cook for a few minutes, and then add the white wine, oregano and basil. Toss the seitan in the wok with the tomato paste and herbs, and let cook for a few minutes, to absorb the flavor. In a small bowl, remove the seitan from the wok and set aside. Meanwhile, cut the bunch of broccoli rabe into about 2” pieces. Cover the bottom of wok with olive oil. When hot, add the broccoli rabe and garlic, and cook for 2 minutes until bright green in color. Add the white wine, sundried tomatoes and cherry tomatoes, and cook down for a few mintes. Add the oregano and basil and toss. Return the Seitan to the wok, and toss in. Toss pasta with a little olive oil and cover with the Seitan Oreganata and Broccoli Rabe Sauce. Garnish with Pine nuts if desired.
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iEat Green - Junie Moon - 10.13.16

October 13th, 2016

Junie Moon Schreiber is a professionally trained actress, and a licensed acupuncturist, but her passion and what she does full time, is being a life coach. Junie Moon helps people create a life that is passionate, authentic, and fulfilling by teaching them how to turn down the volume on their inner critic – which allows them the freedom to do whatever they dream possible. She is a Certified Shadow Work® Facilitator, Transformational Coach, creator of the Mission IS-possible Transformation Program, co-author of the Amazon #1 Best-Selling book, “Journey to Joy”, host of “Life Out Loud” TV, and producer of the recently released short film “Shed the Shame”. Junie Moon helps people step powerfully into their soul purpose with grace and ease and absolutely adores seeing people embrace life fully, bringing them better jobs, healthier relationships and abundance.

Healing Squash Soup with Miso and Ginger

16 cups water

1 butternut squash (8 cups cubed)

¼ cup minced garlic

¼ cup minced ginger

1 organic onions, chopped

¾ cup red miso

2 Tbs coconut oil

2 carrots, chopped

2 celery, chopped

3 t. salt

1-½ t. white pepper

1 cup apple sauce

2 Tbs. apple cider vinegar

2 Tbs. Pomegranate Molasses

parsley and lemon for garnish

In large pot, bring 16 cups of water to a boil with the butternut squash in it. Meanwhile, sauté the onions, carrots and celery in the coconut oil, with the ginger and garlic, for about 10 minutes, until soft. Add the vegetables to the pot of soup, and continue cooking for 10 more minutes. Remove 2 cup of broth and in a separate bowl or measuring cup, dilute the ¾ cup of miso. Add the miso mixture back into the soup pot. Add the salt, pepper, apple sauce, apple cider vinegar and pomegranate molasses. With an immersion blender, purée the squash and vegetables until smooth. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Garnish with chopped parsley and serve with a lemon wedge. Can add noodles and more vegetables if desired.
Enjoy!

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iEat Green - Pietro Guerrera - 10.06.16

October 6th, 2016

After receiving a BA in Marketing and MSC in General Management, Pietro worked for big Multi-national Corporations such as Kraft Food, Kimberly Clark and Sutter S.P.A. in marketing and product innovation. In 2014, he moved to Edinburgh to join the International MBA program @ Edinburgh University Business School. Following school, he worked for Somfy Group (one of the leading company in home automation) as a marketing consultant. In December, 2015, he joined Eattiamo as their General Manager, a startup created with 3 former highschool mates. Here he can combine his professional skill with his passion for food.

Butternut Squash Latkes

¾ cup Besan (chick pea flour) or other gluten free flour

¼ t. baking soda

½ cup corn starch

¾ cup cold water

1 large onion, cut into slivers (2 cups)

2 cups grated potatoes, water squeezed out

2 cups grated butternut squash,

½ t. ground cloves

1 t. ground cardamom

¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)

1 ½ t. salt

Oil for frying

In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water. Add the spices. Then add the rest of the ingredients. Dropm by spoonfuls into deep fryer or skillet with hot oil. If using skillet, turn them latkes over when golden brown on one side, and fry the other side until golden brown. Remove from pan or deep fryer and drain on paper towel. *I usually try one first, to adjust salt to taste Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.

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iEat Green - Janine Mori - 09.29.16

September 29th, 2016

Make Longevity Happen!

Janine is a longevity expert and founder of Panoramic Living. Panoramic Living provides a comprehensive view of life that helps you understand and implement the evidence based principles of healthy happy aging. Janine's experience spans twenty plus years implementing programs to enhance client experience at all levels: individual, employee, company and customer. As a consultant, motivational speaker and Blue Zone® Coach⃰, Janine challenges organizations and individuals to examine daily life practices, and motivates them to implement high-impact change with positive, sustainable results. Janine currently serves and President of Gerontology Professionals of New York (GPNY). She has previously served as President of Senior Umbrella Network of Nassau (SUN), as Vice-Chair of the Long Island Family Caregivers Coalition (LIFCC) and Director of Programs for the Long Island Center for Business and Professional Women. The Blue Zone project began as a National Geographic expedition to identify places in the world where people have the greatest longevity and is now a plan for living longer

Stuffed Squash with Tofu and Summer Vegetables

Pre-heat oven to 375 degrees.

3 flying saucer squash, (or acorn squash)

cut in half and hollowed out

1 onion, sliced into slivers

1 baby Japanese eggplants, diced

1- 15 ounce package of extra firm tofu

1 Tbs. ginger, grated

2 Tbs garlic, minced

2 carrots, diced

10 large white mushrooms, sliced (can

substitute shitake or Portobello)

3 long cooking peppers, diced

2 cups chopped packed greens (Chard,

Kale, Mizuna etc.)

1-1/2 cup broccoli florets

2 cups assorted cherry tomatoes

Olive oil

Salt and pepper

¼ cup Marsala Wine

2 Tbs Tamari

1 t. thyme

½ t. Rosemary

¼ t. red pepper flakes

Parsley, chopped

Directions;

1. With a spoon, remove the seeds of the squash, so that you are hollowing out the center. Lay them out in a casserole pan, face up, with just enough water to cover bottom of pan. Brush with a little olive oil and sprinkle with some thyme, rosemary and salt. Roast in oven for 30 minutes, or until soft when pierced with a fork.

2. Meanwhile, cut tofu lengthwise into 3 pieces, and lay out on ½ of a dish towel, and cover with other half of dish towel. Press down lightly, to absorb water. Cut into cubes.

3. In a wok, sauté tofu in olive oil for 5 minutes, without turning, to allow tofu to get golden brown. Then turn, allowing other side to get golden brown. Add more oil if tofu is sticking to pan.

4. Add onions, ginger and garlic and sauté for 5 more minutes, until onions are translucent.

5. Add the carrots, eggplant, thyme, rosemary and red pepper flakes, and continue cooking for another few minutes.

6. Add the peppers, mushrooms, and greens, and continue cooking until soft.

7. Add the broccoli and tomatoes, and let it cook down until the broccoli is soft.

8. Add the tamari and the Marsala wine, along with salt and pepper to taste. Add more tamari or salt, if desired. Allow flavors to meld together.

9. Stuff the squash with vegetable mixture. Bake covered for 15 minutes, allowing the flavors from the vegetables to infuse the squash. Don’t over cook! Remove from oven and serve on a platter, garnished with oranges or flowers.
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iEat Green -Michael Anthony - 09.22.16

September 22nd, 2016

Michael Anthony is the Executive Chef of Gramercy Tavern and Untitled and Studio Cafe at the Whitney Museum of American Art. Mike has worked in the kitchen of Restaurant Daniel and as the chef de cuisine at March Restaurant. Subsequently, Mike joined the team of Blue Hill as co-chef of the Manhattan restaurant and later as the executive chef at Blue Hill Stone Barns. In 2008, Gramercy Tavern earned the James Beard Award for Outstanding Restaurant. In 2012, Michael won the James Beard Award for Best Chef: New York City and in 2015, won for Outstanding Chef in America.

Gluten Free, Vegan, Fresh Fig Tart

For the crust:

 ¾ cup coconut oil

 ¼ teaspoon fine sea salt

 ¾ cup organic confectioners’ sugar

 1/3 cup almond flour, sifted

 1 ½ teaspoons vanilla extract

 4 dates

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

 1 ⅔ cups GF, vegan flour

 1 cup ground GF oats

For the tart:

 ¾ cup cashews, soaked for 3 hours

 ⅔ cup almond flour

 ¾ cup confectioners' sugar

 1 teaspoon cornstarch

 1 teaspoon baking powder

 1 teaspoon GF flour

 5 tablespoons coconut oil

 Pinch of fine sea salt

 ½ teaspoon vanilla extract

 ½ teaspoon almond extract

 1 Tbs. ground flax seed, mixed with 1 Tbs. apple cider vinegar

 1 tablespoon dark rum

 1 cup organic fig jam,

 18 ounces fresh figs

Preparation

1. Prepare the crust: In a food processor, pulse the dates until smooth. Add the coconut oil and sea

salt and blend for 1 minute. Scrape down sides of with a rubber spatula and add confectioners’

sugar. Pulse until blended. Add almond flour and vanilla extract and pulse to incorporate.

2. Add the flax seed and a quarter of the flour (about ½ cup). Pulse until incorporated. Scrape down

bowl. Gradually add remaining flour and continue pulsing until dough comes together. Scrape

down sides of bowl and pulse again. Do not overbeat. Dough should be soft to the touch.

3. Separate dough into two equal portions and make 2 flat round disks. Wrap in plastic wrap and

refrigerate one portion for at least 4 hours or overnight; and freeze the other portion for another

use.

4. Spray with oil, the bottom and sides of a 9-inch tart pan with a removable bottom. Crumble the

dough into the tart pan, and spread evenly over the bottom. Then press the dough into the pan,

working the dough up the sides, creating a nice edge using your thumb to press down on the dough

and your finger to press into the side of the pan. Chill while making filling.

5. Prepare the tart: Heat oven to 325 degrees. Drain cashews, and blend in food processor with ½

cup of water, until very smooth.

6. Sift together almond flour, confectioners’ sugar, cornstarch, baking powder and GF flour into a

medium bowl.

7. Add coconut oil, salt, vanilla and almond extracts to food processor and pulse. Scrape down bowl

and add almond flour mixture. Blend until incorporated. Scrape down side of bowl, then add flax

seed mixture and rum and mix well, until everything is incorporated.

8. Remove tart shell from refrigerator and place on a baking sheet, lined with parchment paper.

Using a fork, pierce the crust, about 1 inch apart. Scrape the almond cream onto crust and smooth

it out with a rubber spatula.

9. Bake for 30- 40 minutes, until crust and almond cream are golden brown and the tip of a knife

comes out clean when inserted into cream. Remove from oven and let cool completely on a wire

rack.

10. Using a small spatula, spread fig jam over surface of tart in an even layer.

11. Remove stems from figs. Cut figs into quarters, or large figs into sixths or eights. Arrange in

concentric circles, starting on the outer rim with the stem side down. Slices should angle upwards.

If not serving right away, refrigerate.

12. Dust with powdered sugar just before serving, if desired.
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iEat Green - Yemi Amu - 09.15.16

September 15th, 2016

Yemi Amu is the co-founder of Oko Farms and the Farm Manager at the Moore Street Farm. She leads all of Oko Farms' design/build projects and directs all of its educational programs.She has facilitated the creation and maintenance of 20 edible spaces (in NYC) at schools and community organizations including a rooftop farm in Crown Heights and a 1/4 acre farm at the Weeksville Heritage Center that included poultry and bees. In addition to her current work at the Moore St. Farm, Yemi is part of the NEBHD Co & #39;s (Northeast Brooklyn Housing Development)  Community Healthy Food Initiative where she manages 2 farms that source the Golden Harvest Food Pantry. She has a Masters Degree in Health and Nutrition Education from Teachers College, Columbia University.

GF, Vegan, Corn Chowder

Serves 30-40

Ingredients

20 ears corn, husks removed

4 large sweet onions

2 Tbs. chopped garlic

2 cups chopped celery

3 gallons of water or stock (48 cups)

(If using water, add 4 veg. bouillon cubes)

Olive oil or coconut oil for sautéing

20 potatoes (1" size) cubed

2 cans coconut milk

1 cup chopped parsley

6 Tbs. corn starch

2 Tbs. Salt

1 Tbs. white pepper

1 t. nutmeg

¼ cup good tasting nutritional yeast

½ cup dried tarragon

1 t. Red Pepper Flakes (optional)

3 bay leaf

Croutons for garnish (optional)

Chopped parsley for garnish

1. To start, place the raw corn cobs into the large pot of filtered water and bring to a boil.

2. Add the salt and bay leaves. Reduce heat to a simmer, and cook the cobs for 30 minutes.

3. Remove the cobs from the water, and cut off the kernels of corn. Set the kernels aside,

and return just the cobs to the water.

4. Add the potatoes to the pot of water, and continue cooking for another 30 minutes.

5. Meanwhile, sauté the onions in a heavy skillet with a little olive oil or coconut oil until

translucent. Add the celery, and continue cooking until soft.

6. Remove the cobs from the pot of soup and let drain in a colander. Discard the cobs, and

return any broth back into the pot.

7. Using an immersion blender, blend some of the potatoes, to help thicken the soup.

8. Add the onions and celery to the soup pot. along with the reserved corn kernels, and

tarragon.

9. Add the coconut milk and nutritional yeast to the soup pot.

10. Make a slurry with the corn starch and 6 Tbs. of cold water, and slowly add it to the soup

pot. Add the salt, pepper, nutmeg and red pepper flakes.

11. Keep stirring, being careful not to let it stick to the bottom. The soup will get thicker as it

cooks. Depending on how thick a chowder you like, you can blend some more of the

potatoes, or add some more cornstarch, 1 tablespoon at a time, mixed with 1 tablespoon

of water to make it thicker.

12. Adjust salt and pepper to taste.

Serve in bowls with croutons and parsley as garnish.
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iEat Green - Costa Boutsikaris - 09.08.16

September 8th, 2016

Costa Boutsikaris is an award winning filmmaker based out of Upstate New York. He graduated from Mason Gross School of the Arts with a BA in Visual Arts and began his first feature documentary INHABIT:A Permaculture Perspective, driving around the Northeast for two years documenting  permaculture design strategies. Costa shot, directed and edited INHABIT and it premiered in March 2015 screening all across the the USA winning multiple awards including the Audience Choice Award at the Princeton Environmental Film Festival and Yale Environmental Film Festival. He has also been creating content for small farms and design courses helping promoting sustainable ideas and learning opportunities through film. When not working with cameras he works with a forestry crew managing woodlands and wildlife habitats in the Finger- lakes Region.

Stuffed Zucchini with Middle Eastern Vegetables, Preserved Lemon and Rice

Pre-heat oven to 375 degrees.

1 large, 14” long zucchini, cut lengthwise, or 2 smaller ones

1 large onion, chopped

2 carrots, diced

1 stalk celery, chopped

1 cup pumpkin or butternut squash, diced

2 preserved lemons, diced

5 cloves garlic, minced

2 cups chopped greens, (swiss chard, kale, mizuna)

2 cups broccoli, cut into florets

1 cup red cherry tomatoes

1 cup yellow cherry tomatoes

½ cup kalamata olives, cut in half

2 cups cooked rice, (I used organic, short grain brown rice and Red Bhutan Rice)

½ t. cumin

1 t. salt

1 t. Ras el Hanout

½ cup pine nuts

1/3 cup chopped mint

Olive oil

With a spoon, remove the seeds of the zucchini, so that you are hollowing out the center. Brush with olive oil

and sprinkle with salt, pepper and Ras el Hanout seasoning. Cover a cookie sheet with parchment paper and lay

out the zucchini . Cover with another piece of parchment paper and bake at 375* for 20 minutes.

Meanwhile, in large wok, sauté onions and carrots in Olive Oil for 5 minutes, until onions are translucent. Add

the pumpkin, celery, and garlic, and cook another 5 minutes. Add the broccoli, the preserved lemons, the greens,

and the olives. Cook until the greens are soft and reduced in size. Add the cumin, salt and Ras el Hanout. Add

the cherry tomatoes, mint, pine nuts and rice.

Stuff the zucchini with the vegetable rice mixture. Bake covered for 20 minutes, until the zucchini is soft when

poked with a fork. Remove from oven and serve on a bed of rice, garnished with mint and cherry tomatoes.
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iEat Green - Edie Feinstein - 09.01.16

September 1st, 2016

Edie Feinstein is the Managing Director of Brooklyn

FoodWorks, a food incubator and shared commercial

kitchen facility in Bed-Stuy, Brooklyn. She was born and

raised in NYC and previously worked at Dinner Lab, a

national pop-up dining company. She loves baking bread,

hosting dinner parties, and eating all kinds of seafood. 

Braised Seitan with Shitake and Portobello Mushroom Medley


  • 1 package of your favorite seitan, drained and laid out on a dish towel to dry

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

  • 2-3 carrots, cut into chunks

  • 1 head broccoli, cur into florets

  • 3 Portobello mushrooms, sliced

  • 6-8 Shitake mushrooms, stems removed, sliced

  • 2 Tbs. grated ginger

  • 2 Tbs. chopped garlic,

  • Olive oil

  • 4 Tbs. tamari (to taste)

  • ¼ t. smoked paprika

  • 1 Tbs. Dark sesame oil

  • 2 Tbs. Aji Mirin cooking wine

  • 1 t. hot sesame oil (optional)

  • 2 Tbs sesame seeds, toasted
Cover the bottom of wok with oil. When oil is hot, add the onions.
Add 1 Tbs. garlic, 1 Tbs. ginger and carrots.
Continue cooking at medium-high heat, stirring constantly for 5 minutes. Then add the broccoli, and add more
oil or a little water if needed.
Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the
mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside.
Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds.
Add the seitan, and sear that for 5 minutes.
Add smoked paprika, and cook for 2 more minutes.
Add 2 Tbs. tamari and sear for another few minutes.
Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari.
Cook the vegetables with the seitan for a few minutes to allow the flavors to meld.
Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired.
Sprinkle with 2 Tbs. of toasted sesame seeds and serve!
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iEat Green - Eveline Hartz - 08.25.16

August 25th, 2016

Eveline Hartz is RN,BSN (SUNY at Buffalo 1984) and certified Holistic Health Coach (Institute of Integrative Nutrition 2008). She has followed GMO’s since 2004 and has been involved with local efforts to pass GE/GMO labeling legislation in NY and has given numerous workshops on this subject. (Facebook: LabelItWNY).  Eveline is currently chair of the WOYP committee has been an active member since the first WOYP Food Forum. She co-founded and chairs Green cuisine a monthly gathering of people interested in wholesome, nutritious foods.  Hobbies include gardening, hiking (low key), sewing & general puttering.

Spicy Brown Rice Sesame Noodles

Good for 10-14 people

Ingredients

2- 16 oz package organic brown rice spaghetti

¼ cup ginger, minced

¼ cup minced garlic

½ cup Tamari

¼ cup sherry

½ cup tahini

½ cup peanut butter

¼ cup brown rice wine vinegar

¼ cup vegetable oil

¼ cup dark sesame oil

½ cup honey

½teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon red pepper flakes- (optional)

2 stalks scallions

1 red pepper

½ cucumber, seeds removed, sliced very thin

¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro) plus 2 Tbs cilantro

Directions

Cook the organic brown rice noodles in large pot, according to directions. Cook them al dente! Drain them and

run them under cold water to rince off starch and stop the cooking. Gently toss with your hands under the

running water. Meanwhile, combine the garlic, ginger, tamari, sherry, tahini, peanut butter, brown rice wine vinegar,

vegetable oil, sesame oil, honey, salt, cayenne pepper and red pepper flakes in a food processor.

Pulse together until well blended. Adjust spices according to your taste. You can add more ginger, garlic or

tamari. Pour the sesame sauce over the pasta and gently toss, using your hands. Add the chopped cilantro

and toss again. Garnish with the scallions, pepper, cucumber, and remaining cilantro.
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iEat Green - Brenda Sanders - 08.18.16

August 18th, 2016

Brenda Sanders is a food justice activist in Baltimore City who has dedicated her life to fighting for vulnerable populations. As a community organizer, Brenda has coordinated events like The Vegan Living Program, an annual 6-week vegan education program, Eating for Life, a plant-based cooking workshop and Vegan SoulFest, a festival that celebrates culture and the vegan lifestyle. Brenda promotes veganism in her social justice work because it's a lifestyle that addresses health issues, environmental destruction and animal abuse while giving individuals the ability to effect real, positive change in the world.
This weeks recipe 

Quinoa Fusilli with Mizuna and Arugula

For 4-6 people

1 packages of Quinoa Fusilli 

3 cups Mizuna Greens, chopped

3 cups Arugula, chopped

1 onion

10 sundried tomatoes, cut into thin strips

¼ cup olive oil

¼ cup white wine

1 Tbs. chopped garlic

¼ cup pine nuts

Salt and pepper

2 Tbs. bread crumbs (or GF Bread crumbs)

¼ t. red pepper flakes

¼ cup fresh parsley, chopped

Cook pasta in salted water, according to directions, al dente. Drain and run under cold water to stop cooking.

Meanwhile, sauté the onions in the olive oil for 5 minutes. Add the mizuna greens and arugula, along with the garlic, and sauté for 2 more minutes. Add the white wine. Cook for a few more minutes, until the greens are wilted. Add the  pasta and sundried tomatoes, and toss in wok. Add the bread crumbs, pine nuts , red pepper flakes, and parsley. Season with salt and pepper to taste.

 

Garnish with pine nuts and parsley

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