iEat Green - Chad Sarno; Author and Founder, Wicked Healthy - 05.03.18

May 3rd, 2018

Chad Sarno is Co-Founder of Wicked Healthy and the VP of Culinary at Good Catch Foods, whose mission is to create “seafood without sacrifice”, by creating a plant-based seafood line to be launched in late 2018. Chad is formerly the VP of Plant-Based Education and Culinary Wellness at Rouxbe, the online cooking school. Prior to this, he spent several years as the Senior Culinary Educator, Global Healthy Coordinator and Media Spokesperson for Whole Foods Markets’ Healthy Eating Program. He was Executive Chef at SAF Restaurants launching the first international brand of vegan restaurants in Istanbul, Munich and London and is also the Co-Author alongside Kris Carr, of the New York Times bestselling cookbook, Crazy Sexy Kitchen. The Wicked Healthy Cookbook will be available May 2018.


1 Tbs ground Flax seed

1 Tbs. apple cider vinegar

1 Tbs. water

3/4 cup Pamela’s GF Flour or organic white flour

¼ t. baking soda

1/2 t. baking powder

1/4 cup cocoa powder

1/4 t. Salt

1/4 cup org. Shredded coconut (unsweetened)

7 Tbs maple syrup

1/2 cup almond milk

3 Tbs coconut oil, melted

1 t. Vanilla extract


For the Glaze

In medium size bowl, mix together, 3/4 cup org. powdered sugar and 2 Tbs. warmed almond milk.

Toast 1/2 cup shredded coconut in cast iron pan, just until coconut starts to turn golden.


In a small bowl, mix the ground flax seeds with the apple cider vinegar and water. Let stand 5 minutes. In a large bowl, mix the flour, baking soda and baking powder, cocoa, salt and shredded coconut. In a separate bowl, mix the almond milk, the maple syrup, the coconut oil and the vanilla extract. Add the wet ingredients to the dry. Add the flax seed mixture, and mix well.

Using a pastry bag or plastic bag with the corner cut off, pipe the batter into a well greased donut pan. Bake for 10 minuses. Let cool completely before dipping donuts into glaze and toasted coconut.


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 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.

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
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.


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.


iEat Green - Jessie Breslau- Co-Founder and Project Manager - 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, 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.


iEat Green - Laurie Courage- Encouraging Greens Inc - 03.29.18

March 30th, 2018

Laurie Courage is the Founder of Encouraging Greens Inc. She is a certified plant- based nutrition educator and wellness coach and a trained chef. Laurie works with many clients who are on the brink of a health crisis, or trying to avoid one, and are frustrated that nothing they have tried has helped them get better. Through the power of changing what and how they eat, and fitting this lifestyle change into their life rather than the other way around, Laurie has helped clients and students not only learn about the healing power of food but how to take back control of their health, put their knowledge to use and slow, stop and even reverse several chronic health conditions.

Combining over 20 years of coaching and mentoring with certifications from several plant-based doctors and experts, Laurie coaches clients on ways to Eat to Heal, and is a Certified Food for Life instructor with Physicians Committee for Responsible Medicine, Certified Starch Solution instructor (Dr. McDougall), as well as a Whole Kids Foundation instructor for their Healthy Teacher program. She has a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, a certificate in Diet and Lifestyle intervention and has completed several courses in the Nutrition Educator program from Wellness Forum Health. She also has Plant- based Professional Chef Certification for Rouxbe. She is a member of the American College of Lifestyle Medicine, is a certified Health Coach, and is pursuing international board certification in Wellness Coaching and Lifestyle Medicine. For more info:


Tsimmis with Mango and Orange

Preheat oven to 400* degrees
3 garnet yams, cubed
4 carrots, cut into chunks
2 oranges, peeled and sections cut in half
½ cup orange juice
½ t. cinnamon
½ cup organic prunes
2 tbs. maple syrup
1 mango, cubed

Spray the inside of a pyrex glass casserole pan. Whisk together 2 tbs.
maple syrup, and orange juice. Place yams, carrots, prunes and
oranges in pyrex pan and pour maple syrup and OJ on top. Sprinkle
with cinnamon. Cover with tin foil and bake for 40 minutes,
stirring after 20 min. Add mango to pan and bake another 10


iEat Green - Rob Carpenter, Office Admin/Manager of Long Island Farm Bureau - 03.22.18

March 22nd, 2018

Rob is the Administrative Director for the Long Island Farm Bureau. The Long Island Farm Bureau is a non-governmental, volunteer organization financed and controlled by members for the purpose of solving economic and public policy issues challenging the agricultural industry. The mission is to “Serve and Strengthen” agriculture on Long Island.

Long Island Farm Bureau‘s "grassroots" policy development process ensures that the organization represents the majority position of its membership. The success in implementing policies depends upon our active, well-informed membership guided by the efforts of many dedicated volunteer leaders. With a membership of over 3000 member families, it is evident that Long Island Farm Bureau is the voice of Long Island agriculture. Rob Carpenter will be one of the many presenters at the Long Island Food Coalition’s Conference, The State of Long Island Local Suburban Agriculture; Where Do We Go From Here? at Hofstra University on April 19th!

Olive Oil Matzo

½ tsp salt 1 cup white flour 1 cup whole wheat flour 1/3 cup olive oil ½ cup water Sea salt flakes, Rosemary, Everything but the Bagel (Trader Joe’s shaker-seasoning)

1. Preheat oven to 500 degrees. Combine flour and salt in a food processor. Whisk together olive oil and water, and add to food processor. Pulse the food processor until dough forms a firm ball. You may need to use a spatula to mix some of the dough that sticks to the bottom of bowl. Continue pulsing until the dough becomes a non-sticky ball.

2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds. Flatten each into a 3- to 4-inch patty. Roll out on a well-floured surface into a 6- to 8-inch circle. If you would like to sprinkle different toppings onto the matzo, this would be the time to do it, so you can roll the seasonings into the dough. I used flake sea salt on some, dried rosemary on others, and a shaker called “Everything but the Bagel” (from Trader Joe’s) that has sesame seeds, poppy seeds, salt, garlic and onions in it, on the last few. The shapes can be irregular, but dough should be so thin you can almost see through it.

3. Put dough on ungreased cookie sheets, lined with parchment paper. Bake for about 2 to 3 minutes, making sure they do not burn. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Watch carefully, because they can go from “not cooked enough” to “too brown” very quickly! Repeat with all the dough and let cool completely.


iEat Green - Mary Lawrence - 03.15.18

March 15th, 2018

Mary Lawrence - Author of Eat Vegan with Me: Creating Community Through Conversation and Compassionate Cuisine

Author bio: Author Mary F. Lawrence is a vegan chef and wellness educator who works with a variety of clients, including self-described omnivores who enthusiastically proclaim that they never knew vegan food could taste this good! She is a board member of the American Vegan Society and a frequent speaker at conferences and events, including the North American Vegetarian Society s annual Summerfest. Mary holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell University, an MA in Communication, and a BA in English. Through cooking classes and engaging conversations, she helps make the vegan transition easy, affordable, and delicious.

Black Lentil Dal with Sag Tofu

1 cups Black lentils, rinsed
½ cup red lentils, rinsed
1-1/2 jalapeno peppers
1 large onion chopped
2 Tbs. plus ¼ cup coconut oil
1 can fire roasted tomatoes with chili peppers, pureed
1 block organic, extra firm tofu
1 t. cayenne peppers
2 t. coriander
1-1/2 t. fenugreek
1 t. Salt, more to taste
4 Tbs. tomato paste
1/3 cup chopped garlic
2” piece of ginger, minced
t. Coriander
1 can coconut milk
1 bag frozen chopped spinach
2 Tbs. cilantro, plus some for garnish

Wash the lentils well, and drain. Soak in 2 cups of water for 1 hour. Drain. Put lentils in a large stock pot with 3 cups of water and bring to a boil. Skim off the scum and drain again. Put back into stockpot and add 3 cups of water, the jalapeno peppers and half the ginger. Simmer for 45 minutes until soft, stirring constantly, so that the bottom doesn't stick. Meanwhile, in a large, heavy sauté pan, sauté the onions in 1 Tbs. coconut oil until translucent. Push the onions to the rim of the pan and add the other Tbs. of coconut oil, ½ of the minced garlic, and the tofu. Cook until the tofu gets golden brown. Remove the tofu and onions from pan and set aside in a bowl. To the same pan, add the ¼ cup of coconut oil, along with the pureed fire roasted tomatoes and the tomato paste. Cook for a few minutes, browning the tomato paste. Add the cayenne pepper, coriander, fenugreek, and remaining garlic and ginger, continue cooking for another 5 minutes. Add the coconut milk. Return the tofu and onions to the pan and let simmer for 10 minutes. Add the tofu mixture to the pot of lentils, along with the bag of frozen spinach. Stir and let simmer for 30 minutes. Add the cilantro, and adjust the spices to your taste.


iEat Green - Mark Winne - 03.08.18

March 8th, 2018

Mark Winnie is the author of the new book, Stand Together or Starve Alone: Unity and Chaos in the U.S. Food Movement, which is a call for collaboration. As a food activist and co-founder of a number of food and agriculture policy groups including the City of Hartford Food Policy Commission, the Connecticut Food Policy Council, End Hunger Connecticut!, and the national Community Food Security Coalition, Mark recognizes the need for us to all work together if we really want to make progress. He was an organizer and chairman of the Working Lands Alliance, a statewide coalition working to preserve Connecticut’s farmland, and is a founder of the Connecticut Farmland Trust. Mark was a member of the United States delegation to the 2000 World Conference on Food Security in Rome and is a 2001 recipient of  the U.S. Department of Agriculture Secretary’s Plow Honor Award. From 2002 until 2004, Mark was a Food and Society Policy Fellow, a position supported by the W.K. Kellogg Foundation.

Since 2013, Mark has served as a Senior Advisor at the Johns Hopkins Center for a Livable Future, where he works on local and state food policy. His essays and opinion pieces have appeared in the Hartford Courant, the Boston Globe, The Nation, In These Times, Sierra Magazine, Orion Magazine, Successful Farming, Yes! Magazine, and numerous organizational and professional journals. Mark blogs regularly at In addition to his newest book, Mark is the author of Closing the Food Gap: Resetting the Table in the Land of Plenty (Beacon Press 2008), and Food Rebels, Guerilla Gardeners, and Smart Cookin’ Mamas: Fighting Back in an Age of Industrial Agriculture (Beacon Press, 2010). Mark currently writes, speaks, and consults extensively on community food system topics including hunger and food insecurity, local and regional agriculture, community food assessment, and food policy.


Herbed Tofu Medallions with Shitake Mushroom Coulis
4 servings
1 cake, Organic Extra Firm Tofu, cut into
¼ “ thick slices, then halved into triangles
¼ cup nutritional yeast
½ t. dried thyme
½ t. marjaram
1 t. garlic powder
½ t. oregano
¼ t. salt
1/8 t. pepper
Sautéed Shitake
¼ cup diced shallots
¼ cup celery, finely diced
3 cloves garlic, minced or pressed
2 cups sliced Shitake mushrooms
2-4 Tbs. water
¼ cup red wine
2 t. tamari
1 Tbs. chopped sage
Fresh ground pepper
1 Tbs chopped parsley
1 cup vegetable stock
1 Tbs red wine
1 Tbs. mashed avocado
1 clove garlic
1 Tbs. chopped parsley
Make a mixture of the nutritional yeast, thyme, marjoram, garlic powder, oregano, salt and pepper and put into pie plate. Bread the tofu medallions with the mixture on both sides. Lay out on a cookie sheet lined with parchment paper. Bake at 400 degrees for 20-30 minutes, turning over half way through, when golden brown. Sauté the shallots in a dry cast iron pan, adding 1 Tbs. of water at a time, to keep it from sticking. After a few minutes, add the celery and garlic, and continue sautéing

until soft, adding a bit more water as needed to prevent sticking. Add the shitake mushrooms and continue cooking. When they start to wilt, add the ¼ cup of red wine, the tamari, pepper and sage. Cook until the liquid has evaporated. Remove mushrooms into a bowl and add the tablespoon of parsley. Set aside. In the same pan, add the cup of vegetable stock, and the tablespoon of wine. Using a garlic press, add the garlic. Let it cook down for 5 minutes, until reduced by half. Whisk in the mashed avocado until smooth. Add the parsley. Pour the sauce over tofu cutlets and top it with the Shitake mushrooms, Garnish it with plenty of fresh parsley. Serve immediately.


iEat Green -Ruth Richardson, Executive Director of Global Alliance for the Future of Food - 03.01.18

March 1st, 2018

Ruth Richardson is the Executive Director of the Global Alliance for the Future of Food, a unique coalition of foundations committed to leveraging their resources to help shift food and agriculture systems towards greater sustainability, security, and equity. In this capacity Ruth serves on the Steering Committee of TEEB for Food and Agriculture led by UNEP, and on the Advisory Committee of the Global Urban Food Policy Pact. She also sits on the Board of Ecojustice - Canada’s only national environmental law charity with a 25-year track record of winning legal victories for people and the planet.

She brings nearly twenty years of experience in the philanthropic sector to her role at the Global Alliance, and of particular relevance to this undertaking, has extensive experience starting new and complex things. These include being the first Director of the Unilever Canada Foundation, Founding Chair of the Canadian Environmental Grantmakers’ Network, and the first Environment Director at the Metcalf Foundation providing a cornerstone to the Ontario sustainable food systems community. Her tenure at the Metcalf Foundation also included acting on the Advisory Committee of the City of Toronto, Board of Health, Toronto Food Strategy to develop an action plan to improve the food system of the Toronto city region. 

Ruth also served as the lead consultant to establish The Circle on Philanthropy and Aboriginal Peoples in Canada and has worked with private-public partnerships on sustainability issues and cross-border collaborations, such as coastal fisheries management. She sat on the founding advisory committee of the Laidlaw Foundation’s Children and Environmental Health program helping to initiate a key program on toxics reduction in Canada and she was the Founder and past-Chair of Small Change Fund, a web-based vehicle for micro-philanthropy in Canada.  Ruth has lived in Europe, worked on an agricultural kibbutz, and has traveled widely in Africa and the Middle East. She and her husband own a small farm just east of Toronto, ON, where they have been known to run a small organic garlic operation and she writes her own food blog.


Seaweed Sauté with Carrots, Parsnips, Brussel Sprouts

2 cups Arame, Hizike or other
2 parsnips, cut into julienne strips
3 carrots- cut into julienne strips
1 Large onion- cut into slivers
4 Tbs. Tamari
2 Tbs Mirin
2 TB garlic, minced
2 cups Brussel Sprouts - grated
1 teaspoon dark sesame oil
1 Tbs. chopped cilantro
¼ cup pumpkin seeds
2 Tbs. minced ginger
Place the seaweed in a medium sized stainless or ceramic bowl, and cover
with boiling water. Let stand for 15 minutes or longer.
Meanwhile, Sauté the onions for 5 minutes, then add the carrots, parsnips,
garlic and ginger, and cook for 5 minutes. Drain the seaweed (reserving the
water) and add the seaweed to the skillet. Add ¼ cup of the saved water, 2
Tbs. of the tamari, and1 Tbs. of the mirin. Add the brussel sprouts. Mix and
cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add
the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the
pumpkin seeds and cilantro, reserving some for garnish.
Can add Tofu for more substantial meal.


iEat Green - Bren Smith- GreenWave and Thimble Island Ocean Farm, - 02.22.18

February 22nd, 2018

Bren Smith is the Executive Director of GreenWave , an ocean farmer and fisherman-run organization, dedicated to supporting a new generation of ocean farmers and innovators who are working to restore ecosystems, mitigate climate change, and build a blue-green economy. He is also the owner of Thimble Island Ocean Farm, where he pioneered the development of restorative 3-D Ocean Farming. Bren is a lifelong commercial fisherman, and was named one of Rolling Stone’s “25 People Shaping the Future” and featured in Time Magazine’s, Best Inventions of 2017. He is the winner of the 2015 Buckminster Fuller Challenge, one of the most important prizes in sustainability, and has been profiled by CNN, The New Yorker, and National Geographic.


Coconut Curry Tempeh and Vegetables with Rice Noodles
To serve 8
2 cakes organic Tempeh, cut into cubes
2 Tbs. coconut oil
2 tablespoon scraped, finely chopped fresh ginger root
1 tablespoon finely chopped garlic
1 onion, cut into slivers
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon turmeric
½ t. cardamom
½ t. ground coriander
3 carrots, cut in bite size pieces
1 head broccoli, cut up into bite size pieces
½ large cauliflower
1 can chick peas, drained
1 red pepper, cut into bite size pieces
4 teaspoon Thai red curry paste
2 can coconut milk
1 Tbs. honey
1 cup organic raw cashews
1 lb. organic rice noodles, cooked all dente, drained, and run under cold water to wash off starch
Cilantro or parsley for garnish

For Baked Tempeh Cover a cookie sheet with parchment paper. Spray with coconut oil, and spread out tempeh, leaving space between each piece, so that it can cook well. Sprinkle with curry powder, cumin, garlic powder, turmeric and ginger, and bake for 15-20 minutes, until golden brown, turning half way through. Remove from oven and set aside.

In a wok, sauté the onions in coconut oil, until translucent. Add the carrots, ginger, garlic, curry powder, cardamom and coriander and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft. Add 2 Tbs at a time of boiling water to the wok, to keep it from sticking. Add the cauliflower and cook for another 5 minutes, until soft. Then add the broccoli, red pepper and chick peas. In small bowl or mixer, combine the coconut milk with the Thai Red Curry Paste and honey, mix well and then add it to the wok. Add the cooked tempeh to the wok and combine well. Let simmer for 10 minutes, allowing for all of the flavors to come together. Add the noodles to the wok, and let them heat up in the coconut curry sauce. Toss in the cashews and sprinkle with cilantro before serving.

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