iEat Green with Bhavani

iEat Green - 06.23.22 - Donna Ayer and Missy Cipriano

Bio: 

Donna Ayer, Executive Director

Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need.

Missy Cipriano, Director of Operations and Volunteer Services

The wise words of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others.  We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life.

 https://southingtonbreadforlife.org/

 

Tofu Quiche with Broccoli, Asparagus and Shiitake Mushrooms
Preheat oven to 425’ degrees
Makes 1 quiche
Ingredients
1 prepared Vegan pie shell
1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese

1 Tbs. ground flax seed
1 Tbs. apple cider vinegar
1 Tbs. water
½ Block extra firm Tofu
¼ cup, plus 1 Tbs. Oat Milk
½ t salt
¼ t. white pepper
¼ t. nutmeg
2 Tbs. fresh chopped dill, plus 1 t. for garnish
2 Tbs. Dijon mustard
1 cup broccoli florets, cut small
1 onion, diced
10 Shiitake mushrooms, stems removed, sliced
10 stalks asparagus, sliced on diagonal 1” long
½ cup cherry tomatoes, sliced thin
1 t. minced garlic
1 Tbs. mirin
1 Tbs. tamari

Directions

1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.

2. Let sit for 10 minutes.

3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.

4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.

5. Add the apple cider vinegar and flax seed mixture. Blend again.

6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.

7. Season with the mirin, and tamari.

8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.

9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.

 

iEat Green - 06.16.22 - Raul Nieto

Raul Nieto, is a biologist and the director of The ITAPOA PROJECT based
in the Choco region of Colombia and Ecuador.
He has been working on this project since 1989. The ITAPOA PROJECT
conbines scientific research, conservation and culture of the region. The goal
of the project is to save habitat for amphibians in danger of extinction thru
doing research, helping people cultivate organic cacao in deforested areas in
order to get a better profit and to stop selling the primary forest trees to
logging companies. They are planting African palms and trying to stop the
growing of illicit crops, while building cattle ranches for livestock.
They are making chocolate from the cacao, along with other products, and
working to find markets for the products. 
Another goal of the project is to help connect the culture and musical culture
of the region to their environment.
www.itapoaproject.com

www.HosteriaItapoa.com

www.ItapoaR

 

Grilled Banana, Mango and Pineapple with Rum Molasses
Glaze
4 Organic Bananas- cut in half lengthwise, peels left on
½ ripe pineapple (organic, if possible), cut into slices about 1/2 “ thick
2 Organic Mangos, cut in half and pitted
3 Tbs. Oil
For Glaze
¼ cup dark rum
¼ cup organic pomegranate molasses
¼ cup coconut oil
2 Tbs. lime juice

To make Glaze
In a small saucepan, combine the coconut oil, rum, molasses and lime juice. Cook over
med. heat, until combined, and flavors are blended
To Grill Fruit
Brush fruit with oil and spray grill rack. Lay cut side down in grilling rack, and cook
over fire for 2 minutes. Flip fruit, brush with glaze, and cook 1 minute longer.

iEat Green - 06.09.22 - Dr. William Li

Bio:
William W. Li, MD, is an internationally renowned physician, scientist and author of the
New York Times bestseller “Eat to Beat Disease: The New Science of How Your Body
Can Heal Itself.” His groundbreaking work has led to the development of more than 30
new medical treatments and impacts care for more than 70 diseases including cancer,
diabetes, blindness, heart disease and obesity. His TED Talk, “Can We Eat to Starve
Cancer?” has garnered more than 11 million views. Dr. Li has appeared on Good
Morning America, CNN, CNBC and the Dr. Oz Show, and he has been featured in USA
Today, Time Magazine, The Atlantic and O Magazine. He is president and medical
director of the Angiogenesis Foundation and is leading research into COVID-19. 
ABOUT “EAT TO BEAT DISEASE”:
Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself from
cancer, dementia, and dozens of other avoidable diseases. 
Forget everything you think you know about your body and food, and discover the new science of how the body heals
itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to
Beat Disease.
We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist,
Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve
cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods
to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the
body's defense systems.
The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your
body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight
cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions.
 https://drwilliamli.com/book-li/
ABOUT THE MASTERCLASS:
Join world renowned scientist, physician, and New York Times bestselling author Dr. William Li as he shares his wealth
of knowledge and research that has impacted more than 50 million lives. Dr. Li is a true pioneer in food as medicine
and has discovered more than two hundred foods that activate the body’s hardwired health defense systems:
angiogenesis, regeneration, microbiome, DNA protection, and immunity. During this sixty minute free masterclass Dr.
Li will break down each of the health defense systems to help you understand the basis of how they function and then
share specific foods that you can use to activate each one. These are the same foods that Dr. Li has studied in detail to
understand their abilities to combat and prevent things like cancer, cardiovascular disease. 
https://drwilliamli.com/masterclass/

Miso Salad Dressing

Makes enough for 2 salads
Ingredients
2 Tbs. Miso
2 Tbs. Orange Juice
1 Tbs. minced ginger
½ t. minced garlic
1-½ Tbs. Rice Vinegar
1 t. tamari
1 Tbs. safflower oil
1 t. maple syrup
1 t. sesame oil
2 Tbs. Tahini
1 Tbs. Lemon Juice

Add all ingredients into Mini Food Processor and process
until smooth.

iEat Green - 06.02.22 - Jaclyn Rutigliano

Jaclyn Rutigliano
Hometown Flower Company

Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective,
a Long Island-based sustainable floral design studio and pop-up flower
truck. After 15+ years working as a publicist and branding/marketing expert,
working with start-ups, non-profits, travel companies, and more, she started
designing flowers as a form of stress relief, giving her a way to reconnect
with nature and have a method of creative expression. It was then that she
realized she had inherited the “floral gene, following in the footsteps of her
parents and grandparents as a third generation florist. Having previously
worked with the slow fashion movement, she applied her learnings about
ethical and sustainable sourcing and responsible business and became
committed to launching a sustainable floral design studio, exclusively
working with locally-grown flowers. She launched Hometown Flower Co.
alongside her husband, Marc Iervolino, on Mother’s Day 2019, the biggest
day of the year for flowers, with a commitment to changing the status quo of
our expectations for and relationship with flowers.

 

Watermelon, Mint, and Cashew Chevre Salad
1 medium seedless watermelon, cut into 1” cubes
1/3 cup white balsamic vinegar
Juice of ½ a lemon
2 Tbs olive oil
salt and pepper
2 packages of Miyoko’s Creamery Herbs de Provence Cashew Cheese, cut into
small cubes
½ red onion, chopped
1 medium bunch of mint, chopped

Directions
1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with
a bowl underneath (this way, you can drink the juice!)
2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a
bowl.
3. Mix the watermelon, cashew cheese, onion, and mint in a large bowl. Chill
in refrigerator.
4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss
right before serving.

iEat Green - 05.26.22 - Richard L. Anderson

Bio:
Richard L. Anderson – For over 40 years, Rick Anderson has
been a successful, marketing communications and public relations
strategist to a wide range of public and private companies,
government agencies and nonprofits. He was the co-director of the
financial services practice at Fleishman-Hillard and co-founder of
the Global Consulting Group, now a part of Nasdaq. Rick began
his career with Textron and later served as Ombudsman and
Assistant Secretary of Economic Affairs for the Commonwealth of
Massachusetts under two governors. Rick has been a BloomAgain
board member since inception in 2014 and currently serves as the
nonprofit’s chief marketing officer.

Sautéed Mushrooms with Onions and Sherry
2 onions, cut into slivers
6 cups sliced mushrooms, any assortment will work
¼ cup olive oil
1/3 cup Sherry wine
1 Tbs. minced garlic,
Tamari to taste
Fresh chopped parsley

Trim off stems of mushrooms and slice.
Heat oil in bottom of wok and add onions. Cook on medium heat until the
onions begin to soften. Add the mushrooms and cook for a few minutes until
the mushrooms begin to wilt. Add the garlic and cook a few more minutes
until the mushrooms are soft. Add the sherry wine and cook until all of the
liquid is absorbed. Splash the mushrooms with some Tamari and cook until
the Tamari glazes and caramelizes the mushrooms.
Garnish with chopped parsley

 

iEat Green - 05.12.22 - Andrianna Natsoulas

Bio:
Andrianna Natsoulas is the Campaign Director for the non-profit
organization, Don’t Cage Our Oceans. Prior to joining Don’t Cage
Our Oceans, Andrianna was the Executive Director for NOFA-NY,
(Northeast Organic Farming Association of New York.) She has
created and implemented comprehensive programs at several other
organizations, including Greenpeace, Food & Water Watch, and
the Northwest Atlantic Marine Alliance (now North American
Marine Alliance) Andrianna has coordinated with the global food
sovereignty movements and has served on national and
international boards and steering committees. Her work inspired
the interviews of over 80 farmers and fisherman, which she
compiled into the book,"Food Voices: Stories of the People Who
Feed Us." Through that work, she excels at alliance building and
networking across cultures and backgrounds. Andrianna also has
broad range of executive level experience from fundraising to
budgeting to management to human resources. Andrianna received
her bachelor’s of science degree from SUNY College of
Environmental Science and Forestry in Syracuse, New York and
her master’s of science degree from the University of Warwick in
Coventry, England. She lives in New York’s beautiful Hudson
Valley.

 

Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes

Serves 4 people 
4 tbsp olive oil
1 large onion, roughly chopped
2 Tbs. Minced garlic
1 Tbs minced ginger
1 t. thyme
1 t. coriander
1 t. ground cinnamon
½ t. saffron threads, soaked in ½ cup boiling water
1 tsp cumin
¼ t. salt
¼ t. red pepper flakes
1 t. Ras Harout Spice Blend
1 bunch broccoli Raab, chopped
1 can chickpeas
1 can Trader Joe’s Giant Baked Beans in Tomato Sauce
15 kalamata olives- halved
15 cherry tomatoes- Halved
2 Tbs. toasted pine nuts
1 lemon, juiced
a handful fresh chopped parsley

In a Tagine:
1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it
softens.
2. Add garlic, ginger and the spices.
3. Add the broccoli raab and let that cook down a bit.
4. Add the giant beans, chickpeas, tomatoes and olives.
5. Add the saffron with the soaking water. Bring the stew to a boil, then lower the
heat to a simmer and put the Tagine cone top on.
6. Let cook for 5 minutes, allowing all of the flavors to meld.
7. Remove the lid to stir once or twice, and then return the lid.

8. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemon
into the dish.
9. Garnish with fresh parsley
Serve with: Brown Rice or Couscous

iEat Green - 05.05.22 - Carla Kaya Perez-Gallardo

Bio:
Raised by three Ecuadorian women in Queens, New
York, Carla Kaya Perez-Gallardo [she/they] was born
into a home with a kitchen that was always busy. In seventh
grade, they started Saborines, a pie company named after
her grandmother. After graduating from Bard College with
a degree in studio arts, they found a place for herself
cooking and managing kitchens. Following a brief pause
from cooking and a strained attempt to navigate the
traditional art world, in 2016 she became co-founder of Lil’
Deb’s Oasis and is now chef-owner & creative director of
the James-Beard nominated restaurant and community hub
in Hudson, NY.

 

Vegan, GF Artichoke-Spinach Lasagna

Preheat oven to 375°
Ingredients
• ¼ cup olive oil
• 2 onions, diced
• 3 (12-ounce) jars artichoke hearts, coarsely chopped and well drained
• 1 lb. package frozen chopped spinach
• ½ cup white wine
• 1- 8oz package of baby bella mushrooms, sliced
• 3 Tbs. minced garlic
•  Salt and black pepper
• 2 Tbs. nutritional yeast
• 2 cans cannelloni beans
• 2 Tbs. white miso
• 3 cups cashews, soaked for 2 hours in water
• ½ t. nutmeg powder
• 2- 9oz. boxes GF lasagna noodles
• 1 lb tofu, drained
• 1 cup vegan mozzarella cheese (4 ounces)
• fresh chopped parsley
PREPARATION
• Heat the oven to 375 degrees. Boil a kettle of water (an electric kettle works great here).
• Meanwhile, sauté the onions in the olive oil until translucent. Add the mushrooms and 2 Tbs. of
minced garlic. Add the wine and continue cooking for five minutes. Add the artichoke hearts and cook
another 10 minutes. Add the spinach and continue cooking.
• Pour boiling water over the lasagna noodles and let sit for 15 minutes while you prepare the filling.
• While the artichokes are cooking, puree the beans in a food processor. Add the tofu, nutritional yeast,
and miso and continue processing until smooth. Add bean mixture to the pot with the artichokes and
mix well. Season with salt and pepper.
• Make the béchamel sauce; Drain the cashews and put into food processor. Pulse cashews with 2 cups
of water. Add the remaining Tbs. of minced garlic, 1 Tbs. Tarragon, the nutmeg, and generously
season with salt, pepper.
• Assemble the lasagna: Spray a large lasagna pan with olive oil. Put a thin layer of the cashew
béchamel sauce down on bottom of pan. Put down a single layer of lasagna noodles, letting the ends
rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Lay down
another layer of lasagna noodles. Spread the remaining bean filling over the noodles. Put down
another layer of noodles and cover with the entire casserole with the remaining cashew béchamel sauce.
Evenly sprinkle the vegan mozzarella on top.
• Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the
mozzarella and the exposed ends of the noodles are golden brown and crispy, Let cool for at least 10
minutes before slicing.
Garnish with fresh chopped parsley.

iEat Green - 04.28.22 - Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She
was the host of the television series Healthy Living with CHEF AJ which
aired on Foody TV. A chef, culinary instructor and professional speaker, she
is the author of three bestselling books,The Secrets to Ultimate Weight
Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food
Addiction and Lose Weight Without Going Hungry, Own Your Health and
The 10th Anniversary Edition of Unprocessed, all which have received
glowing endorsement by many luminaries in the plant based movement.
 
Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles
where she was famous for her sugar, oil, salt and gluten free desserts which
use the fruit, the whole fruit and nothing but the whole fruit. She
broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.  She
is the creator of the Ultimate Weight Loss Program, which has helped
hundreds of people achieve the health and the body that they deserve and is
proud to say that her IQ is higher than her cholesterol.  In 2018 she was
inducted into the Vegetarian Hall of Fame.

 

Kale and Napa Cabbage Salad with Carrots and Cranberries,

served with a Japanese Dressing

Ingredients;
6 cups kale leaves, chopped
12 cups Napa Cabbage leaves, cut into thin slivers
2 cups grated carrots, about 6 large carrots
2 cup dried cranberries
3 Tbs. Olive oil
¼ t. salt
Japanese Dressing
1 stalk celery
1 Onion
Juice of ½ lemon
Juice of ½ orange
1“ piece of ginger
white pepper (touch)
½ cup. Brown Rice Vinegar
½ cup tamari
1 ¼ cup canola oil
4 Tbs Ketchup
Directions
1. Rinse and dry kale greens, chop or tear it up and place it in a roomy
bowl.
2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale
leaves between your fingers for 5 minutes, until the fibers break down
and the kale gets soft.
3. Add the cabbage, carrots and cranberries
4. Using a blender, make the Japanese Salad Dressing
5. Toss salad with dressing and serve

iEat Green - 04.21.22 - Zahra Tangorra

Bio:
Zahra Tangorra is a Chef/ Culinary Consultant, Business
Owner, Podcaster and Writer living and working in
Brooklyn, New York. Her latest food project is   Zaza
Lazagna, launched in Winter 2021. Zahra and long time
friend and coworker and Ryan Crossman partnered in
creating ZAZA, and took their love of Italian American
food and gracious hospitality, and adapted it into a heat and
eat at home popup. ZAZA has been featured in a variety of
publications including:The New Yorker, The Infatuation,
Eater NY, Busboy and Brooklyn Magazine. Zahra  hosts
two podcasts on Heritage Radio Network, “Life’s a
Banquet”, and “Processing”. Zahra has written for various
publications including “Lenny Letter”, “DVeight
Magazine”, and Dana Cowin’s upcoming “Speaking
Broadly” zine.

Beet Green and Leek Paté
Ingredients
1 bunch beet tops
2 Leeks, tops removed, diced
2 stalks celery, diced
1 cup cilantro
½ cup parsley
1 cup walnuts
2 teaspoons minced garlic
½ t. salt
¼ t. cayenne pepper
1 t. cumin
2 t. Khmeli Suneli (Georgian Spice)
1 t. Tamari
1 Tbs Nutritional Yeast
3 Tbs. olive oil
1. Steam beet tops above 1” of water for 5 minutes. Let cool.
2. Squeeze out all water from beet tops.
3. Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water at
a time if leeks and celery are sticking to pan.
4. Toast the walnuts for a few minutes in a heavy cast iron pan to bring out
the flavor.
5. Puree beet tops in food processor. Add sautéed leeks and celery. Add
toasted walnuts.
6. Add parsley and cilantro, along with all spices. Pulsate until fully blended
and a smooth puree remains.
7. Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor is
running.
8. Adjust spices to taste.
9. Serve with crudités or crackers

iEat Green - 04.14.22 - Marie Burcham, JD,

Marie Burcham, JD, lives in the Pacific Northwest where
they actively garden and work to improve the soil wherever
they are. Their educational background is in Animal
Science and English from the University of California,
Davis and they also have law degree from
Lewis and Clark Law School. After completing law school
and passing the Oregon Bar exam, they practiced in animal
and agricultural law for a few years before joining
Cornucopia’s policy team. Now Cornucopia’s policy
director, Marie is particularly passionate about
conservation agricultural, farm ecology, and animal
welfare. Marie leads Cornucopia’s regulatory advocacy
work and Marie champions authentic organic agriculture in
their research, writing, education, and direct advocacy.

Vegan Curried Egg Salad

Ingredients

1 can Eden Garbanzo Beans
¼ cake extra firm tofu
¼ cup diced celery
¼ cup grated carrots
1 Tbsp. dill
5 Tbsp. vegan mayo
1 t. curry powder
¾ t. black sal

Directions
1. Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they are
chopped, but not pureed. You want them to be chunky. Place in a mixing bowl.
2. Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumble
into bowl with garbanzo beans.
3. Add the celery, carrots and dill.
4. Mix in the mayo, and add the curry powder and salt.
5. Taste and adjust seasoning to your liking.
6. Garnish on a plate with lettuce, tomato and cucumbers, or make into a sandwich on some
delicious whole wheat sourdough bread, with mayo, lettuce and tomatoes.