iEat Green - 05.12.22 - Andrianna Natsoulas

May 12th, 2022

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

May 5th, 2022

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

April 28th, 2022

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

April 21st, 2022

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,

April 14th, 2022

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.

iEat Green - 04.07.22 - Sean Barrett

April 7th, 2022

Sean Barrett has built a long career creating ocean-centric small businesses
and establishing new models for the utilization of marine resources in North and
Central America. He is the founder of Dock to Dish™️, an expansive network of
small-scale community-based fishery programs, as well as The Montauk
Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil”
movement to revive an ancient symbiotic relationship between regional gardens
and farmlands and our local oceans through the cultivation of macroalgae, such
as sugar kelp, which is converted into a variety of fertilizer and livestock feed
products. 
He serves as an appointed member on the Marine Resources Advisory Council
at the New York State Department of Environmental Conservation, on
the Executive Board at the Northeast Organic Farming Association of New York,
as advisor to the federal Mid-Atlantic Fishery Management Council and has been
named Person of the Year by the United Restaurant and Tavern Owners
Association of New York State.

 

Linguine al Limone with Cashew Crema
4-6 Servings
Ingredients-
2 Lemons- Zest and Juice
1 lb Organic Linguine (or other GF Pasta)
Kosher Salt
1 cup cashews, soaked for 1 hour
1-2 Tbs. Truffle Oil (optional)
3 Tbs. Olive Oil
1 cup frozen petite peas- run under warm water to defrost.
2 Tbs. Nutritional Yeast
¼ cup fresh chopped parsley, plus 1 Tbs.
2 cups pasta water
Salt and Pepper
Preparation
1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each
strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put
into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can
add more lemon juice at the end of recipe if desired). Put in small bowl and set aside.
2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water
to taste like the sea.) Cook until al dente, don’t over cook because pasta will finish
cooking in the sauce.
3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of
water, and puree until very smooth and creamy.
4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the
cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium
heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water.
5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional
yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being
careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time,
until desired consistency is reached. (Cream sauces thicken as they cool, so save some of
the pasta water to add if needed)
6- Season with salt and pepper.
7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest
strips and garnish with chopped parsley.

iEat Green - 03.31.22 - Mandana Boushee

March 31st, 2022

Mandana is an Iranian-American community herbalist,
storyteller, land tender, and a joyous member of the
mycelial network of liberatory thinkers. She is a co-founder
and educator at Wild Gather School of Herbal Studies,
where for the past 8 years she’s had the deep pleasure of
sharing her love and experiences in plant medicine and
community care.
Mandana finds her north star by supporting her
community’s journey back to the land and empowering
others in their reconnection and remembering of
ancestral knowledge and technologies. Through her shared
wisdom and initiatives in the Mahicantuck (Hudson)
Valley, she works to offer her community access to
equitable care, plant medicine, and herbal education.

 

Roasted Farro with Leeks, Mushrooms and Spinach
Preheat oven to 400°
• 4 Tbsp EV Olive Oil
• 3 leeks, dark green part removed, slice down center, wash well and chop
• 1 cup chopped Onions
• 3 cups Sliced Shiitake Mushrooms
• 2 cups sliced baby Bella Mushrooms
• 2 cups Farro
• 1/4 cup Tamari
• 4 cups Vegetable Stock
• 1 cup sliced sundried tomatoes in oil
• 1 lb fresh baby spinach
• ¼ cup chopped Italian Parsley

iEat Green - 03.24.22 - Liz Carlisle

March 24th, 2022

Liz Carlisle is an Assistant Professor in the
Environmental Studies Program at UC Santa Barbara,
where she teaches courses on food and farming.
Born and raised in Montana, she got hooked on
agriculture while working as an aide to organic farmer
and U.S. Senator Jon Tester, which led to a decade of
research and writing collaborations with farmers in her
home state. She has written three books about
regenerative farming and agroecology: Lentil
Underground (2015), Grain by Grain (2019, with co-
author Bob Quinn), and most recently, Healing
Grounds: Climate, Justice, and the Deep Roots of
Regenerative Farming (2022). Prior to her career as a
writer and academic, she spent several years touring
rural America as a country singer.

Asian Stir Fry with Tofu and Peanuts

Preheat oven to 350°
1 block of extra-firm tofu cut into cubes, and dried
between 2 dish towels
oil spray
1 onion, cut in half, then sliced into slivers
2 carrots, cut
2 Japanese Eggplants, cut
3 Tbs grated ginger
2 Tbs minced garlic
1 stalk celery, diced
1 small head broccoli raab
2 cups Napa Cabbage
2 cups Bok Choy
1 red pepper, diced
Olive oil
4 Tbs. Tamari (to taste)
2 Tbs. Aji Mirin cooking wine
2 Tbs. dark sesame oil
1 t. hot sesame oil or red pepper flakes (optional)
1 cup lightly salted peanuts
¼ cup chopped cilantro, optional
1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft.
2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with
1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown,
turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return
to oven for 5 more minutes. Remove from oven and set aside.
3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a
few minutes, then add the celery and red pepper.
4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat,
stirring constantly for 5 minutes.
5. Add the Napa cabbage and boy choy. . Add a little water if needed to prevent sticking. Cook for a few
minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil
and Tamari.
6. Add the peanuts and optional cilantro
Serve with Brown Rice or Udon Noodles

iEat Green - 03.17.22 - Dana Ellis Hunnes

March 17th, 2022

Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLA
Fielding School of Public Health, a Senior Dietitian at the Ronald Reagan
UCLA Medical Center, and author of Recipe For Survival: What You Can
Do to Live a Healthier and More Environmentally Friendly Life with
Cambridge University Press (2022). She earned her BS in nutrition and
human biology from Cornell University, her Masters of Public Health
(MPH) and PhD in Public Health from the UCLA Fielding School of Public
Health at UCLA where she  teaches courses on nutrition, chronic disease,
and the environment. Her research examines the relationships among climate
change, food choices, and food security. She also looks at how these
relationships affect our health, as well as the health of the planet and its
oceans. She is frequently cited in popular media: she has been interviewed
on NBC Nightly News, WBAI radio, Huffington Post, Self Magazine,
Associated Press, US Health and News Report, the Los Angeles Times, and
other news and media outlets.

Seeded Whole Grain Soda Bread- Vegan

Makes 1- 8” Round Loaf-
Ingredients
¼ cup org. millet or brown rice
¼ cup org. quinoa
2 Tbsp, amaranth
1-cup org. rolled oats, plus ¼ cup
1-can coconut milk
1-cup milk alternative (I used oat milk)
2 Tbsp.+1-½ t. Apple Cider Vinegar
1 Tbsp. vegetable oil,
3 cups org. whole wheat flour
1 cup org. all-purpose flour
2 Tbsp. ground flaxseed
1-Tbsp. kosher salt
2 teaspoons baking soda
1/4 cup sunflower seeds, plus ¼ cup
4 Tbsp. coconut oil
3 Tbsp.brown rice syrup
1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using an
immersion blender or mixer, blend the coconut milk until the fat and milk are
combined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in a
warm place and let the milk rest for 10 minutes until it begins to curdle.
2. Meanwhile, in a medium size saucepan, mix the millet or brown rice, quinoa,
amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup of
the coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat and
let sit for 2 hours to cool
3. Preheat oven to 350°F. - Grease an 8" diameter cast-iron skillet.
4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea size pieces.
5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the sauce pan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky.

6. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.

iEat Green - 03.10.22 - Brett and Lena Coleman

March 10th, 2022

Brett Coleman, along with his wife, Lena, are the founders of Agrihood
Living, a website devoted to communities centered around the farm to table
lifestyle.
Brett graduated with a degree in Communications, and entered the fitness
industry, which eventually led him to the world of healthy cooking shows.
Lena’s background is in the motion picture industry, where she worked as
a well-known stunt woman for several years. 
For the last fifteen years, Brett and Lena have enjoyed working as product
reps for the Kitchen Craft Cookware company. This position allows them
the opportunity to share their passion for healthy lifestyle choices with
people from all walks of life. 
About four years ago, after watching a CBS special on Serenbe, a Agrihood
Community outside of Atlanta, GA., Brett’s curiosity was sparked to explore
alternative communities in which to raise his family. Since then, Brett and
Lena have traveled the country exploring the farm to table lifestyle, and blog
about their exciting journey on  AgrihoodLiving.com

 

Scrambled Tofu with Vegetables
Serves 4
1 large onion, chopped
2 small potatoes, cut into quarters
1 t. minced garlic
1 carrot
1 parsnip
1 ½ cup broccoli florets
½ red pepper, chopped
1 zucchini, diced
½ block of extra firm tofu, pressed between a towel to remove water
olive oil
½ t. turmeric
½ Tbs. Tamari
salt and pepper to taste
1 Tbs. chopped dill
2 Tbs. chopped parsley
Procedure
1. In small pot, boil potatoes for 7 minute, until soft, but firm. Drain
2. Meanwhile, in a large skillet, sauté onion, carrots and parsnips in olive oil until soft, approx.
10 minutes, stirring constantly, to prevent burning.
3. Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes.
4. Cut up the potatoes into smaller pieces, and add to the rest of the vegetables.
5. Crumble tofu into sauté pan with the vegetables. Add the turmeric, tamari, Salt and pepper,
and cook for 5 minutes. Taste and adjust S & P
6. Add parsley

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