iEat Green - Pat O’Neill- Founder and CEO to Amp Your Good - 06.14.18

June 14th, 2018

Patrick O’Neill is the Founder and CEO of Amp Your Good (Amp Your Good is a Founding Partner of the #GiveHealthy Movement). After graduating from West Point and serving on active duty in the US Army, he began a private sector career spanning real estate, energy, technology and social enterprise. He has founded, co- founded and led several companies and has served on the board of directors of for profit, not for profit, public and private companies. His mission driven work began in his local church while growing up, continued at West Point, in the US Army, via his support of various non-profit organizations during his career and through youth sports coaching and mentoring. Amp Your Good combines Pat’s passion for disruptive technology, health and for making a difference in the lives of others. He is married and has four children - 2 boys and twin girls. He enjoys skiing, science fiction, youth sports and cooking.

Banana, Chocolate and Raspberry Mousse with Chocolate Drizzle

Banana Filling:
1 cake Silken Tofu, pressed
2-3 bananas
¼ cup maple syrup
¼ cup coconut oil
1 teaspoons vanilla
Chocolate Filling:
1 cake Silken Tofu, pressed
½ cup coconut milk
1-teaspoon vanilla
¼ cup coconut oil
¾ cup Maple Syrup
1 ½ cups Cacao powder
Raspberry Filling
1- 12 oz package froz. organic Raspberries
1 cake silken tofu, pressed
½ cup raspberry liqueur, such as Chambord
¼ cup maple syrup
¼ cup coconut oil
1 t. vanilla
pinch of salt
Chocolate Drizzle-
½ cup Raw Cocoa Powder
½ cup maple syrup
2 Tbs. coconut oil
½ teaspoon vanilla
Combine the ingredients for each layer separately in food processor. Pour filling into clear cups, one layer at a
time. Refrigerate for 30 minutes, before drizzling with chocolate. Return to refrigerator for 2 hours, before


iEat Green - Chef Sara Boan & Chef Linda Soper-Kolton – Catskill Animal Sanctuary - 06.07.18

June 7th, 2018

Sara Boan has been a vegan chef and culinary instructor at Catskill Animal Sanctuary since 2016. Born and raised in the Appalachian foothills of southeastern Ohio, Sara learned to cook in the kitchens of her mother and grandmothers, where she learned the importance of home-grown ingredients, time around the table with family and friends, and infusing every dish with love. She continues this legacy in her sold-out cooking classes and popular food demonstrations, where she showcases delicious vegan recipes with a side of compassion and kindness. Sara holds degrees and certificates from Ohio University, The Natural Gourmet Institute for Health and Culinary Arts, and the Academy of Culinary Nutrition. Sharing her passion for delicious plant-based foods and living a compassionate vegan lifestyle are the great joys in her life. When she's not cooking, you can find her knitting and spinning with vegan fibers, snuggling with her cats, and spending time with her partner.

Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to operating her vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to strategize, teach, blog, and kiss pigs. Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, early family memories of potatoes boiled without water, Friday’s clean-out-the-fridge “spaghetti surprise,” and holiday mashed potatoes made with milk powder and potato flakes inspired Linda to learn how to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering. She eagerly shared these meals and treats with roommates and co-workers. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others. In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute for Health and Culinary Arts. Combining a certification from the Institute for Integrative Nutrition as a holistic health coach and a lifelong love of nature and all its beings, Linda is driven to love and influence others through compassionate, plant-based

Crispy Sesame Tofu with Spring Asparagus Stir-Fry
olive oil
1 block Organic tofu
4 ¼ tsp. ginger, minced
4 ¼ tsp. garlic, minced
¼ cup mirin
¼ cup tamari
2 Tbs. dark sesame oil
2 t. hot sesame oil (optional)
2 Tbs. toasted sesame seeds
1 onion, cut into slivers
1 carrot, chopped
1 bunch broccoli, cut into florets
1 bunch Asparagus, cut into 2 inch pieces
1 bunch kale, chopped
½ c frozen corn
4 scallions, thinly sliced, for garnish

1. Cut block of tofu into thirds and lay on dish towel to absorb water. Cover with
another dish towel and press lightly. Then cut into cubes.
2. In a cast iron pot, heat olive oil, then add tofu cubes and sauté until slightly
browned. Add 2 tsp ginger and 2 tsp garlic and sauté a few minutes more.
3. Add mirin, tamari, sesame oils, and sesame seeds.
4. Meanwhile, in a wok, sauté onion in olive oil until translucent. Add carrots and
continue frying, adding more olive oil as needed.
5. When soft, add 2 tsp garlic and 2 tsp ginger. Add broccoli and continue cooking
until soft.
6. Add the kale, and corn and sauté 2 minutes.
7. Deglaze pan with mirin and tamari.
8. Add dark sesame oil, hot sesame oil, and tamari to taste. Remove vegetables
from wok and place on a platter.

9. Using the same wok, add a little bit of olive oil, asparagus and remaining garlic
and ginger, sauté for 2 minutes, splash with mirin and tamari. Remove
asparagus and place on top of other vegetables.
10. Serve on platter with sesame tofu.
11. Garnish with scallions and serve with brown rice or other grain.


iEat Green - Dr. Pam Popper – Wellness Forum Health - 05.31.18

May 31st, 2018

Dr. Pam Popper is a naturopath, an internationally recognized expert on nutrition, medicine and health, and the Executive Director of Wellness Forum Health.  The company offers educational programs for consumer and healthcare providers that facilitate evidence-base, collaborative and informed decision making for health-related matters.


Dr. Popper serves on the Physician’s Steering Committee and the President’s Board for the Physicians’ Committee for Responsible Medicine in Washington D.C.  She served as part of Dr. T. Colin Campbell’s teaching team at eCornell, teaching part of a certification course on plant-based nutrition. She has been featured in many widely distributed documentaries, including Processed People and Making a Killing and appeared in the acclaimed documentary Forks Over Knives, which played in major theaters throughout North America in 2011.  She is one of the co-authors of the companion book which was on the New York Times bestseller list for 66 weeks. Her most recent book is Food Over Medicine: The Conversation That Can Save Your Life.


Dr. Popper is featured as one of the lead experts in Food Choices, which was released in September 2016, and is co-author of the companion book for this film. She will be appearing in The Yoyo Effect, to be released summer 2018 and is writing the companion book for this film as well.


Dr. Popper is also a lobbyist and public policy expert, and continually works toward changing laws that interfere with patients’ right to choose their health provider and method of care.  She has testified in front of legislative committees on numerous occasions, and has testified twice in front of the USDA’s Dietary Guidelines Advisory Committee.  


Raw Triple-Layer Banana, Chocolate, and Peanut Butter Mousse Cake with Ganache

* Before starting, soak 3 cups of cashews in water for 3 hours or more. You will end up with 4½ cups of soaked cashews for this recipe.



1 ½ cups raw almonds

1 ½ cups macadamia nuts

1 ½ cups dates

½ cup shredded coconut

pinch of salt, optional


Banana Filling:

1 ½  cups of soaked cashews,

2 bananas

¼ cup maple syrup

2 Tbs. coconut oil

1 teaspoons vanilla


Chocolate Filling:

1 ½ cups soaked cashews

Peanut Butter Filling:

1 ½  cups soaked cashews

1 cup peanut butter

1/4 cup Maple Syrup

3/4 cup coconut milk


Ganache Layer-

1 cup Raw Cocoa Powder

1 cup maple syrup

¼ cup coconut oil

1 teaspoon vanilla


Raspberry Garnish

½ pint organic raspberries

1-teaspoon vanilla

2 Tbs. of coconut oil

2 Tbs. water

½ cup Maple Syrup

½ coconut milk

1 ½ Cacao powder


To make Crust

In food processor, combine the ingredients.

Process until blended. Press mixture into pan and work it up the sides. Using opposite hand, make the edge of crust smooth and even.


For fillings:

Combine the ingredients for each layer separately in food processor. Pour filling into crust. Put in freezer for 30 minutes between each layer, adding chocolate ganache on top as the last layer.


Freeze again.

Remove from freezer, 30 minutes before serving.

Garnish with fresh raspberries.



iEat Green - Gabriela Álvarez - Liberation Cuisine - 05.24.18

May 24th, 2018

Gabriela Àlvarez is the chef and founder of Liberation Cuisine. Liberation Cuisine was founded in 2014 with the intention of nourishing movements for social change, using sustainable ingredients and practices. Gabriela began cooking after studying Community Health at Brown University. The kitchen became her way to tackle health disparities and inequalities in the food system, while still maintaining a focus on self-determination and ancestral healing practices. Gabriela cooks almost exclusively for people doing justice work in the world: activists, artists, healers, farmers, educators, and more. Her menus are Puerto Rican centered and highlight ingredients that are local and seasonal to where she's cooking. She has cooked for Soul Fire Farm’s Black and Latinx Farmer Immersion Programs, as well as Harriet’s Apothecary Healing Villages, Bedstuy Pride, and Race Forward's Racial Justice Trainings. Gabriela also teaches cooking classes dedicated to food as resiliency, and honoring traditional food preparations.


iEat Green - Michael Schoudel- Conscious Kitchen - 05.17.18

May 17th, 2018

Michael Schoudel is the Executive Chef and Owner of Conscious Kitchen, a healthy meal delivery service, on Long Island, NY. Conscious Kitchen delivers healthy meals, made with locally-sourced and organic ingredients, directly to their neighbors, all with an emphasis on environmental sustainability. A lifelong resident of Sea Cliff, NY, Michael posses a BA in Music Composition from Binghamton University, and is currently finishing a second BS in Mathematics at Queens College. Michael has worked as a local Chef for over 15 years, forming close relationships to the customers in his community, and getting to know their dietary needs. Conscious Kitchen was launched in early 2017 to meet what Michael saw as the growing demand for healthy delivered foods, especially plant-based options, while also combating the excessive waste and environmentally egregious practices he encountered in the food industry.


iEat Green - Galen Foulois is the founder of RestoreFood - 05.10.18

May 11th, 2018

Galen Foulois is the founder of RestoreFood. At an early age, Galen was impacted by the importance of making healthy nutrition decisions and how they can impact a healthy lifestyle while his mother was battling breast cancer. That experience awakened Galen to digging deeper into how food is grown, produced and prepared and recognizing that every bite we take impacts our overall well-being. After a business career in media technology, Galen turned his focus directly to food. He attended the Natural Gourmet Institute's Health Chef Training in New York City. Galen is currently working with private clients, in conjunction with other wellness professionals, to develop comprehensive nutrition and lifestyle plans to help clients overcome particular health conditions, or to maintain a healthy lifestyle and prevent illness. Galen is also working to influence food as medicine policies and awareness, through public and private action.


Homemade BBQ Sauce
2 large onions, chopped (2 ½ cups) 3 large organic green peppers, chopped
1 organic yellow pepper, chopped 4 jalapeño peppers, chopped
1 cup coconut oil 10 cups organic diced tomatoes
4 celery stalks (1 ½ cups) 1 jar organic tomato sauce
8 Tbs finely chopped garlic 2 Tbs. Dijon mustard
1 t. dry wasabi mustard 8 Tbs. horseradish
1 cup Worchester sauce 2 cups White Vinegar
1 cup honey 2 Tbs. chili powder
2 Tbs sea salt 1 Tbs. marjoram
2 tsp. thyme 2 Tbs. oregano
1 Tbs Tarragon 1 Tbs. Basil
8 Tbs molasses 2 Tbs. liquid smoke
1 Tbs. cayenne pepper 2 tsp Red Pepper Flakes (more if desired)
22 shots of Tabasco sauce 10 cups water
4 small cans of organic tomato paste

To Make the Sauce- In large, heavy pot, sauté the onions in the coconut oil for 5 minutes. Add the peppers, celery and garlic and cook for 5 more minutes. Add the remaining ingredients and simmer for 45 minutes to an hour. Adjust spices to taste.

Meanwhile, cut the Tempeh in half, then into quarters, then down the horizontally down the middle to make each piece thinner. You should have 8 pieces. Line a cookie sheet with Parchment paper and spray with olive oil. Lay Tempeh out on parchment paper and bake for 15 minutes. Turn Tempeh over, and bake for another 10 minutes, until golden brown on both sides. Cover bottom of a 9” x 13” baking dish with BBQ sauce and lay out Tempeh in a single layer. Cover the top of the Tempeh with BBQ sauce and repeat, until all of the Tempeh is covered with BBQ sauce. Let marinate for 30 minutes.


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.

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