iEat Green - Adrienne Esposito- Citizen’s Campaign for the Environment - 08.16.18

August 16th, 2018

Adrienne Esposito, Executive Director;

Citizen’s Campaign for the Environment

Adrienne holds a degree in Geology and Environmental Science from CW Post University.  She is a co-founder and Executive Director of Citizens Campaign for the Environment and has been with the organization for 34 years. Adrienne is an outspoken advocate for protecting public health and our environment. She works with a wide variety of community members and crafts campaigns that engage members of the public to “Get Up, Show Up, and Speak Up” on local, state, and federal environmental protection issues. She is active on issues that include remediation of toxic plumes, protection and preservation of land and water resources, support for large scale renewable energy projects, and pesticide reduction. Adrienne champions campaigns that advanced offshore wind energy, obtain state and federal funds for water protection, protect Long Island Sound and reduce plastic pollution.  She has received recognition for her work from the US EPA, Southampton College, Vision Long Island, NYLCV,  Alliance for Clean Energy, Long Island Progressive Coalition, City & State Long Island Power 50 List and more.


Green Bean and Cherry Tomato Salad




3 cups Cherry Tomatoes

8 cups Green Beans 1 Red Onion

1 large red onion

6 Tbs Olive Oil

4 Tbs Pomegranate Vinegar

4 Tbs. chopped shallots

2 t. Dijon mustard

2 t. grated lemon zest

¼ cup chopped basil

¼ cup chopped Italian parsley

2 cloves garlic

¼ t. salt

black pepper and flake salt to taste

½ cup toasted slivered almonds or walnuts


  1. Make ahead of time- Pickled Onions in a small bowl, mix the onions with ½ cup red wine vinegar, 1 Tbs sugar and 1 t. salt. Set aside for 1 hour


  1. Make a dressing with the vinegar, oil, shallots, garlic, mustard, lemon zest, and mustard. Set aside.


  1. Meanwhile, blanch the green beans in salted boiling water, for 3-5 minutes, until desired tenderness, Transfer to a bowl of ice water, and let cool.

Drain and lay out on towel and pat dry.


  1. Cut cherry tomatoes in half.


  1. Remove the onions from the vinegar marinade.
  1. Toss the onions, beans, cherry tomatoes, basil, and parsley with the salad dressing.


  1.  Garnish with the toasted almonds

iEat Green - Chef Marcus Guiliano – chef, green restaurateur & real food activist - 08.09.18

August 9th, 2018

Chef Marcus Guiliano is an award-winning chef, green restaurateur & real food activist. Devoting his career to a whole food, whole life approach, Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is a wine & craft beer expert specializing is small independent brands. Chef Marcus & Aroma Thyme has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Chef Marcus has launched activist/watchdog oriented sites including: & the controversial


July Garden Stir-Fry


1 cake extra firm organic tofu, cut into cubes

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

2 carrots, cut into wedges 

1 Japanese Eggplant, cut into wedges

2 cups green beans (I grew Jack beans and Christmas Lima Beans, both on the Slow Food Ark of Taste)

2 cups chopped kale (or other greens)

2 cups cauliflower, cut into florets

2 bok choy    

1 yellow summer squash

½ red pepper

½ red pepper

6 baby portabella mushrooms, sliced

ginger, 1 inch piece grated

4 cloves garlic

olive oil 

1/4 cup tamari (to taste)

1 tsp. Dark sesame oil

1 Tbsp Hot sesame oil

1/4 cup Aji Marin



Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry. 

Lay tofu cubes out onto a large cookie sheet, covered with parchment paper. Drizzle tofu cubes with olive oil, 2 teaspoons of minced garlic and 2 teaspoons of minced ginger, and 2 Tbsp of Tamari. Using a spatula and your hand, so you don’t break up the tofu cubes, turn the cubes of tofu so they are evenly coated with the garlic, ginger, oil and Tamari. Bake at 400 degree oven for 10-15 minutes, until golden brown, turning halfway done.


Meanwhile, Cover bottom of wok with oil. When oil is hot, add the onions, carrots, garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the green beans and mushrooms. Steam the eggplant for 5 minutes, until soft, before adding to the stir-fry. Add more oil or a little water if needed.  Add the kale and the cauliflower, stir for a few minutes, then add the peppers and summer squash. Again add more oil or water if necessary. 

Add the Bok Choy and cook for a few minutes more, than add the mirin and tamari. Add the cooked tofu to the stir-fry, and toss together. When vegetables are finished (they should be cooked, but not too soft), add the dark sesame oil, hot sesame oil and more tamari if desired.

Garnish with toasted sesame seeds.


iEat Green - Matthew Prescott – Author of Food is the Solution - 08.02.18

August 2nd, 2018

Matthew Prescott is the author of Food Is the Solution: What to Eat to Save the World . He's an advisor to the Good Food Institute, Senior Director of Food & Agriculture for The Humane Society of the United States, and a leading figure in the global movement to reform how we farm and eat. A sought-after speaker and thought leader, Prescott has spent over a decade and a half sharing his ideas with Ivy League universities, Fortune 500 companies, consumers, and more. His work has helped lead to sweeping changes in the supply chains of hundreds of major food companies, impacted countless individuals’ diets, and has been covered extensively by the media: his work has been featured by CNN, in the pages of the New York Times, the Wall Street Journal, USA Today, the Boston Globe, and countless more; he's been published in FORTUNE, the Washington Post, Barron’s and others; and he was even once a guest on NPR’s Wait Wait…Don’t Tell Me. He lives in Texas with his wife, the novelist Lara Prescott .


Rice Paper “Bacon”

4 servings
 10 sheets of rice paper
 2 tablespoons olive oil
 3 tablespoons soy sauce (or tamari for gluten-free)
 2 tablespoons nutritional yeast
 1/2 teaspoon liquid smoke
 1/2 tablespoon maple syrup (this only gives a slight sweetness to round out the flavors, but
you can feel free to omit or reduce it)
 ¼ tsp. onion powder
 ½ tsp. garlic powder
 generous pinch of ground black pepper
 pinch of paprika (I used hot Spanish paprika)
1. Preheat the oven to 400 degrees Fahrenheit.
2. Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated
well; prepare a second wide bowl filled partway with water.
3. Prepare a metal, oven-safe rack with a sheet of parchment paper.
4. Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit
when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife
to minimize this.
5. Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you
have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them
into strips instead. I don't recommend cutting wet rice paper with a knife, it's not as easy as it seems). They
should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper
6. Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the
parchment paper.
7. Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the
marinade again and re-emulsify it; the oil will start to separate over time.
8. Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The
strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be
mostly crispy with some slightly chewy parts.
9. Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It
will stay pretty crispy.


iEat Green - Robert Lee – Rescuing Leftover Cuisine - 07.26.18

July 26th, 2018

Robert Lee is the co-founder of Rescuing Leftover Cuisine, Inc., a non profit food rescue organization, operating in 16 cities and headquartered in New York City. Rescuing Leftover Cuisine provides solutions to prevent excess wholesome cuisine from being wasted by providing services such as food waste consulting, excess food delivery, co-branding services, and tax credit assistance. Robert is a Gates Millennium Scholar who graduated cum laude from New York University. Coming from a humble background, he is committed to doing all he can to help those in need. While at NYU, Robert worked on a club called, Two Birds One Stone, which delivered leftover dining hall food to homeless shelters. Over the four years that Robert was a part of this organization, he learned best practices of operations in delivering food, fostered relationships within the industry, and honed volunteer management skills. During Robert’s three years as president, he helped the organization receive the NYU Green Grant Award for the best green initiative on campus and led volunteers to deliver over 12,000 pounds of food. After graduating, Robert worked at J.P. Morgan Chase & Co. before continuing his passion of helping the hungry and reducing food waste.


Vegan Vegetable Frittata

4-6 servings
Prep time: 30 minutes
Cook time: 35 minutes
1 Tbsp ground flax seed
2 Tbsp water
8 oz firm tofu
1 cup coconut milk
Juice from 1 can of chickpeas
¼ tsp turmeric
1/8 tsp paprika
8 oz vegan cheese (optional)
1 lb chopped frozen organic spinach
¾ tsp salt
¼ tsp ground white pepper
3 Tbsp freshly chopped parsley
1 Tbsp freshly chopped dill
1 Tbsp olive oil
1 medium onion (about 1 cup)
1 large potato or 2 small potatoes
2 large garlic cloves, minced
2 Tbsp white wine
1 tsp dried oregano
1 cup cherry tomatoes
¼ bunch of broccoli (about 2 cups of florets)
6 mushrooms

1. Preheat oven to 400°F.
2. In a small bowl mix ground flax seed and water, set aside.
3. Chop onions, and cube potatoes into quarter-inch cubes.
4. On medium heat in 12 inch cast iron pan, sauté onions and potatoes in olive oil, until potatoes
are soft. As needed, add 2 Tbsp of water at a time, to deglaze pan and prevent potatoes from
sticking. (I usually add 2 Tbsp three times, for a total of 6 Tbsp of water). Keep scraping the
bottom of pan periodically as needed. This will take approximately 10 minutes.

5. While the onions and potatoes are cooking, run frozen spinach under hot water until
defrosted. Drain and then squeeze out extra water. Set a side.
6. Drain tofu and press between a towel to remove excess water. Crumble tofu into food
processor and pour in coconut milk. Pulse until mixture is fully pureed. Scrape down sides and
bottom of food processor and pulse again. Pour pureed mixture into large mixing bowl.
7. Next, using a blender, nutribullet, stand up mixer, or immersion blender, beat the juice from 1
can of chickpeas, also known as aquafaba, until thick and frothy.
8. Fold the frothed aquafaba into the tofu and coconut milk puree. Then, fold in the ground flax
seed mixture, ½ tsp salt, pepper, 2 Tbsp chopped parsley, dill, turmeric, and paprika into
mixture. Once thoroughly mixed, set aside.
9. Cut broccoli into small florets. Then cut mushrooms into thin slices. Add broccoli, mushrooms,
minced garlic, and white wine into pan. Let cook for 5 minutes.
10. Cut cherry tomatoes in half and add into pan along with spinach. ¼ tsp salt, and oregano.
Continue cooking and keep scraping the bottom of pan as needed for a few more minutes or
until all liquid is evaporated.
11. Pour tofu mixture into pan so as to cover vegetables. Smooth out with spatula so everything
is evenly covered and then put into oven.
12. Bake in oven for about 20-25 minutes, until it is starting to set, and puff up.
13. If adding vegan cheese, remove from oven now and sprinkle on top. Return to oven, and
continue cooking for 10 more minutes, until cheese melts and frittata is firm and has golden
14. Remove from oven. The pan will be very hot. Serve with oven mitt over handle.
15. Cut into wedges and serve. Garnish with 1 Tbsp chopped parsley.


iEat Green - Ryan Madden- Long Island Progressive Coalition - 07.19.18

July 19th, 2018

Ryan Madden is a climate activist and the Sustainability Organizer for the Long Island Progressive Coalition. The Long Island Progressive Coalition is a grassroots organization dedicated to promoting sustainable development, revitalizing local communities, enhancing human dignity, creating effective democracy, and achieving economic, social and racial justice. Ryan has a BA in Political Science & Environmental Studies from SUNY Binghamton. He has experience working with civil society groups within United Nations climate change conferences, with non-profits on community-based clean energy programs, and with grassroots organizations on renewable energy advocacy and climate legislative campaigns.

Quick Vegetable Ginger Rice

4 servings
2 cups cooked org. brown rice
1 Tbs olive oil
1 onion, chopped
2 carrots, diced
1 stalk celery
5 mushrooms
1 cup frozen organic corn
3 Tbs. tamari
2 t. dark sesame oil
2 Tbs. mirin
¼ cup chopped cilantro
½ cup roasted peanuts
6 cloves garlic, minced
2 Tbs grated ginger
4 cups greens,(kale, swiss chard, collards, chopped)
½ head of broccoli, cut into small florets

1. In a wok, sauté onions and carrots in olive oil. After 5 minutes, add garlic and
ginger and cook for 3 minutes.
2. Add the celery and mushrooms and cook on high heat for a few minutes.
3. Add the broccoli and Swiss chard stems, and cook for 3 minutes.
4. Add the greens, tamari, and mirin, and cook the greens down for 2 minutes.
5. Add the cooked rice.
6. When all mixed, add the peanuts
7. Add the frozen corn and dark sesame oil.


iEat Green - Debbie Hillman – Food, Farms, and Democracy Writer/Research - 07.12.18

July 12th, 2018

Born in Chicago, Illinois, now living in Evanston, IL since 1976, Debbie began her career as a professional gardener for 25 years (ornamental design, installation, maintenance) and as a cabinet-making apprentice for 5 years. She is a steadfast community activist, having worked on neighborhood zoning; Complete Streets (pedestrian, bicycle, and public transportation), alternative energy (wind), hands-on education, local economies, civic engagement, and natural resource conservation (soil, water, air, biodiversity). In 2005, she started looking to take a larger role in the world. The food-and-farm system spoke to her in a variety of ways thus co-founded the Evanston Food Policy Council (2005-14), a grassroots organization; working with Evanston’s State Representative Julie Hamos and a large statewide coalition to develop a comprehensive food and farm agenda for Illinois. Today, she still works on food-and-farm policy and projects, and has started to integrate techniques and public policy components involving: money (public banking, co-op business models, crowdfunding, gift economies); democracy (meeting facilitation, inclusion, transparency, participatory budgeting, dialogue & deliberation); spirituality (connection to my highest self, connection all other beings, including non- humans, connection to the universe). Debbie has expanded her scope to the national level, while still paying attention to regional, state, and local activities. Moreover, she is ambitious and impressive in her plight to update the U.S. Constitution with respect to the Iroquois Constitution and Clan Mothers historical evidence of “real democracy and personal liberty that existed under the Iroquois Constitution (The Great Law of Peace).”


Vegan Pesto Spinach Lasagna with Cashew Ricotta
Preheat oven to 350°
Cashew Ricotta Filling
3 cup cashews, soaked for 2 hours or more
2 Tbs. Nutritional yeast
1 t. salt, ½ t. white pepper
Spinach Pesto
1 lb. pk org. froz. chopped spinach
1 onion,
1 Tbs. chopped garlic
¾ cup pesto
1 32 oz. Jar Organic Marinara Sauce
2 Tbs. minced garlic
1 can diced fire roasted tomatoes
1 onion
1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,
¼ cup white wine grated
1 box organic rice lasagna noodles
½ cup chopped parsley
Make pesto according to directions below.
For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook
for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.
Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and
pepper. Pulse until smooth. Taste and adjust S & P.
In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess
water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach
mixture. Save the remaining pesto for another time.
Assemble the Lasagna
Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box.
Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and
sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the
noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the
remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from
oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with
remaining ¼ cup of fresh chopped parsley.
Vegan Pesto
4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
1 Tbs. nutritional yeast
¾ teaspoon salt
¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic
cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture.
When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
Add the nutritional yeast and mix.


iEat Green - Raquel Jacquez- Sylvia Center - 07.06.18

July 6th, 2018


Raquel is the Communications and Partnerships Manager at The Sylvia Center, a NY- based nonprofit that is focused on nutrition education and youth development. Raquel was born and raised in the Central Valley of California. Growing up in the rural town of Bakersfield provided her with unique insight into various layers of our food system, including agri-business, farmworkers’ rights, and the challenges around food education in public schools -- particularly in lower-income, rural communities. It is because of this upbringing that she is passionate about the intersections of food, education, health and the environment. Raquel started her career as a Chef Teacher at the Edible Schoolyard Berkeley, the country's first Edible Schoolyard project created by Alice Waters and the Chez Panisse Foundation. For the past eight years, she has worked with various organizations to create educational programming in the food space with the intent of providing further opportunities for children, youth and adults to have better health outcomes. She led teams of outdoor educators at the Buena Vista and Grimmway Academy Edible Schoolyards, both projects of the Grimm Family Education Foundation in her hometown. Her leadership was key in promoting school wellness policies and professional development for teachers in the Central Valley of CA. Raquel has also worked in restaurant media, research centers at UC Berkeley and the Tisch Center for Food, Education & Policy at Columbia University, where her work was focused on the elevation of food and nutrition programs that can lead to better food environments and public health outcomes. Raquel has two bachelors degrees from the University of California, Berkeley (Philosophy and Ethnic Studies) and holds a Masters degree in Health Education from the department of Health and Behavior Studies, at Teachers College, Columbia University.

Carrot Cake Wedding Cake
with Cream Cheese Frosting

Serves 35-40 people
Makes 3 layers, 12-1/2”, 9-1/2”, and 6-1/2”
Preheat oven to 350*-
Prepare the pans: Spray with oil, Fit the bottom of each pan with a circle of
parchment paper and spray again. Dust with flour on bottom and sides, and
shake out excess flour.
10 cups shredded carrots
2 cup raisins
2 cups org. brown sugar
4 cups WW pastry Flour
4 cup white flour
8 tsp cinnamon
3 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
2 cup chopped walnuts
3 cups org. sugar
10 organic eggs
2 Tbs. vanilla
2 cups org. canola oil
2 cups apple sauce
In a large bowl, mix the shredded carrots with the brown sugar and raisins,
and set aside, letting it marinate while mixing everything else. In another
bowl, combine the flours, cinnamon, baking soda and powder, and salt
together. Mix well. Add the chopped walnuts. In a third bowl, whisk
together the eggs with the sugar until it’s a light yellow in color. Add the oil,
apple sauce and vanilla, and mix. Add the wet ingredients to the dry. Mix
well. Add in the carrots and raisins, and mix until evenly distributed.

Bake at 350 until done. The 2 smaller layers will take approximately 50
minutes, and the largest layer will take about 65 minutes, but keep checking.
The cake will pull away from the sides, as it gets done, and a knife inserted
into center will come out dry. Cool on racks for 10 minutes. Invert cakes and
remove from pan, let cool completely before frosting.
Cream Cheese Frosting
4 lbs cream cheese
¾ cup half and half
1 cup honey
2-3 cups confectioners sugar, depending on sweetness desired
4 Tbs. pure vanilla extract
In a stand-up mixer or food processor, combine all of the ingredients, until
smooth. Add more sweetener or vanilla, according to your taste.
To Assemble
Slice each layer horizontally, to create 2 layers of each size. Using a round
piece of clean cardboard, or improvise with a plate or large round spatula,
separate the two layers. Frost the middle, and put the layer back together.
Repeat with the other 2 layers.
Frost the top and sides of each layer.
Either stack the 3 layers together, decorate with flowers, and serve that way,
or you can purchase wedding cake infrastructure, complete with plastic
columns and dowels, and construct a wedding cake that has space between
each layer for decorating with flowers.


iEat Green - Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit - 06.28.18

June 28th, 2018

Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit Landline number- 

Bio: Youthful stints doing slug labor on a midwestern dairy farm (hot!) and being tossed about on a commercial fishing boat off Nova Scotia (frigid!) taught me that writing about how food is produced is a hell of a lot easier than actually producing it. For several blissful years, I received a steady paycheck from the late, lamented Gourmet magazine. Now I write for the New York Times, Saveur, Epicurious, OnEarth, pretty much anyone who will pay me. I also blog at, which received the 2011 James Beard Award for best food blog. I live on a 30-acre plot in Vermont where I putter around in a large vegetable garden (a great place for a procrastinating writer), tend a small flock of laying hens, make maple syrup, and brew some of the vilest hard cider on the planet.

Tofu and Broccoli with Walnut Sauce

1 cake extra firm organic tofu, cut into cubes
2 Tbs. coconut oil
1 onion, sliced thin
2 carrots, cut into wedges
2 celery, diced
2 t. Khmeli Suneli (available online)
2 t. minced ginger
2 t. minced garlic
1 bunch broccoli, cut into florets
1 cup froz. peas
¼ cup sherry
1 Tbs. tamari
1 cup walnuts- toasted
6 cloves garlic
1 Tbs. tamari (to taste)
1 cup water
¼ t. salt
1 t. Khmeli Suneli
1 Tbs. pomegranate molasses
¼ cup parsley
Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
Heat 1 Tbs. coconut oil in wok. When oil is hot, add the tofu, and sauté until golden brown on one
side, turn over sauté other side. Add the 2 t. of Khmeli Suneli to the tofu and cook for 3 minutes. Add
the onions, celery and carrots, garlic and ginger, and sauté for another 5 minutes. Add the broccoli and
cook for another 5 minutes. Add the sherry and tamari and continue cooking for another 5 minutes,
until vegetables are cooked all the way through.
Meanwhile, make the sauce. Put all of the ingredients into the food processor, and pulse until smooth.
Pour sauce over tofu and vegetables, and serve with rice, noodles or potatoes. Garnish with chopped


iEat Green - Graham Riches – Author of Food Bank Nations, Professor and Emeritus of University of BC - 06.26.18

June 26th, 2018

Graham Riches, is emeritus professor of social work at the University of British Columbia. He was a VSO volunteer in Sarawak (1960-61) before studying at Cambridge and LSE, later practicing community work in London and Liverpool (UK) then teaching social policy as a social work educator in Hong Kong (HKU), Australia (James Cook University) and in Canada at the University of Regina, the University of Northern British Columbia and as a former director of the UBC School of Social Work (1998-2008). His research lies in the fields of poverty, human rights and social policy within Canada and the rich world focusing on the politics of hunger (food insecurity), corporate charity (food banking) and the right to food. In 1985 he first wrote about food banks and their introduction to Canada from the USA in a book entitledFood Bank and the Welfare Crisisfollowed by two edited texts onFirst World Hunger(1997 & 2014), and his most recent bookFood Bank Nations. Poverty, Corporate Charity and the Right to Food(2018). He has been an invited speaker at conferences or consultations in Australia, Canada, Finland, Germany, Hong Kong, Italy (FAO), New Zealand, Spain, Scotland, Sweden, the UK and USA and continues to be active in writing and public speaking within Canada and internationally about domestic hunger, corporate charity, public policy and the human right to adequate food.


Spring Vegetable Primavera

1- 16 oz. package of organic whole wheat pasta;
1 onion, diced
1 carrot, diced
1 celery stalk, cdiced
½ yellow pepper, diced
1 large bunch of broccoli rabe
1 bunch Asparagus, bottoms trimmed off, and cut into 1” pieces on angle
4 white mushrooms
olive oil
¼ white wine
1 head garlic, chopped fine
¼ cup chopped Italian parsely
1 Tbs. Tamari
¼ cup tomato paste
¼ t. red pepper flakes
2 Tbs. capers
¼ cup Kalamata olives, cut in half
Salt and pepper
1. Cook pasta al dente, reserving ½ cup of pasta water
2. Cover bottom of cast iron pan with olive oil. Sauté onions, carrots and celery in
olive oil for 5-7 minutes, until soft.
3. Add the garlic, yellow pepper and broccoli rabe and sauté 2 minutes.
4. Add the mushrooms, and cook for 2 minutes. Add more oil if needed, or use
water instead.
5. Push all of the vegetables to the side, and add the tomato paste to the center of
the pan. Cook for 5 minutes, allowing the flavor of the tomato paste to ripen.
6. Add the asparagus and white wine, capers, olives, and salt and pepper to taste.
7. Add pasta and finish cooking in the sauce, adding 2 Tbs. of the pasta water at a
time, until desired consistency of sauce.
8. May be serves with fresh, shaved Parmesan Cheese or vegan Parmesan Cheese


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

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