iEat Green - Steffen Schneider, Rachel Schneider, Jill Jakimetz Institute for Mindful Agriculture

August 15th, 2019

Steffen Schneider has over three decades of experience as a biodynamic farmer and herdsman. Currently he is the Director of Farming Operations at Hawthorne Valley Farm.  He holds a masters degree in agriculture from the Justus Von Liebig University in Giessen, Germany.  

Steffen was part of the team that brought the farm back to economic solvency and success in the early 90’s. He has served in senior leadership capacity for the past 20 years, allowing Hawthorne Valley to experience tremendous growth and diversification of its farming operations including a more recent major infrastructure upgrade of its farmstead.

Since 2007 he has been on the Board of Directors of the Biodynamic Association of North America. Currently he serves as President; he has also served as Treasurer and Vice-President.  Steffen has keynoted national and international biodynamic conferences in the US, Switzerland and New Zealand. Additionally he has conducted workshops at organic and biodynamic conferences in the US, China, Switzerland, and New Zealand.  He is a member of the faculty at the Hawthorne Valley Farm Learning Center and serves as adjunct faculty at the Pfeiffer Center in Spring Valley, NY. 


Rachel Schneider is Director of the Hawthorne Valley Farm Place Based Learning Center which focuses on farm based educational programming for children and families and professional training in the vocation of agriculture. Rachel holds a masters degree in Waldorf education.

As part of her work at the Learning Center, Rachel brought the Farm Beginnings whole farm planning program to the Hudson Valley from its original home with the Land Stewardship Project in Minnesota, organized a yearly Biodynamic Winter Intensive training at Hawthorne Valley and developed and initiated the “Kids Can Cook” summer camp, specifically targeted to underserved children in the Hudson community. Her most recent projects include creating curriculum for the “Real Food Business Planning” course and working with the Bard Prison Initiative to bring a lecture series on the “Emerging Real Food Economy” to inmates at the Woodbourne Correctional Facility in Sullivan County NY.

Rachel has been part of management at Hawthorne Valley Farm for the past 20 years. Prior to her current role, she held the position of market gardener and CSA coordinator for Hawthorne Valley Farm. During this time she was able to develop the CSA program and participated in founding the farm apprentice enrichment program called CRAFT (Collaborative Regional Alliance for Farmer Training) both of which began in 1994. 


Jill Jakimetz brings her food world experience as a farmer, baker, administrator, and educator together with her research world experience in eco-criticism, art, landscape architecture, environmental policy, and geography. She holds a BA and MA in environmental studies from Bates College and the University of Oregon. Her invaluable agricultural training began with two years as a MOFGA apprentice and continued with work at a few farms, including Wintergreen Farm in Oregon. Jill's year as a Fulbright Fellow to the European Union gave her insight into the beginnings of public policy support for "high-nature value farming" in Ireland and other forms of "multifunctional agriculture" in the Netherlands and across the EU. Jill is currently training to become a certified forest therapy guide, an approach which she adapts to help open ways for people to experience farms, soil, self, and nature in a new way.


Stuffed Portobello Mushrooms

Vegan and G.F.


Pre-heat oven to 375 degrees.

4 large Portobello mushrooms, stems removed and saved 

1 onion, diced

1 long Japanese eggplant, diced

2 t. minced garlic

½ cup diced Swiss Chard stems

¼ cup chopped sage leaves

2 cups chopped greens (I used Swiss Chard and Kale)

¾ cup diced assorted peppers

Olive oil

¼ t. Salt and 1/8 t. pepper

½ cup White Wine

2 Tbs. Tamari

½ t. dried tarragon

¾ cup chopped walnuts

2 Tbs. parsley, plus more for garnish


Optional- Either Cheddar or Gruyere Cheese for top


  1. Wipe the mushrooms with a damp cloth. Scoop out the dark underside of the mushroom. Chop the stems and set the tops aside. 
  2. In a heavy skillet, sauté the onions in a little olive oil for 5 minutes, until translucent. 
  3. Add the garlic, mushroom stems and eggplant and sauté for 5 more minutes, then add the chard stems and cook another 5 minutes.
  4. Push the vegetables to the outer rim of the skillet, and add a little more olive oil in the middle. Then add the sage leaves to the oil, and let them brown for a few minutes. Add the peppers, and continue cooking until soft. 
  5. Add the 2 cups of greens, the white wine, the tamari, the tarragon and the salt and pepper. 
  6. Add the chopped walnuts and parsley. Taste, and add more tamari if desired.
  7. Stuff the mushrooms with vegetable mixture. Bake covered for 20-25 minutes, until the mushroom is thoroughly cooked and soft. 
  8. Optional- If choosing to use cheese, add grated cheese to the top and cook for another 5 minutes until melted.
  9. Remove mushrooms from oven and serve on a platter, garnished with more fresh parsley. 


iEat Green - Sarah Leathers and Ellen Palmer

August 12th, 2019

Sarah Leathers

Founder and CEO

Sarah took a vision to heal others using food and made it a reality. She is an inspirational leader who tells stories that inspire action while at the same time she stays grounded in financial information that supports the business. As the Founder and CEO of Healing Meals Community Project she works tirelessly every day to deliver on the organizations dual mission to provide 100% organic meals for families facing a health crisis while empowering their youth volunteers with leadership skills.

Sarah is a graduate of Union College with a BS in Mechanical Engineering and The Institute for Integrative Nutrition as a Certified Health and Wellness Coach. Her passion for helping others while utilizing her engineering and wellness education has led her to work successfully in a variety of industries in both the corporate and non-profit sectors. She has worked extensively with youth along the way. Sarah discovered the healing power of food through her own health crisis and has passionately championed bringing the food is medicine approach to CT by founding Healing Meals in 2015.



Ellen Palmer

Co-Founder and COO


Ellen Palmer the Co-Founder and COO of Healing Meals Community Project, is an inspiring leader dedicated to helping individuals reach their highest potential. Her passion about the healing powers of food drives her to help people, especially youth, live their healthiest and happiest life. Her former corporate career in healthcare and her experience as a Certified Holistic Health and Life Coach come together at Healing Meals. Our dual mission fuels Ellen’s passion to provide 100% organic meals for families facing a health crisis while empowering their youth volunteers with leadership skills.

Ellen studied Business Administration at St. Michael’s College and Holistic Health at The Institute for Integrative Nutrition. Her role at Healing Meals utilizes both her business and her health coaching skills to build the internal and external infrastructure, processes and systems for a sustainable model for community care, youth empowerment as well as health improvement and advocacy. Ellen lives in Simsbury, Ct with her husband and 2 sons.



Onion Top Pesto with Chick Pea Pasta


1 Box Banza Chick Pea Elbow Pasta (8 oz) 

½ cup blanched onion tops (green stems from 2 bunches of onions)

4 cloves garlic

¼ cup parsley

¼ cup walnuts 

¼ cup Olive Oil 

¼ teaspoon salt

1/8 t. pepper

½ cup fresh mozzarella cubes

1 cup cherry tomatoes, cut in half


  1. Bring a large pot of water to a boil, and immerse the onion tops for 1 minute.
  2. Meanwhile, fill a large bowl with ice water. 
  3. Using tongs or slotted spoon, remove the onion tops from water, and immerse in the ice bath. Drain and set aside.
  4. Let the pot of water come back to a boil. Add salt, and cook the pasta according to the package directions. Drain and run under cold water to stop the cooking.
  5. Add the blanched onion stems, the garlic, the parsley, the walnuts and S & P to a mini food processor. Pulse until fully chopped and smooth, scraping down sides as needed.
  6. Pour in ¼ cup olive oil and process until smooth. 
  7. Adjust for taste, adding more garlic, salt or pepper. Can also add basil or cilantro if desired.
  8. Toss pesto with pasta.
  9. Add fresh mozzarella cheese and cherry tomatoes. (may substitute vegan cheese)

iEat Green - Kate Brashares, Executive Director at Edible Schoolyard NYC

August 1st, 2019

Kate is the Executive Director at Edible Schoolyard NYC, a non profit organization that is dedicated to providing an edible education for every child in New York City. The Edible Schoolyard partners with New York City public schools to cultivate healthy students and communities through hands-on cooking and gardening education, in the hopes of transforming children’s relationship with food. Kate is originally from London, but has lived in the U.S. for the past 15 years. After a varied career spanning financial services and marketing, she turned to nonprofit management. Prior to Edible Schoolyard NYC, Kate worked at a charter school network. She brings her passion for children, food and gardening to the Edible Schoolyard. She studied Classics at Cambridge University and has an MBA from Columbia University. She lives in Montclair, NJ with her husband and three children, where she enjoys attempting to turn her wild backyard into a beautiful garden and cooking with her family.


Corn Encrusted Tofu with Japanese Stir Fry, (GF and Vegan)

Preheat oven to 400 degrees

1 and ½ blocks of extra-firm, organic sprouted tofu, cut into cubes

For Corn Crust

¼ cup coconut milk

1 cup Organic Corn Flakes

¼ cup of Tortilla Chip Crumbs

2 Tbs. Chives

½ t. coriander

¼ t. salt

¼ t. black pepper

For Japanese Stir Fry

1 Tbsp. Olive oil

1 onion, cut into slivers

2 carrots, julienne

2 Tbs minced garlic 

1 Tbsp. minced ginger

2 cups broccoli florets

2 cups chopped kale, stems removed

1-1/2 cups snow peas, cut in half

2 Tbsp. tamari

2 Tbs mirin

1 Tbs. dark sesame oil

  1.  Cut tofu into cubes and lay out on clean dishtowel to help remove excess water.
  2. Combine the corn flakes, tortilla chips, chives, coriander, salt and pepper in a large bowl
  3. In another bowl, add the coconut milk. Dip the tofu cubes into the coconut milk and then into the corn crumb mixture.
  4. Lay corn encrusted tofu out on a cookie sheet, (along with the extra crumbs that didn’t stick to the tofu) lined with parchment paper and sprayed with olive oil. 
  5. Bake at 400 degrees for 15 minutes, turning as necessary
  6. Meanwhile, in a large wok, heat the olive oil until shimmering. Add the onions and cook for 5 minutes. Add the carrots, garlic and ginger. 
  7. Add the broccoli and cook for 3 minutes, mixing constantly. 
  8. Add the 2 cups of kale, tamari and mirin and cook for 5 minutes.
  9. Add the encrusted tofu to the wok vegetables. (Save extra corn crumbs for garnish
  10. Add the snow peas and cook for 1 minute.
  11. Add the dark sesame oil. 
  12. Serve immediately with brown rice or favorite grain. Garnish with a sprinkle of the extra corn crumbs.


iEat Green - Ocean Robbins- Author of “31 Day Food Revolution” Founder- Food Revolution Network

July 29th, 2019

Ocean Robbins is the CEO and co-founder of the 500,000+ member Food Revolution Network — one of the largest communities of healthy eating advocates on the planet. He has held hundreds of live seminars and events that have touched millions of lives from 190 nations.

Ocean is founder and was director of the nonprofit YES!, which has led transformational events for 650,000 leaders in 65 nations. He’s a recipient of the national Jefferson Award for Outstanding Public Service, the Freedom’s Flame Award, the Harmon Wilkinson Award, and numerous other honors. Ocean has served as adjunct professor for Chapman University, and on the boards of Friends Of The Earth, Creating Our Future, Tipping Point Network, Turning Tide Coalition, and many other organizations.

Ocean’s grandfather founded Baskin-Robbins, and his father, John Robbins, walked away from the family company and ice cream fortune to write bestsellers, including Diet for a New America, and to become a renowned health advocate. Now, Ocean is on a mission to transform the industrialized food culture into one that celebrates and supports healthy people and a healthy planet, and he’s inviting YOU to join the food revolution.


iEat Green - Dr. David Wallinga NRDC & Healthy Food Action

July 18th, 2019

David Wallinga is a physician with more than 20 years of experience in writing, policy, and advocacy at the intersection of food, nutrition, sustainability, and public health. His current work focuses on the enormous overuse of antibiotics of human importance in U.S. livestock production—a practice that continues to worsen the global crisis of antibiotic-resistant infections, like MRSA. Prior to rejoining NRDC in April 2015, he cofounded Healthy Food Action; Keep Antibiotics Working: The Campaign to End Antibiotic Overuse; and created and directed the health program at the Institute for Agriculture and Trade Policy in Minneapolis.

Before that, Wallinga worked at NRDC on pesticides policy and on implementation of the then-new Food Quality Protection Act. He completed his medical school education at the University of Minnesota; he also holds a bachelor’s degree in political science from Dartmouth College and a master’s degree in public affairs from Princeton University. He is based in San Francisco.


Cashew Chèvre Cheese

3 Varieties; Garlic Dill, Herb Encrusted, and Spicy Sundried Tomato  


To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):



  • 1 cup Organic Brown Rice (can use millet, quinoa or other whole grain)
  • 6 cups filtered water



  1. Put the grains in a large glass jar and add water. 
  2. Cover with sprouting lid or cheesecloth, secured with rubber band. 
  3. Let soak for 12 hours. Drain and rinse. Cover with cloth and place upside down at an angle, in warm spot, allowing the grains to continue draining.
  4. Rinse the grains twice a day with water, draining each time until the grains have begun to sprout. This will take about three days for brown rice. Time will vary depending on which grain and temperature of the environment. Once you see a tail on the grains, it is time to culture them.
  5. Culture the rejuvelac by dividing the sprouted grains equally between two glass jars. Cover the grains in each jar with three cups of filtered water. Place a piece of fresh cheese cloth, secured with a rubber band, over each jar and let it sit for three days in a warm spot until the water turns cloudy and white, and has a tart, lemony flavor. 
  6. Pour the liquid through a strainer into clean glass jars. Compost the grains and use the liquid to make the cheese. The rejuvelac can be saved in the fridge for up to four weeks or in the freezer. I like to freeze the rejuvelac in ice cube trays. Each ice cube is ¼ cup, so I take out one cube at a time.


To Make the Basic Cashew Cheese: (I like to double the recipe and make a large batch!)


  • 2 cups raw cashews, soaked in water for 5-8 hours. The longer they soak, the less rejuveac you will need
  • pinch of salt
  • ¼ - ½ cup of Rejuvelac


  1. Process the cashews with salt and ¼ cup rejuvelac in blender on high, until smooth. 
  2. Add up to ¼ cup more rejuvelac if needed to process cashews. 
  3. Transfer to a clean glass bowl and cover. Let rest at room temperature for 8-36 hours (the longer the cashew cheese sits, the sharper the flavor will be). The cheese will thicken as it cultures.


To Make the Cashew Chèvre Cheese (3 varieties; Garlic Dill, Herb Encrusted and Spicy Sundried Tomatoes):   


  • 1 TBS Nutritional Yeast Flakes
  • ½ teaspoon salt
  • ¼ cup, chopped and packed fresh herbs 
  • 2 tsp chopped garlic
  • 2 Tbs chopped dill
  • 6 sundried tomatoes
  • 1 teaspoon either Harissa, Sriracha or Crushed Red Pepper Flakes, to taste


  1. Add the Nutritional Yeast and salt to the Basic Cashew Cheese. Divide the cheese into 3 parts. Season each as below:
  2. For the herb variety; chop a variety of fresh herbs (I used parsley, sage, thyme, dill and oregano). Depending on the size of the Chèvre log you want to make, will vary the size of the cheese cloth. I used a piece of cheese cloth that was 8” x 5” and covered the center section with the herbs leaving an inch on all sides. 
  3. Spoon the cashew cheese (now Chèvre) in a line down the center of the herbs. Using the cheese cloth, wrap the herbs around the Chèvre cheese creating a log shape. Tie both ends with twine and refrigerate for 6-8 hours until firm. 
  4. For the Spicy Sundried Tomato variety; line a small bowl with cheese cloth. Puree six sundried tomatoes and 1 tsp. garlic until smooth. Add 1 tsp spicy sauce of your choice, and combine with 1/3 of the cashew Chèvre cheese. Put the Chèvre cheese mixture in bowl with cheese cloth. Smooth out the top and cover with the sides of excess cheese cloth. Refrigerate for 6-8 hours. Use the cheese cloth to help unmold the cheese from the bowl. 
  5. For the Garlic Dill variety
  6. Line a small bowl with cheese cloth. Add 1 teaspoon chopped garlic, and 2 Tbs chopped dill, and pinch of salt to last third of cheese. Put the Chèvre cheese mixture in bowl with cheese cloth. Smooth out the top and cover with the sides of excess cheese cloth. 
  7. Wrap all three varieties with plastic wrap, and refrigerate for 6-8 hours until firm. 

Place on cheese board and garnish with fruit and crackers! 

iEat Green - Shelley Dennis M.D., Ph.D. RIO SALADO COLLEGE Faculty Chair of Health Sciences and Sustainability

July 11th, 2019

Shelley Yael Dennis, MD, PhD, is Faculty Chair of Health Sciences and Sustainability at Rio Salado College in Tempe, Arizona. Dr. Dennis earned her medical degree at University of Illinois at Chicago, where she witnessed the public-health impacts of food-system disparities. Intrigued by the theological implications of systemic inequalities, she went on to earn her doctorate from Drew University. Her transdisciplinary approach integrates political, philosophical, and theological thought in support of more just and sustainable social practices. Her book, Edible Entanglements, takes a look at Food Politics and the concentration of power in the hands of agricultural corporations as the cause of obesity in the Global North and starvation in the Global South


piced Rice Pilaf with Beans

10 servings


1 package sprouted organic California red, black and brown rice from T.J.’s

3¾ cups boiling water

1 can T.J. Giant Beans in Tomato Sauce

1 t. Turmeric

1 tbs. minced garlic

2 teaspoon salt

2 Tbs olive oil

1 small onion, chopped

1 carrot, diced

¼ t. ground cloves

¼ cup raisins

1 t. black pepper

¼ cup sliced toasted almonds

cilantro  or parsley for garnish


  1. In a heavy saucepan, sauté the onions in the olive oil for 5 minutes. Add the carrots and garlic and continue cooking for another 5 minutes, until soft. 
  2. Add the can of beans and turmeric and cook for a few minutes.
  3. Rinse the rice in strainer. Add the rice to the saucepan, and sauté for a few minutes. 
  4. Add the boiling water, salt, pepper, ground cloves, and raisins
  5. Cover pot and simmer on low for 25 minutes.
  6. Remove from heat and let stand for 10 minutes. Fluff with fork
  7. Add toasted sliced almonds and garnish with cilantro or parsley


iEat Green - Marie Hoff & Sam Ryerson – New Food Almanac

June 24th, 2019

Marie Hoff: Conceived and operated by Marie Hoff, Capella Grazing Project integrates heritage breed Ouessant sheep with landscapes in need of the service of grazing, such as vineyards, orchards, and private property seeking fire prevention and brush management.  Capella Grazing has since folded in with Marie's next project, Full Circle Wool.  Full Circle Wool sources coarse wool from Climate Beneficial ranchers in California, and sells it as batting and felt products to the public and retailers, serving as a link between regenerative agriculture and consumers.  Marie continues to run her Ouessant sheep, and rents their services to properties looking for grazing at particular times of year.  Committed to a healthy future, Full Circle Wool works to connect people with the land they inhabit in a deep, meaningful, and nourishing way.  


Sam Ryerson: I currently manage cattle grazing on two ranches in southern Montana, with my partner, Ariel Greenwood. We are co-owners of Grass Nomads LLC, a grazing company. We are running some of our own yearling heifers here and taking care of 3,000 more yearlings. I am a partner in a cattle company based in New Mexico, Triangle P Cattle Co. where we spend the winter, where we also lease range lands to run mother cows and calves and yearling cattle. We do not own any of the land where we work, but we do own some of the cattle, and work as partners with the land and livestock owners. All of the cattle under our management graze outside on rangelands. We, and our partners, buy and sell cattle through both commodity and niche markets. I have been working on ranches throughout the West since 2005. I serve on the boards of directors of the Quivira Coalition, the Southwest Grass-fed Livestock Alliance, and Contra Viento Journal. I grew up in Massachusetts. 


You can read more at,,, Home - Quivira Coalition 


iEat Green - Melinda Hemmelgarn

June 13th, 2019

Melinda Hemmelgarn is a registered dietitian, “investigative nutritionist,” award-winning writer and Food Sleuth Radio host. With 35 years’ experience in clinical, academic and public health nutrition, she’s a trusted consumer advocate, and an engaging and energizing national speaker. 

For 20 years, Melinda wrote a weekly, trademarked Food Sleuth newspaper column for the Columbia (MO) Daily Tribune. She has published articles in the Today's Dietitian, Natural Awakenings, ACRES,  and Edible Communities magazines. 

Prior to her freelance writing, speaking and radio career, Melinda developed and directed the Nutrition Communications Center at the University of Missouri. In 2004, she received a Food and Society Policy Fellowship which allowed her to connect the dots between food, health and agriculture. Today she uniquely applies critical thinking skills to media messages about food and farm policy to advance "food system literacy." 

Melinda received her B.S. in Dietetics from Florida State University; her M.S. in Human Nutrition and Food Systems from the University of Missouri-Columbia, and completed a dietetic internship through Cornell University at the New York Hospital. 
She is a member of the Association of Health Care Journalists, National Association for Media Literacy Education, and the Academy of Nutrition and Dietetics’  Hunger and Environmental Nutrition Practice Group.

Food Sleuth Radio has been produced by Dan Hemmelgarn at KOPN Studios in Columbia, MO since June, 2009. The “Mother Nature Network” ranked the show among the “top national green food radio shows” in 2009, and in 2011, Food Sleuth Radio won 1st place for radio interview from the National Federation of Press Women. Food Sleuth Radio airs on ~50 stations nationally, through Pacifica and PRX, and is available as a podcast on Stitcher, iTunes and Spotify, as well as


Saffron Vegetable Casserole

¼ cup boiling water

1teaspoons saffron threads

½ cake tofu, sliced thin

¼ cup nutritional yeast

1 t. curry powder

¼ t. salt

1 Tbs. coconut oil

splash of Tamari

2 cups Cauliflower, florets sliced ¼” thick

1 tablespoons virgin coconut oil

1 medium onion, sliced into slivers

1 orange pepper, cut into strips

2 cups fresh spinach, chopped

2 Tbs. fresh cilantro

1-1/2 lb small red potatoes, sliced

Salt and freshly ground pepper

½ cake tofu

1 cup coconut milk

¼ t. salt

½ t. curry powder

2 Tbs. chopped cilantro


  • In a Pyrex cup, pour ¼ cup boiling water over the saffron threads, and set aside
  • In a pie pan, combine the nutritional yeast with the 1 t. curry powder and ¼ t. salt. Bread the tofu cutlets on both sides with the nutritional yeast.  
  • Slowly sauté the tofu cutlets in 1 Tbs. coconut oil until golden brown
  • Splash tofu cutlets with tamari and let sear. Remove to paper towel, set aside
  • Lay the potato slices out on cookie sheet covered with sprayed parchment paper. Sprinkle with salt and pepper. Bake in 400 degree oven for 15 minutes. Remove and let cool.
  • In the same sauté pan that you used for the tofu, add the remaining Tbs. of coconut oil, and sauté the onion slivers until soft and translucent. Then add the peppers and sauté for another 5 minutes.
  • Spray the bottom of a casserole pan with oil. Cover the bottom of the casserole pan with half of the potato slices.
  • Add ½ of the onions and peppers, and spread out over the potatoes. Sprinkle 2 Tbs of cilantro over casserole
  • Add the chopped spinach and spread out evenly over the onions and peppers. Then add the cauliflower and spread out over spinach.
  • Slice the tofu cutlets into small pieces, and spread out evenly
  • Add the remaining onions and peppers and spread them out evenly.
  • Cover the top with the remaining potato slices.
  • In a food processor, combine the ½ cake of tofu, the saffron water and threads, and cup of coconut milk. Add ¼ t. salt and ½ t. curry powder. Pulse and process until smooth.
  • Pour mixture over casserole, and spread out evenly. Bake in 375 oven for 40 minutes, until topping is set. Remove from oven and garnish with fresh cilantro.



iEat Green - Kim Coopersmith Child Nutrition Director

June 6th, 2019

Kim Coopersmith has a Bachelor’s of Science in Dietetics, and worked as a Clinical Dietitian in NYC before starting her career at the Glen Cove City School District in 2003. For the past 16 years, Kim has directed the district’s Child Nutrition Program with roughly 40 employees within 6 schools.

Her responsibilities include feeding 3200 students daily with 65% free and reduced meals. This program is federally funded with stringent guidelines and components. Kim is part of The Long Island School Nutrition Directors Assoc, which is a  cooperative for purchasing with 52 other school districts on Long Island, giving them purchase power in numbers. 

Fresh Spinach Salad with Citrus Dressing

Makes 2 Large Salads, or 4 Small Salads



8 cups fresh chopped spinach  

1 avocado cubed

1 carrots grated

¼ cup toasted sliced almonds

1/2 cup sliced Jarlsburg Swiss cheese

4 Hardboiled eggs (sliced)

4 small campari tomatoes or cherry tomatoes


Salad Dressing:

½ cup olive oil

3 Tbsp Orange Juice

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Dill

½ tsp Salt

¼ tsp Pepper



  1. Add, olive oil, orange juice, lemon juice, Dijon mustard, chopped dill, salt and pepper to food processer. Mix for one minute or until smooth.
  2. Wash and dry 8 cups of fresh spinach.
  3. Chop the leaves into small pieces and put into large bowl.
  4. Cut the avocado in half and dice, add to bowl.
  5. Grate the carrots and chop tomatoes into quarters, add to bowl.
  6. Top with cheese and almonds.
  7. Slice eggs with egg slicer or into quarters and place on top of salad.
  8. Toss with salad dressing until everything has a thin covering. Top with any additional items you prefer and enjoy!

iEat Green - Dr. Natasha Campbell-McBride

May 24th, 2019

Dr. Campbell-McBride graduated with Honors as a Medical Doctor in 1984 from Bashkir Medical University in Russia.  She gained a Postgraduate Degree in Neurology and completed a second Postgraduate Degree in Human Nutrition at Sheffield University, UK.  


In 2004, she published a book, Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia. The book explores the GAPS Nutritional Protocol, highly successful in treating patients with learning disabilities and other mental problems.  A second edition was published in 2010, and has been translated into sixteen languages.


In her clinic, Dr. Campbell-McBride works with patients with heart disease, high blood pressure, arrhythmia, stroke and other complications of atherosclerosis. She is acutely aware of the confusion about nutrition and these conditions, spurring an intensive study into this subject. The result of this study is her book Put Your Heart in Your Mouth! What Really is Heart Disease and what can we do to Prevent and Even Reverse it. The book was published in December 2007 and a second addition in March 2016.


Her new book, Vegetarianism Explained, has come out in 2017. Dr Campbell-McBride has been working with many young people who have chosen a plant-based life style and as a result became very ill. This led to an intense study into the value of plant foods versus animal foods, which resulted in this book.


Dr. Campbell-McBride is a Member of The Society of Authors, The British Society for Environmental Medicine, and a Board Member of the Weston A. Price Foundation.


Vegan Chocolate Mousse Tart with Banana and Raspberry Compote
To make 2- 10” Tart pans with removable bottoms

Before starting, soak 3 cups of cashews
in water for 3 hours or more.
Crust- Banana Filling:
2 cups macadamia nuts 6 ripe bananas
2 cup raw almonds 2 t. vanilla
2 cup dates ¼ cup Agave
1 pinch sea salt
1/2 cup shredded coconut

Raspberry Topping:
Chocolate Filling: 2- 12 oz. package of froz. raspber
3 cups soaked cashews 2 Tbs + 2 Tbs. agave
2 cups water
1 can organic coconut milk
4-teaspoon vanilla
3 cups Cacao powder
1-1/2 cup Agave
pinch salt
To make Crust
In food processor, pulse the macadamia nuts and the almonds till fine. Add the dates and the coconut and pulse until the
mixture is fully minced. Divide the crust between the two pans. Press mixture into pan and work it up the sides. Using
opposite hand to create counter-pressure. Make the edge of crust smooth and even.
For Chocolate Mousse:
Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth,
scrapping down sides as needed. Add the coconut milk, vanilla and pinch of salt. Pulse until smooth, scrapping down the
sides. Transfer to large bowl, and slowly whisk in the cacao powder and Agave. Taste, and add more sweetener if desired.
Pour ½ of chocolate filling into one crust, and the other half into second crust.
Place tart pans in freezer, making sure they are level. Freeze for 1 hour.
Put the six ripe bananas into food processor, along with agave and vanilla. Blend until smooth. Pour one half of banana
onto each of the chocolate tart pans. Return to freezer for 30 minutes.
Pulse one package of frozen raspberries in food processor, until they are small pellets. Add 2 Tbs. of Agave and pulse just to
combine. Pour onto of one pie, and smooth out evenly. Repeat for other pie. Return to freezer .
Remove from freezer 20 minutes before serving. For a dessert buffet, cut tart into individual serving pieces and put into
cupcake liners for a nice presentation.


iEat Green with Bhavani
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