I Eat Green

November 30th, 2011

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I Eat Green

November 23rd, 2011

Guest: Jay Weinstein.

Jay Weinstein, a chef trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at The Natural Gourmet Institute in New York City.

Today's Recipe: Stuffed Wild Pumpkin

1 Large Round Organic Pumpkin

2 packages seitan, traditional (white wave or Ray’s brands are good), cut into chunks

1 onion, chopped

4 carrots, cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc)

2 yellow squash

1 butternut squash

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small napa cabbage

tamari

4 cloves garlic

1” piece of ginger, grated

¼ cup nutritional yeast

2 Tbs. aji mirin (sweet rice wine)

1 cup water

Cut out a circle on the top of pumpkin, scrap out seeds  and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft(1 ½ hour-2 hours)

Meanwhile, saute onions and carrots in stock pot with a little olive oil. Add garlic and ginger. Add butternut squash. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, and any other veges you want. Add water . Add nutritional yeast, mirin and tamari. Add seitan and cook for 20 more minutes.

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

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I Eat Green

November 16th, 2011

Guest:  Ellen Jaffe Jones

Ellen, "The Veg Coach", is a personal trainer, running coach, author, and teacher of healthy cooking classes designed by respected doctors and registered dieticians. She is the author of Eat Vegan on $4 a Day, a guide to eating healthy and delicious plant-based meals for no more than $4 a day per person.

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I Eat Green

November 9th, 2011

Ellen, "The Veg Coach", is a personal trainer, running coach, author, and teacher of healthy cooking classes designed by respected doctors and registered dieticians. She is the author of Eat Vegan on $4 a Day, a guide to eating healthy and delicious plant-based meals for no more than $4 a day per person.

Todays Recipe: Red Lentil Soup

1 onion, chopped                                             1 t salt

1 carrots, chopped                                             1 t. paprika

1 cup red lentils, rinsed                                    1 potato, cubed

3 Tbs olive oil                                                      1 t. cumin

1 ½ Tbs. Organic tomato paste                           1 Tbs Zatar

4 cups water                                                      1 Tbs lemon juice

Sauté onions and carrots in olive oil for 5 min. Add cumin, salt, paprika and zatar. Add lentils, potato and water. Bring to a boil and then simmer for 40 minutes until lentils are soft. Add more water if too thick. Adjust salt and pepper to taste. If desired, puree soup with immersion stick.

Serve with lemon wedge.

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I Eat Green

November 2nd, 2011

Karen Ranzi is a lecturer, raw food consultant, and author of Creating Healthy Children: 
Through Attachment Parenting and Raw Foods. Karen has presented at numerous seminars, schools, festivals and health institutes throughout the United States on raising healthy children. She is a writer for Raw Mom Times, Vibrance Magazine, and Get Fresh Magazine of the UK, and has also written articles for Living Nutrition Magazine, Vegetarian Baby and Child Magazine, Health Science Magazine, The Raw Dish and Raw Foods News Magazine.

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