iEat Green

February 29th, 2012

Julie Negrin

Julie Negrin, M.S., is a certified nutritionist, cooking instructor, and author of Easy Meals to Cook with Kids. She has been teaching adults and children how to cook for fourteen years. Julie is currently working for The Sylvia Center as the Director of Education and writing curriculum for The Cooking Room. Julie spent five years as the Director of Culinary Arts at the JCC in Manhattan where she developed recipes and curricula specifically for children. She teaches at the Institute of Culinary Education (ICE), Natural Gourmet Institute, Home Cooking New York, New York City public schools, and consults for not-for-profit organizations. She has appeared on Sesame Street and the Today Show with Al Roker.

Vegan Stuffed Peppers

Pre-heat oven to 375 degrees.


3 Tbs Olive Oil

8 large Sweet Bell Peppers (Green, Red or

Yellow) –

1 lb tofu, pressed and cut into tiny cubes

1 Tbs. chopped garlic

1 large onion, chopped

2 carrots, chopped

1 cup chopped mushrooms

1 cup chopped peppers

¼ cup chopped parsley

¼ cup chopped dill

1 Tb. salt

1 t. paprika

4 cups cooked brown rice

1 can of black beans, drained

1 cup of cherry tomatoes, quartered

1 cup chopped Kalamata olives

1 cup chopped walnuts

2 Tbs. organic Worcestershire Sauce

3 Tbs. Tamari


1 large can crushed tomatoes

½ cup tomato sauce

½ cup wine

½ cup water

½ t. salt

¼ t. pepper

3 Tbs. parsley

2 teaspoons garlic

3 Tbs. dill

Cut off the tops of the peppers and remove seeds with a spoon.  Chop 1 cup of peppers and set aside. Wrap the tofu in a clean dishtowel and lightly press, to remove excess water.  Cut tofu into tiny cubes, approx. 1/8” diameter. In wok or heavy skillet, heat olive oil. Add tofu and sauté 5 minutes, until golden brown on all sides.  Add 1-tablespoon garlic; continue sautéing for 1 minute, being careful not to burn the garlic.  Add the onions. When translucent, add the chopped carrots and sauté for 3 minutes.  Add peppers and mushrooms and continue sautéing for 5 more minutes. Add paprika, salt, parsley, and dill.  Add the rice, beans, tomatoes, olives, walnuts, Worcestershire Sauce and Tamari.  In Dutch over, combine sauce ingredients.  Fill peppers with rice mixture, and sit them facing up in bottom of pan.  Cover and bake for 1 1/2-2 hours, basting every half hour.

iEat Green

February 22nd, 2012

Guest:  Sarah Gabriel

Sarah Gabriel is an author, educator and the managing Director at The Home Grown Institute – organizing community-centered, skills-focused, action-driven events that teach home-scaled sustainable and regenerative practices.  She is also helping organize the Homegrown, "Springing Good Intentions into Action" Conference on March 24th-25th.

Gluten-Free, Dairy Free, Blueberry Banana Muffins

Preheat oven to 350*

2 cups Gluten-free Flour ( 1cup of Bob’s Red Mill and 1 cup Arrowhead Mills)

1 ½ ts. Xanthan gum

1/4 tsp. baking soda

2 ½ tsp. baking powder

½ tsp. salt

2/3 cup organic sugar

1 teaspoon of cinnamon

½ cup of oil

1 teaspoon vanilla

1 ¼ cup mashed banana (about 3)

1 cup blueberries

2 eggs, beaten

In a medium bowl, stir and toss together the GF flours, baking powder, baking soda, salt and cinnamon  Set aside.  In another medium bowl beat together the banana and oil until mixed (don’t worry if the mixture looks lumpy and curdled) then add the sugar and eggs and mix until completely combined.  Add the vanilla. Add the dry ingredients and stir just until blended.  Add the blueberries and fold in.

Prepare a cupcake tin with cupcake liners or spray and dust with GF flour. Spoon into the prepared tins and fill each cup about ¾ of the way.  Bake until a toothpick inserted in the center of a muffin comes out clean.  This should take approximately 15-20 minutes.  Let the muffins cool in the tins for 5 minutes, and then remove.

Yields about 12 standard muffins.

I Eat Green

February 15th, 2012

In a career that spans five decades, 22 albums and three Grammy awards, multi-talented singer-songwriter-guitarist Tom Chapin has covered an incredible amount of creative ground. In addition to his work as a recording artist and concert performer, Chapin has acted on Broadway, as well as working extensively in television, radio and films. Chapin's latest family release is the punningly-titled Give PEAS A Chance, subtitled Whole Grain Music for Free-Range Earthlings.  In addition to his varied musical and media endeavors, Chapin is also a powerful advocate on behalf of a variety of charitable causes. He is an active board member of WhyHunger, the organization which the artist's older brother, the late singer-songwriter/activist Harry Chapin, founded (as World Hunger Year) in the 1970s. He also remains active in a variety of environmental causes, as well as efforts on behalf of music and the arts in our public schools.

Todays Recipe: Gluten-Free and Dairy Free Chocolate, Almond,  Raspberry Torte

Preheat Oven to 350’


1 ½ cups ground GF, DF, chocolate wafer cookies

5 Tbs coconut oil


10 oz can GF, DF almond paste

8 oz bittersweet GF, DF chocolate chips

½ cup coconut milk or almond milk

3 half pints organic raspberries

2 Tbs organic raspberry jam

2 t. Kirsch (or other cherry or raspberry brandy)

Sliced toasted almonds for garnish

Combine cookie crumbs and coconut oil in food processor. Press crust into oiled tart pan with removable bottom. Bake in preheated oven for approx 15 minutes. If crust starts to bubble up in the middle, press down to let out the air.

For the filling;

Spread the almond paste over the crust. Place chocolate chips in small bowl.  Heat the coconut oil in small saucepan and pour over chocolate chips. Mix together until smooth and pour over almond layer. Place tart in the refrigerator for 1 hour. Decorate top with raspberries, pointed side up. Warm jam in small saucepan with Kirsch. Brush over raspberries and decorate sides with almonds.

I Eat Green

February 9th, 2012

Joan Dye Gussow, Mary Swartz Rose Professor Emerita and former chair of the Columbia Teachers College, Nutrition Education Program, lives, writes, and grows organic vegetables on the west bank of the Hudson River.  Long retired, until this year she continued to teach her popular nutritional ecology course at TC every fall.

Her service includes two termsJoan Dye Gussow, Mary Swartz Rose Professor Emerita and former chair of the Columbia Teachers College, Nutrition Education Program, lives, writes, and grows organic vegetables on the west bank of the Hudson River.  Long retired, until this year she continued to teach her popular nutritional ecology course at TC every fall.

A long-time advocate of relocalizing the food system, her books include The Feeding Web: Issues in Nutritional Ecology, The Nutrition Debate, Chicken Little, Tomato Sauce and Agriculture, and This Organic Life: Confessions of a Suburban Homesteader, a book based on the lessons learned from 30 years of working toward growing her own.  In November 2010, Chelsea Green published her latest book, Growing, Older, A Chronicle of Death, Life, and Vegetables.

Curried Butternut Squash Soup


2 pounds butternut squash, halved, and seeds removed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper, plus a pinch

3 tablespoons olive oil

1 tablespoon Madras curry powder

3/4 cup chopped onion

1/2 cup chopped carrot

1/4 cup chopped celery

1/4 cup minced ginger

1 tablespoon minced garlic

4 1/2 cups vegetable stock

2 tablespoons chopped cilantro leaves

2 tablespoons butter, room temperature

3 tablespoons extra-virgin olive oil

1/2 teaspoon ground turmeric

8 sprigs cilantro, for garnish


Preheat the oven to 400 degrees F.

1. Place the squash, cut side up, on a parchment lined sheet pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn over, to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and let cool. When cool, scoop the squash out of its skin and set aside until ready to use.

2. Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and sauté, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the vegetable stock and reserved squash to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened.

3. Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth. Season with the remaining 1/2 teaspoon salt and a pinch of pepper. Add the chopped cilantro.

I Eat Green

February 1st, 2012

SALLY FALLON MORELL is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, with Mary G. Enig, PhD as co-author. This thought -provoking book contains a surprising message: saturated fat and cholesterol are not enemies but play vital roles in human biochemistry.

Fallon Morell is the founding president of the non- profit Weston A. Price Foundation, and editor of Wise Traditions, the Foundation’s quarterly journal; she is also the founder of A Campaign for Real Milk, which promotes access to clean, whole raw milk from pasture-fed cows.

She is also the author of Eat Fat Lose Fat, also with Mary G. Enig, PhD.

Today's Recipe: Coconut Encrusted Tofu with Thai Vegetable Curry

Pre-heat oven to 375*

1 cake extra firm organic tofu, sliced ¼”

1 cup organic shredded coconut

1 cup ground organic corn flakes

1 egg, beaten (optional)

¼ cup rice milk (optional)

1 TB Sugar- optional

1 can coconut milk

1 TB Red Curry Paste

1 t Sugar- optional

1 TB of Tamari

1 TB Mirin

Olive Oil

1 Onion, slivers

2 Carrots, julienned

1 cup Snow peas

1 Broccoli, floweret’s

1 Bok Choy, chopped

1 Red pepper, cut into thin strips

1 can organic baby corn

1 TB chopped cilantro for garnish

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

Combine coconut, corn flakes and sugar in a shallow dish. Dip tofu in egg or rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.

Lay tofu cutlets out on a sprayed cookie sheet or one with parchment paper and bake at 375 for 20 minutes or until golden brown on both sides.

Meanwhile, cover bottom of wok with olive oil.  When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add broccoli cook for 2 minutes, add bok choy and red pepper, sauté for a few more minutes, and then add snow peas and baby corn. Add tamari and mirin.

Make a mixture with the coconut milk, curry paste and sugar (optional) and pour over vegetables.

Reduce heat and cook for 3 minutes. Pour vegetables over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.

iEat Green with Bhavani
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