iEat Green - 06/27/12

June 27th, 2012

Jeff Negron is the owner and operator of The Growing Seed, a for profit business that designs, installs, maintains and harvests vegetable gardens for residential and commercial properties. Four years ago, Jeff started The Growing Seed when he felt that his community would benefit from the services of a business dedicated solely to vegetable and edible gardens. Over the past year, his business has transitioned to a focus on the needs of restaurant vegetable gardens. Additionally, Jeff has also worked and volunteered for the Edible School Gardens of the East End, and finally is found on most Saturdays at the Sag Harbor Farmers market, selling produce from Dale and Bette's farm.


Raw Lemon Strawberry Cheesecake

Crust ingredients:

1 cups macadamia nuts

1 cup raw almonds

1 cup dates

½ cup dried, unsweetened coconut

1 pinch sea salt


3 cups cashews, soaked in water for 3 hours

1 cup lemon juice

3/4 cup agave

3/4 cup coconut oil

1 tablespoon vanilla

1/4 cup of water

Strawberry topping:

2 cups frozen strawberries

¼ cup agave

Garnish with sliced fresh strawberries (about ½ pint)


1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together.

2. Press the crust mixture into the bottom of a cheescake pan, and press up along the sides about 1 ½“

3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.

4. Pour filling mixture into pie crust and put into freezer for 1 hour before adding the strawberry topping.

5. Puree the strawberries and agave in food processor. Pour on top of the cheesecake. Replace the  cheesecake into the freezer.

6. Remove the cheescake from freezer 1 hour before serving, and decorate with sliced fresh strawberries.

iEat Green - 06/20/12

June 20th, 2012

My guest is be Christine Waltermyer. Christine is the founder and director of The Natural Kitchen Cooking School, offering Chef’s Training Programs, personal chef service and in-home cooking classes in Princeton, NJ and Manhattan. She is the author of The Natural Vegan Kitchen. With over 15 years of experience in the field of natural cooking, Christine is a masterful chef and teacher specializing in macrobiotic, vegan and raw food cuisines. __________

Black Bean Veggie Burgers

1 can Eden organic black beans 2 Tbs Olive Oil 1 Onion, chopped 3 carrots, chopped 2 Tbs chopped garlic 2 stalks celery, chopped ½ yellow pepper, chopped 4 mushrooms, chopped 2 Tbs tamari 1 t. dried thyme ¼ cup fresh chopped parsley 1 egg, beaten 2 Tbs. sesame seeds ¼ cup bread crumbs, or GF Bread crumbs 1 ½ cups cooked short grain brown rice ½ t. salt ½ t oregano ½ t. chopped Rosemary ¼ t. fresh ground pepper

Sauté onions in Olive oil until translucent. Add carrots and chopped garlic. Add celery, peppers and mushrooms, and continue cooking until soft. Remove from heat and put into a large mixing bowl. Puree black beans in food processor and add to mixing bowl. Add remaining ingredients and combine well. Form into patties and place on greased cookie sheet. Mist top of burger with olive oil spray. Bake at 375’ for 15` minutes, turn over and bake another 10 minutes. (Can also be cooked in olive oil in sauté pan) Patties can be made ahead of time and kept in freezer.

For BBQ, spray grill with oil and heat up burgers. Brush with marinade or top with cheese if desired.


Chocolate Ganache with Raspberry Compote

Crust- Wipe bottom of spring-form pan with coconut oil. In food processor, combine the following; 1 cup, plus 2 TBS. ground raw almonds ¾ cup Raw Cocoa Powder 6 dates ¼ cup Raw Agave ¼ cup coconut oil ¼ cup unsweetened shredded coconut pinch of salt

Filling- In food processor, combine the following; 2 ¼ cup Raw Cocoa Powder 2 ¼ cup maple syrup 1 cup coconut oil 1 teaspoon vanilla

Raspberry Compote 1/2 pint frozen raspberries 2 Tbs. agave

To make Crust Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even.

For Pie: Pour filling into pie crust. Put in freezer for 1 hour before adding raspberry topping.

For Topping: Puree 1 small box of frozen raspberries and 2 Tbs of agave. Pour on top of Chocolate Pie and spread out to make a smooth layer.

iEat Green - 06/13/12

June 13th, 2012

I interview Roberto Romano, the Producer and Director of several important documentaries, including his most recent, The Harvest, which profiles the lives of migrant children farm workers, sacrificing their own childhoods to help their families survive.


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Raw Lemon-Lime Pie


Wipe bottom of pie pan with coconut oil. In food processor, combine the following;

1 cup ground raw almonds

1 cup shredded coconut

6 dates

1 t. vanilla

2 TB. Raw Agave

pinch of salt

Filling- In food processor, combine the following;

½ avocado

6 TBS. Agave

½ cup coconut oil

1 ½ cup cashews, ( that were soaked in water for 3 hours)

2 t. lemon zest

2 t. lime zest

3 TBS fresh lemon juice

3 TBS. fresh lime juice

To make Crust

Press mixture into greased pie pan and work it up the sides. Pinch rim together to create a fluted edge

For Pie:

Pour filling into pie crust

To Garnish:

Puree 1 small box of raspberries and decorate top with it. Use whole raspberries to decorate around the edge.

iEat Green - 06/06/12

June 6th, 2012

Kelly D. Carlisle, Founder and Executive Director of Acta Non Verba, is a veteran of the United States Navy and has been the recipient of many awards, including the Navy and Marine Corps Achievement Medal.  She is an avid gardener and is a certified Alameda County Master Gardener. She is an active member of the California African-American Farmers Association.

Ms. Carlisle is the December 2011 Bon Appetit Good Food Fellow. She has worked with and mentored pre-teen and teenage youth since the age of 14.  A native of East Oakland, California, she is committed to creating positive change in her childhood neighborhood.  Previously, Kelly ran a successful catering business dedicated to utilizing local and sustainable produce.  She is a mother, activist, and concerned citizen.

Roasted Tempeh with Vegetables and Peanuts

1 cake organic Tempeh (cut into cubes)

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

2 carrots, cut into small chunks

1 head broccoli, cut into floweret’s

! Bok Choy, chopped

½ Napa Cabbage, chopped

1 cup snow peas, remove string

1- 8 oz pk of shitake mushrooms

ginger, 1 inch piece grated

4 cloves garlic, grated

olive oil

3 Tbs.tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

2 Tbs Tahini

¼ cup water

¼ cup peanut

parsley or cilantro for ganish

Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Grease a cookie sheet with olive oil and toss the tempeh in it, to coat all sides with a little oil. Bake at 400* oven for 15 minutes, until golden brown on all sides.

Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the broccoli.  Cook for a few more minutes before adding the shitake mushrooms, bok choy and napa cabbage.  Cook for a few minutes more, than add the mirin and tamari. Add the snow peas. Cook for 1 more minute.  Add the sesame oil and Tahini. Add the water to make a smooth sauce. When vegetables are finished (they should be cooked, but not too soft), add the peanuts.  Add more tamari and dark sesame oil for taste. Garnish with chopped parsley or cilantro .

iEat Green with Bhavani
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