iEat Green - Earth In Mind - 09/27/12

September 27th, 2012

My guest is David Orr, author of "Earth In Mind: On Education, Environment and the Human Prospect." This was the first book I read in graduate school that inspired me to re-think how we are educating our children. You won't want to miss this interview!

Kasha Varnishkes with Sautéed Onions and Portabella

Mushrooms

1 ½ cups Buckwheat (Kasha)

2 eggs

2 Tbs. olive oil

3 cups boiling water

¾ t. salt

4 large portabella mushrooms

2 onions- coarsely chopped

¼ cup olive oil

3 cloves garlic

1 Tbs. Shoyu or Tamari

1 bags Bow Ties- cooked in lightly salted water, drained, and then run cold water over it

½ cup chopped parsley- washed, dried, stems removed, and chopped finely

1 Tbs. cup aji marin (sweet rice wine)

S + P

Put 3 cups of water and salt into a large pot, and bring to a boil. Meanwhile, in large bowl, whisk the 2 eggs. Add the kasha, and coat with egg mixture. In large skillet, heat the olive oil. Add kasha mixture. and cook until it gets browned and crumbly. Add the kasha mixture to the boiling water, cover and simmer for 30 minutes.

In large skillet, sauté the onions and garlic in olive oil., Cook, until slightly browned. Add the portabella mushrooms, and sauté until soft. Add aji marin and Shoyu. Sauté until liquid is mostly absorbed.

In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper

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iEat Green - PlayHarvest - 09/20/12

September 20th, 2012

My guests this week are Perryne Lokhandwala and Paula Lee Poy of PlayHarvest. PlayHarvest is a grassroots organization focused on harnessing the creative force of community-based design, the dynamic power of outdoor play, and the energizing benefits of locally grown foods to motivate kids to live healthier, more active lives.

Perryne Lokhandwala: Mrs. Lokhandwala holds a B.A. in Urban studies and an MSC in Planning. She has worked in the community development field for over seven years in areas such as economic development. She labels herself a play planner and loves all things related to playful design, environmental friendliness, and healthy living.

Paula Lee Poy: Ms. Lee Poy (Co-Creator of PlayHarvest) is a Brooklyn community chef.  Her educational background includes studies in statistics, public health and culinary arts.  Professionally, she has worked in the food industry for over 8 years.  Each summer, she, alongside her husband, runs a healthy lunch program for a summer camp for underserved youth.

Poached Ginger Pears

*This recipe is wonderful all by itself, or it can be used as a filling in the below recipe.

Ingredients

6 Organic Anjou, Bosc or Bartlett pears, peeled, cored and sliced (cut slices in half if using in torte)

½ cup apple juice

1-inch piece of ginger, peeled and cut into 6 rounds

1 cinnamon stick

Dash of nutmeg

Slow Cooker

Place all ingredients in the slow cooker and turn it on. It will automatically turn itself onto warm when all the liquid is absorbed and the pears are soft. Remove ginger before serving.

Stove Top

Add all ingredients to a saucepot. Cover with lid and bring to a boil. Reduce heat to lowest setting. Simmer until the pears are soft and liquid is absorbed

________________________________________________________________________

Ginger Pear Torte

Preheat oven to 350 °

Ingredients

¾ cup organic sugar

½ cup unsalted butter

½ t. vanilla

½  cup organic unbleached flour (sifted)

½ cup organic whole wheat pastry flour

1 tsp. baking soda

Pinch salt

2 organic eggs

6 pears, peeled, cored and sliced

juice of one half of a lemon

Sugar and cinnamon

Directions

Cream sugar and butter in a bowl.  Add flour, baking powder, salt, vanilla and eggs.  Beat well.

Spoon batter into 10-inch tart pan.  Drain any remaining liquid from pears. Decorate top of tart with pears and press lightly into batter.  Sprinkle lightly with sugar, cinnamon and lemon juice depending on sweetness of fruit.

Bake for 50 minutes or until a toothpick comes out clean after inserting it into center of torte. Remove and cool to lukewarm and serve with whipped cream or ice cream.  Refrigerate or Freeze if desired.

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iEat Green - The Good Life - 09/13/12

September 13th, 2012

My guest this week is Sherry Ackerman. Sherry is the author of "The Good Life", which is a guide to finding personal freedom in one's life and a blueprint for a sustainable and fulfilling lifestyle.

Roasted Tempeh with Cashews and

Summer Squash Medley

1 cake organic 3 grain Tempeh

(plain can be used)

1 Tbs olive oil

2 Tbs Tamari

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

2 carrots, cut into julienne strips

1 head broccoli

1 summer squash

1 cup string beans

½ red pepper

3 baby bok choy, chopped

2 small fennel bulbs, sliced

1 cup snow peas

1 long Japanese eggplant, cubed

½ yellow or orange pepper

ginger, 1 inch piece grated

4 cloves garlic

olive oil or safflower oil

3 Tbs. tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

1 cup cashews

¼ cup chopped parsley

1 t. hot sesame oil

Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes. Place tempeh on cookie sheet, covered with parchment paper, and toss gently with 1 Tbs. olive oil, careful not to break the pieces. Roast the tenpeh in 400’ oven for 15 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.

Cover bottom of wok with oil. When oil is hot, add the onions, fennel 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 eggplant and cook for 5 more minutes. Add more olive oil if necessary. Add the broccoli. and string beans, stir for a few minutes, then add the peppers, summer squash, and bok choy. Again add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. Add the snow peas, sesame oil and hot sesame oil. Add more tamari and dark sesame oil for taste. Add cashews and chopped parsley.

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iEat Green - Annie McShiras - 09/06/12

September 6th, 2012

My guest will be Annie McShiras. Annie is the Development Director of the Responsible Endowments Coalition, an organization that works to build and unify the college and university-based responsible investment movement, challenging universities to invest their money in more socially and environmentally just ways. In addition, Annie is also a member of the SolidarityNYC collective, an organization committed to building a solidarity & cooperative economy in New York. A "Think Outside of the Box" organization!

Corn-Encrusted Tofu Medallions with Fire Roasted Heirloom Tomatoes and Jalapeno Peppers

1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices

1 cup ground organic corn flakes

zest of 1 lime

1 egg white

¼ t. salt

¼ t. cumin

¼ t. pepper

Olive Oil

1 onion, chopped

12 small yellow tomatoes

6 red heirloom tomatoes

1 t. cumin

½ cup corn kernels

1 finely chopped jalapeno pepper

1 Serrano pepper

1 Poblano pepper

1 Tbs honey (optional, if tomatoes aren’t sweet)

juice of 1 lime

1 organic red pepper, cut into large pieces

1 t. minced garlic

¾ t. salt

1 Tbs. chopped cilantro, or parsley

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

Combine ground corn flakes, lime zest, ¼ t. cumin, salt and pepper in a shallow dish. Dip tofu into beaten egg white and then bread both sides of the tofu with the mixture.

Cover bottom of heavy skillet with olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Squeeze juice from ½ of a lime onto tofu medallions. Remove from pan and place on paper towel to absorb oil.

Place tomatoes on cookie sheet, and place under Broiler about 3-4” from flame. When they begin to blacken, turn over and do the other side. Remove stems, tomatoes will fall apart, reserve in bowl, along with the juice.

Wipe out skillet to clean. Add olive oil to cover the bottom of skillet and sauté onions on medium heat for 5 minutes, until they start to brown.

Add peppers, garlic and cumin, cook for 5 minutes. Add tomatoes, corn, salt and pepper.  Cook for 5 more minutes, until sauce thickens. Add cilantro and juice from remaining ½ lime. (add honey if desired)

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.

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