iEat Green - 09/26/13

September 26th, 2013

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iEat Green - 09/19/13

September 19th, 2013

An Interview with Ariel Towne, Feng Shui Guy

This Thursday, I pre-recorded a show with a dear friend, who has developed into the “Feng Shui Guy.” Ariel Towne, is a master in Feng Shui, and is the author of Serene Makeover Inner Edition: Feng Shui Your Life from the Inside Out.He has also appeared on the Dr. Oz show, and created a CD called Healthy Home, Healthy You. In asking Ariel how Feng Shui could be related to food, he said it is very much like the “zen of eating.” Being in the moment, creating a space, creating beauty, and being aware of the tastes, flavors, textures, and comfort. While you are listening to this show, I will be India experiencing the Indian version of Feng Shui, called Bastu, which is an Ayruvedic approach to food and eating. I can’t wait to report back! Please join us on Thursday for this exciting show!

Brahma’s Blessing
Vegetable Stir Fry over Rice with Cheddar Cheese

1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into matchsticks
1 small head broccoli, cut into florets
1 cup string beans, cut on the diagonal
1 Long Chinese Eggplant, roasted in oven with a little olive oil until soft
2 portabella mushrooms, sliced
1 cup snow peas, de-threaded
1 bunch asparagus, cut into 1” lengths
1 bunch greens, such as kale, collards or swiss chard, chopped
1 ½ Tbs grated ginger
1 ½ Tbs chopped garlic,
Olive oil
3 Tbs. tamari (to taste)
2 Tbs. Aji Mirin cooking wine
1 t. hot sesame oil (optional)
4 cups cooked Short Grain Brown Rice
1 lb. Organic extra sharp Cheddar Cheese, grated

Cover the bottom of wok with oil. When oil is hot, add the onions. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, mushrooms and string beans. Add more oil or a little water if needed. Add the eggplant, asparagus and greens. Cook for a few minutes more, than add the aji mirin and tamari. When vegetables are finished (they should be cooked, but not too soft), add the snow peas and remove from heat. Taste and add more tamari if desired.

Spray the bottom of a pyrex lasagna pan with olive oil. Spread out, on the bottom of the pan, the 4 cups of cooked rice. Cover the rice with the vegetables, and then cover the vegetables with the cheese. Bake in a 375 degree oven for 15 minutes, until the cheese melts. Do not over cook the vegetables!
Serve with a green salad and a glassof wine! Enjoy!

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iEat Green - 09/12/13

September 12th, 2013

My guest this week on the Progressive Radio Network is Dana Frasz, the Executive Director and Founder of Food Shift, a non profit organizationaddressing and combating food waste in this country through education and food recovery programs.  The tremendous amount of work Dana has done in the past year, since launching Food Shift, is a testament to her commitment and passion for this problem, and her dedication to changing the way we all approach food. 


Stuffed Cabbage

Pre-heat oven to 375 degrees.

Filling Sauce
1 red pepper, diced 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 onion, chopped 1 ½ onion, chopped
2 carrots, small dice ½ cup raisins
1 package of 8 oz mushrooms, diced ½ cup brown sugar
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped ½ cup water
2 t. thyme, chopped
½ t. pepper
1 ½ cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice

For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.

For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove.

For the Filling;
Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the zucchini, pepper, and broccoli and cook for 5 minutes. Add the mushrooms and continue cooking until they are soft. Add the herbs, S & P, lentils and rice. Mix thoroughly.

Stuff the Cabbage;
Separate the leaves of the cabbage. Cover the bottom of a casserole pan with the 1/3 of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with remaining sauce, cover with tin foil, and bake in oven for 40 minutes.



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iEat Green - 09/05/13

September 5th, 2013

My guest this week is Barbara Shinn, the co-owner of Shinn Estate Vineyards in Mattituck. I met Barbara at the beginning of the summer, when I visited the North Fork and tasted her delicious, sustainably produced, organic wine. Growing grapes organically on Long Island is a challenge, but Barbara and her husband, David, are not only doing it, they are doing it using sustainable, biodynamic techniques! 


GF, Vegan Banana Custard Cake with Chocolate Mousse Frosting

This is a double recipe for a large cake for 25-30 people
Pre-heat oven to 350 degrees
4 cups Gluten-Free Flour Mix- (I use a variety of GF flours)
1 ½ cup shredded, unsweetened coconut
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup maple syrup
½ cup coconut oil
1 can coconut milk
½ cup water
1 Tbs. vanilla extract
4 t. apple cider vinegar
8 bananas

Cake
In a large bowl, combine the flour, coconut, baking powder, baking soda and salt.
In a food processor, pulse the bananas until smooth. Add the coconut oil, maple syrup, coconut milk, water, apple cider vinegar and vanilla, and mix thoroughly, scraping down the sides of the food processor, to incorporate. Using a large whisk, add the banana mixture to the dry ingredients, and mix until thoroughly combined. Lightly grease a 12” inch round baking pan, and line the bottom with a round piece of parchment paper.

Fill with batter and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Mousse Frosting
2 cakes soft tofu
2 cups vegan, organic choc chips
½ cup maple syrup
1 t. vanilla
Clean out food processor and dry completely. Melt choc chips in double boiler or microwave, stirring until smooth. Let cool. In food processor, combine tofu, vanilla and maple syrup. Mix until smooth. Add chocolate and mix until combined.

Assemble the Cake
Cut the cake horizontally, creating 2 layers. Slide a large round piece of cardboard or use 2 spatulas, to remove the top layer. Cover the bottom layer with the mousse frosting.. Return the top layer, and place on top of the bottom layer. Now frost the top and sides of cake. Decorate with Raspberries

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