Episodes
Thursday Oct 24, 2013
Thursday Oct 17, 2013
iEat Green - 10/17/13
Thursday Oct 17, 2013
Thursday Oct 17, 2013
KK Haspel, is the owner and operator of The Farm, a family-owned biodynamic, organic farm in Southhold, New York. KK became involved in biodynamic farming after meeting Jeff Frank in 1999, who founded the Nature Lyceum in Westhampton,NY, the only organic school in the country at the time. Since KK knew she wanted to grow organically on her land, she enrolled in the school and was overwhelmed by the knowledge of the instructors. With Jeff's help, she began putting the biodynamic preparations out on her farm and was immediately impressed with the vibrancy, color and life force evident in the soil and plants. KK continues to successfully grow and sell a variety of organic produce and flowers, along with hosting workshops on biodynamic farming practices. Black Dal 2 cups Black split lentils, rinsed 8 cups water 2 Bay leaves 1 large onion chopped 1/4 Cup olive or coconut oil 4 cups chopped tomatoes 1/2 t. Red chili peppers, more to taste 1 t. Salt, more to taste 4 tbs tomato paste 2 tbs chopped garlic 2 tbs grated ginger 2 t. Cumin 2 t. Turmeric 1 t. Cardamom t. Coriander 2 tbs cilantro, plus some for garnish Wash the lentils well, and drain. Add it to a large stock pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes, until soft, stirring constantly, so that the bottom doesn't stick. Feel free to add more water if necessary. The lentils should break down on their own to create a purée, and the thickness that you are looking for is that of a thick bean soup. Meanwhile, in a large, heavy sauté pan, sauté the onions in oil until translucent. Add the garlic, ginger and cumin powder. Cook for 5 minutes. Add the remaining spices, along with the tomato paste. Cook for a few Minutes, browning the tomato paste. Add the tomatoes and continue cooking for another 5 minutes. Add one cup of water and cook down for another 5 minutes. Add mixture to lentils and continue cooking for as long as you can wait. Add the cilantro. Add more salt or spice according to your taste. I cooked it for 5 hours, but the restaurant I went to in Delhi said they cooked theirs for 18 hours. Garnish with cilantro and fresh chopped onions if desired.
Thursday Oct 03, 2013
iEat Green - 10/03/13
Thursday Oct 03, 2013
Thursday Oct 03, 2013
Interview with Rameshwar Das, an old, satsang friend, who, along with Ram Dass, spent time in India with Neem Karoli Baba. Together, they co-authored their latest book, Polishing the Mirror: How to Live From Your Spiritual Heart. As you listen to this interview, I will be up in the foothills of the Himilayas, in the very place that Ram Dass and Rameshwar Das met their guru, Neem Karoli Baba (also known as Maharaji and Baba). This latest book is the perfect premier to inspire you to start a spiritual practice, or to rejuvenate the practice you all ready have. Either way, the book is a definite read! It is written with love, humor and the wisdom of Ram Dass, Rameshwar Das and Baba!
Ginger Beet Salad
6 Beets
¼ red onion, sliced in half and then paper thin slices
4 Tbs white wine vinegar
1 teaspoon grated ginger
Orange Juice
¼ cup Olive Oil
Cilantro or Parsley
Salt and Pepper to taste
Boil beets for 20-30 minutes. Peel with hands and dice into small bite size pieces. Put beets and onions in a glass bowl. Make a dressing of the ginger, orange juice, vinegar, and oil. Pour over beets and toss. Add cilantro or parsley. Add salt and pepper to taste.