iEat Green - 11/21/13

November 21st, 2013

My guest is John Halsey, a real hero for Long Island’s farm land. He is the Founder and President of the Peconic Land Trust , a non profit land conservation organization that has saved thousands of acres of farm land from further development, while securing the perpetual protection of that farm land. A few weeks ago, I had the pleasure of watching a new documentary film called,Growing Farmers, that was produced by the Peconic Land Trust, and talked about our Long Island Farmers, and the struggles that face our new generation of farmers. Basic Seitan

4 cups unbleached white flour

10 cups Whole Wheat flour

2 boxes Vital Wheat Gluten

9 cups water

1 ½ cup tamari

2” ginger piece

3 pieces kombu

Mix together flour, Vital Wheat Gluten and water to make a dough. Knead until stiff, approx 10 min. Place in bowl and cover with cold water. Allow to rest for 10 min.

Meanwhile, bring 10 cups of water to a boil. Add tamari, ginger and kombu. Boil for 15 min. and remove from heat. Allow broth to cool.

Immerse dough in a bowl of warm water and knead to remove starch, constantly changing the water, until it runs clear. (It will take about 8 water changes or more) The final rinse should be in cold water, to tighten the dough.

Separate into 4 equal pieces. Place dough in oiled loaf pans and let rest for 10 minutes. Bring 10 quarts of water to a boil. Add seitan dough and cook for 45 minutes, until the seitan floats in the water. Drain.

Place Seitan in cooled Tamari broth, and bring to a boil. Simmer for 2 hours. Drain, saving liquid for storage.

Experiment with different flavors, adding garlic and oregano for Italian food, or more ginger and cilantro for Asian food etc.

00:0000:00

iEat Green - 11/14/13

November 14th, 2013

Lisa Levart is an award winning photographer and frequent contributor to the Huffington Post, where her blogs explore the intersection between art, the divine feminine, women’s empowerment and current issues. Her book “Goddess on Earth, Portraits of the Divine Feminine”, won the GOLD Nautilus Book Award in 2012. Goddess on Earth is also a traveling, multi-media installation which has been seen in a variety of venues across America including; art galleries, community centers, malls, women’s conferences, spirituality centers and more.

 

Lisa’s photographs have appeared in numerous publications including Fast Company, New York Magazine, Oprah Magazine, Time Magazine, The New York Times and The Washington Post, and been featured in exhibitions worldwide including The Kiek de Kok Photography Museum, Tallin, Estonia; Gallery Verita, Tokyo, Japan; The Alternative Museum, The Burden Gallery and Art in General, of New York City; and Riverspace, Nyack, New York. 

 

Her passion includes photographing and supporting Maloto; a non profit organization in Africa that helps feed and educate the women and children in northern Malawi.      

 

Five Bean Chili

 

1 can organic pinto beans

2 cans organic red kidney beans

1 can organic black beans

1 can garbanzo beans

1 can cannellini beans

½ can small tomato paste

2 organic onions, chopped

2 organic red pepper, chopped

1 carrot, chopped

5 cloves garlic

1 can organic fire roasted diced tomatoes

2 t. salt

1 t. chili powder (add more if you want it spicier)

3 t. cumin

2 cups fresh spinach, chopped

2 Tbs. fresh, chopped cilantro

1 cup marinara sauce

Olive oil

 

Sauté the onion in oil for 5 minutes and then add the carrots, red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 30 minutes.

Serve with organic brown rice, or over brown rice pasta!

00:0000:00

iEat Green - 11/07/13

November 7th, 2013

This week on the Progressive Radio Network, I am thrilled to have as my guest, Carl Safina, the Founding President of The Blue Ocean Institute at Stony Brook University, where he alsoco-chairs the University’s Center for Communicating Science. Carl Safina is responsible for bringing ocean wildlife into the modern mainstream of environmental Conservation. Dr. Safina co- founded the Marine Fish Conservation Network for U.S. Fisheries Reform and the Ocean Wildlife Campaign for International Reform. Risking his science career, he helped lead campaigns to ban high-seas driftnets, re-write and overhaul U.S. Federal Fisheries Law, use international agreements toward restoring depleted populations of tunas, swordfish and sharks, achieve passage of a United Nations Global Fisheries Treaty and reduce fishing-gear drownings of seabirds and turtles. Dr. Safina holds a PhD in ecology from Rutgers University and honorary doctorates from Drexel University, Long Island University and the State University of New York. Please join me for what promises to be an exhilarating conversation with an ocean wildlife expert. Green Chile Sauce

2 onions, chopped 2 Tbs. olive oil 2 tbs. garlic, minced 1 1/2 cup assorted green chili peppers (Anaheim, Fresno, Banana, Jalapeno), chopped 2 Tbs. & 1 t. green cayenne peppers, pureed 1/2 cup white vinegar juice of 3 limes 1/2 t. salt 2 Tbs. cilantro 1/4 cup water

Preheat oven to 400°. Roast peppers for 10 to 15 minutes or until skin is blackened. Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop. Add 2 Tbs. of olive oil and chopped onion to a sauté pan. Cook for 5 minutes. Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. With an immersion blender or regular blender, puree the mixture until smooth.

Red Chile Sauce

1 onion, chopped 2 Tbs. olive oil 2 tbs. garlic, minced 4 cups assorted red chili peppers (Anaheim, Fresno, Banana, Jalapeno), chopped 2 Tbs. & 1 t. green cayenne peppers, pureed 2/3 cup white vinegar juice of 3 limes 1 t. salt 2 Tbs. cilantro 1/4 cup water

Preheat oven to 400°. Roast peppers for 10 to 15 minutes or until skin is blackened. Place in bowl and cover with lid. Let peppers sweat for 10 minutes. Remove cayenne peppers from bowl and keep separate from assorted peppers. De-seed and puree cayenne peppers in food processor. Remove the remaining peppers from the bowl, peel off skin, de-seed, and roughly chop. Add 2 Tbs. of olive oil and chopped onion to a sauté pan. Cook for 5 minutes. Add the chopped assorted peppers, cayenne pepper puree, and garlic. Cook for 5 more minutes. Add the vinegar, lime juice, salt, cilantro and water. With an immersion blender or regular blender, puree the mixture until smooth.

00:0000:00
Loading Downloads
320Episodes

calendar

November 2013
S M T W T F S
« Oct   Dec »
 12
3456789
10111213141516
17181920212223
24252627282930

Subscribe

  • Subscribe with iTunes
  • Add to my Google
  • Add to my Yahoo

Feeds

  • rss2 podcast
  • atom feed
  • rss2 comments