Episodes
Thursday Nov 21, 2013
iEat Green - 11/21/13
Thursday Nov 21, 2013
Thursday Nov 21, 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.
Thursday Nov 14, 2013
iEat Green - 11/14/13
Thursday Nov 14, 2013
Thursday Nov 14, 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!
Thursday Nov 07, 2013
iEat Green - 11/07/13
Thursday Nov 07, 2013
Thursday Nov 07, 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.
Thursday Oct 31, 2013
iEat Green - 10/31/13
Thursday Oct 31, 2013
Thursday Oct 31, 2013
Frederique Keller is a NY licensed Acupuncturist, Medical Herbalist in a private practice that also incorporates classical homeopathy and bee venom therapy as well as utilizes honey, pollen, propolis, royal jelly and bee bread where applicable. She is the current President of the American Apitherapy Society Inc., a not-for-profit organization dedicated to educating about and promoting the use of the products of the hive for health and healing. Frederique also works in a second office specializing in sports and spinal injuries. Recently, Frederique started teaching people how to cook healthy, fantastic dishes easily and with passion. Frederique and her husband have been beekeepers for 20 years and thoroughly enjoy the apiculture and apitherapy experiences it provides. She has been a member of the American Apitherapy Society since 1985 and has never grown weary in the endeavor of sharing knowledge and educating people on the healing energy of the honeybees. Falafel with Tahini Sauce Falafel 2 cups dried chickpeas, soaked for 24 hours 5 cloves of garlic 1 onion, chopped 1 ¼ t. ground coriander 4 t. cumin ¼ t. cayenne 1½ t. salt ½ t. white pepper ¾ t. baking powder 4 t. lemon juice 1 Tbs. chickpea flour 2 Tbs. water 2 cups olive oil Tahini Sauce: ¼ cup tahini ½ cup water 2 gloves garlic 1 Tbs. tamari 1 Tbs. aji mirin cooking wine 1 t. dark sesame oil ¼ t. hot sesame oil (optional) 4 sprigs parsley 1 slice ginger, size of a quarter 2 cups safflower oil Put the beans in a large bowl and cover with water. They will expand. Soak for 24 hours, adding water if needed to keep beans covered. Drain beans well and transfer to a food processor. Add remaining ingredients except for oil. Pulse until well chopped. Scrape down sides of bowl and pulse again. Taste and adjust spices (can add up to 1 Tbs. more chickpea flour if needed to form ball.) Put the oil in a large pot, 2 inches deep. Turn heat to medium-high and heat oil until it shimmers. Make balls with the batter, 1 inch in diameter. Fry one as a tester and taste. Add more salt or cumin if necessary. Continue frying a few at a time, until golden brown. Drain on paper towel. For the tahini sauce, process all of the ingredients in a food processor or hand mill.