iEat Green - 01/30/14

January 30th, 2014

My guest this week, Mark Kastel, from The Cornucopia Institute, will also share some astonishing news with us, about the integrity of our National Organic Standards Board. The Cornucopia Institute is a non profit organization, dedicated to investigating and researching agricultural and food issues, and then sharing that information with family farmers, consumers, and others who care about the good food movement. They support economic justice for small family farmers and consumers, backing ecologically produced local, organic and authentic food. Please join me, as I interview Mark, and he shares with us what some of the issues that the Cornucopia Institute is working on right now!

Vegetable Rolls with Walnut Sauce                                                                       


1 package of pre-toasted Nori (seaweed sheets)

1 onions, cut in half, and sliced thin

2 carrots, grated

1 cup celeriac, diced

1 broccoli, cut into florets

1 cauliflower, cut into small bite size pieces

1 zucchini, diced

1 yellow squash, diced

1 cup snow peas, cut into 3rds, on the diagonal

½ yellow and ½ red pepper, diced

½ cup chopped walnuts

2 cups fresh greens, like spinach, collards, kale, arugula

6 ox white mushrooms, sliced

2 Portobello mushrooms, diced

5 cloves garlic, minced

2” piece of fresh ginger, grated

1 Tbs. Organic Tamari (Gluten Free)

1 t. saffron threads, soaked in ½ cup boiling water

1 t. cardamom

¾  t. coriander

1 t.  salt


Sauté onion in olive oil, for 5 minutes. Add carrots, celeriac, garlic and grated ginger. Sauté for 5 minutes longer. Add the cauliflower, then broccoli, zucchini, squash, and peppers. Cook down for a few minutes, before adding the mushrooms, Portobello mushrooms, and greens. Cook until the greens get soft, and then add the snow peas, saffron water, tamari and spices. Simmer till soft.

Spread one cup of cooked vegetables out into a log shape, 1” up from bottom of nori sheet. Begin to roll from front edge, covering the vegetables. Use water or tamari to seal the roll. Wrap in tin foil and bake at 350’ for 20 minutes. Before serving, un-roll from tin foil and drizzle with walnut sauce.


To make Walnut Sauce

In small food processor, combine 1 cup of walnuts with ¾ cup of boiling water. Puree until smooth. Add ¾ t. paprika, ½ t. cardamom, ½ t. coriander, 1 t. parsley, and ½ t. salt. Blend again. Adjust for spices. Add fresh cilantro if desired. If sauce is too thick, add a little more water, 1 Tbs. at a time.

iEat Green - 01/23/14

January 23rd, 2014

This week, I am so excited to have on my show, Patti Wood, the Executive Director ofGrassroots Environmental Education, a non-profit organization dedicated to educating the public about the links between common environmental toxins and human health.. Patti has devoted her entire adult life to raising the awareness of the health impacts that the chemicals found in our everyday products can have on our bodies, especially children. Her work has led to many national programs, like the ChildSafe School, which is an EPA award winning program that reduces 3 common toxic environmental exposures found in many schools, Cleaning products, Diesal exhaust and Turf pesticides.  Please join us to find out what environmental campaigns Grassroots is currently working on, and what you can do to reduce the toxins in your own environment.

Miso Vegetable Chowder

12 cups water

5 cloves garlic, minced

1- 2”-3” piece of ginger, minced

1 organic onions, diced

2 organic carrot, diced

1 butternut squash, peeled and cut up into bite size pieces

2 organic celery stalks, diced

1 purple sweet potato, diced

1 head of broccoli, cut into florets

1 cup white miso

½ cup red miso

1- 8 oz package black rice soba noodles, cooked according to directions

In large pot, sauté onions, carrots and squash in olive oil for 5 minutes.  Add garlic, ginger, celery and sweet potato, and cook for 5 more minutes. Add water to pot.  Bring to boil. Reduce heat and simmer for 30 minutes. Add broccoli and cook for 5 more minutes. Remove 1 cup of broth and in a separate bowl, dilute the miso. Add the miso mixture back into the soup pot. Add more miso if desired. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.

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iEat Green - 01/16/14

January 16th, 2014

This week, I am very excited to have as a guest on my show, Mary Berry, the daughter of Wendell Berry, and the Executive Director of The Berry Center. The Berry Center was formed to continue the work of her father, and grandfather, and to educate young farmers in a multi-faceted approach to Mary-Berry-Smithagriculture, getting away from industrial agriculture and letting nature be the standard. Wendell Berry’s book, The Unsettling of America: Culture and Agriculture, started the conversation about the the dark side of industrial agriculture, and Mary will use his work, along with his brother and father, to help re-shape the future landscape of farming in this country

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iEat Green - 01/09/13

January 9th, 2014

Adam Weissman is the founder of Global Justice for Animals and the Environment, an organization that works to defend animals, the environment, the human rights of environmental defenders and the safety of our food against so-called free trade agreements that only benefit the 1%. He also represents Global Justice for Animals and the Environment in TradeJustice New York Metro, a coalition of grassroots organizations from diverse social justice movements united in opposition to the NAFTA/WTO/TPP model of corporate globalization.

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iEat Green - 01/02/14

January 2nd, 2014

My guest on the Progressive Radio Network is Rona Fried, the founder and CEO of, an online service that informs us of the latest news in sustainable business technology and environmental regulations. I always look to to keep me informed on the news about renewable energy, LEED certification changes and trade regulations, as well as their online “Green Dream Jobs,” which has the most complete listing of jobs in the green market today! Please join me on Thursday, to learn about some of the latest changes that will effect the job market and business of the future.

Hearty Winter Lentil Soup

16 cups of water
3 Tbs. olive oil
4 carrots, diced
3 stalks of celery, diced
4 parsnips, diced
15 cloves of garlic, minced
2 inch piece of ginger, minced
2 cans diced organic tomatoes
1 ½ cups potatoes, diced
2 cups French lentils, rinsed
2 t. cumin
2 bay leaves
2 cups prepared tomato sauce
2 cups collard greens, chopped
Juice of 1 lemon

In large pot, sauté onions, celery, parsnips, and carrots in olive oil for 5 min. Add garlic and ginger. Add lentils, potatoes, diced tomatoes, cumin, bay leaves and water. Bring to a boil and then simmer for 40 minutes until lentils are soft. Add tomato sauce and collard greens. Simmer for 10 more minutes. Add more water if too thick. Adjust salt and pepper to taste. Add the juice of 1 lemon before serving. Enjoy!

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