iEat Green - Wenonah Hauter - 06.30.16

June 30th, 2016

Wenonah Hauter is an activist, author and progressive policy advocate. She is the founder and executive director of Food & Water Watch, an organization that, under her leadership, has fundamentally transformed the national debate about hydraulic fracturing (fracking), energy and the environment.

Wenonah has three decades of experience campaigning and writing on food, water, energy and environmental issues. She has played leading roles in successful campaigns to ban fracking in New York, label genetically modified foods, protect public water systems from privatization and promote renewable energy. She has trained and mentored hundreds of organizers and activists across the country and worked at the national, state and local levels to develop policy positions and legislative and field strategies to secure real wins for communities and the environment.

Sesame Bok Choi and Snow Peas with Rice Noodles

1 lb. package of Thai Rice Noodles, cooked al dente

4 lg. organic baby Bella mushrooms

1 onion, cut into slivers

4 cups cut, washed and spun, bok choi

2 Tbs. chopped ginger

2 Tbs. chopped garlic

4 cups snow peas, cut on angle

olive oil

1 t. corn starch

2 Tbs. aji mirin

¼ cup tamari

2 Tbs. dark sesame oil

1 t. hot sesame oil (optional)


¼ cup tahini

1 Tbs. chopped garlic

1- quarter size piece of ginger

1 Tbs. Mirin

1 t. hot sesame oil

¼ cup chopped peanuts

1. Cook the pasta according to the directions. Time it, so that the pasta is ready when the stir fry is finished.

2. Sauté the onions in olive oil until translucent.

3. Add the Bok Choi, ginger and garlic, and cook for 3 minutes at high heat.

4. Add the baby Portobello mushrooms, and cook for another 3 minutes.

5. Make a mixture of the corn starch, the mirin and the tamari. Add it to the vegetables.

6. Add the snow peas and cook for 1 minute. Add the hot sesame oil if using.

7. Make the sauce in mini food processor or blender, by adding all of the ingredients and blending well.

8. Pour sauce on top of Noodles and toss well. Add Vegetables to rice Noodles and toss gently.

9. Serve immediately.

iEat Green - Charlie Marshall - 06.23.16

June 23rd, 2016

Charlie Marshall grew up on his family's farm and their restaurant on Lummi Island, in Washington State. He worked in the family restaurant from the age of 12 - a career path he has continued along ever since. Charlie's parents' restaurant naturally used many ingredients from their own island farm and from an early age he was lucky enough (though he didn't realize how lucky at the time) to eat and cook locally, seasonally, and sustainably. When it came time to open his own restaurant he wanted to emulate that, while still making it a fun, casual experience.

Charlie opened The Marshal, his casual NYC farm-to-table restaurant, in the fall of 2013, to great success and is currently working on opening his second restaurant, Dianne & Elisabeth in late summer of 2016.

Mint, Feta, and Watermelon Salad

Mint, Feta and Watermelon Salad

Serves 8-10

1 medium Seedless Watermelon

1/3 cup white Balsamic Vinegar

Juice of ½ lemon

2 Tbs Olive Oil

Salt and Pepper

1 Red Onion, chopped

1 lb Feta cheese, cut into small cubes

1 medium bunch mint leaves, chopped


  1. Chop the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath, so you can drink the juice!
  1. Whisk together the white balsamic vinegar, olive oil and lemon juice in a bowl.
  1. Mix the watermelon, feta, onion and mint in a large bowl. Chill in refrigerator. Drizzle with dressing and toss right before serving
  2. Sprinkle with salt and pepper

iEat Green - Elise Golan - 06.16.16

June 16th, 2016

Elise H. Golan is the Director for Sustainable Development for USDA.  In this role, she provides leadership in planning, coordinating, and analyzing the Department's various policies, programs and activities that impact and relate to sustainable agricultural, natural resource, and community development including food security. 

Prior to this position, Elise served as the Associate Director of the Food Economics Division at the Economic Research Service, USDA. She received her Ph.D. in agricultural economics from the University of California at Berkeley and completed a post-doctorate fellowship focusing on environmental economics at the University of Haifa, Israel.  Before joining USDA, Elise did consulting work for, among others, the World Bank, the International Labour Organization, and the California Department of Finance.  She served as a senior staff economist on the President’s Council of Economic Advisers from 1998-99. 

Dr. Golan’s research has spanned a wide range of sustainability issues, including land tenure and sustainable land management in the Sahel and West Africa; rice-straw burning and sustainable land management in California; regional and U.S. food-system modeling; food labeling and market development; food access, affordability, and security; and the distributional consequences of food policy. 

Gluten-Free, Vegan, Lace Chocolate Chip Cookies

Preheat oven to 350*


1 cup coconut oil

½ cup organic brown sugar

½ cup organic white sugar

1 Tbs. apple Cider Vinegar

1 tablespoon vanilla

¼ cup organic apple sauce

1 cup Pamela’s gluten-free, vegan flour mix

1 cup organic gluten-free oats, pulsed in food processor for a few seconds.

½ t. salt

½ t. baking soda

½ t. baking powder

1 t. cinnamon

¼ t. nutmeg

1-1/4 cup organic choc chips

  • Cream coconut oil, brown sugar and white sugar in electric mixer. Beat for 5 minutes. Then add apple cider vinegar, apple sauce and vanilla.
  • In separate bowl, mix dry ingredients together. Add to wet, one cup at a time, mixing between additions. When thoroughly mixed, add choc chips,
  • Drop cookies onto parchment paper. Sprayed with oil. Bake for 8 minutes. Turn pan halfway thru if your oven is hotter in the back.

Let cool before transferring to cookie platter

iEat Green - Denise O’Brien - 06.09.16

June 9th, 2016

Denise O'Brien is a farmer and community organizer from Atlantic, Iowa. She has farmed with her husband, Larry Harris, for 40 years. She maintains sixteen acres of organic fruit and vegetable production incorporating high tunnel production. O’Brien also raises turkeys and chickens for meat and egg production. Denise mentors many women who are the next generation of farmers.

Through farming, Denise has had numerous opportunities to work within the agricultural community working on policy development on the state, national and international level and becoming involved in the community of women in agriculture, organic production, local food systems and conservation issues.

Denise has been involved in her community as well as in the agricultural sector. She is the founder of Women Food and Agriculture Network. O’Brien was a Food and Society Fellow, a W.K. Kellogg funded program from 2001 to 2003. She currently serves on the board of the Pest Action Network and the Sustainable Iowa Land Trust. In 2012 O’Brien completed a year assignment with the United States Department of Agriculture as an Agriculture Adviser in Afghanistan.

Baba Ghannouj  

3 lg Eggplants, roasted, 

1 cup Tahini

2/3 cup lemon juice

2 Tbs. chopped garlic

1 Tbs. cumin

1 ½ t. salt

¼ t. pepper

¼ cup chopped Parsley   

In a food processor, pulse eggplant until blended. Add remaining ingredients and process until smooth. Add water, and puree until desired consistency. Adjust seasonings for taste.  

*Garnish with Olive Oil, pine nuts and parsley or pomegranate

iEat Green - Michael Phillips - 06.02.16

June 2nd, 2016

Michael Phillips is known across the country for helping people grow healthy fruit. The “community orchard movement” that he helped found at provides a full immersion into the holistic approach to orcharding. His Lost Nation Orchard is part of a medicinal herb farm in northern New Hampshire. Michael’s newest book, The Holistic Orchard: Tree Fruits and Berries the Biological Way, recently received Garden Book of the Year honors from the American Horticultural Society.

Mediterranean Spring Medley

1 organic onion, cut in half, then sliced into crescent moons

10 cloves garlic, chopped fine

2-3 organic portabella mushrooms, sliced and cut into 1” pieces

2 cups sugar snap peas

1 can cannelloni beans

2 can organic fire roasted tomatoes

½ t. thyme

1 t. oregano

2 Tbs. white wine

1 Tbs. small capers

¼ t. red chili flakes, optional

¼ cup organic calamata olives, sliced

¼ cup chopped fresh tomatoes

¼ cup chopped Italian parsley, stems removed

2 cups cooked organic brown rice fusilli pasta (or any pasta of your choice)

Salt and Pepper to taste

Olive oil

Fresh parsley to garnish


Cover the bottom of a medium size cast iron pan with olive oil. When oil is hot, add the onions. And cook for a few minutes and then add the garlic. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the Portobello mushrooms. Cook for a few minutes more, than add the white wine, thyme, oregano, and red pepper flakes. Cook at high heat for a few more minutes, and then add the sugar snap peas, cannelloni beans, fire roasted tomatoes, olives, and capers. Add the pasta. Add the chopped parsley and fresh tomatoes and cook for a few more minutes to bring the flavors together. Season with salt and pepper to taste. Do not over cook the snap peas!

iEat Green with Bhavani
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