iEat Green - Robin Raven - 12.22.16

December 22nd, 2016

Robin Raven is the author of  Santas First Vegan Christmas Born in Mobile, Alabama, Robin grew up in a nearby town called Saraland, and her hometown is a lovely place that still inspires her. As an adult, Ms. Raven has mostly lived in Los Angeles and New York City, so she also considers those cities to be home. She holds a BFA from the School of Visual Arts and is now furthering her education. Robin has written for such publications as USAToday.com, the VegNews blog, The Malibu Times, The Huffington Post, and LoveToKnow. Robin blogs at RobinRaven.com and loves to connect with readers on social media.

 

Roasted Long Island Cheese Pumpkin Soup

Makes 42 cups-

1 Lg. LI Cheese Pumpkin, cut in

half, seeds removed

12 cups water

4 cups pumpkin juice

2 Tbs. coconut oil

1 Tbs. minced garlic

8 Tbs. fresh minced ginger

6 t. salt

2 Onion, chopped

4 stalks celery, chopped

5 potatoes, cut into chunks

2 cans coconut milk

6 Tbs. maple syrup

Pumpkin seeds for garnish

2 t. cinnamon

2 Tbs. Cardamom

1 Tbs. Coriander

Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft. Reserve the pumpkin juice for the soup. Set aside. Meanwhile, in large stock pot, sauté the onion in the coconut oil with the celery, ginger and garlic. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 12 cups water and the 4 cups of pumpkin juice to the stock pot. The pumpkin should be covered with liquid by 3”. Bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with pumpkin seeds.

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iEat Green - Amanda Terillo, Registered Dietician - 12.15.16

December 15th, 2016

Amanda Terillo is a Registered Dietitian practicing in Central Virginia. Throughout her career she has worked with clients who had various medical issues nsuch as cardiovascular disease, high blood pressure, renal disease, liver disease, cancer, diabetes and weight management. Amanda does not believe in diets, but in creating eating habits that fit into your lifestyle for long-term success. She helps her clients achieve health and wellness through a functional and integrative approach to nutrition. In addition to working with patients, she is an advocate for sustainable agriculture to help improve the food system. Amanda completed her Master's Degree in Sustainable Food Systems from Green Mountain College in Vermont. This degree provided her the opportunity to pursue her passion in environmental nutrition. Her hobbies include cooking, reading, hiking, beekeeping and gardening.

 

Red Lentil Soup with Pomegranate

2 cups red lentils, rinsed

3 organic potatoes, cubed

10 cups water

3 Tbs. olive oil

1 onion, chopped

2 carrots, chopped

1 turnip, chopped

1 cup celery, chopped

1 Tbs. minced garlic

2 Tbs. grated ginger

3 Tbs. tomato paste or ketchup

1 Tbs. lemon

1 t. cumin

3 t. salt

1 t. pepper

1/2 t. red pepper flakes

Pomegranate for Garnish Rinse the lentils and put in a large pot with the water, turnip, and potatoes. Bring to a boil. Meanwhile, sauté the onions, celery, carrot, ginger, and garlic in olive oil for 5 min, or, until soft. Add the vegetables to the pot of lentils. Add the tomato paste, lemon juice, cumin, salt, and pepper. Simmer for 40 minutes until lentils and potatoes are soft. Puree the soup with immersion stick, and taste. Adjust salt and pepper, as desired. Garnish with pomegranate seeds and serve hot.

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iEat Green - Marie Oser - 12.01.16

December 1st, 2016

Marie Oser is a best-selling author and healthy lifestyle expert with a focus on nutrition and its role in disease prevention. Vegetarian since 1971 and vegan since 1990, Marie left a career in television advertising to pursue her interest in food, health, nutrition and the environment. Marie is President, Host and Executive Producer of VegTV (www/vegtv.com) and has been producing content since 2001. She is also Managing Editor at Ecomii, a leading environmental site with a popular blog channel, The Food and Health Alternative. http://bit.ly/1jjvqJ6 Marie Lives in Southern California. The Skinny on Soy is her fifth book. Website: www.vegtv.com Facebook Page: https://www.facebook.com/VegTV/ Twitter handle: https://twitter.com/vegtv 

 

Cranberry-Orange Sour Cream Coffee Cake

Servings: 24-30 squares

Ingredients

Cake:

 6 cups organic all-purpose flour

 1 Tablespoon baking powder

 2 teaspoon baking soda

 1 teaspoon table salt

 3 cups sour cream, room temperature

 4 teaspoons vanilla extract

 1 teaspoon lemon extract

 3 sticks unsalted butter, softened

 2 cup granulated sugar

 1 cup packed dark brown sugar

 6 large eggs, room temperature

 1 cup chopped walnuts, toasted

 3 cups whole cranberry relish with orange zest (recipe on my website)

Glaze and Crumb Topping

 2 cup powdered sugar

 3 Tablespoon Orange Juice

 Mix together 2 cups brown sugar, 2 cups walnuts, 1 cup oats, 1 cup flour, pinch of salt and 1 stick

of butter.

 Directions

 Preheat oven to 350 degrees F. Line a chaffing pan with parchment paper. Grease and flour well.

In a bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix sour

cream, lemon extract and vanilla.

 Using an electric mixer, cream the butter, and both sugars together until fluffy and light, about 2

minutes. Add eggs, one at a time. Scraping down bowl after each addition. Add half the flour

mixture, then all of the sour cream, then remaining flour. Mix until fully incorporated. Fold in

walnuts. Spread ½ of the batter in the pan. Spread the cranberry relish over. The batter. Add the

remaining batter on top.

 Gently run a skewer or thin knife through batter to swirl the cranberry relish into the batter.

 Bake cake until knife inserted in center comes out clean, approx. 50-60 minutes. Let cake cool in

pan on a wire rack for 10 minutes before removing from pan. Let cool completely.

 Whisk together confectioners' sugar and orange juice until glaze is smooth. Pour glaze over cake

and sprinkle crumb topping. Gently press crumb topping into the glaze until it sticks. Let stand

until glaze sets, about 10 minutes.

 Cut into squares, and put into paper cup liners

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