iEat Green - Bren Smith- GreenWave and Thimble Island Ocean Farm, - 02.22.18

February 22nd, 2018

Bren Smith is the Executive Director of GreenWave , an ocean farmer and fisherman-run organization, dedicated to supporting a new generation of ocean farmers and innovators who are working to restore ecosystems, mitigate climate change, and build a blue-green economy. He is also the owner of Thimble Island Ocean Farm, where he pioneered the development of restorative 3-D Ocean Farming. Bren is a lifelong commercial fisherman, and was named one of Rolling Stone’s “25 People Shaping the Future” and featured in Time Magazine’s, Best Inventions of 2017. He is the winner of the 2015 Buckminster Fuller Challenge, one of the most important prizes in sustainability, and has been profiled by CNN, The New Yorker, and National Geographic.


Coconut Curry Tempeh and Vegetables with Rice Noodles
To serve 8
2 cakes organic Tempeh, cut into cubes
2 Tbs. coconut oil
2 tablespoon scraped, finely chopped fresh ginger root
1 tablespoon finely chopped garlic
1 onion, cut into slivers
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon turmeric
½ t. cardamom
½ t. ground coriander
3 carrots, cut in bite size pieces
1 head broccoli, cut up into bite size pieces
½ large cauliflower
1 can chick peas, drained
1 red pepper, cut into bite size pieces
4 teaspoon Thai red curry paste
2 can coconut milk
1 Tbs. honey
1 cup organic raw cashews
1 lb. organic rice noodles, cooked all dente, drained, and run under cold water to wash off starch
Cilantro or parsley for garnish

For Baked Tempeh Cover a cookie sheet with parchment paper. Spray with coconut oil, and spread out tempeh, leaving space between each piece, so that it can cook well. Sprinkle with curry powder, cumin, garlic powder, turmeric and ginger, and bake for 15-20 minutes, until golden brown, turning half way through. Remove from oven and set aside.

In a wok, sauté the onions in coconut oil, until translucent. Add the carrots, ginger, garlic, curry powder, cardamom and coriander and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft. Add 2 Tbs at a time of boiling water to the wok, to keep it from sticking. Add the cauliflower and cook for another 5 minutes, until soft. Then add the broccoli, red pepper and chick peas. In small bowl or mixer, combine the coconut milk with the Thai Red Curry Paste and honey, mix well and then add it to the wok. Add the cooked tempeh to the wok and combine well. Let simmer for 10 minutes, allowing for all of the flavors to come together. Add the noodles to the wok, and let them heat up in the coconut curry sauce. Toss in the cashews and sprinkle with cilantro before serving.

iEat Green - Jonathan Forgash, Founder of Seek Servana, and Chef - 02.15.18

February 15th, 2018

Jonathan Forgash is the founder and chef at Seek Servana. Servana is the pairing of two ideas. Service unto others and providing a sense of peace. For over two decades his company, Star Struck Catering, provided nourishing and pampered catering for fashion, television and film in New York City. Previous clients include Victoria’s Secret, All My Children, White Collar, The Americans and shows at the Food Network like Emeril Lagasse, Bobby Flay, Rachel Ray and Wolfgang Puck. When an executive producer was diagnosed with stage four lymphoma, he reached out to Jonathan for help during recovery. This is why we Seek Servana. Enlighted care for the cancer and wellness communities. Servana is the pairing of two practical ideals. Service to others and personal wellbeing. Serving knowledge, confidence and inspiration for your mind, body and kitchen. Jonathan believes that now is the time to take charge of your life. He knows that foods with “emotional content” are the secret to your recovery and wellness. This vison is at the heart of his personal consultations and public speaking.

Miso Marinated Tofu with Root Vegetables

¼ cup. red miso
¼ cup brown rice vinegar
1- 20 oz. firm cake of Tofu, cut into cubes
1 onion, sliced into crescent moons
3 carrots, cut into chunks
2 parsnips, cut into chunks
1 yellow summer squash, cut in half lengthwise and then sliced on the diagonal
1 broccoli, cut into bite size florets
1 red pepper, cut into
2 Tbs. minced garlic
2 Tbs. minced ginger
Olive Oil
2 t. dark sesame oil
2 Tbs tamari, plus drizzle
1 Tbs. Aji Mirin
2 Tbs tahini
2 Tbs. water
2 Tbs tamari,
1 t. Aji Mirin
2 cloves garlic
1 piece ginger, size of quarter
1 t. dark sesame oil
Blend the miso and vinegar in a bowl for the marinade and add the cubed tofu. Let sit for 30 minutes. Bake at 450 degree oven for 15 minutes, until the edges are crispy. Turn, and bake another 5-10 minutes. Drizzle with tamari, and set aside. Meanwhile, sauté the onion in olive oil, with the garlic and ginger and cook until translucent. Add the carrots and parsnips and cook a few minutes more. Add 2 Tbs. water (instead of more oil) and cook until the parsnips and carrots are getting soft. Then add the broccoli and cook another few minutes. Add the tamari and mirin to de-glaze the pan. Then add the red pepper and yellow squash and cook until tender. Add the miso baked tofu to the wok, and toss together. Make a sauce with the tahini, water, tamari, mirin, garlic, ginger and dark sesame oil in mini blender. Pour over vegetables or serve on the side.

iEat Green - Amie Valpone, Founder & Editor-in- Chief, The Healthy Apple - 02.08.18

February 8th, 2018

Best-selling author of Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, Functional Medicine Nutrition & Wellness expert, columnist, spokesperson and motivational speaker. I work with and cook for a variety of clients and people with busy lifestyles. It’s my passion to help struggling women and men find balance in their lives and with their health (including hormone balance, gut health, weight gain, autoimmune disease, fatigue, thyroid, adrenals, food allergies/ intolerances, and more).

In 2005, I graduated from Boston University with a degree in Business Finance and Marketing thinking I was going to climb the corporate ladder through my corporate jobs at Ralph Lauren in fashion design, VOGUE magazine in marketing/ advertising sales, and the N.B.A. in merchandising. Little did I know I’d land on disability from my job unable to get out of my bed while struggling to stay alive. After spending 10 years struggling with chronic health issues such as Lyme disease, PCOS (polycystic ovarian syndrome), C-diff colitis, parasites, pathogens, chronic Candida, methylation (MTHFR), Mold toxicity, Heavy metal toxicity, Hypothyroidism, Leaky gut, SIBO (small intestine bacteria overgrowth), chronic hormonal imbalances, edema and much more, I spent countless years working with the best Functional/Integrative M.D’s and hands-on healers studying, learning, teaching, and figuring out how to be healthy in a real way.



Open-Faced Cajun Tofu with Sauerkraut
1- 14 oz. block extra firm Tofu, cut into thin slices
½ cup nutritional yeast
½ t. Old bay spice
½ t. Cajun spice mix
¼ t. smoked paprika
¼ t. powdered garlic
1/8 t. cayenne pepper (optional)
Spray Oil
Tamari (to taste)
2/3 cup Organic Sauerkraut, drained and warmed
½ cup sautéed greens (such as spinach, Swiss chard etc.)
½ avocado, sliced
Organic Dijon Mustard
2 slices sourdough whole wheat bread
1. Make a mixture with the nutritional yeast and the spices and put into a glass pie pan.
2. Slice the tofu into thin slices the long way. Pat dry with paper towel and dip into the nutritional yeast mixture. Press down to cover entire slice of tofu with mixture, turn over and repeat.
3. Lay out on cookie sheet lined with parchment paper and sprayed with oil.
4. Bake at 450 degree oven for 10 minutes, turn over and bake another 5 minutes, until crispy.
5. Drizzle with Tamari and bake for 5 more minutes.
6. Meanwhile, sauté the greens until wilted. Drain
7. Heat the sauerkraut and drain.
8. Toast the bread and spread each slice with Dijon mustard. Place 3-4 slices of the crispy tofu on top of the bread. Add the sauerkraut and sautéed greens.
9. Add slices of avocado on top
10. Cut in half and serve with a side salad and tomatoes.

iEat Green - Brett Tolley, Community Organizer for Northwest Atlantic Marine Alliance (NAMA) - 02.01.18

February 1st, 2018

Brett Tolley is the Community Organizer for the Northwest Atlantic Marine Alliance, working to build a fishermen-led movement toward healthy fisheries and fishing communities. He comes from a four-generation commercial fishing family out of Cape Cod, Massachusetts. He's involved with the leadership of many food and food justice organizations such as, Farm to Institution New England, Sustainable Business Network, and Slow Fish.

Vegan Spaghetti Bolognese
1 Ib. Organic Spaghetti (whole wheat, brown rice, semolina)
1 cup chopped seitan
1-1/2 Tbs. tomato paste
extra virgin olive oil
3 Tbs. white wine
1 Tbs. dried oregano
1 t. dried basil
2 Tbs. minced garlic
¼ t. red pepper flakes (optional)
1 can diced fire roasted tomatoes
1 24 oz. jar organic marinara sauce
3 Tbs. chopped fresh Italian parsley
Salt and pepper to taste

Cook pasta according to directions, 8-10 minutes till firm (al dente) Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté seitan for a few minutes, then add garlic and cook until seared. Add the tomato paste and cook for 5 minutes. De-glaze the pan with the white wine, and cook until the wine is absorbed. Add the fire roasted tomatoes, oregano and basil, and let it cook down until the juice is absorbed. Add the jar of tomato sauce and parsley. Let simmer for 10 minutes. Taste and adjust salt, pepper and parsley. Toss with pasta and serve immediately.

iEat Green with Bhavani
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