iEat Green - Dr. Pam Popper – Wellness Forum Health - 05.31.18

May 31st, 2018

Dr. Pam Popper is a naturopath, an internationally recognized expert on nutrition, medicine and health, and the Executive Director of Wellness Forum Health.  The company offers educational programs for consumer and healthcare providers that facilitate evidence-base, collaborative and informed decision making for health-related matters.

 

Dr. Popper serves on the Physician’s Steering Committee and the President’s Board for the Physicians’ Committee for Responsible Medicine in Washington D.C.  She served as part of Dr. T. Colin Campbell’s teaching team at eCornell, teaching part of a certification course on plant-based nutrition. She has been featured in many widely distributed documentaries, including Processed People and Making a Killing and appeared in the acclaimed documentary Forks Over Knives, which played in major theaters throughout North America in 2011.  She is one of the co-authors of the companion book which was on the New York Times bestseller list for 66 weeks. Her most recent book is Food Over Medicine: The Conversation That Can Save Your Life.

 

Dr. Popper is featured as one of the lead experts in Food Choices, which was released in September 2016, and is co-author of the companion book for this film. She will be appearing in The Yoyo Effect, to be released summer 2018 and is writing the companion book for this film as well.

 

Dr. Popper is also a lobbyist and public policy expert, and continually works toward changing laws that interfere with patients’ right to choose their health provider and method of care.  She has testified in front of legislative committees on numerous occasions, and has testified twice in front of the USDA’s Dietary Guidelines Advisory Committee.  

 

Raw Triple-Layer Banana, Chocolate, and Peanut Butter Mousse Cake with Ganache

* Before starting, soak 3 cups of cashews in water for 3 hours or more. You will end up with 4½ cups of soaked cashews for this recipe.

 

Crust-

1 ½ cups raw almonds

1 ½ cups macadamia nuts

1 ½ cups dates

½ cup shredded coconut

pinch of salt, optional

 

Banana Filling:

1 ½  cups of soaked cashews,

2 bananas

¼ cup maple syrup

2 Tbs. coconut oil

1 teaspoons vanilla

 

Chocolate Filling:

1 ½ cups soaked cashews

Peanut Butter Filling:

1 ½  cups soaked cashews

1 cup peanut butter

1/4 cup Maple Syrup

3/4 cup coconut milk

 

Ganache Layer-

1 cup Raw Cocoa Powder

1 cup maple syrup

¼ cup coconut oil

1 teaspoon vanilla

 

Raspberry Garnish

½ pint organic raspberries

1-teaspoon vanilla

2 Tbs. of coconut oil

2 Tbs. water

½ cup Maple Syrup

½ coconut milk

1 ½ Cacao powder

 

To make Crust

In food processor, combine the ingredients.

Process until blended. Press mixture into pan and work it up the sides. Using opposite hand, make the edge of crust smooth and even.

 

For fillings:

Combine the ingredients for each layer separately in food processor. Pour filling into crust. Put in freezer for 30 minutes between each layer, adding chocolate ganache on top as the last layer.

 

Freeze again.

Remove from freezer, 30 minutes before serving.

Garnish with fresh raspberries.

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iEat Green - Gabriela Álvarez - Liberation Cuisine - 05.24.18

May 24th, 2018

Gabriela Àlvarez is the chef and founder of Liberation Cuisine. Liberation Cuisine was founded in 2014 with the intention of nourishing movements for social change, using sustainable ingredients and practices. Gabriela began cooking after studying Community Health at Brown University. The kitchen became her way to tackle health disparities and inequalities in the food system, while still maintaining a focus on self-determination and ancestral healing practices. Gabriela cooks almost exclusively for people doing justice work in the world: activists, artists, healers, farmers, educators, and more. Her menus are Puerto Rican centered and highlight ingredients that are local and seasonal to where she's cooking. She has cooked for Soul Fire Farm’s Black and Latinx Farmer Immersion Programs, as well as Harriet’s Apothecary Healing Villages, Bedstuy Pride, and Race Forward's Racial Justice Trainings. Gabriela also teaches cooking classes dedicated to food as resiliency, and honoring traditional food preparations.

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iEat Green - Michael Schoudel- Conscious Kitchen - 05.17.18

May 17th, 2018

Michael Schoudel is the Executive Chef and Owner of Conscious Kitchen, a healthy meal delivery service, on Long Island, NY. Conscious Kitchen delivers healthy meals, made with locally-sourced and organic ingredients, directly to their neighbors, all with an emphasis on environmental sustainability. A lifelong resident of Sea Cliff, NY, Michael posses a BA in Music Composition from Binghamton University, and is currently finishing a second BS in Mathematics at Queens College. Michael has worked as a local Chef for over 15 years, forming close relationships to the customers in his community, and getting to know their dietary needs. Conscious Kitchen was launched in early 2017 to meet what Michael saw as the growing demand for healthy delivered foods, especially plant-based options, while also combating the excessive waste and environmentally egregious practices he encountered in the food industry.

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iEat Green - Galen Foulois is the founder of RestoreFood - 05.10.18

May 11th, 2018

Galen Foulois is the founder of RestoreFood. At an early age, Galen was impacted by the importance of making healthy nutrition decisions and how they can impact a healthy lifestyle while his mother was battling breast cancer. That experience awakened Galen to digging deeper into how food is grown, produced and prepared and recognizing that every bite we take impacts our overall well-being. After a business career in media technology, Galen turned his focus directly to food. He attended the Natural Gourmet Institute's Health Chef Training in New York City. Galen is currently working with private clients, in conjunction with other wellness professionals, to develop comprehensive nutrition and lifestyle plans to help clients overcome particular health conditions, or to maintain a healthy lifestyle and prevent illness. Galen is also working to influence food as medicine policies and awareness, through public and private action.

 

Homemade BBQ Sauce
2 large onions, chopped (2 ½ cups) 3 large organic green peppers, chopped
1 organic yellow pepper, chopped 4 jalapeño peppers, chopped
1 cup coconut oil 10 cups organic diced tomatoes
4 celery stalks (1 ½ cups) 1 jar organic tomato sauce
8 Tbs finely chopped garlic 2 Tbs. Dijon mustard
1 t. dry wasabi mustard 8 Tbs. horseradish
1 cup Worchester sauce 2 cups White Vinegar
1 cup honey 2 Tbs. chili powder
2 Tbs sea salt 1 Tbs. marjoram
2 tsp. thyme 2 Tbs. oregano
1 Tbs Tarragon 1 Tbs. Basil
8 Tbs molasses 2 Tbs. liquid smoke
1 Tbs. cayenne pepper 2 tsp Red Pepper Flakes (more if desired)
22 shots of Tabasco sauce 10 cups water
4 small cans of organic tomato paste

To Make the Sauce- In large, heavy pot, sauté the onions in the coconut oil for 5 minutes. Add the peppers, celery and garlic and cook for 5 more minutes. Add the remaining ingredients and simmer for 45 minutes to an hour. Adjust spices to taste.

Meanwhile, cut the Tempeh in half, then into quarters, then down the horizontally down the middle to make each piece thinner. You should have 8 pieces. Line a cookie sheet with Parchment paper and spray with olive oil. Lay Tempeh out on parchment paper and bake for 15 minutes. Turn Tempeh over, and bake for another 10 minutes, until golden brown on both sides. Cover bottom of a 9” x 13” baking dish with BBQ sauce and lay out Tempeh in a single layer. Cover the top of the Tempeh with BBQ sauce and repeat, until all of the Tempeh is covered with BBQ sauce. Let marinate for 30 minutes.

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iEat Green - Chad Sarno; Author and Founder, Wicked Healthy - 05.03.18

May 3rd, 2018

Chad Sarno is Co-Founder of Wicked Healthy and the VP of Culinary at Good Catch Foods, whose mission is to create “seafood without sacrifice”, by creating a plant-based seafood line to be launched in late 2018. Chad is formerly the VP of Plant-Based Education and Culinary Wellness at Rouxbe, the online cooking school. Prior to this, he spent several years as the Senior Culinary Educator, Global Healthy Coordinator and Media Spokesperson for Whole Foods Markets’ Healthy Eating Program. He was Executive Chef at SAF Restaurants launching the first international brand of vegan restaurants in Istanbul, Munich and London and is also the Co-Author alongside Kris Carr, of the New York Times bestselling cookbook, Crazy Sexy Kitchen. The Wicked Healthy Cookbook will be available May 2018.

 

1 Tbs ground Flax seed

1 Tbs. apple cider vinegar

1 Tbs. water

3/4 cup Pamela’s GF Flour or organic white flour

¼ t. baking soda

1/2 t. baking powder

1/4 cup cocoa powder

1/4 t. Salt

1/4 cup org. Shredded coconut (unsweetened)

7 Tbs maple syrup

1/2 cup almond milk

3 Tbs coconut oil, melted

1 t. Vanilla extract

 

For the Glaze

In medium size bowl, mix together, 3/4 cup org. powdered sugar and 2 Tbs. warmed almond milk.

Toast 1/2 cup shredded coconut in cast iron pan, just until coconut starts to turn golden.

 

In a small bowl, mix the ground flax seeds with the apple cider vinegar and water. Let stand 5 minutes. In a large bowl, mix the flour, baking soda and baking powder, cocoa, salt and shredded coconut. In a separate bowl, mix the almond milk, the maple syrup, the coconut oil and the vanilla extract. Add the wet ingredients to the dry. Add the flax seed mixture, and mix well.

Using a pastry bag or plastic bag with the corner cut off, pipe the batter into a well greased donut pan. Bake for 10 minuses. Let cool completely before dipping donuts into glaze and toasted coconut.

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