iEat Green - Mary Mattingly- SWALE

October 25th, 2018

​Mary Mattingly is a visual artist living and working in NYC. Most of her art is centered on environmental, food, and water related issues. One of her most recent projects is "Swale", a collaborative floating food forest for New York. Swale is dedicated to rethinking and challenging New York City's connection to our environment. Built on a 130-foot by 40-foot floating platform, Swale contains an edible forest garden open to the public. Functioning as both a sculpture and a tool, Swale provides free healthy food at the intersection of public art and service.

 

Mattingly grew up in an agricultural town where the drinking water was polluted. That framed her understanding of water as a precious resource that needed to be protected. Swale came out of a need to connect with New York's waterways and public land in order to better care for it, and by proximity each other. Swale is a tool to advocate for policy change, because not everyone in NYC has access to healthy food. Since marine common law is different from New York City's public land laws, Swale can pave a pathway to create public food in a public space.

 

In 2015, she completed a two-part sculpture, “Pull” for the International Havana Biennial with the Museo Nacional de Bellas Artes de la Habana and the Bronx Museum of the Arts. Mary Mattingly’s work has been exhibited at the International Center of Photography, the Seoul Art Center, the Brooklyn Museum, the New York Public Library, deCordova Museum and Sculpture Park, and the Palais de Tokyo. With the U.S. Department of State and Bronx Museum of the Arts she participated in the smARTpower project, traveling to Manila. In 2009, Mattingly founded the Waterpod Project, a barge-based public space and self-sufficient habitat that hosted over 200,000 visitors in New York. In 2014, Mattingly participated in an artist residency on the water called WetLand, launched in Philadelphia and being utilized by the University of Pennsylvania’s environmental humanities program.

 

Tempeh Puttanesca with Fire Roasted Tomatoes, Mushrooms, Capers, and Olives

 

2- 8 oz. packages of Tempeh, cut in half, then in quarters, then sliced horizontally to make each quarter   

thinner  (you should have 8 pieces from each 8 oz pk)

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

1 lbs. organic baby portabella mushrooms, sliced

1 can organic fire roasted tomatoes

2 cups assorted cherry tomatoes

¼ cup small capers

¼ t. red chili flakes, optional

1 cup organic calamata olives, sliced

2 Tbs chopped garlic,

¼ cup, chopped Italian parsley, stems removed

Fresh herbs, oregano, sage, rosemary, thyme and basil

¼ cup white wine

Salt and Pepper to taste

Olive oil

Cover the bottom of wok with olive oil. When oil is hot, add the onions, and cook for 5 minutes until translucent. Add the garlic and mushrooms, and cook until most of the liquid has evaporated.  

Meanwhile, steam the tempeh for 10 minutes, and then transfer to a cookie sheet, lined with parchment paper and sprayed with olive oil. Bake at 350 for 10 minutes until light golden brown.

While the tempeh is cooking, add the can of fire roasted tomatoes to the wok. Then add the cherry tomatoes and white wine. Add the red pepper flakes, if desired.

Add the herbs. I used 3 sprigs of thyme, 2 small sprigs of rosemary, 6 sage leaves, ¼ cup of fresh basil, and 2 Tbs. of fresh oregano. Cook at high heat for a few minutes, allowing some of the liquid to evaporate and flavors to meld, then reduce the heat and add the olives and capers. Season with salt and pepper.  Remove the sprigs of thyme and rosemary. Add the chopped parsley and cook for a few more minutes to bring the flavors together. Serve with your favorite grain.

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iEat Green - Lacey Gaechter- Founder and President of Simple Foods & Center for a Livable Future Fellow at John Hopkins University - 10.18.18

October 18th, 2018

Lacey Gaechter is the Development & Communications Manager for Waterkeepers Chesapeake as well as President and founder of Simple Foods, an organization whose mission is to promote a diet that is healthy for people, animals, and the planet. They use education, outreach, and advocacy to encourage action on a personal level, one individual at a time. She is currently pursuing her Doctor of Public Health degree in Environmental Health at the Johns Hopkins Bloomberg School of Public Health - where she is a Center for A Livable Future - Lerner Fellow. Her professional background is primarily with environmental nonprofits, and she most recently worked on renewable energy projects on Native American reservations, especially in the Great Plains and Rocky Mountains. She has her Master's in Kinesiology & Health from the University of Wyoming. Her studies focus on the similarities and differences between the tactics used by "Big Tobacco" and "Big Ag," and the best ways to combat these tactics. She strives to advocate for an ethnical food system.

 

Vanilla Chia Pudding

Ingredients
¼ cup chia seeds
1 tbsp pure organic maple syrup
1 cup unsweetened organic coconut milk
(you can substitute your favorite non-dairy
milk)
1 tsp vanilla extract
1 pinch salt
a sprinkle of cinnamon
a sprinkle of cardamom
Optional Toppings and Add-On’s
Berries: raspberries, blueberries,
blackberries
Nuts: pecans, walnuts, almonds
Dried Fruit: raisins, cranberries, blueberries
1 Tbsp Peanut Butter
Sliced Banana
1 Tbsp Cacao
Directions
1. Pour the unsweetened organic coconut milk into a large measuring cup, add the
pure organic maple syrup, pure vanilla extract, pinch of salt, and shake of
cinnamon and cardamom.
2. Blend the mixture together lightly with a hand blender, to make sure the fats from
the coconut milk have combined with the other ingredients to make a smooth
mixture.
3. Pour this mixture over the chia seeds in a small mixing bowl. Stir as you go.
4. Once the mixture has been mixed together well, put a lid or covering on top of the
bowl and place in the fridge to set for 30 minutes. Remove from fridge and give it
a stir. The chia seeds will have gelled and created a thicker mixture, more like a
pudding.
5. Put it back in the fridge for at least 30 more minutes or overnight, stirring on
occasion. After the additional 30 minutes, you can adjust the flavor of the pudding
by adding more maple syrup, cinnamon, or cardamom if necessary.

6. Once the chia pudding has set, you can add your choice of toppings. Add any
additional spices to taste.
Optional: If you would like to experiment with other flavors, you can mash some berries
in a bowl and add them to the pudding, or cacao, or banana, or peanut butter. Have fun
with it!

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iEat Green - Mark Kastel- Founder of Cornucopia Institute - 10.11.18

October 11th, 2018

Mark Kastel is co-founder of The Cornucopia Institute, a farm policy research group based in Wisconsin and acts as its Senior Farm Policy Analyst and Co-Director. He directs its Organic Integrity Project.

For almost 20 years prior to Cornucopia’s launch he was president of M. A. Kastel and Associates, Inc. His professional practice included political consulting, lobbying on behalf of family farm groups, and business development work benefiting family-scale farmers. Mr. Kastel has played a key role in a number of cooperative ventures designed to empower farmers in the marketplace. His development work has focused on creating sustainable farmer-owned businesses with an emphasis on dairy production and marketing.

Kastel played a key role in the farm community’s response to the introduction of rBGH. His watershed research, published while doing policy work for the Farmers Union, brought great media scrutiny when he revealed the fact that cows were dying and whole herds were suffering from serious illnesses soon after they were injected. He has been intimately involved at numerous stages during development of the bill to regulate organic farming in Congress, as part of the 1990 farm bill, and the subsequent rule making process at the USDA. He continues to be closely involved in monitoring the seriously flawed management of the National Organic Program at the USDA.

Kastel, who worked for agribusiness giants International Harvester, J.I. Case and FMC before making the paradigm shift to sustainable farming, lives on a 160-acre organic farm in the rugged hills of southwestern Wisconsin, near the tiny burg of Rockton.

 

 

Vegan Cashew Pesto Lasagna

Preheat oven to 350°

Vegan Pesto

4 cups Basil leaves

8 cloves garlic

¾ cups toasted pine nuts

1 cup Olive Oil

¾ teaspoon salt

¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic

cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.

 

Filling

3 cups cashews, soaked for 2-3 hours

3 cups water

1 Tb apple cider vinegar

½ cup nutritional yeast

¼ t. salt

vegan pesto from recipe above (approx 2 cups)

 

Spinach

1 cup sautéed chopped onions

1 lb frozen spinach, defrosted, drained, and water squeezed out

1 Tbs. chopped garlic

 

Sauce

1- 32 oz. Jar  Marinara Sauce ( you can add sautéed veggies, garlic and white wine, optional)

1- box  organic whole wheat or rice lasagna noodles

¼ cup chopped parsley

 

1 lb of your favorite vegan Mozzarella type cheese- optional

chopped parsley for garnish

 

Directions

Make pesto according to directions above.  

For sauce, sauté an onion, garlic and yellow or green pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley.

Meanwhile, in food processor, pulse the cashews, water, vinegar, and salt. When completely smooth and creamy, add the pesto. Pulse again until fully incorporated into cashew cream.

In cast iron pan, sauté the onions in olive oil until translucent, add the garlic and spinach, and cook for 3 minutes. add a sprinkle of salt.

 

Layering

Cover bottom of Lasagna pan with sauce. Add a layer of noodles, then spread ½ of cashew pesto cream evenly over noodles, and ½ of spinach mixture. Add ½ of vegan mozzarella, and then cover with sauce. Repeat with noodles, cashew pesto cream, and then spinach, but end with another layer of noodles and then a generous layer of sauce on top. Cover with tin foil and bake for 45minutes. Remove from oven, uncover and top with remaining vegan mozzarella cheese. Return pan to oven and bake for another 15 minutes, until a fork pierced into noodles are soft, and cheese is melted. Garnish with fresh chopped parsley.

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iEat Green - Dana Cohen- Author of “Quench” - 10.04.18

October 4th, 2018

Dana Cohen, MD, is a nationally renowned internal and integrative medicine specialist whose multi-disciplinary approach has helped treat thousands of patients using a variety of conventional and complementary therapies.

In practice for nearly two decades, Cohen trained under the late Dr. Robert Atkins, author of the iconic, “Dr. Atkins’ New Diet Revolution,” and Dr. Ronald L. Hoffman, a pioneer of integrative medicine and founder of the Hoffman Center in New York City.

Cohen was certified by the American Board of Internal Medicine in 1998, and was appointed to the Board of Directors of the American College for the

Advancement of Medicine (ACAM), the leading voice of integrative medicine for more than 1,500 MD, DO, ND and master-level

health care providers, and served as advisor to the board of directors and adviser to the education committee. Cohen earned her medical degree from St. George’s University School of Medicine and completed a three-year internal medicine residency at Albany Medical Center and was board-certified by the American Board of Internal Medicine in 1998. She has on-air experience as a radio host and previously co-hosted, “Healthy for Good,” radio show that aired in New York City and “New Vitality Live,” a

nationally syndicated show on WOR Radio Network. Cohen is the author of, “Quench: Beat Fatigue, Drop Weight, and Heal Your Body Through the New Science of Optimum Hydration” (Hachette Books, 2018).

 

 

Baked Stuffed Baby Eggplant

 

Pre-heat oven to 375 degrees.

 

Ingredients

6 baby eggplant

1 can Aduki beans, drained and rinsed

1 onion, chopped

2 carrots, diced

2 Tbs. dill

¼ t. dried thyme

1 cup broccoli, small florets

1 cup cauliflower, small florets

4 white mushrooms, chopped

1 portobello mushroom, chopped

Olive oil

3 Tb. tamari

1 t. salt

1 cup cherry tomatoes , halved

2 Tbs. balsamic vinegar

2 Tbs. chopped parsley

¾ cup walnuts, chopped

  1. Cut eggplant in half lengthwise. Brush with olive oil. Lay face down and roast in 400 degree oven for 15 minutes. When soft, remove from oven and let cool.
  2. Meanwhile, sauté onions in olive oil till translucent. Add carrots. Then add broccoli and cauliflower. Cook for 5 more minutes.
  3. Add Aduki beans, cherry tomatoes and mushrooms.
  4. Hollow out eggplants, cut into pieces and add to vegetable mixture.
  5. Add dill, thyme, tamari, salt, and balsamic vinegar. Continue cooking for 5 more minutes.
  6. Add parsley and walnuts and season to taste.
  7. Fill  eggplants with vegetable mixture.
  8. Bake at 375 for 20 minutes.
  9. Serve over Saffron Quinoa or Rice Pilaf.

 

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