iEat Green - Donna Casali - Executive Director of Beautycounter

November 16th, 2018

Donna Casali is an Executive Director & Founding Member of Beautycounter, a B-Corp whose mission is "to get safer products into the hands of everyone." 

 

She describes herself as "a health & wellness educator and advocate whose focus is what you put on your largest organ, your skin”.  She says most people don’t realize that many ingredients that are banned in other countries, like Canada and the EU, are allowed in personal care products here in the U.S. These questionable ingredients are known carcinogens and hormone disruptors that can impact our overall health, fertility, and lead to reproductive and developmental issues.  

 

Donna has attended meetings with lawmakers locally and in Washington, D.C. to lobby for better safety standards in personal care products.  She is excited to share resources and tips on how to read a product label for "ingredients to avoid” in order to minimize your risk of exposure to toxins.

 

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks- OR  substitute tofu or tempeh

1 onion, chopped

4 carrots, cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc.)

2 yellow squash

1 butternut squash

1 sweet potato, cut into chunks

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small napa cabbage

2 baby bok choy

¼ cup tamari

4 cloves garlic

2” piece of ginger, grated

2 Tbs. aji mirin (sweet rice wine)

2 Tbs tahini mixed with 1 cup water

1 package frozen peas

1 lbs potatoes, cut into chunks

2 sprigs rosemary

2 sprigs thyme

 

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).

 

Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.

 

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

 

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iEat Green - Jon Chin: Founder of Share Meals - 11.08.18

November 8th, 2018

Jon Chin is an educator, poet, software engineer, 2nd dan blackbelt, and social entrepreneur.

 

He is the founder of Share Meals, an organization dedicated to ending hunger and isolation among students. His greatest concern is how to leverage breakthrough technology to address the human condition in new, disarming ways. His classrooms are often attended by laughter, sometimes so much so, that they're asked to pipe down.

He is currently researching the intersection of English Education, natural language processing, and machine learning, to support better language learning in the classroom.

Roasted Curried Eggplant & Cauliflower

 

Ingredients

2 cups diced organic baby Asian eggplant

1 lg. organic onion, large dice

1 medium Cauliflower (about two pounds), cut into florets

1 cup diced organic assorted peppers

1 ½ cups chickpeas (1 can, drained and rinsed)

2/3 cup olive oil

¼ cup red wine vinegar

1 ½ tsp double concentrated tomato paste

1 ½ tsp kosher salt

2 ½ tsp curry powder

½ tsp smoked paprika

1 pinch cayenne pepper

1/3 cup cilantro leaves, chopped

 

Directions

  1. Preheat oven to 400°F
  2. Put cauliflower florets, eggplant, peppers, onion and chickpeas in a large bowl.
  3. In a separate bowl, whisk together oil, vinegar, tomato paste, curry powder, paprika, cayenne, and salt. Pour dressing over vegetables. Toss to coat everything thoroughly.
  4. Next, spread vegetables out in a single layer on a sheet pan.
  5. Roast vegetables until tender and golden. Stirring occasionally, about 45 minutes.
  6. Taste vegetables and add salt if needed. Mix in fresh cilantro and serve
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iEat Green - Malik Yakini: Detroit Black Community Food Security Network - 11.01.18

November 1st, 2018

Malik Kenyatta Yakini is co-founder and the executive director of the Detroit Black Community Food Security Network (DBCFSN).  DBCFSN operates D-Town Farm, a seven-acre farm in Detroit that grows more than 30 different fruits, vegetables and herbs.  The organization is also spearheading the opening of the Detroit Food Commons and the Detroit People’s Food Co-op in Detroit’s North End.  Yakini views the “good food revolution” as part of the larger movement for freedom, justice and equity. He has an intense interest in contributing to the development of an international food sovereignty movement that embraces Blacks communities in the Americas, the Caribbean and Africa.  

 

Stuffed Poblano Peppers with Cashew Lime Crema

Filling

10 Large Peppers for stuffing

1 onion, chopped

4 small elongated red peppers, diced

2 habanera peppers, diced small

2 cups cherry tomatoes

8 oz. baby Portobello mushrooms, sliced

2 cups chopped kale

2 Tbs. chopped garlic

1-½  t. salt

½ t. pepper

1 can black beans

1 cup frozen organic corn

Cashew Lime Crema

3 cups cashews, soaked 3 hours or more, then drained

2  cups water

juice of 1 lime, plus 3 Tbs. Lime juice

1 t. chipotle powder

1  t. salt

2 cups cooked brown rice

1 t. cumin Crumb Topping

1 t. chipotle powder ½ cup unsweetend organic corn flakes, crushed

½ t. smoked paprika ½ cup crushed tortilla chips

chopped parsley or cilantro for garnish

 

Procedure

  1. For Crema- Blend all ingredients in blender or food processor until smooth. Adjust to taste.

 

For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few more minutes. Add the spices, salt & pepper, along with the mushrooms and kale and cook for 5 minutes, until they are soft. Add the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the beans and frozen corn and the brown rice and continue cooking for a few minutes, letting the flavors come together.

 

Stuff the Peppers;

  1. Cut the peppers in half and scoop out the seeds and ribs from the peppers. Lay them out in a single layer in a baking dish or roasting pan. Fill each pepper with the filling.  Pour half of the Cashew Crema over the peppers, and sprinkle with the crushed crumb topping .

 

  1. Bake in 350 oven for 40 minutes, until peppers are soft.
  2. Serve with remaining cashew lime crema on the side and enjoy!
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