iEat Green - Genuine Foods

January 17th, 2019

Kayleen St.John, MS, RD is an Executive Director at Genuine Foods, a for service management company that measures it's success by the health and well-being of the communities it serves. Prior to joining Genuine Foods, she was the COO at Euphebe Healthcare and the Director of Nutrition at Natural Gourmet Institute. Kayleen is currently an adjunct professor of Nutrition in Food Studies at NYU. In addition to her roles at food-based companies, she has also worked in private practice consulting with clients on the topics of heart disease, gut health, and weight loss.

 

As a registered dietitian with a deep-rooted love for food, she is passionate about sharing a simplified method for approaching culinary nutrition, and demystifying nutrition science as a whole. She developed the Culinary Nutrition Certificate Program at Natural Gourmet Institute and collaborated with Vegetarian Times magazine to develop and instruct the ‘Foundations of Plant-Based Nutrition’ online course, which covers the fundamentals of nutrition and plant-centric cooking techniques.

Vegan BBQ Pulled Jackfruit Sandwiches

To Make 4 Sandwiches

 

Prep Time 15 minutes

Cook Time 1 hr & 35 minutes

Total Time  1 hr & 50 minutes

4 servings

 

Ingredients

For the pulled jackfruit:

  • 1 onion, chopped
  • 2 tsp. chopped garlic
  • 1- 20 oz can young green jackfruit in brine or water
  • 8 baby Portobello mushrooms, sliced
  • 1 cup red pepper diced
  • 1 celery stalk, diced small
  • 1 teaspoon cumin
  • 1 teaspoon liquid smoke
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ tsp. cayenne pepper
  • 1 cup BBQ-sauce
  • 2 cups vegetable stock
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 star anise
  • 2 tsp. vegan Worcestershire Sauce
  • Olive oil

 

For the vegan slaw:

  • 1 cup savoy cabbage
  • 1 cup red cabbage
  • 1 carrot grated
  • 3 tablespoon cilantro, chopped
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon sugar
  • Juice from ½ lime

 

Instructions

  1. Drain and rinse the jackfruit.
  2. In a heavy stock pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion for 5 minutes or until it becomes translucent. Then add the garlic and cook for another minute.
  3. Add the jackfruit, and all of the spices, including the liquid smoke and star anise. Cook for a few minutes, making sure the jackfruit is covered with the spices. Then add the mushrooms, peppers, and celery, and cook for about 5 minutes. Then add the stock and simmer on low for 20 minutes, until half of the liquid is evaporated. Add the BBQ sauce and cook for another 15- 20 minutes. Use 2 forks to separate and shred the jackfruit.
  4. Either transfer the jackfruit to a baking pan or place the Dutch oven into a 350 degree oven, and cook the jackfruit for another 40 minutes, stirring half way through.
  5. In then meantime make the vegan slaw: Combine all ingredients in a small bowl and let marinate until needed
  6. Serve the pulled jackfruit on a roll with the slaw.
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iEat Green - Alicia Newton - Nourish My Soul

January 10th, 2019

Alicia Newton is the Founder and Executive Director of Nourish My Soul where her passion for using healthy food to heal more than a body, but also mind and spirit is put to work in communities every day. Getting hands in the dirt and nurturing life can have a profound impact on reducing stress and anxiety, while cooking and sharing a meal with others feeds more than a body, but also a soul. Alicia believes in the strength and resilience of every community and brings a legacy of health, hope, and strength to the many communities she has worked in  - building school and community gardens, outdoor learning experiences, farmers markets, youth empowerment programs, culinary training, and community meals and food access programs.

 

Outside of Nourish My Soul, Alicia can be found enjoying time with her husband and four children (usually outside!) , running in the woods with her dog, laughing with friends until her stomach hurts, or sewing fun creations.

Vegan Broccoli Mushroom Quiche

Preheat oven to 425’ degrees

Makes 2 quiche


Ingredients

2 prepared Vegan pie shell

1 Block soft Tofu

1 cup coconut milk

½ t salt

1/8 t. white pepper

2 t. chopped garlic

½  t. turmeric

¼ t. nutmeg of nutmeg

1 t. dried oregano

1 t. dried basil

2 Tbs. fresh chopped parsley

1-2 Tbs. Dijon mustard

1 broccoli, cut into florets

1 onion, diced

10 baby Portobello mushrooms, sliced

2 cups fresh spinach

1 cup cherry tomatoes, cut in half

1 Tbs. mirin

1 Tbs. tamari

2 Tbs. ground flax seed

1 Tbs. apple cider vinegar

1 Tbs. water

Directions

Soften 2 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water. Let sit for 10 minutes.

In the meantime, using a food processor, combine tofu, salt and pepper, nutritional yeast, garlic, and coconut milk. Pulse until smooth. Add apple cider vinegar and flax seed mixture. Blend again. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add Portobello mushrooms, then add tomatoes  and spinach. Season with the mirin, tamari and parsley, and cook until soft and most of the liquid has evaporated. Drain vegetable to remove and remaining liquid. Spread 1-2 TBS. of mustard over entire bottom of pie shell, then add the sautéed vegetables. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.

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iEat Green - Alina Zolotareva - Aero Farms

January 3rd, 2019

Alina Zolotareva is the Senior Marketing and Nutrition Manager at AeroFarms, the largest indoor vertical farm in the world, based in Newark, NJ. A Registered Dietitian Nutritionist (RDN), Alina leverages her background in nutrition science and public health to translate nutrition science to consumers, playing a key role in AeroFarms’ mission to combat food deserts and bring fresh, local, nutritious leafy greens to all communities. In addition to marketing, communications and product management at AeroFarms, she also leads marketing strategy for AeroFarms' consumer brand, Dream Greens. 

Before AeroFarms, Alina worked for a culinary nutrition foodservice consulting company based in NYC focused on improving health through great tasting and sustainable food. Alina is a graduate of Cornell University and Presidential Research Scholar with a B.S. with Honors in Nutrition Sciences and Dietetics.

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