iEat Green - Seth Itzkan and Karl Thidemann Co-Founders and Co-Directors of Soil4Climate

January 31st, 2019

Seth Itzkan is Co-founder and Co-director of Soil4Climate. He is an environmental futurist investigating innovative means of land management that offer hope for reversing global warming. He is a TEDx speaker on restoring grasslands and with planned grazing. He has consulted for The Boston Foundation, the Massachusetts Technology Collaborative and the US Bureau of the Census. He is a graduate of Tufts University, College of Engineering and the Studies of the Future Program at University of Houston-Clear Lake. His private consultancy is Planet-TECH Associates.


Karl Thidemann is a Co-founder and Co-director of Soil4Climate. He serves on the board of the Somerville Community Growing Center, a quarter-acre, urban oasis offering organic gardening experiences, as well as artistic and cultural programs, to the public. Karl is also Co-founder of Somerville Climate Action. Karl holds a B.A. in chemistry from Wesleyan University. His focus is climate communications, including poetry.


Cauliflower Fried Rice     

*Designed to meet the standards of the Whole30 Diet


4-6 servings


1- 12 oz. package of organic riced cauliflower

½  teaspoon salt

1 Tbs olive oil

1 small onion, chopped

1 stalk celery

1 Tbs minced garlic,

1 Tbs grated ginger

1 cup frozen organic peas

2 Tbs. coconut amino acids

2 t. dark sesame oil

¼ cup cilantro

1 lg or 2 small carrots, diced

1 t. hot sesame oil



  1. In a wok, sauté onions, celery and carrots in olive oil with garlic and ginger for 7 minutes.
  2. Add the riced cauliflower, and peas.
  3. Add the cilantro, coconut amino acids, and the hot and dark sesame oil.
  4. Taste. Add salt and pepper to taste


*Feel free to add other vegetables. I was serving it on the side of a Vegetable Stir-Fry, so I didn’t want anymore veggies.

iEat Green - Wen-Jay Ying - Founder and Director Local Roots NYC

January 28th, 2019

Wen-Jay Ying is the founder and CEO of Local Roots NYC, a small business that has revolutionized the way New Yorkers shop for food. Through their Farm Share, subscribe online for a season's worth of food that comes direct from a farm within 2 hours of NYC. Then pick up at a neighborhood bar, cafe or have it delivered. It's a customized farmers market brought right to you. Wen-Jay believes the way we eat can change the world and is dedicated to healing our local food system. She has spoken on various panels, Sirius Radio, Heritage radio and NY1 on entrepreneurship, fighting food waste, and local food. Wen-Jay received the Entrepreneur of the Year award by former Mayor Bloomberg, is an alumni of the Good Work Institute which is dedicated to creating regenerative businesses, and featured in Viceland's new show Hustle. 


Link: and @LocalRootsNYC. 

Camellia Pinto Beans with Swiss Chard and Vegan Chorizo

1 lb pinto beans

3 Bay leaves

4 cloves garlic

10 cups water

1 organic onion, chopped

1 Tbs. chopped Garlic

1 tsp. salt

½ t. pepper

2 bunches Swiss Chard, cut into thin threads

2 Vegan Chorizo, cut lengthwise and then into 1” pieces

1 tsp. cumin

1 tsp. smoked paprika

1 tsp. sweet paprika

Olive oil


  1. Rinse and drain the pinto beans. Put them in a large heavy pot with 10 cups of water, the bay leaves and the cloves of garlic. Bring to a boil, and cook for 10 minutes.
  2. Lower the temperature, and simmer the beans for 1-1/2 hours, until soft. Drain the beans and reserve the water they were cooked in.
  3. In the same pot, sauté the onion in oil for 5 minutes and then add the vegan chorizo and garlic.
  4. Cook for 5 minutes, then add the Swiss Chard and cook for another few minutes until wilted.
  5. Add the beans back in, along with the salt, pepper, cumin, and paprikas. Simmer for 10 minutes, stirring regularly, and adding the reserved water to get the consistency you want.
  6. Adjust the spices according to taste.

iEat Green - Kayleen St.John - 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



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



  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.

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


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


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.

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.

iEat Green with Bhavani
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