iEat Green - Peter Carter

April 25th, 2019

Peter Carter, M.D. is a retired family physician who practised medicine first in England and then on both coasts of Canada (in Newfoundland and British Columbia) for almost 40 years.

 

As a founding director of CAPE (Canadian Association of Physicians for the Environment) in 1993 and, more recently, as founder of the Climate Emergency Institute, Peter has presented on sustainable development, environmental health policy, biodiversity, and climate change and ocean issues at international science and climate change conferences in Canada, the United States, Europe, Asia and South America.

 

Peter has been following the global warming and climate change research since 1988. His approach to assessing climate change is based on environmental health and human rights protection. Since 2007, he has developed a unique approach to climate change risk, by estimating the total committed (i.e., locked in or unavoidable) global warming, which he has had published in scientific journals. He provides climate science information to several websites and organizations.

 

Peter has documented the science that shows we are already far beyond "dangerous anthropogenic interference with the climate system" (as defined by the 1992 UN Framework Convention on Climate Change). This science also shows that the world is facing planetary catastrophe from multiple amplifying feedbacks and runaway carbon dynamics, and is committed to catastrophic crop declines.

 

Peter covers environmental protection policy for the Climate Emergency Institute, and has submitted to UN and FAO consultations on this topic.

 

Peter was an expert reviewer for the Intergovernmental Panel on Climate Change (IPCC) Fifth Assessment Report (AR5) in 2014, as well as the 2018 IPCC Special Report on 1.5ºC.

 

His mission now is to spread the full truth about the extreme risks and magnitude of the global climate and ocean disruption emergency and its impacts on our food security, our health — and our survival.

 

 

Chili Crisp Oil

 

Ingredients

  • 4 small shallots, thinly sliced
  • 2 heads of garlic, separated into cloves, sliced
  • 1½ cups vegetable oil
  • 2 3" cinnamon sticks
  • 6 star anise pods
  • 1 2" piece ginger, peeled, very finely chopped
  • ¼ cup crushed red pepper flakes
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar

 

Recipe Preparation

  • Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
  • Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
  • Do Ahead: Crisp can be made 1 month ahead. Cover and chill.

iEat Green - Brenda Davis

April 18th, 2019

Brenda Davis is a registered dietitian, a leader in her field and an internationally acclaimed speaker. As a prolific nutrition and health writer, she has co-authored 11 books with over 750,000 copies in print in 13 languages. Her most recent works include Kick Diabetes: Essential Diet and Lifestyle Guide (2019), The Kick Diabetes Cookbook (2018), Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013). Becoming Vegan: Comprehensive and Express Editions have received a star rating by the American Library Association as the “go-to books” on plant-based nutrition, won two Book of the Year Awards in the US, and a Canada Book Award. Brenda is also co-author of several peer reviewed journal articles. Brenda is the lead dietitian for the diabetes intervention project in the Marshall Islands. She is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics

egan Vanilla and Almond Macaroons

 

Ingredients

Juice from 1 can of organic chickpeas

2 Tbsp ground flax seed

1 Tbsp apple cider vinegar

1 Tbsp water

1 cup organic sugar

½ cup blended coconut oil

4 cups unsweetened shredded coconut

2 tsp Vanilla extract

1 tsp Almond extract

Directions

  1. In a small bowl, combine the ground flax seed with the apple cider vinegar and water. Mix well and set aside.
  2. In an electric mixer, beat the chickpea juice until it forms stiff peaks (like egg whites).  Add sugar to make a meringue.
  3. In a separate large bowl, using an immersion blender, blend the coconut oil until smooth. Add 1 tsp. vanilla extract. Add the flax seed mixture. Add the coconut.
  4. Fold in the meringue. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and 1 teaspoon of vanilla extract to the other half.
  5. Place macaroons on oiled cookie sheet in shape of little peaks. Add slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones.

Bake 10 minutes at 325°, then reduce the heat to 250° and bake another 8 minutes.  Makes 60 macaroons.

 

Tips:

  • The Eden Brand of Chick Peas have Kombu which helps with digestion.
  • I suggest you refrigerate the dough or use a cold sheet pan for baking

iEat Green - Vandana Shiva, Ph.D Author of 20+ books Founder of Navdanya

April 11th, 2019

Dr. Vandana Shiva trained as a Physicist at the University of Punjab, and completed her Ph.D. from the University of Western Ontario in Canada, but she is best known and loved as a food activist and a saver of seeds! Dr. Shiva got her grassroots start as an early critic of Asia’s Green Revolution, which was an international effort that began in the 1960's.  The goal was to increase food production in less-developed countries through higher-yielding seed stocks and the increased use of pesticides and fertilizers. The Green Revolution increased pollution, caused a loss of indigenous seed diversity and traditional agricultural knowledge, and created a dependence of poor farmers on costly chemicals. In response, Dr. Shiva founded the Research Foundation for Science, Technology, and Natural Resource Policy (RFSTN) in 1982, an organization devoted to developing sustainable methods of agriculture. Through this organization, scientists established seed banks throughout India to preserve the country’s agricultural heritage, while training farmers in sustainable agricultural practices.

In 1991, she founded Navdanya, a national movement to protect the diversity and integrity of living resources – especially native seed – and to promote organic farming and fair trade. For the last two decades, Navdanya has worked with local communities and organizations, serving more than 500,000 men and women farmers. Navdanya’s efforts have resulted in the conservation of more than 3000 rice varieties from across India, and the organization has established 60 seed banks in 16 states across the country. In 2004, Dr. Shiva started Bija Vidyapeeth, an international college for sustainable living in Doon Valley in collaboration with Schumacher College, U.K.

 

Dr. Shiva combines sharp intellectual inquiry with courageous activism, and her work spans teaching at universities worldwide to working with peasants in rural India. Time Magazine identified Dr. Shiva as an environmental ‘hero’ in 2003, and Asia Week has called her one of the five most powerful communicators in Asia. In November 2010, Forbes Magazine identified Dr. Shiva as one of the Seven Most Powerful Women on the Globe.

Dr. Shiva has authored more than 20 books, including; Biopiracy: The Plunder of Nature and Knowledge (1997)Stolen Harvest: The Hijacking of the Global Food Supply (1999), Tomorrow’s Biodiversity (2000),  Patents: Myths and Reality (2001), Water Wars: Privatization, Pollution, and Profit (2002), Globalization’s New Wars: Seed, Water, and Life Forms (2005), Earth Democracy: Justice, Sustainability, and Peace (2005), and Manifestos on the Future of Food and Seed (2007) to name just a few.

 

iEat Green - Author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food

April 4th, 2019

Timothy A. Wise is a senior researcher at the Small Planet Institute, where he directs the Land and Food Rights Program. He is also a senior research fellow at Tufts University’s Global Development and Environment Institute, where he founded and directed its Globalization and Sustainable Development Program. He previously served as executive director of the U.S.-based aid agency Grassroots International. He is the author of Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food(The New Press) and Confronting Globalization: Economic Integration and Popular Resistance in Mexico. He lives in Cambridge, Massachusetts.

 

Twitter: @TimothyAWise Instagram: @TimothyAWise

 

Vegan Chocolate Mousse Pie with Raspberries and Banana

Before starting, soak 1 cups of cashews

in water for 3 hours or more.

 

Crust- Banana Filling:

1 pk. Organic, honey graham crackers 2 bananas, sliced

¼ cup cacao

1 cup dates

½ cup shredded coconut Raspberry Topping:

pinch of salt, optional 1- 12 oz. package of froz. raspberries

2 Tbs. coconut oil 1 Tbs. maple syrup

1 t. vanilla

 

Chocolate Filling: Chocolate Drizzle-

1 cup soaked cashews ¼ cup Raw Cocoa Powder

1 cup water ¼ cup maple syrup

2-teaspoon vanilla 1 Tbs. coconut oil

½ cup Maple Syrup ¼ teaspoon vanilla

1 ½ cups Cacao powder

pinch salt

 

To make Crust

In food processor, pulse the graham crackers to make crumbs. Add the remaining ingredients, and pulse until all incorporated.  Press mixture into pan and work it up the sides. Using opposite hand to create counter-pressure. Make the edge of crust smooth and even.

 

For Chocolate Mousse:

Drain the cashews. Combine the drained cashews and fresh water in food processor, and pulse. Blend until very smooth, scrapping down sides as needed. Add the remaining ingredients. Pulse until smooth. Taste, and add more sweetener if desired. Pour filling into crust.

 

Put a layer of sliced bananas on top of chocolate. Pulse the package of  frozen raspberries, until they are small pellets. Add the maple syrup and pulse just to combine. Top the pie with the raspberries.

 

Combine all of the ingredients for the chocolate drizzle in food processor or mini blender. Put chocolate into a plastic squeeze bottle, and decorate the top of pie with chocolate.

iEat Green with Bhavani
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