iEat Green - Dr. Natasha Campbell-McBride

May 24th, 2019

Dr. Campbell-McBride graduated with Honors as a Medical Doctor in 1984 from Bashkir Medical University in Russia.  She gained a Postgraduate Degree in Neurology and completed a second Postgraduate Degree in Human Nutrition at Sheffield University, UK.  

 

In 2004, she published a book, Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia. The book explores the GAPS Nutritional Protocol, highly successful in treating patients with learning disabilities and other mental problems.  A second edition was published in 2010, and has been translated into sixteen languages.

 

In her clinic, Dr. Campbell-McBride works with patients with heart disease, high blood pressure, arrhythmia, stroke and other complications of atherosclerosis. She is acutely aware of the confusion about nutrition and these conditions, spurring an intensive study into this subject. The result of this study is her book Put Your Heart in Your Mouth! What Really is Heart Disease and what can we do to Prevent and Even Reverse it. The book was published in December 2007 and a second addition in March 2016.

 

Her new book, Vegetarianism Explained, has come out in 2017. Dr Campbell-McBride has been working with many young people who have chosen a plant-based life style and as a result became very ill. This led to an intense study into the value of plant foods versus animal foods, which resulted in this book.

 

Dr. Campbell-McBride is a Member of The Society of Authors, The British Society for Environmental Medicine, and a Board Member of the Weston A. Price Foundation.

 

Vegan Chocolate Mousse Tart with Banana and Raspberry Compote
To make 2- 10” Tart pans with removable bottoms

Before starting, soak 3 cups of cashews
in water for 3 hours or more.
Crust- Banana Filling:
2 cups macadamia nuts 6 ripe bananas
2 cup raw almonds 2 t. vanilla
2 cup dates ¼ cup Agave
1 pinch sea salt
1/2 cup shredded coconut

Raspberry Topping:
Chocolate Filling: 2- 12 oz. package of froz. raspber
3 cups soaked cashews 2 Tbs + 2 Tbs. agave
2 cups water
1 can organic coconut milk
4-teaspoon vanilla
3 cups Cacao powder
1-1/2 cup Agave
pinch salt
To make Crust
In food processor, pulse the macadamia nuts and the almonds till fine. Add the dates and the coconut and pulse until the
mixture is fully minced. Divide the crust between the two pans. 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 coconut milk, vanilla and pinch of salt. Pulse until smooth, scrapping down the
sides. Transfer to large bowl, and slowly whisk in the cacao powder and Agave. Taste, and add more sweetener if desired.
Pour ½ of chocolate filling into one crust, and the other half into second crust.
Place tart pans in freezer, making sure they are level. Freeze for 1 hour.
Put the six ripe bananas into food processor, along with agave and vanilla. Blend until smooth. Pour one half of banana
onto each of the chocolate tart pans. Return to freezer for 30 minutes.
Pulse one package of frozen raspberries in food processor, until they are small pellets. Add 2 Tbs. of Agave and pulse just to
combine. Pour onto of one pie, and smooth out evenly. Repeat for other pie. Return to freezer .
Remove from freezer 20 minutes before serving. For a dessert buffet, cut tart into individual serving pieces and put into
cupcake liners for a nice presentation.

 

iEat Green - Leda Meredith

May 16th, 2019

Leda Meredith has been foraging since she was a toddler (it's her great-grandmother's fault) and has always felt connected to nature

through the wild edible and medicinal plants. It is her mission to share that connection so that others may enjoy the free, delicious,

healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.

Leda holds a certificate in Ethnobotany from the New York Botanical Garden, where she is also an instructor. She conducts

foraging tours, food preservation demos, and teaches medicinal and edible plant workshops for numerous organizations including the

Brooklyn Botanic Garden, Slow Food NYC, and Just Food. She is a contributor to numerous publications including Mother Earth

News. She is the author of seven books including The Skillful Forager, Northeast Foraging, and Pickling Everything. Connect with her at ledameredith.com.

 

Seitan and Peppers with Mushrooms, Broccoli and Asparagus

 

2 cups of homemade seitan or 1 package of your favorite seitan, drained and cut into cubes

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

½ head of organic broccoli, cut into florets

½ organic red pepper

½ organic yellow pepper

1 bunch asparagus, sliced on angle, 1- 2” long

1- 8oz pk. of organic baby Portobello mushrooms, sliced

2 Tbs. minced ginger

2 Tbs. chopped garlic,

½ cup organic frozen peas

Olive oil

¼ cup Marsala wine

2-4 Tbs. of tamari (to taste)

½ cup water

½ cup nutritional yeast

¼ cup chopped parsley

2 cups cooked pasta or brown rice

  1. Cover the bottom of wok with oil. When oil is hot, add the onions.
  2. Add 1 Tbs. garlic, and 1 Tbs. ginger and continue cooking at medium-high heat, stirring constantly for 5 minutes.
  3. Then add the peppers, and continue cooking for a few more minutes, until peppers start to soften.
  4. Add the mushrooms, and let those cook down for a few minutes.
  5. Then add the Marsala wine and another Tbs. each of garlic and ginger.
  6. Add the seitan, and sear that for 5 minutes.
  7. Add 2 Tbs. tamari and sear for another few minutes.
  8. Add the water and deglaze the wok.
  9. Add the broccoli and cook for 2 more minutes. Add the asparagus.
  10. Add the nutritional yeast. Let the vegetables and seitan cook for a few minutes to allow the flavors to meld.
  11. Taste. Add 2 more Tbs. of tamari if desired.
  12. Toss with the chopped parsley and serve with noodles or brown rice.

iEat Green - John Todd

May 9th, 2019

Dr. Todd, one of the pioneers of the new field of ecological design, has been active in shaping the field for over forty years. Educated at McGill University (Agriculture (BA) & Parasitology (MSc) and has a PhD from University of Michigan (Fisheries & Oceanography). He has received two honorary doctorates. He is an Emeritus Research Professor and Distinguished Lecturer at the University of Vermont, and a Fellow at the Gund Institute for Ecological Economics. He is Founder and President of John Todd Ecological Design, and President of Ocean Arks International, an NGO dedicated to publishing, and to healing the inshore oceans. He is based in Wood Hole, MA. He was an assistant scientist at the Woods Hole Oceanographic Institution. He was the co-founder of the New Alchemy Institute in 1969. Dr. Todd is widely published and is the author of over two hundred scientific, technical and popular articles. He is the author or co-author of seven books. He is the inventor of Eco-Machines ™ and holds five patents. His passion and his work revolve around the broad field of planetary healing and regeneration.

Spring Pasta with Butter Beans

 

¼ cup olive oil

1 onion, sliced into crescent moons

2 Tbs. chopped garlic

2 Tbs. minced ginger

2 carrots, cut julienne

2 cups chopped collard greens

2 cups cut Asparagus

1 cup julienne assorted peppers

¼ cup water

2 Tbs Aji Mirin

3 Tbs Tamari (more to taste)

! Tbs dark Toasted Sesame Oil

1 Tsp. hot sesame oil

1 can organic butter beans

2 cups cooked pasta (I used brown rice spaghetti)

¼ cup chopped cilantro

  1. In a wok or large sauté pan, sauté onions in the olive oil for 5 minutes. Add the ginger and garlic.
  2. Snap off bottoms of asparagus spears. Cut Asparagus into 2” pieces on the angle.  
  3. Add the carrots to the onions and cook for 3 minutes.
  4. Add the Collard greens and the water, and sauté until collards are soft.
  5. Add the asparagus and peppers, and cook a few minutes. Add the Aji Mirin, and the Tamari, and cook for a few more minutes.
  6. Add the beans and the pasta, and mix well until hot.
  7. Add the dark sesame oil and the hot sesame oil. Mix well
  8. Add the cilantro.
  9. Taste and adjust the spices and herbs to your liking!
iEat Green with Bhavani
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