iEat Green - Diego Gerena-Quinones, Cargo Bike Solutions

September 26th, 2019

Diego Gerena-Quiñones, is the founder of Cargo Bike Solutions Inc - CBS is all about building up the profile of medium-heavy weight, rapid and sustainable urban logistics on bikes. CBS naturally grew out of 7 years of bicycle courier experience here in New York City both in the street and in operations. As bicycle delivery work has grown exponentially over the last 10 years through the use of on demand delivery applications, there are still very few companies meeting the needs of high volume transportation on bikes, often still relying on cars. That’s where cargo bikes come in - with a 400 lb capacity, Diego's small but growing fleet of bikes can transport high volumes of goods with out emissions, cutting right through traffic and never worrying about parking tickets. 


In 2017, Diego met Hannah Dehradunwala, co-founder and CEO of Transfernation Inc. at the City's first ever Food Waste Expo in Greenpoint, Brooklyn. Together, they instantly found synergy and complemented each other perfectly. Diego was looking to introduce cargo bikes as a viable transport solution to food waste, and Hannah was looking to create a service that could employ people to do the work of recovering excess food from cafeterias, restaurants and big events instead of sending it to landfills where it contributes to climate change emissions. Since then, their combined efforts have built out a robust operation in New York City, partnering with some of the biggest names in corporate catering, like Flik, and restaurants like Dig Inn. Diego has rescued over 80,000 lbs of food, via bicycle, and that food wasput into community food pantries and regenerative compost programs.



Szechuan Vegetables and Tofu with Cashews

1 cake extra firm organic tofu, cut into cubes

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

2 carrots, cut into small chunks   

1 stalk celery, diced   

1 head broccoli

1 zucchini

1 Japanese eggplant

2 cups purple beans (or green beans)

ginger, 1 inch piece grated

2 Tbs. minced garlic

olive oil 

2 Tbs. tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

1 red jalapeño pepper, diced small

(use gloves when dicing the pepper)

1 Tbs. cornstarch (non GMO)

1 Tbs. water

½ cup roasted cashews



  1. Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
  2. Cover bottom of wok with oil. When oil is hot, add the onions, carrots, celery and eggplant. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft. 
  3. Meanwhile, blanch the purple beans in boiling for a few minutes until al dente, and then transfer to boil of ice water to lock in green color. Drain and set aside. 
  4. Push the vegetables to the outer rim of wok. Add another Tbs. of oil to the center of wok. When hot, add the tofu cubes. Allow the tofu to develop a golden skin by shaking the wok to prevent sticking, but not stirring until the tofu is golden on one side. Then turn tofu over and add the remaining garlic and ginger. 
  5. Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the broccoli, zucchini and jalapeño peppers. Add a little water if needed to deglaze the wok.  Add the green beans to the wok.
  6. In a small bowl, make a mixture of the cornstarch, water, tamari and mirin, and pour over vegetables. Cook for a few minutes more, allowing the beans to get hot and the sauce to thicken. 
  7. Add the dark sesame oil and cashews, and combine. 
  8. Taste and adjust according to your preference. Add more Tamari if desired
  9. Serve with Brown Rice


iEat Green - Bren Smith- Executive Director of GreenWave Founder of Thimble Island Oyster Co

September 23rd, 2019

Bren Smith is the Executive Director of GreenWave , an ocean farmer and fisherman-run organization, dedicated to supporting a new generation of ocean farmers and innovators who are working to restore ecosystems, mitigate climate change, and build a blue-green economy. He is also the owner of Thimble Island Ocean Farm, where he pioneered the development of restorative 3-D Ocean Farming. Bren is a lifelong commercial fisherman, and was named one of Rolling Stone’s “25 People Shaping the Future” and featured in Time Magazine’s, Best Inventions of 2017. He is the winner of the 2015 Buckminster Fuller Challenge, one of the most important prizes in sustainability, and has been profiled by CNN, The New Yorker, and National Geographic.


Steamed Rainbow Swiss Chard with Lemon Garlic Herb Sauce


4 Bunches of Swiss Chard

6 Tbs. Olive Oil 

4 cloves Garlic

Juice from one lemon

½ cup parsley

½ cup basil

½ t. salt 


  1. Wash and cut Swiss Chard into bite size pieces. 
  2. Steam the greens until wilted and bright green (about 4 minutes). 
  3. Blanch in ice water bath to cool down and lock in color. Squeeze out excess water and place in large bowl. Set aside.
  4. Make the sauce- put all of the remaining ingredients into a mini blender, and process until smooth. 
  5. Toss the Swiss Chard with the sauce and serve either hot or cold.


Serves 10-12 side portions

iEat Green - Terry Meer, Director of Sustainable Kashi at Kashi Ashram in Sebastian, Florida

September 12th, 2019

Terry Meer has been teaching environmental classes since 2008 on topics including; water catchment systems, solar energy, organic gardening, permaculture design and other green technologies. He was invited to visit the Kashi Ashram back in 2015, and was intrigued by the challenge to create a vibrant permaculture community that shared many of his life’s values. Terry accepted the challenge and position as the Permaculture Director at Sustainable Kashi. Kashi includes interfaith temples, food forests, intensive gardens, and an off-grid eco-village on an 80-acre intentional community. His teaching of combining permaculture closed-loop systems and deep spiritual practices has been called “sacred ecology”. He has worked on several community building projects including community gardens for the homeless, organic gardens for children with autism, free community permaculture courses for low-income families, and partnered in the construction and design of the “Econ Farm”, a project to demonstrate low-impact living that was featured in Oprah Magazine in 2008. Terry has taught classes on permaculture and closed loop eco-systems across the United States, New Zealand, Costa Rica, Australia, Panama, and in the Bahamas.


Stuffed Poblano Peppers with Cashew Lime Crema


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 unsweetened organic corn flakes, crushed

½ t. smoked paprika ½ cup crushed tortilla chips

Chopped parsley or cilantro for garnish



  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! 

iEat Green - Guest Dr. Maria Michael

September 5th, 2019

Dr. Maria D. Michael is a world renowned and respected medical intuitive, channel, empath, healer, psychic and teacher for over 40 years. She has been awarded 5 advanced degrees (all Summa Cum Laude), including a Ph.D. in Counseling Psychology. She has doctorate-level training in Neuropsychology and Special Education and extensive post-doctoral studies in Psychoanalysis and Jungian Psychology. Additionally, Dr. Michael is trained and experienced in EMDR, Hypnotherapy, LENS Neurofeedback and Neurolinguistic Programming. She is a Lakota/Navajo traditional elder, has participated in and led traditional Native ceremonies and doctored alongside Lakota Medicine people. 


Mediterranean Stuffed Zucchini


Pre-heat oven to 375 degrees.



2 large zucchini, inside scooped out and then diced

2 carrots diced

1 can Canneloni beans, drained and rinsed 

1 onion, chopped

1 Tbs, plus 3 t. chopped garlic

2 peppers, diced

2 long eggplant, cut into chunks

2 cups cherry tomatoes 

1 quart baby portobello mushrooms

½ cup white wine

4 cups kale and Swiss chard, chopped

1/4 cup capers

1/2 cup kalamata olives, cut in half

2 cups cooked brown rice

1 t. Dried oregano

2 Tbs. fresh oregano

2 Tbs tamari

1/4 cup chopped parsley

Salt and pepper to taste


Crumb Topping


1/2 cup sage leaves

1/4 cup GF panko flakes

1 Tbs chopped parsley

Olive oil

1/4 t. salt

Pinch of pepper



  1. Cut zucchinis down the middle, lengthwise. Scoop out center to create large cavity for filling. Dice the zucchini you remove from center.
  2. Cut ends of eggplants off and then cut down the middle lengthwise. Cut into 1” chunks. In large bowl, toss with a little olive oil and 1 t. minced garlic. Roast in 400 degree oven for 10-15 minutes, until soft. When soft, remove from oven and let cool. 
  3. Cut cherry tomatoes in half, using the same bowl as the eggplant, toss with a little olive oil and 1 t. minced garlic, and roast in 400 degree oven for 10 minutes.
  4. Wipe mushrooms clean with damp cloth. Cut in half or quarters, depending on the size, and toss with a little olive oil and garlic. Roast as above, until soft.
  5. Meanwhile, steam the kale and Swiss chard till bright green and wilted, and blanch in a bowl of ice water. Squeeze out all water and set aside. 
  6. Sauté the onions in large, heavy skillet or wok with olive oil and 1 Tbs. of garlic, till translucent. Add the carrots and cook for 5 minutes. Then add the diced zucchini. Cook for 5 more minutes. 
  7. Add the cooked eggplant, mushrooms and cherry tomatoes. Add the cooked kale and white wine. 
  8. Add oregano, tamari, salt, and pepper. Continue cooking for 5 more minutes, until the liquid is absorbed.
  9. Add the rice, capers, olives, and parsley. 
  10. Fill zucchinis with vegetable mixture. 

To make the Crumb Topping; 

  1. In small cast iron pan, cover bottom with olive oil and fry 6 sage leaves at a time for 3-5 seconds until crispy. Remove and drain on paper towel. Repeat until all of the sage is fried.
  2. Using the same cast iron pan, remove most of the oil, leaving approx. 1 teaspoon of oil behind. Heat the pan and add the panic flakes, garlic, salt, pepper and parsley. Remove from heat and crumble the sage leaves and add to the crumb mixture. 
  3. Sprinkle the crumb mixture on top of the filled zucchini halves. 
  4. Bake covered at 375 for 45-60 minutes, until soft
  5. Serve with Brown Rice Pilaf.
iEat Green with Bhavani
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