iEat Green - Guest Eric Jackson - 10.31.19

October 31st, 2019

Eric Jackson is an organizer, educator, and filmmaker, humbly serving as the visionary and a co-founder of Black Yield Institute, committed to building a movement toward Black Land and Food Sovereignty in Baltimore. Currently, he and his team, are committed to a 1.25 acre urban agriculture operation and building a cooperatively-owned grocery store in South Baltimore, while also conducting Black-led research, facilitating political education, and organizing an action network.    


Eric has nearly a decade of experience working in and with communities operating programming and helping people to build power and address a myriad of issues, including food inequities. A Baltimore native from the Cherry Hill Community, Eric is the recipient of numerous awards and a public speaker who has presented hundreds of addresses and workshops to diverse groups about food sovereignty, building power, and establishing strong organizations to address complex social issues, specific to people of African Descent. He is affirmed in and secured this work through the love of his family and friends, especially the brilliance of his Queen, Diara, and four children, Oryan, Erian, Amir, & Kamau!


Lee Jordan (Eric Jackson)

Lee Jordan is an organizer, mentor, and entrepreneur, currently working as a Community Organizer at Black Yield institute in Baltimore. Lee began working in the community early on, as a mentor, starting in middle school. He continued to grow into roles of leadership becoming team captain of successful men's varsity basketball teams at both the high school and collegiate levels. Off the court, he was outspoken towards issues in his community, while spending his summers counseling at a local community center in East Baltimore.


Continuing as a mentor, Lee carried his thirst to be involved over to his college platform at St. Mary's College of Maryland, where he worked with surrounding recreation centers and schools of all levels educating them on the benefits of a higher education. After graduating with a Bachelor in Philosophy and a minor in Computer Science, Lee successfully launched his own business, Qualitees (a custom apparel company), while continuing his work in mentoring. In 2018, he joined the movement toward Black Land and Food Sovereignty and the fight against food issues in Baltimore.


Pumpkin Muffins with Crumb Topping, 

Vegan & Gluten-Free 


Preheat Oven to 350*- Makes 36 muffins


  • 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
  • 2 cups pumpkin pureé
  • 1 cup maple syrup
  • 1/2 cup organic oil (safflower, canola or coconut oil)
  • 1 cup apple sauce
  • 1 tsp vanilla extract
  • 1 tbs. baking powder
  • 2 t. salt
  • 2 tbs. baking soda
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1 t. allspice
  • 3 ½ cups gluten-free flour
  • 1 cup GF oats, ground
  • ½ cup coconut


  • Crumb Topping:
  • 1/4 cup brown sugar
  • 1/4 cup GF, Dairy Free flour
  • 1/4 cup . GF Oats
  • 3 Tbs. organic oil
  • ½ tsp cinnamon
  • ½  cup pecans



  1. Combine flax seed, apple cider vinegar and water, in small bowl, and set aside
  2. In another bowl, combine all dry ingredients.
  3. In another bowl, combine all wet ingredients
  4. Add the dry ingredients to the wet, and add in the flax mixture. mix together until combined.
  5. Prepare muffin tins with cupcake liners. Fill 2/3 full. 
  6. Sprinkle with the Crumb topping
  7. Bake in a 350* oven for 20 minutes or until a toothpick comes out clean


iEat Green - Nicole Andersen (Pharmacy to Farm)

October 28th, 2019

Nicole Andersen, MS, RDN is Senior Manager, Nutrition Incentives Portfolio, Bureau of Chronic Disease Prevention at the New York City Department of Health and Mental Hygiene. She leads the Department’s fruit and vegetable incentive programs including Health Bucks and Pharmacy to Farm Prescriptions. Nicole manages the Department’s Food Insecurity Nutrition Incentive grant from the United States Department of Agriculture to support this programming. Nicole has a Master’s of Science degree in nutrition and public health from Teachers College, Columbia University and is a Registered Dietitian Nutritionist.

Basic Seitan

4 cups unbleached white flour

10 cups Whole Wheat flour

2 boxes Vital Wheat Gluten

9 cups water 

1 ½ cup tamari

2” ginger piece

3 pieces kombu

Mix together flour, Vital Wheat Gluten and water to make dough. Knead until stiff, approx 10 min. Place in bowl and cover with cold water. Allow to rest for 10 min.

Meanwhile, bring 10 cups of water to a boil. Add tamari, ginger and kombu. Boil for 15 min. and remove from heat. Allow broth to cool.

Immerse dough in a bowl of warm water and knead to remove starch, constantly changing the water, until it runs clear. (It will take about 8 water changes or more) The final rinse should be in cold water, to tighten the dough.

Separate into 4 equal pieces. Place dough in oiled loaf pans and let rest for 10 minutes. Bring 10 quarts of water to a boil. Add seitan dough and cook for 45 minutes, until the seitan floats in the water. Drain.

Place Seitan in cooled Tamari broth, and bring to a boil. Simmer for 2 hours. Drain, saving liquid for storage.

Experiment with different flavors, adding garlic and oregano for Italian food, or more ginger and cilantro for Asian food etc.


iEat Green - Acadia Tucker

October 17th, 2019

Acadia Tucker is a regenerative farmer, climate activist, and author. Her books are a call to action to citizen gardeners everywhere, and lay the groundwork for planting an organic, regenerative garden. For her, this is gardening as if our future depends on it. 

Before becoming an author, Acadia started a four-season organic market garden in Washington State inspired by farming pioneers Eliot Coleman and Jean-Martin Fortier. While managing the farm, Acadia grew 200 different food crops before heading back to school at the University of British Columbia to complete a Masters in Land and Water Systems. 

She lives in Maine and New Hampshire with her farm dog, Nimbus, and grows hops to support locally sourced craft beer in New England, when she isn't raising perennials in her own backyard.


Pumpkin Soup

When I need to make a lot of soup for a large crowd, there is nothing better than an Heirloom Long Island Cheese Pumpkin. The flesh is a bright orange, and when roasted, it caramelizes and gets so sweet, it is perfect for soup! (or pumpkin pie!) One 8 lb pumpkin makes enough soup for 12-18 people!


Makes 18 cups- 


1– 8-9 lb LI Cheese Pumpkin, cut in      

half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)

10 cups water

2 Tbs. coconut oil

1 Tbs. minced garlic

2 Tbs. fresh minced ginger

2-1/2 t. salt

1 Onion, chopped

4 carrots, cut

4 potatoes, cut into chunks

1 cans coconut milk

4 Tbs. maple syrup 

2 t. cinnamon

1 Tbs. Cardamom

2 t. Coriander


  1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment paper. 
  2. Make a few slits in the pumpkin to let steam out. 
  3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before scooping out the pulp and juices, leaving the skin. Set aside. 
  4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil with the ginger and garlic. Add the spices and lightly toast for 2 minutes. 
  5. Add the pumpkin pulp to the stockpot. 
  6. Add 10 cups water 
  7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let simmer for 30 minutes. 
  8. Remove from heat, and with an immersion stick, puree the soup until smooth. 
  9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. 
  10. Add the maple syrup. Adjust spices and salt to taste. 

iEat Green - Maryam Henein Founder, HoneyColony

October 10th, 2019

Maryam Henein is a Canadian-born investigative journalistactivistfunctional medicine consultant, filmmakerand entrepreneur. She directed the documentary Vanishing of the Bees narrated by Ellen Page. 

Stuffed Chile Rellenos, with Cashew Lime Crema, GF. 

10-12 Large Poblano Peppers for stuffing


1 onion, chopped

1 serrano pepper, diced 

1 Japanese eggplant, diced (2 cups)

1 yellow summer squash, diced (2 cups)

1 green pepper, iced (1 cup)

2 cups cherry tomatoes, halved

2 Tbs. chopped garlic

1-1/4 t. salt

½ t. chipotle powder

1 t. cumin

1 t. chili powder

2 cups cooked brown rice

1 t. chipotle powder

1 can black beans

2 Tbs. Chopped cilantro 

The Batter

½ cup Masa Harina

½ cup besan flour (chick pea flour)

1 t. baking powder

1 Tbs. potato starch

Juice from 1 can of chick peas

½ t. salt

3/4 cup water, plus 1 Tbs.

Cashew Lime Crema

2 cups cashews, soaked 3 hours or more, then drained

1  cups water


Juice of 1 lime, 

½ t. salt

For the Sauce

1 onion, diced

1 serrano pepper, diced 

1 small purple sweet pepper, diced

4 cups cherry tomatoes, halved

2 Tbs. garlic

¼ t. salt

1 t.  dried oregano


For the Filling;

  1. Sauté the onion in olive oil until translucent. Add the garlic and peppers and cook for a few minutes. 
  2. Meanwhile, steam the eggplant for 10 minutes until soft.
  3. Add the summer squash, spices, & salt to the onions, and cook for 5 minutes, until they are soft. Add the steamed eggplant, the black beans and the cherry tomatoes and continue cooking, until all the tomatoes have broken down. Add the brown rice and 2 Tbs. cilantro and continue cooking for a few minutes, letting the flavors come together. 

For Crema- Blend all ingredients in blender or food processor until smooth. 

  1. Add 1 cup of the cashew crema to the vegetable stuffing. Set the remainder Crema aside for serving.
  2. Adjust seasoning in vegetable stuffing to desired taste.


For The Batter-

  1. In an electric mixer, whip the Fava Juice until white peaks form. 
  2. In a separate bowl, combine the dry ingredients. Add the water, mix well until no lumps remain. 
  3. Fold in the Fava whites until well blended.


Stuff the Peppers-

  1. Make a small slit partially down the side of the pepper, and cut out the stem and remove the seeds and ribs. Fill each pepper with the filling, trying to keep the opening small, until all the peppers are filled. (If you have leftover stuffing, it can make great nachos!) 

Make the Sauce

  1. Sauté the diced onion in a little olive oil for 5 minutes. Add the garlic, Serrano pepper and purple pepper and cook for another 5 minutes. 
  2. Add the cherry tomatoes and cook for 5 more minutes. Using either an immersion blender or food processor, puree the tomato mixture and continue cooking for another 10 minutes, until the sauce gets a deeper red color. Add the oregano.

Bring it All Together

  1. Dip the stuffed peppers into the batter, and fry them in a light oil until golden brown.  (To make ahead of time, All of the peppers can be fried and then stored in a pyrex dish to be re-heated the following day.)
  2. Heat the tomato sauce and serve over the Chile Rellenos, with a drizzle of the Cashew Crema on top. (I thinned out a small amount of the Cashew Crema so that I could drizzle it on top using a squeeze bottle) I served the rest of the Cashew Crema on the side instead of sour cream. 



iEat Green - Anna Francese Gass

October 3rd, 2019

Anna Francese Gass grew up in a small town on the Rhode Island shore before moving to New York City for university and an exciting new life.  After a stint in the corporate world, she decided, in order to be truly happy, she needed to spend her time in the kitchen, instead of an office cubicle. 


She quit her fast-paced sales job and enrolled in Culinary Arts at the French Culinary Institute in Lower Manhattan to follow her dream of professional cooking.  Soon thereafter, she found her niche in test kitchens, and has worked for Whole Foods, Mad Hungry, Martha Stewart Living Omnimedia and Food52. She has also assisted on numerous, successful cookbooks and worked on a number of cooking television shows. 


Cooking with Grandmothers around the country has become her passion.  Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.


Vegan Peach Torte

Preheat oven to 350 °


¾ cup organic sugar

½ cup coconut oil

1 cup organic unbleached flour (sifted)

1 tsp. baking soda

1 t. baking powder

Pinch salt

2 Tbs ground Flax seeds

2 Tbs. water

2 Tbs apple cider vinegar

1 t. vanilla

10 small peaches, blanched, pitted and sliced

Brown Sugar, juice from ½ lemon, and cinnamon



Bring a large pot of water to boil. Add the peaches and let boil for 3 minutes, then remove from water and transfer to ice bath. This will make peeling the peaches easier. Then slice them and put in separate bowl.


In electric mixer, cream sugar and coconut oil, until fluffy.  Mix the flax seeds with the apple cider vinegar and water, and let sit for 3 minutes. Then add flax seed mixture to coconut oil and sugar. Add in vanilla. In separate bowl, combine flour, baking soda, baking powder and salt.  Add dry ingredients to mixer and beat well.


Spoon batter into 10 or 12” tart pan. Place cut peaches all around tart pan, on top of batter.  Sprinkle lightly with brown sugar, lemon juice and cinnamon.  

Bake for one hour.  Remove and cool to lukewarm before removing from pan.

Garnish with powdered sugar. 

iEat Green with Bhavani
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