iEat Green - Guest Joel Kahn, MD

January 31st, 2020

Joel Kahn, MD, FACC of Detroit, Michigan, is a practicing cardiologist, and a Clinical Professor of Medicine at Wayne State University School of Medicine.  He graduated Summa Cum Laude from the University of Michigan Medical School. Known as "Americas Healthy Heart Doc", Dr. Kahn has triple board certification in Internal Medicine, Cardiovascular Medicine and Interventional Cardiology.  He was the first physician in the world to certify in Metabolic Cardiology with A4M/MMI and the University of South Florida.  

 

Dr. Kahn has authored scores of publications in his field including articles, book chapters and monographs. He writes health articles and has five books in publication including Your Whole Heart Solution, Dead Execs Dont Get Bonuses and The Plant Based Solution. He has regular appearances on Dr. Phil, The Doctors Show, Dr. Oz, Larry King Now, Joe Rogan Experience, and with Bassem Yousef. He has been awarded a Health Hero award from Detroit Crains Business. He owns 2 health restaurants in Detroit. He serves as medical director of the largest plant support group in the USA www.pbnsg.org. 

Seitan Molé with Pickled Onions 

(Inspired by Lil' Deb's Oasis in Hudson, NY)




Molé Powder

5 whole star anise

1 Tbs. coriander seeds 

1 Tbs. black mustard seeds

1 ½ tsp. whole cloves

1 Tbs. cumin powder

1 tsp. red pepper flakes

1 tsp. chipotle pepper powder

2 Tbs. sesame seeds

¼ cup ground sumac

4 tsp. cacao powder

1 ¼ tsp. cinnamon

1 tsp. allspice

1 tsp. ground coffee

Seitan

 

2 lbs. Seitan, either homemade or packages of slices (white wave or Rays)

1 red onion, peeled, thinly sliced

1/3 cup red wine vinegar

2 tsp. organic sugar

12 oz kombucha

4 cloves garlic, thinly sliced

1 yellow onion, peeled, cut into 2” pieces

1 oranges, cut into 2” pieces

chopped cilantro for garnish

sesame seeds for garnish

1 orange for garnish



To make the powder-

  1. Toast the star anise, coriander, mustard and cloves in a cast iron pan for a few minutes until fragrant. Let cool. 
  2. Grind in spice mill or mortar and pestle. Transfer to small bowl and add the remaining ingredients. Mix well.
  3. Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry. 
  4. In a casserole dish, or roasting pan sprinkle both sides of the seitan with mole powder (I used about half of the powder, saving half for another time) Let marinate in the mole seasonings overnight.
  5. When ready to cook, pour 12 oz of kombucha over the seitan, add the pieces of onion, garlic slices, and oranges and cover with foil, and bake in 300° oven for 1 hour. 
  6. Meanwhile, pickle the red onion. In glass bowl, combine the vinegar, sugar, and pinch of salt. Add the sliced red onions, and mix well. Set aside.
  7. Remove seitan pieces from casserole pan and transfer to a baking sheet. Broil seitan for 5 minutes on each side to make crispy. 
  8. Transfer to serving platter. Pour the juices from the casserole pan over Seitan Molé.

 Garnish with oranges, chopped cilantro and sesame seeds

 

Dr. Kahn can be found at www.drjoelkahn.com. 

iEat Green - Guest Stacy Malkan- Co-Founder, U.S. Right to Know

January 23rd, 2020

Stacy Malkan is co-founder and co-director of U.S. Right to Know, a nonprofit investigative research group focused on the food industry. She is the author of the award-winning book, Not Just a Pretty Face: The Ugly Side of the Beauty Industry (New Society, 2007), and a co-founder of the Campaign for Safe Cosmetics, a coalition of nonprofit health and environmental groups that inspired cosmetics companies to remove hazardous chemicals from nail polish, baby products, make-up and hair products. Stacy’s work has been published in Time magazine, the New York Times, Washington Post, Nature Biotechnology and many other outlets and she has appeared in Teen Vogue, Wall Street Journal, San Jose Mercury News, San Francisco Chronicle, Good Morning America, Democracy Now and several documentary films including The Human Experiment produced by Sean Penn, Pink Skies and Stink Movie (now playing on Netflix). In 2012, Stacy served as media director for the historic California Right to Know ballot initiative to label genetically engineered foods. She is the former communications director for Health Care Without Harm, which got mercury out of hospitals and closed down medical waste incinerators around the world. Prior to her work in environmental health, Stacy worked for eight years as a journalist and managing editor, and she published an investigative newspaper covering land use and environmental issues in Colorado. She lives in the Bay Area with her husband and son.

Zucchini Noodle Puttanesca with Fire Roasted Tomatoes, Capers, and Olives

4 zucchini’s, spiralized

1 organic onion, diced (2 cups)

2 Tbs chopped garlic, 

6-8 organic cremini mushrooms, sliced (2 cups)

1 yellow pepper, diced

2 Tbs. organic tomato paste

1 large can organic fire roasted tomatoes

¼ cup small capers

¼- ½  t. red chili flakes, optional

1 t. oregano

1 t. basil

1 cup organic calamata olives, sliced

½ cup, chopped Italian parsley, stems removed 

¼ cup white wine

Salt and Pepper to taste

Olive oil 

 

Cover the bottom of wok with olive oil. When oil is hot, add the onions. And cook for 5 minutes. Add the garlic, and mushrooms and cook for a few more minutes. Push the vegetables to the side, and add the 2 Tbs. of tomato paste to the center of wok, and cook for a few minutes. Add the peppers, white wine, oregano, basil, and red pepper flakes. Cook at high heat for a few more minutes, and then add the fire roasted tomatoes, olives, and capers, Season with salt and pepper. Add the spiralized zucchini, chopped parsley and cook for a few more minutes to heat the zucchini and to bring the flavors together. 

iEat Green - Guest Jeffrey Smith Executive Director, Institute for Responsible Technology

January 20th, 2020

Jeffrey Smith was named the 2017 “Person of the Year” by Masters of Health Magazine. For more than two decades, his research has exposed how biotech companies mislead policy makers and the public, and put the health of society and environment at risk. Mr. Smith’s feature-length documentary Genetic Roulette — The Gamble of Our Lives was awarded the 2012 Movie of the Year (Solari Report) and the Transformational Film of the Year (AwareGuide). Seen by millions world-wide, the film links genetically engineered food to toxic and allergic reactions, infertility, digestive disorders, and numerous other problems that have been on the rise in the US population since genetically modified organisms (GMOs) were introduced.

His books include: Seeds of Deception, the world’s bestseller on GMOs; and Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. They expertly demonstrate why the safety assessments by the FDA and regulators worldwide are based on outdated science and false assumptions, and why genetically engineered foods must urgently become our top food safety priority.

Mr. Smith has lectured in 45 countries, counseled leaders from every continent, and has been quoted by thousands of news outlets including: The New York Times, Washington Post, The Times (London), Associated Press, Reuters, LA Times, and Time Magazine. He regularly appears on influential radio and television programs, including the BBC, NPR, Fox News, Democracy Now, The Doctors, and the Dr. Oz Show.

He is the founding executive director of The Institute for Responsible Technology (IRT), a leading source of GMO health risk information for consumers, policy makers, and healthcare professionals. IRT’s educational programs are driving the tipping point of consumer rejection against GMOs, which is already starting to push genetically engineered ingredients out of the market in the US.

Mr. Smith resides in California, as well as Iowa— surrounded by genetically modified soybeans and corn.

iEat Green - Guest Sara Porter, VP of External Affairs Healthy Schools Campaign

January 9th, 2020

Sara is the Vice President of External Affairs for HSC. She has a kind of a unique position and gets to do a lot of different stuff. She manages relationships with corporate partners and their partnering non-profit and government organizations. On some of the projects, Sara does more management, like with their green cleaning and food service guides. But with Cooking up Change, she plans events and contests with Healthy Schools Campaign’s partners; by building and maintaining relationships with teachers and students, and hosts their national events. That’s totally different from green cleaning, but the common thread is building relationships and working with partners outside of Chicago to make these programs work.

Roasted Butternut Squash 

  • 1 butternut squash – washed and peeled. 
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt
  • ½  tsp. chopped garlic

Preparation

 

  1. Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut into wedges.

 

  1. Combine squash, garlic, salt and extra-virgin olive oil in bowl 

 

  1. Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over half way through, to prevent burning. 

 

  1. Cook until lightly colored and tender.
iEat Green with Bhavani
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