iEat Green - Nellie-Thompson-Kapur, Executive Director of Green Beetz. - 02.27.20

February 27th, 2020

Nellie Thompson Kapur is the Executive Director of Green Beetz. Green Beetz is a non-profit organization that empowers elementary and middle school students to navigate the modern food system, and to make healthy and sustainable food choices. Nellie is deeply passionate about improving our food systems and increasing knowledge about healthy eating and sustainability, all through a health equity lens. She has her masters in Public Health and Nutrition and 10+ years of experience in the non-profit, government, and foundation spaces. Working for Green Beetz is her dream job!

Braised Seitan with Broccoli, Shitake and Portobello Mushroom Medley


1 package of your favorite seitan, drained and laid out on a dish towel to dry

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

2-3 carrots, cut into chunks        

1 head broccoli, cur into florets

3 Portobello mushrooms, sliced

6-8 Shitake mushrooms, stems removed, sliced

2 Tbs. grated ginger

2 Tbs. chopped garlic, 

Olive oil 

4 Tbs. tamari (to taste)

¼ t. smoked paprika

1 Tbs. Dark sesame oil

2 Tbs. Aji Mirin cooking wine

1 t. hot sesame oil (optional)

2 Tbs sesame seeds, toasted

Cover the bottom of wok with oil. When oil is hot, add the onions. 

Add 1 Tbs. garlic, 1 Tbs. ginger and carrots.

Continue cooking at medium-high heat, stirring constantly for 5 minutes. Then add the broccoli, and add more oil or a little water if needed. 

Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside. 

Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds. Add the seitan, and sear that for 5 minutes. 

Add smoked paprika, and cook for 2 more minutes. 

Add 2 Tbs. tamari and sear for another few minutes. 

Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari. 

Cook the vegetables with the seitan for a few minutes to allow the flavors to meld. 

Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired. 

Sprinkle with 2 Tbs. of toasted sesame seeds and serve!

iEat Green - Guest Mitchel Cohen and Robin T. Falk Esser, Ph.D

February 20th, 2020

Mitchel Cohen coordinates the No Spray Coalition in New York City, which successfully sued the City government over its indiscriminate spraying of toxic pesticides. In 1997, he organized the campaign to rid NYC public schools of milk from cows injected with genetically engineered Bovine Growth Hormone, and in 2001, he ran for Mayor of NYC as one of five Green Party candidates. He was editor of the national newspaper Green Politix, and of the NY State Green Party newspaper. Mitchel edited Red Balloon, the journal of the Red Balloon Collective that he co-founded at SUNY Stony Brook, and chaired WBAI radio’s Local Board. His writings include:


and two books of poetry, 



Robin T. Falk Esser, Ph.D. earned her Ph.D. in Physiology & Biophysics at SUNY Stony Brook Health Sciences Center Medical School and has published papers in the journals: Science, Nature, Journal of Physiology, Journal of General Physiology, and the Biophysical Journal. She worked as a New York City high school science teacher for 30 years, teaching Advanced Placement (AP) Environmental Science, AP Bio, and Chemistry, among other courses. She was a recipient of the Siemens AP Science Award for excellence in teaching. She was also the subject of two NY Times articles and was interviewed by Tom Brokaw NBC Nightly News for exemplary teaching. She is a life-long political activist, having been involved, as a teenager, in the 1965 anti-apartheid mobilization, 1968 Poor People's Campaign with Dr. Martin Luther King, Jr., against the Vietnam War, in the draft resistance movement, anti-nuclear power movement, and with the Red Balloon Collective at SUNY at Stony Brook. 


Vegetable Lasagna with Cashew and Tofu Ricotta (GF)

Preheat oven to 350°



1 lb Miyoko’s Cashew Mozzarella cheese, grated

1 & 1/2  box GF rice lasagna noodles


Cashew Ricotta Filling

1 cup cashews, soaked for 2 hours or more

1 Tbs. Nutritional yeast

1 t. chopped garlic

½ t. salt, ¼ t. white pepper

1 cup water


Tofu Filling

1 block firm tofu

½ cup vegan pesto (recipe on my website) 

1 cup coconut milk 

1 Tbs. Nutritional yeast

Spinach Sauté

2 lb. pk org. froz. chopped spinach, 

1 Tbs. chopped garlic


Mushroom Sauté

1- 8 oz. box Baby Bella mushrooms

1 Tbs. chopped garlic

2 Tbs. red wine

1 Tbs. Tamari

4 cloves garlic



Olive oil

2 Tbs. minced garlic

1 onion, diced

1 yellow or orange organic pepper, diced

¼ cup white wine

2-  32 oz. Jar  Organic Marinara Sauce 

1 can diced fire roasted tomatoes

½ cup chopped parsley

1 Tbs. dried oregano



For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.

Meanwhile, drain the cashews and pulse in food processor with 1 cup of water, nutritional yeast, garlic,

salt and pepper. Pulse until smooth. Taste and adjust S & P. Scrape out cashew ricotta into a bowl and set aside. 

Using the same bowl of the food processor, puree the tofu with the coconut milk, garlic and pesto. Pulse until very smooth.

Cover the bottom of cast iron pan with olive oil. Sauté the mushrooms until they start to sweat. Add the garlic and continue to cook for five minutes until the liquid evaporates. Add the red wine and cook until the wine is absorbed. Then sear it with the splash of tamari. Remove from pan. 

Defrost the spinach in hot water and drain. Squeeze out all excess water from spinach. Cover the bottom of cast iron pan with olive oil. Sauté the spinach with garlic for a few minutes, add salt and pepper to taste.


Assemble the Lasagna

Use a deep lasagna pan. Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box. Spread ½ of  the tofu ricotta filling over noodles. Add ½ of the spinach mixture and one half of the mushroom mixture over the tofu ricotta. Spread a thin layer of tomato sauce. Repeat with another layer of noodles, the remaining tofu ricotta, the remaining spinach and remaining mushrooms. Add another layer of sauce. Cover with a final layer of noodles, the cashew ricotta and then the sauce. Cover with aluminum foil and bake for about 45 minutes. Remove aluminum foil and  sprinkle with grated Miyoko’s mozzarella cheese. Bake for another 10 minutes, until the cheese melts. 

Garnish with remaining ¼ cup of fresh chopped parsley.

iEat Green - Guest Wes Gillingham- Co-founder of Catskill Mountainkeeper

February 13th, 2020

My guest this week on the Progressive Radio Network is Wes Gillingham,

Wes is co-founder and Associate Director of Catskill Mountainkeeper, Dedicated to pushing New York into a Just Transition away from fossil fuels and protecting the ecological integrity of the region. He has lived off the electric grid for over 35 years, serves on the advisory board of the Center for Earth Ethics and the New York State Forest Preserve Advisory Committee and just recently returned to the board of the Northeast Organic Farming Association. From 1996 to 2007, Wes and his wife Amy, ran a 150 Family Community Supported Agriculture (CSA) vegetable operation. After a catastrophic flood ruined their business, he co-founded Catskill Mountainkeeper and has helped lead the fracking fight and extreme energy campaigns in New York and across the country. Catskill Mountainkeeper works on educating the importance of small diversified farms as a major component in the future of our region.


As Mountainkeeper’s co-founder and Associate Director, Wes helps develop the strategic thrust of their programs and coordinates collaborative efforts working with regional, state, and national partners on Extreme Energy Extraction and fossil fuel infrastructure fights. Dedicated to pushing New York into a Just Transition away from fossil fuels, Wes serves on the advisory board of the Center for Earth Ethics. Wes served as an Acting Director of Field Programs for the National Audubon Society Expedition Institute. He taught graduate and undergraduate environmental education programs throughout North America and worked as a Park Ranger for the National Park Service. Wes graduated from the University of Maine, but his real education comes from his extensive experiences in rural and wilderness America. Growing up in the Catskills, Wes observed the interaction that humans have on the natural world, and enjoys leading educational trips throughout the U.S, sharing his knowledge and passion.

Chipotle Tempeh with Black Beans and Vegetable Burrito



Olive oil

1 block of tempeh, 8 oz.

1 organic onion, chopped

1 organic orange pepper, chopped

1- 8 oz pack of Baby Bella mushrooms

1 small head broccoli, cut into small florets

1 Tbs. minced garlic

1 Tbs. Tamari

½ t. salt

½ t. chili powder

½ t. chipotle chili powder

1 can organic, diced, fire roasted tomatoes (with chili peppers optional)

1 can organic black beans, drained

½ cup frozen organic corn

cilanto for garnish

chopped red onion, for garnish


Flour tortilla (or corn tortilla, rice tortilla or taco shells)


Begin by cutting the tempeh block into quarters. Then cut each quarter piece in half, lengthwise, so that you now have 8 pieces. Then cut each quarter into thirds, and then into little cubes.

Sauté the tempeh cubes in olive oil for 5 minutes, turning them constantly  until they become golden brown on all sides. 

Add the onions and garlic and cook for another 5 minutes.. 

Add the mushrooms and peppers .

Add the chili powder, chipolte powder, and tamari

Add the broccoli and can of fire roasted tomatoes.

Add the black beans and frozen corn.

Let simmer for another 5 minutes, allowing the flavors to meld


Serve inside of a whole grain flour tortilla, corn tortilla, rice tortilla or taco shells

Serve with organic brown rice and lime wedges

Garnish with cilantro, salsa, and red onion.

iEat Green - Guest Dr. Sunil Pai- Author of; An Inflammation Nation:

February 6th, 2020

Sunil Pai, MD is internationally recognized as an expert in Integrative Medicine, author, health activist/influence and thought leader in the wellness industry. Dr. Pai is board certified holistic integrative medicine physician for over 20 years. He is certified in Ayurvedic medicine, functional medicine, physiological regulating medicine, medical and neuro-acupuncture, plant-based nutrition and yoga. Dr. Pai is founder of Sanjevani Integrative Medicine Health and Lifestyle Center in Albuquerque, NM, and author of the critically acclaimed book An Inflammation Nation: The Definitive 10-step Guide to Preventing, Treating, and Reversing All Diseases Through Diet, Lifestyle, and the Use of Natural Anti-Inflammatories 


Youtube channel - House of Sanjevani 

iEat Green with Bhavani
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