iEat Green -Will Tuttle-Author- “World Peace Diet”

March 30th, 2020

Dr. Will Tuttle’s writings, presentations, and  music focus on compassion, creativity, intuition, and the intersection of social justice, animal liberation, and environmental, health, spiritual, and peace issues. A visionary speaker, educator, author, and musician, he’s a former Zen monk with a Ph.D. from U.C., Berkeley, and a vegan since 1980. He is the editor of Circles of Compassion  and Buddhism and Veganism, author of Your Inner Islands, and other books, and recipient of the Courage of Conscience Award and the Empty Cages Prize. He has appeared in many radio, television, print, and online interviews, as well as documentary films, including Cowspiracy; Prayer for Compassion; HOPE: What You Eat Matters; Vegan: Everyday Stories; and Animals and the Buddha.


The World Peace Diet offers an expanded understanding of our culture and our health. It has been called one of the most important books of the 21st century: the foundation of a new society honoring the interconnectedness of life. The World Peace Diet is one of the first books to make explicit the hidden connections between our culture, our food, and the source of our broad range of problems—and the way to a positive transformation in our individual and collective lives.

Sautéed Broccoli with Cherry Tomatoes and Cannelloni Beans in Garlic and Oil 

over Penne


1 package of W.W. penne- cooked in salted water, al dente, (reserve water)

1 onion, diced

2 heads of broccoli , cut into florets

1 pint Cherry Tomatoes, cut in half

½ cup olive oil

¼ white wine

3 Tbs minced garlic cloves

1 can Cannelloni Beans

1 t. oregano

1 t. basil

Salt and pepper to taste (red pepper flakes optional)

¼ cup chopped parsley



  1. In large pan or wok, sauté onions in olive oil with half of the garlic, until translucent. 
  2. Add the broccoli and remaining garlic and cook until the broccoli starts to soften.
  3. Add the cherry tomatoes, beans, white wine and seasonings.
  4. Let cook down for 5-10 minutes until the cherry tomatoes are soft and the beans are hot.
  5. Add the pasta into the wok, with ¼ cup of the pasta cooking water.
  6. Mix well, taste, and adjust seasonings to your liking.
  7. Garnish with the fresh parsley

iEat Green -Philip-Ackerman-Leist Author- A Precautionary Tale, Rebuilding the Foodshed- 03.19.20

March 19th, 2020

Philip is a farmer, author, and educator with decades of experience and expertise in founding and in leading sustainable agriculture and food systems programs for undergraduate and graduate students.

As an educator, Philip is intrigued by innovative approaches in helping students and communities develop more complex understandings of sustainable agriculture, food systems, and social change. Having founded a 23 acre organic college farm and also the first online graduate program in food systems in the US, he is an advocate of hands-on experiential education and the best of what online education can offer — and revels in the tension between those two radically different approaches. As a farmer, he is particularly interested in grass-based agriculture and livestock conservation. As an author, he is driven by digging into cutting edge issues and revealing the complexities of their lessons for a broad audience.


Philip is the author of A Precautionary Tale, Rebuilding the Foodshed, and UpTunket Road, published by Chelsea Green Publishing. Most recently, he has served as Professor of Sustainable Agriculture & Food Systems and Sustainable Food Solutions Initiative Director at Green Mountain College, where he was instrumental to that college’s sustainability initiatives.

Philip teaches in and leads Sterling’s continuing education program, The School of the New American Farmstead, with its leading-edge short courses that inspire lifelong environmental stewardship for residential and non-residential adult students of all ages.

He and his wife Erin live in Pawlett, Vermont on UpTunket Farm, where they manage a grass-based herd of approximately 30-60 rare breed cattle, American Milking Devons.

iEat Green - Joel Fuhrman- MD & author-03.12.20

March 12th, 2020

Joel Fuhrman, M.D. is a board-certified family physician, six-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. He is the President of the Nutritional Research Foundation and on the faculty of Northern Arizona University, Health Sciences division. Dr. Fuhrman coined the term “Nutritarian” to describe a nutrient-dense eating style, designed to prevent cancer, slow aging, and extend lifespan.


For over 25 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world. Dr. Joel Fuhrman is a graduate of the University of Pennsylvania (Pearlman) School of Medicine (1988) and has received the St. Joseph’s Family Practice Resident’s Teaching Award for his contribution to the education of family practice residents; and a C3 Cardiology Global Health Award for teaching cardiologists nutritional science.


In addition to the Dr. Fuhrman Wellness Center in New Jersey, Dr. Fuhrman also operates his Eat To Live Retreat in San Diego where overweight people from all over the world come to stay for 4-12 weeks to conquer food addiction and recover their health.


Dr. Fuhrman is a former world-class figure skater, who placed second in the United States National Pairs Championships in 1973 and third in the World Professional Pairs Skating Championship . Along with his nutritional expertise, Dr. Fuhrman has been involved professionally with sports medical committees, advised professional and Olympic athletes, and instructed athletic trainers and world-class athletes about maximizing performance as they age and preventing injury.


Szechuan Vegetable Delight



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

3 carrots, cut into small chunks   

1 head broccoli

3 small Japanese eggplants

8 oz. baby bella mushrooms

Napa Cabbage- 2 cups  shredded

1 baby bok choy

1 orange pepper, large diced

2 Tbs. grated ginger

2 Tbs. minced garlic

olive oil 

3 Tbs. tamari (to taste)

1 t. Dark sesame oil

1 t. hot sesame oil

2 Tbs. Aji Marin

1 t. corn starch




  1. Cover bottom of wok with oil. When oil is hot, add the onions, and carrots. Add half the ginger and garlic. Cook for 7-10 minutes until vegetables are soft. 
  2. Meanwhile, in another pot, steam the eggplant until soft- (10 min)
  3. Add the mushrooms to the wok and cook for 5 minutes. Then add the broccoli and remaining garlic and ginger. 
  4. Continue cooking at med. high heat, stirring as needed for 5 minutes. Then add the peppers, napa cabbage and bok choy. Add a little water if needed to deglaze the wok.  
  5. In a small bowl, make a mixture of the cornstarch, tamari, sesame oil and mirin, and pour over vegetables. Cook for a few minutes more, allowing the sauce to thicken. 
  6. Add the dark sesame oil and hot sesame oil.
  7. Taste and adjust according to your preference. Add more Tamari  or hot sesame oil if desired
  8. Garnish with cilantro (or parsley)
  9. Serve with Vegetable Fried Brown Rice

iEat Green - Jerusha Klemperer- Director of FoodPrint - 03.05.20

March 5th, 2020

Jerusha Klemperer is the Director of FoodPrint.  “FoodPrint” is a non-profit organization dedicated to research and education on food production practices. Their aim is to pull back the curtain on the impacts of industrial food production practices and explain the benefits of more sustainable approaches to food production and consumption. They work to mobilize people to raise their collective voices and take action to make real change in the food system.

For about a decade, Jerusha has been a communications strategist working towards a more sustainable, healthy and delicious food system. Prior to FoodPrint she was the co-founder and communications director at FoodCorps, an AmeriCorps service organization, and worked with Slow Food USA.

Veggie Pancakes- GF & Dairy Free


Preheat oven to 450° degrees



½ cup GF Flour

½ Cup Besan Flour – (chick pea flour)

½ t. baking powder

½ t. salt

¼ t. pepper

¾ cup water

1/3 cup thinly sliced asparagus

3 baby bella mushrooms

½ onion- thinly sliced into crescent moons

1 medium potato-grated

¾ cup broccoli

canola oil



  1. In a large bowl, whisk together the GF flour, besan flour, baking powder and S & P with the water, to make a smooth batter. 
  2. Add the veggies, and mix well.
  3. Line a cookie sheet with parchment paper, and oil well.
  4. Drop spoonfuls of the pancake batter onto the cookie sheet. 
  5. Bake for 10 minutes until bottom of pancakes are golden brown, turn over and cook another 5 minutes until golden brown.


Serve with Apple Sauce, maple syrup, or  Jam. 

For a savory dish, serve with Zhoug Sauce, or  Cilantro chutney

iEat Green with Bhavani
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