iEat Green - Guest Carrie Weiss

April 30th, 2020

Carrie Weiss is an international culinary professional with a creative flair and passion for food.  She is proficient in Vegan, Raw Vegan, Vegetarian, Kosher, French, Spanish and Middle Eastern cuisines, as well as Italian, Greek, Asian and other global fare. 


Eight years ago, due to personal medical issues, Carrie’s focus switched to Food as Medicine, and has become an expert in clean cuisine and the elimination diet.

This past September, after being diagnosed with type two diabetes, Carrie began following a special protocol to reverse her diabetes and completely changed the way she ate. She is now passionate about combining her culinary skills with her knowledge about “Food as Medicine” and helping other people reverse their own metabolic health issues.


Currently, Carrie is working with an Integrative MD in southern New Jersey at the Chung Institute Center for Metabolic Healing, while co-authoring a book on  metabolic healing. 

Mattar Pannir

Tofu with Peas


To serve 4 to 6


1 cake of organic extra firm tofu- cut into cubes and then fried, laid out on paper towel 

to absorb grease

5 tablespoons ghee or coconut oil

2 Tbs. finely chopped fresh ginger root

1 Tbs. finely chopped garlic

1 cup chopped organic onions

1 teaspoons of salt

1 teaspoons turmeric

¼ teaspoon cumin

¼ teaspoon ground coriander

1 tablespoon garam masala

2 cans organic diced tomatoes

1 ½ cups fresh or 1 ten-ounce package frozen organic peas, thoroughly defrosted

1 teaspoon organic sugar (optional)

3 tablespoons finely chopped fresh coriander (cilantro)


Add the ginger and garlic to the ghee in skillet and stir constantly, fry for 30 seconds. Add the onions and salt and continue to fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Add the tumeric, coriander, and cumin. (and sugar if desired) Cook for a few minutes and then add the tomatoes and peas. Let simmer for 10 minutes. Add the fresh cilantro and turn off the heat.

Saffron Rice


2 cups organic basmati rice (white or brown)

1 teaspoon saffron threads

4 cups boiling water

6 tablespoons ghee, butter or olive oil

1- 2” inch piece stick cinnamon

4 whole cloves

1 cup finely chopped onions

1 tablespoon crumbled jaggery, or substitute brown sugar combined with dark molasses                                                                                                           

1 ½  teaspoons salt

The seeds of 3 cardamom pods or ¼ teaspoon ground cardamom 


Wash rice in water until it runs absolutely clear. Then drain. 

Place saffron into a small bowl, and pour in 1 cup of boiling water, and soak for 10 min.

In a 3 to 4 quart casserole with a tightly fitting lid, heat the ghee (butter or olive oil) over moderate heat until a drop of water flicks.

Add cinnamon stick, cloves and onions and stir.

Add rice and stir for 5 min until liquid is evaporated

Add 3 more cups of boiling water, the jaggery, salt, and cardamom seeds, and bring to a boil over high heat. Add the saffron and its soaking water, stir gently, then reduce the heat to the lowest possible point. Cover tightly and cook for 25 minutes or until ready. Do not lift the lid until finished. Fluff with fork and remove the cloves, pods and cinnamon stick. Serve immediately.


iEat Green - Veducated! An Educator’s Guide for Vegan-Inclusive Teaching

April 23rd, 2020

Laura Chepner is a teacher, environmentalist, and vegan-inclusion educational consultant from the United Kingdom. She is the author of the new book, Veducated! An Educator's Guide for Vegan-Inclusive Teaching.

Laura graduated from Manchester Metropolitan University in 2009 with a BA in Primary Education and specialization in Global Citizenship and the Humanities. Upon recognizing a gap in vegan inclusion and education, both in her capacity as a teacher and as the mother of a vegan student (Lois, now 6), Chepner formed the United Kingdom's first non-profit, vegan, school consultancy company "Primary Veducation" in 2017. She frequently presents to school staff and parents at events supporting vegan-inclusion, and has successfully campaigned for plant-based options on both private and public-sector menus.


Mushroom and Pea Carbonara with Cashew Mascarpone

1 Ib. Organic Pasta

soaked in 1-1/2 cups hot water

3 stalks celery, diced fine

2 carrots

1 org. pepper, seeds removed, diced- orange or red

1 onion, chopped

8 cups oyster mushrooms

1 cup fresh or frozen peas

3 Tbs. tomato paste

¼ cup extra virgin olive oil

1 cup vegetable broth

½ cup cashews, soaked for 2 hours

½ cup red wine

2 teaspoons dried oregano

1 t. dried basil

½ t. dried thyme

2 Tbs. minced garlic

½  t. red pepper flakes (optional)

3 Tbs. chopped fresh Italian parsley

1-1/2 teaspoons salt

1 teaspoon pepper

Coat bottom of cast iron pan with olive oil. Sauté onions, carrots, celery for a few minutes, then add garlic and cook for 5 minutes. Cut the mushrooms into strips. Add the mushrooms, and cook for 10 minutes, until well done.  Add the peppers, the dried herbs, and the tomato paste and cook for 5 minutes.  De-glaze the pan with the red wine and vegetable broth, and let the mixture cook down for about 10 minutes, until the liquid is reduced by half. 

In a mini food processor, mix the drained cashews with ½ cup of fresh water. Pulse until completely smooth, scraping down sides of processor to incorporate all of the cashews. Add cashew mixture to the sauce. Taste and adjust salt, pepper and add the parsley. 

Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the Carbonara sauce if it needs to be thinned out. Garnish with parsley.

iEat Green - Dr. Heidi Hutner, - , Director and Producer- ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS,

April 16th, 2020

Dr. Heidi Hutner, Director and Producer, is a professor of Sustainability and English at Stony Brook University, and a scholar of nuclear and environmental history and ecofeminism. She is the winner of Sierra Club Long Island's 2015 Environmentalist of the Year Award. At Stony Brook University, she teaches courses on the environmental literature, history, and film. She chaired the Sustainability Studies Program for six years and was Associate Dean in the School of Marine and Atmospheric Science. Hutner publishes widely as a writer and journalist on nuclear, environmental and gender issues. She regularly gives public and keynote talks at universities and conferences on environmental studies and ecofeminism. Her current book project, ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS, will accompany the documentary and forms the basis of the film series. Hutner's many books, book chapters, and essays have been published by Oxford University Press, University of Virginia Press, Palgrave Press, Rowman and Littlefield Press, Broadview Press, among others. As a journalist, she writes for the New York Times, Ms. Magazine, Public Radio InternationalDAME, Spirituality and HealthMom's Clean Air ForceYes!, Tikkun, and more. Hutner produces the popular web video show, Coffee with Hx2, in which she interviews world experts, Nobel Peace Prize winners, McArthur Genius Fellows, and other luminaries on sustainability and environmental issues. She recently appeared on the NBC News Think episode, “Clean Water is a Human Right” and gave a Tedx on "Eco-Grief and Ecofeminism."  Hutner was the associate producer of the off-Broadway climate-change musical, Endangered. For more about Heidi Hutner (and full list of her projects/publications), see her website:


Kale and Napa Cabbage Salad with Carrots and Cranberries, served with a Japanese Dressing


6 cups kale leaves, chopped 

12 cups Napa Cabbage leaves, cut into thin slivers

2 cups grated carrots, about 6 large carrots

2 cup dried cranberries

3 Tbs. Olive oil

¼ t. salt


Japanese Dressing

1 stalk celery

1 Onion

Juice of ½ lemon

Juice of ½ orange

1“ piece of ginger

white pepper (touch)

½ cup. Brown Rice Vinegar

½ cup tamari

1 ¼ cup canola oil

4 Tbs Ketchup



  1. Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl. 
  2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft.
  3. Add the cabbage, carrots and cranberries
  4. Using a blender, make the Japanese Salad Dressing 
  5. Toss salad with dressing and serve

iEat Green - Mitch Gruber- Chief Strategy Officer at Foodlink

April 10th, 2020

Mitch Gruber is a member of the Rochester City Council and the Chief Strategy Officer for Foodlink. Foodlink is the regional food bank of the Finger Lakes Region, who’s mission is to end hunger and build healthier communities through the power of food. Mitch is also a historian of urban food systems, and all of his work aims to build healthier, more equitable food systems.


iEat Green - Patty Gentry- Early Girl Farm -04.02.20

April 2nd, 2020

Patty Gentry is a professional cook and farmer. As a cook, she had a rich and rewarding experience working under the tutelage of Anne Rosenzweig of Acadia and The Lobster Club in NYC, and Lidia Shire of Biba in Boston. She partnered with Gary and Isabel MacGurn to open The Hampton Chutney Company in Soho, NY and has had the good fortune to work with Ben Schneider and Sohui Kim at the Good Fork in Red Hook, Brooklyn. Before trading in her apron for a hoe six years ago, she was lucky enough to spend four years in the kitchen at the Ross School in East Hampton.

Early Girl Farm was started to bring highly diversified, lovingly raised produce, to hard working chefs.


Gluten-Free, Vegan, Chocolate Chip-Pecan 

Lace Cookies

Preheat oven to 350*



1 cup coconut oil

1  cup organic brown sugar

1  cup organic white sugar

1 Tbs. apple Cider Vinegar

1 Tbs. ground flax seed

1 tablespoon vanilla

½ cup organic apple sauce

2 cups gluten-free, vegan flour mix

1 cup organic gluten-free oats, 

1  t. salt

1  t. baking soda

1  t. baking powder

1 t. cinnamon

1- 10 oz. bag vegan choc chips

1 cup pecans, roughly chopped


  • Pulse and Cream coconut oil, brown sugar and white sugar in food processor for 5 minutes. . 
  • In separate small bowl, mix the flax seeds with the 1 Tbs. of apple cider vinegar. Mix and let sit for 5 minutes
  • Add apple sauce and vanilla to the flax seed mixture and then add it to the food processor and pulse. 
  • In separate bowl, mix dry ingredients together. 
  • Add the wet mixture from the food processor to the dry ingredients, and mix well.
  • When thoroughly mixed, add the choc chips and pecans
  • Drop cookies onto cookie sheet lined with parchment paper. Bake for 7-8 minutes. Turn pan halfway thru if your oven is hotter in the back.
  • The cookies will spread out and become very lacey and thin. 
  • Let cool before transferring to cookie platter.


iEat Green with Bhavani
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