iEat Green - Chef Ramses Bravo

June 26th, 2020

Chef Ramses Bravo is the executive Chef for True North Health in Santa Rosa California.  He is the creator of where you can find his online plant based cooking courses.  He is the author of Bravo and Bravo Express cookbooks.  


Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant based chef, and has been doing it for 12+ years now.


iEat Green - Emily Jackson -Program Director - Growing Minds ASAP (Appalachian Sustainable Agriculture Project)

June 19th, 2020

Emily Jackson is the founder and director of ASAP's Growing Minds Farm to School program. Growing Minds was one of the first farm to school programs in the country and a pioneer in farm to early care and education as well. Emily also served as the National Farm to School Network’s Southeast Regional Lead for nine years and currently co-facilitates the North Carolina Farm to Preschool Network. She lives in the beautiful mountains of Western North Carolina with her husband, one dog, two cats, and a varying amount of chickens. Emily aspires to write a children’s book and believes deeply that every child should have the opportunity to grow a garden.

iEat Green - Michael Kilpatrick –Growing Farmers

June 11th, 2020

Michael Kilpatrick is a farmer, presenter, host, inventor and online entrepreneur. His passion is to help entrepreneurs apply business principles and practical, proven solutions to grow their businesses and simplify their lives. 

Michael has managed large certified organic farms and businesses, consulted for industry experts, and spoken at dozens of industry conferences.


Grilled Portobello Mushrooms with Creamed Spinach,  Roasted Asparagus and Red Peppers


8 servings


Marinade for mushrooms

½ cup olive oil 1 Tbs Tamari

¼ cup Balsamic Vinegar 1 t. minced garlic


Stuffed Mushrooms

8-10 large Portobello Mushrooms

1 lbs spinach

1 large onion, chopped

2 Tbs olive oil

1 t. minced garlic

1 bunch asparagus

½  teaspoon salt

¼ t. nutmeg

½ cup coconut milk

½ red pepper, sliced into strips

½ yellow pepper, sliced into strips



  1. Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour. 
  2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft. 
  3. Puree the spinach with the coconut milk, salt and nutmeg.
  4. Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
  5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
  6. Grill the strips of peppers.
  7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.

iEat Green - Alexander Gerofsky –Founding member of World U.P.

June 4th, 2020

World U.P. is a collective of innovative and passionate people who dream of an Understanding and Peaceful global community, where everyone belongs, is celebrated, and is appreciated for our differences. We are building our World U.P. by improving access to resources that allow humans to connect, learn, and empower each other through kindness and love.

Bio:- Alexander Gerofsky 


Alexander is a founding member of The World U.P. Foundation and has been involved since its inception in 2016. His passion for providing learning opportunities to those who do not readily have access to them brought him to World U.P. Originally from Long Island, NY, Alexander attended The Cooper Union for the Advancement of Science and Art in Manhattan, NY. Peter Cooper, born into a working class family, was unable to afford the cost of higher education. It was his belief that “education should be as free as air and water”; that it be accessible to all who wanted to learn. It was during Alexander’s time at this school where he embraced these values by meeting many talented and diverse first-generation college graduates with a love for learning. Alexander Gerofsky is a Chemical Process Engineer with AdvanSix, Inc. in Chesterfield, VA.

Vegan BBQ Tempeh


1 package 3-Grain Tempeh 

Safflower or Canola Oil

BBQ sauce (recipe below)


1 large onion, chopped (2 ½ cups)

1 Tbs. grated ginger

2 large green peppers, chopped

¼ cup olive oil

2 celery stalks (1 ½ cups)

4 Tbs finely chopped garlic

1 Tbs Dijon mustard

½ t. dry wasabi mustard

2 Tbs horseradish

½ cup Worchester sauce

¾ cup White Vinegar

½ cup honey

1Tbs chili powder

2 t. sea salt

1 t. marjoram

2 tsp. thyme

2 t. oregano

1 Tbs Tarragon

2 t. Basil

3 Tbs molasses

1 tsp. liquid smoke

1 t. cayenne pepper

11 shots of Tabasco sauce

2 cups water

2 small cans of organic tomato paste

1- 28 oz. cans organic diced tomatoes

1- 18 oz jars of TJ BBQ sauce

2 cans Fire Roasted Tomatoes with Chipotle peppers




Sauté all veggies in the olive oil with garlic and ginger, until soft. Add remaining ingredients and simmer for 45 minutes.


Meanwhile, cut the tempeh in half, then into quarters, then down the middle to make each piece thinner. You should have 8 pieces. Sauté each piece of tempeh in the oil until golden brown on each side. Lay tempeh out on a paper towel to absorb the oil. Cover bottom of a 9” x 13”  baking dish with BBQ sauce and lay out tempeh. Cover the top of the tempeh with BBQ sauce and marinate for 30 minutes.


Bake in 350 oven for 30 minutes or cook on grill

iEat Green - KRISTIN LAWLESS –Author- “Formerly Known As Food: How the Industrial Food System is Changing Our Minds, Bodies, and Culture.

June 1st, 2020

Kristin Lawless is the author of Formerly Known As Food: How the Industrial Food System Is Changing Our Minds, Bodies, and Culture, which won the Green Prize for Sustainable Literature in 2019. Kristin is an independent journalist focusing on the intersections of food, health, politics, and culture. Her journalism and columns have appeared in The New York TimesThe AtlanticNewsweek, and VICE. Lawless is also a Certified Nutrition Educator and lives with her husband and son in California. 


Here are my upcoming online classes:

The Whole Egg for Expectant Parents: Breastfeeding, Sleep, and The Microbiota · June 10th,  6:45 pm to 8:45 pm  · July 15th, 6:45 pm to 8:45 pm


The Whole Egg: Feeding Babies, Toddlers, and their Microbiota  ·  July 1st, 6:45 pm to 8:45 pm, Aug 11, 6:45 pm to 8:45 pm


Let’s Make it Ourselves: Family Wellness with The Whole Egg· Begins July 7th, Tuesday Lunch Hour, 12:30 to 1:30 pm – for four weeks, we’ll meet July 7th, 14th, 21st, 28th

Coconut Encrusted Tofu with Mango Salsa


Pre-heat oven to 375°


Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

½ cup shredded coconut 

½ cup organic bread crumbs or corn flakes

¼ t. salt





3 Mangos

1 red Pepper, diced

1 small red onion, diced fine

2 Limes, juiced

3 Tbs. Fresh Cilantro

1 Tbs. Honey

¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.


Combine coconut and corn flakes (or bread crumbs) in a shallow dish. Dip tofu in coconut milk and then in coconut mixture. Bread both sides of the tofu with mixture.


Lay tofu cutlets out on a cookie sheet sprayed with olive oil or one lined with parchment paper and sprayed with olive oil, and bake at 375° for 15 minutes, turn cutlets over and bake for another 5 minutes until golden brown on both sides. 


Meanwhile, combine the ingredients for the Mango Salsa in a bowl and toss well.


Lay Tofu Cutlets out on a platter and spoon Mango Salsa on top down the center. 

Garnish with cilantro and serve immediately.


iEat Green with Bhavani
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