Episodes
Thursday Dec 17, 2020
iEat Green - Guest Amanda Terillo
Thursday Dec 17, 2020
Thursday Dec 17, 2020
As a young Registered Dietitian, Amanda grew aware of the disconnect between nutrition and agriculture. She pursued a graduate degree in Sustainable Food Systems to help her better understand how she could help bring them together. Formerly living in Washington D.C., Amanda and her family have relocated to Central Virginia. She now farms at Olive Branch Gardens, a small family farm and homestead, from which she continues to educate the public about the importance of Environmental Nutrition through presentations and writing. Amanda also holds a leadership position with the Planetary Health Collective which is an organization for food and nutrition professionals to use their platform to cultivate a more just, regenerative and climate resilient future for all.
Thursday Dec 10, 2020
iEat Green - Kendra Pierre-Louis
Thursday Dec 10, 2020
Thursday Dec 10, 2020
Kendra Pierre-Louis is a senior climate reporter with the Gimlet/Spotify podcast How to Save a Planet. Previously she was a climate reporter with The New York Times and a staff writer for Popular Science (PopSci) where she wrote about science, the environment, and, occasionally, mayonnaise. In addition, her writing has appeared in FiveThirtyEight, The Washington Post, Newsweek, Modern Farmer, and Slate.
Kendra is also the author of the book, "Green Washed: Why We Can't Buy Our Way to a Green Planet."
Kendra has an S.M (M.S) in Science Writing from the Massachusetts Institute of Technology (MIT), an M.A. in Sustainable Development with a focus on Policy Analysis and Advocacy from the SIT Graduate Institute, and a B.A. in Economics from Cornell University.
She's appeared on C-SPAN, and Cheddar, as well as several radio shows including WNYC’s The Takeaway.
Kendra occasionally hangs out with astronauts, and seriously loves the arctic. When she’s not achieving dramatic feats like living in France without eating butter, Kendra can often be found on Twitter railing against mayo.
You can join her newsletter to stay up to date on her latest writings.
Asian Pumfu Vegetable Bowl
1 cake Pumfu, (8oz) cut into cubes- (Similar to tofu, but made from pumpkin seeds and water)
1 onion, cut in half, then sliced into crescent moons
2-3 carrots, cut into matchsticks
1 head broccoli, cut into florets
½ red pepper
8 oz baby bello mushrooms, sliced
1 t., plus 1 Tbs. minced ginger,
1 t., plus 1 Tbs. minced garlic,
olive oil
2 Tbs/ Nutritional Yeast
1 t. plus 2 Tbs. tamari (to taste)
1 t. plus 2 Tbs. Aji Mirin
2 Tbs. water
½ cup roasted peanuts
¼ cup fresh chopped cilantro or parsley
Sesame seeds for garnish
2 cups cooked red and brown rice
For Sauce
3 Tbs. Tahini
3 Tbs. water
1 Tbs. Aji Mirin
1 Tbs. Tamari
1 t. minced garlic
1 t. minced ginger
Lay out Pumfu cubes on dry towel, cover with another towel, and press lightly, to dry.
Cover bottom of cast iron or heavy skillet with oil. When oil is hot, add the Pumfu. Allow the pumfu to develop a golden skin by shaking the pan to prevent sticking, but not stirring until the Pumfu is golden on one side. Then turn Pumfu over and add 1 t. minced garlic and 1 t. minced ginger. Cook for a few more minutes until the other side is golden. Splash 1 t. of Tamari and 1 t. of Aji Mirin on Pumfu, shake well to cover and set aside.
Meanwhile, cover the bottom of a wok with oil. Sauté onions for 1 minute, add carrots, 1 Tbs. ginger and 1 Tbs. garlic, and cook for 5 minutes. Add the mushrooms and cook for another 5 minutes. Add the broccoli. and red pepper. Add the nutritional yeast, the Tamari and Aji Mirin. Add 2 Tbs. of water, and the peanuts. Stir well, and cook for 2 minutes more. Mix in ¼ of fresh chopped cilantro or parsley
Quickly combine all of the sauce ingredients into a mini mixer or blender.
Serve in bowl with rice, mixed vegetables and Pumfu. Drizzle sauce over rice and garnish with cilantro and sesame seeds. Serve with remaining sauce on side.
Thursday Dec 03, 2020
iEat Green - 12.03.20 - Jeffrey Rediger
Thursday Dec 03, 2020
Thursday Dec 03, 2020
Roasted Squash Breakfast Tortilla
Serves 4
Ingredients
1 pack of organic GF corn tortillas (fresh at Whole Foods)
1 cup organic salsa
1 large onion, chopped
1 roasted butternut squash, cut into pieces
5 baby potatoes
1-2 cups broccoli florets, cut bite size
1 red jalapeno pepper, diced finely
1 sweet pepper, (I had a purple one from my garden)
olive oil
1 bunch fresh cilantro, washed and chopped
½ t. cumin,
salt and pepper
Grated Vegan cheese (I like Miyoko’s grated cheddar or pepper jack)
avocado
lime
Instructions
- Sauté onion and potatoes in a little olive oil on medium heat for 10 minutes, until soft.
- Add broccoli, and peppers and cook for another 5 minutes.
- Add the squash, salsa, and cumin. Add salt to taste.
- Add 2 Tbs. chopped cilantro
- In large skillet, spray with oil or use a non stick pan. Warm each tortilla for 30 seconds per side.
- Lay the tortillas out on a cookie sheet. Spread the squash mixture on top of each tortilla, and then sprinkle it with the grated vegan cheese.
- Broil the tortillas until the cheese starts to melt.
- Top each tortilla with a little salsa and garnish with fresh chopped cilantro
Jeffrey Rediger, MD, MDiv, is on the faculty of Harvard Medical School, the Medical Director of McLean SE Adult Psychiatry and Community Affairs at McLean Hospital, and the Chief of Behavioral Medicine at Good Samaritan Medical Center.
A licensed physician and board-certified psychiatrist, he also has a Master of Divinity from Princeton Theological Seminary. His research with remarkable individuals who have recovered from illnesses considered incurable has been featured on the Oprah Winfrey and Dr. Oz Shows, among others.
He has been nominated for the National Bravewell Leadership Award, and has received numerous awards related to leadership and patient care.