Episodes
Thursday Jan 28, 2021
iEat Green - 01.28.21 - Didi Pershouse- Founder-Center for Sustainable Medicine
Thursday Jan 28, 2021
Thursday Jan 28, 2021
Didi Pershouse is the founder of the Center for Sustainable Medicine as well as the Land and Leadership Initiative, an online school. She is the author of two books: The Ecology of Care: Medicine, Agriculture, and the Quiet Power of Human and Microbial Communities, and Understanding Soil Health and Watershed Function. She grew up in a family of high-tech medical pioneers working in radiation and brain surgery. Seeing the often destructive effects of their work first-hand led Pershouse to pioneering work of her own: she developed a practice and theoretical framework for systems-based ecological medicine—restoring health to people as well as the social and ecological systems around them.
Her sliding-scale practice included community acupuncture, nutrient-dense diets, and resiliency counseling. When the Ecology of Care was published in 2016, her practice became a model for others, as she connected the dots between soil health and public health, and the role of beneficial microorganisms in maintaining a healthy climate both inside and outside the body.
Her work turned increasingly towards engaging patients and the public in conversations about the relationships between soil health, shifting weather patterns, capitalism, and human health.
In 2017 she published a facilitator's manual that has been used in over 40 countries, and was one of five speakers at the United Nations-FAO World Soil Day.
After 22 years of clinical work with patients, Pershouse now travels widely, leading participatory workshops on the soil sponge: the living matrix that makes life on land possible. Her teaching and facilitation engages farmers and ranchers, schools, policy makers, investors, and environmentalists in building multi-stakeholder working groups to reduce flooding and drought, improve local economies, and improve soil health, public health, and climate resiliency through changes in land management. She is the board chair/president of the Soil Carbon Coalition.
In the spring of 2018, she helped launch the "Can we Rehydrate California?" and "Soil Sponge" initiatives with a series of workshops throughout the United States.
She also leads retreats that develop and support resilient leadership in the environmental movement. She bases her work on three fundamental principles borrowed from the Benedictines: on one end is stability/commitment, in the center is deep listening, and on the other end is flexibility in thought and action.
Vegetable Curry Quinotto
To serve 4 to 6
- 1 cup red and white quinoa ( ½ cup each)
- 1 onion, chopped
- 6 cloves garlic, minced
- 1” piece ginger, grated
- 2 carrots, diced
- 1 organic yellow pepper, diced
- 2 cups small broccoli florets
- 2 cups bok choy, chopped
- 2 cans organic Coconut milk
- 2 teaspoons Curry powder
- 2 teaspoon Red Curry paste
- Salt and pepper
- 1 Tbs. Coconut oil
- Cilantro for garnish
Preparation:
Rinse quinoa and cook according to directions.
In a wok over medium heat, add the coconut oil. When hot, add the chopped onions, and cook until translucent. Add the carrots, garlic and ginger and cook for a few more minutes. Add the peppers and broccoli and continue cooking until soft. Add the bok choy and cook another 3 minutes. In a small bowl, mix the curry paste with the coconut milk, and then add to the wok. Add the curry powder, and salt and pepper. Add the cooked quinoa and continue cooking for another 10 minutes, stirring often, allowing the quinoa to absorb the coconut milk and curry flavor. Garnish with cilantro.
Thursday Jan 21, 2021
iEat Green - 01.21.21 - Leah Penniman
Thursday Jan 21, 2021
Thursday Jan 21, 2021
BIO: Leah Penniman (li/she/ya/elle) is a Black Kreyol farmer/peyizan, mother, soil nerd, author, and food justice activist from Soul Fire Farm in Grafton, NY. She co-founded Soul Fire Farm in 2010 with the mission to end racism in the food system and reclaim our ancestral connection to land. As Co-Director and Farm Manager, Leah is part of a team that facilitates powerful food sovereignty programs - including farmer training for Black & Brown people, a subsidized farm food distribution program for communities living under food apartheid, and domestic and international organizing toward equity in the food system. Leah has been farming since 1996, holds an MA in Science Education and a BA in Environmental Science and International Development from Clark University, and is a Manye (Queen Mother) in Vodun. Leah trained at Many Hands Organic Farm, Farm School MA, and internationally with farmers in Ghana, Haiti, and Mexico. She also served as a high school biology and environmental science teacher for 17 years. The work of Leah and Soul Fire Farm has been recognized by the Soros Racial Justice Fellowship, Fulbright Program, Pritzker Environmental Genius Award, Grist 50, and James Beard Leadership Award, among others. Her book, Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land is a love song for the land and her people.
Ingredients
1 lb. package of Tempeh or 2- 8oz. Packages
2 bell peppers, assorted colors, sliced
2 yellow onions, sliced
5 lg portobello mushrooms, cut into 1” pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 t. dried basil
4 t. minced garlic
3 tablespoons tomato paste
1-1/2 cup Marsala wine
1 t. Tamari
2 (15-ounce) can fire roasted diced tomatoes
1/4 teaspoon red pepper flakes, optional
¼ cup chopped parsley
Directions
- Cut the tempeh down the middle horizontally, then lengthwise, then into 3/4” cubes.
- Lay out onto cookie sheet, lined with parchment paper. Bake at 350° for 10 minutes, until golden brown. Turn pieces over and bake another 5 minutes till golden brown. Remove from oven and set aside.
- In large wok or pan, sauté the onions for 5 minutes. If the onions start to stick, add 1 Tbs. water at a time, and continue cooking. Add the peppers, mushrooms, broccoli, garlic, salt, and pepper and cook until onions are translucent and the other vegetables are soft, about 5 minutes. Add the oregano, and basil, and cook 2 more minutes.
- Push the vegetables to the side, and add the tomato paste to the bottom of pan. Let it brown for 2 minutes to deepen the flavor, before tossing it in with the vegetables. Add the Marsala wine, fire roasted tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer.
- Add the tempeh to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes.
- Right before serving, add the parsley and combine.
- Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)
Thursday Jan 14, 2021
iEat Green - 01.14.21 - Monica Aggarwal, MD and Dr. Jyothi Rao
Thursday Jan 14, 2021
Thursday Jan 14, 2021
BIO’s
Monica Aggarwal, MD, is an associate professor of medicine in the University of Florida Division of Cardiovascular Medicine. Serving as the Director of Integrative Cardiology and Prevention at the University of Florida, Dr. Aggarwal focuses on promoting food as the foundation of healing and for its medicinal value. She is also the Director of Medical Education for Cardiology, where she directs education for medical residents and cardiology fellows, with a focus on prevention, nutrition and lifestyle. In the hospital, she has multiple initiatives including developing a 100% plant based menu for cardiac and vascular patients.
Dr. Aggarwal gives talks around the community and the country. She was named a “Next Generation Innovator” by Cardiology Today. She is often featured in Veg News, Naked Magazine and has been featured in forksoverknives.com. She conducts research on nutrition education in medical institutions and on how a plant based diet impacts cardiovascular disease.
Board certified in cardiology, echocardiography and nuclear cardiology, she is a fellow of the American College of Cardiology (ACC), where she is a member of the nutrition council working on nutrition policies for the nation. Monica specializes in preventative management of heart disease with lifestyle techniques in conjunction with medications. She is the author of the book “Finding Balance: Empower Yourself with Tools to Combat Stress and Illness,” which outlines 10 prescriptions to help guide people to better health.
Dr. Jyothi Rao has been practicing medicine for over 20 years. She received her Doctorate of Medicine (MD) from the University of Medicine and Dentistry of New Jersey and completed her internship and residency at the prestigious New England Medical Center (Tufts) in Boston. Before opening Shakthi Health & Wellness Center, Dr. Rao practiced medicine in New York and Maryland.
A strong proponent of holistic medicine, Dr. Rao is certified in Medical Acupuncture from UCLA. She is also certified in Cardiopulmonary Stress Testing, which is a personalized assessment of cardiac and pulmonary disease.
Mexican Wedding Cookies, Vegan and GF
Preheat Oven to 350’
½ cup organic canola oil
½ cup Tahini
2 Tbs. powdered sugar
1 teaspoon vanilla
2 cups GF flour
1 cup finely chopped walnuts
Cream canola oil, tahini and powdered sugar together. Add the vanilla and mix. Add GF flour and walnuts and combine well.
Using a small cookie scoop or hand roll into balls the size of walnuts. Lay out onto well greased cookie sheet and press down with a fork. Bake for 10-15 minutes. While still hot, drop into bag of powdered sugar and shake.
Thursday Jan 07, 2021
iEat Green - 01.07.21 - Sanjay Rawal
Thursday Jan 07, 2021
Thursday Jan 07, 2021
Sanjay Rawal is a documentary film director who lives in New York City. He spent 15 years working on human rights campaigns globally, before making his first feature film Food Chains in 2014. Food Chains premiered at the Berlin Film Festival in its Culinary Cinema Programme and had its US premiere at the Tribeca Film Festival.[2] Food Chains was produced by Smriti Keshari, Eva Longoria, Eric Schlosser, and Rawal himself. Forest Whitaker narrates.[3] Rawal was a winner of the 2015 James Beard Foundation Award for Special/Documentary for Food Chains.[4] The film itself shared the 2016 BritDoc Documentary Impact Award, and has been acquired by Netflix.
Rawal's second movie 3100: Run and Become took a sharp turn into non-traditional filmmaking. Applying narrative cinematic technique, Sanjay directed a sweeping expedition film. 3100: Run And Become was released theatrically in the US in 2018.
“Running unites us. At one point, every culture on Earth relied on running. It’s baked into our DNA,” Rawal said.[6] The film received generally positive reviews including by Kimber Myers of the Los Angeles Times. "Rawal's well-shot film is engaging - particularly for those with an interest in running and/or meditation," she wrote.[7] Critic Pamela Powell went further, writing "3100: Run and Become beautifully captures the heart and inspiration of all who close their eyes, take a breath, and open their hearts to life."[8]
Rawal's third film, Gather, was released straight-to-digital in September 2020 because of the Covid-19 pandemic. It received a New York Times Critic's Pick selection. Reviewer Lovia Gyarkye wrote, "The film wonderfully weaves personal stories with archival footage that contextualizes the continued violence against Native Americans. Rawal covers a substantial amount of ground and deftly balances the dense material without losing sight of the mission driving the bigger story: Healing from generational trauma sometimes starts with just one person."
Vegan Cream of Mushroom Soup
¼ cup olive oil
10 Shiitake Mushrooms, stems removed, sliced
12 Baby Bella or Crimini Mushrooms, sliced
½ cup dried mushrooms, (pour boiling water over and soak for 2 hours ) 1 Onion, chopped
2 cups chopped Leeks
2 shallots
2 t. plus 2 t. chopped garlic
1 t. plus 1 t. Herbs de Provence
½ cup white wine
1 t. salt + ½ t. pepper
½ cup cashews, soaked for 2 hours
2 Tbs. white miso
6 cups water
¼ cup Aji Mirin
2 Tbs. Tamari
Fresh chopped parsley for garnish
- In a large stockpot, sauté the Leeks, shallots, and onions with the 2 t. garlic. Drain the soaked mushrooms, chop them, and add them to the pot with the onions.
- Sauté for 10 minutes, until soft. Add the water, bring to a boil, and reduce the heat to a simmer, and add the salt and Herbs de Provence. Let cook for 10 minutes.
- Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 2 t. minced garlic. Add the Herbs de Provence. Sauté for 10 minutes, add the Mirin and Tamari. Cook for a few more minutes until all the liquid is absorbed. Set aside.
- Drain the cashews. In a blender, add the cashews, miso, and 3 cups of the soup and puree until smooth.
- Return soup to pot and add the sautéed mushrooms. Taste for salt 6. Ladle into bowls and garnish with fresh parsley