Episodes
Thursday Feb 25, 2021
iEat Green - 02.25.21 - Andrew Faust
Thursday Feb 25, 2021
Thursday Feb 25, 2021
One of the premier Permaculture teachers and designers in North America with
over two decades of experience in the field. His passionate and mind expanding
talks and curriculum have motivated teachers, students since his decade long career
as a H.S. teacher at Upattina's, a open community free school in Glenmoore, PA.
View Faust's TED X lecture
Andrew created his own Permaculture Ph'd project, in 1999, a fully off grid, Straw
Bale educational center in Pocahontas County W.V. He moved to Brooklyn in 2007
and has been applying his knowledge to the urban landscape.Faust has been
inspiring film makers with the message of Permaculture culminating in the film :
I nhabit , and a life changing Permaculture Design Certification course, with over 500
graduates. Faust received a dual diploma in Design and Education from
Permaculture Institute of North America in 2016. Andrew and Adriana Magaña with
their daughter Juniper run the Center for Bioregional Living in Ellenville, NY., a
hands-on educational campus for students and clients.
Andrew Faust, a visionary permaculture and bioregional educator taps into the rich
synergy between permaculture and biodynamic agriculture which he has been
studying with a focus on orchards since he completed his permaculture design
training in 1996. Some of our design clients include: Click to View
Andrew is a certified Alternative School Teacher, focusing on Bioregional Education;
he instructed at Upattina's Open Community High School from 1992-2001. Faust
holds a B.A. in comparative religions from Guilford College.
Vegetable Creole
6-8 servings
Ingredients
1 Tbs olive oil
1 small onion, chopped
2 Tbs. minced garlic
2 carrot, chopped small
2 celery, chopped
2 portabella mushrooms, cubed
1 pepper, diced (I used ½ yellow & orange)
2 Tbs. Creole seasoning
2 Tbs. tomato paste
1 can Eden organic chick peas
1 can Eden Organic black beans
1 t. black pepper
1 t. white pepper
1 t. thyme
2 Tbs. Tamari
1 Tbs. vegan Worcestershire sauce
1 Tbs. hot sauce or Tabasco
½ cup white wine
1 large can fire roasted tomatoes
1 bunch collard greens, (5-6 cups chopped)
2 cups frozen corn (fire roasted if available)
3 bay leaves
¼ cup chopped parsley
1 t. salt
1 teaspoon smoked paprika
Procedure
1. Sauté onions and carrots in olive oil with garlic for 5 minutes. Add peppers,
celery, mushrooms and Creole spice. Add the tomato paste and continue cooking
until the tomato paste browns a bit.
2. Add the chick peas and black beans, along with the paprika, thyme,
Worcestershire sauce, tamari, white and black pepper, and hot sauce. Add the
wine and cook down for 5 minutes.
3. Add the fire roasted tomatoes, salt, bay leaves, collard greens, and corn.
4. Cover and reduce heat to simmer for 10 minutes, until all of the flavors come
together.
5. Add the chopped parsley. Adjust spices to taste
Thursday Feb 18, 2021
iEat Green - 02.18.21 - Robert E. Graham, MD, MPH, ABOIM, FACP, Chef
Thursday Feb 18, 2021
Thursday Feb 18, 2021
Robert E. Graham, MD, MPH, ABOIM, FACP, Chef
Medical Doctor in Internal, Integrative, Functional and Holistic Medicine, and Chef
Dr. Graham is a Harvard-trained physician, board certified in both Internal and Integrative Medicine,
trained in Holistic and Functional Medicine, a public health scientist, TED speaker, food activist and
Chef. In 2016, he co-founded FRESH Medicine with his partner and wife Julie. FRESH Medicine is an
integrative health and wellness center located in NYC. FRESH is an acronym for the five ingredients in
their recipe to health: Food, Relaxation, Exercise, Sleep and Happiness.
Dr. Graham received a Master’s of Public Health from the Harvard School of Public Health while
completing three additional fellowships in General Internal Medicine and Complementary and Integrative
Medical Therapies at Harvard Medical School as well as Medical Education at Mount Auburn Hospital in
Cambridge, Massachusetts. He also completed course-work in Mind/Body Medicine, Positive Psychology,
Lifestyle Medicine, Culinary Medicine, Botanical and Traditional Chinese Medicine. In 2018, Dr. Graham
became one of less than twenty doctor/chef’s worldwide, as he obtained his culinary degree from the
Natural Gourmet Institute.
Dr. Graham is a "food fighter" and a leader in the field of Integrative/Functional and Holistic Medicine has
prescribed “food as medicine” for over 15 years, has taught over 500 healthcare workers, mostly doctors,
how to cook whole food, plant-based meals, and created the first edible rooftop garden on a hospital in
NYC. He served as Chief Wellness Officer for a large healthcare system and provided strategic oversight,
direction and leadership across all activities related to the health and wellness, health promotion and
disease prevention.
Dr. Graham was "sick" of the current medical model of a "pill for an ill." Dr. Graham created and
prescribes the "FRESH 5" for health and healing and has witnessed many patients get off their medications
and live happier, more fulfilling lives. He is an expert in gut health (SIBO, IBS, GERD, candida and leaky
gut), chronic disease (high blood pressure, diabetes, obesity) prevention and reversal and autoimmune
management. He believes in food as medicine, is trained in herbs and dietary supplements and when
needed prescribes medications.
When not seeing patients, Dr. Graham trades his white lab coat for chef’s whites with the goal of
expanding his toolkit both for use as a healthcare provider and as an advocate for a new model of
integrative, “food-first” lifestyle-focused healthcare called Culinary Medicine. He serves as advisor for
food companies, including Performance Kitchen and organizations who are designing “food as medicine”
programs and meals. In 2019, they launched an online self-care "university," called FRESH MED U . When
not traveling the world, cooking, riding bikes, the Graham's are now working on writing their first
book, The FRESH 5: Your Recipe to Health. @freshmedicine
Vegan Chocolate Valentine Cake with Raspberries:
Ingredients
¼ cup tapioca flour
1-¼ cup organic all-purpose flour
½ cup almond flour
1 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon fine sea salt
2/3 cup organic coconut oil
2/3 cup apple sauce
1 cup pure maple syrup, Grade B or dark amber
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
1 can organic coconut milk
Filling- Blend all ingredients, (except raspberry jam) in food processor or blender until very smooth,
- ½ cup raspberry jam
- 1 cups cashews
- 1-2 bananas
- ¼ cup maple syrup
- 1 Tbs. vanilla
- 2-3 Tbs. water
Chocolate Drizzle- put all ingredients into small pot and over low heat, mix with whisk until smooth.
½ cup Raw Cocoa Powder
½ cup maple syrup
2 Tbs. coconut oil
½ teaspoon vanilla
1 bag Frozen Raspberries- pulse in food processor while frozen, to make crumbles
Preparation
1. Position a rack in the middle of the oven and preheat to 350° Oil the sides and bottoms of two 9” round cake
pans. Line the bottoms with parchment circles. Spray the paper with oil.
2. Place a wire mesh strainer over a large bowl. Add the tapioca flour, all-purpose flour, cocoa, baking soda,
baking powder and salt to the strainer and stir with a wire whisk to sift the ingredients into the bowl. Add the
almond flour to the bowl.
3. In a mixer, beat the coconut oil with the apple sauce, maple syrup, vinegar, vanilla, and coconut milk. Use a
spatter shield to prevent mixture from splattering out of the bowl. Slowly add the dry mixture and into the
mixing bowl, and beat until the batter is smooth.
4. Divide the batter between the 2 pans. Tap them lightly to even them out and to eliminate air bubbles.
5. Bake on the middle rack for 30 minutes, or until the tops of the cakes are set, and the sides have started to
pull away from the pan. Test doneness by inserting a wooden toothpick or knife into the center. If it comes
out clean the cake is done.
6. Set the cakes on wire racks to cool. After 5 minutes, invert the cakes onto plates and remove the parchment
paper. Let cool completely before frosting.
7. The bottom of the cake will be the top. When cooled, set one layer of the cake on platter, and tuck wax paper
under the edges all around, to make the clean up easier. Cover top of bottom layer with half of the raspberry
jam, and half of the cashew filling.
8. Using a serrated knife, carefully cut the second layer horizontally in half, creating 2 layers. Using either a
large spatula, thin plate, or round cardboard, place the second layer on top of the first.
9. Cover the next layer with the remaining raspberry jam, and cashew filling, saving a little of the cashew filling
for the sides of cake.
10. Put the top layer of cake, bottom facing up, on top of frosted layer. Pour chocolate drizzle on top and smooth
out.
11. Frost the side of cake with remaining filling. Cover top and sides with raspberry crumbles.
Thursday Feb 11, 2021
I Eat Green - Brenda Sanders-Thrive Baltimore & Afro-Vegan Society
Thursday Feb 11, 2021
Thursday Feb 11, 2021
Brenda Sanders is a vegan food justice activist in Baltimore City who Co-Founded Thrive Baltimore, a community resource center that offers classes, workshops, cooking demos and other programming that supports people in living a healthier, more sustainable lifestyle. She’s also Executive Director of Afro-Vegan Society, a nonprofit organization that provides resources to people in marginalized communities to assist them in transitioning to veganism, Co-Creator of Vegan SoulFest, an annual festival that celebrates culture and all aspects of vegan living and Co-Owner of The Greener Kitchen, a vegan deli and food distributor that produces plant-based foods that are both affordable and accessible."
Crispy Tofu with Asian Stir Fry
1 block of extra firm tofu, cut into cubes, and dried between 2 dish towels
½ cup nutritional yeast
½ t. garlic powder
¼ t. paprika
¼ t. onion powder
¼ t. ginger powder
oil spray
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into matchsticks
1 ½ Tbs grated ginger
1 ½ Tbs chopped garlic,
1 small head broccolini
2 cups Napa Cabbage
2 cups Bok Choy
2 cup snow peas, cut in half
Olive oil
3 Tbs.tamari (to taste)
2 Tbs. Aji Mirin cooking wine
1 Tbs. dark sesame oil,
1 t. hot sesame oil or red pepper flakes (optional)
1 cup unsalted, or lightly salted dry roasted cashews
¼ cup chopped cilantro
1 Tbs. Tapioca Flour
1 Tbs. Tamari
1 Tbs. cold water
1 Tbs. Toasted sesame oil
- In a medium size bowl, make a mixture of the nutritional yeast, the garlic powder, paprika, onion powder and ginger powder. Place the tofu cubes into the bowl, and using a spatula, gently lift the tofu cubes, up and over, covering them with the nutritional yeast breading, without breaking up the tofu.
- Prepare a large cookie sheet, lined with parchment paper, and then sprayed with olive oil. Lay the tofu cubes out onto the cookie sheet, and bake at 375 for 15 minutes, turning them half way through, until they are golden brown and lightly crispy.
- Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes.
- Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes.
- Add the Broccolini, and the Napa cabbage. Add a little water if needed to prevent sticking. Add the bok choy and snow peas. Cook for a few minutes more, than add the 2 Tbs. Aji Mirin, and Tamari.
- In a small bowl, make a mixture of the Tapioca flour, 1 Tbs. of Tamari, 1 Tbs. toasted sesame oil, and the cold water. Mix well. Add slurry to wok.
- Add additional ½ cup water to the wok and continue cooking for another 5 minutes, allowing the sauce to thicken.
- Add the crispy tofu, cashews and cilantro to wok
- When vegetables are finished (they should be cooked, but not too soft), add the 1 Tbs. dark sesame oil and the hot chili oil if desired.
Serve with Brown Rice or Udon Noodles
Thursday Feb 04, 2021
I Eat Green - Gigi Pomerantz - 02.04.21
Thursday Feb 04, 2021
Thursday Feb 04, 2021
Gigi Pomerantz, MSN, RN, FNP-BC, is the Founder and Chair of YoutHaiti. Gigi is a retired Family Nurse Practitioner, after 38 years of practice in Milwaukee, WI. She also practiced in Israel for three years, where she lived with her family. She served as a Clinical Associate Professor in the Department of Medicine of the University of Wisconsin School of Medicine and Public Health and as the chair of the Quality Improvement Committee and a prior board member of Managed Health Services, a Medicaid HMO. Gigi has been involved in non-profit and social justice work for many years and has served as Vice-President of Intergroup Relations of the Milwaukee chapter of the American Jewish Committee and as previous President of Congregation Shir Hadash and Tikkun Ha-Ir of Milwaukee, a Milwaukee-based social justice non-profit. She first traveled to Haiti in 2006 and fell in love with the people and the country. Her nursing background drew her to look at prevention as the first priority for health work. Gigi believes that nothing is more basic than the human need and right for sanitation with dignity!
Soup Joumou, Vegan Style
Serves 6-8
Ingredients
4 cups of squash cubes, (butternut, kaboucha, pumpkin)
8 cups water boiling water
1 large onion, chopped
1 shallot, diced
3 t. minced garlic
2 carrots, chopped
1 celery stalk, chopped
2 potatoes, cubed
1 sweet potato, cubed
1/4 napa cabbage, approx. 4 cups chopped
1 turnip, diced
3 cups broccoli florets
1 cup sweet corn (fresh or frozen)
2 whole scotch bonnet peppers or other spicy pepper, diced fine
3/4 t. ground cloves
1-½ t. thyme
1 can (12 oz) whole coconut milk
salt and pepper to taste
4 scallions, chopped
1 tbsp. chopped parsley or cilantro
Juice of 2 limes
1-2 Tbs. honey
1 cup cooked rice or cooked rice pasta (optional)
Directions
- Lay the squash cubes out on a cookie sheet, lined with parchment paper and well oiled. Roast until soft and golden brown. Remove from oven and set aside.
- Meanwhile, in a large stock pot, sauté the onions and shallots for 5 minutes until translucent. Add the carrots, celery, potatoes, sweet potato, turnip and garlic, and continue cooking for 5 more minutes.
- Add the broccoli, napa cabbage and spicy pepper, and cook another 5 minutes.
- Add the 8 cups boiling water and corn, and simmer the soup on low.
- In a food processor or blender, combine the roasted squash, coconut milk, 1 cup water, and honey, and blend until smooth. Add to the pot of soup.
- Add the thyme and cloves and continue cooking for another 15 minutes.
- Adjust Salt and pepper to taste.
- Before serving, add the lime juice, scallions and parsley or cilantro.