Episodes
Thursday Mar 25, 2021
iEat Green - 03.25.21 - Doug Rauch
Thursday Mar 25, 2021
Thursday Mar 25, 2021
Doug spent 31 years with Trader Joe’s Company, the last 14 years as a President, helping
grow the business from a small, nine-store chain in Southern California, to a nationally
acclaimed retail success story. He developed their prized buying philosophy, created their
unique private label food program, and wrote and executed the Business Plan for
expanding Trader Joe’s nationally, successfully leading the expansion to the east coast in
1996.
He graduated from Trader Joe’s in 2008.
Doug is the Founder/President of Daily Table, an innovative retail concept designed to
bring truly affordable nutrition to the food insecure in our cities through utilizing the
excess, wholesome food that would otherwise be wasted at growers, manufacturers,
distributors and retailers, and through special buying opportunities. Daily Table
currently has three retail stores in Boston.
He serves on the board of Sprouts Farmers Markets, Imperfect Foods, and several other
for profit and non-profit organizations. He is a founding board member and was CEO for
6 years of Conscious Capitalism Inc., an organization dedicated to the practice of
business as a force for good.
Doug was a recent Senior Fellow at Harvard University in their Advanced Leadership
Initiative. He was inducted into the Babson Academy of Distinguished Entrepreneurs in
2015, and was awarded the James Beard Lifetime achievement Leadership award in
2018.
He is a resident of Newton, MA.
Vegan Mock Gefilte Fish Loaf
Makes 2 Loaves
Mock Fish Loaf
½ yellow pepper, cut into strips
½ red pepper, cut into strips
2 carrot, cut into thin circles
1 lb firm tofu
1 Tbs. baking powder
1 cup arame,
2 Tbs. kelp powder
2 Tbs. Flax seeds
2 Tbs. Apple cider vinegar
¼ cup water
2 med size onions
2 med size carrots
Agua Fava- juice from1 can of chickpeas
2 Tbs. Canola Oil
½ cup matzo meal
1/3 cup chopped parsley
3 Tbs. chopped dill
1 t. salt
¼ t. white pepper
Horseradish Sauce
½ cup vegan mayo
¼ cup prepared horseradish
¼ cup fresh grated horseradish
1 Tbs. ketchup
1 t. lemon juice or more to taste
Pepper to taste
Ground red pepper (optional)
Squeeze out juice from prepared
horseradish. Mix together and adjust.
Grease 8” x 4” loaf pan. Line the bottom
and sides with wax paper, then spray with
oil. Decorate bottom of pan with pepper
strips and carrot circles.
Pour boiling water over the 1 cup of Arame,
and let sit until doubled in size. Drain.
In food processor, pulse the Arame, carrots
and onions, until chopped well. Add all the
rest of the ingredients, except the aqua
fava, and pulse until well blended. Transfer
to a large bowl.
Using an immersion blender, whip the aqua
fava in a small bowl, until doubled in
volume, with soft peaks. It should look like
beaten egg whites. Fold the aqua fava into
the Arame mixture. Gently spoon the
mixture into the prepared loaf pans,
covering the vegetables with the arame
mixture. Then pour the rest of the mixture
into loaf pan, using a spatula to smooth the
top. Cover loaf with a piece of wax paper,
cut to fit and sprayed with oil on the side
facing the loaf. Bake at 350 for 1 hour, until
firm. Remove wax paper, from top, Score
edges with a knife, and invert onto plate.
Cut when cooled.
Thursday Mar 18, 2021
iEat Green - 03.18.21 - Laura Lengnick
Thursday Mar 18, 2021
Thursday Mar 18, 2021
system sustainability for more than 25 years as a researcher, policy-maker, educator,
activist, and farmer. She is founder and principal consultant at Cultivating Resilience,
LLC, an Asheville, NC-based firm that works with organizations of all kinds to integrate
climate change solutions and resilience thinking into operations and strategic
planning. Laura’s work in soil health and sustainable farming systems was nationally-
recognized in 2001 with a USDA Secretary’s Honor Award, she served as a lead author
on the USDA input to the 3 rd National Climate Assessment, and she has led federal, state
and local research and policy-making projects to identify win-win agricultural climate
solutions that both reduce greenhouse gases in the atmosphere and also cultivate
resilient communities. The second edition of Laura’s award-winning 2015
book, Resilient Agriculture: Cultivating Food Systems for a Changing Climate, will be
released in June 2021. She is a Visiting Professor in the College of Agriculture, Forestry
and Life Sciences at Clemson University and a member of the Planetary Health Lab at
the University of Edinburgh (Scotland). You can learn more about Laura and her work
at www.cultivatingresilience.com.
Miso Matzo Ball Soup
Matzo Balls – Makes 25
4 eggs
2 t salt
½ t pepper
¼ t nutmeg
4 Tbs. coconut oil
1 cup Matzah Meal
4 Tbs ice water
Beat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until it
dissolves into little pieces. Add matzo meal gradually. Add water, a little at a time, until it
reaches the right consistency. Refrigerate overnight. Form into balls and carefully drop into
boiling salted water. Cook for 20 minutes in slow boil. Remove one Matzo ball from water with
slotted spoon to taste. The center of the Matzo ball should have the same consistency as the
outside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place in
a flat Pyrex dish to cool. Add to favorite broth.
Miso Soup
2 onions- cut in quarters
4 parsnips- peeled and cut in half
4 carrots- peeled and cut in half
2 turnips- washed
2 sprigs each of parsley, sage, rosemary, thyme,
dill
12 cups water
5 cloves garlic
1- 2”-3” piece of ginger
2-3 additional carrots
6 Tbs white or red miso
¼ cup chopped Italian parsley
In a large pot, add the 12 cups of water, onions, parsnips, 4 carrots, turnips, sprigs of thyme,
Rosemary, sage and dill. Bring to a boil and then lower heat to simmer. Cook for 2 hours with
cover on. Strain. You should have 8 cups remaining.
Return strained stock to clean large pot. Add the additional carrots and cook until soft. Remove 1
cup of broth and in a separate bowl, dilute the 6 Tbs of miso with the 1 cup of broth. Add the
miso mixture back into the soup pot. Taste. Add more miso if desired for taste preferences. DO
NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
Add the matzo balls to hot miso broth to re-heat.
Garnish with chopped parsley and Serve with Matzo balls!
Vegan Matzo Balls
1 cup matzo meal
½ cake of silken tofu (12 oz package, use 6 oz )
3 Tbs. coconut oil- softened
¾ t. salt
½ t. baking powder
¼ t. white pepper
¼ t. nutmeg
1 Tbs. minced carrots
1 Tbs. minced onions
2 Tbs. potato starch
2 Tbs. besan flour- (chick pea flour)
Juice of 1 can of chick peas- “Aqua Fava”
4 Tbs. ice water
In food processor, puree the tofu.
In another bowl, beat the aqua fava until white and doubled in volume. Add the softened
coconut oil, salt, pepper, nutmeg, baking powder and pureed tofu. Mix well.
In another bowl, combine the matzo meal, potato starch and the besan flour. Add the minced
carrots and minced onions. Slowly add the wet ingredients.
Blend together.
Add the ice water 1 Tbs. at a time until you get the right consistency, mixing after each addition.
Cover with plastic wrap and refrigerate overnight.
Form into balls and carefully drop them into boiling salted water.
Cover with lid and let them cook for 10 minutes.
When finished, remove from water with slotted spoon.
Add to miso vegetable broth right before serving.
Thursday Mar 11, 2021
iEat Green - 03.11.21 - Neal Barnard, MD, FACC
Thursday Mar 11, 2021
Thursday Mar 11, 2021
Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the
George Washington University School of Medicine in Washington,
DC, and President of the Physicians Committee for Responsible
Medicine.
Dr. Barnard has led numerous research studies investigating the
effects of diet on diabetes, body weight, and chronic pain, including a
groundbreaking study of dietary interventions in type 2 diabetes,
funded by the National Institutes of Health, that paved the way for
viewing type 2 diabetes as a potentially reversible condition for many
patients. Dr. Barnard has authored more than 90 scientific
publications and 20 books for medical and lay readers, and is the
editor in chief of the Nutrition Guide for Clinicians, a textbook made
available to all U.S. medical students.
As president of the Physicians Committee, Dr. Barnard leads
programs advocating for preventive medicine, good nutrition, and
higher ethical standards in research. His research contributed to the
acceptance of plant-based diets in the Dietary Guidelines for
Americans. In 2015, he was named a Fellow of the American College
of Cardiology. In 2016, he founded the Barnard Medical Center in
Washington, DC, as a model for making nutrition a routine part of all
medical care.
Sweet Potato Muffins with Crumb Topping,
Vegan & Gluten-Free
Preheat Oven to 350°
Makes 36 muffins
Ingredients
● 2 Tbs. ground Chia seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
● 2 cups sweet potato
● 1 cup maple syrup
● 1/2 cup organic coconut oil ( or safflower, canola)
● 1 cup apple sauce
● 2 tsp vanilla extract
● 1 Tbs. baking powder
● 2 t. salt
● 2 Tbs. baking soda
● 1 t. cinnamon
● 1 t. ginger
● 1 t. nutmeg
● 1 t. allspice
● 1 cup ground walnuts
● 1 cup Tapioca flour
● 1 ½ cups gluten-free flour (FODMAP Approved - GF Flour without beans/chickpea)
● 1 cup GF oats, ground
● ½ cup coconut
Crumb Topping: Mix together
● 1/4 cup maple syrup
● 1/4 cup GF, Dairy Free flour
● 1/4 cup GF Oats
● 3 Tbs. organic oil
● ½ tsp cinnamon
● ½ cup walnuts
Procedure
1. Combine chia seed, apple cider vinegar and water, in small bowl, and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients, including the chia seed mixture.
4. Add the dry ingredients to the wet, mix together until combined.
5. Prepare muffin tins with cupcake liners. Fill 2/3 full.
6. Sprinkle with the Crumb topping.
7. Bake in a 350° oven for 20 minutes or until a toothpick comes out clean.
Thursday Mar 04, 2021
iEat Green - 03.04.21 - Rameshwar Das-Being Ram Dass
Thursday Mar 04, 2021
Thursday Mar 04, 2021
Rameshwar Das has been navigating a spiritual path for 50 years. Ramesh met Ram Dass in 1968, and spent time with Neem Karoli Baba in India from 1970-72. He learned Vipassana meditation from Goenka in India. Ramesh has worked as an artist, photographer, environmentalist and writer. He has collaborated on many projects with Ram Dass over the years, including the original Be Here Now and the Love Serve Remember recordings, and is co-author with Ram Dass on three books, Be Love Now (2010), Polishing the Mirror (2013), and Being Ram Dass (2021).
Spinach, Tofu and Mushroom Masala Pizza
2 Individual Pies- good for 4 people
Pre-heat oven to 500 degrees
Ingredient
1 Tbs coconut oil
I block of firm tofu, small cubed
¼ cup nutritional yeast
1 t. cumin
½ t. turmeric
½ t. ginger
½ curry powder
½ garlic powder
¼ t/ salt
1 Tbs. Tamari
1 onion, chopped
1 Tbs. minced garlic
1 Tbs. Minced ginger
1 lb spinach chopped (fresh or frozen)
½ t. cumin
½ t. curry powder
salt to taste
8 baby bella mushrooms, quartered
1 t. minced garlic
1 t. minced ginger
2 Tbs. Aji Marin
2 Tbs. Tamari
2 Tbs. cilantro
Shredded Vegan Mozzarella Cheese
Procedure
- Lay tofu out on dish towel. Cut into slices, ½ “ thick. Cover with another towel, and press lightly, to dry. Cut tofu into small cubes.
- In a medium size bowl, combine the nutritional yeast and the cumin, turmeric, ginger powder, garlic powder, curry and salt. Add the tofu cubes and using a spatula, gently lift and fold the tofu cubes over and over until completely covered with the nutritional yeast breading.
- Bake at 400 degree oven for 15 minutes, until the edges are crispy, turning half way through. Remove from oven, sprinkle with 1 Tbs. Tamari and set aside.
- Meanwhile, sauté the onions in oil with garlic and ginger for 5 minutes. Add spinach and cumin, curry and salt. Add the tofu and simmer for 5 minutes.
- In a separate saucepan, sauté the mushrooms with the ginger and garlic. After 5 minutes, add 2 Tbs. Aji Mirin and 1 Tbs. Tamari. Cook until all liquid is absorbed and mushrooms are golden brown.
- Add the mushrooms into the spinach, tofu mixture, add the last Tbs. of Tamari.
- Cover each pie crust with ½ of the spinach mixture.
- Sprinkle with the vegan mozzarella cheese and bake at 500° till crust is crispy
- Garnish with fresh cilantro, Serve immediately