iEat Green - 04/25/13

This week, my guest on my radio show will be Ellen Kamhi, the Natural Nurse. Ellen is a colleague of mine and has her own show on PRN, which airs every Tuesday at 10am EST. I’m thrilled to have her join me this week and talk about all the amazing work she is doing. This weekend, Ellen is hosting an herb walk through Chinatown,which promises to be an informative and enlightening experience. If you are free, I really recommend you going. I hope you can tune into our show and take part in all that Ellen as to offer. Baby Arugula Salad with Beets, Gorgonzola Cheese and Candied Pecans *Preheat oven to 325’ 1- 1 lbs. box of Baby Arugula 8 oz Gorgonzola cheese 1 Bag of Whole Pecans 1 Tbs olive oil ½ cup sugar ½ t. salt 2 Beets, boiled until soft 1- Bag of dried Cranberries (12 oz.) Start by toasting Pecans. Mix sugar and salt together in plastic bag. Toss pecans with olive oil and add to plastic bag. Shake them and bake for 30 minutes, stirring them after 15 minutes. Wash and spin dry Arugula . Wearing gloves, peel beets and cut into cubes. Crumble cheese. Toss Arugula with dressing (recipe below) Garnish with beets, cheese and pecans. Balsamic Vinaigrette- approx. 2 cups ½ cup Balsamic Vinegar 1 ½ cups Extra Virgin Olive oil 5 cloves garlic 1Tbs. stone-ground mustard ½ Tbs. Shoyu or Tamari ¼ t. pepper ¼ t. salt ¼ cup chopped fresh parsley and any other fresh herbs you like Start by pulsating the garlic in a food processor, add the parsley and pulsate some more. Add the balsamic vinegar, mustard, Shoyu, and S + P. Last, add the olive oil into the food processor, by pouring it through the opening in the top, in a thin stream, while the machine is running. This will cause the mixture to thicken, similar to mayonnaise.