iEat Green - Guest Dr. Maria Michael

Dr. Maria D. Michael is a world renowned and respected medical intuitive, channel, empath, healer, psychic and teacher for over 40 years. She has been awarded 5 advanced degrees (all Summa Cum Laude), including a Ph.D. in Counseling Psychology. She has doctorate-level training in Neuropsychology and Special Education and extensive post-doctoral studies in Psychoanalysis and Jungian Psychology. Additionally, Dr. Michael is trained and experienced in EMDR, Hypnotherapy, LENS Neurofeedback and Neurolinguistic Programming. She is a Lakota/Navajo traditional elder, has participated in and led traditional Native ceremonies and doctored alongside Lakota Medicine people. 

 

Mediterranean Stuffed Zucchini

 

Pre-heat oven to 375 degrees.

Ingredients

 

2 large zucchini, inside scooped out and then diced

2 carrots diced

1 can Canneloni beans, drained and rinsed 

1 onion, chopped

1 Tbs, plus 3 t. chopped garlic

2 peppers, diced

2 long eggplant, cut into chunks

2 cups cherry tomatoes 

1 quart baby portobello mushrooms

½ cup white wine

4 cups kale and Swiss chard, chopped

1/4 cup capers

1/2 cup kalamata olives, cut in half

2 cups cooked brown rice

1 t. Dried oregano

2 Tbs. fresh oregano

2 Tbs tamari

1/4 cup chopped parsley

Salt and pepper to taste

 

Crumb Topping

 

1/2 cup sage leaves

1/4 cup GF panko flakes

1 Tbs chopped parsley

Olive oil

1/4 t. salt

Pinch of pepper

Instructions

 

1. Cut zucchinis down the middle, lengthwise. Scoop out center to create large cavity for filling. Dice the zucchini you remove from center.
2. Cut ends of eggplants off and then cut down the middle lengthwise. Cut into 1” chunks. In large bowl, toss with a little olive oil and 1 t. minced garlic. Roast in 400 degree oven for 10-15 minutes, until soft. When soft, remove from oven and let cool. 
3. Cut cherry tomatoes in half, using the same bowl as the eggplant, toss with a little olive oil and 1 t. minced garlic, and roast in 400 degree oven for 10 minutes.
4. Wipe mushrooms clean with damp cloth. Cut in half or quarters, depending on the size, and toss with a little olive oil and garlic. Roast as above, until soft.
5. Meanwhile, steam the kale and Swiss chard till bright green and wilted, and blanch in a bowl of ice water. Squeeze out all water and set aside. 
6. Sauté the onions in large, heavy skillet or wok with olive oil and 1 Tbs. of garlic, till translucent. Add the carrots and cook for 5 minutes. Then add the diced zucchini. Cook for 5 more minutes. 
7. Add the cooked eggplant, mushrooms and cherry tomatoes. Add the cooked kale and white wine. 
8. Add oregano, tamari, salt, and pepper. Continue cooking for 5 more minutes, until the liquid is absorbed.
9. Add the rice, capers, olives, and parsley. 
10. Fill zucchinis with vegetable mixture. 

To make the Crumb Topping; 

1. In small cast iron pan, cover bottom with olive oil and fry 6 sage leaves at a time for 3-5 seconds until crispy. Remove and drain on paper towel. Repeat until all of the sage is fried.
2. Using the same cast iron pan, remove most of the oil, leaving approx. 1 teaspoon of oil behind. Heat the pan and add the panic flakes, garlic, salt, pepper and parsley. Remove from heat and crumble the sage leaves and add to the crumb mixture. 
3. Sprinkle the crumb mixture on top of the filled zucchini halves. 
4. Bake covered at 375 for 45-60 minutes, until soft
5. Serve with Brown Rice Pilaf.