iEat Green - Guest Kristin Effland &Tamara Wrenn - 06.22.17

Kristin Effland, LM, CPM, a student in the Master of Arts in Maternal-Child Health Systems program at Bastyr University.  She recently created a website called Equity in Midwife Education (https://www.equitymidwifery.org/)  Tamara Wrenn, Executive Director of FAM, (the Foundation for the Advancement of Midwifery) has a diverse and varied professional background that includes organizational consulting for nonprofits with a focus on health advocacy. Prior to assuming this role, Tamara was a FAM board member since 2011. She brings maternal child health administrative and leadership skills to the organization with expertise on the long-term impact of improving women’s wellness through the lifespan, putting the theory of the Life Course Model into practice, and applying the model as an intervention to reduce racial and ethnic disparities in infant and maternal mortality. Joining the FAM family has given her the chance to make a difference in lives and communities across North America and she is grateful for the opportunity. Tamara lives in New York and is the proud mother of an amazing daughter and a yummy grandson, both helped into the world by midwives. FAM’s mission is to fund projects that advance midwifery as the gold standard for North American maternity care through research, public education, advocacy, and health equity initiatives.  Their crowdfunding campaign that focuses on equity projects - https://www.generosity.com/medical-fundraising/giving- voice-to- birth-equity- in-the- usa- -2

Rustica Pasta with White Beans

1 lb. Brown Rice Fusilli Pasta

1 red onion, cut into slivers

2 carrots, cut into thin julienned pieces

½ small bunch broccoli, cut into bite sized florets

½ small bunch of cauliflower

2 Japanese eggplants, cut into bite size pieces and steamed

6 baby Portobello mushrooms, quartered

Olive oil

1 can Northern White beans, drained

1 bunch parsley, chopped (1/2 cup)

5 garlic cloves, chopped

5 whole garlic cloves

¼ cup white wine

Salt and pepper to taste

1. Cook pasta according to directions, in salted water, al dente. Drain.

2. Steam eggplant.

3. Cover bottom of large wok with olive oil. Add onions and whole garlic cloves. Cook for 5 minutes.

4. Add carrots and chopped garlic, cook for another 3 minutes.

5. Add the cauliflower and broccoli. Cook for 5 minutes.

6. Add the beans and steamed eggplant. Add the white wine and cook for 2 more minutes.

7. Add more oil to bottom of wok if needed. Add in the pasta and chopped parsley. Season with salt and pepper to taste.

8. Add Red Pepper flakes, and grated parmesan cheese if desired. Serve immediately.