iEat Green - Guest Stacy Malkan- Co-Founder, U.S. Right to Know

Stacy Malkan is co-founder and co-director of U.S. Right to Know, a nonprofit investigative research group focused on the food industry. She is the author of the award-winning book, Not Just a Pretty Face: The Ugly Side of the Beauty Industry (New Society, 2007), and a co-founder of the Campaign for Safe Cosmetics, a coalition of nonprofit health and environmental groups that inspired cosmetics companies to remove hazardous chemicals from nail polish, baby products, make-up and hair products. Stacy’s work has been published in Time magazine, the New York Times, Washington Post, Nature Biotechnology and many other outlets and she has appeared in Teen Vogue, Wall Street Journal, San Jose Mercury News, San Francisco Chronicle, Good Morning America, Democracy Now and several documentary films including The Human Experiment produced by Sean Penn, Pink Skies and Stink Movie (now playing on Netflix). In 2012, Stacy served as media director for the historic California Right to Know ballot initiative to label genetically engineered foods. She is the former communications director for Health Care Without Harm, which got mercury out of hospitals and closed down medical waste incinerators around the world. Prior to her work in environmental health, Stacy worked for eight years as a journalist and managing editor, and she published an investigative newspaper covering land use and environmental issues in Colorado. She lives in the Bay Area with her husband and son.

Zucchini Noodle Puttanesca with Fire Roasted Tomatoes, Capers, and Olives

4 zucchini’s, spiralized

1 organic onion, diced (2 cups)

2 Tbs chopped garlic, 

6-8 organic cremini mushrooms, sliced (2 cups)

1 yellow pepper, diced

2 Tbs. organic tomato paste

1 large can organic fire roasted tomatoes

¼ cup small capers

¼- ½  t. red chili flakes, optional

1 t. oregano

1 t. basil

1 cup organic calamata olives, sliced

½ cup, chopped Italian parsley, stems removed 

¼ cup white wine

Salt and Pepper to taste

Olive oil 

 

Cover the bottom of wok with olive oil. When oil is hot, add the onions. And cook for 5 minutes. Add the garlic, and mushrooms and cook for a few more minutes. Push the vegetables to the side, and add the 2 Tbs. of tomato paste to the center of wok, and cook for a few minutes. Add the peppers, white wine, oregano, basil, and red pepper flakes. Cook at high heat for a few more minutes, and then add the fire roasted tomatoes, olives, and capers, Season with salt and pepper. Add the spiralized zucchini, chopped parsley and cook for a few more minutes to heat the zucchini and to bring the flavors together.