iEat Green - PlayHarvest - 09/20/12

My guests this week are Perryne Lokhandwala and Paula Lee Poy of PlayHarvest. PlayHarvest is a grassroots organization focused on harnessing the creative force of community-based design, the dynamic power of outdoor play, and the energizing benefits of locally grown foods to motivate kids to live healthier, more active lives. Perryne Lokhandwala: Mrs. Lokhandwala holds a B.A. in Urban studies and an MSC in Planning. She has worked in the community development field for over seven years in areas such as economic development. She labels herself a play planner and loves all things related to playful design, environmental friendliness, and healthy living. Paula Lee Poy: Ms. Lee Poy (Co-Creator of PlayHarvest) is a Brooklyn community chef.  Her educational background includes studies in statistics, public health and culinary arts.  Professionally, she has worked in the food industry for over 8 years.  Each summer, she, alongside her husband, runs a healthy lunch program for a summer camp for underserved youth. Poached Ginger Pears *This recipe is wonderful all by itself, or it can be used as a filling in the below recipe. Ingredients 6 Organic Anjou, Bosc or Bartlett pears, peeled, cored and sliced (cut slices in half if using in torte) ½ cup apple juice 1-inch piece of ginger, peeled and cut into 6 rounds 1 cinnamon stick Dash of nutmeg Slow Cooker Place all ingredients in the slow cooker and turn it on. It will automatically turn itself onto warm when all the liquid is absorbed and the pears are soft. Remove ginger before serving. Stove Top Add all ingredients to a saucepot. Cover with lid and bring to a boil. Reduce heat to lowest setting. Simmer until the pears are soft and liquid is absorbed ________________________________________________________________________ Ginger Pear Torte Preheat oven to 350 ° Ingredients ¾ cup organic sugar ½ cup unsalted butter ½ t. vanilla ½  cup organic unbleached flour (sifted) ½ cup organic whole wheat pastry flour 1 tsp. baking soda Pinch salt 2 organic eggs 6 pears, peeled, cored and sliced juice of one half of a lemon Sugar and cinnamon Directions Cream sugar and butter in a bowl.  Add flour, baking powder, salt, vanilla and eggs.  Beat well. Spoon batter into 10-inch tart pan.  Drain any remaining liquid from pears. Decorate top of tart with pears and press lightly into batter.  Sprinkle lightly with sugar, cinnamon and lemon juice depending on sweetness of fruit. Bake for 50 minutes or until a toothpick comes out clean after inserting it into center of torte. Remove and cool to lukewarm and serve with whipped cream or ice cream.  Refrigerate or Freeze if desired.