iEat Green with Bhavani

iEat Green - Guest Joel Kahn, MD

Joel Kahn, MD, FACC of Detroit, Michigan, is a practicing cardiologist, and a Clinical Professor of Medicine at Wayne State University School of Medicine.  He graduated Summa Cum Laude from the University of Michigan Medical School. Known as "America’s Healthy Heart Doc", Dr. Kahn has triple board certification in Internal Medicine, Cardiovascular Medicine and Interventional Cardiology.  He was the first physician in the world to certify in Metabolic Cardiology with A4M/MMI and the University of South Florida.  

 

Dr. Kahn has authored scores of publications in his field including articles, book chapters and monographs. He writes health articles and has five books in publication including Your Whole Heart Solution, Dead Execs Don’t Get Bonuses and The Plant Based Solution. He has regular appearances on Dr. Phil, The Doctors Show, Dr. Oz, Larry King Now, Joe Rogan Experience, and with Bassem Yousef. He has been awarded a Health Hero award from Detroit Crain’s Business. He owns 2 health restaurants in Detroit. He serves as medical director of the largest plant support group in the USA www.pbnsg.org. 

Seitan Molé with Pickled Onions 

(Inspired by Lil' Deb's Oasis in Hudson, NY)

Molé Powder

5 whole star anise

1 Tbs. coriander seeds 

1 Tbs. black mustard seeds

1 ½ tsp. whole cloves

1 Tbs. cumin powder

1 tsp. red pepper flakes

1 tsp. chipotle pepper powder

2 Tbs. sesame seeds

¼ cup ground sumac

4 tsp. cacao powder

1 ¼ tsp. cinnamon

1 tsp. allspice

1 tsp. ground coffee

Seitan

 

2 lbs. Seitan, either homemade or packages of slices (white wave or Rays)

1 red onion, peeled, thinly sliced

1/3 cup red wine vinegar

2 tsp. organic sugar

12 oz kombucha

4 cloves garlic, thinly sliced

1 yellow onion, peeled, cut into 2” pieces

1 oranges, cut into 2” pieces

chopped cilantro for garnish

sesame seeds for garnish

1 orange for garnish

To make the powder-

1. Toast the star anise, coriander, mustard and cloves in a cast iron pan for a few minutes until fragrant. Let cool. 
2. Grind in spice mill or mortar and pestle. Transfer to small bowl and add the remaining ingredients. Mix well.
3. Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry. 
4. In a casserole dish, or roasting pan sprinkle both sides of the seitan with mole powder (I used about half of the powder, saving half for another time) Let marinate in the mole seasonings overnight.
5. When ready to cook, pour 12 oz of kombucha over the seitan, add the pieces of onion, garlic slices, and oranges and cover with foil, and bake in 300° oven for 1 hour. 
6. Meanwhile, pickle the red onion. In glass bowl, combine the vinegar, sugar, and pinch of salt. Add the sliced red onions, and mix well. Set aside.
7. Remove seitan pieces from casserole pan and transfer to a baking sheet. Broil seitan for 5 minutes on each side to make crispy. 
8. Transfer to serving platter. Pour the juices from the casserole pan over Seitan Molé.

 Garnish with oranges, chopped cilantro and sesame seeds

 

Dr. Kahn can be found at www.drjoelkahn.com. 

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. 

iEat Green - Guest Jeffrey Smith Executive Director, Institute for Responsible Technology

Jeffrey Smith was named the 2017 “Person of the Year” by Masters of Health Magazine. For more than two decades, his research has exposed how biotech companies mislead policy makers and the public, and put the health of society and environment at risk. Mr. Smith’s feature-length documentary Genetic Roulette — The Gamble of Our Lives was awarded the 2012 Movie of the Year (Solari Report) and the Transformational Film of the Year (AwareGuide). Seen by millions world-wide, the film links genetically engineered food to toxic and allergic reactions, infertility, digestive disorders, and numerous other problems that have been on the rise in the US population since genetically modified organisms (GMOs) were introduced.

His books include: Seeds of Deception, the world’s bestseller on GMOs; and Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. They expertly demonstrate why the safety assessments by the FDA and regulators worldwide are based on outdated science and false assumptions, and why genetically engineered foods must urgently become our top food safety priority.

Mr. Smith has lectured in 45 countries, counseled leaders from every continent, and has been quoted by thousands of news outlets including: The New York Times, Washington Post, The Times (London), Associated Press, Reuters, LA Times, and Time Magazine. He regularly appears on influential radio and television programs, including the BBC, NPR, Fox News, Democracy Now, The Doctors, and the Dr. Oz Show.

He is the founding executive director of The Institute for Responsible Technology (IRT), a leading source of GMO health risk information for consumers, policy makers, and healthcare professionals. IRT’s educational programs are driving the tipping point of consumer rejection against GMOs, which is already starting to push genetically engineered ingredients out of the market in the US.

Mr. Smith resides in California, as well as Iowa— surrounded by genetically modified soybeans and corn.

iEat Green - Guest Sara Porter, VP of External Affairs Healthy Schools Campaign

Sara is the Vice President of External Affairs for HSC. She has a kind of a unique position and gets to do a lot of different stuff. She manages relationships with corporate partners and their partnering non-profit and government organizations. On some of the projects, Sara does more management, like with their green cleaning and food service guides. But with Cooking up Change, she plans events and contests with Healthy Schools Campaign’s partners; by building and maintaining relationships with teachers and students, and hosts their national events. That’s totally different from green cleaning, but the common thread is building relationships and working with partners outside of Chicago to make these programs work.

Roasted Butternut Squash 

• 1 butternut squash – washed and peeled. 
• 1 tbsp. extra-virgin olive oil
• 1 tsp. kosher salt
• ½  tsp. chopped garlic

Preparation

 

1. Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut into wedges.

 

1. Combine squash, garlic, salt and extra-virgin olive oil in bowl 

 

1. Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over half way through, to prevent burning. 

 

1. Cook until lightly colored and tender.

iEat Green - Guest MICHAEL AMENDOLA- Village Wine Merchant

MICHAEL AMENDOLA, Co-Owner and Wine Director of The Village Wine Merchant in Sea Cliff, has 17 years of experience in the industry— buying, selling, exploring, writing, and teaching about wine and spirits. Since 2014 The Village Wine Merchant has brought a carefully curated collection of quality wines and spirits to the North Shore with a focus on small production artisanal wines, many produced with organic and biodynamic methods. Michael is well known for his knowledgeable and unpretentious manner in leading wine events

iEat Green - Guest Ryan Rising and Alexa Levy

Ryan Rising is a community organizer, facilitator, and permaculture educator based out of the San Francisco Bay Area and co-founder of the Permaculture Action Network.

After a decade of local organizing around direct action, food justice, ecological design, and community living, Ryan organized the Permaculture Action Tour with music producer The Polish Ambassador in the Fall of 2014. Ryan has since co-organized over 93 Permaculture Action Days throughout 26 US states, bringing hundreds of people together at a time, to take hands-on action building greenhouses, rainwater catchment systems, perennial food gardens, and regenerative systems at more than 100 different community spaces including public food forests, urban farms, and indigenous food sovereignty projects.

Ryan co-founded the Gill Tract Community Farm, which produces tons of organic food annually that is distributed for free around the Bay Area, and the Omni Commons, an urban commons and community center in Oakland, CA. Ryan also co-facilitates the Democratic Grantmaking Process of the Thriving Resilient Communities Collaboratory, organizes with the NonProfit Democracy Network, consults for Ecosystem Restoration Camps, works on a regenerative land trust, and teaches courses and trainings on social permaculture, community organizing, and facilitation.

 

Alexa Levy is an educator, public school teacher, permaculturist, organizer, and artist.

In various positions, she has dedicated her life to working with underprivileged youth as a facilitator of learning, offering them tools to becoming their best self. She started a Permaculture & Restorative Justice program at Claremont Middle School in Oakland, where together she and her students learn about growing food, art, creating regenerative systems, current events, and social justice, all while practicing restorative justice. Alexa has been exploring alternative avenues of education in search of piecing together an “Educational Utopia” where justice and compassion are at the forefront.

Alexa has taught in over seventy public schools, knowing thousands of children by name in New York City and Oakland, California. 

Alexa is part of the California BioRegional Crew and serves as one of its “double links” into the Core Crew. Alexa is also part of the Media Working Group and Fundraising Working Group. She especially loves organizing Permaculture Action Days, facilitating youth workshops, and offering workshops in Permaculture Action Hubs at festivals.  

Apple Cobbler
(no nuts)

Preheat oven to 425*
To make a large pie or oblong casserole dish
For 10-12 people
Filling-
Approx. 15 organic apples, peeled, cored and sliced thin
½ cup honey
1 tbs. lemon juice
1 Tbs. organic corn starch
1 Tbs. cinnamon
Topping
1 cup flour
2 cup oats
1 cup organic brown sugar
2 teaspoons cinnamon
1 cup safflower or org. canola oil
For Filling:
Peel, core and slice the apples, and put in large mixing bowl. Dissolve the 1 Tbs. of corn starch in a small
bowl with the 1 Tbs. of lemon juice. Pour over apples. Add the honey and cinnamon, and mix well..
Spray bottom of pan with oil. Pour apples into pie pan or casserole dish
To make Cobbler topping
Combine all ingredients in a bowl and Sprinkle on top
To Finish:
Bake at 375* for 50 minutes , or until juices bubble thru top and apples are soft. (check by inserting a
fork into the apples)

iEat Green - Guest Mark Winne- Author of- Food Town, USA

From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization.  He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of four books, Closing the Food Gap; Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas;  Stand Together or Starve Alone; and his most recent book, Food Town, USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins University School of Public Health. 

Sfoglini Pasta Primavera with Tofu, Mushrooms and Broccoli

1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten Free, or Brown Rice)

1 block of extra firm tofu, cut into slices ¼” thick and then quartered

1 onion, cut into slivers

1 bunch broccoli, cut into bite sized florets

Olive oil

1 lb baby bella mushrooms, cut in half or quarters

3 Tbs. garlic, minced

2 cups cherry tomatoes, sliced in half

¼ cup Marsala wine

¼ cup fresh Italian parsley, chopped

1 t. dried oregano

1 t. dried basil

1 orange pepper, cut into slivers

2 cupos cherry tomatoes

½ cup white wine

Salt and pepper to taste

Red pepper flakes (optional)

¼ cup toasted pine nuts 

 

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

In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan.

Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside.

Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired.  Place on platter. Garnish with fresh parsley. 

Serve immediately.

iEat Green - Guest Kate-Fullam Executive Director, East End Food

Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.

 

Up Coming Projects:

 

• Riverhead Indoor Farmers Market, Saturdays,10:00am to 2:00pm from November 30, 2019 to April 25, 2020
• Lunch at East End Food Institute in Southampton on weekdays from 11:00am to 2:00pm year round
• Learn more about our work at eastendfood.org or on Instagram @eastendfood  

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin
1 1⁄2 lbs seitan, homemade or store bought
(white wave or Ray’s brands are good), cut
into chunks- OR substitute tofu or tempeh
1 onion, chopped
4 carrots cut into wedges
1 pound mushrooms, sliced (can use shitake,
portabella etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up

4 parsnips
1⁄2 small Napa cabbage
2 baby Bok Choy
1⁄4 cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin.
Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an
aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin
in a 300’degree oven until soft (1 1⁄2 hour-2 hours).
Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet
potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on
low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any
other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen
peas. Add seitan and cook for 20 more minutes.
When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for
30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

iEat Green - Guest Sumiya Khan and Amelia Reese Masterson

SUMIYA KHAN, MS, RD

 

A co-founder of Sanctuary Kitchen and a Registered Dietitian, Sumiya is the Kitchen Program Manager at CitySeed, where she oversees Sanctuary Kitchen, cooking and food education, and food business incubation. She is the daughter of Indian immigrants and global justice activists, and is a California native raised among a diverse and multicultural community with a large immigrant and refugee population. Started as her passion project, Sanctuary Kitchen is the synthesis of her upbringing, work in social justice, and passion for food and nutrition. In her spare time, Sumiya enjoys baking, world traveling and photography.

AMELIA REESE MASTERSON

Amelia, Executive Director of CitySeed, has worked for over a decade at the intersection of food security, health, agriculture, and refugee services. She has worked with Iraqi and Syrian refugees across the Middle East on food security programming, in addition to spending time in New Haven both earning a Masters in Public Health and working in community-based food and nutrition services. She sees food justice as central to the wellbeing of New Haven, and food as a vehicle for bringing community members together.

 

Roasted Beet Salad

 

 

8 Beets

¼ cup Balsamic Vinegar

¼ cup olive oil

1 t. mustard

2 Tbs Orange Juice

Salt & Pepper to taste

 

Roast beets for 50-60 minutes.  

In large bowl, mix together the balsamic vinegar, olive oil, orange juice and mustard.

Let the beets cool for 10 minutes before peeling. 

Dice into small bite size pieces. 

Add the beets as you cut them. Let them marinate for ½ hour before serving.

Season with Salt and pepper.

 

iEat Green - Guest Misse Doe Axelrod - 11-07-19

Misse is a farmer and educator with 20 years of experience in sustainable agriculture and educating wondrous minds from 3 years to adult. Misse values community growth both in the natural and human world. When not on the farm growing food or hosting educational programs, Misse works in a dozen schools in Central Vermont teaching farm, food and nutrition. She is also a Farm to Community Mentor with NOFA-Vt. Misse has a B.A. in Community Food Systems.

Seitan Marsala (with Vegan Options)

 

2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade)

1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)

1 c. breadcrumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P

Olive oil

1 pound mushrooms

1 stick butter (or Substitute 1/2 Cup Olive Oil)

Marsala wine

Tamari

4 cloves garlic

flour, salt, pepper, thyme, poultry seasoning

 

Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.

Bread seitan slices by dipping in egg and then breadcrumbs, until all the pieces are done.

Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.

 

In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. Add 1 tbs. Marsala wine, sauté for another minute, and remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.

 

 To Make Sauce: Melt 6 Tbs of butter (or Olive Oil) in heavy sauce pan, add  6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. tamari, salt and pepper to taste, ¼  tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More tamari? More poultry spice?

 

Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.