iEat Green with Bhavani

iEat Green - Robert Lee – Rescuing Leftover Cuisine - 07.26.18

Robert Lee is the co-founder of Rescuing Leftover Cuisine, Inc., a non profit food rescue organization, operating in 16 cities and headquartered in New York City. Rescuing Leftover Cuisine provides solutions to prevent excess wholesome cuisine from being wasted by providing services such as food waste consulting, excess food delivery, co-branding services, and tax credit assistance. Robert is a Gates Millennium Scholar who graduated cum laude from New York University. Coming from a humble background, he is committed to doing all he can to help those in need. While at NYU, Robert worked on a club called, Two Birds One Stone, which delivered leftover dining hall food to homeless shelters. Over the four years that Robert was a part of this organization, he learned best practices of operations in delivering food, fostered relationships within the industry, and honed volunteer management skills. During Robert’s three years as president, he helped the organization receive the NYU Green Grant Award for the best green initiative on campus and led volunteers to deliver over 12,000 pounds of food. After graduating, Robert worked at J.P. Morgan Chase & Co. before continuing his passion of helping the hungry and reducing food waste.

 

Vegan Vegetable Frittata

4-6 servings
Prep time: 30 minutes
Cook time: 35 minutes
Ingredients:
1 Tbsp ground flax seed
2 Tbsp water
8 oz firm tofu
1 cup coconut milk
Juice from 1 can of chickpeas
¼ tsp turmeric
1/8 tsp paprika
8 oz vegan cheese (optional)
1 lb chopped frozen organic spinach
¾ tsp salt
¼ tsp ground white pepper
3 Tbsp freshly chopped parsley
1 Tbsp freshly chopped dill
1 Tbsp olive oil
1 medium onion (about 1 cup)
1 large potato or 2 small potatoes
2 large garlic cloves, minced
2 Tbsp white wine
1 tsp dried oregano
1 cup cherry tomatoes
¼ bunch of broccoli (about 2 cups of florets)
6 mushrooms

Directions:
1. Preheat oven to 400°F.
2. In a small bowl mix ground flax seed and water, set aside.
3. Chop onions, and cube potatoes into quarter-inch cubes.
4. On medium heat in 12 inch cast iron pan, sauté onions and potatoes in olive oil, until potatoes
are soft. As needed, add 2 Tbsp of water at a time, to deglaze pan and prevent potatoes from
sticking. (I usually add 2 Tbsp three times, for a total of 6 Tbsp of water). Keep scraping the
bottom of pan periodically as needed. This will take approximately 10 minutes.

5. While the onions and potatoes are cooking, run frozen spinach under hot water until
defrosted. Drain and then squeeze out extra water. Set a side.
6. Drain tofu and press between a towel to remove excess water. Crumble tofu into food
processor and pour in coconut milk. Pulse until mixture is fully pureed. Scrape down sides and
bottom of food processor and pulse again. Pour pureed mixture into large mixing bowl.
7. Next, using a blender, nutribullet, stand up mixer, or immersion blender, beat the juice from 1
can of chickpeas, also known as aquafaba, until thick and frothy.
8. Fold the frothed aquafaba into the tofu and coconut milk puree. Then, fold in the ground flax
seed mixture, ½ tsp salt, pepper, 2 Tbsp chopped parsley, dill, turmeric, and paprika into
mixture. Once thoroughly mixed, set aside.
9. Cut broccoli into small florets. Then cut mushrooms into thin slices. Add broccoli, mushrooms,
minced garlic, and white wine into pan. Let cook for 5 minutes.
10. Cut cherry tomatoes in half and add into pan along with spinach. ¼ tsp salt, and oregano.
Continue cooking and keep scraping the bottom of pan as needed for a few more minutes or
until all liquid is evaporated.
11. Pour tofu mixture into pan so as to cover vegetables. Smooth out with spatula so everything
is evenly covered and then put into oven.
12. Bake in oven for about 20-25 minutes, until it is starting to set, and puff up.
13. If adding vegan cheese, remove from oven now and sprinkle on top. Return to oven, and
continue cooking for 10 more minutes, until cheese melts and frittata is firm and has golden
edges.
14. Remove from oven. The pan will be very hot. Serve with oven mitt over handle.
15. Cut into wedges and serve. Garnish with 1 Tbsp chopped parsley.

iEat Green - Ryan Madden- Long Island Progressive Coalition - 07.19.18

Ryan Madden is a climate activist and the Sustainability Organizer for the Long Island Progressive Coalition. The Long Island Progressive Coalition is a grassroots organization dedicated to promoting sustainable development, revitalizing local communities, enhancing human dignity, creating effective democracy, and achieving economic, social and racial justice. Ryan has a BA in Political Science & Environmental Studies from SUNY Binghamton. He has experience working with civil society groups within United Nations climate change conferences, with non-profits on community-based clean energy programs, and with grassroots organizations on renewable energy advocacy and climate legislative campaigns.

Quick Vegetable Ginger Rice

4 servings
Ingredients
2 cups cooked org. brown rice
1 Tbs olive oil
1 onion, chopped
2 carrots, diced
1 stalk celery
5 mushrooms
1 cup frozen organic corn
3 Tbs. tamari
2 t. dark sesame oil
2 Tbs. mirin
¼ cup chopped cilantro
½ cup roasted peanuts
6 cloves garlic, minced
2 Tbs grated ginger
4 cups greens,(kale, swiss chard, collards, chopped)
½ head of broccoli, cut into small florets

Procedure
1. In a wok, sauté onions and carrots in olive oil. After 5 minutes, add garlic and
ginger and cook for 3 minutes.
2. Add the celery and mushrooms and cook on high heat for a few minutes.
3. Add the broccoli and Swiss chard stems, and cook for 3 minutes.
4. Add the greens, tamari, and mirin, and cook the greens down for 2 minutes.
5. Add the cooked rice.
6. When all mixed, add the peanuts
7. Add the frozen corn and dark sesame oil.

iEat Green - Debbie Hillman – Food, Farms, and Democracy Writer/Research - 07.12.18

Born in Chicago, Illinois, now living in Evanston, IL since 1976, Debbie began her career as a professional gardener for 25 years (ornamental design, installation, maintenance) and as a cabinet-making apprentice for 5 years. She is a steadfast community activist, having worked on neighborhood zoning; Complete Streets (pedestrian, bicycle, and public transportation), alternative energy (wind), hands-on education, local economies, civic engagement, and natural resource conservation (soil, water, air, biodiversity). In 2005, she started looking to take a larger role in the world. The food-and-farm system spoke to her in a variety of ways thus co-founded the Evanston Food Policy Council (2005-14), a grassroots organization; working with Evanston’s State Representative Julie Hamos and a large statewide coalition to develop a comprehensive food and farm agenda for Illinois. Today, she still works on food-and-farm policy and projects, and has started to integrate techniques and public policy components involving: money (public banking, co-op business models, crowdfunding, gift economies); democracy (meeting facilitation, inclusion, transparency, participatory budgeting, dialogue & deliberation); spirituality (connection to my highest self, connection all other beings, including non- humans, connection to the universe). Debbie has expanded her scope to the national level, while still paying attention to regional, state, and local activities. Moreover, she is ambitious and impressive in her plight to update the U.S. Constitution with respect to the Iroquois Constitution and Clan Mothers historical evidence of “real democracy and personal liberty that existed under the Iroquois Constitution (The Great Law of Peace).”

 

Vegan Pesto Spinach Lasagna with Cashew Ricotta
Preheat oven to 350°
Cashew Ricotta Filling
3 cup cashews, soaked for 2 hours or more
2 Tbs. Nutritional yeast
1 t. salt, ½ t. white pepper
Spinach Pesto
1 lb. pk org. froz. chopped spinach
1 onion,
1 Tbs. chopped garlic
¾ cup pesto
Sauce
1 32 oz. Jar Organic Marinara Sauce
2 Tbs. minced garlic
1 can diced fire roasted tomatoes
1 onion
1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,
¼ cup white wine grated
1 box organic rice lasagna noodles
½ cup chopped parsley
Directions
Make pesto according to directions below.
For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook
for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley.
Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and
pepper. Pulse until smooth. Taste and adjust S & P.
In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess
water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach
mixture. Save the remaining pesto for another time.
Assemble the Lasagna
Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box.
Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and
sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the
noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the
remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from
oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with
remaining ¼ cup of fresh chopped parsley.
Vegan Pesto
4 cups Basil leaves
8 cloves garlic
¾ cups toasted pine nuts
1 cup Olive Oil
1 Tbs. nutritional yeast
¾ teaspoon salt
¼ t. pepper

In food processor, pulse the basil until finely chopped. Add garlic
cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture.
When fully pureed, add the olive oil while the food processor is running. The mixture will become thick.
Add the nutritional yeast and mix.

iEat Green - Raquel Jacquez- Sylvia Center - 07.06.18

 

Raquel is the Communications and Partnerships Manager at The Sylvia Center, a NY- based nonprofit that is focused on nutrition education and youth development. Raquel was born and raised in the Central Valley of California. Growing up in the rural town of Bakersfield provided her with unique insight into various layers of our food system, including agri-business, farmworkers’ rights, and the challenges around food education in public schools -- particularly in lower-income, rural communities. It is because of this upbringing that she is passionate about the intersections of food, education, health and the environment. Raquel started her career as a Chef Teacher at the Edible Schoolyard Berkeley, the country's first Edible Schoolyard project created by Alice Waters and the Chez Panisse Foundation. For the past eight years, she has worked with various organizations to create educational programming in the food space with the intent of providing further opportunities for children, youth and adults to have better health outcomes. She led teams of outdoor educators at the Buena Vista and Grimmway Academy Edible Schoolyards, both projects of the Grimm Family Education Foundation in her hometown. Her leadership was key in promoting school wellness policies and professional development for teachers in the Central Valley of CA. Raquel has also worked in restaurant media, research centers at UC Berkeley and the Tisch Center for Food, Education & Policy at Columbia University, where her work was focused on the elevation of food and nutrition programs that can lead to better food environments and public health outcomes. Raquel has two bachelors degrees from the University of California, Berkeley (Philosophy and Ethnic Studies) and holds a Masters degree in Health Education from the department of Health and Behavior Studies, at Teachers College, Columbia University.

Carrot Cake Wedding Cake
with Cream Cheese Frosting

Serves 35-40 people
Makes 3 layers, 12-1/2”, 9-1/2”, and 6-1/2”
Preheat oven to 350*-
Prepare the pans: Spray with oil, Fit the bottom of each pan with a circle of
parchment paper and spray again. Dust with flour on bottom and sides, and
shake out excess flour.
Ingredients
10 cups shredded carrots
2 cup raisins
2 cups org. brown sugar
4 cups WW pastry Flour
4 cup white flour
8 tsp cinnamon
3 tsp. baking soda
3 tsp. baking powder
2 tsp. salt
2 cup chopped walnuts
3 cups org. sugar
10 organic eggs
2 Tbs. vanilla
2 cups org. canola oil
2 cups apple sauce
Directions
In a large bowl, mix the shredded carrots with the brown sugar and raisins,
and set aside, letting it marinate while mixing everything else. In another
bowl, combine the flours, cinnamon, baking soda and powder, and salt
together. Mix well. Add the chopped walnuts. In a third bowl, whisk
together the eggs with the sugar until it’s a light yellow in color. Add the oil,
apple sauce and vanilla, and mix. Add the wet ingredients to the dry. Mix
well. Add in the carrots and raisins, and mix until evenly distributed.

Bake at 350 until done. The 2 smaller layers will take approximately 50
minutes, and the largest layer will take about 65 minutes, but keep checking.
The cake will pull away from the sides, as it gets done, and a knife inserted
into center will come out dry. Cool on racks for 10 minutes. Invert cakes and
remove from pan, let cool completely before frosting.
Cream Cheese Frosting
4 lbs cream cheese
¾ cup half and half
1 cup honey
2-3 cups confectioners sugar, depending on sweetness desired
4 Tbs. pure vanilla extract
Directions
In a stand-up mixer or food processor, combine all of the ingredients, until
smooth. Add more sweetener or vanilla, according to your taste.
To Assemble
Slice each layer horizontally, to create 2 layers of each size. Using a round
piece of clean cardboard, or improvise with a plate or large round spatula,
separate the two layers. Frost the middle, and put the layer back together.
Repeat with the other 2 layers.
Frost the top and sides of each layer.
Either stack the 3 layers together, decorate with flowers, and serve that way,
or you can purchase wedding cake infrastructure, complete with plastic
columns and dowels, and construct a wedding cake that has space between
each layer for decorating with flowers.

iEat Green - Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit - 06.28.18

Barry Estabrook – Author of TomatoLands: How Industrial Ag Destroyed Our Most Alluring Fruit Landline number- 

Bio: Youthful stints doing slug labor on a midwestern dairy farm (hot!) and being tossed about on a commercial fishing boat off Nova Scotia (frigid!) taught me that writing about how food is produced is a hell of a lot easier than actually producing it. For several blissful years, I received a steady paycheck from the late, lamented Gourmet magazine. Now I write for the New York Times, Saveur, Epicurious, OnEarth, AtlanticLife.com-- pretty much anyone who will pay me. I also blog at www.politicsoftheplate.com, which received the 2011 James Beard Award for best food blog. I live on a 30-acre plot in Vermont where I putter around in a large vegetable garden (a great place for a procrastinating writer), tend a small flock of laying hens, make maple syrup, and brew some of the vilest hard cider on the planet.

Tofu and Broccoli with Walnut Sauce

1 cake extra firm organic tofu, cut into cubes
2 Tbs. coconut oil
1 onion, sliced thin
2 carrots, cut into wedges
2 celery, diced
2 t. Khmeli Suneli (available online)
2 t. minced ginger
2 t. minced garlic
1 bunch broccoli, cut into florets
1 cup froz. peas
¼ cup sherry
1 Tbs. tamari
Sauce
1 cup walnuts- toasted
6 cloves garlic
1 Tbs. tamari (to taste)
1 cup water
¼ t. salt
1 t. Khmeli Suneli
1 Tbs. pomegranate molasses
¼ cup parsley
Lay out tofu cubes on dry towel, cover with another towel, and press lightly, to dry.
Heat 1 Tbs. coconut oil in wok. When oil is hot, add the tofu, and sauté until golden brown on one
side, turn over sauté other side. Add the 2 t. of Khmeli Suneli to the tofu and cook for 3 minutes. Add
the onions, celery and carrots, garlic and ginger, and sauté for another 5 minutes. Add the broccoli and
cook for another 5 minutes. Add the sherry and tamari and continue cooking for another 5 minutes,
until vegetables are cooked all the way through.
Meanwhile, make the sauce. Put all of the ingredients into the food processor, and pulse until smooth.
Pour sauce over tofu and vegetables, and serve with rice, noodles or potatoes. Garnish with chopped
parsley.

iEat Green - Graham Riches – Author of Food Bank Nations, Professor and Emeritus of University of BC - 06.26.18

Graham Riches, is emeritus professor of social work at the University of British Columbia. He was a VSO volunteer in Sarawak (1960-61) before studying at Cambridge and LSE, later practicing community work in London and Liverpool (UK) then teaching social policy as a social work educator in Hong Kong (HKU), Australia (James Cook University) and in Canada at the University of Regina, the University of Northern British Columbia and as a former director of the UBC School of Social Work (1998-2008). His research lies in the fields of poverty, human rights and social policy within Canada and the rich world focusing on the politics of hunger (food insecurity), corporate charity (food banking) and the right to food. In 1985 he first wrote about food banks and their introduction to Canada from the USA in a book entitledFood Bank and the Welfare Crisisfollowed by two edited texts onFirst World Hunger(1997 & 2014), and his most recent bookFood Bank Nations. Poverty, Corporate Charity and the Right to Food(2018). He has been an invited speaker at conferences or consultations in Australia, Canada, Finland, Germany, Hong Kong, Italy (FAO), New Zealand, Spain, Scotland, Sweden, the UK and USA and continues to be active in writing and public speaking within Canada and internationally about domestic hunger, corporate charity, public policy and the human right to adequate food.

 

Spring Vegetable Primavera

1- 16 oz. package of organic whole wheat pasta;
1 onion, diced
1 carrot, diced
1 celery stalk, cdiced
½ yellow pepper, diced
1 large bunch of broccoli rabe
1 bunch Asparagus, bottoms trimmed off, and cut into 1” pieces on angle
4 white mushrooms
olive oil
¼ white wine
1 head garlic, chopped fine
¼ cup chopped Italian parsely
1 Tbs. Tamari
¼ cup tomato paste
¼ t. red pepper flakes
2 Tbs. capers
¼ cup Kalamata olives, cut in half
Salt and pepper
1. Cook pasta al dente, reserving ½ cup of pasta water
2. Cover bottom of cast iron pan with olive oil. Sauté onions, carrots and celery in
olive oil for 5-7 minutes, until soft.
3. Add the garlic, yellow pepper and broccoli rabe and sauté 2 minutes.
4. Add the mushrooms, and cook for 2 minutes. Add more oil if needed, or use
water instead.
5. Push all of the vegetables to the side, and add the tomato paste to the center of
the pan. Cook for 5 minutes, allowing the flavor of the tomato paste to ripen.
6. Add the asparagus and white wine, capers, olives, and salt and pepper to taste.
7. Add pasta and finish cooking in the sauce, adding 2 Tbs. of the pasta water at a
time, until desired consistency of sauce.
8. May be serves with fresh, shaved Parmesan Cheese or vegan Parmesan Cheese
alternative

iEat Green - Pat O’Neill- Founder and CEO to Amp Your Good - 06.14.18

Patrick O’Neill is the Founder and CEO of Amp Your Good (Amp Your Good is a Founding Partner of the #GiveHealthy Movement). After graduating from West Point and serving on active duty in the US Army, he began a private sector career spanning real estate, energy, technology and social enterprise. He has founded, co- founded and led several companies and has served on the board of directors of for profit, not for profit, public and private companies. His mission driven work began in his local church while growing up, continued at West Point, in the US Army, via his support of various non-profit organizations during his career and through youth sports coaching and mentoring. Amp Your Good combines Pat’s passion for disruptive technology, health and for making a difference in the lives of others. He is married and has four children - 2 boys and twin girls. He enjoys skiing, science fiction, youth sports and cooking.

Banana, Chocolate and Raspberry Mousse with Chocolate Drizzle

Banana Filling:
1 cake Silken Tofu, pressed
2-3 bananas
¼ cup maple syrup
¼ cup coconut oil
1 teaspoons vanilla
Chocolate Filling:
1 cake Silken Tofu, pressed
½ cup coconut milk
1-teaspoon vanilla
¼ cup coconut oil
¾ cup Maple Syrup
1 ½ cups Cacao powder
Raspberry Filling
1- 12 oz package froz. organic Raspberries
1 cake silken tofu, pressed
½ cup raspberry liqueur, such as Chambord
¼ cup maple syrup
¼ cup coconut oil
1 t. vanilla
pinch of salt
Chocolate Drizzle-
½ cup Raw Cocoa Powder
½ cup maple syrup
2 Tbs. coconut oil
½ teaspoon vanilla
Directions:
Combine the ingredients for each layer separately in food processor. Pour filling into clear cups, one layer at a
time. Refrigerate for 30 minutes, before drizzling with chocolate. Return to refrigerator for 2 hours, before
serving.

iEat Green - Chef Sara Boan & Chef Linda Soper-Kolton – Catskill Animal Sanctuary - 06.07.18

Sara Boan has been a vegan chef and culinary instructor at Catskill Animal Sanctuary since 2016. Born and raised in the Appalachian foothills of southeastern Ohio, Sara learned to cook in the kitchens of her mother and grandmothers, where she learned the importance of home-grown ingredients, time around the table with family and friends, and infusing every dish with love. She continues this legacy in her sold-out cooking classes and popular food demonstrations, where she showcases delicious vegan recipes with a side of compassion and kindness. Sara holds degrees and certificates from Ohio University, The Natural Gourmet Institute for Health and Culinary Arts, and the Academy of Culinary Nutrition. Sharing her passion for delicious plant-based foods and living a compassionate vegan lifestyle are the great joys in her life. When she's not cooking, you can find her knitting and spinning with vegan fibers, snuggling with her cats, and spending time with her partner.

Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season and then return to operating her vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Six years later, she continues to strategize, teach, blog, and kiss pigs. Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, early family memories of potatoes boiled without water, Friday’s clean-out-the-fridge “spaghetti surprise,” and holiday mashed potatoes made with milk powder and potato flakes inspired Linda to learn how to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering. She eagerly shared these meals and treats with roommates and co-workers. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others. In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute for Health and Culinary Arts. Combining a certification from the Institute for Integrative Nutrition as a holistic health coach and a lifelong love of nature and all its beings, Linda is driven to love and influence others through compassionate, plant-based

Crispy Sesame Tofu with Spring Asparagus Stir-Fry
olive oil
1 block Organic tofu
4 ¼ tsp. ginger, minced
4 ¼ tsp. garlic, minced
¼ cup mirin
¼ cup tamari
2 Tbs. dark sesame oil
2 t. hot sesame oil (optional)
2 Tbs. toasted sesame seeds
1 onion, cut into slivers
1 carrot, chopped
1 bunch broccoli, cut into florets
1 bunch Asparagus, cut into 2 inch pieces
1 bunch kale, chopped
½ c frozen corn
4 scallions, thinly sliced, for garnish

1. Cut block of tofu into thirds and lay on dish towel to absorb water. Cover with
another dish towel and press lightly. Then cut into cubes.
2. In a cast iron pot, heat olive oil, then add tofu cubes and sauté until slightly
browned. Add 2 tsp ginger and 2 tsp garlic and sauté a few minutes more.
3. Add mirin, tamari, sesame oils, and sesame seeds.
4. Meanwhile, in a wok, sauté onion in olive oil until translucent. Add carrots and
continue frying, adding more olive oil as needed.
5. When soft, add 2 tsp garlic and 2 tsp ginger. Add broccoli and continue cooking
until soft.
6. Add the kale, and corn and sauté 2 minutes.
7. Deglaze pan with mirin and tamari.
8. Add dark sesame oil, hot sesame oil, and tamari to taste. Remove vegetables
from wok and place on a platter.

9. Using the same wok, add a little bit of olive oil, asparagus and remaining garlic
and ginger, sauté for 2 minutes, splash with mirin and tamari. Remove
asparagus and place on top of other vegetables.
10. Serve on platter with sesame tofu.
11. Garnish with scallions and serve with brown rice or other grain.

iEat Green - Dr. Pam Popper – Wellness Forum Health - 05.31.18

Dr. Pam Popper is a naturopath, an internationally recognized expert on nutrition, medicine and health, and the Executive Director of Wellness Forum Health.  The company offers educational programs for consumer and healthcare providers that facilitate evidence-base, collaborative and informed decision making for health-related matters.

 

Dr. Popper serves on the Physician’s Steering Committee and the President’s Board for the Physicians’ Committee for Responsible Medicine in Washington D.C.  She served as part of Dr. T. Colin Campbell’s teaching team at eCornell, teaching part of a certification course on plant-based nutrition. She has been featured in many widely distributed documentaries, including Processed People and Making a Killing and appeared in the acclaimed documentary Forks Over Knives, which played in major theaters throughout North America in 2011.  She is one of the co-authors of the companion book which was on the New York Times bestseller list for 66 weeks. Her most recent book is Food Over Medicine: The Conversation That Can Save Your Life.

 

Dr. Popper is featured as one of the lead experts in Food Choices, which was released in September 2016, and is co-author of the companion book for this film. She will be appearing in The Yoyo Effect, to be released summer 2018 and is writing the companion book for this film as well.

 

Dr. Popper is also a lobbyist and public policy expert, and continually works toward changing laws that interfere with patients’ right to choose their health provider and method of care.  She has testified in front of legislative committees on numerous occasions, and has testified twice in front of the USDA’s Dietary Guidelines Advisory Committee.  

 

Raw Triple-Layer Banana, Chocolate, and Peanut Butter Mousse Cake with Ganache

* Before starting, soak 3 cups of cashews in water for 3 hours or more. You will end up with 4½ cups of soaked cashews for this recipe.

 

Crust-

1 ½ cups raw almonds

1 ½ cups macadamia nuts

1 ½ cups dates

½ cup shredded coconut

pinch of salt, optional

 

Banana Filling:

1 ½  cups of soaked cashews,

2 bananas

¼ cup maple syrup

2 Tbs. coconut oil

1 teaspoons vanilla

 

Chocolate Filling:

1 ½ cups soaked cashews

Peanut Butter Filling:

1 ½  cups soaked cashews

1 cup peanut butter

1/4 cup Maple Syrup

3/4 cup coconut milk

 

Ganache Layer-

1 cup Raw Cocoa Powder

1 cup maple syrup

¼ cup coconut oil

1 teaspoon vanilla

 

Raspberry Garnish

½ pint organic raspberries

1-teaspoon vanilla

2 Tbs. of coconut oil

2 Tbs. water

½ cup Maple Syrup

½ coconut milk

1 ½ Cacao powder

 

To make Crust

In food processor, combine the ingredients.

Process until blended. Press mixture into pan and work it up the sides. Using opposite hand, make the edge of crust smooth and even.

 

For fillings:

Combine the ingredients for each layer separately in food processor. Pour filling into crust. Put in freezer for 30 minutes between each layer, adding chocolate ganache on top as the last layer.

 

Freeze again.

Remove from freezer, 30 minutes before serving.

Garnish with fresh raspberries.

____

iEat Green - Gabriela Álvarez - Liberation Cuisine - 05.24.18

Gabriela Àlvarez is the chef and founder of Liberation Cuisine. Liberation Cuisine was founded in 2014 with the intention of nourishing movements for social change, using sustainable ingredients and practices. Gabriela began cooking after studying Community Health at Brown University. The kitchen became her way to tackle health disparities and inequalities in the food system, while still maintaining a focus on self-determination and ancestral healing practices. Gabriela cooks almost exclusively for people doing justice work in the world: activists, artists, healers, farmers, educators, and more. Her menus are Puerto Rican centered and highlight ingredients that are local and seasonal to where she's cooking. She has cooked for Soul Fire Farm’s Black and Latinx Farmer Immersion Programs, as well as Harriet’s Apothecary Healing Villages, Bedstuy Pride, and Race Forward's Racial Justice Trainings. Gabriela also teaches cooking classes dedicated to food as resiliency, and honoring traditional food preparations.