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Bhavani, of iEat Green, will spend an hour with you cooking a vegetarian dinner and exploring ways in which you and your family can live a more sustainable life!
Episodes
Thursday Sep 28, 2017
Thursday Sep 28, 2017
Steven Cecchini, a farmer and activist working with Long Island Activists, to help promote the NY Health Act. LI Activists is a chapter of the NY Progressive Action Network, which is a coalition of over 25 grassroots progressive groups, working together to ensure that all people can live in a safe, just and fair environment. Steven’s focus is on healthcare, and he is a big promoter of the single payer system and the NY Health Act, which would provide health insurance for all New Yorkers. Steven works full time as an organic farmer at Restoration Farm, and helped start a farm for disables adults in Brentwood, Long Island.
Spinach and Cheese Frittata
Ingredients
2 onion, chopped
4 potatoes, rinsed, chopped
¼ c dill, chopped
butter or oil
2 lbs frozen chopped spinach, thawed
1 ½ lb feta cheese
1 lb gruyere, grated
4 eggs
2 ¼ c milk
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
Directions
Preheat oven to 400°F.
1. In a mixing bowl, whisk together eggs, milk, nutmeg, salt and pepper.
2. Sauté onions in olive oil in wok or sauté pan, until translucent. Add in potatoes and spinach, stir to combine and cover pot for 5 minutes so potatoes are fork tender. Turn off flame, add dill and stir.
3. In cast iron pan, melt butter or olive oil over medium heat. Pour in mixed eggs. Add kale, herbs and feta cheese. Place pan in oven. Cook for ten minutes until eggs are solid.
4. Cut in half and serve immediately.
Thursday Sep 21, 2017
Thursday Sep 21, 2017
Dan Marek - School Programs Manager for Whole Kids Foundation, a Whole Foods Market Foundation. Dan runs Whole Kids Foundation’s Healthy Teachers Program which is designed to provide teachers and school staff with nutrition inspiration and healthy cooking techniques to transform their own wellbeing, serve as healthy role models for their students, and be change agents in their own communities. The Healthy Teachers Program has trained nearly 15.000 teachers and food service workers with a fun, interactive class that breaks down simple nutrition into digestible information that everyone can use. Prior to his role with Whole Kids Foundation, Dan worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Cordon Bleu. He is also a regular volunteer cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas. Dan is a board member of Slow Food Austin and earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University.
Miso Squash Soup with Ramen Noodles
14 cups water
2 Tbs wakame (dried seaweed) soaked in 1 cup of boiling water.
7 cloves garlic
1- 4” piece of ginger
1 organic onions, chopped
1-1/2 cups diced butternut squash
2 burdock root, peeled and grated
2 organic carrot, washed and chopped
2 organic celery, washed and chopped
2 cups chopped kale
1 cup green beans, cut into ¾” length
½ package organic tofu (firm or soft) cut into small cubes
1/3 cup white miso
1/3 cup red miso
1- block of ramen noodles for every 2 people, cooked according to directions
1. Fill a large pot with 14 cups of water.
2. Add the onions, carrots and burdock root and bring to a boil.
3. Add the ginger and garlic and simmer for 15 minutes.
4. Meanwhile, chop the other vegetables and soak the wakame.
5. Cook the ramen noodles according to directions in a separate pot, then drain and run under cold water to stop the cooking. Set aside.
6. Add the remaining vegetables and tofu to large soup pot.
7. Cook for another 10 minutes.
8. Drain wakame and add to soup.
9. In a separate bowl, dissolve the miso with 2 cups of soup broth. Make sure all of the miso is dissolved before adding it back to the larger soup pot. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
10. Place ramen noodles in the bottom of each individual bowl. Laddle hot soup on top.
11. For a little spice, serve with Shichimi Togarashi (red pepper mix, found in Japanese food stores or International aisle of supermarket)
Thursday Sep 14, 2017
Thursday Sep 14, 2017
Jodie Lindsay Popma believes in the power of food. After completing the Nutrition Consultant Training Program at Bauman College, she launched Smart Food Made Simple, a consultancy focused on teaching parents that food is an extremely powerful tool. Her mantra is straightforward: simple changes and smart choices help our children’s bodies and brains function optimally. When children are encouraged to eat whole foods at an early age it promotes lifelong positive food behaviors. A good foundation begins at home, and parents have the power to create healthy habits that will yield a lifetime of benefits. Jodie works directly with families, school districts and community organizations to design affordable healthy meal plans that children will love. As a recipient of Project Produce: a Fruit and Veggie Grant for Schools from the Chef Ann Foundation, Jodie has been able to introduce a new fresh fruit or veggie to over 900 students each month during the 2015-2016 and 2016-2017 school years. She also teaches cooking and nutrition courses at the Family Garden, a non-profit parenting center in Longmont, CO, as well as the Boulder County Farmers’ Market and preschool and middle school students at Flagstaff Academy. Jodie is a certified Share Our Strength, Cooking Matters® Instructor, an organization that educates parents and food service professionals on preparing foods for families on a budget. Originally from Downingtown, PA, Jodie moved to Colorado in 1995 and has lived there ever since, with her husband and two boys ages 9 and 11
Squash Vegetable Casserole
Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 butternut Squash, de-seeded and sliced
1 eggplant
2 potatoes
2 Tbs. chopped parsley
2-3 red onions, chopped
2 cups cherry tomatoes, cut in half
1 can fire roasted tomatoes
2 Tbs. minced garlic
½ t. salt
3 Tbs. vegan pesto
¼ cup white wine
3 cups cashews, soaked for 3 hours
1 Tbs minced garlic
2 Tbs vegan pesto
2 Tbs. nutritional yeast
½ t. salt
2 small red onion, (1 cup diced)
2 stalks celery, (1/2 cup diced)
4 cups blanched Kale & Swiss Chard, chopped and water
squeezed out
2 small peppers- (3/4 cup diced)
1 cup walnuts, chopped and toasted
¼ t. salt
2 Tbs. minced garlic
¼ cup white wine
1. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are translucent, add the cherry tomatoes and
fire roasted tomatoes. Cook for 3 minutes, then add the salt, and ¼ cup of white wine. Cook for 3 more
minutes until the wine has evaporated. Add 3 Tbs. pesto and salt and cook for 1 minute.
2. Remove tomato mixture into a bowl and set aside.
3. Toast the walnuts for 5 minutes, until fragrant. Chop
4. Remove stems from kale. Chop the Kale and Swiss Chard and blanch for 5 minutes. Remove into ice bath
and let cool. Drain and squeeze out the water
5. In same pan, sauté the remaining onion, celery, peppers, and garlic. When soft, add the ¼ cup wine and
deglaze the pan. Add the blanched greens and walnuts.
6. Drain the cashews. In a food processor or Vita Mix, combine the cashews with 2 cups of water, nutritional
yeast, pesto, garlic and salt. Blend until velvety smooth.
7. Grease the bottom and sides of the casserole pan.
8. Line the bottom of casserole pan with the slices of potato
9. Add ½ of the tomato mixture to the casserole pan in an even layer.
10. Add ½ of the kale mixture in an even layer.
11. Add 1/3 of the cashew cream and spread out in even layer.
12. Add an even layer of the eggplant slices over the cashew cream.
13. Add the remaining kale mixture to the casserole pan in an even layer.
14. Add another 1/3 of the cashew cream.
15. Add the squash slices in an even layer over the cashew cream.
16. Cover the squash slices with the remaining tomato mixture and spread in an even layer on top of the
casserole.
17. Pour the remaining cashew cream on top and spread out.
18. Cover with tin foil and bake at 375* for 50 minutes. Remove tin foil and bake for 20 more minutes, until
golden brown.
19. Garnish with parsley
Thursday Sep 07, 2017
Thursday Sep 07, 2017
Steven Satterfield is the executive chef and co-owner of Miller Union, an award-winning, seasonally-driven restaurant located in Atlanta’s Westside neighborhood. Since opening in 2009, the restaurant has received various honors on many national lists including Eater, Bon Appetit, Food & Wine and Esquire. In 2015, Satterfield released his first cookbook, Root to Leaf, to broad critical acclaim. In 2017, after four previous nominations, Satterfield was named Best Chef: Southeast by the James Beard Foundation. Satterfield’s dedication to seasonal cooking and his unwavering support for local farmers is the driving philosophy behind his restaurant and everything he does.
Squash Vegetable Lasagna
Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 butternut Squash, de-seeded and
sliced
1 eggplant
2 potatoes
½ t. salt
3 Tbs. pesto
2 red onion, chopped
1 shallot
2 cups cherry tomatoes, cut in half
2 Tbs. minced garlic
¼ cup white wine
¼ cup grated parmesan cheese
3 cups grated Gruyere cheese
1 red onion, diced
2 stalks celery, diced
2 cups packed, finely chopped Kale &
Swiss Chard
2 cups Swiss Chard stalks, diced
2 small peppers
1 cup walnuts, chopped
¼ cup garlic scapes, (if you don’t
have these, add 1 Tbs. more garlic)
1 Tbs. minced garlic
2 Tbs. white wine
½ lb fresh mozzarella, sliced
1. Sauté onion and shallot in olive oil with 2 Tbs. minced garlic. When
onions are translucent, add the cherry tomatoes. Cook for 3 minutes,
then add the salt, and ¼ cup of white wine. Cook for 3 more minutes
until the wine has evaporated. Add 3 Tbs. pesto and parmesan cheese
and cook for 1 minute.
2. Remove tomato mixture into a bowl and set aside.
3. Toast the walnuts for 5 minutes, until fragrant. Chop
4. In same pan, sauté the remaining onion, celery, Swiss Chard stalks,
peppers, garlic scapes and garlic. Add the 2 Tbs. wine. Add the
chopped greens and cook down. Remove from heat and add walnuts.
5. Grease the bottom and sides of the casserole pan.
6. Line the bottom of casserole pan with the slices of potato
7. Add ½ of the tomato mixture to the casserole pan in an even layer.
8. Add ½ of the kale mixture in an even layer.
9. Add the 1-1/2 cups of grated Gruyere cheese, and spread out in even
layer.
10. Add an even layer of the eggplant slices over the cheese.
11. Add the remaining tomato mixture to the casserole pan in an even
layer.
12. Add the squash slices in an even layer over the tomatoes.
13. Cover the squash slices with the remaining kale mixture and spread in
an even layer on top of the casserole.
14. Sprinkle the parsley over the kale and cover the top with a layer of
the remaining gruyere cheese
15. Cover with tin foil and bake at 375* for 40 minutes. Remove from
oven, and cover with slices of fresh mozzarella. Cover again and bake
for 20 more minutes, until cheese is melted.
Thursday Aug 31, 2017
Thursday Aug 31, 2017
Laura has written on every food topic from champagne to Jell-O for The New York Times, The New Yorker, The Atlantic, Slate, Gourmet, and many other publications. She is the author of three classic books of culinary history. Her awards include a James Beard Journalism Award and one from the National Women’s Political Caucus. She has been a fellow at the Dorothy and Lewis B. Cullman Center for Scholars and Writers at the New York Public Library, where she also co-curated the widely acclaimed exhibition Lunch Hour NYC.
She was a columnist at The Real Paper (Boston) before beginning a 16-year run at Newsweek, where she covered food, women’s issues and the arts and won several journalism awards. Her essays, reviews and features have also appeared in The New Yorker, The New York Times, Conde Nast Traveler, Gourmet, Gastronomica, Slate and many other publications. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986), which the University of California Press has reissued with a new Afterword. She is also the author of Something from the Oven: Reinventing Dinner in 1950s America (Viking, 2004), and Julia Child (Penguin Lives, 2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals in 2008. Her work is represented in the Library of America’s American Food Writing, The Virago Book of Food, and Best Food Writing 2002. She is a frequent speaker and panelist on culinary history, and contributed a regular column on a wide range of food topics to gourmet.com, the Gourmet magazine website. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. In June 2012, the New York Public Library opened an exhibition called Lunch Hour NYC, co-curated by Shapiro and Rebecca Federman of the NYPL. Read Edward Rothstein’s review in the New York Times here. For more information about the exhibition, click here.More recently, Shapiro was featured in Michael Pollan’s Netflix documentary series Cooked (2016).
Peach Cobbler (GF & Vegan)
Makes 3- 10” Pies
Preheat oven to 375*
Filling-
24 cups of peaches, peeled and sliced
2 cups honey
2 Tbs. lemon juice
1 ½ t. cinnamon
4 Tbs organic corn starch
Crumb Topping
3 cups gluten-free oats
½ cup gluten-free flour
1-½ cup oil (half coconut and half safflower or organic canola)
3 cups chopped walnuts (can substitute pecans if preferred)
1-¾ cup brown sugar
1 t cinnamon
½ t salt
For Filling:
Combine all ingredients in large bowl. Pour fruit into 3 well greased 10” pie pans
To Finish:
Combine crumb topping ingredients into large bowl. Pour over fruit, and spread out evenly. Bake at
375* for 40 minutes or until juices bubble thru top. If the crumbs are starting to burn, cover with tin
foil and continue cooking until soft.
Thursday Aug 24, 2017
Thursday Aug 24, 2017
Steve Brescia is the co-founder and Executive Director of Groundswell International. Groundswell works with partners to spread farmer-led agroecology, strengthen sustainable local food economies, and promote enabling policy contexts from the ground up. Founded in 2009, Groundswell currently works with partners in Haiti, Honduras, Guatemala, Ecuador, Burkina Faso, Ghana, Mail, Senegal, Nepal and in the US. Mr. Brescia has over 25 years of experience in international development, social change and grassroots advocacy. From 1996-2009 he worked for World Neighbors, supporting people-centered rural development programs, initially in Central America, Mexico and Haiti and later on a global level. Prior positions included support for the restoration of the democratically elected government of Haiti after the 1991 coup d’etat; and as a consultant for the Inter American Foundation (IAF) supporting programs in the Peru, Ecuador and Bolivia. He holds an MA in International Development from American University (1991).
Glazed Korean Tofu with Squash Medley
1 lb Tofu, cut into thirds horizontally, then pressed between 2 dish towels to remove water, then cubed
olive oil
1 Japanese eggplant, cut lengthwise and then sliced into ¼” thick pieces
1 Onion, cut into slivers
1 green pepper, quartered, then sliced
½ pattypan squash, de-seeded and sliced 1/4” thick, then bite size pieces
1 summer squash, cut lengthwise and then sliced into ¼” thick pieces
2 Tbs. minced garlic
2 Tbs. minced ginger
1 yellow tomato, cut into wedges, then halved
1 red tomato, cut into wedges, then halved
2 + 2 Tbs. mirin
2 + 3 Tbs. Tamari
1 + 1 t. hot sesame oil
1 + 1 t. sesame oil
1 t., plus 1 Tbs. Sriracha
¼ t. salt
2 Tbs. scallions
1. Set up wok with steamer basket, and steam eggplant for 7 minutes. Remove basket and set aside.
2. Meanwhile, in cast iron frying pan, sauté tofu in a little olive oil, until golden brown on one side.
Turn over, and add 1 Tbs. garlic and 1 Tbs. ginger. Continue sautéing until golden brown on other
side. Add 2 Tbs. Tamari, 2 Tbs. mirin, 1 t. hot sesame oil, 1 t. sesame oil and 1 t. Sriracha. Set
aside.
3. Wipe out wok and dry. Add a little olive oil and heat over high heat. Add onions and sauté for 5
minutes. Add remaining garlic and ginger.
4. Add squash to onions and cook for 10 minutes, stirring constantly.
5. Add peppers, steamed eggplant, and tomatoes. Add 2 Tbs. mirin and 3 Tbs. Tamari, stir, lower
heat, and cover. Let simmer for 5-7 minutes, until squash is soft.
6. Add Sriracha Sauce and salt.
7. Taste and adjust spices
8. Place squash medley on platter, and top with glazed tofu.
9. Garnish with scallions and serve!
Friday Aug 18, 2017
Friday Aug 18, 2017
This week, my guest on the Progressive Radio Network is Pascale Naessens, Belgium Chef, Artist, and Author of Pure Pascale, Pure and Simple. This is Pascale’s 6th book, all of which have reached the top of the Belgium charts. Her message is simple. She recommends a lifestyle that embraces only natural, unprocessed foods. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not 
together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables. She does away with the need to count calories or restrict portion sizes., but promises you will lose weight. It’s said that Naessens has “taught her nation to eat healthily.”
Baked Pesto Squash Casserole
Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 patty pan Squash, de-seeded and
sliced
2 summer squash, sliced
½ t. salt
2 Tbs. pesto
1 onion, chopped
2 cups cherry tomatoes, cut in half
2 Tbs. minced garlic
3 Tbs. white wine
2 cups grated Gruyere cheese
4 cups finely chopped kale
1 Tbs. minced garlic
2 Tbs. white wine
3 Tbs. of pesto
3 Heirloom tomatoes, sliced
½ lb fresh mozzarella, sliced
1. Grease the bottom and sides of the casserole pan.
2. Cover the bottom of casserole pan with slices of the patty pan squash.
3. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are
translucent, add the cherry tomatoes. Cook for 3 minutes, then add the
salt, and 3 Tbs. of white wine. Cook for 3 more minutes until the wine
has evaporated. Add 2 Tbs. pesto and cook for 1 minute.
4. Add the tomato mixture to the casserole pan in an even layer.
5. Add the 2 cups of grated Gruyere cheese, and spread out in even
layer.
6. Add a layer of the summer squash slices over the cheese.
7. In a wok, sauté the kale in olive oil with the remaining garlic. Cook
for 5 minutes, then add the white wine. Cook until all liquid has
evaporated.
8. Spread the kale in an even layer on top of the casserole.
9. Cover with a layer of the sliced heirloom tomatoes.
10. Spread the remaining pesto on top of the tomatoes, and cover with the
slices of fresh mozzarella cheese.
11. Cover with tin foil and bake at 375* for 40 minutes. Remove tin foil
and bake for 10 more minutes, until cheese is golden brown on edges.
Thursday Aug 10, 2017
Thursday Aug 10, 2017
Vegetarian Mountain Biker, Hiker, Surfer, Yoga Practitioner, Husband, Father and Grandfather. Studied Sustainable trails design in the Smokey Mountains, British Columbia and the Rocky Mountains. He is the President of Concerned Long Island Mountain Bicyclist (CLIMB) and Long Island Greenways and Trails (LIGHT) - non profit advocacy organizations that help create recreational trails away from traffic and the concrete jungle. CLIMB has built and currently maintains over 175 miles of mountain bike trails across Long Island without a mountain in sight! He is also a delegate of NY State Trails Council that helps create statewide policies on recreational trails -Affiliate of Trips For Kids a non profit organization that helps gets kids from the inner city out on mountain bikes where they learn how to get over obstacles on the trail and hopefully they can these skills later on to overcome obstacles in life. He built the first legal mountain bike trails in NYC. He is the winner of 2009 Federal Award from the Coalition of Recreational Trails in the Environmental and Wildlife Compatibility of trails category for the Highbridge Park mountain bike trails project in NYC.
Thai Cucumber Salad
4 cucumbers
1 teaspoon salt
½ cup sugar
½ cup rice vinegar
1 lime
2 jalapeño peppers
¼ cup chopped cilantro
½ red onion, thinly sliced
½ cup peanuts
2 Limes
Toss the cucumbers with 1 teaspoon salt and let drain for 30 minutes. In a small saucepan, dissolve the sugar in the vinegar. Make a dressing with the sugar, vinegar, lime juice, and cilantro. Toss well and refrigerate for 2 hours. Garnish with the chopped peanuts.
Thursday Jul 27, 2017
Thursday Jul 27, 2017
Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.
Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt
Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla
Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips
Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.
Thursday Jul 27, 2017
Thursday Jul 27, 2017
Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self- designed concentration in Ecological Agriculture. Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training
programs.
Raspberry Cheesecake with Chocolate Drizzle
Crust ingredients:
1 cups macadamia nuts
1 cup raw almonds
1 cup dates
1 pinch sea salt
Filling:
2 cups cashews, soaked in water for 3 hours
1- 10 oz. package of frozen raspberries
½ cup lemon juice
3/4 cup maple syrup
½ cup coconut oil
1 tablespoon vanilla
Raspberry topping:
½ pint raspberries- washed and dried
½ package of semi sweet choc chips
Directions
1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and
process until the mixture sticks together.
2. Press the crust mixture into the bottom of a 10”tart pan with removable bottom., and press up
along the sides. Use another finger to press down on the top of the side, to create an even flat edge.
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and
continue blending until completely smooth.
4. Pour the filling mixture into the pie crust and put into freezer for 1 hour .
5. In double boiler, melt ½ bag of the chocolate chips with 1 Tbs. coconut oil. When completely melted,
put into a squeeze bottle for decorating.
5. Garnish the top of the cheesecake with the raspberries. Drizzle the melted chocolate on top.
6. Return to freezer, until ready to serve.
7 Remove from freezer 10 minutes before serving.