iEat Green with Bhavani

iEat Green - Guest Rene Rodriguez Carazas - 07.20.17

Chef Rene Rodriguez is the owner and chef of Tawa Restaurant located in the heart of the Sacred Valley in Peru. It is a small, family operated, intimate restaurant, specializing in local, Peruvian cuisine, using organic ingredients with many vegetarian and gluten free options. Chef Rene has cooked in some of the finest restaurants in Lima, before deciding to open his own restaurant in Yucay. Chef Rene is also a sommelier and pairs your food with some of the finest wines from Chile, Argentina, Peru and Spain.

Vegetable Curry Quinotto

To serve 4 to 6
 1 cup red and white quinoa ( ½ cup each)
 1 onion, chopped
 6 cloves garlic, minced
 1” piece ginger, grated
 2 carrots, diced
 1 organic yellow pepper, diced
 2 cups small broccoli florets
 2 cups bok choy, chopped
 2 cans organic Coconut milk
 2 teaspoons Curry powder
 2 teaspoon Red Curry paste
 Salt and pepper
 1 Tbs. Coconut oil
 Cilantro for garnish
Preparation:
Rinse quinoa and cook according to directions.
In a wok over medium heat, add the coconut oil. When hot, add the chopped
onions, and cook until translucent. Add the carrots, garlic and ginger and
cook for a few more minutes. Add the peppers and broccoli and continue
cooking until soft. Add the bok choy and cook another 3 minutes. In a small
bowl, mix the curry paste with the coconut milk, and then add to the wok.
Add the curry powder, and salt and pepper. Add the cooked quinoa and
continue cooking for another 10 minutes, stirring often, allowing the quinoa
to absorb the coconut milk and curry flavor. Garnish with cilantro.

iEat Green - Guest Josh Morgenthau - 07.13.17

Josh Morgenthau is the owner and operator of Fishkill Farms, a Hudson Valley family farm in operation since 1913. He produces eco-certified apples and orchard fruit, organic berries, vegetables and pastured poultry on 150 acres of land. Since 2008, Josh has overseen the farm’s expansion, putting 100 acres of land back into production, starting a 400 member CSA, attending five local farmer’s markets, and expanding the store and pick-your- own operations. In 2009, Josh and his family permanently conserved the 270 acre property with assistance from the state and Dutchess Land Conservancy. Most recently, Fishkill Farms has begun producing craft hard cider using homegrown apples, and is planning out the construction of an on-farm cidery and tasting room. Josh serves on the board of the the Hudson Valley Agricultural Research Laboratory, on Glynwood Farm's Advisory Committee, and American Farmland Trust’s New York Council.

Garden Primavera with Quinoa Fusilli and Shrimp

Option

1 package Quinoa Fusilli or other pasta of choice

Olive oil

1 onion chopped (optional)

2 carrots, chopped

2 Tbs chopped garlic

1 bunch broccoli

2 organic tomatoes, de-seeded and chopped

¼ cup white wine

¼ cup fresh Italian parsley, chopped

3 Tbs. Pinenuts

¼ t. red pepper flakes

Salt and pepper to taste

For the Shrimp

In separate cast iron pan, sauté the shrimp in olive oil with 6 cloves of minced garlic. Add 2 Tbs. white wine and fresh parsley for garnish.

For Pasta Primavera

Cook pasta according to directions, al dente. Meanwhile, in large wok, add olive oil. Add onions, cook a few minutes until translucent, then add the carrots and garlic. Add the broccoli and cook for 5-7 minutes. Add more olive oil, if needed, by slowly pouring it around the rim of the wok. Add more garlic if desired. Add white wine and let the vegetables steam a little in it, then add the tomatoes, parsley and pinenuts. Add Red Pepper flakes, if desired, and Salt and Pepper to taste. Mix in Pasta and garnish with more parsley and pinenuts. Add the shrimp on top if desired, and serve immediately!. Enjoy!

iEat Green - Guest Darryl Benjamin - 07.06.17

Author and Professor Darryl Benjamin is a passionate advocate for and educator about sustainable food. He cares deeply about social justice, the environment, and nature. His book, Farm to Table: The Essential Guide (Chelsea Green), co-written with Chef Lyndon Virkler, was published in October 2016. Benjamin lectures and blogs about sustainable food systems. He also documents the struggle to attain sustainable balance through his photographs. Benjamin holds an MFA in Writing as well as a Certificate of Leadership in Sustainable Food Systems (University of Vermont). He is principal of The GMO Breakthrough Education Project, a nonprofit dedicated to transforming global food systems through education. Benjamin taught writing, marketing, and sustainable food issues at New England Culinary Institute for seven years. Benjamin currently teaches in the Online MS in Sustainable Food Systems graduate degree program at Green Mountain College, as well as English at Norwich University. He also lectures and conducts seminars on sustainable food systems, food security, the future of food, and Farm to Table challenges and solutions at conferences and in classrooms.

Peach- Blueberry Pie

Preheat oven to 425*

Crust-

2 cup organic Whole Wheat Pastry Flour

2 cup organic unbleached White flour

2 t. salt

2 sticks, plus 2 tbs. unsalted butter,

½ cup, plus 2 Tbs. cold water

Filling-

Approx. 6-7 organic peaches, blanched, peels removed, and sliced

1 Granny Smith apple, grated

1 pint fresh organic blueberries

1/3 cup honey or org. sugar (or substitute 1/3 c maple syrup)

1 tbs. lemon juice

1 ½ t. cinnamon

3 Tbs organic white flour

To make Pie Crust: Put flour in large bowl. With pastry knife, cut in butter, until all the butter is incorporated into the flour (it will look like little pebbles) Make a well in center of bowl, and pour in water. Using your hands, mix the flour and water together, until it forms a dough. Form two balls for crust. Sprinkle counter with flour, and roll out one ball. Add more flour onto the counter, as needed, to prevent the crust from sticking. Start rolling in the center, and work out, keeping the crust circular. Fold bottom crust in half, and transfer to pie pan. Trim crust, so that it hangs over the edge by 3/4”. Repeat process for the top crust, except after rolling it out, cut slits in crust (to allow steam to escape)

For Filling: Combine all ingredients in large bowl. Add to bottom crust.

To Finish: Cover with top crust, and trim the top crust to match the bottom crust. Roll both crusts under together, and then pinch for decoration and to seal. Brush the crust with an egg wash. Bake at 425 for 15 minutes,, lower oven to 375* and bake for 30 minutes more or until juices bubble thru top

iEat Green - Guest Andy Fisher- 06.29.17

In 1994, Andy Fisher co-founded and led the Community Food Security Coalition (CFSC), a first of its kind national alliance of hundreds of groups working on urban food access and local food. Fisher led CFSC as Executive Director for 15 years, creating and gaining momentum for the concept of community food security while building the food movement as a whole. He successfully led advocacy efforts and passage of crucial federal nutrition legislation to address food security, including the establishment of the Community Food Projects and Farm to School grants. Fisher is an expert on a variety of food system topics and tactics, including food policy councils, community food assessments, healthy corner stores, coalition building, and farm to cafeteria programs. Fisher is an activist, NGO consultant, and an adjunct teacher at Portland University in Oregon. His book, Big Hunger, is the launch for a new vision for how to untangle corporate interests from food banks and the anti-hunger movement. 

Asparagus, Sugar Snap Peas, Mango and Garlic Scape Salad

Lemon Vinaigrette

¼ cup rice vinegar

½ lemon

½ cup olive oil

1 teaspoons honey

1 teaspoon fresh chopped dill

salt and pepper

Salad

16 asparagus stems

2 cups fresh sugar snap peas, cut into thirds

5 garlic scapes, cut into 2” pieces

1 mango, cut into cubes

2 cups cherry tomatoes, halved

¼ cup chopped dill

¼ cup finely sliced mint leaves

3 Tbs. finely chopped red onion,

1 cup toasted walnuts, with 1 teaspoon honey

Steam separately, the asparagus, snap peas and scapes in a steamer for just a few minutes each. In a large bowl of ice water, blanch each vegetable to stop the cooking and lock in the color. Drain and dry on a large dish towel. Toast the walnuts in a cast iron pan for a few minutes. Add the teaspoon of honey and coat the walnuts. Let cool before adding to salad. Meanwhile, in a mini food processor, make the salad dressing. Place all of the vegetables, mango and herbs in a bowl, and toss with 3-4 Tbs. of the salad dressing. Garnish with the walnuts on top. This can keep in the fridge for a couple of days, marinating.

iEat Green - Guest Kristin Effland &Tamara Wrenn - 06.22.17

Kristin Effland, LM, CPM, a student in the Master of Arts in Maternal-Child Health Systems program at Bastyr University.  She recently created a website called Equity in Midwife Education (https://www.equitymidwifery.org/)  Tamara Wrenn, Executive Director of FAM, (the Foundation for the Advancement of Midwifery) has a diverse and varied professional background that includes organizational consulting for nonprofits with a focus on health advocacy. Prior to assuming this role, Tamara was a FAM board member since 2011. She brings maternal child health administrative and leadership skills to the organization with expertise on the long-term impact of improving women’s wellness through the lifespan, putting the theory of the Life Course Model into practice, and applying the model as an intervention to reduce racial and ethnic disparities in infant and maternal mortality. Joining the FAM family has given her the chance to make a difference in lives and communities across North America and she is grateful for the opportunity. Tamara lives in New York and is the proud mother of an amazing daughter and a yummy grandson, both helped into the world by midwives. FAM’s mission is to fund projects that advance midwifery as the gold standard for North American maternity care through research, public education, advocacy, and health equity initiatives.  Their crowdfunding campaign that focuses on equity projects - https://www.generosity.com/medical-fundraising/giving- voice-to- birth-equity- in-the- usa- -2

Rustica Pasta with White Beans

1 lb. Brown Rice Fusilli Pasta

1 red onion, cut into slivers

2 carrots, cut into thin julienned pieces

½ small bunch broccoli, cut into bite sized florets

½ small bunch of cauliflower

2 Japanese eggplants, cut into bite size pieces and steamed

6 baby Portobello mushrooms, quartered

Olive oil

1 can Northern White beans, drained

1 bunch parsley, chopped (1/2 cup)

5 garlic cloves, chopped

5 whole garlic cloves

¼ cup white wine

Salt and pepper to taste

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

2. Steam eggplant.

3. Cover bottom of large wok with olive oil. Add onions and whole garlic cloves. Cook for 5 minutes.

4. Add carrots and chopped garlic, cook for another 3 minutes.

5. Add the cauliflower and broccoli. Cook for 5 minutes.

6. Add the beans and steamed eggplant. Add the white wine and cook for 2 more minutes.

7. Add more oil to bottom of wok if needed. Add in the pasta and chopped parsley. Season with salt and pepper to taste.

8. Add Red Pepper flakes, and grated parmesan cheese if desired. Serve immediately.

iEat Green - Guest Stephen Ritz - 06.15.17

Stephen Ritz is a South Bronx educator / administrator who believes that students shouldn’t have to leave their community to live, learn, and earn in a better one. Moving generations of students into spheres of personal and academic successes which they had never imagined — while reclaiming and rebuilding the Bronx — Stephen’s extended student and community family have grown more than 40,000 pounds of vegetables in the Bronx while generating extraordinary academic performance. Recently named a 2015 Top Ten Finalist for the $1m Global Teacher Prize, Stephen’s accolades include a 2016 ProjectBased Learning Champion Award, 2016 Health Champion Award, 2016 Dr. Oz Award, 2015 BAMMY Laureate – Elementary Educator of the Year Award, 2014 Greenius Award, 2014 Green Difference Award, 2013 Latin Trends Award, ABC Above and Beyond Award, Chevrolet / General Motors National Green Educator Award, USS Intrepid Hometown Hero Award, NYC Chancellor’s Award and various others.

Affectionately known as “America’s Favorite Teacher,” Stephen has moved attendance from 40% to 93% daily, helped partner towards 2,200 youth jobs in the Bronx and captured the United States EPA Award for transforming mindsets and landscapes in NYC. A strong advocate for Project Based Learning, Stephen is an annual presenter for the Buck Institute and works with school districts and universities across the country. Stephen has worked with and conducted professional development for the AFT, UFT as well as charter, independent, public and private schools around the world. American Teacher: Heroes in the Classroom identified and featured Stephen as one of the top fifty teachers in America. Internationally, he consults with Instituto Thomas Jefferson in Mexico, lectures for the Hebrew University, was named a Delegate at WISE (World Innovation Summit for Education), and recently spoke at Congreso Nacional de Educacion in Medellin, Colombia. Stephen has received standing ovations from coast to coast, continent to continent and around the globe.

Stephen’s 2008 speech at Columbia University, entitled “From Crack to Cucumbers,” along with the release of a YouTube Video, “Urban Farming NYC,” resulted in a national following, including an invitation to the White House Garden. Dubbed the Pied Piper of Peas by Lorna Sass, Stephen launched Green Bronx Machine to a national audience and was selected as a national Green Apple Education Ambassador for the US Green Building Council and Center for Green Schools. Currently, Stephen is working on embedding the concepts of sustainability, food, energy and environmental justice aligned to content area instruction into K-12 programming and beyond. In 2015, Stephen launched the first ever independently financed National Health, Wellness and Learning Center in a 100+ year old reclaimed school library in the South Bronx at Community School 55. Green Bronx Machine celebrated a 2014 Best of Green Schools Award — one of only ten recipients across the United States.

 

Watermelon, Mint, and Feta Salad

1 medium seedless watermelon, cut into 1” cubes

1/3 cup white balsamic vinegar

Juice of ½ a lemon

2 Tbs olive oil

salt and pepper

1 lb Feta cheese, cut into small cubes

½ red onion, chopped

1 medium bunch of mint, chopped

Directions

1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath (this way, you can drink the juice!)

2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a bowl.

3. Mix the watermelon, feta, onion, and mint in a large bowl. Chill in refrigerator.

4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.

iEat Green - Guest Michael Ableman - 06.08.17

Michael Ableman, the cofounder and director of Sole Food Street Farms, is one of the early visionaries of the urban agriculture movement. He has created high-profile urban farms in Watts, California; Goleta, California; and Vancouver, British Columbia. Ableman has also worked on and advised dozens of similar projects throughout North America and the Caribbean, and he is the founder of the nonprofit Center for Urban Agriculture.

Alongside Street Farm, Michael is the author and photographer of From the Good Earth; A celebration of growing food around the world (Abrams, 1993), On Good Land: The autobiography of an urban farm (Chronicle Books, 1998), and Fields of Plenty: A farmer’s journey in search of real food and the people who grow it (Chronicle Books 2005). He is the subject of the award-winning PBS film Beyond Organic narrated by Meryl Streep.

VEGETARIAN CEVICHE:

Ingredients:

•  12 Fresh mushrooms, cut into wedges (6 pieces per mushroom)
•  ¾ cup raw pumpkins seeds, boiled for 10 minutes, drained and cooled
•  1 Red onion, sliced into thin slivers
•  1 cup fire roasted corn
•  ½ cup sweet orange pepper, diced
•  1 cup Lime juice (approx. 6 limes)
•  ½ cup vegetable broth
•  2 cloves garlic
•  1 teaspoon fresh red hot chili, diced (Jalopeno, Jamaican, serrano)
•  ¼ cup chopped Cilantro
•  Fresh lettuce
•  Salt and pepper
•  Avocado
•  Tomato

Preparation:

In a bowl put the mushrooms, pumpkin seeds, corn, orange pepper, red pepper and onion. Combine the lime juice, vegetable broth, and garlic. Add salt, and pepper. Pour marinade over vegetables and wait a few minutes before serving. Serve with a leaf of lettuce, and  garnish with avocado and tomato.

iEat Green - Guest Richard Schwartz - 06.01.17

Richard H. Schwartz, Ph.D., is president emeritus of Jewish Veg, formerly Jewish Vegetarians of North America, and author of Judaism and Vegetarianism, Judaism and Global Survival, Mathematics and Global Survival, and Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet and 250 articles at JewishVeg.org/Schwartz.

 

Black Bean and Mushroom Gorditas- GF, Vegan

Makes 50 small Gorditas – Preheat oven to 350*

For the Dough

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

1 cup GF Flour

1 cup organic Masa Harina

3 Tbs. organic sugar

4 t. baking powder

1 t. baking soda

½ t. salt

1 cup organic coconut milk

¼ cup organic coconut oil

zest from 1 lime

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes. In large bowl, mix the dry ingredients together. In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Divide the dough into 3 pieces. Make a flat disk with each ball of dough and roll it out to an even thickness of about 1/6”. Using a 3” cookie cutter, or glassware, press down to create round cookies. Lift up extra dough around cookies, and press into a new ball and roll out again. Repeat until all of the dough is rolled out. Bake at 350* for 4-5 minutes, turn the pan, and bake for 1 more minute. Be careful not to let it burn!

For the Refried Beans

Olive oil

1 onions, chopped

1 tsp. garlic

½ teaspoon chili powder

pinch of salt

½ teaspoon cumin

½ tsp. Chipotle powder

¼ cup of your favorite salsa

1 can organic refried black beans

Using a medium saucepan, sauté the onion in olive oil, until translucent. Add the garlic and continue cooking until soft. Add the chili powder, the cumin and the salt. Add the chipotle powder. Add the beans, and salsa. Cook for 10 more minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Mushrooms

6 Baby Portobello Mushrooms, wiped clean and diced

olive oil

1 tp. Garlic

½ tsp. chili powder (or chipotle powder for extra spice)

2 Tbs. Sherry wine

1 Tbs. tamari

pinch of salt.

Using a heavy skillet, sauté the mushrooms in a little olive oil. Add ½ tsp. chili powder, salt, and the garlic. Sauté until soft and liquid is absorbed. Add the sherry and tamari, and sear until caramelized.

Set aside.

For the Cashew Crème

½ cup raw cashews, soaked for 2 hours.

1 Tbs. chopped Red onion

pinch of salt

Juice of 2 limes

½ tsp. garlic

1 Tsp. nutritional yeast

¼ cup water

1 tsp olive oil

Puree all ingredients in Vita Mix blender with ¼ cup water and 1 teaspoon olive oil. Blend on high, until smooth and creamy.

Green Cilanro Sauce

¼ cup of overflowing cilantro

pinch of salt

juice of 1-2 limes (I used 1-1/2)

½ tsp. minced garlic

1 Tbs olive oil

1 Tbs chopped red onion

1 teaspoon honey

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

Red Pepper Sauce

1 large org,, marinated, Fire Roasted Red Pepper

1 tsp. minced garlic

1 Tbs. olive oil

¼ t. cumin

pinch salt

Puree in mini blender or Vita Mix until completely smooth. Transfer to squeeze bottle

To Assemble the Gorditas

Cover one corn cookie with black beans. Scoop 1 teaspoon of the cashew cream on top. Cover with a second corn cookie. Put a few spoonfuls of the cashew cream on top of the second cookie, top it with a Tbs. of the chopped mushrooms, then a squirt of the green cilantro sauce and the red pepper sauce. Use extra sauce to decorate the plate.

iEat Green - Guest Francesco Mastalia, photographer, writer, chef - 05.25.17

Francesco is photographer, writer, and is releasing a new book called YOGA, the Secret of Life. Francesco Mastalia has traveled the world photographing tribal, religious, spiritual, and indigenous people. His first book DREADS, published by Workman Artisan, is a photo documentary on the history of dreadlocks. Now in its eighth printing, DREADS includes an introduction by Pulitzer Prize- winning author Alice Walker. His recent book “ORGANIC” Farmers & Chefs of the Hudson Valley, published by powerHouse Books, is a photo documentary of the Hudson Valley’s organic sustainable food movement. The portraits of the farmers and chefs were photographed using the wet-collodion process, a photographic technique developed in the 1850s. Works from ORGANIC are included in the Permanent Collection of the Library of Congress.

 

Szechuan Seitan with Eggplant and Greens

Ingredients

2 packs of Seitan (8 oz. each)

2 Tbs. Olive oil

1 onion, cut into slivers

2 Tb.s minced garlic

2 Tbs. minced ginger

2 medium Japanese eggplants, sliced in half lengthwise, then sliced at an angle into 1" thick pieces

1 cup diced carrots

5-6 baby Portobello mushrooms, sliced

2 cups chopped greens (kale, spinach, Swiss chard, collards etc.)

3 Tbs. Tamari

1 Tbs. mirin

1 Tbs. Siracha Sauce

1 Tbs. Hot sesame oil

¼ cup frozen or fresh peas

Parsley, cilantro or scallions for garnish

Instructions

1. Cover bottom of wok with 1” of water, bring to a boil. Place cut eggplant into bamboo basket and sit the basket over the water. Cover wok with lid, and steam eggplant until soft, about 5-8 minutes.

2. Meanwhile, in heavy cast iron pan. sauté onion with 2 Tbs. of olive oil. Add the 1 Tbs. of garlic, 1 Tbs. of ginger and cook for a few minutes.

3. Add the diced carrots, and continue cooking for 5 minutes.

4. Push the onions and carrots to the rim of the pan, drizzle a little more olive oil into the center of the pan, and add the seitan into the hot oil. Sear the Seitan until it is crisp on one side, turn Seitan over and repeat on the other side.

5. Add the steamed eggplant, and the mushrooms to the pan. Add the remaining garlic and ginger, and cook for a few minutes.

6. Add the tamari and mirin. Stir in the greens and frozen peas, and cook until wilted.

7. Add the hot sesame oil and the Siracha Sauce. Taste for spiciness, and add more hot sesame oil or Siracha Sauce if desired.

8. Garnish with parsley, cilantro or scallions.

Serve with Quinoa or other grain.

iEat Green - Guest Alethea Vasilas & Aidan Feeney - 05.18.17

Alethea Vasilas Bio: incorporates her background in dance, somatic therapeutic exploration, cultural anthropology, and organic farming into the cultivation of vegetables and new relational kinesthetic possibilities that come about at the interface of agriculture and neurodiversity.  She holds a B.A. in Africana Studies from Brown University, an M.A. in Socio-Cultural Anthropology from Columbia University, and certification in Biodynamics, Permaculture Design, and Developmental Somatic Psychotherapy. She has over twelve years of experience on an organic farm, and 6 years experience working with autistic adults. She was the farm and project manager for SustainAbility Farm, Orkestai’s mentor farm, for the 2013 growing season. She is currently training as a Psychoanalyst at the Institute of Expressive Analysis in Manhattan.

Aidan Feeney Bio: Originally hailing from Nantucket Island, Aidan grew up with a strong passion for the outdoors. Upon graduating high school, he worked several years in landscaping and tree service which led him to a fascination with farming. He left Nantucket for the Northeast Kingdom of Vermont, where he received a bachelors degree in agriculture from Sterling College, and most importantly began to learn the craft working with farmers. Aidan has worked in livestock and dairy operations in addition to organic vegetable production. After managing a vegetable enterprise for two years in the Hudson Valley, he moved to Long Island to work as the farm manager at Youngs Farm in Old Brookville, NY.  He is also Orkestai Farm's agricultural mastermind, along with his partner, Natasha Phieffer.

Mini Stuffed Masa Harina Corn Muffins

Preheat oven to 350°

Ingredients

• 2 Tb. ground flax seeds
• 2 Tb. apple cider vinegar
• ¼ cup water
• 1 cup GF Flour
• 1 cup organic Masa Harina
• ¼ cup organic sugar
• 4 t. baking powder
• 1 t. baking soda
• ½ t. salt
• 1 cup organic coconut milk
• ¼ cup organic coconut oil
• zest from 1 lime
• 2 cups Vegetarian Chili

Directions

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Letsit for 5 minutes. In large bowl, mix the dry ingredients together. In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Make a 1” ball with the dough, and press it into the mini cupcake tim, creating a pocket in the middle. Fill the pocket with the chili (about 1 teaspoon) Bake at 350* for 20 minutes. If the back of your oven is hotter than front, rotate pans. The edges of the muffins should be golden brown and crusty!

 

Chipotle Chili

• 2 cups chopped onions
• 1 cup roasted peppers, chopped
• 1 can organic pinto beans
• 1 can organic red kidney beans
• 1 can organic black beans
• 1 cup fire roasted corn
• 1 Tbs. tomato paste
• 1 Tbs chopped garlic
• 1 can organic diced tomatoes
• 1 -1/2 t. salt
• 1 t. chili powder
• 2 t. cumin
• 4 dried chipotle peppers, de-stemmed and seeded. soaked in boiling water, than chopped Safflower oil  Cilantro to taste and garnish Sauté the onions in oil for 5 minutes and then add the roasted peppers and garlic. Add the chipotle peppers, cumin and chili powder. Toast the spices for 5 minutes, and then add the beans, tomatoes and tomato paste. Add the corn and salt. Let simmer for 15- 30 minutes. Add cilantro to taste! Serve with organic brown rice