iEat Green with Bhavani

iEat Green - Guest Mary Jo Dudley Director, Cornell Farmworkers Program - 05.11.17

Mary Jo Dudley is the Director of the Cornell Farmworker Program (a program within the Community and Regional Development Institute at Cornell’s’ College of Agriculture and Life Science). The Cornell Farmworker Program is dedicated to improving the living and working conditions of farmworkers and their families. They also seek recognition for farmworker’s contributions to society and their acceptance and full participation in local communities. The Cornell Farmworker Program envisions a state and nation in which farmworkers receive equal protection under law, earn a living wage, live in comfortable housing, are safe and healthy, receive due respect as workers and as individuals, and participate fully in their communities.She is also a faculty member of the Department of Development Sociology. She has extensive research interests in immigrant workers, farmworkers, US-Latin American relations, migration from Latin America to the US, and immigrant communities in the US. She is currently involved in capacity building within the farmworker community in New York State. She is also engaged in research on farmworker contributions, farmworker perceptions about life in their new communities, farmworker empowerment, and gender and participation. Current research with farmworkers and farmers examines how to improve workplace relations. Mary Jo was selected for the 2012 White House Champions of Change Cesar Chavez Legacy award. In 2015 she was awarded the George D. Levy Engaged Teaching and Research Award at Cornell University.

 

Burdock with Asian Vegetables and Tempeh

3-4 pieces burdock root (3 cups. Gobo) julienned

2 carrots, small julienne strips

1 t. chopped garlic

1 Tbs.chopped ginger

1 Tbs. chopped turmeric

2 Tbs oil

2 Tbs mirin

2 Tbs Tamari

2 blocks of Tempeh, cut into cubes

1 Tbs. Olive oil

1 Tbs. chopped ginger

1 Onion, cut into slivers and then halved

2 cups broccoli florets, cut into bite size pieces

½ napa cabbage, cut into shreds

2 cups sliced, baby Portobello mushrooms

2 baby Bok Choy, chopped

1 Tbs. chopped Garlic

2 Tbs. chopped ginger

2 Tbs. Turmeric

3 Tbs. mirin

3 Tbs. tamari

1 Tbs. dark sesame oil

Cover the bottom of a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. On low heat. Stir to keep from burning, and add water if necessary. Cover and cook another 10 minutes, adding water or oil to keep from sticking. Add the carrots, ginger, turmeric, and garlic, and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, and set aside. Tempeh- In med. size bowl, toss tempeh with olive oil, garlic and ginger. Lay out on a cookie sheet, lined with parchment paper. Bake at 400* until golden brown. Splash with Tamari and toss. Stir Fry Veggies- Saute the onion in a hot wok with olive oil. For 5 minutes. Add the broccoli and cook for 3 minutes. Add the garlic, ginger and turmeric. Add the mushrooms, and a little more oil. When soft, add the napa cabbage and bok choy, the mirin and the tamari., and cook down for 5 minutes until soft and flavors have come together. Add dark sesame oil, burdock root, and tempeh. Serve with Brown and Black Rice.

iEat Green - Guest Darina Allen: Chef, Author- Ballymaloe Cookery School - 05.04.17

Darina Allen established the Ballymaloe Cookery School with her brother Rory O’Connell in 1983. The cookery school has had thousands of students pass through its doors since and now enjoys a world wide reputation for excellence. Author of over a dozen cookery books, her latest ‘30 Years at Ballymaloe’ is a celebration of the 30 years of the cookery school. Darina is involved in numerous projects to improve the food we all eat and cook, including Slow Food, Eurotoques, Farmers Markets and LitFest 17 - an international Food & Drinks Literacy Festival at Ballymaloe, Ireland . She continues her first love – teaching at the cookery school on a daily basis.

 

Roasted Tempeh and Cauliflower with Green Beans in Lemon Wine

Pre-heat oven to 400*

2 package 3-Grain Tempeh

2 Tbs. Olive oil

1 Tbs. chopped garlic

zest of ½ lemon

Pinch of salt

1 Cauliflower, cut into florets

2 Tbs. olive oil

1 Tbs. chopped garlic

pinch salt

1 onions, sliced into crescent moons

olive oil

2 cups green beans

zest of ½ lemon

juice of 1 lemon

½ cup white wine

18 hot whole sweet piquante peppers

½ t. salt

½ cup parsley

2 Tbs. water

1 Tbs. olive oil

1 Tbs. pinenuts

½ lemon

¼ t. salt

Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In mixing bowl, toss the tempeh pieces with the 2 Tbs. of olive oil, lemon zest, garlic, and salt, to coat well. Lay out on cookie sheet with parchment paper. Roast in oven for 15 minutes, until golden brown. Remove from oven and set aside in small bowl. Using the same mixing bowl and cookie sheet, toss the cauliflower with the olive oil, garlic and salt and roast in oven for 10 minutes, turn over and roast another 5 minutes until edges are caramelized and golden brown. Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add green beans and cook for 5 minutes. Add the tempeh and cauliflower into the wok. Add the white wine, lemon zest and lemon juice. Add the hot peppers, and cook until the green beans are desired crispiness. Add salt and pepper to taste. In a mini food processor, ,make a sauce with the parsley, lemon, olive oil, pine nuts, water and salt. Drizzle sauce over veggies. Serve on a bed of Quinoa.

iEat Green - Guest Holly Hughes Editor/Author- Food Writer - 04.27.17

Holly Hughes is the founder and editor of 18 editions (and counting) of the annual Best Food Writing anthology, which she believes is the best gig in the food writing universe. Reading everything that’s published in the food writing world is hardly hardship duty. Her past also includes stints as the executive editor of Fodor’s Travel Publications, writer of 12 travel guides for Frommer’s (including 500 Places for Food and Wine Lovers and 500 Places to Take the Kids Before They Grow Up), editor of countless other travel guides, and the author of 13 novels for adolescent girls. She also blogs about rock music at www.thesonginmyheadtoday.blogspot.com. Holly has lived in New York City since 1978, although there isn’t a day she doesn’t dream about moving. All this and more can be found on her website www.hollyahughes.net. 

 

Tofu Vegetable Marbella

Ingredients

2- 1 lb. blocks of super firm sprouted org. tofu

2 Tbs. chopped garlic

2 Tbs. oregano

2 Tbs. olive oil

½ t. Salt

¼ t. Pepper

¼ cup red wine vinegar

½ cup prunes

¼ cup Green Spanish olives

¼ cup capers with juice

¼ cup white wine

1 cup fire roasted tomatoes

4 bay leaves

¼ cup brown sugar

2 Tbs. Italian parsley, chopped

Stir Fry

1 onion, cut into slivers

1 bunch asparagus, bottoms trimmed, cut into 1” pieces

1 head broccoli, cut into florets

1 bunch kale, stems removed, then chopped

¼ cup white wine

1- 8 oz. pk of baby Portobello mushrooms

2 cups rainbow carrots, cut julienne

1 red pepper, cut in half and into strips

2 Tbs. chopped garlic

2 Tbs. oregano

½ t. salt

¼ t. pepper

2 Tbs. Italian parsley, chopped

Directions

For Tofu Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes and put in large bowl. In a separate bowl, make a marinade with the garlic, olive oil, oregano, salt and pepper, and toss over tofu. On large cookie sheet with parchment paper, bake tofu cubes at 450 degrees until golden brown, turning on all sides, (approx. 20 minutes). In separate bowl, make a marinade with the vinegar, prunes, olives, capers, fire roasted tomatoes, white wine and bay leaves. Pour marinade over tofu and toss well. Cover and let marinate for 2 hours in the refrigerator. Transfer tofu to casserole pan. Sprinkle tofu with brown sugar and bake at 350* oven for 20 minutes, basting frequently. For Vegetables While tofu is baking, stir fry the vegetables. In large wok, cover bottom with olive oil. When hot, add the onions. Cook for 3 minutes, then add the carrots and garlic. Add the kale, one handful at a time, and then add the white wine to help cook it down. Add the mushrooms and cook for 5 minutes. Add the broccoli, and cook for a few minutes, before adding the red pepper, asparagus and oregano. Cook for 3 minutes, then add the salt, and pepper. Taste and adjust the salt and pepper to your preference. Cook another 3 minutes, allowing the vegetables to come together. Toss in 2 Tbs. chopped parsley. Lay out on platter and cover with the tofu. Sprinkle with remaining 2 Tbs parsley. Serve with Rice or rice noodles

iEat Green - Nancy Romer Founder- Brooklyn Food Coalition - 04.20.17

 Nancy Romer is a life-long activist.  After serving in the Peace Corps in Colomiba, she came back to the US ready to join the  movement to end the war in Viet Nam.  Since then she has continued working for peace and social justice, working in the feminist, anti-racist, public higher education, union, food justicem and climate justice movements.  She was a professor ofpsychology for 42 years at Brooklyn College until she retired two years ago, started the Brooklyn College Community Partership that serves over 1500 youth each semester from under-served Brooklyn high schools and middles schools, using the arts as a way of advancing healthy development.  She was a founder of the Brooklyn Food Coalition and has worked closely with Brandworkers, a worker organization that organizes workers in the food processing industry in NYC.  She is now on the Steering Committee of the Peoples Climate March, organizing the April 29 March for Climate, Jobs and Justice, particularly helping to grow the Food and Farm Justice Hub of the march, and is working on project with international organizations to get TIAA, the largest retirement system in the US, to stop investing in land that is grabbed from peasants and deforested.  She has been a member of the Park Slope Food Coop for 40 years.

 

Rutabaga Mash with Coconut and Mint

Ingredients:

2 Ib. Rutabaga, peeled and cut into 1-inch chunks

1 piece (about 1 inch) fresh ginger, peeled and grated or finely minced

1 ½ teaspoon salt

½ cup coconut milk

1-2 Tbs. mint

Directions:

In a large saucepan of boiling water, cook the rutabaga, ginger and 1

teaspoon of the salt for 10 to 15 minutes, or until the rutabaga is very tender.

Drain and return the rutabaga to the pot. With a potato masher, mash the rutabaga with the coconut milk and the remaining ½ teaspoon salt.

Add the coconut milk and the mint.

Salt and pepper to taste.

Serve hot!

iEat Green - Kelly McGlinchey Butter Beans - 04.13.17

Kelly is the Director of Food Education at Butter Beans Inc, a school lunch and wellness company headquartered in New York City. With a background in sustainability and environmental advocacy, she is passionate about connecting our local and global communities to the ecological landscapes that support our food systems. Kelly has served on NGO delegations to the United Nations Framework Convention on Climate Change & United Nations Commission for Social Development, and here in New York serves on the board of Slow Food NYC. Certified in permaculture design, Kelly has worked in gardens in South Africa, the Bahamas, Thailand, and Australia, and savors any opportunity to get her hands in the soil.

 

Manicotti Pasta ala Hedgehog Mushrooms

1 Ib. Manicotti Pasta (or other)

1 medium organic onion, halved then slivered

1 cup carrots, diced

2 cups fresh Hedgehog mushrooms

2 cups sugar snap peas

½ cup (+/-) extra virgin olive oil

3 Tbsp. minced garlic

¼ cup white wine

1/3 cup fresh Italian parsley, chopped

¼ cup pine nuts

Salt and pepper to taste

Cook pasta according to directions in salted water, till firm (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the vegetables in the wok. Meanwhile, coat bottom of wok pan with olive oil. Sauté onions for a few minutes, until translucent then add carrots and garlic. Cook until soft. Add the mushrooms. Cook for 5 minutes then add the white wine. Add the sugar snap peas and cook for 3 minutes. Remove the pasta from the water and add to the wok. Add the pine nuts and parsley and toss. Add salt and pepper to taste. Garnish with parsley and fresh Romano or Parmigianino cheese (if desired).

iEat Green - Steven Druker - 04.06.17

Steven Druker is a public interest attorney who founded the Alliance for Bio-Integrity and, as its executive director, initiated a lawsuit that forced the U.S. Food and Drug Administration to divulge its files on genetically engineered (GE) foods. This revealed that politically influenced administrators had covered up the extensive warnings of their own scientists about the abnormal risks, misrepresented the facts, and then allowed these novel products onto the market without requiring the testing that’s mandated by federal food safety law. He is a prominent commentator on the risks and regulatory issues of GE foods and has served on the food safety panels at conferences conducted by the National Research Council and the Food and Drug Administration; been a featured speaker at symposia at the British House of Commons and the National Congress of Brazil and at press conferences sponsored by the Brazilian Medical Association, the Swedish Consumers Association, and concerned members of the European Parliament; and appeared on numerous television and radio programs and been featured in numerous newspaper and magazine articles across the globe. His articles on genetically engineered food have appeared in several respected publications, including The Congressional Quarterly Researcher, The Parliament Magazine (a Brussels-based periodical), and The Financial Times. His influential book, Altered Genes Twisted Truth: How the Venture to Genetically Engineer Our Food Has Subverted Science, Corrupted Government, and Systematically Deceived the Public, was released in March 2015 with a foreword by Jane Goodall hailing it as “without doubt one of the most important books of the last 50 years.” Among the other scientists who have praised it are David Schubert, a professor and laboratory director at the Salk Institute for Biological Studies, who has called it Emeritus of Genetics at the University of Western Ontario, who extolled it as a bookthat “should be required reading in every university biology course.” He majored in philosophy at the University of California, Berkeley. Attended UC Berkeley’s law school.

 

G.F. Vegan Tofu Meatballs with Moroccan Tapenade

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil 1 onion, chopped

1 cup chopped onions 2 cups Baby Portobello’s, quartered

1 Tbs. chopped garlic 2 t. minced garlic

1 Tbs. chopped ginger ¼ cup red wine

1 cup grated carrots ¾ t. cinnamon

1 stalk celery, chopped ½ t. salt

2 cups chopped baby Portobello mushrooms 1/8 t. allspice

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar ¼ cup chopped parsley

½ cup fresh parsley ¼ cup toasted pine nuts

2 Tbs tamari 1 Tbs. honey

1 Tbs Aji Mirin (sweet rice wine) 1 can fire roasted tom with chili

¼ cup fresh cilantro Tofu Ball Coating

2 cups fresh spinach 3 Tbs. sesame seeds

1 bunch chives, chopped pinch salt

2 t. baking powder ¾ cup GF Panko Flakes

½ t. pepper

¼ cup sesame seeds Garnish

¼ cup GF panko flakes parsley

2 cups cooked short grain brown rice

1 t. salt

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a heavy skillet, sauté the onions and garlic in a little olive oil until translucent. Add the mushrooms, cinnamon, allspice and salt, and cook down until the mushrooms are soft. Add the red wine and cook that down until the liquid is half. Add the fire roasted tomatoes, honey and pine nuts, and cook for 5 more minutes. Stir in the parsley.

8. Place a few spoonfuls of the tapenade on a serving platter. Place the Tofu balls on top, and spoon a little tapenade on top. Garnish with parsley.

9. Enjoy!

iEat Green - Josh Balk Vice President, Humane Society of the United States - 03.30.17

Josh Balk has led efforts to enact animal welfare policies with many of the world’s largest companies, including Walmart, Wendy’s, Kroger, Denny’s and dozens more. These policies have helped shift the food industry’s reliance on veal crates, gestation crates and battery cages. He's also been a leader in creating and supporting start-up animal-friendly companies, including co-founding Hampton Creek, and guiding venture capital firms and high net worth individuals to invest in this space. Prior to coming to HSUS, Balk worked at Compassion Over Killing (COK) where he conducted investigations into factory farm operations and launched one of our nation’s first advertising campaigns on farm animals. Balk’s work has been covered by the Associated Press, Fortune, CNN, New York Times, Washington Post and dozens of other outlets.

Banana Muffins with Crumb Topping- Vegan and GF

Preheat oven to 350*- Makes 12 muffins

 1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water

 4 medium ripe bananas

 1/2 cup maple syrup

 1/4 cup organic oil ( safflower, canola or coconut oil)

 1 tsp vanilla extract

 2 tsp baking soda

 1 tsp. baking powder

 1 tsp. cinnamon

 1/2 tsp sea salt

 1-½ cups GF, Dairy Free flour

 ½ cup GF oats, ground

 Crumb Topping:

 1/4 cup brown sugar

 3 Tbs. GF, Dairy Free flour

 3 Tbs. GF Oats

 3 Tbs. organic oil

Instructions

1. Preheat oven to 375 degrees and either grease or line a muffin tin with paper

2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5 minutes.

3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and vanilla. Add the flax seed.

4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,baking powder, cinnamon and salt

5. Add the dry ingredients to the wet ingredients, mixing well

6. Fill muffin tins 3/4 full

7. Mix the topping ingredients and sprinkle on top of muffins.

8. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

iEat Green - Acharya Shunya, Author of Ayurveda Lifestyle Wisdom: A Complete Prescription to Optimize Your Health, Prevent Disease, and Live with Vitality and Joy - 03.23.17

ACHARYA SHUNYA is one of the extraordinary teachers of the living, embodied wisdom of Ayurveda. She transmits it through the roots of her ancient family lineage as well as throughout her newest book, Ayurveda Lifestyle Wisdom (Sounds True, February 2017), in which Shunya awakens the power to abiding health, all naturally, with ease. Shunya is the driving force behind Vedika Global, a wisdom school dedicated to awakening health and consciousness by illuminating the sciences of Ayurveda, Yoga, and Vedanta. She is a sought after speaker who delivers keynote addresses at national and international conferences. Shunya is the President of California Association of Ayurvedic Medicine, and is advisor to several noteworthy national and international organizations, including to the Government of India on international Ayurveda and Yoga affairs. She was recognized as one of the “Top 100 Trailblazer of Ayurveda and Yoga in America” by Spirituality and Health Magazine in 2015 and awarded for her Distinguished Service in Ayurveda and Yoga by the California Institute of Integral Studies in San Francisco. Visit www.vedikaglobal.org or www.acharyashunya.com for more information.

 

G.F. Vegan Tofu Meatballs with Soy Sesame Drizzle

1 lb Tofu, pressed to remove water Sauce

2 Tbs Olive Oil ¼ cup Tamari

1 cup chopped onions 1 TBS. fresh ground ginger

1 Tbs. chopped garlic 1 Tbs. brown sugar

1 Tbs. chopped ginger 1 t. sesame oil

1 cup grated carrots 1 t. corn starch (or potato starch)

1 stalk celery, chopped 1 Tbs rice wine vinegar

2 cups chopped baby Portobello mushrooms ¼ t. hot sesame oil (optional)

2 Tbs. Flax seed, soaked in 2 Tbs. apple cider vinegar

½ cup fresh parsley Tofu Ball Coating

2 Tbs tamari ¾ cup GF Panko Flakes

1 Tbs Aji Mirin (sweet rice wine) 3 Tbs. sesame seeds

¼ cup fresh cilantro pinch salt

2 cups fresh spinach

1 bunch chives, chopped

2 t. baking powder

¼ cup sesame seeds Garnish

¼ cup GF panko flakes 1 Tbs sesame seeds

2 cups cooked short grain brown rice ¼ cup cilantro or parsley

1 t. salt

½ t. pepper

1. Sauté onions, carrots and celery, in olive oil with garlic and ginger, until soft.

2. Add Portobello mushrooms and cook 5 more minutes.

3. Add Mirin and tamari and cook for 5 more minutes.

4. In food processor, pulse the parsley and cilantro until fine. Add the tofu and pulse until mixed. Add the sautéed veggies and spinach and pulse until incorporated.

5. Transfer tofu to large mixing bowl and add the brown rice, the chopped chives, the soaked flax seeds, baking powder, sesame seeds, panko flakes, salt and pepper. Mix well.

6. Combine the GF Panko flakes, sesame seeds and salt into a deep pie pan or bowl, Form mixture into balls, and roll in panko mixture. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10-20 minutes.

7. Meanwhile, in a small saucepan over medium-low heat, add soy sauce, rice wine vinegar, ginger, brown sugar, and sesame oil. Mix the 1 t. cornstarch with 1 t. water in small bowl. When the mixture warms up, slowly add in cornstarch-water mixture. Stir occasionally while sauce thickens to gravy like consistency. Remove from heat.

8. Place Tofu balls in medium bowl or on a platter. Drizzle with soy sesame sauce.

9. Sprinkle top of tofu balls with sesame seeds, parsley or cilantro leaves as garnish

10. Enjoy!

iEat Green - Paul Gallay, President of The Riverkeeper - 03.16.17

Paul and the Riverkeeper team work to protect the Hudson River and the drinking water supplies for nine million New Yorkers. An attorney and educator, Paul has dedicated himself to the environmental movement since 1987, when he left the private practice of law and went to work for the New York State Attorney General. In 1990, Paul began a ten-year stint at New York’s Department of Environmental Conservation, where he brought hundreds of corporate and government polluters to justice. Paul subsequently spent a decade in the land conservation movement before becoming Riverkeeper’s President in 2010. Paul is a graduate of Williams College and Columbia Law School and has held a number of teaching positions, including his current appointment with The Beacon Institute/Clarkson University.

 

Black Bean Portobello Mushroom Tamales- GF, Vegan

Makes 50 small tamales, plus 1 qt. of chili (or double the dough for 2x tamales)

1- 6 oz. package of dried corn husks, soaked in hot water for 40 minutes

For the Dough

5 cups masa harina

3 cups hot water

2 cup cold coconut oil

4 teaspoons baking powder

1 TBSP sea salt

2 cup vegetable broth

In a large bowl, stir the masa harina with the hot water until moistened; let cool. In the bowl

of a standing electric mixer, using the paddle blade, mix the coconut oil with the baking

powder and salt at medium speed until fluffy, about 3 minutes. With the machine on, add

the corn masa mix, in golf-ball- size lumps, then drizzle in the vegetable stock and beat the

masa until completely smooth. Increase the speed to high and beat until fluffy, about 3

minutes; the texture should resemble mashed potatoes. Cover the bowl with a damp towel

and set aside until ready to use.

For the Chili Filling:

Olive oil

2 large onions, (or 4 small onions)

1 chopped yellow bell pepper

1 chopped red bell pepper

1 chopped jalapeño pepper

1 chopped Serrano pepper

3 Portobello mushroom

2 cups fire roasted corn (frozen pack)

1 can fire roasted tomatoe with chile

2 teaspoon chili powder

1 teaspoon salt

2 teaspoon cumin

½ teaspoon red pepper flakes

1 teaspoon smoked paprika

1 can organic pinto beans

2 can black beans

1/2 cup chopped cilantro

Using a large heavy skillet (I use my cast iron pan) sauté the onion in olive oil, until

translucent. Add the peppers and garlic and continue cooking until soft. Add the Portobello

mushrooms. Add all the spices and the corn, and cook for 10 minutes, until all of the flavors

come together. Add the beans, fire roasted tomatoes and cilantro. Cook for 10 more

minutes, allowing the flavors to meld. Adjust spices to your taste.

For the Sauce:

1 chopped Red onion

1 small green bell pepper

1 small yellow bell pepper

1 Tb garlic

1 chopped jalapeño

1 Tbsp. tomato paste

½ cup cilantro

¼ cup raw cacao

Salt to taste

1 16oz. jar Hot Organic Salsa

¼ cup dried Chipotle Chiles (reconstituted and pureed)

1 can Fire roasted tomatoes with chili

1 tsp. Cumin

1 tsp. Chili powder

Sauté the onions in oil for a couple minutes. Then add peppers and garlic. Cook for a couple

minutes. Add the Chipotle chiles, tomato paste, the raw cacao and spices for a few minutes

so the flavors will meld. Add the salsa and the can of fire roasted tomatoe. Place all sauce

ingredients into the blender, and blend on high until smooth.

To Assemble the Tamales:

Remove a corn husks from the water and pat dry. Working in batches of 4, lay the husks on

a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of

the husk, creating a rectangle of dough. Leave about 1/2-inch border on the edges. Spoon

about 1 tablespoon of the chili filling in a line down the center of the dough. Roll the husk so

the dough surrounds the chili filling, then fold the bottom under. Use 2 corn husks and rip

them into thin strands, creating pieces of corn twine, to use to tie up the tamales. Tie the

tamales, around the center, using the thin strips of a corn husk. Repeat until all husks, dough

and filling are used.

To Cook the Tamales:

Using a deep stock pot, with a steamer in the bottom, fill the pot with water, just coming up

to the bottom of the steamer. Make balls of tin foil to fill in the side gaps. Cover the steamer

and the tin foil balls with a thin layer of corn husks. Stand the tamales upright on their

folded ends, tightly packed together, securing them with more tin foil balls on the sides to

prop them up. Cover, place over high heat and bring to a boil. Steam for 15 minutes. Reduce

the heat, partially remove the lid, and simmer for 1 ½ hours. Serve the tamales warm with

the sauce on the side.

iEat Green - Michel Pascal, Author, Meditation for Daily Stress: 10 practices for immediate well-being - 03.09.17

Michel Pascal is a French writer, meditation teacher, singer, photographer, and director of spiritual documentaries and plays. Before moving to the United States, Michel lived in the largest monastery in the Himalayas, Kopan Monastery in Nepal. The high master Chepa Dorje Rinpoche (descendant of Marpa) was his meditation teacher for many years. Michel has written 19 books in French about spirituality, including Instants sacrés with His Holiness the Dalai Lama (2008). His latest play, Saint Therese, was an international success having performed 1,000 shows. Michel’s last documentary, Lhamo, The Little Himalayan Girl (the first documentary to be filmed in a Buddhist nunnery), was one of the most successful airings on French television. Michel created a new way of meditation, specifically for daily stress. His unique brand of meditation is practiced at Google, Harvard University, Dharma Yoga Center of New York, Dharma Yoga Center of Los Angeles, and in various schools and large companies in the United States. Michel directs the first meditation program for prisoners, parolees, veterans, soldiers, drug and alcohol abusers in California, Arizona, and New Mexico for the Amity Foundation. Michel created a program for sexually abused women in Los Angeles at the Dharma Yoga Center. With Dr. Denise McDermott, Michel co-created the first Center For Psychiatry + Meditation for Daily Stress in Los Angeles. As a singer, Michel performed his Relax-Sing program at Carnegie Hall in New York. Paul Pesco, the famous guitarist (who has worked with Madonna, Jennifer Lopez, Mariah Carey, Whitney Houston, and others), is producing a new CD of Michel’s unique voice and music. Michel is currently training and certifying a team of teachers in his method of meditation in New York, Los Angeles, Boston, San Francisco, and Johannesburg, among others. His new book, Meditation for Daily Stress, will be published April 2017 by Abrams.

 

Banana Pear Torte- GF + Vegan

Preheat oven to 350

 1 Tbs ground flax seeds, mixed with 1 Tbs. apple cider and 1 Tbs. water

 4 medium ripe bananas

 1/2 cup maple syrup

 1/4 cup organic oil ( safflower, canola or coconut oil)

 1 tsp vanilla extract

 2 tsp baking soda

 1 tsp. baking powder

 1 tsp. cinnamon

 1/2 tsp sea salt

 1-½ cups GF, Dairy Free flour

 ½ cup GF oats, ground

 3 ripe pears

 2 Tbs. brown sugar

Instructions

1. Preheat oven to 350 degrees and spray tart pan with oil

2. In small bowl, dissolve the flax seed, water and apple cider vinegar. Let set for 5

minutes.

3. In large mixing bowl, mash the bananas, and mix with the maple syrup, oil and

vanilla. Add the flax seed.

4. In another bowl, combine the dry ingredients, the GF flour, GF oats, baking soda,

baking powder, cinnamon and salt

5. Add the dry ingredients to the wet ingredients, mixing well

6. Pour batter into tart pan

7. Peel and slice the pears, and then arrange in concentric circles around pan

8. Sprinkle with the brown sugar

9. Bake for 40 minutes or until a toothpick or knife comes out clean. Let cool before

cutting