iEat Green with Bhavani

iEat Green - Amanda Terillo, Registered Dietician - 12.15.16

Amanda Terillo is a Registered Dietitian practicing in Central Virginia. Throughout her career she has worked with clients who had various medical issues nsuch as cardiovascular disease, high blood pressure, renal disease, liver disease, cancer, diabetes and weight management. Amanda does not believe in diets, but in creating eating habits that fit into your lifestyle for long-term success. She helps her clients achieve health and wellness through a functional and integrative approach to nutrition. In addition to working with patients, she is an advocate for sustainable agriculture to help improve the food system. Amanda completed her Master's Degree in Sustainable Food Systems from Green Mountain College in Vermont. This degree provided her the opportunity to pursue her passion in environmental nutrition. Her hobbies include cooking, reading, hiking, beekeeping and gardening.

 

Red Lentil Soup with Pomegranate

2 cups red lentils, rinsed

3 organic potatoes, cubed

10 cups water

3 Tbs. olive oil

1 onion, chopped

2 carrots, chopped

1 turnip, chopped

1 cup celery, chopped

1 Tbs. minced garlic

2 Tbs. grated ginger

3 Tbs. tomato paste or ketchup

1 Tbs. lemon

1 t. cumin

3 t. salt

1 t. pepper

1/2 t. red pepper flakes

Pomegranate for Garnish Rinse the lentils and put in a large pot with the water, turnip, and potatoes. Bring to a boil. Meanwhile, sauté the onions, celery, carrot, ginger, and garlic in olive oil for 5 min, or, until soft. Add the vegetables to the pot of lentils. Add the tomato paste, lemon juice, cumin, salt, and pepper. Simmer for 40 minutes until lentils and potatoes are soft. Puree the soup with immersion stick, and taste. Adjust salt and pepper, as desired. Garnish with pomegranate seeds and serve hot.

iEat Green - Marie Oser - 12.01.16

Marie Oser is a best-selling author and healthy lifestyle expert with a focus on nutrition and its role in disease prevention. Vegetarian since 1971 and vegan since 1990, Marie left a career in television advertising to pursue her interest in food, health, nutrition and the environment. Marie is President, Host and Executive Producer of VegTV (www/vegtv.com) and has been producing content since 2001. She is also Managing Editor at Ecomii, a leading environmental site with a popular blog channel, The Food and Health Alternative. http://bit.ly/1jjvqJ6 Marie Lives in Southern California. The Skinny on Soy is her fifth book. Website: www.vegtv.com Facebook Page: https://www.facebook.com/VegTV/ Twitter handle: https://twitter.com/vegtv 

 

Cranberry-Orange Sour Cream Coffee Cake

Servings: 24-30 squares

Ingredients

Cake:

 6 cups organic all-purpose flour

 1 Tablespoon baking powder

 2 teaspoon baking soda

 1 teaspoon table salt

 3 cups sour cream, room temperature

 4 teaspoons vanilla extract

 1 teaspoon lemon extract

 3 sticks unsalted butter, softened

 2 cup granulated sugar

 1 cup packed dark brown sugar

 6 large eggs, room temperature

 1 cup chopped walnuts, toasted

 3 cups whole cranberry relish with orange zest (recipe on my website)

Glaze and Crumb Topping

 2 cup powdered sugar

 3 Tablespoon Orange Juice

 Mix together 2 cups brown sugar, 2 cups walnuts, 1 cup oats, 1 cup flour, pinch of salt and 1 stick

of butter.

 Directions

 Preheat oven to 350 degrees F. Line a chaffing pan with parchment paper. Grease and flour well.

In a bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix sour

cream, lemon extract and vanilla.

 Using an electric mixer, cream the butter, and both sugars together until fluffy and light, about 2

minutes. Add eggs, one at a time. Scraping down bowl after each addition. Add half the flour

mixture, then all of the sour cream, then remaining flour. Mix until fully incorporated. Fold in

walnuts. Spread ½ of the batter in the pan. Spread the cranberry relish over. The batter. Add the

remaining batter on top.

 Gently run a skewer or thin knife through batter to swirl the cranberry relish into the batter.

 Bake cake until knife inserted in center comes out clean, approx. 50-60 minutes. Let cake cool in

pan on a wire rack for 10 minutes before removing from pan. Let cool completely.

 Whisk together confectioners' sugar and orange juice until glaze is smooth. Pour glaze over cake

and sprinkle crumb topping. Gently press crumb topping into the glaze until it sticks. Let stand

until glaze sets, about 10 minutes.

 Cut into squares, and put into paper cup liners

iEat Green - Katherine Soll -11.17.16

 

Founder and Executive Director of Teens for Food Justice, Kathy Soll believes that all New Yorkers should be committed to ending hunger, food insecurity and poor nutrition in one of the world’s greatest cities and that connecting youth to this mission and each other is a critical part of that achieving that goal. Teens for Food Justice was built on the concept that hands-on volunteering and helping others builds character and creates a unique level-playing field where people of all backgrounds can contribute equally through hard work and commitment, something hard to find in an increasingly polarized, stratified world. She also believes that service is a powerful tool for tapping young people’s talents, resources, and abilities, helping them flourish and work productively with others, and that youth who help solve social problems become more positive, engaged, hopeful adults who remain active throughout their lives on behalf of social change. Prior to forming Students for Service in 2010, she raised and educated two children in New York City’s public and independent school systems, serving in various leadership capacities within their schools’ PTAs and other community organizations. A lifelong New Yorker, she has also worked in the for-profit sector in management and marketing.

Cashew Chèvre Cheese

To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):

Ingredients:

- 1 cup Organic Brown Rice (can use millet, quinoa or other whole grain)

- 6 cups filtered water

Directions:

1. Put the grains in a large glass jar and add water.

2. Cover with sprouting lid or cheesecloth, secured with rubber band.

3. Let soak for 12 hours. Drain and rinse. Cover with cloth and place upside down at an angle, in warm spot,

allowing the grains to continue draining.

4. Rinse the grains twice a day with water, draining each time until the grains have begun to sprout. This will

take about three days for brown rice. Time will vary depending on which grain and temperature of the

environment. Once you see a tail on the grains, it is time to culture them.

5. Culture the rejuvelac by dividing the sprouted grains equally between two glass jars. Cover the grains in each

jar with three cups of filtered water. Place a piece of fresh cheese cloth, secured with a rubber band, over

each jar and let it sit for three days in a warm spot until the water turns cloudy and white, and has a tart,

lemony flavor.

6. Pour the liquid through a strainer into clean glass jars. Compost the grains and use the liquid to make the

cheese. The rejuvelac can be saved in the fridge for up to four weeks.

To Make the Basic Cashew Cheese:

Ingredients:

- 2 cups raw cashews, soaked in water for 5-8 hours

- pinch of salt

- ¼ - ½ cup of Rejuvelac

Directions:

1. Process the cashews with salt and ¼ cup rejuvelac in blender on high, until smooth.

2. Add up to ¼ cup more rejuvelac if needed to process cashews.

3. Transfer to a clean glass bowl and cover. Let rest at room temperature for 8-36 hours (the longer the cashew

cheese sits, the sharper the flavor will be). The cheese will thicken as it cultures.

To Make the Cashew Chèvre Cheese (2 varieties; fresh herbs and garlic-sundried tomatoes):

Ingredients:

- 1 TBS Nutritional Yeast Flakes

- ½ teaspoon salt

- ¼ cup, chopped and packed fresh herbs

- 1 tsp chopped garlic

- 6 sundried tomatoes

Directions:

1. Add the Nutritional Yeast and salt to the Basic Cashew Cheese.

2. For the herb variety; chop a variety of fresh herbs (I used parsley, sage, thyme, and tarragon). Depending

on the size of the Chèvre log you want to make, will vary the size of the cheese cloth. I used a piece of cheese

cloth that was 8” x 5” and covered the center section with the herbs leaving a inch on all sides.

3. Spoon the cashew cheese (now Chèvre) in a line down the center of the herbs. Using the cheese cloth, wrap

the herbs around the Chèvre cheese creating a log shape. Tie both ends with twine and refrigerate for 6-8

hours until firm.

4. For the garlic and sundried tomato variety; line a small bowl with cheese cloth. Puree six sundried

tomatoes until smooth and spread over bottom of bowl on top of cheese cloth. Add 1 tsp chopped garlic to ½

cup of the cashew Chèvre cheese. Put the ½ cup Chèvre cheese with garlic on top of the sundried tomatoes in

bowl. Smooth out the top and cover with the sides of excess cheese cloth. Refrigerate for 6-8 hours. Use the

cheese cloth to help unmold the cheese from the bowl.

5. Place on cheese board and garnish with fruit and crackers!

iEat Green - Clark Barlowe- Heirloom Restaurant - 11.10.16

Clark began his culinary career in his hometown of Lenoir, NC, where his family, which can be traced back 7 generations in North Carolina, was a constant source of inspiration for traditional Southern cooking techniques and ingredients.  Before attending Johnson and Wales in Charlotte, NC, Clark worked at a small local eatery, Bud’s Pub, in Lenoir.  While attending culinary school in Charlotte, Clark worked for legendary Charlotte restaurateur Frank Scibelli at Mama Ricotta’s.  Clark also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain.  Clark name his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Che Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.  Clark has also appeared on The Food Network’s Chopped and Beat Bobby Flay.  He was most recently responsible for revamping North Rock Restaurant in Bermuda before returning to North Carolina to open his dream restaurant- Heirloom.  With a passion for changing food culture in the United States, Clark spends his time as an active member of several non-profits in Charlotte.  He served as a board member of Green Teacher Network (GTN), which works to advance academics, health and sustainability through school gardens and outdoor learning.  GTN collaborates with over 30 area organizations in support of school gardens, composting, and growing natural environment. They maintain a network of over 2,000 educators throughout 185 schools in the Charlotte area. Clark is also a founding member of the Mecklenburg Community Food Health Coalition, which brings together partners from the private and public sectors, including the Mecklenburg County Department of Public Health, to deal with food policy issues in Mecklenburg County. Clark is also an adjunct professor in Regional American Cuisine, Contemporary Cuisine, and Latin Cuisine at the International Culinary School at the Art Institute in Charlotte, NC.  With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.

 

Three Bean Portobello Mushroom Tamales- GF, Vegan

Makes 25 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

2 ½ cups masa harina

1 ½ cups hot water

1 cup cold coconut oil

2 teaspoons baking powder

1 ½ teaspoon sea salt

1 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 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 can organic pinto beans

1 can organic kidney beans

1 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 all of the

spices, the Serrano peppers and the corn, and cook for 10 minutes, until all of the flavors

come together. Add the beans and cilantro. Cook for 10 more minutes, allowing the

flavors to meld. Adjust spices to your taste.

For the Sauce:

1 small green bell pepper

1 small yellow bell pepper

1 chopped jalapeño

1 chopped Serrano

1 chopped Red onion

½ cup cilantro

¼ cup cacao nibs

Salt to taste

1 can Fire roasted tomatoes with chili

1 Tb garlic

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 - Sally Edwards- Chemical Footprint Project - 11.03.16

Dr. Sally Edwards has many years of experience in engaging a wide range of stakeholders to promote the environmental health of communities and develop safer and greener products. She is a senior research associate at the Lowell Center for Sustainable Production at the University of Massachusetts Lowell. She is a co- founder of the Chemical Footprint Project, which is designed to recognize corporate leadership in the use of safer chemicals. Sally facilitates the work of the Green Chemistry and Commerce Council’s Retailer Leadership Council, whose mission is to promote safer chemicals, materials and products across retail supply chains. Eight major retailers are active participants in the RLC. Sally also serves on the board of directors for Women’s Voices for the Earth. Sally holds a MS in Environmental Health Science from Harvard University and a BA in Human Biology from Stanford University. She completed her doctorate in Work Environment at the University of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design in the Global Doll-Making Industry, was published in 2009.

Stuffed Delicata with Vegetables and Wild Rice

Pre-heat oven to 375 degrees.

Ingredients

4 zucchinis or summer squash, inside scooped out and diced

1 onion, chopped

2 carrots, diced

1 Tbs. chopped garlic

2 t. grated ginger

2 peppers, diced

1 ½ cups broccoli florets

2 small baby Japanese eggplants, diced and steamed

1 can Canneloni beans, drained and rinsed

1 cups cherry tomatoes

1 cup baby Bella mushrooms, quartered

½ cup white wine

1 ½ cups kale, chopped

1 t. cumin

3 Tbs. tamari

Olive oil

1 t. salt

½ t. pepper

1 Tbs. chopped cilantro

2 Tbs. chopped parsley

2 cups cooked wild rice

1. Cut squash in half lengthwise. Brush with olive oil. Lay face down and roast in 375 degree oven for

15 minutes. When soft, remove from oven and let cool.

2. Meanwhile, sauté onions in olive oil till translucent, with garlic and ginger. Add carrots and cook for

4 minutes. Then add broccoli, steamed eggplant and peppers. Cook for 5 more minutes.

3. Add Canneloni beans, cherry tomatoes and mushrooms.

4. Add the kale and white wine.

5. Add tamari, salt, pepper and cumin. Continue cooking for 5 more minutes.

6. Add the Wild Rice, parsley and cilantro

7. Fill zucchinis with vegetable mixture.

8. Bake at 375 for 15 minutes.

iEat Green - Patrick Holden - 10.27.16

Patrick Holden is the Founding Director of the Sustainable Food Trust, whose mission is to promote international cooperation between all those involved in sustainable food production. Previously, he was the founder and director of the British Organic Farmers, which merged into the Soil Association. He served as the Director of that organization from 1995-2010, before starting The Sustainable Food Trust. Patrick studied biodynamic agriculture and started a community dairy farm in West Wales in 1973.  It is now the longest established organic dairy farm in Wales, with a herd of 75 Ayrshire cows - the milk from which is made into an award winning cheddar-style cheese by his family. He received a CBE (COMMANDER OF THE ORDER OF THE BRITISH EMPIRE) for services to organic farming in 2005.  Patrick is an advisor to The Prince of Wales’s International Sustainability Unit, Patron of the Biodynamic Agricultural Association, the Living Earth and the Soil Association’s Land Trusts and International Ambassador of the Soil Association.

Vegan Pumpkin Cheesecake

 

Crust ingredients:

1 cups macadamia nuts                                                                                                                               

1 cup raw almonds                                                                                          

1 cup dates 

½ cup dried, unsweetened coconut

1 pinch sea salt 

¾ t. ground ginger

 

Filling:

3 cups cashews, soaked in water for 3 hours

¼ cup lemon juice

1 can organic pumpkin (or substitute 2 cups steamed pumpkin)

1 t. cinnamon

½ t. ginger powder 

¼ t. ground cloves

1/8 t. allspice

1/8 t. nutmeg

¼ t. salt

3/4 cup maple syrup

3/4 cup coconut oil

1 tablespoon vanilla

½ cup of water

 

Topping

1 cup pecans- chopped fine

¼ cup maple syrup

 

Directions

1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder

2. Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge

3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth. 

4. Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.

5. Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer. 

6. Remove the cheesecake from freezer 15 minutes before serving 

iEat Green - Andrianna Natsoulas - 10.20.16

Andrianna Natsoulas has been a social and environmental activist for over two decades. She has created and implemented programs at several organizations, including Greenpeace, Food & Water Watch and the Northwest Atlantic Marine Alliance. Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees to protect fishing rights, fight trade agreements and build alliances. She has developed policy initiatives at the federal and regional levels to ensure farmers and fishermen can provide local and culturally appropriate food to their communities. She also wrote the book, Food Voices, Stories from the People Who Feed Us, which tells the stories of farmers and fishermen across five countries. In August of 2016, Andrianna joined NOFA-NY as the Executive Director and now lives in the beautiful Hudson Valley.

Seitan Oreganata with Broccoli Rabe and Sundried

Tomatoes over Spaghetti

1 - 8 oz. package of seitan, cut thin on the diagonal

olive oil

1 Tbs. chopped Garlic

1 Tbs. Tomatoe paste

1 t. dry oregano

1 t/ dry basil

2 Tbs. white wine

1 large bunch of broccoli rabe (can substitute regular broccoli if you do not like broccoli rabe)

olive oil

2 Tbs. chopped garlic

3 twigs of fresh oregano

1 t. dry basil

2 Tbs sundried tomatoes in oil

2 cups cherry tomatoes, cut in half

¼ cup white wine

Salt and pepper to taste

2 Tbs. Pine nuts (optional)

1 lb spaghetti or linguine of your choice, cooked al dente 

Slice the seitan and lay it out on a dish towel to dry. In a wok, sauté the seitan in olive oil until it starts to brown. Add the garlic, and cook for one minute with the seitan. Push the seitan to the sides of the wok, and add the tomato paste to the center. Let it cook for a few minutes, and then add the white wine, oregano and basil. Toss the seitan in the wok with the tomato paste and herbs, and let cook for a few minutes, to absorb the flavor. In a small bowl, remove the seitan from the wok and set aside. Meanwhile, cut the bunch of broccoli rabe into about 2” pieces. Cover the bottom of wok with olive oil. When hot, add the broccoli rabe and garlic, and cook for 2 minutes until bright green in color. Add the white wine, sundried tomatoes and cherry tomatoes, and cook down for a few mintes. Add the oregano and basil and toss. Return the Seitan to the wok, and toss in. Toss pasta with a little olive oil and cover with the Seitan Oreganata and Broccoli Rabe Sauce. Garnish with Pine nuts if desired.

iEat Green - Junie Moon - 10.13.16

Junie Moon Schreiber is a professionally trained actress, and a licensed acupuncturist, but her passion and what she does full time, is being a life coach. Junie Moon helps people create a life that is passionate, authentic, and fulfilling by teaching them how to turn down the volume on their inner critic – which allows them the freedom to do whatever they dream possible. She is a Certified Shadow Work® Facilitator, Transformational Coach, creator of the Mission IS-possible Transformation Program, co-author of the Amazon #1 Best-Selling book, “Journey to Joy”, host of “Life Out Loud” TV, and producer of the recently released short film “Shed the Shame”. Junie Moon helps people step powerfully into their soul purpose with grace and ease and absolutely adores seeing people embrace life fully, bringing them better jobs, healthier relationships and abundance.

Healing Squash Soup with Miso and Ginger

16 cups water

1 butternut squash (8 cups cubed)

¼ cup minced garlic

¼ cup minced ginger

1 organic onions, chopped

¾ cup red miso

2 Tbs coconut oil

2 carrots, chopped

2 celery, chopped

3 t. salt

1-½ t. white pepper

1 cup apple sauce

2 Tbs. apple cider vinegar

2 Tbs. Pomegranate Molasses

parsley and lemon for garnish

In large pot, bring 16 cups of water to a boil with the butternut squash in it. Meanwhile, sauté the onions, carrots and celery in the coconut oil, with the ginger and garlic, for about 10 minutes, until soft. Add the vegetables to the pot of soup, and continue cooking for 10 more minutes. Remove 2 cup of broth and in a separate bowl or measuring cup, dilute the ¾ cup of miso. Add the miso mixture back into the soup pot. Add the salt, pepper, apple sauce, apple cider vinegar and pomegranate molasses. With an immersion blender, purée the squash and vegetables until smooth. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Garnish with chopped parsley and serve with a lemon wedge. Can add noodles and more vegetables if desired.

Enjoy!

iEat Green - Pietro Guerrera - 10.06.16

After receiving a BA in Marketing and MSC in General Management, Pietro worked for big Multi-national Corporations such as Kraft Food, Kimberly Clark and Sutter S.P.A. in marketing and product innovation. In 2014, he moved to Edinburgh to join the International MBA program @ Edinburgh University Business School. Following school, he worked for Somfy Group (one of the leading company in home automation) as a marketing consultant. In December, 2015, he joined Eattiamo as their General Manager, a startup created with 3 former highschool mates. Here he can combine his professional skill with his passion for food.

Butternut Squash Latkes

¾ cup Besan (chick pea flour) or other gluten free flour

¼ t. baking soda

½ cup corn starch

¾ cup cold water

1 large onion, cut into slivers (2 cups)

2 cups grated potatoes, water squeezed out

2 cups grated butternut squash,

½ t. ground cloves

1 t. ground cardamom

¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro)

1 ½ t. salt

Oil for frying

In large bowl, make a batter with the chick pea flour, baking soda, corn starch and water. Add the spices. Then add the rest of the ingredients. Dropm by spoonfuls into deep fryer or skillet with hot oil. If using skillet, turn them latkes over when golden brown on one side, and fry the other side until golden brown. Remove from pan or deep fryer and drain on paper towel. *I usually try one first, to adjust salt to taste Serve with mango chutney, tamarind chutney, arugula pesto and apple sauce.

iEat Green - Janine Mori - 09.29.16

Make Longevity Happen!

Janine is a longevity expert and founder of Panoramic Living. Panoramic Living provides a comprehensive view of life that helps you understand and implement the evidence based principles of healthy happy aging. Janine's experience spans twenty plus years implementing programs to enhance client experience at all levels: individual, employee, company and customer. As a consultant, motivational speaker and Blue Zone® Coach⃰, Janine challenges organizations and individuals to examine daily life practices, and motivates them to implement high-impact change with positive, sustainable results. Janine currently serves and President of Gerontology Professionals of New York (GPNY). She has previously served as President of Senior Umbrella Network of Nassau (SUN), as Vice-Chair of the Long Island Family Caregivers Coalition (LIFCC) and Director of Programs for the Long Island Center for Business and Professional Women. The Blue Zone project began as a National Geographic expedition to identify places in the world where people have the greatest longevity and is now a plan for living longer

Stuffed Squash with Tofu and Summer Vegetables

Pre-heat oven to 375 degrees.

3 flying saucer squash, (or acorn squash)

cut in half and hollowed out

1 onion, sliced into slivers

1 baby Japanese eggplants, diced

1- 15 ounce package of extra firm tofu

1 Tbs. ginger, grated

2 Tbs garlic, minced

2 carrots, diced

10 large white mushrooms, sliced (can

substitute shitake or Portobello)

3 long cooking peppers, diced

2 cups chopped packed greens (Chard,

Kale, Mizuna etc.)

1-1/2 cup broccoli florets

2 cups assorted cherry tomatoes

Olive oil

Salt and pepper

¼ cup Marsala Wine

2 Tbs Tamari

1 t. thyme

½ t. Rosemary

¼ t. red pepper flakes

Parsley, chopped

Directions;

1. With a spoon, remove the seeds of the squash, so that you are hollowing out the center. Lay them out in a casserole pan, face up, with just enough water to cover bottom of pan. Brush with a little olive oil and sprinkle with some thyme, rosemary and salt. Roast in oven for 30 minutes, or until soft when pierced with a fork.

2. Meanwhile, cut tofu lengthwise into 3 pieces, and lay out on ½ of a dish towel, and cover with other half of dish towel. Press down lightly, to absorb water. Cut into cubes.

3. In a wok, sauté tofu in olive oil for 5 minutes, without turning, to allow tofu to get golden brown. Then turn, allowing other side to get golden brown. Add more oil if tofu is sticking to pan.

4. Add onions, ginger and garlic and sauté for 5 more minutes, until onions are translucent.

5. Add the carrots, eggplant, thyme, rosemary and red pepper flakes, and continue cooking for another few minutes.

6. Add the peppers, mushrooms, and greens, and continue cooking until soft.

7. Add the broccoli and tomatoes, and let it cook down until the broccoli is soft.

8. Add the tamari and the Marsala wine, along with salt and pepper to taste. Add more tamari or salt, if desired. Allow flavors to meld together.

9. Stuff the squash with vegetable mixture. Bake covered for 15 minutes, allowing the flavors from the vegetables to infuse the squash. Don’t over cook! Remove from oven and serve on a platter, garnished with oranges or flowers.