iEat Green with Bhavani

Ellen Gustafson - Nourishing the Planet at the Green Space - 05.14.15

Ellen Gustafson is a sustainable food system activist, author, innovator and social entrepreneur. Her first book, “We the Eaters: If We Change Dinner, We Can Change the World” was published by Rodale Press in May 2014. She is the Co-Founder of Food Tank: the Food Think Tank, which is run by President Danielle Nierenberg. She is also founder of a small sustainable home goods company called the Apron Project. Before the launch of Food Tank, Ellen founded the 30 Project, a campaign that has helped to change the conversation about the global food system by connecting hunger and obesity. She is also the creator of the ChangeDinner campaign and HealthClass2.0, which are helping individuals change the food system at dinner tables and in schools.

           Preserved Lemon Tapenade over Fish or Tofu

Ingredients

2 tbsp olive oil 1 onion, small dice 1tbsp garlic, minced 2 carrots, small dice 1 Japanese eggplant, chopped 1 yellow bell pepper, sliced and halved ½ tsp saffron 2 tbsp boiling water 1 can diced tomatoes 2 preserved lemons, diced 1 tbsp parsley, chopped ¼ c capers, drained ½ c olives, chopped Salt and pepper to taste

For fish or tofu marinade: 1 preserved lemon, diced 1 tbsp chopped parsley 1 tsp garlic, minced 1 tbsp olive oil 2 eggs, beaten 1 c flour (gluten-free flour can be substituted) salt and pepper 1 lb of fish (such as flounder or red snapper) or 1 block of tofu

Preparation

For marinade: puree first 4 ingredients for marinade in mini food processor. Spread over fish filets or sliced tofu (1/4 inch thick slices) and let sit for 30 minutes.

Heat the olive oil under medium heat and add the onion. Sauté the onions until translucent for 5 minutes, then add garlic and sauté 2 minutes.

Add the carrots and eggplant and sauté until tender, add more oil if necessary. Add the pepper and sauté another 3 minutes.

In a small bowl, pour 2 tbsp boiling water over saffron and let sit for 5 minutes.

Add the diced tomatoes, preserved lemon, capers, parsley and olives and sauté another 3 minutes.

Turn off heat and add salt and pepper to taste.

Using two pie plates, one for the beaten eggs and one for the flour, dip the fish or tofu into flour, then the egg, then flour again. Saute in olive oil until golden brown on both sides. Remove from heat, cover with tapenade, and serve immediately.

 

Margaret Gray, Author of “Labor and the Locavore: The Making of a Comprehensive Food Ethic” - 05.07.15

This week, my guest on the Progressive Radio Network is Margaret Gray, an Associate Professor at Adelphi University in Political Science, and author of; Labor and the Locavore: The Making of a Comprehensive Food Ethic. Margaret, or Maggie, as her friends call her, took a long look at the local food movement, to see whether the unfair labor practices, that exploit immigrants and are rampant in factory farms and industrial agriculture operations, are also prevalent in small family farms in our local Hudson Valley food movement. I was very surprised and disappointed to find out that many of the same exploitative practices,  where undocumented workers from Mexico and Central America endure horrible living conditions, and live in fear of getting fired or deported if they so much as ask for a raise. And these local farms are the farms supplying our CSA’s, farmers markets and sustainable restaurants. Please join me on Thursday to learn more about how we can all help to make the Good Food Movement a movement that incorporates fair labor practices into the concept of a Sustainable Food Movement. By the way, fair labor practices is built into the tag line of the Slow Food Movement: Good Clean and Fair!  Just another reason why I love the Slow Food Movement!

Roasted Butternut Squash Coconut Cream Soup

2 Butternut Squash, cut in half, seeds removed 1 Tbs minced garlic 3 Tbs minced ginger 2 t. salt 2 t. cardamon 3 t. cumin 2 t. curry powder ½ t. cinnamon 1 t. tumeric

Juice of 2 limes 1 Onion, chopped 4 carrots, chopped 2 potatoes, cut into chunks 1 can coconut milk ¼ cup maple syrup (optional) 12 cups water Parsley or cilantro (optional)

Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add enough water to cover the squash by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired. Adjust spices and salt to taste. Garnish with parsley or cilantro.

iEat Green - Lauren Groveman, Author of Strengthening Lives Through Cooking and Baking - 04.30.15

My guest is Lauren Groveman, a fellow chef and culinary professional, with a deep commitment to promoting the nurturing, loving dimension of thoughtfully prepared and shared home cooked meals to help heal and restore even the most hectic household and/or fragmented family. Lauren is also an award winning author, television and radio host, recipe developer and teacher. She is the President and Founder of the not-for-profit company called Hands-On-Food, Inc., which teaches culinary arts and life skills, along with empowerment concepts, to high-risk individuals, including incarcerated female inmates on Rikers   Island, where she, through her company, built a teaching kitchen in the female high-school facility. She taught on Rikers Island for 11 years, before leaving there to create a culinary program in a Brooklyn facility, for female adolescents. Please join me in welcoming Lauren, and learning more about her cooking style and non-profit work.

Vegan Reuben- Makes 2 sandwiches

1- 8 oz. block organic tempeh, cut into thin slices

Olive Oil or Safflower oil

Tamari (to taste)

1 cup Organic Sauerkraut, drained

½ cup Daikon Kimchi

Vegan Mayo

Organic German Mustard (or for a sweeter option, try Honeycup Mustard)

4 slices of your favorite bread

Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total. Sauté each slice in oil until golden brown, turn over and repeat on other side. When both sides are golden, sprinkle with tamari in the hot pan and allow it to sizzle and coat the tempeh. Remove from pan and lay out on paper towel to absorb the oil. Wipe out pan to use again.

Chop the daikon kimchi into smaller pieces and combine with the sauerkraut. Cook over medium heat until hot.

Toast the bread and spread each slice with vegan mayo and mustard. Divide the tempeh between the two sandwiches, top with the sauerkraut mixture, and enjoy!

Anna Lappe, Co-Founder of The Small Planet Institute and Author of “Diet for a Hot Planet” - 04.23.15

I am very excited to have Anna Lappe as my guest this week, on the Progressive Radio Network. Anna is the co-founder of the Small Planet Institute as well as the Small Planet Fund, and the daughter of Francis Moore Lappe, who wrote Diet for a Small Planet, the first book I read that inspired me to give up meat when I was 16! She is currently the head of the Real Food Media Project, which is a new initiative to spread the story of the power of sustainable food using creative movies, an online action center, and grassroots events. One of the films we showed at the LI Food and Film Feast, Do We Need Industrial Agriculture to Feed the World, was produced by, and starred Anna as the narrator. Her latest book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, was named by Booklist and Kirkus as one of the best environmental book’s of the year. Anna is also the co-author of Hope’s Edge, which chronicles social movements fighting hunger around the world, and Grub: Ideas for an Urban Organic Kitchen, showcasing the ecological and social benefits of sustainable food with seasonal menus from chef Bryant Terry. I hope you can all join me, as I interview Anna!

Escargot Pasta with Eggplant and Shaved Parmesan Cheese

1 lb. escargot pasta (lumache rigate)

1 onion, chopped

3 cloves garlic, chopped fine

1 bunch broccoli, cut into bite sized florets

3 carrots, peeled, sliced into half moons

1 ½ Japanese eggplants, chopped

½ c grated Parmesan cheese

1 lemon, juiced

Olive oil

¼ cup fresh Italian parsley, chopped

Salt and pepper to taste

Shaved Parmesan, for garnish

Cook pasta according to directions, al dente.

Meanwhile, cover bottom of large wok with olive oil. Add onion and cook until translucent, then add eggplant and carrots. Cook for 5 more minutes, adding more olive oil, as necessary. Add broccoli and cook for 5 more minutes until vegetables are tender.

Turn off flame. Add shredded cheese, lemon juice, parsley and salt and pepper to wok and stir to combine. Add pasta to the wok and toss.

Place on platter.  Garnish with fresh parsley and shaved Parmesan. Serve immediately.

iEat Green - Beth Fiteni, from Green Inside and Out - 04.16.15

This week my guest is Beth Fiteni, from Green Inside and Out. A few years ago, Beth joined me on the show to share her expertise on “Green Lawn Care”, but this time I have invited her on to talk about her latest published paper on “Green Dry Cleaning.” We all see posted in the windows of our local dry cleaners, “Organic Dry Cleaning” or “Eco-Friendly Dry Cleaning”, but what does that really mean? Is there a difference between one type or another? Most of us don’t know,  and most of us don’t have the time to research the issue, but thanks to Beth’s latest paper, she did the research for us! Please join me to find out what you need to know about dry cleaning, and making the right choice!

Matzo Strada with Spinach and Gruyere Cheese

Ingredients

2- Packages of organic frozen chopped spinach

2 onions, chopped

3 Tbs olive oil

1 t. salt

½ t. pepper

3 Tbs fresh dill

¼ t. nutmeg

9 pieces of matzos

3 cups grated Gruyere

1 cup finely grated Parmigiano-Reggiano

1 dozen eggs

3 cups organic milk

3 Tbs Dijon Mustard

Directions

Run spinach under hot water to defrost, and squeeze handfuls of spinach to remove as much water as possible. Sauté onions in olive oil until translucent. Add spinach, dill, ½ t. salt and ¼ t. pepper. 

Whisk together eggs, milk, remaining salt & pepper and mustard.

Spray with oil a large, deep casserole dish. Break 3 pieces of matzo and spread on bottom of dish. Sprinkle 1/3 of the spinach mixture, 1/3 of the Gruyere cheese and 1/3 of the Parmigiano-Reggiano cheese on top of the matzo. Repeat twice more. Pour the egg mixture evenly over the top, and let the casserole sit in the refrigerator over night.

 

Remove casserole from fridge and let stand at room temperature for 30 minutes. Pre-heat oven to 350’ degrees. Bake for 45-50 minutes, until egg mixture is set.

iEat Green - interview with Patty Lovera - 04.09.15

My guest is Patty Lovera, the Assistant Director of Food and Water Watch. Patty coordinates the “Food Team” and is an expert when it comes to the issues of GMO’s, antibiotics and hormones in out foods. Please join me on Thursday, to hear the latest news about what is going on in our food system.

Tofu Cutlets with Cherry Tomatoes, Capers and White Wine

1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices ½ cup panko flakes ½ c breadcrumbs 2 eggs ¼ t. salt ¼ t. pepper 3 Tbs. Olive Oil 2 Tbs. garlic, minced

½ onion, diced 1 shallot, minced 1 pint heirloom cherry tomatoes, quartered 2 Tbs. capers 1 Tbs. chopped parsley ¼ c white wine Salt and pepper to taste

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

Combine breadcrumbs, panko flakes, salt and pepper in a shallow dish. In another dish, beat the eggs. Dip tofu slices in the egg and then breadcrumbs.

Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, sauté the pieces of tofu until golden brown on both sides. Wipe out pan, add more oil and repeat with remaining tofu. Remove from pan and place on paper towel to absorb oil.

Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and sauté onions, shallot and garlic on medium heat for 5 minutes. Add capers, and tomatoes. Cook for 3 minutes, until tomatoes soften, add wine and cook for 2 minutes, add salt and pepper to taste.

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped parsley.

iEat Green - Ben Simon from the Food Recovery Network - 04.02.15

This week, on the Progressive Radio Network, I am very excited to bring back Ben Simon, the founder of Food Recovery Network. I first met Ben in February, at the Food Tank Summit in DC, and was moved by his passion and commitment to food recovery and the problem of food waste. At the time, he joined me for a mini interview from the Summit, but there was so much more we needed to discuss, that I knew then, I would need to bring him back for the full hour. While a student at the University of Maryland, Ben was shocked by the amount of food that was being wasted, and he knew the same situation existed in universities across the country, so he set out to do something about it. please join me to see an example of what one passionate person can do to change the world!

Roasted Stuffed Acorn Squash

Pre-heat oven to 375 degrees.

Ingredients

2 acorn squash, cut in half, seeds removed,1 onion, cut into slivers 6 carrots, assorted colors, cut into chunks 6 oz. baby bello mushrooms, sliced 2 cups broccoli, small florets 1 Tbs. minced garlic 1 Tbs. minced ginger ½ bunch asparagus, cut into 1” pieces

Olive oil1 Tb. tamari 1 Tbs. aji mirin 2 Tbs chopped parsley ¼ t. cinnamon ¼ t. salt ½ t. Thyme 1/8 t. allspice

1. Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat.
2. Brush with olive oil. Lay face down in casserole pan. Roast in 400 degree oven for 20-30 minutes. When soft, remove from oven.
3. Meanwhile, sauté onions in olive oil till translucent. Add carrots, and cook another 5 minutes. Add the garlic and ginger. Then add broccoli and mushrooms. Cook for 5 more minutes.
4. Add the Aji Mirin, Tamari, and spices.
5. Add the asparagus.
6. Add parsley
7. Fill acorn squash with vegetable mixture.
8. Bake at 375 for 15 minutes, covered.
9. Remove from oven and serve immediately! Enjoy!

 

iEat Green - Interview with Chef Pierre Thiam - 03.26.15

This week, my guest on the Progressive Radio Network is Chef Pierre Thiam, the restauranteur and owner of Pierre Thiam Catering. Chef Pierre was raised in Senegal, and brings the robust and ethnic flavors of Africa into his contemporary creations. He opened his first restaurant, Yolele, in Brooklyn in 2001, and his second restaurant in Clinton Hill in 2004. Currently, in addition to running his catering company, Chef Pierre lectures and teaches classes at the Institute for Culinary Education, The French Culinary Institute and the Natural Gourmet Institute. Please join me for what promises to be a great show!

The Best Vanilla and Almond Macaroons

Ingredients

4 organic eggs

1 ¾ cup organic sugar

1-1/2 stick butter (12 Tbs)- melted and cooled

5 cups unsweetened shredded coconut

3 tsp. Vanilla extract

1-½ tsp. Almond extract

Directions

In large bowl, beat eggs. Add sugar and coconut. Add melted butter slowly, while stirring. Add 2 tsp. vanilla extract. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and the remaining teaspoon of vanilla extract to the other half.

Place macaroons on oiled cookie sheet in shape of little peaks. Add a slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones. 

Bake 10 minutes at 350°, then reduce the heat to 250° and bake another 8 minutes. Makes 50-60 macaroons.

iEat Green - Interview with Joe Chierchie - 03.12.15

My guest this week on the Progressive Radio Network is Joe Chierchie, the Beer Event Manager at Starfish Junction and a promoter of the craft beer movement. Please join me on Thursday to learn more about the craft beer movement, and how it is growing on Long Island and nationwide.

Miso Vegetable Soup with Ramen Noodles and

Sesame-Nori Crunch

12 cups water

4 cloves garlic

3- 1” pieces of ginger, peeled

1 organic onions, chopped

3 organic carrot, washed and cut

2 organic celery, washed and chopped

½ head organic cauliflower, cut into flowerets

3 turnips, chopped

1 bunch kale, chopped

10 oz. package organic tofu (firm or soft) cut into small cubes

½ cup red miso

1- 8-10 oz. package ramen noodles, (brown rice, buckwheat) cooked al dente

1 cup cut unprocessed nori

3 Tbs. sesame seeds

sesame oil drizzle

 

In large pot, sauté onions, carrots and celery in olive oil for 5 minutes. Add cauliflower, turnips, garlic and ginger and continue cooking for 5 more minutes. Add the water to pot, and bring to a boil. Reduce heat, add the tofu and kale, and simmer for 20 minutes. Remove 1 cup of hot broth into a separate bowl, and mix with the miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences, but DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! It kills the nutritional value!

In heavy cast iron pan, toast the nori for 1 minute, then add the sesame seeds. Drizzle dark sesame oil over the nori and continue toasting until the sesame seeds look golden brown and the nori is crunchy (about 1 minute)

Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.) Top the noodles with the Vegetable Miso Soup and add a spoonful of the sesame-nori crunch. ENJOY!

Dr Brian Clement from the Hippocrates Health Institute - 02.12.15

I am very excited to be hosting Brian Clement as my guest on the Progressive Radio Network. Brian is the Director of the Hippocrates Health Institute, an institute that takes Hippocrates words to heart, ”Let food be thy medicine and medicine be thy food.”  The goal of the institute is to assist people in taking responsibility for their lives and to help them create healthy lifestyle changes, both physically and spiritually, by embracing a raw food diet with lots of organic greens, sprouts and juices, nutritional counseling, alternative therapies, inspiring talks, and youth enhancing cleanses. I’ve had the privilege of visiting the Hippocrates Health Institute in Florida, and it is truly a remarkable place. I hope you can join me this Thursday for my interview on PRN, and again on Wednesday, February 25th, at the Fox Hollow Inn in Woodbury, where Brian will join us in person, to give a talk and presentation of the Hippocrates Lifestyle.

Green Goddess Dressing Over Green salad

 

Ingredients

2 avocados

Juice of 2 lemons

1 Tbs. Tahini

2 cloves garlic

1 t. Nutritional Yeast

¼ t. sea salt

pepper to taste

6 Tbs. water

Pulse all ingredients in Food Processor, until smooth.

Add more water if too thick and more lemon or salt to taste.

Make a large green salad with Arugula, Mixed Asian Greens, grated carrots, red cabbage, grated radishes, sweet pea sprouts, sunflower seeds, pumpkin seeds. Toss with Green Goddess Dressing and garnish with pomegranate seeds.