iEat Green with Bhavani

iEat Green - An Interview with Rob Mansfield, from Grassroots Naturally Delicious - 02.05.15

Please join me in welcoming my dear friend and colleague, Rob Mansfield, the owner of Grassroots Naturally Delicious. Grassroots is not your typical eatery, it is so much more! In fact, it used to be primarily a bake shop, but it changed it’s name a few years ago, when it realized that more people craved their delicious, healthy food, than their baked items. They still have great baked items, but they are really known for their delicious, natural, wholesome foods, fresh juices, the Grassroots Cleanse, and most importantly, as a “community center.” For Rob, being part of his community, and giving back to his community, is the part of his business that he loves the most. Join me as Rob shares with us his journey from the corporate world, to an entrepreneur with heart!

iEat Green - An Interview with Edie Kantrowitz from United for Action - 01.29.15

my guest on the Progressive Radio Network is Edie Kantrowitz, from United for Action, a grassroots organization which aims to shape public policy

decisions by organizing and mobilizing ordinary citizens into action. Edie is also the President of NYC Friends of Clearwater, the grassroots organization started by the singer, Pete Seeger, which is responsible for organizing citizens to push policy into cleaning up the Hudson River. Edie is also the founder of the Coalition Against the Rockaway Pipeline.

Spanikopita with Gruyere

 

To make 2 large chaffing pans, 24 pieces per pan

Preheat oven to 375*. You will need two large lasagna pan and pastry brush.

 

1 pk Filo Factory filo pastry

2 pks. of frozen puff pastry

6 lbs of organic spinach

5 lbs feta cheese, crumbled

4 lbs grated gruyere cheese

1 large (2 small) bunch fresh dill, chopped

4 large onions, chopped and sautéed in olive oil

4 eggs, beaten

6 handfuls of uncooked white organic rice

1 stick unsalted butter, melted

½ cup olive oil

 

Run frozen spinach under hot water to defrost. Squeeze out water and place in large bowl. Add feta, dill, onion, gruyere, eggs, and rice. Mix well.

Add the olive oil to the pot of melted butter. Brush bottom and sides of lasagna pan with butter/oil mixture. Spread one package of puff pastry on the bottom of each chaffing pan. (Most packages have 2 sheets, and you will need both to cover the bottom of the pan) Divide the spinach filling in half, and put each half into the chaffing pans, spreading the filling out evenly. Open filo pastry and lay out on work surface. The pastry is about 1-1/2 “ too wide for the chaffing pan and about 1” too short, so I cut along the long side of the pastry, to make it narrower, and use the cut pieces to add to the length. Lay out first sheet of filo, over the spinach, and add a little extra length, using the cut off pieces. Brush with oil/butter mixture, using a wide pastry brush. Repeat on the other pan, and continue layering the filo pastry between the two pans, brushing with oil in between each layer, until all of the filo is used up. Cut pieces before baking. I cut it into 4 pieces across the short side, and then 6 pieces down the long side, for 24 pieces total. The second pan can be frozen, to use at a later date.

 

Bake at 375* for 50 min. or until golden brown.

iEat Green - Live from Food Tank - 01.22.15

This week I am reporting live from the Food Tank Summit in D.C.  http://foodtank.com/events/2015/01/21/food-tanks-1st-annual-summit

 Food Tank, in partnership with The George Washington (GW) University, is excited to announce the 1st Annual Food Tank Summit at the Jack Morton Auditorium (former home of CNN’s Crossfire)! This two-day event will feature more than 75 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; food waste, urban agriculture, family farmers, farm workers, and more.

Arame Sauté with Tofu and Greens

1 package Arame

1 block of extra firm tofu, drained                                      

3 carrots- cut into julienne strips

1 Large onion- cut into slivers

4 Tbs. Tamari

2 Tbs Mirin

1” piece of ginger, grated

4 cloves garlic, minced

1 Tbs.. dark sesame oil

2 cups chopped greens (collards, swiss chard, spinach or kale)

Olive Oil

1 Tbs. Sesame seeds, plus some for garnish

1 Tbs. chopped cilantro

Place the arame in a medium sized stainless or ceramic bowl, and cover with boiling water. Let stand for 15 minutes or longer. Meanwhile, slice the tofu horizontally into thirds, and lay out on one side of clean dish towel. Fold the other half of dish towel over tofu and press down lightly to remove the water. Then cut the tofu into cubes. Cover bottom of heavy skillet with olive oil. Sauté tofu on one side, until golden brown. Shake the pan to prevent sticking. Turn tofu over, and cook the other side until golden brown. Add the onions and carrots, garlic and ginger, and cook for 5 minutes. Drain the arame (reserving the water) and add to skillet. Add ½ cup of the saved water, 2 Tbs. of the tamari, and1 Tbs. of the mirin. Add the greens. Mix and cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the sesame seeds and cilantro, reserving some for garnish. 

Dr. Drew Ramsey - 01.15.15

I am very happy to have as my guest, Dr. Drew Ramsey, a clinical psychiatrist who recognizes the connection between one’s mental health and the foods that they eat. His first book, The Happiness Diet,came out in 2011, and looks at the typical Modern American Diet (MAD) and how it is not only expanding our waistlines, but it is shrinking our brain! In his second book, 50 Shades of Kale, Dr. Ramsey shares the health benefits of kale, along with some great recipes, and shows you why you need to include it in your culinary repertoire. 

SHEN TONG FOOD-X, Founder - 01.08.15

SHEN TONG

FOOD-X, Founder

Shen Tong is a serial entrepreneur, angel investor, foodie, social activist, writer/poet, and film buff. One of Newsweek’s People of the Year in 1989, Shen Tong was an organizer of the democracy movement in 1989 that occupied Tiananmen Square while he was at Beijing University. After his exile to the US, he finished his undergraduate degree at Brandeis University, and went on to study in PhD programs at Boston University and Harvard University. Mr. Shen became an entrepreneur in the 1990s, founding or co-founding B&B Media and VFinity among other ventures in the past two decades.

Hearty Lentil Soup with Kale

6 cups of water 

3 Tbs. olive oil   

1 onion, chopped                         

2 carrots, diced 

3 stalks of celery, diced

1 yellow bell pepper, diced

6 cloves of garlic, minced

1 can diced organic fire roasted tomatoes (with chiles, optional)

1 idaho potatoes, diced                         

1 cup French lentils, rinsed        

2 cups Kale, chopped

1 t. salt

½ t. black pepper

2 t. dry tarragon

1 t. dry thyme

¼ t. red pepper flakes (optional) 

In large pot, bring water to boil. When boiling, add lentils, and simmer. Meanwhile, in heavy sauté pan, sauté onions, celery, carrots and potato in olive oil for 5 min. Add garlic and yellow pepper, and continue cooking for 5 more minutes. Add vegetables to lentil soup pot, and continue to cook for 30 minutes, until lentils are soft. With an immersion blender, partially blend the soup, leaving some texture to the soup. Add the chopped kale. Simmer for 10 more minutes, until kale is soft. Adjust salt and pepper to taste. Enjoy!

 

Callie Curry, the Street Artist Known as Swoon - 12.18.14

I am so excited to invite on as my guest,Callie Curry, also known as the street artist Swoon, to discuss her work, and how she finds inspiration in some of the environmental disasters of our time. As an activist and community organizer, I am inspired by her work, and it’s relevance in the context of global warming, climate change, feminism and the need for collaboration and community. Please join me on Thursday, at 10am, as I interview Callie, and learn a little bit more about the many projects she is involved with and her inspirations.

Gluten Free, Vegan Potato Latkes

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

¼ t. baking soda

½ cup cold water

1 large onion, cut into slivers

2 potato, grated and water squeezed out

2 carrot, grated

¼ cup parsley

1 t. salt

GMO free oil for frying

 

In large bowl, make a batter with the chick pea flour, baking soda and water. Then add the rest of the ingredients. Drop by spoonfuls into deep fryer or skillet with hot oil. When brown, remove and drain.

 

*I usually try one first, to adjust spices to taste.

 

Serve with cilantro chutney, tamarind chutney, or apple sauce with a little cloves, cinnamon, and cilantro

iEat Green - Chanel Porchia-Albert, Founder of Ancient Song Doula Services

 I am very excited to welcome onto my show, Chanel Porchia-Albert,    a fellow activist, mother, and founder of Ancient Song Doula Services and the Pregnancy Kitchen. Chanel has been offering direct services to low income women, especially women of color and to the immigrant population for no cost. Her services support all of the issues that surround pregnancy and childbirth, including nutrition and cooking classes, birthing classes, labor coaching, lactation coaching, sexual abuse and postpartum counseling. She is a recent recipient of the FAM Grant ( The Foundation for the Advancement of Midwifery) as well as a grant for $154,000 from “Every Mother Counts‘ to expand her Pregnancy Kitchen program. Please join us and learn about the amazing work Chanel is doing in her community!

Long Island Slaw on Crispy Potato

 

4 cups finely shredded green cabbage

1 cup apple cider vinegar

1 teaspoon salt

4 cups diced potatoes, about ¼” cube

3 carrots, finely diced

2 Tbs. chopped parsley

1 red onion, finely chopped

3 small poplano peppers, diced fine

¼ cup capers

1 cup organic vegan mayo 

Start by marinating the cabbage in the 1 cup of cider vinegar with 1 teaspoon salt for 1 hour. Meanwhile, cook the diced potatoes in boiling salted water, just until soft. Do not overcook! Then do the same with the carrots.  Let cool. Combine the potatoes, carrots, peppers, parsley, red onions and capers in the bowl with the cabbage. Mix well and let marinate overnight, stirring on occasion.  In the morning, mix in the vegan mayo. Serve on thick, local potato chips. Garnish with fresh chopped parsley.

 

iEat Green - 12.04.14

iEat Green Interviews Kenny Friedman, Founder of Nourishing Long Island Food Buying Club

I interview Kenny Friedman, the founder of Nourishing Long Island Food Buyers Club. Nourishing LI Food Buyers Club is a unique model, and another way for Long Islanders who are looking to purchase healthy, sustainably raised foods, to shop from home, and get high quality foods at a more reasonable price. Please join me for the interview and learn more about how the Nourishing Long Island Food Buyers Club works.

Sattvic Vegetable Stir Fry with Rice Noodles

Sattvic means calming to the mind, so this dish is made without garlic or onions!

 

olive oil or safflower oil

2 Tablespoons grated ginger

2 carrots, cut into matchsticks       

1 head cauliflower

1 eggplant

4 cups green beans

½ red pepper

½ yellow or orange pepper

1 Tbs. Tamari

1 Tbs. Aji Mirin

 

1 package rice noodles

½ cup tahini

½ cup water

1 Tbs. tamari (to taste)

3 Tbs. dark sesame oil

2 Tb. Aji Mirin

toasted sesame seeds

 

Bring a large pot of water to boil, and cook the rice noodles according to directions.  Meanwhile, cover bottom of wok with oil. When oil is hot, add 1Tbs ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the cauliflower and eggplant and cook another 5 minutes, until the eggplant and cauliflower start to soften. Add more oil or a little water if needed.  Add the green beans and peppers, Tamari and Aji Mirin.  Cook for a few minutes at high heat, until desired doneness. Remove from heat. Meanwhile, in small blender or mini food processor, make a sauce with the tahini, water, 1 Tbs. ginger, tamari, sesame oil and mirin. Pour sauce over noodles and toss. Add vegetables on top and garnish with toasted sesame seeds. Add more tamari if desired.

Joanna Macy, Author, Activist and Founder of the Work that Reconnects - 11.20.14

I am very excited to welcome on my show this week, Joanna Macy, a long time activist and author of the newly revised book, Coming Back to Life. This book helps people transform denial, despair and grief in the face of the social, ecological and global challenges of our time, within a spiritual and cognitive context.  Joanna has been working tirelessly for decades to motivate people to take action. Her groundbreaking workshops and methodology, the Work that Reconnects, has trained thousands of people around the world. Her work helps people transform despair and apathy, in the face of overwhelming social and ecological crises, into constructive, collaborative action. It brings a new way of seeing the world, as our larger living body, freeing us from the assumptions and attitudes that now threaten the continuity of life on Earth.

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin

1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks

1 onion, chopped

4 carrots, cut into wedges

1 pound mushrooms, sliced (can use shitake, portabella etc.)

2 yellow squash

1 butternut squash

1 sweet potato, cut into chunks

2 red or yellow peppers

1 head broccoli, cut up

4 parsnips

½ small napa cabbage

2 baby bok choy

¼ cup tamari

4 cloves garlic

2” piece of ginger, grated

2 Tbs. aji mirin (sweet rice wine)

2 Tbs tahini mixed with 1 cup water

1 package frozen peas

1 lbs potatoes, cut into chunks

2 sprigs rosemary

2 sprigs thyme

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).

Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.

When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

 

iEat Green - Community Service and an Interview with William Powers, Author of the New Book, “New Slow City” - 11/13/14

This week, my guest on the Progressive Radio Network is William Powers, a man who is talking the walk and walking the walk! Mr. Powers got his degrees from Brown and Georgetown Universities in International Relations and spent years working in development aid in Latin America, Africa and North America. Feeling burnt out and like he had had enough, he took his friend up on her offer, to live in her 12 x 12 cabin, off the grid, in North Carolina. In his book, Twelve by Twelve, William shares that experience and feeling inspired, he returns to New York and, with his wife,  leaves his 2,000 sq. ft townhouse in Queens, for a tiny 350 sq. foot apartment in Greenwich Village. His latest book, New Slow City, tells that story, and how cutting down expenses, cutting down on stuff, and cutting down on work, opened him up to another world of New York City, one that includes Slow Food, Slow Money, roof top gardening, beekeeping and urban sanctuaries. Please join me on Thursday to learn more about William Powers’s philosophy of slowing things down.