iEat Green with Bhavani

iEat Green - 10/24/13

iEat Green - 10/17/13

KK Haspel, is the owner and operator of The Farm, a family-owned biodynamic, organic farm in Southhold, New York. KK became involved in biodynamic farming after meeting Jeff Frank in 1999, who founded the Nature Lyceum in Westhampton,NY, the only organic school in the country at the time. Since KK knew she wanted to grow organically on her land, she enrolled in the school and was overwhelmed by the knowledge of the instructors. With Jeff's help, she began putting the biodynamic preparations out on her farm and was immediately impressed with the vibrancy, color and life force evident in the soil and plants. KK continues to successfully grow and sell a variety of organic produce and flowers, along with hosting workshops on biodynamic farming practices. Black Dal 2 cups Black split lentils, rinsed 8 cups water 2 Bay leaves 1 large onion chopped 1/4 Cup olive or coconut oil 4 cups chopped tomatoes 1/2 t. Red chili peppers, more to taste 1 t. Salt, more to taste 4 tbs tomato paste 2 tbs chopped garlic 2 tbs grated ginger 2 t. Cumin 2 t. Turmeric 1 t. Cardamom t. Coriander 2 tbs cilantro, plus some for garnish Wash the lentils well, and drain. Add it to a large stock pot with the water and bay leaves. Bring to a boil, then reduce the heat and simmer for 45 minutes, until soft, stirring constantly, so that the bottom doesn't stick. Feel free to add more water if necessary. The lentils should break down on their own to create a purée, and the thickness that you are looking for is that of a thick bean soup. Meanwhile, in a large, heavy sauté pan, sauté the onions in oil until translucent. Add the garlic, ginger and cumin powder. Cook for 5 minutes. Add the remaining spices, along with the tomato paste. Cook for a few Minutes, browning the tomato paste. Add the tomatoes and continue cooking for another 5 minutes. Add one cup of water and cook down for another 5 minutes. Add mixture to lentils and continue cooking for as long as you can wait. Add the cilantro. Add more salt or spice according to your taste. I cooked it for 5 hours, but the restaurant I went to in Delhi said they cooked theirs for 18 hours. Garnish with cilantro and fresh chopped onions if desired.

iEat Green - 10/03/13

Interview with Rameshwar Das, an old, satsang friend, who, along with Ram Dass, spent time in India with Neem Karoli Baba. Together, they co-authored their latest book, Polishing the Mirror: How to Live From Your Spiritual Heart. As you listen to this interview, I will be up in the foothills of the Himilayas, in the very place that Ram Dass and Rameshwar Das met their guru, Neem Karoli Baba (also known as Maharaji and Baba). This latest book is the perfect premier to inspire you to start a spiritual practice, or to rejuvenate the practice you all ready have. Either way, the book is a definite read! It is written with love, humor and the wisdom of Ram Dass, Rameshwar Das and Baba!

Ginger Beet Salad

6 Beets
¼ red onion, sliced in half and then paper thin slices
4 Tbs white wine vinegar
1 teaspoon grated ginger
Orange Juice
¼ cup Olive Oil
Cilantro or Parsley
Salt and Pepper to taste

Boil beets for 20-30 minutes. Peel with hands and dice into small bite size pieces. Put beets and onions in a glass bowl. Make a dressing of the ginger, orange juice, vinegar, and oil. Pour over beets and toss. Add cilantro or parsley. Add salt and pepper to taste.

iEat Green - 09/26/13

iEat Green - 09/19/13

An Interview with Ariel Towne, Feng Shui Guy

This Thursday, I pre-recorded a show with a dear friend, who has developed into the “Feng Shui Guy.” Ariel Towne, is a master in Feng Shui, and is the author of Serene Makeover Inner Edition: Feng Shui Your Life from the Inside Out.He has also appeared on the Dr. Oz show, and created a CD called Healthy Home, Healthy You. In asking Ariel how Feng Shui could be related to food, he said it is very much like the “zen of eating.” Being in the moment, creating a space, creating beauty, and being aware of the tastes, flavors, textures, and comfort. While you are listening to this show, I will be India experiencing the Indian version of Feng Shui, called Bastu, which is an Ayruvedic approach to food and eating. I can’t wait to report back! Please join us on Thursday for this exciting show!

Brahma’s Blessing
Vegetable Stir Fry over Rice with Cheddar Cheese

1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into matchsticks
1 small head broccoli, cut into florets
1 cup string beans, cut on the diagonal
1 Long Chinese Eggplant, roasted in oven with a little olive oil until soft
2 portabella mushrooms, sliced
1 cup snow peas, de-threaded
1 bunch asparagus, cut into 1” lengths
1 bunch greens, such as kale, collards or swiss chard, chopped
1 ½ Tbs grated ginger
1 ½ Tbs chopped garlic,
Olive oil
3 Tbs. tamari (to taste)
2 Tbs. Aji Mirin cooking wine
1 t. hot sesame oil (optional)
4 cups cooked Short Grain Brown Rice
1 lb. Organic extra sharp Cheddar Cheese, grated

Cover the bottom of wok with oil. When oil is hot, add the onions. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, mushrooms and string beans. Add more oil or a little water if needed. Add the eggplant, asparagus and greens. Cook for a few minutes more, than add the aji mirin and tamari. When vegetables are finished (they should be cooked, but not too soft), add the snow peas and remove from heat. Taste and add more tamari if desired.

Spray the bottom of a pyrex lasagna pan with olive oil. Spread out, on the bottom of the pan, the 4 cups of cooked rice. Cover the rice with the vegetables, and then cover the vegetables with the cheese. Bake in a 375 degree oven for 15 minutes, until the cheese melts. Do not over cook the vegetables!
Serve with a green salad and a glassof wine! Enjoy!

iEat Green - 09/12/13

My guest this week on the Progressive Radio Network is Dana Frasz, the Executive Director and Founder of Food Shift, a non profit organizationaddressing and combating food waste in this country through education and food recovery programs.  The tremendous amount of work Dana has done in the past year, since launching Food Shift, is a testament to her commitment and passion for this problem, and her dedication to changing the way we all approach food. 

Stuffed Cabbage

Pre-heat oven to 375 degrees.

Filling Sauce
1 red pepper, diced 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 onion, chopped 1 ½ onion, chopped
2 carrots, small dice ½ cup raisins
1 package of 8 oz mushrooms, diced ½ cup brown sugar
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped ½ cup water
2 t. thyme, chopped
½ t. pepper
1 ½ cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice

For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the remaining ingredients, bring to a boil, then reduce the heat to simmer and cook for 30 minutes, stirring constantly.

For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10 minutes, then remove.

For the Filling;
Sauté the onion in olive oil until translucent. Add the carrots and cook for a few more minutes. Add the zucchini, pepper, and broccoli and cook for 5 minutes. Add the mushrooms and continue cooking until they are soft. Add the herbs, S & P, lentils and rice. Mix thoroughly.

Stuff the Cabbage;
Separate the leaves of the cabbage. Cover the bottom of a casserole pan with the 1/3 of the sauce. On a large work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with remaining sauce, cover with tin foil, and bake in oven for 40 minutes.

iEat Green - 09/05/13

My guest this week is Barbara Shinn, the co-owner of Shinn Estate Vineyards in Mattituck. I met Barbara at the beginning of the summer, when I visited the North Fork and tasted her delicious, sustainably produced, organic wine. Growing grapes organically on Long Island is a challenge, but Barbara and her husband, David, are not only doing it, they are doing it using sustainable, biodynamic techniques! 

GF, Vegan Banana Custard Cake with Chocolate Mousse Frosting

This is a double recipe for a large cake for 25-30 people
Pre-heat oven to 350 degrees
4 cups Gluten-Free Flour Mix- (I use a variety of GF flours)
1 ½ cup shredded, unsweetened coconut
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
1 cup maple syrup
½ cup coconut oil
1 can coconut milk
½ cup water
1 Tbs. vanilla extract
4 t. apple cider vinegar
8 bananas

Cake
In a large bowl, combine the flour, coconut, baking powder, baking soda and salt.
In a food processor, pulse the bananas until smooth. Add the coconut oil, maple syrup, coconut milk, water, apple cider vinegar and vanilla, and mix thoroughly, scraping down the sides of the food processor, to incorporate. Using a large whisk, add the banana mixture to the dry ingredients, and mix until thoroughly combined. Lightly grease a 12” inch round baking pan, and line the bottom with a round piece of parchment paper.

Fill with batter and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Mousse Frosting
2 cakes soft tofu
2 cups vegan, organic choc chips
½ cup maple syrup
1 t. vanilla
Clean out food processor and dry completely. Melt choc chips in double boiler or microwave, stirring until smooth. Let cool. In food processor, combine tofu, vanilla and maple syrup. Mix until smooth. Add chocolate and mix until combined.

Assemble the Cake
Cut the cake horizontally, creating 2 layers. Slide a large round piece of cardboard or use 2 spatulas, to remove the top layer. Cover the bottom layer with the mousse frosting.. Return the top layer, and place on top of the bottom layer. Now frost the top and sides of cake. Decorate with Raspberries

iEat Green - 08/29/13

This week, my guest on the Progressive Radio Network is Richard McCarthy, the new Executive Director for Slow Food USA. 
Richard comes to Slow Food USA after successfully starting up, and running, the non-profit organization, Market Umbrella, which was a mentor organization for farmers markets, community building and sustainable economic development. I believe his previous experience will help inform his work in the Slow Food Movement, and help to make Slow Food USA, and the local chapters, more accessible to everyone.

Saffron Vegetable Paella 5 cups boiling water with 1 gluten-free vegetable bouillon cube and 2-teaspoons saffron threads dissolved 2 cups brussel sprouts, halved and roasted 1 broccoli head, cut into florets, roasted 1 cauliflower, cut into florets, roasted 3 carrots, cut into matchsticks 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 1 lg leak, trimmed, white portion, chopped 2 tablespoons garlic, minced 1 1/2 cups assorted bell peppers, large dice 3 cups organic White Basmati rice 2-tablespoon tomato paste 1-teaspoon sweet paprika 2 cups cherry tomatoes, cut in half 2 cups green beans, trimmed and cut in 1-inch lengths 2 portobello mushrooms, cut into strips 1 can cannellini beans, drained and rinsed, 1 cup fresh or frozen peas ½ cup white wine 3 teaspoons Salt and freshly ground pepper 1 ½ cup sugar snap peas 2 Tbs. chopped parsley 1. Dissolve 1 bouillon cube and 2 teaspoon of saffron threads in 5 cups boiling water. Set aside. 2. Meanwhile, toss the cauliflower, brussel sprouts and broccoli with olive oil, salt, and 1 tablespoon chopped garlic. Roast in 400 degree oven for 10 minutes. Remove and let cool. 3. Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onions are translucent, add the leeks and carrots and cook about five minutes. Add the garlic, peppers and 1 teaspoon of salt. Cook, stirring, until the peppers begin to soften, about three minutes. 4. Add the mushrooms and green beans and continue cooking for 5 more minutes. 5. Add the tomato paste, sweet paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. 6. Add the white wine and cherry tomatoes and cook, stirring, until the tomatoes cook down slightly, about five minutes. 7. Stir in the saffron with its soaking water and vegetable stock. Add the remaining 2 teaspoons of salt and freshly ground pepper to taste. 8. Add the Cannellini Beans. Bring to a boil. Stir once, reduce the heat to medium-low, cover and simmer without stirring until the liquid has evaporated, about 20 minutes. Add the peas and sugar snap peas, roasted cauliflower, brussel sprouts and roasted broccoli. Cover and cook for another 5 minutes. Remove from heat. Scrape the rice that is stuck to the bottom of pan, which adds crispy rice into the dish. Serve out of pan, or transfer to large serving platter and garnish with fresh chopped parsley.

iEat Green - 08/22/13

This week, my guest is Martha Page, the Executive Director of Hartford Food System, Inc. The Hartford Food System is a nonprofit organization devoted to food security programs, including urban agriculture, policy, and advocacy since 1978. The work that the Hartford Food System is doing in, and around, the Hartford area is so needed and has made a difference in so many people’s lives. 

Summer Coconut Curry with Chick Peas 

Serves 8 ¼ cup coconut oil 2 tablespoon scraped, finely chopped fresh ginger root 2 tablespoon finely chopped garlic 1 onion, chopped or sliced 2 teaspoons salt 3 carrots, cut in bite size pieces 2 baby eggplants, ends removed, cut length wise, each half cut into thirds, and then into small chunks 2 cups green beans 1 broccoli 1 can chick peas, drained 2 large or 4 small cooked potatoes, cut into chunks 2 cups collard greens, stems removed, cut into small pieces 1 can fire roasted tomatoes 1 Tbs red curry paste 1 can coconut milk 2 tablespoons chopped fresh cilantro In a large wok, heat the oil over high heat until a drop of water flickered into it, splutters instantly. Stir in the ginger and garlic, and then add the onions, carrots, and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown. Add the eggplant and green beans, and cook for another 5 minutes. Add the broccoli, and collard greens, and cook for another 5 minutes. Add the fire roasted tomatoes, potatoes and chick peas, and let cook down for another 5 minutes. Make a mixture with the curry paste and the coconut milk. Add to the vegetables. Cover and reduce heat to low. Simmer for 10 more minutes. Adjust seasonings to taste, by adding more salt, garlic or ginger, or red curry paste. Sprinkle with the 2 tablespoons of fresh cilantro. Serve with Saffron Rice, or Saffron Quinoa!

iEat Green - 08/15/13

My guest this week is Iman Marghoob, a friend and colleague from the Long Island Good Food Movement. Iman is the Community Garden Coordinator in the Dept of Family Medicine at StonyBrook University, which is responsible for running their roof top garden, and helping to assist low income communities in starting Community Gardens. Iman is also a fellow member of the Suffolk County Food Policy Council, and is helping to set up a website that would streamline the process for establishing Community Gardens. 

Pre-heat oven to 375 degrees.

6 summer squash, cut in half and hollowed out
2 shallots, minced
2 ribs of celery, finely diced 
2 long Japanese eggplants, medium dice
1- 8 ounce package of shiitakes, sliced
2 Tbs. ginger, grated
2 Tbs garlic, minced
1 carrot, chopped
1 zucchini, medium diced
1 red pepper, diced
Olive oil
Salt and pepper
3 Tbs Tamari
1 tbs Mirin
2 cups cabbage
3 peaches, not peeled, and diced
2 cups cooked Brown Rice
Parsley, chopped

With a spoon, remove the seeds of the summer squash, so that you are hollowing out the center. Lay them out in a casserole pan with just enough water to cover bottom.
In saucepan or wok, sauté shallots and carrots in olive oil for 5 minutes, until fragrant. Add celery, ginger and garlic and sauté for another few minutes. Add the shitake mushrooms and continue cooking for another few minutes. Add the eggplant, red pepper, zucchini and peaches, and continue cooking until soft. Add the cabbage, the tamari, and the aji marin, and let it cook down until the cabbage is soft. Add the brown rice and mix it in. Add more tamari or salt, if desired.
Stuff the zucchinis with vegetable rice mixture. Bake covered for 30 minutes, until the zucchini is soft when poked with a fork. Remove from oven and serve on a platter, garnished with oranges.