iEat Green with Bhavani

iEat Green - 08/08/13

Max Goldberg- Founder LivingMaxwell

Called an “organic sensation” by The New York Times and named as “one of the nation’s leading organic food experts” by Shape Magazine, Max Goldberg is the founder of Living Maxwell, one of the most widely read organic food blogs in the country, and Pressed Organic Juice Directory, the world's first pressed organic juice directory with over 800 listings in five countries. He has been featured in The New York Times, CNN, Forbes, Shape Magazine, Self Magazine, The Huffington Post, Veria Living, and numerous other publications.

An organic food activist, partner of the Just Label It! campaign, and speaker at industry trade shows, Max runs the Organic Food Industry Group on LinkedIn, where his weekly curated email is read by thousands of organic food CEOs, founders, and executives from all over the world.

Max received his BA from Brown University and his MBA from the Columbia University Graduate School of Business, and he is the author of the upcoming memoir CLEAR: Life After a Decade of Antidepressants and Other Escape Mechanisms.

He can be found on Facebook, Twitter, LinkedIn, Google+, YouTube, and Pinterest. To read his full bio, click HERE.

Grilled Striped Bass with Mediterranean Tapenade Ingredients 4 - Wild Striped Bass steaks or fillets drizzle of olive oil lemon zest from 1 lemon Salt and freshly ground pepper 2 t. dill, chopped Tapenade 2 Tbs. olive oil 1 onion, chopped 1 cup tomatoes, diced 3 Tbs. white wine ½ cup Kalamata olives, coarsely chopped 2 Tbs. capers 2 Tbs. parsley, chopped 2 Tbs. dill, chopped ½ of a preserved lemon Directions In heavy skillet, sauté onions in olive oil until translucent. Add tomatoes, garlic and white wine, and let it cook down for 5 more minutes. Add olives, capers, and preserved lemon. Let simmer for 3 minutes . Turn off heat and add parsley and dill. Set aside. Brush fish with oil on both sides. Season with salt, pepper, lemon zest, and dill. Heat grill to very hot and spray grates with oil. Place fish seasoned side down on grill. Cook for 5 minutes on medium high heat. Turn over, and cook for 5 more minutes on other side. Transfer fish to a warm platter, and top with tapenade. Serve immediately. Enjoy!

iEat Green - 08/01/13

This week, my guest on the Progressive Radio Network is Kashia Cave, the Founder and President of My City Kitchen, a not-for-profit organization that teaches children, ages 6 to 17,  about food. Kashia shares her passion for cooking, while teaching the children about healthy eating, building self esteem, and basic life skills. Kashia has been the recipient of many awards, and I am thrilled to have the opportunity to talk with her about My City Kitchen, and the work she is doing in the New Haven area. Please join me on Thursday morning at 10am, EST, for what promises to be a very insightful show. Vegan Stuffed Peppers with Summer Vegetables Pre-heat oven to 375 degrees. 10 bell peppers, assorted colors, tops cut off and seeds removed 1 large onion, chopped 2 carrots, chopped fine 1 broccoli, cut into small florets 2 summer squash, diced 1 zucchini, diced 1- 8oz box baby portobello mushrooms, diced 1 Tbs. garlic, minced 1 pint cherry tomatoes, halved 1 can cannellini Beans, drained 1 can aduki beans, drained ¼ cup basil, chopped 1 Tbs. fresh oregano, chopped 1 t. fresh thyme, chopped 2 Tbs. apple cider vinegar 2 Tbs. white Balsamic vinegar 2 Tbs. Pomegranate molasses ¼ cup white wine ½ cup parsley, chopped ½ cup pine nuts Olive oil 2 t. Salt and ½ t. Pepper 1. In large pan, sauté onions and carrots in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. 2. Add the diced mushrooms, garlic, squash and zucchini. Sauté until soft, about 5 minutes. 3. Add the beans, cherry tomatoes, basil, oregano, thyme, apple cider vinegar, balsamic vinegar and pomegranate molasses to sauté pan, and continue cooking for 5 more minutes. 4. Add the white wine and simmer for 5 minutes. 5. Add the cooked rice, pine nuts, and parsley and mix together. 6. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over. Pour 2 cups water around the peppers in bottom of pan. 7. Cover and bake for 1 hour. 8. Serve and enjoy!

iEat Green - 07/25/13

My guest is Lynn Fredericks, the Founder of Family Cook Productions and the author of the new book, Get Your Family Eating Right, which is a 30 day plan to teach your kids healthy eating habits. The book is filled with tips to includeyour children in the tasks of the kitchen, as well as recipes to prepare delicious, healthy, kid friendly meals. Vegetable Jambalaya 8 servings Ingredients 2 cups org. short grain brown rice 4 cups boiling water 1 Organic GF Bouillon Cube ½ teaspoon salt 1 Tbs olive oil 1 small onion, chopped 4 cloves garlic, chopped 1 bell pepper chopped 1 collard greens, chopped 1 bunch Swiss Chard 2 cups sugar snap peas ½ cup frozen or fresh corn 1 can fire roasted tomatoes 1 can cannelloni beans 1 can black beans 3 bay leaves 2 Tbs. Tamari 1 Tablespoon Worcestershire sauce 2 teaspoon hot sauce salt and pepper 2 carrot, chopped small 2 teaspoon smoked paprika 1 Tbs. Creole spice Procedure 1. In a heavy saucepan, combine the rice, salt, water and bouillon cube. Bring to a boil, cover and lower heat to a simmer for 40 minutes. 2. Meanwhile, sauté onions and carrots in olive oil with garlic for 5 minutes. Add other vegetables. 3. Add the paprika, Creole spice, Worcestershire sauce, and hot sauce. 4. Add the fire roasted tomatoes and black beans and bay leaves. Cover and let simmer for 10 minutes. 5. Add the rice, and tamari. 6. Serve and enjoy!

iEat Green - 07/18/13

This week on iEat Green with Bhavani, on the Progressive Radio Network, I am very excited to have as my guest, Barbara Damrosch, who, along with her husband, Eliot Coleman, run one of the oldest, and most successful organic farms in America. Ms. Damrosch has been called “the queen of organic growers” by the New York Times, and is a guru for sustainable living. In her new book, The Four Season Farm Gardener’s Cookbook, she shares some of her favorite recipes, while sharing some of her secrets of organic growing. It’s like getting two books in one! I hope you can join us, for what promises to be an insightful discussion and exploration of a true “Farm to Table” icon. Spring Summer Rolls 8 oz. package of rice spring roll skins 2 carrots grated 2 beets, peeled and grated 1 cup, cut on the diagonal, snow peas 1 cup of chopped mango juice of 1 lime ½ cup chopped peanuts 1 cup of cilantro leaves 1 cup water ½ cup sugar ½ cup vinegar salt Make a marinade with the water, vinegar and sugar. Put ½ of marinade over carrots and ½ over beets. Let them marinate for 2 hours (or overnight in refrigerator). Drain the marinade from the beets and the carrots, and then squeeze out the remaining juice with your hands. Squeeze the juice of the lime over the chopped mango. Fill a pie pan with warm water, and dip the spring roll skin into the water for 30 seconds, until soft. Lay out on flat surface. On the first third of spring roll skin, spread grated carrots, then beets, top with mango, peanuts, snow peas and cilantro leaves. Starting from the bottom, roll up skin over veggies, fold in sides and continue rolling. Serve with dipping sauce. Peanut Dipping Sauce 1 cup ground peanuts 1 tbs. red curry paste ¼ cup tamari ¼ cup mirin ½ cup water 1 Tbs sesame oil Combine all ingredients in blender

iEat Green - Food Politics - 07/11/13

My guest is Marion Nestle, professor in the Department of Nutrition, Food Studies, and Public Health at New York University, as well as the author of several books including, Food Politics, Safe Food,What to Eat, and Pet Food Politics. Marion’s extensive knowledge on food politics will certainly lead to an interesting and informative interview. Seitan with Caramelized Shallots over Spring Vegetables 1 package of seitan, traditional (white wave or Rays brands are good), cut into chunks 1 shallot, chopped ½ red or yellow pepper, diced ½ green pepper, diced ½ teaspoon smoked paprika 2 teaspoons minced garlic 1 Tbs. minced ginger 2 Tbs. tamari 2 Tbs. mirin 1 Tbs. balsamic vinegar 1 Tbs. srirachi chili sauce 1 onion, chopped 2 carrots, chopped 1 Parsnip, diced 2 garlic scapes, chopped 2 cups snow peas 1 bunch Swiss Chard, chopped 1 head broccoli, cut into florets 1 jalapeno pepper, chopped 2 Tbs. Tamari 4 cloves garlic 2 Tbs. minced ginger 2 Tbs. Aji Mirin (sweet rice wine) ½ cup water Olive oil Sauté onions, parsnips, and carrots in wok with a little olive oil. Add garlic and ginger. Cook for 5 minutes until onions are translucent. Add broccoli, jalapeno, and garlic scapes. Cook for 5 minutes. Add Swiss chard. Add mirin, tamari, and ½ cup water. Add snow peas last and cook for 3 minutes. In another skillet, sauté shallots with 2 teaspoons of garlic and 1 tablespoon of ginger until caramelized. Add seitan and peppers. Add ½ teaspoon smoked paprika, tamari, balsamic vinegar, sriracha, and mirin. Simmer for 5 minutes and serve on top of vegetables.

iEat Green - 06/27/13

This week, my guest on the Progressive Radio Network is Miche Bacher, chef and author of a beautiful, new cookbook called Cooking with Flowers.This is the first book I have seen that actually uses flowers for flavor, both in sweet and savory dishes, and not just for decoration. Her bakery, Mali B Sweets, in Greenport, Long Island, has been using flowers to enhance their baked goods for years. One of Miche’s wedding cakes was featured in Brides Magazine as one of America’s most beautiful cakes. Please tune in and discover all the creative ways in which we can make food even more stunning by using flowers.

Vegan, Gluten Free, Eggplant Parmesan

Ingredients

EGGPLANT 2 large eggplants (or 3 medium), cut lengthwise into 1/4-inch slices

1 Tbs. Flax seeds

1 cup almond milk

extra-virgin olive oil salt and freshly ground black pepper

3 cups GF Bread crumbs

2 t. oregano. 3 t. Basil, 2 t. garlic powder, S & P

Marinara Sauce SAUCE 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 6 cloves garlic, minced

1 = 8oz, pk. of mushrooms- sliced thin

1 organic yellow pepper- chopped

1 teaspoon dried oregano Salt and Freshly ground pepper 10 organic sundried tomatoes- pureed

1 bay leaf

2- 32 oz Jar Organic Marinara Sauce

2 Tbs. chopped parsley

Cashew Ricotta 3 cups cashews- soaked for 3 hours in water

2 cups water

1 teaspoons sea salt 1 Tbs. Nutritional yeast

2 garlic cloves

TOPPING

1 package Rice Mozzarella

Directions Lay the eggplant slices out on a large cookie sheet, and sprinkle with salt. Let stand for 20 minutes, then, with paper towel, wipe off salt and extracted water from eggplant. In glass pie pan, make a mixture with the flax seeds and almond milk. Dip the eggplant slices into the almond milk mixture and then into gluten free bread crumbs, seasoned with oregano, basil, garlic powder, salt and pepper. Line 2 baking sheets with parchment paper. Brush with olive oil and lay out the eggplant. Spray the tops with olive oil. Bake at 400 degrees F. for about 20 minutes, turning over half way through, until golden brown on both sides.

Marinara Sauce. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the peppers, mushrooms and garlic and continue cooking for about 5 minute. Add the Marinara Sauce, Bay leaf, sundried tomatoes, and spices. Let simmer for about 30 minutes.

Make the Cashew Ricotta. Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, salt, garlic and nutritional yeast. Puree until very smooth.

Assemble the Eggplant. Lower the oven to 375 degrees. Spray a large Pyrex casserole pan, approx. 10 x 14 x 2-inch with olive oil. Cover the bottom with Marinara Sauce. Cover the bottom of pan with the eggplant slices. Ladle marinara Sauce on top. Spread half of the Cashew mixture evenly over the eggplant, Repeat with another layer of eggplant, marinara and cashew cheese. Top with one more layer of eggplant, marinara sauce and sprinkle with the Rice Mozzarella. Cover with tin foil and bake for 30 minutes. Remove foil and cook for 10 more minutes, uncovered.

iEat Green - 06/20/13

My guest is Eleanor Sterling, the Director of the American Museum of Natural History’s Center for Biodiversity and Conservation (CBC). I was so impressed by her latest exhibit, Our Global Kitchen: Food, Nature, Culture, because it brought the issues of food production, transportation and the environment into the mainstream consciousness. If you haven’t seen the show yet, I suggest you do, because it is closing on August 11th. Please join me on Thursday, as I interview Eleanor, and learn more about the work she does in the Center for Biodiversity and Conversation.

Corn Encrusted Tofu with Artichoke Tapenade

1 lb Sprouted organic tofu, cut into slices 1/4 “ thick

For Marinade

3 Tbs. Water

2 Tbs. Tamari

1 Tbs. Aji Marin

2 teaspoons chopped garlic

1 teaspoon minced ginger

For Egg substitute

2 Tbs. ground flax seeds

1 Tbs. apple cider vinegar

5 Tbs. water

For Corn Crust

1 ½ cup Ground Organic Corn Flakes

2 Tbs. Good Tasting Nutritional Yeast

¼ t. salt

For Tapenade

1 cup chopped celery

1 onion, finely chopped

1 Tbs chopped garlic

1/2 cup organic marinara sauce

1/2 cup dry white wine

1/4 cup white wine vinegar

1 can artichoke hearts, drained and chopped

1/2 cup kalamata olives, chopped

1/4 cup pine nuts

3 tablespoons organic sugar

2 tablespoons small capers, drained

¼ cup chopped Hot Peppers

salt and freshly ground pepper

3 tablespoons chopped basil

1 Tbs. chopped parsley

¼ t. garlic powder

1. Marinate the tofu slices in the Tamari-Water mixture for 20 minutes, turning it over after 10 minutes, to cover both sides
2. Meanwhile, in a large, heavy skillet, heat the olive oil until shimmering. Add the celery, onion and garlic and cook until softened, approx. 5 minutes. Add the tomato sauce, vinegar, wine, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Add the hot peppers and cook until the vegetables are soft and the liquid is reduced, about 10 minutes. Stir in the basil and parsley, transfer to dish, and let cool.
3. Lay out a double thick piece of paper towel. Remove the tofu from the marinade and lay it out on the paper towel. Dry it with another piece of paper towel on top.
4. Make a mixture with the flax seeds, water and apple cider vinegar. Stir and let sit for 5 minutes. Stir again. It should be the thickness of an egg. If too thick, add a little more water.
5. Combine the ground corn flakes, nutritional yeast, garlic powder and salt in a pie pan.
6. Dip the tofu slices into the flax seed mixture, and then into the corn flake mixture, coating both sides with the flakes.
7. Wipe out the same heavy skillet from the tapenade. Again, heat the olive oil until shimmering. Sauté each piece of tofu on both sides until golden brown.
8. Serve immediately, topped with the tapenade.

iEat Green - 06/13/13

Tom Lyon is a sixth generation Long Islander who "grew up” in his family marine business in Setauket while also teaching Secondary English in the Three Village School District. Since 1980, with the sale of the boatyard, he has become a self-defined  “food and hunger activist”, which he calls  "an amazing and fortunate development which is now "both a vocation and an avocation that has enriched and given meaning to my life and my family's lives." Tom, along with his wife Barbara, has been an active volunteer for Heifer International on Long Island for over 25 years. They have three children and five grandchildren, all wonderful! He was the founder and director of the Ward Melville High School Volunteer Center until “retirement” from teaching in 2006 and served as advisor to the school’s Hunger Task Force for 18 years. Other roles that support his calling have included, helping to organize a district wide diversity committee in Three Village Schools, being a founding member of the Long Island Regional Service Learning Network, serving as an active member of the Long Island based Council for Prejudice Reduction for almost 20 years, and serving on committees for many faith based groups such as the Long Island Council of Churches, Bread for the World,  and the Mount Sinai Congregational United Church of Christ. Tom continues to work with Heifer International in areas of sustainable development and peace studies locally and worldwide.  In 2007 he became co-director of Hobbs Community Farm in Centereach, NY , helping to rescue and reestablish this abandoned family farm and make it a community resource and education center.  He also served on the Suffolk County Legislature’s Victory Garden Task Force and enjoys immensely teaching a freshman seminar class at Stony Brook University about active citizenship which focuses, not surprisingly, on food and hunger issues ! Since then, based upon a shared vision with Heifer International, he  has established a consultant business called “Food and Dignity for All” to assist schools and faith based groups to effectively address issues of food equity, peace and justice locally and worldwide.

Vegan, Gluten-Free Shepherd’s Pie

1 onion, sliced 3 carrots, large dice 2 sweet potatoes, large dice 1/2 acorn squash, peeled and cubed 1 bunch kale 1 turnip, large dice 2 Tbs. garlic, minced 2 Tbs. ginger, minced 2 Portobello mushrooms, sliced 1 - 8oz package of mushrooms, sliced 1 head of broccoli, cut into florets 1/4 cup white wine 1/4 cup red wine ½ cup nutritional yeast 1 cup water ¼ cup tamari 1 can chick peas, drained 1 Tbs. mixed fresh herbs (thyme, sage, marjoram, rosemary), chopped For Dairy Free Garlic Mashed Potatoes 3 lbs potatoes 1 cup coconut milk 2 Tbs .olive oil 1Tbs. chopped garlic 1/2 shallot, chopped fine 1 Tbs. chopped parsley Reserved Potato water (approx ½ cup)

Sauté onions and carrots in large skillet with a little olive oil. Add garlic and ginger. Add turnips, sweet potatoes, and acorn squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. Add potatoes and cook until soft. Drain, and put in large bowl. Heat olive oil and sauté minced garlic and shallots until soft,( careful not to let it burn). Add coconut milk. Using a potato masher, mash the potatoes. Add the coconut milk and garlic mixture, reserved potato water, and parsley. Stir to combine. Salt and pepper to taste. Add broccoli, mushrooms, yellow squash, kale, and any other veggies you want to use. Add nutritional yeast, mirin, tamari, wine, and 1 cup of water.  Add chickpeas and herbs. Let simmer for 15 minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with olive oil and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.

iEat Green - Farm Stand Fresh Cookbook - 06/06/13

Jeanne Betancourt In addition to sharing meals with Manuela Soares in New York City and Orient, NY, Jeanne is the author of over 70 novels for children and young adults, including the popular series—The Pony Pals. She has also written award winning original scripts for ABC Afterschool Specials. Jeanne has been drawing and painting for twenty-five years and has shown her work in numerous group shows in New England, New York City, and on the North Fork of Long Island. Her original oil paintings for the Farm Stand Fresh cookbook will be exhibited in a solo show at the South Street Gallery in Greenport, New York from May 25-June 30, 2013. More information about Jeanne can be found on her website, JeanneBetancourt.com. Manuela Soares Feeding friends and family has been an important aspect of Manuela’s life since she was a pre-teen. Professionally, she has been an editor and manager in various prestigious publishing houses in New York City including Scholastic and Rizzoli. She has written several books—including One Hand Clapping and The Joy Within. She has agented and edited books for many photographers. Her current fulltime position is as a Lecturer in the Masters in Publishing program at Pace University. Red Lentil and Amaranth Millet Loaf with Mushroom Medley Wine Sauce Makes 2 Loaves Ingredients 1 cup Red Lentils, rinsed ½ cup Amaranth ½ cup Millet 3-1/2 cup water 1 Tbs. chopped garlic 1 onion, chopped 2 yellow summer squash, cut down the middle, lengthwise and then into half moons 2 Portobello mushrooms, chopped 2 cups chopped scallions 1 t. salt 1 cup chopped basil Mushrooms Medley Sauce 1 Spanish onion, peeled and chopped Olive oil 4 cloves garlic 3 Tbs Balsamic Vinegar 1 cup red wine 1 package dried porcini mushrooms 2 cups sliced Portobello and white mushrooms 1 t. salt 1 t. chopped fresh rosemary 1 t. fresh thyme chopped 1 t.. fresh marjoram, chopped Fresh ground pepper 2 Tbs chopped parsley 1 Tbs. Tamari For the Loaf: Bring the lentils, millet, and water to a boil in large saucepan. Lower heat to simmer, cover, and cook for 15 to 20 minutes, until the millet and lentils are soft. Meanwhile, in a large skillet, sauté the onions until translucent. Add the garlic, Portobello mushrooms, and squash. Continue cooking until mushrooms get soft. Add the cooked lentils, amaranth and millet, along with the basil and scallions. Cook until all of the water is absorbed. Season to taste. Prepare 2 loaf pans with parchment paper on the bottom. Spray with olive oil. Spoon the mixture into the 2 loaf pans. Bake at 375 degrees for 40 minutes. Let cool for 10 minutes. Remove from loaf pan. Slice into 1 inch thick pieces and top with Mushroom Medley Sauce. For the Sauce: Soak I package of dried Porcini mushrooms in 1 cup of red wine. Sauté the onions in olive oil until translucent. , Add the 2 cups of mushrooms, garlic and fresh herbs to the onions, and continue cooking until the mushrooms are soft. Through a wire strainer, drain the porcini mushrooms and reserve the wine. Chop the porcini mushrooms into small pieces. Remove Vegetables from pan. Add 2 Tbs. olive oil, and 2 Tbs flour (or gluten free flour) and with a whisk, stir until all lumps are removed. Add 1 cup of water and the 1 cup of red wine from the porcini mushrooms. Continue stirring with the whisk until thickened. Add the porcini mushrooms, and sautéed vegetables back into the pan. Add the Vinegar, Tamari, S & P. Cook for 10 minutes. Taste and adjust spices. Spoon 2 Tbs. of sauce over each piece. Serve immediately

iEat Green - 05/30/13

My guest this week is a fellow natural foods chef and teacher, Leslie Cerier. Her latest book, Gluten Free Recipes for the Conscious Cook, along with her ebook, Visionary Cooking, Food for the Eyes, are filled with insight and delicious recipes that can be enjoyed by all. Please join me on Thursday, as I ask Leslie to share with us, some healthful tips on eating for optimum eye health, and some of her secrets of gluten free cooking.