iEat Green with Bhavani

iEat Green - Seed to Salad with Peter Burke - 12/27/12

My guest today was Peter Burke, an avid gardener and author of the new book, Indoor Gardening, Seed to Salad in Seven Days. Peter has been teaching gardening classes in Vermont, for the past 7 years, and decided to write this book, to share his passion and excitement about how easy it is to grow greens indoors all winter long. As a service to his students, he started the website, thedailygardener.com, to make it easy for people to order top quality, organic seeds, which have a high germination rate, and excellent flavor. The foolproof method which he shares with us, is something one can easily adapt and bring into classrooms or workshops with children and young adults, in schools, libraries or at home. Quick Seafood Chowder 2 Tablespoons Olive Oil 2 cups organic onion, chopped 1 cup organic carrots, chopped 2 org. potatoes, cut into bite size cubes 3 stalks org. celery, chopped 1 organic pepper, chopped 2 cups organic broccoli florettes 1 cup organic frozen corn 2 Tbs. chopped garlic 1 32 oz. jar organic tomato sauce 5 cups boiling water 3 Tbs. parsley 1 Tbs. cilantro, chopped 1 Tbs. dill, chopped 2 teaspoons salt fresh pepper, to taste ½ teaspoon red pepper flakes 1 can chopped clams 1 lb mixed seafood (I use the Trader Joe’s frozen Seafood Blend) In a large pot, cover bottom with the olive oil. Sauté onions over med heat until translucent. Add carrots and potatoes and cook for another 5 minutes. Add garlic, celery and peppers, and continue to stir and cook for a few more minutes. Add a touch of boiling water if vegetables are sticking. Add the tomato sauce, water, herbs, salt and pepper, and red pepper flakes. Add the corn, and simmer for 10 minutes. Adjust the spices and salt and pepper for your taste, before adding the seafood, clams and broccoli. Continue cooking for another 10 minutes and serve immediately. Garnish with parsley or cilantro.

iEat Green - Travis Slagle - 12/20/12

My guest this week on the Progressive Radio Network is Travis Slagle, the Horticultural Therapy Director for Pacific Quest, an outdoor therapy program on the Big Island in Hawaii. I first heard of Travis from a friend who sent their daughter to Pacific Quest. She kept referring to him as the “Garden Guru,” which is the endearing name he has been given by the kids that go there. He is a master gardener, and life coach, and has been working with “at risk teens” for over 10 years in wilderness, residential and horticultural programs. I know he was an inspiration to my friends daughter, and I hope you can join us and hear some of the wonderful success stories he has to share.

iEat Green - Danielle Nierenberg, Nourishing the Planet - 12/13/12

Danielle Nierenberg is co-founder of FoodTank: The Food Think Tank. She is an expert on sustainable agriculture and food issues. She recently spent two years traveling to more than 35 countries across sub-Saharan Africa and Asia looking at environmentally sustainable ways of alleviating hunger and poverty. Her knowledge of global agriculture issues has been cited widely in more than 3,000 major publications including The New York Times, USA Today, the International Herald Tribune, The Washington Post, BBC, the Guardian(UK), the Mail and Guardian (South Africa), the East African (Kenya), TIME magazine, Reuters, Agence France Presse, Voice of America, the Times of India, and other major publications. Danielle worked for two years as a Peace Corps volunteer in the Dominican Republic and also currently serves as the food security advisor for Citizen Effect (an NGO focused on sustainable development projects worldwide). She holds an M.S. in Agriculture, Food, and Environment from Tufts University and a B.A. in Environmental Policy from Monmouth College. Roasted Butternut Squash Curry Soup 3 Butternut Squash, cut in half, seeds removed 1 Tbs minced garlic 3 Tbs minced ginger 2 t. salt 1 can coconut milk 2 t. cardamon 3 t. cumin 1 t. curry powder Juice of 2 limes 1 Onion, chopped 4 carrots, chopped 2 potatoes, cut into chuncks ¼ cup maple syrup (optional) water Parsley or cilantro (optional) 2 t. Balti powder, (an Indian mixture available thru Penzey’s) 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. Sweet Potato Latkes ½ cup Besan (chick pea flour) or other gluten free flour ¼ t. baking soda 5 Tbs cold water 1 small onion, cut into slivers 1 potato, grated and water squeezed out 1 sweet potato, grated 1 carrot, grated 1 t. salt 1 t. chopped parsley (optional) 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.) This recipe also does well with baking. Line baking sheet with parchment paper. Spray with oil. Drop spoonfuls of potato mixture onto sheet 2 inches apart. Bake at 450° for 10 minutes. Turn over and bake for 5 more minutes or until golden brown.

iEat Green - Kim O'Donnell - 12/06/12

Kim O’Donnel – Author: Canning Across America, The Meat Lover’s Meatless Cookbook and The Meat Lover's Meatless Celebrations

For more than a decade, journalist and chef Kim O'Donnel has dispensed cooking advice at numerous publications, including The Washington Post, Culinate and USA Today. Her first book, The Meat Lover's Meatless Cookbook, was published in 2010. The Meat Lover's Meatless Celebrations was just released in October.

Kim is a graduate of the Institute of Culinary Education and The University of Pennsylvania, she is the founder of Canning Across America, a collective dedicated to the revival of preserving food. Kim was a 2009 Duncan Eat-Write fellow at The Writer’s Colony at Dairy Hollow in Eureka Springs, Ark. Kim is a member of the International Association for Culinary Professionals and she sits on the James Beard Journalism Awards committee.

Born and raised in the Philadelphia area, Kim presently lives in Seattle, where she’s lucky to have egrets and seals for neighbors. She is married to political junkie and journalist Russ Walker.

Kim eats meat, just not as much as she used to. That’s her story, and she’s sticking to it.

Tuscan Pasta with White Beans 1 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice) 1 bunch rainbow chard, chopped 1 bunch broccoli, cut into bite sized florets 2 shallots, peeled, sliced and separated into ringlets Olive oil 1 can Cannellini beans, drained 1 bunch sage, chopped 1 t. oregano 1 onion, chopped (optional) 2 Tbs + 1 teaspoon chopped garlic 5 whole garlic cloves 2 cups cherry tomatoes, sliced in half 1/3 cup white wine ¼ cup fresh Italian parsley, chopped Salt and pepper to taste Red pepper flakes (optional) Cook pasta according to directions, al dente. Meanwhile, cover bottom of large wok with olive oil. Add broccoli and swiss chard with 1 tablespoon chopped garlic. Cook for 5 minutes. Add white wine and cook for 2 more minutes. Remove greens from wok. Add more oil to bottom of wok. Add onions and whole garlic cloves. When translucent, add beans along with 1 tablespoon of chopped garlic and half of the chopped sage. Cook for 3 more minutes. Remove from wok and add to greens. Add more olive oil to wok and add cherry tomatoes and 1 teaspoon chopped garlic. After a few minutes, return all vegetables to wok. Add 1 teaspoon oregano and salt and pepper to taste. Toss vegetables together to allow flavors to mix. Add Red Pepper flakes, if desired. In separate small saucepan, fry shallot rings to a golden brown. Remove with slotted spoon and place on paper towel to absorb oil. Then fry remaining sage leaves until crisp. Remove with slotted spoon and place on paper towel to absorb oil. Add pasta to the wok and toss. Place on platter. Garnish with crispy shallots and sage. Serve immediately.

iEat Green - Karen Washington, Urban Farmer - 11/29/12

Karen Washington has lived in New York City all her life, and has been a resident of the Bronx for over 26 years. Since 1985 Karen has been a community activist, striving to make the New York City a better place to live. As a community gardener and board member of the New York Botanical Gardens, Karen has worked with Bronx neighborhoods to turn empty lots into community gardens. As an advocate, she has stood up and spoken out for garden protection and preservation. As a member of the La Familia Verde Garden Coalition, she helped launched a City Farms Market, bringing garden fresh vegetables to her neighbors. Karen is a Just Food board member and Just Food Trainer, leading workshops on food growing and food justice to community gardeners all over the city. Karen is a board member and former president of the New York City Community Garden Coalition, a group that was founded to preserve community gardens.  She also Co- Founded Black Urban Growers (BUGS) an organization of volunteers committed to building networks and community support for growers in both urban and rural settings.

Professionally Karen has been a Physical Therapist for over 30 years, and she continues to balance her professional life with community service.

“To grow your own food gives you power and dignity. You know exactly what you’re eating because you grew it.  It’s good, it’s nourishing and you did this for yourself, your family and your community.” Karen Washington

Late Summer Curry Medley

Serves 8-10

¼ cup olive oil

2 tablespoon scraped, finely chopped fresh ginger root

2 tablespoon finely chopped garlic

1 onion, chopped or sliced

2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon cinnamon

½ teaspoon coriander

3 tablespoons chopped basil

2 tablespoons chopped fresh cilantro

3 carrots, cut in bite size pieces

1 small butternut squash, peeled and cut into 1” chunks

1 cups assorted peppers, cut into bite size pieces

3 Japanese eggplants, ends removed, cut length wise and then into slices

1 yellow squash, ends removed, cut length wise and then into slices

6 cups assorted tomatoes, chopped

1 can chick peas, drained

½ cup water

2 cups snow peas, sliced

In a large pot, heat the oil over high heat until a drop of water flickered into the 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 butternut squash, and the eggplant, and cook for another 5 minutes. Add the tomatoes, peppers, yellow squash and chick peas, and let cook down for another 10 minutes.

Add the cumin, cinnamon, coriander, basil and 1 tablespoon of the cilantro. Mix in the water and add the snow peas. Cover and reduce heat to low. Simmer for 10 more minutes. Adjust seasonings to taste, by adding more salt, cumin, cinnamon, coriander, garlic or ginger, if you would like. Let cook another 10 minutes, until all of the vegetables are soft and flavors have come together. Sprinkle with the remaining tablespoon of fresh cilantro.

Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!

iEat Green - Color Me Vegan - 11/15/12

Colleen Patrick-Goudreau is an exhilarating speaker, a powerful writer, a talented chef, and a persuasive advocate whose success can be measured by the thousands of people whose lives have been changed by her compassionate message. With a master’s degree in English literature and a command of traditional and new media, Patrick-Goudreau fosters change whether she is writing books, speaking to live audiences, hosting her podcast, or producing videos. Addressing the spiritual, social, and practical aspects of a compassionate lifestyle, Colleen is the author of three cookbooks – The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan – and two vegan/compassionate living books – Vegan’s Daily Companion, and The 30-Day Vegan Challenge. She has appeared on the Food Network and PBS and is a contributor to National Public Radio and The Christian Science Monitor. The mission of Colleen’s work is to empower people to make informed food choices, to debunk myths about veganism and animal rights, and to give people the tools and resources they need to live according to their own values of compassion and wellness. She always says she’s not asking people to live according to her values; she’s urging people to live according to their own. Through her sold-out cooking classes, award-winning cookbooks, inspiring lectures, and immensely popular audio podcast, Vegetarian Food for Thought, she has been guiding people to make transition so they can do it healthfully, joyfully, and confidently. Using her unique blend of passion, humor, and common sense, she empowers and inspires people to live as healthfully and compassionately as possible.

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 - Clean Food Earth - 10/25/12

After years of working in the corporate world, Kathleen went back to college to follow her passion. This past May, she graduated Magna cum Laude from Stony Brook University, with an Environmental Humanities Degree in the Sustainability Studies Program. She specialized in Food Policy, Advocacy & Education. She now works for Jeffrey Smith and The Institute for Responsible Technology as a tour coordinator for his California "Truth About GMO's Speaking Tour." She was also a researcher for his newly released documentary film, Genetic Roulette - The Gamble of Our Lives. Kathleen is a certified GMO Speaker and Educator, who trained with Jeffrey Smith, author of “Seeds of Deception”. In addition, Kathleen is a Food Writer & Advocacy Education Outreach Blogger: 
-CLEAN FOOD EARTH (Food-articles, videos, links and studies from all over the world)
- & Southampton Patch blogger. Kathleen is also a community gardener. Rainbow Vegetable Soup #2 1 organic onion 2 organic carrots 10 snow peas 2 potatoes 1 organic red pepper ½ organic broccoli 1 organic summer squash 1 cup of organic corn, either fresh or frozen Olive oil 2 Tbs. chopped garlic 1 jar organic tomato sauce 8-12 cups of water 1 t. oregano 1 t. basil ½ t. thyme S & P ¼ cup fresh parsley chopped 1 cup fresh chopped tomatoes • Use organic vegetables whenever possible, to avoid the pesticides and the genetically modified organisms. • Feel free to add your favorite vegetables and remove the ones you don’t like, remembering to eat all the different colors in the Rainbow every day, to make sure you are getting all of the different vitamins and minerals your body needs. Have all the vegetables cut up into bite size pieces. In a large pot, cover bottom with olive oil. Sauté onions over med heat until translucent. Add carrots and and cook for another 5 minutes. Add potatoes, garlic and a little more oil if necessary and continue to stir and cook for a few more minutes. Add remaining ingredients. Bring to a boil and then reduce heat to a simmer for 20 minutes, continuing to stir occasionally, being careful to not let bottom burn.

iEat Green - Rock 'n Renew - 10/18/12

Rock ’n Renew is a non-profit organization that helps musicians, students, and their communities live and act in sustainable ways. Recognizing the connection between the health of culture and the health of the planet, Rock’n Renew uses art and music to generate excitement about green solutions as they custom-design eco-blueprints for concert tours, schools, businesses, and events. Since its inception in 2006, Rock ’n Renew has brought the message of sustainability to thousands of people through rock shows, festivals, lectures, and installations.

Founded by musician Jonny Dubowsky, Rock ’n Renew is committed to the practical pursuit of environmental health and sustainability. As Jonny’s band, Jonny Lives!, met with increasing success, they began frequent tours of over 20,000 miles each. Concerned about fuel consumption and it’s impact on the planet, Jonny researched bio-diesel as an alternative to gasoline and transformed the group’s tours into carbon-neutral events powered by french-fry grease from fast food restaurants. From there, Rock ’n Renew grew into a multifaceted organization with resources and connections to create  environmental change. With an unapologetic rock-culture sensibility and a wide playlist of innovative events, Rock ’n Renew puts environmental responsibility center-stage, with a unique artistic edge that helps to inspire students to repair their local food and ecosystems.

Miso Marinaded Tofu Cutlets with Leek Purée

1 cup white miso

½ cup sugar

½ cup sake

½ cup mirin

1 block, extra firm, organic tofu

organic canola oil for frying.

Olive oil

2 leeks, washed, and chopped,

1 Tbs. Aji Mirin

Salt to taste

Slice tofu into 8 cutlets. Lay out on towel, put another towel on top and press down to remove water. Fry the cutlets in a heavy skillet until golden brown. Meanwhile, mix first 4 ingredients in food processor and pour over tofu cutlets. Turn tofu over, to cover with marinade on all sides. Marinate overnight, or up to 2 days.

Before serving, cover bottom of heavy skillet with olive oil. Sauté leeks in olive oil until soft, about 10 minutes. Add Aji Mirin, and cook another 5 minutes. Puree leeks in Food Processor until smooth. Place tofu cutlets on broiler pan and broil for a few minutes, till miso becomes carmelized. Spread pureed leeks on top of tofu and broil a few more minutes. Finish cooking in 375* oven for 10 minutes.

iEat Green - Wild Fermentation - 10/11/12

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods—which Newsweek called “the fermenting bible”—in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book’s publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a “fermentation revivalist.” Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he’s sharing a more in-depth exploration of the topic.

Nori Rolls

6 Servings                                                              

Ingredients

1 package of pre-toasted Nori (seaweed sheets)

3 cups organic, short grain brown rice, (cooked with 6 cups water, 2 bay leaf and ½ t. salt.)

2 onion, cut in half, and sliced thin

4 carrots, grated

5 cloves garlic, minced

2” piece of fresh ginger, grated

Organic Tamari or Shoyu

Eden Brand Aji Mirin (sweet rice wine)

Dark sesame oil

½ Block Extra firm  Organic Tofu- cut into thin strips

Tahini and toasted sesame seeds- optional

Procedure

Sauté onion in olive oil, for 5 minutes. Add carrots, garlic and grated ginger. Sauté for 5 minutes longer. Add tamari and aji mirin. Add dark sesame oil to taste. Simmer till soft.

Spread one cup of cooked rice out evenly over ¾ of the sheet of Nori. Be sure to spread the rice all the way out to the edge of the nori... Add sautéed veges in center of rice. Add a thin strip of tofu, along top of sautéed veges. Begin to roll from front edge. Use water or tamari, or tahini to seal nori.

Cut into eight even pieces.

To make Dip

Combine equal parts of water and tamari in small dipping bowl. Add a drop of mirin to sweeten

iEat Green - Healthy School Food - 10/04/12

My guest this week is Amie Hamlin. Amie is the Executive Director of The New York Coalition for Healthy School Food (NYCHSF). NYCHSF is a statewide nonprofit that works to improve the health and well-being of New York's students by advocating for healthy plant-based foods, comprehensive nutrition policy, and education, to create food and health literate students. Next Wednesday is their annual fund raiser, which is always a wonderful event, filled with delicious Vegan delicacies and a worth while cause. I will be there, along with my staff, serving up a Japanese Stir Fry with Sesame Rice Noodles. I hope you can join us for both the interview and the event!

Vegan Vegetable Quiche

Preheat oven to 425’ degrees Ingredients 1 prepared Vegan pie shell 1 Block firm Tofu ½ cup rice milk ½ t salt ¼ t white pepper ¼ t. tumeric Dash of nutmeg 1 Tbs. Dijon mustard A mixture of sautéed vegetables: Spinach, broccoli, onions, Portobello mushrooms and cherry tomatoes 2 Tbs chopped dill 2 Tbs. fresh chopped parsley 1 Tbs. apple cider vinegar 1 Tbs. ground flax seed Directions Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar. In food processor, combine tofu, dill, salt and pepper, and rice milk. Blend until smooth. Add apple cider vinegar mixture. Blend again. In heavy sauté pan, sauté onions till translucent, add broccoli, cook for a few more minutes, add spinach and Portobello mushrooms, then lastly add tomatoes. Season with a little salt, pepper and fresh parsley. Spread the 1 TBS. of mustard over bottom of pie shell, then add the sautéed vegetables. Pour tofu mixture over vegetables and mix lightly in pie shell. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 40 minutes more.