iEat Green with Bhavani

iEat Green - Bronx Vegetables - 07/18/12

My guest this week will be Stephen Ritz. Stephen is an acclaimed NYC DOE educator/administrator whose work in the Bronx continues to attract national attention and support. To date, he has grown more than 20,000 pounds of Bronx vegetables with his extended Bronx Family - the youngest certified workforce in America - who operate a profitable, in school, student Farmer Market and routinely install green walls and green roofs across NYC/NYS. ___________ Kale in Garlic and Oil 2 large bunches of kale ¼ cup olive oil ¼ white wine 12 cloves garlic Salt and pepper Method #1 Sautéed Trim off bottom of kale. Cut into large pieces and sauté in oil for 5 minutes. Add garlic and cook for a few minutes more. Add white wine and salt to taste. Add more oil (or broth or water) if more liquid is needed. Method #2 Blanched Bring a large pot of salted water to boil. Add cut up kale for 2 minutes. Drain and put in large bowl of ice water to stop the cooking. In wok, add chopped cloves of garlic to oil, being careful not to let it burn. Add kale, and mix to cover with oil. May add wine or broth if desired. ____________ Beet, Orange and Black Olive Salad Serves 8 people 6 large Beets (or 10-12 small beets) 6 Oranges 2 cups Baby Spinach 1 cup baby arugula 1 red onion, thinly sliced ½ cup chopped parsley 1 cup pitted black olives, halved ¼ cup walnut oil ¼ cup orange juice ¼ cup red wine vinegar ½ lemon ¼ teaspoon salt and pepper to taste Cover beets with cold water and bring to a boil. Cook until soft (1-2 hours) Cool Cut in half and then into wedges, and place in large bowl. Peel the oranges by cutting off the tops and bottoms, and then cutting down the sides with a sharp knife, following the natural shape of the orange. Remove the segments of oranges with the knife, leaving behind the membrane. Discard the membrane and put the oranges and juice in the bowl with beets Wash and spin-dry the baby spinach and arugula. Add to bowl Squeeze the juice from the lemon over salad. Add remaining ingredients and toss. Add more salt and pepper to taste

iEat Green - Green The Ghetto - 07/11/12

This week, my guest is Majora Carter. Majora is an economic consultant, public radio host and environmental justice advocate from the South Bronx area of New York City. By 2003, Majora coined the term: "Green The Ghetto" as she pioneered one of the nation's first urban green-collar job training & placement systems, and spearheaded legislation that fueled demand for those jobs.

Raw Chocolate, Raspberry, and Pineapple Cake

Crust-

Wipe bottom of spring-form pan with coconut oil. In food processor, combine the following;

1 cup, plus 2 TBS. ground raw almonds

¾ cup Raw Cocoa Powder

6 dates

¼ cup Raw Agave

¼ cup coconut oil

¼ cup unsweetened shredded coconut

pinch of salt

Chocolate Ganache Filling- In food processor, combine the following four ingredients;

2 cup Raw Cocoa Powder

2 cup maple syrup

3/4 cup coconut oil

1 teaspoon vanilla

Chocolate Mousse Filling

1 ½ cup cashews, soaked for two hours, drained and puréed

Pineapple Filling

1 pineapple, puréed

Raspberry Filling

3 half pints raspberries

2 Tbs. agave

To make Crust

Press mixture into greased pan and work it up the sides, about 1 ½“.  Using opposite hand, make the edge of crust smooth and even.

For Cake:

Pour 1 cup ganache filling into pie crust. Put in freezer for 1 hour. Add raspberry filling and freeze again. Puree cashews in food processor, adding up to ½ cup water to make cashew cream. Add ½ remaining chocolate ganache to food processor and blend with cashew cream. Add chocolate mousse (cashew cream and chocolate mixture) layer on top of raspberry, and freeze again. Meanwhile, drain pineapple purée through sieve, reserving juice for your enjoyment. In one hour, add pineapple layer on top of chocolate mousse, and freeze again. Finish cake by putting remaining chocolate ganache on top. Garnish with fresh raspberries.

iEat Green - 07/04/12

This week, my guest is Brett Tolley. Brett is the Community Organizer and Policy Advocate for the Northwest Atlantic Marine Alliance (NAMA). He works to empower local fishing communities and highlight the triple-bottom-line values of locally caught seafood. The Northwest Atlantic Alliance's mission is to restore and enhance an enduring marine system supporting a healthy diversity and an abundance of marine life and human uses through a self-organizing and self-governing organization. NAMA hopes to support the growing movement of Community Supported Fisheries!

Gluten Free Carrot Cake

Cake for 20 people Preheat oven to 325* 3 cups Pamela’s GF Flour 1 cup ground oat flour 1 cup ground coconut 4 tsp cinnamon 2 Tbs baking soda 1 ½ teaspoon baking powder 1 ½ t. salt 6 cups shredded carrots 6 eggs 1 ½ cup Honey 4 t. vanilla 2 cups oil Mix the first seven ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots. Bake at 325 for 50 min. or until a knife comes out dry.

iEat Green - 06/27/12

Jeff Negron is the owner and operator of The Growing Seed, a for profit business that designs, installs, maintains and harvests vegetable gardens for residential and commercial properties. Four years ago, Jeff started The Growing Seed when he felt that his community would benefit from the services of a business dedicated solely to vegetable and edible gardens. Over the past year, his business has transitioned to a focus on the needs of restaurant vegetable gardens. Additionally, Jeff has also worked and volunteered for the Edible School Gardens of the East End, and finally is found on most Saturdays at the Sag Harbor Farmers market, selling produce from Dale and Bette's farm. _______

Raw Lemon Strawberry Cheesecake

Crust ingredients: 1 cups macadamia nuts 1 cup raw almonds 1 cup dates ½ cup dried, unsweetened coconut 1 pinch sea salt Filling: 3 cups cashews, soaked in water for 3 hours 1 cup lemon juice 3/4 cup agave 3/4 cup coconut oil 1 tablespoon vanilla 1/4 cup of water Strawberry topping: 2 cups frozen strawberries ¼ cup agave Garnish with sliced fresh strawberries (about ½ pint) Directions 1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. 2. Press the crust mixture into the bottom of a cheescake pan, and press up along the sides about 1 ½“ 3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth. 4. Pour filling mixture into pie crust and put into freezer for 1 hour before adding the strawberry topping. 5. Puree the strawberries and agave in food processor. Pour on top of the cheesecake. Replace the  cheesecake into the freezer. 6. Remove the cheescake from freezer 1 hour before serving, and decorate with sliced fresh strawberries.

iEat Green - 06/20/12

My guest is be Christine Waltermyer. Christine is the founder and director of The Natural Kitchen Cooking School, offering Chef’s Training Programs, personal chef service and in-home cooking classes in Princeton, NJ and Manhattan. She is the author of The Natural Vegan Kitchen. With over 15 years of experience in the field of natural cooking, Christine is a masterful chef and teacher specializing in macrobiotic, vegan and raw food cuisines. __________ Black Bean Veggie Burgers 1 can Eden organic black beans 2 Tbs Olive Oil 1 Onion, chopped 3 carrots, chopped 2 Tbs chopped garlic 2 stalks celery, chopped ½ yellow pepper, chopped 4 mushrooms, chopped 2 Tbs tamari 1 t. dried thyme ¼ cup fresh chopped parsley 1 egg, beaten 2 Tbs. sesame seeds ¼ cup bread crumbs, or GF Bread crumbs 1 ½ cups cooked short grain brown rice ½ t. salt ½ t oregano ½ t. chopped Rosemary ¼ t. fresh ground pepper Sauté onions in Olive oil until translucent. Add carrots and chopped garlic. Add celery, peppers and mushrooms, and continue cooking until soft. Remove from heat and put into a large mixing bowl. Puree black beans in food processor and add to mixing bowl. Add remaining ingredients and combine well. Form into patties and place on greased cookie sheet. Mist top of burger with olive oil spray. Bake at 375’ for 15` minutes, turn over and bake another 10 minutes. (Can also be cooked in olive oil in sauté pan) Patties can be made ahead of time and kept in freezer. For BBQ, spray grill with oil and heat up burgers. Brush with marinade or top with cheese if desired. __________ Chocolate Ganache with Raspberry Compote Crust- Wipe bottom of spring-form pan with coconut oil. In food processor, combine the following; 1 cup, plus 2 TBS. ground raw almonds ¾ cup Raw Cocoa Powder 6 dates ¼ cup Raw Agave ¼ cup coconut oil ¼ cup unsweetened shredded coconut pinch of salt Filling- In food processor, combine the following; 2 ¼ cup Raw Cocoa Powder 2 ¼ cup maple syrup 1 cup coconut oil 1 teaspoon vanilla Raspberry Compote 1/2 pint frozen raspberries 2 Tbs. agave To make Crust Press mixture into greased pan and work it up the sides, about 1 ½“. Using opposite hand, make the edge of crust smooth and even. For Pie: Pour filling into pie crust. Put in freezer for 1 hour before adding raspberry topping. For Topping: Puree 1 small box of frozen raspberries and 2 Tbs of agave. Pour on top of Chocolate Pie and spread out to make a smooth layer.

iEat Green - 06/13/12

I interview Roberto Romano, the Producer and Director of several important documentaries, including his most recent, The Harvest, which profiles the lives of migrant children farm workers, sacrificing their own childhoods to help their families survive. ___ Version:1.0 StartHTML:0000000182 EndHTML:0000006604 StartFragment:0000002558 EndFragment:0000006568 SourceURL:file://localhost/Users/PRNG5/Downloads/Raw%20Lemon-Lime%20Pie.doc

Raw Lemon-Lime Pie

Crust-

Wipe bottom of pie pan with coconut oil. In food processor, combine the following;

1 cup ground raw almonds

1 cup shredded coconut

6 dates

1 t. vanilla

2 TB. Raw Agave

pinch of salt

Filling- In food processor, combine the following;

½ avocado

6 TBS. Agave

½ cup coconut oil

1 ½ cup cashews, ( that were soaked in water for 3 hours)

2 t. lemon zest

2 t. lime zest

3 TBS fresh lemon juice

3 TBS. fresh lime juice

To make Crust

Press mixture into greased pie pan and work it up the sides. Pinch rim together to create a fluted edge

For Pie:

Pour filling into pie crust

To Garnish:

Puree 1 small box of raspberries and decorate top with it. Use whole raspberries to decorate around the edge.

iEat Green - 06/06/12

Kelly D. Carlisle, Founder and Executive Director of Acta Non Verba, is a veteran of the United States Navy and has been the recipient of many awards, including the Navy and Marine Corps Achievement Medal.  She is an avid gardener and is a certified Alameda County Master Gardener. She is an active member of the California African-American Farmers Association.

Ms. Carlisle is the December 2011 Bon Appetit Good Food Fellow. She has worked with and mentored pre-teen and teenage youth since the age of 14.  A native of East Oakland, California, she is committed to creating positive change in her childhood neighborhood.  Previously, Kelly ran a successful catering business dedicated to utilizing local and sustainable produce.  She is a mother, activist, and concerned citizen.

Roasted Tempeh with Vegetables and Peanuts

1 cake organic Tempeh (cut into cubes)

1 onion, cut in half, then sliced into crescent moons

2 carrots, cut into small chunks

1 head broccoli, cut into floweret’s

! Bok Choy, chopped

½ Napa Cabbage, chopped

1 cup snow peas, remove string

1- 8 oz pk of shitake mushrooms

ginger, 1 inch piece grated

4 cloves garlic, grated

olive oil

3 Tbs.tamari (to taste)

1 Tbs. Dark sesame oil

2 Tbs. Aji Marin

2 Tbs Tahini

¼ cup water

¼ cup peanut

parsley or cilantro for ganish

Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Grease a cookie sheet with olive oil and toss the tempeh in it, to coat all sides with a little oil. Bake at 400* oven for 15 minutes, until golden brown on all sides.

Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the broccoli.  Cook for a few more minutes before adding the shitake mushrooms, bok choy and napa cabbage.  Cook for a few minutes more, than add the mirin and tamari. Add the snow peas. Cook for 1 more minute.  Add the sesame oil and Tahini. Add the water to make a smooth sauce. When vegetables are finished (they should be cooked, but not too soft), add the peanuts.  Add more tamari and dark sesame oil for taste. Garnish with chopped parsley or cilantro .

iEat Green - 05/30/12

This week, my guest is Victoria Moran, the author of 11 books, as well as an inspirational speaker, monologist, and certified holistic health counselor (HHC, AADP). She is the founder of Main Street Vegan Academy, where she trains vegan lifestyle coaches. Victoria’s latest book is Main Street Vegan, which we discuss during the show. Savory Pinto Beans with Rice Medley 4 cups pinto beans 2 organic onion, chopped 2 organic carrots, chopped 4 scallions, chopped 2 sprigs rosemary, chopped 1 teaspoon dried thyme 2 Tbs. Umeboshi Vinegar 2 Tbs. Tamari 1 Tbs. chopped Garlic ½  t. salt ½ t. pepper ½ cup water 2 Tbs. finely chopped parsley Olive oil Sauté the onion in oil for 5 minutes and then add the carrots and garlic. After 5 minutes, add the remaining ingredients. Cover and let simmer for 10 minutes. Adjust the spices according to taste. Serve with a combination of 3 rice’s, Brown Rice, Forbidden Rice and Bhutanese Rice. In saucepan, combine 1 cup of brown rice, ½ cup of Forbidden Rice and ½ cup of Bhutanese Rice with 3 ½ cups of water and 1 organic vegetable bouillon cube and 1 t. salt. Bring to a boil, reduce heat and simmer for 45 minutes. Fluff with fork.

iEat Green - 05/16/12

My guest will be Rachel Kaplan, lead author of Urban Homesteading: Heirloom Skills for Sustainable Living. She is a pioneering therapist in the field of Eco-Somatics (an ecological approach to the body-mind connection in regards to movement), an educator, and widely published author. Roasted Tempeh and Broccoli with Walnut Sauce Pre-heat oven to 400* 1 package 3-Grain Tempeh 1 Tbs. Olive oil Spash of tamari 1 onions, sliced into crescent moons 1 broccoli, cut into floweret’s 4 cloves garlic 1 cup walnuts olive oil ½ tsp. cumin ½ t. salt ½ t. pomegranate molasses ½ t. Georgian Saffron ( dried ground Marigold flowers) 1 cup water Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In small bowl, toss the tempeh pieces with the 1 Tbs. of olive oil, to coat well. Roast in oven for 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari. Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add broccoli and 2 cloves of minced garlic and cook for 5 minutes until broccoli is soft. Lightly splash with Tamari and remove from heat. Add roasted Temph. Meanwhile, in food processor, puree walnuts, 2 cloves of garlic, cumin, salt, molasses, saffron and water. Pour over Broccoli and serve either room temperature or hot.

iEat Green - 05/09/12

This week, Richard Oppenlander, author of the new book Comfortably Unaware, joins me on my show. Dr. Oppenlander is a sustainability and wellness advocate, writer, and speaker committed to improving the health of our planet, bringing an eclectic combination of experiences regarding this topic, spanning the past 40 years.