iEat Green with Bhavani

iEat Green

Guest:  Sarah Gabriel Sarah Gabriel is an author, educator and the managing Director at The Home Grown Institute – organizing community-centered, skills-focused, action-driven events that teach home-scaled sustainable and regenerative practices.  She is also helping organize the Homegrown, "Springing Good Intentions into Action" Conference on March 24th-25th. Gluten-Free, Dairy Free, Blueberry Banana Muffins Preheat oven to 350* 2 cups Gluten-free Flour ( 1cup of Bob’s Red Mill and 1 cup Arrowhead Mills) 1 ½ ts. Xanthan gum 1/4 tsp. baking soda 2 ½ tsp. baking powder ½ tsp. salt 2/3 cup organic sugar 1 teaspoon of cinnamon ½ cup of oil 1 teaspoon vanilla 1 ¼ cup mashed banana (about 3) 1 cup blueberries 2 eggs, beaten In a medium bowl, stir and toss together the GF flours, baking powder, baking soda, salt and cinnamon  Set aside.  In another medium bowl beat together the banana and oil until mixed (don’t worry if the mixture looks lumpy and curdled) then add the sugar and eggs and mix until completely combined.  Add the vanilla. Add the dry ingredients and stir just until blended.  Add the blueberries and fold in. Prepare a cupcake tin with cupcake liners or spray and dust with GF flour. Spoon into the prepared tins and fill each cup about ¾ of the way.  Bake until a toothpick inserted in the center of a muffin comes out clean.  This should take approximately 15-20 minutes.  Let the muffins cool in the tins for 5 minutes, and then remove. Yields about 12 standard muffins.

I Eat Green

In a career that spans five decades, 22 albums and three Grammy awards, multi-talented singer-songwriter-guitarist Tom Chapin has covered an incredible amount of creative ground. In addition to his work as a recording artist and concert performer, Chapin has acted on Broadway, as well as working extensively in television, radio and films. Chapin's latest family release is the punningly-titled Give PEAS A Chance, subtitled Whole Grain Music for Free-Range Earthlings.  In addition to his varied musical and media endeavors, Chapin is also a powerful advocate on behalf of a variety of charitable causes. He is an active board member of WhyHunger, the organization which the artist's older brother, the late singer-songwriter/activist Harry Chapin, founded (as World Hunger Year) in the 1970s. He also remains active in a variety of environmental causes, as well as efforts on behalf of music and the arts in our public schools.

Todays Recipe: Gluten-Free and Dairy Free Chocolate, Almond,  Raspberry Torte

Preheat Oven to 350’

Crust

1 ½ cups ground GF, DF, chocolate wafer cookies

5 Tbs coconut oil

Filling

10 oz can GF, DF almond paste

8 oz bittersweet GF, DF chocolate chips

½ cup coconut milk or almond milk

3 half pints organic raspberries

2 Tbs organic raspberry jam

2 t. Kirsch (or other cherry or raspberry brandy)

Sliced toasted almonds for garnish

Combine cookie crumbs and coconut oil in food processor. Press crust into oiled tart pan with removable bottom. Bake in preheated oven for approx 15 minutes. If crust starts to bubble up in the middle, press down to let out the air.

For the filling;

Spread the almond paste over the crust. Place chocolate chips in small bowl.  Heat the coconut oil in small saucepan and pour over chocolate chips. Mix together until smooth and pour over almond layer. Place tart in the refrigerator for 1 hour. Decorate top with raspberries, pointed side up. Warm jam in small saucepan with Kirsch. Brush over raspberries and decorate sides with almonds.

I Eat Green

Joan Dye Gussow, Mary Swartz Rose Professor Emerita and former chair of the Columbia Teachers College, Nutrition Education Program, lives, writes, and grows organic vegetables on the west bank of the Hudson River.  Long retired, until this year she continued to teach her popular nutritional ecology course at TC every fall. Her service includes two termsJoan Dye Gussow, Mary Swartz Rose Professor Emerita and former chair of the Columbia Teachers College, Nutrition Education Program, lives, writes, and grows organic vegetables on the west bank of the Hudson River.  Long retired, until this year she continued to teach her popular nutritional ecology course at TC every fall. A long-time advocate of relocalizing the food system, her books include The Feeding Web: Issues in Nutritional Ecology, The Nutrition Debate, Chicken Little, Tomato Sauce and Agriculture, and This Organic Life: Confessions of a Suburban Homesteader, a book based on the lessons learned from 30 years of working toward growing her own.  In November 2010, Chelsea Green published her latest book, Growing, Older, A Chronicle of Death, Life, and Vegetables. Curried Butternut Squash Soup Ingredients • 2 pounds butternut squash, halved, and seeds removed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper, plus a pinch 3 tablespoons olive oil 1 tablespoon Madras curry powder 3/4 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 1/4 cup minced ginger 1 tablespoon minced garlic 4 1/2 cups vegetable stock 2 tablespoons chopped cilantro leaves 2 tablespoons butter, room temperature 3 tablespoons extra-virgin olive oil 1/2 teaspoon ground turmeric 8 sprigs cilantro, for garnish Directions Preheat the oven to 400 degrees F. 1. Place the squash, cut side up, on a parchment lined sheet pan. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn over, to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and let cool. When cool, scoop the squash out of its skin and set aside until ready to use. 2. Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute. Add the onions, carrots, celery, ginger and garlic to the pan and sauté, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the vegetable stock and reserved squash to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened. 3. Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth. Season with the remaining 1/2 teaspoon salt and a pinch of pepper. Add the chopped cilantro.

I Eat Green

SALLY FALLON MORELL is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, with Mary G. Enig, PhD as co-author. This thought -provoking book contains a surprising message: saturated fat and cholesterol are not enemies but play vital roles in human biochemistry.

Fallon Morell is the founding president of the non- profit Weston A. Price Foundation, and editor of Wise Traditions, the Foundation’s quarterly journal; she is also the founder of A Campaign for Real Milk, which promotes access to clean, whole raw milk from pasture-fed cows.

She is also the author of Eat Fat Lose Fat, also with Mary G. Enig, PhD.

Today's Recipe: Coconut Encrusted Tofu with Thai Vegetable Curry

Pre-heat oven to 375*

1 cake extra firm organic tofu, sliced ¼”

1 cup organic shredded coconut

1 cup ground organic corn flakes

1 egg, beaten (optional)

¼ cup rice milk (optional)

1 TB Sugar- optional

1 can coconut milk

1 TB Red Curry Paste

1 t Sugar- optional

1 TB of Tamari

1 TB Mirin

Olive Oil

1 Onion, slivers

2 Carrots, julienned

1 cup Snow peas

1 Broccoli, floweret’s

1 Bok Choy, chopped

1 Red pepper, cut into thin strips

1 can organic baby corn

1 TB chopped cilantro for garnish

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

Combine coconut, corn flakes and sugar in a shallow dish. Dip tofu in egg or rice milk and then in coconut mixture. Bread both sides of the tofu with mixture.

Lay tofu cutlets out on a sprayed cookie sheet or one with parchment paper and bake at 375 for 20 minutes or until golden brown on both sides.

Meanwhile, cover bottom of wok with olive oil.  When hot, sauté onions on medium heat for 5 minutes. Add carrots and cook for a few more minutes. Then, add broccoli cook for 2 minutes, add bok choy and red pepper, sauté for a few more minutes, and then add snow peas and baby corn. Add tamari and mirin.

Make a mixture with the coconut milk, curry paste and sugar (optional) and pour over vegetables.

Reduce heat and cook for 3 minutes. Pour vegetables over tofu cutlets on platter and serve. Garnish with chopped fresh cilantro.

I Eat Green

Guest: David Haight

Since joining American Farmland Trust in 2001, David Haight has worked with more than 20 local governments to establish agricultural economic development and farmland protection plans. He aids state and federal legislators as they work on agricultural and land conservation legislation and has helped coordinate projects that have permanently protected more than 4,000 acres of New York farmland.

Haight helped to author AFT’s Guide to Local Planning for Agriculture in New York and New York Agricultural Landowner Guide to Tax, Conservation, and Management Programs.

His previous work experience includes evaluating the fiscal impact of land conservation for the Vermont Land Trust and work as an outdoor educator in New York’s Catskill Mountains. He holds a B.A. in environmental studies and political science from Binghamton University, an M.S. in natural resources planning from the University of Vermont, graduated from New York’s LEAD program and serves on the Land Trust Alliance New York Advisory Committee.

Today's Recipe: Baby Eggplant Stuffed with Mediterranean Quinoa

6 servings

Pre-heat oven to 375 degrees.

Ingredients

3 Baby Eggplant (approx 8” long)

2 Tbs,Olive oil

1 onion, chopped

1 carrots, chopped

½ organic red pepper, chopped

½ garnet yam, cut into small cubes

¼ cup currants

2 cloves garlic, chopped

1 cup cooked chick peas

1/2 t. salt

¼ t. pepper

2 cup vegetable broth

1 ½ cup Quinoa, rinsed

¼  cup fresh parsley, chopped

¼ cup fresh dill, chopped

2 Tbs Apricot Fruit spread

¼ cup pine nuts or almonds

Procedure

Prepare cookie sheet with parchment paper. Spray with Olive oil. Cut eggplant in half, lengthwise. Lay out on cookie sheet, cut side face down, and bake for 30 minutes, until pulp is soft.  Remove from oven and let cool.

Meanwhile, in saucepan, sauté onions in olive oil for 3 minutes, then add carrots, sweet potatoes and garlic

Sauté until vegetables are soft, careful to prevent garlic from burning. Add chick peas and cook for 3 more minutes

Add Quinoa and vegetable broth, salt and pepper, and bring to a boil.

Reduce heat to simmer and cook for 15 minutes until all broth is absorbed. Fluff with a fork.

Add parsley, dill, currants, apricot fruit spread and nuts. Gently mix, until all combined.  Add more salt and pepper to taste.

Scoop out pulp from eggplant, creating a cavity, but leaving some vegetable behind. Fill with Quinoa mixture.

Bake at 375 for 15 minutes

Garnish with fresh chopped parsley.

I Eat Green

Guest: Veronica Gordon

Veronica Gordon runs the only Vegetarian, Vegan and Raw food restaurant in Puerto Viejo (a small town on the Caribbean Coast) called Veronica's Place.  Her parents were naturalists, and she grew up learning about medicinal remedies using fresh herbs, fruits and vegetables to help cure allergies and sickness. She will share some of her family's home remedies, which have been passed down from generation to generation.

Today's Recipe: Quinoa Saffron Primavera

Serves 8 - preheat oven to 350

1 Beet, peeled and cut into small cubes

1 onion, chopped

1 teaspoon Saffron threads

½ t. salt

2 Carrots, cut into small pieces

½ head of broccoli, cut into flowerets

1 bunch Swiss chard, chopped into thin strips

2 Leeks, bottom and tops discarded, chop white and pale green section

4 oz mushrooms, sliced

Olive oil

1 t. salt

¼ cup chopped Fresh herbs, rosemary, tarragon, mint

1 cup Quinoa

2 Tbs. Chopped parsley

¼ cup toasted almonds (optional)

In glass casserole pan, roast beets with a little olive oil and salt in a 375 degree oven, until soft.

Rinse Quinoa and Drain. Sauté onions in sauce pan for 5 minutes, until translucent Add 1 ½  cups of boiling water, ½ t. salt and saffron threads. Add Quinoa, reduce heat to simmer, and cook for 20 minutes, until liquid is absorbed. Fluff with fork

In large skillet, sauté carrots and leeks. When soft, add broccoli and Swiss chard, and cook for 5 minutes.

Add mushrooms and sauté until soft. Add salt and pepper to taste, and any fresh herbs you would like. Add cooked Quinoa, roasted beets and almonds.

Garnish with fresh chopped parsley.

I Eat Green

Guest: Jaimie P. Cloud - The Cloud Institute

Jaimie P. Cloud, the founder & president of The Cloud Institute. The Cloud Institute prepares K-12 school systems and their communities to educate for a sustainable future by inspiring educators and engaging students through meaningful content and learner-centered instruction.

Jaimie works extensively with educators, administrators, and school boards across the nation. She designs and facilitates professional development programs and directs the collaborative development of numerous instructional units and courses for K-12 and Higher Education designed to teach and learn across disciplines through the lens of sustainability.

In addition to her commitment to furthering the mission of The Cloud Institute, Jaimie serves as an advisor, board member or committee member to several organizations with related goals and interests.

Cloud is the chair of Communities for Learning, Inc. and co-chair of The Harbor education task force of the Metropolitan Waterfront Alliance. She is a member of the advisory committee of the Buckminster Fuller Institute, the international advisory committee for the Tbilisi+30 Conference, the planning committee for Education for Sustainability of the North American Association for Environmental Education, and the Sustainability Education Planning Committee for the National Association of Independent Schools. Cloud serves on the Ecozone advisory board of Eco Media, Inc., and the editorial board of the International Journal of Education for Sustainable Development.

Today's Recipe: Two Types of Dressing

Tofu Raspberry Vinaigrette Dressing

Ingredients

¼ cake soft Tofu

¼ cup Orange Juice

2 Tbs. Raspberry Vinegar

Dill- 2 sprigs, stems removed

½ stalk celery

10 raspberries

1 teaspoon Agave or Pomegranate Molasses

S & P

Pulse in Food Processor, cucumber, onion, garlic and dill, add remaining ingredients and process until smooth. Add salt and pepper to taste

Japanese Dressing

Ingredients

1 stalk celery

1 Onion

Juice of ½ lemon

Juice of ½ orange

1“ piece of ginger

white pepper (touch)

½ cup. Brown Rice Vinegar

½ cup tamari

1 ¼ cup canola oil

4 Tbs Ketchup

Pulse in Food Processor, ginger, onion, and celery,  add remaining ingredients and process until smooth.

I Eat Green

Guests: Bart and Joy Pierson Since 1988, Bart and his partner Joy Pierson have created three successful vegetarian dining establishments. Candle Cafe was the first restaurant to be certified by the Green Restaurant Association and both restaurants are at the forefront of campaigns to green the restaurant industry.  The most recent is Candle 79, one of the first upscale organic vegan restaurants in the country. At the vanguard of health food marketing and vegetarianism, Bart Potenza has written and lectured on the virtues of healthy eating for everyone. After studying at the City College of New York Business School, Bart was a successful art dealer for 16 years before making a change-of-career to the health food industry. His new lifestyle impressed him profoundly with his renewed vitality and sense of well being, and he wanted to share that with the public. In recent years, Bart and Joy have passionately supported the efforts of the environmental and animal rights communities, through their work in the Candle restaurants and beyond. Bart is a proud member of Co-op America, Social Ventures Network, Business Leaders for Sensible Priorities, The Presidents Club at F.A.R.M., P.E.T.A. and Farm Sanctuary. He provides a wealth of inspiration and information through his daily aphorisms, which he posts on a chalkboard in both restaurants.  A compilation of his works, “Look Two Ways on a One Way Street” is published by Lantern Books. The success of Candle Cafe and Candle 79 proves Bart’s original assertion that eating super healthy vegetarian food is a choice that impacts not only individual health, but also the health of the planet. Bart’s “daily bread” is his quest to make our world better for all humanity. He continues to be inspired by the growth and significance of the green movement. Joy, a nutritional counselor since 1985, graduated from Tufts University Magna Cum Laude, and is certified by the Pritikin Longevity Center and Hippocrates Health Institute. Her passion for counseling and healing through great food lead her to join Bart Potenza at The Healthy Candle in 1988 where they began creating foods and menus tailored to the nutritional needs of clients from Joy’s private practice, and the Healthy Candle’s ever-growing customer base. Their partnership has flourished, and Joy and Bart have joined to create Candle Cafe, Candle 79, a growing catering and wholesale business, and the internationally best selling Candle Cafe Cookbook. In addition to time spent at the restaurants, Joy avidly promotes their mission beyond the restaurants’ walls. She has written and lectured extensively about food and nutrition, sharing her expertise with an ever widening audience as more and more people become mindful of the positive effects of healthful eating. She regularly leads workshops and teaches courses on diet and nutrition. Joy has appeared on The Today Show, Good Day New York, CBS News This Morning, The Food Network’s TV Food Diners, and has been a radio guest on Joan Hamburg, The Howard Stern Show, and Walden’s Pond with Sheldon Walden on NPR. Joy serves as a board member of the New York Coalition for Healthy School Lunches and Wellness in the Schools. She is also an active SVN member. Her quest is to continue changing people’s awareness of health and well being and its effect on the planet and future generations by bringing farm fresh vegan food to as many people and as many tables as possible! Recipe: Kinpira 3 ft. long burdock root (gobo) julienned
2 carrot julienned
1 Tbs oil
2 Tbs mirin
1 Tbs Tamari 1 Tbs sesame seeds Cover the bottom of  a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. Stir to keep from burning, and add water if necessary. Add the carrots and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, until soft.

I Eat Green

Guest: Jonathan Bloom Jonathan Bloom is a journalist whose work has appeared in the New York Times, the Washington Post, and the Boston Globe. His book, American Wasteland, looks at how we waste food from farm to fork and examines the impact of our squandering. In his blog, Wasted Food, Jonathan writes about why we waste food, why it matters and what we can do about it. He lives with his wife and son in Chapel Hill, North Carolina. Today's Recipe: 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 3 Tbs cilantro ½ t. cumin ¼ t. ground red pepper 1 t. salt 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.

I Eat Green

Guest: Deborah Merlin

Deborah Merlin’s mission was to become an advocate for her special needs twins. Medical professionals only offered drugs.  She sought alternative methods, did extensive ADHD and other health-related research, and kept impeccable records. In 1993, she co-chaired the Westside Cities Council to help promote Public Law 99457, part H, to implement early intervention services from birth through three years of age for children at risk. In 1990 and 1991, she coordinated outreach to pediatricians (under Public Law 99457, part H) and coordinated presentations at hospitals to educate pediatricians on early intervention services and resources for children at risk from infancy to three years of age. She is a frequent guest speaker on radio shows through out the United States and Canada.  She is a consultant to parents who need support, provides resources regarding their children’s individual needs, and she is an artist.

Today's Recipe: Tofu Cutlets with Dried Cherries, Capers and Jalapeno Pepper

Ingredients:

1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices

1 t. paprika

2 Tbs. Nutitional Yeast

¼ t. salt

¼ t. pepper

3Tbs Olive Oil

1/3 cup finely chopped red onion

½ cup dried organic cherries

1 ½ cup vegetable broth

2 Tbs capers

2 Tbs honey

1 t. cumin

1 cinnamon stick

1 finely chopped jalapeno pepper

1 Tbs. chopped cilantro, or parsley

Proceedure:

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

Combine nutritional yeast, paprika, salt and pepper in a shallow dish. Bread both sides of the tofu with mixture.

Cover bottom of heavy skillet with 2 Tbs. olive oil. When oil is hot, sauté all the pieces of tofu until golden brown on both sides. Remove from pan and place on paper towel to absorb oil.

Wipe out skillet to clean. Add remaining 1 Tbs olive oil, and sauté onions on medium heat for 5 minutes. Add vegetable broth, capers, dried cherries, cumin , honey and cinnamon stick.  Cook for 20 minutes, until sauce thickens. Add jalapeno pepper.

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro or parsley.