iEat Green with Bhavani

I Eat Green

Guest: Frances Moore Lappe Frances Moore Lappé is the author of eighteen books, including the just-released EcoMind, Changing the Way We Think, to Create the World We Want (Nation Books) and the three-million copy Diet for a Small Planet. She is the cofounder of three organizations, including Food First: The Institute for Food and Development Policy and the Small Planet Institute, a collaborative network for research and education helping to bring democracy to life, which she leads with her daughter Anna Lappé. The two Lappé’s are also cofounders of the Small Planet Fund, channeling resources to democratic social movements worldwide. Lappé is recipient of eighteen honorary doctorates, as well as the Right Livelihood Award, often called the “Alternative Nobel,” and the James Beard Foundation’s “Humanitarian of the Year” award.  Gourmet Magazine chose her among twenty-five people (including Thomas Jefferson, Upton Sinclair, and Julia Child) whose work has changed the way America eats. She works in Cambridge, Massachusetts. Scallop Teriyaki - 6 servings Ingredients 2 Tbs Oil 2 Tbs Tamari 1 Tbs. aji mirin 2 t. sake 2 lb scallops ¼ t. salt 8 oz asparagus, cut on the diagonal 1 lg onion, cut in slivers 2 carrots, julienne 1 broccoli, cut into florets 2 baby bok choy, chopped 6 oz Shitake Mushrooms 1 t. dark sesame oil 1 Tbs. grated ginger 1 Tbs. sesame seeds Procedure: Combine soy sauce, mirin and sake in large bowl, and marinate the scallops in it. Let sit for 20 minutes, while cutting up veggies Cover bottom of wok with canola oil Add to hot wok, onions, then carrots, then broccoli, then bok choy, then mushrooms then asparagus Remove scallops from marinade and place on broiling pan Broil for 5 minutes until golden brown When vegetables are beginning to soften, add scallops to wok. Add a little marinade to wok, to taste. Add dark sesame oil and sesame seeds to garnish

I Eat Green

I Eat Green

Guest: Jay Weinstein. Jay Weinstein, a chef trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler, and numerous other publications. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at The Natural Gourmet Institute in New York City. Today's Recipe: Stuffed Wild Pumpkin 1 Large Round Organic Pumpkin 2 packages seitan, traditional (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 2 red or yellow peppers 1 head broccoli, cut up 4 parsnips ½ small napa cabbage tamari 4 cloves garlic 1” piece of ginger, grated ¼ cup nutritional yeast 2 Tbs. aji mirin (sweet rice wine) 1 cup water Cut out a circle on the top of pumpkin, scrap 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, saute onions and carrots in stock pot with a little olive oil. Add garlic and ginger. Add butternut squash. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, and any other veges you want. Add water . Add nutritional yeast, mirin and tamari. 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.

I Eat Green

Guest:  Ellen Jaffe Jones Ellen, "The Veg Coach", is a personal trainer, running coach, author, and teacher of healthy cooking classes designed by respected doctors and registered dieticians. She is the author of Eat Vegan on $4 a Day, a guide to eating healthy and delicious plant-based meals for no more than $4 a day per person.

I Eat Green

Ellen, "The Veg Coach", is a personal trainer, running coach, author, and teacher of healthy cooking classes designed by respected doctors and registered dieticians. She is the author of Eat Vegan on $4 a Day, a guide to eating healthy and delicious plant-based meals for no more than $4 a day per person. Todays Recipe: Red Lentil Soup

1 onion, chopped                                             1 t salt

1 carrots, chopped                                             1 t. paprika

1 cup red lentils, rinsed                                    1 potato, cubed

3 Tbs olive oil                                                      1 t. cumin

1 ½ Tbs. Organic tomato paste                           1 Tbs Zatar

4 cups water                                                      1 Tbs lemon juice

Sauté onions and carrots in olive oil for 5 min. Add cumin, salt, paprika and zatar. Add lentils, potato and water. Bring to a boil and then simmer for 40 minutes until lentils are soft. Add more water if too thick. Adjust salt and pepper to taste. If desired, puree soup with immersion stick.

Serve with lemon wedge.

I Eat Green

Karen Ranzi is a lecturer, raw food consultant, and author of Creating Healthy Children: 
Through Attachment Parenting and Raw Foods. Karen has presented at numerous seminars, schools, festivals and health institutes throughout the United States on raising healthy children. She is a writer for Raw Mom Times, Vibrance Magazine, and Get Fresh Magazine of the UK, and has also written articles for Living Nutrition Magazine, Vegetarian Baby and Child Magazine, Health Science Magazine, The Raw Dish and Raw Foods News Magazine.

I Eat Green

Guest: Joshua Kahn Russell

Joshua Kahn Russell is an organizer, facilitator, civil disobedience coordinator, campaigner, and trainer with the Ruckus Society. He has trained thousands of activists, and currently is a national organizer with Tar Sands Action, a campaign to stop the Keystone XL pipeline. He is the author of Organizing Cools the Planet, and works at the intersection of ecology and social justice.

Joshua Kahn Russell is an organizer working to bridge movements for ecological balance and racial justice. He is a strategy and non-violent direct action trainer with the  Ruckus Society, and serves communities directly impacted by fossil fuel extraction.

Joshua offers workshops, training, consulting, facilitation, and action coordination to groups and organizations.

He has authored chapters for several books and numerous organizing manuals, most recently  Organizing Cools the Planet: Tools and Reflections to Navigate the Climate Crisis, with Hilary Moore, on PM Press. Joshua is a regular writer for the blogs Znet,  Grist, Rabble.ca, WireTap, and It’s Getting Hot In Here, and his articles have appeared in Yes! Magazine,  Left Turn Magazine,  Peacework Magazine, Upping the Anti, and Z Magazine, among others.

Joshua has worked internationally with civil society groups at United Nations Climate Negotiations and has been a leading voice in the International Youth Climate Movement. Joshua spent four years as Rainforest Action Network’s Grassroots Actions Manager, helping to win campaigns to stop corporations from fueling our addiction to coal and oil, and helping transform Wall Street with successful campaigns that shifted six banks away from financing fossil fuel projects.

Joshua has coordinated and helped build numerous civil disobedience actions, including the 4,000 person Capitol Climate Action in 2009. Recently he was a trainer for the Tar Sands Action which mobilized 1,250 people including scientists, senators, Indigenous leaders, farmers, teachers, mothers, religious leaders, students and celebrities to participate in 2 weeks of daily sit-ins at the White House. He has served on the steering committee of the Energy Action Coalition, a youth-led coalition of over 48 groups spanning the environmental spectrum, and helped found the “new” Students for a Democratic Society (SDS), a national multi-issue youth & student group, which in less than a year grew to over 250 chapters and nearly 3,000 members nationwide. He helped revitalize the Activist Resource Center and other student groups at Brandeis University, where he coordinated university-wide student walkouts in 2003 and 2006. He was awarded a fellowship from the International Center for Ethics, Justice, and Public Life; The Elise Boulding Sociology and Social Activism Award; and the Karpf Peace Award. During that time he has done international solidarity work in Cambodia, Jamaica, and Mexico with groups such as the Womyn’s Agenda for Change and the International Jamaican Council for Human Rights.

His artwork has appeared on the cover of books authored by INCITE! Women of Color Against Violence, and Noam Chomsky, smartMeme, and in the Celebrate People’s History poster series.

I Eat Green

Guest: Nancy Romer

Nancy Romer is the General Coordinator of the Brooklyn Food Coalition. The BFC is a grassroots organization dedicated to the vision of a just and sustainable food system in Brooklyn. The Coalition is fundamentally committed to building an inclusive, multi-racial, multi-cultural alliance of residents and community-based groups from all parts of Brooklyn, reflecting the borough’s rich diversity. It is composed of neighborhood-based groups, working committees, and affiliate groups all working together in Brooklyn on projects that promote food justice and sustainable food.

Today's Recipe: Butternut Squash Soup

2 Tbs Olive Oil

1 Onion, chopped

3 carrots, chopped

3 Butternut Squash, peeled, seeded and cubed

2 t. chopped garlic

3 Tbs grated ginger

1 Tbs Better than Boullion,

2 t. salt

2 sprigs thyme

1 can light coconut milk

¼ cup maple syrup (optional)

½ t. Chinese Five Spice

12 cups water

Saute in the 2 Tbs. olive oil the onion, carrot, squash, garlic and ginger. Let cook for 5-7 minutes, stirring constantly, so it does not burn. Add the water and bring to a boil. Reduce heat to a simmer, and add the salt, boullion, and thyme. Let cook for 30 minutes. Then puree the soup until smooth. Add the maple syrup, coconut milk and Chinese Five Spice. Return to heat and simmer for 10 more minutes. Adjust salt to taste.

I Eat Green

Guest: Michele Simon

Michele Simon is a public health lawyer who has been researching and writing about the food industry and food politics since 1996. She specializes in legal strategies to counter corporate tactics that harm the public’s health. Also an expert in alcohol policy, she is currently research and policy director for the Marin Institute, an alcohol industry watchdog group based in Northern California.

Michele Simon has taught Health Policy at the University of California, Hastings College of the Law, and lectures frequently on corporate tactics and policy solutions. She has written extensively on the politics of food, and her first book,  HYPERLINK "http://www.amazon.com/Appetite-Profit-industry-undermines-health/dp/1560259329" Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back, was published by Nation Books in 2006.

She has a master’s degree in public health from Yale University and received her law degree from the University of California, Hastings College of the Law. You can download her full CV here.

Red Coconut Rice Pudding:

To serve 4 to 6

¾ cup Red Bhutanese Rice

1 ½ cup water

¼ t. salt

1 cup rice milk

1 cup unsweetened coconut milk

1 t. vanilla

½ cup organic brown sugar

½ t. rose water (optional)

1 ripe mango

fresh lime juice

Procedure:

Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat , cover and simmer for 30 minutes.

Add the rice milk, coconut milk vanilla and sugar to the rice, and bring to a boil, while stirring. Reduce the heat and cook for 15 minutes, while still stirring. Mix in the rose water.

Scrape into bowl and allow to cool. Serve warm with slices of mango,

Squeeze lime juice over rice pudding

I Eat Green

Dr. Susan Rubin was a dentist, turned holistic nutritionist and founder of Better School Food, a coalition of health professionals, educators, and concerned parents, whose mission is to raise awareness about the connection between better food and better health.

She is also one of the two "Angry Moms" featured in the documentary Two Angry Moms

Today's Recipe: Three Bean Chili

1 can organic pinto beans

1 can organic red kidney beans

1 can organic black beans

½ can small tomato paste

1 organic onion, chopped

1 organic red pepper, chopped

2 cloves garlic

1 can organic diced tomatoes

1 t. salt

1 t. chili powder

2 t. cumin

1 recipe of Ground tempeh

Safflower oil

Saute the onion in oil for 5 minutes and then add the red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 15- 30 minutes.

Serve with organic brown rice