iEat Green with Bhavani

iEat Green - 05.13.21 - Ellen Ecker Ogden

Ellen Ecker Ogden- THE NEW HEIRLOOM GARDEN

Ellen Ecker Ogden is a Vermont writer and the author of The Complete
Kitchen Garden and other books on food and gardens. She cofounded The
Cook's Garden seed catalog, introducing cooks and gardeners to European
specialty vegetables, herbs, and flowers. She graduated with a degree in fine
arts, and attended cooking school with Marcella Hazan in Venice, Italy, and
at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen
garden designs have appeared in numerous national publications,
including The New York Times, Martha Stewart Living, Better Homes and
Gardens, and Country Gardens.

Coconut Encrusted Tofu with Mango Chutney
Pre-heat oven to 375*
2 cake extra firm organic tofu, sliced ¼”
1 cup organic shredded coconut
1 cup ground organic corn flakes
¼ cup coconut milk
zest of 1 lime
1Tbs. Agave
¼ t. salt

Chutney
3 Mangos
1 red Pepper, diced
1 small red onion, diced fine
2 Limes, juiced
3 Tbs. Fresh Cilantro
1 Tbs. Honey or Agave
¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.
Combine coconut, corn flakes and lime zest in a shallow dish or pie pan. Combine coconut milk, agave
and salt in another dish. Dip tofu in coconut milk mixture and then in the coconut/corn flake
breading. Cover both sides of the tofu with mixture.
Lay tofu cutlets out on a cookie sheet covered with parchment paper and sprayed with coconut oil, or
canola oil. Bake at 375° for 20 minutes, turn over and continue baking for another 10 minutes, until
golden brown on both sides.
Meanwhile, combine the ingredients for the Mango Chutney in a bowl and toss well.

iEat Green - 05.06.21 - Guest Jennifer Molidor

Jennifer Molidor, Ph.D. is senior food campaigner at the international conservation nonprofit, Center for Biological Diversity, where she runs sustainable food campaigns, including Take Extinction Off Your Plate campaign. She drives the Population and Sustainability Program’s Earth-friendly Diet initiatives related to industrial animal agriculture, overpopulation and overconsumption, and the impact of our food systems on wildlife and the planet. Before joining the Center in 2015, she worked on a number of food, wildlife and environmental campaigns as the staff writer for the Animal Legal Defense Fund; she holds a PhD from the University of Notre Dame and taught for many years as a professor at Kansas State University and San Francisco State University.

 

Tofu Banh Mi-2

Makes 4 sandwiches;

Slaw: 

1 cup water

½ cup maple syrup

¼ cup white vinegar

½ cup apple cider vinegar

½ cup grated carrots

1-½ cup shredded napa cabbage 

½ red pepper, thinly sliced strips

kosher salt or salt flakes

2 Tbs. cilantro chopped

 

Tofu:

½ tsp. garlic powder, ½ tsp. onion powder

¼ t. cardamom

1 t. basil

3 Tbs nutritional yeast

dash of cayenne (optional)

olive oil

tamari (to taste)                                                                                                                                                      1 block extra firm tofu

 

Sandwich: 

¼ cup vegan Mayonnaise

1 Tbs Sriracha sauce

2 t. lime juice

8 slices Whole grain sourdough bread

 ½ cup cilantro

1 cucumber, seeded and sliced thin (I used a carrot peeler )

Sweet pickled hot jalapeno peppers, chopped (optional)

freshly ground pepper

 

1. Combine the maple syrup, salt, vinegars, and water.  Add the carrots, cabbage and red pepper. Let marinate for 30 minutes or more. Drain, return to bowl and add the mayo and cilantro.

 

1. Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Cut on the diagonal into triangles. Combine the nutritional yeast and the herbs in a pie plate.  Coat the tofu slices with the mixture, and lay tofu out on a parchment paper lined cookie sheet, sprayed with oil. 

 

1. Bake at 400° for 15 minutes, until golden brown. When finished, sprinkle tamari over the tofu while on the cookie sheet, allowing it to sizzle and coat the tofu. 

 

1. To prepare the sandwiches, lightly toast the bread. Mix the mayo and sriracha sauce and spread it on the bottom slice of bread. First lay out the tofu slices, then a layer of cucumber slices, cole slaw, jalapeno peppers, and cilantro.  Spread the mayo mixture on top piece of bread, add freshly ground pepper and enjoy!

iEat Green - 04.29.21 - Katie Martin

Katie Martin is the Executive Director of the Foodshare Institute For Hunger Research & Solutions. She has over 20 years of experience developing and evaluating creative solutions to hunger. Katie’s work focuses on the connection between hunger and health, and identifying the root causes of food insecurity.

Katie has a long track record of building collaborations with local and national anti-hunger organizations. She led the team performing the first rigorous evaluation of a food pantry program in Hartford, CT. Katie used what she learned from that project and has collaborated with Foodshare and Urban Alliance to create the “More Than Food” framework. The goal of the framework is to build capacity within food pantries to address the underlying causes of hunger. Several food pantries nationwide are replicating the framework. Katie also helped develop a new stoplight nutrition system called SWAP (Supporting Wellness at Pantries) to promote healthy food in food banks and food pantries.

Katie is recognized as a national leader on food security issues, and has presented her research at dozens of regional and national conferences. She earned a B.A. in Political Science from Indiana University, and a M.S. and Ph.D. in Nutritional Science & Policy from Tufts University.

 

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 - 04.22.21 - Nicholas Freudenberg

Nicholas Freudenberg is Distinguished Professor of Public Health
at the City University f New York Graduate School of Public Health
and Health Policy where he also directs the CUNY Urban Food
Policy Institute. His most recent book is At What Cost Modern
Capitalism and the Future of Health (Oxford University Press,
2021.

Beet and Walnut Salad
	•	2 medium-size beets about 1 lb total
	•	1 1/2 cups walnut halves
	•	2-3 cloves garlic minced
	•	1 tablespoon pomegranate vinegar
	•	1 t. lemon juice
	•	½ cup packed cilantro leaves
	•	½ cup packed parsley leaves
	•	1 t. salt 
	•	1/2 teaspoon ground coriander
	•	1/2 t. Khmeli Suneli Spice Mix (available online & spice stores)
	•	freshly ground black pepper to taste
	•	pomegranate seeds for garnish



Instructions
	Cook the beets, either roasting or boiling, until tender. about 45 minutes.
	Let beets cool down for 15 min.
	Meanwhile, in a food possessor, pulse the cilantro, parsley, walnuts, and     garlic. Set aside.
	When the beets are cool enough to handle peel and grate them. 
	Mix the grated beets with the walnut paste. Season to taste with the vinegar, lemon juice and spices.
	Refrigerate the Salad for at least an hour before serving. 
	Garnish with pomegranate seeds and fresh cilantro
______________________________________________________					

iEat Green - 04.15.21 - Melissa K. Nelson

Melissa K. Nelson (Turtle Mountain Chippewa) is an ecologist,
media-maker and scholar-activist. She is a professor of
Indigenous Sustainability in the School of Sustainability at
Arizona State University (ASU). Before joining ASU, she served
as a professor of American Indian Studies at San Francisco
State University (2002-2020). She is a transdisciplinary and
community-based scholar dedicated to Indigenous rights and
sustainable lifeways. Nelson advocates for Indigenous Peoples
in in higher education, nonprofits, and philanthropy, and focuses
on food sovereignty and land stewardship. Melissa is president
and long-term leader of The Cultural Conservancy.

Roasted Tofu with Cannellini Beans and Green Olives
6 servings
1-½ clocks of Extra Firm Tofu
3 Tbs. olive oil
1 spanish onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
2- 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
1 can Fire Roasted tomatoes with chili
(or substitute a regular can of Fire Roasted Tomatoes and optional ¼ t. red pepper flakes)
½ t. salt
¼ t. pepper
1 t. dried oregano
1 Tbs. fresh Tarragon, chopped
1 Tbs. Tomato paste
½ cup white wine
2 scallions, diced
¼ cup chopped Italian parsley

1. Preheat oven to 300°.
2. Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels to
absorb the water.
3. Line a cookie sheet with parchment paper. Spray lightly with oil. Bake the tofu slices for
10-15 minutes, until they start to get golden brown on the edges.
4. Meanwhile, sauté the onions and garlic in the olive oil. Add the tomato paste, and cook
for a few minutes. Then add the white wine, beans, oregano, tarragon, olives, fire roasted
tomatoesand salt and pepper.
5. Cover bottom of a shallow casserole dish with 1-1/2 cups of the bean mixture. Place the
tofu triangles on top. Cover with remaining bean mixture, scallions. and ¼ cup of
chopped parsley
6. Roast for 20 minutes.
7. Serve with Pasta or Brown Rice and green vegetable

iEat Green - 04.08.21 - Roxanne Zimmer

Roxanne Zimmer, Ph.D., has been spreading the word about best garden
practices for many years. In her Community Horticulture role at Cornell
Cooperative Extension in Suffolk County, Roxanne speaks to school and
community groups about why we should be reducing lawn area, planting natives
and more vegetables. She offers Master Gardener Training and Spring Gardening
School yearly. A recent initiative is the Seed to Supper program which teaches
those in greatest need how to increase their food security.
She has offered a SUNY Stonybrook on global food issues. As part of a Canadian
delegation of farmers, she examined food security in Cuba. She has presented at
national conferences of the American Horticultural Society and the American
Community Garden Association.
When not weeding, Roxanne can be found raising oysters with the Cornell
Marine program.

Vegan Macaroons

Makes 40 macaroons
Ingredients
3 cups coconut
¼ cup oat flour
¼ cup almond flour
1 cup coconut cream
½ cup maple syrup
2 Tbs, softened coconut oil
3 tsp Vanilla extract
1 tsp Almond extract
Directions
1. In a small bowl, combine the coconut cream, coconut oil, maple syrup.
And 2 t. of vanilla.
2. In a separate large bowl, mix the coconut , the almond flour and the
oat flour.
3. Add the wet ingredients to the bowl of dry ingredients. Mix well.
4. Remove half of the mixture into another bowl. Add 1 tsp. almond
extract to one half of the mixture, and 1 teaspoon of vanilla extract to
the other half.
5. Place macaroons on oiled cookie sheet in shape of little peaks. Add
slivered almonds to the top of the almond ones.
6. Bake 8 minutes at 325°, then reduce the heat to 250° and bake
another 8 minutes.
7. You can drizzle melted chocolate onto the vanilla ones, if desired.

iEat Green - 04.01.21 - Joshua Sbicca, Justine Lindemann, Antonio Roman

Joshua Sbicca is Associate Professor of Sociology at Colorado State University. As an educator
and scholar-activist he ties his work to grassroots initiatives to advance food system change and
economic and racial justice. His research and teaching engage with food as a site of economic,
political, and social struggle. His recent work focuses on food systems and cultures and social
movements at intersections of carcerality, gentrification, and racial capitalism. Underlying these
interests is an ongoing engagement with how activists and scholars articulate and practice food
justice and what this means for building broad based social movements. He is the author of Food
Justice Now!: Deepening the Roots of Social Struggle. He is also the co-editor with Alison Hope
Alkon and Yuki Kato of A Recipe for Gentrification: Food, Power, and Resistance in the City. 
 
Justine Lindemann (PhD, 2019, Cornell University) is an Assistant Professor of Community
Development and Resilience in Penn State University's College of Agricultural Sciences. She has
several years of experience working on issues around community and economic development
both domestically and internationally. Her teaching focuses on methods, theories, and practices
of community development with a particular focus on civic engagement and anti-racist praxis.
She also has a faculty Extension appointment that guides an applied research and programming
agenda on issues related to urban food systems, equity in the food system, and urban community
resilience more broadly. Prior to coming to Penn State, Justine spent several years researching
experiences and politics of vacant land reuse and urban agriculture among Black gardeners and
farmers in Cleveland, Ohio. Recent publications center questions of urban land, competing
epistemologies of land value, and the contours of a Black agrarian imaginary related to self-
determination in food across history and geographies.
 
Antonio Roman-Alcalá is an educator, researcher, writer, and organizer based in San Francisco,
California who has worked for just sustainable food systems for over 15 years. Antonio co-founded
San Francisco’s Alemany Farm, the San Francisco Urban Agriculture Alliance, and the California
Food Policy Council, and his 2010 documentary film, In Search of Good Food, can be viewed free
online. He holds a BA from UC Berkeley, and is a PhD candidate at the International Institute of
Social Studies (ISS) in The Hague. Currently, Antonio teaches at UC Santa Cruz and with
the Urban Permaculture Institute, maintains the blogantidogmatist.com, conducts research on
agroecology, social movements, and social change, and co-facilitates the scholar
formation Agroecology Research-Action Collective (ARC). He also participates in and supports a
variety of social movement projects, including urban farms, tenant councils, rural agroecology
education collaboratives, and the US Food Sovereignty Alliance.

Stuffed Savoy Cabbage

Pre-heat oven to 375 degrees.
Filling
1 onion, chopped
1 celery Sauce
1 pepper, diced (Asst. colors) 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 long Japanese eggplant 3 onions, cut in crescent moons, halved
2 yellow squash, large dice ¼ cup agave
1-2 carrots, small dice ½ cup raisins
3 Portobello mushrooms, large dice ½ cup water
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped 4 Tbs. pine nuts
2 t. thyme, chopped 2 t. cinnamon
½ t. pepper
2 cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice
2 Tbs. Tamari
¼ cup red wine
For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the pine nuts and cook until they are
golden, then add the cinnamon, and cook for 1 minute more. Add remaining ingredients, bring to a boil, then
reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10
minutes, then remove. Separate the larger, outer leaves for filling.
For the Filling;
In a wok, sauté the onion in olive oil until translucent. Add the celery and carrots and cook for a few more
minutes. Add the eggplant, and cook until soft. Add a tablespoon or 2 of water if it’s sticking to the wok. Add
the mushrooms, and cook down until they soften. Add the red wine and tamari. Add the zucchini, yellow
squash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft. Add the herbs, S & P,
lentils and rice. Mix thoroughly. Taste. Add more tamari, salt & pepper if desired
Stuff the Cabbage;
Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce. On a large
work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in
the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole
pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with cabbage rolls with a
generous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.

iEat Green - 03.25.21 - Doug Rauch

Doug spent 31 years with Trader Joe’s Company, the last 14 years as a President, helping
grow the business from a  small, nine-store chain in Southern California, to a nationally
acclaimed retail success story. He developed their prized buying philosophy, created their
unique private label food program, and wrote and executed the Business Plan for
expanding Trader Joe’s nationally, successfully leading the expansion to the east coast in
1996.
He graduated from Trader Joe’s in 2008.
Doug is the Founder/President of Daily Table, an innovative retail concept designed to
bring truly affordable nutrition to the food insecure in our cities through utilizing the
excess, wholesome food that would otherwise be wasted at growers, manufacturers,
distributors and retailers, and through special buying opportunities. Daily Table
currently has three retail stores in Boston.
He serves on the board of Sprouts Farmers Markets, Imperfect Foods, and several other
for profit and non-profit organizations. He is a founding board member and was CEO for
6 years of Conscious Capitalism Inc., an organization dedicated to the practice of
business as a force for good.
Doug was a recent Senior Fellow at Harvard University in their Advanced Leadership
Initiative. He was inducted into the Babson Academy of Distinguished Entrepreneurs in
2015, and was awarded the James Beard Lifetime achievement Leadership award in
2018.
He is a resident of Newton, MA.

Vegan Mock Gefilte Fish Loaf

Makes 2 Loaves
Mock Fish Loaf
½ yellow pepper, cut into strips
½ red pepper, cut into strips
2 carrot, cut into thin circles
1 lb firm tofu
1 Tbs. baking powder
1 cup arame,
2 Tbs. kelp powder
2 Tbs. Flax seeds
2 Tbs. Apple cider vinegar
¼ cup water
2 med size onions
2 med size carrots
Agua Fava- juice from1 can of chickpeas
2 Tbs. Canola Oil
½ cup matzo meal
1/3 cup chopped parsley
3 Tbs. chopped dill
1 t. salt
¼ t. white pepper
Horseradish Sauce
½ cup vegan mayo
¼ cup prepared horseradish
¼ cup fresh grated horseradish
1 Tbs. ketchup
1 t. lemon juice or more to taste
Pepper to taste

Ground red pepper (optional)
Squeeze out juice from prepared
horseradish. Mix together and adjust.
Grease 8” x 4” loaf pan. Line the bottom
and sides with wax paper, then spray with
oil. Decorate bottom of pan with pepper
strips and carrot circles.
Pour boiling water over the 1 cup of Arame,
and let sit until doubled in size. Drain.
In food processor, pulse the Arame, carrots
and onions, until chopped well. Add all the
rest of the ingredients, except the aqua
fava, and pulse until well blended. Transfer
to a large bowl.
Using an immersion blender, whip the aqua
fava in a small bowl, until doubled in
volume, with soft peaks. It should look like
beaten egg whites. Fold the aqua fava into
the Arame mixture. Gently spoon the
mixture into the prepared loaf pans,
covering the vegetables with the arame
mixture. Then pour the rest of the mixture
into loaf pan, using a spatula to smooth the
top. Cover loaf with a piece of wax paper,
cut to fit and sprayed with oil on the side
facing the loaf. Bake at 350 for 1 hour, until
firm. Remove wax paper, from top, Score
edges with a knife, and invert onto plate.
Cut when cooled.

iEat Green - 03.18.21 - Laura Lengnick

My guest is  Laura Lengnick. 

Author- Resilient Agriculture: Cultivating Food Systems for a Changing Climate

 

Laura Lengnick is an award-winning soil scientist who has explored agriculture and food
system sustainability for more than 25 years as a researcher, policy-maker, educator,
activist, and farmer. She is founder and principal consultant at Cultivating Resilience,
LLC, an Asheville, NC-based firm that works with organizations of all kinds to integrate
climate change solutions and resilience thinking into operations and strategic
planning.  Laura’s work in soil health and sustainable farming systems was nationally-
recognized in 2001 with a USDA Secretary’s Honor Award, she served as a lead author
on the USDA input to the 3 rd  National Climate Assessment, and she has led federal, state
and local research and policy-making projects to identify win-win agricultural climate
solutions that both reduce greenhouse gases in the atmosphere and also cultivate
resilient communities.  The second edition of Laura’s award-winning 2015
book, Resilient Agriculture: Cultivating Food Systems for a Changing Climate, will be
released in June 2021.  She is a Visiting Professor in the College of Agriculture, Forestry
and Life Sciences at Clemson University and a member of the Planetary Health Lab at
the University of Edinburgh (Scotland). You can learn more about Laura and her work
at www.cultivatingresilience.com.

 

Miso Matzo Ball Soup

Matzo Balls – Makes 25
4 eggs
2 t salt
½ t pepper
¼ t nutmeg
4 Tbs. coconut oil
1 cup Matzah Meal
4 Tbs ice water
Beat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until it
dissolves into little pieces. Add matzo meal gradually. Add water, a little at a time, until it
reaches the right consistency. Refrigerate overnight. Form into balls and carefully drop into
boiling salted water. Cook for 20 minutes in slow boil. Remove one Matzo ball from water with
slotted spoon to taste. The center of the Matzo ball should have the same consistency as the
outside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place in
a flat Pyrex dish to cool. Add to favorite broth.
Miso Soup
2 onions- cut in quarters
4 parsnips- peeled and cut in half
4 carrots- peeled and cut in half
2 turnips- washed
2 sprigs each of parsley, sage, rosemary, thyme,
dill
12 cups water
5 cloves garlic
1- 2”-3” piece of ginger
2-3 additional carrots
6 Tbs white or red miso
¼ cup chopped Italian parsley
In a large pot, add the 12 cups of water, onions, parsnips, 4 carrots, turnips, sprigs of thyme,
Rosemary, sage and dill. Bring to a boil and then lower heat to simmer. Cook for 2 hours with
cover on. Strain. You should have 8 cups remaining.
Return strained stock to clean large pot. Add the additional carrots and cook until soft. Remove 1
cup of broth and in a separate bowl, dilute the 6 Tbs of miso with the 1 cup of broth. Add the

miso mixture back into the soup pot. Taste. Add more miso if desired for taste preferences. DO
NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
Add the matzo balls to hot miso broth to re-heat.
Garnish with chopped parsley and Serve with Matzo balls!

Vegan Matzo Balls

1 cup matzo meal
½ cake of silken tofu (12 oz package, use 6 oz )
3 Tbs. coconut oil- softened
¾ t. salt
½ t. baking powder
¼ t. white pepper
¼ t. nutmeg
1 Tbs. minced carrots
1 Tbs. minced onions
2 Tbs. potato starch
2 Tbs. besan flour- (chick pea flour)
Juice of 1 can of chick peas- “Aqua Fava”
4 Tbs. ice water
In food processor, puree the tofu.
In another bowl, beat the aqua fava until white and doubled in volume. Add the softened
coconut oil, salt, pepper, nutmeg, baking powder and pureed tofu. Mix well.
In another bowl, combine the matzo meal, potato starch and the besan flour. Add the minced
carrots and minced onions. Slowly add the wet ingredients.
Blend together.
Add the ice water 1 Tbs. at a time until you get the right consistency, mixing after each addition.
Cover with plastic wrap and refrigerate overnight.
Form into balls and carefully drop them into boiling salted water.
Cover with lid and let them cook for 10 minutes.
When finished, remove from water with slotted spoon.
Add to miso vegetable broth right before serving.

iEat Green - 03.11.21 - Neal Barnard, MD, FACC

Neal Barnard, MD, FACC, is an Adjunct Professor of Medicine at the
George Washington University School of Medicine in Washington,
DC, and President of the Physicians Committee for Responsible
Medicine.  
 
Dr. Barnard has led numerous research studies investigating the
effects of diet on diabetes, body weight, and chronic pain, including a
groundbreaking study of dietary interventions in type 2 diabetes,
funded by the National Institutes of Health, that paved the way for
viewing type 2 diabetes as a potentially reversible condition for many
patients. Dr. Barnard has authored more than 90 scientific
publications and 20 books for medical and lay readers, and is the
editor in chief of the Nutrition Guide for Clinicians, a textbook made
available to all U.S. medical students.
 
As president of the Physicians Committee, Dr. Barnard leads
programs advocating for preventive medicine, good nutrition, and
higher ethical standards in research. His research contributed to the
acceptance of plant-based diets in the Dietary Guidelines for
Americans. In 2015, he was named a Fellow of the American College
of Cardiology. In 2016, he founded the Barnard Medical Center in
Washington, DC, as a model for making nutrition a routine part of all
medical care.

Sweet Potato Muffins with Crumb Topping,

Vegan & Gluten-Free

Preheat Oven to 350°
Makes 36 muffins
Ingredients
● 2 Tbs. ground Chia seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
● 2 cups sweet potato
● 1 cup maple syrup
● 1/2 cup organic coconut oil ( or safflower, canola)
● 1 cup apple sauce
● 2 tsp vanilla extract
● 1 Tbs. baking powder
● 2 t. salt
● 2 Tbs. baking soda
● 1 t. cinnamon
● 1 t. ginger
● 1 t. nutmeg
● 1 t. allspice
● 1 cup ground walnuts
● 1 cup Tapioca flour
● 1 ½ cups gluten-free flour (FODMAP Approved - GF Flour without beans/chickpea)
● 1 cup GF oats, ground
● ½ cup coconut
Crumb Topping: Mix together
● 1/4 cup maple syrup
● 1/4 cup GF, Dairy Free flour
● 1/4 cup GF Oats
● 3 Tbs. organic oil
● ½ tsp cinnamon
● ½ cup walnuts
Procedure
1. Combine chia seed, apple cider vinegar and water, in small bowl, and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients, including the chia seed mixture.
4. Add the dry ingredients to the wet, mix together until combined.
5. Prepare muffin tins with cupcake liners. Fill 2/3 full.

6. Sprinkle with the Crumb topping.
7. Bake in a 350° oven for 20 minutes or until a toothpick comes out clean.