iEat Green with Bhavani

I Eat Green

Dr. Sheryl Duchess, is a Certified Naturopathic Doctor and Master Herbalist. Dr. Duchess developed an educational program to help educate the average person on the basic principles of naturopathy and preventative care, which has been shared with thousands of people across the United States. It is Dr Sheryl's passion to help both adults and children discover more natural solutions to many of the most common health challenges. For further information, Dr. Sheryl can be reached through her website at www.drsheryl.net Mint, Feta and Watermelon Salad 1 medium Seedless Watermelon 1/3 cup white Balsamic Vinegar Juice of ½ lemon 2 Tbs Olive Oil Salt and Pepper 1 Red Onion, chopped 1 lb Feta cheese, cut into small cubes 1 medium bunch mint leaves, chopped Chop Watermelon into 1” cubes. Drain in colander for ½ hour. Save juice to drink! Whisk together the white balsamic vinegar, olive oil and lemon juice in a bowl. Mix the watermelon, feta, onion and mint in a large bowl. Chill in refrigerator. Drizzle with dressing and Toss, right before serving. Sprinkle with salt and pepper to taste. Sugar Snap Peas, Snow Peas and Asparagus over Mesculan Greens 1 lbs. sugar Snap peas, washed, trimmed and blanched 1 lb snow peas, washed, trimmed and blanched 1 lb asparagus, washed, trimmed and blanched 1 yellow pepper- cut into julienned strips 1 small cucumber, seeded and sliced 1 pt cherry tomatoes, cut in half Mesculin Salad or any mixed greens Dijon Tarragon Vinaigrette 2 cloves garlic 1 Tb. whole grain mustard 1 Tbs aji mirin 2 Tbs brown rice vinegar 2 Tbs lime juice ¼ t. sea salt ¼ t. freshly ground pepper ½ cup olive oil 1 Tbs. chopped tarragon 1 Tbs. chopped parsly Bring a large pot of water to a boil. Have ready a large bowl of ice water. Blanch the sugar snap peas and asparagus for 2 minutes and the snow peas for only 30-45 seconds, depending on desired softness. Drain and immediately put in ice water. Drain again and lay out on dish towel to dry. Meanwhile, in a food processor, make the salad dressing. Place all of the vegetable in a bowl, except for the lettuce. Pour dressing on top. This can be served immediately over the mixed greens, or it can keep in the fridge for a couple of days, marinating.

I Eat Green

George Pitagorsky is a management consultant specializing in helping individuals and organizations achieve and sustain optimal performance. George authored The Zen Approach to Project Management, publishes the Breakthrough Newsletter and has written and spoken on integrating mindfulness meditation and open-minded thinking in daily life. He is a senior teacher at the NY Insight Meditation Center and was on its Board of Directors. George has practiced mindfulness meditation and yoga for forty years. He has served major global organizations and has been an independent consultant and entrepreneur. He brings together Eastern and Western thinking into a practical approach for optimal working and living. Vegan Pesto Lasagna Preheat oven to 350° Vegan Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup Olive Oil ¾ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. Filling 1 cup unsweetened soy or rice milk 2 1lb Blocks of firm tofu 1 Tb apple cider vinegar 1 cup pesto 1 cup sautéed chopped onions 1 lb froz spinach, drained 1 Tbs chopped garlic 1 32 oz. Jar Marinara Sauce (add sautéed veggies, garlic and white wine, optional) 1 box organic whole wheat or rice lasagna noodles ½ cup chopped parsley Soy or Rice Mozzarella type cheese- optional Directions Make pesto according to directions above. For sauce, sauté an onion, garlic and red pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley. Meanwhile, in food processor, mix the tofu, soy or rice milk, vinegar and pesto. Pulse until smooth. In another bowl, combine the sautéed onions and spinach. Layering Sauce, Noodles, ½ of tofu filling, spinach, sauce, noodles, filling, sauce. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and top with soy or rice cheese, if using. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley. Pesto Lasagna Preheat oven to 350° Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup grated parmesan cheese 1 cup Olive Oil ½ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. Then add the parmesan cheese and pulse some more. Filling 1 cup ½ and ½ 1 2 lb Ricotta Cheese 2 eggs ¼ cup Romano and Parmesan mix 1 cup pesto 1 lb Mozzarella Cheese 1 Large Jar Marinara Sauce (add sautéed veggies, garlic and white wine, optional) 1 box organic whole wheat or rice lasagna noodles ½ cup chopped parsley Directions Make pesto according to directions above. For sauce, sauté an onion, garlic and red pepper in olive oil. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce and ¼ cup chopped parsley. Meanwhile, in large bowl, beat the 2 eggs. Add the ricotta cheese and ½ and ½, and mix. Then add the pesto and parmesan cheese mixture. Layering Sauce, Noodles, ½ of filling, mozzarella, sauce, noodles, filling, sauce. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and top with remaining mozzarella cheese. Return to oven and bake 20 more minutes, until a fork pierced into noodles are soft. Garnish with fresh chopped parsley.

I Eat Green

Radha Agrawal is the creator of Super Sprowtz. She passionately believes that the current conversation with children about food isn’t working. After joining forces with her identical twin sister Miki and helping her open Slice, an all-natural organic pizzeria, (sliceperfect.com), Radha became a regular visitor to New York City public schools where she spoke about nutrition and healthy living. Alarmed by what she saw as a growing obesity epidemic among urban children, she became deeply committed to changing the way children eat. One of the menus she designed for Slice inspired her idea to create the Super Sprowtz. This, combined with her years of experience in story-telling as a commercial and film producer led her to create the Super Sprowtz. It is her belief that through entertaining story lines, catchy music, and lovable characters, children can see vegetables and nutrition differently. She earned her Bachelor of Science degree from Cornell University where she also played Varsity soccer. She currently lives, paints, bikes and eats locally (likely at Slice) in New York City. Contact Info Ilisha Mautner- ilisha.mautner@gmail.com Super Sprowtz, Director of Bus. Development 646-734-3707 www.supersprowtz.com Banana Coconut Strawberry Shortcake Preheat oven to 350* 11 cup organic unsalted butter 2 cup honey 4 organic eggs 2 1⁄2 cups organic WW pastry Flour 2 1⁄2 cups unbleached organic white flour 1 1⁄2 Tbs baking soda 1 t. baking powder 1 t. salt 2 cup shredded coconut 3 t. vanilla 2 cups banana 1⁄4 cup org. sour cream 1⁄4 cup organic plain non fat yogurt Cream the butter in an electric mixer. Add the honey, then the eggs. In a separate bowl, mix the next six dry ingredients. In another bowl, mix the vanilla, banana, sour cream, and yogurt Add the dry ingredients to the butter mixture, alternating with the banana mixture. Bake at 350 for 40 minutes or until a knife comes out dry Filling 2 quarts strawberries, washed and dried, stems removed, and sliced 1⁄4 cup maple syrup 2 Tbs unsalted butter 1 Tbs unbleached white flour In heavy sauce pan, combine ingredients and cook until liquid is thickened. Cool. Whipped Cream Topping and Filling Whip organic cream with maple syrup, vanilla and almond extract to taste. Fill cake with strawberry filling and whip cream. Frost cake with fresh whipped cream and decorate with fresh strawberries.

I Eat Green

Eric Weltman is Senior Organizer for Food & Water Watch in New York. He has over 20 years of experience leading social justice campaigns and building progressive power. Eric has helped direct ground-breaking coalitions, organize high-visibility media events, write influential publications, and manage successful initiatives to pass legislation, fund programs, and elect candidates. Eric also has extensive experience conducting trainings on media outreach, advocacy, organizing, and public speaking. He has taught urban politics at Suffolk University, and written for such publications as The American Prospect, In These Times, and Dollars & Sense. A native of New Jersey, Eric graduated from the University of Michigan and earned an M.A. in Urban & Environmental Policy from Tufts University. When he’s not changing the world, Eric enjoys being with his wife, Sarah, and son, Zach, reading history books, taking walks around New York City, watching “Burn Notice” and “House,” juggling, and eating Thai food. Garlic Scapes and Asparagus over W.W. Linguine with Heirloom Cherry Tomatoes 1 Ib. organic WW Linguine or Brown Rice Pasta 2 cups garlic scapes, cut on the diagonal, (with woody part removed) 1 lb organic asparagus, cut on the diagonal 1 pint Heirloom Mixed Color Cherry Tomatoes Extra virgin olive oil 1 Tbs finely chopped garlic 1/2 cup fresh chopped Italian parsley, (saving 1 Tbs. for garnish) 1/2 white wine Salt and pepper ¼ cup Grated Parmesan Cheese or fresh grated 1 Teaspoon Red Pepper Flakes (optional) Cook W.W. pasta in salted water, according to directions, al dente. Drain and coat with Olive Oil, to prevent sticking together. Place in large Pasta bowl. Meanwhile, coat bottom of wok with olive oil. Sauté garlic scapes for a few minutes. Add the asparagus. When soft, add the garlic, making sure the garlic doesn’t burn. Add the Cherry Tomatoes and white wine. Cook for 1 minutes, (If you need more liquid, add more olive oil or vegetable broth) If adding Red Pepper Flakes, add now. Pour over the pasta. Add the chopped Parsley. Season with salt and pepper. Grate fresh parmesan cheese over the top. Garnish with chopped Parsley. Vegan Banana Cake or Muffins Preheat oven to 350* ½ cup coconut oil ½ cup almond milk (or soy milk) ½ cup maple syrup 1 t. vanilla 1 t. apple cider vinegar 1 cups WW pastry Flour ½ cup ground oats ½ cup ground walnuts ½ tsp cinnamon 1 t. baking soda ¼ t. baking powder ¼ t. salt 3 ripe bananas, mashed (about 1 cup) Mix the coconut oil in mixer, until smooth. Add the next 4 ingredients. In separate bowl, mix the dry ingredients together. Add the dry ingredients to the mixer, alternating with the mashed banana. For muffins, line a cupcake pan with paper liners. Bake at 350 for 20 minutes or until a knife comes out dry. For cake, spray a loaf pan or cake pan with oil and bake for approx 40 minutes, until a knife inserted into the center, comes out dry.

I Eat Green

Leda Meredith is the author of The Locavore’s Handbook: The Busy Person’s Guide to Eating Local on a Budget. Her previous book, Botany, Ballet, & Dinner from Scratch: A Memoir with Recipes, chronicled her 250-mile diet eating almost exclusively foods grown, foraged, and raised within 250 miles of New York City. She is an instructor at the New York Botanical Garden and the Brooklyn Botanic Garden specializing in edible and medicinal plants. Leda is the recipient of Adelphi University’s Teaching Excellence award. She also has a 30+-year career as a dancer, choreographer, and dance writer. You can follow Leda’s local foods adventures on her blog at www.ledameredith.com, and more about her dance career at www.ledameredith.net Gluten Free, Dairy Free Pecan and Chocolate Biscotti Dough 6 tablespoons coconut oil 2/3 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons baking powder 2 teaspoons vanilla extract 2 tablespoons flax seed, ground 6 tablespoons water 2 cups GF Flour 3 tablespoons fair trade cocoa powder, Dutch-process preferred 1 ½ cups ground pecans 1/2 cup org, fair trade chocolate chips, mini chips preferred 2 tablespoons powdered sugar for sprinkling on top 1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. 2) In a medium-sized bowl, beat the coconut oil, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. 3) In a separate bowl, mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir until glutinous. Add to mixture. 4) At low speed of your mixer, add the GF flour, stirring until smooth; the dough will be sticky. Add the ground pecans 5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. Volume-wise, half the dough is a about 1 1/2 cups. 6) Shape the dough on the pan into a log that's about 14" long x 4" wide. Straighten the log, and press down, so that it is smooth on top and sides 7) Add the cocoa powder to the remaining dough in the bowl, stirring to combine. Stir in the chocolate chips. 8) Using wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down. 9) Bake the dough for 25 minutes. Remove it from the oven, and cool on the pan for 20 minutes; Reduce the oven temperature to 325°F. 10) If you've used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven't used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef's knife, cut the biscotti on the diagonal. 11) Spread the biscotti out, and put it back on the baking sheet. Return the biscotti to the oven, and bake them for 30 minutes more. 12) Remove the biscotti from oven. They will continue to dry out as they cool. 13) Sprinkle them once they're cool with the confectioners' sugar. Makes about 24 biscotti.

I Eat Green

Podcast Powered By Podbean Download this episode (right click and save) Dr. Paul Connett is a graduate of Cambridge University and holds a Ph.D. in chemistry from Dartmouth College. Since 1983 he taught chemistry at St. Lawrence University in Canton, NY where he specialized in Environmental Chemistry and Toxicology. He retired in May 2006. Over the past 26 years his research on waste management has taken him to 49 states in the US, and 55 other countries, where he has given over 2000 pro bono public presentations. Ralph Nader said of Paul Connett, "He is the only person I know who can make waste interesting.” Paul Connett has researched the literature on fluoride’s toxicity and the fluoridation debate for 15 years. He helped found the Fluoride Action Network (FAN) see http://www.fluoridealert.org. He has given invited presentations on the dangers of fluoridation to legislative and research bodies in Australia, Canada, Germany, Ireland, Israel, Japan, New Zealand, the UK and the US. That latter has included presentations to both the US EPA and the National Research Council. With Professors James Beck and Henry Micklem, Paul Connett has authored a book on fluoridation entitled The Case Against Fluoride: How Hazardous Waste Ended up in Our Drinking Water and the Bad Science and Powerful Politics that Keep it There. The book was published by Chelsea Green in October 2010 and can be ordered from Amazon.com Vegetarian Chili Dogs 1 Package Smart Dogs 1 can organic pinto beans 1 can organic red kidney beans 1 can organic black beans 1 16 oz jar medium spicy salsa 1 organic onion, chopped 1 organic red pepper, chopped 4 cloves garlic 1 t. salt 1 t. chili powder 2 t. cumin 2 Tbs. finely chopped cilantro 1 Chipotle peppers in sauce (optional, for smoky flavor) ¼ cup Kashi 7 Grain Nuggets Olive oil Grated Cheddar or Pepper Jack, if desired 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 30 minutes. Adjust the spices according to taste. Meanwhile, slice the smart dog down the middle length wise, and sauté the smart dog, open faced, for 3 minutes and till brown. Turn over and repeat. You can then put it on the grill, to get the BBQ flavor, if desired. Can also be topped with fresh grated sharp cheddar cheese or pepper jack cheese.

I Eat Green

Podcast Powered By Podbean Download this episode (right click and save) Laura Berry became executive director of the Interfaith Center for Corporate Responsibility in 2007. The organization’s emphasis on community, social justice and responsible investing are themes with deep roots in her life. Laura grew up in a working-class neighborhood of Detroit. She attended both Catholic and public schools, rooted on the Detroit Tigers, and lived within walking distance of 63 first cousins. The riots of 1968 made her aware, for the first time, of larger social challenges facing America. Her passion for baseball nurtured an interest in math and analysis. After working for five years as a chemical engineer, Laura began a 17-year career as a Large Cap Value Portfolio Manager on Wall Street, gravitating to socially-responsible investing and handling accounts for religious orders. Her colleagues teased her for investing “nun money,” but to Laura, the reward of the work went beyond the value of a good return; it helped make the world a better place. It also put her in contact, for the first time, with ICCR. In 2001, Laura left Wall Street and began her non-profit career as the director of the New London Development Corporation’s Community Development Initiative. She served the Community Foundation for Greater New Haven for five years as Vice President for Development and, later, its Senior Vice President for Philanthropic Services. Laura was responsible for a $15 million grantmaking portfolio from The Foundation’s nearly $300 million endowment. She has lived in and around New Haven, Conn. since 1984. “ICCR has allowed me to mix the analyst in me, who understands the symbolic value of money, with my understanding of what value really is,” Laura said. That has a lot to do, she said with faith, a belief in social justice, and ICCR’s role in making the world a better place. Laura has a B.S. from Michigan Technology University and an M.S. from the University of Michigan; she obtained a Certified Financial Planner designation from Quinnipiac University. And, although Laura has never stopped believing in her Detroit Tigers, since the mid-80s she has been a member of the Red Sox Nation. Kasha Varnishkes with Sautéed Onions and Portabella Mushrooms 6 cups Buckwheat (Kasha) 8 eggs ½ cup olive oil 12 cups boiling water 2- ½ Tbs. salt 16 large portabella mushrooms 8 onions- coarsely chopped 1 cup olive oil 10 cloves garlic ¼ cup Shoyu or Tamari 4 bags Bow Ties- cooked in lightly salted water, drained, and then run cold water over it 1 bunch parsley- washed, dried, stems removed, and chopped finely ¼ cup aji marin (sweet rice wine) S + P Put 12 cups of water and salt into a large pot, and bring to a boil. Meanwhile, in large bowl, whisk the 8 eggs. Add the kasha, and coat with egg mixture. In large skillet, heat the olive oil. Add kasha mixture. and cook until it gets browned and crumbly. Add the kasha mixture to the boiling water, cover and simmer for 30 minutes. In large skillet, sauté the onions and garlic in olive olive., Cook, until slightly browned. Add the portabella mushrooms, and sauté until soft. Add aji marin and Shoyu. Saute until liquid is mostly absorbed. In large bowl, combine kasha, bow ties and mushroom mixture. Season to taste with salt and pepper.

I Eat Green

Jared Koch, Founder of Clean Plates, graduated from the Institute for Integrative Nutrition with certification by Columbia University, Teachers College in 2005 and graduated from the Global Institute for Alternative Medicine in 2004. He is a health coach, nutritional consultant, and certified yoga instructor with expertise in meditation, and he speaks frequently on the topic of nutrition and has spoken at such organizations as Google, Sony, Merrill Lynch, Bank of America, MTV, and Time Warner. Jared graduated from the University of Michigan where he completed a pre-medical program while majoring in economics. With an entrepreneurial spirit, he delayed enrollment in Albert Einstein Medical School to launch an entertainment company with his brother. The company grossed $10 million in annual sales within ten years. Despite corporate success, Jared still felt a strong need to attend to the wellness of others. Upon selling his stake in the entertainment business, he began ten years of wellness study with the likes of Dr. Andrew Weil, Deepak Chopra, raw food guru David Wolfe, and Walter Willett, Chair of Harvard's Department of Nutrition Jared believes in offering individuals and groups that are committed to living a more conscious, healthier lifestyle the education, inspiration, resources, and support to be able to do so. W.W. Linguine with Spinach, Cherry Tomatoes and Feta Cheese 1 Ib. organic WW Linguine or Brown Rice Pasta 1 organic onion, sliced into crescent moons 1 lb organic spinach or Arugula 1 bunch organic arugula Extra virgin olive oil 2 Tbs finely chopped garlic 1/2 cup toasted pine nuts ¼ cup white wine 2 Tbs chopped Dill ¾ lb organic Feta Cheese ½ lb grated organic Mozzarella cheese ¼ cup fresh chopped Italian parsley, (saving 1 Tbs. for garnish) Salt and pepper 1 Teaspoon Red Pepper Flakes (optional) Cook W.W. pasta in salted water, according to directions, al dente. Drain and coat with Olive Oil, to prevent sticking together. Meanwhile, coat bottom of wok with olive oil. Sauté onions for a few minutes. Add the spinach. When wilted, add the garlic, making sure the garlic doesn’t burn. After a few minutes, Add the Cherry Tomatoes. Cook for 2 minutes, then add the white wine. (If you need more liquid, add more olive oil or vegetable broth) If adding Red Pepper Flakes, add now. When the tomatoes are soft, pour in the pasta. Add the Feta cheese, Mozzarella cheese, Dill, Parsley and Pine Nuts. Mix until cheese is melted. Season with Salt and pepper. Garnish with chopped Parsley.

I Eat Green

I Eat Green

Fran Costigan, the “Queen of Vegan Desserts” is an internationally recognized culinary instructor, author, consultant, recipe developer and the pioneering vegan pastry chef who marries healthy eating with sumptuous tastes. The “Fran Factor” is her unique ability to transform traditional desserts into modern, healthful, and luscious vegan desserts that satisfy vegans and omnivores alike. In Fran’s recipes, ‘nothing is missing except the dairy, eggs, white sugar and excess fat.’ She is the authority on all things related to vegan baking and desserts. A graduate of the New York Restaurant School, the Natural Gourmet Institute, and Nick Malgerie’s Professional Pastry Intensive, today Fran teaches her unique courses at the Institute of Culinary Education, the Natural Gourmet Institute (including her always sold-out Vegan Baking Boot Camp Intensive®), and at other venues throughout the US and Canada. Fran’s most recent book, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company, 2006), is designed as a complete course in vegan baking. Fran’s recipes feature organic whole grains, fair trade natural sweeteners and chocolates, and clean seasonal ingredients. Please join us for a unique opportunity as she shares one of her recipes with us!