iEat Green with Bhavani

I Eat Green

Amanda Cohen graduated from the Natural Gourmet Cookery School Chef’s Training Program in 1998. Upon graduation, she became a Chef’s Teaching Assistant at the East Village vegan restaurant, Angelica’s Kitchen, while also interning in the pastry kitchen of Bobby Flay’s Mesa Grill, before working for a year and a half as a private chef. Her next position was working as a vegan baker in the production kitchen of Blanche’s Organic Cafe in the morning, while working in the evening as a line and prep cook at Other Foods, which later became Terra 47.   In 2001, she found work as a line cook at Diner Bar, an eclectic neighborhood bar and diner in Harlem. Over the next three years she would work there both full and part time, preparing burgers, steaks, fish and comfort food on a fast-moving, two-person line, handling up to 200 covers per night. In 2002, she became the inaugural chef at Teany, the Lower East Side teahouse created by the musician, Moby, and during her two years there she also did much of the baking for the cafe. She left Teany to open Matthew Kenney’s raw food restaurant, Pure Food and Wine, in 2004 and became its Executive Sous Chef three months later. In 2005, Chef Cohen left Pure Food and Wine to become Chef de Cuisine at Heirloom, an Orchard Street restaurant devoted to vegetarian cooking. Under her leadership, Heirloom won Time Out New York’s Reader’s Choice Award for “Best Vegetarian Restaurant.” In 2006, she left Heirloom and spent time consulting for the vegan restaurant, Blossom, and for Broadway East, before deciding to open Dirt Candy. After only two years, Dirt Candy has won numerous awards and accolades in publications ranging from Food + Wine and Gourmet (RIP) to the Village Voice and Citysearch. Dirt Candy is one of only two vegetarian Bib Gourmand Restaurants recognized by the Michelin Guide. Stuffed MushroomVariations 15 Large Mushroom caps, stems removed and chop stems 1 celery, chopped 1 onion, chopped 1 Tbs chopped garlic ¼ cup butter or olive oil ¼ cup red wine 1 Tb Tamari ½ t. thyme ¼ cup parsley S & P to taste 2 TBs chopped walnuts 2 Tbs parmesan cheese OR 15 Large Mushroom caps, stems removed and chop stems 1 celery, chopped 1 onion, chopped 1 carrot chopped fine ½ red pepper chopped fine 1 Tbs chopped garlic ¼ cup butter or olive oil 1 Tbs frsh dill, chopped ¼ cup red wine 4 oz fela cheese, crunbled ¼ cup parsley S & P to taste 2 TBs chopped walnuts Saute onion in olive oil or butter. When translucent, add other veggies. After 5 minutes, add garlic and chopped mushroom stems. Add walnuts, parsley and 2 Tbs. red wine. Add remaining ingredients. Adjust spices to taste.

I Eat Green

I Eat Green

Dale Figtree is a Nutritional Health Practitioner. She has a private Nutritional Consulting practice in Santa Barbara, California, and taught "The Basics of Nutrition" for several years at the Santa Barbara College of Oriental Medicine. She is also the author of two highly informative books, Eat Smarter: The Smarter Choice for Healthier Kids and Health After Cancer.  Vegan Matzo Brei Ingredients 4 Whole Wheat Matzo, broken into 2” size pieces ½ - 1 cup almond milk (enough to cover the matzo) 1 large onion, chopped 3 Tbs. olive oil 1 block firm tofu ¼ t pepper 1/2t. salt 1 t. tamari 1 t. turmeric ½ t. cinnamon 2 t. maple syrup Organic Jam (Raspberry, Strawberry or Blueberry) Directions In a large pie pan, let the matzo soak in the almond milk. In the meantime, sauté onion in olive oil till translucent. Add crumbled tofu, along with S, P, tamari, tumeric and cinnamon. Drain the matzo, and add to sauté pan, stirring for 5 minutes. Add the maple syrup. Adjust spices to taste (more salt or cinnamon or maple syrup) Serve with Organic Jam on the side. Tsimmis with Mango Preheat oven to 400* degrees 3 garnet yams, cubed 4 carrots, cut into chunks 1 t. coconut oil ½ cup orange juice ½ t. cinnamon ½ cup organic prunes 2 tbs. maple syrup 1 mango, cubed Melt 1 t. coconut oil and 2 tbs. maple syrup in saucepan. Place yams and carrots in glass pyrex pan and pour coconut oil and maple syrup on top. Add orange juice, cinnamon, and prunes. Bake for 30 minutes. Add mango to pan and bake another 10 minutes.

I Eat Green

My guest will be Ellen Kamhi, PhD, RN, The Natural Nurse®. Dr. Kamhi has been involved in Natural Medicine since 1973. A respected authority in the field of natural healing, Dr. Kamhi is a professional member of the American Herbalist Guild (AHG), is nationally board certified as a holistic nurse (a-HNC), and works to bring together a body of modern and ancient practices and philosophies that use less invasive, less toxic, natural techniques to enhance wellness. Along with Dr. Eugene Zampieron, ND, Ellen heads Natural Alternative Health, Education and Multimedia Services, and leads EcoTours For Cures (tm), which brings participants to indiginous areas to experience the ancient healing arts of traditional cultures. Ellen is the author of several books, including Cycles of Life and Herbs for Women. In addition, Dr. Kamhi participates in the design and development of herbal and nutritional products for Nature's Answer, Hauppauge, NY. Vegetarian Chopped Liver 1 cup cooked lentils 1 cup chopped sautéed onions ½ cup chopped sautéed mushrooms ½ cup ground walnuts ½ cup sautéed string beans 2 hard boiled eggs, chopped 1 Tbs peanut butter S & P to taste ¼ t thyme ¼ cup Finely chopped red onion 2 Tbs chopped parsley In food processor, mix all ingredients, except for the raw chopped onion, 1 Tbs parsley and one egg. Add salt and pepper to taste and more thyme if desired. Stir in the raw onion, saving a little for garnish on top. Garnish with remaining egg, parsley and red onion.

I Eat Green

I Eat Green

I Eat Green

John E. Welshons (“Ramananda”) is a highly respected contemporary spiritual teacher who lectures and leads meditation courses throughout North America.  He has been a practitioner of vipassana (mindfulness) meditation and various forms of yoga for more than forty years. He is the author of three critically-acclaimed books. His most recent book, One Soul, One Love, One Heart: The Sacred Path to Healing All Relationships is the recipient of the very prestigious Nautilus Silver Award, an annual literary award which “recognizes books that represent distinguished literary contributions promoting spiritual growth, conscious living, and positive social change…” His first two books, Awakening from Grief: Finding the Way Back to Joy and When Prayers Aren’t Answered: Opening the Heart and Quieting the Mind in Challenging Times, both emerged from nearly forty years of experience helping people to deal with dramatic life change and loss.  John has studied world religions throughout his life. He holds a B.A. in Comparative Religions from the University of South Florida, and an M.A. in History of Religions from Florida State University. He has traveled and studied extensively in India, and is a gifted counselor and teacher. He has worked closely with Ram Dass and Stephen Levine and trained – in 1976 - with Dr. Elisabeth Kübler-Ross. His workshops and lectures are offered in personal growth centers, yoga schools, churches, hospitals, hospices, corporations, colleges, and universities. He is also available for one-on-one consultations.  He currently resides in northern New Jersey John’s website is www.onesoulonelove.com About John: “John Welshons is INCREDIBLE! He sees the spiritual path as I do. He is a wonderful teacher!” - Ram Dass, author of Be Here Now and Be Love Now “John is a man who walks his talk and lives his passion. I am honored to be able to assist him in his work.” – Wayne W. Dyer, Ph.D., author of Your Erroneous Zones and Change Your Thoughts: Change Your Life “John is like a brother to me. He has also become one of my teachers. His words and his presence have comforted many, many thousands of people on this earth – and they have comforted me.” - Richard Carlson, Ph.D, author of Don’t Sweat the Small Stuff “John is a major mover in the forces of Light. He has aided many, many people with great care. There is no one we would trust more than John, We just LOVE him!” - Stephen & Ondrea Levine, authors of Who Dies? and A Year to Live Tofu Piccata 1 cake extra firm organic tofu, sliced ¼” thick Marinade ¼ cup white wine ¼ cup lemon juice 2 Tbs chopped garlic ¼ t. salt 1/8 t. pepper 2 Tbs. Olive Oil ½ onion chopped fine 1 organic egg, beaten ½ cup organic flour, (a combination of whole wheat and regular ) ¼ t salt 1/8 t pepper 1 t. chopped garlic 2 Tbs white wine 1 Tbs lemon juice 2 Tbs. chopped parsley 1 Tbs capers olive oil Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Make a marinade with the lemon juice, white wine, olive oil, salt, pepper, garlic, and onion. Let marinade for 2 hours, turning frequently. Remove tofu from marinade. Combine flour, salt and pepper in pie pan and put beaten egg in another pie pan. Dip tofu into flour, egg and then flour again. Cover bottom of heavy skillet with olive oil and sauté cutlets until golden brown. Add 1 t. chopped garlic, 2 Tbs. of white wine, 1 Tbs. lemon juice and 1 Tbs. capers , and 1 Tbs parsley to pan. Season with salt and pepper, and garnish with parsley.

I Eat Green

I Eat Green

I Eat Green

John Visnauskas is the director and Founder of the All Faiths Pantry, in Clevland Ohio. It is a food service program that is dedicated to feeding the elderly on fixed incomes, who are at risk of going hungry. Seitan Shepherds Pie 2 packages seitan, traditional (white wave or Rays brands are good), cut into chunks 1 onion, chopped 2-4 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 pk froz peas 1” piece of ginger, grated ¼ cup nutritional yeast 2 Tbs. aji mirin (sweet rice wine) 1 cup water olive oil 3 lbs potatoes (russet, Idaho, red), cut into large chunks For Garlic Mashed Potatoes ½ stick butter 4 cloves garlic ½ cup sour cream ½ cup milk 1 egg For Dairy Free Garlic Mashed Potatoes ¼ cup olive oil 4 cloves garlic, minced 1 cup coconut milk Olive oil to brush on top Saute onions and carrots in large stock pot with a little olive oil. Add garlic and ginger. Add butternut squash. Cook for 10 minutes on low. Meanwhile, bring a pot of salted water to a boil. Add potatoes and cook until soft. Drain, and put in large bowl. Melt butter (or olive oil) and sauté minced garlic until soft,( careful not to let it burn). Using a potato masher, mash the potatoes, adding the melted garlic butter(or oil), sour cream, warmed milk, (or coconut milk) salt and pepper to taste. Add broccoli, mushrooms, peppers, yellow squash, and any other veges you want to stock pot. Add water . Add nutritional yeast, mirin and tamari. Add seitan and froz peas and cook for 10 more minutes. Transfer mixture to oven safe casserole pan and top with mashed potatoes. Brush the potatoes with egg wash (or olive oil) and bake in oven at 375 for ½ hour, or until peaks of potatoes are golden brown.