iEat Green with Bhavani

iEat Green - 03.04.21 - Rameshwar Das-Being Ram Dass

Rameshwar Das has been navigating a spiritual path for 50 years. Ramesh met Ram Dass in 1968, and spent time with Neem Karoli Baba in India from 1970-72. He learned Vipassana meditation from Goenka in India. Ramesh has worked as an artist, photographer, environmentalist and writer. He has collaborated on many projects with Ram Dass over the years, including the original Be Here Now and the Love Serve Remember recordings, and is co-author with Ram Dass on three books, Be Love Now (2010), Polishing the Mirror (2013), and Being Ram Dass (2021).

 

 

Spinach, Tofu and Mushroom Masala Pizza          

2 Individual Pies- good for 4 people

Pre-heat oven to 500 degrees

Ingredient

1 Tbs coconut oil

I block of firm tofu, small cubed

¼ cup nutritional yeast

1 t. cumin

½ t. turmeric

½ t. ginger

½ curry powder

½ garlic powder

¼ t/ salt

1 Tbs. Tamari

1 onion, chopped

1 Tbs. minced garlic

1 Tbs. Minced ginger

1 lb spinach chopped (fresh or frozen)

½ t. cumin

½ t. curry powder

salt to taste

8 baby bella mushrooms, quartered

1 t. minced garlic

1 t. minced ginger

2 Tbs. Aji Marin

2 Tbs. Tamari

2 Tbs. cilantro

Shredded Vegan Mozzarella Cheese

 

Procedure

1. Lay tofu out on dish towel. Cut into slices, ½ “ thick. Cover with another towel, and press lightly, to dry. Cut tofu into small cubes.
2. In a medium size bowl, combine the nutritional yeast and the cumin, turmeric, ginger powder, garlic powder, curry and salt. Add the tofu cubes and using a spatula, gently lift and fold the tofu cubes over and over until completely covered with the nutritional yeast breading. 
3. Bake at 400 degree oven for 15 minutes, until the edges are crispy, turning half way through. Remove from oven, sprinkle with 1 Tbs. Tamari and set aside.
4. Meanwhile, sauté the onions in oil with garlic and ginger for 5 minutes. Add spinach and cumin, curry and salt. Add the tofu and simmer for 5 minutes. 
5. In a separate saucepan, sauté the mushrooms with the ginger and garlic. After 5 minutes, add 2 Tbs. Aji Mirin and 1 Tbs. Tamari. Cook until all liquid is absorbed and mushrooms are golden brown. 
6. Add the mushrooms into the spinach, tofu mixture, add the last Tbs. of Tamari.
7. Cover each pie crust with ½ of the spinach mixture.
8. Sprinkle with the vegan mozzarella cheese and bake at 500° till crust is crispy
9. Garnish with fresh cilantro, Serve immediately

iEat Green - 02.25.21 - Andrew Faust

One of the premier Permaculture teachers and designers in North America with
over two decades of experience in the field. His passionate and mind expanding
talks and curriculum have motivated teachers, students since his decade long career
as a H.S. teacher at Upattina's, a open community free school in Glenmoore, PA.
View Faust's TED X lecture 
 
Andrew created his own Permaculture Ph'd project, in 1999, a fully off grid, Straw
Bale educational center in Pocahontas County W.V. He moved to Brooklyn in 2007
and has been applying his knowledge to the urban landscape.Faust has been
inspiring film makers with the message of Permaculture culminating in the film :
I nhabit ,  and a life changing Permaculture Design Certification course, with over 500
graduates. Faust received a dual diploma in Design and Education from
Permaculture Institute of North America in 2016. Andrew and Adriana Magaña with
their daughter Juniper run the Center for Bioregional Living in Ellenville, NY., a
hands-on educational campus for students and clients.
Andrew Faust, a visionary permaculture and bioregional educator taps into the rich
synergy between permaculture and biodynamic agriculture which he has been
studying with a focus on orchards since he completed his permaculture design
training in 1996.  Some of our design clients include:  Click to View
​
Andrew is a certified Alternative School Teacher, focusing on Bioregional Education;
he instructed at Upattina's Open Community High School from 1992-2001. Faust
holds a B.A. in comparative religions from Guilford College.

Vegetable Creole

6-8 servings
Ingredients
1 Tbs olive oil
1 small onion, chopped
2 Tbs. minced garlic
2 carrot, chopped small
2 celery, chopped
2 portabella mushrooms, cubed
1 pepper, diced (I used ½ yellow & orange)
2 Tbs. Creole seasoning
2 Tbs. tomato paste
1 can Eden organic chick peas
1 can Eden Organic black beans
1 t. black pepper
1 t. white pepper
1 t. thyme
2 Tbs. Tamari
1 Tbs. vegan Worcestershire sauce
1 Tbs. hot sauce or Tabasco
½ cup white wine
1 large can fire roasted tomatoes
1 bunch collard greens, (5-6 cups chopped)
2 cups frozen corn (fire roasted if available)
3 bay leaves
¼ cup chopped parsley
1 t. salt
1 teaspoon smoked paprika

Procedure

1. Sauté onions and carrots in olive oil with garlic for 5 minutes. Add peppers,
celery, mushrooms and Creole spice. Add the tomato paste and continue cooking
until the tomato paste browns a bit.

2. Add the chick peas and black beans, along with the paprika, thyme,
Worcestershire sauce, tamari, white and black pepper, and hot sauce. Add the
wine and cook down for 5 minutes.

3. Add the fire roasted tomatoes, salt, bay leaves, collard greens, and corn.

4. Cover and reduce heat to simmer for 10 minutes, until all of the flavors come
together.

5. Add the chopped parsley. Adjust spices to taste

 

iEat Green - 02.18.21 - Robert E. Graham, MD, MPH, ABOIM, FACP, Chef

Robert E. Graham, MD, MPH, ABOIM, FACP, Chef
Medical Doctor in Internal, Integrative, Functional and Holistic Medicine, and Chef
Dr. Graham is a Harvard-trained physician, board certified in both Internal and Integrative Medicine,
trained in Holistic and Functional Medicine, a public health scientist, TED speaker, food activist and
Chef. In 2016, he co-founded  FRESH Medicine with his partner and wife Julie. FRESH Medicine is an
integrative health and wellness center located in NYC. FRESH is an acronym for the five ingredients in
their recipe to health: Food, Relaxation, Exercise, Sleep and Happiness.
Dr. Graham received a Master’s of Public Health from the Harvard School of Public Health while
completing three additional fellowships in General Internal Medicine and Complementary and Integrative
Medical Therapies at Harvard Medical School as well as Medical Education at Mount Auburn Hospital in
Cambridge, Massachusetts. He also completed course-work in Mind/Body Medicine, Positive Psychology,
Lifestyle Medicine, Culinary Medicine, Botanical and Traditional Chinese Medicine. In 2018, Dr. Graham
became one of less than twenty doctor/chef’s worldwide, as he obtained his culinary degree from the
Natural Gourmet Institute.
Dr. Graham is a "food fighter" and a leader in the field of Integrative/Functional and Holistic Medicine has
prescribed “food as medicine” for over 15 years, has taught over 500 healthcare workers, mostly doctors,
how to cook whole food, plant-based meals, and created the first edible rooftop garden on a hospital in
NYC. He served as Chief Wellness Officer for a large healthcare system and provided strategic oversight,
direction and leadership across all activities related to the health and wellness, health promotion and
disease prevention.
Dr. Graham was "sick" of the current medical model of a "pill for an ill." Dr. Graham created and
prescribes the "FRESH 5" for health and healing and has witnessed many patients get off their medications
and live happier, more fulfilling lives. He is an expert in gut health (SIBO, IBS, GERD, candida and leaky
gut), chronic disease (high blood pressure, diabetes, obesity) prevention and reversal and autoimmune
management. He believes in food as medicine, is trained in herbs and dietary supplements and when
needed prescribes medications.
 
When not seeing patients, Dr. Graham trades his white lab coat for chef’s whites with the goal of
expanding his toolkit both for use as a healthcare provider and as an advocate for a new model of
integrative, “food-first” lifestyle-focused healthcare called Culinary Medicine. He serves as advisor for
food companies, including Performance Kitchen and organizations who are designing “food as medicine”
programs and meals. In 2019, they launched an online self-care "university," called  FRESH MED U . When
not traveling the world, cooking, riding bikes, the Graham's are now working on writing their first
book, The FRESH 5: Your Recipe to Health. @freshmedicine

Vegan Chocolate Valentine Cake with Raspberries:

Ingredients

 ¼ cup tapioca flour
 1-¼ cup organic all-purpose flour
 ½ cup almond flour
 1 cup cocoa powder
 2 teaspoons baking soda
 2 teaspoons baking powder
 1 teaspoon fine sea salt
 2/3 cup organic coconut oil
 2/3 cup apple sauce
 1 cup pure maple syrup, Grade B or dark amber
 2 tablespoons apple cider vinegar
 1 tablespoon pure vanilla extract
 
1 can organic coconut milk
Filling- Blend all ingredients, (except raspberry jam) in food processor or blender until very smooth,
- ½ cup raspberry jam
- 1 cups cashews
- 1-2 bananas
- ¼ cup maple syrup
- 1 Tbs. vanilla
- 2-3 Tbs. water
Chocolate Drizzle- put all ingredients into small pot and over low heat, mix with whisk until smooth.
½ cup Raw Cocoa Powder
½ cup maple syrup
2 Tbs. coconut oil
½ teaspoon vanilla
1 bag Frozen Raspberries- pulse in food processor while frozen, to make crumbles
Preparation
1. Position a rack in the middle of the oven and preheat to 350° Oil the sides and bottoms of two 9” round cake
pans. Line the bottoms with parchment circles. Spray the paper with oil.
2. Place a wire mesh strainer over a large bowl. Add the tapioca flour, all-purpose flour, cocoa, baking soda,
baking powder and salt to the strainer and stir with a wire whisk to sift the ingredients into the bowl. Add the
almond flour to the bowl.
3. In a mixer, beat the coconut oil with the apple sauce, maple syrup, vinegar, vanilla, and coconut milk. Use a
spatter shield to prevent mixture from splattering out of the bowl. Slowly add the dry mixture and into the
mixing bowl, and beat until the batter is smooth.
4. Divide the batter between the 2 pans. Tap them lightly to even them out and to eliminate air bubbles.
5. Bake on the middle rack for 30 minutes, or until the tops of the cakes are set, and the sides have started to
pull away from the pan. Test doneness by inserting a wooden toothpick or knife into the center. If it comes
out clean the cake is done.
6. Set the cakes on wire racks to cool. After 5 minutes, invert the cakes onto plates and remove the parchment
paper. Let cool completely before frosting.

7. The bottom of the cake will be the top. When cooled, set one layer of the cake on platter, and tuck wax paper
under the edges all around, to make the clean up easier. Cover top of bottom layer with half of the raspberry
jam, and half of the cashew filling.
8. Using a serrated knife, carefully cut the second layer horizontally in half, creating 2 layers. Using either a
large spatula, thin plate, or round cardboard, place the second layer on top of the first.

9. Cover the next layer with the remaining raspberry jam, and cashew filling, saving a little of the cashew filling
for the sides of cake.

10. Put the top layer of cake, bottom facing up, on top of frosted layer. Pour chocolate drizzle on top and smooth
out.

11. Frost the side of cake with remaining filling. Cover top and sides with raspberry crumbles.

 

I Eat Green - Brenda Sanders-Thrive Baltimore & Afro-Vegan Society

Brenda Sanders is a vegan food justice activist in Baltimore City who Co-Founded Thrive Baltimore, a community resource center that offers classes, workshops, cooking demos and other programming that supports people in living a healthier, more sustainable lifestyle. She’s also Executive Director of Afro-Vegan Society, a nonprofit organization that provides resources to people in marginalized communities to assist them in transitioning to veganism, Co-Creator of Vegan SoulFest, an annual festival that celebrates culture and all aspects of vegan living and Co-Owner of The Greener Kitchen, a vegan deli and food distributor that produces plant-based foods that are both affordable and accessible."

 

 

 

Crispy Tofu with Asian Stir Fry

1 block of extra firm tofu, cut into cubes, and dried between 2 dish towels

½ cup nutritional yeast

½ t. garlic powder

¼ t. paprika

¼ t. onion powder

¼ t. ginger powder

oil spray

1 onion, cut in half, then sliced into crescent moons 

2 carrots, cut into matchsticks        

1 ½ Tbs grated ginger

1 ½ Tbs chopped garlic, 

1 small head broccolini

2 cups Napa Cabbage

2 cups Bok Choy

2 cup snow peas, cut in half

Olive oil 

3 Tbs.tamari (to taste)

2 Tbs. Aji Mirin cooking wine

1 Tbs. dark sesame oil, 

1 t. hot sesame oil or red pepper flakes (optional)

1 cup unsalted, or lightly salted dry roasted cashews

¼ cup chopped cilantro

 

1 Tbs. Tapioca Flour

1 Tbs. Tamari

1 Tbs. cold water

1 Tbs. Toasted sesame oil

 

1. In a medium size bowl, make a mixture of the nutritional yeast, the garlic powder, paprika, onion powder and ginger powder.  Place the tofu cubes into the bowl, and using a spatula, gently lift the tofu cubes, up and over, covering them with the nutritional yeast breading, without breaking up the tofu.
2. Prepare a large cookie sheet, lined with parchment paper, and then sprayed with olive oil. Lay the tofu cubes out onto the cookie sheet, and bake at 375 for 15 minutes, turning them half way through, until they are golden brown and lightly crispy.
3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes. 
4. Add the garlic, ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. 
5. Add the Broccolini, and the Napa cabbage. Add a little water if needed to prevent sticking.  Add the bok choy and snow peas. Cook for a few minutes more, than add the 2 Tbs. Aji Mirin, and Tamari. 
6. In a small bowl, make a mixture of the Tapioca flour, 1 Tbs. of Tamari, 1 Tbs. toasted sesame oil,  and the cold water.  Mix well. Add slurry to wok.
7. Add additional ½ cup water to the wok and continue cooking for another 5 minutes, allowing the sauce to thicken. 
8. Add the crispy tofu, cashews and cilantro to wok
9. When vegetables are finished (they should be cooked, but not too soft), add the 1 Tbs. dark sesame oil and the hot chili oil if desired. 

Serve with Brown Rice or Udon Noodles

I Eat Green - Gigi Pomerantz - 02.04.21

Gigi Pomerantz, MSN, RN, FNP-BC, is the Founder and Chair of YoutHaiti. Gigi is a retired Family Nurse Practitioner, after 38 years of practice in Milwaukee, WI. She also practiced in Israel for three years, where she lived with her family. She served as a Clinical Associate Professor in the Department of Medicine of the University of Wisconsin School of Medicine and Public Health and as the chair of the Quality Improvement Committee and a prior board member of Managed Health Services, a Medicaid HMO. Gigi has been involved in non-profit and social justice work for many years and has served as Vice-President of Intergroup Relations of the Milwaukee chapter of the American Jewish Committee and as previous President of Congregation Shir Hadash and Tikkun Ha-Ir of Milwaukee, a Milwaukee-based social justice non-profit. She first traveled to Haiti in 2006 and fell in love with the people and the country. Her nursing background drew her to look at prevention as the first priority for health work. Gigi believes that nothing is more basic than the human need and right for sanitation with dignity!

 

 

Soup Joumou, Vegan Style

Serves 6-8 

 

Ingredients

4 cups of squash cubes, (butternut, kaboucha, pumpkin)
8 cups water boiling water

1 large onion, chopped

1 shallot, diced
3 t. minced garlic

2 carrots, chopped
1 celery stalk, chopped
2 potatoes, cubed

1 sweet potato, cubed
1/4 napa cabbage, approx. 4 cups chopped
1 turnip, diced

3 cups broccoli florets
1 cup sweet corn (fresh or frozen)

2 whole scotch bonnet peppers or other spicy pepper, diced fine
3/4 t. ground cloves

1-½ t. thyme
1 can (12 oz) whole coconut milk
salt and pepper to taste

4 scallions, chopped

1 tbsp. chopped parsley or cilantro

Juice of 2 limes
1-2 Tbs. honey

 

1 cup cooked rice or cooked rice pasta (optional)

Directions

1. Lay the squash cubes out on a cookie sheet, lined with parchment paper and well oiled. Roast until soft and golden brown. Remove from oven and set aside.
2. Meanwhile, in a large stock pot, sauté the onions and shallots for 5 minutes until translucent. Add the carrots, celery, potatoes, sweet potato, turnip and garlic, and continue cooking for 5 more minutes. 
3. Add the broccoli, napa cabbage and spicy pepper, and cook another 5 minutes. 
4. Add the 8 cups boiling water and corn, and simmer the soup on low.  
5. In a food processor or blender, combine the roasted squash, coconut milk, 1 cup water, and honey, and blend until smooth. Add to the pot of soup. 
6. Add the thyme and cloves and continue cooking for another 15 minutes. 
7. Adjust Salt and pepper to taste.

1. Before serving, add the lime juice, scallions and parsley or cilantro.  

iEat Green - 01.28.21 - Didi Pershouse- Founder-Center for Sustainable Medicine

Didi Pershouse is the founder of the Center for Sustainable Medicine as well as the Land and Leadership Initiative, an online school. She is the author of two books: The Ecology of Care: Medicine, Agriculture, and the Quiet Power of Human and Microbial Communities, and Understanding Soil Health and Watershed Function. She grew up in a family of high-tech medical pioneers working in radiation and brain surgery. Seeing the often destructive effects of their work first-hand led Pershouse to pioneering work of her own: she developed a practice and theoretical framework for systems-based ecological medicine—restoring health to people as well as the social and ecological systems around them.

Her sliding-scale practice included community acupuncture, nutrient-dense diets, and resiliency counseling. When the Ecology of Care was published in 2016, her practice became a model for others, as she connected the dots between soil health and public health, and the role of beneficial microorganisms in maintaining a healthy climate both inside and outside the body.   

Her work turned increasingly towards engaging patients and the public in conversations about the relationships between soil health, shifting weather patterns, capitalism, and human health. 

 In 2017 she published a facilitator's manual that has been used in over 40 countries, and was one of five speakers at the United Nations-FAO World Soil Day.

After 22 years of clinical work with patients, Pershouse now travels widely, leading participatory workshops on the soil sponge: the living matrix that makes life on land possible. Her teaching and facilitation engages farmers and ranchers, schools, policy makers, investors, and environmentalists in building multi-stakeholder working groups to reduce flooding and drought, improve local economies, and improve soil health, public health, and climate resiliency through changes in land management.  She is the board chair/president of the Soil Carbon Coalition.
 
In the spring of 2018, she helped launch the "Can we Rehydrate California?" and "Soil Sponge" initiatives with a series of workshops throughout the United States.  

She also leads retreats that develop and support resilient leadership in the environmental movement. She bases her work on three fundamental principles borrowed from the Benedictines: on one end is stability/commitment, in the center is deep listening, and on the other end is flexibility in thought and action.

 

Vegetable Curry Quinotto

 

To serve 4 to 6

 

• 1 cup red and white quinoa ( ½ cup each) 
• 1 onion, chopped
• 6 cloves garlic, minced
• 1” piece ginger, grated
• 2 carrots, diced
• 1 organic yellow pepper, diced
• 2 cups small broccoli florets
• 2 cups bok choy, chopped
• 2 cans organic Coconut milk
• 2 teaspoons Curry powder
• 2 teaspoon Red Curry paste
• Salt and pepper
• 1 Tbs. Coconut oil
• Cilantro for garnish

Preparation:

Rinse quinoa and cook according to directions.

In a wok over medium heat, add the coconut oil. When hot, add the chopped onions, and cook until translucent. Add the carrots, garlic and ginger and cook for a few more minutes. Add the peppers and broccoli and continue cooking until soft. Add the bok choy and cook another 3 minutes. In a small bowl, mix the curry paste with the coconut milk, and then add to the wok. Add the curry powder, and salt and pepper. Add the cooked quinoa and continue cooking for another 10 minutes, stirring often, allowing the quinoa to absorb the coconut milk and curry flavor.  Garnish with cilantro.

iEat Green - 01.21.21 - Leah Penniman

BIO: Leah Penniman (li/she/ya/elle) is a Black Kreyol farmer/peyizan, mother, soil nerd, author, and food justice activist from Soul Fire Farm in Grafton, NY. She co-founded Soul Fire Farm in 2010 with the mission to end racism in the food system and reclaim our ancestral connection to land. As Co-Director and Farm Manager, Leah is part of a team that facilitates powerful food sovereignty programs - including farmer training for Black & Brown people, a subsidized farm food distribution program for communities living under food apartheid, and domestic and international organizing toward equity in the food system. Leah has been farming since 1996, holds an MA in Science Education and a BA in Environmental Science and International Development from Clark University, and is a Manye (Queen Mother) in Vodun. Leah trained at Many Hands Organic Farm, Farm School MA, and internationally with farmers in Ghana, Haiti, and Mexico. She also served as a high school biology and environmental science teacher for 17 years. The work of Leah and Soul Fire Farm has been recognized by the Soros Racial Justice Fellowship, Fulbright Program, Pritzker Environmental Genius Award, Grist 50, and James Beard Leadership Award, among others. Her book, Farming While Black: Soul Fire Farm's Practical Guide to Liberation on the Land is a love song for the land and her people.  

 

Ingredients 

 

 1 lb. package of Tempeh or 2- 8oz. Packages

 2 bell peppers, assorted colors, sliced 

 2 yellow onions, sliced 

 5 lg portobello mushrooms, cut into 1” pieces

 1 teaspoon salt 

 1 teaspoon freshly ground black pepper 

 1 teaspoon dried oregano 

 2 t. dried basil 

 4 t. minced garlic 

 3 tablespoons tomato paste 

 1-1/2 cup Marsala wine

1 t. Tamari

 2 (15-ounce) can fire roasted diced tomatoes 

 1/4 teaspoon red pepper flakes, optional 

¼ cup chopped parsley

 

Directions 

 

1. Cut the tempeh down the middle horizontally, then lengthwise, then into 3/4” cubes.
2. Lay out onto cookie sheet, lined with parchment paper. Bake at 350° for 10 minutes, until golden brown. Turn pieces over and bake another 5 minutes till golden brown. Remove from oven and set aside.
3. In large wok or pan, sauté the onions for 5 minutes. If the onions start to stick, add 1 Tbs. water at a time, and continue cooking. Add the peppers, mushrooms, broccoli, garlic, salt, and pepper and cook until onions are translucent and the other vegetables are soft, about 5 minutes. Add the oregano, and basil, and cook 2 more minutes. 
4. Push the vegetables to the side, and add the tomato paste to the bottom of pan. Let it brown for 2 minutes to deepen the flavor, before tossing it in with the vegetables. Add the Marsala wine, fire roasted tomatoes, and chili flakes, if using. Stir to combine, Bring to a simmer. 
5. Add the tempeh to the pan and stir to combine. Cook the sauce down and let it thicken for about 15 minutes. 
6. Right before serving, add the parsley and combine.
7. Serve with rice or other grain, to absorb the delicious sauce! (Can also be served as a sandwich)

iEat Green - 01.14.21 - Monica Aggarwal, MD and Dr. Jyothi Rao

BIO’s

Monica Aggarwal, MD, is an associate professor of medicine in the University of Florida Division of Cardiovascular Medicine. Serving as the Director of Integrative Cardiology and Prevention at the University of Florida, Dr. Aggarwal focuses on promoting food as the foundation of healing and for its medicinal value. She is also the Director of Medical Education for Cardiology, where she directs education for medical residents and cardiology fellows, with a focus on prevention, nutrition and lifestyle. In the hospital, she has multiple initiatives including developing a 100% plant based menu for cardiac and vascular patients.

Dr. Aggarwal gives talks around the community and the country. She was named a “Next Generation Innovator” by Cardiology Today. She is often featured in Veg News, Naked Magazine and has been featured in forksoverknives.com. She conducts research on nutrition education in medical institutions and on how a plant based diet impacts cardiovascular disease.

Board certified in cardiology, echocardiography and nuclear cardiology, she is a fellow of the American College of Cardiology (ACC), where she is a member of the nutrition council working on nutrition policies for the nation. Monica specializes in preventative management of heart disease with lifestyle techniques in conjunction with medications. She is the author of the book “Finding Balance: Empower Yourself with Tools to Combat Stress and Illness,” which outlines 10 prescriptions to help guide people to better health.

 

Dr. Jyothi Rao has been practicing medicine for over 20 years. She received her Doctorate of Medicine (MD) from the University of Medicine and Dentistry of New Jersey and completed her internship and residency at the prestigious New England Medical Center (Tufts) in Boston. Before opening Shakthi Health & Wellness Center, Dr. Rao practiced medicine in New York and Maryland.

A strong proponent of holistic medicine, Dr. Rao is certified in Medical Acupuncture from UCLA. She is also certified in Cardiopulmonary Stress Testing, which is a personalized assessment of cardiac and pulmonary disease.

 

Mexican Wedding Cookies, Vegan and GF

 

Preheat Oven to 350’

 

½ cup organic canola oil

½ cup Tahini

2 Tbs. powdered sugar

1 teaspoon vanilla

2 cups GF flour 

1 cup finely chopped walnuts

 

Cream canola oil, tahini and powdered sugar together. Add the vanilla and mix. Add GF flour and walnuts and combine well.

 

Using a small cookie scoop or hand roll into balls the size of walnuts.  Lay out onto well greased cookie sheet and press down with a fork. Bake for 10-15 minutes.  While still hot, drop into bag of powdered sugar and shake.

iEat Green - 01.07.21 - Sanjay Rawal

Sanjay Rawal is a documentary film director who lives in New York City. He spent 15 years working on human rights campaigns globally, before making his first feature film Food Chains in 2014. Food Chains premiered at the Berlin Film Festival in its Culinary Cinema Programme and had its US premiere at the Tribeca Film Festival.[2] Food Chains was produced by Smriti Keshari, Eva Longoria, Eric Schlosser, and Rawal himself. Forest Whitaker narrates.[3] Rawal was a winner of the 2015 James Beard Foundation Award for Special/Documentary for Food Chains.[4] The film itself shared the 2016 BritDoc Documentary Impact Award, and has been acquired by Netflix.

Rawal's second movie 3100: Run and Become took a sharp turn into non-traditional filmmaking. Applying narrative cinematic technique, Sanjay directed a sweeping expedition film. 3100: Run And Become was released theatrically in the US in 2018.

 “Running unites us. At one point, every culture on Earth relied on running. It’s baked into our DNA,” Rawal said.[6] The film received generally positive reviews including by Kimber Myers of the Los Angeles Times. "Rawal's well-shot film is engaging - particularly for those with an interest in running and/or meditation," she wrote.[7] Critic Pamela Powell went further, writing "3100: Run and Become beautifully captures the heart and inspiration of all who close their eyes, take a breath, and open their hearts to life."[8] 

Rawal's third film, Gather, was released straight-to-digital in September 2020 because of the Covid-19 pandemic. It received a New York Times Critic's Pick selection. Reviewer Lovia Gyarkye wrote, "The film wonderfully weaves personal stories with archival footage that contextualizes the continued violence against Native Americans. Rawal covers a substantial amount of ground and deftly balances the dense material without losing sight of the mission driving the bigger story: Healing from generational trauma sometimes starts with just one person."

 

 

Vegan Cream of Mushroom Soup 

¼ cup olive oil 

10 Shiitake Mushrooms, stems removed, sliced 

12 Baby Bella or Crimini Mushrooms, sliced 

½ cup dried mushrooms, (pour boiling water over and soak for 2 hours ) 1 Onion, chopped 

2 cups chopped Leeks 

2 shallots 

2 t. plus 2 t. chopped garlic 

1 t. plus 1 t. Herbs de Provence 

½ cup white wine 

1 t. salt + ½ t. pepper 

½ cup cashews, soaked for 2 hours 

2 Tbs. white miso 

6 cups water 

¼ cup Aji Mirin 

2 Tbs. Tamari 

Fresh chopped parsley for garnish 

1. In a large stockpot, sauté the Leeks, shallots, and onions with the 2 t. garlic.  Drain the soaked mushrooms, chop them, and add them to the pot with the  onions.  
2. Sauté for 10 minutes, until soft. Add the water, bring to a boil, and reduce the  heat to a simmer, and add the salt and Herbs de Provence. Let cook for 10  minutes.  
3. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 2  t. minced garlic. Add the Herbs de Provence. Sauté for 10 minutes, add the  Mirin and Tamari. Cook for a few more minutes until all the liquid is absorbed.  Set aside.  
4. Drain the cashews. In a blender, add the cashews, miso, and 3 cups of the soup  and puree until smooth.  
5. Return soup to pot and add the sautéed mushrooms. Taste for salt 6. Ladle into bowls and garnish with fresh parsley

iEat Green - Guest Amanda Terillo

As a young Registered Dietitian, Amanda grew aware of the disconnect between nutrition and agriculture. She pursued a graduate degree in Sustainable Food Systems to help her better understand how she could help bring them together. Formerly living in Washington D.C., Amanda and her family have relocated to Central Virginia. She now farms at Olive Branch Gardens, a small family farm and homestead, from which she continues to educate the public about the importance of Environmental Nutrition through presentations and writing. Amanda also holds a leadership position with the Planetary Health Collective which is an organization for food and nutrition professionals to use their platform to cultivate a more just, regenerative and climate resilient future for all.