iEat Green with Bhavani

I Eat Green - Grace Gershuny- Gaia Services Author- Organic Revolutionary: A Memoir of the Movement for Real Food, Planetary Healing, and Human Liberation

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. 

 

She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self-designed concentration in Ecological Agriculture.

 

Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training programs.

iEat Green - 09.17.20 - Brian Tokar

Brian Tokar is an activist and author, a lecturer in Environmental Studies at the University of Vermont, and an active board member of 350Vermont as well as the Institute for Social Ecology, where he served as Director from 2008-2015. He is the author of The Green Alternative (1987, Revised 1992), Earth for Sale (1997), and Toward Climate Justice: Perspectives on the Climate Crisis and Social Change (2010, Revised 2014), and he has also edited three volumes on biotechnology and food issues, including Agriculture and Food in Crisis, co-edited with Fred Magdoff in 2010.  His latest book is Climate Justice and Community Renewal: Resistance and Grassroots Solutions (Routledge, 2020), an international collection on grassroots climate responses, coedited with Tamra Gilbertson.

 

Caramelized Onion and Fig Pizza with Cashew Rosewater Crème

Preheat oven to 500’

Makes 2 Individual Pizzas

 

Start with 1 package of Trader Joe’s Frozen Wood Fired Pizza Crusts 

(2 crusts come in one Package) or substitute GF or crust of your choice

Olive Oil

2 Onions, diced

¼ t. salt, plus a pinch

1-pint fresh figs, cut into wedges

1- cup cashews, soaked in boiling water for 1 hour

½ cup water

1 Tbs. rose water

1 Tbs. honey

Balsamic Vinegar glaze (I use Brad’s organic)

1 Tbs. fresh mint chopped

 

1. Drain cashews and pulse them in food processor. Add the water and continue pulsing and blending until fully smooth.
2. Meanwhile, sauté onions in olive oil until they start to brown, adding 1 Tbs. of water if needed to keep from sticking to pan. Sprinkle with pinch of salt, and continue to cook on medium heat, until the onions are caramelized.
3. Add rose water, ¼ t. salt, and honey to cashews, and blend. 
4. Spread out cashew crème on both crusts, leaving a 1/2” edge around crust. Then spread out the onions evenly onto both pizza crusts.
5. Place the figs all around the pizzas
6. Bake in a 500 degree directly on rack for 6 minutes.
7.  Drizzle with balsamic glaze and garnish with the fresh mint.

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iEat Green - Roberto Borrero - 09.10.20

Roberto Múkaro Borrero has a distinguished and diverse background in policy & program development and human rights advocacy, including in specialization on the rights of Indigenous Peoples. He retains over 20 years of experience actively engaging the United Nations system in thematic areas such as Sustainable Development; Climate Change; the Information Society; and the Organization of American States; among others. He has served on the staff of the International Indian Treaty Council and the American Museum of Natural History, as well as an independent contracting consultant for UNESCO, PBS, and other notable institutions. A published writer, an accomplished artist, and musician,  Borrero is a member of the Taíno Tribal Nation, an Indigenous Peoples whose traditional homelands extend through the Greater Antilles to the Southern tip of Florida in the U.S. In 2012, he was traditionally sanctioned a kasike (chief) of the Guainía Taíno tribal community.  He has an educational background in communications and cultural studies. In 2013, Borrero was awarded an honorary Doctorate Degree, Philosophy in Humanities, from Kayiwa International University, Kampala, Uganda.

 

 

GF-Vegan Oatmeal Raisin Cookies

 

Makes 42-44 cookies

 

1 Tbs. ground Flax Seeds

1 Tbs. Chia Seeds

1 Tbs. Apple Cider Vinegar

2 Tbs. water

1 cup ground oats

1 cup ground walnuts

1 cup GF flour

1-¼ t. cinnamon

1 t. salt

1 t. baking powder

1 t. baking soda

2 t. vanilla

3 cups organic, GF oats

1-¼ cup maple syrup 

1 cup organic coconut oil

1-½  cup raisins

 

Preheat oven to 350’ degrees.

1. Line a cookie sheet with parchment paper, and spray with oil.
2. In a small bowl, mix the flax seeds, chia seeds, apple cider vinegar and water. Let sit. It will become thick and glutinous. 
3. Cover the raisins with boiling water and let sit for 5 minutes.
4. Combine all dry ingredients, except raisins, in large bowl. 
5. In electric mixer, combine the coconut oil and maple syrup. Add the vanilla and flax seed mixture. 
6. Add the wet ingredients to the bowl with the dry ingredients.
7. Drain the raisins, and add to cookie batter. Mix well.
8. Using a cookie scoop, lay out the cookies  on cookie sheet, leaving 1” between cookies.
9. Bake at 350’ for 7 minutes, turn cookie sheet and bake another 5 minutes.
10. Remove from oven and let cool before transferring.

iEat Green - Beverly Naidus– Artist - Institute for Social Ecology

Beverly Naidus’s art life has straddled the socially engaged margins of the art world, as well as collaborative, activist and community-based art projects located outside the art world. Much of her work deals with ecological and social issues that have adversely affected her and those around her. Remediation of traumas, both collective and personal, and reconstructive visions, are key concepts that guide her work. Explicitly soliciting stories and images from the community in her provocative installations became part of her creative process early on, and more recently, collaborating with others to strategize and address the challenges guides her work. Her primary forms are audience-participatory installations, photo/text projects, artist’s books, and multi-media interventions; venues include city streets, alternative spaces, university galleries and major museums. Her work has been written about in many books and journals, received many grants, and developed an international audience. After productive chapters in New York City, Los Angeles, Minnesota, and western Massachusetts, she has made a home in the Pacific Northwest since 2003. For the past 17 years, she shaped an innovative, studio arts curriculum in art for social change and healing for the University of Washington, Tacoma, and now as an emerita professor, Naidus will be teaching independently and co-direct an arts program focused on climate and racial justice with the non-profit, SEEDS (Social Ecology Education and Demonstration School).

iEat Green -Jennifer Gaddis – Author: The Labor of Lunch Assistant Professor of Civil Society and Community Studies University of Wisconsin-Madison - 07.30.20

Jennifer Gaddis is an assistant professor of Civil Society and Community Studies at the University of Wisconsin-Madison and the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (University of California Press 2019). She received a PhD in environmental studies from Yale University in 2014. Her research on school lunch programs has appeared in numerous journals, including Feminist Economics and the Journal of Agriculture, Food Systems, and Community Development, and in popular media outlets such as the New York Times, Washington Post, USA Today, and Teen Vogue.

 

Tofu Medallions with Black Bean Sauce

 

For the Medallions

1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices, then cut on the diagonal to form a triangle

¼ cup nutritional yeast

1 t. onion powder

1 t. garlic powder

1 t. ginger powder

1 t. 5 Chinese Spice Powder

¼ t. cayenne powder

¼ t. salt

Splashes of Tamari

 

For the Sauce

2 Tbs. canola oil

1 onion, chopped 

1 jalapeno pepper  ( ½ red, ½ green)

1 t. minced garlic

1 t. minced ginger

1 can black beans

1 cup sauerkraut

1 Tbs. tomato paste

1 t. 5 Chinese Spice Powder

1 Tbs. Brown Rice Vinegar

1 t. sesame Oil

1 t. hot sesame oil

1. salt

¼ cup boiling water

1 Tbs. chopped cilantro for garnish

 

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut on the diagonal to form triangles.

 

Combine ¼ cup nutritional yeast, onion powder, garlic powder, ginger powder, Chinese Spice Powder, cayenne powder

and ¼ t. salt in a shallow dish. Cover a cookie sheet with parchment paper and spray or wipe with oil.  Lay out tofu medallions onto the greased parchment paper. Sprinkle the nutritional yeast mixture on both sides of the tofu medallions, and bake at 375° for 10 minutes, until the bottom is golden brown. Turn tofu slices over and bake another 5 minutes. Remove from oven and lightly splash tofu with Tamari on both sides.

 

Meanwhile, cover bottom of heavy skillet with oil. When oil is hot, add the onions, ginger and garlic. Cook for a few minutes, and then add the peppers. Cook for 5 minutes. Add the tomato paste and let that cook for another 5 minutes. Then add the black beans, sauerkraut, Chinese 5 spice, salt, vinegar and sesame oils. Puree with an immersion blender. Add the boiling water, 1 Tbs. at a time until you reach the desired consistency. Taste and adjust spices if desired.

 

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro.

 

Serve with sautéed vegetables and your favorite grain.

iEat Green - Guest Jennifer Gaddis – Author: The Labor of Lunch

Jennifer Gaddis is an assistant professor of Civil Society and Community Studies at the University of Wisconsin-Madison and the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (University of California Press 2019). She received a PhD in environmental studies from Yale University in 2014. Her research on school lunch programs has appeared in numerous journals, including Feminist Economics and the Journal of Agriculture, Food Systems, and Community Development, and in popular media outlets such as the New York Times, Washington Post, USA Today, and Teen Vogue.

 

Fonio Pilaf

 

Makes 6 servings

 

Ingredients

1 cup Fonio

2 Tbs,Olive oil

1 onion, chopped

2 carrots, chopped

½ red pepper, diced

½ zucchini, diced

1 tsp. minced garlic

½ tsp. salt

2 cups boiling water

¼  cup fresh parsley, chopped

¼ cup chopped dill

¼ cup almonds

¼ cup raisins

 

Procedure

1. In saucepan, sauté onions and carrots in olive oil for 3 minutes, then add garlic
2. Add the peppers and zucchini, and sauté for another 5 minutes until vegetables are soft, careful to prevent garlic from burning
3. Meanwhile, pour boiling water over the raisins, and let them soak for 10 minutes, then drain them
4. Add the Fonio to the sauté pan and dry toast it for 2 minutes with the vegetables. Add the boiling water and salt and cover the pan.
5. Reduce heat to simmer and cook for 1 minute.  Turn off the heat and let the Fonio sit for 5 minutes with the cover on.
6. Add parsley, dill, raisins and nuts. 
7. Fluff with a fork. Garnish with fresh chopped parsley.

iEat Green - Aarti Ivanic Univ. of San Diego- Marketing to Ethnic races

Aarti Ivanic, PhD is an Associate Professor of Marketing at the University of San Diego School of Business. Her research focuses on consumer behaviors such as nutrition and exercise, response to advertising, product preferences and willingness to pay. Her focus is through the lens of vulnerable groups such as racial and ethnic minorities, stigmatized individuals, and children. She has explored the impact of racial hierarchies on and psychological drivers of behaviors made by Caucasian and African American consumers. Dr. Ivanic has conducted community-based field studies which explore the nutrition and exercise habits of middle school students in a low income food desert. She currently serves on the Board of Advisors of the Skinny Gene Project, a non-profit whose mission is to educate and empower others to prevent Type II diabetes.

 

Vegan Pesto Over Zucchini Noodles

Pesto

 

4 cups Basil leaves

8 cloves garlic

¾ cups raw pine nuts

1 cup Cold Pressed Olive Oil 

¼ cup nutritional yeast

¾ teaspoon salt

¼ t. pepper

 

Zucchini

4 zucchini’s, spiralized

¼ cup, chopped Italian parsley, stems removed 

½ cup sundried tomatoes, cut into slivers

¼ cups raw pine nuts

In a food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper, nutritional yeast 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. 

 

Toss 1 cup of the pesto over the zucchini noodles. Add more pesto if desired. 

Add the parsley, and sundried tomatoes. Toss again. Garnish with pinenuts.

iEat Green - Rahoul Mehra and John Ubaldo - AgFamiliar

Rahoul is the co-founder of AgFamiliar. He is an advisor, investor, and serial entrepreneur bringing over 25 years of executive experience. He has been a founder, board member and senior executive in companies related to eco-tech, personalized wellness, biotech and big data analytics. Rahoul is focused on opportunities that can affect positive change and strengthen our social cohesion, personal health and environmental wellbeing.  Prior to AgFamiliar, Rahoul founded and launched an eco-tech company with effective and naturally safe (for you and the environment) proprietary insect control technologies.  Rahoul also established a remote signaling,data analytics platform targeting smart city and agriculture applications.  Prior to that he headed worldwide strategy, business development and operational expansion for a private life sciences company. Previously, Rahoul founded and sold a biotech product and services company.  Rahoul began his career in corporate Japanese and American organizations.  Along with strategy, operations and business development, his scope of responsibilities included acquisitions and the establishment of new business lines and units. Rahoul holds a BA from the University of Wisconsin, Madison, and an MBA from Columbia University.  He is a husband to his smarter and better half and father to three beautiful little girls (also known as The Jolly 3). 

 

John Ubaldo is the other co-founder of AgFamiliar, and is one of the coop farmers. Prior to staring his farm 17 years ago, he was an investment banker on Wall Street.  As owner and operator of John Boys Farm he raises Berkshire pigs, Black Angus cattle, chickens, ducks and geese.  The John Boys Farm is 100 percent biodynamic with zero chemical inputs. John also owns a retail space in Bedford, NY called The Outpost and is the founder and COB of the August West Foundation for Sustainable Agriculture, which helps small farms grow organically and compete in the marketplace.  John has spent the last 12 years helping small farms get established and thrive.  John holds a BA from Skidmore College.  He is the father of a wonderful little boy.

iEat Green - Stephanie Morningstar – Coordinator Christine Hutchinson- Member, Board of Directors Northeast Farmers of Color Land Trust

Stephanie Morningstar (She/Her, They/Them)

Coordinator

Stephanie is a part of the Oneida, Turtle clan. She is a Herbalist, soil and seed steward, scholar, student, and Earth Worker, dedicated to decolonizing and liberating minds, hearts, and land- one plant, person, ecosystem, and non-human being at a time. Stephanie is the Coordinator of the Northeast Farmers of Color Land Trust. She grows medicines and food for her community at Sky World Apothecary & Farm; and occasionally mobilizes knowledge for Indigenous-led climate change and food sovereignty research projects. 

 

Christine Hutchinson (She/Her)

Member, Board of Directors

Christine is a veteran teacher in Newburgh NY. She graduated from Siena College & NY Institute of Technology. Relocated to the lower Hudson Valley from Long Beach CA, via Brooklyn and Albany, NY. In 2004, she started a character education, life-skills, community service program for teen girls. Since 2006, she’s been involved in food justice & self-sufficiency and small-scale commercial poultry farming. She is currently the education coordinator for Downing Park Urban Farm. All this work has resulted in youth involvement in gardening and stewardship projects, food security/equity, distribution, and engaging with leaders in the ag/urban ag movements. Christine started a nonprofit to umbrella old and newer projects. Most recently, she established an internship for youth at the urban farm. Where ever she goes, in all of her projects, her experience informs her ability to do research, question ideas, bring clarity and focus, and the ability to organize around multiple projects.

 

Georgian Radish Greens Paté

2 cup steamed radish greens 

1 cup walnuts

6 cloves garlic

½ cup cilantro

2 Tbs. olive oil 

1/2 cup red onion- chopped 

1 shallot, chopped

1 stalk celery- chopped

½ t. Salt

¼ t. pepper

1 teaspoon Khmeli Suneli Spice Mix (available online & spice stores)

½ teaspoon cardamom

½ t. cumin

¼ cup olive oil 

 

1. Steam radish tops above 1” of water for 5 minutes. Let cool. 
2. Squeeze out all water from radish tops. 
3. Sauté onion and shallots in the 2 Tbs. of olive oil until golden. Add the chopped celery, and continue cooking for another 5 minutes.
4. Using a food processor, pulse the radish tops until blended.
5. Add the garlic, walnuts, sautéed onions & celery, and cilantro and pulse until smooth puree remains, wiping down sides as needed. 
6. Add spices, salt and pepper. 
7. Add olive oil slowly, while food processor is running. Adjust spices to taste.
8. Serve with tortilla chips, pita chips, crudités or crackers. 

 

iEat Green - Chef Ramses Bravo

Chef Ramses Bravo is the executive Chef for True North Health in Santa Rosa California.  He is the creator of Bravopb.com where you can find his online plant based cooking courses.  He is the author of Bravo and Bravo Express cookbooks.  

 

Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant based chef, and has been doing it for 12+ years now. 

 

https://www.bravopb.com

 

https://www.facebook.com/ramses.bravo.50

 

https://www.facebook.com/Bravoplantbased-364298026977103/

 

https://www.youtube.com/channel/UC8A_H2WcSpk7AOWHsSYGcLA?view_as=subscriber