iEat Green with Bhavani

iEat Green - Emily Jackson -Program Director - Growing Minds ASAP (Appalachian Sustainable Agriculture Project)

Emily Jackson is the founder and director of ASAP's Growing Minds Farm to School program. Growing Minds was one of the first farm to school programs in the country and a pioneer in farm to early care and education as well. Emily also served as the National Farm to School Network’s Southeast Regional Lead for nine years and currently co-facilitates the North Carolina Farm to Preschool Network. She lives in the beautiful mountains of Western North Carolina with her husband, one dog, two cats, and a varying amount of chickens. Emily aspires to write a children’s book and believes deeply that every child should have the opportunity to grow a garden.

iEat Green - Michael Kilpatrick –Growing Farmers

Michael Kilpatrick is a farmer, presenter, host, inventor and online entrepreneur. His passion is to help entrepreneurs apply business principles and practical, proven solutions to grow their businesses and simplify their lives. 

Michael has managed large certified organic farms and businesses, consulted for industry experts, and spoken at dozens of industry conferences.

 

Grilled Portobello Mushrooms with Creamed Spinach,  Roasted Asparagus and Red Peppers

 

8 servings

 

Marinade for mushrooms

½ cup olive oil 1 Tbs Tamari

¼ cup Balsamic Vinegar 1 t. minced garlic

 

Stuffed Mushrooms

8-10 large Portobello Mushrooms

1 lbs spinach

1 large onion, chopped

2 Tbs olive oil

1 t. minced garlic

1 bunch asparagus

½  teaspoon salt

¼ t. nutmeg

½ cup coconut milk

½ red pepper, sliced into strips

½ yellow pepper, sliced into strips

 

Procedure

1. Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour. 
2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft. 
3. Puree the spinach with the coconut milk, salt and nutmeg.
4. Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
6. Grill the strips of peppers.
7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.

iEat Green - Alexander Gerofsky –Founding member of World U.P.

World U.P. is a collective of innovative and passionate people who dream of an Understanding and Peaceful global community, where everyone belongs, is celebrated, and is appreciated for our differences. We are building our World U.P. by improving access to resources that allow humans to connect, learn, and empower each other through kindness and love.

Bio:- Alexander Gerofsky 

 

Alexander is a founding member of The World U.P. Foundation and has been involved since its inception in 2016. His passion for providing learning opportunities to those who do not readily have access to them brought him to World U.P. Originally from Long Island, NY, Alexander attended The Cooper Union for the Advancement of Science and Art in Manhattan, NY. Peter Cooper, born into a working class family, was unable to afford the cost of higher education. It was his belief that “education should be as free as air and water”; that it be accessible to all who wanted to learn. It was during Alexander’s time at this school where he embraced these values by meeting many talented and diverse first-generation college graduates with a love for learning. Alexander Gerofsky is a Chemical Process Engineer with AdvanSix, Inc. in Chesterfield, VA.

Vegan BBQ Tempeh

 

1 package 3-Grain Tempeh 

Safflower or Canola Oil

BBQ sauce (recipe below)

Ingredients

1 large onion, chopped (2 ½ cups)

1 Tbs. grated ginger

2 large green peppers, chopped

¼ cup olive oil

2 celery stalks (1 ½ cups)

4 Tbs finely chopped garlic

1 Tbs Dijon mustard

½ t. dry wasabi mustard

2 Tbs horseradish

½ cup Worchester sauce

¾ cup White Vinegar

½ cup honey

1Tbs chili powder

2 t. sea salt

1 t. marjoram

2 tsp. thyme

2 t. oregano

1 Tbs Tarragon

2 t. Basil

3 Tbs molasses

1 tsp. liquid smoke

1 t. cayenne pepper

11 shots of Tabasco sauce

2 cups water

2 small cans of organic tomato paste

1- 28 oz. cans organic diced tomatoes

1- 18 oz jars of TJ BBQ sauce

2 cans Fire Roasted Tomatoes with Chipotle peppers

 

 

 

Sauté all veggies in the olive oil with garlic and ginger, until soft. Add remaining ingredients and simmer for 45 minutes.

 

Meanwhile, cut the tempeh in half, then into quarters, then down the middle to make each piece thinner. You should have 8 pieces. Sauté each piece of tempeh in the oil until golden brown on each side. Lay tempeh out on a paper towel to absorb the oil. Cover bottom of a 9” x 13”  baking dish with BBQ sauce and lay out tempeh. Cover the top of the tempeh with BBQ sauce and marinate for 30 minutes.

 

Bake in 350 oven for 30 minutes or cook on grill

iEat Green - KRISTIN LAWLESS –Author- “Formerly Known As Food: How the Industrial Food System is Changing Our Minds, Bodies, and Culture.

Kristin Lawless is the author of Formerly Known As Food: How the Industrial Food System Is Changing Our Minds, Bodies, and Culture, which won the Green Prize for Sustainable Literature in 2019. Kristin is an independent journalist focusing on the intersections of food, health, politics, and culture. Her journalism and columns have appeared in The New York Times, The Atlantic, Newsweek, and VICE. Lawless is also a Certified Nutrition Educator and lives with her husband and son in California. 

 

Here are my upcoming online classes:

The Whole Egg for Expectant Parents: Breastfeeding, Sleep, and The Microbiota · June 10th,  6:45 pm to 8:45 pm  · July 15th, 6:45 pm to 8:45 pm

 

The Whole Egg: Feeding Babies, Toddlers, and their Microbiota  ·  July 1st, 6:45 pm to 8:45 pm, Aug 11, 6:45 pm to 8:45 pm

 

Let’s Make it Ourselves: Family Wellness with The Whole Egg· Begins July 7th, Tuesday Lunch Hour, 12:30 to 1:30 pm – for four weeks, we’ll meet July 7th, 14th, 21st, 28th

Coconut Encrusted Tofu with Mango Salsa

 

Pre-heat oven to 375°

Ingredients

Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

½ cup shredded coconut 

½ cup organic bread crumbs or corn flakes

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

¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.

 

Combine coconut and corn flakes (or bread crumbs) in a shallow dish. Dip tofu in coconut milk and then in coconut mixture. Bread both sides of the tofu with mixture.

 

Lay tofu cutlets out on a cookie sheet sprayed with olive oil or one lined with parchment paper and sprayed with olive oil, and bake at 375° for 15 minutes, turn cutlets over and bake for another 5 minutes until golden brown on both sides. 

 

Meanwhile, combine the ingredients for the Mango Salsa in a bowl and toss well.

 

Lay Tofu Cutlets out on a platter and spoon Mango Salsa on top down the center. 

Garnish with cilantro and serve immediately.

 

iEat Green - Guest Laura-Anne Minkoff-Zern –The New American Farmer: Immigration, Race, and the Struggle for Sustainability

Laura-Anne Minkoff-Zern is an Associate Professor of Food Studies and an affiliated
faculty member in the Departments of Geography and Women’s and Gender Studies
at Syracuse University. Dr. Minkoff-Zern’s research and teaching broadly explores the
interactions between food and racial justice, labor movements, and transnational
environmental and agricultural policy. This focus builds on her extensive experience
with agricultural biodiversity projects abroad, combined with work on immigrant
health issues domestically. 
In her book, The New American Farmer: Immigration, Race, and the Struggle for
Sustainability (MIT Press, 2019), she explores the experiences of Latino/a immigrant
farmers as they transition from farmworkers to farm owners, offering a new
perspective on racial inequity and sustainable farming. Dr. Minkoff-Zern argues that
immigrant farmers, with their knowledge and experience of alternative farming
practices, are—despite a range of challenges—actively and substantially contributing
to the movement for an ecological and sustainable food system. She has also
published in journals such as Geoforum, The Journal of Peasant Studies, Food, Culture,
and Society, Antipode, Agriculture and Human Values, and Renewable Agriculture and
Food Systems, among others. She earned a Ph.D. in Geography from the University of
California, Berkeley.

iEat Green - Guest John Ikerd -Author- Revolution of the Middle: and the Pursuit of Happiness

 John Ikerd, Professor Emeritus of Agricultural Economics, University of Missouri, Columbia. 

 

John was raised on a small dairy farm in southwest Missouri and received his BS, MS, and Ph.D. degrees in agricultural economics from the University of Missouri. He worked in private industry for a time and spent thirty years in various professorial positions at North Carolina State University, Oklahoma State University, University of Georgia, and the University of Missouri before retiring in early 2000. 

 

Since retiring, he spends most of his time writing and speaking on issues related to sustainability with an emphasis on economics and agriculture. He is author of six books which are available through Amazon.com via http://johnikerd.com/books. 

 

In 2014, Ikerd was commission by the Food and Agricultural Organization of the United Nations to write the regional report, “Family Farms of North America,” in recognition for the International Year of the Family Farming. He currently resides with his wife, Ellen, in Fairfield, IA. More complete background information and a wide selection of writings are available at http://faculty.missouri.edu/ikerdj/  or http://johnikerd.com.

iEat Green - Guest Steven McFadden -Author- Deep Agroecology: Farms, Food, and Our Future

Independent journalist Steven McFadden has been writing about the Earth, farms, and food for decades. With Trauger Groh, he is coauthor of the first two books on Community Supported Agriculture (CSA): Farms of Tomorrow: Community Supported Farms, Farm Supported Communities (1990) and Farms of Tomorrow Revisited (1998). 

He’s also the author of The Call of the Land: An Agrarian Primer for the 21st Century and Awakening Community Intelligence: CSA Farms as 21st Century Cornerstones.

He is the author of a contemporary epic, nonfiction saga of North America that is freely available online: Odyssey of the 8th Fire (www.8thfire.net). It tells a true story arising from the deepest roots of our land but taking place in the present and the future. In it, circles upon circles, elders of the Americas make a generous giveaway of the teachings they carry.

In the early 1990s, Steven served as director of The Wisdom Conservancy at Merriam Hill Education Center in Greenville, New Hampshire, and as the national coordinator for the annual 1993 Earth Day Celebration. In partnership with the Seventh Generation Fund, Steven helped develop the curriculum and launch the nationwide Council Circles program for community gatherings.

His newest book is Deep Agroecology: Farms, Food, and Our Future

His nonfiction books also include; Profiles in Wisdom: Native Elders Speak About the Earth; Teach Us to Number Our Days; Legend of the Rainbow Warriors; A Primer for Pilgrims; Native Knowings; Tales of the Whirling Rainbow; Classical Considerations

His websites:

DeepAgroecology.net 

ChironCommunications.com 

8thFire.net

 

Vegan Ziti Siciliano with Cashew Ricotta

Preheat oven to 375°

Cashew Ricotta Filling

3 cup cashews, soaked for 2 hours or more

3 cups filtered water

2 Tbs. Nutritional yeast

¼ t. minced garlic

½ t. salt and ¼ t. pepper

 

Fried Eggplant

1 large Italian Eggplant

2 Tbs. flax seed

2 Tbs. water

¼ cup milk alternative

1 cup Bread crumbs (reg. or GF)

1 Tbs. nutritional yeast

1 Tbs. dried oregano

1 Tbs. dried Basil

¼ t. garlic powder

¼ t. salt

1/8 t. black pepper

Olive oil

 

Sauce

1- 32 oz. Jar  Organic Marinara Sauce 

2 Tbs. minced garlic

1 t. dried oregano

1 t. dried basil

1- 28 oz. can diced fire roasted tomatoes

1 onion

1 yellow or orange organic pepper 

½ cup white wine

olive oil

¼ cup chopped parsley

 

1 box org. Penne (Whole Wheat, Brown Rice or Quinoa Pasta)

¼ cup chopped parsley for garnish

½ lb. Miyoko’s Cashew Mozzarella cheese, grated

Directions

For Sauce- In heavy saucepan, sauté onions and garlic in olive oil. When onions are soft, add peppers, and sauté for another 5 minutes.  Add ½ cup white wine, and cook down for 5 minutes. Add the marinara sauce, can of diced tomatoes, oregano, basil and ¼ cup chopped parsley. Let cook for 10 minutes.

 

For Cashew Ricotta

Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, garlic, salt and pepper. Pulse until smooth. Scrape down sides and pulse again. Taste and adjust S & P.

 

For Pasta-

Cook al dente according to directions. Set aside.

For Eggplant- 

Cut off the ends, and partially peel the eggplant. Slice the eggplant into ¼” thick slices, In pie plate or shallow dish, make a mixture of the flax seed and water. Add in the milk alternative, and mix well. In another pie pan or shallow dish, combine the bread crumbs with nutritional yeast and spices, and S & P. Dip both sides of the eggplant slices first into the flax seed mixture and then into the bread crumb mixture. Cover bottom of cast iron pan or heavy skillet with olive oil. Heat oil until it shimmers. Sauté the eggplant slices on medium heat, until golden brown on one side. Turn over and repeat. Drizzle more oil slowly around sides as needed. (Option- You can choose to bake the slices in a 375° oven on a cookie sheet lined with parchment and lightly greased, for 10 minutes on each side instead)

 

Assemble the Ziti

Remove 2 cups of marinara sauce from pot. Cover bottom of casserole pan with 1 cup of sauce. Add the penne to the pot with the remaining sauce and mix well. Add ½ of the penne to the casserole pan. Cover with the fried eggplant slices. Cover with ½ of the cashew ricotta. Add the remaining pasta to the pan. Cover with remaining cashew ricotta, and then the cup of remaining marinara sauce. Cover with tin foil and bake for 20 minutes. Remove from oven, and cover with grated Miyoko’s mozzarella cheese. Return to oven and cook for another 15 minutes, until cheese is melted. Garnish with remaining chopped parsley.

iEat Green - Guest Carrie Weiss

Carrie Weiss is an international culinary professional with a creative flair and passion for food.  She is proficient in Vegan, Raw Vegan, Vegetarian, Kosher, French, Spanish and Middle Eastern cuisines, as well as Italian, Greek, Asian and other global fare. 

 

Eight years ago, due to personal medical issues, Carrie’s focus switched to Food as Medicine, and has become an expert in clean cuisine and the elimination diet.

This past September, after being diagnosed with type two diabetes, Carrie began following a special protocol to reverse her diabetes and completely changed the way she ate. She is now passionate about combining her culinary skills with her knowledge about “Food as Medicine” and helping other people reverse their own metabolic health issues.

 

Currently, Carrie is working with an Integrative MD in southern New Jersey at the Chung Institute Center for Metabolic Healing, while co-authoring a book on  metabolic healing. 

Mattar Pannir

Tofu with Peas

 

To serve 4 to 6

 

1 cake of organic extra firm tofu- cut into cubes and then fried, laid out on paper towel 

to absorb grease

5 tablespoons ghee or coconut oil

2 Tbs. finely chopped fresh ginger root

1 Tbs. finely chopped garlic

1 cup chopped organic onions

1 teaspoons of salt

1 teaspoons turmeric

¼ teaspoon cumin

¼ teaspoon ground coriander

1 tablespoon garam masala

2 cans organic diced tomatoes

1 ½ cups fresh or 1 ten-ounce package frozen organic peas, thoroughly defrosted

1 teaspoon organic sugar (optional)

3 tablespoons finely chopped fresh coriander (cilantro)

 

Add the ginger and garlic to the ghee in skillet and stir constantly, fry for 30 seconds. Add the onions and salt and continue to fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Add the tumeric, coriander, and cumin. (and sugar if desired) Cook for a few minutes and then add the tomatoes and peas. Let simmer for 10 minutes. Add the fresh cilantro and turn off the heat.

Saffron Rice

 

2 cups organic basmati rice (white or brown)

1 teaspoon saffron threads

4 cups boiling water

6 tablespoons ghee, butter or olive oil

1- 2” inch piece stick cinnamon

4 whole cloves

1 cup finely chopped onions

1 tablespoon crumbled jaggery, or substitute brown sugar combined with dark molasses                                                                                                           

1 ½  teaspoons salt

The seeds of 3 cardamom pods or ¼ teaspoon ground cardamom 

 

Wash rice in water until it runs absolutely clear. Then drain. 

Place saffron into a small bowl, and pour in 1 cup of boiling water, and soak for 10 min.

In a 3 to 4 quart casserole with a tightly fitting lid, heat the ghee (butter or olive oil) over moderate heat until a drop of water flicks.

Add cinnamon stick, cloves and onions and stir.

Add rice and stir for 5 min until liquid is evaporated

Add 3 more cups of boiling water, the jaggery, salt, and cardamom seeds, and bring to a boil over high heat. Add the saffron and its soaking water, stir gently, then reduce the heat to the lowest possible point. Cover tightly and cook for 25 minutes or until ready. Do not lift the lid until finished. Fluff with fork and remove the cloves, pods and cinnamon stick. Serve immediately.

 

iEat Green - Veducated! An Educator's Guide for Vegan-Inclusive Teaching

Laura Chepner is a teacher, environmentalist, and vegan-inclusion educational consultant from the United Kingdom. She is the author of the new book, Veducated! An Educator's Guide for Vegan-Inclusive Teaching.

Laura graduated from Manchester Metropolitan University in 2009 with a BA in Primary Education and specialization in Global Citizenship and the Humanities. Upon recognizing a gap in vegan inclusion and education, both in her capacity as a teacher and as the mother of a vegan student (Lois, now 6), Chepner formed the United Kingdom's first non-profit, vegan, school consultancy company "Primary Veducation" in 2017. She frequently presents to school staff and parents at events supporting vegan-inclusion, and has successfully campaigned for plant-based options on both private and public-sector menus.

 

Mushroom and Pea Carbonara with Cashew Mascarpone

1 Ib. Organic Pasta

soaked in 1-1/2 cups hot water

3 stalks celery, diced fine

2 carrots

1 org. pepper, seeds removed, diced- orange or red

1 onion, chopped

8 cups oyster mushrooms

1 cup fresh or frozen peas

3 Tbs. tomato paste

¼ cup extra virgin olive oil

1 cup vegetable broth

½ cup cashews, soaked for 2 hours

½ cup red wine

2 teaspoons dried oregano

1 t. dried basil

½ t. dried thyme

2 Tbs. minced garlic

½  t. red pepper flakes (optional)

3 Tbs. chopped fresh Italian parsley

1-1/2 teaspoons salt

1 teaspoon pepper

Coat bottom of cast iron pan with olive oil. Sauté onions, carrots, celery for a few minutes, then add garlic and cook for 5 minutes. Cut the mushrooms into strips. Add the mushrooms, and cook for 10 minutes, until well done.  Add the peppers, the dried herbs, and the tomato paste and cook for 5 minutes.  De-glaze the pan with the red wine and vegetable broth, and let the mixture cook down for about 10 minutes, until the liquid is reduced by half. 

In a mini food processor, mix the drained cashews with ½ cup of fresh water. Pulse until completely smooth, scraping down sides of processor to incorporate all of the cashews. Add cashew mixture to the sauce. Taste and adjust salt, pepper and add the parsley. 

Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the Carbonara sauce if it needs to be thinned out. Garnish with parsley.

iEat Green - Dr. Heidi Hutner, - , Director and Producer- ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS,

Dr. Heidi Hutner, Director and Producer, is a professor of Sustainability and English at Stony Brook University, and a scholar of nuclear and environmental history and ecofeminism. She is the winner of Sierra Club Long Island's 2015 Environmentalist of the Year Award. At Stony Brook University, she teaches courses on the environmental literature, history, and film. She chaired the Sustainability Studies Program for six years and was Associate Dean in the School of Marine and Atmospheric Science. Hutner publishes widely as a writer and journalist on nuclear, environmental and gender issues. She regularly gives public and keynote talks at universities and conferences on environmental studies and ecofeminism. Her current book project, ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS, will accompany the documentary and forms the basis of the film series. Hutner's many books, book chapters, and essays have been published by Oxford University Press, University of Virginia Press, Palgrave Press, Rowman and Littlefield Press, Broadview Press, among others. As a journalist, she writes for the New York Times, Ms. Magazine, Public Radio International, DAME, Spirituality and Health,  Mom's Clean Air Force, Yes!, Tikkun, and more. Hutner produces the popular web video show, Coffee with Hx2, in which she interviews world experts, Nobel Peace Prize winners, McArthur Genius Fellows, and other luminaries on sustainability and environmental issues. She recently appeared on the NBC News Think episode, “Clean Water is a Human Right” and gave a Tedx on "Eco-Grief and Ecofeminism."  Hutner was the associate producer of the off-Broadway climate-change musical, Endangered. For more about Heidi Hutner (and full list of her projects/publications), see her website: HeidiHutner.com.

 

Kale and Napa Cabbage Salad with Carrots and Cranberries, served with a Japanese Dressing

Ingredients;

6 cups kale leaves, chopped 

12 cups Napa Cabbage leaves, cut into thin slivers

2 cups grated carrots, about 6 large carrots

2 cup dried cranberries

3 Tbs. Olive oil

¼ t. salt

 

Japanese Dressing

1 stalk celery

1 Onion

Juice of ½ lemon

Juice of ½ orange

1“ piece of ginger

white pepper (touch)

½ cup. Brown Rice Vinegar

½ cup tamari

1 ¼ cup canola oil

4 Tbs Ketchup

 

Directions

1. Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl. 
2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft.
3. Add the cabbage, carrots and cranberries
4. Using a blender, make the Japanese Salad Dressing 
5. Toss salad with dressing and serve