With Bhavani Jaroff
iEat Green’s : Bhavani is a passionate natural foods chef and food activist. Each week she shares a vegetarian recipe and discusses the connections between the pleasures of the table and our food system. Her guests range from fellow food activists to chefs, nutritionists, scientists, environmentalists, teachers and medical professionals, all talking about the connections food has on every aspect of our lives. Bhavani inspires people to take an active role in helping to change our food system and to live a more sustainable life! Listen in for healthy recipes, dynamic guest interviews, and engaging discussions of issues surrounding our food system, sustainability, health, the environment and the building of community.
Eveline Hartz is RN,BSN (SUNY at Buffalo 1984) and certified Holistic Health Coach (Institute of Integrative Nutrition 2008). She has followed GMO’s since 2004 and has been involved with local efforts to pass GE/GMO labeling legislation in NY and has given numerous workshops on this subject. (Facebook: LabelItWNY). Eveline is currently chair of the WOYP committee has been an active member since the first WOYP Food Forum. She co-founded and chairs Green cuisine a monthly gathering of people interested in wholesome, nutritious foods. Hobbies include gardening, hiking (low key), sewing & general puttering. Spicy Brown Rice Sesame Noodles Good for 10-14 people Ingredients 2- 16 oz package organic brown rice spaghetti ¼ cup ginger, minced ¼ cup minced garlic ½ cup Tamari ¼ cup sherry ½ cup tahini ½ cup peanut butter ¼ cup brown rice wine vinegar ¼ cup vegetable oil ¼ cup dark sesame oil ½ cup honey ½teaspoon salt ¼ teaspoon cayenne pepper ½ teaspoon red pepper flakes- (optional) 2 stalks scallions 1 red pepper ½ cucumber, seeds removed, sliced very thin ¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro) plus
Brenda Sanders is a food justice activist in Baltimore City who has dedicated her life to fighting for vulnerable populations. As a community organizer, Brenda has coordinated events like The Vegan Living Program, an annual 6-week vegan education program, Eating for Life, a plant-based cooking workshop and Vegan SoulFest, a festival that celebrates culture and the vegan lifestyle. Brenda promotes veganism in her social justice work because it's a lifestyle that addresses health issues, environmental destruction and animal abuse while giving individuals the ability to effect real, positive change in the world.
Jo Stepaniak is the author of numerous groundbreaking books on vegan cuisine, health, and compassionate living. She has dealt with multiple food sensitivities and chronic digestive issues and understands firsthand the challenges of living with dietary restrictions. Her goal is to help vegans, regardless of their health or dietary obstacles, live their values with joy, not fear.
Can you get cocky when using the Law of Attraction? Absolutely yes, because being cocky or arrogant actual puts you out of alignment with your source energy, which is where all the bad stuff happens. This week we talk about the difference between "fake it 'til you make it" and "being cocky", and how to avoid putting your wrong foot forward unintentionally.
Jonathan Cetnarski is the President and CEO of Natural Gourmet Institute (NGI) in New York City. Founded in 1977, NGI is the leading provider of health-focused culinary education. The school teaches both aspiring chefs and recreational cooks to make the connection between food and health, and offers instruction in essential cooking techniques, principles of nutrition, methods for sourcing sustainable ingredients, and culinary business practices.
Karen Pearl, President & CEO of God’s Love We Deliver, joined the organization in September 2006, bringing with her over 30 years of experience in nonprofit leadership. During her tenure, Karen has expanded the organization’s capacity, increasing meal numbers by 94% and growing its advocacy program significantly to ensure access to services for those most in need. Karen co-authored a chapter entitled, “Food is Medicine: The Ryan White Food and Nutrition Services Program as a Model for Comprehensive Food and Nutrition Services in the United States,” in the book, published in June 2015, Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs. Karen serves on the Public Policy Committee of AIDS United and on NYCHANS, the New York Coalition of HIV/AIDS Nutrition Services providers. She spearheads the national Advocacy Capacity Building Program for Food and Nutrition Services providers, and serves on the Board of Directors of the Nonprofit Coordinating Committee, an organization that helps build the infrastructure of nonprofits in the New York City metropolitan area. Hummus 1 can Chick peas, 6 Tbs. water ½ cup Tahini 4 teaspoons lemon juice 1Tbs. chopped garlic 1 Tbs. cumin ½ t. salt Parsley or cilantro, (optional) In a food
Irene Rizzo has been keeping people motived to stay fit and healthy for twenty five years. She owned and operated her own studio in New York City and has trained many high profile clients. She holds top certifications for personal training, nutrition, strength, and the method of Joseph Pilates. She now specializes in the techniques of Pilates and holistic health coaching and has uniquely integrated these techniques into her own holistic approach to health.
Tristram Stuart is an international award-winning author, speaker, campaigner, and expert on the environmental and social impacts of food production. His books, The Bloodless Revolution (2006) and Waste: Uncovering the Global Food Scandal (2009), have been described as "a genuinely revelatory contribution to this history of human ideas” (Daily Telegraph) and his TED talk has been watched over a million times.The environmental campaigning organization he founded, Feedback (www.feedbackglobal.org), has spread its work into dozens of countries worldwide, working with governments, international institutions, businesses, non-governmental organizations, grassroots organizations and the public to change society’s attitude toward wasting food. Its campaigns and events include Feeding the 5000, a free public feast using food that would otherwise be wasted; the Pig Idea, which seeks to change laws that restrict food waste being used to feed pigs; and, the Gleaning Network of volunteers that harvest surplus produce that would be left to rot and redistributes to UK charities. Tristram was the winner of the international environmental award, The Sophie Prize, in 2011. He is an Ashoka Fellow, a National Geographic Emerging Explorer, a World Economic Forum Young Global Leader and, most recently, a Champion 12.3 for the UN Sustainable Development Goal of halving food waste and reducing food loss globally by 2030.
In 2016, Tristram launched Toast Ale, a beer made with surplus bread that would otherwise be wasted. All profits go to the charity Feedback.
Amanda Oborne is Vice President of Food & Farms at Ecotrust. Amanda leads a team seeking to re imagine and re-regionalize our food system. By harnessing the purchasing power of schools and institutions, empowering midsize local farmers and ranchers, and developing infrastructure to connect the two, Ecotrust is helping build a resilient regional food economy that nourishes communities and renews the resources on which we depend. Amanda has a master’s degree in integrated marketing communications from Northwestern University, and spent 15 years in private enterprise before joining Ecotrust in 2010.
Mushroom Medley Stir Fry
1 lb. package of organic Brown Rice Spaghetti, cooked al dente
2 lbs. organic white mushrooms , cleaned and quartered
1 onion, cut into slivers
2-3 carrots, julienne
3 Portobello mushrooms
2- 8 oz. pk. of tempeh, cut into cubes
1 cup olive oil
¼ aji mirin
¼ cup tamari
2 Tbs. dark sesame oil
¼ cup peanuts
20 cloves garlic, chopped fine
½ bunch of broccoli
1 cup snow peas
¼ - ½ t. red pepper flakes (optional)
¼ cup or more of Fresh parsley or cilantro
In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok.
Add the scallions and broccoli and cook for another 3 minutes.
Add the snow peas and cook for 1 minute.
Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste.
Wenonah Hauter is an activist, author and progressive policy advocate. She is the founder and executive director of Food & Water Watch, an organization that, under her leadership, has fundamentally transformed the national debate about hydraulic fracturing (fracking), energy and the environment.
Wenonah has three decades of experience campaigning and writing on food, water, energy and environmental issues. She has played leading roles in successful campaigns to ban fracking in New York, label genetically modified foods, protect public water systems from privatization and promote renewable energy. She has trained and mentored hundreds of organizers and activists across the country and worked at the national, state and local levels to develop policy positions and legislative and field strategies to secure real wins for communities and the environment.