iEat Green – Eveline Hartz – 08.25.16

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
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 2 Tbs cilantro
Cook the organic brown rice noodles in large pot, according to directions. Cook them al dente! Drain them and
run them under cold water to rince off starch and stop the cooking. Gently toss with your hands under the
running water. Meanwhile, combine the garlic, ginger, tamari, sherry, tahini, peanut butter, brown rice wine vinegar,
vegetable oil, sesame oil, honey, salt, cayenne pepper and red pepper flakes in a food processor.
Pulse together until well blended. Adjust spices according to your taste. You can add more ginger, garlic or
tamari. Pour the sesame sauce over the pasta and gently toss, using your hands. Add the chopped cilantro and toss again. Garnish with the scallions, pepper, cucumber, and remaining cilantro