iEat Green – Janine Mori – 09.29.16

Make Longevity Happen!
Janine is a longevity expert and founder of Panoramic Living. Panoramic Living provides a comprehensive view of life that helps you understand and implement the evidence based principles of healthy happy aging. Janine's experience spans twenty plus years implementing programs to enhance client experience at all levels: individual, employee, company and customer. As a consultant, motivational speaker and Blue Zone® Coach⃰, Janine challenges organizations and individuals to examine daily life practices, and motivates them to implement high-impact change with positive, sustainable results. Janine currently serves and President of Gerontology Professionals of New York (GPNY). She has previously served as President of Senior Umbrella Network of Nassau (SUN), as Vice-Chair of the Long Island Family Caregivers Coalition (LIFCC) and Director of Programs for the Long Island Center for Business and Professional Women. The Blue Zone project began as a National Geographic expedition to identify places in the world where people have the greatest longevity and is now a plan for living longer
Stuffed Squash with Tofu and Summer Vegetables
Pre-heat oven to 375 degrees.
3 flying saucer squash, (or acorn squash)
cut in half and hollowed out
1 onion, sliced into slivers
1 baby Japanese eggplants, diced
1- 15 ounce package of extra firm tofu
1 Tbs. ginger, grated
2 Tbs garlic, minced
2 carrots, diced
10 large white mushrooms, sliced (can
substitute shitake or Portobello)
3 long cooking peppers, diced
2 cups chopped packed greens (Chard,
Kale, Mizuna etc.)
1-1/2 cup broccoli florets
2 cups assorted cherry tomatoes
Olive oil
Salt and pepper
¼ cup Marsala Wine
2 Tbs Tamari
1 t. thyme
½ t. Rosemary
¼ t. red pepper flakes
Parsley, chopped
1. With a spoon, remove the seeds of the squash, so that you are hollowing out the center. Lay them out in a casserole pan, face up, with just enough water to cover bottom of pan. Brush with a little olive oil and sprinkle with some thyme, rosemary and salt. Roast in oven for 30 minutes, or until soft when pierced with a fork.
2. Meanwhile, cut tofu lengthwise into 3 pieces, and lay out on ½ of a dish towel, and cover with other half of dish towel. Press down lightly, to absorb water. Cut into cubes.
3. In a wok, sauté tofu in olive oil for 5 minutes, without turning, to allow tofu to get golden brown. Then turn, allowing other side to get golden brown. Add more oil if tofu is sticking to pan.
4. Add onions, ginger and garlic and sauté for 5 more minutes, until onions are translucent.
5. Add the carrots, eggplant, thyme, rosemary and red pepper flakes, and continue cooking for another few minutes.
6. Add the peppers, mushrooms, and greens, and continue cooking until soft.
7. Add the broccoli and tomatoes, and let it cook down until the broccoli is soft.
8. Add the tamari and the Marsala wine, along with salt and pepper to taste. Add more tamari or salt, if desired. Allow flavors to meld together.
9. Stuff the squash with vegetable mixture. Bake covered for 15 minutes, allowing the flavors from the vegetables to infuse the squash. Don’t over cook! Remove from oven and serve on a platter, garnished with oranges or flowers.