iEat Green with Bhavani Progressive Radio Network

Bio: 
Donna Ayer, Executive Director
Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need.
Missy Cipriano, Director of Operations and Volunteer Services
The wise words of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others.  We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life.
 https://southingtonbreadforlife.org/
 
Tofu Quiche with Broccoli, Asparagus and Shiitake MushroomsPreheat oven to 425’ degreesMakes 1 quicheIngredients1 prepared Vegan pie shell1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese
1 Tbs. ground flax seed1 Tbs. apple cider vinegar1 Tbs. water½ Block extra firm Tofu¼ cup, plus 1 Tbs. Oat Milk½ t salt¼ t. white pepper¼ t. nutmeg2 Tbs. fresh chopped dill, plus 1 t. for garnish2 Tbs. Dijon mustard1 cup broccoli florets, cut small1 onion, diced10 Shiitake mushrooms, stems removed, sliced10 stalks asparagus, sliced on diagonal 1” long½ cup cherry tomatoes, sliced thin1 t. minced garlic1 Tbs. mirin1 Tbs. tamari
Directions
1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.
2. Let sit for 10 minutes.
3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.
4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.
5. Add the apple cider vinegar and flax seed mixture. Blend again.
6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.
7. Season with the mirin, and tamari.
8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.
9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.
 

Raul Nieto, is a biologist and the director of The ITAPOA PROJECT basedin the Choco region of Colombia and Ecuador.He has been working on this project since 1989. The ITAPOA PROJECTconbines scientific research, conservation and culture of the region. The goalof the project is to save habitat for amphibians in danger of extinction thrudoing research, helping people cultivate organic cacao in deforested areas inorder to get a better profit and to stop selling the primary forest trees tologging companies. They are planting African palms and trying to stop thegrowing of illicit crops, while building cattle ranches for livestock.They are making chocolate from the cacao, along with other products, andworking to find markets for the products. Another goal of the project is to help connect the culture and musical cultureof the region to their environment.www.itapoaproject.com
www.HosteriaItapoa.com
www.ItapoaR
 
Grilled Banana, Mango and Pineapple with Rum MolassesGlaze4 Organic Bananas- cut in half lengthwise, peels left on½ ripe pineapple (organic, if possible), cut into slices about 1/2 “ thick2 Organic Mangos, cut in half and pitted3 Tbs. OilFor Glaze¼ cup dark rum¼ cup organic pomegranate molasses¼ cup coconut oil2 Tbs. lime juice
To make GlazeIn a small saucepan, combine the coconut oil, rum, molasses and lime juice. Cook overmed. heat, until combined, and flavors are blendedTo Grill FruitBrush fruit with oil and spray grill rack. Lay cut side down in grilling rack, and cookover fire for 2 minutes. Flip fruit, brush with glaze, and cook 1 minute longer.

Bio:William W. Li, MD, is an internationally renowned physician, scientist and author of theNew York Times bestseller “Eat to Beat Disease: The New Science of How Your BodyCan Heal Itself.” His groundbreaking work has led to the development of more than 30new medical treatments and impacts care for more than 70 diseases including cancer,diabetes, blindness, heart disease and obesity. His TED Talk, “Can We Eat to StarveCancer?” has garnered more than 11 million views. Dr. Li has appeared on GoodMorning America, CNN, CNBC and the Dr. Oz Show, and he has been featured in USAToday, Time Magazine, The Atlantic and O Magazine. He is president and medicaldirector of the Angiogenesis Foundation and is leading research into COVID-19. ABOUT “EAT TO BEAT DISEASE”:Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself fromcancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body healsitself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat toBeat Disease.We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist,Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starvecancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foodsto avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support thebody's defense systems.The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate yourbody's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fightcancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. https://drwilliamli.com/book-li/ABOUT THE MASTERCLASS:Join world renowned scientist, physician, and New York Times bestselling author Dr. William Li as he shares his wealthof knowledge and research that has impacted more than 50 million lives. Dr. Li is a true pioneer in food as medicineand has discovered more than two hundred foods that activate the body’s hardwired health defense systems:angiogenesis, regeneration, microbiome, DNA protection, and immunity. During this sixty minute free masterclass Dr.Li will break down each of the health defense systems to help you understand the basis of how they function and thenshare specific foods that you can use to activate each one. These are the same foods that Dr. Li has studied in detail tounderstand their abilities to combat and prevent things like cancer, cardiovascular disease. https://drwilliamli.com/masterclass/
Miso Salad Dressing
Makes enough for 2 saladsIngredients2 Tbs. Miso2 Tbs. Orange Juice1 Tbs. minced ginger½ t. minced garlic1-½ Tbs. Rice Vinegar1 t. tamari1 Tbs. safflower oil1 t. maple syrup1 t. sesame oil2 Tbs. Tahini1 Tbs. Lemon Juice
Add all ingredients into Mini Food Processor and processuntil smooth.

Jaclyn RutiglianoHometown Flower Company
Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective,a Long Island-based sustainable floral design studio and pop-up flowertruck. After 15+ years working as a publicist and branding/marketing expert,working with start-ups, non-profits, travel companies, and more, she starteddesigning flowers as a form of stress relief, giving her a way to reconnectwith nature and have a method of creative expression. It was then that sherealized she had inherited the “floral gene, following in the footsteps of herparents and grandparents as a third generation florist. Having previouslyworked with the slow fashion movement, she applied her learnings aboutethical and sustainable sourcing and responsible business and becamecommitted to launching a sustainable floral design studio, exclusivelyworking with locally-grown flowers. She launched Hometown Flower Co.alongside her husband, Marc Iervolino, on Mother’s Day 2019, the biggestday of the year for flowers, with a commitment to changing the status quo ofour expectations for and relationship with flowers.
 
Watermelon, Mint, and Cashew Chevre Salad1 medium seedless watermelon, cut into 1” cubes1/3 cup white balsamic vinegarJuice of ½ a lemon2 Tbs olive oilsalt and pepper2 packages of Miyoko’s Creamery Herbs de Provence Cashew Cheese, cut intosmall cubes½ red onion, chopped1 medium bunch of mint, chopped
Directions1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour witha bowl underneath (this way, you can drink the juice!)2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in abowl.3. Mix the watermelon, cashew cheese, onion, and mint in a large bowl. Chillin refrigerator.4. Drizzle with dressing, sprinkle with salt and pepper to taste, and tossright before serving.

Bio:Richard L. Anderson – For over 40 years, Rick Anderson hasbeen a successful, marketing communications and public relationsstrategist to a wide range of public and private companies,government agencies and nonprofits. He was the co-director of thefinancial services practice at Fleishman-Hillard and co-founder ofthe Global Consulting Group, now a part of Nasdaq. Rick beganhis career with Textron and later served as Ombudsman andAssistant Secretary of Economic Affairs for the Commonwealth ofMassachusetts under two governors. Rick has been a BloomAgainboard member since inception in 2014 and currently serves as thenonprofit’s chief marketing officer.
Sautéed Mushrooms with Onions and Sherry2 onions, cut into slivers6 cups sliced mushrooms, any assortment will work¼ cup olive oil1/3 cup Sherry wine1 Tbs. minced garlic,Tamari to tasteFresh chopped parsley
Trim off stems of mushrooms and slice.Heat oil in bottom of wok and add onions. Cook on medium heat until theonions begin to soften. Add the mushrooms and cook for a few minutes untilthe mushrooms begin to wilt. Add the garlic and cook a few more minutesuntil the mushrooms are soft. Add the sherry wine and cook until all of theliquid is absorbed. Splash the mushrooms with some Tamari and cook untilthe Tamari glazes and caramelizes the mushrooms.Garnish with chopped parsley
 

Bio:Andrianna Natsoulas is the Campaign Director for the non-profitorganization, Don’t Cage Our Oceans. Prior to joining Don’t CageOur Oceans, Andrianna was the Executive Director for NOFA-NY,(Northeast Organic Farming Association of New York.) She hascreated and implemented comprehensive programs at several otherorganizations, including Greenpeace, Food & Water Watch, andthe Northwest Atlantic Marine Alliance (now North AmericanMarine Alliance) Andrianna has coordinated with the global foodsovereignty movements and has served on national andinternational boards and steering committees. Her work inspiredthe interviews of over 80 farmers and fisherman, which shecompiled into the book,"Food Voices: Stories of the People WhoFeed Us." Through that work, she excels at alliance building andnetworking across cultures and backgrounds. Andrianna also hasbroad range of executive level experience from fundraising tobudgeting to management to human resources. Andrianna receivedher bachelor’s of science degree from SUNY College ofEnvironmental Science and Forestry in Syracuse, New York andher master’s of science degree from the University of Warwick inCoventry, England. She lives in New York’s beautiful HudsonValley.
 
Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes
Serves 4 people 4 tbsp olive oil1 large onion, roughly chopped2 Tbs. Minced garlic1 Tbs minced ginger1 t. thyme1 t. coriander1 t. ground cinnamon½ t. saffron threads, soaked in ½ cup boiling water1 tsp cumin¼ t. salt¼ t. red pepper flakes1 t. Ras Harout Spice Blend1 bunch broccoli Raab, chopped1 can chickpeas1 can Trader Joe’s Giant Baked Beans in Tomato Sauce15 kalamata olives- halved15 cherry tomatoes- Halved2 Tbs. toasted pine nuts1 lemon, juiceda handful fresh chopped parsley
In a Tagine:1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until itsoftens.2. Add garlic, ginger and the spices.3. Add the broccoli raab and let that cook down a bit.4. Add the giant beans, chickpeas, tomatoes and olives.5. Add the saffron with the soaking water. Bring the stew to a boil, then lower theheat to a simmer and put the Tagine cone top on.6. Let cook for 5 minutes, allowing all of the flavors to meld.7. Remove the lid to stir once or twice, and then return the lid.
8. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemoninto the dish.9. Garnish with fresh parsleyServe with: Brown Rice or Couscous