iEat Green with Bhavani

Progressive Radio Network
  • 5.0 (4)
  • FOOD

Bhavani, of iEat Green, will spend an hour with you cooking a vegetarian dinner and exploring ways in which you and your family can live a more sustainable life!

  1. 06/23/2022

    iEat Green - 06.23.22 - Donna Ayer and Missy Cipriano

    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 Mushrooms Preheat oven to 425’ degrees Makes 1 quiche Ingredients 1 prepared Vegan pie shell 1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese 1 Tbs. ground flax seed 1 Tbs. apple cider vinegar 1 Tbs. water ½ Block extra firm Tofu ¼ cup, plus 1 Tbs. Oat Milk ½ t salt ¼ t. white pepper ¼ t. nutmeg 2 Tbs. fresh chopped dill, plus 1 t. for garnish 2 Tbs. Dijon mustard 1 cup broccoli florets, cut small 1 onion, diced 10 Shiitake mushrooms, stems removed, sliced 10 stalks asparagus, sliced on diagonal 1” long ½ cup cherry tomatoes, sliced thin 1 t. minced garlic 1 Tbs. mirin 1 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.

    58 min

  2. 06/16/2022

    iEat Green - 06.16.22 - Raul Nieto

    Raul Nieto, is a biologist and the director of The ITAPOA PROJECT based in the Choco region of Colombia and Ecuador. He has been working on this project since 1989. The ITAPOA PROJECT conbines scientific research, conservation and culture of the region. The goal of the project is to save habitat for amphibians in danger of extinction thru doing research, helping people cultivate organic cacao in deforested areas in order to get a better profit and to stop selling the primary forest trees to logging companies. They are planting African palms and trying to stop the growing of illicit crops, while building cattle ranches for livestock. They are making chocolate from the cacao, along with other products, and working to find markets for the products.  Another goal of the project is to help connect the culture and musical culture of the region to their environment. www.itapoaproject.com www.HosteriaItapoa.com www.ItapoaR   Grilled Banana, Mango and Pineapple with Rum Molasses Glaze 4 Organic Bananas- cut in half lengthwise, peels left on ½ ripe pineapple (organic, if possible), cut into slices about 1/2 “ thick 2 Organic Mangos, cut in half and pitted 3 Tbs. Oil For Glaze ¼ cup dark rum ¼ cup organic pomegranate molasses ¼ cup coconut oil 2 Tbs. lime juice To make Glaze In a small saucepan, combine the coconut oil, rum, molasses and lime juice. Cook over med. heat, until combined, and flavors are blended To Grill Fruit Brush fruit with oil and spray grill rack. Lay cut side down in grilling rack, and cook over fire for 2 minutes. Flip fruit, brush with glaze, and cook 1 minute longer.

    59 min

  3. 06/09/2022

    iEat Green - 06.09.22 - Dr. William Li

    Bio: William W. Li, MD, is an internationally renowned physician, scientist and author of the New York Times bestseller “Eat to Beat Disease: The New Science of How Your Body Can Heal Itself.” His groundbreaking work has led to the development of more than 30 new 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 Starve Cancer?” has garnered more than 11 million views. Dr. Li has appeared on Good Morning America, CNN, CNBC and the Dr. Oz Show, and he has been featured in USA Today, Time Magazine, The Atlantic and O Magazine. He is president and medical director 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 from cancer, 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 heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat 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 starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body'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 your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, 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 wealth of knowledge and research that has impacted more than 50 million lives. Dr. Li is a true pioneer in food as medicine and 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 then share specific foods that you can use to activate each one. These are the same foods that Dr. Li has studied in detail to understand their abilities to combat and prevent things like cancer, cardiovascular disease.  https://drwilliamli.com/masterclass/ Miso Salad Dressing Makes enough for 2 salads Ingredients 2 Tbs. Miso 2 Tbs. Orange Juice 1 Tbs. minced ginger ½ t. minced garlic 1-½ Tbs. Rice Vinegar 1 t. tamari 1 Tbs. safflower oil 1 t. maple syrup 1 t. sesame oil 2 Tbs. Tahini 1 Tbs. Lemon Juice Add all ingredients into Mini Food Processor and process until smooth.

    59 min

  4. 06/07/2022

    iEat Green - 06.02.22 - Jaclyn Rutigliano

    Jaclyn Rutigliano Hometown Flower Company Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective, a Long Island-based sustainable floral design studio and pop-up flower truck. After 15+ years working as a publicist and branding/marketing expert, working with start-ups, non-profits, travel companies, and more, she started designing flowers as a form of stress relief, giving her a way to reconnect with nature and have a method of creative expression. It was then that she realized she had inherited the “floral gene, following in the footsteps of her parents and grandparents as a third generation florist. Having previously worked with the slow fashion movement, she applied her learnings about ethical and sustainable sourcing and responsible business and became committed to launching a sustainable floral design studio, exclusively working with locally-grown flowers. She launched Hometown Flower Co. alongside her husband, Marc Iervolino, on Mother’s Day 2019, the biggest day of the year for flowers, with a commitment to changing the status quo of our expectations for and relationship with flowers.   Watermelon, Mint, and Cashew Chevre Salad 1 medium seedless watermelon, cut into 1” cubes 1/3 cup white balsamic vinegar Juice of ½ a lemon 2 Tbs olive oil salt and pepper 2 packages of Miyoko’s Creamery Herbs de Provence Cashew Cheese, cut into small cubes ½ red onion, chopped 1 medium bunch of mint, chopped Directions 1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath (this way, you can drink the juice!) 2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a bowl. 3. Mix the watermelon, cashew cheese, onion, and mint in a large bowl. Chill in refrigerator. 4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.

    52 min

  5. 05/26/2022

    iEat Green - 05.26.22 - Richard L. Anderson

    Bio: Richard L. Anderson – For over 40 years, Rick Anderson has been a successful, marketing communications and public relations strategist to a wide range of public and private companies, government agencies and nonprofits. He was the co-director of the financial services practice at Fleishman-Hillard and co-founder of the Global Consulting Group, now a part of Nasdaq. Rick began his career with Textron and later served as Ombudsman and Assistant Secretary of Economic Affairs for the Commonwealth of Massachusetts under two governors. Rick has been a BloomAgain board member since inception in 2014 and currently serves as the nonprofit’s chief marketing officer. Sautéed Mushrooms with Onions and Sherry 2 onions, cut into slivers 6 cups sliced mushrooms, any assortment will work ¼ cup olive oil 1/3 cup Sherry wine 1 Tbs. minced garlic, Tamari to taste Fresh chopped parsley Trim off stems of mushrooms and slice. Heat oil in bottom of wok and add onions. Cook on medium heat until the onions begin to soften. Add the mushrooms and cook for a few minutes until the mushrooms begin to wilt. Add the garlic and cook a few more minutes until the mushrooms are soft. Add the sherry wine and cook until all of the liquid is absorbed. Splash the mushrooms with some Tamari and cook until the Tamari glazes and caramelizes the mushrooms. Garnish with chopped parsley

    59 min

  6. 05/12/2022

    iEat Green - 05.12.22 - Andrianna Natsoulas

    Bio: Andrianna Natsoulas is the Campaign Director for the non-profit organization, Don’t Cage Our Oceans. Prior to joining Don’t Cage Our Oceans, Andrianna was the Executive Director for NOFA-NY, (Northeast Organic Farming Association of New York.) She has created and implemented comprehensive programs at several other organizations, including Greenpeace, Food & Water Watch, and the Northwest Atlantic Marine Alliance (now North American Marine Alliance) Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees. Her work inspired the interviews of over 80 farmers and fisherman, which she compiled into the book,"Food Voices: Stories of the People Who Feed Us." Through that work, she excels at alliance building and networking across cultures and backgrounds. Andrianna also has broad range of executive level experience from fundraising to budgeting to management to human resources. Andrianna received her bachelor’s of science degree from SUNY College of Environmental Science and Forestry in Syracuse, New York and her master’s of science degree from the University of Warwick in Coventry, England. She lives in New York’s beautiful Hudson Valley.   Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes Serves 4 people  4 tbsp olive oil 1 large onion, roughly chopped 2 Tbs. Minced garlic 1 Tbs minced ginger 1 t. thyme 1 t. coriander 1 t. ground cinnamon ½ t. saffron threads, soaked in ½ cup boiling water 1 tsp cumin ¼ t. salt ¼ t. red pepper flakes 1 t. Ras Harout Spice Blend 1 bunch broccoli Raab, chopped 1 can chickpeas 1 can Trader Joe’s Giant Baked Beans in Tomato Sauce 15 kalamata olives- halved 15 cherry tomatoes- Halved 2 Tbs. toasted pine nuts 1 lemon, juiced a handful fresh chopped parsley In a Tagine: 1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it softens. 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 the heat 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 lemon into the dish. 9. Garnish with fresh parsley Serve with: Brown Rice or Couscous

    59 min

  7. 05/05/2022

    iEat Green - 05.05.22 - Carla Kaya Perez-Gallardo

    Bio: Raised by three Ecuadorian women in Queens, New York, Carla Kaya Perez-Gallardo [she/they] was born into a home with a kitchen that was always busy. In seventh grade, they started Saborines, a pie company named after her grandmother. After graduating from Bard College with a degree in studio arts, they found a place for herself cooking and managing kitchens. Following a brief pause from cooking and a strained attempt to navigate the traditional art world, in 2016 she became co-founder of Lil’ Deb’s Oasis and is now chef-owner & creative director of the James-Beard nominated restaurant and community hub in Hudson, NY.   Vegan, GF Artichoke-Spinach Lasagna Preheat oven to 375° Ingredients • ¼ cup olive oil • 2 onions, diced • 3 (12-ounce) jars artichoke hearts, coarsely chopped and well drained • 1 lb. package frozen chopped spinach • ½ cup white wine • 1- 8oz package of baby bella mushrooms, sliced • 3 Tbs. minced garlic •  Salt and black pepper • 2 Tbs. nutritional yeast • 2 cans cannelloni beans • 2 Tbs. white miso • 3 cups cashews, soaked for 2 hours in water • ½ t. nutmeg powder • 2- 9oz. boxes GF lasagna noodles • 1 lb tofu, drained • 1 cup vegan mozzarella cheese (4 ounces) • fresh chopped parsley PREPARATION • Heat the oven to 375 degrees. Boil a kettle of water (an electric kettle works great here). • Meanwhile, sauté the onions in the olive oil until translucent. Add the mushrooms and 2 Tbs. of minced garlic. Add the wine and continue cooking for five minutes. Add the artichoke hearts and cook another 10 minutes. Add the spinach and continue cooking. • Pour boiling water over the lasagna noodles and let sit for 15 minutes while you prepare the filling. • While the artichokes are cooking, puree the beans in a food processor. Add the tofu, nutritional yeast, and miso and continue processing until smooth. Add bean mixture to the pot with the artichokes and mix well. Season with salt and pepper. • Make the béchamel sauce; Drain the cashews and put into food processor. Pulse cashews with 2 cups of water. Add the remaining Tbs. of minced garlic, 1 Tbs. Tarragon, the nutmeg, and generously season with salt, pepper. • Assemble the lasagna: Spray a large lasagna pan with olive oil. Put a thin layer of the cashew béchamel sauce down on bottom of pan. Put down a single layer of lasagna noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Lay down another layer of lasagna noodles. Spread the remaining bean filling over the noodles. Put down another layer of noodles and cover with the entire casserole with the remaining cashew béchamel sauce. Evenly sprinkle the vegan mozzarella on top. • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, Let cool for at least 10 minutes before slicing. Garnish with fresh chopped parsley.

    1 hr

  8. 04/28/2022

    iEat Green - 04.28.22 - Chef AJ

    Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She was the host of the television series Healthy Living with CHEF AJ which aired on Foody TV. A chef, culinary instructor and professional speaker, she is the author of three bestselling books,The Secrets to Ultimate Weight Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, Own Your Health and The 10th Anniversary Edition of Unprocessed, all which have received glowing endorsement by many luminaries in the plant based movement.   Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles where she was famous for her sugar, oil, salt and gluten free desserts which use the fruit, the whole fruit and nothing but the whole fruit. She broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.  She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve and is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Fame.   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

    50 min
See All (61)

Ratings & Reviews

5
out of 5
4 Ratings

About

Bhavani, of iEat Green, will spend an hour with you cooking a vegetarian dinner and exploring ways in which you and your family can live a more sustainable life!

Information

  • Creator
    Progressive Radio Network
  • Years Active
    2010 - 2022
  • Episodes
    61
  • Rating
    Clean
  • Copyright
    Copyright © 2010 Progressive Radio Network. All rights reserved.
  • Show Website
    iEat Green with Bhavani

More From The Progressive Radio Network