59 min
iEat Green - 05.12.22 - Andrianna Natsoulas iEat Green with Bhavani
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- Food
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
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
59 min
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