iEat Green with Bhavani

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

Bio:Raised by three Ecuadorian women in Queens, NewYork, Carla Kaya Perez-Gallardo [she/they] was borninto a home with a kitchen that was always busy. In seventhgrade, they started Saborines, a pie company named afterher grandmother. After graduating from Bard College witha degree in studio arts, they found a place for herselfcooking and managing kitchens. Following a brief pausefrom cooking and a strained attempt to navigate thetraditional art world, in 2016 she became co-founder of Lil’Deb’s Oasis and is now chef-owner & creative director ofthe James-Beard nominated restaurant and community hubin 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 parsleyPREPARATION• 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. ofminced garlic. Add the wine and continue cooking for five minutes. Add the artichoke hearts and cookanother 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 andmix well. Season with salt and pepper.• Make the béchamel sauce; Drain the cashews and put into food processor. Pulse cashews with 2 cupsof water. Add the remaining Tbs. of minced garlic, 1 Tbs. Tarragon, the nutmeg, and generouslyseason with salt, pepper.• Assemble the lasagna: Spray a large lasagna pan with olive oil. Put a thin layer of the cashewbéchamel sauce down on bottom of pan. Put down a single layer of lasagna noodles, letting the endsrise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Lay downanother layer of lasagna noodles. Spread the remaining bean filling over the noodles. Put downanother 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 themozzarella and the exposed ends of the noodles are golden brown and crispy, Let cool for at least 10minutes before slicing.Garnish with fresh chopped parsley.

Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. Shewas the host of the television series Healthy Living with CHEF AJ whichaired on Foody TV. A chef, culinary instructor and professional speaker, sheis the author of three bestselling books,The Secrets to Ultimate WeightLoss:  A Revolutionary Approach to Conquer Cravings, Overcome FoodAddiction and Lose Weight Without Going Hungry, Own Your Health andThe 10th Anniversary Edition of Unprocessed, all which have receivedglowing endorsement by many luminaries in the plant based movement. Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeleswhere she was famous for her sugar, oil, salt and gluten free desserts whichuse the fruit, the whole fruit and nothing but the whole fruit. Shebroadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.  Sheis the creator of the Ultimate Weight Loss Program, which has helpedhundreds of people achieve the health and the body that they deserve and isproud to say that her IQ is higher than her cholesterol.  In 2018 she wasinducted 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, chopped12 cups Napa Cabbage leaves, cut into thin slivers2 cups grated carrots, about 6 large carrots2 cup dried cranberries3 Tbs. Olive oil¼ t. saltJapanese Dressing1 stalk celery1 OnionJuice of ½ lemonJuice of ½ orange1“ piece of gingerwhite pepper (touch)½ cup. Brown Rice Vinegar½ cup tamari1 ¼ cup canola oil4 Tbs KetchupDirections1. Rinse and dry kale greens, chop or tear it up and place it in a roomybowl.2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kaleleaves between your fingers for 5 minutes, until the fibers break downand the kale gets soft.3. Add the cabbage, carrots and cranberries4. Using a blender, make the Japanese Salad Dressing5. Toss salad with dressing and serve

Bio:Zahra Tangorra is a Chef/ Culinary Consultant, BusinessOwner, Podcaster and Writer living and working inBrooklyn, New York. Her latest food project is   ZazaLazagna, launched in Winter 2021. Zahra and long timefriend and coworker and Ryan Crossman partnered increating ZAZA, and took their love of Italian Americanfood and gracious hospitality, and adapted it into a heat andeat at home popup. ZAZA has been featured in a variety ofpublications including:The New Yorker, The Infatuation,Eater NY, Busboy and Brooklyn Magazine. Zahra  hoststwo podcasts on Heritage Radio Network, “Life’s aBanquet”, and “Processing”. Zahra has written for variouspublications including “Lenny Letter”, “DVeightMagazine”, and Dana Cowin’s upcoming “SpeakingBroadly” zine. Beet Green and Leek PatéIngredients1 bunch beet tops2 Leeks, tops removed, diced2 stalks celery, diced1 cup cilantro½ cup parsley1 cup walnuts2 teaspoons minced garlic½ t. salt¼ t. cayenne pepper1 t. cumin2 t. Khmeli Suneli (Georgian Spice)1 t. Tamari1 Tbs Nutritional Yeast3 Tbs. olive oil1. Steam beet tops above 1” of water for 5 minutes. Let cool.2. Squeeze out all water from beet tops.3. Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water ata time if leeks and celery are sticking to pan.4. Toast the walnuts for a few minutes in a heavy cast iron pan to bring outthe flavor.5. Puree beet tops in food processor. Add sautéed leeks and celery. Addtoasted walnuts.6. Add parsley and cilantro, along with all spices. Pulsate until fully blendedand a smooth puree remains.7. Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor isrunning.8. Adjust spices to taste.9. Serve with crudités or crackers

Marie Burcham, JD, lives in the Pacific Northwest wherethey actively garden and work to improve the soil whereverthey are. Their educational background is in AnimalScience and English from the University of California,Davis and they also have law degree fromLewis and Clark Law School. After completing law schooland passing the Oregon Bar exam, they practiced in animaland agricultural law for a few years before joiningCornucopia’s policy team. Now Cornucopia’s policydirector, Marie is particularly passionate aboutconservation agricultural, farm ecology, and animalwelfare. Marie leads Cornucopia’s regulatory advocacywork and Marie champions authentic organic agriculture intheir research, writing, education, and direct advocacy. Vegan Curried Egg Salad Ingredients1 can Eden Garbanzo Beans¼ cake extra firm tofu¼ cup diced celery¼ cup grated carrots1 Tbsp. dill5 Tbsp. vegan mayo1 t. curry powder¾ t. black sal Directions1. Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they arechopped, but not pureed. You want them to be chunky. Place in a mixing bowl.2. Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumbleinto bowl with garbanzo beans.3. Add the celery, carrots and dill.4. Mix in the mayo, and add the curry powder and salt.5. Taste and adjust seasoning to your liking.6. Garnish on a plate with lettuce, tomato and cucumbers, or make into a sandwich on somedelicious whole wheat sourdough bread, with mayo, lettuce and tomatoes.

Sean Barrett has built a long career creating ocean-centric small businessesand establishing new models for the utilization of marine resources in North andCentral America. He is the founder of Dock to Dish™️, an expansive network ofsmall-scale community-based fishery programs, as well as The MontaukSeaweed Supply Company™️. Sean is currently pioneering a “sea to soil”movement to revive an ancient symbiotic relationship between regional gardensand farmlands and our local oceans through the cultivation of macroalgae, suchas sugar kelp, which is converted into a variety of fertilizer and livestock feedproducts. He serves as an appointed member on the Marine Resources Advisory Councilat the New York State Department of Environmental Conservation, onthe Executive Board at the Northeast Organic Farming Association of New York,as advisor to the federal Mid-Atlantic Fishery Management Council and has beennamed Person of the Year by the United Restaurant and Tavern OwnersAssociation of New York State.   Linguine al Limone with Cashew Crema4-6 ServingsIngredients-2 Lemons- Zest and Juice1 lb Organic Linguine (or other GF Pasta)Kosher Salt1 cup cashews, soaked for 1 hour1-2 Tbs. Truffle Oil (optional)3 Tbs. Olive Oil1 cup frozen petite peas- run under warm water to defrost.2 Tbs. Nutritional Yeast¼ cup fresh chopped parsley, plus 1 Tbs.2 cups pasta waterSalt and PepperPreparation1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice eachstrip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and putinto small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you canadd more lemon juice at the end of recipe if desired). Put in small bowl and set aside.2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to waterto taste like the sea.) Cook until al dente, don’t over cook because pasta will finishcooking in the sauce.3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup ofwater, and puree until very smooth and creamy.4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add thecashew crema and 1 cup of pasta water to the pot, and mix well. Cook over mediumheat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water.5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritionalyeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, beingcareful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time,until desired consistency is reached. (Cream sauces thicken as they cool, so save some ofthe pasta water to add if needed)6- Season with salt and pepper.7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zeststrips and garnish with chopped parsley.

Mandana is an Iranian-American community herbalist,storyteller, land tender, and a joyous member of themycelial network of liberatory thinkers. She is a co-founderand educator at Wild Gather School of Herbal Studies,where for the past 8 years she’s had the deep pleasure ofsharing her love and experiences in plant medicine andcommunity care.Mandana finds her north star by supporting hercommunity’s journey back to the land and empoweringothers in their reconnection and remembering ofancestral knowledge and technologies. Through her sharedwisdom and initiatives in the Mahicantuck (Hudson)Valley, she works to offer her community access toequitable care, plant medicine, and herbal education.   Roasted Farro with Leeks, Mushrooms and SpinachPreheat oven to 400°• 4 Tbsp EV Olive Oil• 3 leeks, dark green part removed, slice down center, wash well and chop• 1 cup chopped Onions• 3 cups Sliced Shiitake Mushrooms• 2 cups sliced baby Bella Mushrooms• 2 cups Farro• 1/4 cup Tamari• 4 cups Vegetable Stock• 1 cup sliced sundried tomatoes in oil• 1 lb fresh baby spinach• ¼ cup chopped Italian Parsley

Liz Carlisle is an Assistant Professor in theEnvironmental Studies Program at UC Santa Barbara,where she teaches courses on food and farming.Born and raised in Montana, she got hooked onagriculture while working as an aide to organic farmerand U.S. Senator Jon Tester, which led to a decade ofresearch and writing collaborations with farmers in herhome state. She has written three books aboutregenerative farming and agroecology: LentilUnderground (2015), Grain by Grain (2019, with co-author Bob Quinn), and most recently, HealingGrounds: Climate, Justice, and the Deep Roots ofRegenerative Farming (2022). Prior to her career as awriter and academic, she spent several years touringrural America as a country singer. Asian Stir Fry with Tofu and Peanuts Preheat oven to 350°1 block of extra-firm tofu cut into cubes, and driedbetween 2 dish towelsoil spray1 onion, cut in half, then sliced into slivers2 carrots, cut2 Japanese Eggplants, cut3 Tbs grated ginger2 Tbs minced garlic1 stalk celery, diced1 small head broccoli raab2 cups Napa Cabbage2 cups Bok Choy1 red pepper, dicedOlive oil4 Tbs. Tamari (to taste)2 Tbs. Aji Mirin cooking wine2 Tbs. dark sesame oil1 t. hot sesame oil or red pepper flakes (optional)1 cup lightly salted peanuts¼ cup chopped cilantro, optional1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft.2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown,turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and returnto oven for 5 more minutes. Remove from oven and set aside.3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for afew minutes, then add the celery and red pepper.4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat,stirring constantly for 5 minutes.5. Add the Napa cabbage and boy choy. . Add a little water if needed to prevent sticking. Cook for a fewminutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oiland Tamari.6. Add the peanuts and optional cilantroServe with Brown Rice or Udon Noodles

Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLAFielding School of Public Health, a Senior Dietitian at the Ronald ReaganUCLA Medical Center, and author of Recipe For Survival: What You CanDo to Live a Healthier and More Environmentally Friendly Life withCambridge University Press (2022). She earned her BS in nutrition andhuman biology from Cornell University, her Masters of Public Health(MPH) and PhD in Public Health from the UCLA Fielding School of PublicHealth at UCLA where she  teaches courses on nutrition, chronic disease,and the environment. Her research examines the relationships among climatechange, food choices, and food security. She also looks at how theserelationships affect our health, as well as the health of the planet and itsoceans. She is frequently cited in popular media: she has been interviewedon NBC Nightly News, WBAI radio, Huffington Post, Self Magazine,Associated Press, US Health and News Report, the Los Angeles Times, andother news and media outlets. Seeded Whole Grain Soda Bread- Vegan Makes 1- 8” Round Loaf-Ingredients¼ cup org. millet or brown rice¼ cup org. quinoa2 Tbsp, amaranth1-cup org. rolled oats, plus ¼ cup1-can coconut milk1-cup milk alternative (I used oat milk)2 Tbsp.+1-½ t. Apple Cider Vinegar1 Tbsp. vegetable oil,3 cups org. whole wheat flour1 cup org. all-purpose flour2 Tbsp. ground flaxseed1-Tbsp. kosher salt2 teaspoons baking soda1/4 cup sunflower seeds, plus ¼ cup4 Tbsp. coconut oil3 Tbsp.brown rice syrup1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using animmersion blender or mixer, blend the coconut milk until the fat and milk arecombined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in awarm place and let the milk rest for 10 minutes until it begins to curdle.2. Meanwhile, in a medium size saucepan, mix the millet or brown rice, quinoa,amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup ofthe coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat andlet sit for 2 hours to cool3. Preheat oven to 350°F. - Grease an 8" diameter cast-iron skillet.4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea size pieces.5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the sauce pan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky. 6. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.

Brett Coleman, along with his wife, Lena, are the founders of AgrihoodLiving, a website devoted to communities centered around the farm to tablelifestyle.Brett graduated with a degree in Communications, and entered the fitnessindustry, which eventually led him to the world of healthy cooking shows.Lena’s background is in the motion picture industry, where she worked asa well-known stunt woman for several years. For the last fifteen years, Brett and Lena have enjoyed working as productreps for the Kitchen Craft Cookware company. This position allows themthe opportunity to share their passion for healthy lifestyle choices withpeople from all walks of life. About four years ago, after watching a CBS special on Serenbe, a AgrihoodCommunity outside of Atlanta, GA., Brett’s curiosity was sparked to explorealternative communities in which to raise his family. Since then, Brett andLena have traveled the country exploring the farm to table lifestyle, and blogabout their exciting journey on  AgrihoodLiving.com   Scrambled Tofu with VegetablesServes 41 large onion, chopped2 small potatoes, cut into quarters1 t. minced garlic1 carrot1 parsnip1 ½ cup broccoli florets½ red pepper, chopped1 zucchini, diced½ block of extra firm tofu, pressed between a towel to remove waterolive oil½ t. turmeric½ Tbs. Tamarisalt and pepper to taste1 Tbs. chopped dill2 Tbs. chopped parsleyProcedure1. In small pot, boil potatoes for 7 minute, until soft, but firm. Drain2. Meanwhile, in a large skillet, sauté onion, carrots and parsnips in olive oil until soft, approx.10 minutes, stirring constantly, to prevent burning.3. Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes.4. Cut up the potatoes into smaller pieces, and add to the rest of the vegetables.5. Crumble tofu into sauté pan with the vegetables. Add the turmeric, tamari, Salt and pepper,and cook for 5 minutes. Taste and adjust S & P6. Add parsley

Amy Klein has more than 35 years of professional experience in non-profitmanagement, strategic planning, program development, fundraising andfinancial oversight. As Chief Executive Officer at Capital Roots, shespearheads the 45+ year-old non-profit’s mission to nourish healthycommunities by providing access to fresh food and green spaces for all.Since joining Capital Roots in 1996, she has launched ten new programs thatincrease access to fresh, affordable food in our region’s underservedneighborhoods and expanded the non-profit’s geographical reach to includefour counties. She currently oversees 32 staff members who work toimplement the various programs that have been created under her leadership,including the nationally recognized Veggie Mobile®.   Vegan Cream of Mushroom Leek Soup Makes 16 cups- Serves 8¼ cup olive oil4 cups sliced shiitake mushrooms2 cups sliced Baby Bella3 cups dried mushrooms & soaking water1 Onion, chopped2 Leeks- chopped2 shallots, chopped2 carrots, chopped1 celery, chopped2 TBS. minced garlic1 TBS. Herbs de Provence1 TBS fresh tarragon, chopped½ cup white miso1 cup coconut milk1 t. salt + ½ t. white pepper1 cup cashews, soaked for 2 hours4 cups vegetable stock4 cups water1 cup Port wine, plus ¼ cup Port wine1 Tbs. TamariFresh chopped parsley for garnish1. Put the 1 cup of cashews into a Pyrex measuring cup and pour boiling water overthe cashews to cover. Let sit for 1 hour.2. Put the 3 cups of dried mushrooms into a 4 cup Pyrex measuring cup and coverwith boiling water. Cover with plastic wrap or plate, and let sit for 30 minutes.3. In a large stockpot, sauté the Leeks, shallots, carrots, celery, and onions with the 1TBS. minced garlic. Cook for 15 minutes until soft.4. Pour the soaked mushrooms into a strainer over a container in order to reserve thesoaking liquid. Chop the dried mushrooms and add to the pot, with the othervegetables.5. Sauté for 10 minutes, adding a little of the mushroom liquid at a time to preventfrom sticking to bottom of pot. Add the tarragon and Herbs de Provence, salt andwhite pepper. Let cook for 10 minutes. 6. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 1TBS. minced garlic. When soft, add ¼ cup Port wine and 1 TBS. Tamari. Cookfor a few more minutes until all the liquid is absorbed. Set aside.7. Remove stockpot from heat and with an immersion blender, puree the vegetables.Add the white miso and coconut milk and blend some more.8. Drain the cashews. In a mini blender, puree the cashews with 1 cup of water untilsmooth. Add to soup.9. Return soup to stove and add the vegetable stock and water. Mix well. Heat to justunder a boil. Adjust salt and pepper to taste.10. Ladle soup into bowls and garnish with sautéed mushrooms and chopped parsley

Bio:Michelle Lynn Hughes is Associate Director of Regional Food Programs atthe Glynwood Center in Cold Spring, NY. This role allows Michelle to useher passion for connecting diverse people with varied experiences to create amore just and resilient food system in the Hudson Valley. At Glynwood,Michelle co-manages the Food Sovereignty Fund, and leads the CSA is aSNAP and Regional Food for Health programs. Previously, Michelle wasthe Co-Director and Head Buyer for Rolling Grocer 19, a nonprofit grocerystore that uses a tiered pricing system to fight food insecurity. Prior to that,she was the Director of Investments and Partnerships for the National YoungFarmers Coalition, and for 10 years directed a program at GrowNYC whereshe helped 20 immigrant families establish independent farm businesses on acombined 400 acres. Michelle and her husband also run Reclamation HerbFarm, a medicinal herb farm at their home in Germantown, NY. Michelleholds a BS in Conservation Ecology and Agroecology from RutgersUniversity.   Peanut Butter, Chocolate Chip Cookies Vegan Makes 44 cookiesPreheat Oven to 375’- Makes 25 cookies2 Tbs. ground flax seeds2 Tbs apple cider vinegar1 cup ground Rolled oats,1 cup flour½ cup ground walnuts¼ cup Tapioca Flour½ t. baking powder1 t. baking soda1 t. salt¾ cup Peanut Butter¼ cup coconut oil1 Tbs. molasses1-1/2 cup Maple syrup2 t. Vanilla1- 10-12 oz. bag Dark Choc chipsMix the flax seeds, and apple cider vinegar together in a small bowl, and set aside.Meanwhile, mix the dry ingredients together in a bowl. In a separate bowl, mix thePeanut Butter, coconut oil, molasses, vanilla and maple syrup together. Add the flax seedmixture to the wet ingredients. Mix the wet ingredients in with the dry ingredients untilwell blended. Stir in the chocolate chips.Drop cookies onto well greased cookie sheet and bake for 10 minutes. Turn pan, andback for another 5-10 minutes, depending on your oven and how crispy you like them.They will crispen up as they cool.

Bio:Leonard Buschel is a Philadelphia native, and a very happy Los Angeles transplant. He is CaliforniaCertified Substance Abuse Counselor with years of experience working with people struggling withaddiction. He attended Naropa University in Boulder, CO. Mr. Buschel is the founder of Writers InTreatment whose primary purpose is to promote ‘treatment’ as the best first step solution for addiction,alcoholism and other self-destructive behaviors. Leonard is the director of the 13 year old REEL RecoveryFilm Festival & Symposium®, and for nine years has been the editor/publisher of the weeklyAddiction/Recovery eBulletin®. He also directs and produces the annual Experience, Strength and HopeAwards® in Los Angeles.Buschel’s memoir was published in 2021, HIGH: Confessions of A Cannabis Addict is about his journeyfrom drug dealer to drug counselor. Buschel's memoir also tells of his birth and early life in Philadelphia.Three weeks after he was born his father died suddenly. Growing up fatherless played a large part in hisformative and later years, possibly leading to a reliance on drugs.Leonard believes strongly in exercising the mind and continues to develop himself as counselor,psychological thinker, non-profit executive and writer. He does this through his own personal work in 12-step programs and has attended seminars by the most influential thinkers of our time:Mr. Buschel directed video interviews of many jazz greats including: Art Pepper, Mel Torme and MichelPetrucciani. He co-produced the Panasonic DVD series, Live at the Village Vanguard.  Leonard is also aregular contributor to the Betty Ford alumni newsletter.In 2016, Buschel was given the Link Award by In Recovery Magazine for promoting recovery "using film,panel discussions, and speakers to understand and encourage compassion for people living with addictivedisorders."He was named a recipient of the 2015 Acker Awards for Film Curating. The California LegislatureAssembly awarded Leonard Buschel their 2016 Certificate of Recognition with the following statement: Onbehalf of the State of California and the residents of the 46th Assembly District, it is my honor to thank youfor your outstanding work in promoting recovery among filmmakers with the Annual Reel Recovery FilmFestival. Your dedication is an inspiration to us all and I wish you the best success on all your futureendeavors.   Crispy Tofu with Mushroom, Spinach and Cherry Tomato Tapenade Ingredients1 cake extra firm org. tofu3 Tbs. Corn meal2 Tbs. Tapioca flour¼ t. salt1 t. Herbs de Provenceolive oil spray3Tbs Olive Oil1 pint baby bella mushrooms2 t. minced garlic2 cups spinach¼ cup Marsala wine1 Tbs. Nutitional Yeast1 t. fermented chili paste2 Tbs .Tamari½ t. salt¼ t. pepper1 Tbs. Truffle Balsamic Vinegar1 Tbs. chopped parsley for garnish1 cup cherry tomatoes Directions1. Lay tofu on a clean dish towel. Cut it in half horizontally. Then cut it into 4quarters, so you will have 8 squares of tofu. Lay the squares of tofu out onto aclean dry dish towel. Place another towel on top and press down, removing asmuch water as possible.2. Prepare a cookie sheet lined with parchment paper, and sprayed with olive oil.3. In a shallow bowl or pie pan, make a batter with the corn meal, tapioca flour, ¼ t.salt and Herbs de Provence. Add 3 Tbs water and mix well.4. Dip the tofu squares into the batter on all sides and place on prepared cookiesheet.5. Bake at 450-degree oven until the bottom is crispy and golden brown. Turn overand bake for another 10 minutes until the bottom becomes crispy and goldenbrown. 6. Meanwhile, while the tofu is baking, sauté the mushrooms in olive oil. When soft,add the garlic and spinach.7. Add the Marsala wine, nutritional yeast, fermented chili paste, Tamari, salt andpepper and Truffle vinegar. Add the Cherry tomatoes, and cook down until theybecome soft.8. Taste the sauce and adjust the seasonings to your taste.9. Place golden tofu squares on plate and spoon the Mushroom, Spinach and CherryT

Mr. Adams is responsible for the site management, daily operations,programming, budgeting, long range planning, and supervision of staff andvolunteers at the Edible Academy. Mr. Adams joined the Garden as aScience Education Intern at the GreenSchool in 2001. He was hired as theCoordinator of the Everett Children’s Adventure Garden in 2002, and waspromoted to manager of the Family Garden in 2005. He became Director ofthe Edible Academy in 2012. Mr. Adams was instrumental in thedevelopment of the new campus, including the design, new gardenconfigurations, new program concepts, and staffing structures. Mr. Adamscollaborated with NYBG’s Professional Learning colleagues to develop andimplement three teacher institutes dedicated to school gardening, and hasexecuted several grants with local partner organizations to promote garden-education and nutrition education. Mr. Adams has presented at numerouslocal and national conferences dedicated to youth and garden-basededucation, and is involved in NYC area advisory panels focused onpromoting health and wellness, garden-based education, and food education.When not involved in garden-based education at NYBG, Toby can be foundwatching soccer or riding a surfboard, two sports he has spent most of hislife pursuing in his free time. Mr. Adams earned a B.S. in Biology fromSUNY Geneseo. Hearty Black Bean SoupIngredients;2-1/2 cups dried Black Beans6 cups water2 Bay leaves2 cloves garlic2 onions, chopped2 carrots, diced1 celery stalk, diced½ red pepper, chopped½ yellow pepper, chopped½ cup cilantro, chopped fine for garnish2 t. cumin1 t. oregano2 t. salt1 t. pepper2” piece kombu_____________________________________________________________Directions;1. Wash and Drain beans, place in pressure cooker with 6 cups water, 2 cloves garlic, 2 Bay leaves,kombu, oregano, and cumin. Set pressure cooker for 20 min. (or in large stock pot for 2 hours or longer,until soft)2. Meanwhile, in stock pot, sauté onions, carrots, celery and peppers in olive oil until soft.3. When beans are done, remove bay leaves and kombu. Using an immersion blender, puree the beansuntil smooth.4. Add the veggies to the beans. Add 2 t. of salt, 1 t. pepper.5. Taste and adjust spices to your liking. Add more salt and/or cumin if desired.6. Add approx. ½ cup cilantro.7. When serving, garnish each bowl with chopped red onion, a little cilantro and cashew cream (recipefor cashew cream below)8. Serve with tortilla chips.Cashew Cream Recipe- puree until smooth, ½ cup of soaked cashews with ½ cup of water and juicefrom ½ lime. Salt to taste, Serve as garnish on soup.

Bio:Sean Fitzpatrick, is the Founder and Executive Director of Real FoodShare. Real Food Share is a 501(c)3 nonprofit founded on the belief thateveryone deserves access to healthy food. Their mission is to transformand uplift our local food system to eliminate hunger.Sean’s desire to serve, led him to kick off Real Food Share in 2019, toprovide healthy food access to food pantries across CT.  Sean has 20years of experience as a personal trainer and health coach and afterovercoming chronic skin and digestive issues through nutrition changes,was inspired to bring fresh, local, and nutrient-dense food to neighborsthat don't have access to it.   Creamy Penne with Wild Mushrooms and Broccoli1 Ib. Organic Penne1 onion, diced8 cups wild oyster mushrooms, cut2 Tbs. minced garlic2 Tbs. tamari1 bunch broccoli, cut into florets1 cup fresh or frozen peas¼ cup extra virgin olive oil½ cup white wine2 teaspoons dried oregano1 t. dried basil½ t. dried thyme½ cup sundried tomatoes, sliced½ cup pine nuts½ t. red pepper flakes (optional)¼ cup chopped fresh Italian parsley1-1/2 teaspoons salt1 teaspoon pepper1 cup cashews, soaked for 2 hours3 whole garlic cloves2 Tbs. nutritional yeast1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, thenmushrooms and minced garlic and cook for 5 more minutes. Continue cookinguntil the mushrooms start to brown and liquid evaporates. Add the wine andtamari and continue cooking again until liquid evaporates.2. Remove a cup of the mushrooms to reserve for garnishing the top.3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts. Deglazethe pan with a splash of water and continue cooking until the broccoli is soft.4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup ofwater and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, andblend until smooth, scraping down sides of processor to incorporate all of thecashews.5. Meanwhile, cook pasta according to directions in salted water, (al dente). Timeit, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the cream sauce if itneeds to be thinned out.6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste andadjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing thetop, along with some pine nuts.7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms,parsley, and pine nuts