I Eat Green

Jared Koch, Founder of Clean Plates, graduated from the Institute for Integrative Nutrition with certification by Columbia University, Teachers College in 2005 and graduated from the Global Institute for Alternative Medicine in 2004. He is a health coach, nutritional consultant, and certified yoga instructor with expertise in meditation, and he speaks frequently on the topic of nutrition and has spoken at such organizations as Google, Sony, Merrill Lynch, Bank of America, MTV, and Time Warner. Jared graduated from the University of Michigan where he completed a pre-medical program while majoring in economics. With an entrepreneurial spirit, he delayed enrollment in Albert Einstein Medical School to launch an entertainment company with his brother. The company grossed $10 million in annual sales within ten years. Despite corporate success, Jared still felt a strong need to attend to the wellness of others. Upon selling his stake in the entertainment business, he began ten years of wellness study with the likes of Dr. Andrew Weil, Deepak Chopra, raw food guru David Wolfe, and Walter Willett, Chair of Harvard's Department of Nutrition Jared believes in offering individuals and groups that are committed to living a more conscious, healthier lifestyle the education, inspiration, resources, and support to be able to do so. W.W. Linguine with Spinach, Cherry Tomatoes and Feta Cheese 1 Ib. organic WW Linguine or Brown Rice Pasta 1 organic onion, sliced into crescent moons 1 lb organic spinach or Arugula 1 bunch organic arugula Extra virgin olive oil 2 Tbs finely chopped garlic 1/2 cup toasted pine nuts ¼ cup white wine 2 Tbs chopped Dill ¾ lb organic Feta Cheese ½ lb grated organic Mozzarella cheese ¼ cup fresh chopped Italian parsley, (saving 1 Tbs. for garnish) Salt and pepper 1 Teaspoon Red Pepper Flakes (optional) Cook W.W. pasta in salted water, according to directions, al dente. Drain and coat with Olive Oil, to prevent sticking together. Meanwhile, coat bottom of wok with olive oil. Sauté onions for a few minutes. Add the spinach. When wilted, add the garlic, making sure the garlic doesn’t burn. After a few minutes, Add the Cherry Tomatoes. Cook for 2 minutes, then add the white wine. (If you need more liquid, add more olive oil or vegetable broth) If adding Red Pepper Flakes, add now. When the tomatoes are soft, pour in the pasta. Add the Feta cheese, Mozzarella cheese, Dill, Parsley and Pine Nuts. Mix until cheese is melted. Season with Salt and pepper. Garnish with chopped Parsley.