iEat Green - 05/16/12

My guest will be Rachel Kaplan, lead author of Urban Homesteading: Heirloom Skills for Sustainable Living. She is a pioneering therapist in the field of Eco-Somatics (an ecological approach to the body-mind connection in regards to movement), an educator, and widely published author. Roasted Tempeh and Broccoli with Walnut Sauce Pre-heat oven to 400* 1 package 3-Grain Tempeh 1 Tbs. Olive oil Spash of tamari 1 onions, sliced into crescent moons 1 broccoli, cut into floweret’s 4 cloves garlic 1 cup walnuts olive oil ½ tsp. cumin ½ t. salt ½ t. pomegranate molasses ½ t. Georgian Saffron ( dried ground Marigold flowers) 1 cup water Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In small bowl, toss the tempeh pieces with the 1 Tbs. of olive oil, to coat well. Roast in oven for 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari. Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add broccoli and 2 cloves of minced garlic and cook for 5 minutes until broccoli is soft. Lightly splash with Tamari and remove from heat. Add roasted Temph. Meanwhile, in food processor, puree walnuts, 2 cloves of garlic, cumin, salt, molasses, saffron and water. Pour over Broccoli and serve either room temperature or hot.