iEat Green - Clean Food Earth - 10/25/12

After years of working in the corporate world, Kathleen went back to college to follow her passion. This past May, she graduated Magna cum Laude from Stony Brook University, with an Environmental Humanities Degree in the Sustainability Studies Program. She specialized in Food Policy, Advocacy & Education. She now works for Jeffrey Smith and The Institute for Responsible Technology as a tour coordinator for his California "Truth About GMO's Speaking Tour." She was also a researcher for his newly released documentary film, Genetic Roulette - The Gamble of Our Lives. Kathleen is a certified GMO Speaker and Educator, who trained with Jeffrey Smith, author of “Seeds of Deception”. In addition, Kathleen is a Food Writer & Advocacy Education Outreach Blogger: 
-CLEAN FOOD EARTH (Food-articles, videos, links and studies from all over the world)
- & Southampton Patch blogger. Kathleen is also a community gardener. Rainbow Vegetable Soup #2 1 organic onion 2 organic carrots 10 snow peas 2 potatoes 1 organic red pepper ½ organic broccoli 1 organic summer squash 1 cup of organic corn, either fresh or frozen Olive oil 2 Tbs. chopped garlic 1 jar organic tomato sauce 8-12 cups of water 1 t. oregano 1 t. basil ½ t. thyme S & P ¼ cup fresh parsley chopped 1 cup fresh chopped tomatoes • Use organic vegetables whenever possible, to avoid the pesticides and the genetically modified organisms. • Feel free to add your favorite vegetables and remove the ones you don’t like, remembering to eat all the different colors in the Rainbow every day, to make sure you are getting all of the different vitamins and minerals your body needs. Have all the vegetables cut up into bite size pieces. In a large pot, cover bottom with olive oil. Sauté onions over med heat until translucent. Add carrots and and cook for another 5 minutes. Add potatoes, garlic and a little more oil if necessary and continue to stir and cook for a few more minutes. Add remaining ingredients. Bring to a boil and then reduce heat to a simmer for 20 minutes, continuing to stir occasionally, being careful to not let bottom burn.