iEat Green - Danielle Nierenberg, Nourishing the Planet - 12/13/12

Danielle Nierenberg is co-founder of FoodTank: The Food Think Tank. She is an expert on sustainable agriculture and food issues. She recently spent two years traveling to more than 35 countries across sub-Saharan Africa and Asia looking at environmentally sustainable ways of alleviating hunger and poverty. Her knowledge of global agriculture issues has been cited widely in more than 3,000 major publications including The New York Times, USA Today, the International Herald Tribune, The Washington Post, BBC, the Guardian(UK), the Mail and Guardian (South Africa), the East African (Kenya), TIME magazine, Reuters, Agence France Presse, Voice of America, the Times of India, and other major publications. Danielle worked for two years as a Peace Corps volunteer in the Dominican Republic and also currently serves as the food security advisor for Citizen Effect (an NGO focused on sustainable development projects worldwide). She holds an M.S. in Agriculture, Food, and Environment from Tufts University and a B.A. in Environmental Policy from Monmouth College. Roasted Butternut Squash Curry Soup 3 Butternut Squash, cut in half, seeds removed 1 Tbs minced garlic 3 Tbs minced ginger 2 t. salt 1 can coconut milk 2 t. cardamon 3 t. cumin 1 t. curry powder Juice of 2 limes 1 Onion, chopped 4 carrots, chopped 2 potatoes, cut into chuncks ¼ cup maple syrup (optional) water Parsley or cilantro (optional) 2 t. Balti powder, (an Indian mixture available thru Penzey’s) Lay out the Butternut Squash, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until squash is soft. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the butternut squash is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add enough water to cover the squash by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk and lime juice. If the soup is too thick, add some more water. Add the maple syrup, if desired. Adjust spices and salt to taste. Garnish with parsley or cilantro. Sweet Potato Latkes ½ cup Besan (chick pea flour) or other gluten free flour ¼ t. baking soda 5 Tbs cold water 1 small onion, cut into slivers 1 potato, grated and water squeezed out 1 sweet potato, grated 1 carrot, grated 1 t. salt 1 t. chopped parsley (optional) Oil for frying In large bowl, make a batter with the chick pea flour, baking soda and water. Then add the rest of the ingredients. Drop by spoonfuls into deep fryer or skillet with hot oil. When brown, remove and drain. (I usually try one first, to adjust spices to taste.) This recipe also does well with baking. Line baking sheet with parchment paper. Spray with oil. Drop spoonfuls of potato mixture onto sheet 2 inches apart. Bake at 450° for 10 minutes. Turn over and bake for 5 more minutes or until golden brown.