iEat Green - 05/02/13

This week, my guest is the award-winning, Long Island film-maker Byron Hurt, whose documentary, Soul Food Junkies, has been passionately changing the way people see their diets. Last month, I had the privilege of attending a screening of the film and shared in the laughter and joy as the concerns of the soul food diet was laid out in front of us. This film talks to its audience in a participatory way,  and raises the concern of what a high fat, low vegetable diet, can do to one’s body. Please join me as I talk with Byron about his inspiration in making the film and his future, upcoming projects. Miso Soup with Wakame 16 cups water 1 Tbs bonito flakes (in tea ball) optional, made from fish ¼ cup wakame (dried seaweed) soaked in 1 cup of warm water. 5 cloves garlic 1- 2”-3” piece of ginger 2 organic onions, chopped 1/2 package organic tofu (firm or soft) cut into small cubes ¾ cup white ¼ cup red miso Fill large pot with 16 cups water. Add onions and carrots, garlic and ginger. Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string. Add bonito flakes to soup pot, and bring to a boil. Reduce heat and simmer for 20 minutes. Add tofu. Drain wakame and add to soup. Cook for another 10 minutes. Place the miso in Pyrex measuring cup, and add 1 cup of broth. Mix the miso with the broth, until it dissolves. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Can add noodles and more assorted vegetables if desired.