iEat Green - 01/23/14

This week, I am so excited to have on my show, Patti Wood, the Executive Director ofGrassroots Environmental Education, a non-profit organization dedicated to educating the public about the links between common environmental toxins and human health.. Patti has devoted her entire adult life to raising the awareness of the health impacts that the chemicals found in our everyday products can have on our bodies, especially children. Her work has led to many national programs, like the ChildSafe School, which is an EPA award winning program that reduces 3 common toxic environmental exposures found in many schools, Cleaning products, Diesal exhaust and Turf pesticides.  Please join us to find out what environmental campaigns Grassroots is currently working on, and what you can do to reduce the toxins in your own environment.

Miso Vegetable Chowder

12 cups water

5 cloves garlic, minced

1- 2”-3” piece of ginger, minced

1 organic onions, diced

2 organic carrot, diced

1 butternut squash, peeled and cut up into bite size pieces

2 organic celery stalks, diced

1 purple sweet potato, diced

1 head of broccoli, cut into florets

1 cup white miso

½ cup red miso

1- 8 oz package black rice soba noodles, cooked according to directions

In large pot, sauté onions, carrots and squash in olive oil for 5 minutes.  Add garlic, ginger, celery and sweet potato, and cook for 5 more minutes. Add water to pot.  Bring to boil. Reduce heat and simmer for 30 minutes. Add broccoli and cook for 5 more minutes. Remove 1 cup of broth and in a separate bowl, dilute the miso. Add the miso mixture back into the soup pot. Add more miso if desired. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.