iEat Green - 03/21/13
As a mother of four, she has spent a lot of time in the kitchen. Priscilla enjoys teaching cooking classes at home and at our local cooperative market. She teaches personal growth and wellness classes at Cornell University. Priscilla loves connecting with students from all over the world. She is also an ordained minister of the healing arts.
In addition to being a dad, and a Registered Dietitian, he also teaches yoga and stress management classes at Cornell University. As an instructor in the online Certificate in Plant-Based Nutrition program by eCornell and the T. Colin Campbell Foundation, Lewis is directly involved with the growing global movement toward embracing a whole food plant-based diet.
Arame Salad with Edamame1 package Arame – soaked in warm water for 10 minutes and then drain ( save soaking water) 2 carrots- cut into julienne strips 1 Large or 2 small onions- cut into slivers 1 cup shelled edamame Tamari to taste 2 Tbs Mirin 1 t. grated ginger 2 cloves garlic, minced 1 t. dark sesame oil Olive Oil Cover bottom of heavy skillet with oil. Sauté onions for 5 minutes and then add carrots, garlic and ginger. Cook for another 5 minutes. Add drained Arame and sauté for another 5 minutes. Add ½ cup of the saved water and cover, simmer for 10 minutes. (Add more water as needed). Add 1 cup of edamame and simmer for 5 more minutes. Add the tamari, mirin and dark sesame oil. Adjust for taste. Can be served at hot, at room temperature, or as a salad.
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