Fitness & Nutrition

Green Tea and Honey Radio- delicious food. smart medicine.

Green Tea and Honey Radio- delicious food. smart medicine.

By Dr. Aimée Shunney & Jennifer Brewer

Episodes

Sustainable Weight Loss (12/13/12)
2017-09-22 13:37:33 UTC
Sustainable Weight Loss (12/13/12)

 

The post Sustainable Weight Loss (12/13/12) appeared first on Green Tea & Honey Radio.

Have a Healthier Holiday! (11/24/12)
2017-09-22 13:37:33 UTC
Have a Healthier Holiday! (11/24/12)

 

The post Have a Healthier Holiday! (11/24/12) appeared first on Green Tea & Honey Radio.

Stressed from the stress (11/10/12)
2017-09-22 13:37:33 UTC
Stressed from the stress (11/10/12)

 

The post Stressed from the stress (11/10/12) appeared first on Green Tea & Honey Radio.

Glory of garlic (10/27/12)
2017-09-22 13:37:33 UTC
Glory of garlic (10/27/12)

The post Glory of garlic (10/27/12) appeared first on Green Tea & Honey Radio.

Omega 3 Options for Vegans (10/13/2012)
28:25
2017-09-22 13:37:33 UTC 28:25
Omega 3 Options for Vegans (10/13/2012)

The post Omega 3 Options for Vegans (10/13/2012) appeared first on Green Tea & Honey Radio.

Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012)
2017-09-22 13:37:33 UTC
Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012)

 

 

Easy and Fresh Dry Farmed Tomato Sauce

Makes about 2 cups

  • 2 Tablespoons olive oil
  • 4-5 garlic cloves, thinly sliced
  • 3 Tablespoons chopped fresh thyme leaves
  • Pinch crushed red pepper flakes
  • 1 1/2 pounds fresh dry farmed tomatoes, peeled and chopped
  • 1 teaspoon sea salt, or to taste

In a large saucepan, heat the oil over medium heat. Add garlic, thyme and crushed red pepper, cooking until just heated, about 2 minutes. Add the tomatoes and salt and bring to a boil, stirring often. Lower the heat and simmer for 15-20 minutes until tomatoes are broken down and sauce has thickened.

The post Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012) appeared first on Green Tea & Honey Radio.

You’ve got Food on Your Face (6/30/2012)
2017-09-22 13:37:33 UTC
You’ve got Food on Your Face (6/30/2012)

The post You’ve got Food on Your Face (6/30/2012) appeared first on Green Tea & Honey Radio.

Get stuck on Nettles (6/23/2012)
2017-09-22 13:37:33 UTC
Get stuck on Nettles (6/23/2012)

The post Get stuck on Nettles (6/23/2012) appeared first on Green Tea & Honey Radio.

Can losing weight be DELISH? (6/16/2012)
2017-09-22 13:37:33 UTC
Can losing weight be DELISH? (6/16/2012)

The post Can losing weight be DELISH? (6/16/2012) appeared first on Green Tea & Honey Radio.

Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012)
28:26
2017-09-22 13:37:33 UTC 28:26
Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012)

_wpaudio.enc['wpaudio-59c5121c1fdd3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0030\u0039\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012) appeared first on Green Tea & Honey Radio.

Ahh, Kava! (6/2/2012)
2017-09-22 13:37:33 UTC
Ahh, Kava! (6/2/2012)

 

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kava tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

 

The post Ahh, Kava! (6/2/2012) appeared first on Green Tea & Honey Radio.

GLA: The Omega 6 you NEED to Take (5/26/2012)
2017-09-22 13:37:34 UTC
GLA: The Omega 6 you NEED to Take (5/26/2012)

The post GLA: The Omega 6 you NEED to Take (5/26/2012) appeared first on Green Tea & Honey Radio.

To Meat or Not to Meat? (5/19/12)
2017-09-22 13:37:34 UTC
To Meat or Not to Meat? (5/19/12)

The post To Meat or Not to Meat? (5/19/12) appeared first on Green Tea & Honey Radio.

It’s Not Hard to Cook with Chard (5/12/12)
2017-09-22 13:37:34 UTC
It’s Not Hard to Cook with Chard (5/12/12)

Chard & Avocado Sauté

Serves 4-6

1 Tablespoon olive oil

1 large yellow onion, sliced

1 pint cherry tomatoes, washed and stemmed

3 cloves minced garlic

2 bunches Swiss chard, washed and chopped (tough stems removed)

1/2 cup vegetable broth

Salt and pepper to taste

1 large Hass or Reed Avocado, peeled and cut into chunks (get a Reed if you can find it!)

1 teaspoon lemon juice

Heat oil in a large skillet over medium heat.  Add onion, tomato and garlic and saute for 5 minutes, or until the cherry tomato insides start to leak out. Add the chard, broth and a sprinkle of salt and pepper. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender. Remove from heat. Fold in avocado chunks, sprinkle with lemon juice, season to taste with salt and pepper and serve.

This recipe is featured in Chef Jenny’s Meal Planning Service.  Every week, subscribers receive four delicious, easy, healthy recipes, an organized shopping list designed to save you time at the grocery store and for San Francisco Bay Area Residents–coupons to New Leaf Community Markets that will save you lots of money. Best of all, you can try it free for 30 days by clicking here.

 

 

The post It’s Not Hard to Cook with Chard (5/12/12) appeared first on Green Tea & Honey Radio.

All about Olive Oil w/ special guest The True Olive Connection (5/5/12)
2017-09-22 13:37:34 UTC
All about Olive Oil w/ special guest The True Olive Connection (5/5/12)

The post All about Olive Oil w/ special guest The True Olive Connection (5/5/12) appeared first on Green Tea & Honey Radio.

Spring into Health with TCM w/ special guest Tony Galis (4/28/2012)
2017-09-22 13:37:34 UTC
Spring into Health with TCM w/ special guest Tony Galis (4/28/2012)

The post Spring into Health with TCM w/ special guest Tony Galis (4/28/2012) appeared first on Green Tea & Honey Radio.

Parsley Please! (4/21/12)
28:29
2017-09-22 13:37:34 UTC 28:29
Parsley Please! (4/21/12)

_wpaudio.enc['wpaudio-59c5121c2f147'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0032\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Parsley Please! (4/21/12) appeared first on Green Tea & Honey Radio.

Ahh, Kava! (4/14/12)
2017-09-22 13:37:34 UTC
Ahh, Kava! (4/14/12)

_wpaudio.enc['wpaudio-59c5121c31704'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0031\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kava tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

 

The post Ahh, Kava! (4/14/12) appeared first on Green Tea & Honey Radio.

Rocket to Health with Arugula (4/7/2012)
2017-09-22 13:37:34 UTC
Rocket to Health with Arugula (4/7/2012)

_wpaudio.enc['wpaudio-59c5121c33ed3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Rocket to Health with Arugula (4/7/2012) appeared first on Green Tea & Honey Radio.

GLA: The Omega 6 you NEED to Take (3/31/2012)
2017-09-22 13:37:34 UTC
GLA: The Omega 6 you NEED to Take (3/31/2012)

_wpaudio.enc['wpaudio-59c5121c3603b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0033\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post GLA: The Omega 6 you NEED to Take (3/31/2012) appeared first on Green Tea & Honey Radio.

Choppin’ Broccoli (3/24/2012)
2017-09-22 13:37:34 UTC
Choppin’ Broccoli (3/24/2012)

_wpaudio.enc['wpaudio-59c5121c382b0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0032\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Choppin’ Broccoli (3/24/2012) appeared first on Green Tea & Honey Radio.

Hot Potato! (3/17/2012)
2017-09-22 13:37:34 UTC
Hot Potato! (3/17/2012)

_wpaudio.enc['wpaudio-59c5121c3a52c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Hot Potato! (3/17/2012) appeared first on Green Tea & Honey Radio.

Talkin’ Turnips (3/10/2012)
2017-09-22 13:37:34 UTC
Talkin’ Turnips (3/10/2012)

_wpaudio.enc['wpaudio-59c5121c3c808'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0030\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Talkin’ Turnips (3/10/2012) appeared first on Green Tea & Honey Radio.

“Orange” You Glad it’s Winter? (3/3/12)
2017-09-22 13:37:34 UTC
“Orange” You Glad it’s Winter? (3/3/12)

_wpaudio.enc['wpaudio-59c5121c3ebc7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0030\u0033\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post “Orange” You Glad it’s Winter? (3/3/12) appeared first on Green Tea & Honey Radio.

A Healthy Heart with guest Mike Cobble, MD (2/25/12)
2017-09-22 13:37:34 UTC
A Healthy Heart with guest Mike Cobble, MD (2/25/12)

_wpaudio.enc['wpaudio-59c5121c4106e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0032\u0035\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

Download PowerPoint presentation of lipid graphs

The post A Healthy Heart with guest Mike Cobble, MD (2/25/12) appeared first on Green Tea & Honey Radio.

Pom, Pom, Pomegranate (2/18/12)
2017-09-22 13:37:34 UTC
Pom, Pom, Pomegranate (2/18/12)

_wpaudio.enc['wpaudio-59c5121c43335'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0038\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Pom, Pom, Pomegranate (2/18/12) appeared first on Green Tea & Honey Radio.

Winter Wellness w/ Tony Galis (2/11/12)
2017-09-22 13:37:34 UTC
Winter Wellness w/ Tony Galis (2/11/12)

_wpaudio.enc['wpaudio-59c5121c454ed'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Winter Wellness w/ Tony Galis (2/11/12) appeared first on Green Tea & Honey Radio.

Sow Your Oats (2/4/12)
2017-09-22 13:37:34 UTC
Sow Your Oats (2/4/12)

_wpaudio.enc['wpaudio-59c5121c47d05'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0030\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

 

Crock Pot Oatmeal:

Coconut oil

1 cup steel cut oats

1 cup dried cranberries

1 cup dates, chopped

4 cups water

Milk and sweetener to taste

Other additions: coconut and nuts! Yum!

Grease inside of slow cooker with coconut oil. Combine all ingredients except milk and sweetenter in the slow cooker, cover and cook on LOW for 7 to 8 hours.

Stir in milk, sweetener, and any toher desired additions and serve. Leftovers can be gently reheated with milk throughout the week.

The post Sow Your Oats (2/4/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 4 (1/28/12)
2017-09-22 13:37:34 UTC
Don’t CRASH in 2012, pt 4 (1/28/12)

_wpaudio.enc['wpaudio-59c5121c4aded'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0038\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 4 (1/28/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 3 (1/21/12)
2017-09-22 13:37:34 UTC
Don’t CRASH in 2012, pt 3 (1/21/12)

_wpaudio.enc['wpaudio-59c5121c4d51d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

 

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kave tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

The post Don’t CRASH in 2012, pt 3 (1/21/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 2 (1/14/12)
2017-09-22 13:37:34 UTC
Don’t CRASH in 2012, pt 2 (1/14/12)

_wpaudio.enc['wpaudio-59c5121c4fce0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0031\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 2 (1/14/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 1 (1/7/12)
2017-09-22 13:37:34 UTC
Don’t CRASH in 2012, pt 1 (1/7/12)

_wpaudio.enc['wpaudio-59c5121c51f57'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 1 (1/7/12) appeared first on Green Tea & Honey Radio.

Best of Green Tea & Honey 2011 (12/31/11)
2017-09-22 13:37:34 UTC
Best of Green Tea & Honey 2011 (12/31/11)

_wpaudio.enc['wpaudio-59c5121c5428b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0033\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Best of Green Tea & Honey 2011 (12/31/11) appeared first on Green Tea & Honey Radio.

Essential Fats and Depression (12/24/11)
2017-09-22 13:37:34 UTC
Essential Fats and Depression (12/24/11)

_wpaudio.enc['wpaudio-59c5121c56481'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0032\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Essential Fats and Depression (12/24/11) appeared first on Green Tea & Honey Radio.

Persimmons, Please (12/17/11)
2017-09-22 13:37:34 UTC
Persimmons, Please (12/17/11)

_wpaudio.enc['wpaudio-59c5121c585d9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Persimmons, Please (12/17/11) appeared first on Green Tea & Honey Radio.

Fennelicious (12/10/11)
2017-09-22 13:37:34 UTC
Fennelicious (12/10/11)

_wpaudio.enc['wpaudio-59c5121c5bfc9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Fennelicious (12/10/11) appeared first on Green Tea & Honey Radio.

Have a Healthier Holiday! (12/3/11)
2017-09-22 13:37:34 UTC
Have a Healthier Holiday! (12/3/11)

_wpaudio.enc['wpaudio-59c5121c5f061'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0030\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Have a Healthier Holiday! (12/3/11) appeared first on Green Tea & Honey Radio.

Decreasing Anxiety Naturally (11/26/11)
2017-09-22 13:37:34 UTC
Decreasing Anxiety Naturally (11/26/11)

_wpaudio.enc['wpaudio-59c5121c61b0b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Decreasing Anxiety Naturally (11/26/11) appeared first on Green Tea & Honey Radio.

A Primer on Pears (11/19/11)
2017-09-22 13:37:34 UTC
A Primer on Pears (11/19/11)

_wpaudio.enc['wpaudio-59c5121c6562f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Poached Pears with Cashew Date Cream

This recipe is EASY yet looks so beautiful on a plate!

  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 vanilla bean, cut in hlaf
  • 4 pears, cut in half, cored and peeled

Combine all ingredients, except pears in a medium-sized saucepan. Bring to a boil. Cut pears in half, peel and core, and place in a saucepan with juice. Reduce heat and simmer for 10-15 minutes or until tender (you can stick a pairing knife through the pear easily).  Remove pears, turn up the heat, and boil cooking liquid until it is reduced by half and thick and syrupy. Watch it well so that it doesn’t turn to gloopy caramel…you want it to be thick but still runny.  Serve pears on a plate with warm sauce drizzled overtop and a dollop of cashew cream (recipe below).

Cashew Date Cream

  • 1 cup raw, unsalted cashews
  • 1/2 to 1 cup water (use soak water from dates)
  • 1/3 cup raw dates, soaked in water for at least 30 minutes
  • 1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, dates, and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

 

The post A Primer on Pears (11/19/11) appeared first on Green Tea & Honey Radio.

All about tea with special guest Dr. Melina (11/12/11)
2017-09-22 13:37:34 UTC
All about tea with special guest Dr. Melina (11/12/11)

_wpaudio.enc['wpaudio-59c5121c6914a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post All about tea with special guest Dr. Melina (11/12/11) appeared first on Green Tea & Honey Radio.

Is Sugar really THAT Bad? (11/5/11)
2017-09-22 13:37:34 UTC
Is Sugar really THAT Bad? (11/5/11)

_wpaudio.enc['wpaudio-59c5121c6b355'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0030\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Is Sugar really THAT Bad? (11/5/11) appeared first on Green Tea & Honey Radio.

Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11)
2017-09-22 13:37:34 UTC
Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11)

_wpaudio.enc['wpaudio-59c5121c6d5e4'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11) appeared first on Green Tea & Honey Radio.

Happy Hormones (10/22/11)
2017-09-22 13:37:34 UTC
Happy Hormones (10/22/11)

_wpaudio.enc['wpaudio-59c5121c71705'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Fresh Napa Cabbage Salad Rolls

These are a healthy version of spring rolls, filled with healthy Napa cabbage. You could substitute the tempeh with roasted salmon.

  • 2.5 cups shredded or finely sliced Napa cabbage
  • 1.5 cups red bell pepper finely sliced
  • 2 Tablespoon toasted sesame seeds
  • 2 teaspoons toasted sesame oil
  • 1 lime, juiced
  • 2 carrots, grated or julienned
  • 1 cup cilantro, minced
  • 3 teaspoon fresh ginger, finely minced
  • 15 spring roll (rice paper) wrappers
  • 2 avocado, thinly sliced
  • 1 salmon fillet, roasted, cut into pieces

Mix all ingredients except spring roll wrappers, avocado and tempeh into a large bowl and toss well. Pour warm water into a large deep plate or pan and put one spring roll wrapper into it for about 30 seconds, making sure it’s completely submerged. Pull it out gently letting excess water drip off, lay on a flat surface and add the salad, a slice of avocado, and salmon onto the middle of the wrapper. Try not to overfill as it will tear the roll. Fold in both sides and roll up like a burrito, the dampness will seal the wrapper shut. Place on a dry serving plate and cover with a damp paper towel. Continue until all of your ingredients have been used. Serve with peanut dipping sauce.

Peanut Dipping Sauce

Recipe adapted from foodnetwork.com

  • ½ cup natural peanut butter
  • 3 tablespoons low-sodium tamari
  • 1 ½ tablespoons brown rice syrup
  • 1 ½ tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • ½ teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Dark Chocolate Mousse

Note: depending on the size of your avocados, you may need more (or less) chocolate and sweetener. Add the lesser amounts first, taste, and add more if needed.
2 large ripe Avocados

  • ¼-1/2 cup Raw Cocoa Powder
  • ¼ – ½ cup brown rice syrup or coconut nectar
  • 1 Tablespoon Vanilla extract

Puree all ingredients in a food processor until smooth. Pour into pie crust and chill until ready to serve.

Flaxseed Crunch

  • 1 cup almonds or walnuts, toasted and chopped
  • 1/2 cup flaxseed, ground in coffee grinder
  • 1 teaspoon cinnamon

Combine all ingredients in a bowl. Store in airtight container in the refrigerator.

The post Happy Hormones (10/22/11) appeared first on Green Tea & Honey Radio.

Pickin’ Peppers (10/15/11)
2017-09-22 13:37:34 UTC
Pickin’ Peppers (10/15/11)

_wpaudio.enc['wpaudio-59c5121c7744c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0031\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Quinoa Stuffed Red Bell Peppers

You could serve these with yummy tomato sauce to go over top and/or sprinkled with a little cheese.

  • 1 Tablespoon olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 cups cooked quinoa
  • One 15-oz can white beans (like Great Northern), drained
  • 1/2 cup chopped fresh basil
  • Sea salt and pepper to taste
  • 4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat and add onion and garlic, and cook for 3 minutes. Add quinoa and beans and cook until heated through, about 5 minutes. Remove from heat. Stir in fresh basil and season to taste with salt and pepper.

Fill each bell pepper half with heaping amount of quinoa mixture, and place in baking dish. Cover with a layer of parchment and then foil, and bake 30 minutes, them remove cover and continue to bake for 10 minutes or until tops of stuffed peppers are browned. Let stand 5 minutes before eating and enjoy!

The post Pickin’ Peppers (10/15/11) appeared first on Green Tea & Honey Radio.

Delicious Dry-Farmed Tomatoes! (10/8/11)
2017-09-22 13:37:34 UTC
Delicious Dry-Farmed Tomatoes! (10/8/11)

_wpaudio.enc['wpaudio-59c5121c7a6d3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0030\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Delicious Dry-Farmed Tomatoes! (10/8/11) appeared first on Green Tea & Honey Radio.

Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11)
2017-09-22 13:37:34 UTC
Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11)

_wpaudio.enc['wpaudio-59c5121c7c906'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0030\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11) appeared first on Green Tea & Honey Radio.

Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11)
2017-09-22 13:37:34 UTC
Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11)

_wpaudio.enc['wpaudio-59c5121c7eb64'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0032\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11) appeared first on Green Tea & Honey Radio.

Vampires Beware! (Garlic) (9/17/2011)
2017-09-22 13:37:34 UTC
Vampires Beware! (Garlic) (9/17/2011)

_wpaudio.enc['wpaudio-59c5121c81ace'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0031\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Garlicky Hempseed Chipotle Ranch Dressing

  • 1 cup hempseeds
  • 1 cup water
  • 3-4 cloves garlic, chopped
  • 1/4 cup lime juice (you could also use lemon)
  • 2 Tablespoons apple cider vinegar
  • 1 whole chipotle pepper, canned in adobo
  • 1/4 cup fresh cilantro (you could also use parsley)
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste

Place the hempseeds, water, and garlic into a high-powered blender and blend until hempseeds are smooth and creamy. Add remaining ingredients and blend the mixture well. The dressing can be made spicier by adding more chipotles or less spicy by removing their seeds. Add salt and pepper to taste, and serve.

Note: You are likely to have leftover dressing which, believe me, is a very good thing! It will thicken up, so you might need to thin it with water before using.

This DELISH recipe is featured in our 28-day Cleanse Organic Program. Find out more about it here: www.cleanseorganic.com.

 

 

The post Vampires Beware! (Garlic) (9/17/2011) appeared first on Green Tea & Honey Radio.

Me So Corny (9/10/11)
2017-09-22 13:37:34 UTC
Me So Corny (9/10/11)

_wpaudio.enc['wpaudio-59c5121c85b33'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0031\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Grilled Corn with Red Pepper Butter

First, completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking.

Preheat a grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Drizzle with some olive oil, salt and pepper. Close husks.

Wrap each ear of corn tightly in parchment first, then aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Serve with the following yumminess:

  • 4 oz. (1/2 cup) Earth Balance (non-hydrogenated margarine) or unsalted butter, softened
  • 1/2 cup jarred roasted red peppers, drained well and finely chopped
  • 1 large shallot, minced (1/4 cup)
  • 1-1/2 Tbs. sherry vinegar
  • 1 Tbs. chopped fresh thyme

Mix all ingredients together and serve slathered (isn’t slathered a great word?) on grilled roasted corn.

The post Me So Corny (9/10/11) appeared first on Green Tea & Honey Radio.

Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11)
2017-09-22 13:37:34 UTC
Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11)

_wpaudio.enc['wpaudio-59c5121c88d94'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0030\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11) appeared first on Green Tea & Honey Radio.

Herbs For Stress (8/27/11)
2017-09-22 13:37:34 UTC
Herbs For Stress (8/27/11)

_wpaudio.enc['wpaudio-59c5121c8b71f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0032\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Spiced Licorice Root Tea

  • 8 cups water
  • 2 cinnamon sticks
  • 5 cardamom pods
  • 2 Tablespoons licorice root
  • 1 vanilla bean, split open with a knife
  • the zest of 1 small orange

Bring water to a rolling boil in a large pot, Add all spices and continue to boil for another 6-8 minutes. Remove from heat, allow to steep for another 3-5 minutes, then strain and enjoy.  This makes a large pot of tea that can be enjoyed hot or put in a pitcher and enjoyed cold.

The post Herbs For Stress (8/27/11) appeared first on Green Tea & Honey Radio.

Awash with Summer Squash (8/20/11)
2017-09-22 13:37:34 UTC
Awash with Summer Squash (8/20/11)

_wpaudio.enc['wpaudio-59c5121c8ed80'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0032\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Sautéed Zucchini & Corn with Fresh Cilantro

Add 1 cup of pinto beans to this dish for a delicious vegetarian main dish or use it as a side dish served with a light, white fish.

  • 2 medium-large zucchini, unpeeled and diced
  • Sea salt and freshly ground black pepper
  • 1 Tablespoon olive oil
  • 4 ears sweet corn, kernels shaved off
  • 1 cup fresh cilantro, minced
  • 1 teaspoon lime juice

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat olive oil in a skillet over medium heat and add the corn kernels and cook, stirring frequently, until they are tender, about 5 minutes.

Drain any excess water off the zucchini and add to the skillet along with the cilantro. Sauté until the zucchini is just tender, about 3 minutes.

Remove from the heat, sprinkle with lime juice and season to taste with salt and pepper and serve.

The post Awash with Summer Squash (8/20/11) appeared first on Green Tea & Honey Radio.

Get Your Qi On! with Lee Holden (8/13/11)
2017-09-22 13:37:34 UTC
Get Your Qi On! with Lee Holden (8/13/11)

_wpaudio.enc['wpaudio-59c5121c92193'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0031\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Get Your Qi On! with Lee Holden (8/13/11) appeared first on Green Tea & Honey Radio.

Blueberry Bliss (8/6/11)
2017-09-22 13:37:34 UTC
Blueberry Bliss (8/6/11)

_wpaudio.enc['wpaudio-59c5121c94f93'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0030\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Blueberry & Chocolate ‘Pudding’

This is wonderful on its own or try it as a pie filling.  

  • 1 cup raw cashews, soaked at least 30 minutes
  • 1 cup raw macadamia nuts, soaked at least 30 minutes
  • 2 cups fresh blueberries
  • 2 Tablespoons cocoa powder
  • 1-2 Tablespoons liquid sweetener of choice
  • 1 teaspoon lemon juice, or to taste

Drain nuts and blend them with remaining ingredients in a blender or food processor, until creamy.  Stop to scrape the sides as needed and add water if necessary.

 

The post Blueberry Bliss (8/6/11) appeared first on Green Tea & Honey Radio.

Nice Melons (7/30/11)
2017-09-22 13:37:34 UTC
Nice Melons (7/30/11)

_wpaudio.enc['wpaudio-59c5121c98e65'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0033\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Watermelon Gazpacho

Serves 4-6

  • 6 cups finely-diced seedless watermelon (about a 4 lb melon)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1 jalepeno pepper, cored, seeded, and finely diced
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons minced shallot
  • 2 Tablespoons rice-wine vinegar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons extra-virgin olive oil
  • sea salt to taste

Puree 5 cups watermelon in blender or food processor until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and all remaining ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour.  Season to taste with more salt and lime juice if needed, garnish with mint leaves and serve.

The post Nice Melons (7/30/11) appeared first on Green Tea & Honey Radio.

Don’t Forget the Fat! (7/23/11)
2017-09-22 13:37:34 UTC
Don’t Forget the Fat! (7/23/11)

with guest Stuart Tomc
National Educator for Nordic Naturals

_wpaudio.enc['wpaudio-59c5121c9da93'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0032\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

‘Positive’ Pizza with Flaxseed Crust and Spinach Pesto

  • 1 Tablespoon honey or other liquid sweetener
  • 2 ¼ teaspoons or 1 package active dry yeast
  • 1 3/4 cups whole-wheat flour (plus more for kneading)
  • 1/2 cup ground flaxseed
  • 1 teaspoon salt

In a small bowl, mix honey with 1 cup warm water. Sprinkle yeast on top. Let sit 10 minutes until foamy. In large bowl, mix together flour, ground flaxseed and salt. Add yeast mixture and mix until all flour is incorporated.  Knead for approximately five minutes. Cover and let dough rest and rise 20-30 minutes. Shape dough by rolling or using your hands and place it on a pizza stone or pan. Bake in 350 degree oven for 5-10 minutes.

Meanwhile, prepare the pesto:

  • 2 cups spinach leaves
  • 1 cup basil leaves
  • 1/2 cup hempseeds
  • 3 garlic cloves, peeled
  • 1/4 teaspoon sea salt and a pinch of pepper
  • 2-3 Tablespoons olive oil

Place all ingredients but olive oil into a food processor and combine well, scraping the sides as needed. With the motor running, drizzle in the oil through top tube one tablespoon at a time until everything is smooth but not oily. Spread desired amount on pizza crust and top with your choice of ingredients.  Bake for another 10-15 minutes or until crust is brown on the bottom and toppings are cooked.

Win a year of Fish Oil
IT’s EASY! Here’s how:

1. Listen to the ‘Don’t Forget the Fat!’ podcast on this page.

2. Go to www.omega3test.com and enter promotion code ‘nordic’ to save $100 off your omega 3 blood test. It will cost you $99 (instead of $199) when you send your sample in. It’s a finger prick test you do at home and send in.

3. Take the test when it arrives and send in your sample.

4. Post your results on our FB page.

5. The highest score by 8/31/11 gets a year of FREE Nordic Naturals fish oil – a $300-400 value!

The post Don’t Forget the Fat! (7/23/11) appeared first on Green Tea & Honey Radio.

Lettuce Entertain You! (7/16/11)
2017-09-22 13:37:34 UTC
Lettuce Entertain You! (7/16/11)

_wpaudio.enc['wpaudio-59c5121ca321b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0031\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Grilled Romaine Lettuce

  • 2 tablespoons olive oil
  • 1 head romaine lettuce, washed and sliced in half
  • Salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar

Prepare the grill (medium-high heat). Drizzle 1 tablespoon of oil over the romaine, then sprinkle with salt and pepper. Grill the lettuce halves until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar and serve.

 

The post Lettuce Entertain You! (7/16/11) appeared first on Green Tea & Honey Radio.

Hot Fun in the Summer! (7/9/11)
2017-09-22 13:37:34 UTC
Hot Fun in the Summer! (7/9/11)

_wpaudio.enc['wpaudio-59c5121ca77be'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0030\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Raw Corn Chowder

  • 2 1/2 cups almond milk
  • 5 ears corn, corn cut off cob
  • 1 avocado
  • 1/2 teaspoon sea salt
  • 1/2 lemon, juiced
  • chives, chopped for garnish

Reserve about 1 ear of cut off corn kernels. Blend remaining ingredients in a high speed blender until smooth and creamy. Remove to a serving bowl, stir in reserved corn and serve garnished with chives.

Kale Smoothies

Coconut water is packed with electrolytes and kale is loaded with antioxidants making this smoothie a perfect summer pick me up!

  • 1 1/2 cups coconut water
  • 2 lacinato or dinosaur kale leaves, stems removed and chopped roughly
  • 1 frozen banana
  • 1/2 cup fruit of choice, fresh or frozen

Scoop protein powder (if desired)
Blend all ingredients together in a blender until smooth and creamy.

Strawberry/ Chocolate Ice Cream

  • 1 frozen banana, chopped
  • 1/2 cup sliced strawberries
  • 1 Tablespoon cashew butter
  • 1/2 Tablespoon agave nectar or stevia
  • 1 tablespoon cocoa powder
  • 1 dash sea salt
  • 1 teaspoon vanilla

Process all ingredients in food processor until combined into a smooth consistency. Allow to set in freezer until firm.

The post Hot Fun in the Summer! (7/9/11) appeared first on Green Tea & Honey Radio.

Healthy BBQ (7/2/11)
2017-09-22 13:37:34 UTC
Healthy BBQ (7/2/11)

_wpaudio.enc['wpaudio-59c5121cab57f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0030\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Healthy BBQ (7/2/11) appeared first on Green Tea & Honey Radio.

Get Stoned with Stone Fruit (6/25/11)
2017-09-22 13:37:34 UTC
Get Stoned with Stone Fruit (6/25/11)

_wpaudio.enc['wpaudio-59c5121cad728'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0032\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Get Stoned with Stone Fruit (6/25/11) appeared first on Green Tea & Honey Radio.

What’s Up Doc? (6/18/11)
2017-09-22 13:37:34 UTC
What’s Up Doc? (6/18/11)

_wpaudio.enc['wpaudio-59c5121cb0323'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0031\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Carrot Coconut Soup

  • 6 cups carrots, peeled and cut into large chunks
  • 2 Tablespoons olive oil
  • 4 cups vegetable stock
  • 2 chipotle peppers, canned in adobo, chopped
  • salt and pepper to taste
  • 1 15-oz can coconut milk

Preheat an oven to 425F. Line a large baking sheet with parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes.

Place the carrots, stock, chipotles and a sprinkle of salt and pepper into a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.

Remove the soup from the heat and transfer to a food processor or blender and puree, in batches, until the soup is completely smooth. Place soup back in pot, and over medium heat add coconut milk and heat until a gentle boil. Serve.

The post What’s Up Doc? (6/18/11) appeared first on Green Tea & Honey Radio.

Hot Topic: Decreasing Inflammation Naturally (6/11/11)
2017-09-22 13:37:34 UTC
Hot Topic: Decreasing Inflammation Naturally (6/11/11)

_wpaudio.enc['wpaudio-59c5121cb48bd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0031\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Green Vegetable Curry over Yellow Rice
Serves 6

Preparation Time: 25 minutes
Cooking Time: 20 minutes

  • 1 jalepeno pepper, seeds and ribs removed, sliced
  • 3 cloves garlic, crushed
  • 1 2-inch slice fresh ginger, chopped
  • 1 teaspoon lemon zest
  • 1 15-oz can coconut milk
  • Juice from one lemon (get its zest off first)
  • 1 bunch cilantro, chopped (chop entire bunch, stems and all!)
  • 1 teaspoon sea salt
  • 2 large carrots, sliced
  • 2 sweet potatoes, peeled and cubed
  • 2 bunches spinach, washed and sliced
  • 1 lb shiitake mushrooms, sliced

In a food processor, puree pepper, garlic, ginger and lemon zest until chopped into fine pieces. Add coconut milk, lemon juice, cilantro and salt and blend well.

Gather vegetables and slice carrots, cube sweet potatoes. In a large skillet, combine sweet potatoes and carrots with coconut milk mixture. Bring to a boil, reduce heat to a medium simmer and cook until potatoes are fairly softened, about 15 minutes. Add spinach and sliced shiitakes and cook 5 minutes more, or until all vegetables are tender. Serve over yellow rice.

Yellow Rice

Nutrition All-Star: Turmeric is a powerful anti-inflammatory spice. I like to add it to my grains while cooking. It produces a beautiful yellow color and provides extra nutritional benefit.

  • 3 cups water
  • 2 teaspoons ground turmeric
  • 1 1/2 cups brown basmati rice

In medium saucepan, bring water and turmeric to a boil. Stir in rice, return to a boil. Reduce heat and cook until rice is done, about 35-40 minutes.

Tart Cherry Juice Cocktail

  • 8 oz tart cherry juice
  • 20 drops kava tincture

Mix together and enjoy!

The post Hot Topic: Decreasing Inflammation Naturally (6/11/11) appeared first on Green Tea & Honey Radio.

Oh, Cherry (First broadcast 7/10/10)
2017-09-22 13:37:34 UTC
Oh, Cherry (First broadcast 7/10/10)

_wpaudio.enc['wpaudio-59c5121cb9351'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0031\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Millet Coconut Pudding with Cherries

1 c Whole millet, rinsed
2 c Water

Soak the millet in water overnight. Drain.

1 15-oz can coconut milk
1 cup unsweetened almond milk
1 cup chopped almonds, plus more for garnish
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
Agave to taste
Fresh or dried tart cherries
Coconut to garnish

Bring milks, soaked millet and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 20 to 30 minutes, or until millet is tender, stirring frequently.
Stir in raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened. Season to taste with agave nectar and add more milk if necessary for desired consistency. Serve warm, garnished with coconut and chopped almonds, if desired.

The post Oh, Cherry (First broadcast 7/10/10) appeared first on Green Tea & Honey Radio.

Three Cheers for Beer (5/28/11)
2017-09-22 13:37:34 UTC
Three Cheers for Beer (5/28/11)

_wpaudio.enc['wpaudio-59c5121cbc7b0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0032\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Caramelized Onion & Beer Sauce

  • 3 Tablespoons olive oil
  • 8 large yellow onions
  • 1 teaspoon salt
  • 1 12 oz beer (dark stout)
  • 2 sprigs fresh thyme
  • 2 Tablespoons Dijon mustard

Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 30 minutes or until browned, stirring occasionally. Stir in beer, 1/2 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with salt and pepper and cook 5 minutes more until all heated through.

The post Three Cheers for Beer (5/28/11) appeared first on Green Tea & Honey Radio.

Strawberry Fields Forever (6/5/10)
2017-09-22 13:37:34 UTC
Strawberry Fields Forever (6/5/10)

_wpaudio.enc['wpaudio-59c5121cbfda0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Strawberry and Arugula Salad

4 cups baby arugula
1 pint strawberries, sliced
8 fresh basil leaves, cut into chiffonade
2 Tablespoons balsamic vinegar
1 Tablespoon extra-virgin olive oil
sea salt and pepper to taste
1/2 cup chopped walnuts, toasted

In a large bowl, toss arugula, strawberries, and basil. Sprinkle vinegar and oil over the salad; sprinkle with salt and pepper, toss gently and serve garnished with toasted walnuts.

The post Strawberry Fields Forever (6/5/10) appeared first on Green Tea & Honey Radio.

Spring Cleanse! (5/14/11)
2017-09-22 13:37:34 UTC
Spring Cleanse! (5/14/11)

_wpaudio.enc['wpaudio-59c5121cc2963'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0031\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Spring Cleanse! (5/14/11) appeared first on Green Tea & Honey Radio.

Okey Dokey Artichokey (5/7/11)
2017-09-22 13:37:34 UTC
Okey Dokey Artichokey (5/7/11)

_wpaudio.enc['wpaudio-59c5121cc4d18'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0030\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Okey Dokey Artichokey (5/7/11) appeared first on Green Tea & Honey Radio.

No Bones About It! (4/30/11)
2017-09-22 13:37:34 UTC
No Bones About It! (4/30/11)

_wpaudio.enc['wpaudio-59c5121cc6eee'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0033\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post No Bones About It! (4/30/11) appeared first on Green Tea & Honey Radio.

Onions, Leeks and Shallots, Oh My! (4/23/11)
2017-09-22 13:37:34 UTC
Onions, Leeks and Shallots, Oh My! (4/23/11)

_wpaudio.enc['wpaudio-59c5121cc964a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0032\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Recipe by Nancy Weimer

Pea Shoots with Shallots

  • 4 medium shallots, peeled and sliced lengthwise (1/2cup)
  • 1 container New Natives Pea Shoots (2 oz)
  • 1 tablespoon olive oil

1. In medium saucepan combine shallots and olive oil.
2. Over low heat cook shallots until soft about 10 minutes.
3. Add pea shoots, toss until wilted, 2-3minutes.
4. Serve immediately.

The post Onions, Leeks and Shallots, Oh My! (4/23/11) appeared first on Green Tea & Honey Radio.

Give Peas a Chance! (4/16/11)
2017-09-22 13:37:34 UTC
Give Peas a Chance! (4/16/11)

_wpaudio.enc['wpaudio-59c5121cccdfe'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0031\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Lemony Quinoa with Roasted Asparagus and Peas
Serves 4-6

  • 1 Tablespoon olive oil
  • 1 pound asparagus (1 bunch), woody ends trimmed and cut into 1 1/2-inch pieces
  • salt and pepper
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped shallot
  • 1 1/2 cups uncooked yellow quinoa, rinsed
  • 3 cups vegetable stock
  • 1 Tablespoon lemon zest (almost the whole lemon)
  • 3 Tablespoons lemon juice (get the zest off before you juice it)
  • salt and pepper
  • 1 cup fresh peas (about 1 lb English Peas you shell) or 1 cup frozen peas
  • 1/2 cup toasted cashews
  • 2 Tablespoons fresh chopped chives for garnish

Preheat oven to 400F. Place asparagus on a baking sheet, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and roast for 10 minutes, stirring occasionally. Set aside.

Meanwhile, heat other 2 teaspoons oil in a medium pot over medium heat. Add garlic and shallots and cook for 2 minutes. Add quinoa, stock, lemon juice, lemon zest and a generous sprinkle of salt and pepper. Cover, bring to a boil, reduce heat and simmer for 15 minutes. Remove lid and sprinkle peas on top of quinoa mixture, cover and continue cooking for 5 more minutes. Add roasted asparagus, stir gently to combine, then garnish with cashews and chives and serve.

The post Give Peas a Chance! (4/16/11) appeared first on Green Tea & Honey Radio.

Welcome Spring (Veggies!) (4/9/11)
2017-09-22 13:37:34 UTC
Welcome Spring (Veggies!) (4/9/11)

_wpaudio.enc['wpaudio-59c5121cd0ad6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Asparagus

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Preheat oven to 450 degrees F. Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. When you take them out, sprinkle with pepper.

The post Welcome Spring (Veggies!) (4/9/11) appeared first on Green Tea & Honey Radio.

A is for Amaranth (4/2/11)
2017-09-22 13:37:34 UTC
A is for Amaranth (4/2/11)

_wpaudio.enc['wpaudio-59c5121cd3700'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Good Morning Amaranth

1 cup amaranth
2 cups water
1/2 cup apples, unpeeled, cored and diced
1/3 cup raisins or other dried fruit
1 teaspoon cinnamon
Sweetener to taste
Non-dairy milk, if desired

Rinse grain and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with non-dairy milk (to make it creamy) and sweeten to taste.

The post A is for Amaranth (4/2/11) appeared first on Green Tea & Honey Radio.

Healthy Kitchen Makeover (3/26/11)
2017-09-22 13:37:34 UTC
Healthy Kitchen Makeover (3/26/11)

_wpaudio.enc['wpaudio-59c5121cd6684'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Stocking Your Pantry Healthy Food List (PDF)

Healthy Kitchen Makeover Contest

You heard us talk about it on the ‘Healthy Kitchen Makeover’ Podcast…now, here are the details about our Healthy Kitchen Makeover Contest. Entering the contest is SIMPLE and the prizes are great! Just follow these instructions:

1. Take a Before photo of your pantry, refrigerator or freezer.

2. Clean out said location and organize it well!

3. Take an After photo.

4. Go to our Green Tea and Honey Facebook page and upload your images with a short post on what you transformed.

5. Every person who submits photos will be entered to win gourmet teas and other goodies from Teatulia.

We will choose three winners for prizes, but really, everybody wins since this is a great motivation to finally organize your kitchen. The deadline to enter is April 29th. Good luck and Happy Spring Cleaning!!

The post Healthy Kitchen Makeover (3/26/11) appeared first on Green Tea & Honey Radio.

It’s Alive! (3/19/11)
2017-09-22 13:37:34 UTC
It’s Alive! (3/19/11)

_wpaudio.enc['wpaudio-59c5121cda290'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Homemade Kim Chi
Makes 1 quart

Kimchi (kim-chee) is loaded with vitamins and when cabbage ferments, it produces lactobacilli, a good bacteria that helps promote immunity. While you can purchase it in stores, it is easy and more economical to make your own, plus it is delicious!

  • 1 large or 2 medium heads napa cabbage, washed
  • 1-2 Tablespoons course sea salt
  • 3 cloves garlic, peeled and roughly chopped
  • 2 Tablespoons chopped fresh ginger
  • 1/2 red onion, sliced
  • 1 red chili pepper (you may remove seeds if you want it to be less spicy)
  • 1 Tablespoon tamari
  • 1 Tablespoon rice vinegar

Cut the cabbage in half and remove the core. Slice it into 1 inch slices and place in a large bowl. Sprinkle cabbage with 3 Tablespoons salt and use a plate or other weight to weigh the cabbage down for at least 2 hours. Rinse the salt off of the cabbage, being sure to squeeze out excess moisture.

In a food processor, blend garlic, ginger, onion, chili, tamari and vinegar into a paste. Thoroughly mix the cabbage with the garlic paste and place into a clean quart size jar. Pack it tightly into the jar, filling all the way to the top, pressing down until brine rises. Cover jar tightly.

Allow kimchi to ferment at room temperature for 48 hours. Place kimchi in refrigerator where it will continue to slowly ferment and the taste will intensify. Kimchi will last at least a month in your refrigerator.

The post It’s Alive! (3/19/11) appeared first on Green Tea & Honey Radio.

Fats & Your Heart (3/12/11)
2017-09-22 13:37:34 UTC
Fats & Your Heart (3/12/11)

_wpaudio.enc['wpaudio-59c5121cddfef'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Coconut Carrots & Beets

Simple yet comforting!

  • 2 Tablespoons unrefined coconut oil
  • 1 cup grated carrots
  • 1/2 cup grated beets
  • 1 teaspoon dried coconut
  • 1/2 teaspoon cumin seed
  • Sea salt to taste

Heat oil in a skillet and sauté carrots, beets, coconut and cumin seed together until just heated through. Add salt and serve.

The post Fats & Your Heart (3/12/11) appeared first on Green Tea & Honey Radio.

Choppin’ Broccoli (3/5/11)
2017-09-22 13:37:34 UTC
Choppin’ Broccoli (3/5/11)

_wpaudio.enc['wpaudio-59c5121ce20af'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0030\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Broccoli Pasta

Serves 4-6
Preparation Time: 10 minutes
Cooking time: 25 minutes

Equipment needed: Baking tray, large Saucepan, large pot for pasta

Nutrition All Star: This pasta dish is loaded with broccoli and gets most of its fat from olives, which contain healthy monounsaturated fats. Broccoli is packed with nutrients, like vitamin C, folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fiber. Plus, roasting it gives it a really yummy flavor and texture…crispy and a little salty, like broccoli chips!

  • 12 oz brown rice or whole-grain pasta, rotini or penne
  • 1 pound baby broccoli or regular broccoli
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • pinch red pepper flakes
  • 1 cup kalamata olives, cut in half
  • 5 sun dried tomatoes**, sliced
  • 1/2 cup fresh minced parsley
  • 2 Tablespoons fresh minced sage (you really want to use fresh sage here and you should have some from the Soup recipe. If not, just omit it, as dried sage will change the taste too much)
  • Salt and pepper to taste

Preheat oven to 400F. Wash and cut broccoli and cut the peppers. Place on a baking sheet lined with parchment. Drizzle with olive oil and a little salt and pepper. Roast in preheated oven for 15 minutes, stirring occasionally or until broccoli is browned in some places. Also, bring a large pot of salted water to a boil. Cook pasta according to package directions and drain when done.

Meanwhile, mince garlic. Combine oil, garlic and red pepper flakes in a large saucepan. Add the olives, sun-dried tomatoes, parsley and sage. Cook over low heat until the rest of the pasta ingredients are ready. When pasta is cooked and broccoli is roasted, add all ingredients into the saucepan and cook until all heated through. Add salt and pepper and serve.

**You can use dried sun-dried tomatoes and re-hydrate them or buy the jar and use those.

The post Choppin’ Broccoli (3/5/11) appeared first on Green Tea & Honey Radio.

Let’s Talk About Stress (2/26/11)
2017-09-22 13:37:34 UTC
Let’s Talk About Stress (2/26/11)

_wpaudio.enc['wpaudio-59c5121ce6d01'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Cashew Cheese Stuffed Collards

  • Cashew Cheese
  • 1 cup raw cashews, soaked overnight
  • 2 cloves garlic, minced
  • 1 Tablespoon tahini
  • 1 Tablespoon olive oil
  • 4 Tablespoons water
  • 1/4 cup lemon juice
  • 1/4-1/2 teaspoon sea salt (to taste)

In a food processor, purée cashews until well ground. Add remaining ingredients, and purée for 5 minutes, or until mixture is VERY smooth, stopping to scrape the sides as needed. Enjoy as it is or make it into ‘cheese’ by putting the mixture in cheesecloth and letting it sit out 24 hours (this step is optional but results in tanginess). Bake at 250F for 30 minutes or until firm and enjoy! Serve with blanched collard green leaves: stem a bunch of collards and cut in half. Bring a pot of salted water to a boil and blanch each leaf for about 1 minute to soften. Use the leaf as a wrapper to roll about 1 T of cashew cheese plus a dollop of sundried tomato pesto.

The post Let’s Talk About Stress (2/26/11) appeared first on Green Tea & Honey Radio.

Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)
2017-09-22 13:37:34 UTC
Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)

_wpaudio.enc['wpaudio-59c5121cea81a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Root Vegetable Mash

Serves 6

  • 1 pound turnips, peeled, cut into 1/2-inch pieces
  • 1/2 pound rutabega, peeled, cut into 1/2-inch pieces
  • 1 large garlic clove, peeled
  • 1 bay leaf
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 3 tablespoons butter or earth balance margarine
  • 1 Tablespoon chopped fresh parsley

Cook turnips, rutebega, garlic and bay leaf in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain and discard bay leaf. Return vegetables to pot and stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter or margarine; mash until vegetables are almost smooth. Mix in parsley and season to taste with salt and pepper.

The post Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11) appeared first on Green Tea & Honey Radio.

Cinnamony Goodness (2/12/11)
2017-09-22 13:37:34 UTC
Cinnamony Goodness (2/12/11)

_wpaudio.enc['wpaudio-59c5121cee67c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Black Bean Chili

Recipe adapted from Markbittman.com

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 tablespoons minced garlic
  • 1-28 oz can chopped tomaotes
  • 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
  • 2 tablespoons chili powder
  • 3 tablespoons molasses
  • Two 3-inch cinnamon sticks
  • 1 pound dried black beans, washed, picked over, and soaked overnight
  • Salt and freshly ground black pepper

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomatoes, espresso, chili powder, molasses, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more salt or pepper and remove cinnamon sticks and enjoy!

The post Cinnamony Goodness (2/12/11) appeared first on Green Tea & Honey Radio.

Garbanzos Galore (2/5/11)
2017-09-22 13:37:34 UTC
Garbanzos Galore (2/5/11)

_wpaudio.enc['wpaudio-59c5121cf2c40'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0030\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted BBQ Chickpeas

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 2 Tablespoons olive oil
  • smoked paprika, chili powder and smoked sea salt to taste

Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them well. In a bowl, toss chickpeas with olive oil, and season to taste with spices.
Spread on a baking sheet, and bake for 20-30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Dill Hummus

Makes about 1 cup
This high protein spread is simple to make and great to have on hand to keep you full.

  • 1 15-oz. can chickpeas, drained (save bean water)
  • 2 crushed garlic cloves
  • 1/4 cup lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 teaspoon dried dill
  • salt to taste

Puree all the ingredients in a food processor or blender until creamy. Add additional oil (or use bean water to cut fat content) if necessary for desired consistency. Taste and add salt and more dill if desired.

The post Garbanzos Galore (2/5/11) appeared first on Green Tea & Honey Radio.

The Joy Of Exercise with Joy Smith (1/29/11)
2017-09-22 13:37:34 UTC
The Joy Of Exercise with Joy Smith (1/29/11)

_wpaudio.enc['wpaudio-59c5121d0236f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post The Joy Of Exercise with Joy Smith (1/29/11) appeared first on Green Tea & Honey Radio.

Diet and Depression
2017-09-22 13:37:34 UTC
Diet and Depression

_wpaudio.enc['wpaudio-59c5121d048d5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Diet and Depression appeared first on Green Tea & Honey Radio.

Oh My Gourd (1/22/11)
2017-09-22 13:37:34 UTC
Oh My Gourd (1/22/11)

_wpaudio.enc['wpaudio-59c5121d08673'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Kabocha Squash Bowl Filled With Sauteed Vegetables and Cashews

Serves 6-8

I love winter squash—the sweetness and earthiness of the Kabocha is a wonderful contrast to the spicy/salty Asian vegetables that are inside.

1 Kabocha squash (a BIG one–4 1/2 to 5 lb.)
2 Tablespoons olive oil
sea salt and pepper to taste
1 red onions, thinly sliced
3 cloves garlic, minced
2 Tablespoons fresh minced ginger
2 carrots, julienned
1 red bell pepper, sliced
1/2 lb shiitake or portabella mushrooms
1 cup snow peas (about 1/2 lb), julienned
1/2 cup vegetable broth
2 Tablespoons cooking sherry or mirin (Chinese rice wine)
2 Tablespoons tamari
1/4 teaspoon cayenne
1 cup raw or tamari roasted cashews

Preheat oven to 375°. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Rub interior of squash with olive oil and sprinkle with salt and pepper. Set lid back on squash and place in a baking pan. Bake for 40-50 minutes or until you can pierce the squash with a knife. The squash will continue to cook when you take it out, plus you want it to stand up nicely for display, so don’t overcook it. Set aside.

Meanwhile, heat oil in a large skillet. Add onions, garlic, ginger, carrots and peppers and sauté for 5 minutes, stirring frequently or until onions are clear. Add mushrooms and a sprinkle of salt and pepper and sauté 3 minutes, or until mushrooms are cooked. Add snow peas, vegetable broth, mirin, tamari and cayenne and simmer for 3-5 minutes. Sprinkle in cashews.

Spoon vegetable and cashew mixture into cooked Kabocha. To serve, use a sharp knife to cut thorough the squash in wedges (almost like a pie) and serve each squash wedge mounded with vegetables.

Make it the Main Dish: Add 2 8-oz packages of Turtle Island Sesame Ginger Tempeh Strips when you add the mushrooms.

The post Oh My Gourd (1/22/11) appeared first on Green Tea & Honey Radio.

Yo-Yo No ‘Mo (1/15/11)
2017-09-22 13:37:34 UTC
Yo-Yo No ‘Mo (1/15/11)

_wpaudio.enc['wpaudio-59c5121d0c4a8'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0031\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

special guest- Jennifer Barley, The KickStart Coach

The post Yo-Yo No ‘Mo (1/15/11) appeared first on Green Tea & Honey Radio.

Persimmons, Please (1/8/11)
2017-09-22 13:37:34 UTC
Persimmons, Please (1/8/11)

_wpaudio.enc['wpaudio-59c5121d0ea37'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

special guest- Mark Mulcahy, Produce Expert and Host of An Organic Conversation

The post Persimmons, Please (1/8/11) appeared first on Green Tea & Honey Radio.

Best of 2010 (1/1/11)
2017-09-22 13:37:34 UTC
Best of 2010 (1/1/11)

_wpaudio.enc['wpaudio-59c5121d10dfd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Best of 2010 (1/1/11) appeared first on Green Tea & Honey Radio.

Chestnuts Roasting (12/25/10)
2017-09-22 13:37:34 UTC
Chestnuts Roasting (12/25/10)

_wpaudio.enc['wpaudio-59c5121d13550'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0032\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted or Boiled Chestnuts

First, to facilitate removal of the shell, you’ll need to use a sharp pointed knife to slice a large X along the flat side before roasting.

Roasted: Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. It is easiest to peel them while still warm. Serve hot.

Boiling: Simmer for 15 to 25 minutes, then peel and use. This boiling method is best when you will be mashing the chestnuts or making into puree.

The post Chestnuts Roasting (12/25/10) appeared first on Green Tea & Honey Radio.

Ginger Cheer (12/18/10)
2017-09-22 13:37:34 UTC
Ginger Cheer (12/18/10)

_wpaudio.enc['wpaudio-59c5121d16868'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0038\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Ginger Tea

This is perfect when you start to feel congestion coming on or as a way to warm yourself on a chilly evening.

4 cups water
2-inch piece of fresh ginger root
sweetener like honey or brown rice syrup
lemon slice

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

Old Fashioned Gingerbread

1 cup dark molasses
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup butter or Earth Balance margarine
1 cup Wholesome Sweeteners Sucanat
1 large egg (or for a vegan version, substitute 3/4 cup soy or rice milk mixed with 1/2 cup ground flaxseed for the egg—this works beautifully in this recipe)
1/2 teaspoon sea salt
2 teaspoons cinnamon
3 tablespoons freshly minced ginger
1 teaspoon ground ginger
1 teaspoon ground cloves
2 1/2 cups whole wheat flour
zest of one orange
1 tablespoon baking powder

Preheat oven to 375°. In a large bowl, stir together molasses and boiling water; add baking soda and let cool till lukewarm. In a separate bowl, Cream butter and sugar; and add egg. Sift in all remaining ingredients to butter mixture. Add molasses mixture and sir well; batter will be thin. Place batter in lined muffin tins. Bake for 20 minutes then reduce heat to 300° and bake for an additional 20 minutes or until cake tests done.

The post Ginger Cheer (12/18/10) appeared first on Green Tea & Honey Radio.

Mighty Magical Mushrooms (12/11/10)
2017-09-22 13:37:34 UTC
Mighty Magical Mushrooms (12/11/10)

_wpaudio.enc['wpaudio-59c5121d1a6bd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Tempeh and Mushroom Bourgignon

Serves 4
Adapted from Vegetarian Times Magazine

2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 medium onion, chopped
1 large carrot, peeled and diced
4 cloves garlic, peeled and chopped
3 Tablespoons olive oil, divided
1 teaspoon herbes de Provence
1 bay leaf
1 Tablespoon balsamic vinegar
2 Tablespoons tomato paste
8 ounces cremini and/or Portobello mushrooms, thinly sliced (about 4 cups)
chopped parsley, for garnish

Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate at least 1 hour. Strain vegetables and tempeh well, and reserve wine.

Heat remaining oil in Dutch oven or soup pot over medium-high heat. Add marinated tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping any brown bits up from the bottom. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.

Add mushrooms and 3/4 cup water, and simmer 10 more minutes, or until mushrooms are tender. Remove bay leaf. Season to taste with salt and pepper. Serve over rice or noodles garnished with parsley.

The post Mighty Magical Mushrooms (12/11/10) appeared first on Green Tea & Honey Radio.

One Potato Sweet Potato (12/4/10)
2017-09-22 13:37:34 UTC
One Potato Sweet Potato (12/4/10)

_wpaudio.enc['wpaudio-59c5121d1d8ec'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0030\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post One Potato Sweet Potato (12/4/10) appeared first on Green Tea & Honey Radio.

Project DELISH: Holidaze (11/27/10)
2017-09-22 13:37:34 UTC
Project DELISH: Holidaze (11/27/10)

_wpaudio.enc['wpaudio-59c5121d1fafb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Project DELISH: Holidaze (11/27/10) appeared first on Green Tea & Honey Radio.

Crazy for Cranberries (11/20/10)
2017-09-22 13:37:34 UTC
Crazy for Cranberries (11/20/10)

_wpaudio.enc['wpaudio-59c5121d22343'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Cranberry Pear Compote

Serves 4

Move over cranberry sauce!  Try this different version of the old classic….it is delicious!

1/2 cup orange juice

2 Tablespoons orange zest

1/4 cup maple syrup

4 fresh pears, peeled, cored and chopped

1 cup fresh cranberries

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

In a saucepan, combine orange juice, zest and maple syrup.  Bring to a boil. Stir in pears, cranberries and spices and bring to a boil again. Cover with a lid, reduce heat, and simmer about 5 minutes, until you hear the cranberries pop. Serve hot or chilled.

The post Crazy for Cranberries (11/20/10) appeared first on Green Tea & Honey Radio.

High on Hemp (11/13/10)
2017-09-22 13:37:34 UTC
High on Hemp (11/13/10)

_wpaudio.enc['wpaudio-59c5121d24ef3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post High on Hemp (11/13/10) appeared first on Green Tea & Honey Radio.

The Great Pumpkin (10/30/10)
2017-09-22 13:37:34 UTC
The Great Pumpkin (10/30/10)

_wpaudio.enc['wpaudio-59c5121d27913'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0033\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Pumpkin Cranberry Bread

Makes 1 loaf

This delicious bread will make your out of town guests very happy!

1 1/2 cups whole-wheat pastry flour
2/3 cup sucanat or unrefined cane sugar
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin purée
Juice and zest of 1 orange
1/4 cup filtered water
3 Tablespoons coconut oil, melted
1 cup fresh cranberries
1/2 cup walnut pieces

Preheat oven to 375 degrees.  Spray or brush a loaf pan with oil. In a
large bowl, mix together flour, sucanat, pumpkin pie spice, baking powder,
baking soda, and salt. In a small bowl, whisk together pumpkin purée,
orange juice and zest, water, and coconut oil.  Add it to the flour
mixture and mix gently.

Stir in cranberries and walnuts. Pour batter into prepared pan and bake
for 30 to 35 minutes or until a toothpick inserted in the center comes out
clean.

The post The Great Pumpkin (10/30/10) appeared first on Green Tea & Honey Radio.

Sweet! (10/23/10)
2017-09-22 13:37:34 UTC
Sweet! (10/23/10)

_wpaudio.enc['wpaudio-59c5121d2b07f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

High Protein Breakfast Bars

Enjoy these healthy breakfast treats made with almonds, hempseeds, flaxseed and brown rice syrup.

Parchment paper
Oil for spraying or brushing
1 1/2 cups kamut flakes or thick rolled oats
1/2 cup dried tart cherries or cranberries
1/4 cup ground flaxseeds
1/3 cup almonds, roughly chopped
1/4 cup hempseeds
1/4 teaspoon salt
1/2 cup brown rice syrup, honey or agave nectar
1/4 cup almond butter
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Preheat oven to 325F. Line an 8x 8-inch baking dish with parchment paper and or grease with oil. In a large bowl, mix together kamut flakes, cherries, flax, almonds, hempseeds and salt. In a small saucepan over medium heat, mix brown rice syrup, almond butter, vanilla and orange zest and stir until almond butter is melted. Add to dry ingredients and stir to combine. Transfer to prepared pan and cook for 25 minutes, or until brown on top. Allow to cool before cutting into pieces (it will harden as it cools). Store in an airtight container or freeze.

The post Sweet! (10/23/10) appeared first on Green Tea & Honey Radio.

Wellness Strategies for Fall (10/16/10)
2017-09-22 13:37:34 UTC
Wellness Strategies for Fall (10/16/10)

_wpaudio.enc['wpaudio-59c5121d2ee5f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0031\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Coconut Kefir
Makes 2 cups

Cultured foods filled with beneficial bacteria are a MUST for fending off colds and flus and cultured drinks, like kefir are an easy way to get more of these in your diet. While there are lots of cultured drinks on the market, many of them are high in sugar and other additives. Making your own kefir is SO easy and much more economical! This recipe uses coconut milk as the base–giving you a generous dose of the anti-viral lauric acid. Use this kefir as is, or in smoothies or on your cereal for a real treat.

  • 1 quart glass jar with a lid that has a rubber gasket
  • 2 Tablespoons kefir grains or a kefir starter**
  • 2 cans unsweetened coconut milk

1. Place the kefir grains in the quart size glass jar and cover with coconut milk. Gently agitate the mixture to ensure the grains are well-mixed or stir with a wooden spoon (don’t use metal utensils with kefir).

2. Cover and let the coconut kefir ferment on the countertop for 12-24 hours. Agitate the kefir occasionally, loosening the lid to allow gas to escape and then tightening it again.

3. After about 12 hours, taste kefir to determine if it has reached your desired flavor and texture. If not, continue to ferment, checking every few hours. When kefir is “done” to your liking, remove kefir grains using a strainer.

4. Place lid over the remaining coconut milk kefir in the jar and store in the refrigerator. This kefir continues to culture (at a much slower rate) in the refrigerator and will thicken, so after a day or so you will have more of a coconut cream, which is delicious with fresh fruit or on top of waffles or pancakes! It will last for weeks covered in the refrigerator.

**You will typically find kefir starter in Natural Food Stores but will most likely have to buy kefir grains online.
Kefir grains produce a better product (in my opinion) but the starter is easier to find. If you use the starter, follow
the recipe on the package instead of this one.

The post Wellness Strategies for Fall (10/16/10) appeared first on Green Tea & Honey Radio.

An Apple a Day (10/9/10)
2017-09-22 13:37:34 UTC
An Apple a Day (10/9/10)

_wpaudio.enc['wpaudio-59c5121d329e7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post An Apple a Day (10/9/10) appeared first on Green Tea & Honey Radio.

Yes or No to Joe? (10/2/10)
2017-09-22 13:37:34 UTC
Yes or No to Joe? (10/2/10)

_wpaudio.enc['wpaudio-59c5121d34ca8'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Yes or No to Joe? (10/2/10) appeared first on Green Tea & Honey Radio.

Go Fish! (9/25/10)
2017-09-22 13:37:34 UTC
Go Fish! (9/25/10)

_wpaudio.enc['wpaudio-59c5121d373fb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0039\u002d\u0032\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Monterey Bay Aquarium Fish Sustainability Chart
International Fish Oil Standards website
Latest Research on Lipids – PUFA recommendations

To get EPA and DHA in 1/2 can of sardines you would need about 2 capsules fish oil, 44 capsules flax oil, or a 10 oz bag of flax seeds

The post Go Fish! (9/25/10) appeared first on Green Tea & Honey Radio.

Detox Rocks! (8/28/10)
2017-09-22 13:37:34 UTC
Detox Rocks! (8/28/10)

_wpaudio.enc['wpaudio-59c5121d39bf8'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0032\u0038\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Detox Rocks! (8/28/10) appeared first on Green Tea & Honey Radio.

It’s A Date! (8/21/10)
2017-09-22 13:37:34 UTC
It’s A Date! (8/21/10)

_wpaudio.enc['wpaudio-59c5121d3c2a3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0032\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

How to make a Date Paste (1 cup)

1 cup pitted soft dates, soaked for at least 30 minutes (bahri or medjool)
1/2 cup filtered water

In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

The post It’s A Date! (8/21/10) appeared first on Green Tea & Honey Radio.

Cuckoo for Coconuts (8/14/10)
2017-09-22 13:37:34 UTC
Cuckoo for Coconuts (8/14/10)

_wpaudio.enc['wpaudio-59c5121d3ed7d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0031\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Coconut Kale

1 Tablespoon unrefined coconut oil
1/2 red onion, sliced
1 bunch lactano kale, sliced very thinly (almost shredded)
1/2 cup vegetable stock
2 teaspoon dried coconut
Sea salt to taste

Melt oil in a skillet and sauté onions over medium heat until clear, about 3 minutes. Add kale and vegetable stock. Simmer until kale is wilted, about 5 minutes. Toss with coconut and salt and pepper to taste and serve.

The post Cuckoo for Coconuts (8/14/10) appeared first on Green Tea & Honey Radio.

KELP! (I Need Somebody…) (8/7/10)
2017-09-22 13:37:34 UTC
KELP! (I Need Somebody…) (8/7/10)

_wpaudio.enc['wpaudio-59c5121d41d29'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Soba Noodle & Arame Salad

Arame contains ten times the amount of calcium as milk. It is my favorite sea vegetable to use in recipes because of its sweet, mild flavor and because it is cut in strands that resemble pasta, it works great in pasta dishes like the one below.

8 oz rice or soba noodles, cooked according to package directions
1-2 oz arame, soaked in warm water for 5-10 minutes
1/2 cup tamari
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2 cloves garlic, minced
4 scallions, sliced
1 red pepper, cored and thinly sliced
1/4 cup sesame seeds, toasted

Combine soy sauce, sesame oil, vinegar, and garlic. Combine the sauce with the noodles, arame and vegetables. Sprinkle with sesame seeds and serve.

The post KELP! (I Need Somebody…) (8/7/10) appeared first on Green Tea & Honey Radio.

Almond Joy (7/31/10)
2017-09-22 13:37:34 UTC
Almond Joy (7/31/10)

_wpaudio.enc['wpaudio-59c5121d44e9c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0033\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Nut Milk

1 cup almonds, soaked overnight
2 cups water

Drain and rinse almonds. Blend the soaked almonds with the water until smooth and strain the mixture through a sprout bag, cheesecloth, or strainer into a container. This milk will last in the refrigerator for about 3-5 days. Shake well before using. (NOTE: Save the nut pulp for later use)

If you want to make it sweet:
Put the almond milk back into the blender carafe and add vanilla, a sweetener (like dates) or a banana and blend until smooth.

The post Almond Joy (7/31/10) appeared first on Green Tea & Honey Radio.

Twist and Sprout (7/24/10)
2017-09-22 13:37:34 UTC
Twist and Sprout (7/24/10)

_wpaudio.enc['wpaudio-59c5121d47d73'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0032\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Mediterranean Sprouted Wheat Salad

2 cups sprouted wheat berries
1/2 cup kalamata olives, sliced
1 yellow pepper, seeded and chopped
3 plum tomatoes, chopped
1 cucumber, chopped
3 green onions, chopped
1 bunch parsley, minced

1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper, to taste

Simmer wheat berries in water for about Mix together wheat berry spouts and olive, pepper, tomatoes, cucumber, green onions and parsley. In a small bowl, whisk together the oil, lemon juice and garlic. Add to salad ingredients, season with salt and pepper and serve.

The post Twist and Sprout (7/24/10) appeared first on Green Tea & Honey Radio.

Getting Figgy With It! (7/17/10)
2017-09-22 13:37:34 UTC
Getting Figgy With It! (7/17/10)

_wpaudio.enc['wpaudio-59c5121d4b3ae'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0031\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Fig Cake with Cashew Cream

1 cup fresh or dried figs, cut up into small pieces
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
1 cup water
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1 teaspoon vanilla

In a small saucepan, combine figs, coconut oil, syrup, water, spices and bring to boil slowly and boil for 3 minutes. Set aside to cool. (Really allow it to cool off at least to lukewarm, so it doesn’t cook the flour and make it tough)

Combine flour, oats, baking soda, baking powder and salt into a large mixing bowl. Fold in (add gently) cooled fig mixture and nuts and vanilla. Pour batter into greased cake pan.

Bake at 350 degrees for 20 to 25 minutes. Cut in 2-inch squares and enjoy!

Cashew Cream

This cashew cream is one of my all time favorites! It is wonderful with the fig cake.
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1-2 Tablespoons liquid sweetener to taste, like agave or brown rice syrup
1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, sweetener to taste, and vanilla. Taste and add additional sweetener, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

The post Getting Figgy With It! (7/17/10) appeared first on Green Tea & Honey Radio.

Project DELISH: The BBQ (7/3/10)
2017-09-22 13:37:34 UTC
Project DELISH: The BBQ (7/3/10)

_wpaudio.enc['wpaudio-59c5121d4f9b4'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Spicy Orange, Cilantro and Cumin Marinade with Grilled Tempeh

This is one of my favorite ways to eat tempeh. This recipe is really tasty and you can keep the tempeh moist by putting it back into the marinade after it is grilled.

16 oz tempeh, sliced into thick strips

1/2 cup olive oil
1 cup orange juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
pinch or two red pepper flakes
salt and pepper (don’t leave these out…just a pinch of each makes a difference)

Steam tempeh strips in a steamer basket for 15 minutes. Mix together oil, orange juice, cilantro, garlic and spices in a food processor or blender. Pour marinade over steamed tempeh and marinate for at least 30-60 minutes. Reserving marinade, grill tempeh for 5 minutes on each side or until done (don’t overgrill or it will get dry). Pour remaining marinade overtop and serve.

Potato Salad with White Beans

4 red potatoes, diced and cooked
1-15 oz can white beans, drained
1/2 small red onion, minced
2 celery stalks, sliced
1/2 cup chopped fresh parsley
Sea salt and pepper to taste
1/3 cup olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 5-oz bag arugula (if desired)

Dice potatoes and cook in salted boiling water until done. Drain and set aside (You can do this ahead of time).

In a medium bowl, mix together the cooked potatoes, beans, red onion, celery, parsley along with a generous sprinkle of salt and pepper and set aside.

In a small bowl, whisk together olive oil, vinegar, mustard and thyme. Add to potatoes and toss to incorporate. Season to taste and refrigerate until service (the longer it marinates the better it tastes).

Easy Stove Top Baked Beans

2 garlic cloves, minced
1/4 cup ketchup
1/4 cup molasses
2 Tablespoons apple cider vinegar
2 teaspoons dry mustard powder
1/2 teaspoon hot pepper sauce (or more or less to taste)
sea salt and pepper to taste
2 1 5 – ounce cans of white beans, drained

In a saucepan over medium heat, mix together the garlic, ketchup, molasses, vinegar, mustard powder, hot sauce, and a sprinkle of salt and pepper. Add beans, and bring the mixture to a rolling boil. Reduce heat to low and simmer for 20 minutes or until thickened.

The post Project DELISH: The BBQ (7/3/10) appeared first on Green Tea & Honey Radio.

Let the Sunshine (Vitamin) In (6/26/10)
2017-09-22 13:37:34 UTC
Let the Sunshine (Vitamin) In (6/26/10)

_wpaudio.enc['wpaudio-59c5121d54480'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0032\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Dried Shiitake
UMAMI
1/2 oz = 1 cup rehydrated
130 IU of vitamin D
5 grams of fiber
high in iron

Slice and use as fresh shiitake, use water as broth, or grind them in a coffee grinder into powder

Broiled Salmon with Shiitake Mushroom Gravy

Serves 4
The shiitake mushroom gravy is delicious and the added nutritional yeast is a liver boost.

4 (4-6oz) salmon fillets
1/4 cup water with 2 teaspoons non-soy miso
2 garlic cloves, minced

Wash salmon thoroughly, place on a cookie sheet. Whisk together miso mixture and minced garlic; spread over salmon. Broil for 10 minutes or until cooked through.

Shiitake Mushroom Gravy

12 dried shiitake mushrooms, rehydrated in 1 cup hot water and thinly sliced (save liquid)
2 Tablespoon arrowroot powder
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups vegetable broth
1/4 cup nutritional yeast

Whisk together reserved mushroom liquid and arrowroot powder until dissolved, and set aside.
In a medium sized saucepan, heat oil and add sliced mushrooms, garlic, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes. Add vegetable broth and reserved arrowroot mixture, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes or until thickened. Whisk in nutritional yeast until it dissolves and serve.

The post Let the Sunshine (Vitamin) In (6/26/10) appeared first on Green Tea & Honey Radio.

The Power of Protein (6/19/10)
2017-09-22 13:37:34 UTC
The Power of Protein (6/19/10)

_wpaudio.enc['wpaudio-59c5121d57ef1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0031\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Black Bean Hummus

1 clove garlic, minced
1 15-oz can black beans, lightly drained (some bean liquid will help it blend)
2 teaspoons tahini
2 Tablespoons lemon or lime juice
1 teaspoon cumin, ground
1/4 tsp cayenne pepper (or to taste)
1/2 cup fresh cilantro
Salt to taste
Olive oil or water (optional)

Process all ingredients in a food processor until smooth, using olive oil or water to thin, if desired

The post The Power of Protein (6/19/10) appeared first on Green Tea & Honey Radio.

Super Seeds! (6/12/10)
2017-09-22 13:37:34 UTC
Super Seeds! (6/12/10)

_wpaudio.enc['wpaudio-59c5121d5b348'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0031\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Sunflower Seed Spread

Sunflower seeds are a good source of protein, calcium, iron, magnesium, selenium, zinc, folate, vitamins A, D and E. This is a great spread as is, or a filling for sandwiches.

1 1/2 cups sunflower seeds, soaked overnight*
1/2 cup lemon juice
1/2 cup chopped green onions
1/4 cup tahini
1/4 cup tamari
1 small red onion, diced
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon cayenne pepper (or more to taste)

In a food processor, process the soaked sunflower seeds, lemon juice, scallions, tahini, tamari, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

* Soaking the seeds overnight makes them more digestible and easier to blend into a creamy paste. Discard soaking water and rinse seeds, removing hulls that have come off.

Delicious served with: whole wheat pita wedges and cucumbers, also great stuffed inside cherry tomatoes

The post Super Seeds! (6/12/10) appeared first on Green Tea & Honey Radio.

Dandy Dandelion (5/29/10)
2017-09-22 13:37:34 UTC
Dandy Dandelion (5/29/10)

_wpaudio.enc['wpaudio-59c5121d5f013'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0032\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Dandelion and Sweet Potato Gratin

Serves 6

Dandelion greens are so great for you, but they are really bitter so I like eating them in combination with the sweetness and richness of sweet potatoes, another powerfully nutritious food.

2 leeks, washed well and thinly sliced
1 bunch dandelion greens, washed and thinly sliced
1 Tablespoon olive oil
Sea salt and pepper to taste
1 1/2 cups cooked or 1 15-oz can white beans, drained and rinsed
1/2 cup vegetable stock
1 Tablespoon fresh oregano
1 1/2 lb. sweet potatoes, peeled, sliced about 1/8-inch thick
1/4 cup ground walnuts

Preheat oven to 375F. Lightly oil a 2-quart casserole pan. In a skillet, heat olive oil and sauté leeks for 5 minutes until they are getting clear. Add dandelion greens, stir to coak with leeks, and sauté for another 5 minutes, or until greens are wilted. Sprinkle with salt and pepper and set aside.

Place beans, stock, oregano, and a sprinkle of salt and pepper in the bowl of a food processor and purée until creamy.

Line bottom of greased casserole with half of the sliced sweet potatoes. Spread on white bean mixture and top with the sautéed leeks and greens. Place remaining sweet potato slices on top.

Cover and bake casserole for 45 minutes. Remove cover and sprinkle top with ground walnuts. Bake 15 minutes more, or until topping is golden brown. Let Gratin rest 5-10 minutes before serving.

The post Dandy Dandelion (5/29/10) appeared first on Green Tea & Honey Radio.

Talkin’ Turmeric (5/22/10)
2017-09-22 13:37:35 UTC
Talkin’ Turmeric (5/22/10)

_wpaudio.enc['wpaudio-59c5121d629eb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0032\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make your own Curry Powder

What a delicious way to eat more turmeric!

3 tablespoons whole cumin seed
2 tablespoons whole coriander seeds
1 tablespoon whole mustard seed
1 tablespoon whole fennel seed
1/3 cup ground turmeric powder
1 teaspoon chili powder
dash cayenne (or more to taste)

Heat a small skillet over medium high heat and add cumin, coriander, mustard and fennel seeds. Toss seeds in pan until they are toasted and begin to give off a pleasant aroma. Cool slightly then put them and all remaining ingredients in a spice grinder or blender and blend until completely combined. Store in an airtight container.

Note: you can add other spices to this, like cinnamon, cardamom or fenugreek. Have fun experimenting with flavors!

The post Talkin’ Turmeric (5/22/10) appeared first on Green Tea & Honey Radio.

CLEANSE is Not a 4-Letter Word (5/15/10)
2017-09-22 13:37:35 UTC
CLEANSE is Not a 4-Letter Word (5/15/10)

_wpaudio.enc['wpaudio-59c5121d65c4e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0031\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Cleansing Pesto

2 cloves garlic
1/2 cup walnuts
1 bunch dandelion greens, washed and chopped
1 bunch cilantro, washed and chopped
1 bunch basil, washed and chopped
1/4 cup hemp seeds
2 Tablespoons lemon juice
2 Tablespoons miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil
2-3 Tablespoons extra virgin olive oil
salt to taste

Process the garlic and walnuts in a food processor until well ground. Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed. While the motor is running, add oils until the pesto is holding together. Season to taste with salt as needed and refrigerate until service.

The post CLEANSE is Not a 4-Letter Word (5/15/10) appeared first on Green Tea & Honey Radio.

Holy Guacamole (5/8/10)
2017-09-22 13:37:35 UTC
Holy Guacamole (5/8/10)

_wpaudio.enc['wpaudio-59c5121d69178'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0030\u0038\u002d\u0031\u0030\u0053\u002e\u006d\u0070\u0033';Listen to this podcast

Dessert! Chocolate Walnut Tart

You won’t believe how delicious this healthier dessert is! The crust is super-sticky so if you have a springform pie pan (the kind that comes apart), use it.

2 cups walnuts
1/2 cup dates, pitted
1/2 cup dried cranberries
1/2 cup unsweetened coconut

pinch of salt

2 large ripe Avocados
1/2 cup Navitas raw cacao powder
1/4 cup agave or brown rice syrup (or more to taste)
1 Tablespoon vanilla extract

Puree all ingredients in a food processor until smooth. Note: taste it and add more cocoa and sweetener if desired. Spread into crust and chill until ready to serve.

Place walnuts and pecans in food processor with metal blade and pulse until nuts are in small pieces. Add remaining ingredients and chop until everything is ground together. Mixture should be sticky (add a little water if necessary to make it hold together). Press mixture into 8-inch pie pan and keep refrigerated until ready to use.

The post Holy Guacamole (5/8/10) appeared first on Green Tea & Honey Radio.

Viva La Lentil (5/1/10)
2017-09-22 13:37:35 UTC
Viva La Lentil (5/1/10)

_wpaudio.enc['wpaudio-59c5121d6ca3c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Lentil Salad

1/8 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 small red onion, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh chopped thyme
Sea salt and pepper to taste
1 can lentils, drained

Mix together the olive oil, vinegar, mustard, red onion, parsley and thyme, whisk well, and season to taste with salt and pepper. Stir in lentils and refrigerate until service.

The post Viva La Lentil (5/1/10) appeared first on Green Tea & Honey Radio.

Local? Organic? Both! (4/24/10)
2017-09-22 13:37:35 UTC
Local? Organic? Both! (4/24/10)

_wpaudio.enc['wpaudio-59c5121d6f928'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0032\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Joined by special guest radio show hosts Helge Hellberg and Mark Mulcahy of An Organic Conversation.

The post Local? Organic? Both! (4/24/10) appeared first on Green Tea & Honey Radio.

Just the Flax, Ma’am (4/17/10)
2017-09-22 13:37:35 UTC
Just the Flax, Ma’am (4/17/10)

_wpaudio.enc['wpaudio-59c5121d722e1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0031\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Energy Bars

1/4 cup walnuts
1/4 cup flax seeds, ground in coffee grinder
1/4 cup hemp seeds
1/2 cup raisins, figs or dates
1/4 cup dried cranberries
1/2 cup cashew or almond butter
pinch of salt

Chop nuts, seeds and dried fruit in a food processor until everything is ground together. Add cashew or almond butter and mix until combined (adding more if needed for mixture to stick together). Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated or frozen.

The post Just the Flax, Ma’am (4/17/10) appeared first on Green Tea & Honey Radio.

Ahhh (Choo!), Spring (Allergies) (4/10/10)
2017-09-22 13:37:35 UTC
Ahhh (Choo!), Spring (Allergies) (4/10/10)

_wpaudio.enc['wpaudio-59c5121d75655'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0031\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Curried Apple, Walnut and Spinach Salad

This tasty recipe combines 4 powerful allergy fighting foods: onions, apples, turmeric and raw honey. Enjoy!

2 TBSP coconut oil
2 cups tart apples, thinly sliced
1 cup red onion, thinly sliced
1 tsp curry powder
1 tsp turmeric
Creamy Flaxseed Dressing**
10 cups spinach, washed, dried, torn
2 TBSP walnuts, toasted and chopped

Heat olive oil in a skillet sand sauté apples and onions for 3 minutes. Stir in curry powder and tumeric and remove from heat. Toss dressing with spinach and onion mixture. Sprinkle toasted walnuts on top and serve.

Creamy Flaxseed Salad Dressing

2 TBSP flaxseed oil
2 garlic cloves, minced
1 1/3 TBSP raw local honey
1 TBSP apple cider vinegar
1 tsp Dijon mustard
1/2-3/4 cup organic extra virgin olive oil
Salt and pepper to taste

In a blender, process flaxseed oil and garlic together until garlic is well incorporated. Add honey, vinegar and Dijon mustard and blend well. With motor running, gradually add enough olive oil to make desired salad dressing consistency.

The post Ahhh (Choo!), Spring (Allergies) (4/10/10) appeared first on Green Tea & Honey Radio.

Miso Healthy! (4/3/10)
2017-09-22 13:37:35 UTC
Miso Healthy! (4/3/10)

_wpaudio.enc['wpaudio-59c5121d791fd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Miso Soup

Serves 4-6

2 Tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
12 ounces extra firm tofu, cubed (optional)
1 tablespoon tamari
4 1/2 cups vegetable broth
2 carrots, thinly sliced
1/2 oz wakame seaweed, broken into pieces*
3 cups baby spinach leaves
1/4 cup miso paste, any variety
ground black pepper to taste
1 bunch scallions, sliced for garnish

Heat oil a large saucepan over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; about 5 minutes.

Stir in tamari and stir to coat tofu. Add vegetable broth, carrots and wakame. Bring back up to heat, simmer for 10 minutes, or until carrots are crisp-tender. Stir in spinach until just wilted.

Take some hot soup liquid out of the pot and stir with miso to thin. Add the miso back into the soup and simmer over low heat for 5 to 10 minutes, stirring occasionally, being very careful not to boil. Season with black pepper to taste and serve garnished with scallions.

*or, you can put the wakame into the soup whole, and before serving, remove it and cut it up with kitchen scissors.

The post Miso Healthy! (4/3/10) appeared first on Green Tea & Honey Radio.

Quinoa Rocks! (3/27/10)
2017-09-22 13:37:35 UTC
Quinoa Rocks! (3/27/10)

_wpaudio.enc['wpaudio-59c5121d7edf6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0032\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Red Quinoa Pumpkin Seed Salad

Serves 6
1 cup dry red quinoa, rinsed well
2 cups water
2 Tablespoons olive oil
2 Tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup fresh cilantro, chopped
4 scallions, sliced
1 red bell pepper, diced
1 15-oz can black beans, drained
salt and pepper to taste
1/4 cup raw pumpkin seeds

In a saucepan, boil water and add quinoa, lower heat and simmer until water is absorbed and quinoa is tender, about 15 minutes. Allow to cool.

In a bowl, combine oil, lemon juice, cumin, chili powder, cilantro and scallions. Pour over quinoa and stir in peppers and beans, mixing thoroughly. Season to taste with salt and pepper and refrigerate until service. Right before serving, stir in pumpkin seeds.

The post Quinoa Rocks! (3/27/10) appeared first on Green Tea & Honey Radio.

If Life Hands You Lemons…(3/20/10)
2017-09-22 13:37:35 UTC
If Life Hands You Lemons…(3/20/10)

_wpaudio.enc['wpaudio-59c5121d8285a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0032\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Gremolata

Serves 4

Gremolata is a condiment that resembles chunky pesto.  It is best if it has an hour or so before serving for the flavors to blend, but should be served the same day for freshness.  It is delicious served with roasted or grilled vegetables or on top of fish.

Zest of two large lemons**
3 cloves garlic, minced
1/4 cup flat leaf parsley, minced
2 teaspoons olive oil
salt and pepper to taste

Thoroughly combine all in ingredients in a small bowl, cover and refrigerate for an hour.

**It is easiest to zest a lemon with a microplane grater.

The post If Life Hands You Lemons…(3/20/10) appeared first on Green Tea & Honey Radio.

I Dig Beets (3/13/10)
2017-09-22 13:37:35 UTC
I Dig Beets (3/13/10)

_wpaudio.enc['wpaudio-59c5121d85d0d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0031\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Grated Beet and Avocado Salad

2 cups grated raw beets (3 medium beets)
2 cups grated jicama
1 avocado, thinly sliced
1/2 cup chopped cilantro
3 Tablespoons fresh orange juice
1 Tablespoons lime or lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 Tablespoons olive oil
1/4 cup pumpkin seeds

Place beets in medium bowl along with jicama, avocado, and cilantro. Whisk together orange juice, lime or lemon juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle with pumpkin seeds and serve.

Click here for “I Dig Beets!” T-shirts.

The post I Dig Beets (3/13/10) appeared first on Green Tea & Honey Radio.

All Hail Dino Kale! (3/6/10)
2017-09-22 13:37:35 UTC
All Hail Dino Kale! (3/6/10)

_wpaudio.enc['wpaudio-59c5121d8955b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Kale and Tahini Salad

Serves 4

1 head dinosaur kale, thinly sliced
sea salt
1 clove garlic, minced
1/4 cup tahini
1 Tablespoon miso
2 Tablespoons fresh lemon juice
1/4 cup water
3 scallions, sliced
3 plum tomatoes, chopped

Place sliced kale in a bowl, sprinkle with sea salt and “massage” for 3 minutes until kale starts to break down. In a bowl, whisk together garlic, tahini, miso, water and lemon juice. Stir tahini sauce into kale and add scallions and tomato. Refrigerate until ready to eat.

The post All Hail Dino Kale! (3/6/10) appeared first on Green Tea & Honey Radio.

Sustainable Weight Loss (12/13/12)
2017-09-23 00:33:18 UTC
Sustainable Weight Loss (12/13/12)

 

The post Sustainable Weight Loss (12/13/12) appeared first on Green Tea & Honey Radio.

Have a Healthier Holiday! (11/24/12)
2017-09-23 00:33:18 UTC
Have a Healthier Holiday! (11/24/12)

 

The post Have a Healthier Holiday! (11/24/12) appeared first on Green Tea & Honey Radio.

Stressed from the stress (11/10/12)
2017-09-23 00:33:18 UTC
Stressed from the stress (11/10/12)

 

The post Stressed from the stress (11/10/12) appeared first on Green Tea & Honey Radio.

Glory of garlic (10/27/12)
2017-09-23 00:33:18 UTC
Glory of garlic (10/27/12)

The post Glory of garlic (10/27/12) appeared first on Green Tea & Honey Radio.

Omega 3 Options for Vegans (10/13/2012)
28:25
2017-09-23 00:33:18 UTC 28:25
Omega 3 Options for Vegans (10/13/2012)

The post Omega 3 Options for Vegans (10/13/2012) appeared first on Green Tea & Honey Radio.

Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012)
2017-09-23 00:33:18 UTC
Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012)

 

 

Easy and Fresh Dry Farmed Tomato Sauce

Makes about 2 cups

  • 2 Tablespoons olive oil
  • 4-5 garlic cloves, thinly sliced
  • 3 Tablespoons chopped fresh thyme leaves
  • Pinch crushed red pepper flakes
  • 1 1/2 pounds fresh dry farmed tomatoes, peeled and chopped
  • 1 teaspoon sea salt, or to taste

In a large saucepan, heat the oil over medium heat. Add garlic, thyme and crushed red pepper, cooking until just heated, about 2 minutes. Add the tomatoes and salt and bring to a boil, stirring often. Lower the heat and simmer for 15-20 minutes until tomatoes are broken down and sauce has thickened.

The post Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012) appeared first on Green Tea & Honey Radio.

You’ve got Food on Your Face (6/30/2012)
2017-09-23 00:33:18 UTC
You’ve got Food on Your Face (6/30/2012)

The post You’ve got Food on Your Face (6/30/2012) appeared first on Green Tea & Honey Radio.

Get stuck on Nettles (6/23/2012)
2017-09-23 00:33:18 UTC
Get stuck on Nettles (6/23/2012)

The post Get stuck on Nettles (6/23/2012) appeared first on Green Tea & Honey Radio.

Can losing weight be DELISH? (6/16/2012)
2017-09-23 00:33:18 UTC
Can losing weight be DELISH? (6/16/2012)

The post Can losing weight be DELISH? (6/16/2012) appeared first on Green Tea & Honey Radio.

Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012)
28:26
2017-09-23 00:33:18 UTC 28:26
Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012)

_wpaudio.enc['wpaudio-59c5abccae4b1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0030\u0039\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012) appeared first on Green Tea & Honey Radio.

Ahh, Kava! (6/2/2012)
2017-09-23 00:33:18 UTC
Ahh, Kava! (6/2/2012)

 

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kava tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

 

The post Ahh, Kava! (6/2/2012) appeared first on Green Tea & Honey Radio.

GLA: The Omega 6 you NEED to Take (5/26/2012)
2017-09-23 00:33:18 UTC
GLA: The Omega 6 you NEED to Take (5/26/2012)

The post GLA: The Omega 6 you NEED to Take (5/26/2012) appeared first on Green Tea & Honey Radio.

To Meat or Not to Meat? (5/19/12)
2017-09-23 00:33:18 UTC
To Meat or Not to Meat? (5/19/12)

The post To Meat or Not to Meat? (5/19/12) appeared first on Green Tea & Honey Radio.

It’s Not Hard to Cook with Chard (5/12/12)
2017-09-23 00:33:18 UTC
It’s Not Hard to Cook with Chard (5/12/12)

Chard & Avocado Sauté

Serves 4-6

1 Tablespoon olive oil

1 large yellow onion, sliced

1 pint cherry tomatoes, washed and stemmed

3 cloves minced garlic

2 bunches Swiss chard, washed and chopped (tough stems removed)

1/2 cup vegetable broth

Salt and pepper to taste

1 large Hass or Reed Avocado, peeled and cut into chunks (get a Reed if you can find it!)

1 teaspoon lemon juice

Heat oil in a large skillet over medium heat.  Add onion, tomato and garlic and saute for 5 minutes, or until the cherry tomato insides start to leak out. Add the chard, broth and a sprinkle of salt and pepper. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender. Remove from heat. Fold in avocado chunks, sprinkle with lemon juice, season to taste with salt and pepper and serve.

This recipe is featured in Chef Jenny’s Meal Planning Service.  Every week, subscribers receive four delicious, easy, healthy recipes, an organized shopping list designed to save you time at the grocery store and for San Francisco Bay Area Residents–coupons to New Leaf Community Markets that will save you lots of money. Best of all, you can try it free for 30 days by clicking here.

 

 

The post It’s Not Hard to Cook with Chard (5/12/12) appeared first on Green Tea & Honey Radio.

All about Olive Oil w/ special guest The True Olive Connection (5/5/12)
2017-09-23 00:33:18 UTC
All about Olive Oil w/ special guest The True Olive Connection (5/5/12)

The post All about Olive Oil w/ special guest The True Olive Connection (5/5/12) appeared first on Green Tea & Honey Radio.

Spring into Health with TCM w/ special guest Tony Galis (4/28/2012)
2017-09-23 00:33:18 UTC
Spring into Health with TCM w/ special guest Tony Galis (4/28/2012)

The post Spring into Health with TCM w/ special guest Tony Galis (4/28/2012) appeared first on Green Tea & Honey Radio.

Parsley Please! (4/21/12)
28:29
2017-09-23 00:33:18 UTC 28:29
Parsley Please! (4/21/12)

_wpaudio.enc['wpaudio-59c5abccbd4af'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0032\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Parsley Please! (4/21/12) appeared first on Green Tea & Honey Radio.

Ahh, Kava! (4/14/12)
2017-09-23 00:33:18 UTC
Ahh, Kava! (4/14/12)

_wpaudio.enc['wpaudio-59c5abccbfa14'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0031\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kava tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

 

The post Ahh, Kava! (4/14/12) appeared first on Green Tea & Honey Radio.

Rocket to Health with Arugula (4/7/2012)
2017-09-23 00:33:18 UTC
Rocket to Health with Arugula (4/7/2012)

_wpaudio.enc['wpaudio-59c5abccc21e1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Rocket to Health with Arugula (4/7/2012) appeared first on Green Tea & Honey Radio.

GLA: The Omega 6 you NEED to Take (3/31/2012)
2017-09-23 00:33:18 UTC
GLA: The Omega 6 you NEED to Take (3/31/2012)

_wpaudio.enc['wpaudio-59c5abccc4311'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0033\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post GLA: The Omega 6 you NEED to Take (3/31/2012) appeared first on Green Tea & Honey Radio.

Choppin’ Broccoli (3/24/2012)
2017-09-23 00:33:18 UTC
Choppin’ Broccoli (3/24/2012)

_wpaudio.enc['wpaudio-59c5abccc647f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0032\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Choppin’ Broccoli (3/24/2012) appeared first on Green Tea & Honey Radio.

Hot Potato! (3/17/2012)
2017-09-23 00:33:18 UTC
Hot Potato! (3/17/2012)

_wpaudio.enc['wpaudio-59c5abccc85e1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Hot Potato! (3/17/2012) appeared first on Green Tea & Honey Radio.

Talkin’ Turnips (3/10/2012)
2017-09-23 00:33:18 UTC
Talkin’ Turnips (3/10/2012)

_wpaudio.enc['wpaudio-59c5abccca8c4'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0030\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Talkin’ Turnips (3/10/2012) appeared first on Green Tea & Honey Radio.

“Orange” You Glad it’s Winter? (3/3/12)
2017-09-23 00:33:18 UTC
“Orange” You Glad it’s Winter? (3/3/12)

_wpaudio.enc['wpaudio-59c5abccccbb6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0030\u0033\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post “Orange” You Glad it’s Winter? (3/3/12) appeared first on Green Tea & Honey Radio.

A Healthy Heart with guest Mike Cobble, MD (2/25/12)
2017-09-23 00:33:18 UTC
A Healthy Heart with guest Mike Cobble, MD (2/25/12)

_wpaudio.enc['wpaudio-59c5abcccf01d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0032\u0035\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

Download PowerPoint presentation of lipid graphs

The post A Healthy Heart with guest Mike Cobble, MD (2/25/12) appeared first on Green Tea & Honey Radio.

Pom, Pom, Pomegranate (2/18/12)
2017-09-23 00:33:18 UTC
Pom, Pom, Pomegranate (2/18/12)

_wpaudio.enc['wpaudio-59c5abccd131a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0038\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Pom, Pom, Pomegranate (2/18/12) appeared first on Green Tea & Honey Radio.

Winter Wellness w/ Tony Galis (2/11/12)
2017-09-23 00:33:18 UTC
Winter Wellness w/ Tony Galis (2/11/12)

_wpaudio.enc['wpaudio-59c5abccd3527'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Winter Wellness w/ Tony Galis (2/11/12) appeared first on Green Tea & Honey Radio.

Sow Your Oats (2/4/12)
2017-09-23 00:33:18 UTC
Sow Your Oats (2/4/12)

_wpaudio.enc['wpaudio-59c5abccd5c63'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0030\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

 

Crock Pot Oatmeal:

Coconut oil

1 cup steel cut oats

1 cup dried cranberries

1 cup dates, chopped

4 cups water

Milk and sweetener to taste

Other additions: coconut and nuts! Yum!

Grease inside of slow cooker with coconut oil. Combine all ingredients except milk and sweetenter in the slow cooker, cover and cook on LOW for 7 to 8 hours.

Stir in milk, sweetener, and any toher desired additions and serve. Leftovers can be gently reheated with milk throughout the week.

The post Sow Your Oats (2/4/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 4 (1/28/12)
2017-09-23 00:33:18 UTC
Don’t CRASH in 2012, pt 4 (1/28/12)

_wpaudio.enc['wpaudio-59c5abccd8734'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0038\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 4 (1/28/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 3 (1/21/12)
2017-09-23 00:33:18 UTC
Don’t CRASH in 2012, pt 3 (1/21/12)

_wpaudio.enc['wpaudio-59c5abccdaebd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

 

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kave tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

The post Don’t CRASH in 2012, pt 3 (1/21/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 2 (1/14/12)
2017-09-23 00:33:18 UTC
Don’t CRASH in 2012, pt 2 (1/14/12)

_wpaudio.enc['wpaudio-59c5abccdd5b9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0031\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 2 (1/14/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 1 (1/7/12)
2017-09-23 00:33:18 UTC
Don’t CRASH in 2012, pt 1 (1/7/12)

_wpaudio.enc['wpaudio-59c5abccdf972'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 1 (1/7/12) appeared first on Green Tea & Honey Radio.

Best of Green Tea & Honey 2011 (12/31/11)
2017-09-23 00:33:18 UTC
Best of Green Tea & Honey 2011 (12/31/11)

_wpaudio.enc['wpaudio-59c5abcce1bee'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0033\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Best of Green Tea & Honey 2011 (12/31/11) appeared first on Green Tea & Honey Radio.

Essential Fats and Depression (12/24/11)
2017-09-23 00:33:18 UTC
Essential Fats and Depression (12/24/11)

_wpaudio.enc['wpaudio-59c5abcce3d0e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0032\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Essential Fats and Depression (12/24/11) appeared first on Green Tea & Honey Radio.

Persimmons, Please (12/17/11)
2017-09-23 00:33:18 UTC
Persimmons, Please (12/17/11)

_wpaudio.enc['wpaudio-59c5abcce5e16'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Persimmons, Please (12/17/11) appeared first on Green Tea & Honey Radio.

Fennelicious (12/10/11)
2017-09-23 00:33:18 UTC
Fennelicious (12/10/11)

_wpaudio.enc['wpaudio-59c5abcce7f71'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Fennelicious (12/10/11) appeared first on Green Tea & Honey Radio.

Have a Healthier Holiday! (12/3/11)
2017-09-23 00:33:18 UTC
Have a Healthier Holiday! (12/3/11)

_wpaudio.enc['wpaudio-59c5abccea05e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0030\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Have a Healthier Holiday! (12/3/11) appeared first on Green Tea & Honey Radio.

Decreasing Anxiety Naturally (11/26/11)
2017-09-23 00:33:18 UTC
Decreasing Anxiety Naturally (11/26/11)

_wpaudio.enc['wpaudio-59c5abccec13b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Decreasing Anxiety Naturally (11/26/11) appeared first on Green Tea & Honey Radio.

A Primer on Pears (11/19/11)
2017-09-23 00:33:18 UTC
A Primer on Pears (11/19/11)

_wpaudio.enc['wpaudio-59c5abccef087'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Poached Pears with Cashew Date Cream

This recipe is EASY yet looks so beautiful on a plate!

  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 vanilla bean, cut in hlaf
  • 4 pears, cut in half, cored and peeled

Combine all ingredients, except pears in a medium-sized saucepan. Bring to a boil. Cut pears in half, peel and core, and place in a saucepan with juice. Reduce heat and simmer for 10-15 minutes or until tender (you can stick a pairing knife through the pear easily).  Remove pears, turn up the heat, and boil cooking liquid until it is reduced by half and thick and syrupy. Watch it well so that it doesn’t turn to gloopy caramel…you want it to be thick but still runny.  Serve pears on a plate with warm sauce drizzled overtop and a dollop of cashew cream (recipe below).

Cashew Date Cream

  • 1 cup raw, unsalted cashews
  • 1/2 to 1 cup water (use soak water from dates)
  • 1/3 cup raw dates, soaked in water for at least 30 minutes
  • 1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, dates, and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

 

The post A Primer on Pears (11/19/11) appeared first on Green Tea & Honey Radio.

All about tea with special guest Dr. Melina (11/12/11)
2017-09-23 00:33:18 UTC
All about tea with special guest Dr. Melina (11/12/11)

_wpaudio.enc['wpaudio-59c5abccf27a6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post All about tea with special guest Dr. Melina (11/12/11) appeared first on Green Tea & Honey Radio.

Is Sugar really THAT Bad? (11/5/11)
2017-09-23 00:33:18 UTC
Is Sugar really THAT Bad? (11/5/11)

_wpaudio.enc['wpaudio-59c5abcd006a7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0030\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Is Sugar really THAT Bad? (11/5/11) appeared first on Green Tea & Honey Radio.

Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11)
2017-09-23 00:33:18 UTC
Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11)

_wpaudio.enc['wpaudio-59c5abcd0282e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11) appeared first on Green Tea & Honey Radio.

Happy Hormones (10/22/11)
2017-09-23 00:33:18 UTC
Happy Hormones (10/22/11)

_wpaudio.enc['wpaudio-59c5abcd068ce'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Fresh Napa Cabbage Salad Rolls

These are a healthy version of spring rolls, filled with healthy Napa cabbage. You could substitute the tempeh with roasted salmon.

  • 2.5 cups shredded or finely sliced Napa cabbage
  • 1.5 cups red bell pepper finely sliced
  • 2 Tablespoon toasted sesame seeds
  • 2 teaspoons toasted sesame oil
  • 1 lime, juiced
  • 2 carrots, grated or julienned
  • 1 cup cilantro, minced
  • 3 teaspoon fresh ginger, finely minced
  • 15 spring roll (rice paper) wrappers
  • 2 avocado, thinly sliced
  • 1 salmon fillet, roasted, cut into pieces

Mix all ingredients except spring roll wrappers, avocado and tempeh into a large bowl and toss well. Pour warm water into a large deep plate or pan and put one spring roll wrapper into it for about 30 seconds, making sure it’s completely submerged. Pull it out gently letting excess water drip off, lay on a flat surface and add the salad, a slice of avocado, and salmon onto the middle of the wrapper. Try not to overfill as it will tear the roll. Fold in both sides and roll up like a burrito, the dampness will seal the wrapper shut. Place on a dry serving plate and cover with a damp paper towel. Continue until all of your ingredients have been used. Serve with peanut dipping sauce.

Peanut Dipping Sauce

Recipe adapted from foodnetwork.com

  • ½ cup natural peanut butter
  • 3 tablespoons low-sodium tamari
  • 1 ½ tablespoons brown rice syrup
  • 1 ½ tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • ½ teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Dark Chocolate Mousse

Note: depending on the size of your avocados, you may need more (or less) chocolate and sweetener. Add the lesser amounts first, taste, and add more if needed.
2 large ripe Avocados

  • ¼-1/2 cup Raw Cocoa Powder
  • ¼ – ½ cup brown rice syrup or coconut nectar
  • 1 Tablespoon Vanilla extract

Puree all ingredients in a food processor until smooth. Pour into pie crust and chill until ready to serve.

Flaxseed Crunch

  • 1 cup almonds or walnuts, toasted and chopped
  • 1/2 cup flaxseed, ground in coffee grinder
  • 1 teaspoon cinnamon

Combine all ingredients in a bowl. Store in airtight container in the refrigerator.

The post Happy Hormones (10/22/11) appeared first on Green Tea & Honey Radio.

Pickin’ Peppers (10/15/11)
2017-09-23 00:33:18 UTC
Pickin’ Peppers (10/15/11)

_wpaudio.enc['wpaudio-59c5abcd0c364'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0031\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Quinoa Stuffed Red Bell Peppers

You could serve these with yummy tomato sauce to go over top and/or sprinkled with a little cheese.

  • 1 Tablespoon olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 cups cooked quinoa
  • One 15-oz can white beans (like Great Northern), drained
  • 1/2 cup chopped fresh basil
  • Sea salt and pepper to taste
  • 4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat and add onion and garlic, and cook for 3 minutes. Add quinoa and beans and cook until heated through, about 5 minutes. Remove from heat. Stir in fresh basil and season to taste with salt and pepper.

Fill each bell pepper half with heaping amount of quinoa mixture, and place in baking dish. Cover with a layer of parchment and then foil, and bake 30 minutes, them remove cover and continue to bake for 10 minutes or until tops of stuffed peppers are browned. Let stand 5 minutes before eating and enjoy!

The post Pickin’ Peppers (10/15/11) appeared first on Green Tea & Honey Radio.

Delicious Dry-Farmed Tomatoes! (10/8/11)
2017-09-23 00:33:18 UTC
Delicious Dry-Farmed Tomatoes! (10/8/11)

_wpaudio.enc['wpaudio-59c5abcd0f528'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0030\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Delicious Dry-Farmed Tomatoes! (10/8/11) appeared first on Green Tea & Honey Radio.

Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11)
2017-09-23 00:33:18 UTC
Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11)

_wpaudio.enc['wpaudio-59c5abcd11661'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0030\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11) appeared first on Green Tea & Honey Radio.

Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11)
2017-09-23 00:33:18 UTC
Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11)

_wpaudio.enc['wpaudio-59c5abcd137ca'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0032\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11) appeared first on Green Tea & Honey Radio.

Vampires Beware! (Garlic) (9/17/2011)
2017-09-23 00:33:18 UTC
Vampires Beware! (Garlic) (9/17/2011)

_wpaudio.enc['wpaudio-59c5abcd1671f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0031\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Garlicky Hempseed Chipotle Ranch Dressing

  • 1 cup hempseeds
  • 1 cup water
  • 3-4 cloves garlic, chopped
  • 1/4 cup lime juice (you could also use lemon)
  • 2 Tablespoons apple cider vinegar
  • 1 whole chipotle pepper, canned in adobo
  • 1/4 cup fresh cilantro (you could also use parsley)
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste

Place the hempseeds, water, and garlic into a high-powered blender and blend until hempseeds are smooth and creamy. Add remaining ingredients and blend the mixture well. The dressing can be made spicier by adding more chipotles or less spicy by removing their seeds. Add salt and pepper to taste, and serve.

Note: You are likely to have leftover dressing which, believe me, is a very good thing! It will thicken up, so you might need to thin it with water before using.

This DELISH recipe is featured in our 28-day Cleanse Organic Program. Find out more about it here: www.cleanseorganic.com.

 

 

The post Vampires Beware! (Garlic) (9/17/2011) appeared first on Green Tea & Honey Radio.

Me So Corny (9/10/11)
2017-09-23 00:33:18 UTC
Me So Corny (9/10/11)

_wpaudio.enc['wpaudio-59c5abcd1a69b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0031\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Grilled Corn with Red Pepper Butter

First, completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking.

Preheat a grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Drizzle with some olive oil, salt and pepper. Close husks.

Wrap each ear of corn tightly in parchment first, then aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Serve with the following yumminess:

  • 4 oz. (1/2 cup) Earth Balance (non-hydrogenated margarine) or unsalted butter, softened
  • 1/2 cup jarred roasted red peppers, drained well and finely chopped
  • 1 large shallot, minced (1/4 cup)
  • 1-1/2 Tbs. sherry vinegar
  • 1 Tbs. chopped fresh thyme

Mix all ingredients together and serve slathered (isn’t slathered a great word?) on grilled roasted corn.

The post Me So Corny (9/10/11) appeared first on Green Tea & Honey Radio.

Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11)
2017-09-23 00:33:18 UTC
Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11)

_wpaudio.enc['wpaudio-59c5abcd1d80a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0030\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11) appeared first on Green Tea & Honey Radio.

Herbs For Stress (8/27/11)
2017-09-23 00:33:18 UTC
Herbs For Stress (8/27/11)

_wpaudio.enc['wpaudio-59c5abcd20100'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0032\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Spiced Licorice Root Tea

  • 8 cups water
  • 2 cinnamon sticks
  • 5 cardamom pods
  • 2 Tablespoons licorice root
  • 1 vanilla bean, split open with a knife
  • the zest of 1 small orange

Bring water to a rolling boil in a large pot, Add all spices and continue to boil for another 6-8 minutes. Remove from heat, allow to steep for another 3-5 minutes, then strain and enjoy.  This makes a large pot of tea that can be enjoyed hot or put in a pitcher and enjoyed cold.

The post Herbs For Stress (8/27/11) appeared first on Green Tea & Honey Radio.

Awash with Summer Squash (8/20/11)
2017-09-23 00:33:18 UTC
Awash with Summer Squash (8/20/11)

_wpaudio.enc['wpaudio-59c5abcd236fd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0032\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Sautéed Zucchini & Corn with Fresh Cilantro

Add 1 cup of pinto beans to this dish for a delicious vegetarian main dish or use it as a side dish served with a light, white fish.

  • 2 medium-large zucchini, unpeeled and diced
  • Sea salt and freshly ground black pepper
  • 1 Tablespoon olive oil
  • 4 ears sweet corn, kernels shaved off
  • 1 cup fresh cilantro, minced
  • 1 teaspoon lime juice

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat olive oil in a skillet over medium heat and add the corn kernels and cook, stirring frequently, until they are tender, about 5 minutes.

Drain any excess water off the zucchini and add to the skillet along with the cilantro. Sauté until the zucchini is just tender, about 3 minutes.

Remove from the heat, sprinkle with lime juice and season to taste with salt and pepper and serve.

The post Awash with Summer Squash (8/20/11) appeared first on Green Tea & Honey Radio.

Get Your Qi On! with Lee Holden (8/13/11)
2017-09-23 00:33:18 UTC
Get Your Qi On! with Lee Holden (8/13/11)

_wpaudio.enc['wpaudio-59c5abcd26814'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0031\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Get Your Qi On! with Lee Holden (8/13/11) appeared first on Green Tea & Honey Radio.

Blueberry Bliss (8/6/11)
2017-09-23 00:33:18 UTC
Blueberry Bliss (8/6/11)

_wpaudio.enc['wpaudio-59c5abcd29246'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0030\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Blueberry & Chocolate ‘Pudding’

This is wonderful on its own or try it as a pie filling.  

  • 1 cup raw cashews, soaked at least 30 minutes
  • 1 cup raw macadamia nuts, soaked at least 30 minutes
  • 2 cups fresh blueberries
  • 2 Tablespoons cocoa powder
  • 1-2 Tablespoons liquid sweetener of choice
  • 1 teaspoon lemon juice, or to taste

Drain nuts and blend them with remaining ingredients in a blender or food processor, until creamy.  Stop to scrape the sides as needed and add water if necessary.

 

The post Blueberry Bliss (8/6/11) appeared first on Green Tea & Honey Radio.

Nice Melons (7/30/11)
2017-09-23 00:33:18 UTC
Nice Melons (7/30/11)

_wpaudio.enc['wpaudio-59c5abcd2ca9b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0033\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Watermelon Gazpacho

Serves 4-6

  • 6 cups finely-diced seedless watermelon (about a 4 lb melon)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1 jalepeno pepper, cored, seeded, and finely diced
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons minced shallot
  • 2 Tablespoons rice-wine vinegar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons extra-virgin olive oil
  • sea salt to taste

Puree 5 cups watermelon in blender or food processor until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and all remaining ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour.  Season to taste with more salt and lime juice if needed, garnish with mint leaves and serve.

The post Nice Melons (7/30/11) appeared first on Green Tea & Honey Radio.

Don’t Forget the Fat! (7/23/11)
2017-09-23 00:33:18 UTC
Don’t Forget the Fat! (7/23/11)

with guest Stuart Tomc
National Educator for Nordic Naturals

_wpaudio.enc['wpaudio-59c5abcd3134b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0032\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

‘Positive’ Pizza with Flaxseed Crust and Spinach Pesto

  • 1 Tablespoon honey or other liquid sweetener
  • 2 ¼ teaspoons or 1 package active dry yeast
  • 1 3/4 cups whole-wheat flour (plus more for kneading)
  • 1/2 cup ground flaxseed
  • 1 teaspoon salt

In a small bowl, mix honey with 1 cup warm water. Sprinkle yeast on top. Let sit 10 minutes until foamy. In large bowl, mix together flour, ground flaxseed and salt. Add yeast mixture and mix until all flour is incorporated.  Knead for approximately five minutes. Cover and let dough rest and rise 20-30 minutes. Shape dough by rolling or using your hands and place it on a pizza stone or pan. Bake in 350 degree oven for 5-10 minutes.

Meanwhile, prepare the pesto:

  • 2 cups spinach leaves
  • 1 cup basil leaves
  • 1/2 cup hempseeds
  • 3 garlic cloves, peeled
  • 1/4 teaspoon sea salt and a pinch of pepper
  • 2-3 Tablespoons olive oil

Place all ingredients but olive oil into a food processor and combine well, scraping the sides as needed. With the motor running, drizzle in the oil through top tube one tablespoon at a time until everything is smooth but not oily. Spread desired amount on pizza crust and top with your choice of ingredients.  Bake for another 10-15 minutes or until crust is brown on the bottom and toppings are cooked.

Win a year of Fish Oil
IT’s EASY! Here’s how:

1. Listen to the ‘Don’t Forget the Fat!’ podcast on this page.

2. Go to www.omega3test.com and enter promotion code ‘nordic’ to save $100 off your omega 3 blood test. It will cost you $99 (instead of $199) when you send your sample in. It’s a finger prick test you do at home and send in.

3. Take the test when it arrives and send in your sample.

4. Post your results on our FB page.

5. The highest score by 8/31/11 gets a year of FREE Nordic Naturals fish oil – a $300-400 value!

The post Don’t Forget the Fat! (7/23/11) appeared first on Green Tea & Honey Radio.

Lettuce Entertain You! (7/16/11)
2017-09-23 00:33:18 UTC
Lettuce Entertain You! (7/16/11)

_wpaudio.enc['wpaudio-59c5abcd3667f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0031\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Grilled Romaine Lettuce

  • 2 tablespoons olive oil
  • 1 head romaine lettuce, washed and sliced in half
  • Salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar

Prepare the grill (medium-high heat). Drizzle 1 tablespoon of oil over the romaine, then sprinkle with salt and pepper. Grill the lettuce halves until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar and serve.

 

The post Lettuce Entertain You! (7/16/11) appeared first on Green Tea & Honey Radio.

Hot Fun in the Summer! (7/9/11)
2017-09-23 00:33:18 UTC
Hot Fun in the Summer! (7/9/11)

_wpaudio.enc['wpaudio-59c5abcd3a456'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0030\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Raw Corn Chowder

  • 2 1/2 cups almond milk
  • 5 ears corn, corn cut off cob
  • 1 avocado
  • 1/2 teaspoon sea salt
  • 1/2 lemon, juiced
  • chives, chopped for garnish

Reserve about 1 ear of cut off corn kernels. Blend remaining ingredients in a high speed blender until smooth and creamy. Remove to a serving bowl, stir in reserved corn and serve garnished with chives.

Kale Smoothies

Coconut water is packed with electrolytes and kale is loaded with antioxidants making this smoothie a perfect summer pick me up!

  • 1 1/2 cups coconut water
  • 2 lacinato or dinosaur kale leaves, stems removed and chopped roughly
  • 1 frozen banana
  • 1/2 cup fruit of choice, fresh or frozen

Scoop protein powder (if desired)
Blend all ingredients together in a blender until smooth and creamy.

Strawberry/ Chocolate Ice Cream

  • 1 frozen banana, chopped
  • 1/2 cup sliced strawberries
  • 1 Tablespoon cashew butter
  • 1/2 Tablespoon agave nectar or stevia
  • 1 tablespoon cocoa powder
  • 1 dash sea salt
  • 1 teaspoon vanilla

Process all ingredients in food processor until combined into a smooth consistency. Allow to set in freezer until firm.

The post Hot Fun in the Summer! (7/9/11) appeared first on Green Tea & Honey Radio.

Healthy BBQ (7/2/11)
2017-09-23 00:33:18 UTC
Healthy BBQ (7/2/11)

_wpaudio.enc['wpaudio-59c5abcd3e168'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0030\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Healthy BBQ (7/2/11) appeared first on Green Tea & Honey Radio.

Get Stoned with Stone Fruit (6/25/11)
2017-09-23 00:33:18 UTC
Get Stoned with Stone Fruit (6/25/11)

_wpaudio.enc['wpaudio-59c5abcd4028e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0032\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Get Stoned with Stone Fruit (6/25/11) appeared first on Green Tea & Honey Radio.

What’s Up Doc? (6/18/11)
2017-09-23 00:33:18 UTC
What’s Up Doc? (6/18/11)

_wpaudio.enc['wpaudio-59c5abcd42e27'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0031\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Carrot Coconut Soup

  • 6 cups carrots, peeled and cut into large chunks
  • 2 Tablespoons olive oil
  • 4 cups vegetable stock
  • 2 chipotle peppers, canned in adobo, chopped
  • salt and pepper to taste
  • 1 15-oz can coconut milk

Preheat an oven to 425F. Line a large baking sheet with parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes.

Place the carrots, stock, chipotles and a sprinkle of salt and pepper into a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.

Remove the soup from the heat and transfer to a food processor or blender and puree, in batches, until the soup is completely smooth. Place soup back in pot, and over medium heat add coconut milk and heat until a gentle boil. Serve.

The post What’s Up Doc? (6/18/11) appeared first on Green Tea & Honey Radio.

Hot Topic: Decreasing Inflammation Naturally (6/11/11)
2017-09-23 00:33:18 UTC
Hot Topic: Decreasing Inflammation Naturally (6/11/11)

_wpaudio.enc['wpaudio-59c5abcd4737b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0031\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Green Vegetable Curry over Yellow Rice
Serves 6

Preparation Time: 25 minutes
Cooking Time: 20 minutes

  • 1 jalepeno pepper, seeds and ribs removed, sliced
  • 3 cloves garlic, crushed
  • 1 2-inch slice fresh ginger, chopped
  • 1 teaspoon lemon zest
  • 1 15-oz can coconut milk
  • Juice from one lemon (get its zest off first)
  • 1 bunch cilantro, chopped (chop entire bunch, stems and all!)
  • 1 teaspoon sea salt
  • 2 large carrots, sliced
  • 2 sweet potatoes, peeled and cubed
  • 2 bunches spinach, washed and sliced
  • 1 lb shiitake mushrooms, sliced

In a food processor, puree pepper, garlic, ginger and lemon zest until chopped into fine pieces. Add coconut milk, lemon juice, cilantro and salt and blend well.

Gather vegetables and slice carrots, cube sweet potatoes. In a large skillet, combine sweet potatoes and carrots with coconut milk mixture. Bring to a boil, reduce heat to a medium simmer and cook until potatoes are fairly softened, about 15 minutes. Add spinach and sliced shiitakes and cook 5 minutes more, or until all vegetables are tender. Serve over yellow rice.

Yellow Rice

Nutrition All-Star: Turmeric is a powerful anti-inflammatory spice. I like to add it to my grains while cooking. It produces a beautiful yellow color and provides extra nutritional benefit.

  • 3 cups water
  • 2 teaspoons ground turmeric
  • 1 1/2 cups brown basmati rice

In medium saucepan, bring water and turmeric to a boil. Stir in rice, return to a boil. Reduce heat and cook until rice is done, about 35-40 minutes.

Tart Cherry Juice Cocktail

  • 8 oz tart cherry juice
  • 20 drops kava tincture

Mix together and enjoy!

The post Hot Topic: Decreasing Inflammation Naturally (6/11/11) appeared first on Green Tea & Honey Radio.

Oh, Cherry (First broadcast 7/10/10)
2017-09-23 00:33:19 UTC
Oh, Cherry (First broadcast 7/10/10)

_wpaudio.enc['wpaudio-59c5abcd4bd0a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0031\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Millet Coconut Pudding with Cherries

1 c Whole millet, rinsed
2 c Water

Soak the millet in water overnight. Drain.

1 15-oz can coconut milk
1 cup unsweetened almond milk
1 cup chopped almonds, plus more for garnish
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
Agave to taste
Fresh or dried tart cherries
Coconut to garnish

Bring milks, soaked millet and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 20 to 30 minutes, or until millet is tender, stirring frequently.
Stir in raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened. Season to taste with agave nectar and add more milk if necessary for desired consistency. Serve warm, garnished with coconut and chopped almonds, if desired.

The post Oh, Cherry (First broadcast 7/10/10) appeared first on Green Tea & Honey Radio.

Three Cheers for Beer (5/28/11)
2017-09-23 00:33:19 UTC
Three Cheers for Beer (5/28/11)

_wpaudio.enc['wpaudio-59c5abcd4f116'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0032\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Caramelized Onion & Beer Sauce

  • 3 Tablespoons olive oil
  • 8 large yellow onions
  • 1 teaspoon salt
  • 1 12 oz beer (dark stout)
  • 2 sprigs fresh thyme
  • 2 Tablespoons Dijon mustard

Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 30 minutes or until browned, stirring occasionally. Stir in beer, 1/2 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with salt and pepper and cook 5 minutes more until all heated through.

The post Three Cheers for Beer (5/28/11) appeared first on Green Tea & Honey Radio.

Strawberry Fields Forever (6/5/10)
2017-09-23 00:33:19 UTC
Strawberry Fields Forever (6/5/10)

_wpaudio.enc['wpaudio-59c5abcd52376'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Strawberry and Arugula Salad

4 cups baby arugula
1 pint strawberries, sliced
8 fresh basil leaves, cut into chiffonade
2 Tablespoons balsamic vinegar
1 Tablespoon extra-virgin olive oil
sea salt and pepper to taste
1/2 cup chopped walnuts, toasted

In a large bowl, toss arugula, strawberries, and basil. Sprinkle vinegar and oil over the salad; sprinkle with salt and pepper, toss gently and serve garnished with toasted walnuts.

The post Strawberry Fields Forever (6/5/10) appeared first on Green Tea & Honey Radio.

Spring Cleanse! (5/14/11)
2017-09-23 00:33:19 UTC
Spring Cleanse! (5/14/11)

_wpaudio.enc['wpaudio-59c5abcd54c0e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0031\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Spring Cleanse! (5/14/11) appeared first on Green Tea & Honey Radio.

Okey Dokey Artichokey (5/7/11)
2017-09-23 00:33:19 UTC
Okey Dokey Artichokey (5/7/11)

_wpaudio.enc['wpaudio-59c5abcd56d3c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0030\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Okey Dokey Artichokey (5/7/11) appeared first on Green Tea & Honey Radio.

No Bones About It! (4/30/11)
2017-09-23 00:33:19 UTC
No Bones About It! (4/30/11)

_wpaudio.enc['wpaudio-59c5abcd58eee'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0033\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post No Bones About It! (4/30/11) appeared first on Green Tea & Honey Radio.

Onions, Leeks and Shallots, Oh My! (4/23/11)
2017-09-23 00:33:19 UTC
Onions, Leeks and Shallots, Oh My! (4/23/11)

_wpaudio.enc['wpaudio-59c5abcd5b81c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0032\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Recipe by Nancy Weimer

Pea Shoots with Shallots

  • 4 medium shallots, peeled and sliced lengthwise (1/2cup)
  • 1 container New Natives Pea Shoots (2 oz)
  • 1 tablespoon olive oil

1. In medium saucepan combine shallots and olive oil.
2. Over low heat cook shallots until soft about 10 minutes.
3. Add pea shoots, toss until wilted, 2-3minutes.
4. Serve immediately.

The post Onions, Leeks and Shallots, Oh My! (4/23/11) appeared first on Green Tea & Honey Radio.

Give Peas a Chance! (4/16/11)
2017-09-23 00:33:19 UTC
Give Peas a Chance! (4/16/11)

_wpaudio.enc['wpaudio-59c5abcd5f61c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0031\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Lemony Quinoa with Roasted Asparagus and Peas
Serves 4-6

  • 1 Tablespoon olive oil
  • 1 pound asparagus (1 bunch), woody ends trimmed and cut into 1 1/2-inch pieces
  • salt and pepper
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped shallot
  • 1 1/2 cups uncooked yellow quinoa, rinsed
  • 3 cups vegetable stock
  • 1 Tablespoon lemon zest (almost the whole lemon)
  • 3 Tablespoons lemon juice (get the zest off before you juice it)
  • salt and pepper
  • 1 cup fresh peas (about 1 lb English Peas you shell) or 1 cup frozen peas
  • 1/2 cup toasted cashews
  • 2 Tablespoons fresh chopped chives for garnish

Preheat oven to 400F. Place asparagus on a baking sheet, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and roast for 10 minutes, stirring occasionally. Set aside.

Meanwhile, heat other 2 teaspoons oil in a medium pot over medium heat. Add garlic and shallots and cook for 2 minutes. Add quinoa, stock, lemon juice, lemon zest and a generous sprinkle of salt and pepper. Cover, bring to a boil, reduce heat and simmer for 15 minutes. Remove lid and sprinkle peas on top of quinoa mixture, cover and continue cooking for 5 more minutes. Add roasted asparagus, stir gently to combine, then garnish with cashews and chives and serve.

The post Give Peas a Chance! (4/16/11) appeared first on Green Tea & Honey Radio.

Welcome Spring (Veggies!) (4/9/11)
2017-09-23 00:33:19 UTC
Welcome Spring (Veggies!) (4/9/11)

_wpaudio.enc['wpaudio-59c5abcd633ac'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Asparagus

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Preheat oven to 450 degrees F. Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. When you take them out, sprinkle with pepper.

The post Welcome Spring (Veggies!) (4/9/11) appeared first on Green Tea & Honey Radio.

A is for Amaranth (4/2/11)
2017-09-23 00:33:19 UTC
A is for Amaranth (4/2/11)

_wpaudio.enc['wpaudio-59c5abcd65fb0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Good Morning Amaranth

1 cup amaranth
2 cups water
1/2 cup apples, unpeeled, cored and diced
1/3 cup raisins or other dried fruit
1 teaspoon cinnamon
Sweetener to taste
Non-dairy milk, if desired

Rinse grain and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with non-dairy milk (to make it creamy) and sweeten to taste.

The post A is for Amaranth (4/2/11) appeared first on Green Tea & Honey Radio.

Healthy Kitchen Makeover (3/26/11)
2017-09-23 00:33:19 UTC
Healthy Kitchen Makeover (3/26/11)

_wpaudio.enc['wpaudio-59c5abcd69073'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Stocking Your Pantry Healthy Food List (PDF)

Healthy Kitchen Makeover Contest

You heard us talk about it on the ‘Healthy Kitchen Makeover’ Podcast…now, here are the details about our Healthy Kitchen Makeover Contest. Entering the contest is SIMPLE and the prizes are great! Just follow these instructions:

1. Take a Before photo of your pantry, refrigerator or freezer.

2. Clean out said location and organize it well!

3. Take an After photo.

4. Go to our Green Tea and Honey Facebook page and upload your images with a short post on what you transformed.

5. Every person who submits photos will be entered to win gourmet teas and other goodies from Teatulia.

We will choose three winners for prizes, but really, everybody wins since this is a great motivation to finally organize your kitchen. The deadline to enter is April 29th. Good luck and Happy Spring Cleaning!!

The post Healthy Kitchen Makeover (3/26/11) appeared first on Green Tea & Honey Radio.

It’s Alive! (3/19/11)
2017-09-23 00:33:19 UTC
It’s Alive! (3/19/11)

_wpaudio.enc['wpaudio-59c5abcd6ce6c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Homemade Kim Chi
Makes 1 quart

Kimchi (kim-chee) is loaded with vitamins and when cabbage ferments, it produces lactobacilli, a good bacteria that helps promote immunity. While you can purchase it in stores, it is easy and more economical to make your own, plus it is delicious!

  • 1 large or 2 medium heads napa cabbage, washed
  • 1-2 Tablespoons course sea salt
  • 3 cloves garlic, peeled and roughly chopped
  • 2 Tablespoons chopped fresh ginger
  • 1/2 red onion, sliced
  • 1 red chili pepper (you may remove seeds if you want it to be less spicy)
  • 1 Tablespoon tamari
  • 1 Tablespoon rice vinegar

Cut the cabbage in half and remove the core. Slice it into 1 inch slices and place in a large bowl. Sprinkle cabbage with 3 Tablespoons salt and use a plate or other weight to weigh the cabbage down for at least 2 hours. Rinse the salt off of the cabbage, being sure to squeeze out excess moisture.

In a food processor, blend garlic, ginger, onion, chili, tamari and vinegar into a paste. Thoroughly mix the cabbage with the garlic paste and place into a clean quart size jar. Pack it tightly into the jar, filling all the way to the top, pressing down until brine rises. Cover jar tightly.

Allow kimchi to ferment at room temperature for 48 hours. Place kimchi in refrigerator where it will continue to slowly ferment and the taste will intensify. Kimchi will last at least a month in your refrigerator.

The post It’s Alive! (3/19/11) appeared first on Green Tea & Honey Radio.

Fats & Your Heart (3/12/11)
2017-09-23 00:33:19 UTC
Fats & Your Heart (3/12/11)

_wpaudio.enc['wpaudio-59c5abcd70cd7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Coconut Carrots & Beets

Simple yet comforting!

  • 2 Tablespoons unrefined coconut oil
  • 1 cup grated carrots
  • 1/2 cup grated beets
  • 1 teaspoon dried coconut
  • 1/2 teaspoon cumin seed
  • Sea salt to taste

Heat oil in a skillet and sauté carrots, beets, coconut and cumin seed together until just heated through. Add salt and serve.

The post Fats & Your Heart (3/12/11) appeared first on Green Tea & Honey Radio.

Choppin’ Broccoli (3/5/11)
2017-09-23 00:33:19 UTC
Choppin’ Broccoli (3/5/11)

_wpaudio.enc['wpaudio-59c5abcd74c1c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0030\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Broccoli Pasta

Serves 4-6
Preparation Time: 10 minutes
Cooking time: 25 minutes

Equipment needed: Baking tray, large Saucepan, large pot for pasta

Nutrition All Star: This pasta dish is loaded with broccoli and gets most of its fat from olives, which contain healthy monounsaturated fats. Broccoli is packed with nutrients, like vitamin C, folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fiber. Plus, roasting it gives it a really yummy flavor and texture…crispy and a little salty, like broccoli chips!

  • 12 oz brown rice or whole-grain pasta, rotini or penne
  • 1 pound baby broccoli or regular broccoli
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • pinch red pepper flakes
  • 1 cup kalamata olives, cut in half
  • 5 sun dried tomatoes**, sliced
  • 1/2 cup fresh minced parsley
  • 2 Tablespoons fresh minced sage (you really want to use fresh sage here and you should have some from the Soup recipe. If not, just omit it, as dried sage will change the taste too much)
  • Salt and pepper to taste

Preheat oven to 400F. Wash and cut broccoli and cut the peppers. Place on a baking sheet lined with parchment. Drizzle with olive oil and a little salt and pepper. Roast in preheated oven for 15 minutes, stirring occasionally or until broccoli is browned in some places. Also, bring a large pot of salted water to a boil. Cook pasta according to package directions and drain when done.

Meanwhile, mince garlic. Combine oil, garlic and red pepper flakes in a large saucepan. Add the olives, sun-dried tomatoes, parsley and sage. Cook over low heat until the rest of the pasta ingredients are ready. When pasta is cooked and broccoli is roasted, add all ingredients into the saucepan and cook until all heated through. Add salt and pepper and serve.

**You can use dried sun-dried tomatoes and re-hydrate them or buy the jar and use those.

The post Choppin’ Broccoli (3/5/11) appeared first on Green Tea & Honey Radio.

Let’s Talk About Stress (2/26/11)
2017-09-23 00:33:19 UTC
Let’s Talk About Stress (2/26/11)

_wpaudio.enc['wpaudio-59c5abcd79842'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Cashew Cheese Stuffed Collards

  • Cashew Cheese
  • 1 cup raw cashews, soaked overnight
  • 2 cloves garlic, minced
  • 1 Tablespoon tahini
  • 1 Tablespoon olive oil
  • 4 Tablespoons water
  • 1/4 cup lemon juice
  • 1/4-1/2 teaspoon sea salt (to taste)

In a food processor, purée cashews until well ground. Add remaining ingredients, and purée for 5 minutes, or until mixture is VERY smooth, stopping to scrape the sides as needed. Enjoy as it is or make it into ‘cheese’ by putting the mixture in cheesecloth and letting it sit out 24 hours (this step is optional but results in tanginess). Bake at 250F for 30 minutes or until firm and enjoy! Serve with blanched collard green leaves: stem a bunch of collards and cut in half. Bring a pot of salted water to a boil and blanch each leaf for about 1 minute to soften. Use the leaf as a wrapper to roll about 1 T of cashew cheese plus a dollop of sundried tomato pesto.

The post Let’s Talk About Stress (2/26/11) appeared first on Green Tea & Honey Radio.

Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)
2017-09-23 00:33:19 UTC
Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)

_wpaudio.enc['wpaudio-59c5abcd7d3cb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Root Vegetable Mash

Serves 6

  • 1 pound turnips, peeled, cut into 1/2-inch pieces
  • 1/2 pound rutabega, peeled, cut into 1/2-inch pieces
  • 1 large garlic clove, peeled
  • 1 bay leaf
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 3 tablespoons butter or earth balance margarine
  • 1 Tablespoon chopped fresh parsley

Cook turnips, rutebega, garlic and bay leaf in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain and discard bay leaf. Return vegetables to pot and stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter or margarine; mash until vegetables are almost smooth. Mix in parsley and season to taste with salt and pepper.

The post Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11) appeared first on Green Tea & Honey Radio.

Cinnamony Goodness (2/12/11)
2017-09-23 00:33:19 UTC
Cinnamony Goodness (2/12/11)

_wpaudio.enc['wpaudio-59c5abcd81270'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Black Bean Chili

Recipe adapted from Markbittman.com

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 tablespoons minced garlic
  • 1-28 oz can chopped tomaotes
  • 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
  • 2 tablespoons chili powder
  • 3 tablespoons molasses
  • Two 3-inch cinnamon sticks
  • 1 pound dried black beans, washed, picked over, and soaked overnight
  • Salt and freshly ground black pepper

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomatoes, espresso, chili powder, molasses, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more salt or pepper and remove cinnamon sticks and enjoy!

The post Cinnamony Goodness (2/12/11) appeared first on Green Tea & Honey Radio.

Garbanzos Galore (2/5/11)
2017-09-23 00:33:19 UTC
Garbanzos Galore (2/5/11)

_wpaudio.enc['wpaudio-59c5abcd856d6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0030\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted BBQ Chickpeas

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 2 Tablespoons olive oil
  • smoked paprika, chili powder and smoked sea salt to taste

Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them well. In a bowl, toss chickpeas with olive oil, and season to taste with spices.
Spread on a baking sheet, and bake for 20-30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Dill Hummus

Makes about 1 cup
This high protein spread is simple to make and great to have on hand to keep you full.

  • 1 15-oz. can chickpeas, drained (save bean water)
  • 2 crushed garlic cloves
  • 1/4 cup lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 teaspoon dried dill
  • salt to taste

Puree all the ingredients in a food processor or blender until creamy. Add additional oil (or use bean water to cut fat content) if necessary for desired consistency. Taste and add salt and more dill if desired.

The post Garbanzos Galore (2/5/11) appeared first on Green Tea & Honey Radio.

The Joy Of Exercise with Joy Smith (1/29/11)
2017-09-23 00:33:19 UTC
The Joy Of Exercise with Joy Smith (1/29/11)

_wpaudio.enc['wpaudio-59c5abcd88cd3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post The Joy Of Exercise with Joy Smith (1/29/11) appeared first on Green Tea & Honey Radio.

Diet and Depression
2017-09-23 00:33:19 UTC
Diet and Depression

_wpaudio.enc['wpaudio-59c5abcd8ae9a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Diet and Depression appeared first on Green Tea & Honey Radio.

Oh My Gourd (1/22/11)
2017-09-23 00:33:19 UTC
Oh My Gourd (1/22/11)

_wpaudio.enc['wpaudio-59c5abcd8e707'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Kabocha Squash Bowl Filled With Sauteed Vegetables and Cashews

Serves 6-8

I love winter squash—the sweetness and earthiness of the Kabocha is a wonderful contrast to the spicy/salty Asian vegetables that are inside.

1 Kabocha squash (a BIG one–4 1/2 to 5 lb.)
2 Tablespoons olive oil
sea salt and pepper to taste
1 red onions, thinly sliced
3 cloves garlic, minced
2 Tablespoons fresh minced ginger
2 carrots, julienned
1 red bell pepper, sliced
1/2 lb shiitake or portabella mushrooms
1 cup snow peas (about 1/2 lb), julienned
1/2 cup vegetable broth
2 Tablespoons cooking sherry or mirin (Chinese rice wine)
2 Tablespoons tamari
1/4 teaspoon cayenne
1 cup raw or tamari roasted cashews

Preheat oven to 375°. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Rub interior of squash with olive oil and sprinkle with salt and pepper. Set lid back on squash and place in a baking pan. Bake for 40-50 minutes or until you can pierce the squash with a knife. The squash will continue to cook when you take it out, plus you want it to stand up nicely for display, so don’t overcook it. Set aside.

Meanwhile, heat oil in a large skillet. Add onions, garlic, ginger, carrots and peppers and sauté for 5 minutes, stirring frequently or until onions are clear. Add mushrooms and a sprinkle of salt and pepper and sauté 3 minutes, or until mushrooms are cooked. Add snow peas, vegetable broth, mirin, tamari and cayenne and simmer for 3-5 minutes. Sprinkle in cashews.

Spoon vegetable and cashew mixture into cooked Kabocha. To serve, use a sharp knife to cut thorough the squash in wedges (almost like a pie) and serve each squash wedge mounded with vegetables.

Make it the Main Dish: Add 2 8-oz packages of Turtle Island Sesame Ginger Tempeh Strips when you add the mushrooms.

The post Oh My Gourd (1/22/11) appeared first on Green Tea & Honey Radio.

Yo-Yo No ‘Mo (1/15/11)
2017-09-23 00:33:19 UTC
Yo-Yo No ‘Mo (1/15/11)

_wpaudio.enc['wpaudio-59c5abcd9204c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0031\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

special guest- Jennifer Barley, The KickStart Coach

The post Yo-Yo No ‘Mo (1/15/11) appeared first on Green Tea & Honey Radio.

Persimmons, Please (1/8/11)
2017-09-23 00:33:19 UTC
Persimmons, Please (1/8/11)

_wpaudio.enc['wpaudio-59c5abcd9444f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

special guest- Mark Mulcahy, Produce Expert and Host of An Organic Conversation

The post Persimmons, Please (1/8/11) appeared first on Green Tea & Honey Radio.

Best of 2010 (1/1/11)
2017-09-23 00:33:19 UTC
Best of 2010 (1/1/11)

_wpaudio.enc['wpaudio-59c5abcd966d0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Best of 2010 (1/1/11) appeared first on Green Tea & Honey Radio.

Chestnuts Roasting (12/25/10)
2017-09-23 00:33:19 UTC
Chestnuts Roasting (12/25/10)

_wpaudio.enc['wpaudio-59c5abcd98dbf'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0032\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted or Boiled Chestnuts

First, to facilitate removal of the shell, you’ll need to use a sharp pointed knife to slice a large X along the flat side before roasting.

Roasted: Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. It is easiest to peel them while still warm. Serve hot.

Boiling: Simmer for 15 to 25 minutes, then peel and use. This boiling method is best when you will be mashing the chestnuts or making into puree.

The post Chestnuts Roasting (12/25/10) appeared first on Green Tea & Honey Radio.

Ginger Cheer (12/18/10)
2017-09-23 00:33:19 UTC
Ginger Cheer (12/18/10)

_wpaudio.enc['wpaudio-59c5abcd9c09a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0038\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Ginger Tea

This is perfect when you start to feel congestion coming on or as a way to warm yourself on a chilly evening.

4 cups water
2-inch piece of fresh ginger root
sweetener like honey or brown rice syrup
lemon slice

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

Old Fashioned Gingerbread

1 cup dark molasses
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup butter or Earth Balance margarine
1 cup Wholesome Sweeteners Sucanat
1 large egg (or for a vegan version, substitute 3/4 cup soy or rice milk mixed with 1/2 cup ground flaxseed for the egg—this works beautifully in this recipe)
1/2 teaspoon sea salt
2 teaspoons cinnamon
3 tablespoons freshly minced ginger
1 teaspoon ground ginger
1 teaspoon ground cloves
2 1/2 cups whole wheat flour
zest of one orange
1 tablespoon baking powder

Preheat oven to 375°. In a large bowl, stir together molasses and boiling water; add baking soda and let cool till lukewarm. In a separate bowl, Cream butter and sugar; and add egg. Sift in all remaining ingredients to butter mixture. Add molasses mixture and sir well; batter will be thin. Place batter in lined muffin tins. Bake for 20 minutes then reduce heat to 300° and bake for an additional 20 minutes or until cake tests done.

The post Ginger Cheer (12/18/10) appeared first on Green Tea & Honey Radio.

Mighty Magical Mushrooms (12/11/10)
2017-09-23 00:33:19 UTC
Mighty Magical Mushrooms (12/11/10)

_wpaudio.enc['wpaudio-59c5abcd9fe78'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Tempeh and Mushroom Bourgignon

Serves 4
Adapted from Vegetarian Times Magazine

2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 medium onion, chopped
1 large carrot, peeled and diced
4 cloves garlic, peeled and chopped
3 Tablespoons olive oil, divided
1 teaspoon herbes de Provence
1 bay leaf
1 Tablespoon balsamic vinegar
2 Tablespoons tomato paste
8 ounces cremini and/or Portobello mushrooms, thinly sliced (about 4 cups)
chopped parsley, for garnish

Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate at least 1 hour. Strain vegetables and tempeh well, and reserve wine.

Heat remaining oil in Dutch oven or soup pot over medium-high heat. Add marinated tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping any brown bits up from the bottom. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.

Add mushrooms and 3/4 cup water, and simmer 10 more minutes, or until mushrooms are tender. Remove bay leaf. Season to taste with salt and pepper. Serve over rice or noodles garnished with parsley.

The post Mighty Magical Mushrooms (12/11/10) appeared first on Green Tea & Honey Radio.

One Potato Sweet Potato (12/4/10)
2017-09-23 00:33:19 UTC
One Potato Sweet Potato (12/4/10)

_wpaudio.enc['wpaudio-59c5abcda30de'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0030\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post One Potato Sweet Potato (12/4/10) appeared first on Green Tea & Honey Radio.

Project DELISH: Holidaze (11/27/10)
2017-09-23 00:33:19 UTC
Project DELISH: Holidaze (11/27/10)

_wpaudio.enc['wpaudio-59c5abcda52f9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Project DELISH: Holidaze (11/27/10) appeared first on Green Tea & Honey Radio.

Crazy for Cranberries (11/20/10)
2017-09-23 00:33:19 UTC
Crazy for Cranberries (11/20/10)

_wpaudio.enc['wpaudio-59c5abcda7b1c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Cranberry Pear Compote

Serves 4

Move over cranberry sauce!  Try this different version of the old classic….it is delicious!

1/2 cup orange juice

2 Tablespoons orange zest

1/4 cup maple syrup

4 fresh pears, peeled, cored and chopped

1 cup fresh cranberries

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

In a saucepan, combine orange juice, zest and maple syrup.  Bring to a boil. Stir in pears, cranberries and spices and bring to a boil again. Cover with a lid, reduce heat, and simmer about 5 minutes, until you hear the cranberries pop. Serve hot or chilled.

The post Crazy for Cranberries (11/20/10) appeared first on Green Tea & Honey Radio.

High on Hemp (11/13/10)
2017-09-23 00:33:19 UTC
High on Hemp (11/13/10)

_wpaudio.enc['wpaudio-59c5abcdaa68a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post High on Hemp (11/13/10) appeared first on Green Tea & Honey Radio.

The Great Pumpkin (10/30/10)
2017-09-23 00:33:19 UTC
The Great Pumpkin (10/30/10)

_wpaudio.enc['wpaudio-59c5abcdad06f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0033\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Pumpkin Cranberry Bread

Makes 1 loaf

This delicious bread will make your out of town guests very happy!

1 1/2 cups whole-wheat pastry flour
2/3 cup sucanat or unrefined cane sugar
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin purée
Juice and zest of 1 orange
1/4 cup filtered water
3 Tablespoons coconut oil, melted
1 cup fresh cranberries
1/2 cup walnut pieces

Preheat oven to 375 degrees.  Spray or brush a loaf pan with oil. In a
large bowl, mix together flour, sucanat, pumpkin pie spice, baking powder,
baking soda, and salt. In a small bowl, whisk together pumpkin purée,
orange juice and zest, water, and coconut oil.  Add it to the flour
mixture and mix gently.

Stir in cranberries and walnuts. Pour batter into prepared pan and bake
for 30 to 35 minutes or until a toothpick inserted in the center comes out
clean.

The post The Great Pumpkin (10/30/10) appeared first on Green Tea & Honey Radio.

Sweet! (10/23/10)
2017-09-23 00:33:19 UTC
Sweet! (10/23/10)

_wpaudio.enc['wpaudio-59c5abcdb07a0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

High Protein Breakfast Bars

Enjoy these healthy breakfast treats made with almonds, hempseeds, flaxseed and brown rice syrup.

Parchment paper
Oil for spraying or brushing
1 1/2 cups kamut flakes or thick rolled oats
1/2 cup dried tart cherries or cranberries
1/4 cup ground flaxseeds
1/3 cup almonds, roughly chopped
1/4 cup hempseeds
1/4 teaspoon salt
1/2 cup brown rice syrup, honey or agave nectar
1/4 cup almond butter
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Preheat oven to 325F. Line an 8x 8-inch baking dish with parchment paper and or grease with oil. In a large bowl, mix together kamut flakes, cherries, flax, almonds, hempseeds and salt. In a small saucepan over medium heat, mix brown rice syrup, almond butter, vanilla and orange zest and stir until almond butter is melted. Add to dry ingredients and stir to combine. Transfer to prepared pan and cook for 25 minutes, or until brown on top. Allow to cool before cutting into pieces (it will harden as it cools). Store in an airtight container or freeze.

The post Sweet! (10/23/10) appeared first on Green Tea & Honey Radio.

Wellness Strategies for Fall (10/16/10)
2017-09-23 00:33:19 UTC
Wellness Strategies for Fall (10/16/10)

_wpaudio.enc['wpaudio-59c5abcdb44ff'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0031\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Coconut Kefir
Makes 2 cups

Cultured foods filled with beneficial bacteria are a MUST for fending off colds and flus and cultured drinks, like kefir are an easy way to get more of these in your diet. While there are lots of cultured drinks on the market, many of them are high in sugar and other additives. Making your own kefir is SO easy and much more economical! This recipe uses coconut milk as the base–giving you a generous dose of the anti-viral lauric acid. Use this kefir as is, or in smoothies or on your cereal for a real treat.

  • 1 quart glass jar with a lid that has a rubber gasket
  • 2 Tablespoons kefir grains or a kefir starter**
  • 2 cans unsweetened coconut milk

1. Place the kefir grains in the quart size glass jar and cover with coconut milk. Gently agitate the mixture to ensure the grains are well-mixed or stir with a wooden spoon (don’t use metal utensils with kefir).

2. Cover and let the coconut kefir ferment on the countertop for 12-24 hours. Agitate the kefir occasionally, loosening the lid to allow gas to escape and then tightening it again.

3. After about 12 hours, taste kefir to determine if it has reached your desired flavor and texture. If not, continue to ferment, checking every few hours. When kefir is “done” to your liking, remove kefir grains using a strainer.

4. Place lid over the remaining coconut milk kefir in the jar and store in the refrigerator. This kefir continues to culture (at a much slower rate) in the refrigerator and will thicken, so after a day or so you will have more of a coconut cream, which is delicious with fresh fruit or on top of waffles or pancakes! It will last for weeks covered in the refrigerator.

**You will typically find kefir starter in Natural Food Stores but will most likely have to buy kefir grains online.
Kefir grains produce a better product (in my opinion) but the starter is easier to find. If you use the starter, follow
the recipe on the package instead of this one.

The post Wellness Strategies for Fall (10/16/10) appeared first on Green Tea & Honey Radio.

An Apple a Day (10/9/10)
2017-09-23 00:33:19 UTC
An Apple a Day (10/9/10)

_wpaudio.enc['wpaudio-59c5abcdb800e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post An Apple a Day (10/9/10) appeared first on Green Tea & Honey Radio.

Yes or No to Joe? (10/2/10)
2017-09-23 00:33:19 UTC
Yes or No to Joe? (10/2/10)

_wpaudio.enc['wpaudio-59c5abcdba2ff'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Yes or No to Joe? (10/2/10) appeared first on Green Tea & Honey Radio.

Go Fish! (9/25/10)
2017-09-23 00:33:19 UTC
Go Fish! (9/25/10)

_wpaudio.enc['wpaudio-59c5abcdbca9c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0039\u002d\u0032\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Monterey Bay Aquarium Fish Sustainability Chart
International Fish Oil Standards website
Latest Research on Lipids – PUFA recommendations

To get EPA and DHA in 1/2 can of sardines you would need about 2 capsules fish oil, 44 capsules flax oil, or a 10 oz bag of flax seeds

The post Go Fish! (9/25/10) appeared first on Green Tea & Honey Radio.

Detox Rocks! (8/28/10)
2017-09-23 00:33:19 UTC
Detox Rocks! (8/28/10)

_wpaudio.enc['wpaudio-59c5abcdbf24c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0032\u0038\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Detox Rocks! (8/28/10) appeared first on Green Tea & Honey Radio.

It’s A Date! (8/21/10)
2017-09-23 00:33:19 UTC
It’s A Date! (8/21/10)

_wpaudio.enc['wpaudio-59c5abcdc18c1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0032\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

How to make a Date Paste (1 cup)

1 cup pitted soft dates, soaked for at least 30 minutes (bahri or medjool)
1/2 cup filtered water

In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

The post It’s A Date! (8/21/10) appeared first on Green Tea & Honey Radio.

Cuckoo for Coconuts (8/14/10)
2017-09-23 00:33:19 UTC
Cuckoo for Coconuts (8/14/10)

_wpaudio.enc['wpaudio-59c5abcdc437d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0031\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Coconut Kale

1 Tablespoon unrefined coconut oil
1/2 red onion, sliced
1 bunch lactano kale, sliced very thinly (almost shredded)
1/2 cup vegetable stock
2 teaspoon dried coconut
Sea salt to taste

Melt oil in a skillet and sauté onions over medium heat until clear, about 3 minutes. Add kale and vegetable stock. Simmer until kale is wilted, about 5 minutes. Toss with coconut and salt and pepper to taste and serve.

The post Cuckoo for Coconuts (8/14/10) appeared first on Green Tea & Honey Radio.

KELP! (I Need Somebody…) (8/7/10)
2017-09-23 00:33:19 UTC
KELP! (I Need Somebody…) (8/7/10)

_wpaudio.enc['wpaudio-59c5abcdc72d3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Soba Noodle & Arame Salad

Arame contains ten times the amount of calcium as milk. It is my favorite sea vegetable to use in recipes because of its sweet, mild flavor and because it is cut in strands that resemble pasta, it works great in pasta dishes like the one below.

8 oz rice or soba noodles, cooked according to package directions
1-2 oz arame, soaked in warm water for 5-10 minutes
1/2 cup tamari
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2 cloves garlic, minced
4 scallions, sliced
1 red pepper, cored and thinly sliced
1/4 cup sesame seeds, toasted

Combine soy sauce, sesame oil, vinegar, and garlic. Combine the sauce with the noodles, arame and vegetables. Sprinkle with sesame seeds and serve.

The post KELP! (I Need Somebody…) (8/7/10) appeared first on Green Tea & Honey Radio.

Almond Joy (7/31/10)
2017-09-23 00:33:19 UTC
Almond Joy (7/31/10)

_wpaudio.enc['wpaudio-59c5abcdca57c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0033\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Nut Milk

1 cup almonds, soaked overnight
2 cups water

Drain and rinse almonds. Blend the soaked almonds with the water until smooth and strain the mixture through a sprout bag, cheesecloth, or strainer into a container. This milk will last in the refrigerator for about 3-5 days. Shake well before using. (NOTE: Save the nut pulp for later use)

If you want to make it sweet:
Put the almond milk back into the blender carafe and add vanilla, a sweetener (like dates) or a banana and blend until smooth.

The post Almond Joy (7/31/10) appeared first on Green Tea & Honey Radio.

Twist and Sprout (7/24/10)
2017-09-23 00:33:19 UTC
Twist and Sprout (7/24/10)

_wpaudio.enc['wpaudio-59c5abcdcd4ee'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0032\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Mediterranean Sprouted Wheat Salad

2 cups sprouted wheat berries
1/2 cup kalamata olives, sliced
1 yellow pepper, seeded and chopped
3 plum tomatoes, chopped
1 cucumber, chopped
3 green onions, chopped
1 bunch parsley, minced

1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper, to taste

Simmer wheat berries in water for about Mix together wheat berry spouts and olive, pepper, tomatoes, cucumber, green onions and parsley. In a small bowl, whisk together the oil, lemon juice and garlic. Add to salad ingredients, season with salt and pepper and serve.

The post Twist and Sprout (7/24/10) appeared first on Green Tea & Honey Radio.

Getting Figgy With It! (7/17/10)
2017-09-23 00:33:19 UTC
Getting Figgy With It! (7/17/10)

_wpaudio.enc['wpaudio-59c5abcdd0aa6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0031\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Fig Cake with Cashew Cream

1 cup fresh or dried figs, cut up into small pieces
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
1 cup water
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1 teaspoon vanilla

In a small saucepan, combine figs, coconut oil, syrup, water, spices and bring to boil slowly and boil for 3 minutes. Set aside to cool. (Really allow it to cool off at least to lukewarm, so it doesn’t cook the flour and make it tough)

Combine flour, oats, baking soda, baking powder and salt into a large mixing bowl. Fold in (add gently) cooled fig mixture and nuts and vanilla. Pour batter into greased cake pan.

Bake at 350 degrees for 20 to 25 minutes. Cut in 2-inch squares and enjoy!

Cashew Cream

This cashew cream is one of my all time favorites! It is wonderful with the fig cake.
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1-2 Tablespoons liquid sweetener to taste, like agave or brown rice syrup
1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, sweetener to taste, and vanilla. Taste and add additional sweetener, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

The post Getting Figgy With It! (7/17/10) appeared first on Green Tea & Honey Radio.

Project DELISH: The BBQ (7/3/10)
2017-09-23 00:33:19 UTC
Project DELISH: The BBQ (7/3/10)

_wpaudio.enc['wpaudio-59c5abcdd4fd4'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Spicy Orange, Cilantro and Cumin Marinade with Grilled Tempeh

This is one of my favorite ways to eat tempeh. This recipe is really tasty and you can keep the tempeh moist by putting it back into the marinade after it is grilled.

16 oz tempeh, sliced into thick strips

1/2 cup olive oil
1 cup orange juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
pinch or two red pepper flakes
salt and pepper (don’t leave these out…just a pinch of each makes a difference)

Steam tempeh strips in a steamer basket for 15 minutes. Mix together oil, orange juice, cilantro, garlic and spices in a food processor or blender. Pour marinade over steamed tempeh and marinate for at least 30-60 minutes. Reserving marinade, grill tempeh for 5 minutes on each side or until done (don’t overgrill or it will get dry). Pour remaining marinade overtop and serve.

Potato Salad with White Beans

4 red potatoes, diced and cooked
1-15 oz can white beans, drained
1/2 small red onion, minced
2 celery stalks, sliced
1/2 cup chopped fresh parsley
Sea salt and pepper to taste
1/3 cup olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 5-oz bag arugula (if desired)

Dice potatoes and cook in salted boiling water until done. Drain and set aside (You can do this ahead of time).

In a medium bowl, mix together the cooked potatoes, beans, red onion, celery, parsley along with a generous sprinkle of salt and pepper and set aside.

In a small bowl, whisk together olive oil, vinegar, mustard and thyme. Add to potatoes and toss to incorporate. Season to taste and refrigerate until service (the longer it marinates the better it tastes).

Easy Stove Top Baked Beans

2 garlic cloves, minced
1/4 cup ketchup
1/4 cup molasses
2 Tablespoons apple cider vinegar
2 teaspoons dry mustard powder
1/2 teaspoon hot pepper sauce (or more or less to taste)
sea salt and pepper to taste
2 1 5 – ounce cans of white beans, drained

In a saucepan over medium heat, mix together the garlic, ketchup, molasses, vinegar, mustard powder, hot sauce, and a sprinkle of salt and pepper. Add beans, and bring the mixture to a rolling boil. Reduce heat to low and simmer for 20 minutes or until thickened.

The post Project DELISH: The BBQ (7/3/10) appeared first on Green Tea & Honey Radio.

Let the Sunshine (Vitamin) In (6/26/10)
2017-09-23 00:33:19 UTC
Let the Sunshine (Vitamin) In (6/26/10)

_wpaudio.enc['wpaudio-59c5abcdd99d8'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0032\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Dried Shiitake
UMAMI
1/2 oz = 1 cup rehydrated
130 IU of vitamin D
5 grams of fiber
high in iron

Slice and use as fresh shiitake, use water as broth, or grind them in a coffee grinder into powder

Broiled Salmon with Shiitake Mushroom Gravy

Serves 4
The shiitake mushroom gravy is delicious and the added nutritional yeast is a liver boost.

4 (4-6oz) salmon fillets
1/4 cup water with 2 teaspoons non-soy miso
2 garlic cloves, minced

Wash salmon thoroughly, place on a cookie sheet. Whisk together miso mixture and minced garlic; spread over salmon. Broil for 10 minutes or until cooked through.

Shiitake Mushroom Gravy

12 dried shiitake mushrooms, rehydrated in 1 cup hot water and thinly sliced (save liquid)
2 Tablespoon arrowroot powder
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups vegetable broth
1/4 cup nutritional yeast

Whisk together reserved mushroom liquid and arrowroot powder until dissolved, and set aside.
In a medium sized saucepan, heat oil and add sliced mushrooms, garlic, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes. Add vegetable broth and reserved arrowroot mixture, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes or until thickened. Whisk in nutritional yeast until it dissolves and serve.

The post Let the Sunshine (Vitamin) In (6/26/10) appeared first on Green Tea & Honey Radio.

The Power of Protein (6/19/10)
2017-09-23 00:33:19 UTC
The Power of Protein (6/19/10)

_wpaudio.enc['wpaudio-59c5abcddd2d7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0031\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Black Bean Hummus

1 clove garlic, minced
1 15-oz can black beans, lightly drained (some bean liquid will help it blend)
2 teaspoons tahini
2 Tablespoons lemon or lime juice
1 teaspoon cumin, ground
1/4 tsp cayenne pepper (or to taste)
1/2 cup fresh cilantro
Salt to taste
Olive oil or water (optional)

Process all ingredients in a food processor until smooth, using olive oil or water to thin, if desired

The post The Power of Protein (6/19/10) appeared first on Green Tea & Honey Radio.

Super Seeds! (6/12/10)
2017-09-23 00:33:19 UTC
Super Seeds! (6/12/10)

_wpaudio.enc['wpaudio-59c5abcde0678'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0031\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Sunflower Seed Spread

Sunflower seeds are a good source of protein, calcium, iron, magnesium, selenium, zinc, folate, vitamins A, D and E. This is a great spread as is, or a filling for sandwiches.

1 1/2 cups sunflower seeds, soaked overnight*
1/2 cup lemon juice
1/2 cup chopped green onions
1/4 cup tahini
1/4 cup tamari
1 small red onion, diced
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon cayenne pepper (or more to taste)

In a food processor, process the soaked sunflower seeds, lemon juice, scallions, tahini, tamari, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

* Soaking the seeds overnight makes them more digestible and easier to blend into a creamy paste. Discard soaking water and rinse seeds, removing hulls that have come off.

Delicious served with: whole wheat pita wedges and cucumbers, also great stuffed inside cherry tomatoes

The post Super Seeds! (6/12/10) appeared first on Green Tea & Honey Radio.

Dandy Dandelion (5/29/10)
2017-09-23 00:33:19 UTC
Dandy Dandelion (5/29/10)

_wpaudio.enc['wpaudio-59c5abcde4244'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0032\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Dandelion and Sweet Potato Gratin

Serves 6

Dandelion greens are so great for you, but they are really bitter so I like eating them in combination with the sweetness and richness of sweet potatoes, another powerfully nutritious food.

2 leeks, washed well and thinly sliced
1 bunch dandelion greens, washed and thinly sliced
1 Tablespoon olive oil
Sea salt and pepper to taste
1 1/2 cups cooked or 1 15-oz can white beans, drained and rinsed
1/2 cup vegetable stock
1 Tablespoon fresh oregano
1 1/2 lb. sweet potatoes, peeled, sliced about 1/8-inch thick
1/4 cup ground walnuts

Preheat oven to 375F. Lightly oil a 2-quart casserole pan. In a skillet, heat olive oil and sauté leeks for 5 minutes until they are getting clear. Add dandelion greens, stir to coak with leeks, and sauté for another 5 minutes, or until greens are wilted. Sprinkle with salt and pepper and set aside.

Place beans, stock, oregano, and a sprinkle of salt and pepper in the bowl of a food processor and purée until creamy.

Line bottom of greased casserole with half of the sliced sweet potatoes. Spread on white bean mixture and top with the sautéed leeks and greens. Place remaining sweet potato slices on top.

Cover and bake casserole for 45 minutes. Remove cover and sprinkle top with ground walnuts. Bake 15 minutes more, or until topping is golden brown. Let Gratin rest 5-10 minutes before serving.

The post Dandy Dandelion (5/29/10) appeared first on Green Tea & Honey Radio.

Talkin’ Turmeric (5/22/10)
2017-09-23 00:33:19 UTC
Talkin’ Turmeric (5/22/10)

_wpaudio.enc['wpaudio-59c5abcde7b56'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0032\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make your own Curry Powder

What a delicious way to eat more turmeric!

3 tablespoons whole cumin seed
2 tablespoons whole coriander seeds
1 tablespoon whole mustard seed
1 tablespoon whole fennel seed
1/3 cup ground turmeric powder
1 teaspoon chili powder
dash cayenne (or more to taste)

Heat a small skillet over medium high heat and add cumin, coriander, mustard and fennel seeds. Toss seeds in pan until they are toasted and begin to give off a pleasant aroma. Cool slightly then put them and all remaining ingredients in a spice grinder or blender and blend until completely combined. Store in an airtight container.

Note: you can add other spices to this, like cinnamon, cardamom or fenugreek. Have fun experimenting with flavors!

The post Talkin’ Turmeric (5/22/10) appeared first on Green Tea & Honey Radio.

CLEANSE is Not a 4-Letter Word (5/15/10)
2017-09-23 00:33:19 UTC
CLEANSE is Not a 4-Letter Word (5/15/10)

_wpaudio.enc['wpaudio-59c5abcdead3a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0031\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Cleansing Pesto

2 cloves garlic
1/2 cup walnuts
1 bunch dandelion greens, washed and chopped
1 bunch cilantro, washed and chopped
1 bunch basil, washed and chopped
1/4 cup hemp seeds
2 Tablespoons lemon juice
2 Tablespoons miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil
2-3 Tablespoons extra virgin olive oil
salt to taste

Process the garlic and walnuts in a food processor until well ground. Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed. While the motor is running, add oils until the pesto is holding together. Season to taste with salt as needed and refrigerate until service.

The post CLEANSE is Not a 4-Letter Word (5/15/10) appeared first on Green Tea & Honey Radio.

Holy Guacamole (5/8/10)
2017-09-23 00:33:19 UTC
Holy Guacamole (5/8/10)

_wpaudio.enc['wpaudio-59c5abcdee179'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0030\u0038\u002d\u0031\u0030\u0053\u002e\u006d\u0070\u0033';Listen to this podcast

Dessert! Chocolate Walnut Tart

You won’t believe how delicious this healthier dessert is! The crust is super-sticky so if you have a springform pie pan (the kind that comes apart), use it.

2 cups walnuts
1/2 cup dates, pitted
1/2 cup dried cranberries
1/2 cup unsweetened coconut

pinch of salt

2 large ripe Avocados
1/2 cup Navitas raw cacao powder
1/4 cup agave or brown rice syrup (or more to taste)
1 Tablespoon vanilla extract

Puree all ingredients in a food processor until smooth. Note: taste it and add more cocoa and sweetener if desired. Spread into crust and chill until ready to serve.

Place walnuts and pecans in food processor with metal blade and pulse until nuts are in small pieces. Add remaining ingredients and chop until everything is ground together. Mixture should be sticky (add a little water if necessary to make it hold together). Press mixture into 8-inch pie pan and keep refrigerated until ready to use.

The post Holy Guacamole (5/8/10) appeared first on Green Tea & Honey Radio.

Viva La Lentil (5/1/10)
2017-09-23 00:33:19 UTC
Viva La Lentil (5/1/10)

_wpaudio.enc['wpaudio-59c5abcdf18e9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Lentil Salad

1/8 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 small red onion, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh chopped thyme
Sea salt and pepper to taste
1 can lentils, drained

Mix together the olive oil, vinegar, mustard, red onion, parsley and thyme, whisk well, and season to taste with salt and pepper. Stir in lentils and refrigerate until service.

The post Viva La Lentil (5/1/10) appeared first on Green Tea & Honey Radio.

Local? Organic? Both! (4/24/10)
2017-09-23 00:33:19 UTC
Local? Organic? Both! (4/24/10)

_wpaudio.enc['wpaudio-59c5abce004db'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0032\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Joined by special guest radio show hosts Helge Hellberg and Mark Mulcahy of An Organic Conversation.

The post Local? Organic? Both! (4/24/10) appeared first on Green Tea & Honey Radio.

Just the Flax, Ma’am (4/17/10)
2017-09-23 00:33:19 UTC
Just the Flax, Ma’am (4/17/10)

_wpaudio.enc['wpaudio-59c5abce02c4e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0031\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Energy Bars

1/4 cup walnuts
1/4 cup flax seeds, ground in coffee grinder
1/4 cup hemp seeds
1/2 cup raisins, figs or dates
1/4 cup dried cranberries
1/2 cup cashew or almond butter
pinch of salt

Chop nuts, seeds and dried fruit in a food processor until everything is ground together. Add cashew or almond butter and mix until combined (adding more if needed for mixture to stick together). Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated or frozen.

The post Just the Flax, Ma’am (4/17/10) appeared first on Green Tea & Honey Radio.

Ahhh (Choo!), Spring (Allergies) (4/10/10)
2017-09-23 00:33:19 UTC
Ahhh (Choo!), Spring (Allergies) (4/10/10)

_wpaudio.enc['wpaudio-59c5abce05f39'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0031\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Curried Apple, Walnut and Spinach Salad

This tasty recipe combines 4 powerful allergy fighting foods: onions, apples, turmeric and raw honey. Enjoy!

2 TBSP coconut oil
2 cups tart apples, thinly sliced
1 cup red onion, thinly sliced
1 tsp curry powder
1 tsp turmeric
Creamy Flaxseed Dressing**
10 cups spinach, washed, dried, torn
2 TBSP walnuts, toasted and chopped

Heat olive oil in a skillet sand sauté apples and onions for 3 minutes. Stir in curry powder and tumeric and remove from heat. Toss dressing with spinach and onion mixture. Sprinkle toasted walnuts on top and serve.

Creamy Flaxseed Salad Dressing

2 TBSP flaxseed oil
2 garlic cloves, minced
1 1/3 TBSP raw local honey
1 TBSP apple cider vinegar
1 tsp Dijon mustard
1/2-3/4 cup organic extra virgin olive oil
Salt and pepper to taste

In a blender, process flaxseed oil and garlic together until garlic is well incorporated. Add honey, vinegar and Dijon mustard and blend well. With motor running, gradually add enough olive oil to make desired salad dressing consistency.

The post Ahhh (Choo!), Spring (Allergies) (4/10/10) appeared first on Green Tea & Honey Radio.

Miso Healthy! (4/3/10)
2017-09-23 00:33:19 UTC
Miso Healthy! (4/3/10)

_wpaudio.enc['wpaudio-59c5abce09970'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Miso Soup

Serves 4-6

2 Tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
12 ounces extra firm tofu, cubed (optional)
1 tablespoon tamari
4 1/2 cups vegetable broth
2 carrots, thinly sliced
1/2 oz wakame seaweed, broken into pieces*
3 cups baby spinach leaves
1/4 cup miso paste, any variety
ground black pepper to taste
1 bunch scallions, sliced for garnish

Heat oil a large saucepan over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; about 5 minutes.

Stir in tamari and stir to coat tofu. Add vegetable broth, carrots and wakame. Bring back up to heat, simmer for 10 minutes, or until carrots are crisp-tender. Stir in spinach until just wilted.

Take some hot soup liquid out of the pot and stir with miso to thin. Add the miso back into the soup and simmer over low heat for 5 to 10 minutes, stirring occasionally, being very careful not to boil. Season with black pepper to taste and serve garnished with scallions.

*or, you can put the wakame into the soup whole, and before serving, remove it and cut it up with kitchen scissors.

The post Miso Healthy! (4/3/10) appeared first on Green Tea & Honey Radio.

Quinoa Rocks! (3/27/10)
2017-09-23 00:33:19 UTC
Quinoa Rocks! (3/27/10)

_wpaudio.enc['wpaudio-59c5abce0d6ca'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0032\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Red Quinoa Pumpkin Seed Salad

Serves 6
1 cup dry red quinoa, rinsed well
2 cups water
2 Tablespoons olive oil
2 Tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup fresh cilantro, chopped
4 scallions, sliced
1 red bell pepper, diced
1 15-oz can black beans, drained
salt and pepper to taste
1/4 cup raw pumpkin seeds

In a saucepan, boil water and add quinoa, lower heat and simmer until water is absorbed and quinoa is tender, about 15 minutes. Allow to cool.

In a bowl, combine oil, lemon juice, cumin, chili powder, cilantro and scallions. Pour over quinoa and stir in peppers and beans, mixing thoroughly. Season to taste with salt and pepper and refrigerate until service. Right before serving, stir in pumpkin seeds.

The post Quinoa Rocks! (3/27/10) appeared first on Green Tea & Honey Radio.

If Life Hands You Lemons…(3/20/10)
2017-09-23 00:33:19 UTC
If Life Hands You Lemons…(3/20/10)

_wpaudio.enc['wpaudio-59c5abce10e41'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0032\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Gremolata

Serves 4

Gremolata is a condiment that resembles chunky pesto.  It is best if it has an hour or so before serving for the flavors to blend, but should be served the same day for freshness.  It is delicious served with roasted or grilled vegetables or on top of fish.

Zest of two large lemons**
3 cloves garlic, minced
1/4 cup flat leaf parsley, minced
2 teaspoons olive oil
salt and pepper to taste

Thoroughly combine all in ingredients in a small bowl, cover and refrigerate for an hour.

**It is easiest to zest a lemon with a microplane grater.

The post If Life Hands You Lemons…(3/20/10) appeared first on Green Tea & Honey Radio.

I Dig Beets (3/13/10)
2017-09-23 00:33:19 UTC
I Dig Beets (3/13/10)

_wpaudio.enc['wpaudio-59c5abce141b2'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0031\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Grated Beet and Avocado Salad

2 cups grated raw beets (3 medium beets)
2 cups grated jicama
1 avocado, thinly sliced
1/2 cup chopped cilantro
3 Tablespoons fresh orange juice
1 Tablespoons lime or lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 Tablespoons olive oil
1/4 cup pumpkin seeds

Place beets in medium bowl along with jicama, avocado, and cilantro. Whisk together orange juice, lime or lemon juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle with pumpkin seeds and serve.

Click here for “I Dig Beets!” T-shirts.

The post I Dig Beets (3/13/10) appeared first on Green Tea & Honey Radio.

All Hail Dino Kale! (3/6/10)
2017-09-23 00:33:19 UTC
All Hail Dino Kale! (3/6/10)

_wpaudio.enc['wpaudio-59c5abce17946'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Kale and Tahini Salad

Serves 4

1 head dinosaur kale, thinly sliced
sea salt
1 clove garlic, minced
1/4 cup tahini
1 Tablespoon miso
2 Tablespoons fresh lemon juice
1/4 cup water
3 scallions, sliced
3 plum tomatoes, chopped

Place sliced kale in a bowl, sprinkle with sea salt and “massage” for 3 minutes until kale starts to break down. In a bowl, whisk together garlic, tahini, miso, water and lemon juice. Stir tahini sauce into kale and add scallions and tomato. Refrigerate until ready to eat.

The post All Hail Dino Kale! (3/6/10) appeared first on Green Tea & Honey Radio.

Sustainable Weight Loss (12/13/12)
2017-10-07 19:54:14 UTC
Sustainable Weight Loss (12/13/12)

 

The post Sustainable Weight Loss (12/13/12) appeared first on Green Tea & Honey Radio.

Have a Healthier Holiday! (11/24/12)
2017-10-07 19:54:14 UTC
Have a Healthier Holiday! (11/24/12)

 

The post Have a Healthier Holiday! (11/24/12) appeared first on Green Tea & Honey Radio.

Stressed from the stress (11/10/12)
2017-10-07 19:54:14 UTC
Stressed from the stress (11/10/12)

 

The post Stressed from the stress (11/10/12) appeared first on Green Tea & Honey Radio.

Glory of garlic (10/27/12)
2017-10-07 19:54:14 UTC
Glory of garlic (10/27/12)

The post Glory of garlic (10/27/12) appeared first on Green Tea & Honey Radio.

Omega 3 Options for Vegans (10/13/2012)
28:25
2017-10-07 19:54:14 UTC 28:25
Omega 3 Options for Vegans (10/13/2012)

The post Omega 3 Options for Vegans (10/13/2012) appeared first on Green Tea & Honey Radio.

Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012)
2017-10-07 19:54:14 UTC
Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012)

 

 

Easy and Fresh Dry Farmed Tomato Sauce

Makes about 2 cups

  • 2 Tablespoons olive oil
  • 4-5 garlic cloves, thinly sliced
  • 3 Tablespoons chopped fresh thyme leaves
  • Pinch crushed red pepper flakes
  • 1 1/2 pounds fresh dry farmed tomatoes, peeled and chopped
  • 1 teaspoon sea salt, or to taste

In a large saucepan, heat the oil over medium heat. Add garlic, thyme and crushed red pepper, cooking until just heated, about 2 minutes. Add the tomatoes and salt and bring to a boil, stirring often. Lower the heat and simmer for 15-20 minutes until tomatoes are broken down and sauce has thickened.

The post Jenny and Aimée are back and cooking up dry farmed tomatoes! (9/21/2012) appeared first on Green Tea & Honey Radio.

You’ve got Food on Your Face (6/30/2012)
2017-10-07 19:54:14 UTC
You’ve got Food on Your Face (6/30/2012)

The post You’ve got Food on Your Face (6/30/2012) appeared first on Green Tea & Honey Radio.

Get stuck on Nettles (6/23/2012)
2017-10-07 19:54:14 UTC
Get stuck on Nettles (6/23/2012)

The post Get stuck on Nettles (6/23/2012) appeared first on Green Tea & Honey Radio.

Can losing weight be DELISH? (6/16/2012)
2017-10-07 19:54:14 UTC
Can losing weight be DELISH? (6/16/2012)

The post Can losing weight be DELISH? (6/16/2012) appeared first on Green Tea & Honey Radio.

Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012)
28:26
2017-10-07 19:54:14 UTC 28:26
Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012)

_wpaudio.enc['wpaudio-59d930e416bbf'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0030\u0039\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Achoo, Bless you! ‘Tis the Season for Allergies (6/9/2012) appeared first on Green Tea & Honey Radio.

Ahh, Kava! (6/2/2012)
2017-10-07 19:54:14 UTC
Ahh, Kava! (6/2/2012)

 

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kava tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

 

The post Ahh, Kava! (6/2/2012) appeared first on Green Tea & Honey Radio.

GLA: The Omega 6 you NEED to Take (5/26/2012)
2017-10-07 19:54:14 UTC
GLA: The Omega 6 you NEED to Take (5/26/2012)

The post GLA: The Omega 6 you NEED to Take (5/26/2012) appeared first on Green Tea & Honey Radio.

To Meat or Not to Meat? (5/19/12)
2017-10-07 19:54:14 UTC
To Meat or Not to Meat? (5/19/12)

The post To Meat or Not to Meat? (5/19/12) appeared first on Green Tea & Honey Radio.

It’s Not Hard to Cook with Chard (5/12/12)
2017-10-07 19:54:14 UTC
It’s Not Hard to Cook with Chard (5/12/12)

Chard & Avocado Sauté

Serves 4-6

1 Tablespoon olive oil

1 large yellow onion, sliced

1 pint cherry tomatoes, washed and stemmed

3 cloves minced garlic

2 bunches Swiss chard, washed and chopped (tough stems removed)

1/2 cup vegetable broth

Salt and pepper to taste

1 large Hass or Reed Avocado, peeled and cut into chunks (get a Reed if you can find it!)

1 teaspoon lemon juice

Heat oil in a large skillet over medium heat.  Add onion, tomato and garlic and saute for 5 minutes, or until the cherry tomato insides start to leak out. Add the chard, broth and a sprinkle of salt and pepper. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender. Remove from heat. Fold in avocado chunks, sprinkle with lemon juice, season to taste with salt and pepper and serve.

This recipe is featured in Chef Jenny’s Meal Planning Service.  Every week, subscribers receive four delicious, easy, healthy recipes, an organized shopping list designed to save you time at the grocery store and for San Francisco Bay Area Residents–coupons to New Leaf Community Markets that will save you lots of money. Best of all, you can try it free for 30 days by clicking here.

 

 

The post It’s Not Hard to Cook with Chard (5/12/12) appeared first on Green Tea & Honey Radio.

All about Olive Oil w/ special guest The True Olive Connection (5/5/12)
2017-10-07 19:54:14 UTC
All about Olive Oil w/ special guest The True Olive Connection (5/5/12)

The post All about Olive Oil w/ special guest The True Olive Connection (5/5/12) appeared first on Green Tea & Honey Radio.

Spring into Health with TCM w/ special guest Tony Galis (4/28/2012)
2017-10-07 19:54:14 UTC
Spring into Health with TCM w/ special guest Tony Galis (4/28/2012)

The post Spring into Health with TCM w/ special guest Tony Galis (4/28/2012) appeared first on Green Tea & Honey Radio.

Parsley Please! (4/21/12)
28:29
2017-10-07 19:54:14 UTC 28:29
Parsley Please! (4/21/12)

_wpaudio.enc['wpaudio-59d930e4278ff'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0032\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Parsley Please! (4/21/12) appeared first on Green Tea & Honey Radio.

Ahh, Kava! (4/14/12)
2017-10-07 19:54:14 UTC
Ahh, Kava! (4/14/12)

_wpaudio.enc['wpaudio-59d930e429ef9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0031\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kava tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

 

The post Ahh, Kava! (4/14/12) appeared first on Green Tea & Honey Radio.

Rocket to Health with Arugula (4/7/2012)
2017-10-07 19:54:14 UTC
Rocket to Health with Arugula (4/7/2012)

_wpaudio.enc['wpaudio-59d930e42c558'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Rocket to Health with Arugula (4/7/2012) appeared first on Green Tea & Honey Radio.

GLA: The Omega 6 you NEED to Take (3/31/2012)
2017-10-07 19:54:14 UTC
GLA: The Omega 6 you NEED to Take (3/31/2012)

_wpaudio.enc['wpaudio-59d930e42e7ac'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0033\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post GLA: The Omega 6 you NEED to Take (3/31/2012) appeared first on Green Tea & Honey Radio.

Choppin’ Broccoli (3/24/2012)
2017-10-07 19:54:14 UTC
Choppin’ Broccoli (3/24/2012)

_wpaudio.enc['wpaudio-59d930e430ac2'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0032\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Choppin’ Broccoli (3/24/2012) appeared first on Green Tea & Honey Radio.

Hot Potato! (3/17/2012)
2017-10-07 19:54:14 UTC
Hot Potato! (3/17/2012)

_wpaudio.enc['wpaudio-59d930e432d68'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Hot Potato! (3/17/2012) appeared first on Green Tea & Honey Radio.

Talkin’ Turnips (3/10/2012)
2017-10-07 19:54:14 UTC
Talkin’ Turnips (3/10/2012)

_wpaudio.enc['wpaudio-59d930e434ef6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0030\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Talkin’ Turnips (3/10/2012) appeared first on Green Tea & Honey Radio.

“Orange” You Glad it’s Winter? (3/3/12)
2017-10-07 19:54:14 UTC
“Orange” You Glad it’s Winter? (3/3/12)

_wpaudio.enc['wpaudio-59d930e4371aa'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0030\u0033\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post “Orange” You Glad it’s Winter? (3/3/12) appeared first on Green Tea & Honey Radio.

A Healthy Heart with guest Mike Cobble, MD (2/25/12)
2017-10-07 19:54:14 UTC
A Healthy Heart with guest Mike Cobble, MD (2/25/12)

_wpaudio.enc['wpaudio-59d930e43abcc'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0032\u0035\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

Download PowerPoint presentation of lipid graphs

The post A Healthy Heart with guest Mike Cobble, MD (2/25/12) appeared first on Green Tea & Honey Radio.

Pom, Pom, Pomegranate (2/18/12)
2017-10-07 19:54:14 UTC
Pom, Pom, Pomegranate (2/18/12)

_wpaudio.enc['wpaudio-59d930e43dbf9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0038\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Pom, Pom, Pomegranate (2/18/12) appeared first on Green Tea & Honey Radio.

Winter Wellness w/ Tony Galis (2/11/12)
2017-10-07 19:54:14 UTC
Winter Wellness w/ Tony Galis (2/11/12)

_wpaudio.enc['wpaudio-59d930e44069e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Winter Wellness w/ Tony Galis (2/11/12) appeared first on Green Tea & Honey Radio.

Sow Your Oats (2/4/12)
2017-10-07 19:54:14 UTC
Sow Your Oats (2/4/12)

_wpaudio.enc['wpaudio-59d930e443180'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0030\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

 

Crock Pot Oatmeal:

Coconut oil

1 cup steel cut oats

1 cup dried cranberries

1 cup dates, chopped

4 cups water

Milk and sweetener to taste

Other additions: coconut and nuts! Yum!

Grease inside of slow cooker with coconut oil. Combine all ingredients except milk and sweetenter in the slow cooker, cover and cook on LOW for 7 to 8 hours.

Stir in milk, sweetener, and any toher desired additions and serve. Leftovers can be gently reheated with milk throughout the week.

The post Sow Your Oats (2/4/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 4 (1/28/12)
2017-10-07 19:54:14 UTC
Don’t CRASH in 2012, pt 4 (1/28/12)

_wpaudio.enc['wpaudio-59d930e4468d4'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0038\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 4 (1/28/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 3 (1/21/12)
2017-10-07 19:54:14 UTC
Don’t CRASH in 2012, pt 3 (1/21/12)

_wpaudio.enc['wpaudio-59d930e44b145'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0031\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

 

Kava Cocktail

8 oz pomegranite or tart cherry juice

20 drops kava kave tincture

Sparkling Water

Lime Wedges to garnish

Mix all ingredients together for a refreshing, healthy alternative to your evening cocktail.

The post Don’t CRASH in 2012, pt 3 (1/21/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 2 (1/14/12)
2017-10-07 19:54:14 UTC
Don’t CRASH in 2012, pt 2 (1/14/12)

_wpaudio.enc['wpaudio-59d930e44e092'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0031\u0034\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 2 (1/14/12) appeared first on Green Tea & Honey Radio.

Don’t CRASH in 2012, pt 1 (1/7/12)
2017-10-07 19:54:14 UTC
Don’t CRASH in 2012, pt 1 (1/7/12)

_wpaudio.enc['wpaudio-59d930e4518a0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Don’t CRASH in 2012, pt 1 (1/7/12) appeared first on Green Tea & Honey Radio.

Best of Green Tea & Honey 2011 (12/31/11)
2017-10-07 19:54:14 UTC
Best of Green Tea & Honey 2011 (12/31/11)

_wpaudio.enc['wpaudio-59d930e45481d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0033\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Best of Green Tea & Honey 2011 (12/31/11) appeared first on Green Tea & Honey Radio.

Essential Fats and Depression (12/24/11)
2017-10-07 19:54:14 UTC
Essential Fats and Depression (12/24/11)

_wpaudio.enc['wpaudio-59d930e456cb6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0032\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Essential Fats and Depression (12/24/11) appeared first on Green Tea & Honey Radio.

Persimmons, Please (12/17/11)
2017-10-07 19:54:14 UTC
Persimmons, Please (12/17/11)

_wpaudio.enc['wpaudio-59d930e459288'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Persimmons, Please (12/17/11) appeared first on Green Tea & Honey Radio.

Fennelicious (12/10/11)
2017-10-07 19:54:14 UTC
Fennelicious (12/10/11)

_wpaudio.enc['wpaudio-59d930e45b9b9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Fennelicious (12/10/11) appeared first on Green Tea & Honey Radio.

Have a Healthier Holiday! (12/3/11)
2017-10-07 19:54:14 UTC
Have a Healthier Holiday! (12/3/11)

_wpaudio.enc['wpaudio-59d930e45dfc5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0030\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Have a Healthier Holiday! (12/3/11) appeared first on Green Tea & Honey Radio.

Decreasing Anxiety Naturally (11/26/11)
2017-10-07 19:54:14 UTC
Decreasing Anxiety Naturally (11/26/11)

_wpaudio.enc['wpaudio-59d930e4606d6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Decreasing Anxiety Naturally (11/26/11) appeared first on Green Tea & Honey Radio.

A Primer on Pears (11/19/11)
2017-10-07 19:54:14 UTC
A Primer on Pears (11/19/11)

_wpaudio.enc['wpaudio-59d930e46551c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Poached Pears with Cashew Date Cream

This recipe is EASY yet looks so beautiful on a plate!

  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 vanilla bean, cut in hlaf
  • 4 pears, cut in half, cored and peeled

Combine all ingredients, except pears in a medium-sized saucepan. Bring to a boil. Cut pears in half, peel and core, and place in a saucepan with juice. Reduce heat and simmer for 10-15 minutes or until tender (you can stick a pairing knife through the pear easily).  Remove pears, turn up the heat, and boil cooking liquid until it is reduced by half and thick and syrupy. Watch it well so that it doesn’t turn to gloopy caramel…you want it to be thick but still runny.  Serve pears on a plate with warm sauce drizzled overtop and a dollop of cashew cream (recipe below).

Cashew Date Cream

  • 1 cup raw, unsalted cashews
  • 1/2 to 1 cup water (use soak water from dates)
  • 1/3 cup raw dates, soaked in water for at least 30 minutes
  • 1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, dates, and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

 

The post A Primer on Pears (11/19/11) appeared first on Green Tea & Honey Radio.

All about tea with special guest Dr. Melina (11/12/11)
2017-10-07 19:54:14 UTC
All about tea with special guest Dr. Melina (11/12/11)

_wpaudio.enc['wpaudio-59d930e4693f5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post All about tea with special guest Dr. Melina (11/12/11) appeared first on Green Tea & Honey Radio.

Is Sugar really THAT Bad? (11/5/11)
2017-10-07 19:54:14 UTC
Is Sugar really THAT Bad? (11/5/11)

_wpaudio.enc['wpaudio-59d930e46b9e1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0030\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Is Sugar really THAT Bad? (11/5/11) appeared first on Green Tea & Honey Radio.

Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11)
2017-10-07 19:54:14 UTC
Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11)

_wpaudio.enc['wpaudio-59d930e46dd12'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Keep Your Joints Smokin’! w/ Special Guest Marie Royer, DC (10/29/11) appeared first on Green Tea & Honey Radio.

Happy Hormones (10/22/11)
2017-10-07 19:54:14 UTC
Happy Hormones (10/22/11)

_wpaudio.enc['wpaudio-59d930e472425'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Fresh Napa Cabbage Salad Rolls

These are a healthy version of spring rolls, filled with healthy Napa cabbage. You could substitute the tempeh with roasted salmon.

  • 2.5 cups shredded or finely sliced Napa cabbage
  • 1.5 cups red bell pepper finely sliced
  • 2 Tablespoon toasted sesame seeds
  • 2 teaspoons toasted sesame oil
  • 1 lime, juiced
  • 2 carrots, grated or julienned
  • 1 cup cilantro, minced
  • 3 teaspoon fresh ginger, finely minced
  • 15 spring roll (rice paper) wrappers
  • 2 avocado, thinly sliced
  • 1 salmon fillet, roasted, cut into pieces

Mix all ingredients except spring roll wrappers, avocado and tempeh into a large bowl and toss well. Pour warm water into a large deep plate or pan and put one spring roll wrapper into it for about 30 seconds, making sure it’s completely submerged. Pull it out gently letting excess water drip off, lay on a flat surface and add the salad, a slice of avocado, and salmon onto the middle of the wrapper. Try not to overfill as it will tear the roll. Fold in both sides and roll up like a burrito, the dampness will seal the wrapper shut. Place on a dry serving plate and cover with a damp paper towel. Continue until all of your ingredients have been used. Serve with peanut dipping sauce.

Peanut Dipping Sauce

Recipe adapted from foodnetwork.com

  • ½ cup natural peanut butter
  • 3 tablespoons low-sodium tamari
  • 1 ½ tablespoons brown rice syrup
  • 1 ½ tablespoons minced fresh ginger
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • ½ teaspoon chili flakes
  • 1 teaspoon red curry paste
  • 1 shallot, peeled and roughly chopped

Place all ingredients in blender and blend until smooth. Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.

Dark Chocolate Mousse

Note: depending on the size of your avocados, you may need more (or less) chocolate and sweetener. Add the lesser amounts first, taste, and add more if needed.
2 large ripe Avocados

  • ¼-1/2 cup Raw Cocoa Powder
  • ¼ – ½ cup brown rice syrup or coconut nectar
  • 1 Tablespoon Vanilla extract

Puree all ingredients in a food processor until smooth. Pour into pie crust and chill until ready to serve.

Flaxseed Crunch

  • 1 cup almonds or walnuts, toasted and chopped
  • 1/2 cup flaxseed, ground in coffee grinder
  • 1 teaspoon cinnamon

Combine all ingredients in a bowl. Store in airtight container in the refrigerator.

The post Happy Hormones (10/22/11) appeared first on Green Tea & Honey Radio.

Pickin’ Peppers (10/15/11)
2017-10-07 19:54:14 UTC
Pickin’ Peppers (10/15/11)

_wpaudio.enc['wpaudio-59d930e4783de'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0031\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Quinoa Stuffed Red Bell Peppers

You could serve these with yummy tomato sauce to go over top and/or sprinkled with a little cheese.

  • 1 Tablespoon olive oil
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 cups cooked quinoa
  • One 15-oz can white beans (like Great Northern), drained
  • 1/2 cup chopped fresh basil
  • Sea salt and pepper to taste
  • 4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat and add onion and garlic, and cook for 3 minutes. Add quinoa and beans and cook until heated through, about 5 minutes. Remove from heat. Stir in fresh basil and season to taste with salt and pepper.

Fill each bell pepper half with heaping amount of quinoa mixture, and place in baking dish. Cover with a layer of parchment and then foil, and bake 30 minutes, them remove cover and continue to bake for 10 minutes or until tops of stuffed peppers are browned. Let stand 5 minutes before eating and enjoy!

The post Pickin’ Peppers (10/15/11) appeared first on Green Tea & Honey Radio.

Delicious Dry-Farmed Tomatoes! (10/8/11)
2017-10-07 19:54:14 UTC
Delicious Dry-Farmed Tomatoes! (10/8/11)

_wpaudio.enc['wpaudio-59d930e47bbe6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0030\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Delicious Dry-Farmed Tomatoes! (10/8/11) appeared first on Green Tea & Honey Radio.

Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11)
2017-10-07 19:54:14 UTC
Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11)

_wpaudio.enc['wpaudio-59d930e47df91'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0030\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Qi-LISH! Boost your Immunity with TCM. Part 2. Guest: Tony Galis (10/1/11) appeared first on Green Tea & Honey Radio.

Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11)
2017-10-07 19:54:14 UTC
Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11)

_wpaudio.enc['wpaudio-59d930e4802de'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0032\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Qi-LISH! Boost your Immunity with TCM. Guest: Tony Galis (9/24/11) appeared first on Green Tea & Honey Radio.

Vampires Beware! (Garlic) (9/17/2011)
2017-10-07 19:54:14 UTC
Vampires Beware! (Garlic) (9/17/2011)

_wpaudio.enc['wpaudio-59d930e48333d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0031\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Garlicky Hempseed Chipotle Ranch Dressing

  • 1 cup hempseeds
  • 1 cup water
  • 3-4 cloves garlic, chopped
  • 1/4 cup lime juice (you could also use lemon)
  • 2 Tablespoons apple cider vinegar
  • 1 whole chipotle pepper, canned in adobo
  • 1/4 cup fresh cilantro (you could also use parsley)
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste

Place the hempseeds, water, and garlic into a high-powered blender and blend until hempseeds are smooth and creamy. Add remaining ingredients and blend the mixture well. The dressing can be made spicier by adding more chipotles or less spicy by removing their seeds. Add salt and pepper to taste, and serve.

Note: You are likely to have leftover dressing which, believe me, is a very good thing! It will thicken up, so you might need to thin it with water before using.

This DELISH recipe is featured in our 28-day Cleanse Organic Program. Find out more about it here: www.cleanseorganic.com.

 

 

The post Vampires Beware! (Garlic) (9/17/2011) appeared first on Green Tea & Honey Radio.

Me So Corny (9/10/11)
2017-10-07 19:54:14 UTC
Me So Corny (9/10/11)

_wpaudio.enc['wpaudio-59d930e4873f4'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0031\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Grilled Corn with Red Pepper Butter

First, completely submerse all of the corn you will be cooking under water. This will provide extra moisture for cooking. Let the ears of corn soak for at least 15 minutes prior to cooking.

Preheat a grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Drizzle with some olive oil, salt and pepper. Close husks.

Wrap each ear of corn tightly in parchment first, then aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender. Serve with the following yumminess:

  • 4 oz. (1/2 cup) Earth Balance (non-hydrogenated margarine) or unsalted butter, softened
  • 1/2 cup jarred roasted red peppers, drained well and finely chopped
  • 1 large shallot, minced (1/4 cup)
  • 1-1/2 Tbs. sherry vinegar
  • 1 Tbs. chopped fresh thyme

Mix all ingredients together and serve slathered (isn’t slathered a great word?) on grilled roasted corn.

The post Me So Corny (9/10/11) appeared first on Green Tea & Honey Radio.

Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11)
2017-10-07 19:54:14 UTC
Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11)

_wpaudio.enc['wpaudio-59d930e48a5ac'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0039\u002d\u0030\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Talkin’ Local with Jered Lawson from Pie Ranch (9/3/11) appeared first on Green Tea & Honey Radio.

Herbs For Stress (8/27/11)
2017-10-07 19:54:14 UTC
Herbs For Stress (8/27/11)

_wpaudio.enc['wpaudio-59d930e48d403'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0032\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Spiced Licorice Root Tea

  • 8 cups water
  • 2 cinnamon sticks
  • 5 cardamom pods
  • 2 Tablespoons licorice root
  • 1 vanilla bean, split open with a knife
  • the zest of 1 small orange

Bring water to a rolling boil in a large pot, Add all spices and continue to boil for another 6-8 minutes. Remove from heat, allow to steep for another 3-5 minutes, then strain and enjoy.  This makes a large pot of tea that can be enjoyed hot or put in a pitcher and enjoyed cold.

The post Herbs For Stress (8/27/11) appeared first on Green Tea & Honey Radio.

Awash with Summer Squash (8/20/11)
2017-10-07 19:54:14 UTC
Awash with Summer Squash (8/20/11)

_wpaudio.enc['wpaudio-59d930e495e2b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0032\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Sautéed Zucchini & Corn with Fresh Cilantro

Add 1 cup of pinto beans to this dish for a delicious vegetarian main dish or use it as a side dish served with a light, white fish.

  • 2 medium-large zucchini, unpeeled and diced
  • Sea salt and freshly ground black pepper
  • 1 Tablespoon olive oil
  • 4 ears sweet corn, kernels shaved off
  • 1 cup fresh cilantro, minced
  • 1 teaspoon lime juice

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat olive oil in a skillet over medium heat and add the corn kernels and cook, stirring frequently, until they are tender, about 5 minutes.

Drain any excess water off the zucchini and add to the skillet along with the cilantro. Sauté until the zucchini is just tender, about 3 minutes.

Remove from the heat, sprinkle with lime juice and season to taste with salt and pepper and serve.

The post Awash with Summer Squash (8/20/11) appeared first on Green Tea & Honey Radio.

Get Your Qi On! with Lee Holden (8/13/11)
2017-10-07 19:54:14 UTC
Get Your Qi On! with Lee Holden (8/13/11)

_wpaudio.enc['wpaudio-59d930e49b006'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0031\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Get Your Qi On! with Lee Holden (8/13/11) appeared first on Green Tea & Honey Radio.

Blueberry Bliss (8/6/11)
2017-10-07 19:54:14 UTC
Blueberry Bliss (8/6/11)

_wpaudio.enc['wpaudio-59d930e49dc14'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0038\u002d\u0030\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Blueberry & Chocolate ‘Pudding’

This is wonderful on its own or try it as a pie filling.  

  • 1 cup raw cashews, soaked at least 30 minutes
  • 1 cup raw macadamia nuts, soaked at least 30 minutes
  • 2 cups fresh blueberries
  • 2 Tablespoons cocoa powder
  • 1-2 Tablespoons liquid sweetener of choice
  • 1 teaspoon lemon juice, or to taste

Drain nuts and blend them with remaining ingredients in a blender or food processor, until creamy.  Stop to scrape the sides as needed and add water if necessary.

 

The post Blueberry Bliss (8/6/11) appeared first on Green Tea & Honey Radio.

Nice Melons (7/30/11)
2017-10-07 19:54:14 UTC
Nice Melons (7/30/11)

_wpaudio.enc['wpaudio-59d930e4a16c5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0033\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Watermelon Gazpacho

Serves 4-6

  • 6 cups finely-diced seedless watermelon (about a 4 lb melon)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1 jalepeno pepper, cored, seeded, and finely diced
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons minced shallot
  • 2 Tablespoons rice-wine vinegar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons extra-virgin olive oil
  • sea salt to taste

Puree 5 cups watermelon in blender or food processor until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and all remaining ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour.  Season to taste with more salt and lime juice if needed, garnish with mint leaves and serve.

The post Nice Melons (7/30/11) appeared first on Green Tea & Honey Radio.

Don’t Forget the Fat! (7/23/11)
2017-10-07 19:54:14 UTC
Don’t Forget the Fat! (7/23/11)

with guest Stuart Tomc
National Educator for Nordic Naturals

_wpaudio.enc['wpaudio-59d930e4a60d0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0032\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

‘Positive’ Pizza with Flaxseed Crust and Spinach Pesto

  • 1 Tablespoon honey or other liquid sweetener
  • 2 ¼ teaspoons or 1 package active dry yeast
  • 1 3/4 cups whole-wheat flour (plus more for kneading)
  • 1/2 cup ground flaxseed
  • 1 teaspoon salt

In a small bowl, mix honey with 1 cup warm water. Sprinkle yeast on top. Let sit 10 minutes until foamy. In large bowl, mix together flour, ground flaxseed and salt. Add yeast mixture and mix until all flour is incorporated.  Knead for approximately five minutes. Cover and let dough rest and rise 20-30 minutes. Shape dough by rolling or using your hands and place it on a pizza stone or pan. Bake in 350 degree oven for 5-10 minutes.

Meanwhile, prepare the pesto:

  • 2 cups spinach leaves
  • 1 cup basil leaves
  • 1/2 cup hempseeds
  • 3 garlic cloves, peeled
  • 1/4 teaspoon sea salt and a pinch of pepper
  • 2-3 Tablespoons olive oil

Place all ingredients but olive oil into a food processor and combine well, scraping the sides as needed. With the motor running, drizzle in the oil through top tube one tablespoon at a time until everything is smooth but not oily. Spread desired amount on pizza crust and top with your choice of ingredients.  Bake for another 10-15 minutes or until crust is brown on the bottom and toppings are cooked.

Win a year of Fish Oil
IT’s EASY! Here’s how:

1. Listen to the ‘Don’t Forget the Fat!’ podcast on this page.

2. Go to www.omega3test.com and enter promotion code ‘nordic’ to save $100 off your omega 3 blood test. It will cost you $99 (instead of $199) when you send your sample in. It’s a finger prick test you do at home and send in.

3. Take the test when it arrives and send in your sample.

4. Post your results on our FB page.

5. The highest score by 8/31/11 gets a year of FREE Nordic Naturals fish oil – a $300-400 value!

The post Don’t Forget the Fat! (7/23/11) appeared first on Green Tea & Honey Radio.

Lettuce Entertain You! (7/16/11)
2017-10-07 19:54:14 UTC
Lettuce Entertain You! (7/16/11)

_wpaudio.enc['wpaudio-59d930e4acbfb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0031\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Grilled Romaine Lettuce

  • 2 tablespoons olive oil
  • 1 head romaine lettuce, washed and sliced in half
  • Salt and freshly ground black pepper
  • 2 tablespoons balsamic vinegar

Prepare the grill (medium-high heat). Drizzle 1 tablespoon of oil over the romaine, then sprinkle with salt and pepper. Grill the lettuce halves until they are crisp-tender and browned in spots, turning occasionally, about 6 minutes. Coarsely chop the lettuces, then toss them in a large bowl with the remaining oil and vinegar and serve.

 

The post Lettuce Entertain You! (7/16/11) appeared first on Green Tea & Honey Radio.

Hot Fun in the Summer! (7/9/11)
2017-10-07 19:54:14 UTC
Hot Fun in the Summer! (7/9/11)

_wpaudio.enc['wpaudio-59d930e4b0f6c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0030\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Raw Corn Chowder

  • 2 1/2 cups almond milk
  • 5 ears corn, corn cut off cob
  • 1 avocado
  • 1/2 teaspoon sea salt
  • 1/2 lemon, juiced
  • chives, chopped for garnish

Reserve about 1 ear of cut off corn kernels. Blend remaining ingredients in a high speed blender until smooth and creamy. Remove to a serving bowl, stir in reserved corn and serve garnished with chives.

Kale Smoothies

Coconut water is packed with electrolytes and kale is loaded with antioxidants making this smoothie a perfect summer pick me up!

  • 1 1/2 cups coconut water
  • 2 lacinato or dinosaur kale leaves, stems removed and chopped roughly
  • 1 frozen banana
  • 1/2 cup fruit of choice, fresh or frozen

Scoop protein powder (if desired)
Blend all ingredients together in a blender until smooth and creamy.

Strawberry/ Chocolate Ice Cream

  • 1 frozen banana, chopped
  • 1/2 cup sliced strawberries
  • 1 Tablespoon cashew butter
  • 1/2 Tablespoon agave nectar or stevia
  • 1 tablespoon cocoa powder
  • 1 dash sea salt
  • 1 teaspoon vanilla

Process all ingredients in food processor until combined into a smooth consistency. Allow to set in freezer until firm.

The post Hot Fun in the Summer! (7/9/11) appeared first on Green Tea & Honey Radio.

Healthy BBQ (7/2/11)
2017-10-07 19:54:14 UTC
Healthy BBQ (7/2/11)

_wpaudio.enc['wpaudio-59d930e4b4dff'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0037\u002d\u0030\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Healthy BBQ (7/2/11) appeared first on Green Tea & Honey Radio.

Get Stoned with Stone Fruit (6/25/11)
2017-10-07 19:54:14 UTC
Get Stoned with Stone Fruit (6/25/11)

_wpaudio.enc['wpaudio-59d930e4b6fe9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0032\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Get Stoned with Stone Fruit (6/25/11) appeared first on Green Tea & Honey Radio.

What’s Up Doc? (6/18/11)
2017-10-07 19:54:14 UTC
What’s Up Doc? (6/18/11)

_wpaudio.enc['wpaudio-59d930e4bae2a'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0031\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Carrot Coconut Soup

  • 6 cups carrots, peeled and cut into large chunks
  • 2 Tablespoons olive oil
  • 4 cups vegetable stock
  • 2 chipotle peppers, canned in adobo, chopped
  • salt and pepper to taste
  • 1 15-oz can coconut milk

Preheat an oven to 425F. Line a large baking sheet with parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes.

Place the carrots, stock, chipotles and a sprinkle of salt and pepper into a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.

Remove the soup from the heat and transfer to a food processor or blender and puree, in batches, until the soup is completely smooth. Place soup back in pot, and over medium heat add coconut milk and heat until a gentle boil. Serve.

The post What’s Up Doc? (6/18/11) appeared first on Green Tea & Honey Radio.

Hot Topic: Decreasing Inflammation Naturally (6/11/11)
2017-10-07 19:54:14 UTC
Hot Topic: Decreasing Inflammation Naturally (6/11/11)

_wpaudio.enc['wpaudio-59d930e4c0865'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0036\u002d\u0031\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Green Vegetable Curry over Yellow Rice
Serves 6

Preparation Time: 25 minutes
Cooking Time: 20 minutes

  • 1 jalepeno pepper, seeds and ribs removed, sliced
  • 3 cloves garlic, crushed
  • 1 2-inch slice fresh ginger, chopped
  • 1 teaspoon lemon zest
  • 1 15-oz can coconut milk
  • Juice from one lemon (get its zest off first)
  • 1 bunch cilantro, chopped (chop entire bunch, stems and all!)
  • 1 teaspoon sea salt
  • 2 large carrots, sliced
  • 2 sweet potatoes, peeled and cubed
  • 2 bunches spinach, washed and sliced
  • 1 lb shiitake mushrooms, sliced

In a food processor, puree pepper, garlic, ginger and lemon zest until chopped into fine pieces. Add coconut milk, lemon juice, cilantro and salt and blend well.

Gather vegetables and slice carrots, cube sweet potatoes. In a large skillet, combine sweet potatoes and carrots with coconut milk mixture. Bring to a boil, reduce heat to a medium simmer and cook until potatoes are fairly softened, about 15 minutes. Add spinach and sliced shiitakes and cook 5 minutes more, or until all vegetables are tender. Serve over yellow rice.

Yellow Rice

Nutrition All-Star: Turmeric is a powerful anti-inflammatory spice. I like to add it to my grains while cooking. It produces a beautiful yellow color and provides extra nutritional benefit.

  • 3 cups water
  • 2 teaspoons ground turmeric
  • 1 1/2 cups brown basmati rice

In medium saucepan, bring water and turmeric to a boil. Stir in rice, return to a boil. Reduce heat and cook until rice is done, about 35-40 minutes.

Tart Cherry Juice Cocktail

  • 8 oz tart cherry juice
  • 20 drops kava tincture

Mix together and enjoy!

The post Hot Topic: Decreasing Inflammation Naturally (6/11/11) appeared first on Green Tea & Honey Radio.

Oh, Cherry (First broadcast 7/10/10)
2017-10-07 19:54:14 UTC
Oh, Cherry (First broadcast 7/10/10)

_wpaudio.enc['wpaudio-59d930e4c6140'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0031\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Millet Coconut Pudding with Cherries

1 c Whole millet, rinsed
2 c Water

Soak the millet in water overnight. Drain.

1 15-oz can coconut milk
1 cup unsweetened almond milk
1 cup chopped almonds, plus more for garnish
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
Agave to taste
Fresh or dried tart cherries
Coconut to garnish

Bring milks, soaked millet and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 20 to 30 minutes, or until millet is tender, stirring frequently.
Stir in raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened. Season to taste with agave nectar and add more milk if necessary for desired consistency. Serve warm, garnished with coconut and chopped almonds, if desired.

The post Oh, Cherry (First broadcast 7/10/10) appeared first on Green Tea & Honey Radio.

Three Cheers for Beer (5/28/11)
2017-10-07 19:54:14 UTC
Three Cheers for Beer (5/28/11)

_wpaudio.enc['wpaudio-59d930e4c9635'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0032\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Caramelized Onion & Beer Sauce

  • 3 Tablespoons olive oil
  • 8 large yellow onions
  • 1 teaspoon salt
  • 1 12 oz beer (dark stout)
  • 2 sprigs fresh thyme
  • 2 Tablespoons Dijon mustard

Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 30 minutes or until browned, stirring occasionally. Stir in beer, 1/2 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with salt and pepper and cook 5 minutes more until all heated through.

The post Three Cheers for Beer (5/28/11) appeared first on Green Tea & Honey Radio.

Strawberry Fields Forever (6/5/10)
2017-10-07 19:54:14 UTC
Strawberry Fields Forever (6/5/10)

_wpaudio.enc['wpaudio-59d930e4cf429'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Strawberry and Arugula Salad

4 cups baby arugula
1 pint strawberries, sliced
8 fresh basil leaves, cut into chiffonade
2 Tablespoons balsamic vinegar
1 Tablespoon extra-virgin olive oil
sea salt and pepper to taste
1/2 cup chopped walnuts, toasted

In a large bowl, toss arugula, strawberries, and basil. Sprinkle vinegar and oil over the salad; sprinkle with salt and pepper, toss gently and serve garnished with toasted walnuts.

The post Strawberry Fields Forever (6/5/10) appeared first on Green Tea & Honey Radio.

Spring Cleanse! (5/14/11)
2017-10-07 19:54:14 UTC
Spring Cleanse! (5/14/11)

_wpaudio.enc['wpaudio-59d930e4d1e2b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0031\u0034\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Spring Cleanse! (5/14/11) appeared first on Green Tea & Honey Radio.

Okey Dokey Artichokey (5/7/11)
2017-10-07 19:54:14 UTC
Okey Dokey Artichokey (5/7/11)

_wpaudio.enc['wpaudio-59d930e4d427c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0035\u002d\u0030\u0037\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Okey Dokey Artichokey (5/7/11) appeared first on Green Tea & Honey Radio.

No Bones About It! (4/30/11)
2017-10-07 19:54:14 UTC
No Bones About It! (4/30/11)

_wpaudio.enc['wpaudio-59d930e4d64bb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0033\u0030\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post No Bones About It! (4/30/11) appeared first on Green Tea & Honey Radio.

Onions, Leeks and Shallots, Oh My! (4/23/11)
2017-10-07 19:54:14 UTC
Onions, Leeks and Shallots, Oh My! (4/23/11)

_wpaudio.enc['wpaudio-59d930e4d8d27'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0032\u0033\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Recipe by Nancy Weimer

Pea Shoots with Shallots

  • 4 medium shallots, peeled and sliced lengthwise (1/2cup)
  • 1 container New Natives Pea Shoots (2 oz)
  • 1 tablespoon olive oil

1. In medium saucepan combine shallots and olive oil.
2. Over low heat cook shallots until soft about 10 minutes.
3. Add pea shoots, toss until wilted, 2-3minutes.
4. Serve immediately.

The post Onions, Leeks and Shallots, Oh My! (4/23/11) appeared first on Green Tea & Honey Radio.

Give Peas a Chance! (4/16/11)
2017-10-07 19:54:14 UTC
Give Peas a Chance! (4/16/11)

_wpaudio.enc['wpaudio-59d930e4dc7d5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0031\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Lemony Quinoa with Roasted Asparagus and Peas
Serves 4-6

  • 1 Tablespoon olive oil
  • 1 pound asparagus (1 bunch), woody ends trimmed and cut into 1 1/2-inch pieces
  • salt and pepper
  • 2 garlic cloves, minced
  • 1/2 cup finely chopped shallot
  • 1 1/2 cups uncooked yellow quinoa, rinsed
  • 3 cups vegetable stock
  • 1 Tablespoon lemon zest (almost the whole lemon)
  • 3 Tablespoons lemon juice (get the zest off before you juice it)
  • salt and pepper
  • 1 cup fresh peas (about 1 lb English Peas you shell) or 1 cup frozen peas
  • 1/2 cup toasted cashews
  • 2 Tablespoons fresh chopped chives for garnish

Preheat oven to 400F. Place asparagus on a baking sheet, drizzle with 1 teaspoon olive oil, sprinkle with salt and pepper and roast for 10 minutes, stirring occasionally. Set aside.

Meanwhile, heat other 2 teaspoons oil in a medium pot over medium heat. Add garlic and shallots and cook for 2 minutes. Add quinoa, stock, lemon juice, lemon zest and a generous sprinkle of salt and pepper. Cover, bring to a boil, reduce heat and simmer for 15 minutes. Remove lid and sprinkle peas on top of quinoa mixture, cover and continue cooking for 5 more minutes. Add roasted asparagus, stir gently to combine, then garnish with cashews and chives and serve.

The post Give Peas a Chance! (4/16/11) appeared first on Green Tea & Honey Radio.

Welcome Spring (Veggies!) (4/9/11)
2017-10-07 19:54:14 UTC
Welcome Spring (Veggies!) (4/9/11)

_wpaudio.enc['wpaudio-59d930e4e0bfb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Asparagus

1 pound medium asparagus
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper

Preheat oven to 450 degrees F. Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. When you take them out, sprinkle with pepper.

The post Welcome Spring (Veggies!) (4/9/11) appeared first on Green Tea & Honey Radio.

A is for Amaranth (4/2/11)
2017-10-07 19:54:14 UTC
A is for Amaranth (4/2/11)

_wpaudio.enc['wpaudio-59d930e4e3ae8'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0034\u002d\u0030\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Good Morning Amaranth

1 cup amaranth
2 cups water
1/2 cup apples, unpeeled, cored and diced
1/3 cup raisins or other dried fruit
1 teaspoon cinnamon
Sweetener to taste
Non-dairy milk, if desired

Rinse grain and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with non-dairy milk (to make it creamy) and sweeten to taste.

The post A is for Amaranth (4/2/11) appeared first on Green Tea & Honey Radio.

Healthy Kitchen Makeover (3/26/11)
2017-10-07 19:54:15 UTC
Healthy Kitchen Makeover (3/26/11)

_wpaudio.enc['wpaudio-59d930e4e6c4b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Stocking Your Pantry Healthy Food List (PDF)

Healthy Kitchen Makeover Contest

You heard us talk about it on the ‘Healthy Kitchen Makeover’ Podcast…now, here are the details about our Healthy Kitchen Makeover Contest. Entering the contest is SIMPLE and the prizes are great! Just follow these instructions:

1. Take a Before photo of your pantry, refrigerator or freezer.

2. Clean out said location and organize it well!

3. Take an After photo.

4. Go to our Green Tea and Honey Facebook page and upload your images with a short post on what you transformed.

5. Every person who submits photos will be entered to win gourmet teas and other goodies from Teatulia.

We will choose three winners for prizes, but really, everybody wins since this is a great motivation to finally organize your kitchen. The deadline to enter is April 29th. Good luck and Happy Spring Cleaning!!

The post Healthy Kitchen Makeover (3/26/11) appeared first on Green Tea & Honey Radio.

It’s Alive! (3/19/11)
2017-10-07 19:54:15 UTC
It’s Alive! (3/19/11)

_wpaudio.enc['wpaudio-59d930e4ea9c0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Homemade Kim Chi
Makes 1 quart

Kimchi (kim-chee) is loaded with vitamins and when cabbage ferments, it produces lactobacilli, a good bacteria that helps promote immunity. While you can purchase it in stores, it is easy and more economical to make your own, plus it is delicious!

  • 1 large or 2 medium heads napa cabbage, washed
  • 1-2 Tablespoons course sea salt
  • 3 cloves garlic, peeled and roughly chopped
  • 2 Tablespoons chopped fresh ginger
  • 1/2 red onion, sliced
  • 1 red chili pepper (you may remove seeds if you want it to be less spicy)
  • 1 Tablespoon tamari
  • 1 Tablespoon rice vinegar

Cut the cabbage in half and remove the core. Slice it into 1 inch slices and place in a large bowl. Sprinkle cabbage with 3 Tablespoons salt and use a plate or other weight to weigh the cabbage down for at least 2 hours. Rinse the salt off of the cabbage, being sure to squeeze out excess moisture.

In a food processor, blend garlic, ginger, onion, chili, tamari and vinegar into a paste. Thoroughly mix the cabbage with the garlic paste and place into a clean quart size jar. Pack it tightly into the jar, filling all the way to the top, pressing down until brine rises. Cover jar tightly.

Allow kimchi to ferment at room temperature for 48 hours. Place kimchi in refrigerator where it will continue to slowly ferment and the taste will intensify. Kimchi will last at least a month in your refrigerator.

The post It’s Alive! (3/19/11) appeared first on Green Tea & Honey Radio.

Fats & Your Heart (3/12/11)
2017-10-07 19:54:15 UTC
Fats & Your Heart (3/12/11)

_wpaudio.enc['wpaudio-59d930e4eea24'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Coconut Carrots & Beets

Simple yet comforting!

  • 2 Tablespoons unrefined coconut oil
  • 1 cup grated carrots
  • 1/2 cup grated beets
  • 1 teaspoon dried coconut
  • 1/2 teaspoon cumin seed
  • Sea salt to taste

Heat oil in a skillet and sauté carrots, beets, coconut and cumin seed together until just heated through. Add salt and serve.

The post Fats & Your Heart (3/12/11) appeared first on Green Tea & Honey Radio.

Choppin’ Broccoli (3/5/11)
2017-10-07 19:54:15 UTC
Choppin’ Broccoli (3/5/11)

_wpaudio.enc['wpaudio-59d930e4f2ce3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0033\u002d\u0030\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted Broccoli Pasta

Serves 4-6
Preparation Time: 10 minutes
Cooking time: 25 minutes

Equipment needed: Baking tray, large Saucepan, large pot for pasta

Nutrition All Star: This pasta dish is loaded with broccoli and gets most of its fat from olives, which contain healthy monounsaturated fats. Broccoli is packed with nutrients, like vitamin C, folate, vitamin A and potassium, as well as some iron, calcium, vitamin B and fiber. Plus, roasting it gives it a really yummy flavor and texture…crispy and a little salty, like broccoli chips!

  • 12 oz brown rice or whole-grain pasta, rotini or penne
  • 1 pound baby broccoli or regular broccoli
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 Tablespoon olive oil
  • 4 cloves garlic, minced
  • pinch red pepper flakes
  • 1 cup kalamata olives, cut in half
  • 5 sun dried tomatoes**, sliced
  • 1/2 cup fresh minced parsley
  • 2 Tablespoons fresh minced sage (you really want to use fresh sage here and you should have some from the Soup recipe. If not, just omit it, as dried sage will change the taste too much)
  • Salt and pepper to taste

Preheat oven to 400F. Wash and cut broccoli and cut the peppers. Place on a baking sheet lined with parchment. Drizzle with olive oil and a little salt and pepper. Roast in preheated oven for 15 minutes, stirring occasionally or until broccoli is browned in some places. Also, bring a large pot of salted water to a boil. Cook pasta according to package directions and drain when done.

Meanwhile, mince garlic. Combine oil, garlic and red pepper flakes in a large saucepan. Add the olives, sun-dried tomatoes, parsley and sage. Cook over low heat until the rest of the pasta ingredients are ready. When pasta is cooked and broccoli is roasted, add all ingredients into the saucepan and cook until all heated through. Add salt and pepper and serve.

**You can use dried sun-dried tomatoes and re-hydrate them or buy the jar and use those.

The post Choppin’ Broccoli (3/5/11) appeared first on Green Tea & Honey Radio.

Let’s Talk About Stress (2/26/11)
2017-10-07 19:54:15 UTC
Let’s Talk About Stress (2/26/11)

_wpaudio.enc['wpaudio-59d930e5039cd'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0032\u0036\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Cashew Cheese Stuffed Collards

  • Cashew Cheese
  • 1 cup raw cashews, soaked overnight
  • 2 cloves garlic, minced
  • 1 Tablespoon tahini
  • 1 Tablespoon olive oil
  • 4 Tablespoons water
  • 1/4 cup lemon juice
  • 1/4-1/2 teaspoon sea salt (to taste)

In a food processor, purée cashews until well ground. Add remaining ingredients, and purée for 5 minutes, or until mixture is VERY smooth, stopping to scrape the sides as needed. Enjoy as it is or make it into ‘cheese’ by putting the mixture in cheesecloth and letting it sit out 24 hours (this step is optional but results in tanginess). Bake at 250F for 30 minutes or until firm and enjoy! Serve with blanched collard green leaves: stem a bunch of collards and cut in half. Bring a pot of salted water to a boil and blanch each leaf for about 1 minute to soften. Use the leaf as a wrapper to roll about 1 T of cashew cheese plus a dollop of sundried tomato pesto.

The post Let’s Talk About Stress (2/26/11) appeared first on Green Tea & Honey Radio.

Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)
2017-10-07 19:54:15 UTC
Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)

_wpaudio.enc['wpaudio-59d930e507687'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Root Vegetable Mash

Serves 6

  • 1 pound turnips, peeled, cut into 1/2-inch pieces
  • 1/2 pound rutabega, peeled, cut into 1/2-inch pieces
  • 1 large garlic clove, peeled
  • 1 bay leaf
  • 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 3 tablespoons butter or earth balance margarine
  • 1 Tablespoon chopped fresh parsley

Cook turnips, rutebega, garlic and bay leaf in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain and discard bay leaf. Return vegetables to pot and stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter or margarine; mash until vegetables are almost smooth. Mix in parsley and season to taste with salt and pepper.

The post Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11) appeared first on Green Tea & Honey Radio.

Cinnamony Goodness (2/12/11)
2017-10-07 19:54:15 UTC
Cinnamony Goodness (2/12/11)

_wpaudio.enc['wpaudio-59d930e50cf4e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0031\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Black Bean Chili

Recipe adapted from Markbittman.com

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 tablespoons minced garlic
  • 1-28 oz can chopped tomaotes
  • 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
  • 2 tablespoons chili powder
  • 3 tablespoons molasses
  • Two 3-inch cinnamon sticks
  • 1 pound dried black beans, washed, picked over, and soaked overnight
  • Salt and freshly ground black pepper

1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.

2. Stir in the tomatoes, espresso, chili powder, molasses, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.

3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more salt or pepper and remove cinnamon sticks and enjoy!

The post Cinnamony Goodness (2/12/11) appeared first on Green Tea & Honey Radio.

Garbanzos Galore (2/5/11)
2017-10-07 19:54:15 UTC
Garbanzos Galore (2/5/11)

_wpaudio.enc['wpaudio-59d930e5116a1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0032\u002d\u0030\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted BBQ Chickpeas

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 2 Tablespoons olive oil
  • smoked paprika, chili powder and smoked sea salt to taste

Preheat oven to 450 degrees F.

Blot chickpeas with a paper towel to dry them well. In a bowl, toss chickpeas with olive oil, and season to taste with spices.
Spread on a baking sheet, and bake for 20-30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Dill Hummus

Makes about 1 cup
This high protein spread is simple to make and great to have on hand to keep you full.

  • 1 15-oz. can chickpeas, drained (save bean water)
  • 2 crushed garlic cloves
  • 1/4 cup lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 teaspoon dried dill
  • salt to taste

Puree all the ingredients in a food processor or blender until creamy. Add additional oil (or use bean water to cut fat content) if necessary for desired consistency. Taste and add salt and more dill if desired.

The post Garbanzos Galore (2/5/11) appeared first on Green Tea & Honey Radio.

The Joy Of Exercise with Joy Smith (1/29/11)
2017-10-07 19:54:15 UTC
The Joy Of Exercise with Joy Smith (1/29/11)

_wpaudio.enc['wpaudio-59d930e514e92'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0039\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post The Joy Of Exercise with Joy Smith (1/29/11) appeared first on Green Tea & Honey Radio.

Diet and Depression
2017-10-07 19:54:15 UTC
Diet and Depression

_wpaudio.enc['wpaudio-59d930e5172e1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0037\u002d\u0031\u0032\u002e\u006d\u0070\u0033';Listen to this podcast

The post Diet and Depression appeared first on Green Tea & Honey Radio.

Oh My Gourd (1/22/11)
2017-10-07 19:54:15 UTC
Oh My Gourd (1/22/11)

_wpaudio.enc['wpaudio-59d930e51add7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0032\u0032\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

Kabocha Squash Bowl Filled With Sauteed Vegetables and Cashews

Serves 6-8

I love winter squash—the sweetness and earthiness of the Kabocha is a wonderful contrast to the spicy/salty Asian vegetables that are inside.

1 Kabocha squash (a BIG one–4 1/2 to 5 lb.)
2 Tablespoons olive oil
sea salt and pepper to taste
1 red onions, thinly sliced
3 cloves garlic, minced
2 Tablespoons fresh minced ginger
2 carrots, julienned
1 red bell pepper, sliced
1/2 lb shiitake or portabella mushrooms
1 cup snow peas (about 1/2 lb), julienned
1/2 cup vegetable broth
2 Tablespoons cooking sherry or mirin (Chinese rice wine)
2 Tablespoons tamari
1/4 teaspoon cayenne
1 cup raw or tamari roasted cashews

Preheat oven to 375°. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Rub interior of squash with olive oil and sprinkle with salt and pepper. Set lid back on squash and place in a baking pan. Bake for 40-50 minutes or until you can pierce the squash with a knife. The squash will continue to cook when you take it out, plus you want it to stand up nicely for display, so don’t overcook it. Set aside.

Meanwhile, heat oil in a large skillet. Add onions, garlic, ginger, carrots and peppers and sauté for 5 minutes, stirring frequently or until onions are clear. Add mushrooms and a sprinkle of salt and pepper and sauté 3 minutes, or until mushrooms are cooked. Add snow peas, vegetable broth, mirin, tamari and cayenne and simmer for 3-5 minutes. Sprinkle in cashews.

Spoon vegetable and cashew mixture into cooked Kabocha. To serve, use a sharp knife to cut thorough the squash in wedges (almost like a pie) and serve each squash wedge mounded with vegetables.

Make it the Main Dish: Add 2 8-oz packages of Turtle Island Sesame Ginger Tempeh Strips when you add the mushrooms.

The post Oh My Gourd (1/22/11) appeared first on Green Tea & Honey Radio.

Yo-Yo No ‘Mo (1/15/11)
2017-10-07 19:54:15 UTC
Yo-Yo No ‘Mo (1/15/11)

_wpaudio.enc['wpaudio-59d930e51eb98'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0031\u0035\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

special guest- Jennifer Barley, The KickStart Coach

The post Yo-Yo No ‘Mo (1/15/11) appeared first on Green Tea & Honey Radio.

Persimmons, Please (1/8/11)
2017-10-07 19:54:15 UTC
Persimmons, Please (1/8/11)

_wpaudio.enc['wpaudio-59d930e521cb1'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0038\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

special guest- Mark Mulcahy, Produce Expert and Host of An Organic Conversation

The post Persimmons, Please (1/8/11) appeared first on Green Tea & Honey Radio.

Best of 2010 (1/1/11)
2017-10-07 19:54:15 UTC
Best of 2010 (1/1/11)

_wpaudio.enc['wpaudio-59d930e524111'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0030\u0031\u002d\u0030\u0031\u002d\u0031\u0031\u002e\u006d\u0070\u0033';Listen to this podcast

The post Best of 2010 (1/1/11) appeared first on Green Tea & Honey Radio.

Chestnuts Roasting (12/25/10)
2017-10-07 19:54:15 UTC
Chestnuts Roasting (12/25/10)

_wpaudio.enc['wpaudio-59d930e526a1d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0032\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Roasted or Boiled Chestnuts

First, to facilitate removal of the shell, you’ll need to use a sharp pointed knife to slice a large X along the flat side before roasting.

Roasted: Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. It is easiest to peel them while still warm. Serve hot.

Boiling: Simmer for 15 to 25 minutes, then peel and use. This boiling method is best when you will be mashing the chestnuts or making into puree.

The post Chestnuts Roasting (12/25/10) appeared first on Green Tea & Honey Radio.

Ginger Cheer (12/18/10)
2017-10-07 19:54:15 UTC
Ginger Cheer (12/18/10)

_wpaudio.enc['wpaudio-59d930e529f8e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0038\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Ginger Tea

This is perfect when you start to feel congestion coming on or as a way to warm yourself on a chilly evening.

4 cups water
2-inch piece of fresh ginger root
sweetener like honey or brown rice syrup
lemon slice

Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.

Old Fashioned Gingerbread

1 cup dark molasses
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup butter or Earth Balance margarine
1 cup Wholesome Sweeteners Sucanat
1 large egg (or for a vegan version, substitute 3/4 cup soy or rice milk mixed with 1/2 cup ground flaxseed for the egg—this works beautifully in this recipe)
1/2 teaspoon sea salt
2 teaspoons cinnamon
3 tablespoons freshly minced ginger
1 teaspoon ground ginger
1 teaspoon ground cloves
2 1/2 cups whole wheat flour
zest of one orange
1 tablespoon baking powder

Preheat oven to 375°. In a large bowl, stir together molasses and boiling water; add baking soda and let cool till lukewarm. In a separate bowl, Cream butter and sugar; and add egg. Sift in all remaining ingredients to butter mixture. Add molasses mixture and sir well; batter will be thin. Place batter in lined muffin tins. Bake for 20 minutes then reduce heat to 300° and bake for an additional 20 minutes or until cake tests done.

The post Ginger Cheer (12/18/10) appeared first on Green Tea & Honey Radio.

Mighty Magical Mushrooms (12/11/10)
2017-10-07 19:54:15 UTC
Mighty Magical Mushrooms (12/11/10)

_wpaudio.enc['wpaudio-59d930e52e01d'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0031\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Tempeh and Mushroom Bourgignon

Serves 4
Adapted from Vegetarian Times Magazine

2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 medium onion, chopped
1 large carrot, peeled and diced
4 cloves garlic, peeled and chopped
3 Tablespoons olive oil, divided
1 teaspoon herbes de Provence
1 bay leaf
1 Tablespoon balsamic vinegar
2 Tablespoons tomato paste
8 ounces cremini and/or Portobello mushrooms, thinly sliced (about 4 cups)
chopped parsley, for garnish

Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate at least 1 hour. Strain vegetables and tempeh well, and reserve wine.

Heat remaining oil in Dutch oven or soup pot over medium-high heat. Add marinated tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping any brown bits up from the bottom. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.

Add mushrooms and 3/4 cup water, and simmer 10 more minutes, or until mushrooms are tender. Remove bay leaf. Season to taste with salt and pepper. Serve over rice or noodles garnished with parsley.

The post Mighty Magical Mushrooms (12/11/10) appeared first on Green Tea & Honey Radio.

One Potato Sweet Potato (12/4/10)
2017-10-07 19:54:15 UTC
One Potato Sweet Potato (12/4/10)

_wpaudio.enc['wpaudio-59d930e5314a9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0032\u002d\u0030\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post One Potato Sweet Potato (12/4/10) appeared first on Green Tea & Honey Radio.

Project DELISH: Holidaze (11/27/10)
2017-10-07 19:54:15 UTC
Project DELISH: Holidaze (11/27/10)

_wpaudio.enc['wpaudio-59d930e5336a0'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Project DELISH: Holidaze (11/27/10) appeared first on Green Tea & Honey Radio.

Crazy for Cranberries (11/20/10)
2017-10-07 19:54:15 UTC
Crazy for Cranberries (11/20/10)

_wpaudio.enc['wpaudio-59d930e535f1b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0032\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Cranberry Pear Compote

Serves 4

Move over cranberry sauce!  Try this different version of the old classic….it is delicious!

1/2 cup orange juice

2 Tablespoons orange zest

1/4 cup maple syrup

4 fresh pears, peeled, cored and chopped

1 cup fresh cranberries

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

In a saucepan, combine orange juice, zest and maple syrup.  Bring to a boil. Stir in pears, cranberries and spices and bring to a boil again. Cover with a lid, reduce heat, and simmer about 5 minutes, until you hear the cranberries pop. Serve hot or chilled.

The post Crazy for Cranberries (11/20/10) appeared first on Green Tea & Honey Radio.

High on Hemp (11/13/10)
2017-10-07 19:54:15 UTC
High on Hemp (11/13/10)

_wpaudio.enc['wpaudio-59d930e538b64'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0031\u002d\u0031\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post High on Hemp (11/13/10) appeared first on Green Tea & Honey Radio.

The Great Pumpkin (10/30/10)
2017-10-07 19:54:15 UTC
The Great Pumpkin (10/30/10)

_wpaudio.enc['wpaudio-59d930e53b5db'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0033\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Pumpkin Cranberry Bread

Makes 1 loaf

This delicious bread will make your out of town guests very happy!

1 1/2 cups whole-wheat pastry flour
2/3 cup sucanat or unrefined cane sugar
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup canned pumpkin purée
Juice and zest of 1 orange
1/4 cup filtered water
3 Tablespoons coconut oil, melted
1 cup fresh cranberries
1/2 cup walnut pieces

Preheat oven to 375 degrees.  Spray or brush a loaf pan with oil. In a
large bowl, mix together flour, sucanat, pumpkin pie spice, baking powder,
baking soda, and salt. In a small bowl, whisk together pumpkin purée,
orange juice and zest, water, and coconut oil.  Add it to the flour
mixture and mix gently.

Stir in cranberries and walnuts. Pour batter into prepared pan and bake
for 30 to 35 minutes or until a toothpick inserted in the center comes out
clean.

The post The Great Pumpkin (10/30/10) appeared first on Green Tea & Honey Radio.

Sweet! (10/23/10)
2017-10-07 19:54:15 UTC
Sweet! (10/23/10)

_wpaudio.enc['wpaudio-59d930e53edd2'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

High Protein Breakfast Bars

Enjoy these healthy breakfast treats made with almonds, hempseeds, flaxseed and brown rice syrup.

Parchment paper
Oil for spraying or brushing
1 1/2 cups kamut flakes or thick rolled oats
1/2 cup dried tart cherries or cranberries
1/4 cup ground flaxseeds
1/3 cup almonds, roughly chopped
1/4 cup hempseeds
1/4 teaspoon salt
1/2 cup brown rice syrup, honey or agave nectar
1/4 cup almond butter
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Preheat oven to 325F. Line an 8x 8-inch baking dish with parchment paper and or grease with oil. In a large bowl, mix together kamut flakes, cherries, flax, almonds, hempseeds and salt. In a small saucepan over medium heat, mix brown rice syrup, almond butter, vanilla and orange zest and stir until almond butter is melted. Add to dry ingredients and stir to combine. Transfer to prepared pan and cook for 25 minutes, or until brown on top. Allow to cool before cutting into pieces (it will harden as it cools). Store in an airtight container or freeze.

The post Sweet! (10/23/10) appeared first on Green Tea & Honey Radio.

Wellness Strategies for Fall (10/16/10)
2017-10-07 19:54:15 UTC
Wellness Strategies for Fall (10/16/10)

_wpaudio.enc['wpaudio-59d930e542bb9'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0031\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Coconut Kefir
Makes 2 cups

Cultured foods filled with beneficial bacteria are a MUST for fending off colds and flus and cultured drinks, like kefir are an easy way to get more of these in your diet. While there are lots of cultured drinks on the market, many of them are high in sugar and other additives. Making your own kefir is SO easy and much more economical! This recipe uses coconut milk as the base–giving you a generous dose of the anti-viral lauric acid. Use this kefir as is, or in smoothies or on your cereal for a real treat.

  • 1 quart glass jar with a lid that has a rubber gasket
  • 2 Tablespoons kefir grains or a kefir starter**
  • 2 cans unsweetened coconut milk

1. Place the kefir grains in the quart size glass jar and cover with coconut milk. Gently agitate the mixture to ensure the grains are well-mixed or stir with a wooden spoon (don’t use metal utensils with kefir).

2. Cover and let the coconut kefir ferment on the countertop for 12-24 hours. Agitate the kefir occasionally, loosening the lid to allow gas to escape and then tightening it again.

3. After about 12 hours, taste kefir to determine if it has reached your desired flavor and texture. If not, continue to ferment, checking every few hours. When kefir is “done” to your liking, remove kefir grains using a strainer.

4. Place lid over the remaining coconut milk kefir in the jar and store in the refrigerator. This kefir continues to culture (at a much slower rate) in the refrigerator and will thicken, so after a day or so you will have more of a coconut cream, which is delicious with fresh fruit or on top of waffles or pancakes! It will last for weeks covered in the refrigerator.

**You will typically find kefir starter in Natural Food Stores but will most likely have to buy kefir grains online.
Kefir grains produce a better product (in my opinion) but the starter is easier to find. If you use the starter, follow
the recipe on the package instead of this one.

The post Wellness Strategies for Fall (10/16/10) appeared first on Green Tea & Honey Radio.

An Apple a Day (10/9/10)
2017-10-07 19:54:15 UTC
An Apple a Day (10/9/10)

_wpaudio.enc['wpaudio-59d930e546755'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post An Apple a Day (10/9/10) appeared first on Green Tea & Honey Radio.

Yes or No to Joe? (10/2/10)
2017-10-07 19:54:15 UTC
Yes or No to Joe? (10/2/10)

_wpaudio.enc['wpaudio-59d930e548e24'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0031\u0030\u002d\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Yes or No to Joe? (10/2/10) appeared first on Green Tea & Honey Radio.

Go Fish! (9/25/10)
2017-10-07 19:54:15 UTC
Go Fish! (9/25/10)

_wpaudio.enc['wpaudio-59d930e54b864'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0039\u002d\u0032\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Monterey Bay Aquarium Fish Sustainability Chart
International Fish Oil Standards website
Latest Research on Lipids – PUFA recommendations

To get EPA and DHA in 1/2 can of sardines you would need about 2 capsules fish oil, 44 capsules flax oil, or a 10 oz bag of flax seeds

The post Go Fish! (9/25/10) appeared first on Green Tea & Honey Radio.

Detox Rocks! (8/28/10)
2017-10-07 19:54:15 UTC
Detox Rocks! (8/28/10)

_wpaudio.enc['wpaudio-59d930e54e1a6'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0032\u0038\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

The post Detox Rocks! (8/28/10) appeared first on Green Tea & Honey Radio.

It’s A Date! (8/21/10)
2017-10-07 19:54:15 UTC
It’s A Date! (8/21/10)

_wpaudio.enc['wpaudio-59d930e550884'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0032\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

How to make a Date Paste (1 cup)

1 cup pitted soft dates, soaked for at least 30 minutes (bahri or medjool)
1/2 cup filtered water

In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

The post It’s A Date! (8/21/10) appeared first on Green Tea & Honey Radio.

Cuckoo for Coconuts (8/14/10)
2017-10-07 19:54:15 UTC
Cuckoo for Coconuts (8/14/10)

_wpaudio.enc['wpaudio-59d930e5533c7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0031\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Coconut Kale

1 Tablespoon unrefined coconut oil
1/2 red onion, sliced
1 bunch lactano kale, sliced very thinly (almost shredded)
1/2 cup vegetable stock
2 teaspoon dried coconut
Sea salt to taste

Melt oil in a skillet and sauté onions over medium heat until clear, about 3 minutes. Add kale and vegetable stock. Simmer until kale is wilted, about 5 minutes. Toss with coconut and salt and pepper to taste and serve.

The post Cuckoo for Coconuts (8/14/10) appeared first on Green Tea & Honey Radio.

KELP! (I Need Somebody…) (8/7/10)
2017-10-07 19:54:15 UTC
KELP! (I Need Somebody…) (8/7/10)

_wpaudio.enc['wpaudio-59d930e55638c'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0038\u002d\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Soba Noodle & Arame Salad

Arame contains ten times the amount of calcium as milk. It is my favorite sea vegetable to use in recipes because of its sweet, mild flavor and because it is cut in strands that resemble pasta, it works great in pasta dishes like the one below.

8 oz rice or soba noodles, cooked according to package directions
1-2 oz arame, soaked in warm water for 5-10 minutes
1/2 cup tamari
1/4 cup toasted sesame oil
1/4 cup rice vinegar
2 cloves garlic, minced
4 scallions, sliced
1 red pepper, cored and thinly sliced
1/4 cup sesame seeds, toasted

Combine soy sauce, sesame oil, vinegar, and garlic. Combine the sauce with the noodles, arame and vegetables. Sprinkle with sesame seeds and serve.

The post KELP! (I Need Somebody…) (8/7/10) appeared first on Green Tea & Honey Radio.

Almond Joy (7/31/10)
2017-10-07 19:54:15 UTC
Almond Joy (7/31/10)

_wpaudio.enc['wpaudio-59d930e55961e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0033\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Nut Milk

1 cup almonds, soaked overnight
2 cups water

Drain and rinse almonds. Blend the soaked almonds with the water until smooth and strain the mixture through a sprout bag, cheesecloth, or strainer into a container. This milk will last in the refrigerator for about 3-5 days. Shake well before using. (NOTE: Save the nut pulp for later use)

If you want to make it sweet:
Put the almond milk back into the blender carafe and add vanilla, a sweetener (like dates) or a banana and blend until smooth.

The post Almond Joy (7/31/10) appeared first on Green Tea & Honey Radio.

Twist and Sprout (7/24/10)
2017-10-07 19:54:15 UTC
Twist and Sprout (7/24/10)

_wpaudio.enc['wpaudio-59d930e55c77f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0032\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Mediterranean Sprouted Wheat Salad

2 cups sprouted wheat berries
1/2 cup kalamata olives, sliced
1 yellow pepper, seeded and chopped
3 plum tomatoes, chopped
1 cucumber, chopped
3 green onions, chopped
1 bunch parsley, minced

1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
Salt and pepper, to taste

Simmer wheat berries in water for about Mix together wheat berry spouts and olive, pepper, tomatoes, cucumber, green onions and parsley. In a small bowl, whisk together the oil, lemon juice and garlic. Add to salad ingredients, season with salt and pepper and serve.

The post Twist and Sprout (7/24/10) appeared first on Green Tea & Honey Radio.

Getting Figgy With It! (7/17/10)
2017-10-07 19:54:15 UTC
Getting Figgy With It! (7/17/10)

_wpaudio.enc['wpaudio-59d930e560052'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0031\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Fig Cake with Cashew Cream

1 cup fresh or dried figs, cut up into small pieces
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
1 cup water
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 1/2 cups whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts
1 teaspoon vanilla

In a small saucepan, combine figs, coconut oil, syrup, water, spices and bring to boil slowly and boil for 3 minutes. Set aside to cool. (Really allow it to cool off at least to lukewarm, so it doesn’t cook the flour and make it tough)

Combine flour, oats, baking soda, baking powder and salt into a large mixing bowl. Fold in (add gently) cooled fig mixture and nuts and vanilla. Pour batter into greased cake pan.

Bake at 350 degrees for 20 to 25 minutes. Cut in 2-inch squares and enjoy!

Cashew Cream

This cashew cream is one of my all time favorites! It is wonderful with the fig cake.
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1-2 Tablespoons liquid sweetener to taste, like agave or brown rice syrup
1 teaspoon vanilla

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, sweetener to taste, and vanilla. Taste and add additional sweetener, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

The post Getting Figgy With It! (7/17/10) appeared first on Green Tea & Honey Radio.

Project DELISH: The BBQ (7/3/10)
2017-10-07 19:54:15 UTC
Project DELISH: The BBQ (7/3/10)

_wpaudio.enc['wpaudio-59d930e564bc3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0037\u002d\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Spicy Orange, Cilantro and Cumin Marinade with Grilled Tempeh

This is one of my favorite ways to eat tempeh. This recipe is really tasty and you can keep the tempeh moist by putting it back into the marinade after it is grilled.

16 oz tempeh, sliced into thick strips

1/2 cup olive oil
1 cup orange juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
pinch or two red pepper flakes
salt and pepper (don’t leave these out…just a pinch of each makes a difference)

Steam tempeh strips in a steamer basket for 15 minutes. Mix together oil, orange juice, cilantro, garlic and spices in a food processor or blender. Pour marinade over steamed tempeh and marinate for at least 30-60 minutes. Reserving marinade, grill tempeh for 5 minutes on each side or until done (don’t overgrill or it will get dry). Pour remaining marinade overtop and serve.

Potato Salad with White Beans

4 red potatoes, diced and cooked
1-15 oz can white beans, drained
1/2 small red onion, minced
2 celery stalks, sliced
1/2 cup chopped fresh parsley
Sea salt and pepper to taste
1/3 cup olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 5-oz bag arugula (if desired)

Dice potatoes and cook in salted boiling water until done. Drain and set aside (You can do this ahead of time).

In a medium bowl, mix together the cooked potatoes, beans, red onion, celery, parsley along with a generous sprinkle of salt and pepper and set aside.

In a small bowl, whisk together olive oil, vinegar, mustard and thyme. Add to potatoes and toss to incorporate. Season to taste and refrigerate until service (the longer it marinates the better it tastes).

Easy Stove Top Baked Beans

2 garlic cloves, minced
1/4 cup ketchup
1/4 cup molasses
2 Tablespoons apple cider vinegar
2 teaspoons dry mustard powder
1/2 teaspoon hot pepper sauce (or more or less to taste)
sea salt and pepper to taste
2 1 5 – ounce cans of white beans, drained

In a saucepan over medium heat, mix together the garlic, ketchup, molasses, vinegar, mustard powder, hot sauce, and a sprinkle of salt and pepper. Add beans, and bring the mixture to a rolling boil. Reduce heat to low and simmer for 20 minutes or until thickened.

The post Project DELISH: The BBQ (7/3/10) appeared first on Green Tea & Honey Radio.

Let the Sunshine (Vitamin) In (6/26/10)
2017-10-07 19:54:15 UTC
Let the Sunshine (Vitamin) In (6/26/10)

_wpaudio.enc['wpaudio-59d930e569800'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0032\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Dried Shiitake
UMAMI
1/2 oz = 1 cup rehydrated
130 IU of vitamin D
5 grams of fiber
high in iron

Slice and use as fresh shiitake, use water as broth, or grind them in a coffee grinder into powder

Broiled Salmon with Shiitake Mushroom Gravy

Serves 4
The shiitake mushroom gravy is delicious and the added nutritional yeast is a liver boost.

4 (4-6oz) salmon fillets
1/4 cup water with 2 teaspoons non-soy miso
2 garlic cloves, minced

Wash salmon thoroughly, place on a cookie sheet. Whisk together miso mixture and minced garlic; spread over salmon. Broil for 10 minutes or until cooked through.

Shiitake Mushroom Gravy

12 dried shiitake mushrooms, rehydrated in 1 cup hot water and thinly sliced (save liquid)
2 Tablespoon arrowroot powder
1 Tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups vegetable broth
1/4 cup nutritional yeast

Whisk together reserved mushroom liquid and arrowroot powder until dissolved, and set aside.
In a medium sized saucepan, heat oil and add sliced mushrooms, garlic, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes. Add vegetable broth and reserved arrowroot mixture, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes or until thickened. Whisk in nutritional yeast until it dissolves and serve.

The post Let the Sunshine (Vitamin) In (6/26/10) appeared first on Green Tea & Honey Radio.

The Power of Protein (6/19/10)
2017-10-07 19:54:15 UTC
The Power of Protein (6/19/10)

_wpaudio.enc['wpaudio-59d930e56d538'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0031\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Black Bean Hummus

1 clove garlic, minced
1 15-oz can black beans, lightly drained (some bean liquid will help it blend)
2 teaspoons tahini
2 Tablespoons lemon or lime juice
1 teaspoon cumin, ground
1/4 tsp cayenne pepper (or to taste)
1/2 cup fresh cilantro
Salt to taste
Olive oil or water (optional)

Process all ingredients in a food processor until smooth, using olive oil or water to thin, if desired

The post The Power of Protein (6/19/10) appeared first on Green Tea & Honey Radio.

Super Seeds! (6/12/10)
2017-10-07 19:54:15 UTC
Super Seeds! (6/12/10)

_wpaudio.enc['wpaudio-59d930e570a28'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0036\u002d\u0031\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Sunflower Seed Spread

Sunflower seeds are a good source of protein, calcium, iron, magnesium, selenium, zinc, folate, vitamins A, D and E. This is a great spread as is, or a filling for sandwiches.

1 1/2 cups sunflower seeds, soaked overnight*
1/2 cup lemon juice
1/2 cup chopped green onions
1/4 cup tahini
1/4 cup tamari
1 small red onion, diced
1/2 cup fresh parsley, chopped
2 cloves garlic, minced
1/2 teaspoon cayenne pepper (or more to taste)

In a food processor, process the soaked sunflower seeds, lemon juice, scallions, tahini, tamari, onion, parsley, garlic and cayenne until the mixture is a smooth paste.

* Soaking the seeds overnight makes them more digestible and easier to blend into a creamy paste. Discard soaking water and rinse seeds, removing hulls that have come off.

Delicious served with: whole wheat pita wedges and cucumbers, also great stuffed inside cherry tomatoes

The post Super Seeds! (6/12/10) appeared first on Green Tea & Honey Radio.

Dandy Dandelion (5/29/10)
2017-10-07 19:54:15 UTC
Dandy Dandelion (5/29/10)

_wpaudio.enc['wpaudio-59d930e5748c5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0032\u0039\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Dandelion and Sweet Potato Gratin

Serves 6

Dandelion greens are so great for you, but they are really bitter so I like eating them in combination with the sweetness and richness of sweet potatoes, another powerfully nutritious food.

2 leeks, washed well and thinly sliced
1 bunch dandelion greens, washed and thinly sliced
1 Tablespoon olive oil
Sea salt and pepper to taste
1 1/2 cups cooked or 1 15-oz can white beans, drained and rinsed
1/2 cup vegetable stock
1 Tablespoon fresh oregano
1 1/2 lb. sweet potatoes, peeled, sliced about 1/8-inch thick
1/4 cup ground walnuts

Preheat oven to 375F. Lightly oil a 2-quart casserole pan. In a skillet, heat olive oil and sauté leeks for 5 minutes until they are getting clear. Add dandelion greens, stir to coak with leeks, and sauté for another 5 minutes, or until greens are wilted. Sprinkle with salt and pepper and set aside.

Place beans, stock, oregano, and a sprinkle of salt and pepper in the bowl of a food processor and purée until creamy.

Line bottom of greased casserole with half of the sliced sweet potatoes. Spread on white bean mixture and top with the sautéed leeks and greens. Place remaining sweet potato slices on top.

Cover and bake casserole for 45 minutes. Remove cover and sprinkle top with ground walnuts. Bake 15 minutes more, or until topping is golden brown. Let Gratin rest 5-10 minutes before serving.

The post Dandy Dandelion (5/29/10) appeared first on Green Tea & Honey Radio.

Talkin’ Turmeric (5/22/10)
2017-10-07 19:54:15 UTC
Talkin’ Turmeric (5/22/10)

_wpaudio.enc['wpaudio-59d930e57a141'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0032\u0032\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make your own Curry Powder

What a delicious way to eat more turmeric!

3 tablespoons whole cumin seed
2 tablespoons whole coriander seeds
1 tablespoon whole mustard seed
1 tablespoon whole fennel seed
1/3 cup ground turmeric powder
1 teaspoon chili powder
dash cayenne (or more to taste)

Heat a small skillet over medium high heat and add cumin, coriander, mustard and fennel seeds. Toss seeds in pan until they are toasted and begin to give off a pleasant aroma. Cool slightly then put them and all remaining ingredients in a spice grinder or blender and blend until completely combined. Store in an airtight container.

Note: you can add other spices to this, like cinnamon, cardamom or fenugreek. Have fun experimenting with flavors!

The post Talkin’ Turmeric (5/22/10) appeared first on Green Tea & Honey Radio.

CLEANSE is Not a 4-Letter Word (5/15/10)
2017-10-07 19:54:15 UTC
CLEANSE is Not a 4-Letter Word (5/15/10)

_wpaudio.enc['wpaudio-59d930e57e17f'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0031\u0035\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Cleansing Pesto

2 cloves garlic
1/2 cup walnuts
1 bunch dandelion greens, washed and chopped
1 bunch cilantro, washed and chopped
1 bunch basil, washed and chopped
1/4 cup hemp seeds
2 Tablespoons lemon juice
2 Tablespoons miso
1/4 cup nutritional yeast
1 Tablespoon flax seed oil
2-3 Tablespoons extra virgin olive oil
salt to taste

Process the garlic and walnuts in a food processor until well ground. Add all of the greens, hempseeds, lemon juice, miso, and yeast and process to combine, stopping to scrape the sides as needed. While the motor is running, add oils until the pesto is holding together. Season to taste with salt as needed and refrigerate until service.

The post CLEANSE is Not a 4-Letter Word (5/15/10) appeared first on Green Tea & Honey Radio.

Holy Guacamole (5/8/10)
2017-10-07 19:54:15 UTC
Holy Guacamole (5/8/10)

_wpaudio.enc['wpaudio-59d930e5817bb'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0030\u0038\u002d\u0031\u0030\u0053\u002e\u006d\u0070\u0033';Listen to this podcast

Dessert! Chocolate Walnut Tart

You won’t believe how delicious this healthier dessert is! The crust is super-sticky so if you have a springform pie pan (the kind that comes apart), use it.

2 cups walnuts
1/2 cup dates, pitted
1/2 cup dried cranberries
1/2 cup unsweetened coconut

pinch of salt

2 large ripe Avocados
1/2 cup Navitas raw cacao powder
1/4 cup agave or brown rice syrup (or more to taste)
1 Tablespoon vanilla extract

Puree all ingredients in a food processor until smooth. Note: taste it and add more cocoa and sweetener if desired. Spread into crust and chill until ready to serve.

Place walnuts and pecans in food processor with metal blade and pulse until nuts are in small pieces. Add remaining ingredients and chop until everything is ground together. Mixture should be sticky (add a little water if necessary to make it hold together). Press mixture into 8-inch pie pan and keep refrigerated until ready to use.

The post Holy Guacamole (5/8/10) appeared first on Green Tea & Honey Radio.

Viva La Lentil (5/1/10)
2017-10-07 19:54:15 UTC
Viva La Lentil (5/1/10)

_wpaudio.enc['wpaudio-59d930e585242'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0035\u002d\u0031\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Lentil Salad

1/8 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 small red onion, minced
1/2 cup chopped fresh parsley
1 tablespoon fresh chopped thyme
Sea salt and pepper to taste
1 can lentils, drained

Mix together the olive oil, vinegar, mustard, red onion, parsley and thyme, whisk well, and season to taste with salt and pepper. Stir in lentils and refrigerate until service.

The post Viva La Lentil (5/1/10) appeared first on Green Tea & Honey Radio.

Local? Organic? Both! (4/24/10)
2017-10-07 19:54:15 UTC
Local? Organic? Both! (4/24/10)

_wpaudio.enc['wpaudio-59d930e58825e'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0032\u0034\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Joined by special guest radio show hosts Helge Hellberg and Mark Mulcahy of An Organic Conversation.

The post Local? Organic? Both! (4/24/10) appeared first on Green Tea & Honey Radio.

Just the Flax, Ma’am (4/17/10)
2017-10-07 19:54:15 UTC
Just the Flax, Ma’am (4/17/10)

_wpaudio.enc['wpaudio-59d930e58ab6b'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0031\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Make Your Own Energy Bars

1/4 cup walnuts
1/4 cup flax seeds, ground in coffee grinder
1/4 cup hemp seeds
1/2 cup raisins, figs or dates
1/4 cup dried cranberries
1/2 cup cashew or almond butter
pinch of salt

Chop nuts, seeds and dried fruit in a food processor until everything is ground together. Add cashew or almond butter and mix until combined (adding more if needed for mixture to stick together). Roll mixture into balls or press into 8-inch round cake pan and cut into 1-inch squares. Keep refrigerated or frozen.

The post Just the Flax, Ma’am (4/17/10) appeared first on Green Tea & Honey Radio.

Ahhh (Choo!), Spring (Allergies) (4/10/10)
2017-10-07 19:54:15 UTC
Ahhh (Choo!), Spring (Allergies) (4/10/10)

_wpaudio.enc['wpaudio-59d930e58e007'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0031\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Curried Apple, Walnut and Spinach Salad

This tasty recipe combines 4 powerful allergy fighting foods: onions, apples, turmeric and raw honey. Enjoy!

2 TBSP coconut oil
2 cups tart apples, thinly sliced
1 cup red onion, thinly sliced
1 tsp curry powder
1 tsp turmeric
Creamy Flaxseed Dressing**
10 cups spinach, washed, dried, torn
2 TBSP walnuts, toasted and chopped

Heat olive oil in a skillet sand sauté apples and onions for 3 minutes. Stir in curry powder and tumeric and remove from heat. Toss dressing with spinach and onion mixture. Sprinkle toasted walnuts on top and serve.

Creamy Flaxseed Salad Dressing

2 TBSP flaxseed oil
2 garlic cloves, minced
1 1/3 TBSP raw local honey
1 TBSP apple cider vinegar
1 tsp Dijon mustard
1/2-3/4 cup organic extra virgin olive oil
Salt and pepper to taste

In a blender, process flaxseed oil and garlic together until garlic is well incorporated. Add honey, vinegar and Dijon mustard and blend well. With motor running, gradually add enough olive oil to make desired salad dressing consistency.

The post Ahhh (Choo!), Spring (Allergies) (4/10/10) appeared first on Green Tea & Honey Radio.

Miso Healthy! (4/3/10)
2017-10-07 19:54:15 UTC
Miso Healthy! (4/3/10)

_wpaudio.enc['wpaudio-59d930e591f63'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0034\u002d\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Miso Soup

Serves 4-6

2 Tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
1 Tablespoon fresh ginger, minced
12 ounces extra firm tofu, cubed (optional)
1 tablespoon tamari
4 1/2 cups vegetable broth
2 carrots, thinly sliced
1/2 oz wakame seaweed, broken into pieces*
3 cups baby spinach leaves
1/4 cup miso paste, any variety
ground black pepper to taste
1 bunch scallions, sliced for garnish

Heat oil a large saucepan over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; about 5 minutes.

Stir in tamari and stir to coat tofu. Add vegetable broth, carrots and wakame. Bring back up to heat, simmer for 10 minutes, or until carrots are crisp-tender. Stir in spinach until just wilted.

Take some hot soup liquid out of the pot and stir with miso to thin. Add the miso back into the soup and simmer over low heat for 5 to 10 minutes, stirring occasionally, being very careful not to boil. Season with black pepper to taste and serve garnished with scallions.

*or, you can put the wakame into the soup whole, and before serving, remove it and cut it up with kitchen scissors.

The post Miso Healthy! (4/3/10) appeared first on Green Tea & Honey Radio.

Quinoa Rocks! (3/27/10)
2017-10-07 19:54:15 UTC
Quinoa Rocks! (3/27/10)

_wpaudio.enc['wpaudio-59d930e5961f5'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0032\u0037\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Red Quinoa Pumpkin Seed Salad

Serves 6
1 cup dry red quinoa, rinsed well
2 cups water
2 Tablespoons olive oil
2 Tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup fresh cilantro, chopped
4 scallions, sliced
1 red bell pepper, diced
1 15-oz can black beans, drained
salt and pepper to taste
1/4 cup raw pumpkin seeds

In a saucepan, boil water and add quinoa, lower heat and simmer until water is absorbed and quinoa is tender, about 15 minutes. Allow to cool.

In a bowl, combine oil, lemon juice, cumin, chili powder, cilantro and scallions. Pour over quinoa and stir in peppers and beans, mixing thoroughly. Season to taste with salt and pepper and refrigerate until service. Right before serving, stir in pumpkin seeds.

The post Quinoa Rocks! (3/27/10) appeared first on Green Tea & Honey Radio.

If Life Hands You Lemons…(3/20/10)
2017-10-07 19:54:15 UTC
If Life Hands You Lemons…(3/20/10)

_wpaudio.enc['wpaudio-59d930e59adc3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0032\u0030\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Gremolata

Serves 4

Gremolata is a condiment that resembles chunky pesto.  It is best if it has an hour or so before serving for the flavors to blend, but should be served the same day for freshness.  It is delicious served with roasted or grilled vegetables or on top of fish.

Zest of two large lemons**
3 cloves garlic, minced
1/4 cup flat leaf parsley, minced
2 teaspoons olive oil
salt and pepper to taste

Thoroughly combine all in ingredients in a small bowl, cover and refrigerate for an hour.

**It is easiest to zest a lemon with a microplane grater.

The post If Life Hands You Lemons…(3/20/10) appeared first on Green Tea & Honey Radio.

I Dig Beets (3/13/10)
2017-10-07 19:54:15 UTC
I Dig Beets (3/13/10)

_wpaudio.enc['wpaudio-59d930e5a05d3'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0031\u0033\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Grated Beet and Avocado Salad

2 cups grated raw beets (3 medium beets)
2 cups grated jicama
1 avocado, thinly sliced
1/2 cup chopped cilantro
3 Tablespoons fresh orange juice
1 Tablespoons lime or lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 Tablespoons olive oil
1/4 cup pumpkin seeds

Place beets in medium bowl along with jicama, avocado, and cilantro. Whisk together orange juice, lime or lemon juice, cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle with pumpkin seeds and serve.

Click here for “I Dig Beets!” T-shirts.

The post I Dig Beets (3/13/10) appeared first on Green Tea & Honey Radio.

All Hail Dino Kale! (3/6/10)
2017-10-07 19:54:15 UTC
All Hail Dino Kale! (3/6/10)

_wpaudio.enc['wpaudio-59d930e5a40d7'] = '\u0068\u0074\u0074\u0070\u003a\u002f\u002f\u0077\u0077\u0077\u002e\u0067\u0072\u0065\u0065\u006e\u0074\u0065\u0061\u0061\u006e\u0064\u0068\u006f\u006e\u0065\u0079\u0072\u0061\u0064\u0069\u006f\u002e\u0063\u006f\u006d\u002f\u006d\u0070\u0033\u002f\u0047\u0072\u0065\u0065\u006e\u005f\u0054\u0065\u0061\u005f\u0061\u006e\u0064\u005f\u0048\u006f\u006e\u0065\u0079\u005f\u0033\u002d\u0036\u002d\u0031\u0030\u002e\u006d\u0070\u0033';Listen to this podcast

Kale and Tahini Salad

Serves 4

1 head dinosaur kale, thinly sliced
sea salt
1 clove garlic, minced
1/4 cup tahini
1 Tablespoon miso
2 Tablespoons fresh lemon juice
1/4 cup water
3 scallions, sliced
3 plum tomatoes, chopped

Place sliced kale in a bowl, sprinkle with sea salt and “massage” for 3 minutes until kale starts to break down. In a bowl, whisk together garlic, tahini, miso, water and lemon juice. Stir tahini sauce into kale and add scallions and tomato. Refrigerate until ready to eat.

The post All Hail Dino Kale! (3/6/10) appeared first on Green Tea & Honey Radio.