Veggie “Sushi” Rolls

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Chickpea and Cauliflower Curry

This recipe was originally posted on on February 24, 2014

Chickpea and Cauliflower Curry, vegan and plant based recipe //


Chickpea and Cauliflower Curry, vegan and plant based recipe //

Chickpea and Cauliflower Curry [makes 8 servings]

1 tablespoon coconut oil
1 large yellow onion, diced
3 cloves garlic, minced
1 inch knob ginger, peeled and minced
1-2 tablespoon curry powder (depending on taste)
1 teaspoon turmeric powder
½ teaspoon red pepper flakes
2 cans (15.5 ounces each) garbanzo beans, drained & thoroughly rinsed
1 can (14.5 ounces) diced tomatoes, no salt added
1 ½ pounds cauliflower florets, fresh or frozen
2 cups filtered water
3 cups kale, destemmed and roughly chopped
salt & pepper to taste

Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until shimmering.
Add onion and sauté, stirring frequently, until soft and translucent (about 4-6 minutes).

Stir in the garlic, ginger, curry powder, turmeric and red pepper flakes and continue sautéing until fragrant (about 1 minute).
Add garbanzo beans, diced tomatoes, cauliflower and water and bring to a boil.

Reduce heat to simmer, cover, and continue to simmer for 10-15 minutes or until cauliflower is very soft.
Remove from heat and stir in kale until it begins to just wilt. Season to taste. Enjoy!

Nutrition Information [per serving=1 ½ cups]
165 Calories, 26g Carbohydrates, 4.2g Fat, 8.5g Protein, 8.5g Fiber, 4.1g Sugar

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Cleansing Roasted Carrot Ginger Soup

This recipe was originally posted on on January 14, 2013

Cleansing Roasted Carrot Ginger Soup, vegan //


Cleansing Roasted Carrot Ginger Soup, vegan //


Cleansing Roasted Carrot Ginger Soup [makes 4 servings]

1.5 pounds (about 8 large) carrots, peeled and cubed
½  tablespoon olive oil
6 cups filtered water
1 large yellow onion, roughly chopped
2 large cloves garlic, peeled
1-inch piece ginger, peeled
salt & pepper to taste

Preheat oven to 375 degrees F, position rack in middle.

Divide the carrots in half. Place one half of the carrots on a foil lined rimmed baking sheet, season with salt and pepper to taste,  then toss well with olive oil. Place in the oven and roast, tossing every few minutes, for 25 minutes or until carrots are fragrant, soft and slightly browned.

Meanwhile, in a large Dutch oven or heavy pot, bring water, onion, garlic and ginger to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes, or until onions are very soft. Add in remained half of carrots, cover, and continue to simmer for an additional 5 minutes or until carrots just begin to soften.

Remove from heat and allow soup to cool slightly. Using a slotted spoon, transfer softened vegetables to a blender, add the roasted carrots, and blend until completely smooth. Mix pureed vegetables back into cooking liquid and stir to combine. Enjoy!

Nutritional Information [per serving = 2 cups]
104 Calories, 21g Carbohydrates, 2.2g Fat, 2g Protein, 5.4g Fiber, 9.4g Sugar

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This recipe was originally posted on on September 11, 2015.

Creamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted GarlicCreamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted GarlicCreamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted GarlicCreamy Hemp Pesto Alfredo Fettuccine with Oil-Free Roasted Garlic

10 mins
10 mins
20 mins
A slightly less heavy version of the classic that’s just as delicious, perfect for your next pasta night. Totally customizable to your preferred taste, add anything you’d like!
Author: Margaret
Recipe type: Entree
Cuisine: Vegan, Gluten-free
Serves: 4-6 servings
  1. Bring a large pot of water to a boil, cook your noodles following the package – about 8-10 minutes until tender.
  2. Strain your noodles, rinse with cold water and strain again.
  3. Toss pasta with coconut cream sauce, pesto and roasted garlic. Add extras as desired.
  4. Serve warm, topped with hemps seeds and parsley.
Recommended additives include (but aren’t limited to):
Sunflower Seed Parm, Bread Crumbs, Capers, Peas and/or Chik’n.
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How To Make Probiotic Coconut Yogurt At Home By Breakfast Criminals

This was originally posted on

Homemade DIY Coconut Yogurt Life Equals Probiotic

If you think coconut yogurt is a delicacy with a high price tag, listen up: you can easily make your own delicious, creamy co-yo at home! All you need is two ingredients–canned full-fat coconut milk and probiotic capsules.

An exceptionally healthy fermented food, coconut yogurt is easy to make and is perfect for parfaits. It’s unsweetened (you can sweeten it to taste) and has more healthy bacteria than a store-bought yogurt.

Homemade DIY Coconut Yogurt Life Equals Probiotic


  • 1 can of organic coconut milk (I get Native Forest Organic Coconut Milk on Vitacost)
  • 3 dairy free probiotic capsules (I used Life Equals probiotic, you can subscribe to it on with 75% discount, use code “BREAKFASTCRIMINALS75 and read more about this amazing brand that gives back in my interview with founders Chris and Kyle“)
  • Directions:
  1. Mix the milk and probiotics by opening the capsules and adding the contents into the coconut milk. Discard the capsules.
  2. Close the lid tightly and shake.
  3. Store the jar in a dark corner on your kitchen counter for three days, shaking or stirring with a clean spoon every 12 hours.
  4. Then, refrigerate your yogurt, and it will thicken. Once thickened and chilled, serve with your favorite granola, berries, nuts, and a drizzle of honey or maple syrup. Trust me, the jar will be gone very quickly!

If you want a demonstration of how it’s done, check out my friend Willow of CJNutrition’s “How To Make Coconut Milk Yogurt” video.

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Tolerance is required for true co-operation

The Cornell Alliance for Science had booked the Space @GreenStar Co-op for their September 10, live event, Ask Me Anything About GMOs. It has now been voluntarily moved to a different venue.

The event was meant to make available a diverse panel of US University GMO scientists for answering your questions about the controversial science they are engaged in. It was proposed by the Cornell Alliance for Science, some of the staff longstanding co-op members themselves.

GreenStar agreed to rent the Space because they do so without censorship or discrimination—but also without any implied endorsement. The truth is, while many (or even most) of GreenStar’s members are anti-GMO, not all members feel that way. In the spirit of democratic cooperation, there have to be ways even for unpopular ideas to be heard.

When the event was being booked, GreenStar staff suggested that there might be a disruptive attitude toward the panel. We thought having a moderator from GreenStar might help ensure that the hard questions would be asked and answered, and that there would be a respectful exchange between the panel and the audience.

The idea was that the scientists would be confronted with the very real difficulty many people have with GMOs. A the same time, those critical of GMOs could meet some of the real people who believe just as much in the work they are doing creating them. The event would provide everyone—scientists included—an opportunity to hear different points of view in the spirit of true co-operation.

But the event was seized upon by a few vociferous people, mischaracterized, and misrepresented. Assumptions of motives were disseminated quickly across the web without any attempt at contacting either GreenStar or the Alliance to hear what their involvement or their motives were regarding the event. Soon, accusations and indictments came from literally all across the country, shutting down what is at the heart of democratic cooperation: the right of diverse voices to be heard.

Rather than cause the co-op any more harm than was already caused, the Alliance for Science voluntarily withdrew the event from the Space, with the intent to hold it elsewhere.

While we understand how and why people reacted the way they did, those people were not presented with the truth. So we felt we each needed to speak for ourselves from our very different relationships to this event and our intents as the proposed moderators.

GreenStar has always taken a strong, anti-GMO position. It is a member of the Non-GMO project, GMO products are characterized as “discouraged” in our stores, and we do not carry them if at all possible. GreenStar is concerned that the GM industry restricts access to its products by researchers and has compromised the science by doing so. The co-op supports GM labeling.

The Cornell Alliance for Science encourages evidence-based decision-making around discussions ranging from biotechnology to climate change. It promotes access to innovation to ensure that scientists have access to the tools needed to find innovative solutions to the challenges of the 21st century. The Alliance emphasizes the importance of choice—so that farmers and consumers globally can make their own decisions about what they want to grow and eat.

As organizations and as moderators, we do not agree about GMO’s and probably many other things as well, but we do both believe there is a lot that could have been gained from such a discussion promised by this event — especially in our cherished community that prides itself on tolerance, life-long learning, and on embracing diversity.


Joe Romano, Marketing Manager, GreenStar

Sarah Evanega, Director, Cornell Alliance for Science

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This recipe was originally created by The Chalkboard Mag for
Gluten-Free Dreams: Almond Spice Cake With Coconut Cream

Food should be nourishing, delicious & not over-complicated. It sounds simple, right? It can be hard to find sweet treats that fit this category, and while you can’t live off a cake and call yourself healthy, it’s comforting to know there are better alternatives available to nourish that sweet tooth 😉

It’s topped with a layer of coconut whipped cream. Because really, the only thing better than a grain-free, refined sugar-free, spice-filled cake is one that’s got whipped cream frosting on top.


For the cake:

  • 2 ½ cups almond flour
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 2 Tbsp cinnamon
  • ½ cup olive oil
  • ¼ cup agave nectar or maple syrup
  • 3 eggs
  • 1 tsp almond extract
  • 1 tsp pure vanilla extract
  • ½ cup raisins
  • ½ cup walnuts, roughly chopped

For the coconut whipped cream:

  • 1 can full-fat coconut milk
  • 1 tbsp agave nectar
  • 1 tsp vanilla extract

Garnish with:

  • honey
  • raisins
  • nuts
  • cinnamon sticks
  • coconut whipped cream


For the cake:

  1. Preheat oven to 350F.
  2. Line a 9-inch round pan with parchment paper and lightly grease.
  3. In a large bowl, stir almond flour, salt, baking soda and cinnamon together. In a separate bowl, whisk oil, agave, eggs, and extracts. Pour into flour mixture. Blend well and then add raisins and nuts, if desired. Pour into the pan outfitted with parchment paper.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and flip onto a cake platter.
  5. Decorate with coconut whipped cream and whatever ingredients you like.

For the coconut whipped cream:

  1. Set the can in the fridge overnight so that the coconut fat solids separate from the coconut water.
  2. Open the can and carefully pour out the thick coconut cream. With an electric whisk, beat the cream, agave and vanilla extract on high until peaks form, about 2-3 minutes.
  3. If not serving immediately, place the bowl of whipped coconut cream in the fridge for 15-20 minutes and then beat it again right before serving it.

For more recipe inspiration, check out The Chalkboard. Photo & recipe credit: Sweet Laurel Bakery & The Kitchy Kitchen.

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How To Make A Perfect Macrobiotic Bowl From Well & Good

This post was originally posted on May 5th, 2015.

macro-bowlHave you ever spied a stunning bowl of grains and vegetables on Instagram and wondered a) what in world of deliciousness is that? And b) how you could have some, too?

Whatever it was, we’re betting it has roots in Macrobiotics, a healthy way of eating that gained major popularity stateside in the ’90s. Although it lacks the trendiness of some current nutrition crazes, the Macrobiotic Diet has informed tons of others, like vegetarian, South Beach, and even Paleo itself. But what, exactly, is it all about?

Chef Lee Gross is here to explain, and teach you how to whip up a perfect macro bowl at home. Gross, who worked as Gwyneth Paltrow’s personal chef, is now the consulting chef at Los Angeles’ M Cafe, which is known for its menu of macrobiotic dishes, plates, and bowls.

What is Macrobiotics and the Macrobiotic Diet? A lot of the principles and teachings have been taken from Traditional Chinese Medicine, as well as Japanese traditions, explains Gross.

Chef Lee Gross of M Cafe. (Photo: M Cafe)

“Macrobiotics is about balancing ourselves with the natural world—and the easiest way to do that is with our meals. We get further and further away from this balance if we choose [to eat] processed industrialized foods,” he says.

Gross was actually thinking about joining the PeaceCorps in 1998 when he learned about Macrobiotics at the Omega Institute and Michio Kushi, who is credited with bringing Macrobiotics to the West, at the Kushi Institute. Once he discovered the diet’s focus on eating mindfully, “my whole profession and perspective on food shifted,” he says.

What’s the foundation of a Macrobiotic meal (or macro bowl)? Each meal is a combination of grains, vegetables, beans or fish, and fermented foods. The bowl part, however, is optional. “Taking a macrobiotic meal and putting it into a bowl is just for the convenience factor,” Gross says. But hey, it sure it pretty enjoyable and photogenic this way.

So…how can you make one? Gross admits that while there’s no “correct” breakdown for a Macro meal, he has some suggestions for making the most delicious, well-rounded one possible.

1. Start with a whole grain that makes up about 20 to 30 percent of your plate. It could be anything from quinoa to brown rice to millet. Kushi’s original recommendation called for 40 to 60 percent of grains, but lately people have been lowering the amount of grains and upping the veggies, he says.

2. Vegetables can make up about 40 to 60 percent of your plate or bowl, Gross says. Within that it’s important to have three categories of vegetables—round (like onions or squash), leafy (like kale), and root veggies. How the vegetables are prepared fall into two categories: quick cooked via steaming or sautéing, and long cooked, like stewing.

3. Beans, soy protein, and sea vegetables can comprise about 5 to 10 percent of your plate or bowl. Think: tempeh or tofu. Plus sea vegetables like nori, hiziki, a wild Maine kelp, and dulse. “They’re an important and often overlooked source of valuable nutrients and trace minerals,” explains Gross.

4. It’s important to also include fermented foods, like naturally fermented pickles, explains Gross, “instead of brined pickles, which do not contain active probiotics.

5. Soup is another thing you can add to your macro plate or bowl. “You can experiment by adding a miso soup or kombu soup broth during the winter months for an instant stew-like macro bowl,” Gross says. “You can also change up the routine and make it a noodle bowl by swapping the whole grain for buckwheat soba or udon noodles.” —Molly Gallagher

For more information, visit

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A Day On Not A Day Off

MLK QCard-2



The 21st annual celebration of the life and work of Dr. Martin Luther King, Jr. will be held at the Beverly J. Martin School gymnasium, 302 W. Buffalo St., Ithaca.  

Monday, January 19th from 11:30 a.m. to 1:30 p.m.

Performances by Honey Child Soul Quintet and John Simon  

A luncheon—free and open to the public 

This year’s theme “MYTHACA—Facts and Fiction”

will be facilitated by guest speaker Godfrey Simmons

The day is organized by the Greater Ithaca Activities Center; the Multicultural Resource Center; the Cornell Public Service Center; the Center for Transformative Action; GreenStar Cooperative Market; Student Leadership, Engagement and Campus Activities at Cornell University; Cornell Dining; Ithaca College Office of  Multicultural Affairs, Cooperative Extension of TC;  Challenge Workforce Solutions and and community members

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The Winter Market is Back — Starting This Saturday!



The Ithaca Farmers Market again returns to The Space @ Greenstar for the winter months, bringing you fresh local produce, from sweet spinach and kale, to root vegetables, pastured meats, apples, cheeses, preserves and more. Plus, get your freshly baked pastries, hot coffee, breads, hot prepared food, and artisanal gifts also!

Markets are held Saturday, from 11 a.m. to 2 p.m., at the Space from January 10 to March 28. Please enter at the intersection of Fulton and Court Streets, and you will be directed by an attendant to park in the lot there. After March 28th the market returns to its Steamboat Landing pavilion.

The Space has been newly renovated and serves as a beautiful, cozy and warm venue for our winter market. The Ithaca Farmers Market Board of Directors and management wishes to thanks Greenstar for being so generous with their lovely new community space.

From the farmers in their passive solar greenhouses, harvesting spinach, to the chefs in their kitchens and the artisans in their workshops, thank you for your support of our efforts to continue cultivating earth and community in the new year and throughout our winter months.

Come for groceries, come for brunch, come for gifts, or just come to reconnect with friends, community members and family. It’s all happening at the Ithaca Farmers Market’s Winter Market.


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