homemade sunflower butter

Posted by on Aug 31, 2012 in cooking with kids, families, healthy food, lunch time, raising children, Recipes, school food | 4 comments

2519482235_35889ebe92For children with nut allergies it can be a challenge to find a substitute for nut butters, which provide lots of protein and good fats.

At Butter Beans school lunches, we serve sunflower seed butter to our students, and they all seem to love it! We stumbled upon this fantastic recipe that we’d like to share with you, so that you can enjoy this nutritious butter at home.

Ingredients:

  • 3 cups sunflower seeds
  • 1 tablespoon sunflower oil
  • 3/4 teaspoon sea salt
  • 1 teaspoon sugar
  • 1 teaspoon honey

Directions: Toast seeds in a pan over medium heat until fragrant and golden, 2-3 minutes. Place the seeds in your food processor and add salt & sugar, then process until fine. Wait 5 minutes, then process again. Wait another 5 minutes and process, then add your honey. Keep processing and add your oil. If you prefer a more crunchy texture, add less oil and process for a shorter amount of time.

Enjoy with apple slices, on crackers, bread or bananas. Recipe adapted from Prudent Baby.

Photo courtesy of katili

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Tomato sauce with Butter Beans

Posted by on Aug 29, 2012 in cooking with kids, families, healthy food, lunch time, Recipes | 3 comments

4005139596_4f5cf0964cWe are full of recipes featuring butter beans here at Butter Beans!

Here is a recipe that references the butter bean dip that we shared with you a few months ago, which uses the bean dip as a protein rich addition to a quick tomato sauce. The beans elevate this simple tomato sauce into a rich, and even cheesy (yet vegan) experience, just wait and see!

Makes 4 cups of sauce.

Ingredients:

For the bean puree:

  • 1 can of butter beans
  • 2 medium garlic cloves
  • 1/2 tablespoon of olive oil
  • sprinkle of salt and a grind of pepper
  • drop of water

For the tomato sauce:

  • 2 cups tomato puree (or 5-6 medium sized ripe tomatoes)
  • 2-3 medium sized garlic cloves
  • 1 carrot
  • 1/2 tablespoon olive oil

Directions:

Butter bean puree: remove garlic peels, drain and rinse beans, then add all ingredients into the food processor and blend until smooth. Set aside.

Quick tomato sauce: peel and mince the garlic, slice carrots into thin rounds, dice tomatoes (or just remove the green stem tops, and cut into 4). Over medium-low heat, add the olive oil, garlic and carrots, stirring from time to time until they become lightly caramelized. Add tomato puree or fresh tomatoes and let simmer for 30 minutes. If using fresh tomatoes make sure to mash them so they become more like a puree.

Pasta: While the sauce is simmering, bring a pot of water to a boil. Right before the water boils add some salt, then your pasta, stirring occasionally. When the pasta is al-dente (so that it’s still firm, but not raw, and not overcooked), strain and reserve some of the pasta water.

Finale: Once the sauce is ready, add your butter bean puree, and mix until well combined, then add the saved pasta water and mix it all up. Lastly, add the pasta to the sauce pan and mix until all the pasta is covered with sauce.

Top with basil chiffonade, pepper, and a touch of salt, then dig in!

Photo courtesy of pdstahl

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Quick Summer Ice Cream

Posted by on Aug 27, 2012 in cooking with kids, healthy food, home remedies, Recipes | 8 comments

5680832547_24f457b2baBananas, a favorite fruit of most children, and adults alike makes for a fantastically refreshing summer treat.

While bananas are flown in from Central + South America, and are not the most eco-friendly or local fruit, they do lend themselves to a good reputation by providing our bodies with important nutrients. Bananas benefit our heart, help lower blood pressure, promote bone health, and strengthen eyesight. They are also a versatile fruit that can be eaten raw, cooked or frozen. In our recipe, we are using them as a frozen treat that will leave your taste buds satisfied, and your body energized.

Makes 1 serving

Ingredients:

  • 1 banana
  • optional: honey, cinnamon, nuts, dark chocolate, dried fruit

Directions:

Place frozen bananas in food processor and pulse to break up into chunks. Let the processor run for about 5 minutes, stopping occasionally to scrape the banana down from the sides, until the mixture is smooth. Add honey, cinnamon, or other toppings as you wish. Eat immediately for a creamier texture or freeze for 15 minutes for a more solid and dense “ice cream.”

You won’t believe how creamy it tastes!

Photo courtesy of Scott Nelson

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Friday Food Quote

Posted by on Aug 24, 2012 in families, Food for thought, healthy food | 0 comments

641469772_443795bb89“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
– Luciano Pavarotti

We eat three, if not more times per day. When we eat we chose what we want to eat, how we want to eat it, where and sometimes why.

When eating this weekend with your friends, family, community, or on your own try to be mindful of all of the steps the food has taken to appear on your plate; the energy that it took to grow, the soil, worms, bees, sunshine, rain, the people who harvested it, and brought it to the market (whether the farmers or super). Thinking about the process before eating, may lead you to take a step back, breathe deep and before digging in, really appreciate all that went into your food.

Photo courtesy of chefranden

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Vegan Zucchini Bread

Posted by on Aug 22, 2012 in cooking classes, cooking with kids, families, Food & Farm program, healthy food, local food, Recipes, seasonal, seasonal celebrations, seasonal food of the month, summer camp | 5 comments

Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1

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