agave cake to celebrate rosh hashana

Posted by on Sep 17, 2012 in cooking with kids, families, home remedies, Recipes | 0 comments

1517547172_72670f1a07Eating apples with honey are a tradition during the Jewish new year, Rosh Hashana. The apple has been known to symbolize the sweet smell of the apple orchards in the Garden of Eden, and the honey symbolizes wealth and good living. By eating these two together, the sweetness is insurmountable! These traditional foods are consumed to wish each other and the world a sweet new year.

Another traditional food that is eaten at this time, is honey cake. While it’s certainly easy to pick up one that is already made, we are going to share with you a great recipe, that is gluten free, and uses agave instead of honey to impart sweetness. This recipe will serve 6-8, and was adapted from Elana’s Pantry.

Ingredients: 

  • ½ cup boiling water
  • 2 tablespoons ground coffee
  • 2 ½ cups blanched almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup agave
  • ¼ cup grapeseed or canola oil
  • 2 eggs
  • ½ cup raisins

Directions:

Preheat your oven to 350F. Add coffee to a filter, then pour 1/2 cup of boiling water over it. Compost or discard the grounds, then let the liquid cool. Combine flour, salt, baking soda, cinnamon, cloves to a large bowl. Combine agave, oil, eggs and coffee in a separate bowl. Add wet ingredients into the dry ingredients, then add in your raisins, and mix it all up. Use a drop of grapeseed or canola oil to grease a 9 inch cake pan, then sprinkle some almond flour for a thin coating. Pop in your oven for 30-35 minutes, and let cool. Best eaten the day after!

Photo courtesy of Muffet

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agave cake to celebrate rosh hashana

Posted by on Sep 17, 2012 in cooking with kids, families, home remedies, Recipes | 0 comments

1517547172_72670f1a07Eating apples with honey are a tradition during the Jewish new year, Rosh Hashana. The apple has been known to symbolize the sweet smell of the apple orchards in the Garden of Eden, and the honey symbolizes wealth and good living. By eating these two together, the sweetness is insurmountable! These traditional foods are consumed to wish each other and the world a sweet new year.

Another traditional food that is eaten at this time, is honey cake. While it’s certainly easy to pick up one that is already made, we are going to share with you a great recipe, that is gluten free, and uses agave instead of honey to impart sweetness. This recipe will serve 6-8, and was adapted from Elana’s Pantry.

Ingredients: 

  • ½ cup boiling water
  • 2 tablespoons ground coffee
  • 2 ½ cups blanched almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup agave
  • ¼ cup grapeseed or canola oil
  • 2 eggs
  • ½ cup raisins

Directions:

Preheat your oven to 350F. Add coffee to a filter, then pour 1/2 cup of boiling water over it. Compost or discard the grounds, then let the liquid cool. Combine flour, salt, baking soda, cinnamon, cloves to a large bowl. Combine agave, oil, eggs and coffee in a separate bowl. Add wet ingredients into the dry ingredients, then add in your raisins, and mix it all up. Use a drop of grapeseed or canola oil to grease a 9 inch cake pan, then sprinkle some almond flour for a thin coating. Pop in your oven for 30-35 minutes, and let cool. Best eaten the day after!

Photo courtesy of Muffet

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Food quote inspiration

Posted by on Sep 13, 2012 in families, Food for thought, healthy food, home remedies, local food, seasonal, seasonal food of the month | 0 comments

Letx27sx20Cookx20itx20Rightx201stx20Edx2e.1L“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.”  – Adelle Davis

“Adelle Davis was an American author and nutritionist who became well known as an advocate for specific nutritional stances such as unprocessed food and vitamin supplementation. She gained prominence in the 1960s and 1970s with widespread media attention and became the most recognized nutritionist in the country.”

Check out her foundation, whose mission it is to “support a program of education and developmental activities relative to the field of nutrition.”

Photo courtesy of rubylane.com

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grilled corn salad

Posted by on Sep 11, 2012 in cooking with kids, healthy food, local food, Recipes, seasonal, seasonal celebrations, seasonal food of the month | 0 comments

3666164527_a1a4c9c4b8Saying farewell to summer is never easy, but the good news is, it will come again soon!

Here is a great way to use up some of your last ears of corn, which will help carve out some space in your fridge for the early fall produce that’s about to emerge:

Ingredients:

  • 4 ears shucked corn
  • 2 1/2 tablespoons extra-virgin olive oil
  • salt
  • ground pepper
  • 1/2 small red onion thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1/2 jalapeno seeded and thinly sliced (if you like it spicy)
  • 3 tablespoons each of torn mint leaves, parsley, cilantro.

Directions: 

Heat a grill pan (or heat up your outdoor grill). Brush your corn with 1/2 tablespoon olive oil and season with salt and pepper. Grill it over high heat, turning until tender about 10 minutes, then let cool. Combine onion and lime juice in a small bowl and let stand for 10 minutes. Stir in the maple syrup, jalapeno (if you opted for it), 2 tablespoons olive oil, and salt and pepper to taste. Cut the corn kernels off the cob into a large bowl. Add the dressing and mix it all up, then add mint, parsley, and cilantro and toss again. Serve warm. Recipe adapted from Food & Wine.

Photo courtesy of stevendepolo

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Welcome back to school!

Posted by on Sep 6, 2012 in after school, cooking classes, cooking with kids, families, healthy food, local food, lunch time, news and happenings, raising children, Recipes, school food | 0 comments

7891329402_c5a3aa8e50It’s the first week in September, and families are coming back from their various summer adventures, ready to start the school year.

After a long and wonderful summer filled with our food + garden summer camp, our kitchen is bustling again, and our chef and kitchen staff are busy preparing our homemade meals from scratch. Our delivery manager is delivering our food to our schools, and our management team is overseeing logistics to ensure that our operations are running smoothly.

Our food service staff are waking up today and traveling to their respective schools to nourish students at lunch-time with our delicious meals, and engage them in food conversations. Our wellness and food education team are busy planning and preparing to the launch our after-school cooking classes. We are a busy, and happy group of people, all here for one mission: providing children with the nutrition they need to be productive and happy at school, and pairing that with wellness and food education.

As part of our in-cafeteria wellness initiatives, we develop monthly table tops for children to read when they are sitting down at their tables, or waiting on line for lunch. Each month they will find a new culinary technique, along with a fun recipe to make at home. We will be sharing these with you as the school year progresses, and hope you enjoy reading them just as much as they do!

Welcome back, and cheers to a fantastic school year ahead!

Photo courtesy of USAG-Humphreys

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