NYC’s Green Cart Initative

Posted by on Aug 20, 2012 in families, Food for thought, food politics, healthy food, news and happenings, Recipes | 0 comments

pr036-08As the movement towards a healthier food system has become an increasingly popular topic in our society, the movement towards pragmatic solutions to address food access issues has grown as well. With public discourse surrounding the state of our health, awareness has grown. Opportunities have presented themselves, and solutions have been brought forth.

One solution that is working in NYC is the Green Cart Initiative: bringing fresh fruits and vegetables into neighborhoods without much access to such produce.

Thanks to the Illumination Fund, the NYC Green Cart Initiative has created more than 900 new jobs, offering micro financing opportunities and providing neighborhoods with better access to fruits, vegetables and healthier food choices.

The fund has just published a fantastic and inspiring cookbook, called the NYC Green Cart Fresh Food Pack, a collection of 20 recipes in both Spanish and English, featuring food items available at the green carts and authored by chefs, healthcare professionals and green cart customers and vendors themselves! Check it out here.

We look forward to featuring other practical solutions to addressing the state of our health in our blog, and in the meantime, check out the documentary “Apple Pushers” which provides a face to the Green Cart Initiative.

Feel free to share other stories that help solve local food issues in your communities.

Photo courtesy of nyc.gov

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NYC’s Green Cart Initative

Posted by on Aug 20, 2012 in families, Food for thought, food politics, healthy food, news and happenings, Recipes | 0 comments

pr036-08As the movement towards a healthier food system has become an increasingly popular topic in our society, the movement towards pragmatic solutions to address food access issues has grown as well. With public discourse surrounding the state of our health, awareness has grown. Opportunities have presented themselves, and solutions have been brought forth.

One solution that is working in NYC is the Green Cart Initiative: bringing fresh fruits and vegetables into neighborhoods without much access to such produce.

Thanks to the Illumination Fund, the NYC Green Cart Initiative has created more than 900 new jobs, offering micro financing opportunities and providing neighborhoods with better access to fruits, vegetables and healthier food choices.

The fund has just published a fantastic and inspiring cookbook, called the NYC Green Cart Fresh Food Pack, a collection of 20 recipes in both Spanish and English, featuring food items available at the green carts and authored by chefs, healthcare professionals and green cart customers and vendors themselves! Check it out here.

We look forward to featuring other practical solutions to addressing the state of our health in our blog, and in the meantime, check out the documentary “Apple Pushers” which provides a face to the Green Cart Initiative.

Feel free to share other stories that help solve local food issues in your communities.

Photo courtesy of nyc.gov

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A quote to inspire your weekend

Posted by on Aug 17, 2012 in cooking with kids, families, gardens, healthy food, let's move, local food, raising children, seasonal, seasonal celebrations | 0 comments

531299263_35e4ff0eca“I believe that every child in this world needs to have a relationship with the land…to know how to nourish themselves…and to know how to connect with the community around them.” – Alice Waters

Wishing you all a weekend filled with nourishing foods, community, family and happiness.

Photo courtesy of David Sifry

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Easy watermelon gazpacho

Posted by on Aug 15, 2012 in cooking with kids, families, healthy food, home remedies, local food, lunch time, Recipes, seasonal | 5 comments

Most watermelons are large in size, and in turn, yield high volumes of  delicious flavor, natural sugar, lycopene, vitamins C + A, and water content through the roof (~92%)!

Did you know that watermelons are extremely nutrient dense? A food that is nutrient dense is one that contains a large amount of nutrients relative to calories. In order for us to stay healthy and vibrant, it’s crucial for us to consume nutrient dense foods, drink plenty of water, and get exercise.

While fresh watermelon is amazing, and watermelon salads are fantastic too, watermelon soup is pretty spectacular too, and takes no time. Try transforming your melon into a refreshing summer gazpacho!

Makes 6 servings, recipe adapted from Eating Well

Ingredients:

  • 8 cups diced watermelon
  • 1 medium cucumber, peeled
  • 1 red bell pepper, diced
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped shallot
  • 2 tablespoons olive oil
  • 3/4 tablespoon salt

Directions: 

Mix all of your ingredients into a large bowl. Puree 3 cups at a time, transferring the pureed mixture into a separate bowl. Puree the remainder, and set aside some unprocessed ingredients to add at the end for a heartier texture. Serve at room temperature, or if it’s a super hot day, chill in the fridge for 1 hour or so.

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Flora’s seasonal recipe: corn soup

Posted by on Aug 13, 2012 in cooking with kids, families, healthy food, home remedies, local food, lunch time, Recipes, seasonal, seasonal celebrations | 4 comments

7010181017_ec67a85b98Taking a bite into freshly picked corn, goes hand in hand with the smell of freshly applied sunscreen, the sound of birds chirping in the morning, the fragrance of fresh picked basil, the juiciness of a sun warmed tomato, and the sweetness and bright, brilliant colors of ruby red watermelons.

I was gifted a big bagful of fresh corn the other day, and while I was grateful, I was also a little hesitant, “what am I going to do with all of this corn?” After some corn and tomato salads and corn on the cob, my taste buds were looking for a different corn texture, so I ventured into summer soup making!

Here’s how my gifted corn turned into a hearty soup:

Serves 4 (if you have any left over, refrigerate and eat for lunch!)

Ingredients:

  • 3 ears of corn
  • 1 red onion
  • 3-4 medium sized potatoes
  • 4 cups veggie broth or water
  • 1 tablespoon olive oil
  • 2 bay leaves (optional)
  • Pinch of salt + a few grinds of pepper

Directions:

Husk your corn, remove silks (place silks to the side to make a delicious corn silk tea). Cut the kernels off of the cob, and set aside. Don’t throw away the cobs! Dice your red onion and potatoes, then turn your burner to medium heat. Using a medium sized pot add 1 tablespoon of olive oil, swirl the oil so that it covers the base, then add your diced onion and sauté until slightly caramelized. Add 4 cups of broth or water, and bring to a boil. Once boiling, bring down to a simmer then add the kernels, cobs, and potatoes. Top off with 2 bay leaves, then add a pinch of salt and a few grinds of pepper for extra flavor. Let simmer for 30-40 minutes, or until potatoes and corn are soft. Use an immersion blender (if you don’t have one of these, you should, they are a lifesaver! if you have a food processor blend your soup in small batches, or if you don’t have any devices, use a potato masher), and blend/mash to your desired consistency. Serve warm, or if you are super patient, let it cool down for a cold summer soup.

I had my leftover soup for lunch the next day, and boy was it delicious. Now I am wishing I was gifted bags of corn every week!

Photo courtesy of RaeAllen

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