spring: all is blooming!

Posted by on Apr 30, 2014 in after school, cooking classes, cooking with kids, healthy food, lunch time, summer camp | 0 comments

photo (58)Spring is a time for transitions, inspirations, and expansion.

It’s an exciting season for Butter Beans!

We are embracing spring by growing our healthy meals service to include food for adults at an inspiring organization, supporting our schools during Earth Week by planting vegetable gardens, planning our food & garden summer camp adventures, and refreshing our cooking classes with a new spotlight on global cuisines, while also incorporating food literacy, mindfulness, and movement activities into our lessons.

All is blooming!

Screen Shot 2014-04-29 at 9.46.55 AMCurious to learn more about what we’ve got up our sleeves?

Check out our Spring 2014 Menu for cooking classes, or come join us for our Camp Open House on May 7th!

We are looking forward to expanding our cooking class program in the Fall of 2014.

If you (or your friends) might be interested in starting a conversation with us, feel free to reach out: info@buttebeanskitchen.com – we would love to cook with you!

A happy spring season to all!




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It all starts with one small seed

Posted by on Apr 23, 2014 in agriculture, cooking classes, cooking with kids, families, gardens, healthy food, healthy lifestyle, local food, raising children, summer camp, wellness | 0 comments

IMG_3600Why do we love our camp so much?

Because we believe that food education is a vital tool to inspire our future leaders to nourish and care for our food systems, and the wellbeing of our communities.

If you read our blog, you most likely agree!

Now in its fourth summer, our camp offers children the unique opportunity to explore food (in the middle of New York City) through gardening, specialized workshops, field trips, cooking, tasting, and mindful eating.

By examining the food cycle, campers develop a deeper appreciation for the food that fuels them throughout their day, while learning about the interconnectedness that our environment and communities play in creating our food choices.

We visit a variety of our “Partners in the Field” to create a hands-on experiential learning environment in which campers uncover the intricacies of food. They get to learn alongside foodies, chefs, gardeners, food writers, musicians, nutritionists, and farmers in a fun and meaningful way.

A recipe for a magical summer!

We’re hosting an Open House on May 7th from 3:15-5:15pm to tour our camp headquarters, connect with Kelly, our Camp Director, and get a taste of our unique camp experience. Come join us!

It all starts with one small seed.

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flavors of Japan

Posted by on Apr 16, 2014 in cooking classes, cooking with kids, healthy food, nutrition | 0 comments

IMG_6389We had so much fun hosting a class to honor Celebrate Culture Week at the International School of Brooklyn, that we just had to share some of the highlights from our Flavors of Japan class with you!

Not only was our class sold out, but we also had an amazing age range of 1st – 4th graders as our “taste explorers.

We started off our class by sharing fun facts about Japanese food etiquette:

  • remove your shoes before eating
  • never point with your chopsticks
  • use all of the soy sauce that you pour for your sushi
  • recite “I gratefully receive” before eating a meal, and  “thank you for the meal” at the end
  • “Kan Pai” = cheers!

We then held our very own tea ceremony with fresh matcha green tea. They learned all about this antioxidant rich, “grassy” tasting tea, and were excited about the fact that it takes years of practice to master the art of the tea ceremony – they even have universities that are dedicated to it!

IMG_6383Then we went on to taste more Japanese ingredients:

  • kabocha squash
  • Japanese sweet potato
  • daikon radish
  • nori
  • seaweed salad

After tasting each of these ingredients, they filled out a tasting worksheet so they could keep track of all of the cultural, medicinal, and nutritional facts about these delicious Japanese ingredients.

We ended the class with lots of happy “taste explorers” who left with expanded palates and open minds.

A big thanks to ISB for including us in their culture week! We hope that your students had fun!

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camp trip spotlight: foraging with Leda Meredith

Posted by on Apr 9, 2014 in agriculture, healthy food, healthy lifestyle, local food, seasonal, summer camp | 0 comments

locavoreforaging-300x150Spring is here, which for us signifies that camp is en route!

As we plan our super fun daily camp itineraries, we wanted to keep you up to date on our spectacular camp line up.

On the camp agenda is a delightful journey to Central Park with master forager, Leda Meredith whose passion and knowledge about all things foraged and local is unrivaled.

Our campers are going to be amazed by the array of edible fruits, veggies, and weeds that they will uncover in the park.

foragingLeda will lead us in a tour of the 843 acre park, and will demonstrate the variety of wild edibles growing right under our noses in our massive metropolis.

Curious about Leda and foraging? Check out her blog!

Want sign up your 6-10 year old for our camp adventures? Email camp@butterbeanskitchen.com

Photo courtesy of Ger-Nis

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vegan mashed sweet potatoes with ginger

Posted by on Apr 2, 2014 in healthy food, nutrition, Recipes, wellness | 0 comments

photo (46)Love the thought of creamy and flavorful mashed sweet potatoes but don’t want all that dairy?

Omit the butter, use olive oil instead, and add in a nice slice of fresh ginger root for a kick!

You won’t miss the dairy, I promise.

By drizzling the olive oil in your sweet potatoes, you are not only gaining vitamin E, various phytonutrients, and monosaturated fatty acids – which has been found to decrease total cholesterol and LDL levels (the bad cholesterol) – but you are also increasing your uptake of the beta-carotene found in the sweet potatoes.

Plus the ginger adds in even more beneficial properties like stimulating digestion, relieving nausea, dizziness, mucus, flu symptoms, and even soothing migraines.

Who could ask for anything more?

Prep Time: 7 minutes Total Time: 25 minutes

Serves 2


  • 1 medium/large sweet potato
  • 1-2 inch piece of fresh ginger
  • 1 T olive oil
  • pinch of sea salt


1. Prep: Line a pot with water, add steamer basket on top and bring water to a boil. Rinse, and cut sweet potatoes into 2 inch thick slices. Quarter the bigger slices, and halve the smaller slices. Cut off a 1-2 inch piece of fresh ginger, and peel. Place ginger into your food processor, process until fine.

2. Cook: Add your sweet potatoes into the pot, cover and let steam for 15 minutes.

3. Process: In your food processor, add the sweet potatoes and olive oil. Blend with the ginger until creamy.

4. Plate: Top with a pinch of sea salt, and get your vitamin A on!


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