kabocha ginger lime soup

Posted by on Feb 17, 2016 in healthy food, local food, nutrition, Recipes, seasonal | 0 comments

IMG_8716There is nothing like the distinctive taste and texture of kabocha squash!

Steam, then blend it up with some tasty ingredients, and voila! you have yourself a nourishing soup.

Make this nutritious recipe on a chilly winter day to warm up your belly, and make you smile.

Are you a fan of the humble kabocha? Check out our other kabocha recipes:

Serves 4

Prep Time: 6 minutes Total Time: 20 minutes

Ingredients:

  • 1/2 medium kabocha squash
  • 3-4 C water (depending on your desired soup consistency)
  • 2 inch piece of fresh ginger root
  • juice of 1 lime
  • cilantro, for garnish
  • salt & pepper to taste

Directions: 

1. Prep: Rinse your kabocha. Cut in half, remove seeds (set aside to roast later) and chop off the step pieces on the top and bottom of the squash. Cut into cubes, leaving the peel on. Peel ginger, cut lime in half, rinse then thinly slice cilantro leaves.

2. Cook: Add kabocha cubes to a pot with 3-4 cups water. You will use this nutrient dense water as your soup base, so add as much or as little as you like. The more you add, the soupier it will be :) Bring the water to a boil then let the squash steam for 10 minutes, until soft. Add kabocha, water, ginger and fresh lime juice into a food processor. Blend until smooth.

3. Assemble: Pour soup into big soup bowls. Garnish with cilantro, salt and pepper to your liking.

Enjoy!

This post was written by Flora McKay, Director of Community & Nutrition 

 

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valentine’s day super hot chocolate

Posted by on Feb 11, 2016 in Recipes, seasonal, valentines day, wellness | 0 comments

Get creative4215879597_3b2e0dcec3_z this Valentine’s Day and surprise your loved one(s) with our superfood hot cocoa recipe!

Incorporating zesty ginger, the sweet, woodsy flavor of cinnamon, and decadent dark chocolate, this hot cocoa will inspire and delight your senses.

We wish you all a delightful day of love and super hot cocoa!

Prep Time: 3 minutes Total Time: 8 minutes

Serves 4

Ingredients:

  • 4 C soy, almond, rice, or regular milk
  • 6 oz dark chocolate, chopped
  • 1/2 t cinnamon
  • 1/8-1/4 t ginger
  • 1/8 t salt
  • 2-3 T honey, maple or brown sugar

Directions:

1) Finely chop dark chocolate, the smaller the better for melting.

2) Measure out the ingredients and whisk them over medium heat until melted.

3) Adjust spices and sweetness to your liking.

Photo courtesy of Travis Swicegood

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Spotlight On Brussels Sprouts

Posted by on Oct 26, 2015 in agriculture, cooking with kids, fall recipes, families, Food for thought, gardens, healthy food, healthy lifestyle, nutrition, Recipes, seasonal | 0 comments

As the fall harvest season winds down, we have a feature on Brussels Sprouts, a late season vegetable that can still be found fresh and delicious into November.

Brussels Sprouts have long been popular in the city of Brussels, Belgium, where it’s presumed their name originates from. Most American Brussels Sprouts arbrusselse grown along the central coast of California, but locally, Long Island is also considered to have one of the best climates for growing the vegetable. About 27,000 tons of Brussels Sprouts are grown each year in the United States.

In addition to being fresh and tasty in the late fall season, Brussels Sprouts are one of the healthiest foods you can eat. They are high in both Vitamin C and Vitamin K, which helps prevent Alzheimer’s,  and are considered to have anti-cancer nutritional properties. Brussels Sprouts are also a great source of antioxidants.

Still not sold? Check out this recipe for a delicious Brussels Sprout, Apple, and Melted Brie Sandwich created by our Director of Community and Nutrition. For the full blog post of the recipe, including, cooking instructions, click here.

Ingredients:

  • English muffin (or baguette, sliced bread, gluten free bread)
  • 3-4 thin slices of brie
  • 2-3 thin slices of apple
  • small handful of brussels sprouts
  • dollop of mustard
  • 1/2 tablespoon olive oil
  • pinch of salt
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carrot, apple, celery slaw

Posted by on Oct 9, 2015 in cooking classes, cooking with kids, fall recipes, healthy food, local food, Recipes, seasonal | 0 comments

14576399929_d5ce71911e_zIn our cooking classes we love to celebrate the seasons by using locally sourced ingredients.

We recently led our parts of the plant lesson, where students learned all about plant biology while tasting and exploring the different parts of the plant.

We accomplished this by creating a refreshing slaw made up of carrots (root), apples (fruit), and celery (stem). Who says children don’t like fruits and vegetables?!

Try making this recipe at home, it’s so easy and delish!

Serves 8

Prep Time: 10 minutes Total Time: 15 minutes

Ingredients:

  • 6 carrots, peeled and grated
  • 4 apples, chopped
  • 4 stalks celery, thinly sliced
  • ½ c raisins
  • 2 lemons, zested and juiced
  • 2 T honey
  • ¼ bunch basil (optional)

Directions:  

1. Prep: In a large bowl grate carrots, apples and celery. Zest and squeeze the lemon juice into your bowl (reserve some juice for your dressing). Create a chiffonade with the basil, then create your dressing: whisking honey & lemon juice together. Add raisins and mix well.

2. Assemble: Pour the dressing over your slaw, mixing well, and enjoy your seasonal slaw!

Photo Credit

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apple pie parfaits: a beautiful breakfast

Posted by on Oct 2, 2015 in healthy food, Recipes, seasonal | 0 comments

14784889249_6f546c7bba_zAs we head into fall, we welcome back apples!

This recipe is the perfect way to incorporate these fall treats into our diets. Creating parfaits really elevates the palate and creates a masterpiece for the eyes.

Try adding the seasonal elements of fall into your parfait by incorporating your favorite seasonal apple varieties with nutrient rich yogurt, and granola!

Here’s how our junior chefs create this beautiful breakfast in our cooking classes:

Serves 8

Prep Time: 6 minutes Total Time: 10 minutes

Ingredients: 

  • 6 large apples
  • Juice of 2 lemons
  • ¼ t cinnamon
  • pinch of salt
  • 3 T sugar
  • 1 quart yogurt
  • granola

Directions: 

1. Prep: Cut apples into small pieces and add them to a large bowl. Squeeze lemon juice into the bowl, stir in cinnamon, salt, and sugar and mix well.

2. Assemble: In a smaller bowl, add apple mixture and layer with yogurt and granola as you wish. Enjoy!

Photo Credit

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zucchini pizza boats

Posted by on Sep 28, 2015 in cooking classes, cooking with kids, healthy food, local food, Recipes, seasonal | 0 comments

Screen Shot 2015-09-25 at 10.05.15 AMYou must give our zucchini pizza boats a try, they are an irresistible zucchini delight!

If you’ve had too much zucchini this summer, this recipe will trick your mind into thinking it’s the first time you’ve had zucchini all season long.

A highly recommended recipe to cook with your kids!

Serves 8 

Prep Time: 15 minutes Total Time: 20 minutes

Ingredients: 

  • 4 zucchini
  • 1 jar tomato sauce
  • 1 small onion
  • 2 yellow squash
  • 1/2 lb mozzarella cheese, grated
  • 2 T fresh basil
  • salt and pepper

Directions: 

1. Prep: Preheat the oven to 400F. Cut zucchini in half lengthwise and bake for 10 minutes. Dice the onion and squash into small pieces. When the zucchini comes out of the oven, scoop out the middle leaving a thin layer of flesh around the sides. Dice the scooped zucchini. 

2. Cook: Heat a pan over medium high heat. Saute the onions, squash, and zucchini until soft. Add the sauce and mix well in the pan. Fill the zucchini boats with your mixture, top them off with cheese, then place them back in the oven for 5 minutes, or until the cheese has melted.

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