Tag Archives: Seed-to-Mouth Cooking

Summer Fun: Nutrition & Cooking at the YMCA Hayward Rec

IMG_1123This summer CommunityGrows’ Rec Connect class has met with cooking class coordinator Crystal Leon with a theme of summer simplicity that will also be able to carry students throughout the school year. That theme is: After School Snack.IMG_1128
With the goal of putting together a series of lessons that included all recipes that the kids would be able to reproduce at home without a stove, and ideally without the aid of an adult. We started our short six week series with our own interpretation of the pizza Lunchable, using multi-grain crackers, miniature whole wheat pitas, marinara sauce and an assortment of veggies from spinach and basil, to olives and sweet peppers. IMG_1119Midway through out summer session we explored our creative bandwidth making fruit sundaes (a fruit and yogurt parfait by a far more appealing name). We built our “sundae” with a foundation of fruit, a layer of multi-grain cereal, a dollop of yogurt, and topped them with fresh raspberries. We’ll end our season exploring pasta alternatives with a recipe that has become a CommunityGrows favorite – zucchini noodles and pesto! We hope your summer has been as tasty and nutritious as ours thus far.HappyBoy-with-Snack-Crystal-2017

-Courtesy of the CommunityGrows Seed to Mouth Program

Cooking at Rosa Parks Senior Center

On Thursday, May 11th CommunityGrows Seed-to-Mouth cooking instructor Crystal Leon led a cooking demonstration at Rosa Parks Senior Center in Buchanan Mall. SFW-Cooking-demo_051117JPG SFW-Cystal-Health-cooking_051117This was in partnership with CitizenFilms and took place during the lunch hour. IMG_0359Crystal made zucchini pasta with pesto sauce. Everyone marveled at the machine to crank out the zucchini into long strands for “pasta”. IMG_0366The event was well received and everyone enjoyed hanging out under the tent chatting about the beautiful Buchanan Mall. A wonderful afternoon. Here is the recipe!SFW-Guiltless-pasta_051117

Kale Pesto Zucchini Pasta
Ingredients:

3 zucchini (use spiralizer to cut to resemble spaghetti)
1 1/2 cups of kale (packed)
1 cup fresh basil leaves (packed)
¾ cup freshly grated parmesan
½ cup olive oil
1 tablespoon of fresh squeezed lemon juice
1/3 cup of roasted pumpkin seeds
2 cloves garlic, minced
½ teaspoon of crushed chillis
pepper to taste

Directions:
1. Combine kale, basil, olive oil, cheese, garlic, pepper and seeds in a food processor/blender and process until smooth.
2. Heat a large skillet over medium-high with 2 tablespoons of olive oil. Add the Zucchini and toss to coat in oil.
3. Add a few tablespoons of kale pesto and toss with the zucchini. Once the Zucchini begins to take on color, transfer to a platter.
4. Top with cheese, herbs/bread crumbs. Serve warm. Enjoy!

*From the Seed to Mouth Cooking Class*
A program of CommunityGrows