Tag Archives: Cooking

Roasted Chickpea Snack

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Kid jobs: Pinching, pouring, stirring, eating, smelling

Learning objectives: Choosing spices is a creative skill that you can practice and develop. Begin to know spices based on smell, color and texture. Delicious snacks can be healthy, homemade, affordable, and fun. Practice fine motor skills.

Ingredients:

  • 1 Can Garbanzo Beans
  • 2 Tablespoons Olive Oil
  • Salt
  • Pepper
  • Any mix of spices that you like [I generally do Smoked Paprika and Garlic, but this is a nice way to develop and share a preference].

Supplies: Mixing Bowl, Stirring Spoon (or you use your hands!), Baking Tray, Oven.

Directions:

  • Step 1: Preheat the oven to 400 degrees.
  • Step 2: Wash one can of chickpeas (Garbanzo Beans) in a colander.
  • Optional Step: Depending on the interest of the participants, pinch each chickpea to get the skin off! Leave the skinless chickpea intact, don’t smush it! You don’t have to do this step, but it can be very meditative and/or fun. Chickpea skins go in the compost.
  • Step 3: Pour chickpeas into a medium mixing bowl and stir in the olive oil until all chickpeas are coated. Sprinkle salt, pepper, and the spices you choose over the oily chickpeas and mix until they are all coated with all the spices.
  • Step 4: Pour them out on a lined baking tray into one layer of chickpeas.
  • Step 5: Put in the oven for about 20 minutes and check two or three times to stir so the roasting is even-ish. Pull them out once they are the crispiness that you like. [I like a toasty outside with a mushy inside, but sometimes I forget and leave them until they are crispy all the way through with a delicious outer layer of spices, and that is okay too!]
  • Step 6: Allow to cool until it’s easy to pick them up. [I suggest putting them into small individual bowls because once you start snacking it’s hard to stop!]
  • Step 7: Eat!

Garden Parfait Snack Recipe

garden parfait

Ingredients/Supplies:

  • 2 graham crackers
  • Yogurt
  • Blueberries and strawberries
  • Plastic knife
  • Plastic spoon
  • Scissors
  • Tape
  • Markers
  • Colorful paper squares
  • Clear plastic cup

 

Step 1: Using one paper square and markers draw a flower or nature scene. Cut out the picture and tape it on the end of the spoon, it will look like a flower in a garden when you are done!

Step 2: Crush one graham cracker in the bottom of the clear cup using the spoon.

Step 3: Pour several inches of yogurt over the graham cracker layer.

Step 4: Chop the strawberries and blueberries however you like, place them on the surface of the yogurt in a design to make a caterpillar, worm or pattern. Crumble the remaining graham cracker all around the remainder of the yogurt surface. 

Step 5: Add the flower spoon, admire the layers  of your parfait from the side of your clear cup and then eat!

Summer Recipe: Veggie Butterfly Snack

As we  all continue to enjoy this warm weather and everything that comes with it, here is a recipe that you can enjoy with your kids this summer :

 

Veggie Butterfly Snack

Ingredients

1 Celery

A spoonful SunButter

8-10 Blueberries

2 Pretzels

1 Cherry Tomato

1 Small Marshmallow

2 Tiny Chocolate Chips

(multiply amounts by number of kids)

Recipe:

  1. Wash and slice celery into approximately 6 inch sticks. 
  2. Spread SunButter or any non-allergen that can serve as a tasty adhesive (there are soy butter options as well!) down the middle of the celery stick, then press blueberries into the SunButter. This is the middle of your butterfly!
  3. For the butterfly eyes, cut your small marshmallows in half, and press the tiny chocolate chips into the non-sticky side of your marshmallow half. Take each eye and press it gently but firmly onto a dried cherry tomato. The eyes can be made many different ways, you can even purchase them pre-made.
  4. Now place the pretzel / wings into the SunButter on either side of the blueberries, press the cherry tomato head onto the end of the celery stick and you have a Veggie Butterfly!
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You can use all kinds of vegetables for this project, such as raisins, berries, cucumbers, sweet peppers, carrots, as long as you’ve got some goggly eyes to go with it it’s going to be really fun and delicious.

Health & Wellness & Sweet Potato Tacos

sweetpotatotacos

At this week’s Mo’Magic meeting, Garden and Seed-to-Mouth educator Yaya made sweet potato tacos for the annual Health and Wellness presentation. Not only were the tacos delicious, but they looked beautiful too!

What is Mo’MAGIC? 

Mo’ MAGIC is a collaborative San Francisco neighborhood-based nonprofit organization whose mission is to transform the community and youth through the MAGIC of collaboration.

About the Health and Wellness Presentation

The first presentation of the day focused on various personal and professional stresses, self-care routines, and actions to improve on healthy lifestyle choices. Aptly titled Holiday Blues Clues, their suggestions included (but was not limited to!): setting healthy work-life boundaries, asking for what you need, taking alone time, getting enough sleep, stretching, taking breaks, and giving compliments!

For more ideas, check out Self-Care Isn’t a One-Time Deal.

“Even hero’s need to eat!” – Yaya says about the “superhero” cohort of nonprofit providers. 

Cooking Demo by Yaya

To close the Health and Wellness presentation, Yaya made everyone a sweet potato taco! She started by asking everyone about their holiday comfort foods — think coco, chili, soup, breads – and offered this as her comfort food. A regular napper, Yaya  says this meal (delicious and light) gives her energy and keeps her going to the end of the day!

Try the full recipe — Sweet Potato Tacos!

Yoga and Salad in the Lower Garden

Spontaneous salad day in the Lower Garden

Finding Inner Peas: Yoga in the Gardens

A new tradition has begun at Rosa Parks as students join Seed-to-Mouth Garden Educator, Annie, for weekly yoga sessions in the Lower Garden. The kids have fun choosing Yoga Pretzel cards for the group to achieve, cards which illustrate common yoga poses and encourage health and wellness for the body and mind.

Loving Salad From My Head To-ma-toes

Students at Rosa Parks were treated this month to an impromptu salad day thanks to all of the extra veggies in the gardens. Due to the warm weather and sunny days this Fall, the garden plots are thriving with excess produce filling the beds. Wanting to avoid waste, Annie was inspired to create a spontaneous salad treat, complete with homemade croutons she made the night before! Students loved the salad and the entire bowl was finished in just over 20 minutes.

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Official Salad Days at Rosa Parks started up again this month with the support of the dedicated Green Team!

Four-Ingredient Homemade Croutons

Ingredients

  • 4 cups of cubed bread
  • 1/3 cup of olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Directions

  • Preheat oven to 375 degree Fahrenheit.
  • In a bowl, combine cubed bread, garlic powder, and salt. Drizzle olive oil over bread while stirring. Stir well until bread is coated by all ingredients and olive oil is absorbed.
  • Spread bread cubes into an even layer on a sheet pan. Bake for 10 minutes or until golden brown.
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Good Times in the Garden

Besides yoga and salad days, students are also becoming involved in the Lower Garden by helping with watering, weeding, pruning, litter clean-up, and maintenance. Since the start of the school year, the gardens have transformed thanks to the time and energy put in by students, teachers, and staff. With the vibrant mural and the beautiful greens, the space has become a calming and welcoming place for the students to spend time.

What a Transformation!

July 2017

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December 2017

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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

Work and Health Day at Rosa Parks Elementary

IMG_0195On Saturday April 29, 2017 Rosa Parks Elementary held a workday in collaboration with CommunityGrows and the Buchanan YMCA Healthy Kids Day. IMG_0185This free event for families and friends-to charge into summer-included a bouncy house along with very helpful and healthy resources.IMG_0198Many families turned out to work in the gardens, getting them ready for summer planting-so much work to do!IMG_0201CommunityGrow staff Jay Jordan keep folks engaged in weeding, mulching and watering, as well as picking up trash. Here is one of the Rosa Park’s parents working near a Brussels sprouts plant.IMG_0181Seed-to-Mouth instructor Crystal Leon oversaw a table with food for a summer fare. IMG_0207She prepared a breakfast porridge of brown rice, almond milk and mashed bananas that was delicious especially with the addition of summer berries, grapes, pineapples, bananas and melons. Sunflower and pumpkin seeds topped the dish.IMG_0220It was a beautiful way to spend a healthy day outside enjoying the sunshine! For more photos from the day check out our CommunityGrows Flickr Photostream.

Mind, Body and Soul Community Pop Up – Ella Hill Hutch with the BEETS

2.25.17-EHH-Mind-Body-Soul-Day-BEETS_2F29BACD-7BB7-434D-8FED-7B232AF6498COn February 25, 2017 from 11-4 PM the BEETS held court at the Mind, Body and Soul Community Pop Up at Ella Hill Hutch in the Western Addition. The Pop Up utilized a focus on wellness to provide health services that are affordable, accessible, and consistent in the Western Addition. BEETS Michelle. Eluis and Fawaaz prepared a table with healing spices and vegetables, including mustards, kale, collards and chard for people to sample and take home. 2.25.17-EHH-Mind-Body-Soul-Day-BEETS_67997395-2512-41C1-9ED7-C6781621877DThey talked about holistic medicines that come from the healing benefit of spices such as black peppercorn, cinnamon, cumin, ginger, cloves and cardamon.2.25.17-EHH-Mind-Body-Soul-Day-BEETS_EF956EBA-72D6-4C6B-9D3D-AACB10BE1CDF

Crystal Leon, Community Grows Seed-to-Mouth Cooking Instructor, prepared: Kerala Vegetable Stew for all to sample. Please enjoy!
Kersa Stew
Here is the recipe:

Kerala Vegetable Stew
Ingredients:

1 medium sized yellow onion, thinly sliced

1 inch ginger, minced

2 teaspoons garlic, minced

1 teaspoon whole black peppercorns (1/2 teaspoon ground)

1 stick of cinnamon

4-5 cloves (or half teaspoon ground)

2-3 pods of cardamom (or half teaspoon ground)

¼ teaspoon of whole cumin seeds

½ teaspoon of yellow curry powder
5 medium sized potatoes, peeled and cubed

3 medium sized carrots, peeled and chopped

1 bunch of collards (2 cups, chopped)

1 cup of shelled peas (fresh or frozen)

3 tablespoons coconut oil

3 cups water

15oz can of thick coconut milk

1 teaspoon of salt

 

Directions:

  1. Heat 3 tablespoons coconut oil in a pan.
  2. Add onions, ginger, cinnamon & crushed spices. Suté onions till translucent.
  3. Add chopped potatoes and carrots. Mix with onions and spices. Cook for 5 minutes, stirring occasionally.
  4. Stir in chopped collards, cook an additional 5 minutes.
  5. Add 3 cups water.
  6. Stir in peas.
  7. Cover the pan with its lid and simmer on a low to medium heat till the potatoes are cooked (check and stir, about 5 minutes).
  8. Add coconut milk. Mix very well and gently heat through for a minute or two. Remove cinnamon stick before serving.

*Optional: Serve over steamed brown rice.

Your recipe today, spotlights healing herbs & spices!
*From the Seed to Mouth Cooking Class*
A program of CommunityGrows