Tag Archives: recipe

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.
crouton2
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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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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

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

Tools for dealing with the winter blues and SAD

12-1-16-momagic_img_8972At the most recent Mo’Magic meeting on December 1, 2016, CommunityGrows co-led a presentation from the Health and Wellness Committee on how to deal with the holiday blues and Seasonal Affective Disorder (SAD) that is brought on by the shorter winter days and onslaught of holiday stress, family pressures, and loneliness this time of year. This opportunity for CommunityGrows was sponsored by a grant from Kaiser-Permanente and Aetna Foundation.

Mo’Magic meets usually every other week in the Western Addition of San Francisco and brings together many youth serving agencies, housing developments, schools, and organizations. Mo’Magic empowers the youth of the Fillmore-Western Addition and strives to “Mobilizing Adolescent Growth In Our Communities.” Here is the new Mo’Magic Director, Kimiah Tucker. 12-1-16-momagic_img_9016As a sub-committee within Mo’Magic, the Health and Wellness committee is focused on community health, self-care and de-stigmatizing mental health issues. Kia Wallace, Program Manager atWestside Community Services, led the presentation spoke about stress in our lives and gave pointers in how to deal with it.
12-1-16-momagic_img_8982She asked a lot of questions about how we feel about things, emphasizing how important it is for us to connect with our feelings. Youth in the Western Addition also face many challenges and see much trauma in their lives. A friend or parent can be a life-line for these youth to share their feelings. The meeting was a great opportunity to talk about how we as a community can deal with the stress we feel on a daily basis.

Around Thanksgiving, there were two more deaths by violence that rocked the Western Addition. Many of the service providers in the room knew the young men and their families, and much of the time was spent to talking about how we can continue to protect and support the community, as well as helping each other process the grief and anger.
12-1-16-momagic_img_9023The second part of the presentation was led by CommunityGrows’ Seed to Mouth Coordinator, Crystal Jones, who talked about how important nutrition and healthy eating is to our mental health. She provided tips on which foods combat SAD and depression (see handout below) and prepared the Grateful Bowl recipe, filled with black eyed peas, brown rice, sautéed spinach, onions and an amazing sesame ginger dressing. 12-1-16-momagic_img_9008“The idea behind the grateful bowl,” Crystal said,  “is to have one dish that is not only satisfying, but is affordable and also meets every nutritional need. The grateful bowl should always contain these four ingredients: a grain, a green, a protein, and a sauce. The sauce that I make to top a grateful bowl is not only tasty and helps to tie the whole thing together, but it typically contains herbs and spices designed to aid in digestion. I am grateful for the bonding element of food and for creativity. My favorite thing about the grateful bowl is that the possibilities are endless.” Crystal also made a wonderful soothing tea with fresh lemons and ginger that was a hit with everyone. (see below for recipe)12-1-16-momagic_img_9001Everyone got to enjoy these food offerings, as well as handouts from the presenters, including tips for stress reduction, a tension ball, soothing tea, the Grateful Bowl recipe and sprigs of fresh rosemary and sage from Koshland Garden.12-1-16-momagic_img_9027moodboostfood

lemongingertonicrecipecard

For more photos from the day, see our Flickr Photostream here.

Cooking with Crystal at Willie Mays Clubhouse

“Can you see peace and quiet?”
7.31.16-CJ-Cooking-#1This is the question that was posed by a visiting clubhouse member upon entering the Willie Mays Edible Schoolyard Garden for the first time this July. When new members are welcomed into the garden we try to introduce it to them as a place of safety, a place of peace. This summer, opening the garden gates, we discovered that while we as individuals can do well to talk about the garden as a place of peace and almost sanctity, but that the garden is capable of doing this all on its own. In the ESY garden, there is a tone that encourages wonder and exploration, a tone that helps youth to be present there with all of the curiosity that youth allows, but that also helps them to understand that in this space, we protect and respect all living things with the utmost responsibility – a concept that we at the Edible Schoolyard hope is learned and extends into all other areas of our youth members lives. In this space, like the plants and insects – we, as keepers of and visitors of the garden can be transformed.7.31.16-CJ-Cooking-#2
During the month of July with presiding teachers stationed throughout, we allowed free roaming of youth members within the garden; a way for them to navigate the maze of our garden space for a few minutes independently to harvest fruit, vegetables and herbs, as well as to “collect questions” to bring back for our cooking class for the day.

Club members try to guess what fruit or veggie is above their head, using clues given by their peers.
Club members try to guess what fruit or veggie is above their head, using clues given by their peers.

This July all of our cooking classes have started out in the garden and ended in the kitchen, with the hopes of bridging the mental gap between where our food comes from and the effects it has on our bodies. For the duration of the summer and into the new school year, we will continue to find ways of using this format of “seed to mouth” or “garden to table” in our cooking program.7.31.16-CJ-Cooking_IMG_32901
So this summer, as we come to a close, we at the Edible Schoolyard wish you all the calm of being able to see peace and quiet, as you cap another season of teaching and learning, to prepare for a new one.

Hummus & Veggie Pinwheels
Ingredients:

1 cup hummus, any flavor
2 large soft tortillas (whole wheat, or spinach)
½ cup thinly sliced red pepper
⅓ cup of sun-dried tomatoes
½ cup thinly sliced cucumber
½ cup of shredded carrots, radishes, or jicama
1 thinly sliced avocado
4 leaves lettuce or 2 cups of spinach, divided

Directions:
● Spread a thin layer of hummus on each tortilla.
● Divide the remaining ingredients between tortillas, on one side of each tortilla.
● Starting with the veggie side, roll the tortillas tightly and secure with toothpicks.
● Slice into pinwheels.

*Veggie Pinwheels are a great way to get your balanced spread of daily recommended vitamins & nutrients. Let’s identify the vitamins in your wrap. How could you change this recipe? What would you put in YOUR healthy wrap?
*From the Seed to Mouth Cooking Class*
A program of CommunityGrows

Crispy Quinoa Patties at Plaza East

On Thursday evening, April 14, 2016 residents and youth of Plaza East cooking class made delicious Crispy Quinoa Patties. 4.14.16-PlazaEastCooking_IMG_6269Crystal Jones, our CommunityGrows Seed-to-Mouth Cooking Coordinator, led the youth in preparing the ingredients and putting the patties together.4.14.16-PlazaEastCooking_IMG_62144.14.16-PlazaEastCooking_IMG_6218Another delicious dinner enjoyed by all.4.14.16-PlazaEastCooking_IMG_6277Here is the recipe!
Crispy Quinoa Patties
Ingredients:
2 cups cooked quinoa (can also use rice to make rice patties)
3 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon of freshly squeezed lemon juice
2 tablespoons chopped herb of choice (parsley, cilantro, oregano)
1/2 small onion, finely chopped (about 1/3 cup)
1/3 cup fresh parmesan cheese, grated
3 cloves garlic, finely chopped
3/4 cup whole grain breadcrumbs
1/2 cup finely chopped carrot and zucchini (or veggie of choice)
1 Tablespoon oil, plus more as needed

Directions:
1. Combine quinoa, eggs, salt, and pepper in large bowl. Add remaining ingredients (save oil for cooking). Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
2. You should have a mixture you can easily form into patties. You want the mixture moist so it will hold together when cooking. You can add more breadcrumbs to firm up or add a couple drops of water to moisten the mixture.
3. Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Enjoy with a fresh salad.
Here is Alana Herro, one of our CommunityGrows extraordinary volunteers who helps out at the Plaza East cooking class on Thursday nights with one of her helpers!4.14.16-PlazaEastCooking_IMG_6291

Yummy Greens at Plaza East

report by Crystal Jones, CommunityGrows Seed-to-Mouth Cooking Coordinator
IMG_1274-SFWIn education, holiday calendars can be an excellent tool for planning how to organize ones curriculum, as well as aiding it. This is especially true I feel, when having the privilege of working with food, in that people already associate many holidays with specific food items. When necessary, it’s fun to challenge those ideas, but most of the time those long standing customs and ideas can be better used to your advantage. In honor of St. Patrick’s Day last week, I figured it would be the perfect opportunity to spotlight green foods.

For the day at Plaza East, students got to participate in the making of green smoothies with bountiful kale sourced from our Edible Schoolyard Garden, as well as a wild green pesto which we used to top a small serving of “green nachos”. Vitamin and nutrient highlights for this lesson were (among many), calcium, potassium and vitamin c. Our ingredient of the day?IMG_1278-SFW

CARROT TOPS

That’s right, carrot tops. The MVP in this week’s wild pesto. Carrot tops are not only edible, but full of nutrients and can contain as much as six times the amount of vitamin C as the root itself.

Sometimes it almost feels like a game to me to see just how many fruits and veggies I can get my students to try and enjoy in one sitting. For this lesson, I am glad to say that I lost count and there were thumbs up all around.

Here is the recipe for our “Wild Green Pesto”

Ingredients:
2 cups of carrot tops (packed)
¾ cup fresh basil leaves (packed)
1 cup parsley leaves (packed)
⅓ cup of chives
½ cup olive oil
1 tablespoon of fresh squeezed lemon juice
1/2 cup of edamame (shelled)
2 cloves garlic, minced
½ teaspoon salt
pepper to taste

Directions:
1. Combine the carrot tops, basil, parsley, chives and edamame in a food processor and pulse a few times.
2. Slowly add the olive oil, lemon, garlic, salt and pepper. Blend until smooth. Add water to thin if desired
3. Serve over your favorite tortilla chips, with more edamame. Top with wild greens (we used arugula, carrot tops) and a little Parmesan. This pesto is also delicious used traditionally. Enjoy!

Tortilla Epanola and Arepas at Willie Mays Clubhouse

IMG_0188Crystal Jones, our new Seed-tp-Mouth Cooking Coordinator is already making a big impact at Willie Mays Clubhouse in the Bayview Hunters Point neighborhood. Here is Crystal’s report: The teens enjoyed making the Torilla Epanola recipe very much last week. So much so that they ended up making another so everyone could have seconds, after they all finished off the first :)IMG_0176 This recipe was made using kale from the Edible Schoolyard garden. We discussed briefly, the differences between the American Omelette and the Spanish Omelette (Tortilla Epanola). American omelettes are more blocks of scrambled egg, browned, and fortified with creams (the NY style), milk (Chicago style), butter or oils (Texas style), and baking powder (Portland style). Italian and Spanish omelettes are created by thoroughly heating egg mixtures until set.

We also discussed the importance of protein in the diet not only for muscle building, but as it relates to skin health and tissue repair when one has an injury. Many of the teens are athletes and found this interesting. We continue this conversation next week, discussing ways to get protein from non-animal sources.IMG_0172Here is the Torilla Epanola recipe:

Ingredients:
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups spinach or baby kale, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).

3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.IMG_0070Later in the week youth from Willie Mays Clubhouse also make Arepas. Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Columbia and Venezula. It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches. Various sizes, maize types, and added ingredients are used to vary its preparation. It is similar in shape to the Mexican gordita and the Salavadorian pupusa.  Arepas can also be found in Panama, Puerto Rico, the Dominican Republic,  Trinidad and Tobago and the Canary Islands. Delicious! Thank you Crystal!IMG_0153IMG_0156For more photos from the day, check out our Flickr Photostream here.

Creating a Grateful Bowl at Willie Mays Clubhouse

IMG_4778Friday, November 20th the youth at Willie Mays Clubhouse made a Grateful Bowl recipe by Crystal Jones, inspired by Café Gratitude. Crystal mentioned that “the idea behind the grateful bowl is to have one dish that is not only satisfying, but is affordable and also meets every nutritional need. The grateful bowl should always contain these four ingredients: a grain, a green, a protein, and a sauce. The sauce that I make to top a grateful bowl is not only tasty and helps to tie the whole thing together, but it typically contains herbs and spices designed to aid in digestion. I am grateful for the bonding element of food and for creativity. My favorite thing about the grateful bowl is that the possibilities are endless. IMG_4814The ingredients are very much so up to you. Feel free to top your grateful bowl with nuts or seeds and find ways to incorporate your favorite herbs and vegetables. Enjoy!”IMG_4824Yusef, age 10:
Staff: Do you want a little more kale?
Yusef: A lot more!
Staff: What do you like about kale?
Yusef: It’s good! You can make a lot of things out of it, like kale chips and green dip.
IMG_4786Grateful Bowl Recipe:
[nutrient highlights for this recipe: Protein & Vitamin C]
1/2 cup of cooked grain (rice, quinoa)
1 cup of greens (kale, spinach, collards)
1/2 cup of protein (tofu, beans, legumes)
1-2 tablespoons of sauce (Pesto, curry, ginger-miso, etc)

For more photos from the class, check out our Flickr Photostream here.

Quiche at Plaza East

7.23.15-PlazaEast-Quiche_IMG_2560On Thursday, July 23rd, youth from Plaza East put together two beautiful quiches with the help of CommunityGrows staff Adrian Almquist and volunteer, soon-to-be staff, Jay Jordan.
7.23.15-PlazaEast-Quiche_IMG_2590Everyone was excited to work with Jay and pitched in to de-stem kale, chop onions and crack eggs.7.23.15-PlazaEast-Quiche_IMG_2599 Each youth got a chance to do all the steps of the recipe, and assemble the quiches before they went into the oven. 7.23.15-PlazaEast-Quiche_IMG_2598In thirty minutes, the quiche came out of the oven and were enjoyed by all.
Here is the recipe:
Kale Quiche

    Ingredients:

2 tablespoons butter
1 oinion, minced
1 teaspoon minced garlic
2 cups chopped fresh kale
1 (9 inch) unbaked pie crust
1-1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1-1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted

    Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and kale. Cook slowly stirring occasionally until the vegetables are soft.
3. Spoon vegetables into crust and sprinkle with cheese.
4. Combine eggs and milk. Season with salt and pepper and stir in melted butter. Pour egg mixture over vegetables and cheese.
5. Bake in preheated oven for 30 minutes or until center has set.
Enjoy!7.23.15-PlazaEast-Quiche_IMG_2593