Tag Archives: recipes

Garden Parfait Snack Recipe

garden parfait


  • 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


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)


  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!

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.

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.


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

Four-Ingredient Homemade Croutons


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


  • 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.

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


December 2017


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


For more photos from the day, see 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.

Gonzo Burgers!

Gonzo Burgers

2 1/2 cups garbanzo bean sprouts (or canned)
4 large eggs
grated zest of one large lemon
1/2 teaspoon fine salt
1/3 cup chopped fresh cilantro
1 onion chopped
1 cup toasted breadcrumbs
1 cup other sprouts (optional)
1 tablespoon olive oil

1. If using garbanzo bean sprouts, steam them until just tender, about 10 minutes. If using canned garbanzos, drain them before measuring.
2. Saute the onion and cilantro (and herbs if you like) until translucent, adding a little of the salt while they cook. Set aside to cool.
3. Toast the bread crumbs and set aside too.
4. Combine garbanzos, eggs, & remaining salt in a food processor or blender. Puree until the mixture is the consistency of very thick, slightly chunky hummus. Pour into a mixing bowl and add the cilantro onion mixture, lemon zest, sprouts, and bread crumbs. Let the mixture sit for a few minutes for the breadcrumbs to absorb some of the moisture. Stay on the moister side of things, you can still sprinkle some breadcrumbs in as you go. If too dry, a bit of water or egg can be used to moisten the batter.
5. Heat the oil in a heavy skillet over medium low, add 4 patties, cover and cook for 7-10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning at this point. Flip the patties and cook the second side for 7 minutes until golden.
6. Remove & cool on a wire rack. TO serve, carefully cut each patty in half, insert your favorite fillings: sauteed chard with garlic, cheese & tomatoes, avocados, etc.

Adapted from Heidi Swanson, 101 Cookbooks

Modern Tea
602 Hayes Street
San Francisco, CA 94102

Home Made Pasta or Ravioli

Home Made Pasta or Ravioli

Makes 8 oz. of dough, enough for 4-5 nice sized ravioli


1 Tablespoon Olive Oil
1 cup flour
1 egg
3-4 teaspoons water

Mix the flour and olive oil in a bowl or a mixer for one minute.

Whisk the egg in a separate bowl until it is no longer lumpy.
While stirring the flour oil mixture, slowly add the egg. Still stirring, sprinkle in the water a teaspoon at a time, waiting of it all to gather into a ball that rocks around the mixing bowl.

Pull out the dough, wrap it in plastic wrap and let rest for at least 30 minutes. If you are making ravioli, this is a good time to create the filling, which could be mushrooms, cabbage, cheese, tomatoes, or zucchini- get creative! You can even use leftovers you mihgt have in the fridge and make a completely new meal!

When you are ready, roll out the dough thinly, using just a little flour if it sticks, and cut into noodles or fill for ravioli.

To make ravioli, put a teaspoon of filling down in rows, trace a circle of water around the filling and fold the pasta dough over to seal. Cut with a big enough cooki-cutter to seal the edges completely with pasta dough.

Cook in boiling salted water for 5 minutes or less. Enjoy!

Modern Tea
602 Hayes Street
San Francisco, CA 94102
(415) 626-5406