Wednesday, August 28, 2013
Tuesday, August 27, 2013
Rumi on Roses
On my way to Mount Sutro, the rose caught my attention. When the world tries to label us one way or the other, Nature shows us that we are everything and both...
What was whispered to the rose
To break it open
Last night
Was whispered to my heart.
–Rumi
To break it open
Last night
Was whispered to my heart.
–Rumi
Sunday, August 25, 2013
Friday, August 23, 2013
Chefing for Cooking Matters / 18 Reasons
This summer, the highlight of my week was teaching a class of talented and bright 8-9 year olds for Cooking Matters, organized and lead by 18 Reasons.
Every week, at the Booker T Community Center, alongside dedicated volunteers (Erin, Andrew, Jessica) and the 18 Reasons nutrition coordinators (Nalleli and Sara), we kept our class engaged and entertained with creative and healthy recipes. Here's a sampling of delicious and fun recipes yours truly whipped up to wow and inspire the kids (and adults too):
My class, the staff and volunteers - kept me honest and true and being part of this wonderful community experience was my weekly heart transplant.
When the last week of our class approached - I wasn't sure who was more bummed - me or the kids! Below are some pictures taken from our graduation day when we made veggie, tortellini kabobs, mini whole wheat garlic braids (2nd time) and non-dairy strawberry banana ice cream. I'm going to miss all the kids. But I will continue chefing/teaching with the program. For certain, I am hooked!
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perdy rainbow kabobs |
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disappearing whole wheat garlic braids |
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Gavin |
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Niyaz |
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Andrew and Nalleli |
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Thank you Jessica for taking the picture! Front Row bottom left: Blue, Sam, Evan, Nylah, Karen and Elena. Second Row top left: Andrew, Nalleli, moi, Zayria, Gavin, Niyaz. |
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so much energy! |
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gooey - delicious smiley |
Wednesday, August 21, 2013
Veggie Spaghetti Spiders
Veggie Spaghetti Spiders
Serves 8
Ingredients:
- 1 package whole wheat spaghetti
- 1 cup marina sauce
- 3 cups vegetables cut in ½ inch thickness: zucchini, yellow squash, mushroom
- Optional: parmesan cheese to serve
Directions:
1. Break spaghetti in half. Thread 5-7 spaghetti strands through each slice of vegetables.
2. In a large pot of boiling salted water, cook pasta according to
package instructions (7-10mins); drain well.
3. Serve immediately with marinara sauce (or any sauce: pesto,
garlic).
Saturday, August 17, 2013
Tuesday, August 13, 2013
Monday, August 12, 2013
Sunday, August 11, 2013
Summer Fruit Oatmeal Crumble
The taste of summer to counter the cold, windy and foggy San Francisco summer weather...
Summer Fruit Oatmeal Crumble Recipe
Serves 4 to 6
Ingredients:
For the filling:
- 1 small lemon
- 2 1/2 tablespoons whole wheat flour
- Fruit (any fruit in season or frozen and thawed):
- 1 pound medium strawberries, halved
- 1 1/2 pounds peaches, pitted and sliced
- 1/2 cup light brown sugar or honey
- 1 tsp vanilla
Topping:
- 3/4 cup whole wheat flour
- 3/4 cup old fashioned oats
- 1/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, chilled, cut into 1/2-inch cubes (you can also substitute ¾ c oil for a non-dairy crust)
Directions:
1. Preheat the oven at 350 degrees.
2. For the filling: In a bowl, mix together the lemon juice and 2 ½ tsp flour until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into a sprayed pan.
3. For the topping: In a bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
Add the butter. Mix with hands until the butter is pea sized. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
4. And voila! Spoon the warm crumble into bowls and enjoy.
Monday, August 05, 2013
Mini Whole Wheat Garlic Braids
Whole wheat mini garlic braids. On the left we have team Chimichurri. On the right, old school, Garlic Powder. Which one is kid-proof?
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4-inch whole wheat garlic braids |
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