I Have a Dream

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

Daily Moments with Manly

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):

• veggie spaghetti spiders
• whole wheat mini garlic braids
• summer fruit oatmeal crumble

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!

perdy rainbow kabobs

disappearing whole wheat garlic braids

Gavin

Niyaz

Andrew and Nalleli

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.   

so much energy!

gooey - delicious smiley

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).

You are the Average...

“You are the average of the five people you spend the most time with.” - Jim Rohn

zazzle.com

Taste of Sicily + Rome

homemade macaroni + pistachio ravioli @ the base of mt etna

gelato break (pear + forest strawberries)

cacio e pepe

legendary Pompi tiramisu!

Sicilian octopus stew

insalata di tonno + bruce lee

Daily Moments with Manly

Despite his gentle nature, Manly has crossed the line.

Summer Fruit Oatmeal Crumble

The taste of summer to counter the cold, windy and foggy San Francisco summer weather...

Summer Fruit Oatmeal Crumble Recipe

Adapted from Giada de Laurentis' Peach + Strawberry Crumble

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.

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?

4-inch whole wheat garlic braids