Plant What You Preach

Spring has arrived, albeit with wind, snow, sun, and rain-but it has finally arrived!  We welcomed spring by planting a spring garden of kale, swiss chard, and sugar snap peas.  We chose plants that had a maturity date of less than 90 days, since we will be moving in 81 days.

During our time in Virginia we have expanded our palate to include more leafy greens, squash, and herbs to our weekly menu.  I have been preaching about the joys of preparing and eating these garden treasures, and I couldn’t wait to try growing my own. 

Here are a few examples of what can be gained from a spring garden:

Plant Carrots:  Home grown carrots are sweet and bursting with flavor and will go great in my vegan, gluten free carrot cake.  See the “Breads and Baking” tab.

Plant Kale:  Plant more kale=eat more kale.   Try my kale salad or add to a smoothie.

Plant Peas:   Steam them and enjoy.   For the attentive cook, try adding them to risotto.

Plant Swiss Chard:  This green can be added to any soup.  I suggest adding it to Pasta Fagioli, Posole, Minestrone, or any black bean soup.

Plant Lettuce:  Plant a variety of lettuce in a garden pot and give the newly spouted lettuce to your good friends on Mother’s Day.

Plant Spinach:  It is just as easy as lettuce and baby spinach greens are tasty and cute!

Plant Broccoli:  Did you know that the thick stems of broccoli can be eaten?   Do not toss these treasures.  Peel the outer, tough layer and steam along with the broccoli florets.

Plant Beets:  Roast them, toast them, or toss in a blender.  I have heard that you can eat beet greens, I just haven’t tried yet!  I did actually toss them in my blender, along with chick peas, garlic, and lemon.

Roasted Red Beet Hummus

2 roasted red beets

1 15 oz can of chickpeas, rinsed and drained

1 clove of garlic

1/4 cup tahini

juice of one lemon

1 teaspoon of ground cumin

1-2 tablespoons olive oil

1/2 teaspoon salt

Add all of the ingredients to a food processor or blender and blend until creamy.   

Gimme Grits!

Mabry Mill, Blue Ridge Parkway

We have officially assimilated to the South with the introduction of grits to our dinner menu.  We first purchased some stone ground grits during a visit to the Mabry Mill last summer.   We were a little unsure of what to do with them until friends cooked us Shrimp and Grits.  Thank you Gibson and Lydia!

My kids will happily eat this dish.  The grits do have cheese added at the end of the cooking process.  To accommodate my son’s food allergy, I pull some aside for him and add Daiya cheese shreds.  I use cow milk cheese for the remaining grits.  Here is my take on Shrimp and Grits:

One Butternut squash, cooked and cubed into bite size pieces

*Cut in half lengthwise, remove seeds and bake at 350 degrees for 45-60 minutes.  Peel and cube after baked.

Enough shrimp for your crew ( assume 5-7 per person).  Peel and devein shrimp, set aside.

One bunch of kale or collards, washed, dried, and torn into small pieces.   Discard the vein and stem.

Grits:  Assume 1 cup of uncooked grits for serving 4 people.  Cook according to the directions on the container of the grits you purchase.  I really like coarsely ground grits, but in places west of the Mississippi, you may only find instant grits or quick cooking grits.  Cook them slow and low. 

½ to 1 cup of shredded sharp cheddar cheese for grits

1 onion, diced

2-3 cloves of garlic, minced

½ -1 tsp of smoked paprika or Old Bay Seasoning

Salt and pepper to taste

¼ cup of water

Sauté onion and garlic until soft, add shrimp and seasoning.  Just when the shrimp is nearly done cooking, add the greens, water, and cover pan to steam the greens. Set aside.

Combine cheese and grits with one tablespoon of butter or butter substitute.

Serve shrimp and kale spooned over grits with butternut squash on the side.

Masa en mi Casa

It was so good, I asked for more!

I am always on a search for new foods for my son with food allergies.  His diet is so limited, that any additional food that he likes and makes him happy, makes me jubilant!

This week we made homemade corn tortillas-masa en mi casa.  It was easy, fun, and delicious.  It is ironic that I learned to make corn tortillas in Virginia, and not Colorado. Better late than never.

Tortilla de Maiz

Makes about 7-9 tortillas

1 cup of masa harina (corn flour)

½ cup, plus a little more, very warm water

Stir the ingredients until blended, and then knead the dough for about 5 minutes.   Add sprinkles of water if the dough seems dry.  The dough should feel like play-doh-Slightly dry and not sticky.  Let the dough rest for 5-30 minutes.

Make golf ball sized balls of masa and place in a sandwich size plastic bag.  

Here is a fun part: With the balls of masa in the plastic bags, place under a heavy book and press flat. Note that Lego and Harry Potter books work well!

Cook on a hot griddle or pan for about 2 minutes per side.  Oiling the pan is optional!

Layer tortillas with any combination of the following-but be sure to add a squeeze of lime to your finished product!

Refried beans

Salsa

Avocado

Guacamole

Cilantro

Cheese

Bell peppers

Cabbage

It Folds!

 Another recipe inspired by Happy Healthy Cooks link

Brazilian Black Beans and Kale

I am volunteering with a program called Happy Healthy Cooks (link) while in Roanoke, Virginia.   This program focuses on teaching young children about nutrition, healthy eating, and provides a ‘hands on’ approach to learning about cooking healthy meals.  By ‘hands on’, I mean chopping, mincing, stirring, cooking, smelling, and tasting real food in the classroom.  Twice a week, I visit a classroom of second graders and we learn about new cultures and prepare a gluten free, vegetarian meal native to that culture or country.  This week we made Black Beans and Kale from Brazil.  It was so good that I made the meal at home for my family.  Everyone loved it and it was so simple to make. 

Brazilian Black Beans and Kale

1 tablespoon canola oil

1 onion, diced

1 cloves of garlic, minced

1 teaspoons minced fresh ginger

2 cups of diced tomatoes or 1 can of diced tomatoes

2 tablespoons tomato paste (half of a small can)

1 can of light coconut milk

2 cans of black beans, rinsed and drained

¼ teaspoon crushed red pepper

1 teaspoon paprika

1 teaspoon of salt

1 bunch of kale (7-9 large leaves) torn into bite size pieces

2 cups cooked brown rice

½ cup chopped fresh cilantro

Heat the oil in a large skillet or dutch oven.  Sauté onions, garlic, and ginger until onions are soft.  Add the tomatoes and stir.  Combine coconut milk and tomato paste until blended and add to pan.  Stir in black beans, crushed red pepper, paprika, and salt.  Add kale and cook until kale wilts.  Add cilantro.  Spoon black beans and kale over brown rice and serve.

Bring More than Air to the Table: A Follow up on "Food Allergies, Kids, and Classrooms"

Food is essential to living, we need it to survive.  Food is also a central element to celebration: It brings people together, it’s delicious, and it’s fun.   When you argue with yourself, or with others, about whether or not classroom parties should be allergen-free, keep in mind that if others are excluded, the point of food being for celebration will be lost. 

I suggest that classroom parties be centered on playing, learning, and gifting.  Try some of these ideas:

• Playing:  Divide into teams for your own version of “Minute to Win It”; introduce cultural games with the Dreidel or Mancala; keep it fun and creative.
• Learning: Balloons, string, tape, and a straw can unlock the mystery of jet propulsion; baking soda, vinegar, and raisins are a crowd pleaser; dry ice and dish soap touch on chemistry. 
• Gifting and Crafting:  Make the teacher a gift during your Valentine Party; make ornaments or paper snowflakes during the holiday party; masks for Halloween.

If food is absolutely needed in the classroom, then I encourage you to make a change about the type of food you bring into the classroom.  Are we really nourished by a dozen mini cupcakes from Wal-Mart? Sure, it’s convenient, but is it the best choice we can make?

Think BIG

If you are asked to bring in snacks free of gluten, peanuts, and other allergens, don’t assume that the only thing you can bring is AIR. (click on AIR for article about only being able to bring air to a party due to allergies).  Try changing the status quo by introducing cultural food, preparing food in the classroom, or bringing in good old fashioned fruits and vegetables. 

Here are some ideas, just remember to get the kids involved in the process and let them do as much as possible.  It will be magical!

• Prepare fresh guacamole and salsa by bringing in avocados, diced tomatoes, onion, cilantro, lime and corn chips.

Guacamole:

Assume one recipe ratio per 2-3 students for the guacamole and salsa

1 avocado, mashed

1 TBSP minced cilantro

1 teaspoon fresh lime juice

Pinch of salt

Mix is all together and enjoy!

Salsa:

3 plum tomatoes, petite diced

1 TBSP red onion

2 TBSP chopped cilantro

1 teaspoon fresh lime juice

Pinch of salt

• Try juicing oranges, watermelons, or other fruits and mix with soda water to make fruit sodas.
• Host an apple tasting.
• Make geometric designs with melon cut outs made from cookie cutters or make fruit kabobs.
• Roll vegetable sushi
• Pop popcorn with an air popper

I have suggested to teachers, principals, and parents that snack foods do not belong in the classroom.  My suggestion has never been well received.  The reasons range from late lunches and early starts, begging kids to demanding parents, and precedent.  Snacks are likely to stay in the classroom, but our choices on what to send to school can make a difference in the life a child with food allergies.  Lessons in empathy, understanding, and healthy eating are sure to follow.