Tag Archives: cinnamon

Quick Summer Ice Cream

27 Aug

5680832547_24f457b2baBananas, a favorite fruit of most children, and adults alike makes for a fantastically refreshing summer treat.

While bananas are flown in from Central + South America, and are not the most eco-friendly or local fruit, they do lend themselves to a good reputation by providing our bodies with important nutrients. Bananas benefit our heart, help lower blood pressure, promote bone health, and strengthen eyesight. They are also a versatile fruit that can be eaten raw, cooked or frozen. In our recipe, we are using them as a frozen treat that will leave your taste buds satisfied, and your body energized.

Makes 1 serving


  • 1 banana
  • optional: honey, cinnamon, nuts, dark chocolate, dried fruit


Place frozen bananas in food processor and pulse to break up into chunks. Let the processor run for about 5 minutes, stopping occasionally to scrape the banana down from the sides, until the mixture is smooth. Add honey, cinnamon, or other toppings as you wish. Eat immediately for a creamier texture or freeze for 15 minutes for a more solid and dense “ice cream.”

You won’t believe how creamy it tastes!

Photo courtesy of Scott Nelson

Flora’s seasonal food recipe: cinnamon sweet potato fries

9 Mar

3861058756_7176eaa187March, a time of year where we continue to be blessed with abundant root vegetables, leading to many exercises in creativity!  Currently in my fridge sits a bunch of sweet potatoes waiting to be cooked up into something satisfying and delicious.  So last night I decided to transform them into something sweet and savory to compliment the rest of my meal.  I made baked sweet potato fries, but not just any baked sweet potato fries, I spiced them up with some grounding and warming cinnamon.

Here is how my ordinary sweet spuds transformed into something to write about:

Serves 4-6


  • 2 large sweet potatoes or 4 small/medium sweet potatoes
  • 1/3 cup of olive oil
  • 3 teaspoons of ground cinnamon
  • salt to taste


  • Preheat oven to 350 degrees. Scrub the sweet potatoes, and cut them into matchsticks (for extra fiber and nutrients, leave the skin on)
  • Place them into a large bowl and drizzle them with olive oil until evenly coated.
  • Line a baking sheet with parchment paper, and place sweet potatoes in one layer onto the baking sheet. Sprinkle with salt, then with 1.5 teaspoons of ground cinnamon.
  • Bake for 20 minutes, then turn them over with a spatula.  Sprinkle some salt and the rest of your cinnamon onto this side, and bake again for 30 minutes.
Serve as a side dish to your main meal, or as an appetizer for hungry family or friends.  Dip with some ketchup, mayonnaise, or even better, honey mustard (make your own by mixing honey + mustard together)!
Happy seasonal eating to all.
Photo courtesy of Renée S.
Post contributed by Flora, School Community Liason at Butter Beans, Inc.

Ginger and panela – wonderful winter cold remedy

6 Jan

Ginger and honey with a splash of lemon juice and cinnamon. This warming medicinal tonic is amazingly simple and effective for coughs and colds (ginger opens the lungs, lemon helps to break up mucus, honey helps to gather up mucus to exit the body, and cinnamon warms the body up), for nausea and belly aches, and for warming the spirit after time spent outside in the cold. Traditionally I have always thinly sliced my ginger – at least an inch or two of it and put it to boil for 10-20 minutes or so to make a concentrated brew. Today, a Taiwanese doctor shared his secret – wash the ginger well, then pound the ginger with a hammer (people were sleeping -I used a rolling-pin), but leave it whole. Then boil for 20-30 minutes and mix with panela.

I can’t quite tell if it is different (the pounding of the ginger versus the slicing), but I think it is! It is certainly delicious and will be a regular part of breakfast this week. We’re getting more snow in NYC on Friday – get your ginger brew ready!