Tag Archives: nutritious

resolve to be you

2 Jan

5151718988_6c0a114729It’s easy to get wrapped up in the resolution fever that buzzes around this time of the year.

While writing down your year’s goals and aspirations is a productive exercise, we sometimes lose track of the fact that we are wonderful just the way we are. Of course there are things that we can do better, and striving to change unproductive habits in the new year is useful, just try not to forget that your foundation and your life just the way it is right now is great in itself.

To honor self love, and acceptance we would like to share a simple and sweet new year’s recipe. All it takes is some squash, olive oil, salt and pure maple syrup. Nothing more, nothing less. Just perfect the way it is, like you!

Makes 2 servings

Ingredients:

  • 1 acorn squash
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 pinch of salt

Directions:  

  • Preheat your oven to 350F
  • Rinse your squash. Cut in half (work those arms!)
  • Coat the inside and outside of squash with olive oil, then follow with a coating of maple syrup
  • Finish with 1 pinch of salt
  • Add halves to baking sheet, place squash upside down
  • Let cook for 30-45 minutes, depending on the size of your squash
  • Poke your squash with a knife to test doneness. Squash skin should be soft, and knife should poke through effortlessly
  • Top with a maple syrup drizzle

Here’s to a simple, delicious and nutritious year to come!

Photo courtesy of Bongo Vongo

Vote For Butter Beans!

25 Jun

For all of you wonderful blog followers out there, we have a short and sweet favor to ask of you.

We have entered a contest to obtain a $250,000 grant to help grow our company, and would love your support! In order for us to be considered for this grant, we will need 250 votes by Saturday, June 30th.

As of this morning we have a grand total of 162 votes, so our goal is indeed reachable. Feel free to spread the word to your respective blog communities, friends, family and colleagues. Thank you for your support in our vision of improving children’s lives through healthy eating and nutrition education.

To vote, visit http://bit.ly/votebutterbeans, and click on the bottom right “Log In & Support” to log in through your facebook account. Search for “Butter Beans” and click on us.

Your vote will help support Butter Beans by increasing the number of children that participate and have access to our nutritious school lunches and snacks, along with growing our nutrition & wellness programs in schools, providing scholarships for our food & garden summer camp, and so much more!

homage to herbs

18 Jun

1224527043_e132d2f026Herbs are a delicious and nutritious way to add flavor to lots of dishes. They taste magical in various outlets; omelets, spritzers, on all sorts of meats, seafood, tofu, in ice cream, vegetables, pasta sauce, salad dressings, marinades and rubs, and in creative desserts.

As wonderful as they are as accompaniments to many dishes, have you considered using them to make an herb salad, containing only herbs?  Yes, it can be done, and the results will leave your taste buds as happy as ever!

Ingredients:

  • 1 bunch of the following herbs: parsley, basil, chives, taragon, dill
  • 1/4 cup white wine or cider vinegar
  • 1/2 cup extra virgin olive oil
  • 2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Wash all herbs in cold water and pat dry. Tear off the leaves and combine in a large bowl. Cut chives into 1/2 inch pieces and add to the rest of the herbs. To make the vinaigrette, mix the mustard, vinegar, salt and pepper together, then slowly whisk in the olive oil until the mixture gets thick. Toss the salad with enough dressing to lightly coat each leaf. It is also fun, and pretty to add edible flowers (like nasturtiums) as a garnish, or serve as is.

Herbs not only taste great, but are also packed with important nutrients. We used the following herbs in our salad:

  • Parsley: Derives its name from the greek word for “rock celery,” parsley is packed with vitamins B, A, C, K, E, magnesium, iron, calcium, potassium.
  • Basil: Prized in many cultures as the “holy herb,” basil is a great source of vitamins A + C, magnesium, iron, calcium, potassium.
  • Chives: Containing the most vitamin A of all of their allium family members, chives are rich in vitamins K, C, B and minerals such as copper, iron, manganese, zinc and calcium.
  • Tarragon: Used to treat toothaches in Ancient Greece, tarragon is full of vitamins A, B, C, potassium, magnesium, copper, iron and zinc.
  • Dill: Native to Southern Russia, this fernlike herb is a great source of calcium, iron, magnesium and vitamin A.
Photo courtesy of Denise Defreyne

bountiful butter beans

21 May

For those of you familiar with our blog, you may know how we got our name. For those of you who are new to our blog (welcome!), we are happy to share our story with you. Our co-founder and CEO, Belinda grew up on a farm in North Carolina. She used to shell butter beans with her grandmother (say that 5 times), and this experience stood out to her as one of her fondest food memories.

Don’t have much time to head to the farm and shell butter beans? Don’t fret, here are some great options that will make it easier for you to include these delightful beans in your diet. BPA free canned butter beans are delicious, all you need to do is drain and rinse them, then you can add them as the protein component to your salad (or other meals), like we did in our photo! Looking for another alternative? Buy them dry and soak them overnight. Simmer them in water on your stove top for about 1 hour to 1.5 hours, and they are all ready to eat. With your canned or home cooked beans, try making a butter bean dip:

Ingredients:

  • 1 can of butter beans (which makes about 2 cups)
  • 2 medium sized garlic cloves
  • 1 tablespoon of olive oil
  • juice of 1/2 a lemon
  • sprinkle of salt and a dash of pepper
Directions:
Rinse your butter beans, and peel garlic cloves. Place beans and garlic into food processor, add the olive oil and lemon juice and process until you have reached a dip like consistency (if too thick add a bit of water). Taste the mixture and adjust seasoning. Scoop into a bowl and finish with a drizzle of olive oil, a sprinkle of salt and a dash of pepper. Enjoy with pita, crudites, tortilla chips, on bread to make a sandwich…the possibilities are endless!

so excited for strawberry picking!

10 May

Before you know it, it will be strawberry picking time. Envision your baskets filled with sweet and tart berries, waiting to be gobbled up en masse, yum! Since our winter here was a mild one, it looks like strawberries will ripen earlier than usual, so be on the look out for these ruby delights at your local farmers market.

Besides the fact that strawberries are incredible delicious, they are incredibly good for you too! Like ruby red beets, they are packed with vitamin C and are great for cleaning our blood, keeping our heart healthy, and our eyes strong.

Check out our class berry jammin’ class that we taught last summer. We can’t wait to make berry jam with our campers this coming July + August, and look forward to watching their excitement when they open up their jars and spread their creation on some freshly made bread!

For those living in the NYC area, check out this site which will help you plan your strawberry picking outing with your family. There is nothing better than a day spent in the fresh air, harvesting nutritious berries and bringing them back home to make lots of fun recipes (pick up strawberries favorite companion, rhubarb on the way too). Happy berry picking to all!