Tag Archives: sesame seeds

alligator pear kale salad

3 Apr

photo-24Let’s admit it, kale is a trendy vegetable.

Trendy for it’s nutritional components, it’s funky looks, ever-changing taste and versatility…kale is pretty cool indeed.

Cool enough that a friend of ours started The Kale Project, re-introducing the leafy green to the city of lights. She kindly featured our famous sesame kale salad on her blog, and we hope her readers enjoyed it as much as our students do at lunch!

Here is another kale salad recipe that will leave your tastebuds satisfied, and ever amazed at how versatile this veggie really is.

Here’s how:

Serves 6


  • 1 head, curly kale, leaves removed from stems
  • 1 avocado
  • 3 tbsp fresh lemon
  • 3 tbsp sesame seeds


1. Prep ingredients: Remove kale leaves from stems, rinse under water. Place in salad spinner, spin until dry. Line leaves on top of each other, then cut into thin strips. Cut avocado in half, remove the pit, peel away the skin, then chop up the flesh. Juice your lemon.

2. Finishing touches: In a large bowl add kale and avocado. Get your hands messy by mixing in the avocado into the kale, massaging until the kale leaves are fully saturated. Pour in the lemon juice, mix again. Finish with sesame seeds, then serve!

packed lunch inspiration

22 Feb

photo-7Packing yourself a nutritious lunch can be easy, as long as you maximize your time, have the tools and sprinkle in some creativity.

Take advantage of the time you are in the kitchen cooking dinner to prepare for lunch the next day. You are already busy in the kitchen, so why not make the most of it?

Here’s how to create a nutrient-rich, protein and fiber filled lunch in a snap.

Tools: Mason Jars (small + large)

Time: Rinsed and chopped kale, hardboiled the eggs and whipped up the vinaigrette while dinner was cooking the night before.



  • 4 stems of dinosaur kale, leaves removed from stems
  • 2 eggs, hardboiled
  • 2 tbsp sesame seeds
  • pinch of sea salt + grind of black pepper to taste


  • 1 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • quarter size dollop dijon mustard
  • dime size scoop of honey


1. Hard-boil your eggs: Add your eggs to a pot. Submerge them in cold water, then bring to a boil. Once at a roaring boil remove pot from heat, cover and let the eggs sit for 12 minutes. Rinse them off with cold water to stop the cooking, then peel. Sprinkle eggs with salt + pepper, then place them into a small mason jar, then into the fridge.

2. Prep your kale: Rinse, dry then de-stem the kale. Line each leaf on top of the other and chop into thin slices. Add sesame seeds on top. Place in large mason jar and into the fridge.

3. Make your vinaigrette: In a small mason jar mix together your oil, vinegar, mustard and honey. Whisk together, or put the top on and shake vigorously. Place in the fridge.

The next day as your off to work, add your mason jars of goodness into your bag and assemble on-site when lunch time rolls around.


simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.


Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds


Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields

Raw broccoli salad

9 Jul

2638500179_b488d51970Summer is in full force, and with summer comes high temperatures and the urge to turn off the stove, and cook light.

In winter when you look at broccoli, you may be more inclined to sauté, steam or roast it. In summer, broccoli can take on a whole new realm of possibilities (you can of course make this recipe in winter too!). How about transforming your broccoli into a flavorful salad?

Broccoli contains loads of vitamins and minerals, and when eaten raw this veggie powerhouse will retain the most nutrients, compared to its cooked form (when cooked, steam for 2 minutes and remove once bright green). Another great reason to make this refreshing salad!

Here is how:

Makes 2 servings


  • 1 medium to small head of broccoli
  • 1 tablespoon sesame oil
  • 2 teaspoons tamari
  • 1 teaspoon agave
  • 2 teaspoons ginger
  • as much sesame seeds as you like


Rinse your broccoli well. Cut up into small florets, and chop up the stems. Add to medium sized bowl. Mince the ginger. Mix salad dressing ingredients together, and whisk well. Pour dressing over your broccoli and mix it up so that all pieces are covered. Garnish with sprinkles of sesame seeds. Yum!

Photo courtesy of Linda N.

Homemade granola – super easy, fun after school snack!

7 Jan

It’s the New Year and we are back in full swing with our after school cooking classes. This week, homemade granola bars!

Students toasted oats and sunflower, pumpkin and sesame seeds. They chopped dates and discovered how sticky they are (a wonderful quality in this case)! They measured and mixed in butter, brown rice syrup, maple syrup and wheat germ and currants, and pressed it all into pans. With the granola pressed into pans, we asked the students what they thought the next and final step was. All guessed it was time to put the pans in the oven – no one guessed they were headed to the freezer!

You can put such good things together and call it a granola bar. Nuts, coconut, chia seeds, gogi berries, flax meal, apricots, figs, raisins, etc.
Here’s the recipe we used in class you can use as a base for your inspirations:


  • 2.5cups rolled oats
  • 1 cups dates
  • ¼  raw sunflower seeds
  • ¼ sesame seeds
  • ¼ pumpkin seeds
  • 4 tablespoons butter
  • 1/4 cup wheat germ
  • 1/8 cup brown rice syrup
  • 1/8 cup maple syrup
  • 1  cup dried cherries/cranberries or raisins
  • a few pinches of cinnamon and allspice


1. Chop the dates as finely as possible, and put aside.

2. Measure out the oats, sunflower seeds, and pumpkin seeds into a pan. Place the pan over low-medium heat on the stove.

3. Stir the mixture constantly for 5-7 minutes, then add the sesame seeds. Continue to toast for another 5 minutes, or until aromatic. Set aside.

4. Melt the butter, and add the chopped dates, rice syrup, maple syrup and cinnamon in a pan over low-medium heat.

5. Add wheat germ to oat mixture, then combine the oat mixture into the pan, and simmer for 1 minute.  Add raisins.

6. Flatten the granola onto a cookie sheet, using wax paper to press the mixture down so that it doesn’t stick to you.

7. Place the granola into the freezer, and let it cool. 10 minutes will usually do.  Once it has cooled, cut the granola into squares and enjoy!