Tag Archives: snack

flora’s seasonal recipe: pondering persimmons

7 Jan

6290086996_8e25c56234Sitting on the train one day, a father, mother and their two daughters entered my car toting orange shopping bags filled with fresh produce. They were caught up in lively conversations, while each one of them was biting into a ripe persimmon.

It was inspiring to watch a family all enjoying a fresh and unique fruit together on their train ride. The sheer happiness emanating from their faces was a true testament to the importance of sharing family meals and moments.

What also stood out to me was their conscious decision to pick persimmons as their snack. Perhaps the persimmons brought back childhood memories for their parents, and they wanted to share those memories with their children? Maybe their children chose the fruit and enlightened them on how delicious they are? Or maybe they all walked into the store never having tried persimmons, and the shop keeper was giving out tastings?

Whichever way the persimmons made it onto the train with this sweet family, they were in my car for a reason. While I watched them, I was able to reflect on the value of food memories, the ways in which food connects us to place, grounds us in flavor and promotes health and wellness.

Hopefully this sweet family has inspired you to pick up a persimmon or two, and share the experience with someone you love on your very own road to making food memories together.

46422626_c4691b75e5How to eat a persimmon? There are two main types: Fuyu (tomato shaped – eat with peel on) and Hachiya (acorn shaped – remove peel).

Fuyu:

  • Wash it first.
  • Once ripe (should feel soft, not squishy), cut in half then cut into wedges, like you would a tomato.
  • Or simply bite into one like an apple!

Hachiya:

  • Wash it first.
  • Once ripe (should feel squishy in your hand) cut open the top, and spoon out the fruit.
  • Eat with abandon!

For more persimmon recipes and inspirations click here.

Photos courtesy of sleepyneko and Beyond Forgetting

Rock star snack idea

16 Jul

Dinosaur kale + homemade hummus + seasonal fresh raspberries, all in one?! Who knew these ingredients could come together to form an awesome savory + sweet snack for children and adults alike. We were so inspired by this unusual recipe from a great blog that we decided to try it out for ourselves.

Here’s how

Ingredients:

  • Dinosaur kale
  • Raspberries
  • Hummus

Directions:

Remove kale leaves from the stem. Add a dollop of hummus at one end of the leaf, then place a raspberry on top. Roll into a wrap, and dig in for a prefect summer snack!

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!

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:
Ingredients:

 

  • 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

Directions:

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!