Weeks 3 & 4 - Nov '09

Nash's Local School Day Recipes

Healthy Foods & Grains increase the Power of the Brain.
Hands Down - Kids feel It!
Even One meal per Week is a Great start to a Healthy Local Treat

Simplecakes

· 2 Parsnips

· 1 or 2 Eggs

· Cranberry Syrup

Get your cheese grater and coarse grate the Parsnips. Older children can do this. If you are adding onions (see note) add them to a skillet on medium heat with a little oil, otherwise simply plop a handful of the grated ‘snips in the skillet with no oil. An iron skillet works best. Stir until the ’snips begin to stick to the pan and seem a little more limp. Add enough oil to grease the bottom of the pan, cook a minute or two longer and then simply stir the egg(s) into the mix with your spatula. Once egg is mixed, manipulate the ‘snips into a patty with your spatula, brown on both sides, and enjoy.

Note: Try with saute’d onions and a cheese topping for savory and filling, or add in a little grated apple/bosc pear for sweet nutrition.

Not your average PB&J or ABHB

· Hearty whole grain bread slices

· Almond butter

· Banana

· Cinnamon

A quick, healthy filling lunch!

Slather both slices of bread in almond butter. Drizzle with honey.

Slice banana lengthwise into 1/2 inch slices and place on 1 of the bread slices.

Sprinkle with cinnamon and close the sandwich. Yummmm!

Pudding for Breakfast?!

· 3/4 c cooked Nash’s Grain (try our Triticale)

· 2 Large Farmstore Pears cut into 1/4” slices

· 1/4 c Lemon Juice

· 3 Tablespoons of Sugar (or use Local Honey)

· 1 Teaspoon grated Lemon Peel

· 1/8 Teaspoon Nutmeg

· 1 Teaspoon cinnamon

Preheat oven to 400°F. Combine well all but grain, then stir in grain. In a greased pan (9x13 or a 9 in. pie dish) spread all evenly. Bake until heated through, approx. 15min.

Note: Drizzle a little of the honey and spices on top before baking for a nice touch. Switch up the grain used for health and fun!

Recipe adapted from B

Tempeh Reuben

· 1 block Tempeh

· Slices Sourdough bread 8 slices

· Swiss cheese

· Goddess dressing

· Sauerkraut

· Tamari

Slice tempeh into 1/4 inch slices and drizzle with tamari and pepper. Brown in cast iron skillet in butter

Toast bread. Then lay bread on a baking sheet. Place a slice of cheese and tempeh on half of the slices. On the other slices put a little pile of sauerkraut and drizzle with goddess dressing.

Place on baking sheet under broiler for 3-5 minutes until toasty and bubbly. Make extra and pack a cold sandwich for lunch

Honey Butter Popcorn Eggs

· 1 or 2 Eggs per pupil

· A small dip of Local Honey

· 2 Tablespoons of Butter

Begin melting the butter on medium-low heat, taking care not to brown it. Barely dip your favorite clean egg spatula in the honey so that at most, a 1/4 teaspoon lines the bottom edge. (Less is more with honey this time, I promise) Stir the honey into the butter, turn up the heat to medium, and simply crack up to two servings of eggs. Break the yoke and combine the egg in the pan as it cooks. This is where the idea of popcorn eggs comes from, because the egg white and yellow yoke resemble buttered popcorn when not pre-mixed. Quick and easy, these gussied up scrambled eggs would be nicely rounded out with fresh fruit such as ripe Persimmon or Banana.

Winter Salad

· 1 cup cooked rice

· 1 cup cranberries

· 1 cup kale chopped

· 1 medium onion chopped

· 2 carrots chopped

· 1/2 cup walnuts

· Handful of Italian Parsley

· Balsamic vinegar

· Butter or oil

Sauté onions and carrots in oil. Add Kale and cook until dark. Toss sautéed veggies with remaining ingredients. Season with salt, pepper and vinegar

Breakfast Smoothie

· One leaf of Kale

· One Apple in one inch chunks

· One Banana

· 1 Tablespoon Honey

· 1 1/2 c water, milk, coconut milk, or apple cider

I first tried this combo at Chaco Canyon in Seattle, this is a great way to sneak in good veggies in the morning or anytime. Add first the Apple, next the Banana in chunks, and finally the leaf of kale chopped coarsely without the stem on top. Pour in the liquid to fill just the bottom quarter or so and blend away. And then keep blending. The smoother the better.

Note: mature palates might try adding ginger or raw turmeric

Cabbage Roll Ups

· One Savoy Cabbage

· Your favorite Mashed Potatoes

· Stone Ground Mustard

· Mozzarella, Jack or Cheddar Cheese

Steam cabbage lives till tender

On each leaf place a scoop of your favorite mashed potatoes. Spoon a little mustard over the top. Grate some cheese on top of that and then roll up the cabbage tucking in the ends. Place in a greased casserole and cover with more grated cheese and bake till cheese melts and golden brown. Make extra for dinner and then have them for a cold lunch. Delicious!

Persimmon Pancakes

About 12 4” cakes

Grease and heat griddle first

· 3/4c all-purpose flour & 1/2 tsp cinnamon

· 1/4c whole wheat flour

· 1/4c sugar

· 1 1/2 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

Whisk above together. In a separate bowl whisk:

· 1/2c persimmon pulp (about 1 ripe persimmon blended)

· 1/2c milk

· Juice of 1/2 lemon

· Grated rind of 1 lemon

· 3 Tablespoons oil or melted butter

· 1 Large Farm Egg

· 1 1/2 teaspoons vanilla

Pour bowl 2 in bowl one. Barely combine for thick batter. 1/4 cup for each cake. Just add syrup after cooking.

Cauliflower Puree

· 2 lbs Nash’s Cauliflower

· 1 or 2 Shallots

· 3/4 c milk or 1/2 cream 1/4 milk

· Chopped fresh chives or green onions

· Butter 3 Tablespoons

Sautee’ shallots in butter, steam or boil cauliflower ‘florets’, blend in a processor all but chives; mash for homestyle. Salt and Pepper to taste.

Kale Chips

· Coarse chopped de-stemmed Kale

· Oil of choice

· Salt and Pepper

Pre-heat oven to 250°F.

Coat Kale in a bowl with oil.

Lay one layer in a baking pan, add salt and pepper and bake, checking as soon as 25 min. have passed.

Note: Nori makes for another green chip as it is already dried. Try them together! (dehydrators can be used for this recipe as well)

Breakfast Tortillas

Tortillas:

· 2 c Nash’s flour

· 1 tsp salt

· 1/4 c olive oil

· 3/4 c warm water

Combine dry ingredients, then wet. Mix w/ fork until dough comes together. Then knead until smooth. Let it sit for 15 min. then divide the dough into 8 balls. Roll each out into a 6 to 8 inch tortilla about 1/8 inch thick. Cook on ungreased iron skillet a few minutes each side. This recipe can be doubled and dough stored in airtight container in the fridge. Pull from fridge an hour before using again.

Filling:

Sautee’ onion/leek & Garlic

Cube potato or a root veggie

Add diced bacon

Spice to taste w/ salt, pepper,

paprika, turmeric

Cook until potatoes are soft, add cheese if you wish. Use to fill warm tortillas and enjoy!

Falafel

· 4 c cooked chickpeas (2 c dried, then soaked 1 1/2 hrs and boiled until very soft)

· 3 med cloves crushed garlic

· 1/2 cup minced celery, leek, or scallion

· 1/2 tsp salt

· 1/2 tsp turmeric

· 1/2 tsp cumin

· 1/2 tsp cayenne, dash of ground black pepper

Mash chickpeas well. Combine all. Chill for 1 hr. Flour hands and form 1 inch balls. You can either dust with flour and deep fry until golden or bake at 350° on an oiled pan flipping once to make golden on each side. Refridgerate or freeze extra batter. Dipping Sauce: combine 2 scoops yogurt, lemon juice, salt and garlic. Add to big scoops of mayo. Good on tortillas w/ cucumber and peppers.

Crepes!

· 8 heaping mountain Tbsp Nash’s flour

· 3-4 eggs

· 2 c liquid (1 c milk and 1 c water)

· A little nutmeg or vanilla

Mix all slowly ‘till all is smooth and let sit 20 min while you prepare filling.-

Sweet filling: jam and frozen berries heated w/ yogurt or sweet cream. Savory filling: sautee’ onions, mushrooms, leeks, a small cubed root vegetable, and some meat if you like such as bacon or sausage.

-Then pour batter thinly on a pan heated to medium-high. If you pour too much, pour it back out of the pan. Flip when edges are crispy, cook a few more seconds and then it’s done. Flip on your dish, roll up some filling and enjoy!