There are so many events that are going on this week for Food Day Lancaster. Food Day is a nationwide celebration and a movement for healthy, affordable, and sustainable food. Lancaster was all in! Here is the link to find events still going on this week!
We got a group of 4 LOCAL small businesses, bloggers and authors to share some good, local, healthy food inspiration with attendees. It’s not like I didn’t tell you this day was coming (or the other events all over town today, for that matter) but if you missed it because you were working ( know lots of you shared that you were) here are some of the amazing recipes presenters shared. Be sure to check out their websites for food tips and recipes.
I’m tickled that so many of you came out to learn, ask questions, and nibble. The host, Roaring Brook Market and Cafe was excited to be a part of Food Day 2013. They really rolled out the red carpet and I can’t thank them enough! Blue Rock Farm (a local CSA) also shared some fresh produce to be sampled! Thank you Blue Rock Farm… you rock!
I love the reusable cutlery some F&M students brought!
Without further hold up… here are the presenters and their recipes and/or links to their recipes.
Healthy heirloom cooking with Nadia Hassani of Spoonfuls of Germany
Most old-time recipes are what real cooking is supposed to be: made from scratch with fresh, local and seasonal ingredients, and no processed ingredients and food additives.
But often heirloom recipes are also high in animal fat to sustain people who did hard physical work. Often these recipes are not suitable for our mostly sedentary lifestyle any longer. The presentation will show how a traditional German recipe was adapted to a make a tasty, lean and healthy side dish.
Raising a child with a diverse palate with Zena of Livin’ La Vida Local – With My Pint-Sized Foodie:
Zena with be preparing and sampling Massage Kale Salad & a Creamy Moroccan Eggplant Dip using fresh produce from her local CSA, Blue Rock Farm
Zena and her son Jack, are getting to know Lancaster, by exploring local restaurants, markets and farms. Whether it be cheese, unique produce, sushi, curries, or whoopie pies, perhaps their desire to “try everything once,” will inspire you to have a food adventure of your own.
Creamy Moroccan Eggplant Dip
(adapted over the years from Rachel Ray’s recipe)
3 medium eggplants (about 2 ½ lbs.), halved lengthwise
2 tomatoes, quartered and seeded
½ cup cilantro leaves
¼ cup extra-virgin olive oil
3 cloves garlic, grated
1 ½ tsp. cumin
1 tsp. fresh lemon juice
Salt and pepper, to taste
Preheat oven to 450 degrees. Roast eggplant cut side down for 20 minutes. Scrape flesh into strainer, press out liquid and discard. Puree flesh in food processor with remaining ingredients. Taste dip and adjust seasonings, as needed. Pour into a serving dish and drizzle with more extra-virgin olive oil. Serve with home-made, lightly seasoned pita chips.
TEA 101 with Kari of PureBlend Tea
Tea is more than a simple sip. Kari will be tea tasting, sharing the scoop on the story of matcha, the health benefits of tea, the different types of teas and giving recipe inspiration.
Kari is not just a certified yoga teacher, she embraces the concept of balance which translates in her approach towards health and nutrition. She grew up in a home that nurtured the holistic path to living a wholesome life, gaining knowledge and appreciation of how nature plays a vital role in our well-being. Kari has mastered tea blends to tickle your palette while feeding your wellness needs.
Cinnamon Apple Crisp Tea Latte
makes a 12 ounce serving
1/4 cup apple cider
1/2 teaspoon cinnamon granules
1 teaspoon black tea (we use Pureblend’s Celtic Cream)
1 teaspoon chai tea (we use Pureblend’s Traditional Masala Chai)
2/3 cup water
6 ounces of almond milk
1) Heat apple cider, add cinnamon and stir.
2) Add black and chia tea, water, almond milk and heat to 200 degrees. Steep for 3 minutes then strain into mug.
3) Stir in vanilla and caramel syrup.
Healthier Snacking with Real Food with Jody of the Well Fed Owl
Jody will be sharing 4 snacking recipes and actually create one complete recipe during our time together with samples of the other recipes she’ll be sharing: Protein Bars, After School Yogurt Snack, Almond-Cashew Butter Fudge GF easy freezer fudge and Sea Salt Spelt Crackers GF & vegan.
Jody is a home schooling, food blogging mother of four who began her family’s journey into the world of local, whole foods about 4 years ago. She loves sharing tips learned along the way and helping others bridge the gap between the typical American diet and the healthful, delicious world of whole foods that awaits them.
2 c almonds, pulsed in a coffee grinder or food processor until small but not crumbs
½ c raisins, prunes, or figs
½ c almond butter (you can use organic, all natural, 1 ingredient peanut butter if you must, but almond butter is much healthier)
½ c coconut oil
¼ c raw, local honey
¼ c shredded unsweetened coconut
¼ sesame seeds
¼ c ground flax
¼ c hemp seeds
1 t cinnamon
1 t vanilla
½ t sea salt
¾ c organic dark chocolate of your choice (I usually just use a fair trade chocolate bar, sometimes chocolate chips, whatever)
1) In a food processor, pulse together nuts, coconut, cinnamon, sea salt, and seeds. Add dried fruit and nut butter of choice. Pulse until well mixed. In a small saucepan over low heat, gently melt the coconut oil and honey. Add to mixture and pulse to combine.
2) Pour and press mixture into glass baking dish and refrigerate 45 mins-1 hour.
3) Once nut mixture has hardened, melt chocolate/chips in 1 t coconut oil in double broiler if you have one or small sauce pan if you do not. Pour and spread evenly over nut mixture. Refrigerate 30 minutes more.
4) Cut into squares and enjoy!
After School Yogurt Snack
1 c plain organic yogurt, I use homemade raw yogurt from grass fed cows
2 T freshly ground flax seeds
1 t cinnamon
1 t raw, local honey
1) Mix together by hand, or, if you want it to be more of a smoothie, mix it in a blender or processor.
2) Serve as a snack, drink, or dip for fruit!
Almond-Cashew Butter Fudge
1/2 c creamy almond butter (unsalted)
1/2 c cashew butter (or use 1 cup almond butter)
1/4 c coconut oil
2 T raw, local honey or pure maple syrup
1/2 teaspoon Himalayan sea salt
1) Mix all ingredients together in a bowl, until smooth and creamy.
2) Add the mixture to a square baking dish lined with parchment or plastic wrap, then smooth with a spoon or your hands.
3) Place in the freezer for about 30 minutes to 1 hour.
4) Remove from freezer once fudge is hardened, cut into 3/4 – 1″ squares.
Sprinkle a little extra Himalayan salt on top, serve and enjoy!
Sea Salt Spelt Crackers
1 ½ c spelt flour (or quinoa flour, my preference), plus a bit to sprinkle for rolling
¼ c coconut oil
½ c warm, filtered water
1 t baking soda
½ t sea salt plus a little extra to sprinkle on top
¼ t fresh ground pepper
Any other herbs you’d like to add – rosemary and thyme, garlic powder with some dill are a couple goodies.
1) Preheat oven to 350 degrees. Flour the rolling surface as well as baking pan or stone.
2) Combine all ingredients together in mixer with paddle attachment. Roll dough to about 1/8 inch thick onto the floured surface, flipping to prevent sticking.
3) You can use a knife to cut straight edges, a fluted pasta roller for fancier edges, a juice glass for circles, or cookie cutters for fun shapes. Transfer to baking sheet and use a fork to prick holes in the crackers. Bake 15-20 minutes until done.
4) Serve with cream cheese and cucumbers, slices of cheese, or whatever combo is your family favorite!