Children love Miso Soup. We use milder Chickpea Miso in cooking class, because they are attracted to a sweeter taste and less salt for young children helps them develop properly. I sometimes add just a bit of Tamari to balance the flavor. I have noticed through the years, that every ethnic group of children are… more »
(photo from summer) Vegan Sushi To-Go (Berkeley) this Friday Evening This sushi is made from whole grain Brown Rice (short and sweet), Ume (Japanese Plum), Fresh Shiso (a flavorful Japanese culinary herb), Red Turnip Pickle and Wasabi (Japanese Horseradish). All ingredients are locally sourced, organic, vegan and macrobiotic. This sushi is screaming with flavor! A… more »
Kids usually like simple when they are trying something for the first time. Sometimes an overly strong taste (like spicy) turn a child off to to the taste of the vegetable. We made this Simple Sweet Potato Soup in class today. The students cut rounds into half-moons and then triangles. They toasted pumpkin seeds and… more »
These bars are satisfying to children as well as adults. Heat Maple Syrup, Barley Malt and Peanut Butter in a small saucepan. Bring to boil and add nuts, seeds and cut-up dried fruit of your choice. Place in oiled cookie sheet until cooled. Cut into shapes.
Sauces are a treat and add flavor to grains, pasta and vegetables. We prefer dry condiments, but from time to time create a simple sauce to satisfy. For a basic sauce, try cooking some vegetables (broccoli, cauliflower, onion, leek, mushroom make good sauces) in water or sauté and cover with water. Simmer and add salt… more »
Marta and I are offering Green Pea-Vegetable Stew for pickup in Berkeley, this Friday, March 2nd. Thick, creamy and hearty, this Stew will please your taste-buds, warm your soul and nourish your body. Made in our Berkeley Home Kitchen!
We celebrated the Chinese New Year yesterday in class by making vegetable Won-Tons. We were honored to have the Parents of a Chinese student in class, making the skins by hand and showing us different ways to fold. The flavors of ginger, soy, sesame oil and the vegetables has made this popular with all students… more »
Bok-Choy is a popular food with children and adults alike. It has thick dark leaves with long white juicy stalks and can be used in a myriad of ways. You’ve probably seen it at your local market. Did you know there are many different varieties to experiment with? I like Baby Bok-Choy, Pak Choy, Joy… more »
LIFESTYLE SUGGESTIONS … more »
Today in class, we watched child after child eat Collard Greens & Cabbage with exuberance. Although the common perception is that kids don’t like healthy food, the opposite is true. Most children actually love vegetables, fruits and whole grains, but are rarely offered them. When they are, they are often not presented in an appealing… more »
A bowl of Soba Noddles in a hot gingery broth is on the menu. This has been a family favorite for some years now. We don’t follow a recipe, per se, but just create, in the moment, with what is on hand and what we need during that particular day/season. If you’d like to pickup… more »
4 carrots, chopped 1 onion, diced 1 small beet, chopped 1 rib celery, chopped 1 clove garlic 1 tbs olive oil Italian herbs (optional) sea salt Sauté all vegetables with olive oil in a large skillet on a medium flame, adding sea salt and stirring. Cover and cook on low flame until softened. Add… more »