Category: Recipe


Persimmon Bread

Persimmons are delicious, exotic fruits that do more than serve as a sweet and tasty treat; they have a wealth of vitamin and minerals packed inside them, including vitamins A C, E and B6, as well as dietary fiber, manganese, copper, magnesium, potassium and phosphorous.
SERVINGS 10 – 2 loaves
3/4 cup vegetable oil
1 1/2cups sugar
2 eggs, beaten
1cup persimmon pulp
1 3⁄4 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon nutmeg
1⁄2 teaspoon clove
1⁄2 teaspoon allspice
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄2 cup chopped walnuts
1⁄2cup chopped dates (optional)

1. Preheat oven 350 degrees.
2. In a large bowl blend sugar and oil; add eggs and persimmon pulp.
3. In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
4. Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
5. Turn out on wire rack to cool.

Pancake pic

Raspberry Buckwheat Pancakes

Antioxidant-packed raspberries paired with buckwheat flour make a terrific-tasting, health-promoting breakfast. Raspberries are in season from July to October; pick up a box of freshly picked raspberries from the local farmers market and use this recipe for your brunch inspiration.


1/2 cup buckwheat flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
2 tablespoons maple syrup
1 tablespoon vinegar
1 cup fortified soy or rice milk
1 cup fresh or frozen raspberries
Vegetable oil spray


Mix buckwheat flour, cornmeal, baking powder, baking soda, and salt.

In a separate large bowl, combine mashed banana, maple syrup, vinegar, and non-dairy milk. Add flour mixture, stirring just enough to remove any lumps and make a pourable batter. Stir in raspberries and add a bit more milk if the batter seems too thick.

Preheat a non-stick skillet or griddle, then spray lightly with vegetable oil. Pour small amounts of batter onto the heated surface and cook until tops bubble. Turn carefully with a spatula and cook the second sides until browned, about 1 minute. Serve immediately.

Per serving (1 pancake): 55 calories; 0.5 g fat; 0.1 g saturated fat; 8.1% calories from fat; 0 mg cholesterol; 1.5 g protein; 11.8 g carbohydrates; 3.8 g sugar; 1.1 g fiber; 81 mg sodium; 32 mg calcium; 0.6 mg iron; 1.6 mg vitamin C; 9 mcg beta carotene; 0.3 mg vitamin E

Makes 16 3-inch pancakes

Family Friendly Recipes: Scrambled Eggs with Artichokes


scrambled-eggs-ArtichokeRecipe_FoodbankRecipesScrambled eggs are easy to prepare and adding artichokes keeps the eggs moist and fluffy. A quick, healthy breakfast the entire family can enjoy!


  • 3 tbsp. butter
  • 2 cloves garlic, peeled and crushed
  • 2–3 hearts of medium artichokes, steamed and sliced
  • 4 eggs
  • 1⁄4 cup reduced fat milk
  • Salt and freshly ground black pepper


  1. Heat 1 tbsp. of the butter in a skillet over medium heat. Add garlic and cook until fragrant, 1–2 minutes. Remove garlic and add artichokes. Cook, stirring, for 2 minutes, then transfer to a bowl and keep warm.
  2. Wipe out skillet, then add remaining 2 tbsp. butter and melt over medium heat. Beat eggs with milk and 1 tbsp. water. Add eggs to skillet, season with salt and pepper, and cook, folding gently with a spatula, until eggs are set and fluffy,about 2 minutes.
  3. Fold in artichokes, then spoon immediately onto warmed plates. Serve garnished with parsley.

YOUR NUTRITION – Summer Pasta Salad


Here is a summer recipe from our Teens Love Cooking classes, which we offer in Santa Barbara, Santa Maria and Carpinteria. Try cooking this recipe at home!

Picking up the basil and tomatoes from your local farmers market will make this recipe taste that much fresher! It’s the perfect dish for sharing at picnics or potlucks.


  • Ingredients:
    • 8 ounces dry whole-wheat rotini or other shaped pasta
    • 2 large tomatoes, chopped
    • 1⁄2 red onion, thinly sliced
    • 3 green onions, thinly sliced
    • 1⁄2 cup chopped fresh basil
    • 1 15-ounce can white beans, drained and rinsed
    • 1 teaspoon dried oregano
    • 2 tablespoons balsamic vinegar
    • kosher or sea salt, to taste
    • freshly ground black pepper, to taste


  1. Cook pasta according to package directions.
  2. Drain and rinse.
  3. Combine pasta with remaining ingredients and let stand for 30 minutes at room temperature prior to serving.



End Summer Hunger Recipe: Honey Dew Melon

Honey Dew Melon


Refreshing, delicious, and healthy — what more could you want from a smoothie?!

Prep Time: 25 minutes
Serving size: 1/2 cup
Servings and Tastings: 8


  • 1 cup diced honeydew melon
  • 1 cup fresh blueberries
  • 1 cup Almond Milk, Unsweetened Original
  • 2 cups crushed ice
  • 8 mint leaves


  • Put all ingredients into blender
  • Blend on high until mixed well, but still thick and creamy
  • Garnish with fresh mint leaf
  • Serve and enjoy!

End Summer Hunger Recipe: Black Bean Guacamole

Black Bean Guacamole

Guacamole is a staple summer dip. Perfect for parties, picnics or get togethers! The black beans in this recipe give the guacamole a whole new element of flavor that’s healthy, hearty, and nutritious!

Prep time: 10 minutes
Serving size: 2 tablespoons
Servings: 16
Tastes: 8


  • 5 avocados, diced
  • 3 scallions, chopped
  • 2 limes, juiced
  • ½ cup chopped tomatoes
  • 1 Tablespoon chopped fresh cilantro
  • 1 15 ounce can black beans, drained and rinsed
  • Salt and pepper to taste


  • Place avocados, scallions and lime juice into a large bowl and mash avocados to a coarse puree
  • Stir in tomatoes, cilantro and beans
  • Season with salt and pepper
  • Serve immediately with assorted dippers such as toasted whole wheat pita bread triangles, multi-grain tortilla chips, or crunchy veggies

End Summer Hunger Recipe: Summer Fun Fruit Kebabs

Summer Fun Fruit Kebabs



Super fun summer recipe – Fruit Kebabs! These kebabs are made with peaches, strawberries, plums and bananas. Also the dipping sauce is a divine combination of cream cheese and honey.

Prep time: 30 minutes
Serving size: 1 kebab
Servings and Tastings: 12


  • 3 fresh peaches, washed, pitted and quartered
  • 3 fresh plums, washed, pitted and quartered
  • 3 bananas
  • 12 strawberries, washed
  • 12 wooden skewers
  • 8 ounces low fat cream cheese, softened
  • 1/2 cup orange juice
  • 2 Tablespoons honey


  • Slice the green part off of the strawberry and then slice the strawberry in-half
  • Cut bananas into 1 ½ inch coins
  • Thread a peach quarter, a plum quarter, a banana coin, and strawberry half onto each skewer
  • Prepare dipping sauce by mixing cream cheese, honey and orange juice in small bowl
  • Dip fruit kebabs in sauce and enjoy

End Summer Hunger Recipe: Zucchini Lovers Lasagne

Zucchini Lovers Lasagne


We love this easy, nutritious, and fun take on lasagne! See full recipe below.

Prep time: 25 minutes
Serving size: 1/4 zucchini
Servings and Tastings: 4

• 1 zucchini
• 1/2 cup chopped cherry tomatoes
• 2 tablespoons fresh basil
• 2 tablespoons ricotta
• Pepper

• Chop ends off zucchini and cut zucchini in half.
• User very sharp knife to slice zucchini into thin slices.
• Lay two slices side-by-side and then top with fillings, layering between more zucchini slices.
• Garnish with pepper and serve.

Nutrient Dense Holiday Foods


We are all familiar with the holiday season routine: attending parties and  gatherings with family, friends, and colleagues and splurging over the never ending dinner table. When holidays are finally over, we cross our fingers  and nervously step on our bathroom scale  hoping we only gained a pound or two. Fortunately, many holiday foods such as pumpkin, turkey, cranberries, and sweet potatoes are nutrient dense and if prepared correctly and eaten in moderation can not only enhance our health but also can prevent us from gaining those holiday pounds.


Did you know one serving of pumpkin has nearly two-and-a-half times the recommended intake of vitamin A, which plays an important role in vision and skin health. In addition to being rich in vitamin A, pumpkin is also rich in iron, which plays a role in transporting oxygen to our cells. Try using pumpkin in healthy soups, homemade breads,  pumplin pies, and casserole dishes.


Turkey is not only a delicious protein but is a good source of B-vitamins, selenium and zinc, nutrients essential for optimal nerve and immune function. Hold off on eating the outer skin which is full of fat and go for the white meat which generally has a lower fat content than darker meat. Try basting your turkey with broth, sherry wine, and seasonings and less butter to reduce the fat content.


Cranberry is a super-food that provides color to our holiday dishes. It is rich in vitamin C, fiber and has more antioxidants than strawberries, raspberries and blackberries. When making cranberry sauce, try reducing the sugar content by 25% which still yields a delicious sauce. Try adding cranberries to meat dishes, muffins and desserts.

Sweet Potatoes

Don’t let the sweet nature of a sweet potato fool you. One medium sweet potato has over four times the recommended intake of vitamin A! It is also rich in vitamin C and Iron. So try incorporating sweet potatoes in your holiday dishes like  in potato salads, baked sweet potato fries, sweet potato ravioli stuffing, or even mashed sweet potatoes.

Holiday Recipe

Pumpkin Spiced Cranberry Sweet Potatoes



4 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon of pumpkin spice
¼ teaspoon salt
2 pound sweet potatoes, peeled and cut into 1-inch pieces
¾ cup dried cranberries


1. Preheat oven to 375 degrees F.
2. In a 9×9 baking dish, combine the orange juice, vegetable oil, sugar, pumpkin spice, and salt.
3. Add potatoes and cranberries.
4. Cover with foil and bake 40 minutes or until potatoes are soft.

By Teresa Nigro, Cal Poly Dietetic Intern