Category: Recipe

This week’s featured fruit is the persimmon! Seasonal to fall, persimmons usually abundant in our warehouses from September to October.

Persimmons are a delicious fall fruit and are a powerhouse of nutrients and phytochemicals. Phytochemicals are non-nutritive substances found in fruits and vegetables that provide protective properties when consumed. Some of these phytochemicals include flavonoids, tannins, and carotenoids. Phytochemicals are becoming of great interest to researchers for their role in prevention and reversal of diseases such as cardiovascular disease and diabetes. Consuming persimmon leaves has also been shown to have beneficial effects against oxidative stress, hypertension, diabetes and atherosclerosis.

Butt, Masood Sadiq, et al. “Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims.” EXCLI journal 14 (2015): 542.

Persimmon Bread:  From www.healthiersteps.com

Preheat oven 350 degrees F. Line 9×3 loaf pan with parchment paper and lightly grease, set aside.

Mix water with flax seeds in a bowl and set aside for 5 minutes.

In a large bowl, combine gluten-free all purpose flour, almond flour, coconut sugar, baking powder, salt

In a small bowl mix coconut oil, vanilla, persimmon puree and flax seed mixture.

Stir wet ingredients into dry ingredients until fully combined. Stir in raisins and pecans.

Scoop batter into prepared loaf pan and bake for 1 hour or until toothpick inserted into center comes out clean.

Remove loaf from oven and allow to cool for 10 minutes in the loaf pan before removing to a cooling rack to cool completely.

Bread keeps for about 5 days in airtight container and freezes well.

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Pears

Pears are tasty fall fruit in Santa Barbara County, but did you know they are also a great source of fiber, vitamins, and minerals? They are packed with  vitamins C and K, potassium, calcium, iron, magnesium, and folate. Pears also contain phytonutrients that protect against certain diseases and cancers.

For a quick, tasty treat, enjoy pears sliced on a cracker with honey and some cheese. This also makes a great appetizer at your next get-together!

Apple, Pear, Cranberry Cobbler

2 pounds ripe Bosc pears (4 pears)

2 pounds firm Macoun apples (6 apples)

3/4 cup dried cranberries

1 teaspoon grated orange zest

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 C of coconut oil

Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and coconut oil/margarine in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

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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.
INGREDIENTS
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)

DIRECTIONS
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.

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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.

Ingredients:

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

Directions:

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

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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!

Ingredients

  • 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

Preparation

  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.
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YOUR NUTRITION – Summer Pasta Salad

Foodbank_TLCRecipe_Graphic_Blog

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.

SERVES 4

  • 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

Directions:

  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.

 

 

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End Summer Hunger Recipe: Honey Dew Melon

Honey Dew Melon

HoneyDewSmoothie

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

Ingredients:

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

Directions:

  • Put all ingredients into blender
  • Blend on high until mixed well, but still thick and creamy
  • Garnish with fresh mint leaf
  • Serve and enjoy!
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End Summer Hunger Recipe: Black Bean Guacamole

Black Bean Guacamole
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

Ingredients:

  • 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

Directions:

  • 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
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End Summer Hunger Recipe: Summer Fun Fruit Kebabs

Summer Fun Fruit Kebabs

fruitbowll

 

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

Ingredients:

  • 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

Directions:

  • 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
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End Summer Hunger Recipe: Zucchini Lovers Lasagne

Zucchini Lovers Lasagne

zucchinilasagne

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

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

Directions:
• 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.

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