1 can chickpeas, rinsed well and drained
4 eggs (or 2 eggs and 1/3 cup egg whites)
1 teaspoon vanilla extract
3/4 cup sugar
1 teaspoon baking powder
1 bag (12 oz. semisweet or dark ) chocolate chips, melted
Heat oven to 350
Grease and flour a 9-inch cake pan
Process beans and eggs in food processor (or blender) until smooth
Add vanilla, sugar and baking powder, pulse to blend
Pour in the melted chocolate and blend until smooth
Pour into prepared pan
Bake at 350 for 40 minutes, until knife inserted in middle comes out clean
Cool in the pan on a wire rack for 15 minutes
NYC’s FRESH program is excited to welcome a new grocery store, Super Fi Emporium, to East Harlem. The store brings fresh food options to the neighborhood, making it more convenient for residents of the community to access healthy groceries. It will also create new jobs over the next three years and represents an investment of nearly $3 million in the neighborhood, contributing to both the community’s physical health and economic health.
Come See What’s Cookin’ Kids! provides FREE food-based activities for children 6 and under at select farmers’ markets. The classes encourage children to eat more fresh fruits and vegetables by engaging them in a variety of hands-on activities. Check the 2013 Farmers’ Market Map for food activities for kids.
NYC Food Policy Coordinator Kim Kessler, joined by DOE Chancellor Walcott, Share our Strength’s Josh Wachs and partners, launched the NYC’s annual Summer Meals program. Free breakfast and lunch is provided from June 27 to August 30 in more than 1,000 locations throughout the five boroughs, including schools, parks, libraries, public housing sites and soup kitchens: http://goo.gl/5bGVd
Yesterday NYCHA launched the first large-scale urban farm at the Red Hook Houses in Brooklyn and also announced that they were soliciting bids for five additional urban farms as part of the Mayor’s Obesity Task Force.
Kids Food Festival Fresh, Flavorful & Fun Salsa
By Cricket Azima, The Creative Kitchen
1 cup strawberries
1 seedless cucumber
2 different colored bell peppers
1 15.5-ounce can cannellini beans
1 8-ounce can corn
1 cup fresh cilantro leaves
olive oil, to taste
salt and pepper, to taste
chips (baked chips for a healthier option)
1. Dice tomatoes, strawberries, mango, kiwifruit, cucumber, and peppers and place in a medium mixing bowl.
2. Add beans and corn to the bowl and stir together.
3. Tear or chop cilantro leaves and add to the bowl.
4. Dress salsa with limejuice, olive oil, salt, and pepper, to taste. Mix well and eat with chips!
Hands-On Helping: Kids can help cut fruits and vegetables with a kid-friendly safety knife.
Include the Whole Family: Even the youngest helpers can wash the produce and tear the fresh herbs.
Balance is Best: For great guidelines, ChooseMyPlate.gov.
Make Smart Food Choices: Ask kids to pick three favorite fruits instead of fruits listed above! Vote on a bean variety instead of white beans. Have the family choose between cilantro and mint.
The Creative Kitchen Polka Dot Pudding*
By Cricket Azima, The Creative Kitchen
4 cups cooked brown rice
12 to 15 strawberries
1 14-ounce can coconut milk
2 tablespoons honey or agave, (or to taste)
1 cup dried shredded coconut, optional
1. Put cooked rice into a medium-mixing bowl.
2. Peel and dice mango, bananas and kiwis and add to the bowl of rice.
3. Remove stems from strawberries, cut berries into small pieces and add to the bowl.
4. Stir coconut milk into the bowl and mix well.
5. Add sugar to the bowl and stir together.
6. At this point, either add dried shredded coconut to the bowl and stir together, or shredded coconut may be added to the top of the pudding as a garnish.
* A perfect treat for a dairy-free, nut-free, gluten-free diet.
The entire Children’s Aid Society’s after school program at the Frederick Douglass Center in Harlem.
SCAN Cornerstone Program kids crunching at the Johnson Houses Community Center in East Harlem!