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Global Cuisine at Health 360

Participants in Health 360 come from many different backgrounds and traditions. They represent the American South, Trinidad, Greece, Guyana, and St. Maarten, among others. We can find healthy foods all around the globe! With this in mind, a Nigerian nutritionist taught us how to make a traditional Nigerian dish called “moinmoin,” a steamed cake made

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Kitchen Sink Muffins at Health 360

Have you ever been told that baking is tricky, because you have to measure everything exactly and follow the recipe to a tee? Steph, a professional baker and custom cake maker for Heaven and Hell Cakes, visited our Health 360 class this past Friday to show us that baking can be a much more creative

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By TCAH Webmaster

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Homemade Sauerkraut

Jennie, the BSCAH Urban Farm Manager, taught us about the health benefits of fermented foods and showed us how to make sauerkraut at Health 360 on Friday, April 12th. What is fermentation? Fermentation is the process in which bacteria and yeasts feed on the sugars in food. This process creates lactic acid, a plant-based and naturally occurring

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Collard Greens: Salad and Stewed

At Health 360 on Friday, April 12th, we learned two different ways to prepare collard greens. One recipe uses lightly steamed collard greens in a salad with a sweet homemade dressing of strawberries and fresh-squeezed orange juice. The other recipe calls for stewing the collard greens over a longer period of time with garlic, spices, and

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By TCAH Webmaster

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Gwen’s Pantry Pasta

Do you ever have a hard time finding a recipe for all the items you pick up at the pantry? Gwen, one of our pantry customers, came up with a great pasta recipe that uses many items that we regularly have in the pantry. This recipe is also great because it is very healthy, incorporating fresh

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Jenae’s Eggplant Saute

Jénae Joseph is a BSCAH Green Teen who helps to maintain our urban community garden. This experience has inspired her return to her Guyanese traditions of home-cooked, healthy meals. Here is one dish from her collection! Ingredients: 1 eggplant, chopped into small cubes 1 onion, chopped 1 tomato, chopped 1 bell pepper, chopped 2-3 scallions,

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Lemon-Garlic Roast Turkey & White-Wine Gravy

From EatingWell: November/December 2008 “The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey that’s been “enhanced” with added sodium solution, here we brine a natural or organic turkey to keep the meat extra juicy without a lot of extra sodium.” 12 servings, 3 ounces turkey &

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Pear, Apple, Cranberry Tarte Titan

From EatingWell: November/December 2008 “This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook.

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Pumpkin Soup

From MayoClinic.com “Dietitian’s tip: Canned pumpkin puree, available year-round, is an easy source for the mashed cooked pumpkin. When pumpkins abound in the fall, however, you can make your own puree by roasting a small pie pumpkin and whipping the flesh in a blender or food processor.” By Mayo Clinic staff Serves 4 Ingredients 3/4

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Herbed Egg White and Spinach Omelet

By Fiona Haynes, About.com Guide, from lowfatcooking.about.com “If you’re watching your cholesterol, you may need to limit your intake of dietary cholesterol, of which eggs are a notorious source. While you undoubtedly lose some flavor in ridding yourself of the yolks, you can add flavor and substance to an egg white omelet in many ways.

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