Farm Fresh Zucchini and Fusilli

This recipe was born at a cooking demo we did at Added Value an urban farm in Red Hook, Brooklyn. When we tested the recipe we found that the variety of zucchini and tomatoes used makes a huge difference in the flavor. We’ve included the names of the variety of veggies we used in the recipe. Just ask your local farmer to help you find them. If you can’t find purslane use 1 cup chopped swiss chard or spinach. Serve with crusty bread and a green salad!

Ingredients:

1 ½ cups dried fussily pasta

2 tablespoons olive oil

1 cup chopped red onion

2 large garlic cloves, peeled and minced

¾ teaspoon sea salt

Generous grindings of fresh black pepper

1 ½ cups shredded Costata Romanesco zucchini

¼ cup chopped fresh purslane

2 cups halved Sun Gold cherry tomatoes

1 tablespoon fresh lemon juice

3 tablespoons chopped fresh Basil

1 tablespoon parmesan cheese

Procedure:

Bring a large pot of well salted water to a boil. The water should taste salty.

Meanwhile, in a large skillet with a lid, over medium flame, heat olive oil. Add the onions. Allow to cook until they become tender and translucent. Add the garlic, salt and pepper and cook a couple minutes more, until the garlic is fragrant but not browned.

Over the sink, take a handful of grated zucchini and squeeze it to release the water. Then add it to the pot. Repeat until all the zucchini is added. Stir to combine. Add the chopped purslane, mix well and allow to cook one or two minutes.

Add the cherry tomatoes. Stir to combine, gently pressing the tomato halves to release their juices, then cover.

Add the fusilli to the boiling water and cook until aldente, about 7-9 minutes. Do not over cook.

While the fussili is cooking stir the zucchini mixture once or twice. When the fussily is done drain it and add it to the pan with the zucchini. Mix well to combine.

Stir in the lemon juice, basil and parmesan cheese. Taste and adjust seasoning with salt and pepper. Serve and Enjoy!

Conscious Craver Global Beauty

I know. It’s been a while since we’ve written anything on our blog. You’ve got to forgive us we are busy ladies. Most recently we supported the East New York food co-op’s annual health fair. The event was a blast, complete with healthy grilled items, a clown and of course the Conscious Cravers. We did one of our new workshops called Conscious Craver Global Beauty where folks at the event learned how to make homemade spa products from common household foods. People were amazed at how effective some sugar and olive oil can be to smooth, soften and sparkle rough dry skin. Folks also wondered why they never knew the toning, pore-closing effects mashed avocado, olive oil and a touch of lemon can have on the delicate skin of the face. Scroll down for a recipe from this workshop!

Other exciting news, Ludie and I are getting really close to finishing the design of our website. We’ve been working with an amazing woman photographer, Carucha L Meuse, who took the pictures that will color the feel of our website. She’s done a great job!

Be well and eat well,

Elizabeth Johnson, Conscious Craver

Green-Being Avocado Mask
makes enough for you and a friend


1 ripe avocado
1 teaspoon lemon juice
2 tablespoons olive oil

Slice the avocado in half lengthwise. Remove the pit by gently tapping your knife into the seed twisting slightly and pulling upward. Use a spoon to scoop the flesh into a small bowl. Add lemon juice and olive oil. Using the back of your spoon, or a masher, mash the avocado until it becomes creamy. It's o.k if there are a few lumps. Using your fingers, spread the mixture onto your face and neck. Allow it to dry. Remove by splashing your face with warm water and gently rubbing your face with a washcloth or your hands. Finish by massaging a touch of olive oil onto your face. Look at you glow!!!

An update and 3 new recipes

In the last month, the women of Conscious Cravers have been busy influencing the minds of young people at New York Public libraries, Queens Public libraries and Sadie Nash. We’ve had a ton of fun cooking with the teens and teaching them about the inherent energy of all things and especially in food. Our students gained knife skills, confidence in the kitchen, and learned the most important ingredient to add to there dishes: LOVE! It is a special treat for us to witness young folks gain a newfound sense of empowerment as they learn about foods that fuel their lives and nurture their souls. Currently we are gathering quotes from some of our recent classes, so our students may speak for themselves. Please look forward to great pictures and quotes in the coming weeks. In the meantime here are three new recipes that have our students asking for more! We think you’ll enjoy them too.

Eat well and be well,

Ludie and Elizabeth

Afro-Latina Beans

Ingredients:
1 package best quality bacon
½ red onion, diced
½ green pepper, diced
2 stalks celery, diced
Pinch of sea salt
3 garlic cloves, minced
1 teaspoon dried oregano
1 tablespoon soy sauce
2 tablespoons white wine vinegar
1 tablespoon chopped green olive
1 tablespoon chopped capers
1/2 cup tomato sauce
1- 8 oz. can black beans, drained and rinsed
2 cups water
3 tablespoons minced fresh thyme

Procedure

1. In a sauté pan, over medium flame, cook bacon until brown and crispy. Using a slotted spoon, remove bacon from pan, set aside to drain on paper towels. Reserve three tablespoons of bacon grease and discard the rest.

2. In the same saute pan, over medium flame, heat bacon fat. Add onions, green pepper, celery, garlic and salt. Sauté about 4 minutes or until fragrant and vegetables are slightly tender.

3. Add oregano, soy sauce, vinegar, green olives and capers. Mix well. Allow to cook about 2 more minutes.

4. Add tomato sauce and beans, stir to incorporate. Then add water and mix again.

5. Simmer, covered for 20-25 minutes until liquid is reduced and thickened.

6. Add thyme and bacon, adjust seasoning, if needed. Serve over brown rice or with a side of cornbread. Enjoy!

Kale and Feta Salad

For the salad:

2 bunches kale
3 garlic cloves, chopped
1 small red onion, diced into small pieces
¼ cup unsalted almonds, coarsely chopped
¼ cup feta cheese

For the dressing:
2 tablespoons balsamic vinegar
¼ cup olive oil
¼ teaspoon sea salt or to taste
1/8 teaspoon cayenne pepper or to taste
Juice of 1 lemon

Procedure
1. Remove rough stems from the kale. Then roughly chop greens into bite size pieces. Wash the greens in a medium bowl, immersing them in cold water. Move the greens around a bit to loosen any dirt. Pour off the water. Repeat until water comes out clear. To dry the greens, lay them out on paper towels, top with another paper towel and roll them into a log. Squeeze them gently, Set aside.

2. In the same bowl, using a whisk or a fork, combine dressing ingredients. Add kale, garlic, red onions to dressing. Using washed hands, mix and massage the greens well to combine, so that the greens are well coated with the dressing. Allow the greens to marinate for 20 minutes.

3. Add the almonds and feta cheese just before serving. Mix well. Enjoy!

Chicken Stir Fry

Ingredients:
½ cup peanut oil
1 pound skinless chicken breast, thinly sliced
Juice of half a lemon
Salt and black pepper
1 medium red onion, peeled and sliced into half-moons
1 two-inch piece fresh ginger, peeled and minced
1 small jalapeno pepper, seeds removed and minced
6 garlic cloves, peeled and minced
1 large head broccoli, florets and stem cut into bite-sized pieces
2 medium carrots, peeled and thinly sliced on the bias
1 medium yellow bell pepper, seeded and cut into thin strips
1 cup cremini mushrooms, stems and caps thinly sliced
1 bunch scallions, white and green parts thinly sliced
2 teaspoons fish sauce
2 tablespoons soy sauce
Juice of two limes
1 tablespoon toasted sesame seeds
1 bunch cilantro, minced

Procedure:
1) In a small bowl, combine chicken pieces lemon juice, salt and fresh black pepper. Allow to rest 5 minutes.

2) In a skillet large enough to hold all ingredients, heat ¼ cup of the peanut oil. Add the chicken pieces and cook until golden brown on all sides about 10 minutes.

3) Using slotted spoon, remove chicken and set aside on a paper towel.

4) Using the same skillet, heat remaining sesame oil. Add the onion, ginger and jalapeno. Cook until onion becomes translucent, about 5 minutes.

5) Add the garlic, toss to combine and cook about 1 minute.

6) Add the broccoli, cook 2 minutes more. Add the carrots, cook for 1 minute. Add the peppers cook one minute more. Add the mushrooms and scallions cook one minute more.

7) Return the chicken to the pot and add fish sauce, oyster sauce and lime juice. Stir to combine, taste and adjust seasoning. Cook about 3 minutes or until chicken is hot and vegetables are tender crisp.

8) Add the sesame seeds and cilantro, stir to combine cook one more minute. Serve immediately alone or over rice. Enjoy!

Greetings! It's been a while since we've posted anything. The good news is we've been busy teaching young people how to eat well. You can catch us in New York Public libraries and starting in February in Queens Libraries too! Elizabeth even started teaching really young, young folks at Apple Seeds.

Here's a new recipe to tantalize your tastebuds that makes good use of New York apples!

Cabbage and Apple Slaw with Candied Pecans

Yield: 4 servings

2 granny smith apples, cut into thin slices
3 cups thinly sliced green cabbage (about ½ a medium cabbage)
2 tablespoons lime juice or to taste (about 1 large juicy lime)
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh basil
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1/2 cup pecan halves
2 tablespoons salted butter
2 teaspoons grade b maple syrup

In medium skillet, heat butter over medium-low flame until butter melts and foam subsides. Add pecans, stirring until fragrant and well coated with butter. Stir in maple syrup cook stirring constantly until nuts are coated and sauce is slightly thickened about 5-7 minutes

Meanwhile, in a medium bowl, combine apples, cabbage, lime juice, herbs, salt and pepper to taste. Toss well to combine.

Add pecans and butter sauce to cabbage toss to combine. Enjoy!


Elizabeth Johnson