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!