An odd conodrum for January: an avocado nearing its demise and leftover cilantro from dal with curried tarka.  First thoughts were a salad but after spotting some greek yogurt in the fridge I was reminded of a dip my friend Mary Beth made years ago. So a dip was made, no food was wasted and I had a taste of warm weather in the middle of winter. Life is good.
Avocado-Cumin Yogurt Dip
  • 1 avocado, mashed
  • 1 cup greek yogurt
  • 1 cup cilantro, roughly chopped
  • 1 Tbsp cumin
  • 1 tsp salt
  • dash of hot sauce

Combine all ingredients. Let sit for at least 30 minutes. Serve with tortilla chips. (Does not keep very well so eat up!)


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categories: fats, gluten-free, herbs, protein, vegetablesComments Off

…for school lunches. Between my work at Camp Endeavor and my passion for real, whole foods, I have always hoped that the quality of our school lunches would improve.

(source)

And two women in California are making this happen. Kristin Richmond and Kristen Tobey started Revolution Foods, which began as a graduate school project and has turned into a school meal program that serves more than 40,000 lunches daily. There are fruits and vegetables at every meal, no artificial ingredients, no trans fats or HFCS and the milk and meat is hormone and antibiotic free. Whenever it is possible, organic and locally sourced ingredients are used.

An example of a meal? All-natural honey-glazed chicken with roasted potatoes and garlic braised collard greens.

Sounds good to me! I don’t think we give kids enough credit. They are willing to eat and try more foods than we think! But I think this program is definitely a step in the right direction. Read the full New York Times article here.

What do you think of school lunches?

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categories: vegetables14 comments