March Madness, National Nutrition Month, Daylight Savings Time – March is the first month of Spring, and used to be the first month of the year for many European countries, with the wonders of new life and more sunshine. But March holds a special place in my heart, as it hosts National Chocolate Covered Raisin Day (24th), National Spinach Day (26th), and of course – National Popcorn Lover’s Day (10th) which is A: my second favorite food, behind tomatoes and proceeded by cheese and B: March 10th is my Dad’s and my shared birthday. My dad turn’s 89 this year! When I was a child, he would come and take me out of school on our special day and take me to a very fancy lunch – complete with birthday dessert and Polaroid pictures. I don’t remember the foods we ate over those special lunches – but the love remains forever. Happy Birthday and Happy Spring!
Cooking Tip of the Day: Jam-Packed With Deliciousness!
Monthly Recipes: March
Curry Carrots with Chive Yogurt SaucePrep Time: 5 minutes Cooking Time: 25 minutes Prep Time: 30 minutes
- 1 1/2 lbs carrots
- 1 T. olive oil
- 1 tea. salt
- 3 T. honey
- 1 T. curry powder
- 2/3 c. plain low-fat Greek yogurt
- 1/4 c. snipped fresh chives
Equipment: Cutting board, sharp knife, measuring spoons, measuring cups, bowl, large baking sheet, serving bowl
- Preheat oven to 425 degrees. Clean and peel carrots. Halve large carrots lengthwise.
- Line a 15x10x1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with 1/2 tea. salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.
- Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.
- For Chive Yogurt, in a bowl combine yogurt, chives, and remaining 1/2 tea. salt. Serve with roasted carrots.
Tropical Carrot, Mango & Ginger SmoothiePrep Time: 15 minutes Prep Time: 5 minutes
- 1 navel orange, peel and white pith removed
- 1 large carrot, scrubbed, coarsely chopped
- ½ cup frozen mango chunks
- ⅔ cup coconut water
- 1/2 - 1 T. flax seeds
- 3/4 tea. grated & peeled ginger or 1/2 tea dry ginger
- 1/2 tea. dried tumeric or curry (optional)
- Pinch of Salt
Equipment: Measuring cups. measuring spoons, sharp knife, cutting board, box grater, 2 glasses
Using smoothie or ice crush setting, purée orange, carrot, mango, coconut water, flax seeds, ginger, turmeric or curry, and salt, and ½ cup ice in a blender until smooth.
Strawberry, Snap Pea and Mixed Green SaladPrep Time: 15 minutes Prep Time: 15 minutes
- 5-6 oz spinach or mixed greens
- 1 cup Sugar Snap Peas
- ½ lb fresh strawberries
- ⅓ cup sunflower seeds or slivered almonds
- 1/2 cup precooked chicken (optional)
- 1/4 cup feta or gorgonzola cheese (optional)
- Vinagrette Dressing - strawberry, pomegranate or balsamic
Equipment: Colander, Cutting Board, Knife, Large bowl/serving platter or 3-4 plates.
- Rinse and dry greens and snap peas and place in a large salad bowl or platter.
- Rinse and slice strawberries and add to bowl/platter.
- Sprinkle with sunflower seeds or almonds just before serving.
- Add chicken and/or cheese, if desired
- Drizzle with vinagrette salad dressing.
Carrot MuffinsPrep Time: 30 minutes Cooking Time: 25-30 minutes Prep Time: 1 hour
- 2 c. of unbleached flour
- 1 c. of brown sugar
- 2/3 c. of grated carrots
- 1 ½ c. of oatmeal
- 1 t. cinnamon
- 2 c. of buttermilk
- 3 t. melted butter
- 4 t. baking powder
- 1 t.baking soda
- 1 c. of dried apricots
- Juice & zest of 2 oranges
- 2 eggs
- ¼ t. salt
- 4 T. brown sugar
- 2 T. melted butter
- 2/3 cup of oats
Beautiful colors and flavors – these muffins are sure to be a lunch time hit! Adding nuts, raisins or zucchini provides additional flavor and nutrition.
Step 1 – Preheat oven to 375 degrees.
Step 2 – Make the topping: combine sugar, oats and melted butter and set aside.
Step 3 – Make the muffins: Mix flour, baking powder, baking soda, and sugar. Add shredded carrots, chopped apricots, cinnamon, oats, and orange zest and mix well. Add buttermilk, eggs, butter, salt and orange juice and mix again. Do not over mix, just until blended and lumpy.
Step 4 – Bake in muffin papers and fill to about 2/3 full, Add topping and bake for 25 – 30 minutes until golden brown. Cool and enjoy!
Edible Education TV
Edible Educator Affliates program
Want to help the kids in your area learn to cook real food? Become an Edible Educator!
Who: There are three groups of people who are successful Edible Educators™.
- Foodpreneurs — Serious foodies with a passion for changing how the next generation thinks about food.
- After-school Providers — These folks love working with kids and benefit greatly from bringing the Edible Education™ experience to their program. Not only do they add a wonderful regular educational activity to their curriculum, they earn extra money for their program during the school year, and during summers, too!
- Dieticians and Health Coaches — These experienced professionals are able to couple their deep knowledge of nutrition with our proven chef-created curriculum. We not only teach the how to be chefs, we help them add a hands-on cooking lessons to their sessions with adult clients, as well as hospital and aging patients.
Ann Butler’s Conference Presentation
School enrichment classes never tasted so good. Our classes are one hour and are offered in 5 or 6 week sessions. Students enjoy themed cooking lessons with seasonal and sensational foods, for students K-G8.
The Edible Education hands-on curriculum gives students confidence in the kitchen. Students prepare three to four recipes per class.
Our trained chefs provide step-by-step, age appropriate, hands-on instruction for your kids, which makes learning to cook real food fun for everyone! (more…)