CONSCIOUS CRAVERS

Do people really want to eat well?

2009-12-09T07:37:00.000-08:00

We call ourselves Conscious Cravers for two reasons. The first is because one of our mottos is "we crave, but we crave consciously!" The second is because we provide environmentally friendly food and wellness classes to anyone and we go anywhere people will listen to us. Our names are Ebeth Johnson, Natalia Gavaria and Suzanne Barr. Together we teach teens and adults how to eat for physical, mental and spiritual well-Being. In the last five years Conscious Cravers has created learning-kitchens in all kinds of places including churches, community centers, schools, corporate offices, libraries and parks. We figure as long as we get the message out who cares where we do it!

As we make our way around New York City people are really curious about our work. Most often people ask if our students, especially the teens, are really into the idea of good food, for good health and a greener planet. The answer is yes.

People, including teenagers, do buy into the idea of good food, for good health and a greener planet. In fact, the biggest challenge in getting young people to eat well is the adults. Adults tend to underestimate young people’s desire to learn and care about what they eat and how they treat their bodies. At Conscious Cravers, we find that teenagers who are given a chance to explore new tastes, learn knife skills and try new recipes are sincerely and actively interested in finding out more. They also implement what they learn in our classes at home and share ideas with their friends and family.

The challenge with adults is getting them to believe eating well is delicious and easy. The secret is knowing how to present the message to them. Typically, adults (and teens too) associate nutrition messages with a monotone voice explaining the intricacies of carbohydrates, fats and proteins. Many people fear a nutritionist will dole out a lengthy list of foods not to eat, and they assume this list will include all of the foods they really want to eat! Plus many of us perceive healthy food as tasteless and boring.

At Conscious Cravers, we have a different approach for kids, teens adn adults alike. First, we use skits, role play, journaling, cooking and eating to make our workshops fun, interactive and engaging. Second, it’s rare that we tell someone not to eat a particular food. We say listen to your body and when you decide to eat something choose the highest Quality ingredients (local and fresh), choose a Quantity of food that is an appropriate serving size (fits in your hand) and eat in Moderation (not too much or too little of anything). These are 3 of our keys to healthy eating. For short we call them the Q.Q.M (Quality, Quantity, Moderation). With an eating lifestyle as easy as the Q.Q.M. who would not buy in? And to address the idea of healthy food as boring we simply say “Look at us, do we look like people who eat tasteless food?” Then we get cooking because we all know the proof is in the pudding!

Summer Vegetable Scramble

2009-07-02T07:28:00.000-07:00

Eggs have always been one of my favorite foods. They were in fact the first food I made "all by myself" as a child. Over the years I've experimented with different flavorings to take my scrambled eggs to the next level. The following recipe is spiced with turmeric and though I'm happy to eat full flavored things first thing in the morning I know not everyone will enjoy that. So I recommend this scramble for a late-morning brunch or a light dinner with a fresh green salad. This recipe doubles easily for more guests! Enjoy!

Serves 1-2 with toast and green salad

Ingredients:

2 teaspoons olive oil

3 tablespoons minced yellow onion

1 cup minced yellow squash (1 small squash)

1/4 teaspoon salt

1/4 teaspoon turmeric

2 tablespoons chopped cherry tomatoes (about 7 tomatoes)

2 farm fresh eggs

2 teaspoons chopped fresh chives

Procedure:

1. In a small skillet, over medium low flame heat olive oil. Add onion, squash, salt and turmeric, saute about 5 minutes , stirring occasionally.

2. Add cherry tomatoes cook 3 minutes more.

3. Meanwhile, scramble the eggs well. Add eggs to skillet with veggies, stirring. As the eggs begin to congeal and are nearly done, remove eggs from heat and stir in chives. Continue stirring until eggs are cooked through but not dry. Serve immediately with toast and green salad.

Cool N Creamy Coleslaw

2009-07-01T11:41:00.000-07:00

Fourth of July is around the corner and we're all looking for tasty good-for-you sides. This Cool N Creamy Coleslaw is a fail proof dish that's sure to be a party pleaser! Enjoy!

Ingredients:

1/4 cup grated yellow onion

1 cup best quality mayonnaise

2 tablespoons + 2 teaspoons balsamic vinegar

2 tablespoons + 2 teaspoons honey

1 1/2 cups shredded red cabbage

1 1/2 cups shredded green cabbage

1/2 cup grated carrot

3 tablespoons chopped fresh basil

Procedure:

1) In a serving bowl combine onion, mayonnaise, vinegar and honey. Using a spoon, mix well to combine.

2) Add cabbage, carrots and basil. Mix well to coat veggies with dressing. Allow to chill 10-20 minutes. Serve and Enjoy!

Farm Fresh Zucchini and Fusilli

2008-08-21T04:52:00.000-07:00

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

2008-07-02T14:33:00.000-07:00

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

2008-02-15T06:11:00.000-08:00

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

2008-02-15T06:04:00.000-08:00

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

2008-02-15T05:58:00.000-08:00

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

2008-02-15T05:46:00.000-08:00

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!

2008-01-15T10:52:00.001-08:00

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

Fun Food on the Fly

2007-08-07T15:43:00.000-07:00

Last week Elizabeth and Ludie went to Washington DC. We’re happy to report, we’ve partnered with the National Association of Former Foster Care Children of America (NAFFCCA) to teach workshops to their youth. But before we got the job, the NAFFCCA surprised us with a pop quiz. Here’s the story.

We plan to meet Queen at 3:30. She tells us she’ll get everything we need for lunch. Ludie and I wonder: Is she cooking? Are we cooking together? We assume we’ll find out when we get there.

Later, we arrive at NAFFCCA. Queen is not there. A colleague reports she’s doing some last minute shopping. She says Queen left food for us to get started. We see dried spaghetti, garlic salt, chicken broth and in the sink, semi-frozen white fish fillets. What, we think to ourselves, can we make with this odd mix of ingredients. We linger hoping Queen will arrive to bring something! Anything! We even dare to hope this thing is fresh or green. Twenty minutes pass. Hunger overtakes us. We rummage through the fridge in search of treasure. We find half a tomato, a small onion, green olives and a stick of butter. From the cupboards we take flour, rosemary, salt, pepper and oregano. We wish for garlic and olive oil, but find neither. Still, we have enough to prepare tomato sauce and fried fish. Our stomachs rumbling, we set to work.

Queen arrives as our pasta water boils and onions join hot, foamy butter. We ask her to get fresh garlic and a can of chopped tomatoes. While she’s gone, rosemary scented oil sputters as cold fish hits its surface. Young folks who followed their noses to find us arrive with questions. We tell them about our upcoming program and hand out samples. They leave promising to sign up.

Queen returns to the smell of home-cooked food. We sit together and give thanks. Queen takes a bite, swallows. “Now,” she smiles, “I’m prepared to hire you: you made a great meal from few ingredients and you bonded with the youth.” Ludie and I exclaim “We knew this was a test and we’re glad we passed!”

This experience shows us that being resourceful and hungry can go a long way when cooking fun food on the fly. This is an adventure we will surely not forget.

Elizabeth J.E. Johnson

Fried Fish on the Fly

2007-08-07T15:32:00.000-07:00

This is one of the two creations we made during our pop quiz at NACCFFA. It’s a tasty and simple recipe for when you don’t have much in kitchen but some fish and spices. Enjoy!

Ingredients:

1 cup white flour
2 teaspoons dried oregano
1 teaspoon garlic salt
4 whiting fillets
3 tablespoons canola oil
1 tablespoon butter
1 teaspoon dried rosemary

Procedure:

1) Lightly season each fillet with freshly ground black pepper and salt. Set aside

2) In a medium bowl, season flour with oregano and garlic salt, mix well. Taste and adjust the seasoning.

3) Pour flour mixture onto a large plate. Gently press both sides of each fillet into the flour. Hold up the fillet and shake off the excess. Set each fillet aside on a paper towel

4) In a medium skillet, over medium high flame, heat oil. When it’s hot add the butter and rosemary. When the foam subsides add as many fillets as will fit in one layer without touching.

4) Cook the fillets on one side until golden brown. About 5-7 minutes. Flip the fish over and repeat. Take out the fish and drain on paper towel.s Repeat with any remaining fillets. Enjoy!

Speedy Spaghetti Sauce

2007-08-07T15:12:00.000-07:00

This is the tomato sauce we made at NAFFCA as described in the above entry. We made one change to the original recipe. We added something green and fresh: Basil. Enjoy this dish with freshly grated parmesan cheese and a salad dressed in a simple balsamic vinaigrette.

Ingredients:

4 tablespoons salted butter
1 medium yellow onion, diced
3 tablespoons sliced green olives
1 teaspoon dried oregano
Pinch red pepper flakes
1 large tomato, diced
1 12oz can chopped tomatoes with their juice
2 cloves garlic, chopped fine
10 basil leaves, roughly chopped
sea salt to taste
1 lb cooked spaghetti

Procedure:

1) In a medium sauté pan, over medium flame, heat 3 tablespoons of the butter. When foam subsides add onions, olives, oregano and pepper flakes. Cook until onions become translucent, about 5-10 minutes.

2) Raise the flame slightly. Add tomatoes. When the liquid from the can begins to bubble and add the garlic. Cook until most of the liquid has evaporated and the tomato sauce sticks slightly to the bottom of the pan. At this point add a tablespoon of water and scrape the bits from the bottom of the pan. Cook the sauce 5 minutes more.

3) Just before serving add the last tablespoon of butter and the basil. Mix well, taste and season with fresh black pepper and sea salt. Serve over spaghetti.

Grandma's Recipes

2007-08-06T21:54:00.000-07:00

These are recipes I prepared with my grandmother during the family reunion. I made a couple of changes to reflect my cooking personality. I added basil to the creamed corn and used maple sugar instead of white sugar in the potatoes. Otherwise, these recipes are just as Gena prepared them. I trust you’ll enjoy them as much as I did.
Elizabeth J.E Johnson

Creamed Corn with Basil
Serves 4 to 6

Ingredients:
6 ears fresh summer corn
3 tablespoons unbleached white flour
Sea salt to taste
1 tablespoon butter
Fresh ground black pepper to taste
3 tablespoons chopped fresh basil

Procedure:
1) Remove outer leaves and silk from corn. Cut the base of each stalk to create a flat surface.

2) In a medium bowl, hold an ear of corn at angle away from you. Use a sharp knife to cut downward from the tip so that the kernels are cut off of the stalk. Once all the kernels are removed, vigorously rub the knife back and forth along the bare stalk until all the leftover bits and some juice are released. Set the stalk aside. Repeat with remaining 5 ears of corn.

3) Add the reserved corn stalks to the bowl. Fill the bowl with enough water to cover the corn by about 2 inches.

4) Use your hands to rub each corn stalk to release more juice. When you feel all the juice has been removed discard the corn stalk. While you are rubbing the stalks remember to think loving thoughts. Granny (and the green gypsies) says love is her secret ingredient. Repeat with each ear of corn.

5) Add the flour, some salt and freshly ground black pepper. Mix well.

6) Over a medium flame, heat a cast iron skillet or other heavy bottomed pot with a good surface area. When the pan is hot add the butter. Allow the foam to subside then add the corn mixture.

7) Turn the flame down to low. Cook, stirring occasionally to remove bits stuck to the bottom of the pan until most of the water has dissolved, about 15 minutes. Taste the corn for doneness. It should be tender crisp and a bit creamy. If the corn feels too crunchy add more water.

8) When the corn is a desired tenderness stir in the basil. Taste and adjust seasoning to taste with salt and pepper. Enjoy!

Twice-Cooked Sweet Potatoes
Serves 4 to 6

Ingredients:
2 large sweet potatoes, peeled and cut into large chunks
3 tablespoons maple sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
Pinch of ground Nutmeg
Pinch of sea salt
1 inch strip fresh lemon zest
1 tablespoon butter

Procedure:
1) Preheat oven to 400 degrees

2) In a medium saucepan, over a medium flame, combine sweet potatoes and enough water to cover by about 1 inch. Bring the water to a boil and reduce heat to low. Cook until potatoes are barely tender when pierced with a fork. About 10 minutes.

3) When potatoes are barely tender, transfer potatoes and cooking liquid to a 9x13in glass baking dish. Sprinkle sugar, cinnamon, vanilla, nutmeg and salt on top. Add the lemon zest.

4) Use a knife to cut the butter into small pieces. Place the bits of butter evenly around the pan. Place pan in preheated oven. Bake until liquid is bubbling and a bit syrupy and potatoes are tender. Allow to rest 5-10 minutes before serving. Enjoy!

Cooking with Grandma

2007-08-06T10:54:00.000-07:00

Recently, I went to my family reunion and met my grandmother Gena for the first time. The two of us spent many hours in the kitchen putting love into home cooked meals. Stirring a cast iron skillet that simmered creamed corn, Gena relayed a memory of another grandchild who wanted to re-heat food in the microwave. She turned from her pile of shredded cabbage, looked me in the eyes and said “Now granddaughter, I do not use the microwave. I don’t know for sure, but it doesn’t seem healthy to me. People use it because they’re lazy and are looking for a quick way round. But me... I don’t use it!” I smiled and said, “Grandma I couldn’t agree with you more.”

Later Gena peeled yams. “Granddaughter, I like to use fresh food. These yams here are fresh. And the corn in that pot is fresh. I don’t like to use frozen and canned food. It’s not healthy food. Nope” shaking her head, “fresh food is best.” I nodded as she continued “And a little fat goes a long way. And a lot of time you can re-use it.” I watched as she used bacon fat from breakfast to flavor a pot of mustard greens. When the greens were done she reserved the cooking liquid and used it to cook our cabbage. “This way you get the flavor from the greens and you don’t have to add fat.”

My Grandmother’s understanding of wellness sprung from her intuition and her belief that food from the earth is the best food for us. She didn’t have to go to culinary school or train to be a nutritionist to understand this. Talking to Gena reminds me that the Green Gourmet philosophy is not a new age idea. In fact, the Green Gourmet message of good food, for good health and a greener planet is as old as the eldest of our ancestors. I hope everyone meets a “grandma” who reminds them of the old ways.

Elizabeth J.E. Johnson

Summer Peach and Blackberry Crumble

2007-06-27T15:13:00.000-07:00

This crumble shows off the summer’s bounty. It is easy to make and beautiful when it comes out of the oven. This recipe comes from honorary Green Gypsy, Phyllis Palmer.

For the Filling:
½ cup unbleached, white, organic sugar
3 tablespoons unbleached ,white organic flour
¼ teaspoon ground cinnamon
Pinch sea salt
3 cups peeled, sliced fresh peaches
3 cups fresh blackberries
2 teaspoons fresh squeezed lemon juice

For the Topping:
1 stick (8 tablespoons) cold organic butter, cut into small pieces
½ cup maple sugar, packed tight
1 cup unbleached, white organic flour

Procedure:
1) Preheat oven to 400 degrees
2) In a medium bowl, combine sugar, flour, cinnamon and salt.
3) In another medium bowl combine peaches, blackberries and lemon juice. Using clean hands, mix to combine.
4) In an 8-inch baking dish spread half of the peach and blackberry mixture. Sprinkle half of the sugar mixture on top. Repeat with the remaining fruit and sugar mixture.
5) With a fork and knife, in the same bowl used for the sugar mixture, quickly combine all topping ingredients. Mix so that the butter is well distributed. Mixture should look crumbly.
6) Evenly sprinkle topping ingredients onto fruit. Place in the oven and cook for about 45 minutes or until the crumble is browned and juices are bubbling.
7) Serve warm in bowls topped with vanilla ice cream or homemade whipped cream. Enjoy!

Is eating well too expensive?

2007-06-26T07:25:00.000-07:00

The other day we spoke to some friends who are convinced eating healthy, organic food is too expensive. As educators about what it means to be a Green Gourmet we talk about this idea often. Because, no matter where they are from, whether they are rich or poor, teenager or elder, everyone wonders “Does eating well cost too much money?” We believe eating for a sound body and sound mind is affordable for everyone.

We told our friends the first order of business when thinking about our meals and our money is getting folks to see the value of good-for-you food. It’s hard for people to see that what they eat affects how they feel, how they look and their level of energy. To get people to understand this connection we talk about cars. Most of us know that filling up our cars with cheap gas results in more trips to the mechanic and a lesser resale value and that using high quality fuel means our cars perform better. So we remind people gasoline is to our cars what food is to our bodies. If we fill our bodies with cheap food we can not work well, feel good or live long. But if we feed ourselves fresh, seasonal and organic food we make less trips to the doctor, we have more vitality and we can live into our golden years.

The second order of business is changing people’s priorities. Many of us need a reality check. A few years ago, a teenage boy told us healthy food costs too much then bragged about buying a $100 pair of sneakers. Another day, a woman in her mid to late thirties claimed eating well is too expensive then answered a cell phone that sells for close to $200. And, on many days, people take sips of a $5 cup of specialty coffee then tell us they don’t see the point of spending so much money on food. If we are willing to use our hard earned dollars to buy our clothes, electronics and daily caffeine fix, can we not use the same funds to feed our mind, body and soul?

When we finished making these points our friends told us we made a good argument. Then they said, “True, but isn’t it still cheaper to eat fast food?”

And so the work continues….

Elizabeth J.E Johnson