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A Food & Drink focus edition on Recipes for Success! The Leader • Saturday, August 19, 2017 • Page 1B

Nonprofit aims to combat child obesity with education By Christina Martinez

christina@theleadernews.com

In 2005, Gracie and Bob Cavnar launched Recipe for Success – a nonprofit dedicated to combating childhood obesity and prevention by changing the way our kids understand, appreciate and enjoy their food through education. A chef-inspired curriculum, Recipe for Success has boasted their very own research based curriculum called Seed-toPlate Nutrition Education™. The program introduces children to the entire cycle of food along with taste and flavor combinations, techniques, nutrition awareness and skills that will serve them for a lifetime, and empowers them to prepare healthy meals and snacks for themselves. The Recipe for Success curriculum is able to implement the curriculum with help from local chefs, gardeners and more. A couple of local chefs give their time to empower Houston youth: Antoine Ware of Harold’s Restaurant; Claire Smith of Alice Blue - formerly Shade in the Heights - Canopy, and Woodbar; Ryan Pera of Agricole Hospitality, which operates Coltivare, Eight Row Flint, Revival Market, and are currently working on new concepts for East Downtown. “The classes incorporate different curriculums with our chefs,â€? Recipe for Success’ Advancement Manager, Elaine Andino said. “One class the kids might be listening to a chef talk about certain food groups and then cooking with chef. And in another class they could be in the garden. They learn about the products they are using, they cook together, and they eat together.â€? As class tradition, before everyone sits down to enjoy their meal together, the class will shout, “Bon Appetite!â€? and then dig in, Andino shared. The nonprofit also incorporates a challenge called VegOut! Challenge that is a call to action challenge to eat 30 different vegetables in 30 days. The event is celebrated during the month of March in honor of National Nutrition Month, though the challenge

can be done at any time of the year. The challenge even has an app. that you can download to your phone to log veggies, get a group challenge going, and keep track of who is on their veggie eating game. Teaching business savvy is also a part of the program, called farmers marKIDS - students can apply the skills and concepts they’ve learned to sell fresh produce grown in their school, community and home gardens – and learn to promote, advertise and market their product. From a recent Recipe for Success project, students made Popcorn Fireballs that are sweetened with cranberries and honey, and spiced with cinnamon. These Popcorn Fireballs are currently on sale at Revival Market - made, marketed and packaged by Recipe for Success students. The program has also planted seeds on a seven acre plot of land at 10401 Scott (at Airport) for their farm, Hope Farm. The farm works to provide affordable produce to the Sunnyside neighborhood and to be a place for community gathering and enrichment. Produce from the farm is also brought in for Farm Shares and all are welcomed to the farm every Saturday to shop their produce from 8 a.m. – 12 p.m. To learn more about Recipe for Success and our local chefs’ contributing efforts, visit www.recipe4success.org.

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Contributed photos by Recipe for Success Above, Recipe for Success student selling produce at the Kid’s Farmers Market. Below, Agricole Hospitality’s Chef Ryan Pera teaching in the kitchen at Coltivare. To the left, Popcorn Fireballs, a recipe and product that was made, marketed and packaged by Recipe for Success students; the popcorn is currently on sale at Revival Market, located at 550 Heights Blvd.

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Leader reader, neighbor boasts successful food blog

Back in 2014 is when we introduced neighbor Kylie Mitchell. She was launching her eCookbook titled The Single Serving Cookie Cookbook on her blog, Yeah ImmaEatThat. Since the release of her cookbook, Mitchell has been taking the online food blogging world by storm - follow her online @immaeatthat for updates - and even shares updates from local restaurant visits. This week, Mitchell is sharing a recipe on her blog for Brown Sugar Meringue Layer Brownies. In her most recent blog post, Mitchell shares her hate for meringue. She said she grew up tasting a flavorless cloud on pies and never cared for

it; until recently trying a take from a friend that changed her perspective and gave her inspiration for this week’s post! “A couple weekends ago my friend made bars very similar to these halfway cookie bars and they had meringue on top, and they were amazing,â€? she writes. “Mostly because the meringue had brown sugar whipped into it and it took on this gorgeous light tan (<–that was a Nacho Libre reference) hue and it had an awesome flavor. So it got me thinking‌ ’what else could I adorn with that fabulous brown sugar meringue?’ And my mind gave me a resounding, “PUT IT ON BROWNIES!â€?’ Read more online at www. Immaeatthat.com -Christina Martinez

Try our

Mango Chicken $6.50 Sesame Shrimp $7.50

Photo by Immaeatthat.com Brown sugar meringue layer brownies, a recipe by local Leader reader and blogger, Kylie Mitchell, and her blog Yeah ImmaEatThat.

BROWN SUGAR MERINGUE LAYER BROWNIES

INGREDIENTS: box of favorite brownie mix (+ ingredients to make brownies) 2 eggs whites 3/4 cup brown sugar, packed

DIRECTIONS: Preheat oven according to brownie package directions. Make your brownie batter and pour into an 8x8 dish. Put in the oven. You will need to cook the meringue for about 25 minutes, so cook your brownies until they have 25 minutes left to cook. My brownie package said they took 45 minutes to cook, so I set a timer for

Lunch SpeciaLS

20 minutes. Then you take the brownies out and top with your meringue before returning to oven. Use an electric mixer + whisk attachment to beat egg whites on medium speed. Once they turn foamy, add in brown sugar and beat on the highest speed until firm peaks form. Spread your creamy, dreamy brown sugar meringue on top of your brownies. Top dish with parchment paper or a silpat to keep meringue from getting scorched. Bake for 20 minutes, then remove parchment/silpat and bake for 5 more minutes. Let cool for a hot sec, then slice and serve with some ice cold milk :)

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