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Quinoa Banana Muffins

1 cup uncooked quinoa 2 cups whole wheat flour 1/2 cup brown sugar 1 1/2 tsp baking powder 1 tsp salt 1 tbsp cinnamon 1 pinch nutmeg 1/3 cup oil 1 tsp vanilla 3 overripe bananas, mashed Rinse quinoa and

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Posted in FoodBank CookBook

3C Soup (Curry, Carrot & Cauliflower)

2 tbsp olive oil 1 onion, chopped 5 cloves garlic, minced 6 cups chopped carrot 4 cups chopped cauliflower 4-6 cups water 1 tsp salt 3/4 tsp cumin 1/4 tsp ginger 1/4 tsp pepper 1/8 tsp cinnamon Chile powder to taste

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Posted in FoodBank CookBook

Asian-style Purple Cabbage and Leeks

Ingredients: 2 tbsp sesame oil 3 leeks, washed and chopped, dark green parts separated 1 head purple cabbage, chopped 1/4 cup rice vinegar 1 tsp brown sugar 2 tbsp soy sauce Red pepper flakes (optional) Preparation: Heat sesame oil in

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Posted in FoodBank CookBook

AmeriCorps Members Share Tips for Cooking & Eating Healthy

The delicious aroma wafting through Second Harvest a couple of weeks ago turned out to be a large wok of sliced leeks that AmeriCorps volunteer, Ryanne Maldonado, was stir-frying in the nutrition education kitchen. As she tossed in large handfuls of purple cabbage, another AmeriCorps volunteer, Megan Riggs, was busy setting up for the day’s [...]

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Posted in FoodBank Blog, Uncategorized

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