September was a BIG month for spreading food education and gorgeous food love in the schools!
As a member of the Diamond Lake District 76 Wellness Committee, we wanted to do something special for the teachers to kick off the school year.
Our committee cooked up this first round of "Lunch and Learns" where I visited each school's teachers' lounge (Fairhaven, Diamond Lake, and West Oak School) and treated the staff to some delicious recipes.
We had such relaxed, fun conversation together around all things, mostly food!
I made a "Wild Orange Anything Dip" and a "Grape Salsa" which I served alongside as much produce as possible from Prairie Wind Family Farms. Whenever possible, I partner with local farmers like Jen and Jeff Miller because every dollar goes back directly to their farm which improves Lake County's economic, social and environmental sustainability. I was able to find all pantry ingredients at Jewel & Target.
Wild Orange “Anything” Dip
Inspired by Sarah Britton's Tangerine Tahini Dip (My New Roots)
8 oz Almond Butter (or any seed/nut butter of choice)
1-2 knobs ginger minced (a heaping Tbsp or so)
8 tsp pure maple syrup
8 tsp apple cider vinegar
3 Tbsp coconut aminos (or tamari or soy sauce)
sprinkle of cayenne pepper (optional)
1/4 tsp sea salt
14 drops Wild Orange dōTerra essential oil (or use the zest and juice from 1-2 of your favorite fresh oranges!)
1/2+ c of any type of milk to thin out (I used macadamia nut milk)
1 tsp black sesame seeds
1 tsp local bee pollen
Whisk together all ingredients in a large bowl and enjoy with your favorite vege and/or fruit! Store in the refrigerator and add into your lunch for the week. Garnish with black sesame seeds and local bee pollen for more lick-the-bowl goodness.
Keep hanging with me for the grape salsa recipe...
As the Compass Hiking and Yoga Retreats Chef, this month also marked the launch of our Compass Outreach Program! I am thrilled to announce our partnership with Mundelein High School District 120 Transition Center. As a proud alumni of Mundelein High School and current resident in the community, it's an honor to be joining the participants and staff every month this school year.
We had a ball making the grape salsa together. Along with basic knife safety & cutting skills (like the "cat claw"), we discussed the different ingredients and the versatility of grape salsa; Whether you make it to trick out your Taco Tuesday, eat it alone, put it on on chicken, pour it over fish or add it to anything else you can dream up, it's a "food hero" dish for sure.
A Taco Tuesday Grape Salsa
Inspired by Sarah Britton's "Cleansing Grape Salsa" (My New Roots)
1 lb mixed grapes (we mixed red, green and concord varieties)
1 small serrano pepper (deseeded and minced)
1 bunch fresh chives minced
1/2 c (about 1 big handful) fresh cilantro chopped
1-2 knobs fresh ginger peeled & minced
4-5 radishes minced
2-3 limes juiced (plus zest from one lime or 3-4 drops of dōTerra lime essential oil)
1 Tbsp Thrive algae oil or extra virgin olive oil
Ionized salt or sea salt to taste
Combine all ingredients in a bowl and mix thoroughly.
It all starts at hOMe plate!
To the mullies we go...