P.S. 83 Wellness Fair, cooking demonstration, Jillian Naveh
Chef Jillian Naveh teamed up with the Horticultural Society of New York this weekend at P.S. 83’s Wellness Fair in the Bronx. Jillian prepared kale pesto and energy bites. Championed by the Hort for their health enhancing properties, Kale and chia seeds are treasured super foods that, over the years, have found their way into dozens of recipes and the bellies of school children and educators alike.
Kale sunflower seed pesto
One bunch of kale stems removed and rinsed
1/4 cup sunflower seeds
1/2 cup Parmesan cheese
1 garlic clove
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 – 1/2 teaspoons salt
Blend all ingredients together in a food processor until smooth.
- Yield: 24 Servings
- Prep: 20 mins
Packed with fiber and nutrients, Energy bites, are the perfect snack for long hikes or in between meals.
- 1 cup lightly toasted old-fashioned rolled oats
- 3 tablespoons chia seeds ground in mortar and pestle
- 1/4 cup chopped chocolate or chocolate chips
- 3 tablespoons local maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened coconut flakes
- 2/3 cup well stirred natural sunflower seed butter
- salt to taste
- Combine the oats, chia seeds, chocolate, maple syrup, vanilla, and coconut in a medium bowl.
- Toss until well combined.
- Add the sunflower seed butter, and use your hands to really work the ingredients together.
- Adjust a bit if necessary, adding a bit more sunflower seed butter if the mixture won't stay in a ball shape.
- Alternately, add more oats if the mixture is too sticky.
- You can shape into balls by hand, but it is easier (and less messy) to press the mixture into a rounded tablespoon, then press it out .
- Arrange on a parchment lined baking sheet or plate, and refrigerate or freeze.
- Carry around in a small jar, or any small structured bento or container.
- Course: Snack