Everyone’s Harvest will kick off National Nutrition Month on March 8, 2020, with a healthy cooking demonstration by plant-based chef Sherrie Ransom of Green Being Cuisine at the Marina Certified Farmers’ Market.
Marina, CA, March 02, 2020 — Everyone’s Harvest will kick off National Nutrition Month on March 8, 2020, with a healthy cooking demonstration by plant-based chef Sherrie Ransom of Green Being Cuisine at the Marina Certified Farmers’ Market.
Ransom will prepare Garlic Turmeric Indian Curry from 12 to 1 p.m. on Sunday, March 8, 2020, at the market, 215 Reservation Road, in Marina.
National Nutrition Month is a nutrition education and information campaign sponsored annually by the American Dietetic Association (ADA). The March campaign, now in its fifth year, is designed to focus attention on making informed food choices and developing sound eating and exercise habits.
Food has always been an important element of hospitality in Ransom’s family, a delicious welcome for friends and strangers. She continues this tradition by providing personal chef services, culinary classes, events and nutrition education to locals and visitors to Monterey County. As a plant-based chef, she is better able to prepare delicious meals using nutritious ingredients.
Ransom earned her degree in biology and went on to complete certification as a gourmet raw food, vegan chef, culinary instructor and nutrition educator. As a lead Instructor for the prestigious Living Light Culinary Institute, she found her passion and honed her skills. Returning to the central coast, she was eager to share the local bounty and founded Green Being Cuisine. Her dishes and classes highlight fresh, whole foods with a playful appreciation of flavor and texture.
This is Ransom’s fourth year working with Everyone’s Harvest.
“Everyone deserves healthy, delicious food,” she said. “I’m proud to be a part of programs that bring our community and harvest together. I’m grateful to live on the central coast. Every week our local farmers offer a wide variety of fresh, organic produce. I strive to feature these beautiful ingredients in all their glory as well as share how simple and delicious healthy foods can be.”
Here’s the recipe Ransom will be demonstrating on March 8:
Garlic Turmeric Indian Curry
“This dish is inspired by my 2019 culinary adventures in India. Many of the spices included are found in Ayurvedic dishes for cleansing and warming. Curries vary greatly around the world, region to region and family to family. Each chef adds their personal touch. This version warms my heart and my belly.”
Ingredients
1 cup rolled oats
1 tbs. amaranth flour
2 cups hot water
2 tsp. dry mango powder
2-4 green chilis, remove seeds, small chop
5 cloves garlic, small chop or mince
1 tbs. minced ginger
2 tbs. minced turmeric root
2 tbs. Oil: mustard or peanut (optional)
1/2 cup shallot, fine chop
2 tsp. coriander seed, ground
1 tsp. mustard seed, ground
1/4 tsp. black peppercorns, ground
1 pinch red chili flakes, ground
1/2 tsp. salt
To taste: chili powder
1 cup tomato puree (no seeds)
2 cups vegetable broth
1 avocado (optional)
Seasonal vegetables of choice: potato, eggplant, radish, green beans, celery root, squash, carrots, butternut squash, cabbage, cauliflower and broccoli.
Instructions:
1. To make oat milk, soak oats 4-plus hours. Drain and blend with 2 cups hot water. Strain through fine mesh strainer or nut milk bag.
2. Stir mango powder and amaranth into hot oat milk and set aside.
3. Using a mortar and pestle, make paste with chilis, garlic, ginger and turmeric
4. Heat oil (if using) in pan. Add shallots and cook until tender.
5. Add chili flakes, coriander, mustard, pepper. Stir and heat 1 minute. Add tomato puree and stir.
6. Add broth and salt. Heat on med heat until liquid just starts to boil.
7. Turn heat to low and slowly add oat milk mixture while stirring.
8. Add vegetables of choice, cover and simmer until vegetables are tender.
9. Add salt and chili powder to taste.
10. Add fresh cilantro and avocado when serving.
Notes:
>If you do not have mango powder, try fresh mango, sweet potato or pumpkin to add a little sweetness.
>If cooking all the vegetables at once, vary the cuts so they all finish cooking at about the same time or add the vegetables with a longer cook time first.
About Everyone’s Harvest
Everyone’s Harvest was founded in 2002 by Iris Peppard building on her capstone project as a student at California State University Monterey Bay. Since then, the small nonprofit has grown into a robust, values-driven 501(c)3 organization. It operates five certified farmers’ markets and is a catalyst for health-related programs across Monterey County.
The mission is to provide access to healthy, affordable fruits and vegetables through certified farmers’ markets and community food programs. The vision is for every community to have a fair and sustainable food system.
In 2008, Pacific Grove chose Everyone’s Harvest as the organization to run their community farmers’ market. This opportunity was a turning point for Everyone’s Harvest, leading to increased collaborations and partnerships.
More than 2,000 families are served weekly by Everyone’s Harvest markets in Salinas, Marina, and Pacific Grove – with more than 25 small and mid-scale farmers serving them. Everyone’s Harvest takes pride in the growing community of people who value organic food and rely on Everyone’s Harvest for access to local fresh fruits and vegetables.
The farmers’ market locations serve diverse communities and low-income people. Local hospitals host Everyone’s Harvest Certified Farmers’ Markets at Natividad Medical Center and Salinas Valley Memorial Healthcare System. Everyone’s Harvest pioneered access to several public nutrition benefits at its farmers’ markets for everyone to access fresh, local, and organic foods.
In 2012, Everyone’s Harvest was presented with Edible Monterey Bay magazine’s nonprofit “Local Hero” award and in 2013 the Monterey County Weekly newspaper named Iris as one of the “25 for the Next 25” movers and shakers in Monterey County. Iris is always quick to point out, “My success is not just my own. It’s because of everyone involved. It’s about a movement. It’s about food justice.”
Today at Everyone’s Harvest:
Contact:
Marci Bracco Cain
Chatterbox PR
Salinas, CA 93901
(831) 747-7455
https://www.everyonesharvest.org/
Marina, CA, March 02, 2020 — Everyone’s Harvest will kick off National Nutrition Month on March 8, 2020, with a healthy cooking demonstration by plant-based chef Sherrie Ransom of Green Being Cuisine at the Marina Certified Farmers’ Market.
Ransom will prepare Garlic Turmeric Indian Curry from 12 to 1 p.m. on Sunday, March 8, 2020, at the market, 215 Reservation Road, in Marina.
National Nutrition Month is a nutrition education and information campaign sponsored annually by the American Dietetic Association (ADA). The March campaign, now in its fifth year, is designed to focus attention on making informed food choices and developing sound eating and exercise habits.
Food has always been an important element of hospitality in Ransom’s family, a delicious welcome for friends and strangers. She continues this tradition by providing personal chef services, culinary classes, events and nutrition education to locals and visitors to Monterey County. As a plant-based chef, she is better able to prepare delicious meals using nutritious ingredients.
Ransom earned her degree in biology and went on to complete certification as a gourmet raw food, vegan chef, culinary instructor and nutrition educator. As a lead Instructor for the prestigious Living Light Culinary Institute, she found her passion and honed her skills. Returning to the central coast, she was eager to share the local bounty and founded Green Being Cuisine. Her dishes and classes highlight fresh, whole foods with a playful appreciation of flavor and texture.
This is Ransom’s fourth year working with Everyone’s Harvest.
“Everyone deserves healthy, delicious food,” she said. “I’m proud to be a part of programs that bring our community and harvest together. I’m grateful to live on the central coast. Every week our local farmers offer a wide variety of fresh, organic produce. I strive to feature these beautiful ingredients in all their glory as well as share how simple and delicious healthy foods can be.”
Here’s the recipe Ransom will be demonstrating on March 8:
Garlic Turmeric Indian Curry
“This dish is inspired by my 2019 culinary adventures in India. Many of the spices included are found in Ayurvedic dishes for cleansing and warming. Curries vary greatly around the world, region to region and family to family. Each chef adds their personal touch. This version warms my heart and my belly.”
Ingredients
1 cup rolled oats
1 tbs. amaranth flour
2 cups hot water
2 tsp. dry mango powder
2-4 green chilis, remove seeds, small chop
5 cloves garlic, small chop or mince
1 tbs. minced ginger
2 tbs. minced turmeric root
2 tbs. Oil: mustard or peanut (optional)
1/2 cup shallot, fine chop
2 tsp. coriander seed, ground
1 tsp. mustard seed, ground
1/4 tsp. black peppercorns, ground
1 pinch red chili flakes, ground
1/2 tsp. salt
To taste: chili powder
1 cup tomato puree (no seeds)
2 cups vegetable broth
1 avocado (optional)
Seasonal vegetables of choice: potato, eggplant, radish, green beans, celery root, squash, carrots, butternut squash, cabbage, cauliflower and broccoli.
Instructions:
1. To make oat milk, soak oats 4-plus hours. Drain and blend with 2 cups hot water. Strain through fine mesh strainer or nut milk bag.
2. Stir mango powder and amaranth into hot oat milk and set aside.
3. Using a mortar and pestle, make paste with chilis, garlic, ginger and turmeric
4. Heat oil (if using) in pan. Add shallots and cook until tender.
5. Add chili flakes, coriander, mustard, pepper. Stir and heat 1 minute. Add tomato puree and stir.
6. Add broth and salt. Heat on med heat until liquid just starts to boil.
7. Turn heat to low and slowly add oat milk mixture while stirring.
8. Add vegetables of choice, cover and simmer until vegetables are tender.
9. Add salt and chili powder to taste.
10. Add fresh cilantro and avocado when serving.
Notes:
>If you do not have mango powder, try fresh mango, sweet potato or pumpkin to add a little sweetness.
>If cooking all the vegetables at once, vary the cuts so they all finish cooking at about the same time or add the vegetables with a longer cook time first.
About Everyone’s Harvest
Everyone’s Harvest was founded in 2002 by Iris Peppard building on her capstone project as a student at California State University Monterey Bay. Since then, the small nonprofit has grown into a robust, values-driven 501(c)3 organization. It operates five certified farmers’ markets and is a catalyst for health-related programs across Monterey County.
The mission is to provide access to healthy, affordable fruits and vegetables through certified farmers’ markets and community food programs. The vision is for every community to have a fair and sustainable food system.
In 2008, Pacific Grove chose Everyone’s Harvest as the organization to run their community farmers’ market. This opportunity was a turning point for Everyone’s Harvest, leading to increased collaborations and partnerships.
More than 2,000 families are served weekly by Everyone’s Harvest markets in Salinas, Marina, and Pacific Grove – with more than 25 small and mid-scale farmers serving them. Everyone’s Harvest takes pride in the growing community of people who value organic food and rely on Everyone’s Harvest for access to local fresh fruits and vegetables.
The farmers’ market locations serve diverse communities and low-income people. Local hospitals host Everyone’s Harvest Certified Farmers’ Markets at Natividad Medical Center and Salinas Valley Memorial Healthcare System. Everyone’s Harvest pioneered access to several public nutrition benefits at its farmers’ markets for everyone to access fresh, local, and organic foods.
In 2012, Everyone’s Harvest was presented with Edible Monterey Bay magazine’s nonprofit “Local Hero” award and in 2013 the Monterey County Weekly newspaper named Iris as one of the “25 for the Next 25” movers and shakers in Monterey County. Iris is always quick to point out, “My success is not just my own. It’s because of everyone involved. It’s about a movement. It’s about food justice.”
Today at Everyone’s Harvest:
- Over 50 percent of Everyone’s Harvest Certified Farmers’ Markets farmers are certified organic and come from within a 100-mile radius of Monterey County.
- All five of our Certified Farmers’ Markets serve low-income communities and accept Electronic Benefit Transfer (EBT), the modern day food stamp.
- Two of our Certified Farmers’ Markets are partnerships with medical institutions – Natividad Medical Center and Salinas Valley Memorial Healthcare System – who both partner in the Fresh Rx program.
- The organization offers free space to other nonprofits, community groups, and government entities at its markets for public outreach.
Contact:
Marci Bracco Cain
Chatterbox PR
Salinas, CA 93901
(831) 747-7455
https://www.everyonesharvest.org/
