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Harlem Seeds Recipes

Seasonal

Kale with Sundried Tomatoes

Ingredients

  • 2 tbsp extra virgin olive oil (I like to use grapeseed oil)
  • 1 bag of kale or 2-3 bunches of kale, tough stalks removed + discarded, leaves roughly chopped
  • 12 sun-dried tomatoes, roughly chopped
  • 3-4 garlic cloves
  • 1-2 teaspoons Spike seasoning
  • extra virgin olive oil for drizzling as needed
  • 1-2 teaspoons red pepper flakes
  • Sea salt to taste

Instructions

  1. In a large pan add oil to heat. When oil is heated add the kale. Cook kale in batches, small amounts at a time, for a minute or two, stirring constantly. Once a kale batch is cooked, remove from pan and add another batch until all the kale is cooked.
  2. When the last batch of kale is in the pan, add the sundried tomatoes, garlic, red pepper flakes and spike seasoning, then add all the cooked kale to pan.
  3. Simmer for another couple of minutes or so, until the kale has wilted and the liquid reduced. Add salt to taste .
  4. Enjoy!
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Drinks

Strawberry Mango Lemonade

Ingredients

  • 1 fresh squeezed organic lemon
  • 2 cups water
  • 1-2 Tablespoons Agave
  • *1/2 cup frozen mango, 1 fresh mango or mango puree
  • 10 oz. pkg. organic frozen strawberries or 1 pint fresh strawberries, hulled
  • 2-3 mint leaves
  • 2 cups club soda ( optional)
  • Ice (If you are not using frozen fruits)

Instructions

  1. In a blender, blend strawberries, mangoes, mint leaves and agave. Add water make sure strawberries are covered.
  2. Blend well. Pour into pitcher.
  3. Next, blend mango, lemon juice, water until well blended.
  4. Pour into pitcher.
  5. Stir. Taste. Adjust the flavor if needed, adding more lemon juice, agave, mint, etc.
  6. Serve with a garnish of mint, strawberries, lemon or have it plain.
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Healthy Fruit Smoothie

Ingredients

  • 4-5 large organic fresh or frozen strawberries
  • 1/3 cup frozen mango pieces or ½ cup dried mangos (soak in water before blending)
  • ½ organic banana or ¼ cup dried banana chips (soak in water before blending)
  • ½ powdered protein (I use a raw protein powder)
  • 1-2 teaspoons psyllium powder (it’s fiber)
  • 2/3 cup milk (I use almond, rice, or whole grain milk) or water
  • 1 Tablespoon agave

Instructions

  1. Place the strawberries, mango, bananas, protein powder, psyllium powder, milk or water, and agave into a blender. Cover, and puree until smooth.
  2. Taste for texture and flavor, adjust ingredients if needed.
  3. Pour into glass to serve. Enjoy!
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Mango Banana Smoothie

Ingredients

  • 1/3 cup frozen mango pieces or ½ cup dried mangos (soak in water before blending)
  • ½ organic banana or ¼ cup dried banana chips (soak in water before blending) or frozen banana
  • ½ powdered protein (I use a raw protein powder)
  • 1-2 teaspoons psyllium powder (it’s fiber)
  • 2/3 cup milk (I use almond, rice, or whole grain milk) or water
  • 1 Tablespoon agave

Instructions

  1. Place the mango, bananas, protein powder, psyllium powder, milk or water, and agave into a blender. Cover, and puree until smooth.
  2. Taste for texture and flavor, adjust ingredients if needed.
  3. Pour into glasses to serve. Enjoy!
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Kid Friendly

Easy Personal Pizza

Ingredients

  • 1 pint cherry tomatoes (optional )
  • 2 tablespoons tomato paste ( I use Muir’s fire roasted tomatoes)
  • 8 fresh basil leaves (optional)
  • 2 teaspoons minced fresh oregano or dried Italian seasoning
  • Pinch of sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon extra virgin olive oil
  • Whole grain or 100% whole wheat flat bread or Pita bread
  • 4 ounces soy mozzarella cheese, thinly sliced ( soy gouda cheese can be used also)
  • 4 pieces sundried tomatoes thinly sliced
  • 1 medium yellow or red bell pepper, diced
  • 1 small red onion, diced

Instructions

  1. Preheat oven to 450 degrees for about 20 minutes.
  2. Spread olive oil on flat bread.
  3. Spread tomato paste in a circular motion on flat bread.
  4. Add soy mozzarella cheese, sundried tomatoes, broccoli, onions, peppers.
  5. Sprinkle basil, oregano, salt and pepper.
  6. Transfer pizza to baking sheet. Cook until lightly browned, 6 to 8 minutes.
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Easy Broccoli Slaw

Ingredients

  • 1/2 cup soy mayonnaise (I use vegenaise)
  • 2 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 2 tsp agave
  • 1/4 tsp celery seed (optional)
  • 1 16-ounce bag of ready-shredded broccoli slaw mix

Instructions

  1. In a small bowl, whisk mayonnaise, cider vinegar, mustard, agave and celery seed together. Empty broccoli slaw mix into a large bowl. Pour dressing on top and toss. Refrigerate until ready to serve.
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Snacks and Treats

Roasted Apples

Ingredients

  • 3 bags cooking apples, such as Gala, Golden Delicious or Rome Beauty, washed and unpeeled
  • 3 - 4 organic lemons, squeezed
  • 2 T. cinnamon
  • 1 - 2 tsp. nutmeg
  • 1 T. vanilla extract
  • 2 - 3 T. agave syrup

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut apples into 1/2-inch-thick slices.
  3. Toss the apple slices with lemon juice in a large bowl.
  4. Add cinnamon, nutmeg, vanilla extract and agave syrup, and toss apples again.
  5. Transfer to a baking pan large enough to hold slices in a single layer.
  6. Roast, stirring occasionally to prevent scorching, until apples are tender and golden-brown, 20-30 minutes.
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On The Side

Oven Fried Sweet Potato Fries

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon canola oil
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 -3 cloves garlic, minced (optional)

Instructions

  1. Cut the potatoes into thin wedges.
  2. Pile them in a bowl and cover them with cold water.
  3. Let rest 15 minutes.
  4. Preheat oven to 375 degrees F.
  5. Coat a baking sheet with vegetable spray.
  6. Set aside.
  7. Drain the potatoes and dry them with paper towels.
  8. Press the potatoes with paper towels to remove all water.
  9. Transfer the potatoes to a large bowl.
  10. Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
  11. Then sprinkle with pepper, salt, paprika and cayenne pepper.
  12. Bake the potatoes at 375 degrees F for 20 minutes.
  13. Turn over the potatoes.
  14. Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
  15. Serve immediately.
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Creamy Garlic Boiled and Roasted Smash Potatoes

Ingredients

  • 3/4 cup water
  • 4 pounds red potatoes, quartered
  • 1/2 to 3/4 cup milk, warmed
  • 2 cloves garlic, peeled and crushed
  • 1/4 cup butter, melted
  • Salt and freshly ground pepper to taste

Instructions

  1. Place trivet in bottom of a 4 quart or larger Duromatic pressure cooker. Add water, garlic and potatoes. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 minutes, depending on the size and age of the potatoes. Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally).
  2. Drain potatoes and garlic and let stand a minute to drain excess moisture. Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish. Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended. Season with salt and pepper to taste.
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Smashed New Potatoes with Garlic and Chives

Ingredients

  • 1-2 pounds new potatoes or Yukon Golds
  • 3 tablespoons unsalted butter
  • Salt
  • 1 minced garlic clove
  • 1-2 tablespoons minced chives or green onion greens

Instructions

  1. Preheat the oven to 350°F. Put the potatoes in a medium oven-proof pot (with a cover) and add about 1 tablespoon of the butter, cut into pieces. Cover and bake in the oven for 20 minutes.
  2. Take the potatoes out and mix them so they’re coated with butter. Sprinkle the potatoes with salt. Return to the oven, cover, and cook for another 45 minutes to an hour, depending on how large the potatoes are.
  3. To test for doneness, poke a potato with a fork. If the fork penetrates easily, they're done. When the potatoes are nice and soft, remove the pot from the oven and, using a potato masher, crush each potato. Don’t pound them into oblivion, just crush them. Toss with the garlic and remaining butter. Add more salt to taste.
  4. Sprinkle chives on the potatoes to serve.
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