This is the bread that the kids (and adults) love the most. It’s dense and moist with a seriously crunchy crust. The recipe makes two family sized loaves of bread. Goes great with a soup or stew, or spread with sunflower butter and jam, or just a smear of butter and a sprinkle of salt.



Multi-grain Cranberry Sunflower Bread with Flax
Time: 2 days, about 1 hour active.  Yield: 2 family sized loaves

Ingredients:

3 1/2 Cups warm water divided
1 Tablespoon plus 2 teaspoons dry active yeast (not ‘fast acting’), Divided
1 Tablespoon salt
1 Tablespoon plus 1 teaspoon maple syrup, divided (you can sub honey, or the sugar of your choice but do not leave out, it feeds the yeast)
1 Cup whole rolled oats
1 Cup oat flour
1 Cup flax meal (ground flax seed)
1/2 Cup rice flour (white or brown, but not sweet)
1/2 Cup corn flour
1 1/2 Tablespoons buttermilk powder
1 1/2 teaspoons flaked dulse (a type of seaweed)
3 Eggs
5 Cups whole wheat flour pastry flour, divided
8 Ounces sweetened dried cranberries
3 cups unbleached pastry flour (white flour), divided
Cornmeal, enough to sprinkle on baking sheet)
1 mug (12oz) ice cold water (for making steam)

Day One:
In the bowl of a stand mixer combine 3 cups of water, 1 tablespoon of yeast, and the salt, stir once, set aside for 10 minutes for the yeast to proof, meanwhile in a separate bowl combine the oats, oat flour, flax meal, rice flour, corn flour, buttermilk powder, and flaked dulse. Whisk well to combine.  When the yeast has proofed add the dry ingredients to the yeast and mix well.  Cover with a towel and leave out at room temperature overnight.

Day Two:
Preheat the oven to 375F

Uncover the bread dough, stir it a few times.  Combine the 1/4 cup of warm water with the remaining 2 teaspoons of yeast and the remaining maple syrup, mix well and add to the bread dough.   In a food processor put 2 cups of the whole wheat flour and all of the cranberries. Process for 1-2 minute until the cranberries are in small pieces, add the sunflower seeds to the food processor and pulse a few more times to break the seeds up.

Add the flour/cranberry/sunflower mix to the bread dough along with the remaining 3 cups of whole wheat flour, and start the mixer on the lowest setting.  When the whole wheat flour has been incorporated add two cups of the white flour and knead in the mixer for 5-7 minutes.  If the bread dough looks to wet slowly add the remaining cup of flour until the dough looks like you can handle it.

Remove the bowl from the mixer and place in a warm location for 45-60 minutes to rise. I sit mine on top of the stove in the back where it can get warmth from the oven.

After the dough has rested and risen, spread a little flour on your work surface, take the dough and knead it by hand for a minute or two, get a feel for it, if it needs a bit more flour add some by dusting it over the dough and kneading.  When it feels more smooth and elastic than sticky-stretchy, it’s ready.  Split the dough in two (I weigh mine and split it evenly), shape each into a batard (flat (American) football shaped).

Sprinkle the cornmeal onto two baking sheets place the loaves on the sheets, then score the dough with a sharp knife in a diamond pattern and allow to rise in a warm place for 45 minutes.

The bread will double in size but not in height, after the 45 minutes place them in the oven on separate shelves, close the oven door quickly to not lose heat.

Now, take the mug of ice cold water and working quickly but very carefully, open the oven door aim for the middle to rear of the floor of your oven and throw the water onto it and shut the door.  This will create a big blast of steam in the oven which will make the crust of the bread nice and crunchy.  DO NOT DO THIS IF YOU HAVE AN ELECTRIC OVEN where the element is exposed just above the oven floor. For electric ovens, or if you’re not comfortable throwing water into a hot oven, you can use ice cubes instead.  Use a dozen or so ice cubes and toss them onto the bottom of the oven.

Bake for 25-35 minutes until done. You can use a thermometer and pull the bread out when it’s between 180-190F in the middle, or you can take it out and thump the bottom to test for doneness.   If you have a convection option in your oven, turn the fan on towards the end to increase browning.

Allow bread to cool for at least a half hour before cutting it open, your patience will be rewarded.

This is a good summary of the various methods and techniques for teaching your child a language other than your community language.

This is the kotlet recipe I make at the school for the kids. It took a few reworkings and some advice about the turmeric/advieh ratios from Yalda joun to get it right, but the kids love this version.

Ingredients:
1 Pound russet potatoes (about 4 medium)
1/4 cup milk
1 Medium onion, roughly chopped
1/4 Bunch flat leaf parsley, with stems, roughly chopped
1/4 Bunch cilantro, with stems, roughly chopped
1/4 Bunch dill, remove thick part of stem, roughly chopped
1/4 Bunch mint (leaves only), roughly chopped
1 1/2 Tablespoons turmeric
1/2 Teaspoon Advieh (Persian spice mix)
1 Teaspoon salt
1/2 Teaspoon ground black pepper
2 Large eggs
1 pound ground beef
3 Tablespoons Olive oil (or veg)
1/2 package panko bread crumbs

Peel the potatoes and place them in a pot of  water, bring to a boil and cook until a knife slides easily into the potato.   Drain the potatoes and mash them with the milk, making sure to break up any large chunks, little chunks are fine.

While the potatoes are cooking, put the onion, parsley, cilantro, dill, mint, turmeric, advieh, salt, pepper and eggs into a food processor or blender and process until the herbs are in small bits, if using a blender pulse it, as you don’t want this completely pureed.

In a large bowl mix the potatoes, the herbs and meat together, and using the masher (or your hands, or a stand mixer) mix until everything is well combined.  It’s okay if there are small chunks of potato, or small clumps of meat.

Preheat oven to 450F (if you have a convection oven use the fan and reduce temp to 425F)

Assembly:

Line a baking sheet with parchment paper and brush with the olive oil

Place the panko bread crumbs into a medium bowl.  Using your hands take the kotlet mixture and form balls about the size of a jumbo egg, put it into the panko and roll it around with your hands to coat it thoroughly,  then flatten it in your hands until it’s about 1/3 of an inch thick and oblong (or tear) shaped, and place in the pan.  Repeat until done.  You should have 16-20 pieces.

Bake for 15 minutes, remove from oven and peak underneath to see if they are brown and crisp, check the ones in the middle first as they take the longest to brown.  When crispy brown, flip them over and cook until all the kotlet are brown and crispy on both sides, you may need to pull some of the kotlet around the edges of the pan before they are all done.  We don’t want burnt kotlet!

Enjoy!

As you’ll no doubt notice, there is a lot of talk about screen time on this blog.  I apologize in advance to you - I’m an evangelist in the area of abstinence.  Not by choice, rather my personal experience has made it imminently clear to me that screen time has adverse negative effects on a child’s development and personality.

At Golestan, at least 4 or 5 times a year we work with a family interested in reducing screen time for their child(ren).  Often they are anxious about how to make the transition without requiring a lot of extra time or work on the parents’ part.  Sometimes the parents of enrolled children come to us on their own for specific behavioral issues, sometimes behavioral issues require us to initiate the conversation.

Below are some strategies that have been successful in engaging preschool aged children without putting them in front of - or handing them - a screen.  I can safely say that within one week, we see dramatic results in children’s level of engagement, creative play, ability to sit still and focus, impulse control, reduced aggression, and overall sense of happiness.

COME MID SEPTEMBER, OUR CAMPERS GO BACK TO BEING AFTER SCHOOLERS!

- Persian Preschool in Seattle: Started by a very sweet woman in Seattle. She visited us for a few days in June 2010 before launching her program. There are tons of wonderful resources on her site, most of which she developed herself.

- Language Lizard: An online catalogue of translated books, in any language.

- Children’s Library: Similar to above.

- Pardis for Children: A weekend program in NYC - they have a long list of resources on their website.

- Persian Cultural Center of San Diego: Some online teaching resources.

- Persian Mirror - This website has a lot of listed resources but may not have been updated since 2004

- In Culture Parent - An online magazine on raising multicultural and multilingual children.

- Multilingual Living - An online magazine dedicated to families raising bilingual and multilingual children.

Method to the Madness: Golestan

Comedy for Kids

by Nazy Kaviani
29-Oct-2011

For full article, click here.

A couple of months ago, I met with a Taiwanese mother of two 7 year old twins. Though she tried to speak to her sons in Mandarin, she found herself speaking more and more English. The boys no longer spoke to her in Mandarin. After a 1 hour (pro bono) consult, she went home armed with a few techniques to help her sons switch over and more importantly, have her sons help her in supporting them to switch over.

Below is the outcome of this 1 hour meeting and a few days of tenacity and discipline:

Golestan’s advice on how to maintain a truly bilingual household has been invaluable. The easy to follow plan helped me to transition to speaking solely Mandarin to my 7 year old boys within 2 days.

My kids no longer view speaking Mandarin as a chore, but as a part of their normal everyday interactions with me, and are very proud of being bilingual. And, using solely Mandarin with my kids also gives us a special connection that I treasure. Golestan’s gift has truly changed our lives for the better.

For more info on how to help your child(ren) respond to you in your heritage language, please email us.

This article sums it all up quite well.

Hearing Bilingual: How Babies Sort Out Language

By PERRI KLASS, M.D.

Published: October 10, 2011

Once, experts feared that young children exposed to more than one language would suffer “language confusion,” which might delay their speech development. Today, parents often are urged to capitalize on that early knack for acquiring language. Upscale schools market themselves with promises of deep immersion in Spanish — or Mandarin — for everyone, starting in kindergarten or even before.

To read more, click here.

This summer, we constructed model volcanos and dug up dinosaurs, and like the lava from our volcanos, our minds overflowed with experience and joy. We channeled our great energies creatively, though sometimes the lava got on the tables and even ourselves. Take a peek at some of our other enriching activities and the personalities who contributed to the fun!  At the end of the summer, we celebrated our preschoolers and wished them a happy journey to kindergarten.

Please take a moment to peruse our activities reports for the past year. We are very proud of our achievements and goals! Click here to view the report.

Thanks so much!

Because they may one day resent you for not teaching it to them.

The following moving piece was written by a 14 year old girl, from Berkeley CA.

22-Apr-2011   Iranian.com

To read the rest of this article, please click here.

Our theme for March was “Soil” and the cycle of plant life. In order to learn about soil, you really have to get your hands dirty. Here are some photos of our field trip to the Botanical Gardens in Tilden and a few school projects that show us doing our own “dirty” work.

Hi, I’m Chaz the new Chef at Golestan.

I recently moved to the bay area, after completing the Chef’s Training Program at the Natural Gourmet Institute for Health & Culinary Arts in NYC. I then worked at Three Stone Hearth in Berkeley to complete my required internship. Since Three Stone Hearth has a longer apprenticeship program, I opted to do that as I wanted to spend more time studying Weston A Price Foundation nutrition which is what they do at TSH, they also do food the very old fashion way, it’s more than just ‘Slow Food’ with them.

I’ve been a Golestan for a bit over a month now and I’m loving it; it’s a truly special place and I feel very fortunate to have been entrusted with feeding your children and their teachers.

I’m looking forward to writing here about the food I make, and sharing recipes, and about what it’s like to be the Chef at Golestan.  For now I’d like to share this with you.

I don’t drive.  Really.  I’ve never learned and have no desire to, it’s become a point of environmental pride for me. I even lived in Los Angeles for 15 years without driving.  That’s my bike above, and what you see strapped to the back is three bags full of groceries, about 60 pounds of them.  Those were the ingredients for today’s lunch and part of tomorrow’s, and my bike looks like that just about every day.

Lastly, if you’re attending the Chahar-Shambeh Souri event in Berkeley tomorrow (March 15th) please stop by the Golestan booth, I’ll be there until 9pm helping out and hopefully meeting some of you.

Until then,
Chaz

by Aaron Luckett
Published on Iranian.com on 04-Mar-2011

A month ago, I had never had a boos. I was just a Berkeley guy, an English teacher of all things, who didn’t know a single Persian word, who was missing out on a huge Persian world. Those days are shadowy to me now, almost as though I was a different person, an outsider. In the few weeks since I have joined the staff at Golestan, I have listened to the sounds of the school — the students, Yalda joun, the teachers — and, I think I have learned something. Now, I think I’m part of the family.

To read more, click here.

Avoiding the dreaded Point of No Return

As children enter community language school systems, they often reject their heritage language (or minority language) in an attempt to assimilate with their environment.  They are also challenged by the effort it takes for them to communicate effectively in a language that becomes less and less fluid for them.

There is often a point of no return with children who choose not to speak their heritage language (as opposed to those who just struggle with it due to lack of exposure).  Once they reject the language, these children become increasingly averse to responding in that language, often leading to their parents pressuring them to stop speaking English, which in turn results in a vicious cycle.

Once a child refuses to speak a language, more often than not, they will not pick it up again (as a child) because they have made the choice not to speak it.  As we all know, it is very difficult for any person, be it a child or adult, to renege on a proclaimed action.  All parents of bilingual children should keep an eye out for cues that their child might be heading in this direction.

It is my recommendation that you attempt to minimize your child rejecting a minority language by using some or all of the following techniques:

1. Expose your child to other children who speak the language in a closed - not public - environment, as often as possible.  In a public environment, the children are more likely to speak the majority language to each other.  In these play dates, as tempting as it is to spend time with the other parents, take turns engaging and playing with the children in the minority language.

2. As much as I do not want to promote any screen time for children, occasional television programming that is educational can be beneficial - if watched together.  Note, children under 3 years of age should not be exposed to televised programming.  Other more innocuous media include music and audio books.  It is important to participate in these activities so that you may answer their questions about the programming or new words.

3. Read to them in the heritage language daily.  You can do this by translating books from English if this is your preference as it is mine.

4. Tell them made up stories and fairytales daily.  The beauty of this is that you are not limited by the context of a book - you can embellish your story to your (and your child’s) content.  Have them participate in the storytelling.  Use language that is increasingly sophisticated and articulate clearly so that they may hear and learn new words for a richer repertoire.

5. Speak only one language to your child - the minority language.  Even if you’re not completely fluent in that language, you can use this as an opportunity to increase your own fluency.  If you have more than one child, encourage the older sibling to help you teach the younger one.

6. Do not respond if spoken to in English.  Your child should be asked (or subtly prompted) to respond in your minority language.  If stuck, use the sandwich method: “Aab - water - aab” and have your child repeat the word “aab.”

7. Let your child attempt to finish his/her thoughts, even if it slows down your conversation.  If a word is used in English, gently repeat the word in your language and have him/her repeat it.  Eventually, your child will repeat independently and will not need to be asked.

8. Do not finish your child’s sentences for him/her, but offer guidance when s/he gets stuck.  Have them repeat the word they were stuck on by asking them “do you mean xyz?” (for example).  When he/she responds affirmatively say: “what did you mean?”  Conversations may be tediously slow to start, but in time you should notice a reduction in the level of effort your child makes if they are allowed to complete their thoughts while gently helped to get there.

9. If you sense your child is speaking in English out of laziness, ask them to think about what they’re saying before they speak.  Ask them to repeat their last sentence because you didn’t understand it.  Remind them to think about what they want to say before repeating the sentence.

10. As difficult as this may be, try not to speak English to other people who speak your language in front of your child (this includes a spouse or family member).  Hearing us speak English sends them conflicting messages, as does mixing languages.

11. You should never be stern with your child.  With loving and playful yet consistent encouragement, your child will soon embrace his/her heritage language.

These are all common sense, I know.  Please forgive me for stating the obvious.  I just want to be sure that after all this effort, we, as parents of bilingual/bicultural children, do not reach that dreaded Point of No Return.

From our beloved former chef, Natalia joun.

Dear Golestan Families,

I must begin with how I’m incredibly grateful I am for the all kindness and open heartedness that is poured into Golestan. Thank you families for all your on-going support!!

Well, it is the end of an era for me, as I have decided to pass the torch and focus on building my own business. I am creating a baking business, ‘Peace A Cake’, that will focus on raw pies/tarts/cakes as well as gluten free pastries. Being one that craves allergy-free desserts, well– basically all the time, has inspired me to harness my love of the art of patisserie and step into the shoes of my dreams. I will be supplying local bakeries with both sweet and savory gluten free pastries, as well as dessert event catering.

As Golestan has become a home away from home for me, and I could never imagine permanently leaving! I’m looking forward to participating in Golestan’s garden of eatin’ and getting to see all those smiles I know and love.

However, deliciously nutritious meals at Golestan are still in full affect thanks to my new friend and talented Natural Chef, Chaz French.  Chaz graduated from New York’s Natural Gourmet Culinary Academy, and since then has re-located to sunny California and has been apprenticing with one of our local favorite’s, Three Stone Hearth. Between his catering experience and genuine passion for creating healthy seasonal dishes, Chaz will undoubtedly bring new inspiration into Golestan’s cuisine. Satisfying the many mouths at Golestan is often a culinary challenge, a rewarding one a that, one which he faces with excitement, fresh ideas and knack for turning seasonal abundance into an edible experience.

Tuesday, October 26th, 2010

Source:  Interculture Parents Magazine

Myths of Multilingual Families By Holly Wilhelm

From our beloved chef Natalia:

Eggplant chips have become a seasonal staple at Golestan as they are our latest healthy obsession! Even those who don’t enjoy eggplant may find that these chips give eggplant a delicious make-over.

Serves 6-8 people

INGREDIENTS:

4 globe eggplants

½ cup high quality olive oil

½  Tblsp sea salt

few pinches black pepper

¼ cup rice flour, corn flour, or garbanzo flour

2 tsp smoked or sweet paprika

1 tsp cumin

1-2 T nutritional yeast

DIRECTIONS:

1.    Pre-heat oven to 375 degrees.

2.    Slice the eggplants into half moon shapes and place in a large bowl. Use your hands to coat the slices in olive oil.

3.     Whisk together remaining dry ingredients and coat eggplant slices.

4.    Place eggplant on a large rimmed baking sheet in a single, even layer. Sprinkle lightly with salt. Bake on the top rack for 15-20 minutes, then flip to brown both sides. Bake for an additional 15-20 minutes until dark brown and crisp. Careful as these burn quickly and easily! Taste for flavor and add bit more salt if needed. Serve with plain yogurt or cilantro/cucumber raita.

By our beloved chef, Natalia.

This is always a satisfying vegetarian dish, however both chicken or beef make a great addition.  There are also many variations to try as the seasons change. Last fall, the kids at Golestan loved these: grated butternut squash and sharp cheddar cheese with cranberries, sage, thyme, parsley and all-spice.        Nush-e-Jan!

INGREDIENTS:

Won Tons

2 T each; toasted sesame oil and untoasted sesame oil, more as needed

1 yellow onion, diced

2 tsp sea salt, more as needed

1 T sesame oil

3 garlic cloves, minced

2” slice of fresh ginger, peeled and minced

¼ tsp red pepper flakes

4 scallions, whites and green parts separated, chopped

¼ cup vegetable stock or meat broth

4 cups of vegetables of your choice: chopped broccoli, diced celery and/or bell pepper, cabbage, grated carrots/yams, zucchini

juice of 1 large lime

2 T tamari (may substitute soy sauce)

1 T ume boshi plum vinegar** (may substitute apple cider vinegar)

1 cup fresh cilantro leaves, minced

1/4 cup black or white sesame seeds

1 package of won ton wrapping papers

Grapeseed oil (or other high heat/frying oil such as sesame/safflower)

 Dipping Sauce

2 T maple syrup or honey

¼ c tahini

1 T mild miso (yellow or red)

1 T tamari or soy sauce

1 T cold vegetable stock or water

1 T fish sauce (optional)

2 tsp ume plum vinegar or fresh lime juice

pinch of chili sauce if desired

DIRECTIONS:

1.     Heat both sesame oils in a large cast iron pan. Add onion and salt and sauté for 10 minutes until onions are opaque and begin to brown.

2.     Add a tablespoon more sesame oil along with the garlic, ginger, red pepper flakes, a few pinches of salt and whites from the scallions. Saute for 2-3 minutes.

3.     Pour in stock and remaining 4 cups of vegetables (if using broccoli, cauliflower, cabbage or root vegetables, make sure to cook them first). 

4.     Add fresh lime juice and tamari, toss well to coat and sauté until vegetables are al-dente.  Stir in vinegar, cilantro, sesame seeds and minced scallion greens. Taste for seasoning, adding more lime juice or tamari if desired.

5.     Place won ton wrappers on a clean, dry work surface, and fill a small bowl with water. Spread about 5 wrappers out at a time, corners facing you so that you can fold corner to corner. Spoon about 1 Tablespoon of vegetable mixture into the center of each wrapper and fold upwards to the opposite corner. Seal edges with wet fingers and set on a lightly oiled plate (so they don’t stick).

6.     Once all the won tons are wrapped, pour grape seed oil into a heavy bottomed pan, about ¼” layer for frying. Heat on medium–high and begin frying when oil begins to ripple. Don’t over crowd the pan. Flip won tons once they are golden brown, about 2-3 minutes on each side. Transfer onto a paper towel, then place on a serving platter. If you have several batches you may want to turn the oven onto warm and keep the serving platter in the oven so the won tons stay warm.

7.     Dipping Sauce: Whisk all ingredients together until emulsified. Taste and adjust for flavor if needed.

**Umeboshi vinegar is the pickling brine made from Japanese plums called Umeboshi. These extremely salty and sour plums have been used medicinally and as a flavoring agent for thousands of years. Umeboshi’s are renown for their alkalizing properties and boast many health benefits including their ability to stimulate digestion, combat fatigue, reduce fever, and promote the elimination of toxins. I mainly use the vinegar, which is the pickling brine, but Umeboshi’s can by bought whole or ground into a paste. Eden Organic’s makes a traditional vinegar, using only sea salt and no preservatives.

A golestan favorite, by our beloved chef, Natalia.

INGREDIENTS:

½ cup whole wheat flour

½ cup all-purpose flour

4 tsp baking powder

1 tsp nutmeg

1 tsp sea salt

pinch of black pepper

1 T sucanat (sugar alternative)

4 ears of corn

¾ cup whole milk

2 large eggs

2 T olive oil

1 stick high quality butter, melted and cooled to room temperature

 DIRECTIONS:

1.     Whisk together dry ingredients and set aside.

2.     Slice off enough corn kernels from cobs to measure 2 cups. Using the back of a knife, scrape the milky sweet pulp into a blender. Add 1 cup of the corn kernels along with the milk and puree until smooth. Then strain through a sieve into another medium bowl, pressing on and then discarding the solids.

3.     Whisk in the eggs, oil and butter. Add remaining 1 ½ cups corn kernels.

4.      Slowly add flour mixture to wet ingredients and stir until just combined.

5.     Heat a griddle or heavy skillet over medium heat, then lightly brush with butter. Working in batches, ladle 1/3 cups per pancake and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip and repeat.

Serve with yogurt if desired.

 Makes 12 pancakes

Adapted from Food/Wine Magazine

One tell-tale sign that it is time to seek a second opinion is the recommendation that a multilingual family should stick to one language, where the therapist suspects a language disorder or other disorders.

If monolingualism inhibited or cured disorders, there would be no monolinguals with disorders.  Recommending monolingualism assumes that multilingualism affects language disorders and other disorders, a claim for which there is no evidence whatsoever.

Another sign is settling for testing the child in one single language. This is usually the mainstream language of education, and the one that the child may share with the therapist.

Testing one language of a multilingual child gives little information about the child’s overall linguistic ability, because being multilingual means using one’s languages in different ways. Language disorders affect all the languages of a multilingual and have therefore nothing to do with proficiency or test scores in one particular language.

Specific reference for the above topic:

• MacSwan, J., & Rolstad, K. (2006). How language proficiency tests mislead us about ability: Implications for English language learner placement in special education. Teachers College Record, 108(11), 2304-2328.
  Article URL: www.public.asu.edu/~macswan/MacSwan&Rolstad2006.pdf
  Journal URL: www.tcrecord.org/

General references relevant to core issues in the Multilingualism & Disorders series.

General public:

• Cruz-Ferreira, M. (2010). Multilinguals are …? Battlebridge Publications. Book URL: www.battlebridge.com
• Grosjean, F. (2010). Bilingual. Life and reality. Harvard University Press. Book URL: www.hup.harvard.edu

Technical:

• Cruz-Ferreira, M. (Ed.). (2010). Multilingual norms. Peter Lang.
  Book URL: www.peterlang.com
• Genesee, F., Paradis, J., & Crago, M. (2004). Dual language development and disorders: A handbook on bilingualism and second language learning. Brookes Publishing.
  Book URL: www.brookespublishing.com
• Grosjean, F. (2008). Studying bilinguals. Oxford University Press.
  Book URL: ukcatalogue.oup.com

Madalena Cruz-Ferreira is a multilingual scholar, educator and parent, and the author of Multilinguals are…?, a book on myths and misconceptions about multilingualism (www.battlebridge.com). Her contact, and details on her work, are at The Linguist List. You can find a long list of her Ask An Expert answers in Multilingual Living Magazine.

By Natalia joun.

 Kids love this healthy dressing on salad and veggies.

INGREDIENTS:

½ cup high quality olive oil

2 T balsamic vinegar

1 T orange juice

zest of 1 whole lemon

1 small garlic clove, minced

2 tsp maple syrup

3 T nutritional yeast

1 tsp smoked paprika

1 tsp sea salt

few pinches of black pepper

optional: fresh thyme, oregano, rosemary and/or parsley

DIRECTIONS:

1. Whisk all ingredients together and coat desired salad greens. Spicy greens such as arugula, water cress and mustard greens pair well with this tangy dressing.

(serves 4-6)

INGREDIENTS:

2 cups quinoa, rinsed

4 cups vegetable stock or meat based broth

1 tsp each; cumin, coriander, cardamom

2 tsp sea salt

1 tsp black pepper

   Yogurt Sauce:

½ cup plain, full fat yogurt

2 T olive oil

1 garlic clove, minced

1 pinch saffron dissolved in 1 T warm stock or water

2 T honey

1 T balsamic vinegar

zest & juice of 1 meyer lemon

1 tsp sea salt

few pinches black pepper

1 cup each; fresh parsley & cilantro leaves, chopped

½ cup fresh mint leaves, chopped

2 T fresh oregano, minced

¼ cup capers

½ cup currants, soaked in warm water for 10 minutes & drained

½ cup pine nuts, toasted & salted

DIRECTIONS:

1.    To cook quinoa, bring stock/broth to a boil. Add the quinoa, cover and reduce heat to simmer. Add the dried spices, salt and pepper, and cook for about 20 minutes, or until liquid has been absorbed. Transfer to a large bowl and set aside to cool.

2.    To make yogurt sauce, combine all the ingredients in a food processor (or whisk by hand) and blend thoroughly. Taste for flavor, adding more honey or olive oil if needed.

3.    Add the fresh herbs, capers and currants to the bowl of quinoa. Add the yogurt sauce, and fold carefully as to not flatten the quinoa. Taste for flavor and garnish with pine nuts if desired. Serve warm or cold. *makes a great stuffing for dolmas or collard wraps!

Kale Chips

(makes 3 cups)

INGREDIENTS:

2 bunches dino kale (can substitute laccinato kale or collard greens)

¼ cup high quality olive oil

2 T balsamic vinegar

1 T honey

2 T nutritional yeast

1 tsp sea salt

pinch black pepper

DIRECTIONS:

1. Pre-heat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

2. Remove the kale stems and rip leaves into 2” pieces.

3. In a small bowl whisk together remaining ingredients and massage into kale for a minute.

4. Lay kale chips onto baking sheet in an even layer and bake for about 15-20 minutes, tossing halfway through. (longer baking time means extra crispy chips- just be careful as they can burn quickly!)

Serve warm and with fresh grated parmesan if desired

By our beloved chef, Natalia joun

INGREDIENTS:

1/3 c olive oil

1 yellow onion, diced

1 tsp sea salt

2 garlic cloves, minced

½ T turmeric

2 T dried mint leaves

3 T Italian herb blend of parsley, oregano, marjoram & rosemary

1 tsp freshly ground black pepper

pinch of cayenne

2 T capers, minced

¼ cup pitted black, unsulfured prunes chopped (may substitute apricots)

juice and zest of 1 large meyer lemon

¼ c sundried tomatoes (including their soaking oil in the jar), chopped

3 cups whole wheat couscous, rinsed

1 cup each; fresh cilantro and parsley leaves, minced

7 cups vegetable stock or chicken broth, preferably home made

more olive oil if needed

DIRECTIONS:

1.     In a quart sized pot, heat olive oil on medium- high. Add onions and salt and sauté until onions are opaque, about 10 minutes. Onions will begin to brown and stick. Deglaze with a few spoonfuls of stock.

2.     Add the dried spices/herbs and sauté for about 1 minute. Then add the capers, prunes, lemon juice/zest, sundried tomatoes and oil. Stir well to coat.

3.     Add the couscous and a few generous pinches of salt. Coat the couscous well and allow it to toast for about 5 or 10 minutes, stirring every few minutes. Allow the bottom of the pot to brown.

4.     Meanwhile, bring the stock/broth to a simmer in a separate pot. Add to the pot of couscous, stir once, and cover. Bring heat to a boil, then turn off and stir in fresh cilantro and parsley. Cover for about 10 minutes, then fluff with a fork. If all the liquid has not yet absorbed, cook on medium heat, uncovered until desired consistency. Stir with a fork, as it prevents clumping. 

Can be served with crumbled feta or goat cheese, pickled red onion, as well as seeds or nuts if desired.

By our beloved chef, Natalia joun

INGREDIENTS:

Unrefined coconut oil, 2 heaping Tablespoons, more as needed (may substitute olive oil)

1 yellow onion, diced

2 tsp sea salt, more as needed

2 large garlic cloves, minced

2 T dried dill

1 T dried turmeric

1 tsp each; marjoram, oregano and sage

1 pinch saffron

1 tsp freshly ground black pepper, more as needed

pinches of cinnamon, cardamom & cayenne

¼ cup vegetable stock, lemon juice or white wine (or a combination of the three)

4 c sorrel leaves, rinsed

2 cups each; fresh cilantro & parsley, rinsed

1 cup each; fresh mint & scallions/chives, rinsed

3 cups French green lentils, picked over and rinsed

4 cups chickpeas & pink beans, soaked & parboiled

1 quart of vegetable stock or chicken broth, more as needed

2 T balsamic vinegar (could use apple cider vinegar)

3 T fresh lime juice

2 T tamari

1 c coconut milk

½ c full fat yogurt

DIRECTIONS:

1.     In a large, heavy bottom soup pot, melt the coconut oil. Add onion and salt and sauté until onions are opaque, about ten minutes. Allow onions to brown.

2.     Add another spoonful of coconut oil, along with all the dried spices/herbs and a few pinches of salt. Saute for a few minutes to toast the spices.

3.     Add ¼ cup vegetable stock and stir in the fresh sorrel and herbs. Add the lentils and coat with mixture- allow to toast for about ten minutes, stirring every few minutes until the lentils have soaked up all the liquid and are beginning to brown.

Pour in vegetable stock and bring to a boil. Add the vinegar, lime juice, tamari and coconut milk. Cover and simmer for about 2-3 hours or until lentils are fully cooked.  You may need to add more stock/broth. Then stir in yogurt, cover and simmer on low for at least another half hour.                                  Taste for seasoning, adding lemon or salt if needed

By our beloved chef, Natalia joun

INGREDIENTS: 

High quality butter (unsalted), 2 Tablespoons

1 yellow onion, diced

2 tsp sea salt, more as needed

1 lb organic free-range chicken thighs, rinsed and patted dry

¼ cup lemon juice or white wine (or a combination of the two)

2 garlic cloves, minced

1 pinch saffron

1 T dried turmeric

1 T dried mint

2 tsp freshly ground black pepper, more as needed

pinch of cayenne or chili powder

8 oz jar of sliced artichokes (in water) 

2 cups each; fresh dill, cilantro & parsley

juice of 1 meyer lemon

3 cups c vegetable stock or chicken broth

1 c full fat yogurt

DIRECTIONS:

1.     Melt butter in a large, heavy bottomed soup pot. Add the onion and salt. Saute until onions are opaque, about ten minutes.

2.     Add chicken and brown on both sides. Sprinkle with salt and pepper. Once chicken has browned, remove and allow to cool so that you to can de-bone and slice each piece into 1” chunks.

3.     Meanwhile, deglaze the pot with 1/4 cup lemon juice, then add garlic, all the dried spices/herbs as well as the artichokes. Stir well until there is no more liquid .

4.     Add the fresh herbs and a few more pinches of salt. Toss in the diced chicken along with the lemon juice and stir well. Allow bottom of the pot to brown while you coat the chicken in the herb/spice mixture.

5.     Bring heat to high and add the stock. Simmering for about ½ an hour, then turn to low and stir in yogurt.  Simmer on medium low anywhere from ½ hr- 2 hrs. 

By our beloved chef, Natalia joun

INGREDIENTS:

High quality butter (unsalted), 2 Tablespoons

1 yellow onion, diced

2 tsp sea salt, more as needed

1 lb organic free-range chicken thighs, rinsed and patted dry

¼ cup lemon juice or white wine (or a combination of the two)

2 garlic cloves, minced

1 pinch saffron

1 T dried turmeric

1 T dried mint

2 tsp freshly ground black pepper, more as needed

pinch of cayenne or chili powder

2 cups each; fresh dill, cilantro & parsley

juice of 1 meyer lemon

3 cups c vegetable stock or chicken broth

1 c full fat yogurt

DIRECTIONS:

1.     Melt butter in a large, heavy bottomed soup pot. Add the onion and salt. Saute until onions are opaque, about ten minutes.

2.     Add chicken and brown on both sides. Sprinkle with salt and pepper. Once chicken has browned, remove and allow to cool so that you to can de-bone and slice each piece into 1” chunks.

3.     Meanwhile, deglaze the pot with 1/4 cup lemon juice, then add the garlic and all the dried spices/herbs. Stir well until there is no more liquid .

4.     Add the fresh herbs and a few more pinches of salt. Toss in the diced chicken along with the lemon juice and stir well. Allow bottom of the pot to brown while you coat the chicken in the herb/spice mixture.

5.     Bring heat to high and add the stock. Simmering for about ½ an hour, then turn to low and stir in yogurt.  Simmer on medium low anywhere from ½ hr- 2 hrs. 

A note from Yalda:  though I am not a big proponent of screen-time for children (television, dvds, computers), I do think that in some situations, families will benefit from the use of media to support their efforts at home.  Please note, I do strongly believe that children under the age of three should have no exposure to television and video programming.

May 18, 2010 By Corey Heller

Source: Multilingualliving.com

May 24th, 2010

Categories: Language Resources | Author: Yalda | Comments: No Comments |