Healthy Kitchens and Cooking for Nutrition

by Seeds for a Future
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Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition
Healthy Kitchens and Cooking for Nutrition

Project Report | Nov 13, 2018
Professional Cooking Class with Home Garden Ingredients

By Thomas Hartig | Communication Officer

Chef Fermin (in red) and participants share lunch
Chef Fermin (in red) and participants share lunch

First, the families who participate in the Healthy Kitchens and Cooking for Nutrition program send a big THANK YOU FOR YOUR SUPPORT during 2018!

New Recipes!! A few months ago the Seeds for a Future Field Team met international Chef Fermin Cruz Ramirez of the Don Carlos Restaurant/Event Centers. The Seeds Team had been invited to install Demonstration Nutrition Gardens at the Don Carlos locations in the cities of Mazatenango and Xela. With our Team's guidance, Don Carlos employees now grow nutritious greens for their cuisine.  Chef Fermin was so inspired by the work of Seeds for a Future with rural families in nearby communities, he offered his skills to help women in the Seeds program learn more ways of cooking for nutrition.

Chef Fermin is an expert in adapting his international training to local dishes. In cooking classes with women participants in Chocolá and Santo Tomás, he led the creation of a rich and tasty salad, nutritious spinach soup, ceviche and a local dish from his own village, called Guaxte. All ingredients come from the families home nutrition gardens!

  1. The delicious Salad featured "Seeds-Mix" -- so named because it is made up of the plants featured by Seeds for Nutrition Gardens, including chard, hierba mora, flor amarilla, chives, radishes, carrots, cucumber, beets and bell pepper, with chicken and cheese for added protein and appeal. 
  2. Spinach soup, with a high content of Vitamin A, C and K, is also an excellent source of minerals and folic acid.
  3. The classic favorite, ceviche, is composed of chunks of raw fish, marinated in freshly squeezed key lime, with sliced onions, chili peppers and salt and pepper.
  4. Guaxte is a local dish prepared with chipilin leaves and pumpkin seeds, served with a tomato and onion sauce.

Of course, what good is a cooking class if you don't get to taste the results!  Mothers, fathers and kids enjoyed the experience of cooking with professional style, using the produce from their Backyard Farms.  A great success and a fun and tasty learning experience for everyone!  Buen provecho!

Your support creates the success of our families.  Here are some ways you can help:

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  • earmark part of your year-end bonus or tax refund for Seeds for a Future
  • or ALL OF THE ABOVE!!  (YAAAAY!!)

Please be sure to include a gift to Seeds for a Future in your Season of Giving plans. 100% of your financial support goes directly to our Team in the field and thus to bvenefit the families who participate in our programs. 


HEARTFELT THANKS from all the families you have helped to have better healthier lives, and BEST WISHES FOR A HAPPY HOLIDAY SEASON!

Rich and tasty salad
Rich and tasty salad
Nutritious spinach soup
Nutritious spinach soup
Ceviche
Ceviche
Maya dish "Guaxte"
Maya dish "Guaxte"
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Organization Information

Seeds for a Future

Location: Prescott,, AZ - USA
Website:
Facebook: Facebook Page
Project Leader:
Suzanne de Berge
La Antigua , Sacatapequez Guatemala

Funded Project!

Combined with other sources of funding, this project raised enough money to fund the outlined activities and is no longer accepting donations.
   

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