Real Food in The Food Desert: Kale Chips

Maybe you have heard of kale as one of the most trendy food to eat right now, and for a reason: this leafy green comes packed with nutrients that gives it many health benefits such as cancer-fighting and cholesterol-lowering. 

If you avoid processed/packaged products, Kale is pretty inexpensive to buy fresh. But it …

Real Food in the Food Desert: Tunisian Fennel Salad

At the Farm to Preschool market yesterday, one of the moms pointed at this weirdly shaped vegetable asking what it is and what to do with it:


Fennel is a bulb shaped vegetable that, when eaten raw, is fresh, crispy and has a anise flavor. You can also …

Seed to Fork Carrot Cake Recipe

If you make one, please share pictures with us using #UptownSummerCarrotCake

Opening Spring Event: With The Nile Project

Today at The Sanctuary for Independant Media is having their Spring opening event. They will be hosting The Nile Project. The Sanctuary for Independant Media will also be hosting a pot luck dinner tonight.    March 21,2015

I started my day making a Spinach Quiche, a Broccoli, Mushroom Quiche and …

Zucchini Crab Cakes

Welcome back to Wednesday dinnner on a budget at The Ktchen Sanctuary. What I try to make is a  healthy meal between $1.50- $2.00 a person.



Today’s recipe has 8-10 servings and the cost for ingredients for this recipe was $20.00! A cost of $2.00 per person! In the summer you can grow your own vegetables that would bring down your cost.

5 tablespoons fine dry bread crumbs …

Quinoa Burgers

Quinoa Burgers

I tried this recipe for the first time Friday, March 27.  I will change it up a little the next time, adding some onion and cayenne or red pepper flakes for a little bit of zip! 

Nutrition Data Per Serving, 42g:123 cal, …

Vegetarian Chili

Welcome back to Kitchen Sanctuary March 4, 2015

Today I will be making a Vegetarian Chili. Black beans are high in protein and fiber. Unlike animal products, black beans contain only trace amounts of saturated fat and no cholesterol. Eating black beans can boost your iron …

Pasta Primavera


Welcome to Kitchen Sanctuary Menu February 25, 2015

Today I will be making a Pasta Primavera. Remember my budget at the very highest per person is $2.00 that will feed 10 people. I really do try to keep my budget at a $1.50 per person. You can …

Quinoa and Black Beans

Welcome to Wednesday Kitchen Sanctuary Menu February 11,2015

I know sometimes it hard to feed a family a nutritious meal, espeically through the winter months when you can’t grow a garden. On Wednesday’s I will be attempting to make nutritous meals on a very limited budget that will feed 10 …


January 28,2015

Today’s menu was home made Lasagna.

I first started with making my sauce. I chopped  1 onion and 3 clovers of garlic added about 3 tablespoons of olive oil and cooked that in a big pot for about 10 minutes until tender. I then added my seasoning 1 tablespoon …

Is It a Pizza?

from Anna Loughlin 

Today’s recipe has 8-10 servings and the cost for ingredients for this recipe was $20.00! A cost of $2.00 per person! In the summer you can grow your own vegetables, which would bring down your cost.

  • 5 tablespoons fine dry bread crumbs
  • 1 …

Tuesdays at the Sanctuary

I am volunteering in a local community to offer support in any way I can. Today  I came in to the wonderful smell of vegetable soup cooking!  One thing about this place there is always food, and good company.  The group is looking to create a community cookbook, and last week everyone tried their …

Neighborhood Chef #4 Recipe: "Collard Greens"


Pastor Willie Bacote, of neighboring Missing Link Street Ministry, and Shelia Rouse stopped by the Sanctuary Kitchen with their recipe for collared greens. Here is their recipe:

Shelia Rouse Collard Greens

  • 2 Smoked Turkey Wings (chopped in 2 to 4 parts)
  • 3 bunches of collards, ribs removed, …

DIY Snackshop: Raw Pasta and Sauce (video)

Our team has finished editing the first DIY Snackshop video. Check it out below:


DIY Snack #4 Recipe: No cook Stir-Fry (cold asian pasta salad)


No cook Stir-Fry ( cold asian pasta salad)

by Ellie Markovitch

  • 2 cups cabbage, chopped
  • 1 cup green beans, finely chopped
  • 1 cup green bell peppers, chopped
  • 2 cups carrots, shredded
  • 1 bunch of green onions or young leeks, chopped
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