Happy Healthy Cooks on WSLS 10's "Our Blue Ridge"
Monday, April 26, 2010
Monday, April 5, 2010
Happy Healthy Cooks on TV! WSET / ABC 13
ABC 13 came to do a story on us as a lead-in to Jamie Oliver's Food Revolution show on the same network:
Roanoke Co., VA - A new program is underway at one Roanoke elementary where a group of volunteers is trying to educate students at an early age about the importance of trying new foods.In the class, “Happy Healthy Cooks," students learn to take a bite out of bad nutrition.Heather Quintana was so concerned about the food on the menu at her child's school that she now brings cooking to the classroom, once a week, for the 75 first graders at Grandin Court Elementary.
"I want them to be open to eating fruit and vegetable and whole grain and maybe look at that Pop Tart and say, 'Maybe that's not so good for me,'” she said. “We're a group of volunteers who feel really passionate about having kids exposed to healthy, delicious foods in a non-threatening, hands-on environment."
Cathy Cox is the Roanoke City (web) Schools wellness director. She's interested in Quintana's "Happy Healthy Cooks" program because it's her job to work with kids, district-wide, in understanding the importance of eating good food."We always want our kids to try new foods because their taste buds need to get used to foods they wouldn't try at home necessarily," she said.Which is part of the problem. When Cox wants to switch around school menus to be more nutritious, kids, many of whom get a bulk of their nutrition from school, often times opt out for fear of trying new foods. The children lose and the food program at school loses because less kids involved means less money supporting the school lunch program.
"If kids are learning about the food and involved in preparing the food they're more likely to be open to trying it," Quintana said.
"So that they aren't cranky and they're coming to school in a good mood. Food has a direct effect on their behavior," Cox said. "So it's the parents, the school system, it's the collaborative effect to get kids to try new foods."
Roanoke Co., VA - A new program is underway at one Roanoke elementary where a group of volunteers is trying to educate students at an early age about the importance of trying new foods.In the class, “Happy Healthy Cooks," students learn to take a bite out of bad nutrition.Heather Quintana was so concerned about the food on the menu at her child's school that she now brings cooking to the classroom, once a week, for the 75 first graders at Grandin Court Elementary.
"I want them to be open to eating fruit and vegetable and whole grain and maybe look at that Pop Tart and say, 'Maybe that's not so good for me,'” she said. “We're a group of volunteers who feel really passionate about having kids exposed to healthy, delicious foods in a non-threatening, hands-on environment."
Cathy Cox is the Roanoke City (web) Schools wellness director. She's interested in Quintana's "Happy Healthy Cooks" program because it's her job to work with kids, district-wide, in understanding the importance of eating good food."We always want our kids to try new foods because their taste buds need to get used to foods they wouldn't try at home necessarily," she said.Which is part of the problem. When Cox wants to switch around school menus to be more nutritious, kids, many of whom get a bulk of their nutrition from school, often times opt out for fear of trying new foods. The children lose and the food program at school loses because less kids involved means less money supporting the school lunch program.
"If kids are learning about the food and involved in preparing the food they're more likely to be open to trying it," Quintana said.
"So that they aren't cranky and they're coming to school in a good mood. Food has a direct effect on their behavior," Cox said. "So it's the parents, the school system, it's the collaborative effect to get kids to try new foods."
Tuesday, March 30, 2010
Stir It Up! (little darlins)
Today, the first graders at Grandin Court Elementary School made food from the Caribbean!
“Beans and Rice” are a staple dish in much of the Caribbean. The beans and rice are cooked together with different seasonings ranging from coconut milk to hot pepper but they are always served together. Together, beans and rice provide a complete protein.
The Caribbean is a series of more than 7,000 islands that are spread out from the south of Florida to the north of South America. The climate is tropical (consistent high temperatures, high humidity, heavy rainfall) and produces a lot of fruits such as mango, papaya, coconuts, bananas, and pineapple. (Food is Elementary, 2001 – Dr. Antonia Demas)
We made Red Caroltta Beans and Rice and served it with pineapple, papaya and mango, Every child and adult in the room loved it!
Here's the recipe:
Ingredients:
4 cups red beans (2 can)
2 cups brown rice
1 T oil
1 large onion, chopped
4 cloves garlic, minced
1 green pepper, chopped
1 small chili pepper
1 can diced tomatoes
2 tsp – 1 TBS cumin
1 tsp paprika
Salt and pepper
Directions:
Saute the onion, green pepper and garlic in the oil.
Add the beans, tomatoes, pepper, and chili pepper.
Simmer until thoroughly heated and thick.
Cook the rice separately in boiling water until rice is fully hydrated.
Serve by placing rice on a platter and top with the beans.
Serve with tropical fruit on the side!
Wednesday, February 24, 2010
Happy Healthy Cooks in the news!
Front page of the Virginia section of the Roanoke Times, Tuesday, Feb 24, 2010:
http://www.roanoke.com/news/roanoke/wb/237616
Tuesday, February 23, 2010
Indian Red Lentil Dahl
Today we made Indian Red Lentil Dahl. Dahl is the Indian name for any member of the legume family - lentils, split peas, chick peas, beans, etc. Dahl recipes are traditionally made fairly thick and may be served over rice or with flatbread and a vegetable side dish.
A local Indian restaurant, Taza, donated freshly made warm Indian Flatbread for us to try!
Most of the kids tasted the food - and everyone who tasted it, liked it!
The kids really enjoy peeling and cutting the food and they loved seeing and smelling all the spices. We showed them the whole spices and let them have a turn with a mortar and pestle so they could grind them up.
We played traditional music from India and shared pictures from some books about India that we borrowed from the library.
Here's the recipe:
Indian Red Lentil Dahl
Ingredients:
2 1/2 cups Red Lentils (or brown lentils, yellow split peas or green split peas)
4 cups water
1 TBS oil
1 onion, diced
1 red or green pepper, diced
2 cloves garlic, minced
1 tsp grated peeled fresh ginger root (you can just peel and cut off a little from the end, then freeze what you don't use)
1 15oz can of diced tomatoes, with juices
2 small or 1 large potato, (or sweet potato) peeled and cut in small cubes
salt and pepper to taste
1/8 tsp red pepper flakes, or to taste
2 TBS curry powder (or prepare your own curry blend - see below)
Fresh cilantro, minced (optional)
Curry (use this OR pre-made curry powder)
In traditional Indian cuisine, whole spices are roasted, then ground, and are added to the dahl. A simpler method is to use already ground spices to make your own curry. Below is a combination of ground spices that work well in this recipe:
2 tsp ground cumin
2 tsp ground corriander
2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cloves
Directions:
Saute the onion and bell pepper inthe oil for about 5 minutes
Add the ginger and garlic and saute for another minute
Add the canned tomatoes, lentils and potatoes and 4 cups water.
Bring to a boil. Turn heat down, and simmer.
Add the curry salt, pepper and red pepper.
Cover and let the mixture simmer until all of the water is absorbed, adding additional water if necessary and stirring on occasion until the mixture becomes thick.
Serve with cilatnry on top (optional) and eat with Indian flat bread (or try whole grain flour tortillas or pita bread)
A local Indian restaurant, Taza, donated freshly made warm Indian Flatbread for us to try!
Most of the kids tasted the food - and everyone who tasted it, liked it!
The kids really enjoy peeling and cutting the food and they loved seeing and smelling all the spices. We showed them the whole spices and let them have a turn with a mortar and pestle so they could grind them up.
We played traditional music from India and shared pictures from some books about India that we borrowed from the library.
Here's the recipe:
Indian Red Lentil Dahl
Ingredients:
2 1/2 cups Red Lentils (or brown lentils, yellow split peas or green split peas)
4 cups water
1 TBS oil
1 onion, diced
1 red or green pepper, diced
2 cloves garlic, minced
1 tsp grated peeled fresh ginger root (you can just peel and cut off a little from the end, then freeze what you don't use)
1 15oz can of diced tomatoes, with juices
2 small or 1 large potato, (or sweet potato) peeled and cut in small cubes
salt and pepper to taste
1/8 tsp red pepper flakes, or to taste
2 TBS curry powder (or prepare your own curry blend - see below)
Fresh cilantro, minced (optional)
Curry (use this OR pre-made curry powder)
In traditional Indian cuisine, whole spices are roasted, then ground, and are added to the dahl. A simpler method is to use already ground spices to make your own curry. Below is a combination of ground spices that work well in this recipe:
2 tsp ground cumin
2 tsp ground corriander
2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cloves
Directions:
Saute the onion and bell pepper inthe oil for about 5 minutes
Add the ginger and garlic and saute for another minute
Add the canned tomatoes, lentils and potatoes and 4 cups water.
Bring to a boil. Turn heat down, and simmer.
Add the curry salt, pepper and red pepper.
Cover and let the mixture simmer until all of the water is absorbed, adding additional water if necessary and stirring on occasion until the mixture becomes thick.
Serve with cilatnry on top (optional) and eat with Indian flat bread (or try whole grain flour tortillas or pita bread)
Sunday, December 20, 2009
What is Happy Healthy Cooks?
This fall, as volunteers, a friend and I began a plant-based nutrition program for 75 first graders at an inner city school in Roanoke, VA. My friend is a RD and a life-long vegetarian. Together, we have raised money, recruited 15 additional volunteers, and we are writing the curriculum (based on an existing, but out-of-date curriculum) for the once-a-week, year long program in the school. The kids love the program and we have the joy of exposing them to fruits, vegetables, whole grains and legumes in a non-threatening, fun way. The program is very interactive - the children prepare simple healthy recipes based on that week's topic and get to taste new food as we learn about some nutrition fundamentals and the importance of healthy eating & exercise. These students are becoming more and more open to trying foods they have never had before, and they like them! In the past 3 months, they have tried foods like raw baby spinach, class-made guacamole, edamame, red peppers, kiwis, whole grain bread, hummus, and more. Many of the students have never seen much less tasted foods like these. These first graders are learning how vital good nutrition is to feeling good, strong, smart and healthy!
70% of the students in our city qualify for free or reduced lunch, and therefore receive the majority (of not all) of their "nutrition" from the city school lunch program. When I first saw our school breakfast and lunch menus, I couldn't believe it - for breakfast: Mondays, POP TARTS, Tuesdays, BISCUIT W/JELLY, Wednesdays, FRENCH TOAST DIPPERS, Thursdays, HONEY WHEAT DONUT, Fridays, ASSORTED COLD CEREALS (choices are Fruit Loops, Frosted Flakes, etc.). Lunch menu items are not much better, but may include one item that grew and is marginally processed. Our kids get 20 minutes of recess a day, and 20 minutes of PE per WEEK. We are setting them up for a lifetime of bad habits and chronic illnesses.
I hope to grow our little program and maybe create a not-for-profit organization that works with schools to teach kids about healthy eating and help them find ways to offer better choices in the cafeteria and more time for physical activity. Please fan us on Facebook at "Happy Healthy Cooks"
70% of the students in our city qualify for free or reduced lunch, and therefore receive the majority (of not all) of their "nutrition" from the city school lunch program. When I first saw our school breakfast and lunch menus, I couldn't believe it - for breakfast: Mondays, POP TARTS, Tuesdays, BISCUIT W/JELLY, Wednesdays, FRENCH TOAST DIPPERS, Thursdays, HONEY WHEAT DONUT, Fridays, ASSORTED COLD CEREALS (choices are Fruit Loops, Frosted Flakes, etc.). Lunch menu items are not much better, but may include one item that grew and is marginally processed. Our kids get 20 minutes of recess a day, and 20 minutes of PE per WEEK. We are setting them up for a lifetime of bad habits and chronic illnesses.
I hope to grow our little program and maybe create a not-for-profit organization that works with schools to teach kids about healthy eating and help them find ways to offer better choices in the cafeteria and more time for physical activity. Please fan us on Facebook at "Happy Healthy Cooks"
Friday, September 11, 2009
We're teaching 1st graders to love healthy foods!
I've been meaning to start this blog for months, and I've got some background to share about how we got this all started.
Subscribe to:
Posts (Atom)
