I am happy to announce Will Isbell as our volunteer of the month! Will Isbell has been volunteering with Recipe for Success for many years. He has helped with numerous activities such as garden builds, student presentations, Eat This! Summer Camp sessions, and staff training. Will currently served as our moderator for our More Than Honey screening and panel discussion in celebration of Food Day. Will was the perfect candidate to lead our discussion due to his diverse background and experience with entomology and art. While he has taken many entomology classes at Texas A&M University AgriLife Extension, Will owes most of his knowledge to his grandparents. As a child, Will loved to play and explore in his grandparents' farm. His love for entomology and horticulture is shown when he volunteers with our Seed-to-Plate Nutrition EducationTM classes. He speaks so passionately that he is able to get many young students excited about insects such as stag beetles! When he is not in one of our classrooms, you can find Will in the studio as he is finishing up his Bachelor's of Fine Art in Studio Art. Will will always see himself heavily engaged in two of his passions: art and volunteerism. Though he does not like to pick sides, he says that RFS is one of his favorite organizations because he sees the impact we have on our students, parents, and communities long after our program is completed. We thank Will for being a great volunteer to Recipe for Success and he hope to have him for a lifetime!
Recently in Seed-To-Plate Category
Recipe for Success encourages students in its Seed-to-Plate Nutrition Education™ programs to celebrate their family culinary traditions. At every turn, we incorporate key skills, such as writing and storytelling, into our curriculum, which is why students every fall write about their favorite holiday foods to share with their classes.
Each year, fourth graders in our programs throughout Houston submit entries for the My Favorite Holiday Food Story Writing Contest, and one talented student is selected by poet laureate TK as our winner. This year's winner was Ivan Marquez of Matthys Elementary, who wrote about his family's Thanksgiving tradition of having a special turkey that pays homage to his family's culture - it's stuffed with tamales!
"The smell is just irresistable! If you take only a sniff, it can put you in a food trance," says Ivan of his mom's dish. "It will make your taste buds not, but FLOOD!" Pretty enticing review if you ask us.
Ivan, his family and two Matthys educators attended our annual awards luncheon, where he joined other honorees on stage to accept his award from Chef Neal Cox, with whom Ivan will spend some one-on-one time as Chef for a Day, preparing delicious recipes in Olivette kitchen at The Houstonian.
What are YOUR favorite holiday foods traditions?
Chef Neal Cox, Ivan Marquez and City Councilman Steve Costello at the 2013 Blue Plate Special Cafe: A Harvest Market & Awards Luncheon.
What did first-graders in Berry Elementary's Seed-to-Plate Nutrition Education™ program think after tasting the white radishes that they planted, tended and harvested this fall in their Recipe Garden?
Learn how to bring Recipe for Success Foundation's proven nutrition education curriculum and hands-on cooking and gardening classes to your school here.
We are happy to announce Chef Ruffy Sulaiman as November's volunteer of the month! As a kid, Chef Ruffy wanted to be an engineer like his father, but while attending the University of Houston, he also worked full time as a chef. For the last 21 years, Ruffy has been working as an executive chef spending the last ten years at the Hilton Americas-Houston. He prides himself on being a front-runner in Southwestern cuisine and uses his French training to create the perfect fusion. Chef Ruffy has had a few crazy and bizarre moments while working as an executive chef. One of his busiest days, at the Hilton, in 2004, he served over 10,000 meals in a 24-hour period for a Super Bowl event. The 'wildest' meal he has ever created was a combination plate of pan seared filet of mountain lion tenderloin and chipotle glazed rattlesnake cake for a Safari themed wine tasting event while working for the Adam's Mark Hotel! Chef Ruffy, obviously, has a love creating unique yet delectable menus for his clients. His joy is translated into our Seed-to-Plate Nutrition EducationTM classrooms. He loves that he is able to have an impact on so many students' lives and see them grow into young chefs. One of his favorite moments as chef was this past summer as he volunteered with our Eat This! Summer Camp. The campers truly enjoyed his take on corn flake crusted chicken nuggets and homemade ketchup. We applaud Chef Ruffy's hardwork as he helps to make our programs shine.
Learn more about our Chefs in SchoolsTM program here.
For the third year, Recipe for Success Foundation excitedly supported Food Day, a nationwide celebration of healthy, affordable, sustainable food and a grassroots movement for better food policies.
In honor of this year's focus on Food Education, this week we hosted activities to educate Houstonians of all ages about our food systems, including a screening of More Than Honey followed by a panel discussion with area bee experts about the decline in bee populations; a field trip for 350 students to view the documentary What's on Your Plate? about kids and food politics; and 70 or so of our regularly scheduled culinary and gardening classes for students in our Seed-to-Plate Nutrition Education™ programs across the city.
We also partnered with Urban Harvest and the City of Houston to host the Third Annual Food Day Chef Throwdown at the City Hall Farmers Market. Four Houston chefs went head-to-head to create tasty vegetarian dishes using local produce donated by Gunderrman Acres and Atkinson Farms, plus this year's secret ingredient - HONEY (from Bee Wilde)! Food savvy judges voted on their winner - Greg Gordon of La Vista!
During the Chef Throwdown, we also asked market patrons why they eat seed-to-plate. You know, why seek out real, whole food to nourish your body and appease hunger pangs? There are plenty of reasons to do so, but we wanted to know why Houston eats real.
Here are some of our favorite answers:
I eat seed-to-plate...
because it tastes better!
because it's healthy and fun!
to support local growers and farmers!
for better health.
because fresh veggies have shown me a whole new world of what food really is.
for our four-year-old daughter.
to feel great!
because it's honest food.
to support my city and its people!
for mental freshness.
because it's delicious and nutritious!
because it's important to know where your food comes from.
because it's creative and yummy!
because it's sustainable!
to save the bees!
because I love veggies!
Read more reasons Houstonians eat real and view our Food Day 2013 photo album here.
After a long break, Park Place Elementary's Recipe Garden beds have been taken over by weeds! But never fear! This fall, Seed-to-Plate Nutrition Education™ students are back in action and will have it cleaned up in no time. Not only that, these hard-working kiddos will plant autumn fruits and vegetables to use for delicious recipes in their S2P culinary classes.
Recipe for Success Foundation's Seed-to-Plate Nutrition Education™ programs provide elementary students with the knowledge skills to make healthy eating decisions for life. Learn how to bring Seed-to-Plate to your school or youth program here.
To kick off the school year, fourth graders at Matthys Elementary took a tour of their Recipe Gardens with their S2P Instructor, Carrie Norton. After their visit, they planned out what they would plant in their garden this fall and then drew vibrant pictures of what their Dream Gardens would look like. Take a look!
What a happy vegetable farm!
Looks like these red pepper plants have a turtle friend.
What a brightly colored harvest you have, Kyla!
Recipe for Success Foundation's Seed-to-Plate Nutrition Education™ programs provide elementary students with the knowledge skills to make healthy eating decisions for life. Learn how to bring Seed-to-Plate to your school or youth program here.
Chocolate Kale Cookies, a brand new product created by elementary aged kids who attended session five of our Eat This! Summer Camp at RecipeHouse, were the hands-down choice by Houston's Revival Market to add to their shelves. Veteran supporters of Recipe for Success Foundation's efforts to combat childhood obesity by changing the way kids eat, Revival Market unveiled their latest product just in time for back to school.
Eat This! Summer Camps prepare children to become savvy food consumers through hands-on learning in the kitchen and garden. During each week-long session, campers develop and market an original food product with the help of the Foundation's Seed-to-Plate Nutrition Education™ Instructors, and volunteer members of their Chefs Advisory Board, who this year included Jon Buchanan (Trevisio) and Ruffy Sulaiman (Hilton Americas-Houston), and Revival Market General Manager, Carlos Meltzer.
"Children who understand how food is marketed to them are empowered to distinguish between facts and promotions when selecting their own food from grocery shelves," explained Gracie Cavnar. After building their culinary chops testing recipes, this year's five groups of campers perfected their products and developed branding and packaging to present to Revival Market. "Understanding the basics of food marketing opens the door to critical thinking and gives kids a set of tools they can use in many areas of development," said Meltzer.
Finished products ranged from Salsa Gals' Italian-inspired salsa complete with the jingle, "Don't Mambo; Salsa!" to the deceptively healthy Razzalicious Brownies, chock full of fresh spinach and raspberries. After sampling entries from the five Eat This! Summer Camp sessions, the Revival Market team selected their favorite: "Everything was great, but we found the Chocolate Kale Cookies to be the best tasting item and loved the style of the box and the artwork the kids created," said Meltzer.
Campers, parents and RFS staff reunited at Revival Market for the official unveiling of the winning product. Attendees sampled all five products crafted by campers, viewed the various marketing campaigns, and enjoyed light bites provided by Revival Market.
"My child loved EVERYTHING about this camp--the garden, cooking,meeting an 'insect guy', marketing granola--EVERY aspect was phenomenal!" said Swati Narayan, Mom to eight-year-old Milan.
You can buy Chocolate Kale Cookies at Revival Market and a portion of the proceeds will be donated back to RFS programming.
We are happy to announce Rachel Huisman as our volunteer of the month for August! Rachel has been with Recipe for Success since January volunteering in our culinary classroom at MacGregor Elementary School and with community outreach events. Rachel attended Rice University graduating with a degree in history, but hopped back into the classroom to obtain a nutrition degree eventually becoming a registered dietitian. In her spare time, you can find Rachel cooking, traveling, sailing, or eating her favorite type of cuisine: Thai food.
Rachel first learned about RFS a few years ago and loved the mission, but finally had extra time this year to get involved. She thinks that Recipe for Success is important because it integrates many disciplines and it also gets children excited while raising awareness about fresh produce. Initially, she was very surprised yet pleased at the effectiveness of our Seed-to-Plate Nutriton EducationTM program. It is not easy to get kids excited, let alone, eat new fruits and veggies. She gives credit to our staff because other efforts similar to ours are not as successful.
Her most memorable moment was during the Iron Chef competition. It was such a rewarding experience for her to see the students excited about the colorful and creative meals they have created.
We are very thankful to have committed volunteers like Rachel and we will be glad to have her back at MacGregor in the fall!
If you would like to volunteer with any of our programs, please contact the volunteer coordinator.
We are happy to have Chef Melissa Manske as our featured volunteer for the month of July! Melissa is originally from Beaumont, Texas, but moved to Houston for its food scene. Through a nutrition course at Texas Christian University, she realized that her passion did not lie in journalism, but in cooking. From TCU, she attended the University of Houston and Culinary Institute of America to obtain hospitality and culinary arts degrees. Melissa is currently working as a culinary teacher at the Art Institute. She loves that she is able to stay connected to her industry through Recipe for Success. For Melissa, Recipe for Success, presents some of the same values her mom emphasized as a kid; the importance of cooking and eating as a family to make food fun. Melissa and her students assist our nutrition educators in our classrooms as well as help Houston area chefs at our We're Cooking Now! A Gala in Small Bites dinners.
Melissa is happy to say that she already has her dream job! She loves to teach and provide her students with life skills and confidence. Some of her most memorable moments in her classroom are when lessons do not go as expected. She finds the beauty in and importance of mistakes and learning how to correct the errors. In ten years, she hopes to still be teaching, involved in the education system, and giving back to her community. She loves inspiring her students and seeing everything that they accomplish!
We hope to have Melissa apart of our volunteer team for many years to come! We appreciate all of the help that she and her students have provided.
Please contact our Volunteer and Community Outreach Coordinator, if you would like to get involved or know more about our Small Bites dinners.
Shaireen is one of our most frequent and dedicated volunteers. She helps our nutrition educators at Rodriguez Elementary School three days a week from 8:30am until 3:30pm! She is originally from India, but moved to the United States to obtain a nutritional sciences degree from Michigan State University. She enjoys gardening, cooking, watching movies, and hiking. Shaireen initially found Recipe for Success because she wanted to volunteer with an organization that mixed her personal interests with her educational background. This is the perfect fit for her and commends Recipe for Success teaching nutrition and healthy eating habits to young students. She is always pleasantly surprised with the students at Rodriguez because they have great input about food and making their lives healthier. Since volunteering with Recipe for Success, Shaireen is now considering a Master's degree in Education.
We really appreciate all of Shaireen's hardwork and will be looking forward to her volunteering with us next school year!
Angelica Archilla is our volunteer of the month for May! She was raised in Colombia, but has lived all over the world before moving to and falling in love with Houston! Angelica has a burning passion for nutrition and fitness. She loves to try new recipes and competes in triathlons and half marathons in her spare time. She started volunteering with Recipe for Success 3 years ago with Chef Kendall at Rodriguez Elementary. Angelica took some time off, but came back to us earlier this year. Before starting back up, we had a chat about how she specifically wanted to help parents make healthier decisions for their children. I knew in that moment that she would be the perfect fit for our parent class at Rodriguez. She thinks the parent class is "right on point" by boosting awareness and education about nutrition and the current obesity epidemic. She says the class is more like a team because everyone has the same end goal, better health for our children. They are able to share tips, input, opinions, and recipes with each other.
Her most memorable experience with Recipe for Success thus far is a field trip to Fiesta Mart. It was a revealing and enlightening moment for the parents about healthy choices they can make in the grocery store.
We are happy to have Angelica apart of the Recipe for Success team and appreciate all of her hard work at Rodriguez!
Our parent class is taught in Spanish every other Wednesday morning at Rodriguez Elementary. It follows a similar structure to our Seed-to-Plate Nutrition Education; teaching parents the nutritional benefits of gardening and cooking through experiential learning. If you would like to bring a parent class to a school near you, email us at firstname.lastname@example.org!
During our VegOut! 30 Ways in 30 Days Challenge, 11 MacGregor Elementary School teachers and their PTO president, Tiffany Spurlock, participated in a cooking class led by Seed-to-Plate Nutrition Education™ instructors Chef Alyssa and Recipe Gardens Coordinator, Justin. The group prepared and enjoyed an impressive and healthy spring feast that inlcuded: sun-dried tomato hummus with veggie dippers, kale salad, coconut milk polenta with stir-fried seasonal veggies, and gluten-free macaroons! All who took part had tons of fun while reinforcing healthy eating habits.
Kale salad... YUM!
Among the many community members who stepped up to the plate to VegOut! with Recipe for Success this spring were faculty, staff and students of River Oaks Elementary, who've had tons of fun celebrating veggies, including with a VegOut! Costume Contest. Students got creative and went all out, entering school dressed as their favorite vegetable to compete for fun prizes.
See more images of these health-minded cuties here.
Recipe for Success Foundation is pleased to have Suzanne Williams as April's Volunteer of the Month. Originally from Anchorage, Alaska, Suzanne has been living in Houston for the last 7 years. She loves to travel, workout, and eat great healthy food with her husband and son! After retirement, Suzanne wanted to continue to do meaningful work. With a little research and a growing interest in the First Lady's, Let's Move campaign, Suzanne was able to find Recipe for Success. As a mom, she wants to be part of an organization that helps children have healthier eating habits. Her decision to help RFS was reinforced when speaking with another volunteer. The volunteer spoke about how he sees continued effects of RFS in our students' lives even after they graduate from the program. This warmed Suzanne's heart because she knew that Recipe for Success' program is working and having a tremendous impact on the children we educate.
Suzanne is a very beneficial piece to our office. She helps Marisol, our Special Projects Coordinator, and other staff members with office projects every Thursday morning. One thing Suzanne takes from RFS is that a healthy and satisfying meal does not have to always include meat, as long as fresh ingredients packed full of flavor are used. We appreciate Suzanne and all of the work she has done for Recipe for Success. We hope to have her around for many years to come!
If you would to become a volunteer, please fill out our Volunteer Interest Survey.
Last week, Lyons Elementary School, one of our thriving Seed-to-Plate Nutrition Education™ program sites, held its annual health fair to showcase different programs and resources to maintain a healthy lifestyle. Students and parents explored different info tables, including the Recipe for Success table, run with the help of some of our cooking-and-gardening savvy program students.
See an event photo gallery here.
Imagine our thrill and bewilderment when veteran Recipe for Success volunteer Will Isbell entered RecipeHouse with not one, but THREE boxes overflowing with beautiful carrots.
The rainbow of varietals came from the AgriLife Extension Center and are part of a research trial to evaluate 20 different varieties of carrots grown in AgriLife's vegetable research garden. A taste test was performed on the carrots after they were harvested and the juice from each variety was measured for sweetness.
After all testing is complete, they will publish the results in an effort to update our area's vegetable variety planting recommendations. All of this is to further Agrilife's mission to improve the lives of people, businesses, and communities across Texas and beyond through high-quality, relevant education.
Will is quite familiar with Recipe for Success' similar efforts to educate kids about food. He has been a volunteer with us for about four years and is active in Seed-to-Plate Nutrition Education™ gardening classes and garden builds, and has led special insect education presentations for our schools and during Eat This! Summer Camp™.
So thanks, Will, for sharing these lovely carrots, which ended up in the eager hands of students at MacGregor, Briscoe, and Rodriguez elementary schools!
Did we get you craving a carrot-forward recipe? Hope so! Watch Chef Kendall to learn how to create our bright and tasty Rainbow Slaw.
Congratulations to our 2012 Journalism Contest winner, Jaqueline Marroquin, from Whittier Elementary!
Guatemalan Tamales, by Jaqueline Morroquin
It's Christmas time! And you know what that means... It's time to make some delicious Guatemalan Tamales. My mom is from Guatemala and all her family gets together during the holidays and celebrates with food and gifts. In American, our relatives come together to celebrate every holiday. Every year, we always make tamales from Guatemala. It was made from more than three thousand years ago from the Mayan culture.
They smell like bananas and are wrapped with banana leaves. They look rectangular shaped and forest green when their covered. When you unwrap them, they look like porridge or grits. They have a mushy mashed potato taste, only better because they are made of white rice.
There are three major ingredients to make a tamale. The first is rice, the second is recado (Guatemalan gravy), and the third is chicken. I will list all of my ingredients. I got these from my Aunt Irma. This recipe will feed about 40 people.
For the rice: 10 pounds of white rice, a gallon of hot water, 1 liter of oil and salt. Banana leaves.
For the recado: tomatoes, pepitoria seeds, ajonjolin seeds, dried chily, onions, tomatillias.
For the chicker: 2 whole chickens, comino spice, cebollo, tomate.
(All of these things are cooked separately. At the end they are all combined.
To prepare the rice, the first thing you do is heat the water to boiling. Then before you put the rice in the water, you ground it. In Guatemala, they use a big stone to grind the rice. Here in the U.S. we use a blender. OPnce you grind the rice, you can boil it. Then you put in the salt and the oil. It is very important that you stir with a big wooden stick all the rice or else it will burn and turn black.
To prepare the recado is easy. You get all the ingredients for the recado and you put them in the blender and mix them. That was easy.
For the chicken: You cook the chicken for 1 hour and throw in all your spices. Set aside when that is done.
Once you've cooked the rice, prepared the recado and cooked the chicken, then follow the steps:
- Place banana leaf on top of aluminum foil.
- Put rice on top of banana leaf.
- Place a piece of chicken on top of rice.
- Put recado (gravy) on top of chicken.
- Wrap the tamale in the banana leaf.
- Do this to all the tamales and put them in a pot.
- Heat tamales for 2 hours.
- Eat and enjoy your Christmas Guatemala Tamales!!!
Congratulations to our school finalists:
Evelyn grew up in Belgium, famous for its chocolate, beer, and French fries. She moved to the United States with her husband five years ago and fell in love with crawfish and Houston's multi-cultural cuisine. She recently graduated from the Institute for Integrative Nutrition in NYC and is now a certified holistic health counselor in the process of establishing her own business. Evelyn intends to focus on helping people "reconnect with their body and environment using food and lifestyle changes." Evelyn describes her clientele base as "people who are ready for a change and who realize that diets don't work."
Part of settling into a city and making it feel like home is settling into the community. Evelyn, interested in turning Houston into her home, sought out community events and involvement, which eventually led her to Recipe for Success: "I spoke with a former volunteer at an art fair, and then I saw an RFS booth at Food Day in Houston Downtown. I immediately signed up!" Evelyn volunteers with Recipe for Success because it is the ideal way to give back and connect with the community. By volunteering with RFS, she is also better able to understand how small organizations fight national issues, such as childhood obesity. In addition to all this, "it's just fun to do, especially when you see the kids loving the cooking and gardening." One of her favorite parts of the culinary class is when all the students shout "bon appetite" before enjoying the meal they made.
When she is not volunteering with Recipe for Success or helping others "reconnect" through food and lifestyle changes, you can find Evelyn doing one of the following: socializing, dancing salsa, practicing yoga, playing the djembe, biking, cooking, discovering new foods, gardening, or traveling. Evelyn has toured the United States, Europe and Latin America. She hopes to explore and Asia and Africa in the near future.
Priti is drawn to the Recipe for Success mission and has hopes of taking it transcontinental. Her long-term dream is to return to India with her family and to impact the eating and nutrition education of a few small communities in the central region of India in the state of Gujarat.
Priti discovered Recipe for Success through a friend at her local moms' organization, Bellaire Young Mothers. Soon after, Priti became a dedicated volunteer and supporter of the RFS. She has played an active part in practically every aspect of Recipe for Success. First, she became a member of the Spice Guild and a volunteer at Rodriguez Elementary. She loved helping children learn how to make healthy decisions. Now, due to her schedule, most of her volunteer work centers around evening events like Small Bites and Dress for Dinner. Priti looks forward to returning to the classroom and gardens as soon as she has a few free hours in her daytime schedule.
When Priti is not playing her role as Senior Account Executive, spending time with her family, volunteering her time at RFS events, she is reading, traveling, cooking or doing some combination of the three. This April, Priti and her family went to Italy and took classes with the local farmers and families. They learned to cook fresh, regional Perugian dishes including pizzas, pastas and desserts that require minimal ingredients, optimal flavor and come from the local farms. Priti was amazed at how these farmers practice everyday what we are trying to teach our children here in the States: local fresh produce with simple ingredients and simple techniques.
Tom Wolf is all over the map...literally. From Texas to the Tropics, Tom spends his days capturing slices of life, whether that is architecture, travel, events or food. His photography philosophy focuses on the journey, striving to appreciate all the experiences along the way, as opposed to only enjoying the destination.
So how did Tom, a photographer for over 35 years, get involved with Recipe for Success?
A vegetarian for 28 years, Tom enjoys local food that has been prepared with care. He has been eating this way for many years and he wants to pass on this mindset and lifestyle of eating and living well to children at a young age.
After meeting an RFS staff member at a local farmers market, Tom and his wife began volunteering for the Seed-to-Plate Nutrition Education and helped in the classrooms with food preparation and cooking. Soon after, Tom proposed a photo documentary of the seed to plate process, documenting the school garden as the S2P students nurture, harvest and prepare their garden fresh food. "Over the course of four months, I observed the Rodriguez Elementary students and their garden in all phases, developing a strong relationship with the students as they became more and more involved with the project, voicing their opinions and even trying their hand at my camera," said Tom.
Combining his professional photography skills with his lifelong love of fresh and healthy foods, Tom was able to capture the very essence of the S2P program.
When Tom is not wielding a camera, he can be found listening to live music, traveling, eating or a indulging in a delightful combination of all three.
Lisa had the opportunity to help out with the Eat This! Summer Camp, assisting with knife skills, food preparation and clean up."It was really fun getting to know the kids and see them getting excited about nutrition. They were more adventurous eaters than I was."
Since summer camp ended, Lisa has been volunteering in the Recipe for Success office and helping out at area elementary school gardens.
When Lisa is not in school, she enjoys the outdoor activities that help her stay active, but are still fun, such as biking and hiking.
As a Sigma Kappa sorority member at TCU, Lisa has done considerable volunteer work with the Alzheimer's Foundation "Walk to End Alzheimer's." Working with area elderly homes, she maintains a relationship with the residents, keeping them company and sending them gifts on holidays.
So what does Lisa have to say about her experience at Recipe for Success?
"I'm very glad that I found Recipe for Success. It has been a very rewarding experience and I definitely want to continue working for them."
Empowering your children with tools, resources and confidence in the kitchen will help create a more open-minded and healthy approach to eating.
Following are a few general tips from Healthy and Delicious Snacks on creating enjoyable and nutritious snacks:
· Get creative. Play with shapes and textures of fruits and vegetables to make them more appealing to children.
· Try a twist on the traditional. Ex: freeze grapes; use peanut butter and yogurt as fruit dipping sauces
· Keep it simple. Use whole food products such as fruits, vegetables and whole grains.
· Let them choose. Always have a variety of healthy snacks on hand.
· Lead by example. Let your child catch you partaking in healthy snacks.
But perhaps the most important tip to remember is to invite your kids into the kitchen to be a part of the preparation and cooking process. They are sure to be more inclined to tasting new foods (and liking them) if they play a part in the washing, chopping and mixing of ingredients. Try a healthy twist on what is usually deemed "junk food" and end up with a delicious compromise, such as a whole-wheat veggie pizza (which won't taste like a compromise at all!).
At Recipe for Success, our mission is to get kids interested in where their food is coming from. That's why our Seed-to-Plate Nutrition Education Program focuses on interactive gardening and cooking classes. Students turn into little chefs and in turn bring their enthusiasm and food knowledge home to share with their families!
Check out the kid-tested and approved Recipe for Success "Rainbow Slaw" recipe.
For the Slaw:
½ head Purple Cabbage
½ pound Sugar snap peas (or Snow Peas)
1 Red bell pepper
¼ cup Dried blueberries, cranberries or currants
½ bunch Spring Onions (green onion/scallions)
½ bunch Cilantro
Optional: Serrano chilies (seeds removed and thinly sliced)
For the Dressing:
1 teaspoon Mirin
1 teaspoon Rice wine vinegar
2 tablespoon Lime Juice
1/3 cup Vegetable oil
Salt and Pepper to taste
Prepare the Slaw:
· Wash all produce. Peel the carrot and jicama.
· Using a grater, the grater attachment on a food processor or a chef's knife, grate the carrot, jicama and cabbage. Combine in a bowl.
· Thinly slice snap peas and bell peppers; add to bowl.
· Thinly slice the spring onions and add to slaw.
· Chop the cilantro and add to the slaw.
Make the Dressing:
Measure the mirin, rice wine vinegar, lime juice, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together.
Measure the oil. Slowly pour the oil into the acid mixture while whisking.
The oil and vinegar has come together or "emulsified" when you notice the consistency thicken and color become cloudy.
Dress the slaw and enjoy!
A Houston native, Dee McBride is no stranger to the world of nonprofits. With 40 years of work experience under her belt, the now retired Dee puts her energy into volunteering in the Recipe for Success office, along with cultivating her hobbies of gardening, traveling and reading.
After 20 years with Burlington Resources, with 10 of those years as the foundation administrator, working to make sure that 401c3 organizations were qualified for funding, Dee has extensive working knowledge of nonprofits. Upon retirement, Dee volunteered with Meals on Wheels for four years. She then started to search out other volunteer opportunities, but could not find a good match until she came across Recipe for Success.
With an interest in administrative, not mention real life experience with fresh foods - Dee grew up on a farm where fresh vegetables and fresh meats were prevalent, making her a firm believer in local, fresh foods as a healthier, tastier option. "Recipe for Success has been a great influence on my eating habits, making me more aware of my food choices."
With her insider nonprofit knowledge and her enthusiasm to volunteer, Dee is delighted to provide office support for Recipe for Success.
"One thing I love about volunteering with Recipe for Success is that every week that I show up to volunteer, I get to work on different tasks. From filing paperwork to working in the library to filling packets of seeds for classes, I get to do a little bit of everything."
Although Dee has so far spent all of her time in the offices, she is eager to help out with the Seed-to-Plate Nutrition EducationÔ Program cooking and gardening classes, to further expand her volunteerism and her Recipe for Success knowledge.
"I plan to stay as long as they'll have me. I've found my niche."
A nine-year-old Scottish elementary student by the name of Martha Payne catalyzed a healthier school lunch movement.
How did she do it? She blogged.
Candid and straightforward, Martha's posts on Never Seconds are succinct yet saturated with wise observations from the inquisitive mind of a nine-year old. Who better to chronicle school lunches than someone who eats them five days a week? Each entry includes a photo of that day's lunch and health and price ratings, making for a (relatively) comprehensive and thoroughly engaging and educational read. The not-so-impressive lunch meals are exposed as less-than-stellar both on a flavor and nutritional level.
After only a month of posts- her blog has long surpassed 1 million hits in multiple countries and continents - Martha, with the help of her father, proposed a school council that advocated and won the battle for an unlimited amount of salad, fruit and bread for Martha and her schoolmates. Victory! The blog also includes entries from "web pen pals," comparing school lunches from different countries and showcasing the variations on what each school and culture deems an appropriate lunch.
The most recent posts show quite an improvement on Martha's lunch tray: brighter colors, more whole foods, more salads and even recyclable trays and utensils! Who says only adults can advocate for healthier living?
Getting children interested in their food is exactly what Recipe for Success is doing in its innovative Seed-to-Plate Nutrition Education (S2P) programs. With interactive cooking and gardening classes, this program teaches kids that healthy food is fun, empowering them to take charge of their diets and forging a way to a stronger, brighter future.
How can you get your students and children involved in food advocacy?
After making the trek south to Houston, Annie was eager to discuss networking ideas that would help her ease into the field of education, food security and environmental issues, and in a twist of fate, her contact turned out to be a Recipe for Success board member.
Because Annie knew she wanted to get a "real feel" for what Recipe for Success is all about, she started volunteering in Chef Alyssa's MacGregor classroom and fell in love with the Seed-to-Plate Nutrition EducationÔ program and the students.
"I like the idea that kids get to grow their own vegetables. They were so enthusiastic."
Growing up, Annie ate fresh vegetables from her family garden, attended food-centered lectures and assisted with field studies for the fresh water lab that her grandparents helped to fund in Pennsylvania, a lifestyle that no doubt laid the foundation for her interest in local, healthy food education. An avid traveler and lover of tennis and hiking, Annie's activeness speaks to her passion for a healthy lifestyle.
After living in several areas of the country, Annie looks forward to growing her food advocacy knowledge right here in Houston, Texas.
Battle Fruit Salad with Berry Yogurt Topping
As soon as distinguished Chef Barbara McKnight of Catering by Culinaire - volunteer through RFS Chefs in Schools Program - and Briscoe S2P Team Leader Anne Weinheimer gave the students a few tips and reminders, the students energetically went to work. Each workstation, outfitted with recipes, ingredients, bowls and knives, had four to five students, all who were bubbling over with eagerness to play their part in the preparation. A rainbow of colors, the smell of oranges, apples, grapes, pineapple, strawberries, mango and basil (yes, basil) wafted through the air as the busy little hands chopped, peeled and mixed with confidence and ease.
In charge of every step of the process, the students utilized all of their S2P knowledge as they easily transitioned into chef mode, discussing recipes and smelling their ingredients before using them. With a sense of control and responsibility, these little chefs were intent on creating the perfect bowl of fruit salad. And let's not forget the berry yogurt topping! The students whipped up a healthy and delicious topping that they could hardly wait to mix in to reveal their finished products.
As the students enthusiastically and animatedly took (somewhat) surreptitious bites of their ingredients, it was clear that the RFS motto "making healthy food fun" was truly at work in this classroom, connecting students to healthy, vibrant and whole fruits and vegetables and giving them the self-assurance to venture out and try new foods.
The judges - Chef Barbara McKnight, Juan Rosa (from Fiesta) and Molly Kaminski (RFS staff) surveyed the creative chaos, taking note of stellar teamwork and cleanliness.
Once the students presented their finished products to the judges, they sat down and eagerly awaited the results. The four categories included: presentation, teamwork, cleanliness and overall dish.
After the judges announced the winners of each category, to much applause and cheers, the students then dug into their own bowls of fruit salad, congratulating each other on the flavors and colors of their dishes, all the while unknowingly reinforcing long term healthy eating habits.
How do you get your fill of fruit each day?
Opening on April 19, FOODIE will be on display for the remainder of the school year, a constant reminder of the combined effort that was put forth and the multi-subject lessons that were gleaned from the extensive project. From pre-schoolers to 5th graders, students of all ages and backgrounds participated in the school wide project, which has been in production since the beginning of the school year. "I like to give these kids a much larger chunk of the world than they are used to," says Bourquin. Multiple educational perspectives and art avenues will be explored in this eye-catching and thought provoking art show.
Beginning as a pilot school in Recipe for Success Foundation's (RFS) Seed-to-Plate Nutrition Education Program (S2P), Rodriguez Elementary - now in its 6th year of a fully integrated ancillary partnership with RFS that serves all grades - extends the boundaries of RFS Seed-to-Plate subject matter with its comprehensive and inspiring works of art.
"I've always wanted to do a show that brought in the food element. I think we've really pushed the definition of what a 'foodie' is," says Bourquin. From a marketing campaign for Super foods to time lapse photography of the school's Recipe Garden and from food paintings to compost sculptures, even the school Recipe Garden beds will be incorporated into this not-so-average exhibit. Approaching the unity of food and art in an organic manner, FOODIE breaks down barriers that normally deny children the opportunity to fully explore the two worlds and emboldens them to "think outside the box."
"I have watched the RFS Seed-to-Plate Nutrition Education™ project develop from a program reserved for 4th graders to a fully integrated part of our school's curriculum and culture--touching every student," says Bourquin. Just as the RFS Seed-to-Plate Nutrition Education™ program focuses on children understand, appreciate and eat their food, Bourquin's Foodie art project is on a mission to increase students' confidence and independence in the way they approach art, by encouraging dialogue, interaction and independence.
What kind of interactive projects did you participate in for National Nutrition Month, Earth Day or National Gardening Month?
A recent graduate of University of Houston Science and Nutrition Degree Program, Jamie felt that volunteer work with Recipe for Success Foundation (RFS) was a natural next step for her career in health and nutrition. "The mission statement of RFS is a precursor to what health and nutrition is all about." Jamie is new to the RFS volunteer scene, but she has already noticed big changes in the students and classes she works with. "You think these kids will never touch the healthy food on their plate, but by the end of the program, they are very receptive."
Jamie and her family are very involved in the Houston art scene. Always interested in the newest exhibits at one of the many Houston museums, Jamie's family also has traveled extensively, from Japan to Australia to China to Indonesia, just to name a few exotic adventures.
Already known in the classrooms at many of RFS's program schools, including MacGregor, Briscoe and Rodriguez, Jamie plans to continue volunteering and immersing herself in the healthy food scene.
Thank you, Jamie! We look forward to your continued hard work!
Although every Seed-to-Plate Nutrition Education class has a common goal of uniting food with knowledge, I had the pleasure of watching as this particular class took it to the next level, integrating science (perfectly paired with the science fair that was held on the same day), math and nutrition all into one, demonstrating that healthy food and learning can be fun and delicious!
Chef Randy Evans, a founding member of the RFS's Chefs Advisory Board, joined S2P Team Leader Chef Alyssa Doyle to teach a class this week that excited the senses and expanded the minds of twenty-five fourth graders. They will never think of pizza in the same way again.
Whereas normally the pizza crust takes a backseat to the plethora of pizza toppings and sauces, Chef Randy had a different approach; emphasize the process of dough making; after all, you can't have a pizza without it. After pronouncing that dough making was akin to a science experiment (which made all eyes focus on him), he began to spout words and phrases such as "chemical reactions," "carbon dioxide," "activation" and "gluten," while intermittently telling personal stories of a gristmill that he once visited; each story had a purpose, and the students listened attentively, hanging on stimulating sentences such as "flour is an explosive when it's being ground fresh."
Throughout the sauce making (pesto sauce made from the MacGregor School gardens - parsley, spinach and oregano) and topping (bell peppers, tomatoes, goat cheese) process, Chef Randy and Chef Alyssa kept up a steady stream of questions and answers, keeping the students involved. From dividing the pizza into fractions to learning how to activate yeast in the dough to discussing the food groups in the My Plate Pyramid, the classroom of 4th graders had unknowingly combined several different lessons into one, all under the guise of a pizza party.
As Chef Randy put the brightly colored and already fragrant pizzas in the oven, he summed up the lesson with a few thoughts that cut to the heart of what RFS strives to impart on all children. "You need a good balance of all five food groups to keep yourself healthy. When we cook our meals ourselves, we can more easily balance ingredients, and it ends up tasting great."
Do you make pizza with your kids? What are your family's favorite toppings?
Although the word "celebrate" usually connotes images of excess food and drink, National Nutrition Month celebrations are focused on moderation and nutrition, offering fun and interactive events and outreach programs such as Get Your Plate In Shape, Spot The Block Campaign, and My Plate Community and National Strategic Partners. From the Food and Drug Administration (FDA) to the Department of Health and Human Services (DHHS), with many more organizations on board, National Nutrition Month makes a sweeping effort to reach all eaters and to emphasize the importance of reaching for the healthier food option.
So how will you celebrate National Nutrition Month?
Twelve Houston elementary schools recently participated in the Recipe for Success Foundation (RFS) 5-A-Day Teacher Challenge, daring participating faculty and staff to improve their diets by eating more fruits and vegetables and reporting daily progress to their students. Whether you are a schoolteacher, a parent or a community center leader, there are plenty of fun and educational games and activities to choose from in order to rally interest and participation in striving for healthier eating habits. With online resources such as eatright, offering nutrition-centered games, quiz and videos, and EducationWorld offering everything from nutrition news to healthy food activities to theater scripts centered on fruits and vegetables, there are enough activities to keep children's interest for the entire month of March and beyond!
Recipe for Success Foundation (RFS) works towards making nutrition a lifelong goal. Dedicated to changing the way children understand, appreciate and eat their food, RFS wholeheartedly supports National Nutrition Month, but also works to extend that same level of advocacy and awareness into the everyday lives of our children, encouraging them to make healthy meal and lifestyle choices all year long.
Leslie grew up in
"In every nutrition class I have taken we discuss the growing problem of childhood obesity. I relish the opportunity to take action against the epidemic by working with Recipe for Success. It is such a terrific organization and I feel privileged to be a part of it."- Leslie Yen
Leslie, Thank you for all of your hard work!
Carrot & Kohlrabi Soup
For the soup:
1 ½ pounds carrots, peeled and thinly sliced
2 large kohlrabi, peeled and thinly sliced
1 onion, peeled and thinly sliced
3 cups water
2 cups chicken broth or stock
½ cup milk
To taste salt and pepper
For the croutons:
1 whole grain french bread roll
2 tablespoon olive oil
Make the soup
• Peel and thinly slice carrots, onion, and kohlrabi.
• Place water in a sauce pot. Bring to a boil.
• Add the vegetables. Simmer until the vegetables are soft
• Place a strainer over a bowl. Drain the vegetables into the strainer. Save the liquid.
• Place the vegetables in a blender or food processor. Puree until smooth.
• Place the puree, the cooking liquid, chicken broth and milk into a sauce pot.
• Heat to a simmer.
• Add salt and pepper to taste.
Make the croutons:
• Preheat oven to 300 degrees.
• Cut the bread into cubes.
• Place bread into a bowl. Add the oil. Toss to combine.
• Spread cubes on a sheet pan.
• Place pan in the oven. Bake until crisp. Remove from the oven.
• Place the soup in bowls.
• Pass the hot croutons at the table.
*Try substituting broccoli or squash for the carrots for 2 new and different recipes.
by BETTINA ELIAS SIEGEL on FEBRUARY 14, 2012
Last week I volunteered, as I do every month, with Recipe for Success - a comprehensive "seed to plate" instructional program that brings gardens, cooking, nutrition education and celebrity chefs into local schools. I don't always post about my experiences with R4S, but last week's class was so fun I wanted to share.
Instead of meeting my assigned fourth grade class at its elementary school, as we usually do, we all gathered at t'afia, an innovative Houston restaurant which uses only local foods. T'afia is the brainchild of Monica Pope, a much-lauded chef (James Beard nominee, Top Chef Masters contestant, etc.), R4S Board Member and classroom volunteer. Our assignment was to make Monica's Winter Vegetable Slaw which we would then enjoy along with a full meal prepared by the t'afia kitchen.
One of the things I like best about volunteering with R4S is sharing information with kids about food -- exposing them to new produce and herbs, exploring new flavors and then talking about what they like and don't like. But this time around the kids weren't the only ones learning: I encountered a vegetable I'd never even heard of before,"wasabina," a leafy, peppery green with a slight wasabi taste. I also learned how to properly sprout my own grains and seeds, something I've been interested in trying.
Read the rest of Bettina's story on Lunch Tray.
On January 18, Recipe for Success Foundation launched the first of what will be a stimulating assortment of 2012 healthy cooking and gardening classes at the newly opened RecipeHouse (RH), located in Houston's Museum District at 4400 Yupon Street.
This hands-on cooking class boasted Chef Garth Blackburn - executive chef for Subzero/Wolf showroom in Houston- as instructor, and RFS board members and some special guests as attendees. A meticulously measured blend of dialogue, instruction, eating and imbibing, the cooking class proved to be a resounding success; with sated appetites and renewed interest in and advocacy for RH, board members offered up their own thoughts about the evening.
"Garth was great - his idea that we, not him, would make dinner under his guidance made it real and the food more appreciated" - Amy Anton. And it's not too often that you hear - whether from a child or an adult - "Best Brussels sprouts I ever had!" - Frank Steininger.
"Think it's improbable (or impossible) for young students to get energized about cooking and eating healthy foods? I thought so too. Think again.
I recently heard about the RFS Seed-to-Plate Nutrition Education™ Program (S2P)- designed to involve children in the entire process of healthy eating and targeting under-served schools where nutrition education is needed most. It began in 2006 as a pilot program in Houston schools such as MacGregor Elementary (which now continues as one of the program's showcase schools.) They reported earlier this year that because of overwhelming success, will soon be available nationwide to licensed S2P Affiliate Partners. I wanted to see for myself.
Walking into the MacGregor Elementary (one of Recipe for Success Foundation's Showcase Schools) classroom is akin to walking into a proper test kitchen, only this kitchen happens to be in an elementary classroom that is tailored to fit the culinary needs of young students - in this case, 1st graders, to be exact. Mobile cooking stations outfitted with all the necessary cooking utensils are lined down the center of the room and kid-friendly diagrams (food plate, ABCs of vegetables, the five tastes) adorn the walls, making the atmosphere approachable and exciting.
As the children filed in, anticipation tangible in the air, they all knew the routine. After picking up their very own Recipe for Success apron, they proceeded to wash their hands and take their places at a cooking station of their choice.
Choices - healthy ones, that is- are exactly what the S2P program is encouraging young students to make. And what better way to approach this goal than by including the students in every step of their cooking journey, from the seeds they plant in the school gardens to the type of dishes they prepare in the classroom (a.k.a. kitchen).
Before food preparation began, the students and Alyssa, (a Recipe for Success Foundation staff chef and "Team Leader" at this school), engaged in conversation regarding the dish of the day. It was "green eggs and ham." But this children's classic had a twist: instead of using green food coloring, the children used different types of greens (harvested from their very own gardens on the school grounds) to create a pesto to be mixed into the eggs. After identifying and discussing all the greens they would be using (and the list was prolific, even for an adult) such as mustard greens, kale, dino kale, red Russian kale and rainbow chard, the children continued to tear and cut the greens, of course with some questions and comments along the way.
After delivering their chopped up greens and eggs (which they cracked in a bowl themselves) to Chef Alyssa, the children waited expectantly as she blended the greens with Parmesan cheese, olive oil and garlic, discussing each ingredient as she added it to the blender. Between discussions of ingredients, colors, smells, health benefits and texture, the students engaged all of their senses and gained confidence in their cooking skills, ending the class with a resounding "Bon Appetit!" as they heartily dug into their freshly-made dish.
I would have never believed it, if I hadn't seen for myself." Adrienne Ryherd.
To aptly describe my recent volunteer experience with this wonderful organization, I offer one word: enchanting!
As the children lined up single-file at the door of the cooking class, I was immediately taken in by the contagious innocence. The 20+ kids glowed with a wide-eyed anticipation while waiting patiently to be fit with small aprons emblazoned with "Recipe4Success."
The enchantment continued as grins and giggles permeated the classroom and hands were dutifully washed and even numbered children were grouped around separate work areas. As each young student explored all the large fresh-from-the garden collard and mustard greens, Swiss chard, kale, eggs and neatly displayed cooking tools, I learned you can't touch anything more than twice, what a whisk was probably for, and their firm opinions on vegetables.
Mouths were zipped and hands went into pockets as Alyssa efficiently captured their attention. Then the transformation began for a healthy repast of something wonderful resembling a kind of pesto, comprised of green eggs and "ham."
As class commenced, outstretched arms waved to proudly volunteer what they knew of healthy eating, protein, and where ham comes from and each child got to taste the bitter greens, whisk eggs and stir the vegetables, eggs and turkey together (ham substitute for nutritional value). I learned that all the vegetables were grown on the premises and quickly glanced out the window to admire neatly displayed rows of tall fresh vegetables and herbs for use in forthcoming healthy adventures.
I'm a cook and while I take pride in all that entails, I gained immense admiration for a wonderful program that was clearly one of the highlights of a routine elementary school day. After the hour had quickly passed, I realized that this was unquestionably one of the highlights of mine.
Cynthia Stephens. A Good Writer
"I really enjoy volunteering for R4S at Rodriguez. The 1st and 5th graders are a lot fun. They are willing to taste unfamiliar foods, and they love seeing the seeds they planted out in the garden actually end up as something they recognize. To bring the whole project full circle, Chef Kendall then prepares the harvest in ways that can appeal to the taste buds of kids without surrendering its healthy aspects. To top it all off, I get to work with three thoroughly enjoyable professionals: Chef Kendall, Mrs. Healy, and Chef Frank." -JoAnn Sittig
Tsssss! I can hear the screaming of the crisp steam, as my mother lifts the top off a gargantuan pot full of one of my favorite foods. My favorite holiday food tradition is when my family prepares Turkey Tamales for Thanksgiving. My grandfather Arturo created the recipe because he wanted to combine the Mexican tradition of preparing tamales for special occasions and the American tradition of eating turkey at Thanksgiving. First my family and I visit our local Farmers' Market where we buy all of the fresh ingredients we need. Next, we prepare our multi-step recipe using a cornucopia of different ingredients. Lastly, we celebrate Thanksgiving by eating over delicious creations that everyone will enjoy!
When we visit the Farmers' Market that my mother has shopped at for over forty years. My mother and grandmother share stores about the hilarious things my grandfather would do on visits there. We buy all of the freshest, greatest, vegetables straight from the farm like spinach, kale, chayote, bell peppers, garlic, tomatillos, green onion, celery and cilantro. Since we make our tamales in such large quantities to share with the rest of the family, we try to find the fattest turkey available! This will turn out great! Our new tradition is to make a non-meat, vegetables version using wild rice, garbanzo beans, lentils, and carrots in addition to making the turkey tamales. The traditions continue to grow.
The success of the tamales rests with the quality of the vegetable base sauce. The sauce is used for making the masa, preparing the meat/or vegetable filling and the cream sauce on top. The sauce ingredients are: 2 heads of garlic, 1 bunch of kale, 4 chayote, 1 bunch cilantro, 4 bell peppers, 3 lbs tomatillos, 2 bunches green onion, 1 whole celery, 2 bags spinach. Wash and clean all the vegetables and place them except the spinach in a pot with water. Cook until tender. Place cooked vegetables in blender with the uncooked spinach and thin with the hot liquid. Return to pot and cook about 1 hour, season with salt to taste. Boil the turkey then shred. Use prepared vegetable sauce to simmer the meat for 30 mins. To prepare the masa, combine five, 5 lb bags of dry masa with 3 large tubs of Smart Balance Sprea. NOT LARD! Add the vegetable sauce until moist about 4-6 cups. Now spread about 3 tablespoon of masa evenly on moistened cornhusks. Place filling (meat or vegetable) in center, then wrap both sides over each other and fold the bottom up to seal. Stock in pot and stem 1-1/2 hr.
It's Thanksgiving day! By the time I am awake and out of my bed, the meat-filled bundles are steaming in the pot. Tssss! I help my mother lift the top off the enormous pot, and the steam and delicious aroma fill the air. The unique smell quickly reminds me of past family gatherings and of the one we will go to today.
Finally! The moment I have been waiting for! As I unwrap the corn husk, the warm, green masa topped with a viscous vegetable cream sauce, which my mother just finished by adding sour cream to the vegetable base sauce, tastes like nothing I have tasted any where else but home. I Buen provecho!
Congratulations to our school finalists:
Bria Booker, MacGregor Elementary
Victoria Lopez, Rodriguez Elementary
Juliette Cedillo, Briscoe Elementary
Avery Robinson, Whittier Elementary
AJ Guerrero, DeZavala Elementary
Taylor East, Harbach-Ripley Elementary
Yield: 4-6 Servings
For the Topping
½ Cup all-purpose flour
½ teaspoons salt
6Tablespoons COLD butter
½ Cup brown sugar
1 ½ Cups oats
½ Cup slivered almonds
1 teaspoon cinnamon
½ teaspoon ginger
1 Tablespoon room temperature butter
For the Filling
2 Cups apples, any variety
2 Cups pears, any variety
¼ Cup brown sugar
¼ Cup honey or agave nectar
*Preheat oven to 375°F*
For the Filling
• Cut apples and pears into small pieces. Add to bowl.
• Measure the brown sugar and honey. Add to the bowl.
• Mix with a spoon to coat fruit and set aside.
For the Topping
• Measure flour and salt, put into a separate bowl.
• Cut COLD butter into small pieces. Add to the same bowl.
• Using clean hands, coat the butter in flour, and then squish the butter in between your fingers. Keep squishing the large pieces until the mixture looks like wet sand.
• Measure the oats, almonds, brown sugar, cinnamon and ginger and add to the same bowl. Mix with clean hands and set aside.
• Using clean hands, cover the sides and bottom of the cake tin with the room temperature butter.
• Pour in the filling, and then cover with the topping.
• Cover with aluminum and bake for 25 minutes. Remove the foil and bake for another 5 - 8 minutes.
Variations: Try using different seasonal fruits and adding herbs for extra flavor!
Egg-Free/Gluten Free Macaroons
8 oz. Flaked Coconut (big flakes, dry)
5 oz. Shredded Coconut (unsweetened/dry)
1 teaspoon Vanilla extract (optional- can add other flavors as well)
1/2-3/4 C Mini chocolate chips (can use big choc, chips, just roughly chop them)
8-12oz. Sweetened condensed milk
·Preheat oven to 325°F
·Combine the first 4 ingredients in a large mixing bowl.
·Slowly add in the sweetened condensed milk. The mixture should be wet enough to hold its shape when squeezed together with a hand.
·Line cookie sheet with foil and spray a light layer on cooking spray.
·Oil hands, and then scoop 1 T of the coconut mixture into hands.
Squeeze into a tight ball and place on cookie sheet 1 inch apart.
·Bake for 8-10min. Keep an eye on the cookies; they burn very
·Once the cookies become golden brown, remove and let cool for 5-7min. It is very important to get the cookies off after 5-7 min out of the oven. If you leave them on the cookie sheet until they cool completely, then they will be very difficult to remove.
** Coconut can be found in most bulk bin areas of the store**
A mixture of my mom's encouragement and my passion to teach kids healthy habits. It has been my dream to have an after school program of some kind where I could work with young kids because it has been proven that what kids learn from birth to age 10 is what shapes their patterns the rest of their lives. That is why it is so important to teach kids how to understand and appreciate healthy eating habits so that they carry those habits with them into adulthood, which in turn can reduce obesity and diet related deaths.
2. How will the information that you learned here influence your next steps and/or your approach to nutrition?
While here I learned a lot about what goes on backstage and about all the little pieces that are necessary for an operation like this to run so smoothly and efficiently. So now I feel like I could take what I learned and better be prepared for when I get a chance to work with kids in a setting like this.
3. What is the most surprising thing that you learned during your time with RFS?
That you can mix vegetables into just about anything and still make it taste good! While here I had "green eggs and ham", which had green onions, green peppers, kale and Swiss chard and it tasted even better than regular scrambled eggs and was far more nutritious. By doing recipes like this and having kids experiment with different vegetables, it makes eating healthy fun and exciting so that they want to actually eat like this everyday.
4. What will you take away from your time at RFS?
That the best way to overcome something as massive as childhood obesity or any worldwide epidemic is to start small, and with time, patience and hard work you can slowly overcome the giant you set out to defeat.
5. What was your favorite thing you participated in while at RFS?
My favorite thing was going to a Houston Food Policy Work group, with fellow staff member Alyssa Dole. Not only did I feel grown up getting to participate in a meeting but also it was exciting being surrounded by people who were all fighting to make a change. One of my biggest pet peeves is when people complain about a problem and do nothing to change it, so I loved getting to see this work group in action trying to make a difference.
6. Why would you encourage others to get involved with RFS?
I would encourage others to get involved because not only is it such an important organization, but it's fun! They don't have kids focus on the negatives, like their weight and appearance, instead they focus on the positives like how to live healthier lives in general. Something like this is so hard to find in the society we live in today because all too often people think to be healthy you have to be model skinny, but that is far from the truth and to get to participate in a company that believes that too is unbelievably rewarding.
We had some extraordinary participation during April, which can be a tough month because of TAKS and other standardized testing. However, the teachers and students were able to squeeze in a few moments to care for their garden or make observations in their journals.
The winners at MacGregor Elementary was Mrs. Williams' truly motivated 4th grade class. They did multiple garden activities almost every single day, including harvesting and tasting yellow and green beans. Mrs. Williams even had the class do an "Earth Day Rap"--extra points!
Each student won a cultivator to take home and start their own garden. Congratulations Mrs. Williams class!
This month we made sweet zucchini mini muffins. They tasted DELICIOUS! We mixed chocolate with the zucchini together and it smelled good too.
We also did fruit cabob. We put different kinds of fruit on stick, like strawberrys bananas, oranges, apples, watermelon, pears and mango. It tasted good and it looked good.
Me and my Mom made fruit cabobs at home, too. We used strawberry, orange, apple watermelon and pears. It was delicious; the greatest taste.
In the garden we harvested the radishes because they were ready. They were all sizes and colors: Red and big, red and small, white and big and white and small. They were rough when I took them out of the ground.
We also removed
the lettuce and we weeded so the plants won't die. I also saw
mint leaves, sunflowers, tomatoes and egg plants in the garden. I tasted the mint leaves and they were--minty!
The garden is my favorite. Spending time in the garden weeding, planting and harvesting offers so many opportunities for learning the importance of our earth's materials like soil and plants. My PreK students have become expert weeders. They learn to identify different plants and weeds. We make a game of finding and pulling weeds by the roots. One class of 4 year-olds was very diligent in getting to the roots, holding them up and shouting "las raíces, las raíces." Kindergarten and 1st graders learn to sort and classify types of seeds for planting, while older students do the more difficult jobs of turning soil and preparing for planting. And of course everyone enjoys the harvesting.
Because our school is in an economically disadvantaged area, some of our students aren't normally exposed to such a variety of fresh vegetables. Chef Nicole introduces them to many new vegetables they have never even seen, much less tasted. All students are able to sample the bounty of our garden and they thoroughly enjoy it. Though the new tastes aren't always to their liking, they are willing to try everything. Often they end up enjoying foods they did not like at first or didn't expect to like.
With the help of Recipe For Success and Chef Nicole, learning has never been so delicious and fun!!
The students have been hard at work planting their tomatoes, bell peppers, eggplant, cantaloupe, tri-color bush beans, corn, watermelon, squash, and basil. I encourage you to plant by seed or transplant so you can enjoy the same delicious harvests.
If you're in Houston, you still have time to put tomato and pepper starts in the ground, but hurry before the heat gets too extreme.
Here are the simple instructions:
1. Find a location with at least 6 hours of sun and good soil. Dig a hole the depth of the container, and then a few inches deeper.
2. For tomatoes, pinch off the lowest "sucker" leaves. New roots will grow from the same place the suckers were, and allow needed nutrients to travel to the rest of the plant.
3. Mix in a handful of organic fertilizer or compost into the hole.
4. Gently squeeze the container to loosen the plant. Make an "L" with your left hand and place it gently around the tomato stem. Carefully turn the plant upside down, and remove the container. You should see the roots of the tomato. (Kids love this part.)
5. "Tickle" the roots with your fingers to loosen them for the soil.
6. Turn the tomato right-side up and place in the hole. The places where you pinched off the suckers should be underground too.
7. Cover the roots with soil, and water in well. Place a tomato cage around the plant now so that it can grow into it's new home with support.
8. Water when needed, and try to avoid getting the leaves wet.
9. Plant basil and marigolds around the tomato to improve flavor and keep pests at bay--and keep the stink bugs away!
10. Around June, enjoy your delectable home-grown tomatoes.
This week, a host of VIP visitors got an eye-opening class at MacGregor Elementary with Chef Monica Pope and Team Leader, Chef Molly Graham. The kids were learning about the true nature of commercial Hot Pockets, which feature over 87 ingredients including chemical compounds made from human hair, pig hooves and duck feathers.
Hot Pockets are the single biggest selling snack food for American kids, but most are made in China where lax oversight might produce some surprising results. Taking a page from the RFS Summer Camp Curriculum that teaches kids how to detect the difference between promotion (what's on the front of the box) vs fact (whats on the side or back,) our Hot Pocket class was developed by Chefs Advisory Board member, Garth Blackburn of Wolf/SubZero. For instance, the front of the box may say Real Cheese, but the back lets you know that the cheese flavoring boasts food colors and man-made chemicals, but no actual cheese.
"I've never made anything with 87 ingredients, not even curry," exclaimed Chef Pope. "How about you guys?" After watching Monica and Molly add a collection of the "real" ingredients to a bowl, the kid's astonished responses--accentuated by dramatic gagging and gasping sounds, gaping mouths and wide eyes--indicated that they would not soon again run to the freezer section to buy Hot Pockets. As a delicious stand-in, they learned a healthier version made with shredded turkey, garnished with chopped winter greens from their garden and dressed with homemade vinaigrette. Plates were cleaned!
Why don't you visit the classroom sometime? Read about ways you can visit and volunteer here. In the meantime, don't forget to read the real ingredients in the prepared foods that you buy, or better yet . . . follow our suggestion to shop only the perimeter of the store, where the fresh, unprocessed ingredients are displayed.
Also in class was regular monthly volunteer and blogger, Bettina Siegel. She wrote about her experience in The Lunch Tray. Our volunteers regularly contribute to our own Volunteer Voices blog. Keep up with what they are saying.