Watermelon!

It is certainly no surprise that kids love watermelon. Watermelon is actually not a fruit, but a vegetable related to the pumpkin, cucumber, and squash. Besides being an excellent summertime thirst quencher watermelon is also an excellent source of vitamins A, B6, and C. Watermelon contains high concentrations of lycopene, an antioxidant that may help reduce the risks of cancer and other diseases.

Despite what kids may say, eating watermelon seeds does not cause a watermelon to grow in your stomach. In fact every part of a watermelon is edible, even the seeds and rind. Watermelon rind pickles, a southern tradition, is a great way to utilize every part of the melon. 

Child Nutrition Legislation Clears House Education Committee

In 1973 a young George Lucas' influential film American Graffiti topped the box office, the average home cost was $29,900, a gallon of gas ran you around 50 cents and a dozen eggs cost 45 cents. Tragically, it was also the last time congress raised the federal reimbursement rate for school meals. Today, about one in three American kids and teens are overweight or obese, nearly triple the rate in 1963. 

With the passing of the Child Nutrition Legislation in the House, the situation could finally improve.

"The bill includes sweeping reforms to significantly increase access and remove barriers to child nutrition programs, improve the quality of the meals served and implement new school food safety guidelines. The bill would increase the reimbursement rate for schools -- the first increase in over 30 years. Additionally, for the first time, it would require schools to set standards for foods served outside the cafeteria, including vending machines."

What to do with.... Leftover Rice

One of the most important lesson learned during my first week as chef for ChildRoots: make sure the rice cooker is turned on. I was not intending to explore new recipes during my first chaotic week. However, I have been thinking about how to work coconut milk into the menu, so it seemed like the perfect opportunity to make some coconut rice pudding!

In India the coconut palm is known as kalpa vriksha, meaning "tree that gives all that is necessary for living." Coconut has a significant amount of medium-chain (12-carbon) saturated fat called lauric acid, a health-promoting fat whose only other abundant source is human breast milk. Studies have also shown that the health benefits of coconut are vast including: regulate cholesterol, decreases propensity for heart disease, contains anti-microbial properties, aids in weight management, is a potent anti-oxidant, improves absorption of calcium and magnesium ions, increases breast milk production, beneficial and neutral skin conditioner.... just to mention a few! It is no wonder that Ayurvedic Medicine has used coconut to nourish the body and soul for over 4,000 years.

(Source : The Encyclopedia of Healing Foods, Michael Murray N.D.) 

Even omitting sweetener (sugar, usually), this simple pudding was a big hit with the kids! The pudding was made with coconut milk, brown rice, golden raisins, milk (also a great way to use some surplus milk before the holiday weekend), vanilla, and cinnamon—this could also easily be made omitting the diary. For adults and older children, some great additions would be: honey, brown sugar (or agave) ,orange zest, almonds, rose water (one of my favs), and topped with toasted coconut.