Child-nutrition bill passes the Senate

Following up on an earlier post, the Senate has passed the Child-nutrition bill.

Read about it here and here. 

Also a picture of a famous lunch lady...

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.

How to Prepare...Asparagus

Local asparagus was tight this season due to inclimate weather, so we were only able to get two batches so far of locally grown asparagus. But we made the best of it....

Asparagus is an excellent source of of Iron, Magnesium and Zinc, as well as an exciting source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Phosphorus, Potassium, Copper, Manganese and Selenium.

At ChildRoots our preferred method is roasting. Steaming is too stinky.

We start by rinsing, followed by removing the bottom portion of the spear. 

Making sure to leave each piece large enough for little hands to grab.

Once prepped the asparagus is placed on a sheet pan and drizzled 

with olive oil and sprinkled with salt and tossed gingerly.

Set the oven as hot as it will go. Place the asparagus on the top rack. Set timer for four minutes. After four minutes, take a peek and keep roasting until the tips a nice golden brown. Once nicely colored remove from oven and allow to rest three or four minutes. At home, you may enjoy a splash of lemon juice or balsamic vinegar.

Get to Know...Mung Beans

Mung Beans are one of those food that people generally assume they won't like. To be honest, once cooked, they are not the most appetizing looking, so it is somewhat understandable. Mung Beans have a part in most Asian cuisines where it is used a hundred ways, including in many desserts. Americans have yet to really embrace the Mung Bean, maybe someday their time will come. They certainly are good for you, being beans they are high in protein, carbohydrates, phosphorous, and potassium. 

Surprisingly, the kids at CR like Mung Beans. The teachers, on the other hand, have proven harder to convert. It took a couple a tries to get it right for the kids, turns out you should cook them like lentils.  

At CR the cooking water is seasoned with no-salt stock powder, salt, dried onion, granulated garlic, and some dried oregano. 

Using 2 1/2 cups water to every cup of bean. They are simmered on medium until thoroughly cooked and mushy. Don't be afraid to add more water, just do it a 1/2 cup at a time. 

Once cooked give them a good stirring to mash them up a bit and stir in some Olive Oil. 

Years ago I had a friend whose family owned a Thai restaurant, her mom told me a recipe for mung bean cakes simmered in coconut milk, i can't recommend it enough. 

In a food processor combine 1lb tofu, 1 cup cooked mung beans, 1/2 bunch cilantro, 1 clove garlic, 1/2 TBS ginger, 3 green onions, 1 1/2 TBS cornstarch (although i use arrowroot), 1tsp salt. Process until smooth and taste for salt, then set aside.

Large pot pour 3 cans coconut milk, 1 can water and 2 tsp salt. 1TBS green curry paste can be added also if you like. Turn the burner to medium and bring to a simmer. Once simmering scoop the bean mixture into the broth using a small ice cream scoop, cover the bottom of the pan, try not to overlap. reduce the heat to low and cover. Simmer for 15 minutes. Spoon the cakes out and serve them over rice. 

How to Prepare...Black Radishes

Radishes have been featured on the blog before, those were smaller more delicate ones. This time it's a about the larger Black Radishes. These radishes came from Lakeside Organics in Watsonville CA. Rich in folic acid and potassium; also good sources of vitamin B6, riboflavin, and magnesium.

These radishes had great taste, unfortunately because of the size they were a little woody and chewy in texture. When that happens the best thing to do is to shred it. Rinse and lightly scrub the radishes. The scrubbing removes the smaller roots. The larger roots can be trimmed with a knife when you cut off the tops and bottoms.  

Cut the pieces to fit into the food processor chute. They can be shredded by hand easily also, but when your doing 25lbs, the machine is your best friend. 

After the radishes are shredded, they are tossed with olive oil, salt and a splash of cider vinegar. Let the radish chill in the fridge for a couple hours,  the salt and vinegar will bring out the sweetness and tenderize the radishes. 

Right before serving sprinkle with parlsey. 

A recipe my mother taught me was for Radish Salad. Shredded radish and carrots, green onions, dijon mustard and mayonnaise. Works great as a side dish or on a sandwich made with toasted bread, sharp cheddar and lettuce. Trust me it's great.