Sunday, October 30, 2011

Nourish You News




That's what the salad bar looks like after the kids are through with it!
If you haven't done so, it's time to renew for November!


These are our salad days!
Joan started out with a 60 gallon cooler and has had to add a 120 gallon cooler, because the kids are eating so many cases/bushels of lettuce, jicama, raw cauliflower, snap peas, cucumbers, cherry tomatoes, legumes and more.  Try offering some of these at home!

Field Trips?
Has your child missed lunches due to field trips or sick days?
We suggest making them up on days you're not subscribed for.  If you're signed up for 3x/week, you can get credit for those missed days by contacting Aiai. 

The littlest kids need a helping hand
We have parent helpers for Tues & Wed, but we're looking for a parent (or shared between two?) on Thursdays 12-12:30 when the K-2 kids have lunch.  Contact Aiai if you are interested.  A tasty lunch comes with the job!


And here's a recipe to try with your young chef...


The addition of cooked quinoa to regular buttermilk pancake batter results in a thick, moist pancake that's hefty but not heavy, and protein-rich...

Recipes for Health

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
Recipes for Health: Proper Uses for Quinoa (May 2
1 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/8 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup cooked quinoa (any type)
1 1/2 cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries (optional)
1. Sift together the flours, baking powder, baking soda, sugar and salt.
2. In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
3. Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
4. Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
5. Serve hot with butter and maple syrup.
Yield: 15 pancakes (five servings).
Advance preparation: These pancakes freeze well and can be made a day ahead, refrigerated and reheated.
- best wishes from Joan, Elena, Aiai & Evan