Photo by Vanessa Pike-Russell
Pomegranate, a wonderful fruit that is rich in nutrients such vitamin C, A, E, folic acid, and potassium, along with many others. Very high in antioxidants.
KNIKA
KNIKA produces content relative to appreciating the raw gifts that earth has to offer. KNIKA highlights health conscious content such as: education on the importance of consuming fruits, vegetables; organic farming, and sustainable gardening.
Make a Scary Snack! Halloween Edition!
Cookie Fingers - The author explained he/she created this with “sugar cookies, with almond slices, and colored gel.”
Photo by –archangel–
Mummy Dogs! Photo by emergencyfan2000
Jello Brain! A brain mold was use to create this!
Photo by Bisayan lady
Scarummy! (yummy + scary) Lame, I know.
Photo by jojoebi
Cute, right?
Photo by milky.way
Great way to incorporate veggies!
Photo by methodini
B-A-N-A-N-A!
Photo by bunchofpants
I eat bananas almost everyday. Eat more bananas if you do not already. A medium sized banana, about 7 inches long, has about 3 grams of fiber and 14 grams of sugar. Due to the sugar content of some large bananas, several nutritionists suggest eating half of a banana, if it is a medium or large sized banana (not to worry if it is a small banana). Bananas provide trace amounts of calcium, zinc, copper, iron, vitamin E, and selenium as well as good bactiera for your digestive system. Also they say the inner peel has many nutrients, so you may want to eat that one day.
Some banana snacks:
- Raw
- Chopped in cereals
- Peanutbutter banana sandwich
- Smoothies (strawberries and bananas)
- Cakes
- Muffins
- pudding
Read more: http://food-facts.suite101.com/article.cfm/banana_basics_a_healthy_lowfat_snack#ixzz0OqZ2Y84L
http://www.nutritiondata.com/facts/fruits-and-fruit-juices/1846/2
Photo by ‘PixelPlacebo’
Photo by PetitPlat by sk_
To heck with all those doubters who think kids won’t eat healthy food! Not only will they eat it, but they’ll cook it too! Culinary arts and home economic students from Houston’s Barbara Jordan High School, Louie Welch Middle School and Eleanor Tinsley Elementary competed in a “Top Chef” style competition to create healthy, yummy school lunches. Chef Ann Cooper, “The Renegade Lunch Lady,” came to help and got her hands dirty teaching the kids proper technique and encouraging them in creating their culinary creations. The kids formed teams of five to six students so that each school was represented in each group. The older kids mentored the younger ones and they all had a hand in creating some delicious food.
After all the kitchen hustle and bustle was done, Cooper was joined by fellow chefs — Mark Holley, executive chef at Pesce; Monica Pope of T’afia and founder of the Midtown Farmers Market; and Houston ISD Executive Chef Jon Guimond — who raved about the professionalism and pure culinary talent the “chefs of tomorrow” exhibited. Congrats to Team One who came out on top in this first annual competition. In spring of 2010, all of the students in the Houston Independent School District will experience the winning lunch menu of sautéed marinated chicken, whole grain rice, sautéed mixed vegetables, rosemary roast potatoes and organic yogurt with cucumber, watermelon and strawberries. Makes you want to try a school lunch, doesn’t it?!
Kimberly Crowder is our Houston Media and Community Relations Coordinator.
James Oliver to Remake the American Diet!
Yes it is true! Renowned English chef and community organizer James Oliver, has been summoned to remake an American town’s diet. Which town? Huntington, W. Virginia. Huntington was chosen because back in 2006, the CDC recorded that this town had the highest rates of Obesity. Click the here to read the entire article by Alex Witchel of the NY Times.
Highlights:
On his first day in Huntington, W. Va., Jamie Oliver spent the afternoon at Hillbilly Hot Dogs, pitching in to cook its signature 15-pound burger. That’s 10 pounds of meat, 5 pounds of custom-made bun, American cheese, tomatoes, onions, pickles, ketchup, mustard and mayo. Then he learned how to perfect the Home Wrecker, the eatery’s famous 15-inch, one-pound hot dog (boil first, then grill in butter). For the Home Wrecker Challenge, the dog gets 11 toppings, including chili sauce, jalapeños, liquid nacho cheese and coleslaw. Finish it in 12 minutes or less and you get a T-shirt.
So much for local color. Earlier that day, Oliver met with a pediatrician, James Bailes, and a pastor, Steve Willis. Bailes told him about an 8-year-old patient who was 80 pounds overweight and had developed Type 2 diabetes. If the child’s diet didn’t change, the doctor said, he wouldn’t live to see 30. Willis told Oliver that he visits patients in local hospitals several days a week and sees the effects of long-term obesity firsthand. Since he can’t write a prescription for their resulting illnesses, he said, all he can do is pray with them.
Last year, an Associated Press article designated the Huntington-Ashland metropolitan area as the unhealthiest in America, based on its analysis of data collected in 2006 by the Centers for Disease Control and Prevention. Nearly half the adults in these five counties (two in West Virginia, two in Kentucky and one in Ohio) were obese, and the area led the nation in the incidence of heart disease and diabetes. The poverty rate was 19 percent, much higher than the national average. It also had the highest percentage of people 65 and older who had lost their teeth — nearly 50 percent.
All of which makes Huntington the perfect setting for the next Jamie Oliver Challenge. While he understands the allure of Home Wreckers and Big Macs alike, this British celebrity chef has made it his mission in recent years to break people’s dependence on fast food, believing that if they can learn to cook just a handful of dishes, they’ll get hooked on eating healthfully. The joy of a home-cooked meal, rudimentary as it sounds, has been at the core of his career from the start, and as he has matured, it has turned into a platform.
Oliver became famous at 23 for his television series “The Naked Chef,” which was broadcast from 1999 to 2001, first in Britain, then here, on the Food Network. The title referred not to his lack of clothing but to his belief in stripping pretense and mystery from the kitchen — the idea that anyone can cook and everyone should. He was loose and playful, measuring olive oil not in spoonfuls but in “glugs,” making a mess and having a ball. In the years since, that laddish charmer has morphed, somewhat unexpectedly, into a crusading community organizer. “Jamie’s School Dinners,” his award-winning four-part series, exposed the shameful state of school lunches in Britain and made for riveting television — he and the school cooks working feverishly to prepare dishes like tagine of lamb that the students either refused to try or dumped in the trash after one bite. When he eventually succeeded in getting them to abandon their processed poultry and fries and eat his food, the teachers reported a decrease in manic behavior and an increase in concentration. The school nurses noted a reduction in the number of asthma attacks. Those findings, along with “Feed Me Better,” his online campaign and petition drive, were the impetus for the British government to invest more than a billion dollars to overhaul school lunches. Click the here to read the entire article by Alex Witchel of the NY Times.
