“As a person living in Japan, I feel sad at how ramen is treated in the west. It is considered the epitome of junk food; a greasy, carcinogenic mess, lacking in any nutrients whatsoever and only to be eaten as a last resort or as a college student…
Here in its home country, ramen is, if not the healthiest thing around, at least something that you can eat every day and not get sick. And of course, the taste is incomparable.”

http://www.instructables.com/id/How-to-make-REAL-Japanese-ramen-from-scratch/

One of the many goals of the Let’s Move campaign is to:

Make Healthy Food Affordable and Accessible

More than 23 million Americans, including 6.5 million children, live in low-income urban and rural neighborhoods that are more than a mile from a supermarket. These communities, where access to affordable, quality, nutritious food is lacking are also known as food deserts. Lack of access is one reason why many children are not eating recommended levels of fruits, vegetables, and whole grains. Food insecurity and hunger among children is widespread. A recent USDA report showed that in 2008, an estimated 49 million people, including 17 million children, lived in households that experienced hunger multiple times throughout the year.

Mayors and municipal officials can expand the availability of affordable, healthy food in their communities by taking the following steps:

• Offer incentives to new and/or existing food retailers to offer healthier food and beverage choices in underserved areas.
• Pass food policies that require food and beverages purchased with government funds to meet certain nutrition standards.
• Support the sale of local foods across the community by offering incentives and encouraging the establishment of farmers’ markets.
  • Encourage local food retailers and farmers markets to accept SNAP (food stamps) and WIC Program benefits.
  • Encourage local foundations to sponsor Electronic Benefit Transfer matching programs at farmers markets.
• Establish a policy to apply nutrition standards to all food sold (e.g., meal menus and vending machines) within local government facilities.
• Require access to free and safe drinking water in public places.
• Ensure that residents can access healthy and affordable food through public transportation—by realigning bus routes, providing free shuttles, or other means.
• Promote policies that support and protect community gardens. For example, mayors can work with local neighborhoods to convert blighted areas into green spaces that can be used for community gardens.
• Connect families with nutrition programs like SNAP and the emergency food system.
• Form a local food policy council or participate in an existing one.

To see more goals click the link: http://www.letsmove.gov/cities_and_towns.html

I add spinach to many of my dishes. I should try this one.

Article from the NY Times by Martha Rose Shulman

Green rice — arroz verde — is a great way to get your kids to eat spinach without realizing it. Serve this rice with just about anything — it has a fresh, herbal flavor. You can make the dish with brown rice, but it won’t have the usual vivid green color. If you use basmati, you’ll have a much larger yield, as basmati expands about twice as much as regular white rice.

2 cups chicken, vegetable or garlic stock, or water

1 cup tightly packed baby spinach

1/2 cup tightly packed cilantro leaves

Salt to taste

1 tablespoon canola oil or extra virgin olive oil

1/2 medium onion, finely chopped

2 garlic cloves, minced

1 cup long grain rice or basmati rice, rinsed several times with cold water

Salt to taste

1. Combine 1 cup of the stock or water with the spinach and cilantro in a blender, and blend at high speed until smooth. Place the remaining stock or water in a saucepan, and bring to a simmer.

2. Heat the oil in a medium-sized, heavy saucepan over medium heat, and add the onion. Cook, stirring, until tender, three to five minutes. Add a generous pinch of salt and the garlic and rice. Stir together for a few minutes until the rice is beginning to crackle. Add the simmering stock or water and salt to taste (I use about 3/4 teaspoon). Bring to a simmer, reduce the heat to low, cover and simmer five minutes.

3. Uncover, and stir in the blended green mixture from the blender. Rinse the blender with about 1/4 cup water, and add it to the rice. Stir once, raise the heat and bring to a simmer. Cover, reduce the heat to low, and simmer 10 to 15 minutes or until all of the liquid has been absorbed by the rice. Turn off the heat, uncover and place a clean kitchen towel over the pot. Replace the lid, and allow the rice to stand undisturbed for 10 minutes. Fluff the rice with a spoon or fork, taste and adjust seasoning. Serve.

Yield: Serves four to six as a side dish.

Advance preparation: You can prepare this several hours ahead. When the rice is done, spread it in a lightly oiled baking dish, uncovered, and allow to cool completely. Then cover with foil, and when ready to serve, reheat in a 350-degree oven for 20 minutes.

Nutritional information per serving (based on four servings): 231 calories; 4 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 42 grams carbohydrates; 1 gram dietary fiber; 39 milligrams sodium (does not include salt added during cooking); 5 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com.

NY TIMES ARTICLE