Last week we told gave you the recipe for Zucchini Bread. So – now that you know how great it tastes, below are some health facts you may not have known about this yummy vege.
Zucchini is packed with some of the key nutrients and minerals our bodies need to stay healthy:
Next time you are out doing your grocery shopping, pick one out to try—and reap the benefits!
Perhaps you have heard about the Wellness in the Schools [WITS] Program offered in many public schools. For several years, WITS - a non-profit organization - has been offering a program that has been bringing professional chefs into schools to teach kids and the DOE’s (Department of Education) school cooks how to prepare healthy meals. Last year they also provided lunch in thirty public schools.
Without warning, the NYC Department of Education suddenly announced a little over a week ago that it would cancel the WITS healthy school lunch program. They claimed that its meals may violate new federal guidelines – without providing any evidence that this in fact is the case. Then, due to public outcry, reversed their decision just a few days later.
In another post, we will discuss the implications of kids drinking too many sugary drinks—from soda to sports drinks to juice. In this post, I would like to discuss the importance of drinking the most hydrating liquid of all…water.
Whether you drink tap, filtered or bottled, water should be a necessary part of your daily diet and routine. "Think of water as a nutrient your body needs that is present in liquids, plain water, and foods. All of these are essential daily to replace the large amounts of water lost each day," says Joan Koelemay, RD, dietitian for the Beverage Institute, an industry group.
On Friday, June 15, Red Rabbit had the pleasure of having students from New Height’s Academy Charter School cooking in our kitchen. Ms. Rosen’s 5th grade English class were amazing chefs, creating an Italian feast to enjoy with their classmates, teachers and Red Rabbit’s education team. After a tour of the kitchen and an overview of what we would be cooking for the day, the team of young chefs got to work making a summer vegetable pizza with a sweet spring salad and orange mint iced tea. Everything was created from scratch, as is the Red Rabbit way. Students not only made and kneaded whole-wheat pizza dough, they also made fresh tomato sauce and homemade iced tea by steeping mint leaves. They had a great time, even if a few were covered in flour!
The lab had already begun before the students even entered Red Rabbit’s office
doors,since I had sent Ms. Rosen an excerpt from one of my favorite books, Michael Pollan’sThe Omnivore’s Dilemma, Young Readers Edition. I followed this assigned reading with a few questions relating to the slow food movement, the culture of food and the joy of cooking. This was a great way for the students to connect food with their health, culture and world.