Chris Cantrell. Fran Hart

Transcription

1 Working Member of the Month Chris Cantrell Working Member of the Month Fran Hart

2 Fr om t he Working M em b er C o ordinator: We h a d 9 n e w m e m b e r s i n O c t o b e r We l c o m e n e w m e m b e r s! Special Recognition

3 Stay Connected! If you want to get the Food Co-op s newsletter, it s easy! Just visit and click on Newsletter Signup. There s a sign-up sheet at the Co-op, too!

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5 November 2015 Sunday Monday Tuesday Wednesday Thursday Friday Saturday ay 1 For chocolate lovers, eat antioxidant-rich, heart-healthy, organic dark chocolate 2 Try some figs! Find a great recipe and have the kids help. 3 Select your cold foods last so they ll stay cold until you get home and prevent food illness 4 Parsnips are sweet and are a good source of fiber. 5 Read food packages carefully. Don t be fooled by marketing claims. 6 Prevent choking accidents, do not allow children to play or run while eating 7 Arrange food in a fun way on the plate. 8 Kids' need Vitamin D to keep bones strong and fight disease. 9 A pomegranate is high in vitamin C and potassium. 10 Enriched grain and dark green, leafy vegetables are high in iron 11 An average of only 1 in 6 people washes their hands after using the restroom. 12 It is important to look at the serving size on the nutrition label. 13 Praise children when they are active. 14 Make a funny face out of fruits and vegetables for a cute snack. 15 Keep a physical activity chart on your refrigerator. 16 Let the kids enjoy pomegranates this fall. 17 1/4 cup of dried cranberries counts as a serving of fruit. 18 Make gravy with broth this year. 19 Try substituting uting nonfat plain greek yogurt for sour cream. 20 Add a few extra fruits and vegetables to those holiday recipes. 21 Have the kids help pick the fruits and veggies for Thanksgiving. 22/29 Teach kids to eat slowly and enjoy their food. 23/30 Take your children to the grocery store to help you shop for food. 24 Make half your plate fruits and vegetables. 25 Go for a brisk family walk. 26 Happy Thanksgiving Day!! Start off f your holiday with some exercise. 27 Children like things that are familiar. Repeat favorite activities often. 28 Serve pancakes using cookie cutters and decorate them with fruit. Visit u for Free online nutrition i games, healthy interactive tools, fun activities, and tips! Copyright Nourish Interactive, All Rights Reserved

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9 AN OLDIE BUT GOODY-QUINOA STUFFED ACORN SQUASH A Gluten-free and vegetarian/vegan alternative for a Thanksgiving spread Ingredients: 2 acorn squash 1 C cooked quinoa 1 onion, diced 1 apple, diced 1/4 C dried cranberries 2 T olive oil 2 T orange champagne vinegar OR apple cider vinegar OR orange juice 1 tsp cinnamon tsp sea salt, optional Directions: Preheat oven to 375. Chef's Corner Cut squash in halves and scoop out the seeds. Place squash, cut side down in a baking pan, or wrap in foil. Bake for 30 minutes or until the inside flesh is just fork tender. While the squash bakes, saute the apple and onion on medium heat until soft and lightly browned (about 5-10 minutes). Add the cranberries and cooked quinoa. Turn heat to low. Whisk olive oil, vinegar (or orange juice) and cinnamon together. Add into stuffing mixture and stir over low heat until well mixed. Fill cooked squash with quinoa mixture. Bake uncovered an additional minutes or until topping is browned. NOTE: If you don't use quinoa a lot, remember to always RINSE very well before cooking. Leslie Gecy has been providing reci pes, product information and cooking demonstrations at the B aker Fo od Coop since She ha s a MS degree in Botany, w hich is all important in understanding the implications of the currently recommended plant-based diet and the differences among different plant based products. She also has a secondary science teacher certification, with 13 continuing education credits in Health and Nutrition from th he University of Washington.

10 MSG Sensitivity Check out the Co-op s selection of products that are free of MSG

11 Chef's Corner Leslie Gecy has been providing reci pes, product information and cooking demonstrations at the B aker Fo od Coop since She ha s a MS degree in Botany, w hich is all important in understanding the implications of the currently recommended plant-based diet and the differences among different plant based products. She also has a secondary science teacher certification, with 13 continuing education credits in Health and Nutrition from th he University of Washington.

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