Childhood obesity is a runaway train in the United States.
You’ve heard the factors: more video games plus fast food dinners
plus decreased PE time equals childhood obesity.
Childhood obesity is a runaway train in the United States. You’ve heard the factors: more video games plus fast food dinners plus decreased PE time equals childhood obesity.
What to do? Get your children off the couch and away from any type of screen (TV, video games, GameBoys and computers). Get them involved in some athletic activity. And teach them the alternatives to junk food.
The Gilroy Unified School District introduced elementary and middle school students to 26 healthy alternatives during the month of March. Through their “alphabet bars,” the Food Service Department offered the following choices: Apples, Bananas, Corn, Dill pickles, Endive, Figs, Garlic cloves, Honeydew melons, Iceberg lettuce, Jicama, Kidney beans, Lemons, Navel oranges, Onions, Pears, the Question vegetable (fennel), Raisins, Spinach, Turnips, Uniform carrot sticks, Vine-ripe tomatoes, Watermelon, miXed fruit, Yams and Zucchini.
I visited Eliot School and Solorsano Middle School to participate in their alphabet bar meal. The vegetables and fruits were spread out in large bowls on long tables. Each type was identified by letter and name. Students picked out their entrées (chicken nuggets or pizza) and then were allowed to take whatever fruits and vegetables they wanted. At the end of the line, food servers yielded tongs to parcel out the most popular letter of the day
– W for watermelon.
I spent half an hour sitting with fourth graders and listening to their likes and dislikes. Devanna loved the small bananas (great idea for lunch – only about 4 inches long). She and Orlando also had piles of lemon slices on their plates. Danielle and Ryan liked the raisins and Ryan also ate corn and watermelon. Olivia had dill pickles with her pizza and then had watermelon for dessert.
“I tried jicama for the first time,” said Ashley. “I thought I wouldn’t like it but I really liked it. I want to eat it again.”
Another fourth grader, Maritza, wished she had not brought her own lunch the day of the alphabet bar. “Next time, I’m going to eat at school,” she said.
And Kimberly had a personal goal: “I want to grow tall so I chose a lot of veggies.”
Though it would be hard to have 26 choices on a daily basis, many children said they’d eat more fruits and vegetables if they had the option.
Trina, who loved the broccoli best, said, “I’d eat more vegetables every day if I could get them at school. They’re hard to pack in a lunch.”
After nibbling corn, pears, raisins and zucchini with my young friends, I’d say the alphabet bar was a huge hit. In fact, I would call it a four-star idea for GUSD Food Services. The students not only ate healthy food, they had fun – and that’s often the key for people of any age.
• Simple veggies: This marinated salad is beautiful. If you don’t have leftover veggies, simply steam some of your favorites, then drain thoroughly before adding marinade.
It’s very easy to make this salad for the whole family – if someone doesn’t want cooked vegetables, you can leave some raw for dipping in ranch dressing.
Marinated Vegetables with Garlic and Thyme
8 cups assorted cooked leftover vegetables (such as carrots, green beans,
cauliflower, and broccoli)
2 cups grape tomatoes, halved lengthwise (about 1 pound)
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce
Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds.
Rinse with cold water; pat dry. (Alternately, steam your favorite veggies until they are crisp-tender. Drain well.)
Transfer vegetables to large bowl and mix in tomatoes.
Whisk all remaining ingredients in bowl; toss with vegetable mixture.
Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.
Makes 6 servings.
• Jicama salad: If you’ve never tried jicama, what are you waiting for? It’s a crisp root vegetable that, when peeled, looks a little like potato. It has a crisp texture and a clean, earthy taste.
This salad is easy to make. It’s from Bon Apetit and published in 2002. I’ve added some cheese to the recipe to up the flavor quotient.
Watercress, Jicama and Orange Salad
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon crushed aniseed
1/4 teaspoon cayenne pepper
1/4 cup olive oil
6 navel oranges
4 cups matchstick-size strips peeled jicama (from about 2 1/2 pounds)
2 4-ounce jars sliced pimientos, drained
1/4 cup chopped fresh cilantro
2 large bunches watercress, thick stems trimmed
1/4 cup crumbled gorgonzola cheese
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)
Remove peel and white pith from oranges. Working over large bowl to catch juices and using small sharp knife, cut oranges between membranes to release segments into bowl. Add jicama, pimientos, and cilantro. Add dressing and toss to coat. Add cheese and toss gently. Season salad with salt and pepper.
Clean and chop watercress. Add to fruit/vegetable mixture and mix gently.
Serves 6.
• Adults only: We must have one recipe just for the older crowd. This spiked salad recipe comes from Jan Perth of Gilroy. She sent it to me in 2002 but it’s worth running again. It’s called a salad, but it’s a dessert. Great with barbeque. Serve a great brownie alongside. The chocolate, watermelon and mint are all fabulous flavors. Don’t forget to buy a separate watermelon for the kids.
Spiked Watermelon Salad
1 8-pound watermelon, peeled, cut into 1-inch pieces (about 16 cups)
1 cup fresh lemon juice
2/3 cup sugar
1/2 cup vodka
6 tablespoons crème de cassis
1/4 cup chopped fresh mint
Fresh brownies
Place watermelon in large bowl. Whisk fresh lemon juice and sugar in medium bowl until sugar dissolves. Whisk in vodka and crème de cassis. Season mixture to taste with salt. Pour mixture over watermelon. Cover and chill at least 1 hour and up to 2 hours. Sprinkle with chopped fresh mint and serve with a brownie. Serves 8.
This week’s tip
• Speedy baked potatoes: Stab potato with a fork a few times then microwave on high for 4 minutes. Wrap in foil and bake for 30-40 minutes. (You can also microwave them until done – about 5 minutes – and skip the oven, but I don’t think they taste as good that way.)
Notes
• Save the date … for La Filice Winery’s 2nd annual Spring Lamb Barbeque. The barbeque benefits the Ronald McDonald House at Stanford and is co-sponsored by La Filice, Campo di Bocce and the San Jose Greek Community. The event will be held at Campo di Bocce in Los Gatos on April 24. For more information or to get on the mailing list, call (408) 847-4224 ext. 105 or e-mail lh***@******ma.com.
• Butter it up … For more flavorful baked pasta dishes, rub your baking pan with butter, then sprinkle with grated lemon or orange zest. The pasta will come out of the oven infused with the welcoming citrus flavor.
• E-meril tip … From Emeril Lagasse: Stand asparagus spears, points up, in a glass or pyroceram coffeepot, add water, cover, and use
• No heavy metal … Never use a metal pan for cooking or steaming asparagus; the asparagus will discolor the metal.
• Steak and wine … Family Wineries of Santa Clara Valley are gearing up for one of their most famous parties – the New York Steak BBQ & Wine Party. The event will be held on Saturday, April 24, from noon to 5 p.m. The $37.50 ticket price includes a thick delicious steak BBQ lunch with all the trimmings and free wine tasting. Participating wineries are: Cooper Garrod, Fortino, Guglielmo, Hecker Pass, J Lohr, Kirigin, La Rochelle, Pedrizetti Picchetti, Rapazzini, Sarah’s, Savanah-Chanelle, Thomas Kruse and Zanger Winemakers will be there to meet, pour and cook lunch for guests. Live dance music, wine barrel races, dance contests and more will be held for entertainment. The event will be held rain or shine and you must be 21 to attend. Purchase tickets at participating wineries or by calling (800) 548-3813.
• End notes: “Birthdays are good for you. The more you have, the longer you live.” ~ Unknown
Happy cooking!
