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The Healthy Family Meals Newsletter, Issue #116 Spring is Coming! Celebrate March!
March 04, 2009


Welcome! Learn How to Combine Healthy Recipes with Family Adventure!


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Kindy's Musings....

As your family dietitian, I will be scoping out the most relevant research and news that you can use to help your family make healthy nutrition and wellness choices.

NEWS & ARTICLE CLIPS

Many nutrition experts believe that it is possible to fix the National School Lunch Program by throwing a little more money at it. But without healthy food (and cooks and kitchens to prepare it), increased financing will only create a larger junk-food distribution system. We need to scrap the current system and start from scratch.

Some believe that Washington needs to give schools enough money to cook and serve unprocessed foods that are produced without pesticides or chemical fertilizers. When possible, these foods should be locally grown.

How much would it cost to feed 30 million American schoolchildren a wholesome meal? It could be done for about $5 per child, or roughly $27 billion a year, plus a one-time investment in real kitchens.

The Agriculture Department will have to do its part, by making good on its fledgling commitment to back environmentally sound farming practices and by realizing a separate program to deliver food, especially fresh fruits and vegetables, from farms to schools. It will also need to provide adequate support for kitchens and healthy meal planning. Congress has an opportunity to accomplish some of these goals when it takes up the Child Nutrition and Women Infants and Children Reauthorization Act, which is set to expire in September.

Contributed by: Alice Waters,the president of The Chez Panisse Foundation.

As a way to encourage folks to include more fruits and vegetables in their daily diets, check out a website where you will find 30 new short videos on the selection, storage and

preparation of fuits and vegetables.




Read the latest food trends and happenings with the links below:

ORGANIC VEGGIES WILL HELP

THE SLOW FOOD MOVEMENT

HOW AMY'S KITCHEN BRAND GOT STARTED

STONYFIELD FARM GROWTH


Asparagus & Snow Pea Salad

Ingredients:

We get excited when fresh asparagus and snow peas become abundant in our local markets. The lovely presentation of these wonderful, bright green vegetables makes this a delightful spring and early summer salad. We use both asparagus and snow peas, but if you prefer to make the salad with only one or the other, use 1 pounds of asparagus or a pound of snow peas.

Serves 4 to 6

Total time: 20 minutes

1 pound fresh asparagus

pound snow peas

Peanut dressing

2 Tablespoons fresh lemon juice

2 tablespoons peanut butter

2 tablespoons soy sauce

1 tablespoon dark sesame oil

1 tablespoon mild honey, or more to taste

Sliced scallions

Mung bean sprouts

Quartered cherry tomotoes

Rinse the asparagus and remove the tough stem ends. Steam or boil the spears until tender but still crisp, about 5 minutes.

Drain, rinse under a gentle stream of cold running water or plunge into a pot of cold water to cool them quickly, and drain again. Set aside in a serving bowl.

Remove any tough stem ends from the snow peas. Blanch for just a minute or two, until the color brightens and they are crisp-tender. Drain, rinse with cold water, and drain again.

Add the snow peas to the serving bowl and refrigerate. When ready to serve, whisk together all of the dressing ingredients in a small bowl until smooth. Drizzle the asparagus and snow peas with the dressing, top with some scallions and mung sprouts, and garnish with a few cherry tomato quarters.

Reprinted from Moosewood Restaurant Daily Special 1999, Moosewood, Inc., Clarkson Potter, Publishers



What will your family do for healthier MEALTIMES?

Celebrating Healthy Families 2009



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Thanks for reading and have a great week!

Kindy --Your Family Dietitian


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