Besan has been a staple food in Indian kitchens since time immemorial. Like all-purpose flour (maida) and wheat flour (atta), you'll always find gram flour (besan) somewhere in the kitchen pantry. Besan also known as chickpea flour, is derived from chickpea or Bengal gram. It is used to make a number of dishes at home and that is why it's an important item in our grocery shopping list. Besan flour is diluted in water to make cheelas or rolled and fried to make pakodasforkadhi. It is also used to make dhoklas and Rajasthani cuisine special – gatte ki sabzi. Besan can be used in various delicacies. It also plays an important role in various natural skin care regimes. Besan also makes for a credible base for many sweet dishes as well. Yes, besan-based desserts are very common and are seen as healthful and delicious at the same time.
Here are some exciting desserts you can make at home with besan:
1.Besan Ke Ladoo
We have all grown up savouring this sweet delicacy. Be it a festival, a religious event or a wedding function, ladoo is one traditional Indian sweet that has to be there to mark the celebrations. Besan ke laddo, unlike other ladoos, are not grainy and turn into a soft, powder-like form the moment you bite into them.
2.Mysore Pak
This is a signature dish of the Indian state of Karnataka and mostly prepared during Diwali. Made of besan, ghee, sugar and water, this soft, gooey sweet will win your heart right away.
3.Three-Tiered Plum Dessert With Besan
Giving a modern twist to the traditional halwa, this unique dessert comprises plum compote laid on a bed of textured biscuit made with besan and maida. With a pista elaichi paste accompanying the dish, this triple-layered dish is worth trying.
4. Besan Ka Prasad
This is basically halwa made with besan that retains the soft, squidgy texture and the tantalising taste of halwa dish. This rich, creamy besan paste is usually served during religious occasions but gorging on it otherwise is not a crime. This delectable dessert is best served hot and can be eaten as is or with pooris.
Wednesday, December 25, 2019
Sunday, October 20, 2019
6 Weight-Loss-Friendly Smoothies You May Add to Your Diet
Thick, slushy and ever-so-delectable, smoothies are an ideal way to blend in your favourite and not-so-favourite fruits and vegetables together. Smoothies are also helpful in making sure your kids have something healthy without fuss. However, make sure you prepare them with fresh and vibrant fruits, and you'd see them chug a glass in no time. In this scorching heat, these chilled, yogurt-based drinks bring about a much-needed respite. Did you know homemade fresh smoothies could also prove to be a healthy addition to your weight loss diet? Provided you chose your ingredients wisely. The key ingredient of a smoothie is yogurt, which is a rich source of calcium and protein. Protein helps induce satiety and prevents you from overeating. It also helps regulate the cravings. You can throw fruits, nuts, and veggies of your choice to the mix and make the potion more antioxidant-rich.
Here are some weight-loss-friendly smoothie ideas you can try at home:
1. Apple Chia Seed Smoothie
Packed with the goodness of chopped apple and chia seeds, this smoothie is going to fill you up with all things good, healthy and yummy. Both apple and chia are great sources of fibre, which is crucial for weight loss. Serve chilled.
2. Flaxseed Smoothie
Flaxseeds are considered to be an excellent source of plant-based protein. Vegetarians often face a dearth of options when it comes to protein sources. This flaxseed smoothie also happens to be vegan. In addition to flaxseeds, the smoothie is packed with goodness of bananas and strawberry.
3. Melon and Kiwi Fruit Smoothie
This ultimate summer smoothie is packed with the goodness of melons and kiwi. The refreshing smoothie is an ideal way to beat the heat and keep away from mindless bingeing. Both melon and kiwi are an excellent source of dietary fibres that take time to digest and keep you full for a long time. If you are feeling full, you are less likely to binge so soon, and eating in moderation is crucial for weight loss.
4. Watermelon and Strawberry Smoothie
Another stellar summer preparation you must try. Both watermelon and strawberry are dubbed as 'negative calorie' fruits. This is because their calorie count is so low that digesting these foods take more calories/energy than they inherently contain.
5. Banana And Honey Smoothie
Slushy and thick, this classic smoothie recipe is always a hit with kids and adults alike. In addition to antioxidant-rich banana and honey, the smoothie also packs the goodness of pumpkin seeds, which also happens to be a good source of plant-based protein. Serve chilled and enjoy.
6. Peach, Raspberry And Nuts Smoothie
Vibrant, zingy and ever-so-delectable. This loaded smoothie is made with a nutritious medley of fresh raspberries, banana, and peach along with almonds. Have it early in the morning or as a post-workout snack, this smoothie is sure to be a delight anytime of the day.
Here are some weight-loss-friendly smoothie ideas you can try at home:
1. Apple Chia Seed Smoothie
Packed with the goodness of chopped apple and chia seeds, this smoothie is going to fill you up with all things good, healthy and yummy. Both apple and chia are great sources of fibre, which is crucial for weight loss. Serve chilled.
2. Flaxseed Smoothie
Flaxseeds are considered to be an excellent source of plant-based protein. Vegetarians often face a dearth of options when it comes to protein sources. This flaxseed smoothie also happens to be vegan. In addition to flaxseeds, the smoothie is packed with goodness of bananas and strawberry.
3. Melon and Kiwi Fruit Smoothie
This ultimate summer smoothie is packed with the goodness of melons and kiwi. The refreshing smoothie is an ideal way to beat the heat and keep away from mindless bingeing. Both melon and kiwi are an excellent source of dietary fibres that take time to digest and keep you full for a long time. If you are feeling full, you are less likely to binge so soon, and eating in moderation is crucial for weight loss.
4. Watermelon and Strawberry Smoothie
Another stellar summer preparation you must try. Both watermelon and strawberry are dubbed as 'negative calorie' fruits. This is because their calorie count is so low that digesting these foods take more calories/energy than they inherently contain.
5. Banana And Honey Smoothie
Slushy and thick, this classic smoothie recipe is always a hit with kids and adults alike. In addition to antioxidant-rich banana and honey, the smoothie also packs the goodness of pumpkin seeds, which also happens to be a good source of plant-based protein. Serve chilled and enjoy.
6. Peach, Raspberry And Nuts Smoothie
Vibrant, zingy and ever-so-delectable. This loaded smoothie is made with a nutritious medley of fresh raspberries, banana, and peach along with almonds. Have it early in the morning or as a post-workout snack, this smoothie is sure to be a delight anytime of the day.
Thursday, August 22, 2019
7 Best Kiwi Recipes
With the summers breaking all records, all we can fall back on are the juicy, citrusy summer fruits to refuel our body. I have always loathed summer season for the ever increasing heat, sweat and several gastro problems in the body such as indigestion. Yet love it for the many delicious fruits it brings with itself. From melons to mangoes and the vibrant green tangy kiwis, summer season offers a host of such fruits, which are not just flavourful but have amazing health benefits that are much needed to our body.
Kiwi isn't an ordinary fruit. By looks, flavour and even when it comes to nutritional benefits, it is much distinct from other fruits. It has glistening green slices with dotted black seeds when peeled off from its brown fuzzy outer layer and offers a great sight for the eyes besides a tarty, refreshing flavour. With a Chinese origin, kiwi was earlier known as 'yang tao' and 'Chinese gooseberry' before it started to be commercially cultivated in New Zealand and marketed by the name of 'kiwi' because of its close resemblance to their national bird and was eventually crowned as the national fruit of New Zealand.
Kiwi Nutrition | Kiwi Fruit Benefits
Termed as an exotic fruit, kiwi rapidly garnered popularity across countries due to the many health benefits it offers. It is added to many desserts, cereals and salads or eaten just as is. According to the United States Department of Agriculture (USDA), 100 grams of kiwi contain about 61 calories, 1.14 grams of protein, 0.52 gram of fat, 14.66 grams of carbohydrates and about 3 grams of fibre. Besides all of this, kiwi is loaded with health benefits that give a major boost to our body. Let's look at the many kiwi fruit benefits:
1. High On Vitamins & Minerals: With Vitamins A, B12, B6, E, iron, calcium and potassium, kiwi helps in proper functioning of the body by ensuring blood circulation in the vessels, iron absorption for healthy bones, good vision, etc.
2. Helps In Digestion: Presence of an enzyme known as actinidin helps in the proper digestion of proteins in the body and also helps patients suffering from irritable bowel syndrome.
3. Rich Source Of Vitamin C: While you might think that oranges and lemons are the only rich sources of vitamin C, kiwi also isn't far from it. With a 154 percentage per 100 grams of vitamin C, kiwi proves to be a powerful antioxidant and also helps in boosting our immunity against harmful pathogens.
4. Good Source Of Dietary Fibre: Loaded with dietary fibre, kiwi helps in the prevention of numerous diseases. According to a study done by the University of Leeds, "Increasing consumption of fibre-rich foods can lower the risks of both coronary heart disease (CHD) and cardiovascular disease (CVD)."
With so much and more health benefits of kiwi, it would be ideal to include it in our diet. And to ease your next question of how to do that, we have a list of some of the best kiwi recipes to prepare at home.
Kiwi isn't an ordinary fruit. By looks, flavour and even when it comes to nutritional benefits, it is much distinct from other fruits. It has glistening green slices with dotted black seeds when peeled off from its brown fuzzy outer layer and offers a great sight for the eyes besides a tarty, refreshing flavour. With a Chinese origin, kiwi was earlier known as 'yang tao' and 'Chinese gooseberry' before it started to be commercially cultivated in New Zealand and marketed by the name of 'kiwi' because of its close resemblance to their national bird and was eventually crowned as the national fruit of New Zealand.
Kiwi Nutrition | Kiwi Fruit Benefits
Termed as an exotic fruit, kiwi rapidly garnered popularity across countries due to the many health benefits it offers. It is added to many desserts, cereals and salads or eaten just as is. According to the United States Department of Agriculture (USDA), 100 grams of kiwi contain about 61 calories, 1.14 grams of protein, 0.52 gram of fat, 14.66 grams of carbohydrates and about 3 grams of fibre. Besides all of this, kiwi is loaded with health benefits that give a major boost to our body. Let's look at the many kiwi fruit benefits:
1. High On Vitamins & Minerals: With Vitamins A, B12, B6, E, iron, calcium and potassium, kiwi helps in proper functioning of the body by ensuring blood circulation in the vessels, iron absorption for healthy bones, good vision, etc.
2. Helps In Digestion: Presence of an enzyme known as actinidin helps in the proper digestion of proteins in the body and also helps patients suffering from irritable bowel syndrome.
3. Rich Source Of Vitamin C: While you might think that oranges and lemons are the only rich sources of vitamin C, kiwi also isn't far from it. With a 154 percentage per 100 grams of vitamin C, kiwi proves to be a powerful antioxidant and also helps in boosting our immunity against harmful pathogens.
4. Good Source Of Dietary Fibre: Loaded with dietary fibre, kiwi helps in the prevention of numerous diseases. According to a study done by the University of Leeds, "Increasing consumption of fibre-rich foods can lower the risks of both coronary heart disease (CHD) and cardiovascular disease (CVD)."
With so much and more health benefits of kiwi, it would be ideal to include it in our diet. And to ease your next question of how to do that, we have a list of some of the best kiwi recipes to prepare at home.
Friday, June 21, 2019
Try These 4 Interesting Protein-Rich Lunch Ideas For Kids
Back-to-back classes with endless syllabus can turn out to be quite exhausting for school-going kids. In order to brave the entire day in school without experiencing low energy levels, it is important to load up on foods that induce energy. Most school-going kids get influenced and also happen to influence other kids very easily. Packing a protein-rich lunch for them will not only set an example for all their classmates but will also leave your kid feeling energised during back-to-back classes. It's quite common for kids to feel lazy and sleepy after their lunch breaks and getting through the last few periods can become quite challenging for them. To ward off this problem, you can pack in protein-rich and nutritious foods for them in their lunchboxes.
Here are a few protein-rich lunch ideas for kids:
1) Replace Spreads With Nut Butters
If your child is used to gorging on sandwiches for lunch, you can replace the unhealthy processed spreads with nut butters. Almond butter, walnut butter and peanut butter are some of the options that you may consider. As per USDA, two tablespoons of almond butter contain 7 grams of protein.
2) Add Beans And Chickpeas To Pasta
Once a week, when your child takes pasta for lunch, try adding beans and chickpeas to the pasta. It will not only add protein to the dish but will also make it crunchy and flavourful. Start by adding a very little quantity and eventually increase the quantity as they start developing a taste for it.
3) Egg Salad/Omelette
Try to include eggs in their lunch in some form or the other. Eggs are not only high in protein but are also quite versatile and can be cooked in various ways. You can pack omelettes and egg rolls in their lunch. Egg salad is a good option too as it requires no oil and is easy-to-make as well. You can boil the eggs and pair them with other protein-rich veggies. Don't hesitate in adding certain herbs and spices that will add more flavour to the dish.
4) Veggie Burger
While preparing burger, stuff those buns with protein-rich veggies to increase the nutritional quotient. You can also add those veggies in a sandwich. Basically, instead of using an aloo patty, try to replace it with veggies like peas and asparagus.
Here are a few protein-rich lunch ideas for kids:
1) Replace Spreads With Nut Butters
If your child is used to gorging on sandwiches for lunch, you can replace the unhealthy processed spreads with nut butters. Almond butter, walnut butter and peanut butter are some of the options that you may consider. As per USDA, two tablespoons of almond butter contain 7 grams of protein.
2) Add Beans And Chickpeas To Pasta
Once a week, when your child takes pasta for lunch, try adding beans and chickpeas to the pasta. It will not only add protein to the dish but will also make it crunchy and flavourful. Start by adding a very little quantity and eventually increase the quantity as they start developing a taste for it.
3) Egg Salad/Omelette
Try to include eggs in their lunch in some form or the other. Eggs are not only high in protein but are also quite versatile and can be cooked in various ways. You can pack omelettes and egg rolls in their lunch. Egg salad is a good option too as it requires no oil and is easy-to-make as well. You can boil the eggs and pair them with other protein-rich veggies. Don't hesitate in adding certain herbs and spices that will add more flavour to the dish.
4) Veggie Burger
While preparing burger, stuff those buns with protein-rich veggies to increase the nutritional quotient. You can also add those veggies in a sandwich. Basically, instead of using an aloo patty, try to replace it with veggies like peas and asparagus.
Wednesday, April 24, 2019
Thousands In Fairfax County Don't Have Enough Food
Some 13 million American children aren't just hungry. They're suffering from real hunger. Real hunger is painful and can leave kids lightheaded and lethargic. When their brains aren't fueled, they're not ready to learn. They're kids like the boy who boasted one day to the cooks at his elementary school that his sister is the "best cook ever" because she made ketchup soup for him the night before.
One in six children in America suffers from real hunger. These kids live in every state and every county in the nation. Virginia is home to 249,170 hungry children, including 23,650 in Fairfax County.
School Nutrition Association President Gay Anderson, the child nutrition director for Brandon Valley Schools in South Dakota, said the story of the child who liked his sister's ketchup soup concoction isn't as isolated as some might believe. Similar — or worse — stories are told every day in America, in every city, she said.
"We're talking about really hungry kids — the ones who look forward to getting that backpack of food to take home for the weekend," Anderson said. "I've heard many times, 'Oh my gosh, look what we get,' and seen the excitement in knowing they're going to have some food to eat."
Many schools offer backpack programs to provide students with nutritious, non-perishable and easy-to-prepare meals on weekends and holidays when they can't depend on the school lunch programs. Even with these emergency food supplies, kids often come back with gnawing hunger on Monday, when schools go through more food than on any other day of the week, Anderson said.
"A couple of years ago, the mom of three boys called me on Monday morning and said, 'I don't have money to feed my kids,' " Anderson said, explaining the woman had taken her boys with her to the grocery store and showed them $1.91 and said, "This is all we have. What are we going to eat?"
Anderson said it's not uncommon for food-insecure students in her home district and others across the country to slip apples, bananas and whatever they can into their pockets at lunch so they can help out their families at meal time. Older siblings sometimes skip meals or short-shrift their servings so the little ones can eat. Parents may not eat at all for a day or days so their children have food.
"In households across the country, parents often work to shield their children from the fact there isn't enough food," said Christina Martinez, the child-nutrition manager for Feeding America, which provides food through a nationwide network of food banks. "But kids are really perceptive, and really do pick up on it."
Said Anderson: "We can see it in their eyes, wondering, 'What am I going to eat? When am I going to eat?' They have that fearful look."
Children Of Working Parents
Stereotypes abound about these hungry children. Some are homeless, but most of them aren't, said Martinez, adding: "In the majority of cases, they're going home with their brothers and sisters."
And in many cases, these hungry kids are the children of working parents.
While 13 million U.S. children are considered food insecure, even more families are "a $500 car repair or a broken arm away from food insecurity," said Erica Olmstead, a field manager for No Kid Hungry, a project of Share Our Strength, a nonprofit group that works to ease hunger and poverty worldwide.
In a 2017 report, nearly two-thirds of low-income parents said a single, unplanned expense of $1,500 would make it difficult for them to feed their children. Among respondents, 92 percent were working families — that is, at least one adult in the household worked full-time, part-time or multiple jobs. Among other findings:
* 62 percent worried that food would run out faster than money to pay for it came in.
* 59 percent said the food they bought didn't last and there wasn't money for more.
* 23 percent said they had limited the size of a child's meal because there wasn't enough money for food.
"Honestly," Olmstead said, "that's unacceptable."
'Hangry' Is Real
The problem isn't just that these nearly 13 million American kids are hungry.
Published research shows that children in families who don't know where their next meal is coming from are more likely than kids who have enough nutritious food to eat to have lower test scores and overall academic achievement. Hungry kids are more likely to skip school, have to repeat a grade or not finish school at all, limiting their chances of getting a good job. They're also more likely to suffer chronic health conditions such as anemia and asthma, require hospitalization and suffer oral health problems.
Hungry kids also are prone to fighting, hyperactivity, aggression, anxiety, mood swings and bullying.
" 'Hangry' is a real thing. Kids who are food insecure and hungry are more likely to act out, be discipline problems and find it harder to concentrate when a basic need isn't being met," said Annelise Cohon, who leads the Partners for Breakfast in the Classroom program for the NEA Foundation, the National Education Association's public charity. "The impact of hunger can be felt throughout the life cycle for a student."
Said Anderson of the School Nutrition Association: "We've got to nip childhood hunger. They're our future. We're feeding the future, and we do need to help them see where their next meal is coming from so they can learn and be prepared and ready to succeed."
How You Can Help Ease Childhood Hunger
Childhood hunger is "a completely solvable and fixable problem," said Feeding America's Martinez. "We don't have to live with this."
The easiest way to help is to donate to local food banks. In Fairfax County, reach out to the Capital Area Food Bank. It's one of 200 food banks across the country that work with 60,000 local agencies, from food pantries to soup kitchens, to make sure everyone has enough healthy food to eat.
Help can be offered in a variety of ways — by giving money or donating time to sort food and snack packs, assemble food boxes or help with distribution. People who work in the food industry can also work with their employers to provide direct donations.
Also, Martinez said, start a conversation in your community to determine if enough resources are being allocated to combat childhood hunger. "If you give food banks resources, they will expand the program," she said.
Some programs are more targeted to specific needs.
One of the big ones is Partners for Breakfast in the Classroom, a national initiative also supported by the Food Research and Action Center, the National Association of Elementary School Principals Foundation and School Nutrition Association. The program aims to make breakfast available to every child, regardless of income level, and serve it in the classroom after the opening bell.
Federally funded school breakfast programs are generally available for low-income children in U.S. schools, but Partners for Breakfast in the Classroom has awarded grants that currently serve more than 100,000 children in about 80 school districts in 27 states. Partner organizations have served breakfast to 14.4 million children, the majority of them from low-income families, since 2010.
Programs like Breakfast in the Classroom, Super Snack and the Fresh Fruit and Vegetable Program are available at certain Fairfax County schools. Here's information on how to start a Breakfast in the Classroom program. Programs like Summer F.E.E.D.S. (Food for Every Child to Eat During Summer) are offered to students throughout Fairfax County.
Bringing breakfast from the cafeteria to the classroom reduces some of the stigma of taking part in government-funded meal programs, particularly among middle or high school students. Currently, only about 56 percent of students who rely on free or reduced-price lunches are participating in school breakfast programs.
"They don't want to be seen as that kid who is different," Cohon said. "No one feels singled out or different."
Another great way to help is to start a school backpack program in your local school district. Here's how.
"We all need to look deep in our hearts: What can I do as a volunteer to pack backpacks, or time or a donation?" Anderson of the School Nutrition Association said. "We in America have always believed we want to help each other out and be successful.
"You and I may say we're hungry, but we know where our next meal is coming from. Not all of our kids do. And we don't know what those hunger pains feel like from the eyes of a child."
One in six children in America suffers from real hunger. These kids live in every state and every county in the nation. Virginia is home to 249,170 hungry children, including 23,650 in Fairfax County.
School Nutrition Association President Gay Anderson, the child nutrition director for Brandon Valley Schools in South Dakota, said the story of the child who liked his sister's ketchup soup concoction isn't as isolated as some might believe. Similar — or worse — stories are told every day in America, in every city, she said.
"We're talking about really hungry kids — the ones who look forward to getting that backpack of food to take home for the weekend," Anderson said. "I've heard many times, 'Oh my gosh, look what we get,' and seen the excitement in knowing they're going to have some food to eat."
Many schools offer backpack programs to provide students with nutritious, non-perishable and easy-to-prepare meals on weekends and holidays when they can't depend on the school lunch programs. Even with these emergency food supplies, kids often come back with gnawing hunger on Monday, when schools go through more food than on any other day of the week, Anderson said.
"A couple of years ago, the mom of three boys called me on Monday morning and said, 'I don't have money to feed my kids,' " Anderson said, explaining the woman had taken her boys with her to the grocery store and showed them $1.91 and said, "This is all we have. What are we going to eat?"
Anderson said it's not uncommon for food-insecure students in her home district and others across the country to slip apples, bananas and whatever they can into their pockets at lunch so they can help out their families at meal time. Older siblings sometimes skip meals or short-shrift their servings so the little ones can eat. Parents may not eat at all for a day or days so their children have food.
"In households across the country, parents often work to shield their children from the fact there isn't enough food," said Christina Martinez, the child-nutrition manager for Feeding America, which provides food through a nationwide network of food banks. "But kids are really perceptive, and really do pick up on it."
Said Anderson: "We can see it in their eyes, wondering, 'What am I going to eat? When am I going to eat?' They have that fearful look."
Children Of Working Parents
Stereotypes abound about these hungry children. Some are homeless, but most of them aren't, said Martinez, adding: "In the majority of cases, they're going home with their brothers and sisters."
And in many cases, these hungry kids are the children of working parents.
While 13 million U.S. children are considered food insecure, even more families are "a $500 car repair or a broken arm away from food insecurity," said Erica Olmstead, a field manager for No Kid Hungry, a project of Share Our Strength, a nonprofit group that works to ease hunger and poverty worldwide.
In a 2017 report, nearly two-thirds of low-income parents said a single, unplanned expense of $1,500 would make it difficult for them to feed their children. Among respondents, 92 percent were working families — that is, at least one adult in the household worked full-time, part-time or multiple jobs. Among other findings:
* 62 percent worried that food would run out faster than money to pay for it came in.
* 59 percent said the food they bought didn't last and there wasn't money for more.
* 23 percent said they had limited the size of a child's meal because there wasn't enough money for food.
"Honestly," Olmstead said, "that's unacceptable."
'Hangry' Is Real
The problem isn't just that these nearly 13 million American kids are hungry.
Published research shows that children in families who don't know where their next meal is coming from are more likely than kids who have enough nutritious food to eat to have lower test scores and overall academic achievement. Hungry kids are more likely to skip school, have to repeat a grade or not finish school at all, limiting their chances of getting a good job. They're also more likely to suffer chronic health conditions such as anemia and asthma, require hospitalization and suffer oral health problems.
Hungry kids also are prone to fighting, hyperactivity, aggression, anxiety, mood swings and bullying.
" 'Hangry' is a real thing. Kids who are food insecure and hungry are more likely to act out, be discipline problems and find it harder to concentrate when a basic need isn't being met," said Annelise Cohon, who leads the Partners for Breakfast in the Classroom program for the NEA Foundation, the National Education Association's public charity. "The impact of hunger can be felt throughout the life cycle for a student."
Said Anderson of the School Nutrition Association: "We've got to nip childhood hunger. They're our future. We're feeding the future, and we do need to help them see where their next meal is coming from so they can learn and be prepared and ready to succeed."
How You Can Help Ease Childhood Hunger
Childhood hunger is "a completely solvable and fixable problem," said Feeding America's Martinez. "We don't have to live with this."
The easiest way to help is to donate to local food banks. In Fairfax County, reach out to the Capital Area Food Bank. It's one of 200 food banks across the country that work with 60,000 local agencies, from food pantries to soup kitchens, to make sure everyone has enough healthy food to eat.
Help can be offered in a variety of ways — by giving money or donating time to sort food and snack packs, assemble food boxes or help with distribution. People who work in the food industry can also work with their employers to provide direct donations.
Also, Martinez said, start a conversation in your community to determine if enough resources are being allocated to combat childhood hunger. "If you give food banks resources, they will expand the program," she said.
Some programs are more targeted to specific needs.
One of the big ones is Partners for Breakfast in the Classroom, a national initiative also supported by the Food Research and Action Center, the National Association of Elementary School Principals Foundation and School Nutrition Association. The program aims to make breakfast available to every child, regardless of income level, and serve it in the classroom after the opening bell.
Federally funded school breakfast programs are generally available for low-income children in U.S. schools, but Partners for Breakfast in the Classroom has awarded grants that currently serve more than 100,000 children in about 80 school districts in 27 states. Partner organizations have served breakfast to 14.4 million children, the majority of them from low-income families, since 2010.
Programs like Breakfast in the Classroom, Super Snack and the Fresh Fruit and Vegetable Program are available at certain Fairfax County schools. Here's information on how to start a Breakfast in the Classroom program. Programs like Summer F.E.E.D.S. (Food for Every Child to Eat During Summer) are offered to students throughout Fairfax County.
Bringing breakfast from the cafeteria to the classroom reduces some of the stigma of taking part in government-funded meal programs, particularly among middle or high school students. Currently, only about 56 percent of students who rely on free or reduced-price lunches are participating in school breakfast programs.
"They don't want to be seen as that kid who is different," Cohon said. "No one feels singled out or different."
Another great way to help is to start a school backpack program in your local school district. Here's how.
"We all need to look deep in our hearts: What can I do as a volunteer to pack backpacks, or time or a donation?" Anderson of the School Nutrition Association said. "We in America have always believed we want to help each other out and be successful.
"You and I may say we're hungry, but we know where our next meal is coming from. Not all of our kids do. And we don't know what those hunger pains feel like from the eyes of a child."
Saturday, February 23, 2019
Make granola in small batches - without an oven
If you have even the slightest granola habit – heck, if you even like granola – making it yourself is almost a no-brainer. In terms of taste, healthfulness, cost and customization, homemade usually wins over store-bought on all counts.
Homemade granola’s one drawback is that despite its straightforward preparation, it is not typically done quickly. From start to finish, a batch baked in the oven can take upward of an hour, plus a couple of large bowls and baking sheets to wash up. If you are an eater with sometimes-impulsive breakfast habits, this kind of production is not a selling point.
My solution: Use the stove top instead. Some of the advantages to this approach are obvious, as in making granola this way takes just one large skillet and considerably less time than the oven method.
But there’s also a less obvious, and maybe even more compelling reason: The opportunity to play around with the trimmings of baking without actually baking. You get to combine the earthy grains, sweeteners and fragrant spices we often associate with baked goods while applying them in a way that, for someone who identifies as a cook first and a baker second, can feel more intuitive.
In full disclosure, my Stove-Top Granola won’t give you the big clusters you can get from sheet-pan granola, and because this approach is most efficient to work with in small batches, it’s not the right method to use when you’re looking to fill several Mason jars.
The plus of working with smaller amounts is that it’s easy to experiment with ingredient combinations – different grains, an offbeat blend of spices and herbs – without committing a week’s worth of breakfast to your curiosity.
The recipe here offers one example, combining rolled oats with honey and olive oil, walnuts and pumpkin seeds, chopped dates and fragrant cinnamon, cardamom and fresh thyme. It is wonderfully aromatic and only subtly sweet, although the amount of honey you use, depending on your sweet tooth, could be negotiable. It comes together in less than 30 minutes, and while it requires some intermittent stirring, the active cooking time is only about 15 minutes.
You’ll move quickly at first, heating the oil together with the honey, adding the spices and thyme, letting them warm just long enough for their fragrance to bloom, then stirring in the oats until they’re coated and slick. While the oats toast, you stir here and there. You can break up the walnuts and gather them together with the pumpkin seeds (you’ll add them halfway through), chop the dates and possibly clean up dishes from dinner the night before.
Once the oats are golden, the seeds have puffed and the walnuts have begun to glow, you’ll pour everything out onto a wide plate to cool for about 10 minutes before stirring in the dates and raisins. After about 10 minutes, the granola is ready to serve. Bring out thick yogurt and fresh fruit if you have it, or a small glass of cashew milk, or just eat it by handfuls, fingers for a spoon.
Be sure to use a heavy pan that is wide enough (10 to 12 inches) to toast the oats evenly, and you may need to adjust the heat to the right shade of medium-low to take the mixture to a golden brown without scorching.
Use my recipe as a starting point to get the method down, varying the grains, fat, sweetener, spices and add-ins that suit you best. Other variations:
Add rye or barley flakes or a little whole millet to the oats.
Use coconut oil or ghee in place of the olive oil.
Replace the honey with brown rice syrup or sorghum (but avoid granulated sugars, which have a tendency to clump and burn).
Swap the walnuts and pumpkin seeds for pecans and sesame seeds.
Replace the dates with dried apricots or prunes (yes, really), or the thyme, lemon and cardamom for rosemary, orange and fennel.
If you like your granola richer or sweeter, increase the proportions of oil and sugar.
Breakfast is personal. It’s worth getting your granola just right.
Stove-Top Granola
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
2 tablespoons honey
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 1/4 cups old-fashioned rolled oats
Pinch salt
1/4 cup walnut halves, broken up
2 tablespoons hulled, unsalted pumpkin seeds
2 large pitted dates, finely chopped
2 tablespoons sultanas or golden raisins (optional)
Warm the oil and honey in a wide, heavy skillet over medium-low heat, stirring just until fluid and well incorporated.
Stir in the thyme, cinnamon and cardamom; cook for about a minute, just until fragrant. Add the oats and a pinch of salt, stirring to coat evenly. Cook for 7 to 8 minutes, stirring occasionally, until the oats begin to take on some color. Reduce the heat to low and/or stir more frequently if the oats begin to burn.
Stir in the walnuts and pumpkin seeds; cook for another 7 or 8 minutes, stirring occasionally, until the oats are golden and well toasted and the pumpkin seeds have plumped a bit. Transfer the granola to a rimmed baking sheet to cool for at least 10 minutes, then fold in the dates and the sultanas or raisins, if using. (The granola will continue to crisp as it cools.)
Serve, or cool completely and store in an airtight container for up to 1 week.
Homemade granola’s one drawback is that despite its straightforward preparation, it is not typically done quickly. From start to finish, a batch baked in the oven can take upward of an hour, plus a couple of large bowls and baking sheets to wash up. If you are an eater with sometimes-impulsive breakfast habits, this kind of production is not a selling point.
My solution: Use the stove top instead. Some of the advantages to this approach are obvious, as in making granola this way takes just one large skillet and considerably less time than the oven method.
But there’s also a less obvious, and maybe even more compelling reason: The opportunity to play around with the trimmings of baking without actually baking. You get to combine the earthy grains, sweeteners and fragrant spices we often associate with baked goods while applying them in a way that, for someone who identifies as a cook first and a baker second, can feel more intuitive.
In full disclosure, my Stove-Top Granola won’t give you the big clusters you can get from sheet-pan granola, and because this approach is most efficient to work with in small batches, it’s not the right method to use when you’re looking to fill several Mason jars.
The plus of working with smaller amounts is that it’s easy to experiment with ingredient combinations – different grains, an offbeat blend of spices and herbs – without committing a week’s worth of breakfast to your curiosity.
The recipe here offers one example, combining rolled oats with honey and olive oil, walnuts and pumpkin seeds, chopped dates and fragrant cinnamon, cardamom and fresh thyme. It is wonderfully aromatic and only subtly sweet, although the amount of honey you use, depending on your sweet tooth, could be negotiable. It comes together in less than 30 minutes, and while it requires some intermittent stirring, the active cooking time is only about 15 minutes.
You’ll move quickly at first, heating the oil together with the honey, adding the spices and thyme, letting them warm just long enough for their fragrance to bloom, then stirring in the oats until they’re coated and slick. While the oats toast, you stir here and there. You can break up the walnuts and gather them together with the pumpkin seeds (you’ll add them halfway through), chop the dates and possibly clean up dishes from dinner the night before.
Once the oats are golden, the seeds have puffed and the walnuts have begun to glow, you’ll pour everything out onto a wide plate to cool for about 10 minutes before stirring in the dates and raisins. After about 10 minutes, the granola is ready to serve. Bring out thick yogurt and fresh fruit if you have it, or a small glass of cashew milk, or just eat it by handfuls, fingers for a spoon.
Be sure to use a heavy pan that is wide enough (10 to 12 inches) to toast the oats evenly, and you may need to adjust the heat to the right shade of medium-low to take the mixture to a golden brown without scorching.
Use my recipe as a starting point to get the method down, varying the grains, fat, sweetener, spices and add-ins that suit you best. Other variations:
Add rye or barley flakes or a little whole millet to the oats.
Use coconut oil or ghee in place of the olive oil.
Replace the honey with brown rice syrup or sorghum (but avoid granulated sugars, which have a tendency to clump and burn).
Swap the walnuts and pumpkin seeds for pecans and sesame seeds.
Replace the dates with dried apricots or prunes (yes, really), or the thyme, lemon and cardamom for rosemary, orange and fennel.
If you like your granola richer or sweeter, increase the proportions of oil and sugar.
Breakfast is personal. It’s worth getting your granola just right.
Stove-Top Granola
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
2 tablespoons honey
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 1/4 cups old-fashioned rolled oats
Pinch salt
1/4 cup walnut halves, broken up
2 tablespoons hulled, unsalted pumpkin seeds
2 large pitted dates, finely chopped
2 tablespoons sultanas or golden raisins (optional)
Warm the oil and honey in a wide, heavy skillet over medium-low heat, stirring just until fluid and well incorporated.
Stir in the thyme, cinnamon and cardamom; cook for about a minute, just until fragrant. Add the oats and a pinch of salt, stirring to coat evenly. Cook for 7 to 8 minutes, stirring occasionally, until the oats begin to take on some color. Reduce the heat to low and/or stir more frequently if the oats begin to burn.
Stir in the walnuts and pumpkin seeds; cook for another 7 or 8 minutes, stirring occasionally, until the oats are golden and well toasted and the pumpkin seeds have plumped a bit. Transfer the granola to a rimmed baking sheet to cool for at least 10 minutes, then fold in the dates and the sultanas or raisins, if using. (The granola will continue to crisp as it cools.)
Serve, or cool completely and store in an airtight container for up to 1 week.
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