FEBRUARY/MARCH 2017 EDITION
Givins Shaw Nutrition Committee's
Newsletter
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Welcome back to the New Year!
I hope that everyone is back into the full swing of their school day routine.
The Nutrition Committee would like to thank all families who came out for our Movie Night in November 2016. It was an excellent turn out. In one night, we made a significant contribution to our school’s Student Nutrition Programme, we helped a family in need with a portion of the proceeds, and we also helped out the local Food Bank.
Finally we will be asking for second term contributions for the Student Nutrition Programme. A suggested amount of $25 goes towards ensuring that every student in the school receives a nutritious morning meal which, as always, consists of a fruit or vegetable, grain and dairy ( or dairy substitute).
We are open to having more newsletter submissions or suggestions of newsletter topics. Please let us know by talking to one of our Nutrition Committee members or leaving a message to our snack coordinator Alex Jannuzzi Diaz.
Thank you for all your support.
Dora Chiu, Nutrition Committee Chair
Alex Jannuzzi Diaz , Programme Coordinator
Members: Shannon Mc Neil, Melissa Armstrong, Tansa Chattopadhyay, Jean Scranton, Jessica Rosebush, Stephanie Bonas
A MESSAGE FROM
THE NUTRITION COMMITTEE CHAIR
Things to Look Forward to!!
We have been working already on plans for our next Movie Night which will happen tentatively on February 24th ( to be confirmed). Please look out for movie posters in which you, the students and families, can vote on which movie we will show.
We’ve also been working on the next Givins Shaw Cook Book! We’ve been meeting our community’s chefs and restauranteurs and they have been submitting in recipes for our school’s 2017 cook book. We are looking forward to implementing a new web-based recipe submission form which everyone in the school can use. We are very excited about this new web submission form as this will significantly help streamline the layout and printing processes. If you didn’t submit a recipe last year, start thinking of a recipe to submit this year and it’ll be printed. Look for the official invite and posters for submissions in the early Spring. The book will again be sold at the school in the weeks leading up to Mother’s Day.
Do You Need Help Figuring Out What to Make for Your Child's Lunch?
Click on any of the links below for some great ideas!
February & March Receipe
Santa-Fe-Style Vegetable Soup
From 163 Best Paleo Slow Cooker Recipes by Judith Finlayson
Either cook for three hours on your slow cooker's high setting or six hours on low.
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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1 red onion, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/4 teaspoon sea salt
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3 cups chicken or vegetable stock
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2 cups peeled butternut squash
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1 dried New Mexico, ancho, or guajillo chile pepper
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1 cup boiling water
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1 jalapeno pepper, finely chopped
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1 cup sweet corn kernels, thawed if frozen
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1/2 teaspoon lime zest, finely grated
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1 tablespoon lime juice, freshly squeezed
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1 cup chicken, precooked and shredded, optional
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1 roasted red pepper, cut into thin strips
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Cilantro leaves, finely chopped, for garnish
DIRECTIONS
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In a skillet, heat oil over medium heat. Add onions, and cook, stirring, until softened, about three minutes. Add garlic, oregano, and salt, and cook, stirring, for one minute. Transfer to slow-cooker stoneware. Add stock, and stir to combine.
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Add butternut squash, and stir to combine. Coverm and cook on low for six hours or on high for three hours, until squash is tender.
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Thirty minutes before the soup has finished cooking, in a heatproof bowl, soak dried chili peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged.
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Drain, discarding soaking liquid and stems, and chop coarsely. Add to stoneware.
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Purée using an immersion blender. (If you don't have an immersion blender, you can blend in a food processor in batches and return to stoneware.)
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Add corn, lime zest, and juice. Cover, and cook on high for 30 minutes, until corn is tender. When ready to serve, ladle into warmed bowls, and garnish with red pepper strips and cilantro.
