We had 8 wonderful kids in our Spring Camp. Olivia and Cyrelle were the fabulous teachers and a great week was had by all…
The first photo looks so calm, doesn’t it? Not for long!
To Register for our Summer Camps please contact Santa Rosa Recreation and Parks.
https://econnect.ci.santa-rosa.ca.us/Activities/ActivitiesDetails.asp?ProcessWait=N&aid=42
Sugar, Sugar, Everywhere….
There are 600,000 items in the American food supply that contain sugar, so understanding the different types of sugar and the effect on your body and the environment is important. When people think of sugar, they think of the white crystals that are in most people’s sugar bowls. This common sugar is sucrose, so we’ll begin with that.
Sucrose comes primarily from sugar beets and sugar canes, although it’s in every plant since oxygen and sugar are products of photosynthesis. Sucrose is a complex sugar which, when broken down during digestion, coverts to 50% glucose and 50% fructose, which are bound tightly together. On an environmental note, the majority of sugar beets are genetically modified.
Fructose is found in fruits and honey. Eat your fruit and have a little honey on your cereal, but understand that there are other considerations when discussing fructose found in processed foods. Fructose doesn’t raise blood sugar levels immediately the way glucose does, but that’s not necessarily a good thing. High Fructose Corn Syrup (HFCS) is corn syrup that has been enzymatically converted to 45% glucose and 55% fructose, in an unbound form. It is therefore sweeter and since it is unbound, it is more rapidly absorbed into the blood stream, goes directly to your liver and is converted into a fat found in the blood called triglycerides, which is associated with insulin resistance and heart disease. The take-away here is that HFCS is generally in processed foods and sugary drinks, which should be avoided for optimum health. One note, plain corn syrup is 100% glucose, so unless your corn syrup adds HFCS, you can still make that pecan pie once in a while.
Your Choices:
• If you want to use ‘white’ sugar, be sure to choose organic so as to avoid GMOs and limit your consumption.
• If you want ‘brown’ sugar avoid the kind most commonly found in boxes as they are simply white sugar with molasses added back in. Instead choose Sucanat or Rapadura as they have minerals and enzymes intact. Try using in your next batch of chocolate chip cookies.
• Turbinado is raw sugar that has been somewhat processed and the surface molasses washed off. It’s particularly nice in shortcakes for strawberry shortcake as there is a slight crunch that is very pleasing.
• Palm sugar has been used for thousands of years and was originally made from tapping Palmyra trees. Now it’s mostly made from the sap of the sago and coconut palms and may be sold as coconut sugar. It’s a healthier choice than most types of sugar.
• Agave is very high in fructose, so you should limit your consumption. Many like it, as it’s flavor-neutral.
• Honey should be purchased raw when possible. It has been known to help allergy sufferers, helps to calm certain coughs, and more. It contains trace amounts of some vitamins and minerals and is just lovely in a cup of tea.
• Tapping maple trees creates maple syrup. The sap is boiled to evaporate the water and graded according to color. Maple syrup contains zinc and manganese and is wonderful on pancakes or drizzled on oatmeal.
Americans consume copious amounts of sugar and are suffering the negative health effects from their addiction to sugars. Limit your consumption, avoid HFCS, choose healthier versions of sugar and think about the environmental impact of your choices.
Cites:
https://www.cell.com/trends/endocrinology-metabolism/abstract/S1043-2760(13)00087-8
https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2374882
https://circ.ahajournals.org/content/120/11/1011.abstract?searchid=1&HITS=10&hits=10&resourcetype=HWCIT&maxtoshow=&RESULTFORMAT=&FIRSTINDEX=0&fulltext=sugar
https://www.ncbi.nlm.nih.gov/pubmed/15051594
https://www.ncbi.nlm.nih.gov/pubmed/20424937
We’ll let the photos speak for themselves! We had such a good time making cookies and teaching the kids about natural dyes. Fun!
Sugar Cookies
Please use organic ingredients.
Ingredients:
1/2 cup unsalted butter, softened
1 cup sugar
1 egg
2 cups all-purpose unbleached flour
1 1/2 teaspoon baking powder, non-aluminum
1/2 teaspoon sea salt
1 tablespoon milk
1 teaspoon vanilla
Directions:
Preheat oven to 375 degrees.
Cream butter and sugar until light and fluffy. Add egg until well blended. Add flour, baking powder, salt, milk and vanilla; mix until all combined. Refrigerate until cool; it makes for easier rolling. Roll out in your favorite shapes and bake for 8 minutes.
Let cool and frost. Use natural dyes, never artificial food colorings in your frosting.
Natural Dyes
To dye the Easter eggs the natural way, here’s what to do:
Put eggs in a single layer in a pan. Pour water in pan until the eggs are covered.
Add about a teaspoon of vinegar. Add the natural dye appropriate to the color you want your eggs to be. Bring water to a boil, then reduce heat and simmer for 15 minutes.
Remove the substance you used to color the eggs. Put eggs in a bowl. If you want your eggs to be a darker shade, cover them with the dye and let them stand overnight in the refrigerator.
Pale Red: Fresh beets or cranberries, frozen raspberries
Orange: Yellow onion skins
Light yellow: Orange or lemon peels, carrot tops, celery seed or ground cumin
Yellow: Ground turmeric
Pale green: Spinach leaves
Green-gold: Yellow Delicious apple peels
Blue: Canned blueberries or red cabbage leaves
Beige to brown: Strong brewed coffee 
Easy Tips to Add More Veggies!
The best way to have your family eat more vegetables is to involve them with meal planning and preparation. Take some time once or twice a week to plan the family meals. Kids love to help in the kitchen, so let them! When your child is in the kitchen, try to relax and make the experience fun. You’ll make some great memories as well as food!
Here are some easy tips:
~Old favorites with a twist. You and your child prepare their favorite meal, but find a way to add at least 3 veggies to it. If it’s macaroni and cheese, then add chopped and steamed broccoli and carrots along with peas. Experiment with all your family’s favorites.
~Have your child cut veggie slices twice a week to include in their lunches. If they’re washed and chopped, they’re easier to grab!
~Add veggies to favorite dips. Add some spinach leaves to hummus and pureed peas to guacamole.
~Next time you make scrambled eggs, sauté some chopped onions, garlic and spinach before you add the eggs. This is an easy way to add more veggies to breakfast. Try adding cooked, cubed pumpkin to oatmeal and sprinkle with cinnamon. Yum!
~Soups are an easy way to add more veggies to your day. Chicken, veggie and noodle soup, split pea soup with grated carrots, celery and peppers. Minestrone Soup has many veggies. Soups are easy and can be made in a Crockpot to have ready when you get home.
~Salads are a delicious way to have your family eat more vegetables. Change the lettuces you use and the veggies you add to the salad. Change salad dressings and top with toasted nuts and seeds.
~Have your child walk down the produce isle or Farmer’s Market with you and pick a new veggie to try. Never had a rutabaga? Turnip? Parsnip? Have fun-and maybe some laughs- looking for recipes for the new veggie in your house!
~Ever grate zucchini in your brownies or add beets to your chocolate cake? Yes, you can add veggies to your desserts too!
One of the best ways to get your child to eat more veggies is to eat more veggies yourself! If you tell your child to eat their veggies, but you don’t, that sends a clear message that veggies aren’t good. Setting a good example is the best thing you can do to help your family be healthier.
Macaroni and Cheese
Everyone loves macaroni and cheese. This recipe does still have the cheese and butter (don’t eat often!), but it also has 4 different vegetables.
1 teaspoon olive oil
2 teaspoons sea salt
1 pound elbow macaroni
1 quart milk, heated
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
3 cups Gruyere cheese, grated (about 10 ounces)
2 cups extra-sharp cheddar, grated (about 6 ounces)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1 ½ cups broccoli, chopped, lightly steamed
1 cup peas, if frozen, just run under hot water and drain
1 medium carrot, finely chopped, steamed
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh bread crumbs, about -5 slices, cut into small pieces
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and the 2 teaspoons of salt and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until smooth. Turn off the heat and add the Gruyere, cheddar, 1 teaspoon sea salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Stir in the broccoli, peas and carrots. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and breadcrumbs on top and bake for about 40 to 50 minutes.
Spring Break- D5 KID’S CULINARY & NUTRITION CAMP (AGE 6-13) 5 DAYS New!
From knife skills to sushi, this camp will enrich and enhance kids’ cooking skills! We will discuss the importance of nutrition and health as we prepare minestrone soup with homemade bread, various salads and dressings, macaroni and cheese with a twist, chocolate chip cookies and vanilla bean pudding, just to name a few delicious recipes! Pssst…our not-so-secret ingredient is FUN! All materials and food are included. Please contact the instructor with any food allergies or sensitivities. (707) 575-6721. Min 10 Max 12
Instructors: DirectionFive certified teachers under the direction of Patty James – Certified Natural Chef with a Master’s Degree in Holistic Nutrition, founded and directed the Patty James Cooking School and Nutrition Center and co authored “More Vegetable, Please.” DirectionFive Culinary & Nutrition Program
Age 6-13
Mon-Fri, 3/17-3/21
10am-3pm
Finley/Kitchen & Maple Rm
$320 (S.R. Resident $310)
#69344
(Summer) D5 KID’S CULINARY & NUTRITION CAMP (AGE 6-13) 5 DAYS
From knife skills to sushi, this camp will enrich and enhance kids’ cooking skills! We will discuss the importance of nutrition and health as we prepare spring rolls with peanut dipping sauce, Panini sandwiches, Caesar Salad with homemade croutons, fajitas, and homemade ice cream, just to name a few delicious recipes! Pssst…our not-so-secret ingredient is FUN! All materials and food are included. Please contact the instructor with any food allergies or sensitivities. (707) 575-6721. Min 10 Max 12
Instructors: DirectionFive certified teachers under the direction of Patty James – Certified Natural Chef with a Master’s Degree in Holistic Nutrition, founded and directed the Patty James Cooking School and Nutrition Center and co authored “More Vegetable, Please.” DirectionFive Culinary & Nutrition Program
Age 6-9
Mon-Fri, 7/7-7/11
11am-3pm
Finley/Kitchen & Maple Rm
$260 (S.R. Resident $250
#69346
Age 6-9
Mon-Fri, 7/21-7/25
11am-3pm
Finley/Kitchen & Maple Rm
$260 (S.R. Resident $250)
#69347
Age 10-13
Mon-Fri, 7/14-7/18
10am-4pm
Finley/Kitchen & Maple Rm
$385 (S.R. Resident $375
Age 10-13
Mon-Fri, 8/4-8/8
10am-4pm
Finley/Kitchen & Maple Rm
$385 (S.R. Resident $375
#69348
Please Register for these very fun, educational and delicious camps at:
Santa Rosa Recreation & Parks |2060 W College Ave| Santa Rosa, CA 95401
Tel. (707) 543-3755 | Fax (707) 543-3736
DirectionFive is always looking for individuals and businesses to support our efforts and mission of helping kids lead healthier lives.
Together we can change the world, one child at a time.
Our wish list:
-Monthly funds to support our web site. We’d like to add videos and more information. We are about to launch our own store (!) but funds to support these efforts would be appreciated. Ideally $500.00 a month would be simply wonderful. You, your business or you and 10 friends could help support our growth and our reach to more kids and families.
-A Videographer. We need new professional videos for our Kickstarter campaign and to add more cooking and health videos to our site. Are you one or do you know of someone to help us?
-A Marketing person to send press releases and help us tell everyone how great DirectionFive is!
There’s more, but those three items would help so much!
Even though it’s fall, there are still Farmer’s Markets in many parts of the country. Look at this beautiful produce!
Bring your kids with you if you can and let the farmer’s explain what they have grown and how to prepare it. It’s a great lesson for kids to understand how our food system works!