Wednesday, December 21, 2016


The invitation said:
                                MEET ME AT ENERGIZED &JOYFUL STREETS

and one by one they came on the tenth of December 2016, they knew exactly where to find us.  This was Choose To Care's and Nutritionist and Friends in Action (NAFIA) celebration of the youth and their families.  They were introduced to the variety of squash and their goodness; rich sources of beta-carotene, vitamin C, Potassium and Fiber.  Of course the roasted seeds make a tasty and nutritious snack.

A basket on display, featured a few varieties such as butternut, acorn, kabocha and spaghetti squash.  A guessing game of naming them turned into a fun exercise and we introduced ways to use these versatile root vegetables from soup and salad to entree and dessert.

The fun continued with lively music that had us moving to the beat.  Then we settled down to the hearty kabocha flan, that came with an easy to make recipe. The children and parents came back for seconds, it was heartwarming to hear some of the mothers said they would make this dish at home.

And this is what life is about, we took a familiar recipe for flan and made a substitution of pineapple to kabocha squash, that was a delight.  The fear of trying out something new diminished; they experienced trust, they recognized caring from the hands that provided this treat at this special gathering.  As they left with their packages of a brand new pair of shoes, we had once more accomplished Choose To Care's mission of providing this small token to a deserving group of children.  One child at a time indeed!

On behalf of Choose To Care and NAFIA, I want to extend my best wishes to you and your family for a joyful, healthy holiday and a wonderful 2017.

Peace and Love!

Please enjoy the Kabocha Flan recipe:

*     Kabocha - 1 cup
*     Eggs - 6 medium
*     Condensed milk - 1 (12 oz. can)
*     Evaporated milk - 1 (12 oz. can)
*     Skim milk - 1 cup
*     Cinnamon - 1 teaspoon

2/3 cup sugar
1/3 cup water


1.    Cut the kabocha into pieces and boil until tender.  Remove and peel the kabocha pieces.
2.     Place peeled kabocha and all other ingredients together in  a blender and blend until it reaches a
        thick and smooth consistency.
3.     Mix the sugar and water to form the caramel, then place in a baking dish.
4.     Add the kabocha mixture to the baking dish.  Place the baking dish on a large oven- proof  
         container with water. The water should go halfway up the side of the baking dish.
5.     Place in the preheated oven (350 degrees F.).  Bake for 45 minutes. Best served cold.

1 comment:

Merlyn Hayes said...

This was a good way to encourage the children and their families to eat their veggies. It seems that everyone had a great time during the event. I will try the recipe and share it with others.