Of course this event included the health benefits of nutrition and physical activities. We borrowed from the Academy of Nutrition and Dietetics (AND), the theme "Put Your Best Fork Forward" One of the team members shared the greatness of whole grains, naming bulgur, quinoa, millet, rice, etc. Some one else led the group through songs and shouted the actions we should take, such as touching our head and moving down to our toes, moving left and right, stomping our feet and sliding. We tried to keep up with the orders but it was a feat and peals of laughter and excitement rang through the crowd.
After the workout we were hungry and watched as another member demonstrated the preparation of the Fiesta Rice Salad we were waiting to devour. The menu featured this refreshing salad, packed with a variety of ingredients that you can swap out for the ones you prefer(see recipe). Some of the kids moved closer to watch the "chef" tossed and mixed. It was such a good sign to see the attentive youth, a nod to our healthier lifestyle movement, we hope will take root in our community. We know this can be achieved and we are depending on the children to actively participate. Another of our team member "the commentator" guided us through the preparation steps of this delicious dish and we shared the recipe so that the families can make it at home.
This event gave us our first "intern" who was inspired to approach us to be of assistance. We are delighted and will surely contact her for our next event in August 2017. The children left with a brand new pair of shoes, fulfilling CTC's mission which is to provide a brand new pair of shoes for the youth in need. We continue to hope that exposing the families to these hands-on activities will result in positive outcomes. We are proud to provide these few hours of cheers and fun for a good cause.
"The passion to serve
runs through your soul.
You cannot escape, even
if you wanted to. It has landed
on your body, for the world to see."
PSW
FIESTA RICE SALAD
Makes 4 Servings
This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.
Ingredients
1 cup brown rice (cooked)
1 carrot (shredded)
1 cup broccoli (finely chopped)
1 small red onion (chopped)
1 cup tomato (chopped)
1 bell pepper (green, red, yellow)
1 can kidney beans (15oz, drained, rinsed)
2 tbs. cilantro (or other fresh herbs, finely chopped)
2 tbs. red wine vinegar(white or cider)
1 tbs. vegetable oil
Salt & pepper (to taste)
Directions
- Wash & chop vegetables & mix with cooked rice.
- In a small bowl, add vinegar, oil, dill, salt & pepper(or use your favorite dressing.)
- Pour over rice mixture
- Add beans and toss well. Serve and enjoy.
