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INSPIRING HEALTHY EATING AS A WAY OF LIFE FOR KIDS

August 14, 2017 by Renee Tavoularis

INSPIRING HEALTHY EATING AS A WAY OF LIFE FOR KIDS

Reprinted with permission by Wellness In The Schools.

As a supporter of 1% for the Planet, WELL WITHIN donates 1% of PLANTED IN BEAUTY sales to Wellness in the Schools, a national non-profit that inspires healthy eating, fitness and environmental education for students in public schools.

Here’s what they have to say about their program.

At Wellness in the Schools (WITS), we teach children healthy behaviors to last a lifetime. Through cooking and nutrition lessons, lunch menu upgrades, recess activities, and fitness education, we prepare schools to prioritize wellness and create a culture of health. Every day we hear stories from our chefs and coaches in the field – about a child who tried kale for the first time then asked for seconds; about a child who was typically shy leading a game on the recess yard. Day by day, we see small changes that turn into long term healthy habits for teachers, administrators, parents, and students. 

Our WITS Labs are seasonal cooking classes children participate in four times a year. They learn about how vegetables grow and how eating nourishing food will help them focus at school. Each season, students work with ingredients like apples, beans, potatoes, carrots, rosemary, and olive oil, learning the uses and benefits of each. We teach children to “eat the rainbow,” a simple reminder to add more color to their plates.

Here is a recipe shared by WITS Executive Chef Bill Telepan on his favorite summer vegetable, the tomato (well, technically a fruit). As he asks, what says summer more than a fresh, juicy tomato? This recipe is easily prepared, even with kids, and can be served as a side, with a salad, or over chicken or fish. It’s a good way to add another color to you plate.

MARINATED CHERRY TOMATOES

Time: 1 hour
Yield: 4 servings

Ingredients

2 pints cherry tomatoes, halved from stem to tip
1 1/2 teaspoons kosher salt
4 tablespoons oregano leaves, packed
12 tablespoons extra-virgin olive oil
6 tablespoons red-wine vinegar 

INSTRUCTIONS

  1. In a small bowl, toss tomatoes with 1/2 teaspoon salt and let sit 1 hour (they will slowly release their juices).
  2. Mound the oregano on your chopping board, pour the remaining 1 teaspoon salt on top, and mince very finely (the salt helps break up the sturdy leaves and allows them to release their oils).
  3. Transfer oregano to a bowl and add 4 tablespoons oil and 2 tablespoons vinegar; set aside.
  4. When tomatoes are ready, stir in remaining 8 tablespoons oil, 4 tablespoons vinegar, and oregano mixture.

Want more WITS? Check out our website at www.wellnessintheschools.org and follow us on Instagram at @wellnessintheschools and on Twitter at @WITSinSchools.


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