Insert from Vigilant Mindz, Inc. Community Health Newsletter, April issue

NATIONAL FOOD MONTH

 While it’s hard to pinpoint the origin of National Food Month, that doesn’t stop many from across the country from celebrating it yearly. Food is defined as any substance, usually composed of carbohydrates, fats, proteins and water that can be eaten or drunk by an animal or human for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus or fermented products like alcohol. In consuming foods one should try to eat those foods which most nourish the body and limit those which nourish the least. In celebration of National Food Month Vigilant Mindz, Inc would like to share a few favorite, health conscious recipes from a few of our staff! Enjoy!

 

Mr. Lamont Clark B.S., Health and Wellness Director – VEGGIE/CHICKEN WRAP

Ingredients– Tortilla wraps, fresh broccoli, spinach, black olives, carrots, tomatoe, green pepper, feta cheese, vinegar, ranch dressing, garlic and pepper.

Instructions– Take your tortilla wrap and lay it flat. I personally like to use spinach wraps because they contain more fiber than the straight flour versions. You can also get them in wheat, cheese flavored and whole grain versions. Lay your wrap flat, chop up your broccoli, tomatoe, carrots and green peppers and place a small portion of each into your open wrap. Sprinkle a small portion of feta cheese on top of your vegetables. Next add a dash of vinegar, just enough for taste, and a small amount of ranch. You can add a small dash of garlic and pepper if you like, then fold your wrap as shown in the diagram below:

 

 

 

 

 

 

 

 

 

 

Mr. Shawn L. Minter B.A., Q.M.H.P, Program Director – SAUTEED SPINACH

Ingredients – Baby spinach, virgin olive oil, herbamare organic herb seasoning salt (a flavorful blend of sea salt and 14 different herbs that can be purchased from most organic food stores or ordered online)

Instructions – First thing you do is prep the spinach. Check the stems and trim off any tough ones. Wash the spinach well in a sink full of water, drain, and spin fairly dry in a salad spinner or with towels. Pour about cap full of virgin olive oil into a medium saute` pan over medium heat and wait about 5 minutes for the oil to get warm. Next, add the baby spinach and keep stirring until the leaves are wilted, but still tender and bright. Season with the herbamare and serve immediately while the leaves are still warm, enjoy!

 

Mr. Demeitrius Whitehurst B.A., CSAC, Director of Mental Health Support – KALE SALAD MIX

Ingredients – Shredded carrots, fresh kale, crushed walnuts, dry cranberries, feta cheese, raspberry vinaigrette dressing

Instructions – First thing you do is rinse and dry the kale off. Place the kale in a medium size bowl then add your shredded carrots, dry cranberries and walnuts. Toss until salad ingredients are evenly mixed. Finally, sprinkle an even amount of feta cheese on the top of the salad and enough raspberry vinaigrette dressing to slightly coat. Serve and enjoy!