View allAll Photos Tagged nutritious
Near Zewai, in the maize belt of Ethiopia’s Central Rift Valley, a mother and daughter transport maize grain to market by donkey cart. In this maize-dominated area, lysine inadequacy is a potential risk for weaning infants and young children, who could benefit
from quality protein maize. The southern maize belt is a target area for the Nutritious Maize for Ethiopia (NuME) project, funded by the Canadian Department of Foreign Affairs, Trade and Development (DFATD).
Adefris Teklewold/CIMMYT
My grandma's not overly fond of nutritious eating - especially vegetables - but she loves cheese. Taking a leaf out of many "kid food" author's books, I pureed a bunch of cauliflower and tofu into the three-cheese sauce before stirring in brown rice fusilli and baking individual portions with a topping of GF breadcrumbs. She's none the wiser, and claims that the meals are delicious!
www.yummysmells.ca/2014/11/grandmas-mac-n-cheese-sundaysu...
This little guy did not eat a whole box of blue candy -- he’s a New Guinea Blue-Tongued Skink, whose tongue is naturally blue.
The Smithsonian's National Zoo celebrated Halloween at its Small Mammal House, Asia Trail, Lemur Island, Reptile Discovery Center, Invertebrate Exhibit and Great Ape House.
Animals enjoyed pumpkins, fruit-ice and other nutritious Halloween-themed treats prepared by staff in the Zoo's commissary.
All photos by Mehgan Murphy, Smithsonian's National Zoo.
Salmon eggs are nutritious and can be preserved by hanging the masses on old fishing nets to dry in the sun. Residents of the villages around Kobuk Valley National Park harvest many chum salmon to eat throughout the winter.
Cluster of red fish eggs
Ingredients:
1 cup soy flour
6 tbsps granulated Splenda
3 tbsps unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
2 large eggs (beaten)
3 tbsps (1.5 oz/42 g) unsalted butter (melted)
Instructions and more photos at www.dietplan-101.com/chocolate-soy-pancakes-atkins-diet-p...
Video Recipe: youtu.be/t_LWdRxjxK8
Food refugees are buying with their e-vouchers at local stores. Ecuadorian business owners are now benefiting from the refugees buying at their stores.
Credit: Bobbi Kraham, USAID
This beautiful couple share a wonderful spiritual love. They also share eating plenty of dark green, leafy vegetables. They use and recommend green superfoods from Pines International for additional servings.
Jacqueline is a neonatal/pediatric nurse. She is healthy woman who works out regularly and eats nutritious food. She knows that studies show 9 out of 10 people do not eat enough green #vegetables. To increase her servings, she mixes #MightyGreens with water for a delicious beverage. She also takes #GreenDuo capsules when traveling. As a nurse, she sets an example and shares nutrition tips for every new mom she meets.
Elijah is a mixed martial arts strength coach (Instagram @fightfitnessllc.sbw). As a certified and licensed personal #trainer, he says, “I train models, #dancers, #bodybuilders, as well as #JuJitsu, #MuayThai and #boxing #athletes. I also train everyday people. In my opinion, nutrient-dense vegetables assist with muscle #recovery and maintaining #immune systems. Pines grows food rich in #antioxidants such as Pines Wheat Grass tablets (for on the go). They grow #PinesWheatGrass powder and Mighty Greens powder (for home/gym smoothie and shaker recipes).”
“Whether you train or not, your immune system’s strength determines how fast you heal and recover from colds, stress, flu, injuries and diseases. That’s why you need to eat your vegetables. Pines can help increase your green nutrition.”
Pines introduced the original #greensuperfood over 40 years ago with more than 100 small investors (average $200 each). They named the company after the pine tree because it is an international symbol of the peace in nature.
Pines is unique in the natural foods marketplace. That's because our products are not an “organic sideline” for a pesticide-based agribusiness or a major GMO based food corporation.
Instead, Pines grows its 100% Certified #Organic foods on small family farms. Our products are #Kosher, #glutenfree, #vegan, #raw and #NonGMOProject Verified as #GMOfree. Please use the locator at wheatgrass.com to find stores that carry Pines. You may also order direct.
Full Article: wheatgrass.com/beautiful-couple-teach-nutrition/
Pines Website: www.wheatgrass.com/
Pines Instagram: instagram.com/wheatgrass_people
Pines Twitter: twitter.com/PinesWheatGrass
Pines Flickr: bit.ly/1I60Mzc
Pines Tumblr: pineswheatgrass.tumblr.com/
The Father of Wheatgrass: www.cerophyl.net/
More tags: #Paleo #stamina #endurance #triathlon #marathon #ocr #mma
I got a few of those compressed corn logs that are made specifically for these metal squirrel chairs for Christmas. I had never bothered to order them before, figuring it would be too pricey to keep them stocked with this treat all winter long. You know how fast they devour things! But I'm really amazed! It is made out of some REALLY hard material. They REALLY have to gnaw on it to get any off.LOL.......I could hear this guy chomping away all the way across the yard! He sounded like he was chewing on rocks! They've been working on this one for just about a week, and you can see that they have just managed to finish off a little of the top
(.I'm still trying to get the hang of editing photos in Picasa, but slowly getting the hang of things). .
I
This nutritious Vega-infused dessert is packed with protein, fibre, Omega-3, probiotics and greens!
Find our recipe on VegaCommunity, here:
www.vegacommunity.com/profiles/blogs/in-the-vega-kitchen-...
for the "Great Lord Borders." He's a Green iguana (Iguana iguana). Collard greens are a very nutritious diet for iguanas as the greens have the best high calcium and low phosphorus ratio. Photo by Frank.
Dates are highly nutritious, with a sugar content of ripe dates about 80%, and the remainder is a rich blend of protein, fat and mineral products including copper, sulfur, iron, magnesium and fluoric acid.
Bapole Mariama sells Nido Essentia and other Nestlé products as she stands inside her kiosks in Guinea Conakry, Republic de Guinea, Friday Nov. 21, 2008. (George Osodi/Panos pictures)
Refugee children receive a hot nutritious meal at the ACF Emergency Operations Center in Kutupalong. The center feeds several thousands of children every day.
© European Union 2018
Women learn how to cook for their children a nutritious porridge made from locally available products, during a session led by a health extension worker at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
.
In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
Cute little girl with summer dress eating by herself a nutritious snack in a bowl while sitting on an armchair with floral pattern, outdoors, on the porch
Linguini is essentially flat spaghetti.
When cooking (boiling) pasta, the water should be as salty as the ocean. USE NO OIL.
Salt is hygroscopic, meaning it draws water, which, even though the pasta is dried to begin with, as it cooks, the proteins are developed by heat, water, and salt. The salt WILL NOT make the pasta salty. And rather, causes the proteins to develop more readily, thereby allowing whatever sauce to stick to it, instead of sliding off.
Pesto is easily made using fresh basil, olive oil, pine nuts, or walnuts, salt, crushed garlic, and Parmigiano-Reggiano, and/or Pecorino Romano cheese.
And PLEASE! DO NOT USE THE GRATED GARBAGE SOLD IN BOTTLES WHICH PURPORTS TO BE “Parmesan”! IT IS NOT! Plus, it has sawdust added to it. NOT A JOKE. NOT EXAGGERATION. NOT HYPERBOLE. It’s called “cellulose,” the absorbent used in baby diapers. There is a WORLD of difference in taste, as well. Do yourself a favor.
Throw it all in a bowl, use an immersion blender, and... bada-boom, bada-bing! It’s done!
Basil is a phenomenally easy plant to grow, and does well in a pot indoors over winter. It will yield year-round.
Nothing — and I mean NOTHING! — can substitute for fresh basil. Even dried homegrown basil is superior (in my experience) in quality & taste to store-bought basil.
Students appreciate nutritious meals due in part to the U.S. Department of Agriculture (USDA) support at the school Escuela Oficial Rural Mixta (EORM) paraje Parracantacaj, San Andrés Xecul, Totonicapán, Guatemala, on July 29, 2016. USDA Photo by Lance Cheung.
Interventions and innovation can lower the price of individual foods, but healthy eating depends on access to a mix of foods from diverse sources. How has the overall cost of meeting dietary needs changed over time worldwide, and in Africa and South Asia specifically? What determines the cost of a healthy diet? And how does affordability affect dietary intake and health status in different locales?
To answer these questions, Changing Access to Nutritious Diets in Africa and South Asia (CANDASA) has been using new food price indexes that account for food substitutions to meet nutritional needs to evaluate food systems all over the world, including in Ethiopia, Ghana, India, Malawi, and Tanzania.
This seminar will present the outcomes of CANDASA’s work to date, with a panel discussion featuring field researchers from each country to discuss the local and global implications of their results.
Research by Tufts and IFPRI on this topic is supported by UKAid and the Bill & Melinda Gates Foundation.
Speakers
Anna Herforth, Independent Consultant
William A. Masters, Professor, Tufts University
Discussant
Derek Headey, Senior Research Fellow, IFPRI
Panelists
Fantu Nisrane Bachewe, Research Coordinator, IFPRI
Yan Bai, PhD Candidate, Tufts University
Stevier Kaiyatsa, Economist, Ministry of Finance, Planning & Development, Malawi
Fulgence Mishili, Senior Lecturer, Sokoine University of Agriculture, Tanzania
Kalyani Raghunathan, Research Fellow, IFPRI
Daniel Sarpong, Associate Professor and Dean, School of Agriculture, University of Ghana
Kate Schneider, PhD Candidate, Tufts University
Moderator
Rajul Pandya-Lorch, Director of Communications and Public Affairs & Chief of Staff in the Director General's Office, IFPRI
Sweet Fragrant Juicy Lychees or Litchis currently in abundance all over Thailand and at its cheapest best!
Thailand is also fondly referred to as the world’s kitchen owing to its vast variety of fruits and vegetables. Delicious and juicy lychee or “Litchi” heralds you the arrival of summer. Besides sweet and nutritious, the berries have cooling effect on the human body. Botanically, this exotic fruit belongs to the family of Sapindaceae and named scientifically as Litchi chinensis.
Litchis, not only eye-catching in spring when the huge sprays of flowers adorn the tree but also is a stunning sight for nature lovers when the tree is full of berries.
In structure, the fruit is a drupe; oval, heart-shaped or nearly round, measures about 3–5 cm long and 3 cm in diameter and weigh about 10 g. In appearance, the fruit has close resemblances with longan and rambutan fruits.
Its outer surface is covered with rough leathery rind or peel featuring pink color. The peel can be easily removable in the ripe fruits. Inside, the pulp consists of edible portion or aril that is white, translucent, sweet, and juicy.
The fruit has sweet, fragrant flavor and delicious to savor. The pulp has single, glossy brown nut-like seed, 2 cm long, and 1–1.5 cm in diameter. The seeds, like in sapodilla, are not poisonous but should not be eaten. Fresh lychees are readily available in the markets from June to October, about 120-140 days after flowering.
Separate each fruit from the brunch and wash them in cold water. To peel; gently pinch at stem end and peel away outer coat slowly as in the top picture. Furthermore, using a small-paring knife, make an incision over its outer tough skin lengthwise all the way to tip. Take care not to press the fruit otherwise you squirt its juice! Next; carefully peel away the tough outer skin along with the inner thin membrane to expose beautiful, jelly textured translucent white flesh. Once you remove its outer cover, put the whole berry in the mouth as you do in seed grapes. Do not bite. To enjoy, gently suck its divinely sweet juice by rolling between your tongue and palate and spit out the seed.
Lychee fruit contains 66 calories per 100 g, comparable to that in the table-grapes. It has no saturated fats or cholesterol, but composes of good amounts of dietary fiber, vitamins, and antioxidants.
Research studies suggest that oligonol, a low molecular weight polyphenol, is found abundantly in lychee fruit. Oligonol is thought to have anti-oxidant and anti-influenza virus actions. In addition, it helps improve blood flow in organs, reduce weight, and protect skin from harmful UV rays. (Takuya Sakurai (Kyorin University, Japan), Biosci. Biotechnol. Biochem., 72(2), 463-476, 2008).
Litchi, like citrus fruits, is an excellent source of vitamin C; 100 g fresh fruits provide 71.5 mg or 119% of daily-recommended value. Studies suggest that consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
Further, it is a very good source of B-complex vitamins such as thiamin, niacin, and folates. These vitamins are essential since they function by acting as co-factors to help the body metabolize carbohydrates, protein, and fats.
Litchi also contains a very good amount of minerals like potassium and copper. Potassium is an important component of cell and body fluids help control heart rate and blood pressure; thus, it offers protection against stroke and coronary heart diseases. Copper is required in the production of red blood cells.
Selection and storage
Fresh lychee fruits are available in the markets from June to October. The Fruit must be allowed to ripen fully on the tree itself since the ripening process stops soon after harvested. Over maturity makes them turn dark-brown in appearance and lose their luster and flavor. While harvesting, snip off the entire fruit brunch, keeping just a short piece of the stem attached to the fruit.
In the store, choose fruits that feature fresh, without cuts or mold. Litchis have a very good shelf life. Fresh fruits can be kept at room temperature for up-to five days and can be stored for up to five weeks in the refrigerator. They can also be frozen or dried and canned for export purposes.
Tomato - Take a bow!
For Our Daily Challenge. Shot the tomato on a wooden surface and then shot the tomato plant in the garden - which is in front of a brick wall. I included the spiral stake. Moved the plant image on top of the tomato, decreased the opacity of the background and then masked the tomato and lower third out completely.
Don't use this image on websites, blogs or other media without explicit permission.
© All rights reserved
Braised eggplant in clay pot with pepper, soy sauce and green onion. COST: 55 k Dong ($2.35), from Annen Yoga & Vegetarian, Da Nang, Vietnam.
A nutritious lunch is prepared at a school in St. Petersburg, FL on January 15, 2003. The U.S. Department of Agriculture's (USDA) Food and Nutrition Service (FNS) Fresh Fruit and Vegetable Program (FFVP) was introduced to schools in 2003. The FFVP provides all children in participating schools with a variety of free fresh fruits and vegetables throughout the school day. It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. The FFVP also encourages schools to develop partnerships at the State and local level for support in implementing and operating the program. The Goal of the FFVP is to create healthier school environments by providing healthier food choices, expand the variety of fruits and vegetables children experience, increase children’s fruit and vegetable consumption, and make a difference in children’s diets to impact their present and future health. USDA photo by Ken Hammond.
Sweet Fragrant Juicy Lychees or Litchis currently in abundance all over Thailand and at its cheapest best!
Thailand is also fondly referred to as the world’s kitchen owing to its vast variety of fruits and vegetables. Delicious and juicy lychee or “Litchi” heralds you the arrival of summer. Besides sweet and nutritious, the berries have cooling effect on the human body. Botanically, this exotic fruit belongs to the family of Sapindaceae and named scientifically as Litchi chinensis.
Litchis, not only eye-catching in spring when the huge sprays of flowers adorn the tree but also is a stunning sight for nature lovers when the tree is full of berries.
In structure, the fruit is a drupe; oval, heart-shaped or nearly round, measures about 3–5 cm long and 3 cm in diameter and weigh about 10 g. In appearance, the fruit has close resemblances with longan and rambutan fruits.
Its outer surface is covered with rough leathery rind or peel featuring pink color. The peel can be easily removable in the ripe fruits. Inside, the pulp consists of edible portion or aril that is white, translucent, sweet, and juicy.
The fruit has sweet, fragrant flavor and delicious to savor. The pulp has single, glossy brown nut-like seed, 2 cm long, and 1–1.5 cm in diameter. The seeds, like in sapodilla, are not poisonous but should not be eaten. Fresh lychees are readily available in the markets from June to October, about 120-140 days after flowering.
Separate each fruit from the brunch and wash them in cold water. To peel; gently pinch at stem end and peel away outer coat slowly as in the top picture. Furthermore, using a small-paring knife, make an incision over its outer tough skin lengthwise all the way to tip. Take care not to press the fruit otherwise you squirt its juice! Next; carefully peel away the tough outer skin along with the inner thin membrane to expose beautiful, jelly textured translucent white flesh. Once you remove its outer cover, put the whole berry in the mouth as you do in seed grapes. Do not bite. To enjoy, gently suck its divinely sweet juice by rolling between your tongue and palate and spit out the seed.
Lychee fruit contains 66 calories per 100 g, comparable to that in the table-grapes. It has no saturated fats or cholesterol, but composes of good amounts of dietary fiber, vitamins, and antioxidants.
Research studies suggest that oligonol, a low molecular weight polyphenol, is found abundantly in lychee fruit. Oligonol is thought to have anti-oxidant and anti-influenza virus actions. In addition, it helps improve blood flow in organs, reduce weight, and protect skin from harmful UV rays. (Takuya Sakurai (Kyorin University, Japan), Biosci. Biotechnol. Biochem., 72(2), 463-476, 2008).
Litchi, like citrus fruits, is an excellent source of vitamin C; 100 g fresh fruits provide 71.5 mg or 119% of daily-recommended value. Studies suggest that consumption of fruits rich in vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
Further, it is a very good source of B-complex vitamins such as thiamin, niacin, and folates. These vitamins are essential since they function by acting as co-factors to help the body metabolize carbohydrates, protein, and fats.
Litchi also contains a very good amount of minerals like potassium and copper. Potassium is an important component of cell and body fluids help control heart rate and blood pressure; thus, it offers protection against stroke and coronary heart diseases. Copper is required in the production of red blood cells.
Selection and storage
Fresh lychee fruits are available in the markets from June to October. The Fruit must be allowed to ripen fully on the tree itself since the ripening process stops soon after harvested. Over maturity makes them turn dark-brown in appearance and lose their luster and flavor. While harvesting, snip off the entire fruit brunch, keeping just a short piece of the stem attached to the fruit.
In the store, choose fruits that feature fresh, without cuts or mold. Litchis have a very good shelf life. Fresh fruits can be kept at room temperature for up-to five days and can be stored for up to five weeks in the refrigerator. They can also be frozen or dried and canned for export purposes.
My grandma's not overly fond of nutritious eating - especially vegetables - but she loves cheese. Taking a leaf out of many "kid food" author's books, I pureed a bunch of cauliflower and tofu into the three-cheese sauce before stirring in brown rice fusilli and baking individual portions with a topping of GF breadcrumbs. She's none the wiser, and claims that the meals are delicious!
www.yummysmells.ca/2014/11/grandmas-mac-n-cheese-sundaysu...
The food fair was organized by Bioversity International and WorldFish to promote more nutritious recipes. Part of the prize (2 winners) was an invitation to a national food fair to be held in July.
This work on nutrition-sensitive landscapes is carried out by Bioversity International in partnership with the Farming Systems Ecology (FSE) group from Wageningen University and the Earth Institute at Columbia University, to characterize the Barotse landscape and its current farming systems. It is part of the CGIAR Research Program on Aquatic Agricultural Systems (AAS) and the CGIAR Research Program on Agriculture for Nutrition and Health (A4NH).
www.bioversityinternational.org/news/detail/farming-syste...
www.bioversityinternational.org/news/detail/a-gender-pers...
Credit: Bioversity International/E.Hermanowicz
Learn more about or work in East and Southern Africa www.bioversityinternational.org/about-us/where-we-work/ea...
File name: 10_03_000025b
Binder label: Food
Title: Junket, dainty, delicious, healthful, nutritious [back]
Date issued: 1870 - 1900 (approximate)
Physical description: 1 print : chromolithograph ; 9 x 16 cm.
Genre: Advertising cards
Subject: Girls; Food; Beverages
Notes: Title from item.
Statement of responsibility: Chr. Hansen's Laboratory, Inc.
Collection: 19th Century American Trade Cards
Location: Boston Public Library, Print Department
Rights: No known restrictions.
One of my Red-headed hens running free on our land...
FYI:
Free range Eggs carry as much as 4-6 times as much Vitamin D, compared to grocery store eggs!
"Please help us spread the word — eggs from hens raised on pasture are far more nutritious than eggs from confined hens in factory farms.
LATEST RESULTS: New test results show that pastured egg producers are kicking the commercial industry's derriere when it comes to vitamin D! Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as typical supermarket eggs. Learn more: Eggciting News!!!
RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:
• 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene
These amazing results come from 14 flocks around the country that range freely on pasture or are housed in moveable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. We had six eggs from each of the 14 pastured flocks tested by an accredited laboratory in Portland, Ore. The chart in Meet the Real Free-range Eggs shows the average nutrient content of the samples, compared with the official egg nutrient data from the USDA for “conventional” (i.e. from confined hens) eggs. The chart lists the individual results from each flock."
Read more: www.motherearthnews.com/eggs.aspx#ixzz1bKrYJpZ5
Why children need vitamin D
Children need vitamin D for bone growth and development. Vitamin D helps us absorb calcium.
Serious vitamin D deficiency can cause rickets. Vitamin D deficiency has also been linked to osteoporosis, some cancers, heart disease and diabetes.
Babies still developing in the uterus also need vitamin D. If women don’t get enough vitamin D during pregnancy, their children might develop neonatal hypocalcaemia (not enough calcium in the blood) or rickets later in childhood.
Diet
Most children won’t get enough vitamin D from food alone. Vitamin D-rich foods can supplement the vitamin D your child gets from sunshine.
Foods naturally containing vitamin D include:
fatty fish (North Sea salmon, herring, mackerel and sardines)
liver
egg yolks.
Some foods don’t naturally contain vitamin D, but have vitamin D added to them. These ‘vitamin D-fortified’ foods include some margarines and some milks (including fortified baby formula milk).
Vitamin D deficiency
Children might be at risk of vitamin D deficiency if they:
need to keep all their skin covered (for example, for cultural reasons)
have an illness that keeps them indoors
use sunscreen in winter in one of the southern states (those living in a hotter state such as Queensland or the Northern Territory still need sunscreen in winter)
have a physical or intellectual disability. A Melbourne study found that vitamin D deficiency was high among children with physical and intellectual disabilities. This might be because these children spend more time indoors. It might also be that they have a condition that reduces absorption of vitamin D (such as coeliac disease or cystic fibrosis)
have darker skin. In these children, more sunlight is needed to produce the same levels of vitamin D that fair-skinned people produce. People with dark skin who also wear a veil have quite a high risk of vitamin D deficiency
have been breastfed for a long time, are dark skinned and have a mother whose vitamin D is low.
Signs of vitamin D deficiency include:
rickets (bone deformities)
delayed motor development
muscle weakness, aches and pains
fractures.
Read this info in this article:
Some Holstein cows happily converting grass into nutritious milk. This was taken back in May 2013. Won't be too long before the cows are heading back out into the fields again.
James Norman drives one of 20 Genesee County Community Action Resource Department (GCCARD) vehicles that perform deliveries of U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) Disaster Household Distribution Program (DHHDP) commodities, on Wednesday, October 5, 2016, in Flint, Michigan. USDA Foods are being packaged and delivered to 17,000 households eligible for The Emergency Food Assistance Program (TEFAP) in the Flint area to help address the ongoing water crisis. DHHDP packages are prepositioned in shopping carts in the onsite distribution area that includes receptionists, commodity shelves, assistants, and checkout counters. The DHHDP consists of an additional 14-pound nutrient-targeted food package, containing foods rich in calcium, iron, and Vitamin C â which are believed to help limit the absorption of lead in the body. This number of boxes will be distributed each month for four months. The food is in addition to the regular allotment that TEFAP recipients currently receive. The packing line team included Michigan government employees volunteering their personal time produced hundreds of Commodity Supplemental Food Program (CSFP) and TEFAP packages. CSFP works to improve the health of low- income elderly persons at least 60 years of age by supplementing their diets with nutritious USDA Foods. USDA photo by Lance Cheung.
For more information about USDA -- www.usda.gov
For more information about FNS -- www.fns.usda.gov
For more information about Disaster Nutrition Assistance Programs, including DHHDP -- www.fns.usda.gov/sites/default/files/disaster/Disaster-Br...
For more information about CSFP -- www.fns.usda.gov/csfp/commodity-supplemental-food-program...
For more information about TEFAP -- www.fns.usda.gov/tefap/emergency-food-assistance-program-...
@USDA
Who says Challah is only for the holidays? Adapted from The Smitten Kitchen Cookbook, this half whole-wheat dough is rich with eggs, honey and both olive and sesame oils, making it perfect to hold ribbons of fig-sesame jam. Braiding 8 strands together made a gorgeous knotted shape and ensured maximum fig distribution too!
www.yummysmells.ca/2015/05/figgy-olive-oil-and-sesame-cha...
Not long ago, we wrote about how consuming breast milk is the latest fad among bodybuilders to gain muscle faster. And now, a spa in Chicago has found another interesting (albeit weird) use for mothers’ milk – nutritious facials! The brand new River North spa, called ‘Mud Facial Bar’, features several $40 facials on its […]
fabpop.com/odd-news-offbeat-stories/chicago-spa-uses-brea...
A woman feeds to her child a nutritious porridge made from locally available products, at the health post in the village of Maderia, in Gemechis, a woreda (district) of Oromia Region. She and other women learned how to prepare the porridge during a session led by a health extension worker. Health extension workers are government-paid health workers, often working in their community of origin, who provide community-based health promotion and disease-prevention services..
.
In July/August 2014, Ethiopia is nearing the end of a joint European Union (EU)-UNICEF national nutrition security programme that is building on government-led efforts to permanently reduce the rates of under-five child and maternal under-nutrition. The programme is part of a four-year (2011–2015) UNICEF/EU global initiative, with multiple regional, national and community partners. It focuses on four countries in sub-Saharan Africa and five in Asia but aims to influence nutrition-related policies throughout these regions. The Africa programme – Africa’s Nutrition Security Partnership (ANSP) – focuses on Burkina Faso, Ethiopia, Mali and Uganda. It is intended to benefit directly 1 million children and 600,000 pregnant and lactating women – and to benefit indirectly 25 million children and 5.5 million pregnant or lactating women across the continent over the long term. At the macro level, the programme builds policy capacity for nutrition security; institutional capacity; data and knowledge sharing; and the scale-up of nutrition interventions. At the national and district levels, it promotes government and community ownership of development processes, including training, mapping and the mobilization of intra-community networks, such as women’s groups. And it utilizes a cross-sector approach, combining nutrition, health, water and sanitation, agriculture and social protection interventions to maximize the positive effects on child and maternal nutrition. ©UNICEF Ethiopia/2014/Nesbitt
New article on Jamaican Tourism about "when to eat Ackee and when not to!" features this picture. nam02.safelinks.protection.outlook.com/?url=https%3A%2F%2...
Ackee, related to Lychee and Longan fruit, was brought from West Africa to Jamaica before 1778 probably on a slave ship! Since then it has become a major feature of Caribbean cuisines. The common name is derived from the West African' Akye fufo'. The term Ackee originated from the Akan language. It is a member of the Sapindaceae or soapberry family. The scientific name, Blighia sapida, honors Captain William Bligh who brought the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science.
Ackee bears a pear-shape, multi-lobed fruit which has waxy red to yellow skin. When the Ackee fruit is ripe, it splits wide open. The edible part is the plump flesh, pale-to-buttery yellow in color, that clings to the lower part of the seed. This portion is called the aril. A shiny black seed sits on top of each aril. Only the aril is edible, and only after the fruit has "yawned open on the tree by itself." The seeds and rind contain high levels of toxins and SHOULD NOT BE EATEN, even when ripe.The seed and husk are always toxic. Ripe arils are boiled, usually in salt water or milk, then fried and eaten.
Ackee is the national fruit of Jamaica. Ackee and saltfish is the national dish. Like tofu, Ackee has a creamy texture and is relatively mild in flavor so does best when paired with strong ingredients like saltfish and peppers in Jamaica’s national dish. When it is paired with such flavors it becomes something worth talking about! But EATER BEWARE, the skin, unripe fruit and seeds of Ackee are highly toxic!
Ackee Poisoning...
When food is scarce and people eat unripe fruits, there are epidemics of hypoglycemia. Children sometimes eat unripe fruits problems are seen chiefly in pediatric departments. More than one family member may be affected if several people have eaten unripe fruit or if the water in which Ackee fruit has been cooked is re-used in the kitchen. The condition is well known in Jamaica and is sometimes called the "vomiting sickness of Jamaica".
There are also Cluster Figs, Ficus auriculata, in the background of this image. These tropical figs are edible but of poor quality. And, to the left, a spiny red Gac.
Ackee, Akee, Vegetable Brain, Akee Apple or Akee, Blighia sapida
Fairchild Tropical Botanic Garden, Miami, FL
Fruit and Spice Park, Miami, FL
A simple tea. Fried eggs, beans, lightly-toasted granary bread, chopped tomatoes, mango chutney and ground black pepper.
Residents with limited income living in Greater Victoria will soon have improved access to local and nutritious food.
The Victoria Community Food Hub Society’s Food Connections project received a provincial grant of $350,000, administered through the Victoria Foundation’s Food Security Provincial Initiatives Fund. Food Connections is a program that links locally produced food and food recovered from regional grocery stores to a certified kitchen to create value-added products. Shelf-stable food is then developed for community programs, markets and schools.
Learn more: news.gov.bc.ca/26802
Ancient crops yield nutritious diet conserving the soil.
The 350 kilometre transect of the GIAHS pilot site captures such environmental verticality and heterogeneity as it extends from the southern area of the Peruvian Andes and includes the environment around the sacred city of the Incas, Machu Picchu, (1 900 m), including the whole Vilcanota river watershed up to the divortium aquarium in the Raya (4 300 m), crossing to the northern part of the peruvian high plateau to reach Lake Titicaca (3 800 m). In this transect, more than 300 native communities maintain most of the ancient traditional agricultural technologies, in spite of strong outside economic influences.
A long list of treasures from the Inca civilization can be found in this GIAHS transect, and has been carefully conserved and improved over centuries to live in high altitudes (from 1 000 to 4 000 meters above sea level).
Andean people have domesticated a suite of crops and animals. Of particular importance are the numerous tubers, of which the potato is the most prominent. Several hundreds of varieties have been domesticated by generations of Aymara and Quechua in the valleys of Cusco and Puno, of which more than 400 varieties are still grown today.
The maintenance of this wide genetic base is adaptive since it reduces the threat of crop loss due to pests and pathogens specific to particular strains of the crop. Other tubers grown include oca, mashua, ullucu, arracacha, maca, achira and yacón. Farmers also grow some fruit trees, corn and chenopods.
Learn more: GIAHS, A Legacy for the Future
Photo credit must be given: © SIPAM/FAO/MINAM/Alipio Canahua
More information:
This nutritious Vega-infused dessert is packed with protein, fibre, Omega-3, probiotics and greens!
Find our recipe on VegaCommunity, here:
www.vegacommunity.com/profiles/blogs/in-the-vega-kitchen-...