Tuesday, September 27, 2016

Yesterday we had the opportunity to teach our 7th graders at Promise 2 about Ratios and Scaling of Numbers. We tied a West African Cabbage Salad to the lesson as they are learning about West Africa in History/Social Studies. We are always excited to show our students how the work they learn in school is connected to various careers. Thank you to all the students for providing Thank You cards.

 
 
West African Cabbage and Pineapple Salad
Serves 8                                                                      
Ingredients
SALAD
1 lb cabbage, shredded
1 cup celery, sliced diagonally
1/4 cup sliced scallion
1/2 cup green pepper, thin sliced
1/2 cup diced fresh tomato, not canned
1 cup fresh pineapple, cut into 3/4-inch chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon tarragon
1/2 tablespoon parsley
 
DRESSING
1 cup nonfat yogurt  
2 tablespoons light sour cream                                                    
2 -3 tablespoons low-fat milk                                                 
Directions
1. Place all salad ingredients in a large salad bowl; toss lightly
2. In a small bowl, beat together the dressing ingredients until smooth.
3. Pour dressing over salad and gently toss to coat well.

Thursday, September 22, 2016

HCZ ARMORY FREE FITNESS CLASSES!!

 
Please click on the Fitness Class Schedule below to learn more about the FREE CLASSES taught at the Armory.
 
 

FREE TENNIS PROGRAM!!


** FREE TENNIS PROGRAM!! **

(For all students enrolled in an HCZ after school site)

Location

·       Harlem Children’s Zone (HCZ) Armory

o   40 West 143rd Street New York, NY 10037

Gender/Age Range

·       Male or Female ages 7-17 years old

10 Week Session

·       Tuesday October 11th – Friday December 16th

Practice Dates

·       Tuesdays and Thursdays from 4:00-5:30pm

Application Deadline

·       Friday September 30th

o   Hand in the completed application at the HCZ Armory

Parent Meeting

·       Saturday October 15th

Equipment needed

·       Proper Tennis Attire – Sneakers, Shorts/Skirt, T-Shirt

Please feel free to reach out to me, Daniel McGarry, at dmcgarry@hcz.org or 212-281-5431 for any questions, concerns and for an application.

Monday, September 19, 2016

Healthy Harlem Early Childhood Newsletter


 Attached is our Healthy Harlem Early Childhood newsletter for September.  Best wishes for an excellent school year! - Healthy Harlem



Friday, September 16, 2016

During our most recent Fall Harvest we handed out a number of Fresh Fruits and Vegetables. The Healthy Harlem Team also made an incredible Fruity Coleslaw. Attached is the recipe for those unable to try it.


Equipment
§  Cutting board
§  Sharp knife
§  Box grater
§  Medium bowl
§  Measuring spoons
§  Big spoon for stirring
§  Small jar with a tight-fitting lid or small bowl with a whisk


Ingredients
§  1 tablespoon olive oil
§  1 tablespoon rice vinegar or apple cider vinegar
§  1 garlic clove, minced
§  1⁄2 teaspoon salt
§  1⁄2 teaspoon ground black pepper
§  3 cups very, very thinly sliced green cabbage (or packaged slaw mix from a bag)
§  1 carrot, scrubbed or peeled, and grated (about 3/4 cup)
§  4  scallions, trimmed and white and green parts thinly sliced (about 3/4 cup)
§  1 apple or pear, cored and finely chopped (about 3/4 cup) (or 1 small navel orange; 2 clementines; or ½ large grapefruit, peeled, sections separated, and each section cut into 3 or 4 pieces)
 
 
Procedure
1.       Put the oil, vinegar, garlic, salt, and pepper in the jar, screw the lid on tightly, and shake it until the mixture is smooth (or put the ingredients in a small bowl and whisk until smooth).
 
2.       Put the cabbage, grated carrot, scallions, fruit, and dressing in the medium bowl and toss well with the big spoon. Taste the coleslaw and add more pepper, more vinegar, or a pinch of salt if the flavor needs a boost.
3.       Cover and refrigerate at least 1 hour and up to 1 day.
 
 
 

National Guacamole Day


It's the holiday you've all been waiting for! September 16 is National Guacamole Day and November 14 is National Spicy Guacamole Day. Show your true green colors and impeccable good taste with Hass avocados, the choice of professional chefs and guacamole connoisseurs. Serve them proudly throughout the day and for the remaining 363 days for breakfast, lunch, dinner and more. The possibilities are endless with always in season Hass avocados. Try our tips and recipes for a perfect guacamole celebration.

Guacamole Entertaining

 
Guacamole Preparation Tips
  • Picking Hass avocados - Although the skin of the Hass avocado turns darker as it ipens, you can't always judge a ripe avocado by its color. Instead, select avocados that yield to gentle pressure when you squeeze them in the palm of your hand. Or if you're planning ahead for your celebration, look for Hass avocados that are firm to the touch, they'll ripen naturally in four to five days. You can speed up the process by placing them in a brown paper bag with an apple or banana and store at room temperature.
    Get more tips from our How to Select and Buy Hass avocados page.
  • Cut, Twist & Spoon Hass avocados - Slice Hass avocados lengthwise, cutting around the seed and twist to separate into two halves. Use a spoon to gently remove the seed. For more detailed instructions, visit our How to Make Guacamole section.
  • Refrigerating Guacamole - Keep unused avocado or your celebration guacamole from oxidizing (turning rown) by adding lime or lemon juice. Store in an air-tight container or wrap tightly in clear plastic wrap to limit the surface area exposed to the air. If your guacamole surface does oxidize, simply scrape the brown top layer away without disturbing the green "guac" underneath.
    Get more tips from our How to Store section.

Guacamole Serving Suggestions

Tortilla chips are traditional, but you don't have to be. Serve your guacamole with crisp sliced vegetables. Use it as a sandwich spread. Top a burger with a dollop of guac. Dress up grilled fish, chicken or pork. Add a dash to an omelet. Your guacamole adventure is limited only by your imagination!

Guacamole Party Fun

  • Guac'n'Roll - Don't forget to have plenty of fun party dance music, with guacamole as the star attraction, why not a little 'guac-n-roll' theme with plenty of rock and roll music.
  • Guacamole Party Games - Looking for a fun party game to go along with your guacamole celebration? Try guac-n-bowl. Clear a long strip of an area in the corner of your party for guests to throw. Take the leftover seeds from your avocados, wash and dry thoroughly. Set-up empty water bottles with spare change inside for weights as pins and let guests try to knock over the bottles with the seeds. Each bottle or "pin" can be one point or you can make some bottles more points than others. Keep strips of paper and pencils nearby so guests can keep score.
  • Guacamole Bar - National Guacamole Day is all about serving the delicious green stuff - why not focus your entire celebration around it with a guacamole bar. Prepare a variety of ingredients and seasonings like cumin, tomatoes, onions, cilantro, jalapeƱo, green chiles, bell peppers, your favorite cheeses, and more - give your guests a wide selection to be creative. Be sure to include plenty of mashed or diced Hass avocados and lots of dipping possibilities. Or for a competitive edge to your party, challenge your guests to submit their creations for a guac-off where each custom guacamole is voted on to choose the crowd favorite. Be sure to have plenty of recipe cards on hand so guests can write down their recipe creations for future use.

New Menus

Our new menu cycle is posted under the "WEEKLY MENU" tab. Please view the menus and stop by for a meal.

Tuesday, September 13, 2016

Healthy Tips to Starting off the New School Year

 

Friday, September 9, 2016


Soup we made from last week. Puree of Carrot with pickled Thai Chilies from the garden. Sweet and Spicy!



Pickled Thai Chilies

Ingredients:

6 tbsp white wine vinegar

4 tbsp sugar

6 tbsp water

1/2 tsp salt

1 cup of Thai bird chilies, sliced lengthwise

1 bunch lemon basil

2 cloves garlic, smashed

Method:

In a sauce pan, add vinegar, sugar, water and salt. Bring to a boil and whisk until the sugar dissolves.

Once the mixture has cooled, add the chilies, basil and garlic to a small, sealable container, and pour the vinegar solution into the container, making sure you have covered the chilies. Seal, and place in the refrigerator for about two days.

 

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