Healthy Recipe:

October 2017: Fall is Here! Brain Booster

Pancakes

Ingredients
1 1/4 cup almond milk,
unsweetened
1 3/4 cup oats, dry
1/4 cup flaxseed,
ground
1 medium banana
Reducing Waste, One Event at a Time 1 tablespoon honey
The 25th annual PTSA Pumpkin fair was a showcase for 1 teaspoon vanilla
waste reduction, complete with recycling bins and extract
1/2 teaspoon
reusable water bottles!
cinnamon
1/4 teaspoon sea salt
1 1/2 teaspoon baking
powder
2 large eggs
1 tablespoon coconut
oil or butter
1 cup blueberries

Directions
1. Place everything
except eggs, coconut
oil and blueberries
into a good quality
blender. Blend until
oats are ground and
Local girl scout and boy scout troops came out to help everything is mixed
guide fair-goers to the correct bins for their recycling, well.
2. Add eggs and pulse
plastics, trash, and compost. until incorporated.
3. Heat a griddle over
medium heat and melt
a tsp of coconut oil or
butter. Pour 1/4 cup of
batter onto the griddle
for each pancake.
Drop 3-4 blueberries
onto each pancake
before flipping. Brown
on both sides (about 2-
3 mins. per side) and
serve hot with more
blueberries and/or pure
maple syrup. If the
The Pumpkin Fair was a huge success and we are proud batter is too thick to
pour, add almond milk
to get one step closer to our zero-waste initiatives! (a tsp at a time) to thin.

Source:
www.superhealthykids.com
 Student Spotlight Drug and Alcohol
I believe that the environment cant stand up for itself
Prevention Begins at
forever. Its already reached its max and NOW WE, at Home
Springhurst can make a difference by minimizing our
waste and making some better choices. In October DFMS & DFHS
celebrated Red Ribbon
Week from October 23rd-
27th. The Youth to Youth
Clubs led awareness
activities with students and
faculty that promote a drug
free and healthy lifestyle.
Did you know? Children of
parents who talk to their
teens regularly about
alcohol and drugs are 42%
less likely to use alcohol and
drugs than those who don't;
Sam Sellitti, 5th Grade Student Government yet, only a quarter of teens
report having these
When Sam decided to run for student government, he conversations. Visit
did so with a mission. He wants to see a healthier but powertotheparent.org for
tasty ketchup and real maple syrup served in the ways to communicate with
cafeteria, to replace the current products that both
your child in a positive and
contain High Fructose Corn Syrup, which can cause
effective manner! Please
health problems over time.
partner with us and discuss
He also wants to see ketchup pumps instead of the this message at home.
individual packets that interfere with the schools
composting. These packets should be going in the trash
BUT too many will fill up the landfills. These packets are The Recycling
not helping our waste reduction efforts and its hurting Challenge is Back!
the environment.

Thank you, Sam for your dedication to wellness in our

schools, and congratulations on becoming a 5th grade
Student Government Representative!
The students in Dr. Parks 7th grade
science classes are collecting as
s
many recyclable plastic bottles as
possible to turn in for deposit. Each
HaveSalad Day isrecipe,
a favorite June xx, and tip,
health planting has
article or begun!
inspiring
class period is collecting plastic
story that you would like to share? Contact us at
bottles and recycling them at Stop
wellness.dfptsa@gmail.com
and Shop. The students will turn in
the vouchers to Dr. Park and the
class with the most bottles turned in
will be the winner!
 Harvest Soup Ingredients

Parents, teachers, and students, harvested, 10 oz. portabello mushrooms,

chopped
washed, and prepared the ingredients for
2 yellow onions, peeled and
SOUP DAY! chopped

4 carrots, peeled and chopped

2 celery stalks, chopped

cup olive oil

2 bunches Swiss chard, tough

stems removed. Leaves
chopped

6 potatoes, peeled and

chopped

For this annual event, Harvest Soup is made with 2 cups corn, sliced from cob
vegetables grown in our beautiful Outdoor Classroom at
Springhurst. On prep day students come to see and 3 cups butternut squash, peeled,
sample our homegrown carrots, swiss chard, celery and seeded and diced
more. Our thanks to the Green Team and its leaders, Sara
1 28 oz. can plum tomatoes,
Sellitti and Barbara Miglio.
chopped

Want to try it at home? Heres the recipe used by the Green 4 cups of cooked beans (use
Team (ingredients list to the right) kidney, black, or cranberry
beans. Soak overnight, drain and
then cook for 1 hour in fresh
Directions: water to cover)
1. Heat oil in large stock pot.
2. Add onions, carrots, and celery. Saut 10 minutes until soft. 16 cups vegetable broth
3. Add mushrooms, Swiss chard, potatoes, corn, butternut
squash, tomatoes, beans and cheese rind. Add enough 1 piece Parmigiana-Reggiano
vegetable broth to cover vegetables. cheese with rind (optional)
4. Bring to a boil.
5. Cover and simmer 1 to 2 hours. Add more broth or lb. pasta, any shape, cooked
water as needed.
6. Add salt and pepper to taste. Salt and pepper to taste
7. Add cooked pasta. Cook 10 more minutes.
8. Serve with extra grated cheese as garnish if desired. Parmigiana-Reggiano cheese for
garnish (optionial)
Note: Feel free to adapt the recipe as you like, for example,
use gluten-free pasta or omit the beans or cheese.
(See Directions in box to left)
Recipe adapted from Savoring Italy by Michele Sciolone