Supplying a well-balanced meal for childrens school or camp lunches is crucial in helping them grow and have energy for the days activities.

Registered dietitian and nutritionist Jill Patterson works with many Newtown clients and has created a variety of fun, easy vegan options for children.

Ms Patterson describes a vegan diet as not eating meat, poultry, fish, or anything that comes from an animal, like eggs, milk, or dairy products.

People choose a vegan lifestyle for a number of reasons ranging from wanting to reduce their environmental impact to wanting to prevent the exploitation of animals. Many, however, look to veganism for its health benefits like increased energy and decreased risk of obesity, cancer, heart disease, and diabetes.

When switching over to a vegan diet and removing certain food groups, it is important to continue to receive adequate nutrients everyday, Ms Patterson notes, adding, Growing children will need the same nutrients, whether they are vegan or non-vegans.

Common concerns when transitioning to a plant-based diet are how to find enough protein, iron, and calcium to maintain a healthy lifestyle.

Ms Patterson advised, When substituting for milk and making sure they have the calcium needs met, soy milk is a good alternative. She also recommended calcium-fortified juice and almond milk for helping reach daily calcium needs.

When replacing eggs and meat products, protein and iron can be found in many accessible substitutes.

For protein theres tofu, nuts, beans, also the meatless products like soy crumbles and meatless meatballs, Ms Patterson said. For iron, youd be looking at iron-fortified cereals, black beans, spinach, and also raisins.

These foods can be easily found in grocery stores, some stocked in the health food section, which is commonly found on the perimeter of supermarkets.

The Fun Lunch

When looking to create vegan school or camp lunches for children, Ms Patterson suggests making the meal interactive and fun.

Kids like to dip things, Ms Patterson said.

She suggests making crudits fresh cut veggies like celery sticks, carrot sticks, pepper strips and pairing it with hummus, peanut butter, and/or SunButter (sunflower seed butter) for a protein source.

For the sides, raisins make for an excellent source of iron and a whole-grain roll, bread, or muffin can be included for a grain component.

When transporting the lunch, Ms Patterson recommend, Youll want to put a little cold pack in there to keep the vegetables cold.

Pinwheels, Meatless Meat, Snacks

Sometimes making meals that are as aesthetically pleasing as they are delicious can be the best way to encourage children to eat healthy vegan foods.

In a meal that Ms Patterson calls the Pinwheels, she suggests getting a whole grain tortilla and spreading peanut butter or SunButter all over one side.

Then take a banana and roll the wrap around it and slice it, so its bite-sized pinwheels, Ms Patterson said. This meal can also be paired with whole grain and fruit components, as mentioned above.

Utilizing leftovers is always a convenient and economically smart way of creating lunches for children. Ms Patterson advises using any extra pasta at home, like whole grain noodles, and pairing it with a meat substitute like meatless meatballs and sauce. This option is typically preferred when there is a way to reheat the food beforehand.

Packing snacks foods with childrens school or camp lunches are important to help them get additional nutrients throughout the day. Ms Patterson suggests making a trail mix version customized for vegans.

She explained it can include nuts for the protein, dry fruits like raisins for the iron, and if they want to mix in some cereal for grains plus additional iron.

To learn more information about Jill Pattersons employee, school/childcare centers, fitness, and wellness programs, e-mail jillpattersonwellness@gmail.com. Ms Patterson is also an AFAA-certified personal trainer and certified aerobics instructor.

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Nutritionist-Approved Vegan Lunches For Children - The Newtown Bee

If you like reading cookbooks for more than the recipes, you need to read Ann Hodgman, one of the few cookbook writers whose introductions (we call them headnotes) and even recipe names regularly make me chuckle, if not guffaw. Her latest book, "Vegan Food for the Rest of Us: Recipes Even You Will Love," (Rux Martin/Houghton Mifflin Harcourt, 2017) is no exception, except now, as you can tell by that title, Hodgman, 60, is bringing her matter-of-fact sense of humor to the topic of vegan cooking, something she has been trying to master since becoming vegetarian in 2009.

Take the introduction to a recipe she calls Cauliflower Steaks (but Let's Not Go Nuts Here): "You can cut a cauliflower into thick slices and call them steaks, but they are not steak and will never be steak, no matter how brown and caramelized they get. So why not call them slices? Well, because 'steak' is a sexier word."

I talked with Hodgman about her experiments in vegan cooking. Edited excerpts follow:

Q: There are vegetable-forward cookbooks, but this isn't that. In fact, you include a funny quote from Peg Bracken about the lack of appeal of vegetables.

A: I love vegetables. But when people say all "I need is fresh vegetables" on that desert island, how can they mean it? If you imagine the taste of cabbage, which I like very much, compared to, say, candy, how can it compete?

There's one thing vegan food doesn't naturally have enough of, and it's fat. If you depend only on vegetables, you have to have a source of a kind of vegetable enricher, or it won't taste as good. Vegetables just don't have as much sugar or fat as other foods. Unfortunately, vegetable fats melt more easily, so you have to figure out ways to not turn your cake into a pool of oil.

Q: This book is a journey of experimentation. Why did you approach it that way?

A: I went into the assignment thinking I had to learn to make tofu taste good, to make nondairy cheese taste good. I was dehydrating things, I was sprouting seeds. For a year, I was foundering, and my house was completely filled with vegan products and ingredients. It was when my husband said, "I wouldn't mind never tasting this again" after I tried to make my own seitan that I realized I was going about it the wrong way. I realized, "I'm thinking of this as chemistry, so no wonder I'm tense. This isn't the way Ann Hodgman cooks." When I decided to make only things I knew I wanted to eat, it got much easier. But I had acquired a certain amount of biochemical knowledge, which I needed.

Q: What's your thinking about meat substitutes?

A: Most of the fake meats I've tried have a grain quality that I find icky when you eat them straight up. I'd rather use a small amount of textured vegetable protein or wheat gluten to create the sensation you're biting into a hamburger. On their own, I don't think they work very well.

Legumes are satisfying, but I think you can't make a good legume burger without including wheat gluten. With hamburgers, what are you looking for? Substance, a crispy exterior and for it not to feel like a mashed-potato patty.

Q: I loved your idea to use vital wheat gluten to add texture to the vegan burgers. It works!

A: I don't think my vegan burgers taste exactly like burgers, but to me they seem as good as burgers.

Q: Any words of advice for aspiring vegans?

A: I can say uncompromisingly that the moral edge goes to those who don't eat meat. That said, food is very important to people emotionally, and it's important to recognize that. Giving up food that has meant so much to you your whole life is a very big project. So do it gradually.

People should become morally more rigorous in their thinking, but better about cutting themselves slack. Food means more to us than sustenance - it's comfort and family. You're asking a lot of yourself to make dietary changes. So honor yourself and do your best.

Serve on buns, with your favorite accompaniments.

MAKE AHEAD: The uncooked burger mixture can be refrigerated for up to 1 week. The formed, baked patties can be individually wrapped in plastic wrap and frozen for up to 1 year; reheat them in the microwave or pan-fry them.

Vital wheat gluten, by companies such as Bob's Red Mill and Arrowhead Mills, can be found in natural foods stores and some Whole Foods Markets, or online.

Adapted from "Vegan Food for the Rest of Us: Recipes Even You Will Love," by Ann Hodgman (Rux Martin/Houghton Mifflin Harcourt, 2017).

Heat a large skillet over medium heat, then add 4 tablespoons of the oil. Once the oil shimmers, add the onions and cook, stirring frequently, until softened and well browned, 15 to 20 minutes. Transfer the onions to a large mixing bowl. Wipe out the skillet but no need to wash it; you'll be using it again soon.

Rinse the mushrooms and use dish towels to dry them thoroughly. Trim and coarsely chop them, then transfer to a food processor. Puree, working in batches, and add them to the onions as you work.

Preheat the oven to 350 degrees.

Add the rice, soy sauce, tomato paste, ketchup, white miso, dried basil, pepper, thyme and liquid smoke to the mixing bowl, blending them in thoroughly with your clean hands. Sprinkle the wheat gluten evenly over the mix. Immediately and vigorously work in the gluten, again using your hands. (Gluten starts to set up almost instantly when it comes into contact with moisture, so work as fast -- and as thoroughly -- as you can.) The mixture will very quickly change texture and become stretchy. If the mixture seems too wet and not stretchy enough, sprinkle on a more wheat gluten, 1/4 cup at a time, and knead it in until the desired texture is achieved.

Use a heaping 1/2 cup of the mixture to form patties about 1/2 inch thick, arranging them on baking sheets as you work. Bake until they firm up slightly, about 20 minutes (see NOTE).

Set your skillet over medium-high heat, then add the remaining 3 tablespoons of oil. Once the oil shimmers, use a spatula to gently transfer three or four patties to the pan (working in batches, as needed) and cook until the undersides are dark brown and crispy, 4 to 5 minutes. Flip them carefully and repeat.

NOTE: In testing, we found that the burgers held better together when baked first, then pan-fried, but you can skip the pan-frying step for the burgers you want to make immediately, then bake the remainder before refrigerating or freezing for another time.

Nutrition | Per burger: 260 calories, 18 g protein, 33 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 3 g dietary fiber, 4 g sugar

Original post:

Want to go vegan? One author's advice: Do it gradually - SCNow

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Exercise - Articles and Advice

Saturday Jul 8, 2017 10am-3pm

504 Salazar Taos, NM 87571 US

Gain inspiration, find a new home, catch up on the latest trends or just excercise passion for architecture and interior design by touring local homes.

We are thrilled to bepart ofTaos Parade of Homes 2017again this year.Taos County Association of Realtors (TCAR), The Taos News and Enchanted Homes Magazine have sponsored this event to benefit Habitat for Humanity of Taos!

There will be eight beautiful homes of distinction throughout Taos County; from spectacular villas to classic Pueblo style homes tucked away off the beaten path, this tour has it all.Our latest Habitat home, our 31st, for the Padilla family, is on the tour so you can visit and see the results of our 'simple, decent, affordable home' program.

Whether it is your goal to be inspired, find a new home, be up on the latest trends, or you just have a passion for architecture and interior design then you'll find this year's tour to be exceptional. Enjoy wonderful culinary delights from Taos' finest restaurants at each home.Also, if you visit seven of the homes, get your ticket stamped, you will be entered into a drawing for some awesome prizes.

Tickets are available at Taos Real Estate offices, The Taos News, Habitat for Humanity of Taos office and the Habitat ReStore or clickhereto purchase your tickets(scroll all the way to the bottom and please mention Taos Parade of Homes in the comments).Call 575.758.7827 for more information.

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Taos Parade of Homes - Weekly Alibi

The ex-boyfriend of a 23-year-old student whosethroat was reportedly slit in a busy shopping centre car park has been charged on suspicion of murder.

Molly McLarenwas violently attackedat the Dockside factory outlet shopping centre in Chathamand died at the scene from stab wounds.

Joshua Stimpson, 25, of High Street in Wouldham in Rochester, was arrested at the scene and charged with her murder, Kent Policesaid.

Witnessesclaimed to have heard screams and the beeping of the car horn as Ms McLaren is believed to have been inside her carat the time of the attack.

Ms Stimpson is understood to have beenMs McLaren'sformer boyfriend but they relationship had reportedly come to an end.

Police said that "any previous reports made by the victim to Kent Police" regardingMr Stimpsonwould be considered as part of the murder investigation.

Officers have also referred the matter to the Independent Police Complaints Commissionwhich will determine whether another investigation into any previous contact withMs McLarenwould be necessary.

The 23-year-old was a student at the University of Kentstudying Sport and Excercise for Health and she worked at The Leather Bottle Pub in Gravesend, Kent Live reports.

A spokesman for the pub told the Kent newspaper he was "too upset" to comment at this time.

She was described as popular with "an infectious zest for life" and the desire to live happily and healthy.

Grieving students and staff at the university have been offered counselling to help them come to terms with Ms McLaren's shocking death.

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Ex-boyfriend charged after Kent student has 'throat slit' at busy shopping centre - The Independent

The Washington Farmers Market is doing well, according to the midseason report.

The market, which opened April 8, has regularly seen 25 to 30 vendors of the 40 who registered for permits each week of its season, according to Amanda Griesheimer, marketing director for the Washington Area Chamber of Commerce.

The Chamber operates the covered market, which is located at 317 W. Main St. in Downtown Washington, every Saturday from 8 a.m. to 1 p.m.

The market is growers only, meaning only produce that is in season in Missouri will be sold each week. Guests can regularly find a selection of produce, baked goods, jams and jellies, meat, eggs and handcrafted items.

Its going great. We have had steady traffic, and that continues to increase as we hit our peak season, said Griesheimer. Right now there is a great selection of produce, so that always helps attract new visitors. I love looking into the market and seeing mounds of fruit and veggies all around.

In addition to the market, children ages 3-10 can participate in the markets Sprouts Club, which started in 2016.

The club was designed to introduce children to a variety of fresh, local produce while encouraging families to shop at the market.

The sponsored program allows children to check in each time they visit and receive two $1 tokens to spend only on fresh fruit and vegetables.

Griesheimer said that 238 children have participated in the program this year, spending nearly $600 in Sprouts tokens. Vendors are reimbursed for the tokens they collect, so without the sponsors, Griesheimer says the Sprouts Club would not be possible.

The program also features many hands-on learning opportunities for the children, such as crafts with the YMCA and outdoor activities with Hillermann Nursery & Florist.

The program has always had the goal of being a healthy kids initiative, said Griesheimer. We started with the tokens last year to build our audience and encourage children to choose fruits and vegetables. There is so much more I would love to incorporate over the next few years and if there are groups interested in providing an educational activity, I would love to hear from them.

One of the things Griesheimer would like to utilize is a healthy foods tracker where children can place a sticker by foods theyve tried, adding she hopes there arent too many stickers beneath the I dont like this food category.

The Sprouts Club is looking for more volunteers to help at the check-in table, as well as people wishing to sponsor. Information on both opportunities can be found at http://www.washmomarket.com/kids-club.

The Chamber also is planning many upcoming events at the market, such as live music and hands-on activities, to help create a more relaxing environment.

Music adds a little more charm to the atmosphere, said Griesheimer. The market is an experience, more than just a quick place to stop and grab some groceries. Its really the benefit of shopping at the market you have time to have a conversation and develop a relationship with the person growing your food.

The events are as follows:

July 1 Music will be played by Just Us. The Sprouts Program will be hosting Sprout House with Hillermann Nursery & Florist.

July 8 Music will be played by Dan Chiras and the Wind River Band. The Sprouts Club will have frog coloring pages and frog toppers with Hillermann Nursery & Florist.

July 22 The Sprouts progam will have monarch coloring pages with Hillermann Nursery & Florist.

Visit link:

City Farmers' Market Reaching New Heights - The Missourian

Today

Alive On Fridays from 10:30 a.m.-noon at the Hutchinson Homestead & Learning Center, 8913 W. U.S. 50, between Salida and Poncha Springs, kicks off the Fourth of July weekend with old-fashioned fun and games like a three-legged race, corn hole, ring toss, fireworks tag and a water balloon toss. Visitors can also enjoy watermelon and lemonade under the shade of the 150-year old willow trees. From noon-4 p.m. guided tours of the historic site are offered for $5 per person.

At 7 p.m. Red Dirt Showcase features Byron White of the Damn Quails and Tanner Fenoglio performing Americana music at Salida SteamPlant, 220 W. Sackett Ave. Tickets cost $12 in advance and $15 on the day of the show at the SteamPlant box office. Online tickets are available at salidasteamplant.com. Prior to the show Old Mose will perform an acoustic set from 6-7 p.m. in the SteamPlants Paquette Gallery.

Rapids & Grass Beer Festival features live music by Caribou Mountain Collective and Rapidgrass from 6-10 p.m. at South Main Town Square in Buena Vista. For information and tickets visit rgfest.com. The festival continues from 2-10 p.m. Saturday with live music and beer tasting and at 10 a.m. Sunday with a rafting trip.

At 7 p.m. Buena Vista Heritage presents a Mount Olivet Cemetery tour, 257 S. Rodeo Road. Costumed characters from Buena Vistas past, including Alsina Dearheimer, Mother of Buena Vista, are featured in the tour through the old section of the cemetery. Admission is $8 for adults, $5 for children 12 and younger.

Saturday

From 7 a.m.-5 p.m. the Buena Vista Event Cooperative Car Show features more than 100 cars of all makes, models and years displayed on East Main Street. Musical entertainment will be provided by Crestones Blue Rooster.

The Hutchinson Homestead & Learning Center, 8913 W. U.S. 50, between Salida and Poncha Springs, is open for guided tours of the site from 2-4 p.m. with live music, pie, relaxing under the historic willow trees and visiting the animals. Cost is $5 per person or $10 per family.

Sunday

Steven Sarns will speak on Artificial Intelligence and You, describing the history and future of AI, from 10 a.m.-noon at Salida Community Center, 305 F St. Presented by Central Colorado Humanists as part of its Sunday Science series, the talk and discussion following are free and open to the public.

Read more from the original source:

7 things to do this weekend - Mountain Mail Newspaper

Mashable

Aura delivers guided meditation for any attention span Mashable Aura entered a saturated meditation market with a mission and an edge. By combining cutting-edge artificial intelligence with time-tested relaxation techniques from therapists and meditation teachers, the app aims to deliver meditation for anyone.

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Aura delivers guided meditation for any attention span - Mashable

The Needham Farmers Market has a new location this year.

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The Needham Farmers Market has moved to a new location on Garrity Way, a paved driveway between Needham Town Hall and the Town Common. The market will be open every Sunday from noon to 4 p.m. until Nov. 19. There will be plenty of in-season produce as well as pasta, maple syrup, seafood, and gourmet treats for sale. Each week will bring new seasonal selections, crafts and gifts from local artisans, live music, and a visit from a nonprofit organization. For details, visit needhamfarmersmarket.org.

Learn to meditate at the Acton Memorial Library Wednesday, July 5, from 7 to 8:30 p.m. Certified yoga instructor and trained meditation leader Lina Shastri will teach a session with an introduction to mindful breathing and meditation. Participants will learn guided meditation and how to practice breathing techniques to quiet the mind. Shastri will also answer questions afterwards. No registration or prior experience with mediation is required; however, you must be above 14 to join.

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A farmers market and a meditation class - The Boston Globe

Wall Street Journal (subscription)

Transcendental Meditation for Everyone Wall Street Journal (subscription) Bob Roth knows his field sounds a little like woowoo spirituality, as he says. But as a teacher of transcendental meditation, he now works with a wide-ranging clientele that includes celebrities such as Katy Perry and Jerry Seinfeld, hedge-fund ...

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Transcendental Meditation for Everyone - Wall Street Journal (subscription)