Healthy Eating Lifestyle Principles

Special Appreciation and Recognition Certificate

2011-11-22T17:21:00.000-08:00

Sept. 29th HELP received a special certificate of appreciation from the Monterey County Head Start Program.

The certificate recognized HELP’s Fruit’s and Veggies 101 as a valuable partner program.

A lovely luncheon was provided.
Pat and Ron Frontella received individual certificates for their valuable contribution as nutrition educators in the
Head Start Classrooms.

Lila Cann, Director of Nutrition Services and Suzanne du Verrier, Executive Director of HELP, holding the certificates.

Pat and Ron are the early childhood

nutrition teachers for HELP

Alisal Union School District Student and Parent Food Show

2011-11-11T17:59:00.000-08:00

Sept. 28th HELP was invited to participate with the Alisal Union School District Student and Parent Food Show.

Chef Adrienne presented cookies made from MANN Broccoli Slaw and Pat and Ron, HELP’s early childhood nutrition educators, presented healthy alternative snacks.
Over 250 people attended.

Apple Snack

2011-10-16T20:11:00.000-07:00

Hey kids,

Here is a nutritious and delicious snack that is fun to make.

Wash your apple and core it.

Slice it in rounds.

Spread peanut butter, soy butter, almond butter or sun butter on your apple slice.

Take sunflower seeds or pumpkin seeds and press the apple face down in to the seeds.

The peanut butter will make the seeds stick to the apple.

Eat and enjoy.

This is a yummy and nutritious snack idea that Chef Todd Fisher shared with the staff at HELP.

Press Release - Mann Packing

2011-10-03T20:42:00.001-07:00

Press Release - Harden Foundation

2011-10-03T20:41:00.000-07:00

Donations!

2011-10-03T20:29:00.000-07:00

HELP would like to thank some very generous local companies for their donations to our programs!

MANN Packing donated $15,000 to HELP for the

Head Start Program

Harden Foundation donated $10,000 for the

After-School/Garden Program at

Monterey Park School in Salinas.

Summer Garden

2011-08-16T17:35:00.000-07:00

Pictures of the summer garden at Monterey Park

This is a picture of the Garden before the Garden Club

The following pictures are current pictures of the Garden

We have zucchini, tomatoes, green beans, apples, pumpkins, and strawberries waiting for the kids when Garden Club resumes in September.

Recipe - Spanish Rice

2011-08-01T17:55:00.000-07:00

Help’s I Can’t Believe It’s Not Spanish Rice

Ingredients:

1 head of Ocean Mist Farm’s Cauliflower

Cooking Spray or 2 Tablespoons of Olive Oil

1 cup diced red bell pepper

1 cup diced green bell pepper

2 chopped green onions

1 15 ounce can of black beans (drained)

1 tablespoon garlic salt

2 tablespoons mesquite seasoning or taco seasoning (dry) or any other Mexican style dry seasoning.

2 tablespoons of salt free Garlic and Herb Seasoning

Instructions:

Serves 6

Rinse Ocean Mist Farm’s cauliflower under cold running water and pat dry.
Cut cauliflower into small sections
Place cut cauliflower into a food processor (or use hand chopper) and pulse or chop until cauliflower looks like grains of rice, set aside.
Over medium-high heat, spray a large sauté pan with cooking spray or add 2 tablespoons of olive oil.
Add red and green bell pepper and onions to the sauté pan. Cook until tender.
Add chopped cauliflower to your veggies and spray with more cooking spray.
Add garlic salt and Mexican style dry seasonings to the cauliflower rice.
Under medium-high heat stir-fry the cauliflower rice until cauliflower is tender (about 15 minutes). The longer you cook the cauliflower the fluffier it will become. Do not cover cauliflower when cooking or it will become mushy.
Add black beans and mix to combine and heat through.
Serve as a side dish for chicken, beef or fish.

http://www.oceanmist.com/

Recipe - Meatballs

2011-07-26T16:38:00.000-07:00

Mann’s Confetti Meatballs

A take-off on the old Porcupine Meatballs made with rice, but Mann uses their Broccoli Cole Slaw instead of rice for a healthier version of this childhood favorite!

1lb Mann’s Broccoli Cole Slaw

1lb Ground turkey meat or lean ground beef

1/2 cup Finely chopped parsley

5 tsp Grated Parmesan cheese

2 tsp Garlic salt

2 tsp Dry Italian seasoning

2 tsp Garlic & herb salt-free seasoning

2 Eggs

Preheat oven to 350 degrees

Pierce the bag of Mann’s Broccoli Cole Slaw with a knife and place in microwave oven.

Microwave on high for 7 minutes or until Mann’s Broccoli Cole Slaw is tender (let Broccoli Cole Slaw cool before adding it to other ingredients). In a large bowl add all the above ingredients and mix until well combined. Spray baking sheet with cooking spray. Using a standard ice cream scoop make 15 meatballs and place on prepared baking sheet. Bake in 350-degree oven for 30 minutes and serve.

Makes 15 meatballs

These meatballs are great served plain, with marinara sauce, in soup or as a hot sandwich! Make plenty because they will disappear fast!

http://www.broccoli.com/

Recipe - Artichoke Nachos

2011-07-21T18:34:00.000-07:00

Ocean Mist Farms Artichoke Nachos

Ocean Mist Farms creates guilt-free nachos that taste just great. Artichoke leaves take the place of high calorie tortilla chips. Eight ounces of tortilla chips have about 900 calories, where eight ounces of artichoke leaves have only 35 calories!

Makes: 2 main course servings or 8 appetizer servings

Ingredients:

1-½ cups of low fat refried beans (warmed)

2 whole artichokes cooked (log on to www.oceanmistfarms.com for cooking instructions)

½ cup grated cheddar cheese

½ cup sliced cherry tomatoes

½ cup chopped green onions

½ cup salsa

½ cup chopped fresh cilantro

½ cup low fat sour cream

Instuctions:

Place cooked cooled artichoke leaves in a single layer on a large platter. Spoon ½ teaspoon of warm refried beans onto each artichoke leaf. Top beans with grated cheese, tomatoes, chopped onions, salsa, low fat sour cream and garnish with cilantro.

Serve as a popular appetizer or a satisfying main course.

Recipe - Muffins

2011-07-12T15:09:00.000-07:00

Make these quick and easy, low fat pear muffins for a tasty breakfast on the run!

Sage’s Pear Oatmeal Raisin Muffins

Makes 24 muffins

Ingredients:

1 yellow cake mix

1 1/3 cups water

1 fresh ripe Sage pear (peeled, cored and chopped)

2 large eggs

2 cups quick oats

1 cup raisins

½ cup chopped nuts

1 ½ teaspoons cinnamon

___________________________________________

Directions:

Preheat oven to 350 degrees

Line muffin pan with 24 paper muffin cups. Mix together cake mix, water, pears, eggs and oats in large bowl until well blended. Stir in raisins, nuts and cinnamon. Fill muffins cups ¾ full with batter. Bake 20 to 25 minutes. Serve warm from the oven.

Use 1 fresh ripe pear instead of oil or fat in any muffin recipe for a healthier muffin!

BEST Buds Garden

2011-07-05T12:44:00.000-07:00

BEST Buds Garden

Our garden needed a sign so the kids painted a sign to hang on the garden fense.

A great end to the first year of the BEST Buds Garden Club!

Recipe - Red, White and Blue!

2011-06-30T11:09:00.000-07:00

Here is a healthy idea for the 4th of July!

Red, White & “Blue Angel” Shortcakes

36 shortcakes

1 Angel Food Cake Mix (Prepared according to directions on Box)

4 cups sliced strawberries

4 cups fresh blueberries

4 cups fresh raspberries

4 cups bottled berry juice (raspberry, cherry or cran-raspberry)

4 cups light cool whip topping

Fill 36 muffin cups with paper liners. Fill papers ¾ full with prepared Angel Food Cake batter. Bake cupcakes in a 350-degree oven for 15-20 minutes or until tops are light golden brown. Remove cupcakes from tins and set aside to cool.

In a large bowl combine all the berries and set aside.

To plate: cut Angel Food cupcakes in half and drizzle with two tablespoons of berry juice over cut halves. Spoon a heaping ¼ cup of berries over cupcake and top with a heaping tablespoon of cool whip. Serve and enjoy!

http://www.driscolls.com/index.php

Recipe - Snap Peas

2011-06-26T12:09:00.000-07:00

Mann’s Taco or Cheese Flavored Snappy’s

These healthy and tasty snacks take the place of high calorie taco or cheese flavored chips! Pack them in lunches instead of bagged chips!

Ingredients:

8 oz Man’s Sugar Snap Peas

2 Tablespoons Taco or Mesquite flavored dry seasoning or

2 Tablespoons Grated Parmesan Cheese

Instructions:

Open one 8-ounce bag of Mann’s Sugar Snap Peas; spray very lightly, zero calorie cooking spray right into the bag and onto peas. Immediately add taco dry seasoning, mesquite dry seasoning or grated cheese onto the peas in the bag. Hold the bag shut and shake the bag until the Mann’s Sugar Snap Peas are well coated. Serve immediately. Store leftovers in an airtight storage bag.

http://www.mannpacking.com/

Recipe - Artichoke Clam Chowder

2011-06-22T10:44:00.000-07:00

Ocean Mist Artichoke Clam Chowder

Ingredients:

4 cooked artichoke hearts, stems and bottoms (chopped)

4 tablespoons olive oil or bacon drippings from 5 slices cooked bacon

(Reserve cooked bacon for soup garnish if desired)

4 stalks of celery chopped

3 carrots chopped

1 yellow onion chopped

4 large potatoes, peeled and diced

1-tablespoon garlic salt

1-tablespoon salt free garlic and herb seasoning

1 tablespoon dried herbs of Provence

1-tablespoon beau monde seasoning

1 can (40 ½ ounce) of chicken broth or 5 cups of artichoke broth

(Water that artichokes were cooked in)

½ cup of butter

¼ cup flour

2 ½ cups of scalded milk or ½ & ½

4 cans (each 6.5 ounces) minced clams in clam juice

Instructions:

In large Dutch oven medium-high heat sauté in olive oil, celery, carrots, onion until tender. Add potatoes, seasonings and liquid.

Bring to a boil, reduce soup to a simmer and cook until potatoes are fork tender. Add chopped artichokes and continue to simmer soup while making roux.

In medium sauté pan, melt butter over medium heat and whisk in flour. Continue to whisk over medium heat for two minutes. Add scalded milk or half and half to flour mixture and whisk until mixture is smooth and thick (like cream of wheat). Add flour and cream to simmering soup and stir until thick and well combined. Take soup off flame and with hand held food processor puree soup to a course puree. Leaving some chunks of potato and artichoke. Return pot back to flame and add clams along with the clam juice and stir until well combined and piping hot. Serve in bowls with crumbled bacon as garnish.

http://www.oceanmist.com/

Recipe - Seven Layer Dip

2011-06-19T19:14:00.000-07:00

Mann’s Broccoli Cole Slaw Seven Layer Dip

A healthier version of the popular bean dip that can be made the night before and travels well to any special holiday party or celebration!

Makes 10 servings

Ingredients:

1 31oz can of low fat refried beans

1 cup of prepared salsa

1 12oz bag of Mann’s Broccoli Cole Slaw (chopped)

2 cups of cherry tomatoes (sliced)

1 bunch of green onions (chopped)

1 cup of light sour cream

¼ cup of chopped cilantro

Instructions:

In 10inch or 12inch glass Pyrex casserole dish, evenly spread refried beans on the bottom of casserole dish. Next, evenly layer the salsa on top of beans, ½ the bag of chopped broccoli cole slaw, sour cream, cherry tomatoes, green onion, and cilantro. Sprinkle the rest of the Broccoli Cole Slaw on top. Cover with plastic wrap and chill in refrigerator for at least 1 hour and best overnight. Serve with baked tortilla chips and Mann’s fresh veggies.

Garden Club - planted, harvested, prepared and ate their veggies!

2011-06-13T17:28:00.000-07:00

Garden Club - Produce from the Garden!

Carrots from the garden!

Our garden produce

Making salad

Chopping our carrots for the salad

looking good!

Now our peas…

Broccoli and a few strawberries – yum!

The students ate every last bite!

Garden Club

2011-06-08T09:43:00.000-07:00

Garden Club - Fruits & Veggies

Students performed a “taste test” on a variety of raw vegetables.

Students measured the sugar content of numerous popular drinks.

A healthier drink option: herb tea infused water.

Eat a Rainbow!

Eating a variety of colorful fruits and vegetables every day

is an important part of healthy eating.

Club members made rainbow fruit kebobs.

Donations!

2011-05-31T12:17:00.000-07:00

Thanks to Rabobank for their very generous donation!

This donation allows us to continue to serve the
Head Start children in Monterey County!

Fruits & Veggies: 101

Claudia Pizarro-Villalobos, HELP Board Member; Harry Wardwell, Regional President of Central Coast Region of Rabobank and Gina Nucci, HELP Board President

Healthy Eating Lifestyle Principles (HELP)

Donations!

2011-05-23T13:41:00.000-07:00

Thanks to Driscoll's for their very

generous donation for the

Garden Club!

http://www.driscolls.com

Garden Club

2011-05-19T14:13:00.000-07:00

This week the Garden Club learned about ...

Building a Composting Area in the Garden

Salinas Valley Waste Management's representative Estela Gutierrez came to the garden and taught the club how to build their very own compost pile.

The students collected wood chips for the compost pile and watered each layer.

The students collected greens for the compost pile.

At the end of the day the garden club had a fully functioning compost pile in their garden.

Garden Club

2011-05-17T12:06:00.000-07:00

Updated Photos of the Garden Club ...

Garden Club - Nutrition!

2011-05-09T09:35:00.000-07:00

This week the Garden Club learned about ...

Reading Nutrition Labels

Eating Balanced Meals

and Healthy Snacks

What is the difference between 100% Orange Juice and Orange Flavored Beverages?

Each kid was given a paper plate and asked to draw a meal that includes three food groups.

Paper napkin test was used to see which snack has the least amount of fat.

Fruits and Veggies: 101

2011-05-02T13:51:00.000-07:00

Head Start Nutrition Class

Teaching to the senses ... hear, see, touch, smell and taste!

Pat is giving her Citrus Lesson to the Head Start Kids!

Ron helps each child squeeze their own fresh orange juice.

Pat gives each child their own Mandarin and showes them how to peel it on their own.

At the art table they each get to make their own orange tree.

The children each glue on their own tree trunk, leaves, and orange poem.

Then they get to practice using scissors and cut out 5 oranges for their orange tree.

The kids were so proud of their orange trees!

Garden Club - Parts of a Plant

2011-04-27T11:50:00.000-07:00

This week the Garden Club learned about ...

A plant is made up of 6 parts: seed, root, stem, leaf, flower, fruit

The students did an activity to help them visualize the lesson better. The project included each student making their own plant out of vegetables that symbolized the 6 parts of a plant. After they created their own unique plant art they then chopped up the veggies and had salad for an afternoon snack!

Seed - Green Beans / Peas

Root - Carrots

Stem - Celery

Leaf - Mixed Greens

Flower - Broccoli and Cauliflower

Fruit - Cherry Tomatoes

April is National Gardening Month

2011-04-14T14:17:00.000-07:00

Its April ... Time to Garden!

Here are some interesting tips, quotes and information that we found on the web about gardening, including links to the websites.

Kids Gardening

Let 'em Get Dirty! Involving Your Kids in Gardening

Tips for Kids Gardening:
• Ask them to help you choose the containers you’ll use. Better yet, give them some containers of their own!
• Have them pick out a few easy-to-grow plants like beans, zinnias, sunflowers, sweet william, or pumpkins.
• Let them dig in the dirt with you when you’re ready to plant.

National Gardening Association encourages everyone to join in this yearly celebration to make “America a greener, healthier, more livable place".

"Gardening is a great way to maintain flexibility and tone muscles," says Melissa Roti, an assistant professor in the department of movement science, sport, and leisure studies at Westfield State College in Westfield, Massachusetts. Bending to pick flowers or reaching to prune a vine, for example, can help you stay limber. Digging, hoeing, and lifting build core body strength, which protects against back problems and helps prevent falls.

Read more at Marthastewart.com: Reap the Benefits of Gardening - Martha Stewart Home and Garden

Top 10 Reasons to Garden:

Gardening provides exercise that seems to be lacking in the American lifestyle. This comes from picking up pots, hoeing, raking, and chores related to tending the garden.
Gardening creates an opportunity by which vitamin D can be absorbed. It only takes 15 minutes out in the sun without sunscreen to absorb a daily dose of this vitamin.
Gardening provides more control over an individual’s food supply especially for those who are concern with food security.
Gardening gives an individual a reason to be outside.
Gardening can create social situations where social interaction can occur. Long-term friendships can develop through a common love of gardening.
The process of gardening can improve one’s mood and reduce depression. This is believed to happen due to exercise and vitamin D exposure.
Gardening is a great hobby that every individual regardless of skill or living environment can do.

Gardening is a great way of reducing one’s carbon footprint by cutting back on food transportation cost and increasing foliage on the planet that can trap carbon or become a carbon sink.
Gardening is a great way to reduce stress. Getting back to nature and combining this with exercise can help reduce the stress at the end of the day.
Vegetable gardening can improve your whole family’s dietary habits by providing the first fast food, which is fresh vegetables and fruits. It has been found that if kids are involved in the gardening process they are more likely to try new foods and eat more vegetables.

Here are some additional websites with information on gardening:

http://www.nationalgardenmonth.org/index.php?page=101ways

http://tlc.howstuffworks.com/family/garden-activities-for-kids.htm

http://www.montereybaymastergardeners.org/

Garden Club - Smoothies

2011-04-11T10:34:00.000-07:00

This week the Garden Club learned ...

How to make fresh fruit smoothies!

The importance of eating a variety of colors of fruits and vegetables!

Cactus Pears

Trying new foods can be both ... fun and yummy!

The smoothies were made with Prickly Pear along with Blueberries, Strawberries and Bananas!

Prickly Pear puree was donated by D'Arrigo Brothers

http://www.andyboy.com/

South County Farm Day!

2011-04-06T12:00:00.000-07:00

South County Farm Day!

HELP was part of the South County Farm Day in King City!

HELP presented to the 3rd Grade Classes from all over the S. Monterey County area about the importance of choosing to eat healthy!

There were about 1,300 third graders present at this years Farm Day!

Gina Nucci, HELP's Board President
explaining the importance of eating fruits and veggies to the S. County 3rd graders.

Simply Fresh

2011-03-30T13:24:00.000-07:00

"Simply Fresh" is a series of one-minute healthy cooking and nutrition education segments created by HELP's Adrienne Saldivar-Meier and sponsored by regional agriculture companies and health care providers. The programs are being broadcast in a variety of media throughout the Central Coast of California, and nationwide, both in English and Spanish. Each segment offers easy to prepare recipes and delicious FRESH produce-based menu offerings for busy families.

The "Simply Fresh" program's goal is to educate the general public that they can prepare and eat healthy meals without sacrificing taste; and that there are simple, economical and quick ways to eat fresh at home rather than turning to a steady diet of processed or fast foods.

Each one-minute segment features seasonal produce from a Monterey County agriculture company in original recipes created especially for HELP. Recipes are also video streamed online at the HELPchooseyourlife.org website and will be made available to school food service directors, parent organizations and teachers with the intent of linking the programs to increasing the availability of fresh produce in school meals and to HELP based nutrition education programs offered in classrooms.

Airtime and additional support for "Simply Fresh" has been generously provided by Salinas Valley Memorial Health Care System. Remember, "You can choose a healthier life".

Simply Fress Sponsors:

Sample Recipe Cards:

HELP Quarterly Newsletter

2011-03-29T11:18:00.000-07:00

Nutrition Month

2011-03-24T10:02:00.000-07:00

March is National Nutrition Month

Here is some interesting nutrition info ...

The theme for March 2011 is "Eat Right with Color."

http://www.eatright.org/nnm/

"Adding a splash of colorful seasonal foods to your plate makes for more than just a festive meal. A rainbow of foods creates a palette of nutrients, each with a different bundle of potential benefits for a healthful eating plan," says registered dietitian and ADA Spokesperson Karen Ansel.

"Healthy eating includes more than counting calories alone. In fact, most children don't get enough of all the essential nutrients critical to normal growth and development," says Ansel.

"Food variety supplies different nutrients, so to maximize the nutritional value of your meal, include healthful choices in a variety of colors."

Green produce indicates antioxidant potential and may help promote healthy vision and reduce cancer risks.

Fruits: avocado, apples, grapes, honeydew, kiwi and lime
Vegetables: artichoke, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach

Orange and deep yellow fruits and vegetables contain nutrients that promote healthy vision and immunity, and reduce the risk of some cancers.

Fruits: apricot, cantaloupe, grapefruit, mango, papaya, peach and pineapple
Vegetables: carrots, yellow pepper, yellow corn and sweet potatoes

Purple and blue options may have antioxidant and anti-aging benefits and may help with memory, urinary tract health and reduced cancer risks.

Fruits: blackberries, blueberries, plums, raisins
Vegetables: eggplant, purple cabbage, purple-fleshed potato

Red indicates produce that may help maintain a healthy heart, vision, immunity and may reduce cancer risks.

Fruits: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes and watermelon
Vegetables: beets, red onions, red peppers, red potatoes, rhubarb and tomatoes

White, tan and brown foods sometimes contain nutrients that may promote heart health and reduce cancer risks.

Fruits: banana, brown pear, dates and white peaches
Vegetables: cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potato and white corn

Here is the link to the full article:
http://www.eatright.org/Media/content.aspx?id=6442462270

Fast and Fit

2011-03-21T11:42:00.000-07:00

Nutrition education in the classroom and physical activity on a rainy day

Presented by Healthy Eating Lifestyle Principles (HELP), Champions for Change - a program of the Monterey County Health Department, and Monterey County Office of Education Health and Prevention Programs. This workshop was created for both Pre-K - 3 Teachers and After School Program Instructors.

Saturday, February 26th, 2011
This was a great opportunity for teachers to learn new ways to get children

interested in fruits and veggies!

Nutrition education in the classroom
by Pat Wells and Ron Frontella

Pat is demonstrating the teaching process that she uses in the Head Start classrooms.

Educators from around Monterey County

The teachers were exposed to lots of fun tools that you can use with fruit!

Apple slicers are an easy way to prepare an afternoon snack :)

Apple corers are easy to use and make eating apples fun!

Following the session by Pat and Ron the teachers were able to go to the

Sample Learning Stations:

Smoothies

Teachers were able to make their own healthy smoothies!

Fancy Water!

Healthy Beverage Station

Instead of serving soda ... offer still and sparkling water with sliced lemon, lime or cucumbers!

Pumpkin Pancakes

Ron showed everyone how to make easy pumpkin pancakes!

Imagine veggies at breakfast!

Hat Station

The teachers each made a fancy hat ...

To make the hat they turned a paper bag inside out and
added streamers and fruit shaped cut outs.

The teachers will be able to go back to their classrooms and make these hats with their students!

Fruit & Veggie Games

A is for Apple

Books that feature fruits and vegetables in a positive light.

Physical Activity on a Rainy Day

Instant Recess by Maggie Barrera of the Central Coast Network for a Healthy California

The teachers learned fun and innovative ways for their students to get exercise in the classroom!

Chef Adrienne - Chef Demo
cooking and tasting demonstration

Adrienne demonstrates ways to include more fruits and vegetables in popular recipes

Broccoli Meatballs - Healthy and Delicious!

The teachers were all able to try the food from the Chef Demo

Lemon-Cauliflower Cup Cakes

Healthy - Strawberry Short Cake!

Thank you to all of the Teachers who attended
Fast and Fit!

Garden Club - Plants Fruit Trees

2011-03-08T17:19:00.000-08:00

This week the garden club learned how to plant trees!

Bokay Nursery donated Apple and Pear trees.

The trees were all wrapped with wire to protect them.

One of the apples from the apples tree!

Planting Vegetables!

The Garden Club kids are learning how fun it is to work in the garden!

Filling in the hole for the new trees!

Bokay Nursery donated a grape plant as well which the kids planted along the fence.

The kids are having a great time learning about nutrition in the garden!

Nutrition Classes in the Work Place

2011-02-28T12:33:00.000-08:00

Healthy Employees = Happy Employees

HELP's Work Place Classes:

Nutrition 101

HELP's Nutrition Classes are both interesting and interactive!

Classes provided to employees to assist them in learning how to make healthy choices for their families. Learning how to read a label, how to cook vegetables in fun and tasty ways, how to cost out convenient foods compared to fresh produce.

Cooking Healthy is Easy!

Chef Adrienne will come in and do a Chef's Demo for your employees

to show them a few tricks to making what they like to eat healthier!

The employees will be able to try healthy food that day and take home recipe cards so that they can try these same recipes at home.

Healthy Food Catering!

Chef Adrienne will prepare healthy and delicious food for your next party!

HELP can Cater...

Office Gatherings

Customer Appreciation Days

To find out more please contact us at:

831.372.3616

Local Nursery Supports School Garden!

2011-02-24T09:07:00.000-08:00

Bokay Nursery has donated plants for the

Monterey Park Garden!

30 Hitchcock Rd, Salinas, CA 93908
http://www.bokaynursery.com/

Bokay Nursery is a locally owned Nursery in Salinas.

Monique picked out Herbs for the Garden!

Christina and Monique picked out Apple and Pear Trees for the Garden!

The Garden will have 2 Apple Trees and 2 Pear Trees!

Monique picked out some vegetables

Monique and Christina picked out a Muscat Grape for the Garden

All of the Herbs and Veggies - ready to be planted!

The kids got the boxes ready to plant all of the vegetables!

All of the Garden Club Kids were able to plant the Vegetables and Herbs

Planting Pineapple Mint

Planting the Mint Box!

Gardening is So Much Fun!

Watering all of the new plants!

A Big Thank You to Bokay Nursery!

Salinas Farm Day!

2011-02-19T09:50:00.000-08:00

Salinas Farm Day!

HELP was part of the Salinas Farm Days!

HELP presented to the 3rd Grade Classes from all over the Salinas area about the Importance of Choosing to Eat Healthy!

There were about 3,000 third graders present at this years Farm Day!

There was a lot of Farm Equipment for the kids to see and learn about.

Farm Animals were at the Farm Day so that the kids can see them in person
and learn about them.

It's important to eat a variety of colors of Fruits and Vegetables every day!

The 3rd graders each got to share their favorite fruits and vegetables!

Every day you need to eat a variety of fruits and vegetables!

We talked about how each color of fruits and vegetables helps our bodies in a different ways.

Each Color Provides Different Nutrients for Your Body!

Green Fruits and Vegetables: helps build strong bones and teeth

White Fruits and Vegetables: maintains cholesterol at healthy levels

Blue/Purple Fruits and Vegetables: builds your memory

Yellow/Orange Fruits and Vegetables: help your vision

Red Fruits and Vegetables: makes your heart healthier

South County Farm Day is on Thursday, March 10th

Local Nursery Donates - Dirt for the Garden!

2011-02-11T15:08:00.000-08:00

McShane's Nursery Donates - Dirt and Organic Fertilizer

for the Monterey Park Garden!

115 Monterey Salinas Highway

Salinas, CA 93901

(831) 455-1876

http://www.mcshanesnursery.com/

McShane's Nursery has donated dirt to fill our planter boxes at the Monterey Park School Garden.

McShanes deliverd the Dirt to the Garden

Christina is talking to the Garden Club about the importance of good nutrition for both people and plants.

The Garden Club Kids - Shoveling the donated dirt into the garden boxes.
They are also watering the plants that they were able to plant thanks to the donated dirt that they received!

The Garden Club Kids had a great time digging in the dirt and filling up the garden boxes!

A Big Thank You to McShane's Nursery for their very generous donation!

Casino Night Fundraiser for HELP!

2011-02-10T11:05:00.000-08:00

Casino Night

The Casino Night Fundraiser for HELP was a great success!

There were over 200 tickets sold to the event!

A HUGE THANKS is owed to Entre Nous Society for their generosity!

We would also like to Thank D'Arrigo Bros.

for allowing the event to take place in their cooler!

http://www.thecalifornian.com/article/20110204/OFFSIXTYEIGHT01/102040336/Casino-Night-tonight-benefits-HELP-hosted-by-Entre-Nous

Cheese Station

Raffle Prize - Wine Barrel full of Great Wine!

Chef Estevan Jimenez from Aqua Terra Culinary.

Raffle Prize - Diamond Necklace

Silent Action - Dress-Up Diva Collection!

Silent Action

Raffle Prize - Christal!

A speical Thank You to all of the Sponsors for the event!

Fast and Fit - Nutrition Education in the Class Room

2011-02-09T17:33:00.000-08:00

Fast and Fit: Nutrition Education in the Classroom and Physical Activity on a Rainy Day!

Nutrition education in the classroom and physical activity on a rainy day

Presented by Healthy Eating Lifestyle Principles (HELP), Champions for Change, a program of the Monterey County Health Department, and Monterey County Office of Education Health and Prevention Programs.

This workshop has been created for both K-3 Teachers and After School Program Instructors.

This is a great opportunity for teachers to learn new ways to get children interested in fruits and veggies!

Pre-Kindergarten through Third-Grade Teacher Training

The fee for this program and all materials is $5.00.

Pre-registration by Thursday, February 24, 2011 is mandatory.

Please mail checks to:

2600 Garden Road, East Building, Suite 123

Monterey, CA 93940

Head Start - Fruits & Veggies: 101

2011-01-31T12:49:00.000-08:00

Fruits & Veggies: 101

Pat's Lesson on Citrus

Citrus Class - Oranges, Lemons, Limes, Grapefruits, Pomelos (Chinese Grapefruit)

The children learned the fruit's color on the outside and inside along with how they smell and feel.

Pat showed the kids how to peel an orange.

The kids learned a poem about an orange tree ... they later glued this poem on to the back
of the orange tree that they made.

Following Pat's Lesson on Citrus the kids went to three different stations to learn more about Citrus! At the stations there were able to use their different senses to learn more about citrus.

Citrus Stations:

Art Station: Each kid glued a tree onto their paper and then cut out 5 oranges and glued them onto their tree.
On the back they glued on the poem about an Orange Tree that they just learned.

Juice Station: Ron helped all of the kids to make Fresh Squeezed Orange Juice.

Taste Station: Each child was given a tangerine that they each peeled and ate.
They also tasted slices of ... lemon, lime, grapefruit and pomelo.

Art Station:

Gluing on the tree trunk

Cutting out the oranges

Gluing on the oranges

Making their own Orange Tree

The Head Start Orange Tree

Juice Station:

Each child got to help to squeeze the oranges

Making their own Fresh Squeezed Orange Juice

Taste Station:

For some of the kids this was their first time peeling a tangerine by them selves.

Tasting all types of citrus!

Head Start - Fruits & Veggies: 101

2011-01-30T15:13:00.000-08:00

Fruits & Veggies: 101

Head Start

Parents Nutritional Education

4 grams of sugar = 1 teaspoon of sugar

A parent won this during the Nutrition Class - 1 bag of apples and an apple cutter!

Pat is showing the parents the poem about Oranges that their children learned in the class.

Each parent takes home a bag of produce after attending one of our parent nutrition classes.

Pat is teaching the parents about sugar.

Pat is showing the parents the Orange Tree that their children made in the Fruits & Veggies class.

Pat and Ron teach the Fruits & Veggies: 101 course!

They do a fabulous job and the children (ages 3-5) really learn a lot!

The teachers are provided a hands-on learning experience on nutritional education as well.

Garden Club - Worms!

2011-01-27T14:14:00.000-08:00

This week the Garden Club learned about ...

How to build a Worm Composting Bin and what it takes to keep the worms happy!

The garden club kids started off the day by playing in the dirt :)

They all had a great time shoveling and breaking breaking down the dirt clumps!

The kids took turns filling up the buckets with dirt and dumping the dirt into the garden boxes.

A lot of the garden club kids are able for the first time to work in the garden.

Building a Worm Composting Bin

1st step ...

Find two like-plastic storage bins with lids. One foot of surface area per pound of worms. One pound of worms is able to compost a ½ pound of food per day.

2nd step ...

Poke holes in the sides and bottom of one of the bins.

3rd step ...

Get scrap paper or newspaper and tear/cut into ½ to 1 inch strips of paper. The garden club kids had a lot of fun tearing up the paper :)

4th step ...

Get the paper wet! This was so much fun! Who doesn't like playing in water!?!?

5th step ...

Add 1 handful of dirt or about 3 kid size hand fulls of dirt.

6th step ...

Add the worms!

Lets the worms get settled for awhile before you give them any food.

Add ½ lb of compost per pound of worms.

Find two like-plastic storage bins. One foot of surface area per pound of worms. One pound of worms is able to compost a ½ pound of food per day.

Resolution Revolution January 11, 2011

2011-01-24T10:04:00.000-08:00

On the 11th of January, HELP through a party at Zeph's to thank all of their supporters!

Here is the article that Off 68 wrote covering this event: Article Link: HELP's New Year’s Resolution Party

Gina Nucci, board president of HELP, receives a donation from the CEO of Pro Act, Max Yeater, during the event.

Molly Jansen displays the pledges made by people to eat more vegetables this year during the Healthy Eating Lifestyle Principles' "Healthy" New Year's reception Jan. 11 in Salinas.

HELP executive director Suzanne du Verrier mingles with friends and coworkers during the Healthy Eating Lifestyle Principles' "Healthy" New Year's reception Jan. 11 in Salinas.

Garden Club

2011-01-21T14:59:00.000-08:00

This week the Garden Club learned about ...

Plastics effect on the planet, recycling, composting, plants and plant parts!

The Effet on the Earth from Plastic

The recycle program at their own school - how each kid can make a difference!

What Composting is and How to Compost at home in the school garden

There were about 60 kids in the BEST after school program that were present at the presentation.

The kids each took home a recycled bag that they can use when they go to the store instead of using plastic bags!

Worm Composting

At the end of the presentation the Garden Club kids stayed for an extra presentation on

Composting with Worms!

The kids were able see the soil that the worms have made out of the food that they have consumed.

The kids were able to hold the worms

The Garden Club also learned about Plants!

The kids were able to get a better idea of how plants grow with this painting/poster.

Plant Parts: Roots, Stem, Leaves, Flower, Fruit, Seeds

Each student was given a picture of a fruit or vegetable and they had to decide what plant part group it belonged in.