Love Little Children, Inc.

Mushrooms A mushroom is the fleshy, sporebearing fruiting body of a fungus, typically produced above ground, on soil or on its food source. Mushrooms have long been a culinary delight. They have been found in old archaeological sites in Chile and both the ancient Romans and Greeks as well as the Chinese have long enjoyed their flavors.... Over 20 species of mushrooms, are commercially cultivated on mushroom farms worldwide. Wild mushrooms, the varieties much harder to cultivate such as the truffle or morel, are harvested by smaller scale private gatherers. The agaricus bisporus dominates the cultivated market in North American and Europe. In its youngest form it is known as the common button mushroom, as it becomes semi-mature it is sold as the cremini or babybella and when fully mature becomes the portabello. Known for their unique savory umami flavor, mushrooms make a great substitute for meat. Try marinating and grilling on a skewer, add to pastas, stews and risottos, stuff with spinach and cheese, or toss with veggies in a quick stir fry. Mushrooms are full of fiber, antioxidants and are rich in B vitamins. ~Nutrition Edition

Oranges are first mentioned in history more than 4,000 years ago. Oranges grow on evergreen trees, which thrive in warm, semitropical climates. There are two basic categories of orange: sweet and bitter. The sweet orange comes in dozens of varieties such as navel, Valencia and blood oranges. The original citrus species, mandarin has many varieties as well including the satsuma, tangerine and clementine. The bitter variety includes the Seville and bergamot. Navels and Va...lencias are the two main orange varieties grown in California. Almost 40 percent of the orange crop in the United States is used for making frozen concentrate. Unlike many fruits, citrus does not continue to ripen after being picked. All sweet oranges and mandarins can be simply peeled and eaten and do not bruise easily, making them the perfect component for a winter brown bag snack or lunch. They are also a delicious addition to a variety of winter salads. Toss sections with avocado, vinaigrette and a handful of pomegranate arils or dried cranberries for a colorful side dish. Oranges provide an excellent source of vitamin C, they also contain fiber, B-vitamins, thiamin, folate and potassium. See more

#GivingTuesday for Love Little Children Love Little Children is raising funds to purchase Christmas toys for children in our community. We serve thousands of children in our program every day to improve their lives now and for generations to come. We want to spread some Christmas cheer to those who are less fortunate by creating a memorable Christmas for children this year.... Here is a great opportunity for all of us, together, to make a difference in our communities. Thank you for investing into a child’s future. All donations will be 100% committed to this effort. To donate go to our website www.lovelittlechildren.org

Spinach Egg Bake 2 1/4 cups frozen spinach 6 large eggs 1 tbsp feta cheese, crumbled... 1 tsp. dehydrated onions, chopped Salt and pepper to taste Preheat oven to 350 F and lightly coat medium baking dish with nonstick spray. Thaw spinach, drain, and spread evenly on bottom of baking dish. Whisk remaining ingredients together and pour on top of spinach. Bake for 15 minutes, then broil on high for 2 minutes. Makes six servings that are #CACFPCreditable for 2 oz. equivalent meat alternate and 1/4 cup vegetable. Source: USDA.

EXPANDING CHILDREN’S LEARNING OPPORTUNITIES THROUGH COOKING It is unquestionable that children will spend more time at home and indoors than ever before due to this pandemic. While we all continue to adjust to this new reality, many children will experience overwhelming feelings and may need more attention. The big question adults are asking themselves is How do I keep them busy and entertained? The answer is literally within hands’ reach: cook with them! Cooking is an ente...Continue reading

Persimmons - Persimmons originated in China over a thousand years ago. In 1870, grafted trees were introduced to the U.S.... - These fruits are astringent and non-astringent. Hachiya, the astringent variety, is deep orangered, acorn shaped and the pulp is used mostly in baking. The non-astringent Fuyu is light orange, pumpkin shaped and enjoyed raw. - Ripe Hachiyas are very soft. Store at room temperature and use within a few days. Ripe Fuyus are firm and stay fresh up to three weeks at room temperature or longer in the refrigerator. - Add Hachiya persimmons to recipes like muffins and breads or try in a smoothie with yogurt and ice. Offer Fuyu persimmons as a healthy snack, toss into salads or add to stir-fries. - Persimmons are an excellent source of vitamin A and a good source of vitamin C and fiber. ~Nutrition Edition See more

Zucchini Zoodles 1 pound zucchini 1 tablespoon olive oil 1/2 teaspoon garlic powder... 8 thin slices of cheese Black olives - whole and 16 circles 1 red pepper, cut into strips Using a spiralizer, make zucchini noodles. Add olive oil to pan and heat. Add zucchini noodles and seasoning. Cook until noodles are soft but still a bit crunchy. Place 1/2 cup of noodles on plate. Add whole black olives for hair and a strip of bell pepper for mouth. Carefully cut 2 circles in each piece of cheese to use as eyes with olive circles for pupils. Enjoy this spooky creation! Snack Crediting: 8 vegetables servings for ages 1-5.

On behalf of Love Little Children, Inc., we would like to thank you for your generous monetary gift donated toward our back-to-school outreach. Your commitment to helping in the distribution of back packs in our community is sincerely appreciated. Each year, Love Little Children, Inc. continues to advance its mission of ensuring that children are school-ready for the upcoming academic school year by donating backpacks filled with school supplies to help school-aged children... in our community. Through our back-to-school outreach, we have seen children’s lives changed for the better. In particular, the back-to-school outreach has enjoyed great success this year: A total of 72 back packs were donated among 5 schools Underprivileged children benefited from this outreach Homeless children living in shelters benefited from this outreach The goal of Love Little Children, Inc. is to continue to make a difference in the lives of children. With the help of donations from supporters such as you, we will continue to see a difference in our communities. Thank you again for your generous support of our efforts to serve those who can’t serve themselves.

Healthy Persimmon Bread Olive oil 1/4 cup Honey 1/3 cup Eggs 2... Hachiya persimmon, pulp 1 cup Vanilla 1 tsp Baking soda 1 tsp Pumpkin pie spice 1 tsp Whole wheat flour 1 cups Flaxseed meal 1/4 cup 1. Preheat oven to 350F. Spray a 9 x 5 loaf pan with nonstick spray. 2. In a large bowl, mix all wet ingredients together. Slowly mix in dry ingredients. 3. Spoon into prepared pan and bake for 4045 minutes. Yield: 9 servings Meets requirement for whole grain Onehungrybunny.com

#GivingTuesday for Love Little Children https://lovelittlechildren.org/givingtuesday-for-love-litt/ Love Little Children is raising funds to purchase Christmas toys for children in our community. We serve thousands of children in our program every day to improve their lives now and for generations to come. ... We want to spread some Christmas cheer to those who are less fortunate by creating a memorable Christmas for children this year. Here is a great opportunity for all of us, together, to make a difference in our communities. Thank you for investing into a child’s future. All donations will be 100% committed to this effort.

#GivingTuesday http://lovelittlechildren.org/givingtuesday-for-love-littl/ Look what's happening at Love Little Children... Click the link to read our latest blog

WEDNESDAY WISDOM: Eat Less Salt One generation ago, almost half of children in the U.S. walked to school. Today, only 1 in 10 children walks to school regularly. About 90% of U.S. children, ages 618 years, eat too much sodium daily.... 1 in 6 children has elevated blood pressure, which can be lowered in part by a healthy diet, including less sodium. More than 70% of the sodium Americans consume comes from processed and restaurant foods not the salt shaker. WABA, NHTSA, CDC

WEDNESDAY WISDOM: Be Aware: Sodium is Everywhere! (Part 3) HOW DO YOU FIND OUT HOW MUCH IS IN YOUR FOOD? Look for the Nutrition Facts label. First check serving sizes. Make sure your portions match the serving size listed on the label so you’re not eating more sodium than you expect. ... Sodium will be shown in milligrams and also as a percent of daily value. Both figures can help you determine products with less sodium. WHAT CAN BE DONE? Parents and caregivers can: Try different spices, herbs and vegetables instead of salt, when cooking at home. Use ‘low sodium’ or ‘no salt added’ ingredients in meals and recipes. Model healthy eating for children by having a diet rich in fruits and vegetables without added sodium. Compare Nutrition Facts labels to choose the lowest sodium options when shopping. Ask your grocery manager to provide more low sodium options of your family’s favorite foods. Request restaurant nutrition information to make healthier, lower sodium choices. Use social media outlets to share your challenges and successes for reducing sodium in your child’s diet. Adapted from: Centers for Disease Control and Prevention (CDC)

WEDNESDAY WISDOM: Be Aware: Sodium is Everywhere! (Part 2) WHERE DOES IT COME FROM? Every meal and snack. Children typically consume 15% of daily sodium at breakfast, 30% at lunch, 39% at dinner and 16% at snacks. Common foods. About 43% of sodium consumed by children comes from just 10 common food types: Pizza, bread and rolls ... Cold cuts, cured meats and cheese Sandwiches like cheeseburgers Snacks, such as chips Chicken patties, nuggets and tenders Pasta mixed dishes, such as spaghetti with sauce Mexican mixed dishes, such as burritos and tacos Soup Processed foods and restaurant foods. Most sodium is already in food before you buy it or order it. About 65% comes from store foods, 13% from fast food and pizza restaurants, and 9% from school cafeteria foods. Americans’ use of packaged food has increased substantially in the past 50 years. Many of the ingredients that we now use when we cook from scratch at home are processed in some way. Many processed foods at the grocery store are easy to identifyin general, anything with a Nutrition Facts label on the package has been processed. Frozen meals, snack foods like chips and cookies and most beverages have been processed. Staples such as bread, flour, butter, chicken broth and canned or frozen vegetables have also been processed in some way. Products that use labels such as all natural or whole grain are still processed. Processed can mean many different things and many processed foods are not bad for you. Products such as frozen vegetables are often low in sodium and good for your health. That’s why it’s important to check Nutrition Facts labels and always choose options lower in sodium. Adapted from: Centers for Disease Control and Prevention (CDC)

WEDNESDAY WISDOM: Be Aware: Sodium is Everywhere! (Part 1) About 9 in 10 children in the U.S. eat more sodium than recommended, with most sodium in the form of salt, as a part of processed foods. A high sodium diet can lead to high blood pressure which is a major risk factor for heart disease and stroke. About 1 in 6 children ages 817 years has elevated blood pressure. Lowering sodium in children’s diets today can help prevent heart disease tomorrow, especially for those who... are overweight. The preference for salt is established through diet at a young age. Parents and caregivers can help lower sodium intake by influencing the way foods are produced, sold, prepared and served. HOW MUCH IS TOO MUCH? Children in the U.S., ages 618 years eat an average of about 3,300 mg of sodium a day before any salt is added at the table. The 2010 Dietary Guidelines for Americans recommend that children eat less than 2,300 mg of sodium per day. Eating too much sodium affects some people’s blood pressure more than others. Children in the following groups should eat even less sodium, 1,500 mg per day: African Americans Those with: Hypertension Diabetes Chronic kidney disease Adapted from: Centers for Disease Control and Prevention (CDC)

WEDNESDAY WISDOM: Water Safety (Part 3) SECURE SWIMMING POOLS Swimming pools, including large, inflatable above-ground pools and other temporary pools, should be completely surrounded by a fence on all 4 sides. Pool fences should be at least 5 feet high and have no opening between slats more than 4 inches wide. They should completely separate the pool from the house and have a self-closing, self-latching gate that opens away from the pool, with the latch at least 54 inches f...rom the ground. Check the gate frequently and keep it locked at all times. Keep toys out of the pool area when not in use so that children are not tempted to try to get through the fence. Also cover and lock spas when not in use. MORE WATERS DANGERS Beware of other outdoor water hazards including wells, ditches, fountains and ponds. Whenever not in use empty any water from containers such as: large water bowls for pets buckets used for cleaning or painting coolers with melted ice wading pools The AAP also recommends: Never leave children alone or in the care of another child while in or near bathtubs, pools, spas or other open water. When infants or toddlers are in or around the water, a supervising adult with swimming skills should provide touch supervision. Even with older children and better swimmers, the supervising adult should not be engaged with other distracting activities. Adapted from healthychildren.org

WEDNESDAY WISDOM: Water Safety (Part 2) BATH TIME BASICS For new parents, practicing water safety often begins with baby’s first bath. Most child drownings inside the home occur in bathtubs and more than half of bathtub deaths involve children under 1 year of age. Infant tubs and bath seats can easily tip over or children can slip out of them. When your baby is in water, always use touch supervision. Have a towel and other bath supplies within reach so you can keep a hand ...on your baby at all times. If you forgot something or need to answer the door, bring your baby with you. WATER SAFETY IN THE BATHROOM Beyond bath time, protect your baby from other bathroom water hazards. Help prevent drowning by: Put toilet lids down. Install safety latches or locks on all toilet seat lids. Pull the plug on the tub. Consider removing the bath tub drain plug when it’s not in use to avoid the tub filling if a child turns on the faucet. Keep the bathroom door closed. As an added layer of safety, use safety latches or door knob covers on bathroom doorknobs. Adapted from healthychildren.org

WEDNESDAY WISDOM: Water Safety (Part 1) Drowning can be silent and quick, and it kills nearly 1,000 children every year. Drowning is the single leading cause of injury-related death among children ages 1 to 4. Water doesn’t have to be deep to be dangerous. Babies can drown in as little as just 1 or 2 inches of water. Babies and children are drawn to water and quickly discover the fun of splashing it. To protect against potential water hazards here are some tips from the Ameri...can Academy of Pediatrics (AAP): WATER SAFETY STARTS AT HOME Start thinking about your baby’s safety around water as soon as you bring her home. Infants’ movement and motor skills develop at an amazing and often unpredictable speed. It’s hard to know exactly when infants will start to roll over, crawl, etc. The key to keeping them safe is to stay one step ahead. Adapted from healthychildren.org

TUESDAY TIDBIT: Let’s Visit the Farmer’s Market (Part 3) Benefits of Supporting Local Commerce Buying directly from the local farmer not only supports the grower’s family, it also eliminates the middleman and reduces packaging and shipping costs. Without this and the overhead of rent and salaries, farmers can often charge lower prices for the produce you love. Buying local also supports your local economy by keeping dollars in your community.... There are Different Methods of Farming Pesticides, fertilizers and genetic modification are just some of the unconventional tools used in big, modern agriculture to ensure the highest yield of food from the land. Ultimately, these chemicals can end up in your body. Not all small farmers at the Farmers’ Market may be able to afford the organic certification, so if you don’t see the Organic sign, talk to them about their farming practices. They will likely explain the methods that allow them to grow food without pesticides and chemical fertilizers. How to Help in Planning and Preparing a Meal Children can help make the fruits and vegetables the stars of the meal and plan for what other grains and side dishes will complete the meal. From filling a basket with produce, washing the produce, planning the menu, trimming and chopping, setting the table and cleaning up, children learn every step of the way when involved in meal preparation. A weekly Farmer’s Market visit is a great way to spend time together and the children will have so much fun they’ll hardly realize they are learning. Appreciation for where and how food is grown is an important first step toward more adventuresome eating. How great is it to meet someone doing something as important as growing your food! And when you buy local, you are buying delicious food at the peak of freshness and packed with nutrients. Donna Green

TUESDAY TIDBIT: Let’s Visit the Farmer’s Market (Part 2) Where Food Comes From Most young children are likely to think food comes from brightly colored containers at the grocery store or maybe, sadly from the drive through burger joint. Let the children see carrots with the tops on, zucchini with flowers and Brussels sprouts growing on a stalk. Seeing, smelling, touching and tasting a new food is an experience that awakens all the senses. Buy something that’s new to you and t...he children. When they are not too busy, the farmers are great resources for favorite ways to prepare their produce. What’s in Season With the advent of the modern supermarket importing food from half a world away, children have become less and less aware of the seasonality of foods. Strawberries in January, that’s just not natural (unless you only shop at the supermarket!) Learning that different produce grows at different times of the year can help children understand why foods taste better at certain times of the year. How Buying Local is Environmentally Friendly With understanding of seasonality comes an understanding of the impact of transporting food long distances. Typically, food at the grocery store travels an average of 1200 miles to get from the farm to your table. From the extra packaging required, to the fossil fuels used for shipping that’s a big environmental impact! When you shop for locally grown food you are doing your part to help our environment. Donna Green