Nutrition

One of the hallmarks of our program is our healthy and innovative menu. Our philosophy “fresh is best” provides the foundation of our approach. Meals are fresh made on-site by our professional kitchen staff. Children are offered fresh fruit and vegetables daily. Even something as simple as salad dressing is prepared by our cooks, avoiding the additives that are in store-bought dressings. Meals are nutritious and also reflect the many cultures represented in our schools. The cornmeal porridge is a recipe from a family from Panama, and the chicken stew from a Salvadorian family. Some recipes are from Ms. Pennisi’s grandmother, who lived to be 104. Another, Noah’s pudding, (ashura) is an ancient Turkish recipe.

It is important to introduce and expose children to healthy choices. Children are often more receptive when they participate in a recipe, so cooking “in class” is included in the weekly curriculum plans. You would be surprised how much children actually like good, healthy food. Our alumni often come back to visit—one recently expressed how much she loved and missed our cauliflower, which was music to our ears.

One cannot underestimate the importance of good nutrition to a child’s ability to learn, and as a blueprint for life-long eating choices.

Recipe of the Month

Black Bean Brownies – No Flour Required!

From Chocolate Covered Katie 

Total Time: 15m

Yield: 9-12 brownies

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder (10g)
• 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
• 1/4 tsp salt
• 1/3 cup pure maple syrup, honey, or agave (75g)
• pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Instructions

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

Sample Menu

Monday

Breakfast

Oatmeal with pumpkin and dried cranberries

1% Low-fat milk

Water

Lunch

Vegetarian chili (black beans, kidney beans, butternut squash)

Kale mango salad

Banana 

1% Low-fat milk

Water

Snack

Fresh-made black bean brownie

1% Low-fat milk

Water