The last week of the school year was jam-packed with activities here at NSSA!
It was Spirit Week, so there were fun themed dress-up days. Like Hawaiian Day…
…and Tie Dye Day.
Classroom 1 wore their tie dye looks to the Riverhead Aquarium that day.
Some adult clients visited Ralph’s Italian Ices to cool off on the hottest day.
Adult clients worked on painting projects this week at the Elija Farm. We have some budding artists in Adult Services!
It was a good year, everybody! We’ll see you all again in summer session!
ELIJA Farm extended an invitation to NSSA’s Adult Services clients to attend a Cooking Demo with natural foods chef and food activist Bhavani Jaroff. Currently Bhavani is running a program called iEatGreen which is helping to facilitate change in our communities, home, schools and workplaces.
On July 12 she visited the ELIJA Farm to speak to our clients about healthy cooking and eating.
The demo was beneficial for our clients so they could learn how to prepare healthy food choices. They were also practicing attending to a speaker while in a group. And the most fun part, they got to try new healthy foods.
A. is enjoying the demonstration.
B. & J. eagerly await their sample meals…
…and relish the new dishes when they arrive!
Bhavani shared some recipes for healthy cooking:
Wilted Kale Salad with Pepitas, Pomegranate Seeds & Lemon Dressing
Remove the stems of the kale and discard in compost. Chop the leaves into small pieces and put into large bowl. Squeeze 1/2 lemon onto the kale, drizzle 2 tbsp of olive oil and sprinle 1/2 tsp of salt over. Massage the kale leaves for 3 minutes, until softened. Add the grated carrots, parsely, pomegranate seeds and pepita seeds. Make a salad dressing with the remaining olive oil and lemon juice, and mustard. Season with salt and pepper. Garnish with avocado right before serving.
Watermelon, Mint and Feta Salad
Drain 1″ watermelon cubes for 1/2 hour with a bowl underneath (this way you can drink the juice!). Whisk together the white balsamic vinegar, oilive oil and lemon juice in a bowl. Mix the drained watermelon, feta, onion and mint in a large bowl. Chill in refrigerator. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.