NSSA Week in Review: July 9-13

i Jul 13th No Comments by

Welcome back! After a 2-week program break, students, clients and staff returned to NSSA this week for the start of the new year.

Students settled back into familiar classroom routines.

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Adult clients started a new pilot program this week called “Life Long Learning Series” that will run two days a week over the six-week summer program and then throughout the rest of the year with more students and perhaps an additional day. You’ll be reading more about this in a future post but for now we wanted to share some pictures of clients getting right into the program this week.

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A new group of enthusiastic summer interns started.

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Adult clients made new friends at the Elija Farm.

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The NSSA Cafe began serving morning coffee again to happy customers.

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Classroom Four’s Salad Shoppe resumed business.

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And they picked up again with their new Yogurt-Fruit Parfait product that staff can order for Friday mornings. Learn more about this in an upcoming blog post.

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NSSA’s school-based running club started this week. Randy Horowitz, NSSA’s Associate Executive Director of Program Development, and Barell parent Jennifer Prince led the students through some warm-up exercises, an individual run, a couple laps around the playground track with their teachers and a brief cool-down at the end. You’ll be hearing more about the running club soon!

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Jen and Tori from NSSA’s Development Team led adult clients in tie-dying tee shirts for July 28’s Brew-B-Q (are you going?).

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And the week ended up with a visit from Mr. Softee!

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It looks like our summer session is off to a great (and busy!) start. Thanks for sharing it with us and we’ll see you again soon!

Someone’s in the Kitchen with NSSA

i Jul 14th No Comments by

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 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.

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A. is enjoying the demonstration.

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B. & J. eagerly await their sample meals…

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…and relish the new dishes when they arrive!

Bhavani shared some recipes for healthy cooking:

Wilted Kale Salad with Pepitas, Pomegranate Seeds & Lemon Dressing

  • 2 bunches of kale, red, green or dinosaur
  • 1 avocado
  • 2 carrots grated
  • 1/4 cup raw pepita seeds
  • 1/2 cup olive oil
  • 1/4 cup chopped parsely
  • 2 lemons
  • 1 tbsp stone ground mustard
  • pomegranate seeds
  • coarse salt

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

  • 1 medium seedless watermelon, cut into 1″ cubes
  • 1/3 cup white balsamic vinegar
  • juice of 1/2 lemon
  • 2 tbsp olive oil
  • salt & pepper
  • 1 lb feta cheese, cute into small cubes
  • 1/2 red onion, chopped
  • a medium bunch of mint, chopped

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.