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6 The Hampton Roads Messenger Our Health


National Summit: Oral Health is Key to Enhancing the Lives of Seniors


Volume 12 Number 12 Healthy Recipe


Peppy Quinoa Peppy Quinoa


sartell middle school Sartell, Minnesota


Our Story The recipe challenge team at Sartell Middle School featured quinoa as its key ingredient. From South America, this versatile whole grain can be prepared in many different ways. As a light and fluffy alternative to rice or couscous, children are sure to enjoy quinoa—a nutty-flavored whole grain.


The team members all had one thing in common: a passion for serving healthy food to students. The recipes they developed were based on the suggestions of the students.


Peppy Quinoa


Ingredients V cup Pepitas/Pumpkin seeds 1 ¼ cups Quinoa, dry 1 Tbsp Low-sodium chicken base ½ cup Fresh onion, peeled, diced ½ cup Canned diced green chilies 2 ¼ tsp Fresh garlic, minced ½ cup Fresh cilantro, chopped ½ cup Fresh green onions, diced 2-4 Tbsp Fresh lime juice (optional)


Preparation Time: 15 minutes Cooking Time: 1 hour 5 minutes Makes six ½-cup servings


While testing Peppy Quinoa, more than 300 surveys were completed. The results were overwhelmingly positive, and the team realized that they had a winning recipe in their hands. Move over pasta, quinoa is in the house!


Ingredients V cup Pepitas/Pumpkin seeds 1 ¼ cups Quinoa, dry 1 Tbsp Low-sodium chicken base ½ cup Fresh onion, peeled, diced ½ cup Canned diced green chilies 2 ¼ tsp Fresh garlic, minced ½ cup Fresh cilantro, chopped ½ cup Fresh green onions, diced 2-4 Tbsp Fresh lime juice (optional) *Substitute vegetable for chicken base


*


Preparation Time: 15 minutes Cooking Time: 1 hour 5 minutes Makes six ½-cup servings


School Team Members


Directions 1. Preheat oven to 350 °F.


2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.


school nutrition professional: Janice Sweeter chef: Paul Ruszat community members: Kelly Radi (Parent) and Lori Domburg (Teacher) student: Bryan S.


3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 ½ cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.


Nutrients Per Serving: Calories 174, Protein 6 g, Carbohydrate 29 g, Dietary Fiber 3 g, Total Fat 4 g, Saturated Fat < 1 g, Cholesterol < 1 mg, Vitamin A 244 IU (12 RAE), Vitamin C 10 mg, Iron 2 mg, Calcium 34 mg, Sodium 93 mg


4. Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.


5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.


COURTESY OF MEHARRY MEDICAL COLLEGE Kimberley Perkins-Davis, D.D.S.


At the 2018 National Minority


Quality Forum Leadership Summit on Health Disparities and Spring Health Braintrust, Kimberley Perkins-Davis, D.D.S. ’95, told attendees that access to preventative oral health care for aging populations is key to enhancing their lives and relieving health disparities.


The theme of the summit,


which took place in Washington, was bridging the equity gap across the lifespan to achieve sustainable, healthy communities. Dr. Perkins-Davis, chair of Oral and Maxillofacial Surgery for the School of Dentistry, represented Meharry Medical College as a member of a panel focused on cultivating positive health outcomes in mature adults.


The panel, “For Grown


Folk: A Discussion on the Health of Mature Adults,” discussed managing chronic conditions, expanding access to affordable care and enhancing the lives of mature adults. “As a population, we are living longer, healthier lives,” Dr. Perkins-Davis said, affirming the importance of continuing to cultivate positive health outcomes for underserved minority populations.


Dr. Perkins-Davis told the


audience that while patients may receive regular check-ups, their


New Name FROM PAGE 1


Excellence.” Cesar Tarrant was born a


slave in Virginia around 1740. He took the last name of his owner, Carter Tarrant. Tarrant was one of seven river pilots appointed by the Virginia Navy Board to serve in the Revolutionary War.


Tarrant is a great role model


for students as being one of the generations of African Americans who remained loyal to American forces, willing to defend their country, even when it did not offer them the equal rights of citizenship. Tarrant was granted his freedom after the war and bought a parcel of land on which he built a home for the freed members of his family.


oral health may be overlooked or an afterthought. “Access to care and resources may also impact the ability for many of our seasoned adults to receive the necessary preventative treatment and care required to keep their oral health optimum,” she said.


The Congressional Black


Caucus Health Braintrust is the authority on African-American and minority health disparities on Capitol Hill. The group is tasked with creating legislative and policy solutions to reduce health disparities and promote positive health outcomes in multicultural communities through a three-fold agenda: strengthening our communities, improving health care access and achieving health equity in a generation.


According to their website,


the CBC’s agenda for the current 115th Congress has included engagement, equity and economic empowerment, including “access to affordable, quality health care and retaining investments in minority health clinics to combat health disparities…”


Dr. Perkins-Davis said


her experience on the panel was fulfilling. “It was a most wonderful and enlightening day of presentations both from a listening and participatory standpoint,” she said.


½ cup provides V cup other vegetable and 1 ¼ oz equivalent grains.


Nutrients Per Serving: Calories 174, Protein 6 g, Carbohydrate 29 g, Dietary Fiber 3 g, Total Fat 4 g, Saturated Fat < 1 g, Cholesterol < 1 mg, Vitamin A 244 IU (12 RAE), Vitamin C 10 mg, Iron 2 mg, Calcium 34 mg, Sodium 93 mg


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Whole Grains


Directions 1. Preheat oven to 350 °F.


This surprisingly peppy side dish combines spicy green chilies, cilantro, and toasted pepitas with the nutty flavor of quinoa, giving this dish a Latino flair that will spice up any menu.


2. Toast pepitas in oven for 10 minutes or until light brown and aromatic. Set aside.


3. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa, 2 ½ cups water, and chicken base in a small pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Set aside. A rice cooker may be used with the same quantity of quinoa, water, and chicken base.


4. Mix quinoa, onions, green chilies, and garlic in an 8” x 8” nonstick baking pan sprayed with nonstick cooking spray. Cover pan and bake at 350 °F for 40 minutes.


5. Toss in cilantro, green onions, pepitas, and optional lime juice to taste. Serve hot.


½ cup provides V cup other vegetable and 1 ¼ oz equivalent grains.


September 2018


Gloria Cox


Breast Cancer Survivor Hampton, VA


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