SANTA MARIA - Recess is the best part of the day for most students and it just got sweeter!
The s'Cool Food Initiative is putting healthy, local fruits and vegetables into the hands of students and now the government is helping too.
The Fresh Fruit and Vegetable Program (FFVP) provides children in participating elementary schools with a variety of free fresh fruits and vegetables. This is a competitive grant that must be applied for annually. The level of funds provided to any one school depends on enrollment and the available funding provided by the USDA.
Schools have a small window to apply. It is usually done in May or June.
Nine schools in Santa Maria have received the grant money. Now, fresh fruit and vegetable carts roll in each day. Many students are sampling persimmons and even cucumbers for the very first time. Proving learning doesn't have to stop at recess.
With child obesity rates on the rise, teachers also share nutrition lessons about making good food choices for life.
Smart school snacks that help children avoid the sugar and salt surges of other processed foods.
s'Cool Food Reporter Jennifer Mandulay found students at Alvin Elementary really enjoying the fresh foods.
Most of the grant money goes to local farmers who bring the fresh food to the schools. It's a real win win!
The s'Cool Food Initiative, part of the Orfalea Foundations, is also helping to get healthy food in the hands of students by connecting farmers to local schools.
The initiative pays for local kitchen remodels, equipment and training to help schools cook from scratch.
Your children will love vegetables served in this s'Cool Food recipe!
SWEET POTATO MUFFINS
Preheat oven to 350 degrees
Spray muffin pans with non-stick cooking spray
2 cups Sweet Potato
Steam or microwave sweet potatoes. If micro waving, pierce with a fork in a few places. put in a shallow bowl with 1/2 inch of water and microwave on high for 10-15 minutes until it is very soft.
1/4 cup Sugar
1/2 cup Dark brown sugar packed
1/2 cup Safflower oil
2 Large Eggs
1TSP Vanilla extract
While the sweet potato is cooking, whisk together the sugars, oil, eggs and vanilla.
1 Cup Wheat Flour
1 Cup Wheat Flour Whole Grain
2 TSP Baking Powder
1 TSP Ground Cinnamon
1 TSP Ground Nutmeg
1/2 TSP Ground Allspice
1 TSP Salt
In another bowl, combine all dry ingredients
When the sweet potato is soft and cool enough to handle, peel and mash. Add cooled sweet potato to the oil/sugar mixture and stir well.
Add the flour mixture gradually, stirring well after each addition.
If using mini muffin tins, use one ounce scoop to spoon batter into tins. it is helpful to oil the scoop before using.
Bake for 15-20 minutes for mini muffins, a bit longer for larger muffins. Insert a toothpick into muffins to test for doneness, or touch firmly in the center of the muffin to see if it springs right back.
