Healthy barbecue recipes filled the kitchen on Tuesday, July 22nd in. Jemez
Pueblo during ... Nutritionist with Johns Hopkins Center for American Indian.
Health.
NEWS
August, 2014
Farewell to MoGro 2.0 and Welcome MoGro 3.0 We look forward to working in your community As we enter the last month of the MoGro store in partnership with the Tribal Government and service we would like to thank each of you for your support. From the beginning when MoGro Pueblo Health and Wellness programs in the next first opened its doors in 2011 we remain phase of MoGro. We invite you to join us in committed to continuing to provide you access saying farewell to the current MoGro 2.0 store services and to participate in MoGro 3.0 services. to healthy affordable foods. Thank you for your continued support. We value We are excited to enter the new phase of MoGro your feedback and are excited to begin the new services with you. The MoGro bulk distribution journey of MoGro in partnership with you! and food club service is available to everyone, if you want to learn more please contact Rebecca Sign up to receive more information about the at
[email protected] or visit the MoGro bulk distribution and food club on page 4. www.mogro.net. MoGro 2.0 MoGro 3.0 Weekly MoGro Schedule
Pueblo Cochiti Pueblo Jemez Laguna Santo Domingo*
Day Thursday Tuesday Wednesday Monday Thursday
Time 10:00am – 2:00pm 10:30am-‐7:00pm 11:30am-‐7:00pm 10:00am – 2:00pm 3:00pm – 7:00pm
Location Senior Center Parking Lot Senior Center Parking Lot Across Community Services Bldg. Community Center
* The MoGro store will be closed on Monday, August 4th. * The store has stopped service in Cochiti Lake and San Felipe; however the MoGro Food Club and Bulk Distribution Services are available for all community members.
MoGro Cooking Workshop in Jemez Pueblo Healthy barbecue recipes filled the kitchen on Tuesday, July 22nd in Jemez Pueblo during a workshop lead by Sarah Vanegas, M.S., Nutritionist with Johns Hopkins Center for American Indian Health. A roasted garlic, low-‐fat potato salad made with plain Greek yogurt, vegetable/chicken kabobs and a blended nectarine limeade were on the menu.
MoGro Updates
Sarah shared some healthy survival tips for summertime barbecue and feast season including; bring a healthy potluck dish, fill up on vegetables first, skip the soda and watch portion sizes. If you were unable to attend and would like a copy of the recipes shared at the workshop, contact Sarah Vanegas at
[email protected].
RECIPE of the month
Zucchini Pizza
What You Need 4 medium zucchini ½ cup marinara or your favorite pasta sauce ¼ cup sliced onion ¼ cup chopped olives ½ cup tomatoes sliced 2 tablespoons fresh basil, chopped
Dairy-‐free, vegan, gluten free, even paleo friendly!
What You Do • • • • • •
Jemez cooking workshop
Preheat oven to 400 degrees F. Wash and slice the zucchini lengthwise. Slice off the ends and scoop out the seeds. Spread a layer of sauce inside each zucchini Top with onions, olives and tomatoes Bake for 20-25 minutes until zucchini is tender but not too mushy. Top with basil and serve.
What You Get
Makes 2 servings. Per serving: Calories 144 Fat 4g Protein 6g Sodium 250mg Sugar 5g Fiber 6.3g
Source: adapted from w ww.insonnetskitchen.com Nutrition analysis: Sarah Vanegas, M.S.
Nutritional Benefits of Zucchini .
High in Vitamin C. Fresh, beautiful summer zucchini is a solid source of vitamins including vitamins C and B. Vitamin C is needed for healing cuts and wounds and reducing infections. The B vitamins are essential in building healthy blood cells, proteins and releasing energy. Zucchinis are free of fat, sodium, and cholesterol. They are very low in calories and carbohydrates. So, they fill you up with all of the good stuff and none of the bad! Go ahead and add zucchini to your everyday routine during their peak summer season when they are fresh and abundant.
Versatile and Delicious.
The mild, subtle flavor of zucchini makes this the perfect vegetable to experiment with. Bake it, grill it, stir-‐fry it, scoop out the seeds and stuff it, use a vegetable peeler and make “pasta” ribbons, shred it and add to muffins, pancakes and pasta sauce or chili. Sauté it and add to tacos and enchiladas! See our recipe for zucchini pizza boats on the previous page.
Want more recipe ideas? Visit: http://www.cookinglight.com/cooking-‐ 101/essential-‐ingredients/healthy-‐squash-‐zucchini-‐ recipes/ Sources: Produce for better health foundation, www.fruitsandveggiesmorematters.org
Grill it!
Make “pasta” ribbons!
Storage and Selection.
Look for bright, shiny skin free of cuts, or soft spots. Store zucchini in a plastic bag in the refrigerator for 4-‐5 days. Wash just before using. Got too much zucchini? Shred it and freeze in plastic Ziploc bags for later use. Did you know? The flower of the zucchini plant is also edible.
Johns Hopkins University Johns Hopkins Center for American Indian Health 8205 Spain Rd. NE, Suite 210 Albuquerque, NM 87109-‐3179
Non Profit Org US Postage Paid Permit 1893 Albuq. NM
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