Sunday, April 30, 2017

The Essential Underpinnings Of Shifting to ‘Modern Learning’

Will Richardson and Bruce Dixon are two longtime education activists and reformers who have become increasingly convinced that the current education model is not preparing students for a world in which computers can do much of what humans used to do and in which creative thinking is highly prized. They consult with school leaders around the world for their company Educating Modern Learners. After many conversations they believe education as a system is ripe for a radical shift away from reform efforts that tinker at the edges and towards learning that puts students at the center with agency over what and how they learn.

“The conversation is shifting a little bit, but the ‘how’ part is still really hard,” Will Richardson said. Through his work as a consultant he has worked with several districts he thinks are moving in the right direction. In an effort to understand why these districts have been able to push against the status quo, he and Dixon have catalogued the ingredients they believe are necessary to make the kind of change they hope all districts will embrace in a white paper. He cautions that the “how” of dramatically changing traditional education will be different in every community, but hopes their “ingredient list” will help anyone seeking to make real, seismic, sustainable change.

STRONG LEADERSHIP

As the superintendent of Albemarle County schools in Virginia, Pam Moran sees one of her main jobs as building a strong culture (Moran is also on the advisory board for Educating Modern Learners). She contends that the system of education is what holds educators back and that teaching is an incredibly creative profession. “You just don’t see it sometimes because teachers hide it,” Moran said in an interview with Richardson on the Modern Learners podcast. “So how do you make that space a part of the formal culture?”

One way Moran tries to create that space is to find ways to say “Yes” when educators come to her with new ideas. But saying “Yes” is easier than acting on “Yes,” she admits. For example, one of her middle school principals called her to ask if his students could use design thinking to redesign the “dining experience” in their cafeteria. She said “Yes,” but was surprised when the principal started posting pictures of what they were doing on Twitter; rather than the simple booths she had imagined they might make, students were building 12-14 foot-high tree houses on wheels.

Mindful that her role as superintendent includes watching out for liability concerns, Moran got a little nervous. But when she went to visit the project she could see that students were engaged and passionate about their work. Not only that, their teachers told her that some of the strongest leaders on the project, the most creative thinkers, and the best workers were the students who struggled the most in regular classes. And in fact, as they were measuring, calculating angles, sawing, and designing their tree houses, those students were doing math that their teachers didn’t realize they were capable of doing.

“This was a real put your money where your mouth is moment for me,” Moran said. But rather than shut the project down she called the school board’s lawyer who said as long as she got the structures inspected and made sure the school had a clear plan for how they would be used the project could move forward.

In her 12 years as superintendent Moran has consistently tried to fight the bureaucratic tendency to say “No” to anything risky or new. But she is also strategic about pushing her employees to connect with one another so that creative ideas can touch many people. She doesn’t want greatness siloed in individual classrooms anymore.

“If we truly are a learning community then we have to behave as a community and not as a schoolhouse full of free agents,” Moran said. She has also found when the right people are involved in a risk-taking pilot project it is more likely those involved will be able to identify and think through potential blind spots. Moran’s “Yes” attitude messages to the educators in her district that their ideas are welcome and that nothing is off the table for discussion. Moran finds her attitude goes a long way to building a culture where creative, risk-taking educators feel supported.

“When [teachers] see kids walking across a stage who otherwise never would have likely graduated high school, and they realize that kid is walking because of something we changed that gave that kid a pathway,” they get it, Moran said. And it motivates educators to keep taking risks that could pay off in the same way.

For example, one high school built a recording studio that all students can use regardless of their academic status. Students love the space. One student knew so much more about recording and music than anyone else in the school that now he is co-teaching a credit bearing class with a teacher. Moran wants to see more of that trend; to her it shows that students are taking over the learning experience, no longer waiting for adults to tell them what to do or how to learn.

“You need people who are visionary or who are at least curious enough to pursue those bigger questions,” Richardson said about the kind of person necessary to lead what he and Dixon have termed “modern learning.”

Richardson says Moran is an example of a strong leader because she is clearly committed to sustainable, long-term change in her district. She manages both projects and people, and is a strong advocate for the work her teachers do. And, she’s constantly celebrating their innovations on Twitter, communicating to the public the mission and vision of the district.

COMMUNICATION

“The biggest misconception about communication is that it occurs,” said Art Fessler, Superintendent of CCSD59 outside of Chicago in an interview on the Modern Learners podcast. Fessler has also been pushing for a more modern approach to learning in his district, but he’s been careful to build the capacity of his community, parents, and teachers while slowly taking on change in the classroom.

“What they understand more than most is that for that stuff to be successful in classrooms, you need parents who understand why you’re doing that,” Richardson said of Fessler and his assistant superintendent, Ben Grey.* That’s why the leadership first spent time digging into what it means to learn in the 21st century and developing core tenets that they hope to see in every classroom in the district. They’ve developed a common language and their district mission is clear, “to provide the skills, knowledge, and experiences that will prepare students to be successful for life.”

A big part of his strategy is to cultivate leadership in every building across the district. “For too long we’ve overlooked the importance of effective leadership and because of that we have a void in our leadership,” Fessler said. The kind of learning he’d like to see in his district requires teachers to open their doors and learn together, but they can only do that with effective leaders. “That’s the intersection where awesomeness happens,” he said.

Like all institutions CCSD59 has old habits to break and deeply ingrained notions of what a “good education” is to overcome. “What I’ve learned is that people hear things based on their experiences,” Fessler said. “What I say and what is heard is interpreted so differently by different people.” He tries to remember that as he talks to parents and teachers about his vision.

To help tell the district’s story and celebrate ongoing creative work, Fessler hired a professional videographer who tells the stories of all the learners in the system from the human resources coordinator, to the assistant principal, to the orchestra teacher.

“We wanted to share important things about our staff in terms of what their vision is for learning,” Fessler said. “The primary rationale is to share the things we’re proud of and to allow people in our community and across our district to get to know our staff.”

The district has also developed branding guidelines for all communications, which might seem like an odd focus for a school district. But Fessler said he wants the community to have a positive experience when interacting with the district’s website and communications. He wants communiques to send the message that “we’re very serious about what we do in teaching and learning. In every communication we want that reflected.”

Building buy-in from parents, teachers, building leaders and the community is essential to making sustainable change in a district. When change only comes from one person at the top it stalls when that person leaves. But if the vision is wholeheartedly shared by the community that stays, then the school board will hire with the vision in mind and teachers will continue the work not because they are told to, but because they see the results in their classrooms. And when kids are excited and engaged with learning they talk about it with their parents, which helps bring along the older generation that might think the traditional model worked well enough for them.

RESOURCES

Leadership, culture, and communication are ingredients for success to dramatically shift schools from “places of teaching” to “places of learning,” but to make them truly modern, technology should be involved. Richardson is bullish on this point: most of the technology being used in classrooms currently isn’t doing anything to shift how students learn. Instead, devices have become the primary content deliverers, replacing the lecture, but doing nothing to shift the agency for learning onto the student.

“In a learning culture we give devices to kids because we are trying to amplify their ability to learn on their own in a real, self-directed, passion-based way,” Richardson said. He contends that if leaders examine their education technology plans through a lens of shifting agency, then many schools have spent billions of dollars on nothing. But he’s not an anti-technology crusader. In fact he believes technology has a crucial role in modern learning because of its powerful potential to connect students to diverse people and experts, to create and communicate, to learn on their own.

“If you really have agency over the device that you own and use and someone is nurturing that curiosity and love of learning with that device, that’s a powerful thing,” Richardson said. In their “10 Principals For Schools of Modern Learning” white paper, Richardson and Dixon contend that education is at a tipping point, with many teachers aching for these changes and leaders poised to take the leap.

“I think there’s a really compelling case to be made that the traditional way of thinking about school is not working anymore,” Richardson said. “It’s not fixable.” But existing public schools educate the majority of children in this country, so while effecting change within existing systems is harder, it’s also imperative.

Richardson and Dixon are running a workshop for leaders interested to learn more about the ingredients for change. They aren’t promising a recipe because change will look different depending on context, but they hope to help leaders chart a way forward with the support of other leaders in similar positions around the country.

*A previous version of this story left out the help of Ben Grey. We apologize for the error.



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Greek Sofrito Quinoa Bowl

reek Sofrito Quinoa Bowl | A Couple Cooks

reek Sofrito Quinoa Bowl | A Couple Cooks

reek Sofrito Quinoa Bowl | A Couple Cooks

This post was created in partnership with California Olive Ranch. All opinions are our own.

We got an email from a reader a few months back:

Hi Sonja and Alex. I just had the most delicious Greek salad at Panera and wondered if you have any recipes that are similar to it. I am not familiar with a sofrito, but loved this salad. I would love to make this at home but don’t know where to start. Perhaps you do? By the way, I started listening to your podcast last fall when my husband said to me, “We need to start eating mostly vegetarian.” I was raised on meat and potatoes so I had no clue how to cook vegetarian. Your website and podcasts have helped a lot. Thank you! ~Kathy F.”

First of all, a huge thank you to Kathy for finding our website and podcasts! We started them after finding that eating vegetarian could be both possible and delicious, and we’re so excited they’ve been helpful in your journey. Second, we love responding to reader requests (like this one and this one)! So here’s a Panera copycat recipe: which really means, we used the original salad as inspiration and created our own Greek quinoa bowl from scratch!

So, what is sofrito? Sofrito is a sauce used as a base in Spanish, Italian, Portuguese, and Latin American cooking. Typically in Spanish cuisine, it’s garlic, onion, paprika, and tomatoes cooked in olive oil.  We learned about this magical sauce watching Spanish cooking shows several years ago, so we knew where to start (it’s also typical as a basis for starting a paella). We mixed our version of a sofrito with some cooked quinoa, which makes for a savory, almost meaty texture to this Mediterranean bowl meal. Then the usual Greek suspects: cucumber, Kalamata olives, feta, plus kale and tasty vinaigrette made with olive oil, red wine vinegar, lemon, and oregano. It’s a filling dish turned out even more satisfying than we imagined.

As with much Greek cuisine, there’s a healthy dose of olive oil in this salad. And speaking of health and olive oil, there’s been found to be a correlation between the two. According to California Olive Ranch:

  • Healthy fats like extra virgin olive oil can help you fight stress, improve mood swings, decrease mental fatigue and even manage your weight.
  • While fat in general gets a bad reputation, not all fats are bad, (in fact they are good), you just have to make the right choices. Harvard School of Public Health recommends some healthy fat intake; as a rule of thumb, out with the bad, in with the good.
  • The FDA says eating 2 tablespoons of olive oil a day may reduce the risk of heart disease, due to its monounsaturated fat content.
  • Other health benefits can be found at over on the California Olive Ranch site

With both health benefits and big flavor, this bowl was a win in our house. Thanks to Kathy for the challenge!

Did you make this recipe?

If you make this Greek sofrito quinoa bowl, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.

This recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta crumbles.

Greek Sofrito Quinoa Bowl
 
by:
Serves: 4
What You Need
  • 11/2 cups dry quinoa
  • 1 small white onion (or ½ large)
  • 1 large garlic clove
  • 8 tablespoons olive oil, divided
  • ½ teaspoon dried thyme
  • 15 ounce can crushed tomatoes
  • 1 teaspoon paprika
  • 11/4 teaspoon kosher salt, divided
  • Black pepper to taste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon dried oregano
  • ¼ cup sliced almonds
  • 2 romaine hearts
  • 1 large bunch Lacinato kale or 5 ounces baby kale
  • ½ English cucumber
  • ⅓ cup kalamata olives
  • ½ cup feta cheese crumbles
What To Do
  1. Using a strainer, rinse the quinoa under cold water, then drain it completely. Place the quinoa in a saucepan with the water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
  2. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
  3. Finely chop the onion and mince the garlic. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes. Add the garlic and thyme and sauté for 1 minute more. Pour the crushed tomatoes. paprika, and ½ teaspoon kosher salt and mix well. Simmer for about 15 minutes, with the lid at an angle, until slightly thickened. When the sauce is done, stir in the cooked quinoa, ½ teaspoon kosher salt, and fresh ground pepper.
  4. In a medium bowl, whisk together the red wine vinegar, lemon juice, oregano, and ¼ teaspoon kosher salt. Gradually whisk in 6 tablespoons olive oil until the dressing is emulsified and creamy.
  5. In a small, dry skillet, toast the almonds over medium heat, stirring often, until lightly browned and fragrant.
  6. Chop the romaine and kale. Dice the cucumber. Slice the olives in half.
  7. To serve, place the greens in a bowl. Top with a layer of the quinoa, then cucumbers, olives, feta and almonds. Drizzle with the dressing and serve.

 

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Thursday, April 27, 2017

MY (VEGAN) GUIDE TO SCOTLAND


Note: I am writing this post April 1, 2017.

Ah, Scotland. I miss you already. I was in the country - mainly on a farm just south of Edinburgh - for three weeks in March 2017 and it was everything I needed it to be. It was a peaceful escape from the non-stop noise and energy of city life. It was an opportunity to become friends with an exceptionally warm, kind group of people I hope I will know for a long time (and see again very soon!) It was an ever-illuminating, practical introduction to culture, history, art, food and language - accents as well as vocabulary - in the UK, a part of the world I've always yearned to explore. Thanks to the rural and urban landscapes and folks I had the great fortune of meeting, I learned about myself, mulled over new philosophies and had some epiphanies about The Big Picture. I flew into the country having zero ZZZs for over 24 hours, not yet having met the people who'd invited me into their home. I flew away with a few tears in my eyes, a more familiar person to myself, feeling as though I was leaving a kind of home and family. I was so happy here. 

CONTINUE READING...


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How to Build Up To Headstands and Why it’s Worth It

I used to be terrified to do inversions because I was afraid to fall. I was worried I might hurt myself and didn’t have faith in myself that I had the strength or balance needed for them. I practiced yoga a lot and I had a deep understanding of the practice. When I decided I was going to take my yoga teacher training, I knew it was time to dive into mastering inversions. After all, how was I going to be an inspiration to others in yoga if I wasn’t willing to fight my own fear?

The thing is, inversions are safe if you practice safely. For anyone with spine, neck, or head injuries, you would need to be extremely cautious about your inversion practice. This goes for anyone with high blood pressure or heart issues.

Even for those in perfect health, you should still offer respect to the complexity of inversions. This includes warming up the back, shoulders, and neck beforehand as well as stretching out your legs and side body. Listen to your body and take it slow.

Sirsasana (headstand) puts a great deal of pressure on the shoulders, neck, and shoulders so working slowly towards your goal can prevent injuries.

The Essential Steps to Safely Mastering the Headstand

Starting pose – Child’s Pose

The Child Pose

You will want to make your child’s pose active. This means you want to lift your elbows off the floor and really straighten your arms for strength and lengthening.

Push your hands into the floor and reach the hips back over your heels.

Keep the arms active so you can warm them up, stretch them and lengthen the side body. Doing so stretches out the supporting muscles that will help you with your headstand.

Rabbit Pose

Karna Pidasana - the rabbit pose

Next step, come out of child’s pose and start in table top. This is to get your elbows aligned properly.

Put elbows directly under the shoulders.

With your hands, grab onto the opposite elbow and make sure you can wrap your arms comfortably around your elbows.

Uncross the arms but leave your elbows in the same spot.

Then, take your arms out in front and interlace your fingers which creates a stable base. Your arms will form a perfect triangle.

Tuck your toes under and put your head in your hands with the top of your head on the floor.

Work on putting a little weight on your head. Most of your weight should be on your arms and hands.

Rock hips forward which will cause you to naturally round your spine. Draw your belly button in towards your spine.

REAL Peace is always unshakable… Bliss is unchanged by gain or loss. – Yogi Bhajan

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Downward Dog with Dolphin Arms

1 Adho Mukha Svanasana downward dog with dolphin arms

Start in table top and set up your arms like a triangle, fingers interlaced (like in rabbits pose.)

Come up to a downward dog but keep your elbows on the floor.

Come up on the toes a few times and put heels on the floor a few times.

In this pose, your head will be on the floor.

Going into a Headstand

Put your mat up to the wall. Measure from your fingertips to your elbow away from the wall. Place your hands there.

Put your head between your hands on the floor, ensuring your elbows are in a triangular shape. This is the same shape we spoke about in rabbits pose.

Tuck your toes and come into downward dog with your head on the ground.

Engage tummy and lift one foot up. Put it down and life the other foot up. Raise one leg up at a time, introducing your body to the inversion.

Eventually you can do a gentle kick up and land your foot to the wall behind you until you feel steady.

Then lift your other foot to the sky.

It’s important to focus on creating inner core strength before expecting to excel at headstands or other complex inversions. Viparita Karani (Legs up the Wall Pose) helps stabilize while strengthen the body. It can help you prepare and condition you for handstands and allow you to practice without falling over and possibly injuring yourself.

9 Reasons Why Headstands Will Make Your Life Better

1) Encouraging the Flow

Going upside down is said to ignite the seventh chakra, the Crown chakra. This is where the nectar of immortality dwells. Connecting to this allows you to tap into your inner fountain of youth, prolonging a healthy body.

2) Resting the heart

When you go upside down, you’ll allow your heart to rest for a few minutes. Blood flows more easily to your head and heart so the heart doesn’t have to pump blood upwards. This reduces blood pressure and the heart rate naturally.

mindfulness yoga quote

3) You Improve Your Circulation

Many times, our tissues and fluids get concentrated into the lower part of our body which can cause varicose veins. Going upside down will drain those fluids that were originally stuck in one spot.
This includes your blood so the overall circulation improved and your body can cleanse itself more easily.

4) Stimulates the Lymphatic System

Within the lymphatic system is our circulation. This system is responsible for removing waste which helps our immunity stay strong. Turning upside down stimulates the lymphatic system, making the immune system capable of fighting off diseases. Stimulation also rejuvenates underused areas within your body.

When you invert your head, you can also clear blocked sinuses or lungs which is important for keeping viruses away.

5) Makes You More Energetic

Going upside down immediately gives you more energy. The blood flowing to your brain gives you a natural brain boost and gives you additional energy to get through your day with vitality.

6) You’ll Hone Your Balance Skills

Once you’re able to manage those headstands and handstands, you’ll be capable of balancing in any pose. Balancing upside down creates a different dimension that allows you to flip your perspective, allowing you to get a sense of what balancing is truly about.

7) You Build Essential Core Strength

In many of the simpler poses, you can avoid really using your core. Inversions don’t allow you to do that. You must use your core strength in order to stay balanced in a headstand or a handstand. If you don’t, you’ll simply fall out of the pose. These kinds of inversions literally show no core mercy.

This is especially true for women, who tend to be stronger in their lower bodies. Building up core strength allows you to work up to the most advanced inversions. A strong core is essential in protecting your back from injury and keeping good posture.

feelings stressed out headstand for the win

8) You Build Your Confidence

Like anything worth doing, you may have to become a master to accomplish an inversion. When you practice every day and believe that it’s possible, you work towards the goal. When you finally achieve it, it feels really good.

You begin to understand from every little step of progress that you make that you can do anything. You just have to prove to yourself that it’s possible.
It Helps Relax You

Cooling inversions such as Legs up the Wall calm down your nervous system and allow you look within. All of this will make you feel balanced, centered and at peace.

9) Gain New Perspectives

Going upside down can be powerful enough for some that they start to see things differently. You may have a problem you keep trying to sort out or a way of being. Going upside down can shake the foundation of your thoughts and change the way you deal with your everyday life.

So, in conclusion…

Going upside down can create a different sensation for every person. Maybe it’s just a great workout for your core or perhaps you will gain a different way of being altogether.

Author Bio: Meera Watts

Meera Watts is a yoga teacher, entrepreneur and mom. Her writing on yoga and holistic health has appeared in Elephant Journal, Yoganonymous, OMtimes and others. She’s also the founder and owner of Siddhi Yoga International, a yoga teacher training school based in Singapore. Siddhi Yoga runs intensive, residential trainings in India (Rishikesh, Goa and Dharamshala) and Indonesia (Bali). She can be reached on social media at any of the following:

Youtube: https://www.youtube.com/user/siddhiyogaacademy
Instagram: http://ift.tt/1Unt6nA
Pinterest: http://ift.tt/2oP6FhM
Twitter: https://twitter.com/meerawatts
LinkedIn: http://ift.tt/2qblyid
FB Page: http://ift.tt/1ps4ZEa



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Wednesday, April 26, 2017

BBQ Bean Tacos with Pineapple Salsa

BBQ Bean Tacos with Pineapple Salsa | A Couple CooksBBQ Bean Tacos with Pineapple Salsa | A Couple CooksBBQ Bean Tacos with Pineapple Salsa | A Couple CooksThis post was created in partnership with Shipt. All opinions are our own.

The other day we received this comment on our Instagram: “Impressed by your ability to maintain quality, healthy cooking with a newborn. We have a 4-week old and it’s still lots of freezer meals and super simple dishes! Would love a post on how you’re making it work!” @robinfitzergerald

Our answer to Robin: Grocery delivery.

In this day and age, you can order everything from toilet paper to peanut butter to dog treats online. And our secret to keeping it all together is that we do. We love supporting local businesses; we spend time at the farmer’s markets and local stores. But for weeknight meals and boring errands like toilet paper, it’s online ordering. There is seriously nothing better than getting groceries at my front door (except for the incessant dog barking), and I marvel at it every single time. Those grocery bags at my door are the physical representation of getting hours of my day back. Instead of getting my 2-month old in his carseat, driving to the store, maneuvering a cart wandering the aisles, standing in line, paying the cashier, maneuvering the cart to my car, juggling bags and car seats, driving home, and awkwardly unloading the kid and groceries…I simply open the door and pull the bags in. Instead of spending time shopping, I can use it to plan meals and cook them for those I love. Genius.

Today we’re partnering with Shipt, an incredible grocery delivery service. Big news: Shipt has come to our city of Indianapolis! We ordered the ingredients for these seriously simple BBQ pinto bean tacos from Meijer here in Indy. Everything showed up on time and was fresh, and the delivery person even texted while shopping. We were then able to make this recipe in about 20 minutes. If that’s not slick, I don’t know what is.

As you can see, we have a big passion for this time saver. Let us know your thoughts in the comments below! If you’re wondering whether Shipt delivers in your city, click here and enter your zip code. ALSO, if you join Shipt today, you can get $25 off your first delivery!

Giveaway

Even better, we’ve got a giveaway of one free year membership and $100 in groceries! US only. Head over to our Instagram feed to enter (starting at 8:00 am EST)!

Did you make this recipe?

If you make these BBQ bean tacos with pineapple salsa, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.

This recipe is…

Vegetarian, vegan, plant-based, gluten-free, and dairy-free.

BBQ Bean Tacos with Pineapple Salsa
 
by:
Serves: 4
What You Need
  • 2 15-ounce cans pinto beans
  • 2 tablespoon mustard
  • 1 tablespoon maple syrup
  • ¾ cup organic ketchup (or with natural sugars)
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt, divided
  • 20-ounce can (11/2 cups) pineapple chunks packed in juice
  • ¼ cup minced red onion
  • ¼ cup finely chopped cilantro, plus additional for garnish
  • 1 small green cabbage
  • 3 radishes
  • 1 lime (wedges for squeezing)
  • Tortillas, for serving
What To Do
  1. Drain both cans of beans (no need to rinse). In a large skillet, place the beans, mustard, maple syrup, ketchup, garlic powder, chili powder, and ½ teaspoon kosher salt. Heat on low until thickened and warm, while making the remainder of the recipe.
  2. Drain the pineapple and finely chop it. Mince the red onion, and chop the cilantro. Mix the pineapple, red onion and cilantro together with ¼ teaspoon kosher salt.
  3. Thinly slice the green cabbage and radishes. Slice the lime into wedges.
  4. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  5. To serve, place the beans in a tortilla, then add cabbage, radishes and a squeeze of lime (important, do not omit!). Top with pineapple salsa and additional cilantro if desired.

 

 

A Couple Cooks - Recipes for Healthy & Whole Living



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3 Ways to Hide Ugly Carpet

There are many reasons why you may have a carpet in your home that you despise, but you can’t replace.  If you’re thinking about what you can do about it, then check out these 3 ways to hide ugly carpet:

Image Source: Flickr

Add Lots of Texture

A metallic pouf, a jute rug, a wire side table, an angular gallery wall — one peek at all this fun stuff (in complimentary neutral hues), and you barely see the bland carpeting that lies beneath. Source: GoodHouseKeeping

Call Attention to Ceiling

If your room doesn’t feature a fireplace or other architectural feature that can serve as a focal point, you can still detract from ugly carpeting by calling attention to the ceiling. Drawing the eye upward helps make the carpet less noticeable. A chandelier is an ideal option if you want to take attention away from the carpet because these fixtures are usually highly decorative and can make a dramatic statement in a living room, dining room or bedroom. However, if you prefer a subtle look, try hanging several simple pendant lights in a bold color in the center of the room to distract from the carpeting. You can also paint your ceiling a color other than white to draw the eye upward — or if you’re artistic, consider painting a mural on your ceiling to take the attention away from your carpeting. Source: HomeGuides.SFGate

Use Area Rugs

This is the tried and true method of hiding ugly carpet, and it seems as if this decorating tip as been passed on from generation to generation. Use area rugs to cover spots on the carpet or to attract the eyes to something other than the carpet underneath it. Buy area rugs that compliment the carpet and the furniture. Don’t make the mistake of buying an area rug that is so drastic in color or theme to your decor that something looks wrong with the room, even more than the ugly carpet. You can find used ones in good condition at yard sales or your local dollar store. Don’t buy expensive area rugs, because you don’t know what carpets you’ll get in your next apartment or house. Think of it as a temporary solution. Source: Ohmyapt.ApartmentRatings

When all else fails and you choose to just install a new carpet, make it hassle-free by calling a professional. Contact us!

The post 3 Ways to Hide Ugly Carpet appeared first on Curlys Carpet Repair.



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Tuesday, April 25, 2017

Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies

I have a new favorite cookie to crave. At least for this week anyway. These cookies are hugged with nutella and make a pretty sweet switch up to my go-to chocolate chip cookie.

Nutella Cookie Ingredients

In addition to the nutella mixed in these guys, I also used a combination of granulated and dark brown sugar and oh my gosh. They are so good. Velvety even. I can’t stop eating them.

Making Cookie Dough

Mix 1/4 cup of nutella in the batter and stir in 2 heaping cups of chocolate chips.

Nutella Cookie Batter

Then streak the batter with the remaining nutella. Scoop onto baking sheets and bake away.

Nutella Cookies

Nutella Chocolate Chip Cookies

Ingredients:

  • 2 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup nutella
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups semisweet chocolate morsels
 

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, soda and salt. Set aside.
  3. Using a mixer, cream butter and both sugars. Add 1/4 a cup of the nutella (reserving the rest) and continue mixing until completely incorporated.
  4. Add the eggs and vanilla and mix until combined. Gradually add the flour mixture until just combined. Stir in chocolate morsels and then loosely swirl in the remaining nutella (plus a little more if you like) leaving streaks in the batter.
  5. Scoop dough onto baking sheet and bake for 9-12 minutes.

Nutella Chocolate Chip Cookie Ice Cream Sandwiches

Enjoy! You’ll love them just as they are or try them sandwiching your favorite ice cream on a warm, sunny day. Yum!!!



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7 Amazing Ways that Collagen Protein Will Upgrade Your Life

Let me ask you a question: Did you know there is one natural protein that can help maximize awesomeness in your life?

In fact, researchers have found that it:

  • Helps to optimize your performance both in and outside the gym;
  • Gives you beautiful looking skin and hair;
  • Relieves and prevents joint pain;
  • Boosts your recover from strenuous workouts and can assist in putting quality muscle mass to your frame;
  • Reduces anxiety, promotes calmness, and aids the quality of your sleep, and;
  • Possibly even helps you get rid of those extra pounds that have been bothering you for years.

The protein? Collagen.

But what exactly is collagen? And how can you get enough of it in your diet? That, and more, is what you will discover in this article.

What Is Collagen Protein?

Collagen is the most abundant protein in our bodies. You'll find it in most tissues including your muscles, tendons, skin, and bones.

The function of collagen depends on the type. While there are sixteen different types of collagen, type I is the most plentiful in the human body – it makes up around 90% of all collagen.

Type I collagen gives strength and structure to your skin, connective tissue, tendons, fibrous cartilage, and your teeth.

It is often described as the glue that holds your body together. In fact, without collagen type I, you would literally fall apart. That’s why it is crucial for optimal performance and overall health.

But the problem is that the quality and quantity of collagen in your body goes down as the years go by. As a result, your skin ages, the quality of your joints decreases, your muscular strength drops, and you’re more prone to breaking a bone.

Fortunately, you can slow down – or even reverse – this loss of collagen by consuming enough collagen.

A healthy outside starts from the inside. – Robert Urich

Click to tweet

Why Does Collagen Make My Life More Awesome?

Most of the benefits collagen provides is due to its excellent amino acid profile. You can look at those amino acids as the building blocks in your body.

In total, there are twenty-two different amino acids, and the ratio of amino acids various among foods.

Eat-healthy-sleep-well-breathe-deeply-enjoy-life

But since most people rarely eat connective tissue, bones, and organ meats, and rely almost solely on the muscle meat of animals, almost everybody has an imbalanced amino acid intake.

We over-consume the amino acids tryptophan and cysteine, and under consume proline, glycine, and lysine. Not good!

That's why taking a collagen supplement – or drinking bone broth, one of the best dietary sources of collagen – can make your life so much more awesome. It will balance out your amino acid intake. Here are a few of the many benefits of increasing your collagen intake.

7 Amazing Ways that Collagen Protein Will Upgrade Your Life

Collagen decreases anxiety. Researchers have found that getting enough glycine – one of the primary amino acids in collagen – can reduce anxiety, promote calmness, and increase the quality of your sleep [1-2]. The reason is that glycine acts as an inhibitory neurotransmitter.

Collagen reduces joint pain and degeneration. Losing collagen, which is a natural result of aging, can lead to swollen and stiff joints, and impairs movement. They often call this “skeleton legs.”

But the good news is, if you consume collagen, you get lots of proline. Proline is crucial for the production of hydroxyproline, an amino acid that plays a critical role in collagen stability [3].

One double-blind, placebo-controlled study, for example, found that supplementing with collagen significantly decreased pain over a period of seventy days in a group of patients with osteoarthritis [4].

Collagen aids weight loss. Researchers have found that collagen protein is extremely efficient at reducing hunger, even more than “normal” protein [5]. That’s why adding collagen to your diet can aid weight loss. It helps you control your calorie intake.

What's more, since collagen increases the elasticity of your skin, it can possibly reduce loose skin and even treat cellulite [6].

Collagen helps you build muscle and recover from your workouts. The importance of protein is well-known among lifters. But for many, getting enough is a daunting task. While you can cook another piece of chicken or gorge down an extra protein shake, supplementing with collagen is also an excellent way to get your daily proteins. It is made up of over 90% protein.

That collagen is useful for building muscle was shown by a twelve-week study published in the British Journal of Nutrition [7]. In the study, a group of researchers looked at the effects of post-workout collagen supplementation on muscle mass and strength in a group of elderly men.

At the end of the study, the researchers found that those who consumed a collagen supplement in combination with a resistance training routine increased their muscle mass and strength more than those who took a placebo.

Collagen gives you beautiful skin. If you don’t get enough collagen, your skin will lose elasticity and firmness. In fact, a loss of collagen is the main reason your skin ages.

But by consuming enough collagen, you increase the elasticity of your skin and slow down the aging process. That’s why collagen will make your skin look healthier and more beautiful.

Impressive, right, this collagen stuff?

FACT: Collagen gives the skin its strength and structure.

Click to tweet

But Here’s The Biggie…

Not all collagen is created equal. Most collagen supplements come from grain-fed animals that get loaded with probiotics and estrogenic compounds, and that live in high-stress environments. The result? Low-quality collagen that creates inflammation in your body.

Most collagen supplements also come from chicken. While there is nothing wrong with chicken collagen, cow and beef collagen are superior. They score higher in the amino acids glycine and proline.

So what supplement do I recommend? Hands down, the Upgraded Collagen Protein by Dave Asprey (yes, the same guy that created the Bulletproof diet and Bulletproof coffee). It is by far the best one on the market – the gold standard for protein powders.

Why? Because Upgraded Collagen protein comes from pasture-raised cows that spend their entire lives in the pasture. It is also enzymatically processed several times to leave all peptides intact.

And contrary to most other products, Upgraded Collagen protein mixes extremely well, so you can consume it with other foods, make a shake out of it, or use it to bake delicious Real Food Collagen pancakes.

 

Upgraded Collagen Pancakes in 5-minutes

Healthy twist on a breakfast favorite. Takes less than 5 minutes to make… and everyone loves them! Enjoy!

  • 5 eggs
  • 1 tbsp psylium husk
  • 1 tbsp Bulletproof Upgraded Collagen
  • 1 tbsp coconut flour
  • 1 tsp Vanilla powder
  • 1 dash cinnamon
  • 1 pinch Himalayan sea salt
  1. Combine all ingredients in a blender.

  2. Grease an iron skillet with 1 tsp grass-fed butter (salted or unsalted) or GHEE.

  3. Cook pancake mixture on a low heat, a few minutes each side until golden brown.

How To Use Upgraded Collagen Protein

If you want to use Upgraded Collagen, it is best to consume it before you go to bed. The reason is that this brand scores high in the amino acid arginine, which helps to stimulate the release of growth hormone.

Growth hormone is a highly valuable hormone that naturally rises while you sleep. It aids fat loss, increases muscular strength, and promotes muscle growth. Some researchers even label growth hormone as the fountain of youth.

Consuming Upgraded Collagen before you go to bed also gives your body the nutrients while you’re most primed for growth and recovery.

Sounds great, right, the Upgraded Collagen protein?

I agree. So if you want to increase the awesomeness of your life, check out the Upgraded Collagen protein now by clicking here.

FACT: The word “collagen” is derived from the Greek “kolla,” meaning glue

Click to tweet

Dai Manuel - Headshot
This is a sponsored conversation written by me on behalf of Bulletproof360. The opinions and text are all mine.

And to be absolutely clear, this is my disclaimer: “Just so you know, I have been compensated to share my ideas on this topic. Sometimes it is in the form of products, or services or even money… But here’s the thing; I won’t  share anything with you that I don’t fully support. It doesn't matter what it is, or how much they are willing to give me, if I don’t believe in it, It won’t be on my site. Seriously. You’ll just have to trust me on this.” ~ Coach Moose

References

References

  1. Mol Membr Biol. 2001 Jan-Mar;18(1):13-20.
  2. Neuropsychopharmacology. 2015 May; 40(6): 1405–1416
  3. Nelson, D. L. and Cox, M. M. (2005) Lehninger's Principles of Biochemistry, 4th Edition, W. H. Freeman and Company, New York.
  4. J Agric Food Chem. 2012 Apr 25;60(16):4096-101.
  5. Clin Nutr. 2009 Apr;28(2):147-55.
  6. Skin Pharmacol Physiol. 2014;27(1):47-55.
  7. Br J Nutr. 2015 Oct 28;114(8):1237-45.


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Monday, April 24, 2017

A Mindset Shift to Continue Supporting the Most Frustrating Kids

By Alex Shevrin

On my best day as a teacher, I will talk passionately about progressive pedagogy, empathy as the core of a classroom and diverse student needs. I will say I care about every child, the whole child, and am committed to their growth.

And then there are those bad days. The days where within the first two hours of my morning, I’m called a b*** three times. The ones where my perfectly planned learning activity falls flat because my brilliant student just refuses to pick her head up off the desk. The days when the differentiated lesson I designed just for that one student goes on perfectly but that one student’s chair is empty, missing school again. These are the days that push on my best intentions and idealistic visions. These are the days when reality and philosophy collide, and it feels like my challenging students are behind the steering wheel and I’m just along for the ride.

WHAT’S THE ACTUAL CHALLENGE HERE?

Challenging students aren’t that way because they are inherently bad kids or intentionally creating difficulties in the classroom. To borrow a phrase from Ross Greene, “kids do well if they can,” and if they aren’t doing well, it’s because there’s something getting in the way. When I step back and consider the obstacles in my students’ lives — poverty, trauma, chronic stress — it makes total sense that they are struggling to communicate, regulate their emotions and make progress on learning.

To me, the challenge about challenging kids is the way that I feel working with them. Interacting with these students can bring up all kinds of emotions: sadness because of their pain, defensiveness if a student is criticizing or attacking me, protectiveness over the other students being disrupted, and even annoyance that my day didn’t go as I planned. All this is made more challenging by the fast pace of the day, and the fact that even on a good day it can be hard to find time to take care of my own needs. But I know that how I react to students, and my ability to manage my emotions, colors every interaction I have. Left unexamined, these strong emotions can lead to burnout.

How do we really feel about our most challenging students? Most of us will say “frustrated” as a first reaction. But after we dig a little bit under the layer of frustration, what’s the next emotion, the truer emotion? I asked a room of educators this question at the Educon conference earlier this year. I heard: Worried. Hopeless. Lost. Powerless. Stuck. Many of us feel a deep sense of responsibility and care for “our kids.” When we see a student struggling and believe that we can’t help, the powerlessness can feel overwhelming. If we don’t do the work to transform that emotion in a healthy way, it can instead become frustration and irritation, and begin to chip away at our empathy.

This frustration infuses all our interactions with and about that student, which in turn communicates a lack of care to the student and family, heightening what may have already felt like an insurmountable wall. We say we believe in every child, care for every child, support every child — but when we let our challenging emotions fester, we struggle to communicate that to others — or even believe it ourselves.

I’ve gotten stuck in this trap more than once. It was my student who jolted me out of this cycle when she said, “You don’t really care about kids, you’re just here for the money.” My instinct was to laugh, but I quickly realized that what my student was trying to tell me was that she didn’t feel like I cared about her. I was able to use that moment to let her know that I did indeed care, and we were able to have a great conversation about how teachers can feel frustrated sometimes and how we’re all human. That conversation ended up strengthening our relationship and my work with her.

My most challenging student is not inherently challenging as a human being — but I need to own that it’s challenging for me to work with them. Once I take responsibility for my own emotions, I am now in a position to transform them.

WHAT CAN I DO TO CHANGE THIS?

It’s not about not feeling hopeless, defeated and powerless in the face of challenging student behaviors. These are normal responses we can expect to have as humans in relationship with other humans who are struggling. Instead, we need to own the emotions and work to make meaning of them. This means taking the time to dig into questions like:

  • Why am I feeling this way?
  • Could this feeling give me insight into how my student is feeling?
  • What does it mean about me that I feel so frustrated, lost or hopeless? Does it change my conception of myself as a teacher, as a person?
  • What do my students’ challenges bring up for me? How does my own history influence my responses?

What is the venue for these questions? In an ideal world, teachers would make space for grappling with these questions as part of their scheduled job responsibilities. At my school, we take time formally and informally to delve into our own emotional response to the work, to gain perspective, to check our assumptions and stay grounded.

Informally, this looks like maintaining a school culture where the students’ strengths are at the center. We have an informal “no venting” policy, preferring instead to problem-solve. It’s common to find teachers in each other’s classrooms at the end of the day comparing notes and talking through a challenging situation: “Hey, was he upset in your class today, too? What did you do about it? Do you have any sense of what’s going on for him?” We encourage this peer consultation and make time for it.

Formally, we have several mandatory and optional group opportunities for staff to focus on wellness and making meaning of the work. Once a month we have wellness groups where staff choose a personal wellness goal for the year and use the group to stay on track and get ideas. We also do periodic case conferences, focusing on one particular student, where we walk through what behaviors are coming up, what we understand to be at the root of those behaviors, how we’re feeling working with that student, and what we should do going forward. We make the choice to invest our time as a school doing this rather than focusing staff meetings on other topics, and we see the benefit for students when teachers are on the same page about supporting them.

WHAT’S NEXT?

We will never lose the need for meaning-making, because working with humans will always be inherently complex and bring up emotions. However, there are some proactive things we can do to smooth the path for ourselves.

  • Proactively plan for being a person with emotions. Expect that the work will be challenging and that sometimes you will feel awful, and accept that this is a normal part of a human-centered job. What are some ways you do this?
  • Build in support systems. Find the people, groups or strategies that will proactively support you and will respond to you with kindness and understanding when the going gets rough. This might be nurturing your personal friendships or relationships, strengthening connections with co-workers, my supervisor or other folks at work, or going to my own counselor or therapist. If I’m worried about respecting my students’ confidentiality, I remind myself to turn my focus back to my own emotions: I don’t need to share my students’ names or stories in order to talk about how frustrated or hopeless I’m feeling, and work through those emotions.
  • Develop understanding. We can better make meaning when we better understand the underlying issues at stake. Seek out information about trauma, chronic stress, the impacts of racism and discrimination, and other systems at play with your particular population. I incorporate these topics into my school’s ongoing professional development (which staff design and facilitate), and also use my own personal learning community online to find these resources.
  • Forgive yourself: Above all, we need to be gentle with ourselves. This self-forgiveness serves to remind us that we also must be gentle with our students, offering a fresh start each day and providing opportunities to repair and rebuild our relationships after conflict

When I feel like I just don’t have time to slow down and do this emotional work, I remind myself that an investment in this work pays off tenfold in my ability to stay grounded, not to get so stressed out, and most importantly, to be a better help to my students who need it most.

Alex Shevrin is a teacher/leader at an alternative therapeutic school in Vermont and an instructor at Community College of Vermont. She also writes about her work at Unconditional. You can follower her on Twitter at @shevtech.  



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5 Promises To Make to Yourself on a Monday

Sunday, April 23, 2017

4 Digital Tools That Help Students Practice Integrity

Students are expected to demonstrate integrity in the classroom, but how often are they given the chance to practice modeling it? Teachers have an enormous obligation to do what’s right, and as role models they’re given that opportunity each day. But in order to achieve a student-centered environment, kids need to be encouraged to showcase who they are and what they value. Practicing these skills is necessary so that students’ actions will be consistent with their beliefs and they’ll then be able to listen to the feelings and concerns of others without judgment.

With digital technology amplifying social interaction and expression, it’s more important than ever to not only inspire integrity, but also prepare students for the tough choices that lie ahead. Luckily, there are ways to harness the collaboration and communication features of digital tools to keep students honest about the originality of their work, make them more accountable for their decisions, give them a place to stand up for what’s right, and let them work together to uncover the truth.

Check out these tools for ways to give students a platform to demonstrate their honesty, courage, and integrity in the classroom.

Turnitin

Turnitin
Encourage original work and give feedback with Turnitin, where students submit writing assignments and the site detects plagiarism and improper citation. Discuss the importance of originality, giving credit to others, and the consequences of plagiarism in education and pop culture. Students can also give helpful but honest feedback on each other’s work with Turnitin’s PeerMark feature.

RemindRemind
With Remind, teachers can safely text due-date reminders for assignments right to the phones of students or parents. While this won’t necessarily mean the days of late homework are over, students will be held more accountable for their choices. Students can demonstrate their integrity by owning up to missed deadlines and using the two-way messaging service to give real explanations for why work is late.

Stop!tStop!t
This reporting tool allows students to take action against bullying by easily texting information or sharing a picture or video. Since reporting is anonymous, students are encouraged to “do the right thing” without fear of a backlash. Educators can develop and demonstrate guidelines that show students when and why they should report bullying and how showing integrity sometimes means making tough decisions.

NowCommentNowComment
NowComment is an online platform that helps groups of students mark up and have conversations about texts, websites, videos, and more. Students can upload and annotate online media to determine if it’s satire, propaganda, or downright false. Working together as fact-finding detectives, students can talk about how harmful misleading information can be and how they can work together to promote the truth.

This article’s content is an extension of the We All Teach SEL blog series from Common Sense Education. Check it out for a complete look at social and emotional learning in the classroom.



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Be The Change You Want to See By Shifting Traditional High School

How Kids Learn Better By Taking Frequent Breaks Throughout The Day

“Get Your Greens” Naan Pizzas

"Get Your Greens" Naan Pizzas | A Couple Cooks"Get Your Greens" Naan Pizzas | A Couple Cooks"Get Your Greens" Naan Pizzas | A Couple Cooks    "Get Your Greens" Naan Pizzas | A Couple CooksThis post was created in partnership with Sub-Zero. All opinions are our own. 

Fresh food matters

As you may know, we’re all about the way that eating fresh food can transform your life. Today we’ve got something special for you: an interview with a local farmer who is turning our food system upside down. He believes fresh food should be accessible to all people, not just the ones who can afford typical farmer’s markets. We’ve partnered with Sub-Zero on their Fresh Food Matters initiative to bring you an interview with Jonathan Lawler, Executive Director and Farmer with Brandywine Creek Farms here in Indianapolis. He’s got some strong opinions and a huge passion for his work. Here’s Jonathan:

The interview: farmer Jonathan Lawler

Sonja: The first time we spoke, you made a few bold statements: “I don’t sell at farmer’s markets. I only produce five crops. I think kale should be illegal.” Let’s take a step back: why as a local farmer don’t you sell at markets anymore? What are the crops you grow, and why only five?

Jonathan: Brandywine Creek Farms is considered a large-scale produce farm. Our model serves a much wider market than what farmers markets offer us. Farmer’s markets have their place; they just don’t fit well with a farm model like ours. We grow tomatoes, peppers, zucchini, cucumbers, and melons. We grow only five, but we grow them to very large scales and concentrate on quality. As an example, we will put 68,000 tomato plants into the ground. I have found success with these five crops, if we tried to grow multiple crops at our scale we would lose a lot of quality control.

Sonja: And just for the record, and what’s your beef with kale?

Jonathan: Foodie hipsters, who actually make up a lot of my friends and business partners, are always trying to get me to eat kale something. Kale Chips, Kale smoothies, Kale Salad, Stewed Kale. The list goes on and on. I don’t like the taste of kale and all my friends act like it is a super food (which it is) that can be paired or added with anything. I guess I just get tired of hearing about it.

Sonja: You obviously have a passion for bringing fresh food  to under-served populations. Why is making fresh food accessible important to you?

Jonathan: As a farmer I am a part of the population that makes up the one to tw percent that feeds the other 98 percent. I view farming as a civic duty. The problem was I really didn’t think hunger existed in my community. My son actually told me about a child at his school that had to take food home from a pantry that had been established in the school. That lit a fire inside of me to address food insecurity in Central Indiana with the one tool and talent I had… Agriculture. There is an entire demographic that wants to participate in the local food system, but are often priced out. Farms like BCF grow to a large enough scale that we can donate large amounts and also sell at a greatly discounted price and still make enough to cover our operations and continue to grow. With our partners at Flanner House we have come up with an entire new market for local food, we call it the Affordable Access Market. It allows anyone who wants to participate in local food to do so without having to spend high prices you find at farmer’s markets and specialty outlets.

Sonja: You have a very exciting project going on to take bringing fresh food to people in Indianapolis to a new level. Can you give us a brief summary of your collaboration with Flanner House and what it will bring to the community?

Jonathan:  We are helping Flanner House establish one of the largest urban farms in the city. It will connect that community with real food and real choices. It will also provide jobs in agriculture and it will allow underserved members of the community the opportunity to have in depth participation in food production and everything else that can come with that. Marketing, culinary disciplines, logistics. The possibilities are endless. We are actually bringing interns from Flanner House out to BCF to participate in our 2nd Chance Farmer Program. We hope to turn some of the youth in that community into large scale vegetable producers. Stay tuned, we have some really exciting programs coming out this summer that we can’t announce yet.

Sonja: That’s incredibly inspiring! Thank you for the work you do for our community.

Jonathan: Absolutely. Thank you for helping us raise awareness about food insecurity in Central Indiana.

The recipe

Hats off to Jonathan for his inspiring work! To go alongside his interview, we’ve created a new recipe: “get your greens” naan pizzas using a variety of spring vegetables and drizzled with a tahini miso sauce. Naan pizzas are a quick and easy way to dinner and get a large dose of fresh vegetables. For one of the greens, we’ve used broccoli, which Jonathan mentioned he used to grow and would be available around this time as an early crop in Indiana. And in his honor, we’ve used rainbow chard as a leafy green instead of kale (though you could substitute with kale if you choose)! Artichokes and radishes round out the spring veggies, and the base of the pizza is a creamy hummus. With all the flavor going on, you won’t even notice there’s no cheese: just lots of fresh ingredients.

A huge thanks goes out to Sub-Zero for encouraging us to spotlight local farmers for their Fresh Food Matters initiative. Fresh Food Matters is about inspiring people to think about their own relationship with fresh food, how they can incorporate it into every day, and how fresh food has an impact on society. We couldn’t be more pleased to be a part of it. For more, head over to FreshFoodMatters.com, which features interviews with experts on the impact food has in their lives, and practical tips for how to purchase and store fresh food from season to season.

Did you make this recipe?

If you make these get your greens naan pizzas, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and tag #FreshFoodMatters on Facebook, Twitter, and Instagram.

This recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free naan.

"Get Your Greens" Naan Pizzas
 
by:
Serves: 4
What You Need
  • 1 tablespoon miso
  • 2 tablespoons fresh orange juice
  • ¼ cup tahini
  • ¼ teaspoon ground ginger
  • ¼ teaspoon maple syrup or honey
  • 1 large head broccoli, chopped into small florets (5 cups chopped)
  • 1 bunch chard, kale, or spinach (4 cups chopped)
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 7 ounces canned artichokes (1/2 14-ounce can)
  • 2 radishes
  • 4 naan breads
  • 1 cup hummus
What To Do
  1. Preheat the oven to 450°F.
  2. In a medium bowl, whisk the miso into the orange juice. Whisk in the tahini, ginger, and maple syrup, and 1 tablespoon water. Stir until a drizzle-able consistency is reached, adding additional water if necessary.
  3. Chop the broccoli into small florets. Destem and chop the greens. Thinly slice the green onion. In a large skillet, heat the olive oil over medium high heat. Add the broccoli and sauté for 2 minutes. Add the chard and green onion, and cook until the chard is wilted, about 2 minutes. Add the soy sauce and ¼ teaspoon kosher salt and sauté for another minute, until the broccoli is bright green and crisp tender. Taste, and add another ¼ teaspoon kosher salt if desired.
  4. Roughly chop the artichoke. Slice the radish into matchsticks.
  5. Place naan directly on the oven grate and pre-bake 3 to 4 minutes per side. Remove the naan from the oven and allow to cool slightly.
  6. To serve, spread each pita with hummus. Top with greens and broccoli, artichokes, and radishes, and drizzle with the tahini miso sauce.

 

 

 

A Couple Cooks - Recipes for Healthy & Whole Living



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