Real Kids Real Food

“It tastes like a rainbow!” exclaimed 9 year old Carlos. His smile, framed by a green mustache from his freshly-made kale, strawberry, banana smoothie, broadened in delight. “Think it might be good with spinach too?”

Carlos and his family lived in Mystic Public Housing, a low-income housing development with a great after-school program. With limited funds, they relied on cheap, starch-based foods to keep them full, but not energized.

“I was always tired so my mom took me to the doctor,” Carlos explained. “When the doctor told us what was wrong, she couldn’t stop crying.” The pediatrician discovered that Carlos was pre-diabetic and was at risk for developing type 2 diabetes. Fortunately, Carlos attended Real Kids Real Food at the Mystic Learning Center for one hour a week. There he got the chance to learn how to prepare food while playing games and expanding his understanding of good nutrition.

“You should see the things I can make now!” Carlos says proudly. “Linguini with marinara sauce is fun—especially making the noodles out of zucchini.” When it was most vital to his health, Carlos learned to love preparing fresh healthy meals, coming home from Real Kids Real Food each week with nutrition tips and recipes, eager to expand his family’s knowledge of healthy eating. Together they learned how green vegetables could help change his prognosis and where they could procure affordable or free vegetables.

Three months later at his next doctor’s appointment, Carlos heard the good news. “All my tests came back clear, and the doctor said I was really healthy!” Carlos beamed. “My mom cried again, but because she was so happy this time.”

For only five days, from April 11th through April 15th 2017, download Real Kids Real Food Kids-Tested Recipes and Real Kids Real Food Lesson Plans for FREE on Amazon Kindle to get a feel of this life-changing program for yourself, and please post a review. Reviewing the books will help get this material into the hands of community leaders who can start teaching children Real Kids Real Food nationwide.

If you are looking for a way to get more involved, join Optimum Health Solution in changing children’s futures one meal at a time by launching Real Kids Real Food in an after-school program in your community. For one hour a week over the course of ten weeks, children are given an invaluable education about nutrition, mindfulness, exercise, and overall health that will last them a lifetime. You can help make real change in the lives of the children who need it most. Feel free to contact Betsy by writing to her at betsy@optimumhealthsolution.org or calling her at (617)835-2913 for ideas, tips, and advice about how to start Real Kids Real Food in your community.

Optimum Health Solution has joined the effort to combat childhood obesity by creating the Real Kids Real Food Club after-school program for low income children ages 5-14.

Real Kids Real Food inspires children to eat plant-based, organic living foods by growing and preparing their own food.  Each student  walks away from their weekly, after-school club with a new recipe and the self-confidence to create it at home, thus involving family members in their process. The children experience the seed-to-plant-to-fruit cycle over the school year by studying the biology and chemistry of soil and how the environment affects food growth. Visual arts, music and literature are utilized to support children’s different learning styles.

After graduating as a Health Educator from the Hippocrates Health Institute in West Palm Beach, FL, Betsy Bragg became the Executive Director of Optimum Health Solution (OHS), a non-profit, in Waltham, MA.  Real Kids Real Food germinated when Betsy decided to help curb childhood obesity and malnutrition by teaching to children to make healthy choices.  She shared her goals with the adult students enrolled in her 10-week “Eat to Thrive” class, and they immediately volunteered to facilitate the program.

The initial program, a 30-credit, teacher-training course, was launched at the Martin Luther King, Jr., School (K-8) in Dorchester, MA.  Subsequently, at the Elizabeth Peabody House in Somerville, MA, the curriculum evolved into an after-school program. This year, thanks to a generous grant from the Somerville Health Foundation, OHS will be providing the Real Kids Real Food experience  to students as part of the Mystic Learning Center’s after-school program.

WE WOULD LIKE TO GIVE A BIG THANKS TO ALL OF OUR FRIENDS OF REAL KIDS REAL FOOD

Mystic Learning Center

Trying to launch Real Kids Real Food in your community? Learn from those who went before you! On the following pages you will see how community leaders launched our program, successes and struggles included. Have a look for yourself!)

A Typical Day: Transplanting to our Garden

Field Trip to Enterprise Farm

Click on the image to expand the recipe book to the full screen.

Use the arrows to turn the pages. Enjoy!

End of the Year Party

For the End-Of-The-Year Party, the children created their own recipes and prepared the book above for their parents. The book contains letters to the superintendent and their principals recommending healthy recipes for their school lunches. You can see the  wonderful recipes that they enjoyed making during their Real Kids Real Food Club Meetings.

Presented with a bountiful table filled with fresh fruits and vegetables, the children were invited to brainstorm and create dishes for their parents.

With support from Marcus Gorman and Brian Axelrod, who led the team with program director Betsy Bragg, the children were free to create and create they did!

Many loved the idea of making guacamole: “ I love touching the food,” said Kaylie. They teamed up to squeeze the lemons, mash the avocado pulp and add the other ingredients, which they later put back inside the empty avocado shell. Others loved making the smoothies they have grown to love, using the Vitamix blender and an array of colorful fruit. There were also salads and a few dessert items.

Quotes from Real Kids Real FoodParticipants

Parents and children loved the gathering, which also included traditional cooked foods. Several parents were inspired by the offer by Gorman
to create their traditional dish flavors with the raw and plant-based diet ingredients.

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Real Kids Real Food Staff

Please join our wonderful group of volunteers and staff

betsy-bragg

Betsy-Bragg

Optimum Health Solution/ Real Kids Real Food Director
Marcus-Staff

Marcus Gorman

Lead Teacher
Brian-Axelrod

Brian-Axelrod

Lead Teacher
Stacey-Butler

Stacey Butler

Intern Salem State
Carlyn-Friedberg

Carlyn-Friedberg

Volunteer
Aaron-Darrell

Aaron-Darrell

Intern Bunker Hill Community College
Danielle-Gilde

Danielle-Gilde

Volunteer

Miryam Wiley

Photographer

Ali Soucy

Intern
Nicole-Mello

Nicole Mello

Graphic/Web Designer

Testimonials

Rosa, 10

My favorite thing about Real Kids, Real Food was the Family Culture Event, where families had to bring different foods from their culture. We had the event in the big room and a lot of families came. My friends Nevaeh and Ronaldo helped me make two different kids of fruit smoothies. We put strawberries, bananas, and mango in one of them, it was so delicious. Linda brought brocoli zetti and it was so good. It made me like broccoli a lot more.

We did some really hard and fun things like trying to find apples, carrots, and ginger in our garden. We found everything but the ginger, it was under the dirt. We learned so much from Real Kids, Real Food like how to eat healthier.
Read more

Tracey Stearn -Mystic Learning Center Staff,

I joined the Mystic Learning Center in November, coming from an after school program in Havril. When I started seeing kids at my new program eating healthy snacks I thought it was so weird. I mean these kids were asking for humus and fruit and didn’t make sense until I saw Real Kids, Real Food come in. It started to make more sense when I saw how they interacted

with kids giving the healthy options and alternatives.

We got spoiled by the program at our Christmas family potluck when they provided the appetizers, which all of our family members thought were amazing.

By the springtime, I grew so attached to the program that I decided to enroll in the instructor Betsy Bragg’s Raw Foods certification course. From there we started making big changes to our nutrition program. Our kids are truly enjoying eating healthy foods.

Read more

 James Holton Fox-Mystic Learning Center Staff

My first introduction to Real Kids Real food was during the fall of 2012. I had just started working at the Mystic Learning Center and was still unfamiliar with the many partner organizations that were teaching classes every week. I found the focus on healthy vegan snacks refreshing in the face of processed sugary snacks and junk food that children are accustomed to.

To the children’s surprise I went for the somewhat exotic foods right away. My love of Kale chips and fresh carrots further cementing my place as a “weird” adult.

Throughout the year while working with Real Kids Real Food, I saw many children become accustomed to and enjoy many healthy eating options they may have been previously unaware of. The program introduces a culture of conscious food preparation,appreciation of healthy alternatives to common foods, and a “try it, you’ll like it.” attitude that is important for picky eaters to embrace. After several months I noticed children enjoying and choosing healthy snacks that they might have scoffed at the previous fall. Real Kids Real Food has helped broaden the children’s culinary horizons.

I noticed that many of the children enjoyed the food preparation aspect of the program. This seemed to be their time to really shine. The children experienced lots of learning through active participation and were proud of the meals and snacks they produced.

Read more

Jacob, 6

My favorite thing about Real Kids, Real Food was making smoothies. I got to put bananas and strawberries to the blender all by myself. The smoothies were so good. I now like smoothies more than I like candy. Now I make smoothies at home. Real Kids, Real Food was so much fun.

Elizabeth Peabody House

“Eating a Rainbow” Lesson The idea of eating the rainbow colors excited the children. The children’s conversation centered on how the different colors of real food indicate the many contained nutrients. They made color charts showing that different colored vegetables strengthen different parts of the body. As a snack they enjoyed a variety of different colored vegetables and fruit: broccoli, cauliflower, celery, tomato, carrots and grapes. They dipped them into the guacamole which they loved making.

They had eaten guacamole before but none knew how to make it. Squeezing the lemon was a big attraction. especially after it was suggested that putting the lemon half on the opposite position, not quite according to the design of the lemon squeezer, would get much more juice to come out. Marcus Gorman and Lisa Santana read the book “Fruits I love,” by Valya Boutenko.

From-Seed-to-Plant

On the stage on the upper floor of the old church that is today the Elizabeth Peabody House, the children divided into groups of six.

Each group planned and then dramatized all parts of the process of seed germination to show how plants grow. One narrated while others played the parts of a seed, earth, rain, sun and finally growing sprouts and bearing fruit– — something just learned from Betsy Bragg, Brian Axelrod and Marcus Gorman.

Downstairs, each child received three kinds of seeds that they had chosen the previous week and planted them in organic pellets. They made markers for each of their plants with their name and that of the plant. Placing them under the grow-lights, they learned to water them — not too much — to make sure the seeds would be able to start to germinate and grow. They started journaling their observations of the germination process. The children said they liked having their own plants and were excited to see them grow.

With the little plants set aside, they washed their hands and put on latex gloves to create B.A.T., the snack of the day: banana-tahini with apples, a recipe from Karen Ranzi’s book; “Creating Healthy Children”. They learned the history, nutritional value and how and where sesame seeds grow and the origin of saying, “Open Sesame”. Putting the soaked sesame seeds in the blender, they prepared tahini and added a spoonful of it into their bowl of mashed banana. Then they added sliced apples made with apple cutters. While enjoying their snack, they listened and then discussed the books: “ From seed to plant” and “Living Sunlight-How Plants Bring the Earth to Life”.

Organic-Gardening-and-Real-Soil

And the plants did grow!! WOW! Not bad to start the day looking at the fruits of your labor, so to speak!

The little seeds did not disappoint and while some grew a couple of inches, at least one shot up in the air, in an amusing difference!

After a special time doing yoga positions, such as tree and sun, the youngsters sat down to learn about the importance of the soil for the plants. “Can we use the soil from outside?”, asked one boy. He learned that the best option would be the composted soil.

Compost is made from the leftover peels and seeds and all kinds of vegetables or the parts of the vegetables we don’t usually eat. If treated carefully and often mixed with chopped up fallen tree leaves, it becomes a wonderful dirt, filled with the nutrients that are rich in life-force that will be transferred to our bodies.

One big attraction on this day was to compare three kinds of soil: sand, dirt and compost. OHS arranged to have the hard dirt removed from the EPH gardens and replaced with organic compost.

The youngsters took special interest in looking at and comparing the soils with a magnifying glass and touching the compost, why not? With their hands into it, they learned how the special composted soil must have just the right amount of water to feed the plants. They squeezed it in their hands, as taught by Dave Anick.

A little later, with hands washed and properly gloved, they created their real food snack for the day: “Ants on a log,” preparing their own walnut butter in the food processor, spreading it on bananas and covering them with raisins. Yum!

Story telling afterwards had Rachel. Plitch, reading “The Little Mouse, The Red Ripe Strawberry and The Big Hungry Bear,” by Audrey Wood. to the Kindergarten & First Graders. Rachel from Shape-Up was there to bring boxes of produce to parents for only $7.00

As if planned by the organizers, the sun came out on cue and the spring temperatures made it simply perfect to welcome our real-foodists to the outdoor garden.

Under the leadership of Brian Axelrod and Dave Anick and with the help of EPH staff members, the lesson on how to bring your young plants to a place where they will get sunshine and rain became much more clear.

There was no shortage of enthusiasm, as the children placed their small plant containers directly into the beds prepared with compost.

Once all was done, they helped to unwrap the mesh wire to make special fences to keep away the small animals who might also find the garden appetizing.

And then it was time for QI Gong, a Chinese-type exercise, where they imitated the movements of different animals.

Back inside, the snack was never so great! Divided in two groups, they made a salad dressing, mixing olive oil, lemon, honey and Nama Shoyu, which is a raw soy sauce that gives a great taste to greens. Then they poured it over cucumbers, tomatoes and sunflower sprouts, which they tried for the first time and seemed to really appreciate.

So, a salad now, became a very new concept: no lettuce, but a large amount of sunflower greens was what they tested. And loved!

Real Kids Real Food Making Almond Milk

JoJo LaRiccia, who named our program “Real Kids Real Food,” is a filmmaker who runs LaRiccia Media Productions and hosts JoJo’s “DreamCart” TV for kids.

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