Harvest of the Month:
Harvest of the Month: Avocado (healthy fat) & Carrots (Vitamin A)
Cool Bean of the Month w/ Cultural Connection: Pinto Bean, Mexico
Health Campaign: National Salad Month, Mental Health Month
Spring Environmental Connection: Eating Sustainably
Recipe of the Month
The deliciousness of tacos with the nutritiousness of an ensalada and holy guacamole! Enjoy the delicious taste of tacos with avocado, made healthier with extra veggies and greens!
Tips and tricks:
1. Let your kids create the wrap. They’ll take pride in their creation, and are much more likely to eat it.
2. Use organic, whenever possible. Yes, it’s more expensive, but we believe our kids and their planet are worth it.
3. Many of our wrap recipes call for Veganaise as an ingredient in the dressings. We understand that even egg-free mayo is not a health food, but used sparingly, it helps get kids to eat more beans and greens. Now, if you’re the DIY type, LGK recommends an easy, quick, and nutrient dense cashew mayo.
4. Measurements are approximate. We would have listed ingredient amounts as “a scoop of this,” or a “handful of that,” but measurements are great for math.
Salad’s rock, Taco Style!
2 – 3 corn tortillas, cut into strips or cubes (or tortilla chips, crumbled)
1 cup of cooked pinto beans or black beans (or combo)
1 cup of chopped or grated vegetables, like cucumber, carrots, celery, olive, tomatoes
3 cups of romaine lettuce, chopped thin
1/2 to 1 whole avocado, cut into cubes
1/4 cup corn kernals
Combine 1 Tablespoon Vegenaise or cashew mayo with 2 tablespoons of salsa.
Toss all the ingredients in a bowl. Optional, wrap in tortilla. Enjoy! Serves 2.
Visit healthykidshappyplanet.org for more information!