Mrs. Angie, our EFNEP Nutrition Educator, will be busy this June helping children and families learn about the importance of vegetables through fun and engaging activities at local libraries and food pantries.

At the libraries, she is tying literacy and nutrition together by reading the book Growing Vegetable Soup. This interactive story helps children understand where their food comes from and the importance of making half your plate fruits and vegetables. Before the story, Mrs. Angie leads participants in a fun “Plant Parts Yoga” movement activity to get everyone moving and thinking about the parts of a plant. After the story, children get to germinate their own seed—an exciting, hands-on way to connect with healthy eating from the ground up!

Upcoming Library Visits:

• June 5th @ 10am - Southwest Brunswick Branch Library
  • 9400 Ocean Hwy W, Carolina Shores, NC 28467
• June 9th @ 2pm - Margaret and James Harper, Jr. Library
  • 109 W Moore St, Southport, NC 28461

These activities help Mrs. Angie spread the word about her FREE EFNEP Wellness Lessons, available to families in the community.In addition to her library visits, Mrs. Angie is also doing food demonstrations at local food pantries, featuring a delicious and simple EFNEP recipe: Hearty Vegetable Salad. This recipe emphasizes eating more vegetables and highlights ways to reduce sodium, sugar, and saturated fat in our diets.

Did you know?

• Adults need 2½ to 3 cups of vegetables each day
• Youth need 1 to 3 cups, depending on age, gender, and activity level

The Hearty Vegetable Salad uses fat-free Italian dressing, but to help cut back on sodium even more, Mrs. Angie shows families how to make their own homemade version.With just a few cans of vegetables, a tomato, onion, and homemade dressing, you can have a low-calorie side dish that’s perfect hot or cold—a great choice for a summer salad! Remember to look for “no salt added” canned vegetables or rinse canned beans and veggies in a colander to reduce sodium.

Food Safety Reminders:

• • Wash your hands and surfaces before preparing food.
  • Rinse canned goods and produce.
  • Store prepared dishes in the refrigerator within two hours.

Mrs. Angie continues to plant seeds of healthy habits wherever she goes—one story, one seed, and one bite at a time!