Ingredients 1 cup Cauliflower, Rice with shredded carrots and peas 1 large Bell pepper 1/2 Avocado, small 1 Tbsp Blue Cheese
Directions.
1. Cook cauliflower rice. Measure one cup and refrigerate until it is chilled, about 1-2 hours. 2. Wash bell pepper. Cut the top off and remove the seeds. Cut a small piece from the bottom to make the pepper stand up. 3. Peel and dice 1/2 avocado. Add to cauliflower rice. Mix well. 4. Add cauliflower rice mixture to the bell pepper. 5. Top with blue cheese and serve.
"On this International Day of the World's Indigenous Peoples, I call on Governments everywhere to draw on the guidance of this international framework to improve access to education for indigenous peoples and to reflect their experiences and culture in places of learning. Let us commit to ensuring indigenous peoples are not left behind as we pursue the vision of the Sustainable Development Goals.” - Secretary-General Ban Ki-moon on International Day of the World's Indigenous People.
Indigenous Peoples can feed the world
UN Declaration on the Rights of Indigenous Peoples
On 13 September 2007, the General Assembly adopted the United Nations Declaration on the Rights of Indigenous Peoples, a major milestone with respect to the cooperation and solidarity between indigenous peoples and Member States.
The Declaration is the most comprehensive international instrument on the rights of indigenous peoples. It embodies global consensus on the rights of indigenous peoples and establishes a universal framework of minimum standards for their survival, dignity, and well-being. It elaborates on existing human rights standards and fundamental freedoms, as they apply to the specific situation of indigenous peoples.
Over the last decade, the implementation of the Declaration has achieved some major successes at the national, regional and international levels. Despite the achievements, there continues to be a gap between the formal recognition of indigenous peoples and the implementation of policies on the ground.
Article 42 of the Declaration explicitly refers to the role of the Permanent Forum on Indigenous Issues in promoting respect for and full appreciation of the provisions of the Declaration.
Goal 4 of the 2030 Agenda for Sustainable Development calls for ensuring equal access to all levels of education and vocational training for the vulnerable, including persons with disabilities, indigenous peoples, and children in vulnerable situations.
In spite of these instruments, the right to education has not been fully realized for most indigenous peoples, and a critical education gap exists between indigenous peoples and the general population.
Where data exist, they show consistent and persistent disparities between the indigenous and the non-indigenous population in terms of educational access, retention, and achievement, in all regions of the world.
The education sector not only mirrors the historical abuses, discrimination, and marginalization suffered by indigenous peoples but also reflects their continued struggle for equality and respect for their rights as peoples and as individuals.
It is also a reminder of the responsibility of individuals as consumers, to understand that there is a story and a personal experience behind every food, piece of cloth, textile or artwork from an indigenous individual or community.
Eat Traditional Foods, Fight Diabetes
The Food and Agriculture Organization (FAO) of the United Nations, Centre for Indigenous Peoples’ Nutrition and Environment (Rome 2009) prepared a documentary, called the Food Systems of Indigenous Peoples.
This book seeks to define and describe the diversity in food systems, nutrition, and health in 12 rural case studies of Indigenous Peoples in different parts of the world as a window to global Indigenous Peoples’ circumstances.
A procedure for documenting Indigenous Peoples’ food systems was developed by researchers working with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, and the FAO. The procedure was adapted and applied in case studies located in Canada, Japan, Peru, India, Nigeria, Colombia, Thailand, Kenya, and the Federated States of Micronesia. The collective intent of this documentation is to show the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. This research was completed with both qualitative and quantitative methods by Indigenous Peoples and their academic partners in the context of the Second International Decade of the World’s Indigenous Peoples, and the Declaration of the Rights of Indigenous Peoples adopted in 2007 by the General Assembly of the United Nations.
Coordinated by World Alliance for
Breastfeeding Action (WABA)
August 1 - 7
World Breastfeeding Week is coordinated by the World Alliance for Breastfeeding Action (WABA), a global network of individuals and organizations concerned with the protection, promotion and support of breastfeeding worldwide based on the Innocenti Declarations, the Ten Links for Nurturing the Future and the WHO/UNICEF Global Strategy for Infant and Young Child Feeding.
WABA’s core partners are the Academy of Breastfeeding Medicine (ABM), International Baby Food Action Network (IBFAN), International Lactation Consultant Association (ILCA), La Leche League International (LLLI), and Wellstart International. WABA is in consultative status with UNICEF and an NGO in Special Consultative Status with the Economic and Social Council of the United Nations (ECOSOC).
By linking breastfeeding to the SDGs, the breastfeeding movement will be able to connect with a variety of development issues by 2030 for maximum impact.
WBW materials cover the main links between breastfeeding and the SDGs along 5 broad themes:
(1) nutrition/food security
(2) health, well-being, and survival
(3) environment and climate change
(4) work productivity, empowerment, social protection
(5) sustainable partnerships and rule of law
Objectives of WABA World Breastfeeding
*To inform people about the new Sustainable Development Goals (SDGs) and how they relate to breastfeeding and Infant and Young Child Feeding (IYCF).
*To firmly anchor breastfeeding as a key component of sustainable development.
*To galvanize a variety of actions at all levels on breastfeeding and IYCF in the new era of the SDGs.
* To engage and collaborate with a wider range of actors around promotion, protection, and support of breastfeeding.
Breastfeeding Is Really Good For Babies,
But Millions Can't Do It
“By recognizing that breastfeeding is a key to sustainable development, we will value our wellbeing from the start of life, respect each other and care for the world we share.”
The graham cracker was invented in 1829 in New Jersey, by Sylvester Graham. The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor. Graham crackers started out as bland food, unsweetened or mildly sweetened; today they are known as a sugar-sweetened baked good, similar to the English term biscuit. Graham crackers are a common American snack for young children and older adults; often accompanied with fruit juice or milk.
How to Make Graham Crackers
Resource Graham cracker, From Wikipedia, the free encyclopedia
Pink Grapefruits contain lycopene. Lycopene is a naturally occurring chemical that gives fruits and vegetables a red color. It is one of a number of pigments called carotenoids. Lycopene is a powerful antioxidant that may help protect cells from damage. Current research is exploring the role of lycopene in relationship to preventing heart disease and cancer of the prostate, breast, lung, bladder, ovaries, colon, uterine, and pancreas.
Pink Salmon is a good source of omega-3 fatty acids. In addition, pink salmon is rich in calcium, protein, magnesium and potassium; and contains iron, niacin, selenium, and vitamins A, B-12, C and E. Research shows that omega-3 fatty acids may reduce inflammation and help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.
Researchers believe the red pigment (called betacyanin) in beets may protect against the development of cancerous cells and might play a role in reducing the inflammation associated with heart disease.
Raspberries contain high levels of ellagic acid, a polyphenol and antioxidant being studied as a food in the fight against cancer. Raspberries are also rich in anthocyanins, a flavonoid compound that gives them their red color. Anthocyanins may help protect the circulatory, cardiovascular and neurological systems. Raspberries are a rich source of vitamin C, manganese and dietary fiber; and is a low-glycemic index food.
Red Onions are a natural sources of quercetin. Quercetin is a bioflavonoid and has antioxidant and anti-inflammatory properties. Quercetin is being studied for treating conditions of high cholesterol, heart disease, circulation problems, diabetes, cataracts, peptic ulcers, inflammation, asthma, gout, chronic fatigue syndrome, preventing cancer, and for treating chronic infections of the prostate. Quercetin research is evaluating the effectiveness of increased endurance and improved athletic performance. Red onions also provide allicin, an organic sulfur compound responsible for the taste and smell of onions. Allicin may protect against inflammation, allergies, and bacteria; and may reduce the risk factors of certain types of cancers.
Guavas are rich in dietary fiber, vitamins A and C, folic acid, potassium, and manganese. Guava contains about 4 times the amount of vitamin C as an orange. Vitamin C is an antioxidant, which helps, protects cells from free radical damage. Currently, there is insufficient evidence to rate the effectiveness of guava in the treatment of colic, diarrhea, diabetes, cough, cataracts, high cholesterol, heart disease, cancer, and other conditions. More research is needed to evaluate the usefulness of guava for these conditions.
Yogurt, Raspberry, Low Fat or Fat-Free Yogurt has been associated with a wide range of health benefits, due to its bacterial cultures and the many nutrients it contains. Yogurt is an excellent source of protein, calcium and potassium. Some research shows that yogurt with probiotic cultures may help improve the immune system; reduce yeast infections in women; help with digestion; and reduce colon and other cancer risks. Calcium has beneficial effects on bone mass and may help prevent osteoporosis. Many people who are lactose intolerant can enjoy yogurt. One serving of yogurt is one eight-ounce cup or serving.
Desertification is the degradation of land in arid, semi-arid, and dry sub-humid areas. It is caused primarily by human activities and climatic variations. It occurs because dryland ecosystems, which cover over one-third of the world‘s land area, are extremely vulnerable to over-exploitation and inappropriate land use. Poverty, political instability, deforestation, overgrazing, and bad irrigation practices can all undermine the productivity of the land.
Over 250 million people are directly affected by desertification, and about one billion people in over one hundred countries are at risk. These people include many of the world‘s poorest, most marginalized, and politically weak citizens. The World Day to Combat Desertification and Drought is observed every year to promote public awareness of international efforts to combat desertification. The day is a unique moment to remind everyone of land degradation neutrality is achievable through problem-solving, strong community involvement, and cooperation at all levels.
“Land Degradation and Migration”
The World Day to Combat Desertification and Drought examines the important link between land degradation and migration. Among others, environmental degradation, food insecurity, and poverty are causes of migration and development challenges.
In just 15 years, the number of international migrants worldwide has risen from 173 million in 2000 to 244 million in 2015.
Nearly three-quarters of the Earth’s ice-free land has been altered by humans to meet an ever-growing demand for food, raw materials, highways, and homes. Avoiding, slowing, and reversing the loss of productive land and natural ecosystems now is both urgent and important for guaranteeing the long-term survival of people and the planet.
What do we envisage in a world where land degradation neutrality provides a solid basis for poverty reduction, food, water security as well as climate change mitigation and adaptation?
Goals
The 2030 Agenda for Sustainable Development declares that “we are determined to protect the planet from degradation, including through sustainable consumption and production, sustainably managing its natural resources and taking urgent action on climate change, so that it can support the needs of the present and future generations”. Specifically, Goal 15 states our resolve to halt and reverse land degradation.
On June 6, 1933, motorists parked their automobiles on the grounds of Park-In Theaters, the first-ever drive-in movie theater, located on Crescent Boulevard in Camden, New Jersey.
With the opening of the Drive-In movie theater came the concession stands. Let's take a look back in time at the advertisements for the foods served.
Brown Rice, Quinoa, Barley, Oats, and Garbanzo Beans with Asparagus and Strawberries
1 serving
Ingredients 1/2c Brown Rice, Quinoa, Barley, and Oats, prepared 8 Asparagus Spears, steamed 2 Tbsp Garbanzo Beans, canned, drained and strained 4 Strawberries, diced
Directions 1. Prepare multi-grains as per manufacturer’s directions. 2. Lay asparagus down on the plate. 3. Combine grains, garbanzo beans, and strawberries; top asparagus.
Nutrition Information
Nutrient Analysis Services Purchasing nutrient analysis software and learning how to use the program is only useful if you have the knowledge to convert “as purchased” ingredients to the “edible portion.” Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 25 years of experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrient information and a Registered Dietitian. Contact: Dietitians-Online.com; Sandra Frank, Ed.D, RDN, FAND at recipenews@gmail.com
Yucatan Shrimp originates from the Gulf of Mexico's Florida coast. It resembles the flavors of the Yucatán Peninsula. The dish's unique blend of garlic and special spices makes this a light festive meal.
Serves 6
Ingredients: 2 tbsp Yucatan Rub 2 garlic cloves, minced Juice of two limes 1/4 tsp Cayenne (optional) Salt, to taste 1/4 cup extra virgin olive oil 2 lbs large shrimp, peeled and deveined
Directions:
1. Marinate the shrimp: in a large bowl, combine Yucatan Rub, garlic, lime juice, cayenne, and salt to taste.
2. Whisk in the oil. Toss the shrimp in the mixture to coat.
3. Refrigerate for about 30 minutes.
4. Prepare the grill. Place the shrimp on six skewers and season with reserve marinade.
5. Grill on high heat, basting frequently with the marinade, until the shrimp are just cooked, about 2 minutes per side.
National Lemonade Day is observed on the first Sunday in May.
Raspberries contain high levels of ellagic acid, a polyphenol and antioxidant being studied as a food in the fight against cancer. Raspberries are also rich in anthocyanins, a flavonoid compound that gives them their red color. Anthocyanins may help protect the circulatory, cardiovascular and neurological systems. Raspberries are a rich source of vitamin C, manganese, and dietary fiber; and are a low-glycemic index food.
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