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Founded by Stacey Antine, a registered dietitian and former food marketing professional in New York City, Health Barn USA aims to excite children about good food.
Describing Health Barn as a “health education program,” Stacey says, “I want kids to have an amazing, natural experience.” During 10- to 12-week programs after school and during summers, children, ages 3 to 15, grow their own fruits and vegetables, learn to cook with the farm-fresh foods and go on shopping expeditions with educators who talk about fresh ingredients and the positive effects of making good choices.
“It’s amazing how a child who won’t touch a vegetable will change when they’ve grown it themselves and are tasting a really fresh, authentic type of that food for the first time,” Stacey says. The rule at Health Barn: everyone tries each food at least once, a nod to the picky eaters whose parents have trouble getting them to branch out beyond chicken fingers and mac and cheese. But they do change when they really get hands-on and back to basics with what’s going into their bodies.
Parents rave that the lessons learned at Health Barn stick with their kids beyond the classroom; in fact, many parents themselves end up making lifestyle changes to encourage and support their children’s new eating habits.
“I’ve seen kids come in here and change their relationship with food in ways that change their lives,” Stacey says. And for this hands-on nutrition activist, that’s what it’s all about.
Banana Chocolate Pops
Ingredients
1½ cups semisweet chocolate chips
1 teaspoon vanilla extract
1⁄8 teaspoon salt
10 bananas
20 lollipop or popsicle sticks
½ cup chopped peanuts, optional
2. Place chocolate in the top of a double boiler. Cook over simmering water until melted. (Or melt chocolate in the microwave.) Add to tofu in food processor. Add vanilla and salt; process until smooth. Pour into a 2-cup measuring cup or small deep bowl.
3. Peel bananas, and cut in half crosswise. Place lollipop sticks into one end of each banana half. Dip bananas in chocolate mixture, twirling to coat. Place on wax paper; sprinkle with peanuts if desired.
4. Freeze until chocolate is hard, about 1 hour. Makes 20 popsicles.
Recipe courtesy of Health Barn USA, Relish Cooking with Kids, April 2008
Quina, Spinach and Walnut Stir-Fry
Always a hit with Health Barn kids, quinoa (“keen-wa”) is a whole grain that’s a complete protein, fiber-rich and chock-full of vitamins and minerals. Substitute couscous if you can’t find quinoa. Toast the walnuts in the oven for 5 minutes, as they impart a lot of flavor to this dish.
Ingredients
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon salt
2 cups water
5 ounces fresh baby spinach
1 cup grape or cherry tomatoes, halved
½ cup walnut pieces, toasted
½ cup freshly grated
Parmesan cheese
Basil leaves
2. Heat oil in large skillet. Add quinoa. Cook, stirring, over medium heat until golden, about 10 minutes. Add garlic and cook, stirring, 1 minute. Add salt and 2 cups of water. Bring to a boil, reduce heat, cover and cook over medium-low until water is absorbed, about 15 minutes.
3. Add spinach and tomatoes. Cook over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil leaves. Serves 4.
Recipe courtesy of Health Barn USA, Relish Cooking with kids, April 2008.
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