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RECIPE NUTRITION FACTS 4 Servings* 200 Calories 17 g Total fat 12 g Carbohydrates 180 mg Sodium 3 g Protein 5 g Sugar 5 g Dietary Fiber The Children's Hospital of San Antonio brings culinary health and education to your kitchen. The Children's Hospital of San Antonio's Culinary Health Education for Families (CHEF) program allows physicians to write prescriptions for pediatric patients and their families to come and learn diagnosis-specific recipes. WHY CHEF MAT TERS "We provide culinary medicine to supplement traditional medicine," says CHEF Director Maria Palma. "Physicians at the Children's Hospital of San Antonio can refer patients to the teaching kitchen to educate them about how the language of food offers a hands-on approach and how nutrition is part of the recovery process." Culinary Health Education for Families offers a hands-on approach that makes health education fun and accessible for patients, Maria says, because the program blends the nutritional and culinary worlds. CHEF INCLUDES: + cooking techniques, such as baking, steaming and roasting + hands-on cooking experiences with culinary experts + lessons on spice pairing and utilizing local and seasonal ingredients + meal planning information to include food texture and food variety + nutritional tips on proper portion sizes and healthy holiday eating Along with Maria, the CHEF team includes Medical Director Julie La Barba, M.D., FAAP, and Registered Dietitian Celina Paras, who add a layer of support to the Children's Hospital of San Antonio physicians and preexisting nutritional services. Visit chofsa.org/chef to learn more about CHEF. When you need a lighter meal option this holiday season, toss a kale salad and drizzle it with homemade vinaigrette. To learn about how you can improve your diet and your health, visit christussantarosa.org/hra-diet. Pomegranate Medley Kale CHEF Becoming a Chef Through By pairing crisp kale greens with pomegranate seeds and avocado slices, you can create a festive, healthy and colorful salad the entire family can enjoy. INGREDIENTS + 4 cups of chopped kale + ½ cup of pomegranate seeds + 1 teaspoon of Dijon mustard + ½ of an orange — juiced + Pinch of salt + 2 tablespoons of extra virgin olive oil + ¼ cup of chopped walnuts + 1 avocado DIRECTIONS Wash kale and dry the leaves before cutting them into manageable pieces. Slice pomegranate in half and submerge both sides into a bowl of water to extract the seeds. Combine the mustard, juice of half an orange, pinch of salt and olive oil in a small jar. Seal tightly and shake vigorously to make your vinaigrette. Place the kale into a large serving bowl, toss with your preferred amount of dressing, massage the dressing into the kale and let it sit for about 15 minutes to let the leaves soften up a bit. Toss gently to combine, then add the chopped walnuts, slices of avocado and pomegranate seeds. NUTRITIONAL INFORMATION Recipe and nutritional information courtesy of Culinary Health Education for Families Director, Maria Palma. 3 LiveWell | Fall 2015