Nutrition

Winter is certainly upon us; it’s cold and a little gloomy, however the outdoor program at Flinders is as strong as it is in the warmer months. The children are navigating the change in weather well. With support, even the youngest children are beginning to recognise their body’s need for extra layers of clothing and a change in hat. Some children even wear gloves, mittens, and gumboots, warming right to the tips of their toes and fingers. Just as educators adjust the program in response to the winter season, so the children adjust their play. Keeping their shoes on in the sandpit, seeking shelter when they feel drops of rain, recognising the need for gumboots with puddles and doing a little more running when they feel cold. The outdoors is important all year round and the colder months teach the children about body awareness and looking after their wellbeing. The winter menu provides children with hearty meals, warming them from the inside of their bodies. Alongside this, the educators have been making lemon verbena tea with the children during some mornings. Warm drinks and warm food encourage the children to take a moment and find joy in good nutrition and delicious tea. It is delightful to see a group of children, mug in hand, chatting about what they see, feel and smell. A time to gather and enjoy the simple pleasure of each other’s presence and calm those rosy cheeks. To make your own lemon verbena tea, simply add aRead more

Food is an essential part of the programs at Flinders. Not only are meals a time to feed the body, they are a time to feed the community and the soul. Food and menus at Flinders are carefully planned to ensure they meet a range of requirements, including the guidelines developed by Nutrition Australia. The meals at Flinders are seasonal; during the summer months they include lighter foods and in winter we eat heartier, warming foods like soups and curries. All food at Flinders is prepared in-house, in our commercial kitchen by our cook. The meals are made from scratch wherever possible from locally sourced ingredients. Whole foods are the foundation of all meals. Allergies and other dietary requirements are catered for, including plant-based options. We are delighted to move to our winter menu for 2020, welcoming back such favourites as Build-your-own Baked Potato, Black Bean Soup with Corn Salsa, and Lentil and Vegetable Lasagne. For those of you who would like a taste at home, here is the recipe for Black Bean Soup with Corn Salsa: Black Bean Soup Ingredients 1 tablespoon olive oil 1 large onion, chopped 1 stalks celery, chopped 2 carrots, chopped 2 cloves garlic chopped 1 tablespoon ground cumin black pepper to taste 2 cups vegetable broth 2 cans black beans 2 can whole kernel corn 2 can crushed tomato Method Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with cumin, and black pepper;Read more