On Tuesday morning, a group of gifted high school students came to the Extension office. They are at a camp at WVU for the week, and learning about metabolic syndrome- a group of risk factors that occur together and increase the risk for coronary artery disease, stroke, and type 2 diabetes. So, they were using the kitchen at the office as a lab to whip up some recipes and compare calories and nutritional value. Even though I didn’t even know the program was going to occur before the event, I was able to step right in and guide the students through chopping up some fruit and making a delicious banana strawberry smoothie. Everything went well, except for accidentally leaving the spigot on the blender open and watching milk pour everywhere. But the mistake was recovered, and the healthier version of the smoothie won the taste test. The youth also mixed up some brownies- both a regular recipe and Chef AJ’s black bean brownies. The black bean brownies won by a long shot in both taste and nutrient quality. They not necessarily lower in calories, but they tasted decadent and had more fiber- a great plus.
After spending time with the high schoolers, we went to speak with a group of adults about the importance of eating whole grains. It seems like I’ve talked with a lot of people about the concept of a whole grain- germ, bran, and endosperm over the past few days.