Mango Salad & Mingling

On October 2nd, 2014 we were able to go and spend time with a wonderful group of students at All People’s Community Center. Through different “get-to-know-you” activities we had some fun and built relationships with each other. The students were kind and willing to dive into whatever activity we were planning to do on this day. The group of students split in half; half of the group prepared to go outside to the garden with Crystal, while the other half came inside the kitchen to learn how to create a meal from scratch.
Our recipe of the day was Mango Chile Kale Salad. This salad mixed sweet and spicy for an absolutely perfect combination of both. We were also able to create fresh mint (and spinach, shhh!) lemonade we had created as well. Lastly, to add a little tanginess to the meal we created Kale “a la parilla” (kale chips), made by taking fresh slices of kale sprinkled with oil, salt, and fresh lemon and lightly frying them over a warm stove. At first, the students were hesitant on trying a salad made from kale, but when they finally were able to taste it they actually really enjoyed it and came back for more! It even amazed the students that the kale and mint that we had used to create this salad was fresh from the garden outside.

Recipes for the day!

Mango Kale Salad:

Cube Mango (little squares,
Cut Kale into ribbons (thin strips,
Massage kale w/oil and lemon juice,
Sprinkle mango w/chile and lemon juice,
Toast pepitas (optional,
Mix it all together & ENJOY!

Oscar and Rios slicing and dicing mangos into small pieces to add the sweet factor into the salad.
Jasmine waiting for the Kale chips to be ready!

Kale a la Paritta:
Mix kale w/oil and salt until toasty,
Heat on the comal,
Elisa, Jasmine, and Rios prepping the ingredients for the Mango Kale Salad.
Mint Lemonade:
Juice lemons,
Dissolve sugar in water,
Blend mint,(spinach shhh!),lemon juice and a little bit of water, 
Preparing the salad, watermelon, and mint and spinach lemonade to hardworking and hungry students.

It was so great being able to really get to know all the students through silly talks in the kitchen while cutting up ingredients for the salad or weeding outside in the garden. It’s amazing to be able to show the students through discussion and hands on practices that you don’t need a lot of sugar or preservatives for something to taste great. In our modern society most of the food that we buy from a store usually includes food colorings, artificial flavors, large quantities of sodium and processed sugar; it’s almost rare to find food that is truly organic or fresh! “The Center for Disease Control & Prevention has stated that 75 percent of healthcare spending goes to treating preventable chronic diseases, most of which are diet-related” (“Eat Healthy”). We are able to keep our bodies healthier when we choose to eat foods that have long-term benefits. In LA 58% of adults are overweight or obese (“Shocking Healthy Eating Statistics”). When fast food and unhealthy food options are readily available for us, we must learn how to find foods that will give us the daily nutrients we need.

We also discussed urban sustainability and how it truly is possible even in L.A. The students decided to try the salad even though they hadn’t tasted it before and they were actually surprised with how much they liked it! It inspired me to go out and try new foods even if I’m uncomfortable with it at first because you never know what will taste great and be great for you! Through creating relationships with the youth in our community we are able to show them different alternatives of food choices that taste good and make us all feel good. Plus we are able to learn so much from every single amazing student we are able to spend time with. I am looking forward to all the other activities we have planned ahead!

Written by Zanetta Uy


“Eat Healthy.” County of Los Angeles Public Health, n.d. Web. 21 Oct. 2014.

“Shocking Healthy Eating Statistics.” The Healthy Eating Guide. N.p., n.d. Web. 21 Oct. 2014.

Written: 16th October 2014

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