By Megan Geierman, Nutrition Program Director
While the food we eat physiologically feeds our body, there is also so much more to consuming each meal. Every menu cycle that is assembled at Senior Services takes a variety of factors into consideration. We of course do our best to honor client menu requests and preferences, while meeting the nutrition requirements. In addition, we are mindful of how our meals appeal to the five senses.
Food can be quite nostalgic. Maybe as you sit down to take the first bite of your lunch the scent of roast turkey reminds you of Thanksgiving as a child. Maybe the flavor and warmth of the food brings back warm memories during these colder times. The appearance of the different colors, the texture, the sound of biting into something crunchy — all of these aspects make mealtime a sensory experience.
As Mills Center Director, Elizabeth Burnett mentions in “Greetings From Your Center Director” on page 11, it is important to feed your mind, body, and spirit. I challenge you to eat mindfully, and pay attention to your five senses as you eat. This will help to feed your mind with happy memories, feed your body with nourishing food, and feed your spirit with the love and care put into each meal. Stay healthy, friends!
Food can also be fun! This holiday season try out this fun and easy recipe. Sugared cranberries can be eaten alone as a dessert, or used to garnish a variety of holiday dishes for an extra pop of color!
- 2 cups sugar, divided
- 1/2 cup water
- 1 (12 ounce) bag fresh cranberries, washed
- Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
- Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up). Reserve syrup if you want – it’s great to sweeten cocktails!
- Let cranberries dry for 1 hour. After one hour, roll cranberries in remaining sugar until completely coated.
Store in an airtight container in the fridge for 2-3 days.
Recipe taken from: https://www.rachelcooks.com/2018/11/19/sugared-cranberries/