This month, Campus Dining launched the Earth Bowl program to bring more healthy options to East Side and West Side dine-in. Earth Bowls are made with superfoods that provide health benefits beyond their basic nutrition content. These nutrient-dense foods give more benefits for the calories consumed and are powerhouses that are packed with large doses of antioxidants, polyphenols, vitamins and minerals in a fresh, delicious, customizable bowl.
Earth Bowls are an easy, versatile and nutritious way to think about meals. Keeping vegetables as the main component and topping with fresh, wholesome ingredients, these bowls are the perfect way to consume a balanced lunch or breakfast without having to think about it. Earth Bowls can include a veggie base, whole grain or starch, sauce, toppings and an optional protein.
“Our new Earth Bowls give your brain and body nourishment to combat stress and elevate your mood,” explained CulinArt Dietitian Laura Martorano, MS, RD, CDN.
Martorano hosts weekly “Wellness Wednesday” events at both dine-in locations to give students the opportunity to chat about their nutrition goals. Throughout the month of April, students can enjoy a different Earth Bowl each week such as the Sesame Ginger Barley Salad, the Greek Yogurt Parfait with Strawberries and Dark Chocolate, Barley and Brown Rice Pilaf with Mushrooms, or the Greek Yogurt Parfait with Strawberries and Kiwi. Students can also make an appointment for free nutrition counseling and ask questions about their dietary needs or food allergies.
The Faculty Student Association (FSA) and CulinArt are also offering Earth Bowls as part of the Teaching Kitchen program. Teaching Kitchen is a platform to explore food in an engaging and collaborative environment where participants can develop their culinary and nutrition education through hands-on coaching. CulinArt chefs and registered dietitians work together to create an enjoyable experience for all participants.
“I am thrilled to offer such an enjoyable program that educates students on planning, cooking and eating healthy meals in an interactive environment with their peers,” stated FSA Executive Director Van Sullivan.
Earth Bowls are easy to make with ingredients that are found at any supermarket. To make the Teaching Kitchen demonstration even more interactive, Martorano teaches students to make their own kimchi (spicy fermented napa cabbage) in a mason jar and then let it ferment for a week at home. “It’s fun watching students spice it up however they like!” stated Martorano.
There are many reasons to love fermented foods like kimchi, including the health benefits of being packed with probiotics (the good kind of bacteria), keeping your brain sharp, lowering cholesterol, producing radiant skin and shiny hair, slowing down the aging process, helping you to lose weight, and boosting your immunity. Although there are different variations, some common kimchi ingredients include napa cabbage, daikon radish, garlic, green onion and red peppers. It’s easy to make your own, and it tastes great with rice bowls, on top of burgers or on avocado toast.
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