Initiative Seeks to Bring Healthy Food Options and Awareness to Food Deserts in Jacksonville
JACKSONVILLE, Fla., Mar. 24, 2017 – March is National Nutrition Month and the City of Jacksonville is celebrating with Farm to Faith, a Journey to One initiative developed by the City of Jacksonville to address food deserts and health disparities in communities throughout the city. Following the 7:30 a.m. and 10:15 a.m. services at Abyssinia Missionary Baptist Church, the Clara White Mission, will make its White Harvest Farms’ fresh fruits and vegetables available to congregants. This is the second time the City of Jacksonville has partnered with the Clara White Mission, and UF Extension office for Farm to Faith. At last year’s event, more than 1,500 pallets of fresh fruits and vegetables were sold at Bethel Baptist Institutional Church. This event culminates a weekend of health activities hosted by the Duval County Health Department and National Diabetes Office.
Northwest Jacksonville, specifically Health Zone 1 (ZIP codes 32202, 32204, 32206, 32208, 32209, 32254), is a community facing a number of health-related challenges, including food deserts – a geographic area where healthy, affordable food is hard to obtain. Since taking office, Mayor Curry has remained committed to improving the safety and well-being of Jacksonville citizens by identifying health-related challenges and issues plaguing our city, and establishing resources and support to address them.
WHEN: Sunday, March 26, 2017
WHERE: Abyssinia Missionary Baptist Church
10325 Interstate Center Dr. – 32218
In addition to fresh produce, healthy recipes such as the one included below, will be distributed to help educate citizens about healthy eating options.
CAULIFLOWER FRIED RICE
Servings: About 4 (3/4 cup)
Prep Time: 5 Minutes
Total Time: 10 minutes
2 tbsp Olive Oil
2 tbsp diced Onions
¼ cup diced Peppers
¼ cup roughly chopped Shitake Mushrooms
1 tbsp Bouillon, chicken or vegetable
1 12oz bag Cauliflower Rice
¼ cup water (or more for consistency)
1 ½ tbsp Northwood Seasoning
1 tsp salt
½ cup chopped spinach
1 tsp black pepper
- Heat oil on medium to high heat, add onion, peppers and mushrooms and sauté. Add a pinch of salt and continue sauté.
- Reduce heat and add bouillon, cauliflower rice and water.
- Turn up heat and seasoning, spinach and 1 tsp salt and 1 tsp black pepper. Mix.
- Continue stirring until rice is softened. If the texture is too dry, add more water.
- Serve hot.
Suggestions: Pair with sautéed shrimp or grilled chicken for added protein!
Nutrition Facts Per Serving: (without added protein)
120 calories, 7g total fat, 750mg sodium, 10g carbohydrate, 4g sugars, 4g protein