Welcome to Active April!

Let's find ways to get moving and stay active and healthy.

Click here to download and print the calendar.

Three Steps to Resolving Big Conflicts

In a new book, a seasoned negotiator outlines how to move through conflict effectively, even in the most intractable situations.

Read more here.

April is Stress Awareness Month

In the midst of academic demands and daily responsibilities, both students and staff must take moments throughout the day to reset and practice mindfulness.

Remember to take some breaks. Step outside, take a few deep breaths or do a quick mindfulness exercise. Your well-being is paramount, and these small breaks can make a significant difference in managing stress. Allow these moments to rejuvenate your mind so you can have a focused and productive study session.

Remember, your mental health matters, and taking proactive steps to manage stress is a sign of strength. If you or someone you know needs support, Care Solace is available 24/7/365 for confidential mental health care coordination:

Call: 888-515-0595 (Multilingual support available)

Visit: www.caresolace.com/slusdfamilies

Take the time you need, practice mindfulness, and thrive.

Earth Day is April 22!

Live a sustainable lifestyle during the month of April and all year long with these 5 tips to live more sustainably in your everyday life!

How to Start a Healthy Habit

SLUSD Pet of the Month: Onyx, Sapphire, and Argo Pine

Onyx and Sapphire are a pair of 4.5-year-old Alaskan Klee Kai, full of shenanigans, so named by SLUSD Instructional Coach Gaia Pine's children for their unique eye colors. These spirited siblings relish running wild, engaging with toy lions, and swinging on swings with joyful abandon. In the same household, Argo kitty, named after his birthplace on Argonaut Street in San Francisco, leads a more contemplative life. His days are filled with long naps, standing atop his humans to share tales of his daily escapades and conducting meticulous inspections of the closet for any signs of ghostly presence—his motivations, a mystery wrapped in fur.

Not pictured in this lively domestic tableau are Jo Jo and Kevin, the Russian tortoises. They prefer the serenity of grazing on grass, showing a marked disinterest in the flashy world of photography. Together, these animals create a dynamic and loving environment, each with their unique quirks and joys, making the Pine home nothing short of a delightful menagerie.

Do you know an exceptional SLUSD pet that deserves a moment in the sun and some ear scratches? Please send them over to communications@slusd.us and give us all a smile!

Sweet Potato, Chickpea and Spinach Coconut Curry

Made with coconut milk, fresh spices and veggies!

INGREDIENTS

4 teaspoons (20ml) coconut oil or water

1 tablespoon (15ml) cumin seeds

1 medium onion, finely chopped (about 2 cups/500 ml)

3 large cloves garlic, minced

4 teaspoons (20ml) grated fresh ginger

1 teaspoon (5ml) ground turmeric

1 teaspoon (5ml) ground coriander

1/4 teaspoon red pepper flakes, or to taste

1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)

1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas

1 (14-ounce/398ml) can diced tomatoes, with juices

1 (14-ounce/400ml) can light coconut milk

1 (5-ounce/142g) package baby spinach

freshly ground black pepper

FOR SERVING

cooked basmati rice, quinoa, millet, or sorghum

chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

INSTRUCTIONS

1. In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender.
4. Stir in the spinach and cook until wilted. Season with salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

(Credit: thevegan8)

3-Ingredient Chocolate & Almond Butter Dates

These stuffed dates can be an easy dessert or snack when you're craving something sweet. We love the mild flavor of almond butter, but natural peanut butter would be an excellent substitute. Flaky sea salt, like Maldon, elevates the flavor. Be sure to sprinkle the salt over the dates before the chocolate has set.

Ingredients

• 10 pitted Medjool dates
• 10 teaspoons almond butter
• 3 ounces dark chocolate (60-70%), chopped
• Pinch of flaky sea salt (optional)

Directions

1. Fill each date with 1 teaspoon almond butter.
2. Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stopping to stir after each interval.
3. Line a plate with parchment paper. Using a fork, hold 1 date over the melted chocolate and use a spoon to lightly coat it, allowing excess chocolate to drip back into the bowl. Place the coated date on the prepared plate. Repeat with the remaining dates. Sprinkle evenly with salt, if desired. Refrigerate until just set, about 10 minutes.