Welcome to New Ways November!

Being open to new experiences and learning fuels our well-being, boosts our confidence and creativity, and can be fulfilling – whatever our age. Learning is not just for school but for life – in fact, evidence shows that continuing to learn, even later in life, can help us feel good and function well!

Click here to download and print the calendar.

The Eight Kinds of Humility That Can Help You Stay Grounded

There are many ways to be humble, according to recent research.

Read more here.

Get Outside in an East Bay Regional Park!

Spending time outdoors offers several health benefits. It can reduce stress, anxiety, and depression, and the fresh air and physical activity can improve both mental and physical well-being. Being in natural settings also provides a break from daily stressors, leading to better focus and cognitive function. Additionally, it can boost the immune system and promote a sense of happiness. Whether it's a walk in the park, a hike, or just relaxing in your backyard, spending time in nature can significantly improve your overall health. See what's happening in our gorgeous East Bay parks this month with the Regional in Nature Park Guide below!

November is National Healthy Skin Month

November is the time to emphasize the importance of skincare and raise awareness about maintaining radiant, well-nourished skin. As temperatures drop and humidity levels decrease, it's a perfect opportunity to explore the best practices for protecting and rejuvenating your skin. Whether using moisturizers and sunscreen or adopting a skincare routine, this month encourages everyone to prioritize the health of their skin, promoting a glowing and vibrant complexion all year long. Read about 7 tips to adopt this November for a lifetime of healthier skin, hair, and nails here!

World Kindness Day is November 13

Join us in celebrating this international holiday introduced in 1998 by the World Kindness Movement. The holiday is devoted to promoting kindness worldwide, understanding the positive potential of large and small acts of kindness, and unifying together as human beings. Try just one of these 50 ideas today!

National Diabetes Month 2023

It's Time to Give Thanks - Start a gratitude practice!

Expressing gratitude is associated with a host of mental and physical benefits. Studies have shown that feeling thankful can improve sleep, mood, and immunity. Gratitude can decrease depression, anxiety, difficulties with chronic pain, and risk of disease.

SLUSD Pets of the Month: Koda and Kiara

Rodriguez

Fernando Rodriguez, our new SLUSD Maintenance Supervisor, is pictured here with his wife Allie and their “kids”….Koda and Kiara. Fernando and his family love to travel and camp in any weather. Thankfully, these gorgeous German Shepherds are fearless camping companions, thriving in any weather with their loyalty, protective instincts, and thick fur!

We want to see your pets, babies, beautiful gardens, or any other photos that give you joy! Send photos to communications@slusd.us and share the love!

Moroccan Pumpkin and Chickpea Stew

Moroccan Pumpkin & Chickpea Stew is filled with warm spices, heart-healthy produce, and protein-rich chickpeas for a warm, cozy lunch or dinner that’s both hearty and delicious!

INGREDIENTS

• 1 tablespoon coconut or olive oil, or 1/4 cup water (for water saute)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 inch knob of ginger, grated or minced
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon cinnamon or 1 cinnamon stick
• good pinch of red pepper flakes
• 2 carrots, diced
• 2 small sweet potatoes, cubed
• 1 small sugar pumpkin (about 3 –4 cups), cubed (or butternut squash)
• 1 can (28 oz) stewed tomatoes
• 3 cups cooked chickpeas or 2 cans (15oz), drained and rinsed
• 3 cups vegetable broth or water
• 1/4 cup raisins (I used golden)
• mineral salt & fresh cracked pepper, to taste
• few large handfuls baby kale or spinach (chopped whole ok too)
• lemon or lime wedges, to serve
• cilantro, to garnish

INSTRUCTIONS



Pumpkin: Prepare your pumpkin by slicing in half, removing seeds with a spoon and slice halves into quarters. Using a vegetable peeler, remove the hard skin. Alternatively, turn slices on their sides and carefully sheer the hard skin off from top to bottom. Cube into 1 inch pieces.

Saute: In a large dutch oven or pot, heat oil over medium-high heat, add onions and cook until translucent, about 5 minutes. Add garlic, ginger and spices, cook another minute or until fragrant.

Simmer: Add carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, broth/water, good pinch of salt and raisins, bring to a boil, cover, reduce heat to low and simmer for 30 – 40 minutes, or until pumpkin is fork tender.

Add spinach: Add in greens of choice and cook until wilted. Taste for seasoning adding salt, pepper or any other additional spices or raisins.

Serve: In individual serving bowls, spoon stew over a grain of choice – rice, quinoa or couscous work well here. Top with cilantro and squeeze of lemon/lime. Pairs great with a piece of naan.

(Credit: simple-veganista)

Vegan Kheer (Indian Rice Pudding)

This vegan kheer is dairy-free, smooth, and creamy, with the aromatic flavors of cardamom and saffron woven through. It is also soy-free, gluten-free, and a perfect Diwali treat!

Ingredients

• ½ cup basmati rice
• 6 cups oat milk (can substitute one cup of the oat milk with vegan condensed milk or vegan heavy whipping cream, or single oat cream for a richer consistency).
• ½ cup sugar
• ½ teaspoon ground cardamom
• 2 tablespoons sliced almonds (optional. Can use pumpkin seeds instead).
• 2 tablespoons raisins
• ½ teaspoon vanilla extract
• A generous pinch saffron

Instructions

1. Soak the rice: Place the rice in a bowl and pour in enough water to cover by two to three inches. Soak for an hour, then strain but don't wash the rice further-- you don't want to lose all the good starch in there that will help thicken the pudding.
2. Heat the milk and rice. Place the milk in a large saucepan or Dutch oven. Add the drained, soaked rice and cook over low to medium-low heat for about 15-20 minutes or until the rice grains are really soft. Stir frequently, at least every couple of minutes. Don't cover the pot.
3. Add the sugar and stir it in. Continue cooking and stirring for another 15 minutes. The milk should have thickened quite a bit by this time due to reduction and as the starch from the rice is released into it.
4. Stir in the cardamom, raisins, and nuts. Continue to cook and stir until the milk has thickened further and the rice grains have swollen quite a bit and are visible on the top. At this time, stir in the saffron, if using. Let the kheer cook for another five minutes.
5. Stir in the pure vanilla extract. Immediately turn off the heat, stir, cover and let the kheer stand until it's at room temperature. The saffron will continue to release its color into the kheer.
6. Serve chilled or at room temperature. Kheer is usually served at room temperature, although it's great chilled.



(Credit: Holycowvegan)