Food As Medicine
Extension SNAP Program Supports Heartland Community Health Clinic
Hilary Kass
SNAP-Ed Nutrition Educator
Hippocrates, the so-called father of modern medicine is well known for the words: “Let food be thy medicine, and medicine be thy food”. There are a lot of possibilities for each of us in that statement. And here at Extension, as SNAP Ed Nutrition Educators, we are fortunate
to be able to support our community in the number of skills that are needed to care for ourselves nutritionally: First, access to whole foods, and then the education and inspiration for creating nourishing meals every day.
Recently, the Food as Medicine concept has become a useful approach to treating chronic disease that focuses on integrating consistent access to diet and nutrition-related resources. This approach is increasingly present across many communities and systems. There’s also increasing federal investment and action to support Food as Medicine approaches in a variety of settings.
Access to nutritious food is critical to health and resilience. Food as Medicine is a concept that reaffirms this connection, recognizing that access to high-quality nourishment is essential for well-being. By supporting the production of and facilitating access to nutritious food across a health continuum and range of settings, approaches to Food as Medicine support immediate and long-term resources for people, communities, and systems.
https://health.gov/our-work/nutrition-physical-activity/food-medicine
One of those settings is the Heartland Community Health Center in Lawrence. Through support of the Sunflower Foundation of Topeka, Heartland has identified patients with chronic health conditions that would benefit from a consistent supply of nutrient rich foods and the support of a community to utilize and enjoy these foods. At Heartland, participants meet regularly with a supportive coach and receive a prescriptive food package that comes through Just Food and Harvesters.
I have had the pleasure of presenting hands-on cooking class experiences for the participants of this program at Heartland. Each class we focus on a particular topic like whole grains or skillet meals. Last week, together we prepared a delicious Roasted Vegetable and Turkey Sheet Pan dinner. We chopped vegetables and fresh herbs from the Extension garden- parsley, sage, rosemary, and thyme. We mixed olive oil and fresh lemon juice with chunks of turkey and baked everything together on one sheet. Participants got to enjoy this as a finished meal and took home the ingredients so that they could bake this up at home.
And we share this with you, too.
May food be your medicine, and medicine be your food.
¼ cup olive oil 3 Tbl fresh herbs minced: combination of parsley, sage, rosemary, thyme 1 tsp paprika ¼ tsp black pepper 1 tsp garlic powder Optional: ½ tsp salt 1 lemon, cut in half | 3 small potatoes, scrubbed (Red or Yukon Gold look nice!), cut in 1” cubes 1 medium sweet potato, scrubbed, skin on, cut in 1” cubes 1 cup button or cremini mushrooms, cut in half 1 red bell pepper, cut in 2” chunks ½ red onion, cut in 1” chunks | 8 oz fresh green beans, trimmed 1 to 1.5 lbs boneless turkey tenderloin, cut in 2” pieces |
Preheat oven to 400F. Line a baking sheet with aluminum foil.
In a large mixing bowl, mix the olive oil, herbs, spices, and juice of half a lemon.
Place the potatoes, sweet potatoes, mushrooms, bell pepper and onion in the marinade. Toss until evenly coated with the oil mixture. Lift the vegetables out of the marinade and place on the prepared baking sheet. Bake for 30 minutes or until the potatoes are nearly tender.
Now place the green beans and the turkey pieces in the remaining marinade and toss to cover each piece. Carefully remove the baking sheet from the oven. Add the green beans and turkey and mix to evenly distribute across the baking sheet. Place both sides of the lemon face down on the sheet. Continue to bake for 25-30 minutes or until the internal temperature of the turkey pieces reaches 165F.
Remove lemon halves from baking sheet and allow to cool a few minutes while you place the entire mix of turkey, vegetables, and juices into a nice serving dish. Squeeze the juice of both lemon halves over the top. Enjoy!
