Page 16
January 28, 2015
Healthy
Babies
Ahead!
continued
F OOD
from page 9
a childbirth education series at
Legacy Emmanuel Medical
Center, Kaiser Permanente,
Providence, OHSU, or the In-
ternational Center for Tradi-
tional Childbearing’s Women
Led Child Birth Classes. Stu-
dents will acquire clinical hours
through their externship at vari-
ous community sites.
Several research studies
have found that barriers to at-
tend childbirth education classes
were associated with cost, lo-
cation, time, and childcare
needs.
The support offered will as-
sist in reducing these barriers,
lowering costs to attend the
classes, and offering a flexible
class schedule.
Recruitment for the program
is scheduled to begin in April.
“This is also a great time to
help black community members
make a living as child birth edu-
cators,” says Monroe, “We’re
creating job opportunities for
people in our community.”
Ruby Kiker, an intern at the
traditional childbearing center,
and someone who is currently
earning her masters degree in
Public Health, says “This is a
great opportunity to address
some of the issues and the dis-
parity we see affecting African
American mothers, who are dis-
proportionately affected by
some difficult birth outcomes,
like low birth weight.”
“We are excited to bring
healthier black babies into the
world,” she says.
For more information, call
the center at 503-460-9324 or
visit ictcmidwives.org.
Homemade Salsa
This easy recipe makes 10 to 12 tasty servings.
Salsa Ingredients:
Salsa Directions:
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Combine all ingredients, and any extra ingredients you may
want to add, in a large glass bowl. Stir well with a spoon.
Cover with plastic wrap and chill until serving time.
3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
2 (15-ounce) cans black beans, drained and rinsed
Salt and freshly ground black pepper
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 small red onion, finely diced
1 large avocado, peeled and diced
1 mango, peeled and diced
2 limes, juiced
Tortilla Chips Ingredients:
• 8 fresh corn tortillas
• Oil, for frying
• House Seasoning, to taste
Seasoning Ingredients:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
Fried Tortilla Directions:
Arrange the tortillas in a stack and
cut into 6 equal wedges. Pour
about 1-inch of oil in a large frying
pan over medium-high heat to 350
degrees F on a deep-fat frying ther-
mometer. Fry just a few at a time,
turning occasionally, until crisp
and lightly browned, about 1
minute. Drain on paper towels;
sprinkle lightly with salt, if de-
sired. Store in an airtight container.
Seasoning Directions:
Mix ingredients together and store
in an airtight container for up to 6
months.