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On October 14th, Lauren Mulcahy from Whole Foods Market Foggy Bottom gave a session featuring nutritious tailgating recipes. Enjoy them below!

Zesty Tahini Coleslaw
Ingredients:
HSH Zesty Tahini Dressing
32 oz container coleslaw mix (or shred your own cabbage and carrots)

Method:
Place coleslaw mix into a nonreactive metal bowl. Mix in dressing, being careful to incorporate well. The cabbage will release moisture as it sits in the dressing, so keep it a little on the dry side. You can always add more later!

Cover tightly, and refrigerate for at least one hour and up to one day.

Green Pea Guacamole
Here's some game day strategy for you! Add nutrient variety and subtract cost by substituting peas for some of the avocado. It tastes great, and just like traditional guacamole, you can keep it on the healthy side by serving this smooth and tangy dip with fresh, crunchy crudités such as radishes, carrot sticks and sugar snap peas.

Ingredients:
1/3 cup roughly chopped cilantro
1 ( 16-ounce) bag frozen green peas, thawed
1 avocado, peeled, pitted and roughly chopped 4 green onions, sliced
3 cloves garlic
4 tablespoons lime juice

Method:
Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor. Add remaining ingredients and puree until smooth. Transfer to a serving bowl, garnish with reserved cilantro and serve.

Mexican Layer Dip
adapted from Detoxinista.com

Ingredients:
For the Refried Bean Layer:
2 (15 oz.) cans black beans, rinsed and drained well (or 3 cups cooked black beans)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water

For the "Cheese" Sauce:
1 cup mashed potatoes (Lauren used Yukon Gold)
1/2 cup water
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon onion powder
1 teaspoon salt
2 tablespoons finely minced jalapeño (optional)

Additional Toppings:
Prepared salsa or pico de gallo
Chopped green onions, for garnish
Green pea guacamole

Instructions
To prepare the bean layer, combine all of the ingredients in a food processor and process until a uniform texture is achieved. Spread the beans evenly over the bottom of a 9x9 dish.

To prepare the cheese sauce layer, cut a large Yukon Gold potato into chunks and steam for 10- 15 minutes, until fork tender, then fork-mash in a bowl and measure out one cup to use in the sauce. Combine all of the sauce ingredients in a blender, and blend until completely smooth and creamy. Pour over the bean layer and set aside.

Spoon guacamole over the cheese sauce layer, then top with the prepared pico de gallo (or salsa) and garnish with chopped green onions. Serve immediately, or chill in the fridge until it's game time!

Raw Apple Crisp
Ingredients:
4 Honeycrisp apples, cored and chopped 1/4 cup orange juice
3/4 cup pecan halves 3/ 4 cup hazelnuts
3/4 cup raisins
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon

Method:
Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.

Between October 27 and November 6, 2014, Himmelfarb Library will be conducting a series of brief user entry surveys. When asked, please let us know your status (student, faculty, staff, other) and your affiliation (SMHS, GWSPH, SON, other).

Thank you!

Whether you're planning a tailgating party or just getting together with friends, learn how you can make your event a blast with new recipes. Expand your menu by joining Lauren Mulcahy from Whole Foods Market Foggy Bottom as she demonstrates some healthy recipes. Samples will be provided! Registration for this FREE Healthy Living @ Himmelfarb event is limited.

Tuesday
Oct 14, 2014
4:00 pm - 5:00 pm
Room: 202
Whole Foods Market Foggy Bottom

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The Library has heard your suggestions and we are working hard to enhance the visual photo1appeal of the facility.  One thing we want to do is add some visual interest by painting some of the accent walls - but we need your help in choosing a color!  Please visit the third floor, where four color choices are currently displayed, and then rank your choices in our survey https://www.surveymonkey.com/s/NR56N2N.  The survey will close Thursday, October 16 at 5 PM.

Centers for Disease Control & Prevention (CDC)Himmelfarb Library has created a new page to link users to the latest information on Ebola Hemorrhagic Fever  for healthcare workers.  This page will be automatically updated as new information is available from the CDC and includes links to information on:

  • Diagnosis/Testing
  • Specimen Collection, Transport, Testing, and Submission
  • Transportation/Monitoring/Movement
  • Protecting Healthcare Workers
  • Clinical care information for U.S. healthcare settings
  • Clinical care information for African healthcare settings

Unfortunately, due to travel delays, the NVivo demonstration scheduled for today (Monday, Oct. 6th) has been cancelled. We hope to reschedule for another date in the future, but if you are interested in learning more about how to use NVivo, please consider attending the NVivo instructional session on November 4th from 4-6:00 pm, sponsored by Health Sciences. To reserve a seat, please contact Mary Corcoran at corcoran@gwu.edu.

Does your research project involve unstructured data? Are you doing a qualitative study?

Learn how  NVivo software can help analyze your results using powerful search, query and data visualization tools.  NVivo is a qualitative data analysis software program that allows you to upload your data (MS Word, PDF, image, audio and video files) and then helps you organize, code and analyze it.

Himmelfarb Library will host a free NVivo session on Monday, October 6th with Stuart Robertson, a NVivo trainer, at 10:00 am in Himmelfarb 202.

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