It was an eventful day at Sembrando Infancia, or Sewing Seeds, as part of the WGC immersion group conducted a healthy eating cooking demonstration to parents, teachers, and students.
They cooked up a healthy quinoa soup with a tasty low-sodium seasoning called achiote instead of sodium-heavy salt. They added an array of vegetables to make the soup heartier, tastier, and more nutritious.
Nutrition student and translator, Valeria Evia, helped attendees learn how to read and understand the nutrition facts labels listed on the back of packaged food.
First-time WGC immersion trip volunteer Janie Mencey said, “At the end of the day, everyone enjoyed the taste of the food and said they would use the recipe at home with their families.”