As we write our reflections and prepare for our journey back to San Antonio, we realize how much we have learned and how many wonderful people we have met.
Goodbye for now, Chimbote, we always have you in our hearts. Until next time!
Beth conducts a Chi Gong session to the Pushaq Warmi group to promote wellness
Chi Gong is a Chinese breathing practice that helps relieve stress
Pushaq Warmi members are presented with certificates of completion for their participation in Wellness and Business workshops
UIW Nutrition presents cooking demonstration kits to Pushaq Warmi so that they can demonstrate to others
The clinic near the Sisters’ house in Chimbote
Beth gives Dr. Julia tips on presenting to potential funders
Beth, Ada, and I in the garden at the Sistema de Salud del Verbo Encarnado
Valeria visits an in-home hospice patient, Don Carlos, whom she later bathed
The WGC immersion group after a workshop at the Centenario Cultural
Who doesn’t like to eat food that’s guilt free and tastes good? That question was rhetorical, obviously. With the skills and talent of the UIW Nutrition department and WGC Volunteer Janie Mencey, all things are possible.
They whipped up a healthy version of a banana pancake, or protein pancake, that consisted of only two ingredients: bananas and eggs. To add more sass, they topped the flap jacks off with chopped pineapple, but emphasized that any fruit would do.
The Pushaq Warmi group was delighted to learn about such a tasty, yet healthy recipe. They were provided a recipe and sample of course!
Dr. Beth Senne-Duff emphasized the importance of calcium, iron, and protein, especially in the diet of a growing adolescent or teen.
We had to bring a little bit of Tex-Mex to Peru, so Janie Mencey demonstrated a simple, yet healthy pico de gallo recipe. She used minimal salt and used the flavor of rocoto pepper, lime, and cilantro to make it ever so scrumptious.