UCLA Youth Health Festival - Sunset Canyon, UCLA campus

Event Details

UCLA Youth Health Festival - Sunset Canyon, UCLA campus

Time: May 25, 2013 from 11am to 3pm
Location: Sunset Canyon Rec Center
Street: 111 Easton Dr.
City/Town: Westwood 90095
Website or Map: http://uclabpho.weebly.com/1s…
Phone: uclabpho@gmail.com
Event Type: health, festival
Organized By: UCLA Black Pre-Health Organization
Latest Activity: May 22, 2013

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Event Description

A Let's Move! Challenge Event offering training experiences in Kick-boxing, Yoga, Zumba, rock-wall climbing and lots more FUN!

UCLA's Black Pre-Health student organization (BPHO) is hosting this event for children & Families in Black & Latino neighborhoods in Greater LA.

At the Saturday, May 25th event Let's Move! Trainers will instruct 20 minute work-out sessions. The UCLA students have organized the Festival with Educational Booth display with opportunities about college/universities, Food vendors will provide lunch, UCLA varsity athletes will lead 'Free Play' and a mobile rock climbing wall will be available.  

We will be adopting the challenge format, where participants that engage in a certain amount of activities/booths will get a prize

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Eating Well with Chef Jackie

Let's Move! West LA Co-Founder, Celebrity Chef Jackie Keller (left) poses with Coach Kerri Eich, UNI High Food Sciences Teacher as they planned an upcoming lesson plan: Food Exposed Online. Trained at Le Cordon Bleu (Paris); USC and UCLA. Chef Jackie is State Board-certified as a Health & Wellness Coach.

Enjoy Filet of Sole with Meyer Lemondaise 

Servings: 3  Serving Size: 5 oz.

1 lb. fillet of sole, rinsed

¾ cup white wine
2 tbsp. unbleached all purpose flour
1 tsp. NutriFit Lemon Garden Salt Free Spice Blend
2 tbsp. shallots, minced
½ tsp. cornstarch dissolved in 3 tbsp. water
½ tsp. sea salt
5 tbsp. fresh lemon juice
1 tbsp. Zest of 1 lemon, grated
1/3 cup extra virgin olive oil
¼ tsp. turmeric
1 cup fat free half and half

Directions - To make lemondaise: In med. saucepan, reduce wine, turmeric, shallots and lemon zest until reduced by 2/3. Add cornstarch slurry bring to a boil; cook 2 min or until thickened. Whisk in half and half, do not boil (if using fat free half and half). Add lemon zest and juice and puree sauce. Set aside.

  1. To make fish: Wash fish & pat dry with paper towels. Lightly dust with flour, mixed with Lemon Garden seasoning.
  2. Heat a nonstick skillet over medium heat, add olive oil & fish fillets in a single layer, shaking pan gently to prevent sticking. Cook until lightly browned (about 4 min. depending on thickness of fish), then turn and cook on opposite side until lightly browned.
  3. To serve, top each filet with a tblsp of sauce across the middle of the fillet, top with fresh chopped thyme or Italian parsley.

Chef Jackie says, "I'm available to Let's Move! members for consultations on Nutrition & Wellness ideas & planning.  Call me at  310.473.1989" Thank You!

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Dr. Toni Yancey, MD, MPH (1957 - 2013)

Adapted Physical Ed - Beverley Vigil

Alternative Health Classes - Skye Kelly

Bicycle Services - Freddie & Norma

Childcare Services - Phi Van Ha

Children's Yoga Training - Teresa Anne Power

Contemporary Line Dance - Dianne Isaacs

Designing Programs - Dr. Stephen Loy, PhD

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Motor Ave Farmers Market Evelin Tamayo 

Nutrition & Cooking - Chef Jackie Keller

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from LA Comunity Garden Council

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