The changing season has brought with it a few illnesses. A very big thank you to families who have kept their children home when their child is unwell. We are sending healing thoughts to those families that have had sickness in their household and wish them a speedy recovery to return to school or work.
There is so much to consider when it comes to children’s health and wellbeing and how do we as the adults in their lives nurture this.
For us here at school we try to nurture children’s health and wellbeing through our rhythm, food and movement.
Children on arrival awaken their bodies in outside play. This is where it is important that we as adults dress children in appropriate clothing with layers that can be removed as the day grows warm.
There is a need in children to move and explore — the freedom to do this in a safe nurturing environment nurtures their confidence to challenge themselves and gain a sense of agency that they can do it. Movement at this age or at any age is so important for our mind, health and soul. Young children at this age burn energy more quickly than adults and need more frequent easily digested meals. Some children during lunch time will come back for seconds and sometimes thirds and for others they are not too keen on the menu. In this instance parents might like to bring a snack for children to have after school, especially if there is an afternoon activity.
Rest: you can never underestimate how we all need rest especially in our busy lives. If you slow down so too might your children. This can take many different forms, sleep being the major restorer. During the day we allow time for rest and quiet to restore children’s energy for the afternoon.
However at times the universe sends us these little lurgies and illnesses that we have to overcome and we are grateful to you for keeping your children home in the interim so that all don’t become sick.
“Alone we can do so little, together we can do so much”Helen Keller
If you or your family are unwell and need some support please reach out.
The Early Childhood Team
· 1 diced onion
· 2 tsp ground turmeric
· 2 tsp ground fenugreek
· Extra virgin olive oil
· Chopped vegetables, big enough for children to identify and small enough to fit on their teaspoon (pumpkin, sweet potato, carrots, celery, zucchini, corn, beans, spinach and any other suitable vegetables)
· 2 cups split red lentils, soak in water
· 1 Massel vegetable stock cube
1. Sautee onion and spices in olive oil in a large pot.
2. Add vegetables, red lentils and enough water to cover.
3. Cook until vegetables are cooked through. Add more water if needed, season with salt to taste.
4. Serve with sourdough bread