Welcome to Optimistic October!

Optimism is essential because it fosters resilience, motivates action, and ultimately leads to a more positive and fulfilling life.

Click here to download and print the calendar.

How curiosity can help us overcome disconnection

Here are four steps to practicing deep curiosity about the perspectives, stories, and humanity of others.

Read more here.

Best stretches for office workers to prevent pain

Regular movement and stretching are important if you spend a lot of time at your desk. Here is a selection of recommended stretches to help relieve tension in your upper back, shoulders, lower back, and neck.

How to use your body to relax your mind

Want to destress your mind? Start with your body. Progressive Muscle Relaxation is where you methodically tense and release your muscles to help unwind. Studies show it can reduce anxiety, help you get better sleep, and lower depression levels. Listen to the Science of Happiness podcast here.

Free SLUSD flu shot clinic at the BLC

In partnership with Alameda County Public Health, San Leandro Unified School District will offer free flu shots for all SLUSD students, staff, and families.

• When: Wednesday, October 11, and Thursday, October 12.
• Time: 9 am to 4 pm each day.
• Where: Barbara Lee Center, 2251 Bancroft Ave, San Leandro.
• No appointments are required.

SLUSD Pet of the Month: Reik & Miloo Cervantes

Edith Cervantes is the new SLUSD District Translator, and she comes with perros adorable!

We are so fortunate to have Edith join the SLUSD family to support with interpretation and translation for our Spanish-speaking families, and she is equally fortunate to have Reik and Miloo waiting at home to welcome her with wags and sonrisas! Reik is a 7-year-old American Eskimo/Poodle mix who did not come with pink ears! Miloo is a 5-month-old Maltipoo troublemaker, as you can tell by that face!

We want to see your pets, babies, beautiful gardens, or any other photos that give you joy! Send photos to communications@slusd.us and share the love!

Vegan Coconut Curry with Apples

Yes, you read it right – this is a Vegan Coconut Curry recipe made with sweet apples! What better way to celebration National Apple Month!

INGREDIENTS

• ½ large yellow onion chopped
• 1 to 2 cloves minced garlic
• 1 medium Fuji apple diced
• 1 tablespoon curry powder
• Pinch ginger
• Dash of turmeric
• 1 (13.5-ounce) can of light coconut milk
• 1 tablespoon granulated sugar or other sweetener
• 1 tablespoon shredded coconut, optional
• 1 to 2 tablespoons of soy sauce
• Vegan sausage of choice, optional
• Salt and pepper to taste
• Parsley, for garnish, optional

INSTRUCTIONS

• In a medium-large pot over medium heat, sauté the onion and garlic. Add water if the ingredients start to stick.
• Once the onions have become translucent, add the diced apple and continue heating until softened. Add in the spices and mix well.
• Add in the coconut milk, soy sauce, sugar, shredded coconut, and vegan sausage if using. Stir until a boil begins to form and reduce the heat to low. Cover and simmer for 15-20 minutes.
• Add salt and pepper to taste, stir, and serve the curry.

(Credit: Plantbasedonabudget)

Mummy Granola Bars

Here’s a fun, healthy Halloween snack that doesn’t take much extra effort. 

Ingredients

• 2 cups old-fashioned rolled oats
• ½ teaspoon fine sea salt
• ½ cup honey
• ½ cup all-natural peanut butter
• ¾ cup dark chocolate chips
• ½ cup dried coconut chips
• candy eyes, blueberries, or any other toppings (optional)

Instructions

1. In a large bowl, combine the rolled oats and salt and mix well. Set this aside nearby, along with the measured-out peanut butter, since this recipe will move quickly.
2. Add the honey to a small saucepan over medium-high heat and bring the honey to a boil. Once the honey is fully boiling, set a timer for 1 minute. When the timer goes off, remove the pan from the heat and stir in the peanut butter.
3. Pour the peanut butter honey mixture into the large bowl of oats, and stir well. The honey may start to stiffen up as you stir, so just be patient and keep mixing until everything looks evenly coated.
4. Press the mixture into the bottom of an 8-inch square pan lined with parchment paper. You'll need to press firmly to make sure the bars will hold together well when they cool. Place the pan in the fridge or freezer to help the bars cool off faster. You can slice them into 10 to 12 bars as soon as they are cool.
5. To make a "mummy" look, melt the chocolate chips in a double boiler or use the microwave, stirring after 30-second intervals. Spread the melted chocolate on one of the bars, and while the chocolate is still wet, add a few coconut chips on top to look like a mummy wrapping. Leave space toward the top to add eyes. (Candy eyes are too hard to bite into, but they make a cute mummy bar. You can use blueberries instead or dried fruit.) Repeat the process until all of the bars look like mummies. Let them cool completely; once the chocolate is firm, they are ready to eat.
6. Store homemade granola bars in an airtight container in the fridge for up to 2 weeks. They will soften slightly if you leave them out at room temperature for a while, but they are still delicious that way, too.



(Credit: Detoxinista)