The Life Lab Program at Gault School is a K-5 hands-on science and nutrition program. All students visit the garden in small groups with their class weekly or bi-weekly during the school year. Lessons include scientific observation and illustration, science experiments, planting,growing, and harvesting seasonal fruits and vegetables, preparing foods and tasting.
The Gault Life Lab includes a greenhouse, outdoor kitchen, grey water recycling, and compost bins. Lunch and snack waste from the school is composted in the Life Lab and used in the garden.
This year Gault School has been selected by NOAA to become an Ocean Guardian School.In partnership with the non-profit group Oikonos, students are growing California native plants from seed, conducting experiments, and planting young plants at Seabright Beach to increase biodiversity.
If you would like to help in the Life Lab Garden, please contact Life Lab Teacher Susan Dahlgren at email@example.com.K12.ca.us or 429-3856.
Download the 2016 Gault Life Lab Receipt Book.
Gault Life Lab Recipes
1 pint frozen strawberries
1/3 cup low-fat vanilla yogurt
1/2/ cup orange juice
Place all ingredients in a blender.
Blend until smooth.
Makes 3-4 servings.
1 cinnamon stick
1/2 cup apple juice
1/8 cup sugar
1/2 Tablespoon lemon juice
Cut apples into 1/2 inch chunks.
Add ingredients to pot, cooking at low heat until soft.
Remove cinnamon stick and puree apples using a potato masher or food processor.
Add powdered cinnamon if desired.
Serve and eat!
Orange and Jicama Salad
3 oranges, peeled and diced
1/2 medium jicama, peeled and diced
Leaves from 2-3 stems cilantro, minced
1/2-1 teaspoon jalapeño, minced
Juice of 1 lime
Salt to taste
Add all ingredients to a bowl, mix gently.
Serve and enjoy!
Fall Harvest Fruit Salad
1/2 pomegranate, seeds separated
1 Fuyu persimmon, cut into quarters and sliced thin
1 pear, cored and sliced thin
1 tablespoon lemon juice
Place all fruit in a bowl
Toss with lemon juice
1 bunch kale
1 tablespoon grated Pecorino or Parmesan cheese
1 tablespoon olive oil
Juice of 1 lemon
Tear the kale leaves from the stems and place in a bowl. Discard the stems.
Add olive oil and massage the oil into the kale leaves with your hands.
Add lemon juice and cheese. Mix together.
Oven Roasted Potatoes
4 potatoes, red, yellow and/or purple
1 Tbsp. olive oil
Salt & pepper to taste
Pinch of herbs such as basil, oregano, thyme or rosemary
Slice potatoes into 8 wedges lengthwise.
Toss with olive oil, salt, pepper and herbs in a medium size bowl.
Place on baking sheet.
Preheat oven to 375
Bake for 35-40 min.
Three Sisters Stew
In Native American lore, the three sisters are corn, beans andsquash. You may substitute any hard or soft squash. We used fresh anddried beans.
1 onion, chopped
2 cloves garlic, minced
2 celery stalks, diced
1 butternut squash, peeled, seeded, and chopped into small squares
2 potatoes, chopped
1 cup chopped green beans
1 cup diced tomatoes (or 1 16 oz. can diced tomatoes)
1 cup fresh corn, cut off cob (or 1 can hominy)
Fresh sprigs parsley, basil, and oregano, minced (or dried)
Salt to taste
1 cup soaked and cooked dry white beans (or 1 16 oz. can white beans)
4 cups vegetable stock
4 cups water
1. Sauté the onions and garlic with olive oil and salt for 5 minutes.
2. Add celery, squash, potatoes, and green beans and cook for 10 minutes.
3. Add the tomatoes, corn, vegetable stock, white beans, water, herbs, and salt.
4. Bring to a boil.
5. Simmer for 20 minutes.
6. Serve, and enjoy!
Pumpkin Spice Muffins
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon powdered ginger
1/4 teaspoon sea salt
1/3 cup sunflower oil
3/4 cup honey
1/2 cup milk or rice milk
1 1/2 teaspoon vanilla
1 cup grated pumpkin
1/3 cup raisins (optional)
1. Preheat oven to 350 .
2. Mix dry ingredients in a large bowl.
3. Mix the wet ingredients in a separate bowl.
4. Pour the wet into the dry mixture.
5. Fold mixture together lightly until just mixed.
6. Spoon batter into muffin tins and bake for 30-35 min.
7. Let cool off and serve warm.