Photo by Richard W. Dionne Jr. Portsmouth Middle-Schooler Liam Dooley samples soybeans.

PORTSMOUTH — Kyle Alvanas scrunched his nose and splayed out his tongue as if the hemp milk he just drank could be expelled in a fiery breath. The silvery, frothy drink, vanilla flavored, was among many alternative breakfast options introduced to sixth graders in a nutrition class at Portsmouth Middle School by the Green Grocer's John Wood.

"It tastes like seeds," Kyle said, after learning from Mr. Wood that the drink was derived from hemp seeds.

Hemp, Mr. Wood said, is high in protein and essential fatty acids, making it "good brain food." He explained that it is often confused as being the same plant or product as marijuana, which has an active drug component called THC.

Grace Cranson, who said she enjoyed trying new foods, had the same opinion as Kyle about the hemp milk ."It seemed like a shake but it didn't have a good flavor."

Mr. Wood visited several nutrition classes at the middle school recently to show students all-natural breakfast foods from his grocery store that are high in protein and would keep students full and energized.

"How many of you guys like your breakfast nice and sweet?" Mr. Wood asked, and most hands went up. "How many eat breakfast and find yourself hungry hours later?" He received the same response.

A bagel or Frosted Flakes is what Liam Tooley typically eats for breakfast. But after cooking up a whole-grain tortilla, filled with black beans and mozzarella cheese, under Mr. Wood's direction, Liam says he's found a breakfast that is more appealing.

"It's more filling and spicy," Liam said of the tortilla. He said he would add salsa to his.

Mr. Wood brought in samples of oats: Whole, steel-cut, rolled and quick oats, the instant variety.

"Oats are a fantastic breakfast," Mr. Wood told the students. "They have a slower burn time" so they last longer than traditional breakfast cereals. "The steel-cut and rolled oats are the heartiest, most nutritious type."

Boiled and chilled green soybeans, the most complete protein in a vegetable, earned a mild reception from the student tasters. They had already experienced soy from their food and nutrition teacher Kathy Arent who had them prepare a tofu pudding with bananas and chocolate.

None of the students had heard of mochi, a brown rice that in the traditional Japanese ceremony is steamed, pounded with mortar and pestle, shaped like a sausage and then baked.

Many students enjoyed the mochi, this variety flavored with sea salt and cinnamon. They spread cream cheese or figs on it to add sweetness.

Nick Paruta said mochi tastes like "a sticky bagel."

"It has an egg and cinnamon taste," Matthew Molleur said. "I would make mochi. It has a lot of flavor."

Mr. Wood plans to participate in several nutrition classes each quarter at the middle school. It's part of his way of giving back to the community, he said, "broadening students' horizons and making them realize there's more than just a bowl of cereal."

The students have been very enthusiastic about trying the food he brings in, Mr. Wood said.

After a few classes, Mr. Wood said a parent of one of the students came into the Green Grocer for mochi because his child asked for it.

By Jill Rodrigues

jrodrigues@eastbaynewspapers.com