happy food day 2013 party people!! let's celebrate and have some fun in our kitchens tonight!!
me and my friendly imovie-loverpad put this little ditty together. i'm just warming up folks!
i invited two amazing families over to cook together in honor of food day today and it never ceases to amaze me how fun it is when we cook.with.our.kids. yup, this stuff is not getting old... but you know what is getting crusty? the horrifying statistic that says my kids' generation is going live a shorter life span than my generation. sob. and how about the fact that more people are going to die from obesity than hunger today... and then there is the lovely news that our grand USofA ranks 50th globally in life expectancy. but i digress... teaching my kids about real food and how to cook is the only way i can help make sure they won't be shackled to "take out" for every meal when they fly fly away from me.
unleash your inner-cook you wild stallion you! i was navigating around the foodday.org site and found a free cooking class link here. i was floored to find it available to all and will definitely be checking it out.
needless to say, dinner was a slam DUNK. below i have included my gluten and dairy free recipe adaptations from the amazing food day cookbook (that is where you'll find the three original recipes we chose to whip up - i have not included the recipe directions as the interweb is running out of ink and i really want you to see the cookbook. HA!).
i hope you like cooking and eating the recipes as much as we did.
**warning** before embarking on any cooking tonight, please fasten your aprons securely and play this music immediately. feel free to show the children how to dance properly (running man please). pump up your jams and let the cooking partay begin.
(we doubled this recipe!)
1 T coconut oil
2 cloves garlic
2 cartons black beans
1/4 tsp salt
2 c cooked shredded organic chicken breast
6 c shredded romaine
1/4 c sheeps milk yogurt (sweet arse replacement for sour cream... not dairy free, only cow free)
gf tortilla chips/tostados/tortillas
3 avocado diced (we love to eat these pupppies)
1/2 c organic shredded cheese (we also served vegan "daiya" cheese)
1/2 c chopped cilantro
carrot, sweet potato & ginger soup
(the surprise recipe star of the evening)
2 T coconut oil
1 lb carrots
1 lb sweet potatoes
1 bunch scallions sliced
1/2 c chopped celery
1 garlic clove minced/grated
1 T chopped peeled fresh ginger
1 tsp sea salt
4 T chopped fresh cilantro
1 T fresh lime juice
6 oz baby bok choy, stem ends trimmed, cut into 1/2 in slices
(this was completely prepared by our two 7th grade cooks, sarah and thea!)
1/3 c gf old fashioned oats
1/2 c gf flour
1/4 c chopped almonds
2 T almond flour
1/4 c coconut palm sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1 T cold coconut oil, cut into pieces
2 T melted coconut oil
1 -2 T cold water
1/4 c fresh organic lemon juice
3 T maple syrup
2 T gf flour
wish me luck, i'm off to pass out 1300 apples to the students here in district 76 for our big apple crunch! i wonder how many loose front teeth will be lost today in apples... or if my swagger van will ever lose the sweet smell... :)
CRUNCH CRUNCH CRUNCH
need more food day inspo!? go back in time with our first mullies cooking class and then to our suit and tie party. so what if you get your kitchen messy. i don't have a fruit fly problem at all. nope.