YUMMMMM!!!

https://www.youtube.com/watch?v=hJyrkvzp-kg&feature=youtu.be

What a Beaut!

Who knew cooking healthy could be fun!?!

Menu 2

5/24/14
Quinoa Salad 2
8 cups of water boiled
add 4 cups of quinoa
chop 6 carrots
chop 5 sticks of celery
chop 1 yellow bell pepper
chop 20 grape tomatoes
chop 1 Italian cucumber
add salad dressing (see below)

Salad Dressing
mix together:
8 scallions thinly sliced
4 tablespoons chopped Italian parsley
1 medium lemon juiced
1 1/2 cups chopped toasted walnuts 275F 10 mins (stir often)
6 tablespoons extra virgin olive oil
Salt and pepper to taste

Smoothie
20 frozen strawberries
20 frozen pineapple chunks
1/2-1 cup orange juice
1-1 1/2 cups non-fat milk

Project Activity Log 2

5/24/14
Today we all got together and prepped our meal for class on Tuesday. We started by cooking our quinoa ans rice ahead of time so that we didn't have to do it in class. Once that was started we pre-chopped most of our vegetables and left one or two to demo on Tuesday in class. More posts to come!

TImeline

5/24- Get together with group and purchase all food items
5/24- Test trail
5/27- PRESENT! Make meal in class

Project Activity Log

Since we have not yet made our meal, there is no new information. More posts soon to come!

Vocabulary

Locally-Grown: Farm products raised within your region.

In-Season: Seasonality of food refers to the times of year when a given type food is at its peak, either in terms of harvest or its flavor. This is usually the time when the item is the cheapest and the freshest on the market.

Sustainable: The ability to be maintained at a certain rate or level.

Menu

Quinoa Salad

1 cup- black beans

1/2 cup- fresh cilantro

2 cups- fresh corn

1 cup- edamame

3 tbsp- red onion

3 tbsp- fresh lime juice

2 cups- quinoa

1/2 tsp- ground black pepper

1/8 tsp- cayenne pepper

1 tsp- ground cumin

1 tsp- salt

2 tbsp- olive oil

2 tbsp- red wine vinegar

Smoothie

fruit: blueberries, strawberries, blackberries etc.

handful of spinach

1/4-1/2 cup- chia seeds

1 banana

1/2-1 cup- almond milk

Project Outline

Outline for Meal:

1. Come prepared to class with pre-cooked quinoa & possibly rice

2. Give brief description of what we are cooking

3. Start with quinoa salad
cook meal

4. *talk as we cook.... about how much, what to do etc.

5. Halfway through start to work on smoothie
make smoothie

6. Once both the quinoa salad and smoothie are made, serve into 35+ cups for everyone to taste

MAKE SURE TO ANNOUNCE ANY ALLERGIES!

ESLP Goals

For our ESLP project, we are making a home cooked meal in class. Our goal is to try to spread awareness of how important our health is and how easy it is to access healthy foods. We are going to take the class through a 2 course meal that is easy to cook and delicious to eat (while also staying healthy of course). The entrée is a quinoa salad mixed with fresh vegetables. Our "desert" course is a berry smoothie with chia seeds, almond milk, bananas, and spinach. The whole point of our ESLP project is to show people that just by picking a few simple ingredients from a garden, they can create a deliciously healthy meal.

The Plan

Entre: quinoa salad

Dessert: berry smoothie w/ chia seeds, spinach, almond milk, and bananas