Last night I taught a family cooking class with 2 other dietitians. We had 27 people cooking Turkey Tacos and Broccoli Cheddar Soup. Other than one little girl’s finger meeting the blades of a cheese grater, we came out unscathed. Let me tell you, 8-year-olds with knives is SCARY as…you know what.
“Dicing” was interpreted more as “large chunks” and we took those chunks and cut them into 4 pieces…and still had “large chunks” that resembled anything but “diced”…but we made due. Celery cutter boy had…a…blast! And Team Onion and Team Carrot just the same. It’s the little things in life…especially at 8. That’s the beauty of it!
We even made a “Code of Conduct” for the 5-week program that included ground rules such as “no goofing around with knives”, “share chopping responsibilities with others”, “teamwork” and my personal favorite, the “Two Bite Rule”. The kids have learned in school nutrition education that they have to try everything…two bites worth. I freaking love it.
The little girl sitting next to me was about in tears over the fact that the tacos contained pinto beans. It took her a good 10 minutes to finally cave and try the taco. And ironically, she was the one who suggested the “Two Bite Rule”. You know what? She really liked the tacos. IMAGINE that.
The curriculum really challenges the families to try new things.
I think that’s what I loved most about participating in a CSA for the first time. Mr. Prevention was inquiring as to whether or not we would participate again next year and I replied with a resounding, “Yes! Why wouldn’t we?!” Admittedly, some of it went to waste. Two people can simple not eat as much produce as we were receiving. We gave some away, we traded some with our friends who belong to other CSA’s. But in the end, the variety and the push outside of our “comfort zone” was worth every penny. A BOX of organic, local veggies delivered to my front porch for $15/week? No brainer.
While I have two weeks left of deliveries, one of my favorite surprises this CSA season was this beautiful sunflower head. I had seen the sunflowers growing at the farm when I had gone to pick blueberries back in August, and now, it’s in my delivery! I did what anyone would do and I made sunflower seeds. These were simple and better than any I’ve tried before. If you ever get your hands on a sunflower head full of seeds, here’s what to do with them!
Homemade Sunflower Seeds from Home Made Simple
1 cup salt
1 quart water
3 cups raw sunflower seeds
Mix the salt and water in a large bowl; dd the sunflower seeds. Soak overnight.
Preheat the oven to 200 F. Drain the seeds, then spread them on baking sheet in a single layer.
Roast for 3 to 4 hours, stirring 1-2 times, until completely dry.
Yield: 3 cups (12 servings – 1/4 cup each)
Nutrition Information (approximate, per 1/4 cup): 67 calories; 6.0 g. fat; 0 mg. cholesterol; sodium unknown; 2.3 g. carbohydrate; 1.0 g. fiber; 2.5 g. protein
Result: Crunchy, salty and just as sunflower seeds should taste! But fresher…and better! Enjoy!
A normal day today! I’m taking “Cardio Sculpt” after work…should be a good challenge for this sculpt-hating girl!