Friday, May 16, 2014

Jamie's Rainbow Salad Wrap Ode to FRD#2014!

It's a wrap... *117 countries and over 231,000 participants took part in today's great food event! 

If you have been following my posts, I had been immersing myself and kids over the last two weeks and half with different activities whilst spreading the word and inspiring others to find new ways to look at, cook and enjoy fresh food made from scratch. And it all boils down to today... There is not a better recipe to prepare in celebrating the final day than Jamie's Rainbow Salad Wrap with my boys, something so many around the world were making today. I did not sign up for their Guinness Book of Record attempt with the wrap as the rules are rigorous to count, but I'm sure they'll smash the current record of 2,012 and I will provide an update when the final count comes in and other details from the campaign.

*UPDATE: On Food Revolution Day 10,000 events took place in over 121 countries with 237,822 participants! And they SMASHED the Guinness World Record! Amazing!! 2015 will be even bigger and better!

Rainbow Salad Wrap (slightly tweaked)
Makes 6 servings

2 small raw beetroots 
2 carrots
1/4 small cabbage
1 firm pear
½ a bunch of fresh mint
½ a bunch of parsley
6 small whole wheat tortilla wraps 
1/2 cup shredded cheddar cheese

For the dressing:
5 Tbsp. natural yogurt
½ teaspoon Dijon mustard
3 tsp. apple cider vinegar
2 Tbsp. extra virgin olive oil

My kids watching Jamie's cooking lesson before joining in.

Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt; you don't need to peel them before using, but I prefer to.

Hold a grater steady in a large bowl on a chopping board, then gripping the vegetables, coarsely grate the beetroots, carrots, cabbage and pear stopping before your fingers or knuckles get too close to the grater.

Hold the root end of the beetroots and coarsely grate.

Pick the mint and parsley leaves, then discard the stalks. Tear leaves on a board and add to the bowl.

Add all the dressing ingredients to a jam jar. Put the lid securely on the jar and shake well.

Shake it baby.......

Drizzle most of the dressing over the salad – you can always
add more but you can’t take it away, so be cautious.

Divide the salad between the tortilla wraps, then some shredded cheddar over each.  Roll up the wraps, then serve.

Sebastien ate most of the wrap- he loves vegetables! Etienne took a few bites and decided it wasn't for him. Matias just played with the wrap and cheese. But it doesn't matter, we had tons of fun and the kids learned a lot during their stint in the kitchen, and following how-to instructions from Jamie. I believe that our time together engaged in food regularly, whether it is discussing where food comes from, how to shop for fresh ingredients, getting them involved in the meal preparations and just having them try new foods and flavours will set them up for being food smart, curious and excited about what they eat and what they put into their bodies! And as a parent, I know I am doing my rightful duty to teach important culinary literacy to my children that will last a lifetime!

Thank you Jamie and your wonderful foundation for such a rewarding campaign that is impacting the world! I am with you on the hope that we can lead the next generation to a better tomorrow by giving them the empowering tools to take control and care of what and how they eat! The next few posts will showcase FRD2014 entries from you! Thank you for your submissions. Stay tuned!

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