One of my SPARKfriends posts recipes instead on her blog page. I've been playing with this recipe for the last few batches, so I'm gonna share. But first.....Anyone know who Jamie Oliver is?? www.ted.com/talks/jamie_
Jamie Oliver's a British Chef, here in the US, in the south, helping teach people about food, how to cook food, and how to eat healthier. He is 100% dedicated to changing the bad habits we've worked so hard to create and although we regret the bad habits, we'd have a heart attack or coronary heart disease or stroke before we'd change.....
So, the link above is Jamie Oliver talking for about 20 minutes, about his wish for the children of the U.S., and eventually for all children. that they KNOW FOOD. Fruits, vegetables, how to cook, what tastes good with what, how MUCH of this or that to put in, etc.... It's really powerful, and I recommend you watch.
Jamie Oliver got me thinking....I need to make sure my kids KNOW how to cook. Due to the economy I've had to get more creative in the kitchen and in the school lunches, and it's been really a great shift in our house. I dont buy applesauce anymore for hte kids lunches. Instead, I buy a bag of apples and take hte time to core, peel and chop them, and throw them in the crock pot for a day with 1 cup of water. total cost? $5.99. I make my own refried beans- 1/2 bag of pinto and black combined. Soak the beans overnight in 8 cups of water and then cook on low simmer for a day, adding 1/4 cup of olive oil and 1 tsp kosher salt. Potato maser or electric mixer to blend. Total cost? $3. Salsa! I can chopped/diced tomatoes, 6-8 fresh tomatoes. 3 jalepenos, 1 bunch green onions, juice of 3 limes, and one bunch of chopped cilantro. total cost $6-10 depending on how much veggies you need to buy if you didn't get them from a garden. Enough salsa for 3 weeks!
And my kids watch and participate in this, I can't help but feel like I'm planting the seeds in my kids to ENJOY food more, enjoy cooking more. Enjoy the process of cooking- my daughter and I were making risotto over the weekend and it was fun to watch her learn how to stir the risotto, asking when to blend in more broth, and how hard or soft to push the rice in the pan. and even though she didn't want to taste, it, one day, she will.
This year my son the 4th grader agreed with us that he should be making his lunch for school. I'm watching him make his sandwich, pack little tupperwares of applesauce, salsa and chips....and I know I'm doing hte right thing, teaching my kid about where food comes from and how to cook it, and how much of you need vs how much of it you want....
So ok! teach your kids and community about food! and now for the recipie. This is low fat, and low-ER sugar Zucchini/apple/raisin bread. and it's delicious. It doesn't make it longer than 48 hours in my house.
1.5 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tsp baking soda
1 tsp connamon
1/4 tsp nutmeg
but all these in a bowl and set aside. preheat oven to 350. grease a baking pan, bigger than a bread pan (or you'll need 2 pans) or like a smaller brownie pan f you want it to cook up tall.
2-ish cups grated zucchini with peels
3/4 cup sugar (or even 1/2 will work too)
1/4 cup raisins
1/2 cup applesauce
1/4 cup oil ( i use olive oil)
OPTIONAL- 1.5 ripe bananas
mix the fruit/veg ingredients with an electric mixer, and then slowly add in the dry ingredients.
Pour into pan (s) and cook for 50-60 minutes, checking in those last 10 minutes for bread to be cooked fully through. sides should peel away from the pan, and top of bread would crack a bit and knife or toothpick should come out a little crumbly. if it looks wet, lower temp to 325 and keep in the oven for another 5-10 minutes. OR you can turn off hte oven and just leave hte bread in there while it cools down.
I'm doing my part in passing along ways to eat and live healthy!!! Go Jamie Oliver! Go us!!!