October 24th…Food Day…I love Food Day…it’s a nationwide celebration and a movement for healthy, affordable, and sustainable food. It’s priorities include 1) to promote safer, healthier diets, 2) support sustainable and organic farms, 3) reduce hunger, 4) reform factory farms to protect the environment and farm animals, and 5) to support fair working conditions for food and farm workers.
There are many ways to get involved with Food Day, but the important thing is that on this day, you “Eat Real Food.” Check out www.foodday.org for more information on events, resources and recipes. And speaking of recipes, this is the one I plan on making tomorrow for Food Day.
This recipe comes from 20 Recipes to Get Kids Cooking! by Kate Sherwood, Nutrition Action Healthletter’s Culinary Institute of America-trained culinary director. This resource includes recipes from the authors of the new book Get Your Family Eating Right
Tuscan Bean Soup
2 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1⁄2 bunch kale (about 1⁄2 lb.)
1⁄2 bunch broccoli rabe (about 1⁄2 lb.)
1 28-oz. can no-salt-added whole tomatoes
2 15-oz. cans no-salt-added white cannellini beans
4 cups low-sodium chicken or vegetable broth
3 sprigs fresh thyme 1 tsp. kosher salt Freshly ground pepper
1. Heat a large stockpot over medium heat. Add olive oil. When the oil is hot, add the chopped onion and reduce the heat to low. Cook, stirring occasionally, or until onions are translucent, about 8 minutes. Stir in the garlic and cook for 1-2 minutes.
2. While the onions are cooking, tear up the kale leaves (discard the large stems) and chop the broccoli rabe. Add the greens to the stockpot, increase heat to medium, and stir the greens until they wilt.
3. Open the cans of tomatoes and beans with a can opener. With clean hands, squeeze the tomatoes into the stockpot.
4. Drain and rinse the beans in a colander. Add to the beans and broth to the stockpot and bring to simmer, cooking 5 more minutes.
5. Pluck the thyme leaves from their stems. Add the leaves to the pot and discard the stems. Simmer for an additional 10 minutes.
6. Season with up to 1 tsp. salt and freshly ground pepper.
Makes about 10 cups.
Nutrition Info (per cup): 140 calories; 4g fat (0.5g sat fat); 9g protein; 19g carbs; 5g fiber; 330mg sodium.
As part of Food Day, I want to talk a little about farmer’s markets and CSA (Community Supported Agriculture). They are great ways of supporting our local farmers. How do you find a farmer’s market near you? Easy, check out localharvest.org, where you can search by city or zip code and find farmer’s markets, organic online stores, CSAs and much more.
Want to participate in a CSA?
Get your school involved! At our school we have small and large boxes of beautiful, local, organic produce delivered to our school every 2 weeks. The cost is very reasonable because there’s only one delivery destination for the farmer, and my kids love opening the box and identifying “unknown vegetables” (they still get stumped with parsnip). Some schools even get a percentage back to the school and use it as a fundraiser…brilliant!
Happy Food Day everyone, and remember, always “Make the Healthier Choice the Easier Choice” for you and your family! Stay tuned for tomorrow’s Blog and the conclusion of “It’s Back to School-6 Illnesses You Need to Know About”