French Fries are NOT a Veggie…..Or Are They?
Thursday, June 17th 2010 @ 12:11 PM
French Fries are NOT a Veggie…..Or Are They? by Michelle Noyola
I have been watching Jamie Oliver’s Food Revolution and becoming re-energized. As my kids have gotten older I have forgotten how terrible the food choices are in some of our schools. If you did not watch the series on ABC during March and April then take a few minutes and visit the website. www.jamieoliver.com/campaigns/jamies-food-revolution. It is full of interesting facts and information about school lunches. He has recipes that are healthy, quick, easy and economical. He has how-to videos to help you learn how to cook. He has tips on what you can do to make a change in your school.
I was appalled in one of the episodes when Jamie prepared a beautiful noodle stir-fry with lots of fresh veggies and whole wheat noodles and was not able to serve it because it did not meet the minimum for the amount of vegetables necessary for the district requirement. The appalling part was when the food director told him the only way he could serve it was if he added a side of French fries! Yes, French fries count as a vegetable! This is what we are doing to our children.
Cheap and fast does not have to be unhealthy! I have always promoted this philosophy in my classes and parties and that’s exactly what Jamie Oliver is trying to teach our schools. And he seems to be making some good progress. I can’t wait to see him check back into the schools in 6 months and see if they are continuing down this healthy, wholesome path.
Here’s one of my favorite super-easy healthy, wholesome eats that you can send in a lunch box, serve as a snack, or add roasted chicken and have a main dish salad.
Sesame Veggie Toss
Toss into a bowl:
1 cup sugar snap peas (cut in half if you like)
1 cup sugar plum tomatoes
½ cup sweet frozen corn (rinsed in cold water until it’s defrosted, and drained)
8 spears asparagus cut into 1 inch pieces (blanch it in boiling water for one minute then rinse in cold water immediately).
Drizzle veggies with equal parts toasted sesame oil, rice vinegar and low-sodium soy sauce (about 1 tablespoon each for approximately 3 cups of veggies).
Toss it all together, top with sesame seeds or walnuts if you like.
© Michelle Noyola, 2010
Editor’s Note: Michelle Noyola is the owner and chef of Home Appetit Personal Chef Service. She also offers cooking classes. For more information, visit www.chefnoyola.com or call (310) 534-1234.
