station DISCOVERING FRUITS AND VEGETABLES chef instructors: Each group will have 30 minutes at your station to complete two activities: Get to Know Your Veggies Make Your Own Veggie Super Hero The Station Leader will welcome the group and explain the main activities for the station. Then, chef volunteers will work in small groups with families leading them through the activities and discussion questions. As the kids sample the veggies, encourage them to try using the healthy dips. activity vegetable taste test activity: Provide each family with a Get to Know Your Veggies worksheet. Working in small groups, chef volunteers will hold up a whole fruit or vegetable. Ask the kids to name each item and write the correct name on their worksheet. Invite kids to closely examine the whole foods one at a time. Ask them to write down what they notice about the color, shape and texture of each food on their handout. Invite kids to pick up a sample of each food with a toothpick. As they try each sample, ask them if they like the taste. Encourage them to place a smiley face sticker next to the foods they like and want to try again. Encourage the kids to try a sample with a dip or spread to see how it changes the taste. Ask kids to share why they liked certain foods over others and to point out which ones were new for them. Explain that it s important to give new foods a try you never know what you might like! Point out that sometimes you need to try new foods more than once to get used to the taste and decide if you like it. People s tastes also change over time next year you might like a food that you didn t like today. activity discussion points: Why do we want to eat fruits and veggies of many different colors? Point out that no single fruit or vegetable has all the nutrients we need to grow strong and be healthy, so we eat lots of different colored fruits and vegetables to be sure we get all the nutrients our bodies need. Highlight the visual appeal of filling your plate with all the colors of the rainbow. Ask the kids to call out as many fruits and vegetables that they can name for each color (e.g., red, green, orange, yellow, blue/purple) Ask them to name a meal or snack they could make using at least three different color fruits or vegetables (e.g., stir-fry with broccoli, carrots, and eggplant; fruit salad with strawberries, kiwi, and banana).
station DISCOVERING FRUITS AND VEGETABLES activity make your own veggie super hero activity Working in small groups, chef volunteers will lead families through the process of creating their own Veggie Super Hero. Start by displaying a sample for the group. 2 Encourage kids to use as many different color veggies as possible. Parents can help their kids assemble the body by using toothpicks to link together the child s chosen vegetables. Give kids 5-0 minutes to make their Veggie Super Heroes. While kids are creating Veggie Super Heroes, explain to parents the process for creating low fat, healthy dips such as bean dip, hummus, and new wave dippers. Remind families that the recipes for the dips are in their gift bag they will get at the end. When finished, ask a few kids to share their creation with the group by answering discussion questions. discussion questions What is your super hero s name? How many different color veggies did you choose? Why did you choose the veggies you did? Which of these veggies have you eaten before? Did you enjoy them? What meal could you make using one or more of your super hero veggies? Ask about their impressions of the flavor and texture of various veggies and dips. Discuss other ways they can be served (e.g., steamed, sautéed, etc.). Emphasize how using seasonal or sale items can save money. 80 Center Place Way St. Augustine, FL 32095 acfchefs.org -800-624-9458
Get to Know Your Veggies Food Color Shape Texture Taste
southwest RANCH DIP 0 Servings ingredients: 2 cups low-fat Hidden Valley Original Ranch roasted red pepper tsp fresh cilantro 2 tsp tomato paste Pinch of chili powder Pinch of cumin. Add all ingredients to a blender 2. Blend until combined, chill 80 Center Place Way St. Augustine, FL 32095 800.624.9458 www.acfchefs.org
Cheesy Bean Dip 8 servings Developed by the Students at Holt High School Recipe for Healthy Kids Challenge ingredients: cup black beans, canned, drained and rinsed ½ cup great northern white beans, canned, drained and rinsed ½ cup red kidney beans, canned, drained and rinsed ¼ cup canned diced tomatoes, no salt added, drained 2 Tbsp lemon juice 2 tsp apple cider vinegar tsp coriander tsp cumin tsp onion powder ½ Tbsp garlic powder ½ Tbsp chili powder 6 Tbsp parmesan cheese, grated Puree all ingredients, except cheese, in a food processor until smooth and creamy. Add Parmesan Chees. Pulse in blender to combine. Portion as desired and serve with vegetable sticks or whole wheat pita chips. 80 Center Place Way St. Augustine, FL 32095 800.624.9458 www.acfchefs.org
CURRIED SUMMER SQUASH HUMMUS DIP Chef Michael McGreal CEC, CCE, CHE, FMP, CHA, MCFE Joliet, IL 4 (4 O.Z.) SERVINGS ingredients: zucchini squash yellow summer squash /3 cup garbanzo beans /3 cup Tahini 2½ tbsp lemon juice 2 garlic cloves tsp yellow curry powder ¼ tsp paprika ½ cup olive oil ½ tsp Salt dippers: cup broccoli florets cup carrot sticks cup celery sticks cup cauliflower florets 24 whole multi-grain crackers Wash and cut zucchini and squash into large pieces. Place garbanzo beans, tahini, lemon juice and garlic in food processor or blender and puree until smooth. Add zucchini, yellow squash, curry and paprika to blender and again puree on high until very smooth. On a medium speed in a blender or on pulse in a processor add the salt and the olive oil to incorporate. Serve with cut veggies or whole multi grain crackers. recipe variation: Sun Dried Tomato, Goat Cheese and Zucchini Squash Hummus Dip 6 servings /3 cup Sundried Tomatoes, chopped ½ cup Goat Cheese Same as above and add sundried tomatoes to blender and puree with other ingredients until very smooth. On a medium speed in blender or on pulse in a processor add the goat cheese, salt and the olive oil to incorporate. 80 Center Place Way St. Augustine, FL 32095 800.624.9458 www.acfchefs.org