Hi everyone and please click on the title of this post to read more. First off, please remember our Take Back the Kitchen outing this Friday, August 14th starting at Egan’s at 7:30 and then to the Bellevue and Valley Road Cinema to see Julie and Julia at 9:45. let’s get cooking-ready for Fall!
So, I would be remiss in this blog if I did not mention the passing of Eunice Shriver Kennedy. She was an inspiring woman who saw many unmet needs in this world and spent her life doing all she could to improve the quality of life for so many. Having had a disabled sister, she chose to do a tremendous amount of work with people with disabilties and started the Special Olympics among many other programs for the disabled.
What really stuck with me about her life, however, was that most of her (I believe)five children went into helping fields. Apparently, they were never instructed to enter their various helping professions but had had a mother who modeled and instilled such behavior as a way of life.
You know where I’m going with this, people. Let’s lead the way for our children and others in a constructive and productive manner and this world will be a better place. I, too, am trying to model better but need support (which is why I just got the CD, “Yell No More”). If you need the help, do what you can to get it.
If we just talk about eating better and reprimand our kids for eating junk food all day, it will not be nearly as effective as modeling consistent, healthier cooking. This is what will be ingrained in them as they grow up. All to say that even if your kids won’t eat beets today, they may eat them tomorrow if you serve them up on a regular basis. Enjoy this cabbag-y, beet-ey recipe and learn more about Eunice below:
Beet Slaw with Walnuts:
2 thinly sliced raw beets
1 cup very finely shredded cabbage,
lemon juice to taste, start with 1 1/2 tsp
1/2 cup walnuts, chopped and toasted
1/4 cup fresh corn or thawed frozen corn
agave syrup to taste, start with one TBS
salt and pepper to taste
Combine cabbage, beets, corn, and walnuts in a medium sized bowl. Drizzle on a little olive oil, a little lemon juice and a drizzle of agave syrup or maple syrup. Stir and coat all vegetables. Season with salt and pepper and adjust the oil, lemon juice and syrup. This will keep for a few days in the fridge and will serve 3-4 people as a side dish.