Today May 15th is Food Revolution Day, a global campaign organized by Jamie Oliver to put compulsory practical food education back on the school curriculum.
We’re currently facing a global obesity epidemic, with 42 million children under the age of five either overweight or obese across the world.
Jamie passionately believes that by educating children about food in a fun and engaging way, we can equip them with the basic skills they need to lead healthier, happier lives.
Sign this petition to help fight for food education.
Slow roasted beets are so simple to make, are very tasty, and last for a few days in the fridge, so make a few extra.
First get some medium sized beets, cut off the tops. The tops are great to use in any dish you would use greens for. Wash the beets well, rub a little oil on the skin, wrap them in tin foil and roast at 375 degrees until tender and easily pierced (about 40-60 minutes).
Immediately throw the beets into cold water (this creates steam between the beet and its skin) and with your hands slip the skin right off. Use the beets for our beautiful beet humus, or slice and stack with goat cheese, a drizzle of Balsamic, some good olive oil and toasted walnuts, or make an all red salad with diced beets, red oak salad leaves, red endive, pomegranate seeds and grapes. Toss with a Balsamic dressing.
Cupcake lasagnas are becoming quite fashionable here in my neck of the woods, they are so perfectly kid-sized.
In this recipe I use ravioli as the noodle, because if you think about it, a ravioli is already a mini layered lasagna. All it needs is some vegetable, sauce and cheese, and another layer of the same, then… tada, a ravioli cupcake lasagna!…