My year 9 class worked in groups of 4's to 9's to make Falafel, Flat Breads, Tabbouli & Minted Yogurt. A very challenging practical class and the focus was sustainable & responsible living. The meal was to celebrate Nude Food Day!
In the month of October, Nutrition Australia and Nude Food Movers
encourage all students and teachers to bring or produce fresh, healthy, rubbish free lunches
in support of National Nude Food Day, which is a part of National Nutrition
Week!
National Nude Food Day is a great way to celebrate
taking responsibility for our own health and the health of our planet.
As global innovators of the next generation your
attitudes, behaviour and actions can make a difference! The benefits of a
healthy lifestyle + environmental sustainability goes without saying... a
healthy body + a healthy planet = Nudefood day!
Objectives of National Nude Food Day are:
• to
be more aware of their school environment and how litter here translates to
national landfill.
• to
understand that a nutritious lunch and snacks makes them more alert, have more
energy and a greater attention span.
•
provide an opportunity for student to be leaders in creating a healthier planet
and to practice their skills and produce healthier lunches.
• to
feel empowered knowing they you make a difference to a global problem by
changing things in your immediate community.
This is what my year 9 students created!
Here is the recipe! Give it a try!
Falafels, flat bread, tabouli & MINTED
YOOGURT
Serves 4
Falafel Ingredients (Makes 16)
1can (440g) chickpeas, drained and rinsed
1 brown
onion, chopped finely
2 Tablespoons
tahini
¼ cup chopped
parsley
1 teaspoon
ground coriander
½ teaspoon
ground cumin seeds
1 teaspoon
minced garlic
6 shakes of
pepper
½ cup sesame
seeds
¼ cup
wholemeal plain flour
1 Tablespoon
extra wholemeal flour
1 Tablespoon
oil
Method
1.
Collect
ingredients and prepare the as listed above.
2.
Place
chickpeas, onion, tahina, parsley, garlic, coriander, cumin, pepper, flour and
sesame seeds in a processor and blend until smooth.
3.
Shape
2 teaspoons of the mixture into small balls. Roll in extra flour.
4.
Heat
oil in a frying pan and shallow fry 2-3 minutes on each side.
5.
Wrap
in flat and serve accompaniments.
Raiti Ingredients (serves 4)
125 ml thick
natural yoghurt
1/2 Lebanese cucumber
½ teaspoon
ground cumin
1Tablespoon
mint, finely chopped
Pinch of salt
Method
1.
Cut
cucumber in half. Use a teaspoon to scrape out the seeds. Grate coarsely,
squeeze out excess liquid by squeezing with your hand.
2.
In
a small ball combine cucumber flesh with yoghurt, cumin, mint and salt.
3.
Serve
a spoonful on top of falafels.
Accompaniments per student
1 Tablespoon
of tabouli
1 Tablespoon Raiti
Rocket leaves
Flat bread (serves 4)
11/4 cup of plain flour
1 teaspoon
freeze-dried yeast
½ teaspoon
bread improver
½ teaspoon
salt
¼ teaspoon
sugar
½ cup warm to
hot water
Method
- Sift dry ingredients, add water and mix into a soft
dough.
- Cover surface of dough with plastic food wrap and
rest in a warm place for 10-15 minutes to prove the dough.
- Turn onto a floured board and knead lightly. Divide
into 4 portions.
- Form each portion into a ball then roll into a
circle approximately 14 centimetres in diameter. Allow to rest on the
bench for 5 minutes so that a slight skin forms.
- Preheat a skillet, spray with canola oil.
- Cook, one at a time until it puffs up and browns
lightly, turn and cook other side.
- Allow to cool then fill with falafels, raiti,
tabouli and rocket.
GOOD LUCK! and remember....
