Why have a Food Revolution Day?
Cooking skills used to be passed down from generation to generation, but now millions of people lack even the most basic cooking skills. We need to get back to basics: to cook and eat fresh local produce; to share cooking skills and food knowledge; to join forces within communities and get as many people involved as possible. Food Revolution Day is our opportunity to get the world to focus on the importance of good food and essential cooking skills, by rallying our efforts to empower people with better cooking skills and to inspire them to cook fresh food from scratch. Cook It. Share It. Live It.

What is Food Revolution Day?Food Revolution Day on 17th May is a global day of action for people to make a stand for good food and essential cooking skills. It’s a chance for people to come together within their homes, schools, workplaces and communities to cook and share their kitchen skills, food knowledge and resources. Food Revolution Day aims to raise awareness about the importance of good food and better food education for everyone by focusing on three simple actions – cook it, share it, live it. The first ever Food Revolution Day took place on 19th May last year with more than 1,000 events in 664 cities across 62 countries. Find out all about the inaugural Food Revolution Day here.

Who’s Involved?
Food Revolution Day is open to any individual, school, business and organisation that wants to take part in hosting or attending activities in their local area on 17th May. Many local activities will also be organised by our voluntary Food Revolution ambassadors who play a leadership role across the world in connecting individuals, schools, businesses and organisations at a local level. Get in touch with your nearest ambassador by visiting the Food Revolution Day team’s webpage. If you want to get involved, raise awareness or fundraise for better food education and cooking skills, then why not organise an activity in your local area. Follow the link to download the Food Revolution Day Activity Guide for loads of help and ideas. If you simply wish to attend an activity near you, visit our interactive activities map to find out where they’re taking place.

Where is it all happening?
On 17 May, Food Revolution Day will happen in kitchens, homes and communities in New Zealand and around the world. On village greens and in dining rooms, in restaurants and gardens, it will spark conversations about real food and inspire people to take steps towards a healthier lifestyle.
Here at fresh.co.nz, we love the idea. So find out more and watch a fab Jamie Oliver short video at www.foodrevolutionday.com. Or go to Jamie Oliver’s twitter page or search hashtag #FRD2013

Makes 8

Ingredients

8 large flat mushrooms

1 small onion, finely chopped

1–2 cloves garlic, chopped

3 tbsp olive oil

½ cup pine nuts, lightly toasted

½ cup chopped fresh Italian parsley

1 tbsp chopped oregano

120 g Brie, cut into 5 mm (1/4 inch) cubes

salt and freshly ground black pepper, to taste

2 tbsp balsamic vinegar

16 cabbage leaves, washed

Method

Preheat oven to 200 °C (430 °F).

Remove stems from mushrooms. Chop stems and sauté with onion and garlic in olive oil until onion has softened. Add pine nuts, parsley and oregano and set aside to cool. Once cool, mix in Brie and season with salt and pepper to taste.

Stuff mushroom caps with the filling and place in a baking dish lightly greased with butter. Drizzle with balsamic vinegar and a little olive oil and cover with oiled cabbage leaves.

Cook in the oven for 20 minutes and serve on trimmed fresh cabbage leaves.

Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012

Published by Penguin New Zealand http://www.jimmyboswell.com  

Photography by Sean Shadbolt http://www.foodphotography.co.nz

You will need:

1 Tbsp rice bran oil

1 onion (finely chopped)

2 tsp curry powder

Half a fresh, large pumpkin

1 large kumara (or 1 med sized and 1 small), peeled and diced approx 2cm cubes

1 Continental chicken stock pot, dissolved in 1 cup boiling water

300mL bottle NZ cream

2 Tbsp of smooth peanut butter

Fresh herbs to garnish

How to make Hannah’s Pumpkin, Kumara and Peanut Butter Soup:

Sweat the onion in the oil.
Add the curry powder and glaze.
Add the pumpkin, kumara and chicken stock (dissolved in boiling water), simmer with the pot lid on until the pumpkin is soft.
Mash until you reach the desired consistency.
Add the cream then melted peanut butter and mix really well. Garnish with fresh herbs.

Bon appétit!

Much more than just a delicious creamy addition to spread on your crackers or add to your salad, the avocado is a nutrient-dense fruit with potential health benefits for all age groups.

From expectant mothers and babies to everyone interested in watching their weight, avocados are an energy-packed superfood. As the avocado growers say, “Eat an avocado a day … your body will love you for it.”

Their name comes from the Aztec word “Auacati”, which roughly translated is “Green Testicles”. They have occasionally been called the alligator pear and perhaps more often called midshipman’s butter.

Avocados were introduced to New Zealand around 35 years ago, and this season more than 3000ha of trees will produce an estimated 5 million trays. The largest avocado-growing region is the Bay of Plenty, where about 66 per cent of New Zealand’s total avocado production is grown.

Record strength in the prices for the exported fruit, especially from Australia, has the Bay of Plenty avocado growers expecting the highest payouts in 20 years. Peak prices have reached A$5 (NZ$6.49) apiece this summer. There is also an expectation the New Zealand production volumes will increase.

Australian consumption of New Zealand-grown fruit comes after a year of lower production from their growers along with a successful advertising campaign using the term “add an avo” to your meal. The 2010-11 season will certainly be the largest for the avocado industry in New Zealand and there is an abundant supply of good avocados.

There are about 300ha of new plantings coming on stream annually. New Zealand’s demand for avocados is growing at a steady rate, with an estimated 2.5 million trays heading in that direction for this season. Around 25 per cent of that will be made into avocado oil.

The growers are predicting there will be an excellent supply of fruit right through until March, when supply could slow. The season ends around late June. During this time more than 10 million avocados will be consumed by Kiwis.

MAIN VARIETIES
Hass: The main variety around New Zealand is Hass, which is a medium-sized oval-shaped avocado. It has a thick pebbly green skin that darkens as it ripens. It’s the most common avocado grown in New Zealand and accounts for around 80 per cent of production. Apart from the Hayes, the Hass is the only variety where the skin changes in colour as it ripens. It is available from August to May and most plentiful from October to March.

Reed: This is a large round avocado with thick pebbly green skin. The skin on the Reed remains green as the fruit ripens and is available from February to June.

Avocado growers claim their fruit is the most energy-dense and nutrient-rich fruit you can buy. It is endorsed by the Heart Foundation as a healthy food choice.

Because the avocado is so delicate, checking on its ripeness is essential and the best way of doing this is through the colour. Always remember squeezing is out when it comes to testing the ripeness of an avocado.

With Hass being by far the most commonly used avocado you really do need to be able to read the colour to know when it is ripe. Fortunately the colour gives a reliable guide:

Olive green: Not ripe, but will be ready to eat in two to three days. The best way to store at this stage is in your fruit bowl with other fruits.

Brown with a hint of green: Firm, ripe and ready to eat. Perfect for slicing and dicing. At this stage you should move them from your fruit bowl and store them in the fridge to keep them firm, or if your preference is for a somewhat softer fruit, leave it in the fruit bowl as it will continue to ripen.

Dark brown: Soft, ripe and ready to eat. Perfect for mashing, spreading and for making dips. At this stage you will need to store them in the fridge for up to a maximum of three days.

Black: This avocado is way past its best.

A simple thing with avocados is to compare them with butter with the exception you can have more than three times as much avocado as butter and still have fewer calories. The same goes with margarine or mayonnaise.

So for a deliciously healthy spread that tastes awesome opt for avocado instead of butter or margarine when making rolls, sandwiches or on toast.

TORTILLA WRAPS WITH AVOCADO SALSA
For the salsa ingredients:

• 1 ripe avocado
• 1/2 small red onion, peeled and finely chopped
• 1 medium vine-ripened tomato
• 1 tsp chopped coriander
• 1 red chilli, split and de-seeded
• Zest of 1 lime
• 1 Tbsp lime juice
• 1 Tbsp avocado oil
• 1/2 tsp sea salt

Method:
Soak the finely chopped onion in cold water for 30 minutes and drain.
Prick the skin of the tomato and plunge into boiling water for a few seconds then remove and run under cold water. Peel and cut in half, discard the core and seeds and dice.
Finely chop the de-seeded chilli. Put the onion and tomato in the bowl with the coriander, chilli, lime zest and juice, salt and avocado oil.
Cut the avocado in half and extract the stone.
Remove the flesh from the skin, dice and add to the salsa. Mix gently.

For the tortillas:
For 4 servings

Ingredients:

• 4 large flour tortillas
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/3 cup chopped onion
• 3Tbsp butter
• 8 eggs
• Sea salt and freshly ground black pepper to taste
• 1/2 cup shredded cheese
• 1 avocado, diced
• Sour cream and salsa to garnish

Method:
Wrap tortillas in foil; warm in a 200deg oven or on the flat plate of the barbecue.
While the tortillas heat, saute the bell pepper and onion in butter until soft, about 5 minutes.
Meanwhile, beat together the eggs and season with the salt and freshly ground black pepper.
When vegetables are just done pour the beaten egg into pan and gently stir in avocado.
Cook over medium-low heat, stirring constantly until soft curds form – which will take about 3 minutes.
Put a quarter of the egg mixture down the centre of one warmed tortilla and sprinkle with 2 tablespoons cheese.
Fold in top and bottom of each tortilla. Roll up from side.
Repeat with each tortilla and garnish with sour cream and a spoonful of salsa and enjoy.

~Southland Times

For Spinach and Feta Scones, you will need:

Self-raising flour 2 Cups
Low-fat spread 1 tbs
Buttermilk 1 cup
Baby spinach chopped 2 cups
Feta diced ½ cup

How to make Spinach and  Feta Scones
-    Pre-heat oven to 220C, grease a biscuit tray or pan
-    Put flour into bowl and rub in the spread using your fingertips
-    Add spinach and feta and stir in buttermilk until just combined
-    Lightly knead the dough on a floured board until smooth
-    Divide the dough into approximately 9 balls placing the balls so
they are just touching each other on the greased tray.
-    Bake for 15 minutes or until scones sound hollow when tapped on the base

Serves 8

To make White Bean Chorizo Soup, you will need:

500g chorizo sausage (or smoked bacon)
2 tsp olive oil
1 large red onion, diced
4 ribs of celery, diced
1 can diced tomatoes
2 cloves of garlic, minced
8 cups chicken stock
3 cans of small white beans
salt
freshly-ground pepper
flat-leaf parsley, for garnish

How to make White Bean Chorizo Soup:

Pull off the chorizo casings and crumble the meat. Render the fat from the chorizo in a little bit of olive oil in a large Dutch oven or stock pot set over medium-high heat. After about seven to ten minutes, remove chorizo from pot and drain on a paper towel.

While the chorizo cooks, dice onion and slice celery. After removing chorizo, add onion and celery to the pot and cook, stirring occasionally, until the celery is tender and the onion is beginning to nicely caramelize. Add two cloves of chopped garlic and cook, stirring constantly to avoid burning, for one minute.

Add chicken stock and tomatoes to pot. Bring soup to a simmer and add beans and chorizo. Once beans are warmed through, season with salt and pepper to taste. Add chopped parsley before serving with a fresh, crusty bread.

Serves 4

You Will Need:

1 parsnip, washed, trimmed and halved lengthways

1 kg carrots, washed, trimmed and halved lengthways

2 teaspoons brown sugar

salt and cracked black pepper

2 tablespoons olive oil

4 cups (1 litre) chicken or vegetable stock

2 tablespoons olive oil, extra

1/4 cup sage leaves

Method:

Preheat oven to 180°C. Place parsnip and carrot on a baking tray lined with non-stick baking paper. Sprinkle with brown sugar, salt and pepper and drizzle with the oil.

Cook parsnip and carrot for 35 minutes or until soft and golden brown. Remove and allow to cool for 10 minutes, then place in a blender or food processor and blend until smooth.

Place the parsnip and carrot puree in a large saucepan and add the stock and 2 cups of water. Bring to a high simmer over medium-low heat and cook for 5 minutes or until heated through.

Meanwhile, heat the extra oil in a small non-stick frying pan over medium-high heat. Add the sage leaves and fry until crisp and golden. Remove and place on paper towel.

To serve, ladle soup into bowls and top with a sprig of fresh parsley or even better, thinly sliced fried or baked parsnip.

“Autumn produce provides inspiration for healthy and satisfying meals,” says 5+ A Day nutritionist, Bronwen Anderson. “Seasonal produce harvested from March to June is bursting with all the nutrients essential for our health and happiness.

“Not only are fruit and vegetables good for our wellbeing, they also help to maintain a healthy body weight.  That’s because fresh produce is rich in water and high in fibre, which makes us feel fuller for longer.”

Plating up a rainbow of different colours is a sure-fire way to provide your body with all the antioxidants and phytochemicals it needs.

“As we head into the cooler months, colour is key to getting all the micronutrients you need to boost your immune system,” says Bronwen. “Look for produce that is brightest in colour, as this indicates it is nutrient-rich.”

Here are five quick, easy tips on how to make the most of flavoursome autumn produce:

Apples
Apples are high in fibre and a whole slew of antioxidants, which protect against free radical damage, making them a satisfying and healthy food. Make a tangy apple slaw by cutting apples into matchstick-size strips, along with carrot and celery. Toss gently with apple cider vinegar, lemon juice and a drizzle of olive oil. This is great for lunch or as a side. Or try sautéing sliced apples and serving them with chicken or pork.

Pears
Stew pears – on their own or with apple – in a little water, and freeze in batches for a delicious breakfast or dessert treat. Pears and blue cheese are a lovely combination. Serve them together as a no-cook alternative to dessert when entertaining. Or for a quick dessert, peel, halve and core pears and roast in a baking dish, drizzled with a little honey. Serve with yoghurt.

Feijoas
For a zingy salsa finely chop feijoas and red onion into small pieces and mix together . Add fresh, chopped coriander and chilli for a different flavour twist. Serve with steak, chicken or fish, or use the salsa as a dip. For a heart-warming casserole, chop 4 pork steaks into bite size pieces. Add 6 feijoas, 2 tablespoons brown sugar, quarter cup vinegar, half cup water, 1 medium onion, chopped and half a teaspoon each of ground cinnamon and ground cloves. Place all ingredients into a casserole, cover and cook in a 180 deg C oven until meat is tender.

Leeks
Leeks are mild in flavour therefore go very well with eggs. Add some to your next quiche, frittata, omelette or batch of savoury muffins. For a side, slow roast leeks with olive oil and fresh thyme until they are caramelised. Serve with currants and walnuts.

Brussels sprouts
Bored with boiled brussels sprouts? Cook the sprouts in boiling water for 3 minutes, then drain. Heat oil in a wok then stir-fry chilli, garlic and ginger for 1 minute. Add the sprouts, cook for 2 minutes, then drizzle with low-salt soy sauce. Give everything a final toss before serving. Roasting gives vegetables a different flavour by caramelising their natural sugars and bringing out their natural sweetness. This technique works perfectly for brussels sprouts. Toss sprouts with olive oil, minced garlic and season. Roast in a pan until tender. Sprinkle over lemon zest and a squeeze of lemon juice before serving.

For more tips and recipes go to 5aday.co.nz or find us on Facebook at facebook.com/5adayNZ  or @Fredge_5Aday on Twitter.

Crunchy Beetroot Salad with Pear and Feta
Serves 4

You Will Need:

4 good-sized beetroots, different colours if possible, scrubbed, peeled and cut into fine matchsticks

3 ripe pears (or you could use apples) peeled cored and cut into matchsticks

Lemon oil dressing (see below recipe)

Sea salt and freshly ground black pepper

200 g feta cheese

Small bunch of fresh mint smallest leaves picked

Optional: a large handful of sunflower seeds

Lemon Oil Dressing ingredients:

¼ cup olive oil

4 Tbsp lemon juice

¼ tsp salt

2 Tbsp parsley chopped

Black pepper to taste

Method:

Dress the beetroot and pear matchsticks in a little of the lemon oil dressing and season with some salt and pepper.

Taste to check that the flavours are balanced and lovely and add a little more lemon juice to check the sweetness of the pears and beetroots if you need to.

Divide the salad between four plates or put it on a big platter crumble over the creamy white feta and sprinkle over the baby mint leaves and the sunflower seeds if you’re using them.

Serves 10

Step by step, how to make Pumpkin Soup:

1kg Pumpkin chopped and peeled (or whatever quantity you have in hand)
1 large onion chopped
3 cups water
1 x 30g packet chicken soup (I use cream of chicken but chicken noodle is also good)
1 tsp ground ginger
1 tsp curry powder

How to make Pumpkin Soup:

Put the pumpkin, onion, soup mix, 1 tsp ground ginger, 1 tsp curry powder (or to taste) into a large saucepan.
Bring to boil. Simmer until the pumpkin is tender.
Process with blender or push through sieve..
Optional: Add 150ml Carnation evaporated milk if you like a more creamier consistency.

Sprinkle with parsley and black pepper before serving.

If you choose to reheat, stir constantly. Enjoy!