Health & Wellness | Renfrew-Collingwood Community News

BY JULIE CHENG

Master Chef Barb shows the proper way to measure flour with the help of Chef Tiffany. Photo by Julie Cheng

“It’s time for the magic ingredient,” says Barb. “This makes bubbles when you add water.” As she measures the baking powder into the bowl, the kindergarten students, all together, let out an awe-filled, “Whoa!”

“Now I’m going to show you a fancy tool: It’s your finger!” she says, waving her index finger in the air. “But it must be a clean finger.”

Another huge “Whoa!” fills the room as she turns the flour into dough with the fancy kitchen gadget that’s her finger.

Watching this animated woman in action is a real treat. You can’t help but think, “These kids are so lucky” and “I wish I learned to cook from her.”

These lucky kindergarteners from Graham Bruce Elementary are learning to cook from Barb Finley, a school teacher for 25 years who later became a chef and has taught at the Dubrulle Culinary Institute and the Northwest Culinary Academy of Vancouver.

Chef Saman mixes the dough with the fanciest kitchen tool ever—her finger! Photo by Barb Finley

Barb started Project Chef in 2008 to teach children about wholesome food. This school year, Project Chef will run in a total of 14 schools in Vancouver, including Graham Bruce and Nootka schools, and cook with some 1,500 children and 800 parent and community volunteers—but there’s also a three-year wait list of more schools wanting this program.

At Graham Bruce, Barb and her team is running the Project Chef in Residence program, where they work for one month. From kindergarten to grade 7 and parents to teachers, everyone at the school learns to develop healthy attitudes toward food, make meals from scratch from whole foods, and, most of all, they learn that sharing food with people is a joyous thing. “It’s a total immersion,” explains Barb. “When the whole school is involved, that’s when magic really happens.”

The program buys local and organic as much as possible, from farmers markets. You can still get fresh greens in winter, says Barb. “Right now, there’s arugula and kale, and the wildest, wackiest carrots—the kids love them.”

Chefs Jeevan, Nathan and Aezen proudly display their pizza masterpiece. Photo by Michelle Fattore

From Day One, the kids commit to have “an open mind and an open mouth” – to try new foods. This week they’ve already learned to make Whole Wheat French Toast with Blueberry Sauce (which the kids “hoovered”), and Make-You-Strong Salad with Apple Juice Vinaigrette (one student said, “Chef Barb, I feel stronger already!”).

On the menu today is a dinner favourite: Speedy Whole Wheat Pizza. Barb’s staff, Brandon and Michelle, as well as volunteer Sharlyn and parent volunteers Sukh and Sonny, help the students as they grocery shop around the room and measure, mix, roll the dough and put their pizza together. The kindergarten chefs are excited with their pizza creations, saying it’s the best pizza ever.

Parent volunteer Sukh is the proud dad of two students at Graham Bruce. He says, “It’s a great program. The kids are having fun.”

Julie Cheng’s daughter, Kate, took part in Project Chef a few years ago at Grenfell Elementary. Kate would come home and talk about what she learned, like how to slice an apple so it looked like a star. Now a high school student, Kate is still cooking.

March is nutrition month and also Spring Break – the perfect time to cook with your kids! For recipe ideas visit projectchef.ca/blog/recipes/.

As the school year wears on, the job of packing lunches need not become a chore

BY KATHY ROMSES, RD

Need inspiration for school lunches? You can keep lunches fun and tasty by including foods that allow family members to personalize their choices. Use reusable containers and let family members choose the items they want to pack in their lunch. Children will be more likely to eat the lunches they have packed for themselves.

Salsa and Chips – try the recipes shown below for Fresh Tomato Salsa with Tortilla Chips
Build Your Own Tacos – soft whole wheat tortillas, shredded cooked chicken or refried beans, thinly sliced red or yellow pepper, salsa
Rolling Wraps – whole wheat tortilla, shredded lettuce, grated cheese, chopped roasted vegetables, hummus or cooked meat or cooked chicken, mustard or mayonnaise
Pita Pockets – cut whole wheat pita pockets in half and offer a variety of fillings
Tomato and Pasta Salad – halved cherry tomatoes, cooked pasta, cubes of cheese, canned tuna or salmon and your favourite dressing
Salad Rolls – Dip rice paper wrappers in warm water to soften and fill with rice noodles, grated carrot, chopped cucumber, cooked meat or poultry or shrimp, and chopped basil or cilantro
Granola, Fruit and Yogurt Parfaits – pack granola, chopped fruit and yogurt in separate containers and combine just before eating
Fruit Kabobs with Yogurt Dip – variety of chopped fruits, e.g., melon balls, grapes (cut in half for small children to prevent choking), berries
Veggie Dippers – sliced, raw vegetables or pita for with hummus for dipping

Tips to keep lunches and snacks safe to eat

Wash your hands before preparing or eating food
Prepare foods on a clean surface with clean utensils
Wash fruits and vegetables
Keep cold foods cold and hot foods hot
Keep cold foods in the fridge until you leave home
Use an insulated lunch bag with a small ice pack or frozen container of water for foods that need to stay cold
Pack hot foods in a thermos, fill with boiling water and let it stand for a few minutes before filling
Do not reuse foods that can cause food illness (e.g., meat, fish, poultry, eggs and milk products) that are not eaten from a packed lunch

Fresh Tomato Salsa

3 tomatoes, deseeded and chopped
1 roasted red pepper, skinned and chopped
75 ml (1/3 cup) finely chopped, red onion
1 jalapeno pepper, finely chopped
60 ml (1/4 cup) chopped, fresh cilantro
10 ml (2 tsp) lime or lemon juice
1 clove garlic, minced

In a medium bowl, stir together tomatoes, roasted pepper, onion, jalapeno, cilantro, salt, and lime or lemon juice. Chill for one hour in the refrigerator before serving to let the flavours combine.

Tortilla Chips

10 25-cm (10-inch) tortilla
Canola oil or melted butter
Seasoning to taste

Preheat oven to 350°F (175°C).

Brush one side of each tortilla with canola oil or melted butter. Sprinkle tortillas with your favourite seasoning e.g., chipotle chilli pepper. Cut into wedges and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 10 minutes. Allow to cool approximately 15 minutes.

Kathy Romses is a registered dietitian at Evergreen Community Health Centre.

Renfrew-Collingwood Community News

News stories from the Renfrew-Collingwood community in East Vancouver

Category Archives: Health & Wellness

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Fun and tasty lunch and snack ideas for all ages

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