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Jamie Oliver And Lynn Crawford Team Up For A Food Revolution

Chefs Lynn Crawford and Jamie Oliver work together to create healthy meals that your kids will actually want to eat.

To learn more about the food revolution day visit: Jamie's Food Revolution 
And make sure to tune into Chef Lynn Crawford’s Facebook page 
The Food Revolution Day: Facebook Live Stream: May 20 2016
What's Going On? 
Friday 20 May is Food Revolution Day. On the day, we need your help to engage as many people as possible across the globe to join Jamie’s Food Revolution – his ongoing, global campaign to provoke debate and inspire positive, meaningful change in the way children access, consume and understand food to tackle the global health crisis.
We’ve teamed up with Facebook and their new Facebook Live tool that allows anyone to stream live video to their audience, engage in conversation and spread the word in a personal, direct and reactive way that traditional media cannot match.
What's The Plan?
At 10am UK time (BST), Jamie Oliver will kick-start a relay of live videos on his own Facebook page with lots of cooking, advice, debate and fun. He will then hand over to the first of nine other countries across six continents. Each country – Australia, India, USA, Kenya, Canada, Tanzania, Germany, Nigeria and Brazil – will host their own event throughout the day.
The live stream in each country will be based at a single location with a high-profile host, chef and guests that have a huge social reach within their territory and beyond. The stream will be hosted on their page(s) and shared by everyone else, including Jamie. The more we can reach new audiences, the further the message of the Food Revolution will spread. 
We will be broadcasting to millions and demonstrating how important good food and cooking skills are in the fight against diet-related disease. The ultimate aim of this marathon live stream will be to galvanise this new global community and guide them to jamiesfoodrevolution.org. Here they can sign up to join the revolution and access all the tools and information they need to make a positive change, both at a personal and global level.
Not only is this a crucial event to help change the course of the world’s health for the better, it is also an opportunity for the hosts and stars of each country plus supporting partner to reach a new audience in different territories, make new friends and grow their profile too.

Lynn's Recipe: 
Chopped Kale & Falafel Salad with Sumac Dressing
  • 4 cups stemmed and finely chopped kale leaves
  • 1 cup cooked farro
  • 1 cup drained and rinsed canned chickpeas
  • ¼ cup salted, toasted pumpkin seeds
  • ¼ cup toasted hazelnuts, roughly chopped
  • ¼ cup sunflower seeds
  • 2 tablespoon sundried cranberries
  • 2 tablespoons sherry vinegar
  • ¼ cup olive oil
  • 1 tablespoon pumpkin oil
  • 2 teaspoons Kozlik’s Amazing Maple mustard
  • ½ teaspoon Worcestershire sauce
  • Zest and juice of ½ an orange
  • 1 teaspoon sumac
  • Pinch cayenne
  • 8 falafel balls (recipe follows)
  • ½ cup crumbled feta cheese
  • 1 large avocado, pitted and diced
  • Kosher salt and cracked black pepper
What To Do:
  1. In a large bowl, toss together kale, farro, chickpeas, pumpkin seeds, hazelnuts, sunflower seeds and sundried cranberries. Set aside.
  2. In a small bowl, whisk together vinegar, olive and pumpkin oils, mustard, Worcestershire sauce, orange zest and juice, sumac and cayenne until blended, then pour on kale mixture.
  3. Toss well to coat, season to taste with salt and pepper and spoon kale salad onto a serving platter.
  4. Tear the falafel balls into small pieces and toss salad with feta, avocado and serve.
Serves 4

  • 1 cup drained and rinsed canned chicken peas
  • Half of a small yellow onion, chopped
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped cilantro
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Juice and zest of 1 lemon
  • 4 to 6 tablespoons chickpea flour
  • Vegetable oil for deep frying
What To Do:
  1. In the bowl of a food processor fitted with blade attachment, add chickpeas, onion, parsley, cilantro, baking powder, cumin, salt and lemon zest and juice and pulse-chop until combined.
  2. Add chickpea flour a tablespoon at a time until a soft, pliable dough is achieved, pulse-chopping after each addition.
  3. Divide dough into equal pieces and roll each piece into a ball, then cover with plastic wrap and refrigerate for half an hour.
  4. Fill a small saucepan half full with oil, set over medium-high heat and heat to 350°F.
  5. Working in batches, if necessary, deep fry falafel balls until crisp and golden, about 3 to 5 minutes, then transfer to paper towel to drain and season lightly with kosher salt.
Makes 10-12 pieces 

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Thursday, May 19, 2016

Coming Up

Mon 01 Barenaked Ladies & The Persuasions perform  
Tue 02 Veep actress Anna Chlumsky
Thu 04 Tommy Smythe tours architectural historic preservation projects