What do you get when you cross a blender with a bicycle?
You get a fruit smoothie on the go.
Don't believe me? Head out to the Go4healthEXpo that is running from June 17- 26 at Exhibition Place at the Red River Ex and check it out for yourself.
The Green Action Centre's bike blender is just one of the many healthy food and lifestyle features you'll find being promoted at this year's Ex. According to its website at www.greenactioncentre.ca (go to the blog and scroll down), the blender bike is driven by pedal power, with the rear wheel turning a modified shaft which, in turn, propels the blender blades. The faster you pedal, the faster the blender spins. You can see the bike blender in action on June 19 at 3:30 p.m.
Leigh Finney is a healthy nutrition co-ordinator with Winnipeg Regional Healthy Authority -- Nutrition and Food Services, and she says that the Go4healthEXpo, in conjunction with Winnipeg in Motion and the Ex, will be a fun source of information, with plenty of giveaways for all ages.
"It's such a large population you can reach at the Ex," says Finney. "People of all ages come from all over Manitoba and it allows us to reach people where they're at instead of them having to come to us. We hope to change health behaviour and encourage them to make healthier lifestyle changes."
Many events, activities and special promotions are scheduled over the 10 days, ranging from cooking and physical activity demonstrations, interactive displays and a children's play zone, to bicycle helmet and pedometer giveaways each day. Finney says there will also be daily prize packages that include a cookbook, a sauté pan and other kitchen goodies.
"One of the things we're giving away is recipe cards with spice packages. That's from Manitoba Egg Farmers, and they've got a recipe, and all the spices that you need to cook that recipe will be in a little bag that is attached to it."
Throughout the 10 days of the Ex, various organizations will be hosting cooking demonstrations in Exhibition Place and visitors will have an opportunity to sample the recipes. Groups will be there preparing food for sharing every day at either 3:30 p.m. or 4:30 p.m. (check the online schedules for details at www.redriverexhibitionpark.com -- just scroll down the main page and look for the Go4healthEXpo logo).
Here is a general schedule of the groups and the recipes they are preparing. You can find all of the recipes on the Winnipeg in Motion website (www.winnipeginmotion.ca):
-- June 17 - The Buffalo Soldiers (winners in Tier 2: Aspiring Chefs of the Localvore Iron Chef Cook-off): Buffalo chili served in a jalapeno cheddar cheese bread bowl
-- June 18 - Dairy Farmers of Manitoba: Ginger-lemon beef and broccoli
-- June 19 - Green Action Centre: Fruit shake (which will be prepared on the back of a bicycle!)
-- June 20 - Heart and Stroke Foundation of Manitoba: Polka dot mac and cheese/mini-zucchini chocolate chip muffins
-- June 21 - Canadian National Institute for the Blind: Chicken with grilled carrots
-- June 22 - Granny's Poultry Cooperative: Turkey salad rolls with cherry hoisin sauce
-- June 23 - Canadian Diabetes Association: Banana loaf with fruit punch
-- June 24 - The North West Company: Bannock bites
-- June 25 - Manitoba Canola Growers Association: Fudge brownies/lentil and chick pea salad
-- June 26 - Manitoba Egg Farmers: Egg, couscous and chick pea salad
In the meantime, here are three of the recipes you'll see featured at the Go4healthEXpo:
This chili dish is courtesy of The Buffalo Soldiers.
1 kg (2 lbs) ground bison
125 ml (1/2 cup) onion (diced)
1/2 stalk celery (diced)
1/2 red pepper (diced)
1/2 green pepper (diced)
3-4 garlic cloves (minced)
1 red chili pepper dried (seeded/minced)
5-6 red chili pepper dried (to garnish plates)
pinch cayenne pepper
15 ml (1 tbsp) chili powder
5 ml (1 tsp) garlic powder
5 ml (1 tsp) onion powder
salt & pepper to taste
7 ml (11/2 tsp) parsley (dried) or
1/2 bunch parsley (fresh)
125 ml (1/2 cup) kidney beans
125 ml (1/2 cup) black beans
500 ml (2 cups) diced tomatoes (strained)
640 ml (1 tin) tomato sauce
60 ml (1/4 cup) brown sugar
750 ml (3 cups) Bothwell jalapeno cheese (grated for garnish)
Brown bison meat on medium heat.
Add seasonings: cayenne pepper, chili powder, garlic powder, salt and pepper, parsley.
Once meat has browned, add onion, celery, red pepper, green pepper, garlic, red chili pepper and sweat for 5-10 minutes. (Cook on low until moisture has come out).
Add kidney beans, black beans, diced tomatoes, tomato sauce and brown sugar.
Stir when it starts to bubble. Simmer on low heat for 30 minutes, stir occasionally. Serve hot.
Polka Dot Mac and Cheese
This recipe is provided from the Heart and Stroke Foundation of Manitoba's Quick and Healthy Cookbook. For more information visit www.heartandstoke.mb.ca or call 1-888-473-4636.
375 ml (1 1/2 cups) whole wheat elbow macaroni
30 ml (2 tbsp) canola oil
1 small onion, finely chopped
1 clove garlic, minced
2 ml (1/2 tsp) black pepper
45 ml (3 tbsp) whole wheat flour
375 ml (11/2 cups) skim milk
375 ml (11/2 cups) reduced-fat old Cheddar cheese
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
250 ml (1 cup) finely chopped broccoli
1 medium carrot, shredded
30 ml (2 tbsp) freshly chopped parsley
Preheat oven to 180 C (350F).
In medium saucepan, bring water to a boil and cook macaroni to al dente, slightly firm to the bite. Drain noodles and reserve.
In a large saucepan heat canola oil over medium heat. Add onions and garlic and sauté until softened, about 4 minutes.
Sprinkle with pepper. Add flour and stir to coat the onions.
Gradually whisk in the milk and stir over medium heat until sauce thickens. Continue to cook for 1 minute.
Remove from heat and stir in the cheese. Stir until the cheese melts into the sauce.
Fold in the vegetables and the cooked macaroni.
Transfer to a 3-litre casserole dish that has been sprayed with cooking spray, or to individual ramekin dishes that have had cooking spray applied.
Bake in large casserole dish for 25 to 30 minutes or until macaroni is bubbling. (Cook ramekins for approximately 15-20 minutes.) Let rest for 5 minutes before serving. Makes 6 servings.
Turkey Salad Rolls with Cherry Hoisin Sauce
This recipe is courtesy of Chef Jason Wortzman from Granny's Poultry Cooperative Ltd. at www.grannys.ca. The photo is courtesy of Chronic Creative.
500 ml (2 cups) cooked turkey, shredded
250 ml (1 cup) carrot, thinly sliced
60 ml (1/4 cup) mint
1/2 head iceberg lettuce, shredded
1 bunch green onion, chopped
125 ml (1/2 cup) rice vermicelli, cooked and chopped
30 ml (2 tbsp) ginger
30 ml (2 tbsp) vegetable oil
125 ml (1/2 cup) cherry jam
20 ml (4 tsp) soya sauce
10 ml (2 tsp) rice vinegar
10 ml (2 tsp) Chinese 5 spice
1 package rice paper (found at most Asian groceries)
To make hoisin sauce:
In a saucepan over medium high heat sauté ginger in oil until brown.
Add cherry jam, soya sauce, rice vinegar and 5 spice and simmer for 5 minutes. Purée in a food processor and let cool.
Combine turkey, carrot, mint, lettuce, green onion and vermicelli in a bowl.
Wet 2 rice paper sheets on both sides with water and a pastry brush (should be soft).
Spread 2 ml (1/2 tsp) of hoisin on paper then add 45 ml (3 tbsp) of filling. Fold 2 ends and then roll firmly.
Repeat with remaining mixture.
Serve cold with your favourite dipping sauce or additional hoisin.