![]() Add shredded/chopped turkey meat (cook for 10 minutes). Add chopped yam (cook for 10-15 minutes). Add freshly chopped celery and carrots (cook for 10-15 minutes). Bring to a boil and add wild rice (cook for 30 minutes on a low boil). Soup – Add a carton of chicken/vegetable broth to the stock (Taste and add chicken bouillon if needed). Strain and put the stock back into the pot. Bring to boil and simmer on low for 12 hours. Turkey Stock – In a large pot add carcass, chicken broth, onion, celery and carrots. Soup – chicken or vegetable stock, ¾ wild rice, 2 carrots, bite-size, 2 celery sticks, bite-size, 1 tsp chicken bouillon, half yam, chopped, ½ cup corn, 2 cups shredded/chopped turkey meat Turkey Stock -Turkey carcass (from a roasted bird), 1 carton chicken broth, 1 carton chicken broth, 1 onion, 2 celery sticks, 2 carrots, basil leaf, 1tsp thyme, water to cover Cook traditional dishes from other cultures, dine-in restaurants from various cultures, explore International food aisles, or just be curious and ask questions! I hope that Canadians continue to explore other cuisines and dishes to diversify their palates. What would you like to say to Canadians during National Nutrition Month? Set on high-medium heat until water boils, then let it simmer for 30 minutes. Add in an appetizer plate and press down to secure the grape leaves together. Add water and some more lemon juice to cover all grape leaves. Next, assort the wrapped grapes leaves in a big pot. Make sure all sides are closed, so the rice doesn’t escape when cooking. ![]() ![]() Once everything is mixed, stuff each grape leaf with the mixture. Instructions: Mix everything together, except the grape leaves. You can also mix in 1 pound ground beef or lamb. How do you build a community that appreciates everyone’s food cultures? Let’s hear from my colleagues Atour Odisho and Aleeya Zack-Coneybeare!ĭolma Ingredients: 4 cups white basmati rice, 8 tomatoes, chopped, 2 bunches of flat parsley, chopped, 4 cloves of garlic, 1 can of tomato paste (or salsa), 1/3 cup pomegranate molasses (or to taste), about 3/4 cup lemon juice, 1 tbsp of extra virgin olive oil, 1 tbsp dill (or to taste), 1 tbsp of sumac, salt & pepper to taste, and 18 oz of grape leaves. In Canada, we do not just tolerate other cultures, we celebrate them, and it should be no different when it comes to food. Similarly, rejecting foods from a different culture before tasting them would be a missed opportunity to grow. I believe we grow a little more when we step out of our comfort zone and appreciate something from a different culture. Today we transition a bit from focusing on our culture to exploring food options from other cultures. In week 3, we talked about the importance of instilling cultural food heritage in your children. Read the post here. In Week 2, we talked about the importance of forming social connections through cultural food. In Week 1, we talked about how cultural foods should be a part of your healthy meals. Build a community that appreciates everyone’s food cultures To honour Nutrition Month, I have teamed up with Registered Dietitians and Dietetic Graduate Students from diverse cultural backgrounds to put together a Nutrition Month 2021 blog series! Each week for the month of March, different dietitians and dietetic students will share their food traditions, cultural recipes, and the importance of culture in healthy eating. It is not a one-size-fits-all approach, and your healthy eating will look different from someone else’s healthy eating based on culture, food traditions, personal circumstances, and nutritional needs. This year Nutrition Month centres on the idea that healthy eating looks different for everyone. Welcome back to the Nutrition Month 2021 blog series! * To celebrate National Nutrition Month, we have a 5-week series of guest posts written by Deepanshi Salwan, MPH candidate and a dietetic graduate student at the University of Toronto.**
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