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Dazzles Fox viewers with healthy school lunch options
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Wearing a t-shirt and jeans, Lauren Von Der Pool dressed like a teenager in honor of her recent back-to-school segment on Fox 45 morning news in Baltimore, Maryland. 

The vegan and raw food cuisine expert (pictured on the right with Fox 45 Anchor Patrice Harris) featured several healthy breakfast and lunch alternatives.  The breakfast menu included Raspberry Soy Yogurt Parfait with Pumpkin and Flaxseed Granola (see photo below) and Organic Spelt (grain related to wheat) Flakes Cereal with Cherries.  The lunch menu included Vegan Turkey and Cheese Sandwiches on Spelt Bread with Mustard and Raisin Happy Faces (see photo below and click here to get the recipe) and Almond Butter and Organic Peach Preserves Heart-Shaped Sandwiches on Whole Wheat Raisin Bread (see photo below).  Von Der Pool also brought a Peach Guava Smoothie with Coconut Water and other healthy fruit drinks. 

   
           Almond Butter and Organic Peach            Raspberry Soy          Lunch Box w/Vegan
        Preserves Heart-Shaped Sandwiches on         Yogurt Parfait            Turkey and Cheese
                   Whole Wheat Raisin Bread                 w/Pumpkin and           Sandwich, Orange,
                                                                        Flaxseed Granola        Grapes, Apricot and 
                                                                                                          Mango Soy Yogurt

The chef acknowledged that most kids are picky eaters but said her 7-year-old son loves these dishes and your children will too.

Harris, who is not a vegan, tried the sandwiches and liked them.  "I can't tell that this isn't real turkey," she said referencing the Tofurky (turkey substitute).  Von Der Pool  said that all of the ingredients that she used are available in health food stores. 
 
The chef's recent Fox appearance was a part of her ongoing efforts to fight childhood obesity.  She has teamed up with NBA Legend John Salley and Congressman Dennis Kucinich to lobby for healthier school lunches.       

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Flavored ice cubes -- This is a great way to cool down and spruce up your drinks.  Just fill up an ice cube tray with your favorite flavored drink (lemonade works really well).  Freeze the liquid, pop out the cubes, and you have ice cubes with a twist!  These add great flavor to cocktails and sodas!  They also keep drinks cold without watering them down.  For example, lemonade cubes that melt in a glass of lemonade won't dilute the flavor like plain ice cubes. 

Special Onion Series Part 2: Red (Bermuda) Onions -- Their beautiful, vibrant color and mild flavor make them perfect for recipes that call for raw onions like salads and sandwiches.  Red onions (pictured on the right) hold up really well on the grill.  I also like to cook them with red wine, sugars or vinegars to make jams and chutneys. 
 
Note:  Always remember to use a sharp knife to cut onions, so you don't cry.  Also, store them in a cool dry area, and they should last for at least a few weeks.  After that, they will start to sprout and become very pungent.

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Chef Lauren Von Der Pool, Vegan/Raw Food Cuisine Expert
Crunchy wonton strips -- These are great crouton alternatives.  They're light, crunchy, delicious and easy to make.  Just cut some wonton wrappers into 1-inch strips and deep fry them in safflower oil.  Drain them on a paper towel and enjoy them in your favorite soups, salads or desserts.  Wonton wrappers are available at most grocery stores.

Learn more about Von Der Pool's exotic vegan and raw food cuisine at vonderpoolgourmet.com. 



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Do you have a culinary question or tip to share? 

Email your questions and tips, along with your city and state, to  drakeel@drakeelenterprises.com.  We will do our best to publish as many as we can.  

Von Der Pool is scheduled to do a raw food demo at the Olney Farmers and Artist Market.  The chef is pictured on the left during her recent market appearance.

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