After winning the 2016 Healthy Lunchtime Challenge for her home state of Kansas, an Olathe 12-year-old is heading to the White House Thursday to meet the first lady.
Rising seventh-grader Joey Heidari’s recipe for “Lentil Tacos with Cilantro-Avocado Drizzle” earned her a spot at this year’s Kids’ “State Dinner” hosted by Michelle Obama. The luncheon also will feature Food Network celebrity chef Rachael Ray.
“I’m really excited, honestly. I can’t wait to meet the first lady,” Heidari said. “That’s going to be a once-in-a-lifetime opportunity.”
The lunchtime challenge encourages kids between the ages of 8 and 12 to join parent or guardian to create an original, affordable recipe that includes ingredients from each major food group.
A winner is selected from each U.S. state and territory, as well as the District of Columbia.
Obama began hosting the event in 2012 in an effort to promote healthy eating and home cooking among young Americans. This year, the contestants were challenged to include as many local ingredients as possible.
Heidari said her tacos and accompanying mango-peach smoothie feature several items that are grown in Kansas, from lentils, peaches and corn to cabbage, cilantro and garlic.
That’s my cooking tip – the more colors from the rainbow, the healthier the recipe is.
Joey Heidari, Olathe, Kansas
And according to the young chef, variety is the key to each of her kitchen creations.
“That’s my cooking tip – the more colors from the rainbow, the healthier the recipe is,” Heidari said.
Heidari attributes her passion for cooking to her mother, Abby, who said Joey has been helping in the kitchen since she was a toddler.
As a dietician, Abby Heidari said she wants to instill healthy eating habits in her family because she regularly sees people who lack the skills to prepare nutritional meals.
“I think it’s really good that our kids will leave the house and know how to cook,” she said.
In the future, Joey Heidari said she has her eyes set on being a graphic designer, but she still wants to hone her cooking skills and has a few veteran tips for kitchen newcomers.
“Keep trying and don’t give up on anything, because you’re going to make mistakes in the kitchen,” Heidari said. “It’s like a science experiment.”
John Tompkins: 202-383-6041.
Lentil Tacos with Cilantro-Avocado Drizzle, with Mango-Peach Smoothie
Makes four servings.
347 calories; 11g fat; 48g carbohydrates; 19g protein
INGREDIENTS:
For the lentil tacos:
1¼ cup water
½ cup green lentils
1 teaspoon extra-virgin olive oil
1 garlic clove, peeled and minced
½ teaspoon salt
½ teaspoon dried oregano
1 teaspoon cumin
1 teaspoon ground ancho chili pepper
4 whole-grain tortillas
1 cup shredded purple cabbage
½ cup canned pineapple, drained
½ fresh lime, quartered
For the cilantro-avocado drizzle:
1 small ripe avocado, peeled, pitted and thinly sliced
½ cup non-fat plain Greek yogurt
¼ teaspoon salt
1 garlic clove, peeled and minced
¼ cup fresh cilantro, chopped
For the Mango-Peach Smoothie:
½ cup sliced peaches
½ cup frozen mango chunks
½ cup low-fat milk
½ cup non-fat plain Greek yogurt
PREPARATION:
1. To make the lentil tacos:
In a large stockpot, bring 1 cup of water to a boil over medium heat. Add lentils, return to boiling, reduce heat, partially cover and simmer for 25 minutes or until al dente. Remove from heat and drain. In a small nonstick skillet, warm the olive oil on medium heat and add the garlic. Cook for 1 minute, then add the lentils, salt, oregano, cumin, chili pepper and remaining ¼ cup water. Reduce the heat to low and simmer for about 5 minutes or until most of the water evaporates.
2. To make the cilantro-avocado drizzle:
In a food processor, combine all ingredients and pulse until smooth. Transfer to a small bowl for serving.
3. To assemble:
Divide lentil mixture amongst the tortillas and top with cabbage, pineapple, fresh lime and cilantro-avocado drizzle.
4. To make mango-peach smoothie:
Combine all ingredients in a blender and blend until smooth.
Source: Joey Heidari, Olathe, Kansas