Winter Snacks at The Market

I was back at Halifax Seaport Farmer's Market last week, teaching a second series of hands-on cooking workshops for kids. This time, I expanded the age limits, so I had kids from 3-12. (It's amazing to see what even a 3-year-old is able to do in the kitchen!) I was very happy to have two homeschooling families as my Friday workshop students, and on Sunday, I had 14 kids, including several 3-year-olds! Just like November's pasta and salad workshops at the market, these were fun-filled, messy, whole-foods romps! Here are a few photos, if you'd like to have a look. 

 Olive oil going into hummus

Olive oil going into hummus

 Pulling the skin off roasted eggplant. "It looks like octopus!"

Pulling the skin off roasted eggplant. "It looks like octopus!"

The theme of this series was Yummy Snacks, so we started off with two dips: hummus and babaghanoush. The two have very similar ingredients; the only distinction in the recipes I use is that hummus has chickpeas whereas babaghanoush contains roasted eggplant. When it was time to eat, we tried the dips with the rainbow of veggies in the cover photo for this post.

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Then we made Energy Bites, using all kinds of delicious whole ingredients including oats, flax seeds, coconut, honey, and sunflower seed butter. Rolling the bites was a favourite activity for the kids. We had a great span of ages and they worked beautifully together. Our final snack of the afternoon was green smoothies, made with slivered almonds, yogurt, dates, and kale. The kids loved these.

It was such a fun week! Thanks again to the Seaport Market and the Community Workshop series for hosting me. Stay tuned for more of my workshops at the market....more details coming soon.

Cheers!

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