I had so much fun teaching 28 kids ages 3-12 over four days during March Break. I wanted to share a few photos from the week: it was exciting, messy, delicious, and full of kids getting their hands dirty working with whole ingredients.
I led a Snacks menu, where we made Energy Bites, Green Smoothies and dips (like at this workshop). We added two more dips I hadn't done before in lessons: olive tapenade (made with a mortar and pestle!) and smoked mackerel pate. The kids were so curious about handling the fish and snacking on the olives.
But the really popular class was the Desserts menu. I ran this class twice during the March Break series, and it was a big hit. The entire menu was actually both gluten-free and dairy-free (and vegan, if you sub in maple syrup for honey).
First we mixed and shaped thumbprint macaroons, and filled them with our own berry-chia jam. We even made our own oat flour for the cookies, by whizzing up whole oats in the food processor.
Next we made chocolate-avocado pudding; its decadence is surprising given how few ingredients it has. The kids each got their own half avocado to scoop into the mixture; one little girl even insisted on keeping her avocado pit to take home! The pits are really smooth and beautiful...
Our final dish of the day was cashew cheesecake. We mixed up the crust in the food processor, using whole almonds, cocoa powder, maple syrup, coconut flakes, and coconut oil. Then we pressed that mixture into a pan, and made the filling in the blender: soaked whole cashews, lemon juice, honey, coconut oil, and vanilla: no cheese at all! I adapted this recipe from the wonderful restaurant enVie: A Vegan Kitchen. It's a beautiful, rich dessert, but full of good fats and filling, nutritious ingredients.