March Break Workshops

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. 

  Photo by Amber Atwell

Photo by Amber Atwell

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  Photo by Aziza Manasrah

Photo by Aziza Manasrah

First up was the Noodles class. We made beautiful fresh pasta noodles using only eggs and flour (the ones I did in this workshop and this workshop), and kale pesto to toss with the noodles. We made nutty pesto to go on rice noodles, and finally, rice paper wraps with lots of fresh fillings. 

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 Pasta dough!

Pasta dough!

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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.

 Eggplant!  Photo by Aziza   Manasrah

Eggplant!
Photo by Aziza Manasrah

  Photo by Aziza   Manasrah

Photo by Aziza Manasrah

 grinding up flaxseed

grinding up flaxseed

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). 

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  photo by Sarah Rector

photo by Sarah Rector

  Photo by mother-of-pearl.com

Photo by mother-of-pearl.com

  Photo by mother-of-pearl.com

Photo by mother-of-pearl.com

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.

  Photo by mother-of-pearl.com

Photo by mother-of-pearl.com

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 Out comes the pudding  Photo by Amber Atwell

Out comes the pudding
Photo by Amber Atwell

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...

 Crust ingredients 

Crust ingredients 

 Finishing the crust

Finishing the crust

  Photo by mother-of-pearl.com

Photo by mother-of-pearl.com

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. 

  Photo by Sarah Rector

Photo by Sarah Rector

Many, many thanks are due to my two amazing volunteers, Aziza Manasrah and Ghada Shuli. (You can catch glimpses of them throughout this post!) They were endlessly helpful and supportive. And thanks to the Halifax Seaport Farmers' Market, for hosting me. It was a really special week. 

  Photo by mother-of-pearl.com

Photo by mother-of-pearl.com