
Cooking Class on Zoom
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cooking
April 22, 2021 - June 25, 2021
4:00 pm - 5:00 pm
COOKING CLASS RAN IN 2020
Fall Session 1 – Fridays at 5PM – October 1, 8, 15, 22
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Rice Cake Faces – cut up fruit expertly arranged over sweetly seasoned spread
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Baked Veggie Crescents – toaster or regular oven needed – nutritious bites created with pre-made dough and cream cheese
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Apple Pie or Pumpkin Dip – Food Processor needed – A delicious and nutritious way to celebrate the flavors of the season.
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Veggie Nuggets – Food Processor, Toaster or regular oven needed – A snack, lunch or dinner time dipper that is both easy to eat and full of nutrition.
PICS SESSION #4
RICE CAKES
PICS SESSION #3
HUMMUS THANKS CHEF HEATHER!
Bean and Cheese Taquitos with Creamy Salsa
Green Smoothies!!
VEGGIE TRILLA ROLL UPS
PICS SECOND CLASS
PICS FIRST CLASS
Kids 2 Kids Class/Recipe Ideas
Smoothies/Smoothie Bowls – need a food processor or blender
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variety of fruits (bananas, berries, mango, peaches, pears, pineapple, kiwi) fresh, canned, frozen – basic chopping
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Yogurt, milk, water, juice
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Optional toppings (if bowl) – shredded coconut, mini chocolate chips, sunflower seeds, extra chopped fruit, granola
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Discussion of “rainbow” of nutrition
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Fruit Pops – need a microwave
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Variety of fruits to make “kabob” (strawberries, blueberries, grapes, banana, kiwi, mango, pineapple)
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Melt chocolate chips with coconut oil in microwave
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Drizzle over fruit, add optional toppings (shredded coconut, sprinkles, chopped nuts, granola, etc)
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Discussion of “rainbow” of nutrition
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Yogurt-based dip with cut veggies
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Plain yogurt- add spices, tasting after each one until it tastes “good” – garlic, onion, dill, oregano
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Cut veggies (rainbow), according to comfort level – cucumbers, celery, carrots, red/yellow peppers, cherry/grape tomatoes (half), steamed broccoli and cauliflower
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Arrange veggies in a fun pattern on a plate or tray
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