Cooking With Shan, 10:15am-11:35am
Nourishing Traditions Cooking with Kids
We will explore The Nourishing Traditions Cookbook for Children and introduce the principles of WAPF through fun recipes that we can make in class. Here are ideas….
Raw Dairy: butter, cottage cheese, kefir, yogurt, cream cheese, crème fraiche and ice cream.
Eggs – a Super Food – deviled, thin herb fritattas, French toast, Omelets, custard, eggnog.
Ferments: Ginger carrots, beet kvass, sauerkraut, kim chi, cranberry relish, salsa
Bone broth/gelatin fun: jigglers, soups, gummy bears and more
Seed Foods: crispy nuts, dosas, pancakes, sour dough pizza, sour dough cookies, super snacks, etc.
Pastured chicken, pork and beef: meat stocks, casa dias, roast chicken, meat balls, meat loaf, liver dumplings.
During the First Semester, we have focused on knife skills, lots of vegetable sautés, the principles of “soak, sour and sprout” for seed foods, use of good fats, raw milk, clean-up at the end of each prep session, presentation and serving a shared meal with all of the students and everyone joining in the clean up after our meal. This next 8-week session will see more warming foods: soups, winter squash dishes, and, in March, more egg dishes as the chickens get going with egg production.
All ages are welcome in this session, especially kids who love to learn about and prepare food. I source the best ingredients: local, pasture- raised animal foods, local veggies where possible and lots of my own eggs and milk.
Nourishing Traditions Cooking with Kids
We will explore The Nourishing Traditions Cookbook for Children and introduce the principles of WAPF through fun recipes that we can make in class. Here are ideas….
Raw Dairy: butter, cottage cheese, kefir, yogurt, cream cheese, crème fraiche and ice cream.
Eggs – a Super Food – deviled, thin herb fritattas, French toast, Omelets, custard, eggnog.
Ferments: Ginger carrots, beet kvass, sauerkraut, kim chi, cranberry relish, salsa
Bone broth/gelatin fun: jigglers, soups, gummy bears and more
Seed Foods: crispy nuts, dosas, pancakes, sour dough pizza, sour dough cookies, super snacks, etc.
Pastured chicken, pork and beef: meat stocks, casa dias, roast chicken, meat balls, meat loaf, liver dumplings.
During the First Semester, we have focused on knife skills, lots of vegetable sautés, the principles of “soak, sour and sprout” for seed foods, use of good fats, raw milk, clean-up at the end of each prep session, presentation and serving a shared meal with all of the students and everyone joining in the clean up after our meal. This next 8-week session will see more warming foods: soups, winter squash dishes, and, in March, more egg dishes as the chickens get going with egg production.
All ages are welcome in this session, especially kids who love to learn about and prepare food. I source the best ingredients: local, pasture- raised animal foods, local veggies where possible and lots of my own eggs and milk.
Nourishing Traditions Cooking with Kids
We will explore The Nourishing Traditions Cookbook for Children and introduce the principles of WAPF through fun recipes that we can make in class. Here are ideas….
Raw Dairy: butter, cottage cheese, kefir, yogurt, cream cheese, crème fraiche and ice cream.
Eggs – a Super Food – deviled, thin herb fritattas, French toast, Omelets, custard, eggnog.
Ferments: Ginger carrots, beet kvass, sauerkraut, kim chi, cranberry relish, salsa
Bone broth/gelatin fun: jigglers, soups, gummy bears and more
Seed Foods: crispy nuts, dosas, pancakes, sour dough pizza, sour dough cookies, super snacks, etc.
Pastured chicken, pork and beef: meat stocks, casa dias, roast chicken, meat balls, meat loaf, liver dumplings.
During the First Semester, we have focused on knife skills, lots of vegetable sautés, the principles of “soak, sour and sprout” for seed foods, use of good fats, raw milk, clean-up at the end of each prep session, presentation and serving a shared meal with all of the students and everyone joining in the clean up after our meal. This next 8-week session will see more warming foods: soups, winter squash dishes, and, in March, more egg dishes as the chickens get going with egg production.
All ages are welcome in this session, especially kids who love to learn about and prepare food. I source the best ingredients: local, pasture- raised animal foods, local veggies where possible and lots of my own eggs and milk.