Plant-Based Cooking Course For Kids And Families (Module 4)

Module 4: Time, Temperature and Taste - Master the art of cooking with heat and making easy gourmet raw desserts

What you'll learn

Develop essential kitchen skills while having fun with interactive lessons.

Discover the health benefits of a whole foods, plant-based diet for lifelong well-being.

Engage in science experiments and learn fascinating food facts to deepen understanding.

Create a variety of kid-friendly plant-based recipes that the whole family will love.

Cultivate healthy eating habits in children by involving them in the cooking process.

Gain confidence in meal planning and preparation to ensure balanced and nourishing meals.

Requirements

No prior skills or experience required, but we recommend you complete modules 1 through 3 first. This course is designed for beginners and parents who want to introduce their kids to healthy cooking.

Students will need basic kitchen equipment including a freezer, a blender, and standard cooking utensils.

To create the dishes featured in this course, you will need a diverse assortment of fruits and vegetables at their disposal.

Description

Welcome to Module 4 of our culinary journey, where we take your cooking skills to the next level! If you've successfully completed modules 1 through 3, you've already laid a strong foundation. Now, it's time to elevate your culinary expertise by mastering the art of cooking with heat, all while preserving flavor and nutrition and transforming taste and texture. As a delightful addition, each session will treat you to the world of easy gourmet raw desserts.In Module 4, we build upon the knowledge you've acquired in previous modules and venture into more advanced territory. Here, we'll craft complete meals, including mouthwatering desserts, showcasing how far you've come since your very first lesson.This flavorful journey is thoughtfully designed for kids (approximately aged 4 to 13), and their families. It's not just about teaching your young ones what to eat; it's about instilling in them the wisdom of choosing wholesome, plant-based options and nurturing a lifelong love for nutritious dining.Our culinary exploration continues, delving into the realm of cooking with heat to transform flavors and textures. Get ready to prepare delectable dishes like lasagna, sweet potato gnocchi, hummus, and indulgent raw desserts such as (n)ice cream, banana muffins, and lemon pudding. And, of course, we'll keep the learning experience engaging with five captivating kitchen science experiments, enlightening mini-health lessons, and entertaining food facts in each session.By the end of Module 4, your child will have gained the skills and confidence needed to create complete, delectable plant-based meals that will delight the entire family. Are you ready to equip your child with enduring, delightful cooking habits and embark on a gastronomic adventure of a lifetime? Join us now to savor the journey!This course uses 100% whole plant-based foods and no processed foods. It's gluten-free, soy-free, and allergy-friendly. This is the last of four modules.

Overview

Section 1: Introduction

Lecture 1 Welcome to Module 4: Time, Temperature and Taste

Lecture 2 Module 4 Introduction - Establish Lifelong Ability & Appreciation

Section 2: Lesson 1 - Chickpea Hummus with Carrot Sticks & Tahini Date Balls

Lecture 3 Downloads and resources for Lesson 1

Lecture 4 S.T.O.P. - Important Kitchen Safety

Lecture 5 Experiment Set-Up

Lecture 6 Experiment Overview: Spiced Up Experiment

Lecture 7 R.I.G.H.T. Start

Lecture 8 How to Roast Sesame Seeds

Lecture 9 Basket Review: Chickpea Hummus with Carrot Sticks & Tahini Date Balls

Lecture 10 How to Make Tahini

Lecture 11 How to Make Hummus

Lecture 12 How to Cut Carrot Sticks

Lecture 13 How to Make Tahini Date Balls

Lecture 14 Cooking Demo: Chickpea Hummus with Carrot Sticks & Tahini Date Balls

Section 3: Lesson 2 - Red Lentil and Vegetable Soup & Lemon Pudding

Lecture 15 Downloads and resources for Lesson 2

Lecture 16 S.T.O.P. - Important Kitchen Safety

Lecture 17 Experiment Set-Up

Lecture 18 Experiment Overview: Hot Air/ Cold Air Experiment

Lecture 19 Basket Review: Red Lentil and Vegetable Soup & Lemon Pudding

Lecture 20 R.I.G.H.T. Start

Lecture 21 How to Cut Carrots Into Cubes

Lecture 22 How to Cut Onions Without Tears

Lecture 23 How to Prepare Spinach

Lecture 24 Sauteing Vegetables with Spices and Making a Soup

Lecture 25 Lemon Chia Pudding

Lecture 26 Cooking Demo: Red Lentil and Vegetable Soup & Lemon Pudding

Section 4: Lesson 3 - Stir Fried Veggies & No Bake Brownies

Lecture 27 Downloads and resources for Lesson 3

Lecture 28 S.T.O.P. - Important Kitchen Safety

Lecture 29 Experiment Set-Up

Lecture 30 Experiment Overview: Heat In Motion Experiment

Lecture 31 Basket Review: Stir Fried Veggies & No Bake Brownies

Lecture 32 R.I.G.H.T. Start

Lecture 33 Cutting & Preparing Vegetables

Lecture 34 Making Stir Fry Sauce

Lecture 35 Stir Frying Overview

Lecture 36 No Bake Brownies

Lecture 37 Cooking Demo: Stir Fried Veggies & No Bake Brownies

Section 5: Lesson 4 - Sweet Potato Gnocchi & Caramel Crunch Apples

Lecture 38 Downloads and resources for Lesson 4

Lecture 39 S.T.O.P. - Important Kitchen Safety

Lecture 40 Experiment Set-Up

Lecture 41 Experiment Overview: Gnocchi Experiment

Lecture 42 R.I.G.H.T. Start

Lecture 43 Experiment: How to Make Gnocchi

Lecture 44 Basket Review: Sweet Potato Gnocchi and Caramel Crunch Apples

Lecture 45 Creamy Pesto Sauce

Lecture 46 How to Use the Pulse Button on Your Blender

Lecture 47 Crunchy Cinnamon Walnut Mix

Lecture 48 Salted Caramel Dip

Lecture 49 How to Cut Apple Wedges

Lecture 50 Cooking Demo: Sweet Potato Gnocchi and Caramel Crunch Apples

Section 6: Lesson 5 - Lasagna, Banana Muffins and Chocolate Nice Cream

Lecture 51 Downloads and resources for Lesson 5

Lecture 52 S.T.O.P. - Important Kitchen Safety

Lecture 53 Experiment Set-Up

Lecture 54 Experiment Overview: Magical Banana Split Experiment

Lecture 55 Basket Review: Lasagna, Banana Muffins & Chocolate Nice Cream

Lecture 56 R.I.G.H.T. Start

Lecture 57 How to Cut Zucchini for Lasagna

Lecture 58 Creamy White Cauliflower Sauce

Lecture 59 Carrot Pulp Filling for Lasagna

Lecture 60 How to Make a Raw Tomato Sauce

Lecture 61 Layering Your Lasagna

Lecture 62 How to Make Almond Meal and Almond Butter

Lecture 63 Chocolate Nice Cream

Lecture 64 Chocolate Banana Muffins

Lecture 65 Cooking Demo: Lasagna, Banana Muffins & Chocolate Nice Cream

Calling all food-loving families and young culinary explorers aged 4-13! This course is tailor-made for those eager to embark on a flavorful journey into the world of healthy, plant-based foods. If you're curious about making nutrition a joy-filled adventure, and excited to weave wholesome, plant-based ingredients into your family's meals, this course is your perfect companion. Let's get ready to turn mealtime into a fun-filled exploration of taste, health, and creativity!