From January until the end of March I get to spend every second Thursday afternoon with 10-15 students from grades 2 to 5. Talk about organized chaos or some days just chaos! They are so excited to be in the kitchen cutting and chopping (so far everyone still has all of their digits), trying new foods and playing games that involve nutrition trivia.
I think that I'm crazy for doing this at least once a week but it's really hard not to be excited when you have a bunch of kids who are dying to take home the red lentil tomato and basil pasta sauce that they made so that they can have it in their lunches the next day or share it with their brothers and sisters.
This week we made Nutty Popcorn Mix. They used cashews, almonds, sunflower seeds and raisins but I went with what I could scavenge in our cupboards.
(makes approximately 4 servings)
1/4 cup cocoa nibs (or chopped nuts)
1/4 cup dried coconut (or sunflower seeds)
1 T clover honey
1 T water
1 T coconut oil ( or butter, margarine, or Earth Balance)
1 tsp vanilla
1/2 cup popping corn
1/4 C dried fruit e.g. apricots, peaches, pineapple (or raisins)
1 pinch of cardamom
1. Make popcorn in a hot air popper or a large pot and set aside. It's a good idea to get rid of the kernels that didn't pop rather than sorting through them as you eat. Set aside.
2. Add cocoa nibs, dried coconut & dried fruit.
3. Stir honey and water together over medium heat until honey is hot and bubbly (approximately 200 F). Take care not to burn the honey mixture.
4. Add coconut oil, vanilla, and cardamom.
5. Spread mixture into a large baking pan.
6. Bake at 300 F for 15 minutes.
7. Stir and bake for an additional 15 minutes.