The theme for last month’s cooking class for 9-12 year olds was The Nutrient Games! We played a board game made by Leanne Matthews, who was an intern last fall. Leanne’s game focuses on different ailments you may encounter in life, like breaking a bone on the playground, having dry skin, or getting hungry halfway through the morning. A certain nutrient is suggested to help with the ailment, and you also collect different foods as you progress around the board. So to heal after a broken bone find foods with calcium, to help your dry skin you look for foods with beta carotene, and to stay full all morning you find foods with fiber. Pairing the ailments with the nutrients that helps cure them advances you around the board towards a healthy future!
For the cooking portion of the class we cooked with superfoods and made a chickpea salad, chia pudding, and fresh rolls. The chia pudding is always a favorite: all it takes to put together is stirring, and you get to watch the magic as the chia seeds absorb the liquid to make a pudding texture. Chia is chock-full of omega-3 fatty acids, fiber, antioxidants, and calcium which make for a super-powered, plant-based pudding.
Overnight Chocolate Chia Seed Pudding
Adapted from Minimalist Baker
- 1 ½ cups milk (almond, soy, or dairy milk)
- ⅓ cup (63 g) chia seeds
- ¼ cup (24 g) cacao or unsweetened cocoa powder
- Pinch sea salt
- optional: ½ teaspoon ground cinnamon
- optional: ½ teaspoon vanilla extract
- 5 tablespoons maple syrup
- Add all ingredients except maple syrup to a mixing bowl and whisk vigorously to combine. Add maple syrup and whisk again until combined.
- Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
- Leftovers keep covered in the fridge for 2-3 days, though best when fresh.