My travels from the past 4 weeks have taken me to the opposite end of the world and challenged me to cook with a barely-there pantry of sometimes-unfamiliar ingredients. Two weeks ago I visited my good friend Daniel in Munich, Germany. The day I arrived was perfect – 26 Celsius, sun shining, sunset at 9pm, gorgeous array of fruit in Rosenheimer Platz, crusty rye bread at the neighborhood bakery, an extensive beer selection at the Reichenbackebrücke kiosk (like a fancy sari sari store), drinking beer by the Isar river…
I love my green tea but I also love a good beer
Unfortunately the warmth only lasted until noon of the next day and the weather forecast for the next few days spelled me shivering in my 3 layers of clothing while attempting to do touristy things in the Bavarian countryside. I’ve been well assured that a rainy 15 Celsius was quite uncommon for a Münchner summer day but I guess I didn’t have the best of luck in scheduling my trip.
Filed under Pasta, Recipe
A loooong overdue post.
Kid friendly food (Alabang)
Clockwise from bottom: chickpea croquettes with supernatural ketchup, barbecue-spiced vegetables, whole wheat fussilli with tofu meatballs and stealth tomato sauce, apples to go with the cookie dough hummus (not in the photo).
Today marks the fourth cooking / baking class I’m holding this summer for kids. I’m having a blast sharing my passion for healthy, plant-based cooking to kids who aren’t vegetarian and aren’t necessarily big fans of vegetables. My goal is to get them to learn knife skills, cook with herbs and spices, and play around with unconventional ingredients such as beans, cashews, tofu, and homemade vegetarian sausages. It warms my heart to see them enjoy veggie meatballs, whole wheat pizzas, and lentils!
Four things I’ve learned so far:
- Kids will eat healthfully if you let them prep and cook food right from the start.
- You can’t impose your love for vegetables on them but you can tell them to try something unusual at least once before they decide they don’t like it.
- Kids will respect you if you treat and talk to them like adults (it also helps if you have a fat cat chilling in the garden begging for tummy rubs). One of my fears while preparing for these classes was that I might lose my cool. Back in my elementary school days, there definitely were occasions when my whole class would push our teachers’ buttons. We took pride in it, too. No button pushing in Cucina Revolucion, though. So far, so good!
- You won’t feel old until you spend time with people half or a third of your age.
6-year old kid from pasta class: “How old are you?”
Me: “How old do I look like?”
I’d like to share some class photos with you. These classes make Kitchen Revolution truly feel like a revolution. Next week I have 11 kids for Mexican class and I cannot wait!
The month of May is shaping up to be quite delicious — come revel in the kitchen chaos!
Get ideas for healthful cooking for kids on the 2nd. Take a culinary trip through Indonesia on the 9th. Arm yourself with an arsenal of salads on the 16th. And last but not the least, learn more interesting, less mainstream pasta dishes on the 30th.
Watch out for 2 classes in Makati (6th and 20th, Sundays), and a cancer fighting cooking workshop in St Luke’s QC (19th, Saturday).
All plant-based, all good, all the time.
General information on cooking classes here.
Cancellation policy on cooking classes here.
Photos on past cooking classes here although the Kitchen Revolution Facebook page is more updated.
Summer cooking classes for kids is upon us! Read the blog post here, check out the brochure here.
Get cookin’ this August with two fabulous classes in Alabang! Kid-friendly Food on the 6th and Dessert Mayhem: Choose life. Choose Chocolate. on the 13th. Classes this month will start at 9am and end at 1pm. It’s gonna sweeeet! Check info here. Sign up here.
About a month ago my good friend Lynn Pinugu invited me to share my vegetable love with the kids of Mano Amiga, a school that she runs in FTI Complex, Taguig. I had the privilege of doing just this two Saturdays ago on the 23rd of July.
To be honest, that Saturday was a pretty hectic day for me and an end to a pretty hectic week. That morning I held the Fantastic Salads class and immediately rushed to Taguig for Mano Amiga. I couldn’t turn down the opportunity to teach kids how to enjoy vegetables! And boy was I glad I did. Nothing warms my heart more than to see a room full of kids eating healthy, vegetarian food (hanging out with cute farm animals comes as a close second).