I have been so very fortunate and blessed to be asked to lead the Friday afternoon cooking elective for the Junior High students at the Calgary Waldorf school for this spring semester. We have had such good times in the kitchen, bandying about ideas of foods they want to learn to cook, practicing our flipping skills (MAD! skills) with eggs done a million ways. And whilst whipping up salad dressings and tinkering with seasonings and learning to make vegetables sing, I asked the group if there was something they were interested in learning when it came to cooking. I threw out a few ideas: specific ingredients? particular cuisines? foods for glowing skin? And then the subject of macronutrients came up: carbohydrates, fats and protein. And I gave a brief overview of how these nutrients are integral to our overall health. BRIEF synopsis.
Turns out these sparkly kids are quite involved in sports and games and overall physical health. And they are interested in knowing how to best fuel their bodies through their various activities! And so we decided that in session 3, we would delve right into FOODS THAT FUEL. And that we did, this past Friday afternoon!
I have been posting little leaks on the Facebook page about some of our projects over the last few weeks. This past Friday was my favourite so far. We made electrolyte drinks, smoothies, power balls (or bliss balls we called them) and protein pancakes. These last ones really pack a punch! They come from a recipe inspired by the lovely Monica Corrado at Simply Being Well, from a GAPS cooking class I attended in Colorado last fall. These puppies are great when you make a big batch and store them in the freezer. Simply pop one in the toaster or the oven to warm them up when you need a protein punch, or the perfect breakfast start to the day! Nutrient-dense, this protein-full snack will help rebuild and repair those muscle tissues post-workout, especially after intense exercise. Bonus, they can fit with most dietary restrictions! They are grain-free, GAPS-friendly, Paleo-friendly, protein rich, and full of antioxidants that will help with lowering inflammation and help combat free radical damage.
GRAIN FREE SQUASH PANCAKES inspired by Monica Corrado at simplybeingwell.com
1 cup of organic nut butter of your choice (we used peanut butter - this is GAPS friendly)
1 cup of cooked squash (preferably organic; we used sweet potatoes due to an allergy to pumpkin in the class. You could use butternut squash, pumpkin, kabocha squash, mashed carrots, really any delicious mashed root veg will do!)
--> Puree your squash with a hand blender if it isn't already. Hand mix in your eggs and nut butter. Fry your pancakes in ghee in a hot pan on the stove. Devour with loads of butter and maple syrup, or a dollop of yogurt or creme fraiche, along with fresh berries. Store any leftovers in the fridge or the freezer, and pop in the toaster to warm them up!
I'll be dropping links to the recipes that inspired those we whipped up in the kitchen over the course of this next week on my Facebook page. All while I figure out what is on the menu for session numero quatre… I invite you to stop on by and 'like' this crazy thing we are building!