September 10, 2023
HomeVideo TutorialsHealth and FitnessPlant-Based Cooking Course For Kids And Families (Module 3)

Plant-Based Cooking Course For Kids And Families (Module 3)

By  Health and Fitness  0 Comments

Free Download Plant-Based Cooking Course For Kids And Families (Module 3)
Published 9/2023
MP4 | Video: h264, 1280×720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.27 GB | Duration: 1h 49m
Module 3: Simple & Satisfying Selection – Uncover ways to preserve and process plant-based whole foods


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.
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.
Engage in science experiments and learn fascinating food facts to deepen understanding.
Requirements
No prior skills or experience required, but we recommend that you have completed module 1 and 2. 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 3 of our ‘Tiny Green Chef’ culinary adventure, where we dive headfirst into the captivating realm of food preservation and processing! Join us in this exciting journey designed especially for kids (aged approximately 4 to 13), and their families, as we explore the world of plant-based cuisine in a way that’s both educational and fun.In this module, we go way beyond the basics of chopping, peeling, and measuring. We’ll teach your young ones how to transform fresh ingredients into delectable creations while preserving their nutrition, flavor, and versatility. From crafting scrumptious nut butters, jams, and sauces to whipping up delightful pestos and more, your child will master the art of preserving and processing foods, unlocking a world of culinary possibilities.But that’s not all! We’ve added a dash of excitement to the mix with five captivating kitchen science experiments that will leave your little chefs in awe. Our mini-health lessons will help them understand why wholesome, plant-based choices are not only delicious but also good for their growing bodies. Plus, we sprinkle in some amusing food facts to keep the learning experience engaging and entertaining.By the end of Module 3, your child will have acquired invaluable skills for creating mouthwatering plant-based dishes that the entire family will adore. Are you ready to empower your child with enduring, delightful cooking habits and embark on a gastronomic adventure of a lifetime? Enroll now and let the culinary exploration begin!This course uses 100% whole plant-based foods and no processed foods. It’s gluten-free, soy-free, and allergy-friendly. This is the third of four modules.
Overview
Section 1: Introduction
Lecture 1 Introduction to Module 3
Lecture 2 Introduction to Module 3
Section 2: Lesson 1 – Open Face Apples
Lecture 3 Downloads and resources for Lesson 1 – Open Face Apples
Lecture 4 S.T.O.P. – Important Kitchen Safety
Lecture 5 Experiment Set-Up
Lecture 6 Experiment Overview: Roasted Sunflower Seed Butter Experiment
Lecture 7 R.I.G.H.T. Start
Lecture 8 How to Roast Sunflower Seeds
Lecture 9 How to Make Sunbutter
Lecture 10 Basket Review: Open Face Apples
Lecture 11 Cooking Demo: Open Face Apples
Lecture 12 An Extra Video: Making Open Face Apples With Friends
Section 3: Lesson 2 – Veggie ‘Sushi’ Handrolls
Lecture 13 Downloads and resources for Lesson 2 – Veggie ‘Sushi’ Handrolls
Lecture 14 S.T.O.P. – Important Kitchen Safety
Lecture 15 Experiment Set-Up
Lecture 16 Experiment Overview: Fermenting Pickles Experiment
Lecture 17 R.I.G.H.T. Start
Lecture 18 How to Ferment Pickles
Lecture 19 Extra Lesson: Fermented Green Beans
Lecture 20 Basket Review: Veggie ‘Sushi’ Handrolls
Lecture 21 How to Make Sunbutter Dipping Sauce
Lecture 22 How to Cut Vegetables & Fruits Into Strips Part 1 (Sweet Peppers and Cucumbers)
Lecture 23 How to Cut Vegetables & Fruits Into Strips Part 2 (Mango and Avocado)
Lecture 24 How to Make a Veggie ‘Sushi’ Handroll
Lecture 25 Cooking Demo: Veggie ‘Sushi’ Handrolls
Section 4: Lesson 3 – Pesto With Zoodles & Cashew Parmesan
Lecture 26 Downloads and resources for Lesson 3 – Pesto With Zoodles & Cashew Parmesan
Lecture 27 S.T.O.P. – Important Kitchen Safety
Lecture 28 Experiment Set-Up
Lecture 29 Experiment Overview: Green Pesto Experiment
Lecture 30 R.I.G.H.T. Start
Lecture 31 How to Make Pesto
Lecture 32 Basket Review: Pesto With Zoodles & Cashew Parmesan
Lecture 33 How to Spiralize Zucchini
Lecture 34 How to Sweat Out Your Zoodles
Lecture 35 How to Make Cashew ‘Parmesan’
Lecture 36 Cooking Demo: Pesto With Zoodles & Cashew Parmesan
Section 5: Lesson 4 – Lemony Oat Pancakes with Homemade Berry Jam
Lecture 37 Downloads and resources for Lesson 4 – Lemony Oat Pancakes with Homemade Jam
Lecture 38 S.T.O.P. – Important Kitchen Safety
Lecture 39 Experiment Set-Up
Lecture 40 Experiment Overview: Blueberry Chia Jam Experiment
Lecture 41 R.I.G.H.T. Start
Lecture 42 How to Make Blueberry Jam
Lecture 43 Basket Review: Lemony Oat Pancakes with Homemade Berry Jam
Lecture 44 How to Make Homemade Oat Flour
Lecture 45 How to Make Pancake Batter
Lecture 46 How to Cook Pancakes
Lecture 47 Cooking Demo: Lemony Oat Pancakes with Homemade Berry Jam
Section 6: Lesson 5 – Not-Yo-Cheese Sauce with Broccoli
Lecture 48 Downloads and resources for Lesson 5 – Not-Yo-Cheese Sauce with Broccoli
Lecture 49 S.T.O.P. – Important Kitchen Safety
Lecture 50 Experiment Set-Up
Lecture 51 Experiment Overview: Potato Hydration Experiment
Lecture 52 R.I.G.H.T. Start
Lecture 53 Basket Review: Not-Yo-Cheese Sauce with Broccoli
Lecture 54 Cooking Demo: Not-Yo-Cheese Sauce with Broccoli
Section 7: Extra: Meal Prep Mastery – 3 Key Phases
Lecture 55 Additional Material – Downloadable PDF – Meal Prep Mastery – 3 Key Phases
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!
Homepage

https://www.udemy.com/course/tinygreenchef3/

Buy Premium From My Links To Get Resumable Support,Max Speed & Support Me

No Password – Links are Interchangeable

Tags:, , , ,

Related Posts

About Author

Frankie

Add a Comment

Your email address will not be published. Required fields are marked *