Today the Hands-On team split into 3 groups – one group prepared the “rice bowl” dinner of organic broccoli, asparagus and tofu in a tamari ginger sauce with avocado and topped with black and white sesame seeds. This was on a bed of brown jasmine rice.
The second group prepared waffles and some delicious almonds/buckwheat cookies which we half dipped in carob-chocolate, yummy! One waffle variety was made with rice and quinoa, cashew butter and linseeds (quinoa being rich in protein) and the other variety was made with buckwheat, almond butter, linseeds and pumpkin seeds. Pumpkin seeds are for example rich in unsaturated fats, proteins and magnesium, but also contain iron and zinc. The linseeds contain a lot of omega-3 fatty acids and can be used in the combination with water as egg-replacement. The waffles were topped with a variety of sweet or savoury toppings, reaching from the two most popular choices from tonight: carob chocolate spread with sliced banana and some freeze-dried raspberries to anti-cranky spread with some fresh basil and sliced cherry tomatoes and some olive oil with infused lemon and fennel and some more options.
The third group of our Hands-On team tonight focused on getting some more carob chocolate bars ready, which they managed very well. We all had fun and were very busy serving the customers who came by. Have a nice evening!