Hands-On Meals back on!

The first two student hosted dinners are behind us now. It was great to be together again and cater for our local community.


Our focus for this new year is learning together how to combine ingredients so that the meal is nutritionally balanced and does not involve heating oil. So this week we made potato gratin with cashew-macadamia and tofu cream, scrambled tofu, red cabbage and a fresh summer salad. These meals were cooked without oil. We added cold-pressed oils – flaxseed oil to the dressing on the salad and olive oil to the cabbage. The young people were eager to try out the dishes and we look forward to learning more as a team…

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