Youth L.E.A.D. Visits SPE

Thanks to Erin Healy from Youth L.E.A.D. who led a cooking demo last week for our after-school garden class.  Using herbs from the garden, Erin, Roger and the kids whipped up dips for veggies and crackers.  They were a huge hit with the kids and adults alike.  The lesson proved that if you give children healthy food choices, they'll (at the very least!) try what's there.  The carrots and celery dippers were almost gone before the second class arrived, which told us we need to plant more of them next year!  Here are the recipes (you may want to modify for picky eaters, i.e. use less garlic or pepper).  Each one can be made in a food processor or blender - just combine, puree and serve.


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Bean and Fresh Herb Dip


3 cloves of garlic
2 cans cannellini beans
3 tbsp fresh lime juice
2 tbsp olive oil
2 tbsp fresh basil
2 tbsp fresh thyme
1 tsp sea salt
1/2 tsp ground pepper


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Green Pesto


Two bunches of fresh basil
A bunch of mild greens like swiss chard (rainbow chard is always a hit)
1 clove of garlic
a pinch salt (to taste)
1/4 cup of pine nuts
2/3 cup olive oil (to taste)
1/4 cup of parmesean cheese (to taste, if desired)


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Vegan Ranch Dip


6 oz. tofu
3 dates (pitted)
1 clove garlic
1/4 cup green onions, cut small
3 tbsp water
2 tbsp fresh lemon juice
1 1/2 tbsp fresh herbs 
1 tbsp parsley
1 tbsp dill
1 tsp apple cider vinegar (like Braggs)
dash cayenne