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Snapshot from Kids Cooking Workshop

What a wonderful morning; getting hands on in this Kids Cooking Workshop. We made Veggie Wraps using raw Kale leaves, super thin egg omelete's, raw carrot, zucchini, spring onion, corriander, mint and some dressed shredded lettuce leaves... followed by; Some sweets treats, we used un-hulled Tahini and seeds to ensure they were nut free.  Packed… Continue reading Snapshot from Kids Cooking Workshop