Jr Chef Recipes
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Breakfast Apricot Coconut Bars

*Organic *Gluten-free *Egg-free *Nut-free *Low sugar *High protein (makes 12-15 bars)

*Preheat oven to 375 degrees *Bake for 20 minutes (till light golden brown)

 

2 cups of  old fashioned rolled oats

1/4 cup of raw hemp seeds 

1/4 cup of raw black sesame seeds 

1/4 cup of shredded coconut 

2 tablespoons of melted coconut butter 

1 teaspoon of Vanilla extract (alcohol free)

1 teaspoon of sea salt 

6 apricots 

2 tablespoons of raw honey (or maple syrup) 

 

Combine all ingredients into the food processor, pulse 3-5 times until everything is well incorporated (forms a thick dough).

If it seems too thick, add 1 tablespoon of water.

Next take a heaping spoonful of the mixture, and create any shapes (sizes that you like). 

Fill 2 baking pans (leaving some space in between to bake). 

Enjoy these nutritious bars warm, or room temp. 

 

Basil Hummus

*Organic *Gluten-free *Vegan *Serves 12

 

3 cups of precooked chickpeas (or canned low sodium) drained/ rinsed well

Juice of one ripe lemon 

2 tablespoons of Tahini 

1/4 cup of fresh basil

1 teaspoon of sea salt

2 tablespoons of ground cumin 

1 teaspoon of ground cayenne pepper 

1/2 cup of olive oil

 

Combine all ingredients into the food processor (except the olive oil)

Once the motor is running, in a slow stream, begin to add the oil. Blend till smooth.

Next taste the hummus, adjusting the seasoning if you need (additional sea salt etc)

Enjoy this delicious dip right away with sliced cucumber, baby carrots (your favorite vegetables, and crackers) 

 

Colorful Quinoa Salad

*Organic *Gluten-free *Vegan *High-protein *Serves 10-12

 

2 cups of dried quinoa (such as trader Joe's multi-color)

3 1/2 cups of water (or low sodium vegetable broth)

1 tablespoon of ground turmeric 

2 tablespoons of ground cumin 

1 teaspoon of ground cayenne pepper 

1 tablespoon of ground sea salt 

1/4 cup of fresh herbs (such as basil, cilantro, parsley)

Juice of one lemon

1/4 cup of olive oil 

1 cup of chopped fresh cucumber

1 cup of chopped fresh baby bell peppers 

 

Place 2 cups of dried quinoa into a large pot, warm on medium heat for 2 minutes (toasting till fragrant)

Next combine liquid (water of broth) place a lid on top, and bring to a boil.

Simmer the quinoa for 15-20 mins till fluffy and all the liquid has evaporated.  

Combine your spices, fresh herbs,  lemon juice, vegetables, and olive oil. 

Mix well and fluff with a fork. Enjoy warm or room temp. 

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Spring Pasta Salad with Vibrant Green Pesto sauce 

* Organic *Gluten-free *Dairy-free *Nut-free *Serves 12

 

2 lbs of pre cooked Brown rice Fusilli pasta (we used the brand called "Jovial") cooked to al dente (roughly 8 minutes) Drain pasta keep warm.

2 cups of cleaned and finely chopped broccoli (including the florets and stems) lightly steamed

1 teaspoon of sea salt

1-2 tablespoons of olive oil

1-2 tablespoons of fresh basil minced 

 

Combine the steamed broccoli into the pot with the precooked pasta.

Add the sea salt, olive oil, and minced basil. Continue to keep warm.

 

Pesto sauce  

2 cups of baby spinach (rinsed)

1/2 cup of fresh basil

2 small cloves of garlic (or 1 large clove)

1 teaspoon of sea salt

1/4 cup of roasted pumpkin seeds (pepitas) * lightly salted*

6 sun-dried tomatoes (without oil)

1 teaspoon of ground nutmeg

1/4 cup of extra virgin olive oil 

 

Combine all of the ingredients into the food processor, except the oil. Pulse this a few times.

Slowly add the oil through the mouth feed, continue to pulse this until everything is smooth and well incorporated. Turn off the machine, give this a taste. 

If too thick, add an additional 1-2 tablespoons of olive oil (or lemon juice). 

Combine  this fresh pesto sauce to the warm pasta and broccoli.

Mix well. Feel free to add freshly grated parmesan cheese, as well as some additional pumpkin seeds (for added crunch, protein, and great texture) 

Taco Bar - creamy and smoky black beans, plum salsa, shredded vegetables, corn tortillas, and guacamole. 

 

Creamy and Smoky Black Beans 

*Serves 12 *Vegan *Organic *Gluten-free

 

3 cans of low sodium black beans (drained/rinsed well)

1 tablespoon of smoked paprika

2 tablespoons of ground cumin 

1 teaspoon of cayenne pepper 

2 teaspoons of sea salt 

Juice of one lime

1-2 tablespoons of minced cilantro 

Combine all of the ingredients into the food processor, blend till smooth and creamy.

Taste and adjust seasoning (to enjoy warm, place the beans into a large pan, and warm on low medium heat for 5 mins).

 

Fresh Plum Salsa 

*Organic *Gluten-free *Vegan *Serves 10-12

 

2 cups of fresh plums (pits removed), rinsed well and chopped slightly (you can use  any variety).

Juice from one lime

1-2 tablespoons of fresh cilantro 

1 teaspoon of sea salt 

1 teaspoon of cayenne pepper 

 

Combine all ingredients into the food processor, blend till smooth, and well incorporated. 

Taste, then place into a bowl, and keep chilled in the fridge until ready to eat (the longer this sits the better).

Guacamole

*Serves 10-12 *Vegan *Gluten-free 

 

8-10 small avocados (scooped into a large bowl)

2 tablespoons of minced cilantro 

Juice of 2 limes

1 tablespoon of sea salt 

1 teaspoon of cayenne pepper 

1 tablespoon of smoked paprika ( optional)

 

Combine all ingredients together.  Mix well till smooth and creamy.

Taste, adjust seasoning if needed.

 

Enjoy this recipe served with your favorite tortillas, shredded vegetables (such as lettuce, cabbage, bell peppers).

Perfect for a summer lunch or dinner! 

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Buddha Bowl 

*Organic *Gluten-free *Dairy-free *Nut-free *Serves 10-12

 

3 cups of precooked brown jasmine rice (keep warm, and fluff with a fork)

*Toasting the rice in a warm, dry pot for 2-3 mins on medium heat will prevent the rice from becoming mushy*

3 cups chopped, and sautéed seasonal vegetables (we used Cauliflower, zucchini, and purple cabbage) 

1 package of organic extra firm tofu (patted dry and  diced) 

1-2 tablespoons of canola/ or sunflower seed oil.

2 tablespoons of low sodium tamari sauce. 

2 tablespoons of raw sesame seeds ( we used black)

1 tablespoon of minced cilantro 

Add the oil into a large pot, combine the tofu and sesame seeds. Brown for 5 or so minutes.

Next give this a mix, add the Tamari sauce and continue to cook and brown the tofu for additional 5 to 10 minutes. 

If the tofu seems to stick slightly to the pan, you can add 1-2 tablespoons of water.

Once cooked through, add the sautéed vegetables mix well, and add minced fresh cilantro. 

To assemble, place a spoonful of the rice in a bowl, followed by the tofu/vegetable mixture. 

For additional crunch and texture, feel free to add a sprinkle of sesame seeds onto each bowl.

Enjoy as a lunch, or dinner! 

 

English Muffin Pizzas 

*Serves 12

2 packages of gluten free English muffins. 

1 package of shredded Italian blend cheese. 

1 jar of herbed Tomato sauce ( any variety)

Dried oregano. 

Preheat oven to 400 degrees. 

Slice the English muffins in half, place them on a baking pan.

Next add a spoonful of sauce, followed by a generous sprinkle of cheese, and add a pinch of the dried oregano.  

Bake for 10-15 mins till the English muffins and cheese become lightly golden, and crunchy. 

Power Bite No Bake Cookies

*Organic *Gluten-free *Dairy-free *Nut-free

*Serves 12-18

 

2 cups of rolled oats 

1/4 cup of shredded coconut 

1/4 cup of chia seeds

1 teaspoon of sea salt 

1 teaspoon of vanilla extract 

1 teaspoon of ground cardamom 

2 tablespoons of Cacao powder 

Zest from one orange. 

1/2 cup of coconut oil  (or sunflower seed oil)

 

Combine all of the ingredients into the food processor, blend till this forms a thick dough. 

Next start forming the power bites into small rounds.

Continue rolling, place these on a large plate, then place the plate into the refrigerator to firm up and chill for at least one hour. (you can also sprinkle additional shredded coconut into the bars)

Enjoy!