One thing that stood out to both me and Ms. Grace this week was a moment in the middle of each class when all the students were in a state of flow, totally absorbed by the task at hand, and the jolly oom-pa-pa of traditional Swiss folk music filled the kitchen. Our student chefs are becoming such pros! I hope they are proud of themselves and are able to see their own progress.
A core value of The Breakfast Project is to exercise our right to eat healthfully. This week's recipe introduced many of the kids at HMCRA to a morning meal that is filled with nutritious goodies like quinoa, pumpkin seeds, and hemp hearts. We did not sweeten the muesli other than adding dried fruit to the cereal and fresh fruit on top.
The best quote of the week: "My favorite ingredient is the coconut, because it makes the muesli taste kind of tropical and I feel like I'm in Paradise."
Our first job was to measure the dried apricots and dates, chop them finely, and to prepare what was the most popular topping: strawberries!
Some students used knives on the dried fruit; others preferred scissors, pastry scrapers, or the wavy knife.
Everyone was working so peacefully, we were able to listen to some traditional Swiss music (with lots of accordion!) while we prepped.
There were 14 ingredients total in our muesli!
No matter what we are making, stirring is one of the most coveted jobs in class.
Kids topped it all off with some seasonal fresh fruit as well as a squeeze of lemon and grated apple - two traditional Swiss accompaniments for muesli.
