Sprouts Cooking School, Berkeley

Fresh Mixed Veggie-Yogurt Spread at Sprouts Cooking Club

Last week, I had the pleasure to teach children at the Sprouts Cooking Club in Berkeley. I believe they were between the ages of 5 to 14 years. The class was full with 18 children. Several adult volunteers supervised the kids. The class was held at the Whole Foods parking lot under a cozy tent. The Whole Foods Market supplied the ingredients for the class.

I was so impressed by the young children’s enthusiasm and participation. They were well organized with their cutting board, mixing bowl, small pots and knife. They cut the vegetables with great interest (of course, under adult supervision), so finely and in uniform pieces they would put us professionals to shame. I was told some of them were very good at mincing, dicing, and cubing. Best of all, they were proficient at rolling leafy green or herbs and chopping into delicate strips referred to as chiffonade. As they assembled the following mixed vegetable spread, we passed along slices of crusty bread. The little kids were even happy to enjoy it as a cool crunchy salad in small cups by itself. It was nice to see the youngsters enjoying wholesome mother earth’s bounty.

Use this light and easy mixed vegetable concoction as a dip or spread on crusty bread to make vegetarian sandwiches. You can also serve as a side dish salad for lunch.

  • 2 large tomatoes
  • 2 medium cucumbers, such as English, pickling (about 10) or regular
  • 1 bunch red radishes
  • 1 small white, red or yellow onion
  • ¼ cup chopped cilantro
  • 4 cups plain yogurt
  • 2 teaspoons or to taste salt
  • 1 tablespoon sugar

Core the tomatoes, chop finely and transfer to a large bowl. Peel and seed the cucumber; chop in half inch pieces and transfer to the bowl. Finely slice the radishes then stack and julienne the slices; transfer to the bowl. Peel and quarter the onion and slice thinly lengthwise; add to the bowl. Sprinkle with the cilantro.

Just before serving, in a bowl, combine the yogurt, salt and sugar. Beat with a fork until smooth. Fold into the prepared vegetables.

Serves 6 to 8 as an accompaniment or use as a vegetarian sandwich spread.


2 Comments

Aparna S Mallya

Sounds like a very educative event. Nice to know that kids that young are interesting in knowing about healthy food. You must have had a great time with them.

The dip sounds healthy. Any alternative to sugar?

Laxmi Hiremath

I truly enjoyed teaching the little ones. Maple syrup or agave nectar would be a great substitute for sugar.


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