We had our third grade class join us at beHealthy Institute for a hands-on experience. We divided the class of 21 students into 3 groups and whipped up some appetizing dips for our fresh vegetables. One group mixed up some super fresh guacamole, another prepared a white bean dip with cannellini beans, garlic, tahini and lemon and the third blended up mango smoothies. The students enjoyed cutting, chopping, mixing, mashing and grinding all the ingredients. Then they got to enjoy tasting their culinary delights.
The veggie trays overflowed with freshly sliced sweet orange and yellow peppers as well as broccoli, snap peas, carrots and asparagus. Fresh seasonal raw asparagus was the hit of the veggies with these students. One boy asked if he could take home a to go package of asparagus spears as he said, "My mom and I love asparagus!"