Nuba & nutriFoodie Collab
It was such a blast! But I'm getting ahead of myself here.
Let me tell you what we did first.
The Chickpea in Focus
Since this presentation was for such a wide range of ages from 5-13 years (also my favourite age groups), I wanted to make sure there was something for everyone - including the parent volunteers and teachers.
I showcased raw chickpeas, cooked chickpeas, and how they're used in a couple famous recipes at Nuba - Hummus and Falafel. I also brought a raw mix of falafel before it gets cooked, and the utensil that's used to make it a perfectly domed shape.
In a jar, I layered the spices, herbs, sesame seeds, garlic and chickpeas - the magical ingredients that make up a falafel. Nuba's recipe has been in the family for 150 years!
In the end, many kids came up and asked for information for Nuba so that they can take their family there, and also for nutriFoodie's camps.
There was a special girl that showed so much enthusiasm about it, that I offered her a nutriFoodie sticker. And man, was that a crowd pleaser!!! I wish I had more to share.
Nuba: Homemade Food, At Large
We wrapped it all up with a delicious and healthy spread by Nuba.
So many came back for seconds, and there were leftovers for all the teachers to enjoy it, too.
Inspired to Cook with Beans & Legumes?
Teaser: The booklet features a special off-the-menu recipe by one of Nuba's chefs, Bakhos Mjalleh. Check it out!