Cooking with Kelly
Summer Mini Camp
Instructor: Kelly Dearie
SPARC Area: Project-Based Learning
SPARC Area: Project-Based Learning
A wholesome kitchen adventure for coherence moms and their kids
Here’s what we will cover in our 3 day mini-camp together this Summer:
Prepping ahead is optional in this series!
Kelly will provide recipes and instructions that involve both advanced prep and those that can be put together last minute.
Kelly will provide recipes and instructions that involve both advanced prep and those that can be put together last minute.
august 25, 2025 | 8:00 am pacific time
Day 1: Preservation & Canning
First Part: Apple or Pear Sauce
Capture peak-season produce and learn to keep stored foods fresh for years to come. In this fun, hands-on class, kids will learn how to preserve their favorite fruits and veggies using a simple water bath canning method. Choose from a variety of recipes in order to take advantage of the abundance of fruits in your area.
August 25, 2025 | 8:00am pacific time
Day 1, Part 2: Mild & zesty salsa or hot sauce
A kid-friendly version with just the right amount of flavor (not too spicy!) for dipping chips or topping tacos. You’ll also receive a recipe and instruction for Pizza sauce — made with fresh tomatoes, herbs, and love — perfect for homemade pizza night!
August 25, 2025 | 8:00am pacific time
Day 1, Part Three:
Grow Your Own Microgreens & Sprouts!
In this interactive online class, kids will discover how to grow their very own microgreens and sprouts right at home! We’ll explore how seeds, grains, nuts, and legumes can be stored, saved, and sprouted into fresh, nutritious food.
What we’ll do together:
Learn all about microgreens and sprouts (materials provided in advance!) and follow along with a hands-on sprouting demonstration & tasting
Talk about why both raw and cooked foods are important for your body
Make one or more of the following to eat after class: microgreens pesto, rainbow wraps with microgreens, or avocado toast with microgreens
August 26, 2025 | 8:00am pacific time
Day 2: Crispy Snacks
Part 1: Seed Crackers
Kids will love making their own crispy, crunchy snacks that are both healthy and delicious. From dehydrated veggie chips to sprouted seed crackers, they'll discover how fun it is to create snacks that stay fresh and crisp without any junk ingredients! These snacks are not only wholesome but also a great way to preserve ingredients while learning about sprouting and dehydration techniques. Baking and last minute prep ideas and recipes will also be shared. (Although a dehydrator is recommended, it is not required to take the class).
August 26, 2025 | 8:00am pacific time
Day 2, Part 2:
Raw, Sprouted Granola — Choco Coconut & More!
Say goodbye to store-bought cereal! In this class, kids will learn how to make fresh, delicious, and nutrient-dense granola using sprouted nuts and seeds. We’ll create a decadent chocolate coconut granola, dehydrated at low temperatures to preserve enzymes and enhance nutrients through sprouting.
It’s crunchy, chocolatey, and totally guilt-free! For those who prefer a toasty crunch, Kelly will also share her special baked chocolate banana granola recipe. Both versions are packed with wholesome ingredients and make the perfect breakfast or snack.
It’s crunchy, chocolatey, and totally guilt-free! For those who prefer a toasty crunch, Kelly will also share her special baked chocolate banana granola recipe. Both versions are packed with wholesome ingredients and make the perfect breakfast or snack.
August 26, 2025 | 8:00am pacific time
Day 2, Part Two: Kale Chips & Bonus Snacks
Continuing on with our crispy snack adventures together, we will make some of the best tasting kale chips you have ever tried. You’ll be surprised at how easy these are to make and I guarantee they won’t last a day when they come out of the dehydrator or oven!
We’ll also make flax-based, crispy raw onion rings that are savory, satisfying, and way better than store-bought. Sprinkle them on salad or eat them as a solo snack.
We’ll also make flax-based, crispy raw onion rings that are savory, satisfying, and way better than store-bought. Sprinkle them on salad or eat them as a solo snack.
August 27, 2025 | 8:00am pacific time
Day 3: Homemade Ice Cream
Preserve your fruit with homemade sorbet and impress your friends with homemade, creamy, ice cream! Did you know you can make delicious homemade ice cream with coconut milk, frozen fruit, and healthy sweeteners? Kelly will share her prized recipes that are simple, fun, and kid-approved.
You’ll never want to buy store-bought ice cream again! Plus, you’ll learn how to make refreshing fruit sorbet using just a blender or food processor. For those ready to take it to the next level, investing in a small gelato or ice cream maker is highly recommended!
SNEAK PEAK: Kelly’s family favorites are “Coffee-almond-fudge swirl” and “Shredded Mint Chip” with real mint from the garden :) Her favorite sorbet recipe is so refreshing on a hot summer day and can be made in just a few minutes! “Tart Mango” sorbet has billions of live probiotics!
You’ll never want to buy store-bought ice cream again! Plus, you’ll learn how to make refreshing fruit sorbet using just a blender or food processor. For those ready to take it to the next level, investing in a small gelato or ice cream maker is highly recommended!
SNEAK PEAK: Kelly’s family favorites are “Coffee-almond-fudge swirl” and “Shredded Mint Chip” with real mint from the garden :) Her favorite sorbet recipe is so refreshing on a hot summer day and can be made in just a few minutes! “Tart Mango” sorbet has billions of live probiotics!
Is This Class Right for Your Kid?
This mini camp is perfect for young gardeners, curious cooks, and anyone who loves to play with their food in a healthy way, all from the comfort of home!
Join us in the kitchen (and the garden!)
Enrollment includes:
✔ Live workshop sessions
✔ Printable handouts
✔ Access to class recordings
✔ Certificate at completion
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MEET YOUR INSTRUCTOR
Kelly Dearie
Kelly Dearie has a masters degree in education and has decades of experience teaching young children as well as adults in both traditional and alternative settings. She is known for making lessons fun, interactive, and engaging.
About two decades ago, Kelly Dearie took a break from school teaching, and became a therapeutic chef to help her husband heal from two diseases that doctors deemed incurable.
Her passion for cooking nourishing, healing foods was unbreakable. Inspired by this experience and her husband's radical healing, she started teaching cooking and nutrition education classes for both kids and adults. She also founded Creative Cultures, crafting and supplying probiotic health drinks to stores throughout Northern CA, then went on to found Gut Healing Wisdom, offering nutrition coaching for disease prevention and reversal.
Kelly has hundreds of recipes and several cookbooks which she provides to her coaching clients and students alike. Kelly designs emergent-curriculum based on the needs, skill levels, and passions of each individual.
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