Chef Valerie Wilson, also known as Macro Val, has been in the food industry since 1985. Having lived a vegan, macrobiotic, whole foods lifestyle since 1993, she started teaching cooking classes in 1997 and still teaches in South Eastern Michigan. In 2016 and 2017, Chef Val volunteered to teach kids for the after school program, Bright Futures. She taught all grades from 3rd grade to high school age. Chef Val is a member of The Girls Scouts of America. She volunteers with a local troop and has used the recipes to help the girls earn some of their badges. This is the third cookbook Chef Val has authored and self publishes. Other books by Valerie Wilson, Perceptions in Healthy Cooking Revised Edition and Healthy and Delicious Cooking Spring Season. She hosts her own internet radio show, Real Food with Chef Val. For links to all Chef Val has to offer and to contact her visit www.macroval.com and Macro Val Food, on Face Book. The recipes in this cookbook were all used in her classes with great response from the kids. The recipes are intended to help kids learn how to cook healthy dishes with the assistance of a parent or adult. All the recipes are vegan and use whole food ingredients. The recipes are easy to make and fun for the kids. The 23 recipes included in the cookbook are: Animals made out of Fruit Snacks, Ants on a Log Peanut Butter and Jelly Roll Ups, Peanut Butter and Jelly Lettuce Snack, Smoothies, Tempeh Sticks with Mustard Dipping Sauce, Millet Cubes with Spicy Dipping Sauce, Ranch Dipping Sauce, Tofu Fries, Vegetable Fries, Pot Boiled Brown Rice, Fun Brown Rice Shapes, Brown Rice Stir Fry, Brown Rice Sushi Rolls, Tahini Dipping Sauce, Brown Rice Sushi Balls, Tacos, Buckwheat Pear Pancakes, Mini Pizzas, Zucchini Pizzas, Pasta Primavera, Vegan Marshmallow Treats, Chocolate Peanut Butter Marshmallow Treats, Caramel Corn.
Chef Valerie Wilson, also known as Macro Val, has been in the food industry since 1985. Having lived a vegan, macrobiotic, whole foods lifestyle since 1993, she started teaching cooking classes in 1997 and still teaches in South Eastern Michigan. In 2016 and 2017, Chef Val volunteered to teach kids for the after school program, Bright Futures. She taught all grades from 3rd grade to high school age. Chef Val is a member of The Girls Scouts of America. She volunteers with a local troop and has used the recipes to help the girls earn some of their badges. This is the third cookbook Chef Val has authored and self publishes. Other books by Valerie Wilson, Perceptions in Healthy Cooking Revised Edition and Healthy and Delicious Cooking Spring Season. She hosts her own internet radio show, Real Food with Chef Val. For links to all Chef Val has to offer and to contact her visit www.macroval.com and Macro Val Food, on Face Book. The recipes in this cookbook were all used in her classes with great response from the kids. The recipes are intended to help kids learn how to cook healthy dishes with the assistance of a parent or adult. All the recipes are vegan and use whole food ingredients. The recipes are easy to make and fun for the kids. The 23 recipes included in the cookbook are: Animals made out of Fruit Snacks, Ants on a Log Peanut Butter and Jelly Roll Ups, Peanut Butter and Jelly Lettuce Snack, Smoothies, Tempeh Sticks with Mustard Dipping Sauce, Millet Cubes with Spicy Dipping Sauce, Ranch Dipping Sauce, Tofu Fries, Vegetable Fries, Pot Boiled Brown Rice, Fun Brown Rice Shapes, Brown Rice Stir Fry, Brown Rice Sushi Rolls, Tahini Dipping Sauce, Brown Rice Sushi Balls, Tacos, Buckwheat Pear Pancakes, Mini Pizzas, Zucchini Pizzas, Pasta Primavera, Vegan Marshmallow Treats, Chocolate Peanut Butter Marshmallow Treats, Caramel Corn.
