Early Childhood Snack Time

In Waldorf schools, snack time in the Early Childhood classrooms is a vital part of the day that helps children develop a sense of rhythm and routine. It offers nourishment, a sense of belonging, and chances for personal and emotional growth. Each Preschool and Kindergarten classroom at the Minnesota Waldorf School has their own unique snack schedule, but we can guarantee a warm, hardy, and organic snack in each room. In the end, when the soup pot is completely empty, and every last tortilla pressed, each child is left feeling content, fully nourished -- and with a sense of accomplishment -- after helping in the preparation and cleanup each day.

Willow Tree Room: Quinoa and Kale with Roasted Sweet Potato

1:2 Quinoa to Water (i.e., 1 cup quinoa: 2 cups Water)
½ Onion
2 Tbsp Liquid Chicken Stock
2 cloves Garlic
¼ C Olive Oil, divided
2-3 Sweet Potatoes, peeled
Pinch Thyme
Kale
8 Tbsp Butter, divided

1. Preheat oven to 425 degrees fahrenheit.

2. Soak quinoa in a bowl with enough water to cover.

3. Cut sweet potatoes into cubes, mix with half the olive oil, salt and thyme, then spread, on a baking sheet.

4. Bake for 30-35 minutes or until soft, then set aside.

5. Chop onions.

6. Mince garlic.

7. Place a large pot over medium heat and pour in the remaining olive oil.

8. Add the onions, garlic, and chicken stock to the pot, and saute briefly until the onions and garlic release their aroma. Remove from heat.

9. Drain quinoa -- return pot to heat, add quinoa and saute briefly.

10. Add water -- bring to boil, then turn down to simmer.

11. Slice kale thinly and add to quinoa.

12. Cook until water absorbs (about 15 minutes).

13. Dish into two serving bowls, add sweet potatoes and mix.

14. Add 4 tablespoons of butter to each bowl and mix.

15. Serve warm.

Rice and Beans

1:2 Rice to Water (i.e., 1 cup Rice: 2 cups Water)
½ Onion
2 Tbsp Better than Bouillon 
Pinch Thyme
2 cloves Garlic
¼ C Olive Oil
2 cans of beans

1. Soak rice in a bowl with enough water to cover.

2. Chop onions  

3. Mince garlic

4. In a large pot, saute olive oil, onions, garlic, bouillon, and thyme over medium heat.  Remove from heat once the onions and garlic release their aroma.

5. Drain rice --  return pot to heat, add rice and saute briefly.

6. Add water -- bring to boil, then turn down to simmer.

7. Drain beans and add to rice. 

8. Cook until water absorbs (between 15-45 minutes, depending on the type of rice used). 

9. Dish into two serving bowls. Grate cheese on top and serve warm.

Snack Blessing
“Fire fairies, fire sprites, please bring us some candle light. 
The Lakota were first to this land, we give thanks like they do by all folding hands and saying  Mitakuye Oyasin   (pronunciation: mi-tá-kuye oyás'iŋ)
All are one
Blessing on our meal; peace upon the Earth; home for all.  We may eat.”