The last couple of weeks have been an exciting and productive time.

In the Secondary Girls’ Group, we have been cooking. Being able to prepare simple meals is a great skill to have, and we focused on learning how to make healthy snacks.

The girls made Weet-Bix balls. They combined 5 Weet-Bix, 12 medjool dates, 1 tablespoon honey, ½ cup desiccated coconut, ½ cup sultanas, and 3 tablespoons water in a food processor. They then rolled the mixture into balls. As well as being delicious, this recipe is good because the balls can be stored in the fridge for up to a week or frozen for up to 3 months. Great for a quick snack on those busy days!

The girls also made fruit and yoghurt parfaits. They put a ¼ cup of Greek yoghurt into a coffee mug (we didn’t have parfait glasses) and then drizzled it with honey. They then sprinkled on ½ a cup of berries and 1/8 cup of crushed nuts over the yoghurt. These layers were repeated to fil up the mug. You could use any fruit, but we used thawed frozen berries as they mix really well into yoghurt and are much cheaper than fresh berries. Similarly, we used crushed nuts, but you could use seeds or muesli as well. The mix of textures in this snack is wonderful, and it is very filling.

The sensory garden is coming along nicely. The Secondary Girls’ Group painted wooden spoons to use as markers in the tasting garden. Many different rocks, pebbles, coral, gravel, and shells have also been added to touching garden. I am still in the process of making signs for the garden beds, but hopefully everyone will be able to enjoy the sensory garden soon.