Are we really putting black beans in our brownies?

It’s not even 4:00 pm yet and students have begun to arrive.  They’ve gone through their usual routine of signing in, putting bags away, and immediately checking the agenda for the day. All of a sudden, faces turn and questions fly. “Are we really putting black beans in our brownies?” “Do we really have to use vegetables today?”                                                                                                    
I couldn’t helpbut smile. No, none of th e recipes were a shock to me and I personally enjoy each one. But I realized just how nuts the recipes seemed. The confused looks of our Brainfoodians gave me insight to the new challenge they were being presented with. 

Growing up in a household where my mom fed us everything under the sun and said you have to try it before you knock it, I was exposed to a lot of the weird food out there. She was an adventurous cook herself and made sure to pass on her open mindedness surrounding food to me and my siblings. To be honest, I never really appreciated that about her until those looks shot across the Brainfood kitchen.  And I never realized how much I pushed my household expectations onto others.     

After taking a moment, I could only do one thing (something I never thought I would do): channel my mother. I responded to the students’ skeptical inquires, “Yes, we are totally baking with veggies today and it’s gonna be awesome!” “Just wait until you try them, they might be way more delicious than you think!” There is one thought racing through my mind: everything is going to be okay (mostly for them, but secretly for me).

4:45. Time to start baking. Nerves are running high. One of our students, Troy, is placed in a Black Bean Brownie group. It just so happens that one of his biggest food fears is black beans.  We all have those foods in our life that don’t sit right with us and that take a lot for us to work with and eat. He comes to me telling me he can’t do it and he has to change groups. In hopes of trying to help him overcome his fear, I encourage Troy to do what he can with the group and see where it goes. Reluctantly, he walks back over to the group and begins gathering ingredients.                                                                

5:00. I walk over to Troy and his group to see how he is holding up in the wake of the black bean brownies. He is whisking the batter, trying not to smell the black beans, and to my surprise even does a small taste test. Watching him work through the day and still smile is a testament to the tenacity he possesses.              

5:45. Students eagerly look towards me ready to taste the baked goods they just triumphantly worked on. Everyone gets a plate filled with a sample of each recipe. “Enjoy.” I hear myself speak the word and then the students dig in. There is a moment of silence. Then, the moment of truth arrives. “Mmmmm.” “This is actually pretty good.” “I wasn’t expecting that.” “All right, I’ll give this one to you.” It’s music to my ears. The day couldn’t have gone any better. Even Troy tried the brownie and ate the whole thing. He said he was shocked that he liked it and even took seconds!Our Brainfoodians were challenged. Pushing the boundaries was a healthy risk and many got to try something entirely new and exciting.” Proud” will forever be the one word to describe healthy baking day in the kitchen this year. 

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