Saveurs Durables #2

🎬 Sustainable Flavors #2, the summer workshop! 🍅🥕 A show entirely conceived and produced live by the residents of Est Ensemble. During this workshop, a group of young people aged 9 to 22 discovered what goes on behind the scenes of a real audiovisual production. Each took on a key role: 🎥 Camera Operators 🎤 Presenter 🎬 Director 🎨 Set Designer 🎧 Host… In just a few hours, they created the editorial, planned the show's format, prepared the set, made the recipe… and then filmed it live. They were incredible! 👏 Thank you for their involvement and teamwork, which made it possible to produce a real show about sustainable food. 🍽️ Discover Sustainable Flavors #2 and the recipe they made during this workshop! Energy Ball Cookie Dough Recipe Ingredients 50g buckwheat or oat flakes 180g cooked and drained chickpeas, preferably skinless: the dough is smoother and easier to digest 50g almond butter (or cashew or sesame butter) 120g Medjool dates, if possible, chopped into small pieces 70g chocolate chips Equipment 1 blender Instructions First, blend the buckwheat flakes to a powder. Set aside the blended flakes. Add the chickpeas, dates, and almond or cashew butter to the blender bowl and blend until a malleable dough forms. Finish by incorporating the chocolate chips using the pulse function or by hand. Form into balls by hand. Recipe: Vegan Aquafaba Whipped Cream Ingredients: 130ml aquafaba (chickpea liquid) 110g icing sugar 1 tsp lemon juice 1 tsp vanilla extract Preparation: Pour all the ingredients into a large bowl. Whisk until stiff peaks form. A huge thank you to the "Le Fait Tout" association for this project! With the support of the Est Ensemble Zero Waste Fund and Syctom. Technical support @LeGrosDirect 📅 Join us in October at Le Fait Tout for a new show about sustainable food, with a new team of young and not-so-young people ready to take on the challenge! #MediaLiteracy #Audiovisual #Live #Youth #SustainableFood #SustainableFlavors #LeFaitTout #EstEnsemble #LeGrosDirect #VideoWorkshop