Early Reader Pack - Instructions
The Active Reader brings skills development and early literacy into your home using play-based, experiential learning.
What makes The Active Reader unique? It’s grounded in three proven, multi-sensory learning strategies that set your child up for life-long success.
Experience learning through your child’s five major learning pathways: sight, touch, hearing, movement and taste.
Experience
Engage with your child in the learning process and nurture the skills that will give them a life-long love of learning.
Engage
Play
Play-based learning invites your child to learn through exploration and discovery and leads to imaginative problem solving.
1. Letters
We focus on lowercase letters because the majority of words are written in lowercase. We do include the capital letters in the corner on the front of the card.
How it works: The directional arrows are the natural and proper way to write each letter, so encourage your child to trace the letters with their fingers.
Why it’s successful: This tactile form of learning helps children process and retain language more effectively.
2. Keywords and Pictures
These help your child connect the letter to words and objects they are familiar with.
How it works: The letter is connected to the first sound in the keyword. For example k – kite – /k/. Encourage your child to repeat the name of the letter, the keyword and the sound the letter makes. The letter with a symbol between the slashes indicates how that letter, or combination of letters, sounds.
Why it’s successful: The transitions among the name of the letter, the keyword and the sound of the letter helps your child make smooth and automatic associations among the three components.
3. Multi-Sensory Activities
Activities are connected to each letter card.
How it works: From jumping to organizing to opening and closing, young learners immerse themselves in their learning environment.
Why it’s successful: The multi-sensory activities target our learning pathways – visual, auditory, kinesthetic, tactile and taste. Your child uses multiple senses to process information during each activity. This is important because the child will be using multiple pathways to learn new things.
4. Reading Resources
We focus on lowercase letters because the majority of words are written in lowercase. We do include the capital letters in the corner on the front of the card.
How it works: The directional arrows are the natural and proper way to write each letter, so encourage your child to trace the letters with their fingers.
Why it’s successful: This tactile form of learning helps children process and retain language more effectively.
Activity Icons
See
Taste
Hear
Read
Feel
Sing
Make
Putting It All Together
> Say the letter name. k
> Say the keyword. kite
> Say the sound of the letter. /k/
> Child traces the letter on the front of the card with one or two fingers.
> Talk about the activity words.
> Complete each activity with your child.
> Read our suggested children’s book or sing the recommended nursery rhyme together.
Multi-sensory activities
to engage your child
RECIPE
Baked Apples with Dried Fruit
1 cup apple cider
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
4 baking apples (such as Golden Delicious or Idared)
1/2 cup mixed chopped dried fruit (such as apricots, figs, prunes and whole raisins)
In a small saucepan, bring cider, sugar, cinnamon and nutmeg to a boil; stir in butter. Set aside.
Core apples almost to the bottom, leaving base intact. Pare off a 3/4-inch (2 cm) wide strip around the core at the top; trim the base to level, if necessary. Stuff dried fruit into each apple cavity. Place in an 8-inch (2 L) square glass baking dish; pour the cider mixture over the top.
Cover and bake in 375°F (190°C) oven, basting twice, until tender, about 45 minutes. Uncover and bake until sauce is syrupy, about 20 minutes.
Makes 4 servings.
RECIPE
Mixed Berry Crisp
FILLING
1/4 cup granulated sugar
2 teaspoons cornstarch
1 170g pkg each blackberries, raspberries, blueberries
1/2 teaspoon vanilla
TOPPING
1/2 cup large-flake rolled oats
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup cold unsalted butter
Preheat oven to 350°F. Mist a 6-cup casserole dish with cooking spray.
Filling: In a large bowl, stir together sugar and cornstarch. Add blackberries, raspberries, blueberries and vanilla; toss to combine. Transfer mixture to prepared casserole dish.
Topping: In a bowl, stir together oats, flour, brown sugar, cinnamon and salt. Grate butter into a bowl. Using your fingers, rub in the butter until the mixture resembles fine crumbs. Sprinkle topping evenly over the berry mixture.
Place the dish on the baking sheet and bake until the topping is golden and the edges are bubbling, 50-55 minutes. Cool in pan on rack.
Serve with a scoop of vanilla ice cream.
Makes 6 servings.
RECIPE
Quick Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz package) chocolate pieces
1 cup chopped walnuts
Preheat oven to 375F.
In a small bowl, combine flour, baking soda and salt.
In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate pieces and nuts.
Drop by rounded tablespoons onto ungreased cookie pans.
Bake for 9-11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 48 cookies.
RECIPE
Date Squares
CRUST AND TOPPING
1-1/2 cups large-flake rolled oats
1-1/4 cups all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup unsalted butter softened
2 tablespoons cold water
1/2 cup chopped almonds
DATE FILLING
3 cups chopped dried pitted dates
1 cup boiling water
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
Preheat oven to 350°F. Line a 13 x 9-inch (3.5 L) cake pan with parchment paper.
Crust and Topping: In a food processor, pulse together oats, flour, brown sugar, salt and baking soda until oats are chopped, 5 to 10 pulses. Pulse in butter until crumbly; pulse in cold water until the mixture comes together. Remove one-third of the oat mixture for topping; toss with chopped almonds.
Date Filling: In a bowl, combine dates with boiling water; cover and let stand for 20 minutes. Stir in cinnamon, nutmeg and salt; mash with a fork until smooth.
Assembly: Press reserved oat mixture into a prepared cake pan to make the crust; spread filling over the crust. Sprinkle topping over filling, pressing lightly.
Bake in 350°F (180°C) oven until lightly golden, 35-40 minutes. Let cool in a pan on a rack before cutting into squares.
Makes 30 servings.
CRAFT
Elastic Band Instruments
MATERIALS
Box. Either a tissue box with a pre-cut hole or a shoe box or other sized box in which you can cut a hole.
Box cutter
4-6 rubber bands of different thicknesses
Paint, paper, stickers, etc. to decorate
Tape
INSTRUCTIONS
If using a tissue box, remove the plastic film from the hole and skip to step 2. If you are using a box without a pre-cut hole, use a cup or lid to trace a circle in the center of the box. Using the box cutters, cut the circle out. This will be your sound hole.
Paint or decorate the box.
When the box is dry, wrap the elastic bands around the box so the elastics pass over the sound hole.
To prevent the elastics from moving while your child plays with them, tape them down at either end of the box.
Play your guitar!
CRAFT
Pinecone Bird Feeder
MATERIALS
Large, open pinecone
String
Birdseed
Peanut butter
Plastic knife
Resealable plastic bag
INSTRUCTIONS
Collect large, open pine cones in your neighbourhood. These can also be purchased at a craft store or on Amazon.
Using the plastic knife, ask your child to spread the peanut butter onto the pinecone. Allow the peanut butter to get into all the holes and crevasses.
Fill a resealable bag with birdseed and drop the peanut butter-covered pinecone inside.
Seal the bag and ask your child to shake it, moving the birdseed around the pinecone. Encourage them to continue to shake the bag until the entire pinecone is covered in seed.
Cut a piece of string about 10 inches long. Remove the pinecone from the bag and tie the string around the top of the pinecone for hanging purposes.
Your feeder is complete! Hang it outside where your child can watch the birds coming and going.
RECIPE
Figs in a Blanket
FIG FILLING
3 cups chopped dried light-coloured Calimyrna figs
2 teaspoons grated orange zest
1 cup orange juice
1/4 cup water
1/4 teaspoon cinnamon
pinch salt
BLANKET
2/3 cup unsalted butter
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 350°F. Line two rimless baking sheets with parchment paper.
Fig Filling: In a saucepan, bring figs, orange zest, orange juice, 1/4 cup water, cinnamon and salt to boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, until figs are softened and mixture is thickened about 10 minutes. Transfer to food processor; pulse until smooth. Scrape into bowl; cover and refrigerate until chilled, about 1 hour.
Blanket: In a large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In a separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture to form a smooth dough. Divide into quarters; form into rectangles. Wrap in plastic wrap; refrigerate for 30 minutes.
Assembly: Prepare two sheets of waxed paper, 15 inches long. Roll out one dough rectangle between waxed paper into a 12 x 5-inch (30 x 12 cm) rectangle. Spread 1/4 of the fig filling over the top, leaving a 1-1/2-inch (4 cm) border uncovered along the top and bottom long edges.
Lifting by the long edge of the waxed paper, gently fold the bottom long edge toward the center of the filling. Fold the long top edge toward the center to overlap the bottom edge, pressing gently to seal. Refrigerate until just firm, about 15 minutes. Repeat with remaining dough and fig filling.
Trim any ragged ends from dough; cut each log crosswise into 1-1/2-inch (4 cm) pieces. Approximately 6-8 pieces per log. Arrange 1 inch (2.5 cm) apart on prepared baking sheets.
Bake, one sheet at a time, in 350°F (180°C) oven until lightly golden and slightly puffed, about 15 minutes. Store in an airtight container for up to 5 days.
Makes 24 - 32 servings.
CRAFT
Handprint Mould
MATERIALS
Salt Dough: 1 cup flour; 1/2 cup salt; 1/2 cup water
Parchment or waxed paper
Rolling pin
Straw
Ribbon or twine
Circular object, large enough for the toddler’s hand such as a lid
Paint brush and paint (optional)
INSTRUCTIONS
Preheat oven to 300°F. Line a baking sheet with parchment paper.
Salt Dough: Mix ingredients together and knead. When soft, roll out to 1⁄4-inch thickness.
Mould the dough into a circle using your circular object. Remove all excess dough.
Assist your child in placing their hand on the dough and pressing down firmly.
Use a straw to create a hole in the top of the mould for the ribbon or twine.
Place the mould on the prepared baking sheet and bake at 300F for 60 minutes. Let cool for several hours.
When the mould has cooled, invite your child to decorate it using paint, glitter or other materials.
Thread the ribbon or twine through the hole and hang.
CRAFT
Imprinting
MATERIALS
Materials from nature that are flat (leaves, ferns, flowers, grasses, etc.)
Pencils and/or crayons
Paper
Tape
INSTRUCTIONS
Gather items from nature, such as leaves, bark or flowers.
Tape them down on a flat surface in a design that appeals to your child, and place paper on top.
Rub the side of the crayon gently on top of the items and allow the shapes of the objects to reveal themselves.
Display your child’s artwork – on the fridge.
RECIPE
Shortbread Jam Bars
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
pinch salt
1/4 teaspoon vanilla
1 cup all-purpose flour
8 teaspoons strawberry or raspberry jam
Preheat oven to 325°F. Line the baking sheet with parchment paper.
In a bowl, beat together butter, sugar and salt; stir in vanilla. Stir in flour until just combined.
Divide dough in half. On a lightly floured surface, roll and form each half into an 8-inch log. Arrange 2 inches apart on the prepared baking sheet.
Press the handle of a wooden spoon lengthwise along the centre of each log to create a 1/4-inch deep groove; refrigerate for 10 minutes.
Fill grooves with jam; sprinkle edges with sugar.
Bake until golden brown, about 25 minutes. While still warm, slice into 1/2-inch thick bars.
TEST KITCHEN TIP: In place of strawberry or raspberry jam, substitute with your family favourite. We’re quite fond of apricots for these buttery bites.
Makes about 30 bars.
CRAFT
Kaleidoscope
MATERIALS
Toilet paper or paper towel roll
Elastic band
Clear glue
Tissue paper
Sequins
Parchment paper
Crayons or markers
INSTRUCTIONS
Decorate the outside of the roll.
Rip a piece of parchment paper large enough to cover the top of the roll and spill over the sides
In the center of your parchment paper, trace a circle that will fit on the end of the roll; this will be your lens.
Ask your child to decorate the circle drawn on the parchment paper by gluing it on tissue paper and sequins.
When the glue is dry, fold the parchment paper over the roll so the decorations fit inside the hole of the roll. Secure the parchment paper with an elastic band.
To use the kaleidoscope, encourage your child to point it toward the sun and look through the bottom end, admiring all the beautiful colours they can see.
CRAFT
Kite
MATERIALS
Brown paper bag
Markers or crayons
Stickers
Scissors
Streamers
Masking tape
Twine
INSTRUCTIONS
Ask your child to decorate the outside of the paper bag using markers, crayons, and stickers.
Cut the streamers into equal lengths and place masking tape along one end of each piece.
Open the bag and allow your child to tape the streamers inside and along the bag’s opening.
Cut a long piece of twine that can act as the string to hold the kite.
Poke a hole in the bottom of the bag with scissors and thread the twine through the hole. Tape the end to the inside of the bag.
Go outside and encourage your child to hold the end of the string and run, letting their paper bag kite fly behind them
RECIPE
Saucy Lemon Pudding Cake
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
4 eggs, separated
2 teaspoons lemon zest
1/3 cup lemon juice
1/3 cup unsalted butter, melted
1-1/4 cups milk
2 teaspoons icing sugar
Preheat oven to 350°F. Mist an 8-inch square baking dish with cooking spray; place in a roasting pan.
In a bowl, whisk together sugar, flour and salt.
In a large bowl, whisk together egg yolks, lemon zest, lemon juice and butter; whisk in sugar mixture, alternating with milk, making two additions of sugar mixture and one of milk.
Using an electric mixer, beat egg whites in a clean bowl until soft peaks form. Whisk one-third into the lemon mixture. Fold in the remaining whites until no streaks remain. Scrape into prepared baking dish. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish. Bake until top is golden and puffed on top, 35-40 minutes.
Remove baking dish from water bath; let cool on rack for 15 minutes. Dust with icing sugar and serve with berries.
TEST KITCHEN TIP: For individual pudding cakes, mist 6 to 8 ramekins with cooking spray. Follow the recipe, filling ramekins 1-1/2 inches deep; reduce bake time to about 30 minutes.
Makes 6 servings.
CRAFT
Mess-Free Painting
MATERIALS
Paint in a variety of colours
Paper
Resealable plastic bag to fit the size of the paper (or plastic wrap and tape)
INSTRUCTIONS
Place small dollops of paint all over the piece of paper. The amount of paint you use will impact how much it spreads (sometimes less is more for a beautiful, abstract outcome).
Carefully place the piece of paper inside the resealable plastic bag and seal it. (Or place the paper between 2 sheets of plastic wrap and tape the edges onto a flat surface so no paint escapes.)
Set up your child in front of the paper and invite them to use their hands to spread the paint around the paper. They will enjoy the feeling of the paint under the plastic.
When your child is done, gently remove the plastic layer and set the paper aside to dry.
RECIPE
Blueberry Yogurt Muffins
2 1/4 cups all-purpose flour
3/4 cups granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1 cup plain yogurt
1 tablespoon grated orange rind
1/4 cup orange juice
1/4 cup vegetable oil
1-1/2 cup fresh blueberries
In a large bowl, stir flour, sugar, baking powder, baking soda, salt and nutmeg.
In a separate bowl, whisk together eggs, yogurt, orange rind, orange juice and oil; pour over dry ingredients. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups, filling to top.
Bake in the centre of 375°F (190°C) oven until golden and tops are firm to the touch, about 25 minutes.
Let cool in pan on rack for 2 minutes. Transfer to a rack and let cool completely.
TEST KITCHEN TIP: Using frozen berries? To stop them from turning the muffins blue, don’t thaw them. Toss the cup into the batter with a teaspoon of all-purpose flour just before adding.
Makes 12 muffins
CRAFT
Nature Press
MATERIALS
Materials from nature that are flat (leaves, ferns, flowers, grasses, etc.)
Parchment paper
Two flat, heavy items such as books
Blank paper
Toothpicks
Wood glue
INSTRUCTIONS
Go for a walk and collect flat items from nature, such as leaves, ferns, flowers and grasses.
At home, find two flat, heavy objects such as two books.
Place the items you collected between two pieces of parchment paper and place them between the two books. Leave the items there to dry for at least a day.
When the items are flat and dry, remove them from the parchment paper.
Invite your child to arrange the items on the blank paper.
Dip one end of the toothpick in the glue and apply a small amount to the back of the items. Apply as little glue as possible and distribute it evenly.
Turn the items over and stick them to the paper. Apply light pressure to each item and hold for a few seconds.
Set the artwork aside to dry.
CRAFT
Origami
MATERIALS
Square pieces of paper
INSTRUCTIONS
Show your child how to fold the paper and allow them to fold and unfold freely.
Try folding a simple triangle and encourage your child to follow along.
Begin by laying the square paper flat on the table. Turn the paper so that when you look down at it, it is in a diamond shape.
Bring the bottom point up to meet the top point and fold flat.
Ask your child to name the shape.
Experiment with other shapes you can make with the paper.
CRAFT
Playdough
MATERIALS
1 cup white flour
1/4 cup salt
2 tablespoons cream of tartar
1 cup water
2 teaspoons food colouring
1 tablespoon oil
INSTRUCTIONS
Combine all ingredients in a pot and cook over medium heat, stirring constantly for 3-5 minutes.
When the dough forms a ball in the centre of the pot, place it on a well-floured surface and knead until smooth.
Roll the dough into a ball and store it in an airtight container.
CRAFT
Pouring Station
MATERIALS
Rubber bin (low enough so your child can sit on the ground and reach in)
Variety of small plastic containers such as cups, lunch containers, juice jugs and measuring cups
Water
Food colouring (optional)
INSTRUCTIONS
This activity can be done inside with lots of towels and garbage bags, but it’s way less messy to do this outside!
Put the bin on the ground and place the containers inside.
Fill half of the containers with water. Add food colouring to some containers if using.
Encourage your child to pour the water from one container into another. Give them open time to play as they wish
CRAFT
Quilting
MATERIALS
Scissors
Fabric or construction paper
Paper plate
Pencil
Ruler
Glue
Paint (optional)
INSTRUCTIONS
Cut the fabric or construction paper into 1-inch squares.
Mark out a grid of 16 squares on the paper plate.
Ask your child to match the loose squares with the squares on the paper plate, creating a colourful, quilted pattern.
Help them glue the loose pieces onto the paper plate and set them aside to dry.
RECIPE
Sweet Potato & Black Bean Quesadillas
2 teaspoons olive oil
4 cups spiral-cut peeled sweet potato
1/4 teaspoon salt
1 127 ml can of chopped green chillies
1 cup no-salt-added canned black beans, drained and rinsed
8 small soft corn tortillas
2 cups shredded Monterey Jack or Cheddar cheese
AVOCADO SALAD
3 avocados, coarsely chopped
3 mini cucumbers, cut into ½-inch thick pieces
1/4 small red onion, sliced
1/3 cup cilantro leaves
1/4 cup lime juice
2 tablespoons olive oil
1/4 teaspoon salt
In a large nonstick skillet, heat oil over medium-high heat; cook sweet potato and salt, stirring occasionally, until tender, 5-6 minutes. Add chillies and beans; cook, stirring, until heated through, about 1 minute. Scrape into bowl; wipe pan clean.
Heat the same pan over medium-high heat; place 1 tortilla in the center. Sprinkle with 1/4 cup of the shredded cheese; top with 1/4 of the sweet potato mixture and an additional 1/4 cup of the shredded cheese. Top with 1 tortilla, pressing to adhere; cook, flipping once, until golden and cheese is melted, 3-4 minutes. Transfer to the cutting board; keep warm. Repeat with remaining tortillas, shredded cheese and sweet potato mixture. Cut each into quarters.
Avocado Salad: Meanwhile, in a bowl, toss together avocados, cucumbers, red onion, cilantro, lime juice, oil and salt to coat. Serve with quesadillas.
Makes 4 servings.
RECIPE
Creamy Rice Pudding
2 tablespoons butter
1/2 cup short-grain rice
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
2-1/2 cups milk
2 tablespoons granulated sugar
1 teaspoon finely grated orange rind
In a small saucepan, melt butter over medium heat. Add rice, cardamom and cinnamon; stir to coat.
Stir in milk and sugar; bring to boil. Reduce heat, cover and simmer, stirring often, until most of the liquid is absorbed and the rice is tender, about 25 minutes.
Stir in orange rind. Serve warm.
Makes 4 servings.
RECIPE
Easy Tuna Melt
3/4 cup light mayonnaise
4 slices of pita bread
2 cans flaked tuna, drained
1/2 cup chopped celery
1/2 cup minced dill pickle
2 green onions, chopped
salt
pepper
1 cup shredded Cheddar cheese
Spread 1 tablespoon (15 mL) of the mayonnaise over each pita. Combine tuna, celery, pickle, onions, remaining mayonnaise and salt and pepper to taste; spread over pitas.
Sprinkle with cheese, covering as much area as possible. Broil on a baking sheet 4 inches (10 cm) from heat for 3 minutes or until heated through and bubbly.
Makes 4 servings.
RECIPE
Crispy Tofu Stir-Fry with Udon Noodles
1 pkg (420 g) firm tofu, drained and cut into 3/4-inch (2 cm) cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 pkg (227 g) cremini mushrooms thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, peeled and grated
3 cups bite-size broccoli florets
3 tablespoons hoisin sauce
1 teaspoon Asian chilli sauce (such as sriracha)
3 pkg (200 g each) udon noodles
2 green onions thinly sliced
1 teaspoon sesame oil
Pat tofu dry and toss gently with cornstarch to coat. In a wok or large nonstick skillet, heat 4 teaspoons of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8-10 minutes. Remove to a paper towel-lined plate to drain. Set aside.
In the same wok, heat the remaining 2 teaspoons of vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms begin to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, chilli sauce and 3/4 cup water; bring to a boil.
Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.
Makes 4 servings.
CRAFT
Vegetable Stamps
MATERIALS
Large potatoes
Cookie cutters small enough to fit on the potato
Paring knife
Paint
Blank paper
Paper plate
INSTRUCTIONS
Cut the potatoes in half.
Press cookie cutters into the inside surface of the potatoes as far as you can.
Leaving the cookie cutter in place, carefully cut the potato around the edge of the cookie cutter, removing a layer of potato. When the cookie cutter is removed, it leaves a raised design.
Discard the excess potato and carefully remove the cookie cutter.
Empty paint onto the paper plate.
Dip the stamps in the paint and invite your child to stamp the blank paper, creating a picture.
Set aside to dry
CRAFT
Vision Board
MATERIALS
Poster board or bulletin board
Magazines
Glue or pins
INSTRUCTIONS
Collect magazines with pictures that are interesting to you and your child.
Go through the magazines and cut out pictures you are drawn to.
Have your child help you arrange the pictures on the poster or bulletin boards.
Glue or pin the pictures down.
When the vision board is complete, talk about the pictures with your child. What do they see? What do different images/ words mean? What is the overall message of the board?
Hang the completed vision board and revisit it often.
CRAFT
Weaving
MATERIALS
Yarn, ribbon or strips of paper
Branch in the shape of a Y
Scissors
String
INSTRUCTIONS
Take your child on a nature walk and look for a branch in the shape of a Y.
Starting at the bottom of the V of the Y, anchor the string to one of the branches with a knot.
Create your natural loom by wrapping the string around the branches, leaving 1cm of space between each piece of string.
When you reach the top of the Y (or as far as you would like to go), anchor the string at the end with a knot.
Select your materials and cut them into chosen lengths. Yarn is recommended for older children, while thick strips of coloured paper are recommended for younger children.
Ask your child to weave the material into the warp string by placing it under and over the string. Help by lifting the warp string for them and encourage them to pass their materials under and over.
When the weaving is complete, put it on display!
CRAFT
Yarn Art
MATERIALS
Yarn
Scissors
White glue and glue spreader
Paint or markers
Paper
Paper plate
INSTRUCTIONS
Cut yarn into pieces 10 cm long.
Place glue on the paper plate and ask your child to drop one piece of yarn at a time into the glue. Using the glue spreader, encourage them to swirl the yarn around in the glue, ensuring the entire piece of yarn gets covered.
Ask them to drop the yarn on the paper, allowing it to form into shapes.
Continue with multiple pieces of yarn until the entire page is covered.
Set aside to dry.
Using markers or paint, ask your child to colour/paint in the spaces of the yarn design.
When the yarn art is complete, display it proudly!
RECIPE
Berry Greek Yogurt Pops
2-1/3 cups frozen mixed berries
1 cup apple juice
2/3 cup 2% plain Greek yogurt
2 tablespoons seedless berry jam
1/4 teaspoon vanilla
In a blender, puree together berries, apple juice, yogurt, jam and vanilla until smooth.
Pour into ice pop moulds; freeze until solid, about 4 hours.
Makes 10 pops
RECIPE
Zucchini Muffins
3 cups shredded zucchini (about 2 small)
2 cups alI-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup Balkan-style plain yogurt
1/3 cup canola oil
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2/3 cup chopped toasted walnuts (optional)
Preheat oven to 375°F. Mist a 12-cup muffin pan with cooking spray or line it with paper liners.
Squeeze zucchini by handfuls over a colander set in the sink to remove excess water.
In a bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together eggs, yogurt, oil, brown sugar, granulated sugar and vanilla until smooth. Stir in zucchini, reserving 1/4 cup. Stir in flour mixture until just combined; stir in walnuts (if using).
Divide batter among prepared muffin cups. Sprinkle reserved zucchini over the top. Bake until tops are golden brown and the cake tester inserted in centres comes out clean, about 28 z minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
Test Kitchen Make-Ahead: These muffins freeze well. Transfer to resealable containers; freeze for up to two weeks.
Makes 12 muffins
CRAFT
Chimes
MATERIALS
6 sticks of equal length + 1 larger stick
Paint in a variety of colours
Paintbrush
String
Screw eyes (optional)
INSTRUCTIONS
Take your child on a nature walk and collect sticks: 6 that are 20 to 25 centimetres long and 1 that is 40 centimetres long. Break off excess branches and peel away the bark.
At home, paint each stick in your child’s choice of colours. Set aside to dry.
Cut the string into six 15-centimetre-long pieces.
If you use screw eyes, attach them to the top of each stick, tying the string to the screw eye. If you are not using screw eyes, tie 1 piece of string to the end of each stick.
Tie the strings along the large stick, leaving an equal distance between each hanging stick. There should be enough space, so they hang separately but are close enough that they will hit when the wind blows.
Cut another large piece of string and tie the ends to each large stick, creating a hanger.
Head outside together and find a place to hang your chimes.
When the wind blows, listen to the sound your chimes make.
CRAFT
Tie Dye Shirts
MATERIALS
Cotton T-shirt or onesie in your child’s size
Food colouring in a variety of colours
Water bottles or spray bottles, one for each colour
Elastic bands
Plastic bags
INSTRUCTIONS
Fold the shirt or onesie various ways, wrapping each fold with an elastic band.
Prepare your colours. Fill each water or spray bottle with 1/2 cup of water and approximately 8 drops of food colouring. Use a different bottle for each colour.
Outside, spread garbage bags on the ground and place the wrapped shirt on top.
Allow the child to spray the shirt with all of the colours any way they would like. The more dye, the better to allow it to drip into all of the folds.
When your child is finished, place the shirt in a plastic bag and seal it tight. Set somewhere warm for 24 hours.
After 24 hours, carefully cut off the elastic bands and rinse the shirt with cold water.
Wash the shirt in the washing machine and dry it on high heat to set the colours.
Invite your child to wear their shirt!
CRAFT
Theatre
MATERIALS
Popsicle sticks
Paint
Googly eyes (or buttons or beads)
Pipe cleaners • Large box (optional)
INSTRUCTIONS
Ask your child to paint the popsicle sticks however they choose.
Glue the googly eyes in place and set aside to dry.
Wrap pipe cleaners around the popsicle sticks to create arms and legs.
If you have a large box, this will be your puppet theatre. Ask your child to decorate the box.
Show your child how to hide inside the box and display their puppets to put on a puppet show.
RECIPE
Ginger Chicken Spaghettini
2 tablespoons sodium-reduced soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
225 g spaghettini
7 teaspoons canola oil, divided
450 g boneless, skinless, chicken thighs, thinly sliced
1/4 teaspoon each salt and pepper
1 227 g pkg shiitake mushrooms, stemmed and halved
2 teaspoons sesame oil
2 cups spiral-cut peeled sweet potatoes
4 cloves garlic, minced
2 tablespoons ginger, minced
3 green onions, thinly sliced (white and green parts separated)
2 teaspoons toasted sesame seeds
In a small bowl, stir together soy sauce, vinegar and oyster sauce. Set aside.
In a large pot of boiling water, cook pasta according to package directions; drain, reserving ½ cup of cooking liquid.
Meanwhile, in a large, nonstick skillet, heat 1 tablespoon of the canola oil over medium-high heat; cook chicken, seasoned with salt and pepper, until chicken is no longer pink inside, about 4 minutes. Transfer to a plate.
In the same pan, heat the remaining 4 teaspoons of canola oil over medium heat; cook mushrooms until softened, 4-5 minutes. Add sesame oil, sweet potato, garlic, ginger and white parts of green onions; cook, stirring often, until softened, about 3 minutes. Add soy sauce mixture and reserved cooking liquid; cook until simmering and vegetables are coated, about 2 minutes.
Return chicken to pan. Add pasta; toss to combine. Divide among bowls; sprinkle with green parts of green onions and sesame seeds.
Makes 4 servings
RECIPE
Coconut Buckwheat Porridge
1 cup raw buckwheat groats
1-3/4 cups unsweetened coconut beverage
3 tablespoons liquid honey
1/2 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/3 cup coconut milk or 2% milk
TOPPINGS
1 cup pomegranate seeds (about 1 pomegranate)
1 orange, segmented
2 tablespoons chopped pistachios
In fine-mesh sieve, rinse buckwheat groats under cold water until water runs clear.
In a saucepan, combine buckwheat groats, coconut beverage, honey, vanilla, salt, cardamom and ginger; bring to a boil. Reduce heat to low; cover and simmer until buckwheat groats are tender, about 15 minutes. Remove from heat. Let stand for 5 minutes.
Divide porridge among bowls; drizzle with coconut milk.
Toppings: Sprinkle porridge with pomegranate seeds, orange segments and pistachios.
Test Kitchen Make-Ahead: Coconut beverage is sold with other nondairy drinks—such as soy and almond—often found in shelf-stable Tetra Pak cartons.
Makes 4 servings