Today at the farmer’s market it was all about fresh strawberries. At the kids workshop we made strawberries with fresh herbs and raspberry balsamic vinegar.
I asked the kids whether or not they had ever tried strawberries with vinegar. Nope, they replied, they had not. But were they willing to try these. A resounding YES!
So, we carefully removed the green stems, sliced the berries and added them to a big bowl. Then we added some fresh mint and lemon balm from my garden. To this we added just a splash of the raspberry vinegar.
All the kids had a turn stirring and then it was time to try our little strawberry salad. Would it be yum or yuck I asked them. We’d have to wait and see.
I swear these pictures are real!
Many, many of the kids licked their plates clean and asked for seconds!
I have to believe that this is an indication that our little strawberry salad was really, really tasty!
Oh, and one of the kids proclaimed: ‘this is better than hotdogs!’
So I guess that pretty much confirms it!
baby spinach with strawberries, balsamic vinegar and goat cheese
- baby spinach washed and gently ripped into bite size pieces
- fresh strawberries, hulled and sliced
- goat cheese
- balsamic vinegar
- olive oil
- freshly ground black pepper
- herbs, minced (I used lemon balm with my salad, but mint is nice too!)
In a small bowl, prepare the strawberries by adding them to the bowl and pouring a little balsamic vinegar on top. Gently mix to ensure all the strawberries are coated with the vinegar.
Let sit for about 10 minutes while you prepare the rest of the salad.
In a medium sized bowl add the baby spinach.
Once the strawberries have macerated a bit in the vinegar, pour a bit of olive oil on them, add the minced herbs and toss.
Now add the strawberry mixture to the spinach.
Add the goat cheese and gently fold everything together, being careful not to smush up the goat cheese.
Grind some fresh black pepper on top and serve.
If you’re serving this to guests, be careful not to lick the plates, that might be considered rude!
Last Sunday, at our interactive kids’ table, we made raw asparagus salad, with fresh seasonal produce from the farmer’s market. Many people have requested the recipe, so here you go!
raw asparagus salad
- 1 bunch of fresh, raw asparagus (about 15 stalks)
- 1 large carrot, grated (this is something the kids can do, with supervision)
- 1/4 cup raw sunflower seeds (or your favourite nuts or seeds, such as pumpkin seeds, pine nuts or walnuts)
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp grainy mustard
- maple syrup (optional)
Slice the asparagus finely. I find a good way to do this is by starting at the round end of the asparagus. Cut of a thin slice and rotate, cut off another thin slice and continue slicing and rotating until you get to the point.
Add the asparagus to a large bowl.
Add the grated carrot and sunflower seeds.
In a mason jar, add the olive oil, apple cider vinegar, grainy mustard and maple syrup, if you’re using it.
Screw on the lid and shake vigorously until we’ll combined. (Kids can help with the shaking part!)
Add the dressing to the asparagus, carrots and sunflower seeds and toss well.
It’s ready to serve and enjoy!
Stay healthy and eat a rainbow everyday!
By the way, when we made the salad with the kids at the market, they loved it! They were licking their fingers and asking for seconds (and thirds)!
And kids got a sticker of Antoine Asparagus. You can get a copy of him to print off and colour!
What fun I had the other day doing a juicing workshop at a daycare. The kids, aged 15-months to four and a half, were super excited to work with the big machine that was going to make juice for them.
They just loved loading in all the fruits and vegetables and watching the juice come out through the spout.
We juiced carrots, green apples, red pears, cucumber, mango, parsley and kale.
I was going to leave out the kale, but the kids insisted that we add it.
Then we hollowed out big pieces of cucumber to use as cups. This is really easy to do. Just use a melon baller (or if you’re like me and and can’t find yours because it’s hidden deep in the utensil drawer, just use a measuring spoon – a teaspoon measure works really well) to make a big well in the thick cucumber slices. Don’t forget to add the cucumber that you take out to make the well, to your juicer!
I explained to the kids that, if we made the cups out of something we could eat, we wouldn’t have to throw out or wash the cup and we would save energy and keep the cup out of the garbage. They were all excited about easing the burden on their planet.
And, what fun to drink juice from a cucumber cup!
Our little fifteen-month old participant had about six cucumber cups of juice. He would finish one cup and hold out his little hand, holding the cup and exclaim, ‘more’, slurp up the juice and say it again!
‘More’, ‘more’, ‘more’, slurp, slurp, slurp!
Who says kids don’t love fruit and veggies!
In my experience, when kids are part of the process of choosing and preparing the foods that they eat, they are all over the healthy choices.
I don’t know who has more fun doing these workshops, me or the kids.
I can’t wait until our next one!
(ok, maybe not a whole rainbow, but a small part of one!)
Our Little Seed Packet – A tiny seed, in a little bag, that hangs in our window or on a doorknob
We used a sunflower seed. In only 2 days, ours is sprouting!
These cupcakes are chocolatey on the inside and pretty in pink on the outside. And what makes them especially nice is that they’re dairy-free, vegan and made with vegetables and other healthy ingredients. Zucchini pairs with chocolate to make a moist cupcake and beet juice is what adds a nice pink tint to the icing. No artificial colours, dyes or ingredients here. What a wonderful way to say I Love You! Plus, kids love them. Bonus!!!
chocolate zucchini cupcakes
3 cups raw zucchini, shredded
2 cups kamut flour
1 cup brown rice flour (if you don’t want to use rice flour, substitute with kamut flour – so you use 3 cups of kamut flour in total)
1 1/2 cups coconut sugar (this is such a flavourful sugar, full of nutrients – unlike white sugar with no nutrients, and has only 3 g of carbohydrates per tsp)
1 cup almond milk or coconut milk beverage
1 cup coconut oil
1/4 cup cocoa
4 tsp ground flax in 1/2 cup of warm water (let sit for about 10 minutes till it thickens a bit)
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1/4 tsp salt
- sift the flours, baking soda, cinnamon, salt and cocoa into a bowl (this mixture is your dry ingredients)
- cream together the coconut sugar and coconut oil with a whisk until it becomes somewhat fluffy
- whisk in the flax/water mixture, almond milk (or coconut milk beverage) and vanilla to the coconut sugar, coconut oil mixturen (this mixture is your wet ingredients)
- add 1/3 of the dry ingredients into wet ingredients, mix and repeat until all the dry ingredients have been added and incorporated well
- fold in the zucchini
- line muffin tins with paper liners
- for mini muffin tins bake for 20 – 25 minute. For regular sized muffin tins bake for 30 – 35 minutes. Test with a tooth pick inserted in the center. If it comes out clean they’re ready
Makes 60 small cupcakes