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!