The Whole Family Cookbook: Celebrate the goodness of locally grown foods
Format: PDF / Kindle (mobi) / ePub
There's no better way to teach your children to eat fresh, healthy, organic food than with recipes you can cook and eat together! Written by the founder of San Francisco's premier children's cooking school and award-winning, green-parenting blogger Michelle Stern, this cookbook gives your family the resources you need to cook delicious, local food in any season including:
- Practical advice like how to pick the best of local and natural food without spending too much time or money.
- Color-coded instructions that guide kids of all ages through age-appropriate steps in every recipe.
- More than 75 organic, family-friendly recipes and beautiful 4-color photos that will get everyone excited about what's for dinner!
Whether you're cooking Summertime Kabobs on a balmy June evening or Sweet and Savory Turnovers for a toasty winter breakfast, your family will learn to love the wholesome food - and priceless memories - you can make together.
including oregano, cumin, garlic, paprika, and sometimes cayenne pepper. Learning little tidbits like this helps me to understand the flavors in my food and makes the meal even more special. O 1/2 cup salsa O 1 teaspoon salt O 1/2 cup sour cream, organic if possible O 1/4 cup cilantro, chopped O 3 cloves garlic O 8 cups shredded romaine lettuce O 1 medium onion O 1/2 cup shredded Cheddar cheese O 1 teaspoon canola oil O 2 large plum tomatoes, diced O 1 pound ground turkey O
rest of us, it’s all about finding balance. Of naturally, as they were a hundred years ago. course it’s okay to have chocolate sauce on And even better yet, you can find foods that your vanilla ice cream. Neither chocolate nor were grown in or near your own community. vanilla come from your neck of the woods, but The best part about that? When you make maybe the cream in your ice cream comes the conscious choice to buy them, you are from a dairy in the next town. The most not only
gingerroot O 1/2 cup water O 2 tablespoons golden raisins O 11/4 cups orange juice O 2 tablespoons pine nuts O 2 tablespoons white wine vinegar O Salt to taste O 1/2 cup dried apricots 2– 3 4 – 6 7–10 11+ > Measure the dry couscous and pour it into a medium-sized mixing bowl. > Cover and let sit for 20 minutes. > In the meantime, measure the pine nuts > Measure the water, orange juice, and and put them in a small dry skillet. vinegar and pour them into a small saucepan.
piece of toast.) To assemble the tartlets: > Assemble these desserts right before serving. > Scoop cooled lemon curd into each puff pastry cup. > Top with a dollop of whipped cream, if desired. Chapter 6: Mom-Approved Treats 159 Kid Zone Having Fun with Invisible Ink Did you know that you can write secret messages . . . using lemon juice? Here’s how it’s done: ½ lemon Cotton swab Saucer White paper Water Lamp Teaspoon 1. Squeeze the lemon juice into the saucer.
direction! The following color key shows how recipe steps are broken down by age appropriateness: • Involve Your Kids. While you are working on preparing dinner, put your dirty tools and dishes into a large bowl filled with soapy water in the sink. Kids love to get their hands wet, and can scrub the tools as you add them. You will be surprised at how well they can do the job, and how it will save you the time instead of doing the whole job yourself. Kids can also help you with prep work, menu