Kids Cuisine

Attention parents: Are you interested in feeding your children healthy food, the smart and easy way? Lunch Lessons, Changing the Way We Feed our Children by Ann Cooper and Lisa M. Holmes is a must-have book. The authors are graduates of the Culinary Institute of America and are employed by educational institutions. Together they apply their extensive know-how of food preparation and nutrition to designing proper kid’s diets and educating parents on how to avoid the never-ending labyrinth of unhealthy pitfalls.

The first half is crammed full of valuable guidelines and incentives for switching diets from unhealthy to healthy in a heartbeat and for trimming off artificial additives from otherwise good plans. They offer up solid information, the result of years of research. Did you know that researchers have determined that food dyes and additives contribute to attention and behavior disorders? That hormones given to cows for the purpose of enhancing and increasing milk output also increase production of a growth factor widely regarded as a major cause of cancer? Or, that even half a can of tuna contains more than four and a half times the Environmental Protection Agency’s safe limit for mercury consumption for a 40-pound child?

Without lecturing and in a straight-forward manner, the authors offer critical information and thoughtful suggestions for avoiding the offending factors. The basics, such as nutritional guidelines by age and a breakdown of what makes a healthy meal are covered. So are historical topics and summaries of what can be done to encourage long-term, healthy programs.

The second half of the book focuses on the delicious recipes for breakfast, snacks, and lunch. Each recipes starts with a brief intro paragraph, is followed by a simple set of instructions, and finishes with serving size and nutrition facts.

A favorite recipe is sure to be the Broccoli Pesto. It is easy to make and an incredibly versatile way to feed kids something green. The sauce is very much like a basil pesto, with the exception that it is made with broccoli and flat leaf parsley. It comes together in literally minutes. The longest step is the time it takes to steam the broccoli. My three-year-old daughter has enjoyed it as a sauce on her pasta, as a dipping sauce for grilled chicken strips and as a dressing for a wrap sandwich. It is the perfect type of item to make ahead and transform multiple meals with. It is delicious.

With the cool months up ahead, the Butternut Squash Soup with Fried Sage Leaves is also a good option. It can be difficult to find a recipe that balances sweet and spice flavors as well as this Lunch Lessons recipe does. What I especially like is how this particular recipe is vegetable-broth based, rather than chicken, and it avoids cream altogether.

Lunch Lessons is a more than a simple guide to feeding your kids better. It is a valuable tool, equipping parents with the knowledge and knack needed for proper nutrition and a healthy lifestyle.

Broccoli Pesto:

2 cups steamed and chopped broccoli
1/4 cup chopped flat-leaf parsley
1/4 teaspoon minced garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt
Freshly ground black pepper

1. In the bowl of a food processor combine the brocolli, parsley, garlic, and Parmesan and begin processing
2. While the processor is running, add the olive oil in a thin stream and blend until smooth. Add salt and pepper to taste.

Nutritional Facts: Serving size: 1 serving ~ servings per recipe: 8 ~ Amount per serving ~ Calories: 182 ~ Calories from fat: 155 (85% of tot cal) ~ % Daily Value* ~ Total fat 17g 27% ~ Saturated fat 4g 21% ~ Cholesterol `0mg 3% ~ Sodium 234mg `0% ~ Total Carbo 2g 1% ~ Dietary fiber 1g 3% ~ Sugars 0g ~ Protein 6g ~ Vitamin A 51% ~ Vitamin C 50% ~ Calcium 20% ~ Iron 5%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.