I have the pleasure of featuring in the new “Globekid” guide: “Je cuisine à Londres”: Go there to find 4 of my British recipes, alongside with more from the famed “Ateliers des Chefs”. GlobeKid is a new publishing start-up, specialising in travel guides for children: You can download their guides for free in PDF or ebook, customise and personalise them or order them in book form for a few euros.
Vive la cuisine Britannique! Long live British cooking!
I dedicate this short homemade video to all the under 18 running the Mini Marathon in London this Sunday.
May the sun shine and you all have a great day!
I will be rooting for my favourite contestant and supporting all of you up to Pall Mall.
This video is home-shot in my kitchen and lays down simple nutrition rules for children who want to get fit and eat better. All of the recipes are on the blog.
- WE ARE WHAT WE EAT and that is why it is so important to only put the very best fuel into our bodies.
- Over two thirds of our plate (or our daily intake) should come exclusively from plant based food. Namely fruit, veg, carbohydrates and staple food like rice, grains, flours.
- We only need sugar in very small quantities and we should avoid added sugar in food such as sauces, bread, bought biscuits.
This is in three points the essence of the message I try to pass onto my children and family. They mostly take it in, sometimes ignore it and rarely but otherwise expectedly rebel against it! So it was with glee on my part and relief on theirs that I recently was able to drill a slightly larger audience of fresh, open and eager minds!
Last wednesday, for the last session of the Healthy Cooking Club, I had a lot of fun designing a menu along those lines and as I was looking at including a sweet/pudding, I came across these fruit and nut balls. They are not only deliciously healthy but also very easy to make and gratifying for the children to roll . They can easily fit into a lunch box or can be used as snack on the go. They can be customised with an endless variety of dry fruit, nuts and even fresh fruits or seeds but here is the mix that I used for the photo:
Raw fruit balls
- raisin, 1 cup
- rolled oats, 1 cup
- pecan nuts, 1/2 cup
- ground almond, 1/2 cup
- handful of pine nuts
- dates, 1 cup
- grated zest of one lime
- Prune juice, 50 ml to bind
Process to a pulp, adding the juice along so that it helps binding the mix but do keep it touch dry. It must not get too sticky in your hands or rolling will not be such fun…
Now prepare three bowls : Fill one with raw unsweetened cacao, one with cinnamon and Allspice mixed with a little rice flour or cornflour and lastly one more with grated coconut.
Give latex gloves to the kids or oil your hands and take a marble size chunck of the mixture. Roll it lightly then dip into the covering you choose and roll into a ball. Remember your playdoh days! Modelling is so therapeutic it should be compulsory until A level… Dress on a pretty plate and enjoy – or reserve in clingfilm in the fridge.
For a real teatime treat, you could make yourself this amazing drink I discovered at TOMBO, japanese bistrot in South kensington: A frothy Macha latte with soya.
Recipe to come next!
Posted in pot luck, The idea of the month, treats
Tagged balls, bites, children, energy balls, fruit, gluten-free, healthy treat, lunch box, macrobiotic, nuts, raw, raw fruit, sweets, the healthy cooking club, truffles, vegan, vegetarian
‘Pea, celery and mint soup’ is a seasonal and healthy recipe that I concocted at a recent Healthy Cooking Club with children aged 6 to 9 and I post it here ahead of the next session tomorrow because it has all the attributes I want my spring dishes to have: It is seasonal and healthy all right, but also light and warming at the same time and, more importantly, it is GREEN (my favourite colour). But let’s not forget its most endearing quality: you already have most of its ingredients in your cupboard and freezer, if not in your fridge!
- Olive oil 1 tbsp,
- 2 small chopped onions
- sea salt
- garden peas 500g (frozen is fine)
- celery, 3 stalks chopped
- handful of mint
Heat the oil in a saucepan, add the chopped onion and stir with a wooden spoon.
Add the peas, celery and 1 cup of water. Cover and bring to a boil.
Add enough water (500ml) to cover the vegetables and season with a little salt.
Bring to a boil and simmer until the vegetables are cooked : 15 minutes should suffice.
Stir in the mint, liquidize and serve.
Contact me for more information about The Healthy Cooking club for Children aged 7 to 14.