Green Kids Cook
There are plenty of delicious recipes among the fifty plus in Jenny Chandler’s follow up to Cool Kids Cook, to tempt even this vegan reviewer (who doesn’t have children to cook with).
The book has five main sections and they are sandwiched between introductions for both children and adults; there are several pages about safety and at the end are some words about keeping a recipe journal and an index.
From the Breakfast and Brunch recipes I was immediately drawn to the Seeded Oat Bread and am eager to try making some – it sounds yummy.
Although I try not to eat snacks, many of the things made from recipes in that section could easily be eaten at other times too, say as part of a picnic lunch, especially cheese straws (I’d make a few vegan substitutes) and the flatbreads – why not use them for the ‘pod-powered guacamole’ that follows it?
It’s great to see spreads such as that about the importance of eating a variety of different colour vegetables included in that section too, as well as the one providing reasons to cut down on meat consumption.
Mains has a wealth of goodies: I’m really looking forward to cooking the Tomato and coconut dal with spicy greens – just my kind of thing.
The other sections – Soups and Salads, and Sweet Things also have plenty of fabulous recipes. With the bounties of ripening fruits coming soon, the latter will be one to go for; those apple and ginger flapjacks make my mouth water at the very thought of cooking some.
With its emphasis on sustainability, there’s useful advice on food related matters in addition to the recipes all illustrated with photographs. This is definitely a book I’d recommend adding to both family (I know several people who have taken to cooking with their children during the past year) and school bookshelves.