Children’s Day : A wonderful occasion to introduce your kids to fresh and healthy cooking!
In May we celebrated Mother’s day. Now it’s time to celebrate our little ones! If you don’t have any idea for Children’s day, why don’t you try a little cooking? The recipe below is perfect for warmer summer weather and can be prepared by children as young as four (with a little help preparing the ingredients).
Cooking with kids has a lot of benefits.
- It’s fun and having fun with your child in the kitchen builds positive memories, good vibes, and good food.
- Real Life Science: Cooking is a science experiment. Too much salt, baking powder, not enough flour, or the wrong timing and you’re likely to have a flop on your hands. Cooking provides an opportunity for kids to get hands-on experience with basic science.
Parents often complain that kids don’t want to eat vegetables. Have you ever tried to cook veggies with them and offer them the chance to enjoy what they prepared? Cooking allows kids to get instant feedback, which helps them to learn and grow in self-knowledge.
My little one is still too small, but I once invited my niece to cook some baked vegetables with me and it was a great experience. She discovered first hand the vegetables she had previously only heard about and even discovered some new ones, as well as where and how they grow. Most important of all, she was so proud for having cut so many vegetables that she couldn’t wait to taste what she had prepared.
Many parents tend to bake instead of cooking because it can be more child friendly – no need for knives or open flames. But there are also child friendly recipes out there involving vegetables! I made the ‘Clown Salad’ for the first time aged 7, with a friend. We were so proud to become the cook of the house for a day. I hope your kids enjoy making the Clown Salad as much as we did!
The Clown Salad – Funny and Yummy!
Ingredients: 1 head of lettuce, 1 can corn, 4 cherry tomatoes, 1 tomato, 1 can black olives, 1 cucumber, 2 eggs, French mustard dressing
- Cut off the stem of the lettuce. Thoroughly clean the leaves with cold water and rinse 3 times.Dry the leaves in a colander, shaking off excess water; then tear the leaves into thirds.Wash the tomatoes, cutting out the ‘eye’ and stems at the top. Then quarter.
- Wash the cucumber, peel and slice it in half lengthwise.
- Slice 4 black olives. Cut cherry tomatoes in half.
- Strain the corn.
- Cover the eggs with water in a saucepan and place on the stove.
- Once the water starts simmering, begin timing and let the eggs boil for 8 minutes. Remove from the stove and shock them in cold water. When the eggs are cold enough to touch, peel and slice them.
- Arrange the vegetables on each plate to form a clown face: The lettuce forms the hair; the tomato, the mouth; eggs and olives become the eyes; the cucumber, the bow tie; the cherry tomato make up the nose; the corn, the shoulders. The Clown’s make-up is a French mustard dressing.
Olivia is from the south of France and is a food lover with an eye for nutrition. When she arrived in China, she felt the need to iron out everyday kitchen problems and decided to teach her wonderful Ayi about balanced meals by introducing her to Western food culture. “Cuisine mei wenti” Academy was born out of this need. When she became a mum in 2014, she realized how important cooking varied food for her little girl was, leading to a Babyfood Program. Sign up for her newsletter on www.cuisinemeiwenti.com/blog.