365 foods kids love to eat : fun, nutritious & kid-tested by Sheila Ellison

By Sheila Ellison

An entire consultant to chuffed, fit mealtimes right here it is-the cookbook mom and dad were expecting, packed with conscientiously selected, nice tasting, good-for-you, kitchen-tested recipes that attract the entire kinfolk, particularly the youngsters! motivate fit attitudes towards foodstuff and lifetime, healthy consuming conduct with 365 meals children like to devour! ideal for busy mom and dad and child-care services A e-book with all the Read more...

summary: a whole consultant to satisfied, fit mealtimes right here it is-the cookbook mom and dad were looking forward to, jam-packed with rigorously selected, nice tasting, good-for-you, kitchen-tested recipes that entice the complete relatives, particularly the youngsters! inspire fit attitudes towards nutrients and lifetime, healthy consuming conduct with 365 meals young children like to devour! excellent for busy mom and dad and child-care companies A booklet with all of the sweets. -Daily information As a mom and pediatrician, i've got chanced on this e-book to be jam-packed with healthy recipes that youngsters particularly like! A needs to for somebody who has the chuffed and infrequently perilous activity of feeding little ones. --Joan Slackman, MD mom and dad with kids who hate all foodstuff (except fortunate Charms) will grab this booklet to their breasts with gratitude. --Fresno Bee

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Additional resources for 365 foods kids love to eat : fun, nutritious & kid-tested

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Ladle punch into glasses or cups and garnish with strawberries, orange slices, pitted cherries or pineapple chunks. Yield: 8 servings. 365 Foods_3rd print 2/27/06 11:49 AM Page 35 minted lemon granita Ingredients 4 cups cold water 40 mint leaves, washed 6 lemons 6 oz sugar 1 egg white 33 Directions Peel the rind off the lemons and set aside. Squeeze and then strain the juice from the lemons. Pour water into a saucepan and add lemon rind and sugar. Heat gently until sugar dissolves, then bring mixture to the boil.

Put in the cinnamon sticks and boil gently until berries are soft (about 5 to 8 minutes). Remove the cinnamon sticks. Strain the berries through a colander, crushing slightly. Set berry pulp aside. Add the prepared orange juice, lemon juice, and sweetener. Stir until sugar is dissolved. Add more water to make a gallon (2 liters). Simmer for 15 minutes. Serve hot in a mug or cup over a slice of lemon. Yield: 8 servings. 365 Foods_3rd print 2/27/06 11:49 AM Page 26 veggie refresher 24 Ingredients 1 ⁄2 cup carrot juice 1 ⁄2 cup tomato juice Celery stick Water to taste Directions Blend the carrot and tomato juices and add water to desired taste and consistency.

Make a hole in the middle of the dry mixture and pour in milk. Mix quickly to a soft dough with a knife. Turn out onto a floured surface and knead into a rectangle, 12x9 inches. Roll or pat to half-inch thickness. Cut into 12 to 16 squares and place close together on a greased cookie tray. Bake for 12 to 15 minutes. Yield: 12–16 scones. 365 Foods_3rd print 2/27/06 11:49 AM Page 43 best banana bread 3 ripe bananas, pulped 2 beaten eggs 3 ⁄4 cup sour milk (buttermilk or regular milk with 3 teaspoons lemon juice added to it) Directions Preheat oven to 350°F (180°C).

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