Healthy habits need roots to stick. This is especially true when it comes to raising kids and showing them how to live well. This illustrated family cookbook will help teach your little sprout the value of plant-based nutrition in a way that’s fun for both of you. With Mother’s Day just around the corner, there is no better time to plan for some family bonding in the kitchen.
This book is the latest from L.A. based author and illustrator Ruby Roth who specializes in vegan cookbooks for kids. If we were still kids, we’d be all over The Help Yourself Cookbook for Kids (60 Easy Plant-Based Recipes Kids Can Make to Make to Stay Healthy and Save the Earth). The crazy-cute illustrations, colorful graphics and playful little notes make plant-based eating seem fun and fascinating – which is, as any mother knows, not always an easy feat! With bite-sized lessons on ingredients and environmental impact, this cookbook is as educational as it is adorable.
We’re loving this neon recipe for a simple beet sauce with walnuts. It’s shocking proof that even the pickiest eaters can’t resist veggies when prepared the fun way!
Sweet Beet Sauce
Makes about 1 cup
Ingredients:
2 to 3 medium-sized raw* red beets, stems removed, washed really well
½ cup walnuts
1 Tbsp olive oil
1 Tbsp agave
Directions:
Adult Alert: Fill a very large pot with enough water to fully cover the beets. Boil the beets (big, fast bubbles everywhere), until you can easily poke them with a fork, about 30 to 40 minutes. *If using cooked beets, skip the boiling.
Rinse the beets in a strainer under cool water, using your thumbs to easily peel away the skins. (They do not have to be perfect.) Cut the beets into chunks.
In a food processor or powerful blender with a plunger, blend all ingredients, plus ¼ cup of water, until smooth.
Taste and add more agave if needed.
