Let's Get Cooking, Mom

     Abigail has been begging me all summer for cooking lessons.  This makes me laugh because what she does not realize is I am always teaching her things in the kitchen.  She is very used to being in the kitchen, and very helpful.  However, I did not want to discourage her, and I liked her enthusiasm, so I said, "Sure!  We will have cooking lessons this coming school year."

     My biggest challenge was finding a cook book we could work from that would be easy to tweak the recipes.  I found this book- Kids' Fun & Healthy Cookbook by DK, at our local library.  The first fifteen pages of the book talk about the different food groups, and how to eat healthy.  I had to correct a few things, like the negative view on fats (you know the thing that helps with brain development and function, just to name a few- see here for more info), but other than that, it was good info, presented in a good way for the kids to understand.

     Abigail read the first fifteen pages, and the "Breakfast" section and then chose a recipe to try.  She chose Strawberry Yogurt Crunch.  We had to tweak it a bit (the main ingredient, strawberries, was not available organically, and since they are a very pesticide rich berry, we opted for our local blueberries), but it turned out delicious.  So we ended up with a new recipe, and we called it GAPS Blueberry Yogurt Crunch.

GAPS Blueberry Yogurt Crunch
*recipe serves 2

Things you will need:
1 cup blueberries
2/3 cup chopped almonds (not to fine)
3 tbsp sunflower seeds
3 tbsp pumpkin seeds
3 tbsp honey
1 cup plain yogurt
cast iron skillet
2 small glasses (or glass bowls)

Directions:

1. Warm cast iron skillet on stove by setting the heat to medium.  After 30 seconds to a full minute, place chopped almonds in skillet.  Stir almonds occasionally with wooden spoon, so they do not burn.

2. After 3 minutes, add the sunflower and pumpkin seeds and let them toast for 2 more minutes. (Note, the pumpkin seeds will pop a bit.)

3. Remove the skillet from the heat and drizzle the honey over mixture.  Stir until everything is mixed well.  It will be hot, let it cool a bit.

4. Layer the nut/seed mixture in the glasses with blueberries and yogurt in between.  There should be 6 layers total, nuts, yogurt, berries, nuts, yogurt and finally berries on top.  Putting it in glasses is especially pretty.

Here is a picture of my very proud little chef; she layered the layers her self.