Nearly 25 years after she wrote her first children’s cookbook, Nancy Mehagian has released a second collection of recipes designed to put parents on the path to packing nourishing, fun food in their little one’s lunch bags.
For “The Supernatural Kids Cookbook” (Huqua Press), Mehagian got busy in the kitchen, updating culinary creations from the days when she owned the first vegetarian restaurant on the island of Ibiza and borrowing from extensive travels and a lifetime of entertaining.
“I’ve always felt that if children get a taste of natural foods early enough, they will know the difference between junk food and real food,” Mehagian says in her press material. “I would love all children to get a healthy start in life.”
Mehagian recommends getting an insulated lunch bag or using freezer packs for perishable foods, or using a Thermos for soup, stew or chili.
Variety is also an important factor in preparing lunch, she says. “I certainly wouldn’t want to eat the same thing every day, would you?”
She also advises taking kids shopping so they can choose things they like. “They will be more likely to eat what you’ve packed for them.”
Even better, she says, is to allow them to help out in the kitchen. “It will give them a sense of pride that they have actually helped prepare their own meal,” she says.A portion of the proceeds from “The Supernatural Kids Cookbook” benefits Jeff Bridges’ End Hunger Network.
For details, visit http://supernaturalkidscookbook.com.