Cooking With Toddlers

In my past 5 years of motherhood, I have learnt (through trial and error - no official studies have been done) that the more I involve my kids in cooking, the more they eat!  They eat salad if they've spun the lettuce in the spinner, guzzle smoothie if they've poured handfuls of kale into the blender, and ask for more of the muffins loaded with black beans they've watched rise through the oven door.  Our latest favourite is Guacamole!  Little hands can help smash the avocados, sprinkle in the cilantro and salt and sneak little tastes with their pudgy fingers.

Can it be stressful cooking with your children?  Of course!  Please don't attempt to do this during the witching hours, as you're trying to get dinner on the table with your kids tripping all over you like whining puppies.  Instead, turn it into a fun activity when they start asking for snacks mid-afternoon.  Making fresh guacamole is easy and quick and tastes delicious with a plate of cut veggies.  I like to make huge batches and will use the left-overs as a base in sandwiches or scooped into salads.  Make sure to save the avocado pits and store them in the container with the leftovers to keep the dip nice and green.  Also, have you heard about Reed avocados?? No?  I hadn't either until we moved to Southern California a year ago.  If you live down here, cancel all your plans on Sunday and run to the Hollywood Farmers Market.  Find Simon, the Israel organic avocado farmer.  Buy as many Reed avocados as you can carry.  It will change your life.  I promise.  You're welcome.


2-3 avocados

1-2 cloves of garlic, crushed

1/2 lime, juiced

1 handful of cilantro, chopped

salt, to taste

Mix all the ingredients in a large bowl.  Play around with the amount of garlic, lime, cilantro and salt according to your personal taste. Serve with almost anything, or just eat it out of the bowl with a spoon!


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