Teaching our kids that vegetables are grown in the earth, that cakes come from mixing natural ingredients in a bowl before baking instead of merely buying one ready-made, to me, are some of the greatest and most fundamental things that we can do as parents.

The world we live in today is somewhat of a scary place. To think that so many of our little ones are growing up believing that milk comes from the shop, beans from a can and juice from a bottle is just heartbreaking.

So what can we do to help change all this you ask?

Get in the kitchen and cook with your kids.
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Read the rest of Kids In The Kitchen (& Gluten-Free Coconut Cupcakes)

© maggiesavage for The Balanced Platter, 2012. | Permalink | One comment | Add to del.icio.us

The kids and I have been spending a lot of time outside since Spring arrived – and we plan on being outside all Summer long!

Naturally, we’ll need lots of healthy snack foods for fuel. I’ve been searching for easy and nutritious bar recipes that will keep our tummies happy (and our taste buds too).

Here are a few recipes I found and I thought you might like them too:
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Read the rest of TBP Friday Faves: Power Snack Bars

© maggiesavage for The Balanced Platter, 2012. | Permalink | 3 comments | Add to del.icio.us

I’ve always loved cooking.

If you’re like me, however, you often find yourself cooking, making a mess, and then cleaning up while your kids are absorbed doing something else.

Most of the time, I feel a little distant from my children and wish we were able to do more in the kitchen together.

Recently I’ve been inviting my kids to get involved with me in the kitchen again and it’s resulted in some sweet–and fun–times together.

But getting your kids involved with you in the kitchen takes some preparation.

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Read the rest of Tips and Recipes for Cooking with Kids–and Silky Bean Fudge Recipe

© aurban for The Balanced Platter, 2012. | Permalink | 25 comments | Add to del.icio.us

For a couple of years, I simply avoided corn on the cob, unsure of its status, and a bit confused about the whole GMO thing to be honest. Then I read a few articles on GMO-corn, which explained that it is pretty much limited to corn in production (ie for making corn syrup). It seemed that corn on the cob, frozen corn, etc. was actually non-GMO. But wait! This year, Monsanto has gained approval for their new genetically modified sweet corncobs to be sold straight to consumers in the produce section. So not all corn will be GM, but some will be. And will their be labeling? Probably not.

Beyond the GMO factor, is conventional corn an okay choice? According to the EWG, corn retains some of the lowest levels of pesticides of the mostly commonly consumed produce, and even falls in their “clean fifteen” ranking. However, some new research found a link between the increase in honey bee deaths and insecticides, specifically the chemicals used to coat corn seeds.

Alas, there went my beloved corn again.

So what is the solution? (...)
Read the rest of How to Cook Perfect Corn on the Cob

© afleming for The Balanced Platter, 2012. | Permalink | 11 comments | Add to del.icio.us

With Memorial Day just over a week away, my mind is spinning with festive and patriotic recipe ideas to whip up for the unofficial kick-off of summer. And what says summer better than salad?

The beet stars in this salad are actually super easy to make and add so much whimsy to the dish. Last year I found myself making them all summer long with beets in a variety of colors, just because they’re so darn cute. Plus, they are a powerhouse of stellar nutrition! High in folate, manganese, potassium, fiber, and vitamin C, beets also offer a hefty dose of antioxidants. Keeping them raw in this salad preserves their nutrients, vibrant color, and crunch. (Shredded beets also make a great addition to salads and baked goods.)

If you think you don’t like a certain vegetable, sometimes the best way to overcome your aversion is by eating it raw. I grew up eating raw beets in salads, wraps, sandwiches, and more. I didn’t actually eat a cooked beet until well into my teens. Because of this, I never thought of them as slimy pickled things out of a can. I love raw beets for their crunchy texture and naturally sweet flavor…no cooking required.
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Read the rest of Star Spangled Salad

© hklecker for The Balanced Platter, 2012. | Permalink | 8 comments | Add to del.icio.us