Eat your greens, reds, yellows, and purples. Children's Cookbook PDF
Preview Eat your greens, reds, yellows, and purples. Children's Cookbook
E a t y o u r g r e e n s r e d s yellows and purples US_001_Title_Page.indd 1 18/11/2015 16:08 Senior designer Sadie Thomas Editors James Mitchem, Carrie Love Editorial assistant Sophia Danielsson-Waters Art director Charlotte Bull Photographer Dave King Food stylist Georgie Besterman Nutritional consultant Fiona Hunter Recipe consultant Lorna Rhodes Senior producer Leila Green Producer, Pre-Production Dragana Puvacic Jacket designer Amy Keast Jacket coordinator Francesca Young Creative technical support Sonia Charbonnier Managing editor Penny Smith Managing art editor Gemma Glover Art director Jane Bull Publisher Mary Ling First published in Great Britain in 2016 by Dorling Kindersley Limited 80 Strand, London WC2R 0RL Copyright © 2016 Dorling Kindersley Limited A Penguin Random House Company 10 9 8 7 6 5 4 3 2 1 001–291661–Apr/16 All rights reserved. No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means [electronic, mechanical, photocopying, recording, or otherwise], without the prior written permission of the copyright owner. A CIP catalogue record for this book is available from the British Library. ISBN: 978–0–2412–5022–8 Printed in China. All images © Dorling Kindersley Limited For further information see: www.dkimages.com A WORLD OF IDEAS SEE ALL THERE IS TO KNOW www.dk.com US_002-003_Imprint_Contents.indd 2 14/12/2015 15:51 THE MENU 4–5 Introduction/equipment 6–7 Eat your greens PURPLES 8–9 Eat a rainbow 10–11 Preparing your ingredients 42–43 Meet the purples 44–45 Pick up the purples GREENS 46–47 Fruity raisin granola 48–49 Rainbow salad 12–13 Meet the greens 50–51 Eggplant and tomato bake 14–15 Greens are good 52–53 Layered berry cheesecakes 16–17 Spinach and phyllo tarts 18–19 Black bean and YELLOWS guacamole quesadilla 20–21 Leafy green salad 54–55 Meet the yellows 22–23 Zucchini frittata 56–57 Say yes to yellows 24–25 Green bean stir-fry 58–59 Pepper and quinoa salad 26–27 Green smoothie 60–61 Bean and corn bake 62–63 Cornbread mountain REDS 64–65 Sunshine rice 66–67 Lemon drizzle cake 28–29 Meet the reds 30–31 Reach for the reds ORANGES 32–33 Red pepper hummus 34–35 Tomato soup 68–69 Meet the oranges 36–37 Tomato and onion tarts 70–71 Go overboard for oranges 38–39 Veggie lasagna 72–73 Sweet potato omelet 40–41 Very berry plum pie 74–75 Carrot and orange treats 76–77 Butternut squash soup 78–79 Mango and coconut pops 80 Index/acknowledgments US_002-003_Imprint_Contents.indd 3 01/12/2015 17:05 GET Here’s a guide to the equipment used in this book. Obviously, you’ll need only certain items for each recipe, so read COOKING through each one before you begin to make sure you have what you need. SAFETY RULES 1 ALWAYS ASK AN ADULT for help with anything hot or sharp. 2 WASH YOUR HANDS to help prevent the spread of germs. Large ovenproof dish Pots (variety of sizes) 3 KEEP A NEAT KITCHEN and wipe up spills that could cause accidents. Lasagna pan KEY TO THE SYMBOLS Mixing bowls USED IN THE RECIPES PREP TIME How long a recipe will take to prepare (includes chilling, etc.) Baking sheets Rimless baking sheet COOKING TIME How much time each recipe will actually take to cook. Muffin pan Baking pan SERVES How many people the recipe will serve, or how Pastry brush many portions it makes. SAFETY Sharp knife Take extra special Silverware care and ask an Toothpick adult for help. Chopsticks Garlic press 4 US_004-005-Intro_Safety_equipment.indd 4 01/12/2015 17:05 Parchment paper Dish towels Plastic wrap Mugs Glasses Bowls Aluminum foil Oven mitts Airtight containers Plates Nonstick frying pan Saucepans (with lids) Grill pan Colander Measuring cups Sieve Scales Measuring spoons Pitcher Grater Wok Popsicle Cutting board molds 9in (23cm) square cake pan Loaf pan Plastic bags Paper liners Electric mixer Blender Food processor Spatula Serving spoon Rolling pin Wooden spoon Peeler Ladle Whisk Rubber spatula Potato masher 5 US_004-005-Intro_Safety_equipment.indd 5 18/11/2015 16:08 EAT YOUR AND YOUR GREENS REDS RED food can be a good GREEN food is packed with VITAMINS, source of vitamins that FIBER, and other goodies that help keep help protect your body’s cells. Be sure to eat your fill of your body healthy and strong. Some of tomatoes, radishes, cherries, these things are hard to find in other berries, and watermelon. food, so the more peas, broccoli, spinach, and beans you eat, the better! V i t a m i n A C n mi a t Vi 6 US_006-007_Eat_Your_Colours.indd 6 18/11/2015 16:08 AND YOUR A N D Y O U R AND YOUR REDS P U R P L E S AND YOUR ORANGES PblUaRckPbLeErr ifeoso, db lsuuecbhe rarsie s, red YELLOWS sOwReeAtN pGoEta ftoooeds ,s suqcuha assh ,c arrots, cpcyaalhuobnemubdmra sk gib,ec oeaea,dnpl sryd y at fgoihsruriaonartms ph ,he eeDseag lcrIpgSat ppn Ehrl aceoAnoatStnletsEtch,at yi n. mlBlYeomyetEl soeoL anonLt,fs Oi,a nV bpWgiart ipnafcalmooenotniadnsts, yu A,a sop naufedna p cdplploy ieCnr rcne.s oa, , np tpalein, s bhccooeopanrlnuplealvm esnked,eg pr aeCetknpseiAdns dc, Rty ataOeononeu T dctVr—oh Eient oyiNtanfeamE sgcin,Sioo ns o.su k AdoTrinm s,sh ,ewh ee—hahtsapehiic reiahn,.r g e you will boost your body’s IMMUNE SYSTEM, which is what makes sure you stay well. V i t a m C i n n mi B a t Vi 77 US_006-007_Eat_Your_Colours.indd 7 18/11/2015 16:08 EAT A RAINBOW Garlic Meet the stars of the show! Fruits and veggies are packed with wonderful things your body needs. Every color is good in different ways—whether it’s helping you grow big and strong, stopping you from getting sick, or giving you energy. So, don’t just stop at one Pineapple or two colors. Fill your plate with a rainbow of flavor! Onion Potato Lime Avocado Yellow bell pepper Lemon Arugula Kale Peas Leeks Bananas Green bell pepper Celery Corn Broccoli Zucchini Ginger Scallions Asparagus Green beans Green grapes Spinach Cucumber Honeydew melon 8 US_008-009_Fruit_Veg_Gallery.indd 8 18/11/2015 16:08
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