- A unique, beautifully illustrated cookbook designed for use in kindergartens
- Recipes are fully adapted to serve either a family of four or forty children-- ideal for any organisation which caters for large groups
- Contains over eighty seasonal recipes along with a wealth of advice on encouraging children to enjoy healthy food
Contains over eighty seasonal recipes -- nutritious, delicious, vegetarian and 100% natural -- along with a wealth of advice on encouraging children to enjoy healthy food.
At Bonsai Steiner-Waldorf Kindergarten, the children happily clean their plates at every meal, even when they're served Brussels sprouts or kale! Meals are nutritious, delicious, vegetarian and 100% natural.
This beautifully illustrated cookbook contains over 80 seasonal recipes that celebrate nature: from campfire soup to strawberry ice lollies, swede fries to kale pasta, and green pea cake to cherry focaccia.
Living and eating holistically, in tune with the natural world, is key to the philosophy at Bonsai. Food forms part of play and meals are fun: the children grow vegetables and forage for herbs and berries; they help to peel, chop and bake; food is involved in play and songs, and is celebrated through seasonal festivals.
As well as offering new ways to serve a range of delicious vegetables, grains and fruit, this inspirational book contains a wealth of advice on developing your own food culture and encouraging children to enjoy healthy food.
Recipes are fully adapted to serve either a family of four, or forty children.
Rikke Rosengren is a Steiner-Waldorf teacher and co-founder and director of the Børneøen Bonsai kindergarten in Charlottenlund, Denmark.
Nana Lyzet is a gourmet chef who prepares food every day for twenty-five adults and 100 children aged one to six at the Børneøen Bonsai kindergarten in Charlottenlund, Denmark.
Stine Heilman is a professional photographer.
Rasmus Kofoed runs the gourmet restaurant Geranium in Copenhagen, which was awarded two Michelin stars in 2013.