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From
the earliest age, we can give children the signals and ideas that food is
nurturing, healing, flavoursome, soothing and fuel for the body. Often,
however, our own hang-ups about food can unwittingly pass on to our little
loved ones so if your child is now a 'fussy eater', don't always assume it's
because of their own doing! Have a look at your own practices, what you say
around food, how you prepare it - do you eat on the go with barely a moment to
chew your food properly? Do you often skip meals or grab the nearest chocolate
bar when hunger hits? Are you feeling stressed when you eat or are there arguments
around the table? Do you stand over your child encouraging them to 'hurry up'
or to finish every last bit on their plate? Take a good look at what it is you
do when food is in the picture. Do you save the sweet treats until all the
savoury is finished? Sometimes, when we differentiate to children that savoury
is 'good' and sweet is 'bad' (or at least something that can only be consumed
if behaviour is good) then it sends a really clear signal to the child that
sweet can comfort them in a way that nothing else can. That feeling can then
translate into adult life where we find sweet things to comfort us and to fill
a gap where there is an emotional hole.
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| Photo Credit: Victoria Leith, Caramelia Cakery |
Since my daughter was born, I have been experimenting in the kitchen, creating flavoursome and wholesome food, which my child has been able to eat on a daily basis… but I am not talking smoothies, soups and stews here. I am talking… cake! But 'cake' really takes on a new meaning here as what I make is full of superfoods, nutritious elements and marvellous colours and flavourings. When my daughter eats a slice of what is essentially nuts, spices (such as turmeric), vegetables (beetroot) and raw honey, I can't help but feel happy that she deems this to be enjoyable. I don't necessarily class my cakes as treats (which are all un-baked, or 'raw’) - sometimes, my daughter will have a good slice of cake for breakfast. Containing dates, apple, cashew, brown rice syrup and spirulina however, makes it all the more acceptable in my eyes! We certainly eat very differently in our house now as to when I was younger. There are still some of the same elements, but this is down to me learning about nutrition and how the body works in relation to eating certain things.
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| Photo Credit: Victoria Leith, Caramelia Cakery |
The
main idea in our home is to enjoy food. And that food will nurture us and heal
us. Hold the food, experience it. Try things a few times before you decide you
don't like it. What does it feel like in your mouth? Smell it and enjoy it
before you actually even taste it. My daughter, from very young, has been
helping me in the kitchen - chopping (with a butter knife), mixing, stirring,
pouring, measuring and also being my 'Sous Chef' and 'Chief Taste Tester'. She
loves that feeling of responsibility and I am actually interested in her
opinion on what our creations taste like, especially in times like now when I
am fasting and not eating or drinking between the hours of sunrise and sunset -
I actually depend on her taste-buds - and it's amazing how she is so perceptive
and how keen her palette is.
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| Photo Credit: Victoria Leith, Caramelia Cakery |
Experiment
with your child and perhaps try out a few of the following ideas:
1.
Let your child experience natural colours.
Grate some beetroot and get your child to swish it through a tablespoon of
water… let her marvel at the colours that diffuse. Let her taste it. Even if
she wrinkles up her nose, exposing your children to tastes and encouraging them
not to be afraid of how it feels and tastes in the mouth will enable them to
have a broader palette when they are older.
2.
Make caramel! This is a fabulous raw caramel
recipe that my daughter will eat, encased in a lovely carob/chocolate coating!
Chop a cup of medjool dates and whizz in the food processor with 1 tbsp raw
almond nut butter, 1 tbsp melted cacao butter or coconut oil, 1 tbsp raw honey
and a tiny pinch of sea salt. Keep processing until all the ingredients are
fully incorporated. Shape into balls and pop in the freezer. When hardened, let
your child slightly squash each one (not only to feel the food but to make them
the perfect shape to fit into what this can turn into….Rawlos!) To make the chocolate
for the Rawlos, melt 100g cacao butter and 1 tbsp coconut butter gently. Blend
with 2 tbsp shelled hemp seeds (or nut butter of your choice), 2 tbsp carob
powder, 1 tsp cacao powder, 1 tbsp lucuma and 2 tbsp raw honey. Keep blending
until you get a lovely smooth chocolate cream. Pour a little into chocolate
moulds, pop the caramel in each one and continue pouring chocolate over the
top. Pop in the freezer, and voila! Chewy chocolate caramels! (aka the
aforementioned Rawlos!)
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| Delicious Rawlos Photo Credit: Victoria Leith, Caramelia Cakery |
3.
When it's your child's birthday, why not make
a raw cake! I have a special offer on my new recipe book, which features many
delicious and decadent cakes that are suitable for children (who do not have
nut allergies!) - and I make my daughter one of these cakes every year on her
birthday. Make the unusual feel a bit more normal by bringing it to the table
of life on frequent occasions! Make the most of my offer by visiting: www.carameliacakery.co.uk.
4.
Set out a few little bowls and in them put
separate ingredients - cacao butter, honey, beetroot powder, baobab
powder, lucuma, raw cacao powder and carob (and even carob pods). Let your
child explore these ingredients. You might be tempted to say 'No!! Don't try
the cacao butter on its own - you won't like it!' Just let your child take the
lead here. Unless it's a poison, she will be able to make up her own mind about
how it feels on the tongue, what it tastes like and also, not to be afraid of
trying new things. Get your child to also smell everything!
5.
When you're making and un-baking in the
kitchen, stop and cuddle your child every now and then. Speak in soft, sweet
tones. Play lovely music. If something spills, don't worry about it - it's all
part of the fun. Teach your child to enjoy the process as well as the finished
recipe and to laugh, have fun and get messy!
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| Photo Credit: Victoria Leith, Caramelia Cakery |
Victoria
Leith is a mother, qualified teacher, musician and writer. She runs Caramelia
Cakery… an online raw un-bakery where she makes the most decadently delicious
and nourishing cakes! She also runs cakery classes and is working on her second
recipe book, A Mother of a Feast.
Connect
with Victoria on Facebook at Caramelia Cakery or Motherof a Feast
Twitter: @CarameliaCakery
Or
email her at victoria@littleguru.co.uk to find out about her
marvellous cakery classes! The next one is in London on Saturday 30th March
2013.
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