The best way to raise healthy, conscious eaters is to bring them into the kitchen as early and often as possible.
Not just allow them to be spectators (though that is of course fine and fun, too), but purposefully create opportunities for them to participate in cooking and baking. Most young children will naturally want to take part in what their parents are doing, and the earlier they begin contributing the more likely they’ll continue helping as they grow.
From gardening to cooking, baking, shopping, and simply talking about ingredients, there are skills that can be shared with children of any age.
Bring your kids into the kitchen this week and test out Martha Stewart’s summer-inspired Sunshine Pops, a simple and delicious treat any child will have fun creating — and eating!
Martha Stewart Sunshine Pops
Serving: Makes about 2 dozen 1/2-cup pops
Cranberry-Orange Juice Syrup
Pale Cranberry Syrup
Pink Cranberry Syrup
1. Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly).
2. Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold.
3. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best.
Pops will keep for at least 3 weeks in the freezer.