A unique cookbook designed for use in kindergartens, featuring fresh seasonal foods that children will love to eat...
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 more than eighty 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 and in tune with the natural world is the 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.
In addition to offering new ways of serving a wide range of delicious vegetables, grains, and fruit, this inspirational book contains a wealth of advice for developing our 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 cofounder 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.
Rasmus Kofoed runs the gourmet restaurant Geranium in Copenhagen, which was awarded two Michelin stars in 2013.
Stine Heilman is a professional photographer.