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ChopChop: How To Cook With Kids
ResumeGetting your kids to eat their vegetables is not an easy task. But getting your kids to cook their own vegetables? Forget it.
The Watertown-based magazine ChopChop says don't sweat it. Founder Sally Sampson has been motivating kids and families to spend time in their own kitchens since 2010.
And this year, the culinary world tipped its hat to her efforts with a coveted James Beard Award for Publication of the Year.
Guest
Sally Sampson, founder of ChopChop.
Recipe
View/download a page from ChopChop, or read the recipe below.
KITCHEN GEAR
Measuring cup
Dinner knife (for slicing banana)
Cutting board
Blender (adult needed)
Spoon
INGREDIENTS
1/2 cup water or coconut water
1/2 cup plain low-fat yogurt
1 cup fresh or frozen blueberries
1/2 overripe banana, peeled and sliced (frozen if possible)
2 ice cubes
INSTRUCTIONS
- Put all the ingredients in the blender.
- Put the blender top on tightly. Turn the blender to medium and blend until the mixture is smooth, about 2 minutes.
- Pour the smoothie into 2 glasses and scrape out the rest in the blender with a spoon.
- Serve right away—or store in a thermos or cover and refrigerate up to 4 hours.
This segment aired on June 28, 2013.