ChopChop: How To Cook With Kids
Getting 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. The magazine’s first cookbook hit bookstores in August.
Sally Sampson, founder of ChopChop.
View/download a page from ChopChop, or read the recipe below.
Dinner knife (for slicing banana)
Blender (adult needed)
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
- 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.
Other stories from this show:
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