All parents want the best for their children, to give them the perfect start in life, and that includes the food they eat. However, choosing the freshest foods and preparing them in the most beneficial and appealing ways is not always an easy task.
In SuperFoods, bestselling author Annabel Karmel shows you how to combine creativity with delicious ingredients in order to provide your child with a healthy foundation. You’ll find recipes that not only taste great but also maximize the nutritional power of certain foods to boost your child’s health and well-being. And Annabel, a mother of three who has written fourteen bestselling books on healthy food for children, knows better than anyone not only what children should eat but what children will eat.
From advice on steaming carrots to detailed weekly menus for every stage of development, Annabel’s unwavering expertise will teach parents how to provide the nutrition their children need.
SuperFoods is both a cookbook and a reference manual, helping parents recognize the varied nutritional value in even the simplest foods. Eating by color — Annabel’s advice for choosing produce — encourages parents to use foods in tempting combinations. With a focus on the basic components of your child’s diet — carbohydrates, proteins, and fats — Annabel provides easy instructions for crafting balanced meals.
SuperFoods will guide you through your child’s first five years — from first foods for your baby to tasty meals for fussy toddlers, from scrumptious lunch-box ideas for schoolchildren to irresistible family suppers. Food is both nourishment and nutrition, and Annabel Karmel’s SuperFoods puts fun back in the equation.
Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today show and The Early Show. Please visit her website at www.annabelkarmel.com.
Mixed Berry And White Chocolate Cheesecake
Ingredients
Crumb Crust
- 8 ounces graham crackers crumbs 2 1/2 cups
- 1 stick butter melted
- vegetable oil for greasing
Cheesecake
- 5 ounces white chocolate
- 10 ounces cream cheese at room temperature
- 1 teaspoon pure vanilla extract or 1 vanilla bean
- 1 cup heavy cream
Topping
- 14 ounces mixed summer berries such as strawberries, blackberries, raspberries, blueberries, and red currants
- 2 tablespoons seedless raspberry jam
- 2 ounces white chocolate
- 14 ounces mixed summer berries such as strawberries, blackberries, raspberries, blueberries, and red currants
- 2 tablespoons seedless raspberry jam
- 2 ounces white chocolate
Instructions
- To make the crust, put the graham crackers in a plastic bag and crush them with a rolling pin; then mix with the melted butter. Press them into the bottom of a lightly oiled 8-inch loose-bottomed tart pan or springform pan (this can be done with a potato masher). Place in the refrigerator to chill.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Remove the bowl from the pan and beat in the cream cheese. Add the vanilla to the cream or, if using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the cream.
- Whip the cream until it forms fairly stiff peaks and gently fold in the cream cheese and white chocolate mixture. Pour on top of the crust and put in the refrigerator for at least 2 hours to set.
- Once the cake is set, carefully remove from the pan. Arrange the berries on top of the cake. Heat the jam with 2 teaspoons of water and strain through a sieve. Allow to cool for about 1 minute and gently brush over the fruits. Melt the white chocolate and drizzle over the top of the fruits with a teaspoon.
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