Wow! 45 Little Ones!

How exciting it was to have the opportunity to demonstrate a Let’s Cook Together workshop. We expected 15 to 20 four-to-seven–year-old tykes accompanied by adults at the local library. To my chagrin, 45 energetic little ones (plus adults, including some grandmas), appeared and they were earlier than expected! My most appreciated assistants, Cheryl and Ricki, and I jostled around to make this a most fun-filled event.

With some effort, the bouncy little ones were finally seated in a large circle on the floor where we sang my lyrics to Bruce Johnston’s melody for his I Sing the Songs:

I’m here to make the whole world sing
And talk about good food.
Green veggies, fruit and so much more
Will send you on your way.
The food makes you grow strong and tall;
Builds muscles, teeth and all;
Makes you the brightest in your school,
And helps you in the pool!

There were no facilities for cooking. I arranged four tables around the perimeter of the room. The longest table featured organic vegetables and fruit. A diagram of minerals and vitamins was displayed on each table. We divided the little ones into small groups and pretended to shop. The artichoke drew unexpected attention. One little tyke recognized it as something her grandma prepared and declared she would try it next time for dinner at grandma’s. Another child remembered seeing it in a fancy restaurant. We persuaded the children to wash their hands before approaching the food tables.



The breakfast area consisted of organic, sugar-free, dry cereal. Children were encouraged to choose their own fruit from bowls of sliced banana, dried cranberries, and fresh blueberries. For the non-allergic child to nuts and plant seeds, we offered pumpkin seeds, sesame, and chopped walnuts. A variety of milk in the form of rice milk, soy milk, and organic milk were available for the cereal bowls. Announcing she was hungry, one little tyke never moved away from the breakfast table! Fortunately and gratefully, some parents agreed to assist me with the throng of children to accommodate their individual preferences and dietary requirements.

Between breakfast and lunch, we sang the Peanut Butter song and danced together. I will admit with the unplanned amount of darlings, I was dropping. I used an oral homeopathic Rescue Remedy to retain my calm.

The lunch table consisted of a large tray of baby carrots, sugar snap peas, cherry tomatoes, cucumber, and red pepper. We encouraged the children to arrange a crudite on a large tray. I placed a large, scooped-out tomato in the center, and some children filled the tomato with a dip I prepared in advance. The children decoratively cut wholesome, organic bread with cookie cutters and topped it with slivers of avocado.

The children giggled as they had such fun with lunch. The menu included peanut butter, soy butter, and almond butter. The little ones were impressed with my beet-colored, hard-boiled egg, although some were very reluctant to taste it. I wish I had a cassette to record some of the cutest quips. The lunch table made such a deep impression that some children never walked toward the dessert area.

Dark chocolate batter sat on the dessert table where the children rolled chocolate balls in shredded coconut or sesame seeds (the recipe is in Let’s Cook Together). The children also filled dates with chopped nuts and rolled them in cinnamon. Cinnamon prevents the rise of blood sugar and is recommended for sweet desserts. The children were enchanted and made sweet comments when they saw the orange “boat” serving as a decoration.

I think the 45 children had a fun time. I know I did, despite the need for Rescue Remedy. I am doing more Let’s Cook Together classes shortly. This experience taught me a valuable lesson: Prepare less and let the moment take care of itself.