The Tassel is Worth the Hassle

Last month, we introduced some foods that heal. This time we focus on the nutritional benefit of foods on parts of the body:

Brain: Carrots, broccoli, fish, fruits and vegetables high in antioxidants

Eyes: A variety of foods rich in vitamins C, E, and lutein (kale, collard greens, citrus fruits, rockmelon)

Lungs: Foods hing in beta carotene (mangoes, carrots, pumpkin, spinach, red peppers)

Heart: Fruits, vegetables, grains, fat-free and low-fat foods, fish, lean meats, legumes

Bones: Diary products, dark green leafy vegetables, almonds, sesame or sunflower seeds

Skin: Again, those beta-carotene-rich foods

Colon: High -fibre foods (oats, fruits, vegetables).

Children are experts at smushing, banging and ripping - so why not turn them into mini chefs? Cooking actually helps bosst  kids’ cognitive and physical development. Here is what young chefs can do and when:

Two-year -olds

They’re learning to use the large muscles in their arms, so let them scrub produce and tear greens.

Three-year-olds

These kids are learning more refined hand and finger control. Introduce them to manual equipment like juicers and egg beaters, and teach them how to use measuring cups.

Six-to ten-year-olds

Cracking eggs, decorating a cake. Children can do most intricate tasks that do not include dangerous equipment, like sharp knives.