Getting children excited about fruits and vegetables often begins at home, and a great place to start is the kitchen. This week’s guest is cookbook author Jenny Chandler, whose newest book, Green Kids Cook, gives children practical skills and confidence to prepare plant-focused meals that are good for their health and the planet. The episode focuses on teaching kids to cook simple, wholesome, and sustainable foods, and includes recipes that are easy and appealing for young cooks.
Jenny Chandler, a cooking instructor based in Bristol, England, wrote Green Kids Cook to encourage children to prepare and enjoy foods that nourish both people and the planet. Aimed primarily at ages 7 to 14 but suitable for all ages, the book combines recipes, how-tos, crafts, and tips for reducing food waste to make cooking approachable and fun.
In the episode, Jenny and I highlight several plant-forward recipes from the book, including Green Pea and Coconut Soup, Seeded Oat Bread, and a seasonal berry dessert. We also discuss practical strategies to engage kids in the kitchen so they’ll appreciate and eat more fruits and vegetables.
Cookbook Giveaway:
We are giving away one copy of Green Kids Cook: Simple, Delicious Recipes & Top Tips (Pavilion Books) to a U.S. winner. To enter, leave a comment below sharing a recipe your kids or grandkids love to make or tell us why you’d like to win. A winner will be selected at random on October 20th at noon.
Try Jenny’s Green Pea and Coconut Soup—quick, child-friendly, and packed with flavor. The ginger gives it warmth and the lime zest and juice brighten the taste. It’s easy enough for kids to make on their own with a little supervision.
Green Pea and Coconut Soup (Makes 4 Servings)
Quick to prepare—especially with frozen peas. If using fresh peas, save the pods to make a simple vegetable stock by boiling them with onion skins. For a silky texture, use a jug blender rather than a food processor.
Ingredients:
2 tbsp coconut or cold-pressed rapeseed oil
5 spring onions, sliced
2 garlic cloves, crushed or grated
3 cm (1 in) piece fresh ginger, finely chopped or grated
Small bunch fresh coriander, stalks chopped and leaves separated
600 g (about 5 cups) podded peas (fresh or frozen)
500 ml (2 cups) vegetable stock
1 x 400 g (14 oz) can coconut milk (shake can before opening)
Zest and juice of 1 unwaxed lime
Salt and black pepper to taste
A splash of extra-virgin olive oil
Method:
1. Heat the oil in a large saucepan over medium heat. Add the spring onions, garlic, ginger and 1 tablespoon chopped coriander stalks. Gently fry for about 5 minutes until fragrant.
2. Add the peas and vegetable stock. Cook until peas are tender—about 2 minutes for frozen peas, 5 minutes for fresh.
3. Remove from heat and reserve a spoonful of peas for garnish.
4. Blend the mixture until smooth, then return it to the saucepan.
5. Pour in almost all of the coconut milk, leaving a little in the can, and stir in most of the coriander leaves, reserving some for garnish.
6. Gently reheat the soup, then add lime zest and juice. Season with salt and black pepper. Serve topped with the reserved peas, a spoonful of coconut milk, a drizzle of olive oil, and the remaining coriander leaves.
Recipe extracted from: Green Kids Cook: Simple, delicious recipes and top tips by Jenny Chandler (Pavilion Books). Image by Kirstie Young.
Every recipe in the book includes step-by-step photos of kids cooking, making it easy for young chefs to follow and for families to cook together.
Show Highlights
- Jenny’s life in Bristol with her teenage daughter and a husband who makes wildlife films, and how city living sits near the countryside.
- Why Jenny teaches people to eat more healthfully and sustainably, with consideration for animal welfare.
- Practical meaning of eating sustainably and simple ways to adopt it at home.
- Jenny’s mission to inspire kids to develop cooking skills and become more adventurous eaters, especially with fruits and vegetables.
- How Jenny created Friday “theme nights” during the COVID lockdown to bring the family together through food.
- How Green Kids Cook encourages kids to have fun in the kitchen, explore produce, and learn where food comes from.
- The book covers snacks and desserts but centers on core skills for cooking simple meals.
- Details of the Green Pea and Coconut Soup recipe—sautéed green onions, garlic, ginger, cilantro, peas and stock, finished with coconut milk and lime. Can be served hot or cold and is ready in about 15 minutes.
- Tips for balancing plant-forward meals for households that include meat lovers.
- Practical advice for reducing food waste at home.
- Highlights of the Seeded Oat Bread recipe, made with rolled oats, yogurt, baking soda, seeds, and molasses.
- A family-favorite galette dessert using fresh seasonal fruit and simple pastry.
Resources
Jenny’s Latest Book: Green Kids Cook
Jenny’s website: jennychandler.co.uk
Instagram: @jennychandlerUK
Facebook: Jenny Chandler – The Plum Cooking Company
Twitter: @jennychandlerUK
Liz’s Links
Author of the Color, Cook, Eat! coloring book series
Website: Liz’s Healthy Table
Listen to the podcast and read the blog on Liz’s Healthy Table site.