Join me on my journey as I train to complete my first full marathon ... in under four hours. I'll share my experiences as it relates to training, as well as my lessons learned about whole-food, plant-based nutrition, health and wellness. It's going to be a great run!
Today I returned to The
Natural Gourmet Institute in Manhattan, this time with two of our children
in tow (while I “rolled” with Sienna and Ryan, Matt and Dylan took in the
The class, “Vegetarian Sushi for Kids,” was one with which I was familiar.
Many of you may recall that Matt and I attended Vegan Sushi there in December. We enjoyed our class so much that we thought our
two younger children would like it as well. We also saw it as an
excellent opportunity for Ryan and Sienna to expand their “likes” a bit. We’ve
read that children are more likely to try new foods if they prepare it
We had the same teacher -- a little vegan spitfire whose energy and enthusiasm
are absolutely contagious. She bounces around the room (literally, she wears
springs on her shoes) with such grace and speed. She’s excellent with kids too -- very hands-on, patient and encouraging. She comes with an extensive and highly
impressive resume. Most noteworthy was beginning her career as one of just a handful
of female sous chefs in Japan.
Ryan and Sienna took to the art of sushi making immediately -- and they
were quite good. In fact, the teacher kept referring to Ryan as the “Sushi
Monster” because he turned out rolls quickly and with great ease.
The kids made Spring Rolls with Edamame, Tomato, Red Cabbage, Scallion
and Cilantro; as well as Sushi, Hand and Dragon Rolls with Avocado and Cucumber.
The books were right too because they tried everything and with the exception
of the Spring Rolls enjoyed it all. They also begged me to let them make sushi
at home this coming weekend.
Sienna gave the class her highest praise calling it, “More fun than
school.” In Sienna’s world, there isn’t
anything better than the second grade. And when the teacher mentioned a cupcake
decorating class in May/June, they both turned to me immediately and asked if I
would take them.
I love that they have an interest in cooking and nutrition. As I shared
in an earlier
post, while they may not fully embrace the optimal dietary lifestyle today,
they are well aware of what to eat, what to avoid and why. They read ingredients
and nutritional information constantly. They are open to learning and, well …
unlearning. They are on their way. I love that. Lean more about whole-food, plant-based living. LIKE us on Facebook.
Little sushi makers
Making the Hand Rolls
Ryan's works of art ...
Did I mention the Vegan Chocolate Mousse, courtesy