Dear Reader,
This Blog is designed for the parents, grandparents and caregivers of young children. Each post will highlight a great book that al children should hear, with tips to enrich beginning reading skills. You will also find fun recipes that go along with each story. Enjoy reading and cooking with the children in your life.
*Read to the children in your life every day. You are giving them a gift that will last a lifetime!
The Bad Seed By: Jory John Illustrated by: Pete Oswald
Ages: Pre-school through Second Grade
The sunflower seed in our story wasn’t always bad, but when he was bad, he was really bad. The good news is that the Bad Seed figured out that he could change his behavior. He wasn’t always perfect, but he was no longer “The Bad Seed”. This is a great book for children to see how behaviors can be changed and that it’s okay if we aren’t always perfect.
Tips for Reading:
- Before reading the story, ask the child to look at the cover and ask why they think the character is called the bad seed.
- Before reading the story, ask the child to tell you what kind of seed is pictured on the cover of the book.
- As you read the story, discuss with the child vocabulary words such as pointless, humble and unremarkable.
- After reading the story, discuss with the child how the Bad Seed changed.
- Discuss with the child, if doing a bad thing makes you a bad person all of the time.
Additional Books by Jory John:
- The Good Seed
- The Cool Bean
- The Couch Potato
- The Smart Cookie
- The Good, the Bad and the Spooky
Cooking Time:
Healthy Sunflower Trail Mix
This mix is full of healthy ingredients with a touch of dark chocolate. Children can help by measuring, adding the ingredients and stirring.
1 cup nuts, almonds or walnuts
1 cup roasted sunflower seed kernels
1 cup dried fruit, cranberries, blueberries and/or cherries
1 cup granola bar pieces (use hard bars and break into small pieces)
1/2 cup dark chocolate chips
- Place all of the ingredients in a medium bowl and stir.
- Keep in an airtight container.
Makes 18 servings.
Broccoli Salad
Sunflower seeds give this delicious salad and extra crunch. The dressing is fantastic! Children can help by cutting the veggies, measuring and adding the ingredients.
4 1/2 cups broccoli, cut into small florets
5 slices bacon, cooked and crumbled
2/3 cup dried cranberries
1/2 cup sliced almonds
1/3 cup roasted sunflower seed kernels
1 cup cheddar cheese, cut into small cubes
Citrus Poppyseed Dressing:
2/3 cup mayonnaise
1 tablespoon apple cider vinegar
1/4 cup sugar
Zest of 1 lemon
Zest of 1/2 orange
1-2 tablespoons fresh lemon juice
1 1/2 teaspoons poppy seeds
Pinch of pepper
- Chop the broccoli into small florets and set aside.
- Fill a large bowl with cold water and a cup of ice cubes.
- Bring a pot of water to boil. Add a generous pinch of salt to the water.
- Add the broccoli to the boiling water and cook for 20 seconds.
- Drain the broccoli and transfer to the cold water bath for a few minutes, until cool.
- Drain the broccoli on a paper towel to air dry.
- In a small bowl, add all of the dressing ingredients and whisk together until combined and smooth. Set aside.
- In a large bowl, add the dried broccoli florets, bacon, cranberries, almonds, sunflower seeds and cheddar cheese.
- Toss with the dressing using as much as you would like.
- Cover and refrigerate for at least 30 minutes.
- Toss and serve.
Makes 8 servings.
Coconut Sunflower Seed Cookies
These oatmeal cookies are absolutely delicious! Children can help by measuring, adding the ingredients, cracking the eggs and dropping the cookies on the trays.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
1/2 cup butter, softened
1/2 cup coconut oil
1 cup brown sugar, packed
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups old-fashioned rolled oats
1 cup sweetened shredded coconut
1 cup roasted and salted sunflower seed kernels
- Using a mixer, cream together the butter and sugars. Mix until fluffy and pale in color, about 4 to 5 minutes.
- Add the coconut oil, eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda and baking powder.
- Add the flour mixture to the butter mixture and beat until just combined.
- By hand, stir in the oats, coconut and sunflower kernels.
- Using a spoon or a scoop, drop cookie dough on prepared baking sheets two inches apart.
- Bake for 8 to 10 minutes in a 350 degree oven or until beginning to turn golden.
- Remove cookie sheets to wire racks to cool for 5 minutes.
- Remove the cookies from the trays and return to the racks to complete the cooling process.
Makes 3 1/2 to 4 dozen cookies.
