Null - Healthy cooking for kids: building blocks for a lifetime of good nutrition

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Contents

I am blessed with parents who generously gave me the unconditional love from which I believe true happiness springs. This book is dedicated to them.

Through her kindness, compassion, and wisdom, my mother, Judy Smith Sullivan, has set an example and inspired me in every area of my life. Her constant support has helped to make this book a reality, and my life a better one.

My father, Gary Null, has provided a positive learning and working environment for me throughout my life. By virtue of his unparalleled knowledge and tireless ability to question and challenge, he has served as a role model in my efforts to make a contribution to the health and well-being of families.

I also want to express my appreciation and special thanks to my grandfather, Russel C. Smith. I can never forget my days as a little girl on his West Virginia farm, digging potatoes and getting covered in dirt and bugs. Nor can I forget his patient endurance of my first baking disaster, riding in his pickup truck, climbing in the mountains to harvest ginseng, and watching him cook on that big black stove at the cabin. His meals always included sweet corn, tomatoes, and his famous green beans, all of which he would pick fresh from the earth. Pap continues to be a loving, anchoring force in the life of our family; one could not wish for a stronger, kinder patriarch.

Acknowledgments

No book is the work of just one person, and so with gratitude I would like to acknowledge those who believed in this projects purpose and gave selflessly:

Charlie Spicer, for giving me the opportunity to share this book. He was there in the beginning, remained faithful to its completion, and guided it all the way.

Dorsey Mills, for her gentle guidance through the publishing process.

Joseph DelGiodice, for the culinary lessons.

Judy Smith Sullivan, for giving her all, from conception to completion.

Vicki Riba Koestler, for the energy and effort put toward the editing process, and for years of faith, encouragement, and patience.

YongSoo Ha, for his computer genius and loyal friendship.

Jodi Blanchard, who, by her creative, supportive spirit, helped me bring this labor of love toward completion.

Dr. Martin Feldman, for his sharing an understanding of food allergies, and especially for years of committed friendship and unshaking faith.

Maria Tarantino, for tasting foods with an uncanny judgment, and for brainstorming, editing, and being a creative guide and inspirationher omnipresence has been a gift.

Libby Gandy, for developing the party section and sharing her bright light.

Recipe testers Hope and Vincent DeRosa, Rachine Jefferson, Dorothy Swiesz, and Susan Lacina, for the hours spent in that steamy Texas kitchen; and especially Rachel Reid, for her dessert contributions.

Mario Mastrandrea, for a fun culinary partnership and for sharing his wonderful mother, Carmela.

George Broglia, who, in his characteristic humorous way, helped me remember what is truly important and joyful in life.

Laura Gevanter, for her work on the food co-op section and the directory of physicians.

Pam Prager, for her sprouting expertise and friendship.

Doris J. Rapp, M.D., for her input to the section on pediatric allergies.

Ronald Cunnings, for his help in gathering information on food safety.

Paul A. LaChance, Ph.D., professor and chair, Rutgers University Department of Food Science, for his assistance in the area of nutrition.

Those in the field of organic agriculture, including

Mark Van Horn from the University of California at Davis student farm and research facility.

Judith Redmond, Drew Rivers, and Paul Muller from Full Belly Farm.

Jeff and Ann Main from Good Humus Farm.

Julie and Jim Eldon and Sue and Steve Temple from Fiddlers Green Farm.

Paul Rabadan from Earthbound Farms.

Katherine DiMatteo from the Organic Food Production Association of North America.

Griffith McLellan from Quality Assurance International.

Jered Lawson, for his assistance in the area of community supported agriculture and his commitment to sustainable farming.

Gene Yeager from the BioDynamic Farming and Gardening Association, Inc., for his assistance with the topic of community-supported agriculture.

Leonard Diggs and Chris Bowland from the Farmery, Inc., for supporting the efforts of organic farmers and encouraging the education of private citizens in the area of sustainable agriculture.

Todd Koons from TKO Farms, for bringing organic produce to Americas pantry and for the fine example he has set in management-worker relations.

Michael Miller from the National Sanitation Foundation and Daniel Di Resta, Ph.D., for their scientific expertise and help in the area of water purity and contaminants. Also, thanks to the numerous scientists and technicians who shared information for the section on water.

Estella Hall, life master and natural foods pioneer, for her friendship, faith, and unshakable optimism.

Meri Wayne and Mayumi Honda, for their work on the author photo.

Arden Kartalyan, for years of faith, devotion, and wisdom.

And Gerald Sullivan, who has been Grandpa Supreme to our children, and much more than a good friend to me. His strong but laid-back and unassuming way of loving is an example to all about the true meaning of family.

Foreword

If every child had parents who used the information in this book, we could prevent a major portion of the next generations illnesses. Thats because this is more than just a cookbookits a nutritional resource book, written by someone uniquely qualified to give the health interests of your family the priority they deserve. Rarely does a highly qualified chef also have a background in nutrition and health sciences. My daughter, Shelly Null, however, has both, and she has used these combined talents to write a most informative, original, and useful book for parents. The result can only be a great benefit for children.

Shelly Null has set very high standards for herself and her work. She has made sure that every recipe is nutritionally sound, delicious, easy to follow, and affordable. I am very proud of her achievements. This book is sure to have a positive impact and will be a mainstay in home libraries for a very long time.

GARY NULL, P H .D.

Introduction

We all know there are countless negative influences and pressures to live by the dictates of our mass-market food culture. But overcoming them is not as difficult as one might think, and the rewards are well worth the effort. This book provides affordable, easy, delicious alternatives to the hot dogs, ice cream, soda, and pizza so many children are raised on. Its never too late to begin offering healthy alternatives. We will help you prepare for and cater parties featuring wholesome meals and desserts free of processed sugar that the whole family will love.