In recent years, we’ve been learning more and more about the importance of early childhood education. Of course, a full education includes all aspects of the person, from the body to the mind—and all aspects of the nourishment of a person begin, well, at the beginning of a person’s life. So this month, in light of our health and wellness issue, and in honor of wholesome childhood roots, three Santa Fe chefs share with us recipes that are not only healthy for but adored by kids (and adults, too!).
Blue Corn Café & Brewery recently welcomed Guillermo Bojorquez as its new chef. Along with his 9-year-old daughter Nethania, Chef Guillermo created a healthy shrimp soup and elbow pasta salad that are sure to be hits at nourishing family dinners. Osteria d’Assissi Chef Cristian Pontiggia shares with us a dish his grandma used to cheer him up with—he now makes his nona’s whole-wheat spinach-and-ricotta ravioli for his 15-month-old son, Leo. And Chef Aja Marsh of Verde Food mixed up her nutrient-dense, low-glycemic, vegan and gluten-free chewy sweet-potato oatmeal-raisin cookies with maple-pecan icing. We hope the children in your lives love these wholesome recipes as much as ours do. Here’s to healthy lives, from start to finish. Continue reading