Did you know that fruits and vegetables are often the shape and color of the exact body part that they are the most beneficial for?
Today’s cooking session with the K/1 class was a joint lesson between me and the gardening parent since Arun is out of town this week, and he was going to leave me alone to cook with all the kiddoes. Eek! My husband me this photo while on his terribly boring business trip. I feel so sorry for him, don’t you?
Not to leave anything to chance, I organized a cooking project that would keep us outside working in the garden, then enjoy a raw foods cooking lesson based on the importance of eating a rainbow of colors when consuming produce.
We started the day with a scavenger hunt in the community garden. The volunteer gardening parent, Katy McKay of Mother Earth’s Children Preschool, created a worksheet that had a color scribbled in a box, then the students had to find something in the garden that matched that color. The colors she used were red through purple to represent the colors of the rainbow, which would tie into my cooking project.
The students returned to plates filled with only one or two fruits and vegetables, each representing an internal or external body part that the particular produce was both shaped like and beneficial for. Here are the samples we used:
Red: Tomatoes – beneficial for, shaped like, and the color of your heart / Kidney Beans – beneficial for, shaped like, and the color of our kidneys
Orange: Carrots – beneficial for and shaped like our eyes if cut into discs
Yellow: Bananas – increases serotonin levels that put you in a happy mood; shaped like our smile
Green: Celery – beneficial for and shaped like our bones
Blue: Blueberries – beneficial for the skin and a favorite snack of the students!
Purple: Garnet Yams/Sweet Potatoes – beneficial for, shaped like, and the outside is the color of your pancreas
Brown: Ginger – beneficial for, shaped like, and the color of your stomach
Grey: Mushrooms – beneficial for and shaped like our ears if sliced into 1/4″ pieces
We spent 1 1/2 hours outside in the community garden today — the hottest day so far that clocked in at 92 degrees, but there is nowhere else I would rather be — enjoying beautiful, wholesome, and healthy organic foods for which I am able to share my love for with my son’s K/1 class.