Thought I’d post a quick blog on last night’s dinner. We’ve done this a few times and it is a lot of fun for all of us…Fondue! We made a cheese sauce courtesy of  “The Ultimate Uncheese Cookbook” by Joanne Stepaniak–specifically we made the ‘chedda’ fondue. It was awesome, but also an easy way to get the kids to eat whole plants. Some raw, some cooked. As you can see from the photos, we provided (all organic) cherry tomatoes, baby carrots, broccoli, cauliflower, and some tofu hot dogs. I put comparatively less of the tofu dogs, and actually my kids went crazy for the cauliflower, broccoli, and cherry tomatoes. The cheese sauce is made with brown rice flour, cashews, roasted red pepper, and tahini–all whole plants. This meal is chock full of protein, good fat, whole carbohydrates, but also tons of micronutrients (vitamins, minerals, antioxidants, phytochemicals). With the leftovers we made a broccoli/cheese soup…


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