Kids who grew up with Mollie Katzen's original ''Enchanted Broccoli Forest'' are college-age now. And presumably they are aware of healthful eating even if they are ignoring it.
The hope is that in a few years they will come back, setting examples for their own children. Thus, any new edition of Katzen's cookbook merits the attention of the new mothers and fathers born every day.
The third edition of ''The New Enchanted Broccoli Forest'' (Ten Speed Press, $19.95 paper) was introduced with the new millennium, along with Katzen's well-known ''Moosewood Cookbook,'' also revised. The recipes and illustrations within are whimsical, but they aren't just for kids. They are written for healthy eating by the whole family.
For those who feel the need, Katzen offers oil-free salad dressings and meat-free entrees. She also has recipes for stuffed fruits and vegetables and delectible desserts. There are no hot-fudge sundaes but there's chocolate pudding, with or without soy milk.
Both Katzen and Shelly Null, in her new book ''Healthy Cooking for Kids'' (St. Martin's Press, $14.95), work to make foods in the dietary pyramid palatable while keeping processed ingredients to a minimum. But while Katzen plows right in and creates a stuffed baked apple as a healthful dessert or breakfast on the go, Null holds back and warns that the apple children eat today may lead to food allergies tomorrow.
Null, a chef and nutritional food educator and the daughter of health guru Gary Null, devotes one chapter to food safety -- organic vs. pesticide-treated and biotech foods. There's another on the microorganisms in our tap water and how to purify it. And yet another on food allergies.
If you get to the point where you're ready to toss everything out of your kitchen and start over, there's a chapter on how to restock.
The book has a lot going for it, especially for any cook who must cope with food allergies in the family. And while her concerns and idealism grate sometimes, she eventually lines up beside Katzen in the belief that if children stray from the healthy food tent when they become teen-agers, they'll return as adults with children of their own.
But it's doubtful that S'mores made with mochi and dairy-free carob bars will get a rousing round of applause around the campfire.
Stuffed Baked Apple
6 large, tart apples
1/2 cup Grape Nuts cereal
1/4 cup finely minced walnuts or almonds
1/2 teaspoon cinnamon
1 to 2 tablespoons brown sugar
2 cups apple juice
fresh lemon peel
1 cinnamon stick
Yogurt, sweetened to taste with a little maple syrup
Preheat oven to 375 F. Core the apples and place them in a glass baking dish. In a small bowl, combine cereal, nuts, ground cinnamon and brown sugar. Stuff the apples with the filling. Pour apple juice around them, float the lemon peel and cinnamon stick in the juice. Cover loosely with foil and bake for about 40 minutes, or until the apples can be pierced easily with a knife.
Serve hot, at room temperature or cold. Spoon some of the juice over the top, along with some lightly sweetened yogurt.
Makes 6 servings.
Katzen says ''I know what you're probably thinking, but try this anyway. It's surprisingly similar to the real thing. ...''
Eggless Egg Salad
3/4 pound very firm tofu
3 scallions, minced
1 medium carrot, grated
1 medium celery stalk, finely minced
1/2 small bell pepper, finely minced
1/4 cup toasted sunflower seeds
1 batch Tofu Mayonnaise (recipe follows)
1/2 teaspoon salt, or more to taste
fresh black pepper to taste
Cut the tofu into small dice and place in a medium-sized bowl. Add scallions, carrot, celery, bell pepper, sunflower seeds, Tofu Mayonnaise and mix gently. Season with salt and pepper. Cover tightly and chill until cold.
Serve on a bed of greens with olives, tomatoes and vegetable garnishes or in a sandwich made with pita bread.
Makes 4 to 6 servings.
1 12-ounce box silken tofu
2 teaspoons Chinese sesame oil
1 to 2 tablespoons cider vinegar
1/2 teaspoon dry mustard, or to taste
1/2 teaspoon salt
1 teaspoon soy sauce
Whip everything together in a blender. Transfer to a small bowl. Taste to adjust seasonings. Cover and refrigerate until cold.
NOTE: Silken tofu is a very smooth variety that comes vacuum-packed (usually unrefrigerated). It is available in natural foods stores, Asian markets and some supermarkets. Either soft or firm works. Mayonnaise will keep up to a week if tightly covered in the refrigerator.
Recipes from: ''The New Enchanted Broccoli Forest.''
Null says her children never liked scrambled eggs. ''So I thought to myself, why not create a yummier, healthier option. I did, and ... it's a big family hit. Try it once, and I'm sure you'll understand why.''
Scrumptious Scrambled Tofu
2 pounds extra-firm tofu, well-drained
2 tablespoons canola oil
1/4 cup lecithin granules (optional)
1 teaspoon onion powder
1 teaspoon dry mustard
1/2 teaspoon ground turmeric
1/2 teaspoon celery salt
1/4 teaspoon sea salt
1 to 2 tablespoons finely chopped fresh parsley (optional)
In a large mixing bowl, crumble the tofu and toss together with 1 tablespoon of the oil. Set aside. In a small mixing bowl, combine the lecithin, onion powder, mustard, turmeric, celery salt and sea salt. Add to the tofu and stir until well combined.
In a large frying pan over moderate to high heat, saute the tofu mixture in the remaining 1 tablespoon of oil for 4 to 5 minutes, or until hot.
Serve hot, garnished with parsley and accompanied by whole-grain toast.
Makes 4 servings.
NOTE: For Western Scrambled Tofu, use toasted sesame oil instead of canola oil. Saute 1/4 cup finely chopped onion and 1/4 cup finely chopped red bell pepper in 1 tablespoon oil for 2 to 3 minutes, or until onion is translucent and add to the tofu mixture before sauteing.
Sunny Day All-Fruit Sundaes
2 large mangoes (about 1 1/2 pounds) peeled, pitted and sliced
2 medium peaches (about 1 pound) peeled, pitted and sliced
1 pint strawberries, hulled and sliced
1/2 pound blueberries
5 medium frozen bananas (about 2 pounds) cut into 1-inch slices
1 cup apple juice
In a food processor, using the metal blade, combine the bananas and apple juice. Process until creamy, about 3 to 4 minutes.
In a small mixing bowl, combine the mangoes, peaches, strawberries and blueberries. Toss together until well mixed and set aside.
Spoon the banana ''ice cream'' into bowls, top with the mango mixture and serve.
Makes 4 to 6 servings.
NOTE: Peel bananas before freezing.
Recipes from: ''Healthy Cooking for Kids.''
Brainerd Dispatch ©2013. All Rights Reserved.