- Sep 17th 2015
- 0 comment
Getting kids to eat healthy can be a never ending battle. We spoke to social media sensation Laleh Mohmedi from Jacob’s Food Diaries who makes her son’s meals into amazing food art.
Packed with fruit and vegetables, lucky Jacob has eaten everything from Bert & Ernie (eggs with wholemeal wrap and fruit) to Simba from the Lion King (lentils with rice, wholemeal wrap and zucchini). Laleh has been kind enough to share with us her Mike from Monsters Inc recipe (Kale and Macadamia Pesto), find out more below.
What was it that first sparked the idea to make these amazing dishes?
One day I made Jacob's spelt pancakes into a lion (which looked like a bear) he absolutely loved it and it progressed from there.
Do you have an artistic background?
I have always enjoyed art and have had a creative flair however my profession is Medical Recruitment.
What’s the most complicated character you’ve created?
The most complicated meal I have made would have to be the characters from The Very Cranky Bear as these were quite small and fidgety.
Has Jacob ever turned his nose up at one of your creations?
Yes he has, FEAR from Inside Out.
What are your essential kitchen tools?
My essential kitchen tools are a very sharp knife, scissors and my KitchenAid Hand Blender ;)
What’s the best advice for encouraging kids to eat a varied diet?
I think involving children in the process of making their meals gives them a better understanding of what they are eating which makes them more receptive to healthier choices.
Food art is a great way to also encourage healthy eating as it makes meal time’s fun and who wouldn't want to eat a minion right?
Apart from kids movies, where to do go for inspiration?
Every night before Jacob goes to sleep he tells me which character he would like for me to make be it a character from a storybook, toy, movie or something that has caught his eye - he has even asked me to make Michael Jackson!
Laleh's Kale and Macadamia Pesto
- 1 cup of Kale
- 1/2 cup of Spinach
- 10 Macadamias
- 1 packet of Spaghetti
- 1/4 cup of Olive Oil
- 1/3 cup Parmesan
- 2 cloves of Garlic
- Lemon juice (freshly squeezed)
- In a large pot bring water to the boil with a pinch of salt, add pasta, and cook until al dente
- Whilst pasta is cooking prepare the pesto by adding kale, spinach, macadamias, garlic, olive oil and parmesan into a KitchenAid Food Processor and blend.
- Heat one tablespoon of olive oil, lightly fry pesto in a pan for 3 minutes
- Strain pasta and mix with pesto.
Follow Jacob’s Food Diaries for more inspiration and healthy children friendly meals.
Main picture: Herald Sun, Steve Tanner