The roll-up cake (roulé) is a favorite French dessert for kids and fits perfectly into the lunch box. The strawberries add a nice contrast to the ganache for a whimsical swirl. For added originality, add a few basil leaves to elevate the flavors.

INGREDIENTS:

• Strawberries (3 cups)

• Eggs (3)

• Butter (2 teaspoons)

• Flour (1 cup)

• Sugar (½ cup)

• Salt (1 pinch)

• Optional : Basil (5 leaves)

ACCESSORIES:

1 cookie sheet or electric beater, 2 mixing bowls, 1 whisk, 1 pan, 1 tea towel, 1 spatula, 1 spoon, aluminum roll

Optional: 1 pair of herb scissors

MAKE IT:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F.
2	Prep the strawberries: rinse thoroughly, discarding the end and cut into small pieces.	Rinse the strawberries.
3	Place a small bow in the freezer.
4	Set a pan on low heat, add the strawberries, 2 tablespoons of water and 2 tablespoons of honey. Optional: add chopped basil.	Pour the strawberries, honey and water into the pan.
5	Keep on low heat for 10 minutes stirring ocassionally while you make the cake dough.	Stir the strawberries.
6	Take the bowl out of the freezer and crack the 3 eggs into it.	Crack 3 eggs.
7	Add the sugar.	Add the sugar.
8	Beat the eggs and sugar for 10 minutes or as long as your arm will let you.	Whisk the eggs.
9	Gently fold the melted butter and flour.	Fold the butter and flour.
10	Cover the cookie sheet with aluminum and grease it generously to avoid any sticking.	Grease the aluminum on the cookie sheet.
11	Pour the dough over the surface of the cookie sheet.	Pour the dough onto the alumninum.
12	Cook for 8 minutes or until slightly golden.
13	Remove from the oven and let cool.
14	Flip the cookie sheet over and peel off the aluminum.	Peel off the aluminum.
15	Layer the melted strawberries.	Layer the strawberries.
16	Roll the cake to form a log. Cut 1 inch pieces to serve.	Roll the cake.

1. Why strawberries are great for kids:

Strawberries appeal to most children because of their sweetness but they are actually low in sugar and high in vitamin C. They will help boost your child’s immune system and, with their high content in antioxidants, can protect from the damages of the sun going into the Summer season.

 2. When and where to find strawberries:

Strawberries are in season late April through August and are cultivated throughout the United States. Find a strawberry farm near you to get the freshest pick.

 3. How to choose the best strawberries:

Look for plump, bright red strawberries with no white around the stems. Look for slightly shiny strawberries and avoid squishy overripe ones. Small strawberries tend to taste sweeter.

4. Serving tip:

Strawberries are wonderful dipped in chocolate or with drizzled honey. They also work great in a spinach salad with goat cheese and almonds.

The asparagus season is short so enjoy it now with this simple creamy asparagus quiche recipe with a touch of ricotta. It's perfect to bring on a picnic and pack in a lunch box. Kids will love making them and eating them.

INGREDIENTS:

• Asparagus (1 bunch)

• Eggs (3)

• Ricotta cheese (3 tablespoons)

• Grated parmesan (1 handful)

• Nutmeg (a pinch)

• Salt (a pinch)

• Pepper (a pinch)

Trader Joe’s, Whole Foods and other popular grocery stores all carry great pie crusts if you want to make it really simple. If you are making the pie crust yourself, add:

• Flour (2 cups)

• Butter (⅔ cups, room temperature)

• Salt (a pinch)

• Water (5 tablespoons)

ACCESSORIES:

1 muffin pan, 1 mixing bowl, 1 paring knife, 1 grater, 1 pan and steam basket, 1 cutting board, 1 glass.

Optional: 1 blender, 1 rolling pin

MAKE IT:

STEPS		KID-FRIENDLY
1	Preheat oven to 420F.
2	Prep the asparagus: rinse thoroughly, discarding the ends and cut into 1/2 inch pieces.	Snap-off the ends of the asparagus.
3	Steam the asparagus for 7 minutes.
4	Optional: for picky eaters, blend the asparagus.
5	Make the pie crust:Mix 2 cups of flour with ⅔ cup softened butter, 5 tablespoons of water and a pinch of salt.	Mix the flour, butter, water and a pinch of salt.
6	Knead dough and strech it out with a rolling pin.	Use the rolling pan to stretch the dough.
7	Press a glass to the pie crust to make 8 little disks. Insert those into a greased muffin pan.	Press a glass to the pie crust to make 8 little disks. Insert those into a greased muffin pan.
8	Bake for 10 minutes.
9	While the pie shells bake, mix the asparagus with 2 tablespoons of ricotta cheese, 3 eggs, nutmeg, salt, and pepper.	Mix the asparagus, ricotta cheese, 3 eggs, nutmeg, salt, and pepper.
10	Pour the mix into the pie shells.	Pour the mix into the pie shells.
11	Take the muffin pan out of the oven and pour the mixture in the pie shells.
12	Add a handful of grated parmesan cheese.	Add a handful of grated parmesan cheese.
13	Bake for 20 minutes.

1. Why asparagus is great for kids:

Asparagus is rich in vitamins K, C,B, and A, and a great source of folic acid. Eating asparagus is great for vision and good for strengthening blood vessels.

2. When and where to find asparagus:

Asparagus is at its peak in April-May. In the United States, California, Washington, Michigan, Illinois and New Jersey are the main growing regions. China, Peru, Mexico and Germany produce the most asparagus across the world.

3. How to pick the best asparagus:

Look for bright green or violet spears (no yellow tint) with firm (not limp) stems. Fresh asparagus will have moist stalks,not dry or cracked.

4. Serving tip:

A great and easy way to serve asparagus is to drizzle a little olive oil and salt before roasting them in the oven (425F) for 12-15 minutes. 

The combination of mango pulp and oatmeal is ideal to smooth off rough skin and moisturize your face. The rough texture of the oats help remove dead cells while the mango nurishes the skin.

Mix:

• 2 tablespoons mango pulp

• 2 teaspoons ground oats

Apply:

Gently rub the mixture onto your face for 5 minutes. Rinse off with warm water.

These fun little treats combine the crunchy texture of baked phyllo dough with the sweet smooth mango. A great heatly dessert to pack in the lunch box or serve to guests after dinner.

Ingredients: 

(makes 8-10)

• 1 mango

• 2 tablespoons honey

• ½ teaspoon of vanilla extract

• 4 sheets of phyllo dough

• 1 lemon

• 2 tablespoons of melted butter

Accessories:

Pan, Mixing bowl, baking sheet paring knife, food brush

Optional: kitchen scissors to cut the phyllo dough, lemon squeezer, kitchen twine

make it:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F.
2	Peel the mango and cut it into small dice into a pan.
3	Add 1 tablespoon of honey, a splash of lemon juice and ½ a tablespoon of vanilla extract. Stir for 4-5 minutes.	Squeeze the lemon juice. Add the vanilla extract.Add honey.
4	Cut the phyllo sheets in 4, folder each quarter in 2, and brush the sheets with melted butter and 1 tablespoon of honey to give the rolls a nice sheen.	Brush the phyllo sheets with the butter and honey mixture.
5	Add a spoonful of the warm mango purée in the center of each sheet.	Add a spoonful of the warm mango purée in the center of each sheet.
6	Roll each phyllo sheet and pinch around the center, to make the rolls look like pieces of candy.​ If you have kitchen twine, you can cut a nice bow around the ends.	Roll each phyllo sheet and pinch around the center or tie a knot with kitchen twine to make the rolls look like pieces of candy.
7	Place on a baking sheet and into the oven for 5-7 minutes.

Enjoy!

Dress by Tea Collection. Tea Collection.

1. What makes mangoes special:

Mangoes are full of vitamins A and C,  to boost the immune system and improve vision. They are also rich in fiber, to assist with digestion. Mangoes have a buttery texture and are less acidic than other fruits, which will appeal to most children.

2. When and where to find mangoes:

Mangoes are originally from southern Asia but have been grown in Florida and California for over a century.

3. How to pick mangoes:

Don’t let the color foul you. The red coloring is not an indication of ripeness. Instead, choose a mango that has a slight give when you press it. You can also put your nose to the end and pick the one that has a fruity aroma.

4. Serving tip:

Wash the mango fruit and slice in halves, lengthwise, avoiding the pit. Remove the pit and place the two halves skin down. With a knife, make a crisscross pattern in the flesh and push the mango inside out so you can eat the little squares directly from the skin.

Massage your feet with this coconut and grapefruit scrub to remove dead skin and hydrate your feet.

MIX:

• 1 cup coarse sea salt

• 1/2 cup softened coconut oil (use refined coconut oil if you want less of the coconut smell)

• Juice of half a grapefruit

Note: Make one single batch since the scrub cannot be stored for more than 1-2 days.

APPLY:

Paste the mix onto your feet and calves avoiding scratches (the salt could sting a little). Rub up and down for a few minutes to remove dead skin and rinse with warm water. 

March is a special month for me and I am celebrating it by making a spin-off of my mom’s delicious lemon pie recipe, which has won her attention from top French pastry chefs. Enjoy the sweetness of the meringue, balanced by the slightly tart flavors of the grapefruit.

INGREDIENTS:

Makes 12 tartelettes:

• 1 Grapefruit

• Eggs (5)

• Butter (1 tablespoon)

• Sugar (3 tablespoons)

• Cornstarch (2 tablespoons)

Trader Joe’s, Whole Foods and other popular grocery stores all carry great pie crusts if you want to make it really simple. If you are making the pie crust yourself, add:

• Flour (2 cups)

• Butter (⅔ cups)

• Salt (1 teaspoon)

PREP MATERIAL:

Mixing bowl, Muffin pan, fork, rolling pin, pie dish, paring knife, parchment paper, zester

STEPS:

Make the pie crust (steps 1 to 4) or skip to step 5

1. Preheat oven to 425F.

2. Place a bowl into the freezer.

3. Mix 2 cups of flour with ⅔ cup softened butter.

4. Add a pinch of salt and 5 tablespoons of squeezed grapefruit.

5. Knead into a ball.

6. Roll out the dough on a flat surface.

7. Cut the dough into circles using a glass and place the dough into the muffin pan.

8. Bake pie crust for 10 minutes/until slightly golden

9. In a pan, on low heat, mix 3 eggs with 3 tablespoons of sugar, 2 tablespoons of cornstarch and 1 tablespoon of butter.

10. Extract the juice and pulp of the grapefruit and add to the pan. Stir gently.

11. Add the grapefruit mixture to the muffin pan.

12. Bake at 425F for 10 minutes.

13. During that time, beat 2 eggs whites into foam, adding the 1 pinch of salt and 1 tablespoon of sugar.

14. Layer the foam on the mini pies and bake for another 10 minutes or until golden brown.

In March, we are turning to grapefruit, this understated citrus fruit, which has far more to offer than just its juice!

All you need to know about grapefruits

1. Why they are good for you:

Grapefruits are a goldmine of vitamin C. Have a fresh squeezed glass of grapefruit to start your day and satisfy your vitamin C needs for the day. Grapefruits are also great for increasing the metabolic rate and help burn fat.

2. Where they come from:

Grapefruits came to America in the 1800s by way of Barbados. It is a hybrid of pomelo and orange. The grapefruit owes its name because it grew in clusters, just like grapes.

3. Where they grow:

Grapefruits grown in subtropical climate. Most grapefruits sold around the world come from Florida and in one part of Texas.

4. How to pick grapefruits:

Look for heavy round grapefruits with a red or rosy peel. The grapefruit should smell fresh and citrusy.