Hi Jim
I think the best thing is to separate the LESSON from the actual food or recipe.

And "healthy" is in the mouth of the beholder, so to speak! Whole wheat bread is "healthy" but for a child with a gluten allergy, it could be a disaster.

My suggestion is that you take a look at all the cooking lessons that are on this site, and see if there is something that could be adapted to be used in your lesson plans.

Go to the FIND button above, UNCHECK "current forum only", and type in "cooking lessons". Click go and hopefully you will find some things that will help.

I know that we have done fruit salads, which are a big hit, and healthy!

I also think it might be an opportunity to gently remind the "health nut" that occasional treats, in moderation, are healthy for the soul!

I have found that our kids LOVE the cooking workshops, but the food allergies are a challenge.

Blessings

Jan S

Thanks Jan The fruit salad is a fav with my group as well...they made a "Lord's Prayer" fruit salad that was the hit of a panacke breakfast here! And as soon as I can find the recipe...lol...I'm puttin' on the site...the only allergy I have to deal with is one child has a peanut allergy, and I can deal with that one...and you're right, healthy is in the eye of the beholder...

We have a couple people to whom food is very important. We just added a room this last year that will sometimes have a food lesson. Although no one has complained, and I doubt that they would, I have kept these people in mind as I look for ideas. I think alot of it is about balance. If every single food project was sweet and sugary, that probably would raise some concerns, but on occassion it may be more acceptable.

While I couldn't resist the dirt pudding lesson for Joseph, I wouldn't want to do that every time.

If there are people with particular food interests, maybe you could invite them in to help. (If you felt they could give a positive message without condemning "inferior" foods.) One of our food people is a grandmother type that has never taught, but wanted to do something with food and kids, so I kept my eyes open for a lesson that would work for her. When we got to the baptism of Jesus, I suggested she do a lesson on John the Baptist: "locusts and wild honey". As I was talking to her on the phone, she pulled from her shelves a book on "101 ways to cook a grasshopper" (not the actual title, but something like that.) Now how many people could do that? She came to class each week wearing a t-shirt that said "I ate bugs" from an insect themed dinner held a while back at a local nature center. It just was one of those things that was destined to be.

We have peanut and tree nut allergies at our church, a diabetic child and a family (with five children!) that is VERY conscientious about what they allow their children to eat.

So.... we attempt to modify recipes as much as possible to make them healthier (whole wheat flour, fruit-sweetened instead of sugar, etc.). I also contact the families to let them know what we will be preparing/serving. Our conscientious mom will often modify the snack on her own and send it along for her kids. Inviting those who have food issues to help modify recipes is a great way to get them involved.

I think it's important to be aware of this and to recognize that obesity is a HUGE problem in our country and it is affecting younger and younger children.

The topic, "What is the Cooking Workshop?" here in the Exchange, has several ideas to free us from the "sweets and treats" concept of Sunday School cooking.