A cookbook that deceives children
More Belly Up
- Cast yourself into the Inferno for a chili cook-off
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- It's Valentine's Day soon, and that means it's time to make some heart-shaped pizza
- Learn to cut your own meat at Underground Food Collective’s Whole Hog Breakdown
- Get out to Bookless to party in the stacks of the Central Library Jan. 28
Middleton's Bean Sprouts Café (6179 Frank Lloyd Wright Ave., 608-826-6986) has quickly built its reputation on sucking kids into eating healthier versions of the junky stuff they go crazy for: “Wheat-za” is served on whole wheat crust, “cheeseburgers” are made from turkey or tofu, and chicken strips come with parmesan and homemade marinara sauce. These retooled classics work like a gateway drug to more horizon-opening plates of edamame, hummus, and fruit salsa. Bean Sprouts chef Shannon Payette Seip should liven up the West Side Barnes And Noble considerably this Saturday at 1 p.m., when she signs copies of her cookbook Bean Appétit: Hip And Healthy Ways To Have Fun With Food. She'll also demonstrate her nefarious methods of improving young ones' diets with some samples of the cookbook's recipes.
Fatsometer: 2. Portions are tyke-sized, so you'll need to eat five of them to feel at all bloated.
