Creating meals that appeal to both adult and child can be a very difficult situation. In many cases, people tend to craft multiple dishes; one for the adults, one for the kids. It really doesn't have to be that way! For the most part, incorporating herbs and spices into your cooking not only helps the flavor and aroma of the food, but also adds beneficial nutrients and antioxidants that keep the body healthy and strong.
The one rule of thumb is to refrain from giving herbs and spices to babies less than 8 months old, their little stomachs are still developing and they take much of the nutrients they need from mom.
The trick to cooking for kids is to use herbs and spices that are relatively familiar and can still make a tasty meal. Don't overpower your dish, add just enough to create a flavor and don't over-salt. Remember that salt is a flavor enhancer, but if you can taste the salt - you've added too much! Use salt sparingly, and use pure herbs and spices to bring out the hidden flavors.
Cinnamon is the obvious first choice. Cardamom is a close second. Either or both can be used to enhance the flavor of potatoes, eggplant, squash, apples and bananas. Cinnamon on oatmeal or toast is a no-brainer. Cloves tend to mingle with apples, pineapple, pumpkin and sweet potatoes. Grate a small amount of ginger onto beans, carrots, sweet potatoes, pears and winter squash. Nutmeg enhan ces the flavor of apples, apricots, blueberries, nectarines and peaches.
Lemon, lime, or orange zest can turn just about any vegetable into an eye-opening gastronomic experience. Add some to asparagus, beets, broccoli, brussels sprouts, carrots, cauliflower, chick peas and green beans.
For an alternative to dumping sugar on your fruit, add some lemon, lime, or orange zest to blueberries or strawberries.