Laura Kaufman has been immersed in the health and food fields for many years. She has been a writer and editor for the American Heart Association, the March of Dimes Campaign for Healthier Babies, and a Northern California hospital system, and has learned many secrets along the way for good, healthful eating.

As a freelancer for American Health, Weight Watchers and the Contra Costa Times, she has covered many nutrition and children’s issues. Laura holds a Master’s degree in Journalism from Columbia and a B.S. from Stanford. And as a mom, she has made a not-so-scientific study of getting little people to eat big nutrition.

These recipes are all taste-tested by the kids in her class in Lafayette, California, who have had many creative experiences with food. Fresh fruits, veggies, and whole grains are emphasized – leaving out some of the fat, sugar and preservatives often found in prepared foods.

How does this sound: fruit sushi, pasta pictures over tomato sauce, origami crackers and broccoli trees with avalanche sauce?

The class has created an airport with a hummus runway, lined with olive “lights” and carrot stick stripes. The airplanes were folded and baked wonton wrappers that came in for a delicious landing. The kids have turned sliced vegetables into giant baked flowers, and made a meatloaf into a veggie garden with a picket fence.

Laura invites you to join this creative kitchen!

Listen to the wacky theme song, below:

Credits:

• Web Design: Ted Kessler
• Professional Photography: Mike McEuen
• Music Production: Evan Chow