Last night Sarah and I wrapped up our second cooking night at the Chef Shop. She delivered some amazing recipes and tasty samples. I added the nutrition know-how and several inappropriate jokes. I had been nervous about entertaining that many people but whether it was the help from our hosts, the kindness of our guests or the steady flow of organic wine, it all went smoothly. It turns out that feeding 38 enthusiastic adults is a total joy. Feeding my own little family sometimes feels a lot harder! Maybe we need to gather all the fussy eaters in Bermuda around the Chef Shop table — as that is where the magic seems to happen.

There is no doubt that making food an “event” and talking about how things taste, gets kids interested in what they are eating. When I do herd everyone to our table at home and we put the toys and our phones to one side, we have some of our best conversations. No distractions, no doing two things at once, just simple family chatter. Don’t get me wrong, it’s not always idyllic, but I rarely regret doing it or find myself thinking it was a waste of time. With two daughters, my LH became a convert to family dinners a long time ago. All the research points to lower rates of teen pregnancy, eating disorders and drug use. Time will tell whether we manage to navigate our way round those particular hurdles, but it doesn’t hurt to try.

My girls are both getting to the stage where they want to help cook. It’s tempting to put on the TV and do it myself — it would be so much quicker and easier (not to mention tidier). But these days I am trying to embrace the madness and let them help me. If I start now, maybe cooking together will be something we can always do, even when they are caught up in all the eye-rolling and angst of adolescence.

This recipe is one that the girls love making, although only Chloe eats the finished product. Belle has an amazing time licking the chocolate bowl but isn’t a fan of nuts at the moment. But if you are a fan of nuts and chocolate then this is definitely the recipe for you! It’s a chocolate hazelnut crumble, designed to give you hints of Ferrero Rocher and Nutella, just in a healthier way. I have based mine on the original Chocolate Pecan Crumble Bar recipe by the Detoxinsta (www.detoxinista.com). Hers was delicious but I suggest cutting yours into smaller squares as a little really does go a long way. It’s still sweet, so moderation is key! However, with a completely clean ingredient list and a good dose of protein and better fats, this is a treat you can feel good about. Enjoy!

Chocolate Hazelnut Crumble

(makes an 8 x 8 inch square)

Crust

2.5 cups toasted hazelnuts

½ cup desiccated coconut (I used Let’s Do Organic, the unsweetened low-fat one)

12 medjool dates, pitted

2/3 cup extra virgin coconut oil, melted

1 tsp sea salt

Filling

½ cup cocoa/cacao powder

¼ cup extra virgin coconut oil

¼ cup maple syrup

Directions:

1. Line the pan with greaseproof paper

2. Add all crust ingredients to a food processor and whizz on low, then high till you have a well-mixed crumble. Mixture should bind together when compressed.

3. Take two-thirds of the mixture and press into the base of the pan. Use a small roller if you have one to press into an even surface.

4. Whisk together the filling ingredients and spread evenly over the base.

5. Scatter the remaining crumble mixture on top, pressing it in to the chocolate lightly with the back of a spoon.

6. Refrigerate or freeze to set. (Takes an hour or two in the freezer.)

7. Lift out of the pan using the baking paper and cut into small squares.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda