Cooking for the Love of the Children

Thursday, February 23, 2017 8:33 PM | Wise Woman (Administrator)
Cooking for the Love of the Children
by Anne-Marie Fryer Wiboltt

There was a book published many years ago with a title something like, All I Need to Know I Learned in Kindergarten. This title builds on what many wise women, herbalists and philosophers have said for decades, that the first 7 years of our lives are the most important years in our lives. Now, contemporary scientists confirm that indeed it is in the first 7 years of our lives that we lay the foundation for not only our physical health, but also for our healthy development of soul and spiritual life in our later years. Giving children a healthy childhood and helping them to create healthy eating habits, are some of the greatest gifts we can pass along to them and our society, and thus contributing to the foundation of a healthy world. This is one of the reasons I created the Course offered at Wise Woman University, Cooking for the Love of the Children.

This course will explore how to create healthy eating habits and healthy meals for your children. Let me share a little story. For the pat 14 years I have been a kindergarten teacher. It is the most wonderful job imaginable. Everyday I am being met with big smiles and warm hugs from 16 children age 3-7. We serve a full hot and wholesome lunch in the kindergarten, that is nourishing for the children and meets the needs of every family. Some years we have children who are vegetarian, some years there are children with allergies, children that don't eat wheat or corn or dairy and some children who have never before seen some of the food we eat.

Once we had a sweet, sweet young girl with allergies, who also was a very picky eater. She would eat a big breakfast at home that would last until she could get home after school at 3 pm where she would eat a big bowl of mac and cheese. She refused to eat the meals we served at school. Partly because she wasn't hungry and partly because of power struggles and she was picky. We worked with the girl and the parents in different ways. One thing we did was to encourage her to eat a polite bite. We know that when children try different new tastes and textures over time they will often learn to like them. I can go into more details if you have a similar situation at home and would like to know more. For now I can tell you, that this girl learned to eat with all of us at lunch in the kindergarten and guess what her favorite food was? Sauerkraut! I found that very interesting. Sauerkraut has an unusual taste- a taste she was not familiar with. This little girl was naturally attracted to sauerkraut– when she was encouraged to try it. Sauerkraut is probably one of the best foods for people with allergies.

Actually all most all the children in the kindergarten love sauerkraut. I can barely keep up making the enough. I make it in a way that it turns a beautiful pink. It looks quite decorative and appetizing on the plate. What a gift it is for a child to develop a taste for natural, whole meals and fermented foods in at early age.

During the course Cooking for the Love of the Children, beside talking about healthy nutritious foods for children, what these foods are are and how to prepare them, I will talk about the quality of foods and why it is important to get excellent quality food for children. In Denmark, the country where I am from, organically grown foods were (still are, I hope) required in all institutions that serve meals to children before school age. I will also give you suggestions for healthy daily rhythms that support the children in their learning and growth. I will cover the importance of uninterrupted play and other healthy nourishing activities for children. We will discuss plant food, animal foods, proteins rich foods, healthy fats, sweeteners etc. I will give you recipes for making foods with and for children of all ages. I want this courses as well as the Culturing from the Heart course to help you in your life to meet the challenges and concerns you might have.

I would like to thank all the hard working women and men at the Wise Woman University for creating this space, where people from all over the world can participate in courses and social net working. In participating in these courses you will be able to develop skills and wisdom that will benefit you, your children and grand children. Our children and grandchildren are the ones who will carry on our society and much depends on them for creating a healthy world. I would like to thank especially Susun Weed, whom I have learned so much from in the past and also Kim, Allie and Justine who have worked ceaselessly on getting the Wise Woman University on line and available for everyone who wishes to learn and share with one another the wise woman ways.

Anne-Marie Fryer

Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.


This Four week course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.

Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


In this Four week course you will learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.

During this course we will explore the nutritious needs for your growing child.

We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage your child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of your budget.

Cooking for the Love of the World:
Awakening our Spirituality through Cooking

by Anne-Marie Fryer Wiboltt

A heart-centered, warmth-filled guide to the nurturing art of cooking. 200 pages, softbound

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