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Yoga, Nutrition & Meditation.

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Blog

Welcome to Amber's wellbeing blog. Unearthing new health and beauty finds, discussing yoga and mindfulness, great healthy recipes and much more!

Filtering by Category: Healthy Eating

Chocolate Brownie Cake

Amber Macintosh

Last year I experimented with recipes to combine the lightness of cake with the gooey yumminess of brownie. This year the tweak to the recipe is in the process! Here you go.

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Ingredients: 

150g of Organic 70% dark chocolate

125g Unsalted butter or coconut oil

3 Eggs or cup of chia seeds soaked in water for vegans

125 Flour & ground almonds (I split equally between buckwheat, wholemeal GF free raising & almonds) 

Vanilla paste or powder

50g Coconut Sugar

50g Rasperries

Melt the butter and chocolate in a small saucepan, cook slightly. Whisk together the eggs, vanilla and coconut sugar, slowly fold in the chocolate (not too hot or you might slit the eggs) and lastly fold in the dry mix. Once lightly combined pour into a deep small baking tin which is lined with baking paper.  Before popping in the oven at 190 / 170 fan press in rasberries. It should take 35 mins to cook through, you will see a few cracks form, take it out as it still cooks whilst out sitting. Cut up and store in an air tight container or eat the lot!

XAmber

Healthy Eton Mess

Amber Macintosh

I was messing about with an Eton mess recipe, though you can hardly call them recipes as it is more of arranging ingredients in a bowl! Anyway, I have created a version that makes a great Summer evening treat and thought you might like it:

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Mix goats yoghurt (use coconut or soy for dairy free or vegan) with vanilla paste. Spoon into a glass, next add fresh berries, follow with crumbled meringue (or vegan cookie) and another spoon of yoghurt. For the topping stew blueberries with lemon zest, drizzle on next and finish with more meringue and crumbled chocolate quinoa. This chocolate treat is simply puffed quinoa, vanilla, coconut chips & seeds mixed into melted 85% organic chocolate and cooled in the fridge as a slab (full recipe here). The kids found some wild strawberries to add but final touches are your call. My family and I thought this was a great little treat and for kids you could use vanilla ice cream instead of yoghurt - see what you think! xAmber

Radiant Health Workshop Recipes

Amber Macintosh

Huge thanks to those that joined me on Thursday to explore health through nutrition and meditation. For those that missed this one there will be much more to come this Autumn and we can all enjoy these simple recipes:

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Vanilla oat & chia porridge with stewed fruit: cook oats in a milk of your choice (we used cashew milk) and add a big spoon of vanilla paste for natural sweetness. You could also soak them overnight but cooking breaks oats down further to remove any phytic acid - in much the same way as we activate or sprout grains and nuts. Leave to cool whist you soak chia seeds in the same milk and vanilla, you may also want to add ground cinnamon and/or ground ginger for taste. Once the chia seeds have absorbed the liquid you can combine both together and either eat or set aside in the fridge for breakfast the next day. I have not put exact amounts as you may want some for a few days - it will keep in the fridge for three. 

On to the fruit: We used blueberries and I simply slow cooked them in a saucepan after rinsing them thoroughly (remember how much our fruit is sprayed!) and add the zest of a lemon and dash of honey. Once jammy they are ready and you can add to your porridge - great at this time of year, in the Autumn you might want to add stewed apples, pears or blackberries. You could of course add raw fruits of your choice but for the purpose of this workshop we were looking at ways in which to calm the body and mind and eating slowly cooked foods is one of the ways to achieve this, leaving the digestive system very little to do.

So far we have carbs, protein, vitamins, minerals, natural sugars - let's now add some more fats and fibre to offset the fructose, keeping blood sugar stable, with a simple granola that does not even require any cooking! In a bowl put puffed quinoa and/or puffed amaranth and stir through vanilla paste, dried berries, coconut chips, fresh pistachios, pumpkin and sunflower seeds. Add to a kilner jar to keep fresh for a week or so. You could add linseed if you know you need more fibre - remember we are all different.

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Praline nuts: you all loved the sweet pistachios so just a very quick recipe. Pop a handful of nuts in a small frying pan with some unrefined brown sugar or coconut sugar, once the heat has just melted the sugar take the pan of the heat and bring together with a wooden spoon and bash up once cool in a pestle and mortar. Don't panic if you find they cool and stick firm in the frying pan, just warm up again and move once soft! You can choose any nut or nut and seed combination you fancy and store for topping on anything in an old jam jar.

Enjoy this balanced, calming breakfast to start the day. 

Spring Workshop Recipes

Amber Macintosh

Thank you for spending a lovely sunny morning on the yoga mats with me. As promised the recipes of our breakfast bowl, smoothie and snack are detailed below:

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Cardamom overnight oats with mango & praline pistachios

It's lovely to enjoy a warming bowl of porridge on a cold day but we don't always have the time or maybe we want to take breakfast with us to work? by making overnight oats you can have something ready in the fridge for up to three days to which you can add an array of fruit, nut butters and seeds. 

For this version crush cardamom seeds to a fine dust in a pestle and mortar. Add to oats and chia seeds with a little vanilla powder and pour over your choice of milk. Keep stirring and adding milk until the seeds have expanded. I have used coconut drink from M&S because it has a mild coconut taste which marries with the tropical taste of mango. If you are using berries almond milk goes well and with apple compote hazelnut milk. Mango is finely chopped with the juice and zest of a lime. Once ready to assemble together just layer up in a glass and top with pistachios and linseeds that have been heated in a pan with coconut or brown sugar. I also use the flat plate on the nutri bullet to break them down to a nut crumb, this combo of nuts and seeds adds both natural fats and fibre to your breakfast.

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Berry & Blood Orange Smoothie

So simple and such a crowd pleaser with even the smallest members of the family. Pop 1/4 bag of frozen berries in the nutri bullet cup or food processor, add the juice of 1 blood orange (as they are in season) and a mug of milk, I like brown rice milk with this. Blend to your desired consistency, for little kids you could make it really thick and add a drop of honey as a great refined sugar free pudding!

Little Sweat Snack

Many of you mentioned you have a little craving for something sweet so try taking pecans and fennel seeds, warming in a fry pan with honey and leave to cool. These will keep in an airtight container for a few days. You could also try cashews in the same way with curry powder and honey.

Enjoy! x

 

Organic Brownie Raspberry Cake

Amber Macintosh

I have been tweaking a recipe based originally on a brownie by Anna Jones. This version uses a fraction of the coconut sugar, and to reduce the amount of ground almonds, introduces organic wholemeal self raising flour to give lift and lightness, which my kids and their friends love.

Ingredients:

3 Organic Free Range Eggs

200g of Organic Green & Blacks 70% Plain Chocolate

100g of Organic Unsalted Butter or Coconut Oil

100g of Organic Raspberries

50g Organic Doves Self Raising Wholemeal flour

50g Ground Almonds

1 teaspoon of Organic Vanilla Powder

25g of Organic Coconut Sugar

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Method:

Pre-heat the oven to 170C fan and line a small baking tin (20cm by 10cm) with baking paper. To make sure it fits just scrunch up into a tiny ball and unfold - a Jamie Oliver trick! Melt the butter and chocolate in a bowl over simmering water. Take the bowl from the heat and stir in the coconut sugar followed by the eggs, well beaten, and add gradually as you fold in the mixture. Next up, mix in the flour and almonds, along with the vanilla, finally stir in the raspberries and bake in the middle of the over for 30 to 40 minutes. Ovens vary so look for a little rise and a very slightly cracked top. Leave to cool before cutting up and storing in an air tight container. 

Share & enjoy - we love them! 

Snack Attack!

Amber Macintosh

Ayurveda, the medicine sister of Yoga, is one of the most ancient and powerful mind-body health systems in the world. It is a complex system but over the years I have found I return to and dip into aspects again and again for myself, family and clients. One of the principles is simply the importance of breakfast, lunch and supper, which reduces the need to snack. Skipping meals is a big no no for me and many others - confusing blood sugar and increasing feelings of anxiety. We fuel healthy bodies and minds with wholesome meals, our kids and teens need to do the same, something I feel passionate about. When was the last time you heard your tummy rumble? smelt food that made you salivate? felt truly excited and READY to eat? Be honest with yourself. Too many of us fall into the snack trap. Forget breakfast, snack later instead, not hungry enough for a good lunch so another quick snack and so on? thus putting a constant stress on the digestive system that remains on the go all day and can lead to weight gain. When the tummy rumbles it is not telling you to eat necessarily but that the stomach has emptied and grinding (that's the noise) the last dregs down to the large intestine for further filtering and processing. 

Now comes the slightly controversial part of this post, and some will deeply disagree with me, but that's cool. It's about our kids. How many of you bring a snack in the car at pick up? When I ask, most Mums tell me that their kids could not possibly go without the car snack on the way back from school as they are starving, the kids word, not theirs! Ask them why and the answer is always the same, they don't eat school lunch - let's go back to why? they know you are going to give them a delicious snack in the car!! So they love their snack (and I am sure it is healthy, but that's not the point), and then you make a lovely supper, and guess what, their stomach is still working so they don't 'feel' hungry and your supper goes to waste.

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Let's make 2018 the year of eating well, making food together (here is my earlier post about helping fussy kids to be better eaters) and saying a big thank you to our school catering staff. Let's make a money jar for every time our kids use the word starving and send it to Save the Children - it's heartbreaking that there are children who really do know what it feels like. 

 

 

Golden Porridge

Amber Macintosh

I am passionate about starting the day right with a good hearty breakfast. If you have been to one of my Better Breakfast workshops you will know that porridge, and the many variations that I experiment with, is a favourite. Here is my latest recipe, perfect for chilly Winter mornings.

 TURMERIC, CARDAMOM, COCONUT & LEMON PORRIDGE - SERVES TWO

TURMERIC, CARDAMOM, COCONUT & LEMON PORRIDGE - SERVES TWO

Ingredients: Organic jumbo rolled oats, lemon zest, 2 cardamom pods, coconut milk, 1 heaped teaspoon of turmeric, 1 medjool date, 1 teaspoon of coconut sugar, 1 teaspoon of linseed, filtered water, pistachios and fresh raspberries

Directions: Soak your oats in the water from a can of coconut milk (put the solid part in a bowl, cover and refridgerate). Whilst the oats start to absorb the fluid and soften crush the seeds of two cardamom pods in a pestle and mortar, add these to the oat mix with a teaspoon of ground turmeric. Heat gently, adding filtered water to keep the porridge loose. When the oats have absorbed the fluid add a date broken up in little pieces, the zest of half a lemon and a tablespoon of the coconut cream - you can then set to one side. Leave to cool slightly whilst you toast a handful of pistachios in a non stick frying pan with a teaspoon of coconut sugar. The sugar will instantly melt and stick to the nuts and not the pan!

Serve into two bowls adding the nuts, linseed and fruit. This porridge is the most decadent, fragrant and perfectly delicious breakfast bowl!! I hope you enjoy it as much as I do. 

Benefits: Oats will fill you up till lunch, mop up excess blood fats and keep blood sugar stable. Cardamon calms the digestive system whilst turmeric acts as an anti-inflammatory throughout the body. This porridge recipe is refined sugar, diary and gluten free, plus it's suitable for vegans.

 

Cardamom & Coconut Raw Porridge

Amber Macintosh

Bircher muesli remains as popular as ever but I like the idea of a little twist on it so I would call this bowl a raw porridge. As with many of my recipes it is suitable for those that are gluten, diary and refined sugar free, this is also suitable for vegans. 

Ingredients for 2 servings: Coconut Milk, 6 cardamom pods,  handful of small organic oats, 2 tablespoons of chia seeds & vanilla powder

Directions: Pour our can of coconut milk into a bowl so that you can use throughout the week, all you will need is one heaped tablespoon mixed with filtered water to soak your oats and chia seeds in overnight. To flavour this mix crush up the seeds inside the cardamom pods, add some vanilla powder, stir and leave!

In the morning add your choice of fruit, top with granola (preferably homemade so check my next recipe) and add a big tasty spoon of peanut or almond butter, we love Pip & Nut as they do not contain palm oil.

As you can see there is no need for any sugar, though if sharing with kids you could try some honey. This bowl works nicely for breakfast but also a nice tea time snack which is blood sugar balancing, protein packed and keeps you full up till lunch. Enjoy! xAmber

Breakfast Bowl & Granola

Amber Macintosh

By way of follow up to last weeks Yoga & Wellbeing workshop, and for those that could not join us, here is the recipe for the Summer yoghurt bowl. This makes a complete breakfast but also a fantastic light pudding layered into pretty glass cups or trifle bowls.

Passion fruit coconut bowl with mango & buckwheat granola (serves 2)

Chop 1 mango into little pieces, squeeze over the juice of 1 lime plus zest, a tablespoon of maple syrup, and leave whilst you prepare the other ingredients, or leave over night if preparing breakfast the night before. Fold the contents of 1 passion fruit with 1 small 125ml tub of coconut yoghurt. You can now bowl up, starting with the passion fruit coconut yoghurt, then mango mix and top with buckwheat granola (recipe below). Keep doubling up the amount of ingredients if making for this for a dinner party pudding.

Options: I have added some more pictures for you to see how you can adapt this recipe using chia pudding or soaked oats instead of yoghurt, topping with a nut butter - all equally delicious as breakfast, an afternoon snack or pretty pudding. 

 

Granola - mix and match your way!

When buckwheat is baked it has a lovely crunchy texture that is a great alternative to nuts in granola and the tiny prism shape allows the sweet coating you create to surround each grain. Simply warm a tablespoon of coconut oil in a large roasting tray and toss in your chosen granola ingredients along with a good sprinkle of vanilla powder, spoon of honey or coconut sugar, ground ginger cinnamon and a pinch of salt. The base of this granola is buckwheat to which you can now add seeds of your choice, nuts if you wish, pistachio works beautifully in this, and bake for 10 mins on a very low heat or bottom right of the aga. Stir ingredients and bake again for another 10 mins. Leave out to cool and then add to a Kilner jar, with your choice of dried fruit.

Each time that you make a jar you can change up the base ingredients adding oats, different nuts or seeds and fruit, the choice is yours. Coconut chips and dried mango are lovely in Summer, dried blueberries and cranberries for Autumn, maybe extra cinnamon and dried figs for a Winter feel - you get where I am going with this, and the customisation gets all the family involved.

Note: Please don't forget that oils in nuts and seeds go rancid quite quickly. I advise making up small batches once weekly. Granola on top of porridge or yoghurt gives added texture, vital fatty acids and minerals. You can also blend down your granola to use as a healthy crumble topping, or to make eating nuts easy on the digestion if you suffer with IBS or gut inflammation.

Organic Superfood Chocolate Quinoa Slabs

Amber Macintosh

I recently opened an Instagram account to record the recipes I am creating for my Diploma in Culinary Medicine. A bit late to the party but I am a pretty private person and have mixed feelings about the way we use social media channels. One big positive for me is finding fabulous individuals that give me the inspiration to try new ideas in the kitchen, like these quinoa chocolate slabs on Nourishing Amelia's blog. I made some tweaks with my favourite superfood chocolate from Doisy & Dam and puffed vanilla quinoa from Qnola, the result is simply delicious!

Ingredients: 1 bag of Vanilla Qnola (link on my shop), 7 x40g Doisy & Dams bars, I used their mulberry, black sesame and spirulina. 1 tablespoon of organic maple syrup & 1 tablespoon of organic coconut oil.

Directions: Break up the chocolate bars and melt slowly in a bain marie. Add maple syrup and coconut oil toward the end and take off the heat. Tip in the puffed quinoa, stir and pour into a small but deep tin, lined in baking paper. Smooth evenly and allow to cool in the fridge for a couple of hours. Take out, cut into squares and store in an air tight container in the fridge, they will keep for a couple of weeks....you will eat them all before that! 

Notes & Tips: This recipe is gluten free, refined sugar free, diary free, and suitable for vegans. Vanilla Qnola does contain a mix of almonds and seeds so if you are nut free choose a brand that make puffed quinoa alone. Quinoa contains fibre and protein which balances the natural sugars in dark chocolate, making these slabs blood sugar friendly and suitable for diabetics. 

Thai Butternut Squash Curry

Amber Macintosh

This is a totally thrown together recipe created the other night with the limited ingredients I had because I was waiting for the online food shop to arrive. With a red onion, butternut squash, a bunch of coriander and a pouch of Thai curry paste I rustled up the most delicious and incredibly quick curry for two, here's how:

Ingredients: 1 butternut squash, 1 red onion, 2 cups of Thai fragrant sticky rice, fresh coriander, 1 can of organic coconut milk, 2 tablespoons of Thai curry paste and a teaspoon of coconut oil.

It's quick because butternut squash cooks so quickly! I just threw in the sliced red onion and butternut squash together in coconut oil and fried until the butternut squash could be easily cut with a knife. I then added the curry paste and half the can of coconut milk. Simmered again for 5 mins, in total it took just 15 minutes and I let the rice cook alongside. Just sprinkle with chopped coriander and a sprinkle of black sesame seeds.

This recipe is refined sugar, diary free, gluten free and suitable for vegans.

Top tip: save some of the rice and the half can of coconut milk in the fridge for a breakfast porridge, recipe to follow!

 

Protein Smoothies

Amber Macintosh

Protein smoothies are not just for gym bunnies and weight lifters but for anyone leading a busy, active lifestyle. I also think they are great for our kids, giving them an extra boost especially if they enjoy a range of team sports. On the days that I leave early for the school run straight to the yoga mat I am just not hungry enough to eat a big breakfast before I leave home. A protein filled smoothie makes a fantastic breakfast replacement and will also help to avoid snacking before lunch. I favour flavourless or vanilla pea protein as whether you are vegan or not plants are the best way to get a protein boost and are gentle on the tummy. Below is the smoothie recipe most requested by our Instagram friends.

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Ingredients:

cashew nuts (handful), cinnamon (good pinch), hymalayan salt (tiny pinch), 1 date, vanilla powder, paste or fresh pod (1 teaspoon), filtered water (1 cup), scoop of protein powder (I prefer Pulsin vegan pea protein), handful of organic jumbo oats.

That's it, just blitz in the nutri bullet or food processor, adding an ice cube on a sunny day. 

Amber's Favourite Chocolate Brownies

Amber Macintosh

I promised you the recipe and here it is! As many of you know I am studying Culinary Medicine with Nutritional Therapist, Author and TV chef Dale Pinnock - The Medicinal Chef. This allows me to follow up wellness coaching by designing recipes best suited to the needs of you and your family. I record my studies through Instagram (yes I bore people with pictures of food!) so I know the brownie recipe caught your eye. I have a vast library of healthy food books and work through 'alternative' recipe ideas, gradually adapting them for my family and also for those of you that might be gluten, diary or sugar free. The basis of this recipe comes from a book called A Modern Way to Cook by Anna Jones, a brilliant nutritionist and chef who worked in Jamie Oliver's team. My husband does not want a brownie made of black beans, beetroot or sweet potato - all of which he has been subjected to, not delicious or even edible! and my daughter hates the taste of coconut so making a brownie that suits them all has been tricky!! Therefore, I will give you a few options that make this vegan and/or free from and I encourage you to change it up as you see fit. Whilst this is certainly a flourless, healthier option it does use real chocolate and tastes indulgent and naughty!

Indulgent chocolate brownie with raspberry & pistachio

3 organic eggs or 3 tablespoons chia seeds

200g organic chocolate 70% 

150g coconut oil or unsalted butter

250g Coconut sugar

150g ground almonds

1 heaped teaspoon of baking powder

2 teaspoons of vanilla bean paste

Heat your oven to 180C and grease a tin (approx 20cm x 20cm) with coconut oil or unsalted butter and line with baking paper. If your tin is not this size just curl up the baking paper half way. If you are using chia seeds and not eggs you will need 3 tablespoons mixed with 9 tablespoons of water to form a gel.

Pop a heatproof bowl over a simmering saucepan of water, breaking up the chocolate and mixing with the coconut oil or butter, stir until melted. Then stir in the coconut sugar followed by the eggs, one by one, or chia seeds and finally the vanilla, ground almonds and baking powder (most recipes would suggest that baking powder is only needed if using chia seeds but I also add when making this with eggs for extra lift). Just before pouring into the tray mix in half of the raspberries and pistachios.

Bake for 30 minutes and rest for 20 mins - this is important, don't be greedy and force is out whilst still gooey! Chop into individual portions and store in an airtight container, they should keep for up to a week, top with extra fruit and nuts when serving.

 

 

 

Pro-biotic protein smoothie bowl

Amber Macintosh

I had to share this recipe because I love smoothies on the go and smoothie bowls for breakfast. This one is a unique combination of antioxidants, protein and live cultures for good gut health. Most importantly it is the most delicious combo that my kids also love.

* 1 heaped tablespoon of Protein powder (I use Pulsin vanilla vegan pea protein powder)

* 1 heaped tablespoon of flaxseed

* 1 tablespoon of Kefir coconut yoghurt

* 3 tablespoons of frozen berries and banana

* 6 blanched almonds

* 1 teaspoon of maple syrup

Add to a nutribullet or blender, just covering ingredients with filtered water (double the water if making a smoothie) and blend. You are now ready to enjoy with granola on top (I love vanilla quinoa granola by Qnola) and a fun sprinkle of lingonberry powder for an extra antioxidant boost from Arctic Berries.

Really quite delicious! Enjoy. xAmber

Healthy cooking for kids

Amber Macintosh

Many of you have asked about how to cook and eat with kids whilst keeping it healthy, calm and enjoyable! It is possible, but if bad habits have crept in it may not be easy, so let's look at some ways to encourage kids and support your diet decisions. We hope you enjoy these suggestions and some pictures of our favourite family dishes.

* Show pleasure in your cooking, however simple, and get the kids to help in the food prep and table setting. This gives kids ownership of the meal ahead. Make something similar for everyone and sit down together to eat.

* If little ones decide they are not going to like it before even trying their food keep your language positive, encouraging them to try everything, then move the subject on! 

* Gently remind those that haven't eaten properly that they will next time, focus on the items on the plate that you have enjoyed and that siblings have liked.

* Use language carefully 'it's a shame you didn't like it, never mind' or 'oh I'm surprised you didn't like it, we thought it was delicious'. Saying sorry makes it sound like your fault they didn't like the food, subconsciously telling them that you are wrong and that they could be right by not eating!

* Take kids out to eat when you can and do try exciting foods from around the world - even at home. Creating palette is essential, many of our anti-inflammatory foods come from spices and herbs.

* Don't chastise, scold or force those that are not eating, your negative attention is still attention!! and takes away from those that are eating nicely. One picky eater can inspire another, don't let this happen.

* Don't allow treats before lunch or before tea if these meals were not eaten. They really do not need to stuff their faces in the car between school pick up and tea. Why didn't they eat lunch for the teachers? - because they know your car is stuffed with sweet treats once the bell goes! if they really are very hungry get tea served up earlier and ask for their help to do this. 

* Don't rely on tried and trusted recipes, be brave, kids love adventure - have it in the kitchen even if you are not necessarily an experimental eater yourself.

* Make sure the kids all help you with tidying away the plates and pots. I really am shocked how few families put this into practice. Eating well is a collaborative effort - the food didn't magic itself there and the food fairies didn't magic it all away! Maybe a sibling can help a toddler to eat up.

Finally, but very importantly, I want to introduce you to the experts that can help you make eating with your family happy and healthy!

Nature Doc - Lucinda Miller is a naturapath and passionate about children's heath. A truly inspiring woman, Lucinda is a leading expert in the nutritional support of children with autism, dyslexia and behavioural problems, with clinics in London and Hampshire. 

Cooking them healthy is a wonderful online guide to family health run by Georgie Soskin and Jo Saunders, a chef and nutritional therapist. Fantastic recipes for your family.

10 Minute Suppers for Children is a great new book by Mum of four Poppy Fraser. Pop it on your Christmas list!

 

Chia seed benefits and uses

Amber Macintosh

It is very frustrating when great health foods hit the market and are quickly bashed by the press and even labelled as being useless to our health and wellbeing.  Whilst no health foods claim to be miracle cures their benefits do help those of us looking for a healthier lifestyle.  

Chia seeds are one such product, packing a big protein punch and providing us with three fatty acids alongside calcium and fibre. They actually contain more potassium than bananas, more antioxidants that blueberries and more iron than spinach.  They also naturally hold water so they make you feel fuller longer as well ask being extremely gentle on the tummy. They can be sprinkled on salads and lightly toasted with granola but most also make a wonderful alternative to oats for a super healthy porridge, fantastic for those going gluten free.  

We mix them with almond milk but it really could be any milk that you enjoy or even fresh fruit juice.  Leave to soak in the fridge for an hour or more, overnight if you prefer, and add to it anything you like to have with porridge.  Here I have added fruit and honey but you can also mix with yoghurt, add any dried fruits or mix with granola. Straight from the fridge it is a great cooling Summer porridge, the trainsformation from dry seed to thick porridge is amazing! Kids love it.