Forget gummy bears, hotdogs and sugary soda.
You won't find any of those in the Richards household.
The family of three made the switch to a raw food diet five years ago after mom Shannon had some health concerns and wanted to make some lifestyle changes. Her kids were a tough sell on the concept, however.
"It was a bit of a battle in the beginning," Richards told CBC News. "[But] once they started helping in the kitchen and getting more involved in the process, they got more excited experimenting with different foods."
These days the family's treats include homemade almond milk, soups and crackers. All are from recipes which are in their just-released cookbook Monkeys in the Kitchen.
For Aiden, 12, and Ethan, 8, cooking has become something they look forward to everyday and that's something the Richards want to share it with other youngsters.
"When I'm cooking I feel like I'm in charge of what we're eating," Ethan said.
Monkeys in the Kitchen is available through the Richards' website infinitezenergy.
Brussels Sprouts recipe
- 20 Brussels sprouts, trimmed, cleaned and halved.
- 2 teaspoons virgin coconut oil.
- 3-4 tablespoons purified water.
- Sea salt.
Melt the coconut oil in a well seasoned cast iron pan over medium high heat. Add all of the Brussels sprouts, cut-side down, and pan roast for about 5 minutes, until slightly golden brown. Salt the Brussels sprouts with about 1/2 teaspoon, more or less, to taste. Carefully add the water to the pan (it will sizzle) and cover the pan tightly. Allow the Brussels sprouts to steam about 4-5 minutes to finish cooking. Serve warm or at room temperature.
MONKEY TIP: These also keep well in the refrigerator for up to 3 days for healthy snacking.