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When I published NOT A NUGGET a year ago, the quantity of quality kids books about veganism in the market was limited. I was hard pressed to find even a story with a characters that happened to be vegan. As a picture book writer, I am always looking for fun stories that highlight the plant-based lifestyle without being didactic or preachy, so when a series like The Rootlets sprouts up, I get excited!
TROUBLE AT PLANTASY LAND is the second book in Vicki Marquez’s The Rootlets, a fun children’s book series for K-3rd graders where broccoli, kale, corn, and carrots finally get there due as superheroes! The books follow the adventures of four veggie-haired best friends, (Brocc, Carrotina, Cornelius, and Kaley), as they discover their unique, veggie super powers, (aka “rootabilities”), and use them to do good in their world.
In the very clever second book of the series, TROUBLE AT PLANTASY LAND, mayhem ensues when a magician’s magic goes terribly wrong and wreaks havoc at the opening day of Plantasy Land, the Rootlets’ local amusement park. The super veggie team comes to the rescue, using their veggified powers to save the day and the park from ruin.
Kids will love this book for its superhero status, fun characters (and their images), as well as the word play with vegetables. Parents will love it for the good natured entertainment value that will keep their kids turning the page and engaged until the end.
I use anything as an excuse to cook, but books are my favorite ways to bring a recipe to life. Author, Vicki Marquez, is also a plant-based chef and has used those skills to serve up her characters with their associated veggies in this recipe for Crazy for Kaley Avocado Toast. It’s a built in snack and story time for the kids!
Kale Avocado Toast
- 1 slice of multi-‐grain bread
- 1 tbsp of almond butter
- ¼ avocado, mashed
- one handful of baby kale chips (recipe below)
- puffed millet to sprinkle (optional)
- 1. Toast the bread.
- 2. Spread a thin layer of almond butter on top of the toast.
- 3. Then spread the mashed avocado on top of the almond butter.
- 4. Top half of the toast with the baby kale chips and the other with puffed millet.
- 5. Enjoy!
- BABY KALE CHIPS
- 4 big handfuls of baby kale
- 1 tbsp extra virgin olive oil
- pinch of sea salt
- 1. Preheat oven to 350 degrees.
- 2. Toss the baby kale with olive oil and salt, and massage until kale is well coated.
- 3. Spread out on a parchment lined baking sheet and bake for about 15 minutes or until crisp.
Enter the giveaway below for a chance to win a set of both books from The Rootlets series below.