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SWEET PERSUASION
HELPS KIDS TAKE THEIR OMEGA 3 RICH FISH OIL!


Given all the published research on the positive effects of taking fish oil on children's IQ and reading ability there can be little doubt that this is probably the most important supplement children should be taking. But what is a parent to do if their child point blank refuses to even try it?

Eskimo for Kids has been deodorised to eliminate any ‘fishy” flavour and is combined with a range of fruit oils to make it even more acceptable. Despite this help line calls received indicate that a significant proportion of children object to the oily texture and simply refuse to take their daily dose of brain food!

To help parents,Eskimo for Kids has developed recipes for delicious summer treats that include the health giving benefits of fish oil cleverly disguised amongst the other yummy healthy ingredients. These exciting three recipes ( recipes attached images available on request) have been designed specially as hot weather Summertime treats:

Tutti Frutti Eskimo Lollies -- 3 different flavoured iced lollies made from Strawberries, Blueberries or Apricots or Eskimo Chocolate Dipper -- chunks of fresh fruit dipped into a delicious chocolatey fondue -- with maybe a forfeit for whoever drops their piece of fruit and last but not least Eskimo Banoffeetoffee Pancakes -- crepe-style pancakes which include oats, spread with an easy to make toffee sauce, folded with chunks of banana.


Other straight forward, easy ways to include the benefits of Eskimo for Kids fish oil in your children's’ diets include

* added to a fruit smoothie
* stirred into porridge
* stirred into a fruit yoghurt
* stirred into hot or cold rice pudding
* add a teaspoon to a vinaigrette

The adult range of Eskimo 3 includes a lemon flavoured oil which many children will happily take (just halve the dose) and this also lends itself to a range of savoury dishes but it is recommended that the fish oil is only added to dishes when they have been cooked and not used as an ingredient or for frying because it can affect the formulation of the oil.

The Eskimo 3 range is available through independent health food stores - for stockists telephone: 020 8973 1790 and mail order telephone :0800 212 742

Eskimo for Kids is available in two sizes -- 105 ml (£9.95) or 210 ml (£15.95). There are three products in the Eskimo 3 range, capsules in two sizes -- 105 (£13.60) and 250 (£24.95) -- and the liquid in a 105 ml (£12.70) or a 210 ml (£20.95) bottle.

The benefits to cognitive function -- reading and writing skills -- has been acknowledged by the huge amount of research in this area so by including Eskimo 3 fish oil in your family diet now when school starts again in September your children wont have missed a beat!!!

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ESKIMO FACTS:

* Eskimo for Kids does not contain Aspartame or any other artificial sweetener

* All of the Eskimo range is made from oil pressed from the body of deep sea fish and not the organs which means the oil is natural and purer. Studies indicate that natural fish oils can have more favourable effects than those that have been chemically modified.

* The fish oil used in Eskimo 3 has been specially deodorised to eliminate the unpleasant repeat taste that so often puts people off taking fish oils.

* All of the Eskimo range contains Vitamin E which is a natural antioxidant and makes it stable. Many fish oil products available lack these antioxidants and have a tendency to become rancid which causes more harm than good.


For further information and j-peg images of recipes please contact:

Roz Hubley
telephone: 020 8767 7352 Mob: 07939 965492
e-mail: hubleypr@dircon.co.uk

Recipes:

ESKIMO FOR KIDS RECIPES


ESKIMO CHOCOLATE DIPPER
Prepare fruit that they like and forks to dip the fruit into the chocolate fondue.

Serves 4

175g/6oz milk chocolate (good quality)
4 tsp Eskimo for Kids l
100ml/4fl oz single cream
2 tbsp orange juice (freshly squeezed if possible)
To serve :
Apple wedges, orange segments, strawberries
Pieces of banana, pineapple chunks, grapes

1. Prepare the fruit you choose to serve.
2. Break the chocolate into pieces and place in a saucepan. Add the cream and orange juice and heat gently until melted, stirring all the time.
3. Stir in the Eskimo oil, then when smooth, pour into a warm bowl, stand on a plate and arrange the fruit around.




TUTTI FRUITI ESKIMO LOLLIES
You will need a food processor or blender to make these.

Makes 4
Strawberry:
175g/6oz fresh strawberries, hulled
100ml/3_ fl oz milk
4 tsp Eskimo for Kids
1 x 200ml pot low fat strawberry yogurt

1. Put the strawberries into a blender with the milk and whiz to form a puree, , pass the mixture through a sieve into a measuring jug.Add the Eskimo for Kids and yogurt and make up to 400ml then whisk together. Pour into the compartments of the plastic lolly maker. Add the holders then place in the freezer until hard.
2. To unmould, dip the lolly makes in a bowl of hot water for a few seconds, and turn the strawberry lollies out.
Serve at once.

Blueberry
Makes 4
175g/6oz frozen blueberries,thawed
4 tbsp milk
4 tsp Eskimo for Kids liquid
1 x 200ml pot vanilla yogurt

Make in the same way as strawberry lollies.

Apricot
Makes 4
400g can apricots in juice
4 tsp Eskimo for Kids
150ml/5fl oz orange juice

1. Drain the apricots then put into a food processor or blender with the Eskimo for Kids and orange juice. Blend until very smooth. Pour into the compartments of the lolly mould, add the holders and freeze until hard.

ESKIMO BANOFFEETOFFEE PANCAKES

Makes 6

75g/3oz plain flour
50g/2oz porridge oats
1 tbsp caster sugar
1 large egg
300ml/_ pt semi-skimmed milk
15g/_oz butter, melted or oil for frying
Filling:
200g virtually fat free fromage fraise
3 tsp Eskimo for kids liquid
3 tbsp Dulce de Leche
3 medium bananas
50g/2oz toasted chopped nuts (optional)

For the filling, put the fromage fraise, Eskimo for Kid liquid and Dulce De leche into a bowl and beat together until smooth. Refrigerate until needed.
To make the pancakes, put the flour, oats and sugar into a bowl, make a well in the centre. Break in the egg and pour in a quarter of the milk. Using a wooden spoon or a small whisk, beat together to make a smooth thick batter. Add the rest of the milk and beat until you have a batter with the consistency of double cream.
To cook, put a 20cm/8” frying pan over a high heat until hot, brush with melted butter or oil, add a small ladleful of batter swirling the pan quickly to thinly coat the surface.
Cook over a medium heat for about 2 minutes until the liquid batter has set. Lift the edge of the pancake with a large palette knife and if the underside is golden brown, turn the pancake over and cook the other side for 1 minute. Turn out onto a plate and cover with foil to keep warm. Repeat the cooking process until all the batter is used and you have 6 pancakes.
Peel and slice the bananas. Spread about 2 tablespoons of the filling over
each pancake, add sliced bananas in one quarter, scatter with nuts (if using) then fold over to make triangular parcels. Serve.



















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