Holstead Activity Library · for therapy & care teams
Designed for everyday participation

Real recipes, matched to the user, the food, the blade, and the kitchen.

Each recipe is written to follow start to finish — with measured ingredients, oven and stovetop temperatures, cook times, and doneness checks — and is built around the Holstead board, blade, measuring guides, and lift-and-funnel silicone mat.

Using your Holstead board

The ruler edge

Line food up against the ruler along the board's edge for an even thickness or length — quarter-inch coins, half-inch strips, and so on. Handy when it helps; eyeball it when it doesn't.

The size-guide circles

Drop a piece into a circle to check its size. Measuring as you go is welcome but never required — it's a helper, not homework.

Minced
1/8"
Diced
3/8"
Chopped
1/2"

The silicone funnel

To move cut food, lift the silicone mat, pinch one side into a spout, and funnel the pieces straight into a bowl, pot, or baking sheet. You can absolutely scoop by hand instead — it's just messier (and, okay, a little more fun).

One food-safety habit: after cutting raw meat, poultry, or fish, wash the board, silicone mat, and knife with hot, soapy water before using them for anything else. Cook to the safe temperatures noted in each recipe.