Starter Recipes for Kids H
ere’s a sampling of healthy snack food recipes that kids love to make—and eat—in class and at home.
Put dates into a medium bowl, cover with lukewarm purifi ed water and set aside to soak for 10 minutes. Drain dates and reserve soaking liquid. In a food processor, purée dates with 3 to 4 tablespoons
Yogurt Parfait Ice Pops with Healthy Grains
Clusters Yields: 4 servings 4 ice pop molds
1 cup granola (use non-GMO, gluten-free bars) in small pieces 1 cup organic fresh fruit such as raspberries, kiwi, mango and strawberries cut into small pieces
2 (6-oz) cartons organic dairy or non-dairy yogurt
Layer ingredients in each ice pop mold like a parfait. Put a sprinkle of granola in fi rst, and then layer yogurt and fresh cut fruit. Add another spoonful of granola to top it all off and freeze the pops for at least 4 to 6 hours.
Adapted from a recipe by Leah Smith for Kids Kitchen and Chefs Club, in Austin, Texas
Raw Banana Ice Cream Yields: about 1 quart
20 pitted dates, roughly chopped 2 Tbsp raw honey 2 Tbsp extra-virgin coconut oil
1 tsp vanilla extract 1
/8
tsp ground cinnamon 4 cups sliced very ripe organic bananas ½ cup raw peanuts, coarsely chopped, optional 2 Tbsp cacao nibs
Nut Butter Granola Bars Yields: 8 bars
2¼ cups rolled oats ¼ cup shredded coconut (without added sugar)
½ cup applesauce 1
/3
cup nut butter (almond or peanut) ¼ tsp baking soda ½ cup raw honey or maple syrup 1 Tbsp milk or almond milk 3 Tbsp chocolate chips
Preheat the oven to 350° F. Mix all dry ingredients in one bowl. Mix wet ingredients into a separate bowl; it may help to heat the nut butter a little fi rst. Combine the wet and dry contents.
August 2015 27
of the soaking liquid, honey, oil, vanilla and cinnamon until smooth. (Discard the remaining liquid.) Add bananas and purée again until almost smooth. Transfer to a stainless steel bowl and stir in peanuts and cacao nibs. Cover and freeze, stirring occasionally, until almost solid—4 to 6 hours. Let ice cream soften a bit at room temperature before serving.
Adapted from a recipe from Whole Foods Market, Lake Calhoun, Minnesota
Line a 9-by-13-inch pan with parchment paper. Bake for about 25 minutes. Let them cool completely before cutting. Store in a plastic container separated by parchment paper. They should keep for about two weeks and may be refrigerated.
Adapted from a recipe by Kensey Goebel for Kids Kitchen and Chefs Club, in Austin, Texas
Courtesy of
TxKidsKitchen.com
photo by Stephen Blancett
photo by Stephen Blancett
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44