Kids can make healthy holiday treats with organic whole wheat pastry flour and organic fruit that are fun for breakfast, snack, and dessert. Kids can soak 3 tbsp organic dried cranberries and 3 tbsp minced organic dried apricots in warm water and set aside. In a small bowl, mix 1 ½ cups pealed and chopped fine organic apples, ⅓ cup organic chopped walnuts, 1 tsp organic maple syrup, 1 tbsp cane sugar, 1 tsp organic orange zest, and ¼ tsp organic pumpkin spices. In a large bowl, add 1¾ cup organic whole wheat pastry flour, take 2 or 3 tbsp of the flour to stir with the apple mixture and set the small bowl aside. Combine the rest of the flour with ⅓ cup organic sugar, 1 tbsp baking powder, 1 tsp organic arrowroot starch, ¼ tsp sea salt. Cut into this mixture 6 tbsp cold organic vegan butter. Kids can mix with a fork or their fingers until mixture has a coarse crumb consistency. Drain the raisins, mix with the apples, and pour the fruit into the large bowl. Mix ½ cup organic unsweetened almond milk into the flour mixture and stir until well blended and put in the refrigerator for 15 minutes. Preheat oven to 400 degrees. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll out the dough and cut into ½ inch thick stars with a cookie cutter. Place stars 1” apart on a baking sheet lined with parchment paper. Kids can refrigerate the dough between batches to get 26 – 30 stars. Bake 12 minutes, until lightly browned.
Kids love these decadent tarts which are organic, vegan, and gluten free. Heart healthy almonds and energy rich dates are a perfect pairing to create a crust for a sweet coconut milk pudding with organic kiwi slices. Preheat the oven to 350°. Line a six cupcake tray with parchment paper liners. Scatter 5 ½ ounces of organic raw almonds on a baking tray and toast for 8 minutes with a few shakes in between, remove and allow to cool. Whizz the almonds in a blender or food processor until finely chopped. Add 7 ounces of organic medijool dates and blend. On a floured surface, divide the dough into six balls, roll out the date pastry, and cut into disks using the cupcake liner as a guide. Drape the date pastry over the pan, press into the edges, and trim off any excess. Bake for 10 minutes and cool completely before filing. Put 1 cup organic canned coconut milk in a pot with 3 tbsp organic sugar, 1½ tbsp cornstarch, ½ tsp vanilla, and pinch of sea salt and cook over low heat until thickened, about 20 minutes. Remove from heat and let cool 5 minutes. Pour the pudding into the date crust tarts and refrigerate 1 hour. Decorate with fresh organic kiwi fruit slices on top.
Poblano peppers are mildly hot bright green chilies from Mexico that have a heart shape and can grow up to 3” by 6” with thick dark forest green to chocolate brown flesh and are perfect for stuffing. Rice and beans are a staple classic pairing, rich in protein, fiber, and flavor. Kids can make the black beans ahead of time by soaking ½ cup organic black beans overnight and simmering for 40 minutes. In another pot, cook ½ cup organic brown rice and simmer for 50 minutes. Heat organic extra virgin olive oil in a large pot add ¼ cup chopped organic sweet onion and ¼ cup diced organic red bell pepper and cook 5 minutes. Add 2 minced garlic cloves, ¼ tsp cumin, and a sprig of fresh oregano and cook another minute. Drain the beans and add them to the pot with ½ cup orange juice and ½ tsp sea salt. Simmer for 40 minutes. Add ¼ cup of fresh chopped cilantro and 1 tbsp organic extra virgin olive oil to the cooked rice. Kids can roast 3 organic Poblano chilies on a parchment covered sheet pan in a 425⁰ oven for 20 minutes, turning occasionally with tongs until the chilies are charred on all sides. Let the chilies cool in a large covered bowl for 15 minutes. Rub and peal off the skins of the chilies, cut in half, and remove the seeds. In a sauce pan, melt 1 tbsp vegan butter, ¼ cup whole wheat bread crumbs, ¼ tsp cumin, and sea salt. Place the chilies on a parchment covered baking sheet, stuff them with beans and rice, and sprinkle the bread crumbs on top. Bake at 400° for 15 minutes. Mash 1 ripe avocado with 1 tsp fresh lime juice, fresh chopped cilantro, and sea salt. Top the baked Poblano peppers with the guacamole. Serve with cornbread.
Have fun preparing this healthy, fast, easy to make pasta dish with a twist on Fettuccine Alfredo. Hummus, a dip made from chickpeas, is an excellent source of protein and fiber. Kids can make the hummus ahead of time by cooking ½ cup dried organic chickpeas and putting them in the blender with 4 tablespoons organic extra virgin olive oil, ½ tsp cumin, 2 tbsp organic tahini (a rich in omega-3 sesame seed dip), 1 garlic clove, 4 tbsp fresh squeezed lemon, ½ tsp curry powder, and ¾ tsp sea salt, blended until smooth and creamy. Chop and steam 2 cups organic broccoli,¼ cup organic red bell pepper, ⅓ cup organic sweet onion and slice 4 organic crimini mushrooms. Kids can use organic wide Udon noodles which cook in 8 minutes in boiling water. Reserve 1 cup of the pasta cooking water. Drain the noodles and return to the pot. In a sauce pan, mix 1 cup of hummus, ½ cup of the pasta water, zest and juice of ½ organic lime, 1 tbsp organic extra virgin olive oil, and 1 tbsp vegan butter. Pour the sauce over the noodles. Mix with the noodles ¼ cup of fresh chopped basil, ¼ cup of fresh chopped parsley, 2 tbsp nutritional brewers yeast, and a pinch of red pepper flakes and sea salt to taste. Add the veggies and toss gently. The hummus creates the most scrumptious, creamiest sauce that kids just love for a healthy dinner in just 30 minutes.
Roasted eggplant roll ups are an elegant dish for a dinner party that is hearty, healthy, and satisfying. The rice, lentils, and eggplant, rich in protein and fiber and low in calories, make this a tasty vegan gluten free meal that everyone can enjoy. Wash and strain ¼ cup organic red lentils and ¼ cup organic brown rice and put into a pot with 1 ⅓ cup water, 1 tsp organic extra virgin olive oil, 1 minced organic garlic clove, ¼ cup chopped organic red onion, 1 minced deseeded and deveined red chili pepper. Bring to a boil and simmer for 45 minutes. Preheat the oven to 400°. Wash and slice 3 organic eggplants into twelve ½ inch slices. Place the slices on a baking sheet covered with parchment paper and sprinkle with organic extra virgin olive oil and sea salt. Bake 12 minutes. Slice ¼ organic red bell pepper and 4 organic crimini mushrooms, flip the eggplant slices, place the red pepper and mushrooms next to the eggplant, sprinkle with organic extra virgin olive oil and sea salt, and bake another 12 minutes. Heat ⅔ cup homemade organic tomato sauce and pour some on the bottom of four serving bowls. Fluff the rice and red lentils, add ¼ tsp sea salt, and place 1 ½ tbsp of the mixture on the end of each eggplant slice. Put a piece of red bell pepper and mushroom on top of the mixture, roll the eggplant slice, and place seam side down on the tomato sauce.
This hearty sandwich is rich in brain power and antioxidants. Eggplant has phytonutrients to fight free radicals in brain cell membranes as well as lots of vitamins and minerals packed into a beautiful purple skin. Fresh baked Telera rolls are most often used for the Mexican sandwich know as a torta. This torta is made with mashed organic avocado and organic roasted veggies. Kids can find bake and serve Telera rolls at Whole Foods Market. Kids can line two baking sheets with parchment paper and preheat the oven to 425°. Use all fresh from the garden organic ingredients. For each sandwich, wash and cut 2 – ½ inch slices of eggplant and zucchini, 5 sliced crimini mushrooms, ¼ cup chopped bell pepper, ¼ cup chopped yellow onion, and 1 sliced jalapeño. On one baking sheet, place the eggplant and the zucchini; on the other sheet put the mushrooms, bell pepper, onion, and jalapeño. Sprinkle all the veggies with organic extra virgin olive oil and sea salt. Put the eggplant and zucchini in the oven and cook for 12 minutes. Take the baking sheet out of the oven, flip the veggies over, and sprinkle with organic extra virgin olive oil and sea salt. Put them back in the oven with the second baking sheet of veggies and cook another 12 minutes. During the last 5 minutes pop the Telera rolls in the oven to bake. Remove the rolls and slice them in half. Mash ⅓ organic avocado for each sandwich, adding sea salt, and spread on both sides of the roll. Assemble the sandwich with the eggplant on the bottom and the rest of the veggies on top. This sandwich is a hit served with baked sweet potato fries.
A traditional Austrian dessert, packed with fruit and nuts and not much sugar, that can be enjoyed warm for breakfast and is delicious eaten cold for an afternoon treat. This strudel recipe stars fresh, organic, in season fruit filled with energy. It is simple to make, the trick is to get the pastry as thin as possible when rolling it out. In a large bowl, mix 1 cup organic whole wheat pastry flour, ¼ tsp sea salt, 1 tbsp organic extra virgin olive oil, 1 tbsp arrowroot starch, 1½ tbsp organic soy yogurt, and 4 tbsp water and knead gently. Form the pastry into a ball, wrap with plastic, and put in the refrigerator for 30 minutes. Chop ¼ cup of dried organic apricots and put in a small bowl of water to soak. Peel, core, and thinly slice 3 organic apples and 2 organic pears and place in a large bowl. Melt 3½ tbsp vegan butter in a small pan add ¾ cup organic dried breadcrumbs, stirring over medium heat until toasted, and stick in the refrigerator to cool. Preheat the oven to 400° and line a flat baking tray with parchment paper. Drain the apricots well and pour into the bowl with the apples and pears. Add 1 tsp ground cinnamon, grated zest of one lemon, ¼ cup organic cane sugar, and the cooled breadcrumbs and mix well. Place a clean linen dish towel on a breadboard and lightly dust with flour. Place the pastry ball on top and roll out to a rectangular shape, about 16” x 14”. Melt 3½ tbsp vegan butter and brush some over the pastry. Arrange the fruit mixture over the pastry and sprinkle ¼ cup of chopped organic walnuts over the top. Using the cloth, roll into a long round shape and seal the ends of the pastry to keep in the fruit and place the seam on the baking sheet covered with parchment paper. Brush the top with the rest of the melted vegan butter and bake in the oven for 30 minutes until golden brown. Remove from the oven and let cool. It serves 6 to 8 guests and can be stored in the refrigerator wrapped in the parchment paper and plastic.