Kids can create an elegant meal with hearty slices of roasted cauliflower on a power packed bed of quinoa hash. Cauliflower is low in calories but filling as it is high in fiber, vitamin C, and potassium. Quinoa is a superfood, a plant-based source of complete protein, gluten-free, rich in fiber, antioxidants, vitamins, and minerals. Kids can rinse ½ cup organic quinoa and add 1 cup of water in a pot, bring to a boil and simmer 20 minutes. Preheat the oven to 400°. Using all organic ingredients, scrub and chop 1 sweet potato, 1 celery stick, and 1 carrot, as the skins are rich in vitamins, and steam with ½ cup of peas, ¼ cup of onion, 1 minced garlic clove, and 1 minced seeded jalapeño. Slice the cauliflower down the middle to get 4 or 5 steaks. Slice 12 organic mushrooms. In a small bowl, mix 2 tbsp organic extra virgin olive oil, 1 minced clove of garlic, with minced sprigs of fresh rosemary, thyme, oregano, and sage. Line a sheet pan with parchment paper. Brush the mushrooms and both sides of the cauliflower steaks with the oil mixture and place on on the pan. Roast for 20 minutes. Mix the steamed veggies with the quinoa and add 1 tbsp organic extra virgin olive oil, ½ cup homemade roasted tomato sauce, and ½ tsp sea salt. Place the cauliflower steak with mushrooms on top of the quinoa hash to serve.
Kids that grow an organic lemon tree on their patio can make the best tasting lemonade, lemon salad dressing, and lemon cookies. Rich in antioxidants, vitamins A, B, and C, lemons reduce the risk of cancer and arthritis. No wonder they are the most consumed fruit on the planet. Lemon zest has flavorful oil glands that had a delightful zing to this cookie dough. The dough is so delicate that these cookies melt in your mouth. Kids can wash 2 organic lemons with a scrub brush and carefully grate the zest from both lemons onto a piece of parchment paper. In a bowl, add 1 ¼ cups of organic whole wheat pastry flour and cut 7 tbsp of cold vegan butter in small pieces and rub into crumbs with your fingers. Mix ⅔ cup organic powdered sugar, the lemon zest, 1 tbsp arrowroot starch, 1 tbsp organic soy yogurt, and 2 tbsp water and work into a smooth dough. Form into a ball, wrap in plastic, and chill in the refrigerator for 30 minutes. Preheat the oven to 375° and line a baking tray with parchment paper. On a lightly floured bread board, roll out the dough to ¼ inch thickness. Using a 2 inch cookie cutter, of any shape, cut out the dough and put it on the baking tray. Cook for 10 minutes, remove and leave to cool on the tray for 2 minutes, then transfer to a plate to cool completely. The cookies are delicious plain, but kids can make a glaze with ¾ cup of powdered sugar, the juice of ½ lemon, and the grated zest of one lemon. Drizzle the glaze over the cookies and let set 30 minutes. Store the cookies in an air tight container for a week on the counter or 2 weeks in the refrigerator.
Kids can grow butternut squash in their raised bed garden during the warm summer months and harvest it early fall. It is heart and bone healthy, rich in beta carotene, potassium, and Vitamin A. Preheat oven to 425 degrees. Slice 1 package (14 – 16 ounces) organic extra firm tofu, drained and patted dry into ½ inch thick slabs and arrange them in a single layer on a sheet pan and cover top and bottom with paper towels. Mix ¼ cup organic maple syrup, 2 tsp grated and pealed organic fresh ginger, 1 tbsp fresh squeezed orange juice, ½ tsp orange zest, and ½ tsp sea salt in a saucepan and bring to a boil. Cut, peel and seed 1 organic butternut squash into ½ inch cubes and put in a small bowl with ¼ cup of organic pecans. Pour half of the maple syrup mixture into the bowl and mix. Spread the squash on a sheet pan lined with parchment paper. Add 2 tsp soy sauce and ¼ tsp organic apple cider vinegar to the maple syrup mixture in the saucepan and simmer 3 minutes. Remove the paper towels from the tofu, line the sheet pan with parchment paper, arrange and brush the tofu slices with half the soy maple mixture. Put the tofu in the oven, next to the squash, and roast for 20 minutes, tossing the squash occasionally. Remove the squash pan. Turn the tofu pieces over and brush with the rest of the soy maple mixture and cook 10 minutes more. Serve with organic brown rice and garnish with fresh cut basil leaves.
A fresh picked organic fruit smoothie for breakfast is an energy and mood booster! Kids and toddlers love smoothies which are a delicious and convenient way for kids to get fresh vital nutrients necessary for good health. Organic fruit grown at home to the peak of perfection is filled with essential nutrients and tastes especially sweet and vibrant and make the most flavorful smoothies. Organic fruits from the Farmers Market or local farm produce stand are a better choice than supermarket organic, which may have been picked unripe and shipped many miles. Smoothies are quickly and easily assimilated by the body and contain all the fiber of the fruits used so they keep kids fuller longer. Apple, pear, melon, and pineapple are mildly sweet; apricot, berries, fig, grape, orange, peach, and papaya are sweet; ginger, grapefruit, lemon, and lime add zing; and bananas, mango, and avocado add rich and silky textures. Kids can choose one ingredient from each group or choose one color of fruit for a flavorful smoothie.When bananas get too ripe, kids can remove the peel and put them in a plastic bag in the freezer to save for future drinks. Frozen bananas have the texture of ice cream and make smoothies rich and creamy mixed in the blender. A blender or a high speed Bullet is quick and easy for kids to use. Kids can rinse and chop the fruit, keeping the thin skins on but pealing away the skins of citrus fruits and bananas, pop them in the blender, and mix. Kids can drink the smoothie immediately to get the most nutritional value and most fabulous taste.
Kids can grow organic blueberries in a large pot on the patio for a handy super food that sweeps away free radicals, is antibacterial, heart and brain healthy, and high in antioxidants, fiber, and vitamins. For a tasty snack with a fruity burst, kids can make these healthy treats. Preheat oven to 400 degrees. Kids can wash 1 cup of fresh organic blueberries and put them in a small bowl with 1 tsp organic maple syrup, 1 tbsp cane sugar, and ¼ tsp cinnamon. In a large bowl add 1¾ cup organic whole wheat pastry flour, take 2 or 3 tbsp of the flour to stir with the blueberries and set the small bowl aside. Combine the rest of the flour with ⅓ cup organic sugar, 1 tbsp baking powder, 1 tsp organic corn 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. Add the blueberries. Mix ½ cup organic unsweetened almond milk into the flour mixture and stir until well blended. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll into a 9” round and cut into 8 equal wedges. Cut each wedge into 3 triangles. Place triangles 1” apart on a baking sheet lined with parchment paper. Bake 15 minutes, until lightly browned.
Kids in New Mexico look forward to celebrating the chili harvest. At the end of summer, roadside stands are filled with different varieties of bright green chilies, often with vendors roasting the chilies on the spot. Kids can roast 3 organic Poblano chilies on a parchment covered sheet pan in a 425⁰ oven for 20 minutes, turning occasionally with tongs. Kids can slice 1 organic zucchini and 1 organic sweet potato into rounds and place on two parchment covered sheet pans with 1 sliced organic portabella mushroom, 1 small chopped eggplant, 1 garlic clove, and 1 thick slice of yellow onion. Sprinkle with organic extra virgin olive oil and sea salt and roast in a 425⁰ oven for 20 minutes.
To make the enchiladas, kids need 2 packages of 6 organic white corn tortillas and 1 quart of homemade organic tomato sauce. Peal the cooled Poblano chilies, remove the top with the seeds, and cut each of them into quarters. Kids can spoon a thin layer of tomato sauce on the bottom of an 8”x 12” baking pan and preheat the oven to 350 degrees. Simmer the organic tomato sauce in a pan and using tongs dip one tortilla at a time in the sauce, flipping it to cover and soften both sides. Still holding the tortilla with the tongs, place it in the baking dish. Put inside on one edge of the tortilla: one slice Poblano chili and mushroom, 2 – 3 slices zucchini, eggplant, sweet potato, and sprinkle with chopped onion and garlic. Roll up the tortilla and place it seam side down on the baking dish. Repeat with the other 11 tortillas, arranging the rolled stuffed tortillas side by side in the baking dish. Kids can spoon the remaining tomato sauce evenly over the enchiladas. Bake for 20 minutes. Kids can serve them at a party or freeze some for later.
Kids in Spain and Portugal have been eating gazpacho as an appetizer for centuries. Gazpacho is a delicious cold raw soup made in the blender with fresh from the garden organic veggies, rich with vitamins, minerals, and antioxidants. As kids prepare the veggies, they can put three fourths of each of the rough chop veggies in a blender and one fourth in a small bowl. Kids can wash and chop 4 large organic red Brandywine tomatoes, 1 organic cucumber, 1 small jalapeno, seeded, ½ organic bell pepper, ¼ cup organic red onion, 1 organic celery with tops, 2 cloves organic garlic, ¼ cup organic extra virgin olive oil, 1 fresh juiced organic lime, 1 sprig fresh oregano, 1 tsp sea salt, ½ tsp cumin, 1/8 tsp cayenne pepper. Cover the blender and puree until smooth, about 5 minutes. Take the veggies in the small bowl and chop and mince them into small pieces. Put the veggies in a container, pour the pureed tomato mix over them, stir, and cover with a lid. Cool in the refrigerator at least 2 hours or overnight. Serve with fresh basil leaves.