Kids discover that the best tasting treat is fruit that is fresh, local, in season, and organic. Eating cherries while picking them make a great snack! Cherries also delicious juiced, in sauces, in oatmeal, in preserves, in lemonade, and salads. Cherries are rich in antioxidants, fight inflammations, and relieve stress. Kids can make cherry scones that are great for breakfast, snack or dessert. Preheat oven to 400 degrees. Kids can wash, cut in half, and remove the pits of fresh organic cherries to fill 1 cup. In a small bowl, mix the cherries with ¼ cup organic chocolate chips, 1 tsp organic maple syrup, 1 tsp cane sugar, and ½ tsp vanilla. Add ¼ cup of organic whole wheat pastry flour, stirring to cover the berries. In a large bowl combine 1 ½ cup organic whole wheat pastry flour, ¼ cup organic sugar, 1 tbsp baking powder, 1 tsp arrowroot starch, ¼ tsp sea salt. Cut into this mixture 1/3 cup cold organic vegan butter. Kids can mix with a fork until mixture has a coarse crumb consistency. Add the cherry mixture. Mix ½ cup organic 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 6” round and cut into 8 equal wedges. Place wedges 1” apart on a baking sheet lined with parchment paper. Bake 15 – 17 minutes, until lightly browned.
All in One Bowl meals are popular in high end restaurants and local food trucks. Kids can make a tasty One Bowl Meal at home with this hearty, comforting dish with organic veggies fresh from the garden. Kids can cook ½ cup organic whole grain brown rice, which retains the nutrient-rich bran and germ. Organic peanuts are a good source of Vitamins E and B, protein, and a plethora of antioxidants including resveratrol. Kid Chefs can make a tasty peanut sauce by heating 2 tbsp organic extra virgin olive oil in a sauce pan, adding 1/3 cup finely chopped organic red onion, and sauté until the onion is soft. Add 2 tbsp fresh peeled and grated organic ginger, 1 clove minced organic garlic, ¼ tsp cumin, 1/8 tsp cayenne pepper and continue to sauté 2 or 3 minutes. Remove from stove and add 1 tbsp organic soy sauce, 3 tbsp water, 3 tbsp organic peanut butter, the juice of 1 lime, and ¼ tsp salt and whisk until smooth. Wash, chop, and steam 1 organic zucchini, 4 organic crimini mushrooms, 1 organic carrot, and 1 cup organic pak choi. Add the veggies and peanut sauce to the rice and mix thoroughly. This quick, yummy, nutrient rich dish is a kids’ favorite that the whole family will enjoy.
Kids can grow organic strawberries in a clay strawberry pot on the patio that has slots for 6 to 10 plants depending on the size of the container. Organic strawberries are sweet and juicy eaten fresh picked, filled with vitamins, minerals, phytonutrients, and antioxidants. If kids don’t eat them all on the bush, they can pick some to make this yummy treat. Kids love to eat these scones for breakfast, snack, or dessert. Preheat oven to 400 degrees. Kids can wash and chop 1 cup of fresh organic strawberries and put them in a small bowl with ¼ cup organic chocolate chips, 1 tsp organic maple syrup, 1 tsp cane sugar, and ½ tsp vanilla. Add ¼ cup of organic whole wheat pastry flour, stirring to cover the chips and berry pieces. In a large bowl combine 1 ½ cup organic whole wheat pastry flour, ¼ cup organic sugar, 1 tbsp baking powder, 1 tsp arrowroot starch, ¼ tsp sea salt. Cut into this mixture 1/3 cup cold organic vegan butter. Kids can mix with a fork until mixture has a coarse crumb consistency. Add the berry mixture. Mix ½ cup organic 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 6” round and cut into 8 equal wedges. Place wedges 1” apart on a baking sheet lined with parchment paper. Bake 15 – 17 minutes, until lightly browned.
Kids can easily make a delicious burger using an organic portabella mushroom as the star. Portabella mushrooms are large crimini mushrooms, rich in protein, fiber, and nutrients, with a hearty meaty texture. Preheat the oven to 425 degrees. Wash the mushroom, wipe it with a paper towel, and remove the stem. Cut a 1/8 inch slice of organic red onion right down the middle, a ¾ inch slice of organic cauliflower that includes the stem, and 4 thin slices of organic red bell pepper. Make a marinade of ¼ cup organic extra virgin olive oil, 1 tsp organic balsamic vinegar, ¼ tsp sea salt with fresh cut minced rosemary, oregano, and thyme. Dip the veggies in the marinade and place them on a sheet pan lined with parchment paper. Pour any left over marinade on the mushroom gills. Roast for 20 minutes, flipping the veggies over with a spatula after 10 minutes. Toast the top and melt cashew nut cheese on the bottom of an organic whole grain burger bun for the last 5 minutes. The juicy mushroom and rich flavor of the marinated veggies removes the need for any other sauces.
Kids in India have loved kitchari for centuries; the ingredients vary with the region, but always include rice, lentils, and lots of spices. In the Ayurvedic tradition, kitchari is used in a popular cleanse. Kitchari is a one bowl completely balanced meal rich in protein, vitamins, minerals, and antioxidants. Purifying and comforting, the beet greens in this dish boost its nutritional factor even more. In a small bowl mix the organic spices: ½ tsp coriander, ½ tsp turmeric, ½ tsp cumin, ½ tsp curry powder, and ¼ tsp red pepper flakes. Kids can peal 1 inch piece of fresh organic ginger and grate it finely. Rinse 1/3 cup organic brown basmati rice and ¼ cup organic red lentils and ¼ cup organic green lentils in a strainer. In a medium pot, heat 1 tbsp organic virgin coconut oil, add the spices and grated ginger, and stirring constantly toast them two minutes. Add the rice and lentils to the pot, coating them with the spices. Add 2 ¼ cups of water, stir, bring to a boil, and simmer uncovered for 20 minutes. Chop 1 organic carrot, ¼ cup organic red bell pepper, and 4 organic crimini mushrooms, stir into the pot, and continue to cook uncovered 10 minutes. Add 2 ounces of chopped organic beet greens and cook 20 more minutes, stirring occasionally, scraping the bottom of the pan. Add ½ tsp sea salt. Total cooking time is 50 minutes.
Mangos are the favorite fruit of kids in India with a tropical flavor and a host of vitamins and nutrients. Goji, mulberry, goldenberry, and maqui berries are Super Berries packed with protein, iron, vitamins, nutrients, and antioxidants for a long life. This mix of delicious dried berries are marked Organic Super Berries in the bulk section at Whole Foods Market. Kids can preheat the oven to 400 degrees. Kids can cut one organic mango along both sides of its elongated seed, chop into small pieces and scrape the skin. In a small pan melt ¼ cup organic virgin coconut oil. Add the mango and ¼ cup of dried organic goji, goldenberry, mulberry, and maqui super berries. Grate ½ tsp of fresh organic ginger and add to the pan with ¼ tsp cinnamon, ¼ tsp cardamom, 3 tbsp maple syrup, 5.3 oz soy yogurt, 1 tsp vanilla. Simmer the mixture while preparing the rest of the ingredients. In a large bowl, whisk briskly to allow air into 1 ¾ cup organic whole wheat pastry flour, ¼ cup organic cane sugar, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp sea salt. Pour the ingredients from the pan into the large bowl and mix with the dry ingredients. Divide the batter into 12 muffin cups lined with paper liners. Bake 20 minutes and cool before serving.
The Svalbard Global Seed Vault is part of a global effort to secure the diversity of our most important crop plants to ensure that humanity has food seeds in spite of wars, climate change, and natural disasters. The Seed Vault is the answer to the international community’s pressing need for the future of global agriculture as a bank for storing seeds to conserve diversity and food security for people today and beyond. Located near the North Pole in the Norwegian archipelago of Svalbard, the Seed Vault is completely funded by the government of Norway and built to the highest standards. Tucked away in a frozen mountain that keeps the seeds cool at -18⁰C, a long tunnel, partially encased in a steel tube, leads 130 meters deep to the entrance of the vault rooms containing seeds from countries around the world. The seeds are carefully dried and frozen to preserve them for hundreds of years.
The Svalbard Global Seed Vault was built in 2008 under the guidance of Cary Fowler, a long time champion of seed saving, who had worked over 20 years to establish an international seed bank. The heirloom seed savers movement, started over a hundred years ago, is concerned about the sustainability of the environment and the loss of thousands of vegetable plant varieties in the last century. Big biotech companies want to control all the seeds, and they are patenting and privatizing seeds, making it illegal for farmers to retain their own crops for replanting. The world’s leading food speakers see the garden as a self sustaining, self contained living being and the organic produce from ancient heirloom seeds as pure food.
The world’s largest seed bank of plant breeding for dry areas, ICARDA, located in Syria, sent 116,000 different seed varieties to the Svalbard Global Seed Vault before the fighting broke out in Syria and gunmen took over their Seed Bank headquarters. In September, 2015, ICARDA retrieved 38,073 seed varieties from its box at the Seed Vault to replant in carefully managed plots to grow and harvest fresh new seed for their farmers. This May, the melting of the polar icecap was much greater than expected due to climate change. The entrance hall to the Seed Vault was flooded. The water did not enter the well structured Vault, but now the Norwegian government is building drainage ditches on the mountainside and waterproof walls inside the tunnel entrance hall. Inside the mountain, the structure of the vault is safe and scientists are researching permafrost in Svalbard. If a nation’s seeds are lost as a result of a natural disaster or a man made catastrophe, the seeds saved in this Arctic Vault can be used to regenerate them.