Summertime Snacks

Goodbye pre-packaged, sugar-coated, deep-fried snacks. Hello homemade fresh, easy and delicious snacks. Out with the old, and in with the new way of preparing fun and tasty food for (and with) your children this summer.

Empowering your children with tools, resources and confidence in the kitchen will help create a more open-minded and healthy approach to eating.

Following are a few general tips from Healthy and Delicious Snacks  on creating enjoyable and nutritious snacks:

·      Get creative. Play with shapes and textures of fruits and vegetables to make them more appealing to children.

·      Try a twist on the traditional. Ex: freeze grapes; use peanut butter and yogurt as fruit dipping sauces

·      Keep it simple. Use whole food products such as fruits, vegetables and whole grains.

·      Let them choose. Always have a variety of healthy snacks on hand.

·      Lead by example. Let your child catch you partaking in healthy snacks.

But perhaps the most important tip to remember is to invite your kids into the kitchen to be a part of the preparation and cooking process. They are sure to be more inclined to tasting new foods (and liking them) if they play a part in the washing, chopping and mixing of ingredients. Try a healthy twist on what is usually deemed "junk food" and end up with a delicious compromise, such as a whole-wheat veggie pizza (which won't taste like a compromise at all!).

At Recipe for Success, our mission is to get kids interested in where their food is coming from. That's why our Seed-to-Plate Nutrition Education Program focuses on interactive gardening and cooking classes. Students turn into little chefs and in turn bring their enthusiasm and food knowledge home to share with their families!

Check out the kid-tested and approved Recipe for Success "Rainbow Slaw" recipe.


Rainbow Slaw

4-6 Servings

For the Slaw:

½ head             Purple Cabbage

2                        Carrots

1                        Jicama

½ pound            Sugar snap peas (or Snow Peas)

1                        Red bell pepper

¼ cup                        Dried blueberries, cranberries or currants

½ bunch            Spring Onions (green onion/scallions)

½ bunch            Cilantro

Optional: Serrano chilies (seeds removed and thinly sliced)

 

For the Dressing:

1 teaspoon            Mirin

1 teaspoon             Rice wine vinegar

2 tablespoon            Lime Juice

1/3 cup            Vegetable oil

Salt and Pepper to taste

 

Prepare the Slaw:

·      Wash all produce.  Peel the carrot and jicama.

·      Using a grater, the grater attachment on a food processor or a chef's knife, grate the carrot, jicama and cabbage.  Combine in a bowl.

·      Thinly slice snap peas and bell peppers; add to bowl.

·      Thinly slice the spring onions and add to slaw.

·      Chop the cilantro and add to the slaw.

 

Make the Dressing:

    Measure the mirin, rice wine vinegar, lime juice, salt and pepper and add to a mixing bowl.
    Whisk lightly until the ingredients come together.
    Measure the oil.  Slowly pour the oil into the acid mixture while whisking.
    The oil and vinegar has come together or "emulsified" when you notice the consistency thicken and color become cloudy.

 

Dress the slaw and enjoy!