Serving up veggies in all of our products!

Monday, May 22, 2017

Date Nut Chew

Here is a snack that comes together in just minutes and is wholesome, nutritionally balanced, and kid-friendly to boot! Dates provide natural sweetness along with potassium, iron, magnesium, niacin, Vitamin B6 and dietary fiber. Walnuts contribute protein, omega-3 fatty acids, manganese, and copper. Because our Date Nut Chew contains milk, please be sure to store it in the fridge. It's the perfect reci-pea to send along with your child on his/her next play-date or soccer camp this summer!
  • 6 graham crackers, (whole sheet) crumbled into 1/4 - 1/2 in pieces
  • 12 dates, pitted, chopped (or cut using scissors) into 1/2 inch pieces
  • 1 cup mini marshmallows
  • 1/2 cup walnuts, chopped finely
  • 3 Tbls milk, more if needed (cow's, soy, almond...)
Combine all ingredients except the milk in a medium-sized mixing bowl. Add milk, one tablespoon at a time, and stir well after each addition. When mixture starts to come together, test it by squeezing a small amount in the palm of your hand. It should barely hold together. If it crumbles, add more milk.

When the mixture holds together, pour it out onto a long piece of plastic wrap and roll it into a tight log about 1 1/2 inches in diameter. Wrap the plastic wrap tightly around it and let it rest in the fridge for at least an hour. Slice into 1/2 inch rounds and enjoy!

Tuesday, April 25, 2017

DIY Chips- Baked not Fried!

Homemade sweet potato chips are a must make! They are super satisfying and you will feel good when your kids gobble them up (since they are simply baked slices of sweet potato!) These are the perfect veggie side for the lunch box or after school snack!

DIY Chips
-2 white sweet potatoes, long skinny shape if possible
-olive oil spray
-salt to taste

Preheat oven to 400 F. Peel sweet potatoes and slice into rounds, making the rounds as thin as possible (slice with a mandolin if you have one!) Line a baking sheet with parchment paper and spray with olive oil spray. Place rounds on parchment and spray tops of potatoes with olive oil spray. Lightly salt and put in the oven.

Cook for 12-15 minutes, flip rounds when the underside is lightly browned and cook for an additional 10-15 minutes. Baking times will vary depending on how thin your rounds are cut. They are finished when both sides are golden brown.


Tuesday, April 11, 2017

Nice Cream

Have you heard of nice cream? It's the new plant based DIY ice cream which is super easy to make and customize. Make it with your kids and let them pick the flavors. The possibilities are endless!


Nice Cream Base:
-3 bananas
-non-dairy milk of choice (coconut milk, almond milk, etc) We prefer unsweetened vanilla coconut milk

Method:
Dice bananas and put into freezer for at least a few hours, preferably overnight. Put 1 frozen banana into a Cuisinart mixer or a blender. Pour in 1/2 cup of non-dairy milk and blend until smooth. 1 banana will yield 2 servings, double the recipe if needed.

Once the mixture is smooth use it as a base to create your own flavors. Here are a few of our favorites:

Honey Roasted Peanut Butter Nice Cream
-1 large spoonful of peanut butter + 1 small spoonful of honey. Add to banana mixture and blend until smooth. Freeze

Chocolate Nice Cream
-1 spoonful of cocoa powder or hot cocoa mix (+ more to taste) + 1 spoonful of honey/maple syrup + 1 small spoonful of vanilla. Add to banana mixture and blend until smooth. Adjust ingredients to your taste. Freeze

Strawberry Nice Cream
-1 large spoonful of strawberry jam (+ more to taste) + 1 small spoonful of honey . Add to banana mixture and blend until smooth. Optional: stir in coconut flakes. Freeze

When ready to eat, thaw the nice cream on the counter for 15 minutes to get soft.

Wednesday, March 15, 2017

Stack it!

Need a quick dinner idea for tonight? Don't worry, we have you covered! This super simple stack can be created using so many different types of veggies so use what you have in your fridge (you may need to adjust the cooking time though).













Here is an easy recipe for our Zucchini Stack:
-2 to 3 large zucchini
-Parmesan cheese
-salt
-olive oil spray

Preheat your oven to 400 F and spray the inside of an 8" square pan with olive oil spray. Slice the zucchini into rounds that are about 1/8" thick. Put one layer on the bottom and sprinkle with cheese and salt. Spray the top of the layer with olive oil spray. Add another layer of rounds and sprinkle with cheese and salt. Spray the top of the layer with olive oil spray. Now repeat until all of the zucchini is used up! The top layer should have cheese sprinkled on it.

Cover with foil and bake for about 20 min. Pierce zucchini with a fork to make sure it's tender. When tender, bake uncovered for 5 minutes to let cheese brown.

Serve as a veggie side or as a main dish over pasta!

Wednesday, February 8, 2017

Cooked vs. Raw

Are raw vegetables really healthier than cooked vegetables? We uncovered a great article & study* that suggests the benefits of cooking some vegetables far outweigh the losses.
Cooking vegetables doesn't always have a negative impact on their nutrition. There are some vegetables, that when cooked, may gain more than they loose.

Asparagus is a good example of this. When cooked (particularly boiled or steamed) asparagus supplies more antioxidants than in its raw form. Cooking does break down and destroy Vitamin C, but Vitamin C can be easily supplemented from fruit or daily vitamins, so it's worth it!

Here is a list of common vegetables showing which is best to consume raw or cooked and why:

Check out our next blog on best cooking techniques to maintain the most nutrients and antioxidants!


*https://www.scientificamerican.com/article/raw-veggies-are-healthier/
http://www.prevention.com/food/5-veggies-that-are-healthier-cooked-than-raw/slide/6
http://www.health.com/health/gallery/0,,20667296,00.html/view-all

Monday, January 9, 2017

Partial to Peas!

We know how challenging it can be to get your kids to eat their greens. As a parent, I am sure you are happy when they just eat anything green, but not all greens are created equal. We have created this comparison chart showing how different green veggies stack up against each other.

Our chart is based on consuming 1/2 cup of each vegetable in raw form. Clearly, green peas are the BIG WINNER followed by asparagus and kale.










Cooking vegetables doesn't always have a negative impact on their nutrition. There are some vegetables, that when cooked, may gain more than they loose.

Asparagus is a good example of this. When cooked (particularly boiled or steamed) asparagus supplies more antioxidants than in its raw form. Cooking does break down and destroy Vitamin C, but Vitamin C can be easily supplemented from fruit or daily vitamins, so it's worth it!

Look for our next blog post on which veggies are best to eat raw or cooked!

https://www.scientificamerican.com/article/raw-veggies-are-healthier/

Friday, December 9, 2016

Winter Ginger Sipper

What is better than a warm winter drink that smells and tastes like the holiday's! Our Winter Ginger Sipper is not only festive but also has medicinal properties for soothing sore throats common this time of year. Ginger is the star in this reci-pea as it is rich in Vitamins A and C. The effects of drinking ginger can be very soothing for those with a cold or flu and by adding in honey, a natural antioxidant that boosts the immune system, it is a comforting drink that your family will want you to make all winter long.

  
Winter Ginger Sipper:
- 4 C of water
- 4 C of apple juice
- 1 TBL of honey
- 1 cinnamon stick
- 4 whole cloves
- 2" piece of freshly peeled and sliced ginger

In a large saucepan combine all of the ingredients and bring to a simmer over medium-high heat. Allow to simmer for 15 minutes. Using a strainer, pour the liquid into a pitcher and serve warm. Serves 6-8.