Eating with Kids: Summertime

Healthy Summertime Foods

By Kia Armstrong and Patty McManus (Nash’s Organic Produce), Sarah Salazar-Tipton (Olympic Nature Experience), and Julia Buggy, Holistic Nutrition Educator

Originally published in Peninsula Families Today, an advertising supplement produced by Peninsula Daily News and Sequim Gazette.

Children naturally have more energy during the long days of summer. Because they spend more time outside in the sun and wind, it is important to keep their fluids and vitamin intake high. Sarah Salazar-Tipton, local mom and director of Olympic Nature Experience (a nonprofit dedicated to deepening children’s connection with nature) has a great solution: the fruit/veggie popsicle! “After hours at the beach or a walk through our neighborhood, it’s easy to entice kids home with a popsicle,” says Sarah. “It makes a great snack for any time of day, and they are getting fluids, proteins and veggies all at once.”

Fruit/Veggie Popsicle

  • 1-to-2 cups water, herbal tea or juice
  • 1 cup leafy greens
  • 1-to-2 carrots
  • Large handful of seeds or nuts
  • 1-to-2 cups fresh or frozen fruit

Blend on high until smooth and creamy. Pour into popsicle molds or ice cube trays and freeze. If your child is particular about color, add red pepper or tomatoes instead of leafy greens. A banana or two adds sweetness to counter a “too-veggie” taste. If you are adding leafy greens, leave out milk products, but add some citrus for extra iron absorption.

Colors helps kids eat veggies

Kids are more likely to warm up to veggies if they have something to do with choosing them, either at the store or in the garden. If your children help you to plant the seeds, water the plants, and harvest the crops, chances are they will want to taste the “fruits of their labors.”

If you plant a garden with your kids, try to plant veggies in a variety of colors—green lettuces or zucchini, bright orange carrots, red tomatoes or peppers, and purple berries. Each of these colors indicates the presence of different healthy nutrients that benefits the health of children and adults alike.

If you can’t grow a garden, play a color game in the produce department of your favorite store. “Which green should we pick today? Which orange?” Give the child credit at the table for tonight’s delicious choice, and if they want, allow them to help prepare what they have chosen. You can even turn mealtime into a game to see who can “eat all their colors,” even if it is only a bite or two.

Make juice time fun and healthy

Julia Buggy, local mom and Holistic Nutrition Educator specializing in organic plant-based nutrition, knows that using a juicer is always a hit with kids. “If you combine naturally sweet items like carrots and apples, it’s easy to slip in a little spinach or beets and the whole drink is loaded with vitamins, minerals and immune-boosting goodness!” says Julia.

Another trick she has learned for kids who may have an aversion to the color is to serve the juice in a fun colored cup with lid and straw. “If they have fun helping to make the juice, chances are they will be excited to drink it.” Here’s one of her daughter’s favorites.

Pirate Punch “Vitamin C prevents scurvy after all. . .Arrrgh!”

  • 5 organic carrots
  • 4 organic apples, seeds removed
  • 3 handfuls organic local spinach
  • 2 leaves organic kale
  • 1 small lemon, zest peeled off

Freeze any leftover juice in ice cube trays for use in smoothies. “Sometimes we are too busy to bring out the juicer on these warm summer days, so my blender becomes my back-up support,” says Julia. “Smoothies are my favorite way to add veggies into my daughters’ diet. Plus they get all the fiber, too.”

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Nature’s Flu Shot

Week 16 small CSA box

This week’s small CSA box came with carrots. Maybe yours are destined for juice?

It’s that time of year! Load up on immune-boosting nutrients to stay healthy through the change of season.

2 large carrots, halved
½ small onion, halved
1 clove garlic
1 parsnip, halved
1 orange, peeled and halved
Pinch of ground turmeric
Pinch of black pepper
½ cup of cold water
Handful of ice

Wash and prep your veggies and fruit. Feed the carrots, onion, garlic, parsnip and then the orange through your juicer. Stir in the ground turmeric, black pepper and water and then pour over ice and enjoy!

We thank HealthAmbition.com for this recipe.

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Carrot-Apple-Ginger Juice

Julia with juice

Julia Buggy, nutritionist and yogi, with a vibrant glass of orange-apple-ginger juice.

6 carrots
4 apples
2-inch piece of ginger

Wash all produce well. Add all ingredients through juicer and enjoy! Makes 2 servings of 16-20 ounces.

Stay tuned for details of a workshop by Julia on how to get the most from hearty winter veggies to stay healthy this winter, on Saturday, January 28, 2017, at 10:30 am!

We thank RebootWithJoe.com for this recipe.

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Fresh Nettle Tea

Nettles

Stinging nettle loses its sting when you steep it, steam it, saute it, or put it in your blender.

Finely chop four heaped teaspoons of fresh nettle. Boil four cups of filtered water and remove from the heat. Add the nettle to the water and steep for 20 minutes with the lid on. Drink hot or cold.

You can also tie up your bundles of fresh nettle to dry, and enjoy nettle tea all spring long. Use 1 teaspoon dry tea to ounces water to make a strong, invigorating cup.

Recipe courtesy of herbsandoilsworld.com.

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Immune Defense Decoction

This decoction works wonders if you’re feeling rundown, groggy and have low energy, and is a great to drink in copious amounts if you feel a cold coming on. Measurements are flexible, so play with it!

1 quart filtered water (avoid tap water due to fluoride)
3 cloves garlic, slivered
1 dried cayenne pepper (1 teaspoon powder will suffice)
3 tablespoons chopped ginger
1 heaping spoonful honey
1 whole lemon, rind and pith cut off

Put all ingredients in a pot except honey and lemon. Bring to a boil, but immediately turn down to simmer for 20 minutes. Add lemon and simmer another 5 minutes. Strain liquid, add honey and enjoy.

We thank Kellie Henwood for this recipe.

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Roasted Dandelion Root Tea

Dig up and carefully clean some dandelion roots. If picked late in the spring, you may want to remove some of the root hairs. I usually cut off the tops in the field. Wash the roots thoroughly either in a bucket filled with water and physically agitate the roots with your hands, or take a hose and spray off the dirt. Clean until the water runs clear. Then take a knife and cut the roots into chunks. Wash one more time.

Put 2 cups of chunky roots into your food processor and chop until coarse. Put these into a separate bowl and process the rest 2 cups at a time until finished.

Spread the roots onto cookie sheets to a depth of 1/2 inch. Place in oven set at 250 degrees. Leave the door slightly ajar so that excess moisture can escape. Drying and roasting the roots takes about 2 hours. When dried they change from a yellowish color to a dark coffee color. Stir frequently with a spatula to assure even drying and roasting. Rotate sheets. Watch carefully during the last minutes so they do not burn. Cool and then store in glass jars. I grind my roasted chips in a coffee grinder used for herbs.

For tea, use 2 tablespoons dandelion root powder per 12 ounces water in a French press or place in saucepan with water and steep as an infusion.

Adapted from rosesprodigalgarden.org/recipes/dandelionrecipes.html.

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Using Fresh Dill

dill, bunched

What’s your favorite use for dill? Let us know in the comments below!

Looking for dill-flavored inspiration? Here are several fantastic uses for dill that you might not have thought of.

  • Add sparkle to a tuna sandwich.
  • Enhance a cold gazpacho soup.
  • Mix 1/4 cup fresh dill with 1/4 cup vinegar, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons olive oil. Add 2 sliced cucumbers, 1 cup sliced red onion, and 2 cut-up tomatoes. Toss, and let stand at least 15 minutes before serving.
  • Got a favorite pureed carrot soup recipe? Be sure to garnish it with some delicate dill fronds for a treat that’s not only tasty, but visually appealing.
  • Dill with salmon is a marriage made in heaven. Add finely chopped garlic, too!
  • Add to Greek green salads, with romaine, sliced scallions and crumbled feta.
  • Make your own sourdough bread? Throw in some olives and dill.
  • Chop 1/2 cup dill fine and mix with 2-3 tablespoons butter, salt, and pepper.
  • For an incredible roasted chicken, use a spoon to get dill under the skin of the breasts, thighs, and legs, and massage it around the meat. Stuff some into the cavity of the chicken with lemon slices and garlic.
  • Add to potato soup, or potato salad with lemon and green onion.
  • Add to cole slaw, omelets, lentil dahl, or borscht.
  • Make dill sauce with plain yogurt, mayo, sour cream, garlic, lemon, and salt and pepper.

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Strawberry Ideas

Strawberries in pints 2014

Strawberries are here, strawberries are here! Hurry and make as many delicious strawberry dishes as you can before they’re gone!

Salads—Great with spinach.

Smoothies—with yogurt, milk, juice, bananas and oranges.

Syrup—Boil in a little water, allow to cool, and use on Nash’s buckwheat pancakes, or on ice cream. Add a little chopped basil for a taste explosion!

Desserts—Dip in melted chocolate; add to a fruit pie; slice and put on vanilla ice cream, drizzle with high-quality Balsamic vinegar, garnish with mint.

Butter—Chop fine and add to softened butter with a little pepper.

Popsicles—Crush into chunky liquid, mix with a little sugar, put into popsicle forms and freeze. Kids love ‘em!

Ice Cubes—Put one strawberry into each ice cube section of an ice tray, freeze and put in lemonade, wine coolers, etc.

Trail Mix—Dry in a food dehydrator and mix with nuts, raisins, etc.

Soup—Blend 3 cups strawberries, 1 cup plain yogurt, 1/2 cup Reisling, and 1/3 cup sugar. Chill and drizzle with olive oil and a dash pepper.

Salsa—Chop and mix strawberries, chives, cilantro, dried cranberries, and avocado. Mix with red pepper jelly, lime juice and a little dried crushed red pepper.

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Breakfast Menu: Super Protein Breakfast Smoothie and Hardy Breakfast Cookies

breakfast cookies

Breakfast cookies in real life! Photo courtesy of Andrea.

Super Protein Breakfast Smoothie
Makes 3 large cups

1/4 cup ground pumpkin seeds
1/2 cup yogurt
1/2 cup cooked quinoa grain or cooked barley
1 cup frozen strawberries
1/2 cup frozen blueberries
2 cups coconut milk or other milk

In a blender, mix thoroughly in order as written. Sip slowly and enjoy!

Hardy Breakfast Cookies
1 cup butter
1 cup steamed mashed squash
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1 1/2 cup freshly ground Nash’s wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups freshly rolled oats
1 cup raisins
1 large dollop nut butter
1/2 cup grated coconut flakes
1/4 cup pumpkin seeds or sunflower seeds
1/2 cup chocolate chips (optional)
Maple syrup drizzled in last so dough is not too thick

Preheat oven to 350 degrees F. Cream butter and all other wet ingredients. In a separate bowl, mix dry ingredients, then thoroughly incorporate all until well mixed. Spoon generously on to a cookie sheet and bake for almost 10 minutes or until puffed up and golden brown.

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